Tuesday, 26 February 2013

Tuver - Gungo or Pigeon Peas Curry Gujarati style

Made n Enjoyed
Hello readers,

I'll start this post with a story. When I was 5 years old, I held a fast where girls do not eat any salt for 5 days (don't worry I wasn't forced into it - I thought that at the time, getting pampered, putting on henna and dressing up everyday would be fun). I lasted the 4 days but on the fifth day I broke it by none other than the smell of tuver and kadhi being cooked in the kitchen. I was offered peda, Milk Halwa and all sorts of sweets if I could wait just 2 more hours but I wasn't having any of it, I HAD to eat the food!!

 Ok, so not exactly the world's longest story but still, it shows that I would break my fast for this dish.

Tuver is stereotypically gujarati - sweet, spicy and tangy all in one. It goes fantastic with an equally gujarati styled kadhi. It is usually eaten on Sundays, making it the Indian equivalent of a sunday roast! The curry may look simple, but it has the ability to get everyone in our house licking their fingers at the end!

My daughter's English friend a couple of years ago came over to our house for tea. I made the girls chips. I was so surprised when her friend actually had a bite and said that she absolutely loved it! I gave her a plate of tuver with chapattis and kadhi on the side and she began to eat everything by hand. Amazing! The chips, lay forgotten. Everytime now I make this curry, my daughter will remember her friend because it just surprised us all so much!



You will need :-
  • 250 g whole Tuver ( gungo peas )
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of Asafoetida
  • Salt to taste
  • 2-3 tbsp Jeggery
  • 2 tbsp lemon juice
  • 2 tbsp tomato puree
  • 1 tbsp ginger - green chilli paste
  • 6-7 fresh curry leaves
  • 1 dried red chilli
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2-3 tsp cumin and coriander powder ( dhana-jeera powder )
  • 1/4 tsp garam masala
  • 2-3 tbsp fresh chopped coriander
Method:-
Clean, wash and soak whole tuver over night in water.
Next morning discard the water, once again wash the tuver and add 3 cups of new water.
Place tuver with water in pressure cooker.
Cook tuver in pressure cooker about 20-25 minutes. ( After one or two whistle I lower the heat and let it cook tuver for 15-17 minutes. Turn the heat on full again and cook till 4-5 whistles )
If you want to cook tuver on saucepan, cook tuver with 4-5 cups of water for about an hour or till soft. It shouldn't be mashed but when you press it should be soft.
After the pressure cooker is cooled naturally, open the lid.
Heat oil in a heavy based pan or kadai, add mustard seeds, when splutter add hing, red chilli, chilli-ginger paste and curry leaves.
Add boiled tuver without water ( reserve the water in which the tuver was cooked ) and mix well.
Add turmeric, chilli, dhanajeera and Garam masala powder. Add salt , mix and cook 2-3 minutes.
Now add water and let it simmer for 10-12 minutes.
Now add Jeggary and tomato puree. If tuver gets too thick add little water and make nice thick gravy.
Cook another 7-8 minutes.
Add lemon juice.
Garnish with fresh chopped coriander leaves and serve with roti, rice and Gujarati Kadhi.
Awesome !

Sending this dish to Walk through Memory Lane guest host by Shewta and Event by Gayathri Gayathri

Wednesday, 20 February 2013

Homemade Chilli and Sultana Sauce !

Made n Enjoyed
Hello readers,

From Centuries to the present era most Indian women spend a lot of time in the kitchen and put so much effort in to their cooking. We don't believe in quick fixes, take aways or tasteless food! I guess we have to have harmony in our food where all the ingredients play their roles, in the right proportions !



Past few years I kept buying sweet chillli sauce from the shops, but I felt like we were just paying for weakly flavoured sugar syrup - no hints of fresh chilli there ! It was then I decided to make my own chilli sauce..



Chilli sauce is a regular in our house. It's a perfect condiment to so many different foods with all of us, such that if we ever do the unspeakable of running out of it, it's guaranteed to make someone upset. Chilli sauce just gives whatever your eating the extra kick that it needs to taste fantastic! So really, it's only natural that I give the recipe a go myself!



I believe that with chilli sauce, you need the correct balance of all of the ingredients: too much sugar, and it's all syrupy;  too much chilli, and suddenly it becomes overpowering. But get the ingredient proportions correct, then you're going to have a stronger and more satisfying taste. The sultanas are perfect because they provide a natural sweetness to the sauce which could only have been achieved by adding extra sugar (thus making it more syrupy).. it's a WIN-WIN really!



You will need :-
  • 100 g fresh red chillies ( stems removed )
  • 150 g sugar
  • 1 cup white vinegar
  • 50 g sultanas
  • 2-3 cloves garlic peeled
  • Salt to taste


Method :-
Place chillies, sultanas, garlic and white vinegar in a food processor and processes until chillies are finely chopped.
Place chilli mixture, sugar and salt in a stainless steel saucepan over a low heat.
Keep stirring until the sugar dissolves.
Bring it to the boil and allow the mixture to simmer gently until the chillies and sultanas are soft about 12-15 minutes.
Let the sauce gets cool and puree until smooth.
Pour into a sterilised bottle and seal.


Sunday, 17 February 2013

Butterbeer-straight from The Three Broomsticks !!

Made n Enjoyed
Hello readers,

I think any Harry Potter fan is feeling a little nostalgic thinking back to the days where they waited in anticipation of a new Harry Potter book or film to release. I remember vividly the day when I fell in love with the wizarding world - I had no idea what Harry Potter was about and my 7 year old self was actually kind of annoyed at the fact that my mum was taking me to see a random movie that didn't involve Disney princesses.

Back in 2001 I saw the first Harry Potter movie and shortly was badgering my parents to buy me all of the books (I'm sure standing in queues at midnight is still fresh in my dad's mind)! 12 years later and the fact that I still don't stop going on about it, I bet my mum's kinda regretting taking me ... (even though she always says she's proud that I would read those books at that age!)

So considering it's freezing cold outside and I'm staring wistfully at my now very tatty books, it was only fitting that I look up a recipe for a warm mug of butterbeer.





The first time I tried butterbeer was in the Harry Potter theme park in Orlando. It was creamy and had a taste of butterscotch with lots of foam on top. It was one of the nicest things I'd ever drunk! My mum brilliantly caught the experience on camera and now when I watch the photos back, it looks as if I've got a white moustache!! The whole theme park experience made me feel as if I was really in the wizarding world and I have very fond memories of it.



I was adamant that I go to the theme park the year that it opened and I felt like the luckiest girl in the world when I actually got to do that! To summon the feeling at home, I thought that making butterbeer when it had been snowing would do the trick (I didn't exactly have a wand handy to transport myself back to Orlando). And secretly, I kinda fancy myself being Hermione Granger :)


This drink isn't only for kids, but adults can enjoy it too! Also, the name is butterbeer but there is no alcohol. Although I would caution that you can get Harry Potter intoxication!!



Ingredients: -
  • 250 ml Cream soda
  • 125 ml Butterscotch syrup or toffee sauce ( ice-cream topping )
  • 1/2 tbsp Butter
  • 50 ml Double cream ( for whipping )
Method:-
Whip double cream till soft peaks form and leave aside.
Heat butterscotch syrup and butter in a M/W proof bowl for about minute.
Fold double cream and 3 tbsp cream soda together.
In serving cups add heated butterscotch and butter mixture, pour cream soda slowly on top and mix.
Spoon the creamy foam on top.
Serve immediately.

Thursday, 14 February 2013

You're Invited Season 2 - Sayantani Mahapatra ~ Strawberry Bavarian Cream cake

Made n Enjoyed
Hello readers,

Season 1 - 11 episodes, 11 mouth watering dishes. Now, due to popular demand ;), JCO brings back season 2, a season full of sweet, savoury and LOTS of spice!! Let the drama unfold...
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!

Jagruti's Cooking Odyssey is truly honoured to have Sayantani Mahapatra , our second guest host of You're Invited Season 2 ! In  the bloggersphire she known through her marvellous blog A Homemaker's Diary. Awesome blog with creative and striking recipe pictures and scrumptious recipes ! Not only her authentic Bengali recipes but recipes all over the world will make you drool...She is a mum, enthusiastic cook, caring friend and a wonderful human being....I came to know her through blogging and we became good friends on Facebook. When I invited her for this event and asked her to do a guest post for me, without any hesitation she said Yes :) and I really appreciate it.

Let's meet Sayantani and see what treat she has created for all of us on this Valentine's Day. I promise you it will be amazing, delightful and heavenly !!

They say first impression is the lasting impression but in my book first impression is the most memorable one. Every time I think of Jagruti I think of that Blue chiffon saree cladded girl dancing in the snow. If you don’t trust me then you must go and see her post where she braved the freezing cold and wanted to live the Bollywood dream her way. I loved that fun loving girl that day and I love the woman I made friends with on Face book later.

Though I have not met her in real but I can bet my life on the fact that she is very compassionate person and has a very creative soul. What all you see in her gorgeous appearance is what all you get. She is an avid baker and my jaws dropped the very first time I saw her baking tiger buns. Those days hardly I knew anyone who would have tried that but she did and so so successfully. So when she invited me to guest post on her page I was really touched. And what else can I share but another baked goodie with my amazing baker friend. So here it is my humble attempt at Strawberry Bavarian cake. The cake definitely involve some advanced skill and I cant say that I did justice to it but still here is the fruit of my love and labour which tasted amazing.



 

Strawberry Bavarian Cream cake


 

Ingredients:

1 Sponge cake (Recipe below): 8”

2 cups Bavarian Cream (Recipe below)

Strawberries: 12-15

Spring form tin: 8”

Sugar syrup: ½ cup

 

Sponge cake:

All purpose flour: 11/4 cup

Sugar: ¾ cup (Measure and grind to fine powder)

Eggs: 4

Baking powder: ½ tsp

Vanilla essence: 1 tsp

 

Method:

Preheat the oven at 190C. Grease and line one 8” spring form pan.

In a clean bowl start whipping the eggs using your hand mixer. Beat for 2-3 minutes till its creamy then pour in the sugar, vanilla and on medium heat beat for another 7-8 minutes till its airy and achieve a mousse like consistency.

Add ¼ of the flour and gently fold in the mixture. Please do not whip at this stage or you will knock out all the air you achieved by whipping it. Carefully fold in all the flour in small batches.

The Batter would be fluffy and light. Immediately pour in the prepared pan and bake for 30-35 minutes till a toothpick inserted in the centre comes out clean. Let it cool in the pan for 7-10 minutes and then invert on a wire rack which is a very important step for avoiding a soggy cake at the bottom.

Carefully remove from the pan and let it cool down completely before slicing it horizontally in 2 layers.

For ease of work bake the cake a day earlier than you plan to assemble it. In that case wrap the cake or the slices in plastic wrap and store in fridge.



Bavarian cream

Egg: 1 (large)

Sugar: 4 tbsp (wither grind it or use castor sugar)

Vanilla essence: ½ tsp

Cream: 300 ml

Milk ½ cup

Gelatin powder: 1 tbsp ( vegetarian or vegan can use agar agar powder )

 Method:

In a small bowl take little milk and sprinkle the gelatin on top. Let it bloom.

Whip the egg with 1 tbsp sugar till its creamy and smooth (2-3 minutes)

Pour the milk in a heavy bottom pan and let it come to a boil. Take off heat when the milk is ready, gently and slowly while whisking, pour the heated milk down the side of the bowl into the egg mixture.

Put this on heat again and whisk continuously till it starts to thicken. Its ready when it coats the back of a spoon.

Take off heat and add the bloomed gelatin. Whisk again to make it smooth. Finally sieve it through a fine mesh and pour in a clean bowl. Directly press a big piece of plastic wrap on the surface and let it cool in the fridge.

In the mean time whisk the cream (I used Rich’s) with the rest of the sugar till soft peaks form (5-6 minutes). Once the prepared cream is cold to touch (at room temperature) gently fold the cream into it. Use a spatula and be real gentle. Fridge for an hour to set it.

To assemble neatly slice the cleaned strawberries in half. Keep aside.

Add 4 tbsp of sugar and ½ tsp of lemon juice in ½ up of water. Mix to get a sugar syrup.

Line the spring from tin (in which you baked the cake) with butter paper. Place the top half of the cake upside down in the pan. Sprinkle the syrup to moisten it.

Take the halved strawberries and gently press them down the sides of the pan. Make sure the bottom touches the cake underneath. Pour the cooled (whisk it once again to make it smooth a pourable) Bavarian cream in it. Be careful not to pour or mess the sides or you will end up with an ugly looking cake later. Once the strawberries are covered level the cream and smoothen the top with a spatula.

Moisten the other half of the cake and gently press it upside down on it.
Wrap the whole thing in plastic wrap and cool in the fridge at least for 4 hours.
Gently unmold and decorate as per your wish.


Many many thanks Sayantani for conceding to write this excellent post and sharing with us this fascinating and luscious berry cake recipe. I've already tried your Bengali delicacy Peyaji ( onion fritters ) and they were delicious ! Definitely will give this cake a go, although I'm not sure I can make it as good as Sayantani!!

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

Tuesday, 12 February 2013

Savoury Carrot Pancakes !

Made n Enjoyed
Hello readers,

A mother was preparing pancakes for her sons, Kevin 5, and Ryan 3.
The boys began to argue over who would get the first pancake.

The mother saw the opportunity for a moral lesson.
"If Jesus were sitting here, He would say, 'Let my brother have the first pancake, I can wait'."
Kevin turned to his younger brother and said, "Ryan, you be Jesus!"

hahaha..Kevin, if I was in your place, I woud've done the same :) Pancake such a treat, all at the dining table are eagerly waiting to get stuck into the first one ! As you inhale sweet soft warm aroma and every sensation of comfort you can feel.



Most of the times people prefer their pancakes with sweet filling , but let me tell you savoury fillling or savoury pancakes are tasty and sumptious...My family love both flavours, so for me everything becomes so easier. I prepared Riccotta and Cinnamon pancakes few days back, so today I thought of making savoury one, with Indian touch. Awesome !!



You will need:-
  • 3-4 medium sized carrots washed peeled and grated
  • 2 cup besan - Chick pea flour
  • 1/2 cup semolina
  • 1 medium onion finely chopped
  • 1 tbsp garlic paste
  • 2 tbsp ginger and green chilli paste
  • 1/2 tsp freshly ground black pepper
  • Salt to taste
  • 2 tbsp fresh chopped coriander
  • 1/2 tsp fruit salt ( eno)
  • 1/2 tsp turmeic powder
  • 1 tsp red chilli powder
  • 1/4 tsp garam masala
  • Oil for shallow frying
  • 3 different sized heart shape cookie rings for Heart shape pancakes.
Method:- (For heart shaped Pancakes see Note)
Place all the ingredients in a big bowl except oil and combine everything with little water.
Leave it aside for 10-12 minutes and mix well. Check the seasoning.
Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about one small ladalful on to the centre of the pan.
Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an round small pancake.
Cook for 2-3 minutes or until the pancake is reddish-brown at the bottom.
Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden.
Remove from the heat and they are ready to eat. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).

Note :- I've used heart shaped cookie rings to prepare my pancakes.
It does take little longer to prepare, if you have patience for it then go ahead .
Place a cookie ring on a hot frying pan, pour little batter into that ring. Keep heat very low.
Leave the ring till you can see batter leaves moisture from the pancake, gently lift the cookie ring, u can see heart shaped pancake, gently flip over to the other side. Cook till both sides are cooked evenly.

Linking this to my own event Flippin' Good and Celebrate - Love guest host by Archana , event by ME


Sunday, 10 February 2013

Quick Apple, Date and Cinnamon Tart !

Made n Enjoyed
Hello readers,

It's not hard to make decisions when you know what your values are. - Roy Disney




Being a cook and foodie, when craving comes I could whiz up something in no time...I've done this numerous times.Cheeky, blowing my own trumpet :P . Not necessarily it would be healthy, it can be sugar loaded or artery clogging greasy dishes as well !



Rewinding life few days back, last weekend husband cooked mouthwatering and delectable north Indian dishes, daal makhni, jeera rice, aloo gobi and roti for us at lunchtime. It was well spiced and finger licking good and we all had seconds ! After a hot and spicy experience we all had cravings to sooth our taste buds and wanted something sweet. So all eyes came to my direction and expectations were that I now get up and make them a quick dessert.



That led me to the idea of baking a quick apple, date and cinnamon tart, since I had all the ingredients at the ready. The ready made shortcut pastry was in the fridge, cooking apples and dates were lying around. Tart was ready in less than half an hour.It is very easy to make yet it looks beautiful and is wonderful to share with family. It is still a slightly healthy option to a sweet dessert. The sweet and fruity slice with the hint of cinnamon went down well with a dash of cream...!



You will need :-
  • 1 x shortcut pastry ready rolled sheet
  • 2-3 eating apple
  • 5-6 pitted dates
  • 1 tsp ground cinnamon
  • 3-4 tbsp dermera sugar


Method:-
Pre-heat the oven to gas mark 4.
Line one 9" loose - bottom tart tin with the pastry and prick all over with the fork.
Once the tart tin has been lined, it needs to be neatened up.
Use your fingers to fold some of the overhanging pastry back over itself, to allow for shrinkage.
Run your rolling pin firmly over the rim of the tart tin to trim the pastry. Pull away any excess overhanging pastry.
Line with parchment and baking beans and bake blind for 10 minutes. Remove paper and beans and bake for 5 minutes.
Meanwhile core the apple and sliced thinly. I did not peel the skin.
Cut the dates.
Carefully place the thinly sliced apples and dates into blind baked pastry.
Sprinkle dermera sugar and ground cinnamon on top of the fruit.
Turn gas mark on 6.
Bake tart with fruit in the oven for another 10 minutes.
Remove from the oven let it cool slightly and serve with cream, ice cream or on it's own.
Delicious hot or cold.






Friday, 8 February 2013

Swaminarayan Khichdi - Vegetable Medley Kedgeree

Made n Enjoyed
Hello readers,

Holiday memories are worth cherishing and holding onto.
 
Our recent trip to India, for my daughter it was most memorable, sentimental and different experience. She met my dad and my sister second time and she had pleasant time with them. I took her first time when she was tiny, so she didn't remember anything. In a way this is her first time as proper time in India.. and India is a hot topic in my house...whether it is about people we met, travel or food ! 
 
We always love to discover and try out new tastes and dishes while we are on holiday... However for our health and safety reasons we did not indulge much in street food, we strictly stuck to homemade food and while we were on tour, good restaurants food in India.

 
 
But we couldn't deprive ourselves when we went to this beautiful and largest Swaminarayn Temple in Gandhinagar , Gujarat. It's very popular among tourists visiting Gujarat.  The majestic, intricately carved stone structure stands amid sprawling gardens.The garden which is named Sahajanand Van is a unique blend of contemplative garden and children's park. It encloses a single-piece marble sculpture of Lord Swaminarayan and includes cultural spots; rides and games for children; herbal garden; a lake and a waterfall.
 
A breathtaking, enchanting and magical Sat-Chit-Anand water show was highlight of our evening. On top of that when we visited their food court we were spoil ed for choice of food that was on offer. From basic homely tasty food to street food and of course so many fusion dishes were available, but we settled for their speciality Swaminarayan Khichdi...served with set yogurt and it was 100% up to scratch ! It was homely, comforting and suited our palate. That taste was lingering in our mouths. This vegetable medely khichdi stayed in our memory and whenever we make it at home it refreshes our memories of great time of our holiday...!

 
 
It is very hard what to call Khichdi in English ? I googled and few answers came as Hodgepodge or Kedgeree. Khichdi is a humble, soothing, easily digestable and finger licking dish which is made with rice and lentils. Many times whole spices and vegetables added to make one pot meal. I've heard over and over again that Khihdi is for the sick or older persons , I totally disagree with it ! I give full respect to this simple yet awesome dish which you can have all around the year round with plain yogurt, pickles and papad. If you really want to indulge the taste then add dollop of ghee.. naughty but nice :D
 
Swaminarayan food is cooked without onion, garlic and hing ( asafoetida ) . But I've made this khichdi with few changes of my own to suit our taste buds.

 
 
You will need :-
 
1 cup rice
1/2 cup toor daal
1 1/2 cup mix vegetables cut - capsicum, aubergine, bottle gourd, peas, cauliflower, carrots etc. ( choice is yours )
1 small potato - peeled and cubed
1 tomato chopped
1 small chopped onion ( optional )
4-5 cloves garlic chopped
1/4 cup raw peanuts
1-2 tbsp crushed ginger and green chillies
Salt to taste
2-3 tbsp chopped fresh coriander
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp cumin and coriander powder
 
You will need : - Tadka
 
1 tbsp whole spices - cinnamon, cloves, bay leaves, black pepper powder
1-2 tbsp oil
1 tsp mustard seeds
pinch of hing
1-2 dry red chillies
 
Method :-
Wash rice and tuver daal and soak for 10-15 minutes.
In a large pressure cooker heat  oil, add tadka ingredients , when crackle add onion and saute till light pink. Now add garlic and saute till very light brown. Turn the heat low.
Now add crushed chillies, ginger and all the masala powder and give it a stir.
Add potatoes, tomatoes and other vegetables.
Stir fry for 2-3 minutes.
Now add washed daal and rice and peanuts without water.
Fry this mixture for few minutes then add 4 cups of warm water.
Stir once more, add salt and close the pressure cooker lid.
After 3 whistle turn of the heat.
Let the pressure cooker cool down naturally.
The khichdi should be slightly runny and sticky. If not, then add little water and cook 1-2 minutes.
Open the lid, add fresh chopped coriander leaves. Mix gently.
Serve Hot with fresh yogurt or chaas, pickle and papad.
 
Enjoy as much as my family did !!
 
 
 
 
 
 
 
 
 
 
 
 
 


Wednesday, 6 February 2013

Free Giveaway - Genevie Red Heart Chocolate Box !

Made n Enjoyed
Hello readers,

It's February 14th, and that can only mean one thing - Romanticism IS IN THE AIR....Card shops displays unforgettable cinematic valentines day cards.. bars and restaurants try to make the atmosphere very romantic, by creating the right décor and playing the right music; special menus are organised under the soft rythm of love songs and with a bottle of tasty wine. Sweethearts usually give each other gifts, flowers and chocolates in heart-shaped boxes. Somehow chocolate and Valentines day goes hand in hand.

So what special plans you have this Valentines day ? Do let me know because I need to know and in return you'll have something from me. These generous people from Chocolate by Genevie are giving away a box of Red Heart Chocolate to my readers. Isn't this wonderful ? Excited....want to get delivered this lovely chocolate box to you ? , then just follow few guidelines and enter this competition..

Product Description

A classy red satin box with a heart shaped clear window; an ideal gift for valentines day! The box contains mouth watering mixed Belgian chocolates beautifully presented. The chocolates are sent in a special outer box that is letter box friendly.
Selection: almond praline ~ milk truffle ~ pistachio praline ~ white truffle ~ dark coffee praline ~ pineapple & coconut ~ white cointreau ~ naugat praline ~ dark marzipan ~ champagne truffle ~ cappuccino truffle ~ dark truffle
Few guidelines for you to read.
  • Leave a comment on this post saying how are you going to be spending your valentines day  ? Then gain more entries via Rafflecopter.
  • If you're not a blogger, still you can enter this competition. Leave your comments as Anomous but put your name down in the comment box and carry on with rest of entries. 
  • Only UK residents can enter this competition.
  • You must be over 18 years of age and provide valid email ID, so you can be notified your win.
  • No part or parts of the prize may be substituted for other benefits, items or additions.
  • The winner will be picked at random using software and then contacted by email.
  • If you win and then don’t respond to this email within 7 days then another winner will be picked so check your emails and your spam!
  • THE GIVEAWAY CLOSEs ON 12th February 2013.
Entry is via Rafflecopter....Good Luck !








a Rafflecopter giveaway

Tuesday, 5 February 2013

Tamatar Ka Shorba - Thin Indian Tomato Soup with Whole Warm Spices !

Made n Enjoyed
Hello readers,

The amount of times I've left the house for my grocery shopping without checking fridge or pantry properly, and end up getting few things which are already in the house, is countless. Doesn't matter too much if it's non perishable, but we're in trouble if the ingredients are fresh! This happened to me last week when I bought lots of tomatoes when I already had nearly 2 kgs in my fridge. Started wondering what I'm going to do with all these tomatoes? Went to ask husband, he suggested I should make sev tameta nu shaak ( tomatoes and gram flour noodles curry ) but I did not have sev in the house..so I was back to square one !



Couldn't decide one way or the other what to do with all these tomatoes...Finally my daughter came up to me and asked to make the soup which we had for first time in an Indian restaurant in Switzerland ten years back. But she couldn't remember what this soup was called. She described it to me by recalling the taste of that soup and how it was presented to us...I had flash back of that day and I remember asking the chef for this particular recipe. And we all settled for Tamatar ka Shorba for lunch.




A very simple recipe, you can whip up with everyday spices from your kitchen and comes out perfectly giving the soup a very good taste. So what makes this soup different from the millions of other tomato soup recipes out there? Well, it's a lot thinner than the consistency of a normal soup. It is not chunky and is similar to the consistency of gujarati daal or kadhi. Overall, it's a deliciously brothy soup with cumin tadka and is incredibly easy to make ! If that isn't a winner in your eyes, then I don't know what is! Slurpppppppp away!





You will need :-
  1. 1 kg fresh ripe tomatoes ( roughly chopped )
  2. 2 tbsp tomato puree ( optional )
  3. 1 big red onion ( roughly chopped )
  4. 5-6 cloves garlic
  5. 1 tbsp grated ginger
  6. 2 green chillies
  7. 1 small cinnamon stick
  8. 3-4 cloves
  9. 8-10 black pepper seeds
  10. 2-3 bay leaves
  11. 1-2 black cardamom pod
  12. 3-4 green cardamom pod
  13. 2 star anise
  14. Salt to taste
  15. 1-2 tbsp sugar ( sugar helps in removing acidity from tomatoes )
  16. 2 tbsp oil
  17. 1 tsp cumin seeds
  18. Pinch of hing ( asafoetida )
  19. Fresh coriander to garnish


Method :-
In a large pressure cooker place all the ingredients from no 1 to 13 with 600-700 ml water.
Let it cook till 3 whistle.
If you do not have pressure cooker put all the ingredients in a large saucepan. Bring it to boil.
Simmer for 25-30 minutes on a low heat till tomatoes are mashed completely.
Remove most of the whole spices with the help of spoon. But don't throw away. If one or two left in the mixture, it's fine.
Now by using electric hand blender or mixer blend tomato mix to puree. Make sure there isn't any lump of tomatoes in there.
DO NOT STRAIN this mixture. why you want to waste all the goodness of tomatoes.
Transfer the tomato mixture in a large saucepan, add tomato puree, if mixture is thick add 1/2 cup of water. Bring it to a good boil.
Add sugar and salt.
Prepare tempering ( tadka ) by heating a oil in a tiny saucepan, add cumin seeds and discarded whole spices , let them crackle add hing and pour in to tomato soup.
Check the seasoning and serve hot with fresh chopped coriander.
Goes perfectly with any crusty bread.
Enjoy !










Event Round Up - MakarSankranti/Republic Day !

Made n Enjoyed
Hello readers,

Many thanks to all friends for participating in another successful event of JCO.  I've collected so many delightful and scrumptious recipes from you all....! Your continuous support is vital for us and is really appreciated.

Are you preparing more scrumptious dishes in your kitchen...if they are fit enough to enter our other event - Flippin' Good - Pancake Day, then what are you waiting for ?..link them now and show us your talent and of course make me drooooool :P

Here is the round up :


1. White Dessert 30. Besan Chilla Sandwich 59. Arisi Parupu Sadham
2. Rajasthani mini ghevar topped with rabdi 31. Dates and Nutes Burfi with Nutella 60. Sweet Pongal Simple Version
3. Papd Poha Chevdo 32. Soya Malai kofta curry 61. Coconut Barfi
4. Jujups 33. Baked Chili Rellenos 62. Saidapette vadakari
5. pineapple sandesh 34. Chawal ki kheer 63. Tomatillo cilantro chutney
6. Almonds Dates Payasam 35. soyabean Curry 64. Then Kinnam - Vegan Dessert
7. KIDNEYBEAN SUNDAL 36. Chana Dal with Zuchinni 65. Srividhya Ravikumar
8. Rose flavored Kaju Milk Roll 37. Berries shrikand 66. Tomato Soup
9. Peas cabbage gravy 38. Carrot Uttapam 67. Tofu and Vegetables in spicy garlic sauce
10. Chocolate filled Canapes 39. dal vada/moong dal vada 68. Vegetable Rolls
11. Trifle Pudding 40. Semiya Payasam 69. Daal Fry | North Indian Style
12. Milk Peda 41. Chakkara Pongal 70. Rumana
13. Mini Chila chaat 42. Undhiyu and Mango Srikhand 71. home made tutti frutti
14. Honey Roasted Almonds 43. pineapple samosa 72. Oats and Multiseed loaf
15. Ragi Cupcakes 44. Missi Roti | Rajasthani Roti 73. Crushed sesame sweet
16. Rice kheer 45. Corsican Rice | Scandinavian Rice 74. Minty potatoes in spinach gravy
17. Eggless stuffed buns 46. Sooji / Semolina Toast / Desi Pizza 75. Whole Moong Dal Dosa..
18. Tousule 47. Oats Kaara Appam 76. Misal Pav
19. Ghevar with Kesar Rabdi 48. Turnip and soy nuggets curry 77. Tawa Pulav with masala papad
20. Ghevar 49. Masal vadai 78. Tri-Ranga Rice
21. Baked spinach potato pockets 50. Sweet / Sakkarai Pongal (using Broken Wheat / Udai 79. Carrot and Fox nuts Kheer ( rice pudding )
22. Gundar paak 51. Veg-Noodle Spring Rolls 80. Milk Cream Biscuits Mini Pie
23. Kachariyu 52. Mexican Lasagna 81. Soy Chorizo and vegetables stuffed enchiladas
24. Tangy Rajma Gravy 53. Sarkarai Pongal 82. Spinach Curry | In Bengal Style
25. Rabri - Quick Version 54. Eggless Semolina Cake 83. Moong Sprouts
26. Panatone / Panettone 55. Baked Falafel 84. Penang curry with tofu and vegetables
27. Urad dhall Vadai 56. Awadhi Paneer Masala 85. Paneer Tikka without onion garlic ginger
28. Gatti Payasam 57. Mango Halwa (Microwave) - Quick 86. Strawberry Mousse without egg
29. Rass Bora 58. Baby Pizza - Home made 87. Chana Paayesh | Paneer Pudding





Monday, 4 February 2013

Eggless Ricotta and Cinnamon Hot Pancakes !

Made n Enjoyed
Hello readers,

Past few weeks shivery and rainy weather kept us housebound, most of the time went into sipping hot beverages and a lot of time has been spent on the couch, lazying around watching useless programmes on the TV. But as the sun was out and sky was clear the other day, we manage to pop out for long walk in the park although it was biting chilly weather....As the sun soaked us a little, felt warmth and rejuvenated...everyone looked so happy and cheerful, in spite long walk making our hearts panting ! Secretly we were all looking forward to the rich buttery, delicate and golden pancakes with plenty of fresh fruit of which I promised to make as soon as we get home !!!!



Whatever the weather... Pancakes are perfect breakfast ! You'll be hugely appriciated if you whip these up for brunch on Sunday ! pancakes are one of the most mouth-watering breakfast foods that appeal to you all day long, the taste is heaven ! The coolness of the syrup and heat of the pancake complemented one another perfectly and only served to bring out the subtle flavour of the pancake itself. To bring extra warmth and an interesting taste I've added cinnamon powder to the butter. Not only it was soul warming but intensely flavourful and no one settled with just one :) Round the table every soul was  immensely satisfied !!



You will need :-
  • 250g ricotta cheese
  • 125ml milk
  • 100g plain flour, sieved
  • 1 tsp baking powder
  • 1/4 tsp bicarbonat of soda
  • Pinch of salt
  • 60g butter
  • 1 tsp cinnamon powder
  • Honey and fresh mixd berries
  • 1 tsp icing sugar to dust
 
 
Method :-
Combine the ricotta cheese and milk in a on bowl and mix.
Add soda and baking powder and salt, mix gently and make smooth batter.
Mix in cinnamon powder with butter.
Heat havy bottom non stick pan, add teaspoon of cinnamon butter .
When butter begins to foam, add one spoonful of the batter to the pan.
When you see bubble breaking to the surface turn the pancake over.
Once pancakes cooks and both sides are equally golden, transfer them on a plate.
Drizzle some honey and dust with the icing sugar.
Serve with fresh berries and enjoy Hot and irristible ricotta and Cinnamon pancakes and not to forget  next day hit the gym, go for a long walk or indulge in rabbit food :P
Rcipe Source : here
Linking this to my own event Flippin' Good - Pancake Day .
Sowmya's guest host Know your dairy - Cheese , event startd by JCO. (me)
 
 
 
 
 
 
 
 

    Saturday, 2 February 2013

    Chilli Mogo - Fried Cassava Chips in Schezwan/Sichun Sauce

    Made n Enjoyed
    Hello readers,

    Want a little break from regular home cooked Indian meal ? choose Indo - Chinese cuisine , trust me It has exciting flavours ! Nutty flavour of sesame oil, tangy vinegar and earthy soy sauce, makes an excellent affair with hot Indian red chillies !


    A delicious and irresistible cuisine enjoyed by majority Indians, not just in India but throughout the world.. in other parts of world in mostly the Indian community, this is a much raved cuisine and is widely available in restaurants it is an Indo-Chinese, dish which includes chilli paneer, chilli noodles to different types of Manchurians - everything about it has the essential Indian flavour !



    Coming to the recipe Schezwan or Sichun sauce , is tremendous. It becomes a tasty and lip smacking dish when added in rice, noodles , paneer or vegetables. I've tried this sauce with fried cassava chips, and created a ambitious dish ! You're not likely to forget in a hurry....



    You will need :-
    • 1 packet frozen cassava chips ( 1kg ) you can buy fresh one too
    • 200 ml homemade schezwan sauce
    • 1 bunch chopped spring onion ( keep green and white parts separate )
    • oil for frying + 2 tbsp
    Method :-
    Boil the cassava chips according to packet instructions. If you are using raw cassava PLEASE do check this link here for how to cook raw cassava.

    Drain the water from the chips, pat dry with paper towel.

    Heat oil in a kadai or fryer. Fry the cassava chips for 2-3 minutes. Do not fry till brown.

    Add cassava chips into schezwan sauce, mix and leave it to marinate. Longer the better.

    Now heat 2 tbsp oil in another heavy bottom pan, add white parts of the onion, just fry for few seconds and add marinated cassava chips.

    Keep stirring till all the chips heats up.

    Now add green part of the onion, mix and turn off the heat.

    Serve in a serving plate, garnish with green parts of the onion and enjoy !

    Note :- If you want to avoid those calories, do not fry the chips. After boiling the cassava straight away add them in the sauce and then stir fry with little oil  .
    And if you can't wait too long to dig in, you can stir fry those chips straight away after adding them into sauce. But
    by marinating the chips in the sauce for longer, the sauce flavour gets through the chips and makes more tasty.


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