Friday, 31 May 2013

Event Announcement - Dad's Cooking !

Made n Enjoyed
Hello readers,

Talk anything about cooking in front men and you'll hear "oh no, I can't cook", having said that most of the famous chefs are male, restaurants are run by men, go to India and you can see most of the food hawkers are men. From centuries we have heard and seen that most of the time men were the main chefs for the Maharaja's.

I don't know, maybe they are shy to admit that they can cook a good meal too? I mean my husband cooks a nice meal, but still he will say "Naaa, it's not like yours". Secretly he is thinking if I (he) admits that he cooks a nice meal, I will ask him to cook all the time! :P

My dad is a great cook, as good as my mum used to be. You can ask him anything and he'll cook it for you! At one time he was a baker, whenever we talk we always talk about food and cooking and he loves to give me plenty of tips and recipes. I love whatever he cooks, however there are few dishes I love more than anything and I am eagerly waiting to show them to you !

Do you remember your dad's cooking or is he still cooking for you ? And if you have any particular dish which your dad used to cook, then this is a chance for you to cook his dish and let world know his secret recipe too and surprise him on father's day with his dish !


Guidelines to follow :-
  • Cook any vegetarian dish which you dad used to cook during your childhood and you liked most or he is still cooking for your family and you love it.
  • Eggs allowed in Baking.
  • Multiple entries allowed.
  • Only entries allowed between 1st - 30th June 2013.
  • Link this event announcement on your post. It's Compulsory.
  • Use of logo is compulsory .
  • 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.
So come on now it's your chance to show off your dad's cooking too :)
Happy Cooking :)

Thursday, 30 May 2013

Event Announcement and Round up - My Bowl of Snack !

Made n Enjoyed
Hello readers,


In many parts of the world many kids are already on their summer holidays! In the UK, the holidays will start in July. As soon as the holidays are here, one thing for sure, the Mums are gonna be very busy, especially in cooking. With three regular meals and above that they’ve got to scratch their head for preparing snacks too. Obviously when kids are at home they demand for snacks.

Same scenario, if you are going on a trip or day outing, mums get paranoid about what to take for snacking! Guests are coming, think about snacks; going to work, we think about snacks.

Snacks are defined as a small portion of food or drink or a light meal, especially one eaten between regular meals. The items can be made from fresh ingredients or leftovers at home.

So, are you preparing any snacks at home? If you are, then why don’t you link up your entries here and show others your best creation!

Guidelines to follow :-

  • Snacks can include drinks too (e.g. smoothies, fruit juices, fruit yogurts or ice creams)
  • Only vegetarian dishes allowed.Eggs allowed in Baking.
  • Multiple fresh entries allowed.
  • Link this event announcement on your post. It's Compulsory.
  • Use of logo is compulsory .
  • Archived entries allowed ONLY if linked with this announcement page and Logo.
  • Events starts on 1st June till 30th June 213.
  • 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.

 Why wait ? bring some snacks for us !!

 
Entry from Pallavi - Bajra Jowar na Muthia
Entry from Krithi - Strawberry Banana Smoothie

 


















Happy Cooking :)

Tuesday, 28 May 2013

Spicy Pumpkin Soup - Potluck Party, Cyber Style 28th May

Made n Enjoyed
Hello readers,

Friends, Fun and Food are three best parts and brings joy to any party ! And we all are having a gala time at our potluck party, cyber style !! On 10th of May our cyber friends brought some delicious and tasty dishes and now everyone has chance to taste those dishes. I absolutely love this part of this challenge, where I get a chance to create those delicacies from other blogger friends .



I prepared a dish from Nayna 's Spicy Pumpkin Soup , I was thrilled as we are still having cooler weather here so soup was the appropriate dish for us. When I saw chana daal in the ingredients, I was curious about the taste, let me assure you that soup was absolutely delicious and comforting. With every sip of the soup I was hearing many compliments from family :)



I did not made any changes in the recipe, just for garnishing I totally forgot to add fried onions :( still there was no compromising on taste ! We finished a big pot of soup in half an hour with Oregano and Cheddar Cheese Bialys. It was an awesome lunch !!
Thank you Nayna for this scrumptious recipe !



You will need :- ( pasting Nayna's Recipe here )

  • 1/4 Kg .......................Pumpkin
    1/2 cup......................chana dall
    1.....................onion (finely chopped)
    2 to 3................garlic cloves ( crushed)
    1 tsp .....................green chilly and ginger (finely chopped )
    1tsp.......................cumin seeds (crushed)
    1tsp.......................oregano
    2tsp......................lemon juice
    2 tbsp....................olive oil
    salt to taste
  • For the Garnish : 2 tbsp..........................pumpkin seeds
    few.........................fried onion rings (bought ready made from hot chips)
    2 tbsp...................finely chopped coriander leaves




Method:-
Remove the skin and seeds of the pumpkin and cut into big pieces.
Wash and soak the chana daal in water for at least 2 hours.
Boil the pumpkin and chana daal together in pressure cooker till soft.
Grind the above and make a smooth puree.
In a pan heat the olive oil and add the onions.
When onions become golden add crushed garlic, chilly and ginger and saute for 2 minutes.
Now add crushed cumin seeds and oregano and again saute till it gives out lovely aroma.
Now add the pumpkin and dall puree, lemon juice and salt and boil .
Serve hot garnished with coriander leaves, pumpkin seeds and the fried onion rings.

Soup can also be served with fried bread croutons instead of onion rings.
Thank you so much Sutupa for sharing a Kabile Tarif award with me for my recipe Sooji Matar Dhokla - Instant Semolina and Green Peas Savoury Steamed Cake !



Enjoy !
Linking this to Potluck Party, Cyber Style and Made with Love Mondays by Javelin Warriors  !



Request to all Potluck Party members, please link all your recipe link here. Some reason I can not give you new link here, sorry for any inconvenience.


Happy Cooking :)

Monday, 27 May 2013

Made n Enjoyed Hello readers, Happy Cooking :)
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Crystallized Ginger/Candied Ginger or Ginger candies !

Made n Enjoyed
Hello readers,

I come across so many blogs that start their posts sounding so smart, whereas I sit here thinking where to start and what to say ! I must admit to you all that I'm not the best of writers, normally I write how I speak. Sometimes even I don't speak well too ;) 
Today is no different !
So, I'm sitting here and thinking what would I say if someone was sitting in front of me ? I will start by saying this is a bottle of Ginger Candies, which are homemade by me !!!!!!



I've been buying ginger candies,  aka crystallized ginger in UK, from health shops. It's a family favourite ! Love the sharp bite of heat, and spicy sweetness making it the perfect ginger and sugar experience. Not sure how many great health benefits of ginger there really are after it's been drenched in sugar syrup, but it's feel great when you are craving for a sugar rush or suffering from sore throat.  Let's assume it's still good for you !!!



Once, husband asked me if it is possible to make ginger candy at home.  Took me a long time to prepare but I must tell you making your own ginger candy is not difficult to make and is as good as store bought ONLY cheaper ! Above all, your bragging rights that you made it yourself - the cherry on top ! :)

Husband and Daughter very pleased !


You will need:-
Recipe adapted from here made with little changes.

  • 250 g fresh ginger root ( make sure you buy fresh, plump, firm and without strings inside, you can see when you snap ginger root into two pieces, it should be snap off crisply there should be very less strings )
  • 250 g granulated sugar
  • 2-3 tbsp. dermerera sugar for tossing




Method:-
Peel and wash ginger roots.
Pat dry with kitchen towel.
Slice the peeled ginger with sharp knife or use mandolin slicer.
Place ginger slices in a pressure cooker with one cup of water and cook till 20 minutes on a medium heat. ( If you are cooking on a stove fill pan with 2-3 cups of water and cook at least 40-50 minutes or until ginger is tender.
Strain the ginger, reserve the water for later use.
Place ginger slices, granulated sugar and 1/3 of reserved water in a thicker base pan.
Set over medium heat and bring it to boil , reduce heat and let it simmer for 20 minutes or until the sugar syrup looks dry.
Transfer the ginger on a cooling rack or chopping board and spread to separate the individual pieces. and leave it for 40-50 minutes to cool.
Place dermera sugar in a plate, add few ginger slices and toss to coat, and repeat with rest of the ginger slices.
Store ginger candid in an airtight container at room temperature and it can stay up to few months.



Enjoy !!
Sending it to Made with Love Mondays !

















Happy Cooking :)

Saturday, 25 May 2013

Bialys( Chewy Rolls ) with caramelized onion, Oregano and Chadder Cheese for We Knead to Bake # 5


Made n Enjoyed
Hello readers,

Bialys chosen by Aparna, creator of We Knead To Bake , for May month challenge . We already have faced challenges and baked few baked goodies like Pull Apart Bread, Classic All Butter Croissants and Hokkiado Milk Bread with Tangzong and Torcettini di Saint Vincent - Sugar Crusted Twisted Cookies .

I have copied Aparna's quote here word to word

The bialy (pronounced bee-AH-lee) maybe thought of as a cousin to a Bagel but is quite different from it. For one thing, a Bialy is baked whereas a Bagel is boiled and then baked. A Bialy is round with a depressed middle, not a hole, and typically filled with cooked onions and sometimes poppy seeds. So it is not shiny on the outside with largish puffy bubbles on the inside. A good BIlay should have a springy soft crumb and a chewy and floury crust. A lot of people slather Bialys with butter or cream cheese but the best way (in my opinion) is to eat them as they are. Bialys are best when eaten within 5 to 6 hours of making them.



The name Bialy comes from Bialystocker Kuchen which translates as “bread from Bialystok” which is in Poland. Apparently, Bialys are rarely seen or made in Bialystock these days (I wouldn’t know if this was a fact and I’m going by heresay). In the days when there used to be Bialys in Bialystock, it seems the rich Jews ate Bialys with their meals, while the Bialys were the whole meal for the poorer Jews. 
In the early 1900s, many Eastern Eurpoeans, including the Polish, immigrated to the US and settled down in New York. Naturally, they also brought their Bialy making skills with them and that is how the New York Bialy became famous. 
What lends Bialys their signature chewiness is the use of flour that is high in gluten. So to make Bialys, use bread flour if you can find it. Otherwise use all-purpose flour and add 1 tbsp vital wheat gluten (for the 3 cups). If like me, you can find neither bread flour nor vital wheat gluten, go ahead and make it with plain flour. You’ll still have very nice Bialys that are slightly softer, that’s all.




One way to make them slightly chewier is to refrigerate the dough overnight after the first rise. The next day, take the dough out and keep it at room temperature for about half an hour. Then shape the rolls and proceed with the recipe. These Bialys are on the softer side so do not over bake them or they will dry out and become tough.

Bialys usually have a thin layer of caramelised onions and poppy seeds. I decided to use only onions, and then lots of it. I also made one batch with some crumbled paneer too. Being Indian and having been brought up on spices in my food, I also added some garam masala to spice up my filling. You can use whatever filling you would like. Remember the filling needs to be savoury.
Here are a couple of videos, if you want them. 
How to shape Bialys http://www.youtube.com/watch?v=mqJLExaX0yc 
And how to eat them too! http://www.youtube.com/watch?v=8htF--dsj0o&feature=youtu.be

Bialys  (Adapted from King Arthur Flour) http://www.kingarthurflour.com/recipes/bialys-recipe

I have followed Aparan's recipe for the dough , which was given by her to all the challengers. I made few changes in my filling, instead of garam masala I used dried oregano and instead of paneer, I followed my daughter's advice and added Cheddar cheese !
Result , few Bialys puffed little more in the centre, few were fine however taste was fantastic and filling and we relished them with Spicy Pumpkin Soup !





Ingredients:

For the dough:
1 teaspoon instant yeast
1 tbsp sugar
1 1/4 cup water
3 cups all-purpose flour (use bread flour if you can find it or all-purpose flour + 1 tbsp vital wheat gluten) I used Bread Flour
1 tsp salt
Milk for brushing the dough

For the Onion Filling: 
1 tbsp oil
3 medium onions, finely chopped
1 1/2 tsp cumin seeds
1 tbsp. dried Oregano
1/2 tsp red chilli flakes
Salt to taste ( use less salt )
50 g Cheddar Cheese in small chunks

Method:
Make the dough first. If you are using bread flour or vital wheat gluten, then your dough will be tougher to knead so if you have a machine you can use, I would say go ahead and use it. Me, I always take the easier way out provided I get good results. If you’re doing this by hand, just adapt the instructions to that.
Put the yeast, sugar, salt and flour in the food processor bowl. Pulse a couple of times to mix and then add the warm water in a steady stream. Knead until the dough comes together as a mass and then let the dough rest for 10 minutes. This will help the dough absorb water. Knead again, adding a little more water or flour (not too much) if you need it, until your dough is smooth and elastic but
not sticky.

Shape it into a ball and put it in a well-oiled bowl, turning the dough till it is well coated. Cover and let it rise till about double. This should take about 2 hours. If you’re not making the Bialys right away, you can refrigerate the dough overnight at this point. When ready to make them, keep the dough at room temperature for about half an hour and then proceed with the rest of the recipe.
In the meanwhile, make the filling. Heat the oil in a pan, and add the cumin seeds. When the crackle, add the onions, and sauté over low to medium heat. Sprinkle a little salt and continue sautéing until they become soft and turn golden brown in colour. Add the oregano, chilli flakes and stir well. Keep the caramelised onions aside to cool.

Sprinkle your work surface lightly with flour and place the dough on it. Divide it into 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball. (See this video for shaping rolls, if necessary http://www.youtube.com/watch?v=TB908K3Kd6k ) Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour (about  1 1/2 to 2 hours for refrigerated dough)  till pressing with a finger on the top leaves a dent.

Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through. 
Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression about 3” in diameter with 1” of puffy dough around the edge, so your Bialy should be about 4” in diameter. Prick the centre of the Bialy with a fork so the centre doesn’t rise when baking. 

Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelised onion filling in the depressions of each Bialy. Brush the outer dough circle with milk. If you’re using cheddar cheese, add it to the Bialys in the last 5 minutes of baking or it will get burnt.

Bake the Bialys at gas mark 6,  230C (450F) for about 15 minutes till they’re golden brown in colour. Cool them on a rack. Serve slightly warm or at room temperature. I found that the Bialys keep well in an airtight container for a day or two and just need to be warmed up slightly before serving. This recipe makes 8 largish Bialys.

Enjoy !


Linking this to We Knead to Bake and Made With Love Mondays event by Javelin Warrior's !






Happy Cooking :)

Friday, 24 May 2013

Celebrating National Vegetarian Week - Courgette and Mozzarella Salad with Pistachio Vinaigrette !

Made n Enjoyed
Hello readers,

Now that we are back from our holiday to Portugal, we decided that we would have start eating healthily all over again! We had a week of taking it easy so I thought it was about time I started looking for healthy recipes to help detox the body.


Fortunately, this week (Monday 20th May - Sunday 26th May) is also National Vegetarian Week in UK, so we could not only cook and eat something healthy but also celebrate vegetarianism! I decided on this salad after seeing it in a magazine. Having a quick scan at the ingredients list, I thought that the salad would taste great! I loved the thought of adding pistachio to the dressing and the addition of the pitta bread and small amounts of mozzarella made the salad more filling.



I think we were all surprised when we ate the salad as the flavours were just amazing! I certainly did not feel like I was eating a plain salad but rather a satisfying meal! And I know that it's doing good to my body too!! Hooray!! This vibrant salad with zingy pistachio dressing is a stunning way to start any feast or enjoy it as a light weekend lunch !!



You will need :-
  • 3 pitta bread ( I used multi seeds ) halved and cut into triangles
  • 1 tbsp. extra virgin olive oil + extra for brushing
  • 3 courgettes trimmed,
  • 3 balls mozzarella drained and ripped in half
  • 1 tsp crushed chilli flakes
For the dressing
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. pistachio, finely chopped
  • 1 tbsp. white wine vinegar
  • 1 garlic clove
  • 1 tsp sugar
  • 1/4 fresh red chilli finely chopped ( optional )
Method:-
Pre heat the oven to gas mark 6, 200C , fan 180C.
Arrange the pitta triangles on a baking tray, brush with a little oil, season.
Then bake for 5-6 minutes until light golden.
Set aside until needed.
Meanwhile using a vegetable peeler, slice the courgette length ways into ribbons.
Toss in a large bowl with 1 tbsp of oil and some seasoning.
Heat a griddle pan on the hob and griddle the courgettes in batches until lightly charred on both sides.
In the small bowl combine the dressing ingredients and whisk with a little seasoning.
To serve arrange the watercress on a serving platter and top with the pitta crisps, ripped mozzarella and courgette.
Drizzle over the dressing and garnish with the chili flakes and some freshly ground black pepper.
Enjoy!

Linking this to my own event My Bowl of Salad and Javelin Warrior's Made with Love Mondays !















Happy Cooking :)

Tuesday, 21 May 2013

Memories of Algarve , Portugal.. Orange, Mint and Ginger Reviver !

Made n Enjoyed
Hello readers,
Happy Cooking :)

Last week, I went on a holiday to Algarve, Portugal with my family. The Algarve is a unique jewel which is the sunniest spot in whole Europe. The region is hidden with delights, with exceptional, picturesque and golden beaches, framed by beautifully wrought limestone rocks. The area is full of lush greenery, a serene atmosphere and above all, very friendly and welcoming people !!



Carvoeiro Beach !






Sagres and Cape St.Vincent ( End of the World )
Sea view from the Balcony !
I had such a fantastic week where I travelled and soaked in the sun! It was a blissful week. I have so many memories but this is the memory that I would like to share with you all today!


Breath taking view from our Villa Balcony !

Villa we Stayed at !





Priceless moments Sunrise at 6am !


One of the first sights as we got into our taxi transfer was rows of beautiful orange trees amidst the most beautiful villas I have ever seen. We could see many locals selling oranges on the streets. I was itching to buy some but I figured I would wait til I hit the markets!


At the Carvoeiro Food Market !

The town that we stayed in was called Carvoeiro which had a lovely farmers market. I bought a kilo oranges from there that were specially for juicing. When I got home to my villa, I juiced the oranges and couldn't believe the taste when I drank the juice! I'd never drunk orange juice quite like it! The colour of the juice was a deep orange, and that's just the beginning!! The sweet and the tartness of the juice was so strong and then I understood the difference between packaged juices (even if they are pure) and freshly squeezed. We were hooked on these oranges !!!!



I decided then that on the way back to the airport, I would leave enough space in my luggage to buy a not couple of kilos worth, but more than ten kilos of oranges so that we could savour the flavour back home as well! The only downer is that I know that I am going to have trouble getting back to packaged juices once my stock of oranges runs out!




After coming back from Algarve, we are enjoying our orange juice. However, I thought of adding a few other ingredients in to this juice and I assure you I did not make any mistake adding them :). I added Mint and Ginger syrup and it gave the orange juice a new dimension, added a little kick and everyone was so pleased to have it !



You will need :-
  • 8-10 Portuguese Oranges
  • 12-15 Fresh Mint Leaves slightly torn
  • 2" fresh root ginger ( grated )
  • 2-3 tbsp. sugar
  • Pinch of salt
  • 1 cup water
  • Ice
  • Fresh mint leaves to garnish



Method :-
Place torn mint, grated ginger, sugar, salt and water in a saucepan.
Bring it to boil and simmer for 6-7 minutes.
Switch of the heat and let it cool .
Strain and leave it in the fridge for 1/2 an hour.
When you are ready to serve, cut oranges and take juice out.
Add 1/3 mint and ginger syrup and ice in the glass, pour freshly squeezed orange juice and garnish with mint leaves.
Enjoy !!

Linking this to Made with Love Mondays event by Javelin Warriors and Swathi's Favourite Recipes - Drinks

Wednesday, 15 May 2013

When I dream of you, My dream is so fearless ~to comfort my mind and soul VAGHARELI KHICHDI !Re Posted

When you look into my eyes

World becomes a better place

And you know deep inside

Love is taking all the space

Baby, I love you... and you?



Chorus:

We are birds

We fly so high and we are falling down

When I dream of you

My dream is so fearless

We are people of the planet, we live human lives

We are angels, we're in danger, we are crystal white... crystal white



II.

When you look into my eyes

Sun is touching mountain top

When you look into my eyes

It will never have to stop

Baby, I love you... and you?




After friday the 13th, it came saturday the 14th ...sigh.....in the morning I looked out of my bedroom window, and brought a gentle smile on my face and thought today's sunshine will bring some light in my home, but NO as soon as I smiled, grey clouds covered that beautiful sunshine and my smile too..it always happens with me or in my life smile doesn't stay longer on my face ! anyway THAT'S BRITAIN FOR YOU ....:) So as usual I was passing my day..done house work, daughter went to her friends house for her study, hubby started watching IPL and I thought what will I do? wasn't intersted in blogging either, so went to bed for a nap..and my nap went into 6 hours long sleep and fearless dream !..yep I slept from 3 pm to 9pm...came down hubby asked me what do you want to have for dinner? let's go out or take away...I told him I just want to have something very light , coz normally I don't eat anything that late..it's not good for my size 0 figure..:P,so he helped me yes can you belive he helped me to make VAGHARELI KHICHDI !!!!!!!!!! he washed some rice and daal for me:) Ahhhhh that is so sweet of him , and I made very simple yet delicious and comforting khichdi in pressure cooker...while we were having our dinner I turn on the TV and watched some news in that time my daughter came and she asked me to turn the channel and here came this beautiful song on Eurovision contest ..as soon as the song started I told my daughter it is going to be one of my favourite song, the sand story  was amazing,stole my heart and lyrics touch my soul so beautiful..we rewind it and put it on record..song was sung by Mika Newton from Ukrain...! Unfortunatley she didn't win..but hey who cares ? she and her sand artist touched so many peoples heart ...that what matters to me most !



Coming to my khichdi recipe, Khichdi is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.The dish is widely prepared in many Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra, and Bengal (where it is called Bengali: খিচুড়ী khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns....I made typical Gujarati style Vaghareli Khichdi !( source : wikipedia)

You will need :-
  • 1/2 cup Tuver daal ( split pegion peas )
  • 1 cup Rice
  • 1 tbsp oil
  • handful of peanuts
  • 1/2 tsp rai ( musterd seeds)
  • few cloves, cinamon sticks, bayleaves, red chillies, whole black peppers, hing
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp tumeric powder
  • 2 1/2 cups of water or as nedded
Method:-
Wash rice and daal together and leave it a side. In a deep pressure cooker heat oil , add rai and let it spultter, now add hing and all the whole garam masala fry for few seconds ..add rice and daal and fry about 2-3 minutes..add all the peanuts, spice,water and salt..Mix well ..close the cooker lid and cook for 3 whistle..Leave the cooker to cool. Serve with yogurt, pickle, papad, kadhi or chaas ! You can add any vegetables in there..choice is yours..
Enjoy as much as we did..


Linking this dish to my own event Re Post from Archives and Taste of the Tropics event by Chef Mireille







SHARJAH SHAKE - from Non Blogger Friend for Food She Loved event

2013-04-29 07.49.28.jpg




Made n Enjoyed
Hello readers,

Couple of days ago I received an email from Bini Basheer our regular reader, asking if I can post her recipe here. As soon as I read her recipes, I thought how wonderful and tempting recipes they are ! I must post asap as I really liked them, hope you like this one too.


Hi Jagruti,

My name is Bini Basheer. I am from Kerala. I am working in Kerala State Electricity Board..I have got my mom and dad at my home...I had a brother...He passed away before four years...My marriage is almost fixed...I came to know about this event through FB....I am a non blogger.Really glad that u allowed non bloggers also to be a part of this wonderful event dear.....Let me use this opportunity to show case my dishes dear...Starting with one of my personal favourites ........

This is one of my mother's favourite drink...In my childhood, she used to make this drink after me and my brother come from school...Hmmmmm...........Old memories...Anyway today, this is one of the drinks, I use to prepare for my mother with lotz of love and care....Moreover, This is one of the dishes she always wants me to prepare after she comes from hospital,  if I am at my home dear....This is the dish, which immediately came to my mind
when i heard about ur heart touching event.....

2013-04-29 07.51.15.jpg
               
SHARJAH SHAKE

INGREDIENTS

1)  Frozen milk - 1/2  litre (better if you buy 1/2 litre cover milk and freeze it...It will be easy for to smash into small chunks it before you grind it in a blender)
2)  Banana (small) - 2
3)  Nutella  -  2 tablespoon 
4)  Cashew nuts  - 10
5)  Peanut - 10
6)  Sugar - 4 tbsp (If needed, add more)
7)  Dates - 1 (chopped after removing seed)
8)  Cadbuary dairy milk - A small piece (Optional, I added..I am really crazy about chocolates)
9)  Cardamom powder - a small pinch
10) Boost/Horlicks - A pinch (optional as Nutella is the best choice)
11) Peanut candy/chikki - a small piece (chopped) - optional. I added

Garnish

Garnish is completely your choice..I garnished this chill chill drink with

1)  Cherry - 1
2)  Cashew nut (crushed) - 3 ( You can crush and mix it with the drink...It will add more taste when we have the drink)
3)  Ice cubes (crushed) - 1

PROCEDURE

1)  Smash and Crush the frozen milk into chunks with a chapatti roller (starting from the sides of the cover containing milk)
2)  Grind the crushed frozen milk with all the ingredients numbered 2 to 11 in a blender for 1 to 2 minutes..Don't over grind it...It will loose it's thick paste texture
3)  Garnish it with cherry, crushed ice cube and chopped cashew nuts..

Yummy healthy SHARJAH SHAKE is ready...The very important point when one makes this delicious drink is to avoid water totally while grinding....Consume as soon as u make it...As time passes, it will loose it's chillness...An easy recipe to entertain your guests...So You guys try it out


Thank you Bini for this healthy and nutritious drink recipe, your mum must be so proud of you !

Linking this dish to Food She Loved, I Loathed event by JCookingOdyssey !





















 Happy Cooking :)

Tuesday, 14 May 2013

Keri No Ras Gujarati style- Homemade Mango Pulp - Mango Mania

Made n Enjoyed
Hello readers,

I still remember those childhood vacations.  Hot, sweltering summers and luscious, juicy large variety of mangoes...!!
The childhood's gone, scorching summers are gone but I am still lucky to have those mangoes even here in UK :)
In India, in most of the Gujju households, Ras and Rotli or Puri are must for lunch with daal, sabji and rice. But at my parents family it wasn't :( ..My mum never had that type of time to sit there and spend hours squeezing out all the pulp from the mango..in those days we did not have a blender and I always missed that. Even then we ate lots of mangoes, but we just cut them and ate them ourselves...



I used to watch our next door neighbour from early in the morning. She used to sit with big box of mangoes, massages them very gently and squeeze out all the pulp into big Bowl, (an art in it self ) while she keeps chatting to people who pass from there.. It was fascinating for me. Since then I always wanted to make ras for myself.  Whatever the share of mangoes I have for myself, I squeeze out ras for myself...and I never ever gave up on ras..here in UK I buy good quality mangoes. Every year I will make ras at least 5-6 times, the only change is that I now use a blender to speed up the process instead of by hand. You can have ras with puri or roti's which are smeared lavishly with ghee eating this authentic combo at lunch time, and then slumbering away the afternoon.
You might find a surprise here that we add ginger powder ( soonth paowder ) in our ras, don't know exact reason behind it, but once I heard that ginger helps you to digest the Ras..but if you guys have any idea, please do let me know !!



You will need:-
  • 6 good quality mangoes ( I use Alphonso )
  • 2-3 tbsp sugar
  • 1 tsp dry ginger powder
  • 2-3 tsp ghee
  • 1/4 cup water ( optional )

Method:-
Wash and cut the mangoes in slices.
Peel the skin.
Place all the mangoes, sugar in blender.
Blend till very smooth you can see very smooth pulp.
At this stage pulp will be too thick, add little water and mix once more time.
Transfer into a big bowl and chill the ras until required.
When you are ready to serve in a small bowl for each person, add pinch of ginger powder and ghee if you like and have with hot puri's or special paper thin roti called " be padi rotli " means double layer roti's..Recipe is coming soon !

Linking this to my own event Re Post from Archives ! and to Mango Delights event by Kausers Kitchen






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