Tuesday, 30 April 2013

Event Announcement - Re Post from Archives !!

Made n Enjoyed
Hello readers,

There is always a time probably once a year when you sit down and look at all of your old family photos whilst you reminisce in the "good old days". We can also watch home videos - there are so many means by remembering what happened a long time ago. This thought gave me an idea for my next event. Some of us have been blogging for a while whilst others may have just started! Why not repost some of our old posts from our blog for newer readers who probably haven’t seen  them and older readers who may have forgotten but would enjoy reading again?!

Interested? Then read below for the details!

How to Repost your blog post.
  1. Go to DESIGN (top right of your screen).
  2. Select POST.
  3. Choose EDIT POSTS.
  4. Click POST SETTINGS and choose Schedule.
  5. Change to AUTOMATIC and then PUBLISH POST.
This post should now be at the top of your feed. The previous comments are still there too.

Guidelines to follow :-
  1. Only Post Vegetarian recipes.
  2. Eggs allowed in Baking.
  3. Only Re post recipes from month of May 2010, 2011or 2012 also what is important that it must be on the same date of the Calender month. Example : today is 1st of May, so re post your recipes which you've posted on 1st of May in 2010 ,2011 or 2012 ....
  4. Link this event announcement on your post. It's Compulsory.
  5. Use of logo is compulsory .
  6. Only entries allowed are posted between in month of MAY 2010, 2011 1nd 2013.
  7. You can send entries to our email if link doesn't work jagrutiscookingodyssey1971@gmail.com with the following details.

    1.Your Name
    2.Your Blog name
    3.Recipe Name
    4.Recipe URL
    5.Picture of your recipe
    Also non bloggers can send their entries to my email ID and the subject line with your name, Recipe,and the picture of your recipe.

Go ahead and send your delicious recipes and also check out our other events too. My Bowl of Salad and Food, She Loved I loathed !


Sunday, 28 April 2013

Event Announcement - Food She Loved, I loathed !!!!

Made n Enjoyed
Hello readers,

I bet you all have a long list of food that you refuse to eat during your childhood or even now, but your mum always comes up with these repeated lines.." It's good for you, see I can eat, I like it " !!!!
I had plenty, and used to spend more than an hour finishing my meal or always look out for any excuses or ways to get rid of that food.

However, while growing up, automatically I started liking the same food, which Mum Loved and I had loathed..many many times I feel so guilty about why I was such a fussy eater and giving mum a hard time. Are you feeling the same as I feel then why not make up for it by making a dish that you used to hate or using ingredients that you used to hate but love now, and dedicate that dish to HER and celebrate Mother's Day !

Guidelines to Follow:-
  1. Cook a dish which your MUM Loved, You Loathed but love now LOVE it too.
  2. It can be starter, main or dessert or any drink.
  3. Dish must be vegetarian.
  4. Eggs allowed in Baking.
  5. Multiple entries allowed.
  6. Link this event announcement on your post. It's Compulsory.
  7. Use of logo is compulsory .
  8. Only entries allowed are posted between 1st May-31st May 2013.
  9. You can send entries to our email if link doesn't work jagrutiscookingodyssey1971@gmail.com with the following details.

    1.Your Name
    2.Your Blog name
    3.Recipe Name
    4.Recipe URL
    5.Picture of your recipe
    Also non bloggers can send their entries to my email ID and the subject line with your name, Recipe,and the picture of your recipe.

Go ahead and send your delicious recipes. Please check out our other events too ! My Bowl of Salad and Re-Post from Archives

Raw Mango Rice - Potluck Party, Cyber Style 28th April

Made n Enjoyed
Hello readers,

We had our first Potluck Party, Cyber Style on 10th of April here on JCO ! Had lots of lovely and delicious food and drinks and fun with our fellow food bloggers who already linked their dishes here. Obviously, we all live in different parts of the world,  so there is no chance that we can taste their food, but we decided that if we prepare each others dish again in our own kitchen, we can taste and eat their dishes too !



I was paired with one of our guests Manjula of Desi Fiesta. She brought Raw Mango Rice to our party, pictures were so tempting and rice looked delicious. I prepared this rice the next day and followed exactly the same recipe. We never had Raw Mango Rice before so I must say I am glad I made because my family loved it so much..I will prepare again and again Manjula, Thank you so much for sharing this dish with us!!



You will need :-
  • 1 cup rice
  • 1 medium raw mango - grated
  • Salt to taste
  • 1/4 tsp tumeric powder ( haldi )
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 2 tbs urad daal
  • 2 tbsp channa daal
  • 2 tbsp peanuts
  • 2-3 dry red chillies
  • 1-2 green chillies
  • 10-12 curry leaves
  • Pinch of hing ( asafoetida )
  • fresh coriander for garnish
Method :-
Cook rice in boiling water such a way that every grain is seperated.
Let the rice cool compeletley.
Heat oil in a heavy based pan, add mustard seeds and hing.
When they spulutter add peanuts, channa daal.
After one or two mintes add urad daal, chillies and curry leaves.
When they are slightly brown add grated mango, haldi and salt.
Cook mixture for 2-3 minutes, now add cooked rice.
Mix everything gently and turn of the heat.
Garnish rice with fresh coriander and serve with raita, salad and papad.
Enjoy !!

Linking this dish to Potluck Party, Cyber Style . Linky tool below .
Gain Popularity and
Javelin Warriors Made with love Mondays.


Saturday, 27 April 2013

Event Announcement -My Bowl of Salad !

Made n Enjoyed
Hello readers,

If you were boring, you'd probably say that salad is "rabbit food". This, as we all know, is not true! Made with a little bit of care and attention, salad can add a lot to your meals and definitely to your diet. The appeal of a salad is the colour, the various textures and of course the health benefits.

They usually do not take very long to prepare and the art of assembling a salad means that you can experiment a lot with ingredients!

Go on! Add some colour to your life!

Guidelines to follow:-
  1. Prepare salad with vegetarian ingredients.
  2. Eggs are allowed.
  3. Multiple entries allowed.
  4. Link this event announcement on your post. It's Compulsory.
  5. Use of logo is compulsory .
  6. Only entries allowed are posted between 1st May-31st May 2013.
  7. You can send entries to our email if link doesn't work jagrutiscookingodyssey1971@gmail.com with the following details.

    1.Your Name
    2.Your Blog name
    3.Recipe Name
    4.Recipe URL
    5.Picture of your recipe
    Also non bloggers can send their entries to my email ID and the subject line with your name, Recipe,and the picture of your recipe.

Go ahead and send your fresh and colourful salad recipes.
Don't forget to check out our other events too, Food, she loved I Loathed ! and Re-Post from Archives

 

Wednesday, 24 April 2013

Torcettini di Saint Vincent - Sugar Crusted Twisted Cookies for We Knead to Bake # 4

Made n Enjoyed
Hello readers,



Torcettini di Saint Vincent (Sugar Crusted Twisted Cookies from the Valle d’Aosta) chosen by Aparna, creator of We Knead To Bake , for April month challenge . We already have faced three challenges and baked few baked goodies like Pull Apart Bread, Classic All Butter Croissants and Hokkiado Milk Bread with Tangzong .





I have copied Aparna's quote here word to word

Torcettini are smaller versions of Torcetti (meaning small twists), and these pear/ teardrop shaped twists are made of a dough of flour, yeast and butter which are shaped and then rolled in sugar before being baked. These biscuits/ cookies are synonymous with the town of Saint Vincent in Valle d'Aosta, a small mountainous region in North-Western Italy, even though they’re well known throughout the Piedmont region as well.




Torcetti/ Torcettini are believed to have descended from Grissini (breadsticks) which were made from the leftover scraps of bread dough. According to one story, a Grissini baker had some leftover butter which he needed to use up. Inspiration struck and he decided to add the butter to the last batch of his Grissini dough for the day. To be able to differentiate this lot of “breadsticks” from his Grissini, he rolled them in sugar and shaped them into loops, and the Torcetti was born. Torcetti/ Torchettini are usually flavoured with lime/ lemon zest or anise.



These biscuits/ cookies are crunchy on the outside with a somewhat bread-like texture on the inside. They’re not very sweet and pair very well with cold milk, hot chocolate, tea/ coffee or wine. They are delicious served warm and equally good cold, and keep very well if stored in airtight containers. Apparently, Queen Margaret, the wife of King Umberto I of Savoy loved these biscuits so much during her stay in Valle d'Aosta, that she gave her servants enough provisions to bake an abundant supply for her consumption. 

 


 Aparna has adapted this recipe from the one in Nick Malgieri’s “A Baker’s Tour”. Traditionally these biscuits/ cookies are shaped by rolling out bits of dough into “ropes”and then pinching the ends together to form a “teardrop” shape. These are shaped by crossing the rope of dough near the ends to pretty looking twists.
 

I have followed Aparan's recipe , which were given by her to all the challengers. I did not add any cocoa powder in my recipe, and I doubled up the recipe in volume , I gave half cookies a round shape and I coated them with dermera sugar. Right now husband is having them with tea and he described them as " Amazing " :)



Torcettini di Saint Vincent
(Adpated from A Baker’s Tour by Nick Malgieri)

Ingredients:

1/2 cup warm water, about 45C (110F)
1 1/4 tsp active dry yeast (or 1 tsp instant yeast)
1 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp lime/ lemon zest or 1 tsp crushed anise seeds
40gm 2 1/2 tbsp unsalted butter, cold and cut into small pieces
about 1/3 cup granulated sugar for rolling the cookies
 
Method:

Dissolve the yeast in the warm water, in a small bowl and keep aside.
Put the flour and the salt in the food processor bowl (or a largish regular bowl if kneading by hand) and pulse a couple of times to mix. Add the butter pieces and pulse until the butter is well mixed and the flour-butter mixture looks powdery.
Add the yeast-water mixture and pulse till it all comes together as a ball. Do not over process or knead. Place the ball of dough in a oiled bowl, turning it so it is well coated with the oil. Cover the bowl, and let the dough rise quite a bit. This dough does not really double in volume, but it should look “puffy” after about an hour or so. When you pinch off a bit from the top you can see the interior looking a bit like honeycomb. Press down the dough and deflate it, wrap it in cling warp and refrigerate it for at least one hour or up to 24 hours.
When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square. If the dough feels sticky, scatter a little sugar on it. Using a pizza wheel cut the dough into four strips of equal width. Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces. The measurements are not very critical in this part because this just makes it easier to have 24 equal sized bits of dough, as compared to pinching of bits of the dough.
Roll each piece into a pencil thick “rope” about 5” long. Sprinkle a little sugar on your work surface and roll the “rope” in it so the sugar crusts the dough uniformly. Form the “rope” into a loop crossing it over before the ends.
Place the Torcettini on parchment lined baking sheets, leaving 1 1/2" between them. Leave them for about 20 minutes or so till they rise/ puff up slightly. They will not “puff up” much, like bread, but the “puff” will be visible.
Bake them at 160C (325F) or Gas Mark 4 for about 25 minutes till they’re a nice golden brown. Cool the cookies completely, on a rack. Store them in an air-tight container at room temperature. This recipe makes 24 cookies.
Enjoy !!
 
 
Linking this to We Knead to Bake
Gain Popularity event by JCookingOdyssey and
Made with Love Mandays event by Javelin Warrior

 
 

Tuesday, 23 April 2013

A light and refreshing Cucumber Fizz - London Marathon 2013 !

Made n Enjoyed
Hello readers,

So many of my posts start with the weather and today is no different! It really is amazing how much the weather affects what you make!



Through the roller coaster climate of the UK, we seem to have seen the silver lining - the weekend was a lovely and warm one. Perfect for the London Marathon that took place on Sunday. I had planned to go to marathon to cheer on the runners but was apprehensive because I thought it would be freezing! Finding out that it was in fact going to be a warm day, I wasted no time in getting ready and making my way into Central London. I had one of the best days of this year and it was completely spontaneous!!



It's often the same picture with food. You don't know what you are going to make and you end up making something completely different!



I decided to make a refreshing cucumber drink (that's what happens when cucumbers are on offer and you end up buying too many) that would be nice and cooling. The addition of the sparkling water gives the drink the kick that it needs to be crisp and refreshing! The drink had a wonderful green colour reinforcing the colours of spring and summer!



I can assure you that after drinking this drink you will definitely have a certain spring in your step!

You will need :-
  • 1 whole cucumber
  • 1/4 cup sugar
  • 1/2 cup water
  • 500 ml sparkling water or plain soda
  • Salt to taste ( optional )
  • 2 tbsp lemon juice
  • 2 tbsp fresh mint chopped
  • Herb ice cubes




Method:-
Place sugar and water in a saucepan , dissolve the sugar and boil water for 2-3 minutes.
Let the water cool completely.
Wash the cucumber and take juice out of it. ( if you prefer peel the skin ) I didn't want to take away all the goodness from the skin, so I left it. That's why my drink colour is quite green.
In one glass add 1/4 sugar syrup, 1/4 cucumber juice add salt , lemon juice, finely chopped mint and herb ice cubes.
Fill the glass with sparkling water and serve immediately.
Enjoy !!



Linking this to my own event Gain Popularity
Celebrate - Cool Summer guest host by Sowmya ,event started by  ME
Show your best Creation , Made with Love Mandays and to Nancy's YBR event

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Saturday, 20 April 2013

Gujarat na Daal Vada - Spicy lentils deep fried Fritters !

Made n Enjoyed
Hello readers,

Gujarat na daal Vada became famous from the Dal vada street vendors outside the Gujarat College in Ahmedabad city of Gujarat state – almost nothing to do with the state of “Gujarat” in it’s name!!!! Mostly every collegians pass their free time at those vada stall and snacking on those irresistible vadas. If you are passing by from there, the frying vada smells tempts you to buy those vadas, just wrapped in old newspaper. But tell your mum or wife that you've snacked on those vada's then she definetley will roll up her eyes at you :)



All these things never happened to me, I never ever snacked those vadas from outside while I was student or neither my dad brought them home either. Luckily my mum had this recipe and she always used to make them at home, as she was concern about food hygiene and was health conscious about buying food from outside.



So, today I am presenting her recipe here and what can I say ! As soon as the vadas were ready to eat everyone at the dinner table was happily vanishing them in no time :)))

You will need :-
1 cup  split yellow moong daal
1 cup  split green moong daal
Salt to taste
10-12 fresh green chillies
2" fresh ginger
6-8 cloves garlic
Pinch of baking soda
Oil for deep fry
More green chillies to serve
One medium onion chopped to serve



Method:-
Clean, wash and soak both daals together for 6-7 hours or overnight.
In the morning once again wash daals in clean water and throw away water.
Place both daals in a grinder and grind daal to coarse mixture with chillies, garlic and ginger with very little water. Make sure mixture is not runny.
Now add salt and soda and mix everything.
Heat oil in a frying pan.
Take a spoonful of mixture and drop it in a hot oil , fry vada on a medium to low heat till vadas are light brown.
Vada should be crispy outside and soft inside.
Fry green chillies in oil and sprinkle little salt on them.
Serve hot vada with fried green chillies and chopped onion.
You won't need any type of chutney or dip with this Gujarat na vada.

Linking this to my own event Gain Popularity and
Made with Love Mondays

Friday, 19 April 2013

Tzatziki-- In Greek: τζατζίκι, pronounced dza-DZEE-kee Re-Post

At first, I had no clue about Greek cuisine and I also had no plan to find out any more about it- I didn't expect there to be anything for me in this foreign cuisine...The only Greek food that I had heard of was, unsurprisingly, Greek yogurt! ...This was until we went on a summer holiday to the beautiful Greek island, Crete... The island bore stunning golden sandy beaches and tranquil blue waters... The hotel was 4 star and most of all, the glorious sunshine was the icing on the cake :)
From Crete, we took a day excursion to Santorini, where the famous films, Chalte Chalte and Wanted, had some of their songs shot.
In that week, when we were baking ourselves in pure bliss, one of the animation team members came up to us, and disturbed us from our moments of happiness :(  :
A- "Hallo, would you like to come to our greek cooking classes?" (imagine a european accent here :))
Me - "What?! I came here to take a break from cooking" (imagine a british accent here :))
A- "Well it isn't your normal cooking, you might learn something new" (loool)

So.. I had to agree and also dragged my daughter along!
When I got there, they told us that they are making cucumber dip called Tzatziki.  To me, this sounded something suspiciously like cucumber raita, until the chef unveiled his secret and we found out that this is no ordinary dip. Garlic and extra virgin olive oil in large amounts were the secret surprises!

"Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment."

You will need:
  • thick Greek yogurt - 1 cup (if not avaliable, hang the yogurt)
  • Garlic cloves finely chopped - 6-7 cloves
  • Extra virgin olive oil - 4 tbsp
  • Cucumber grated- 1/4 cup
  • Dill finely chopped - 1/4 cup
  • salt to taste
Method:
First, mix the salt and grated cucumber and leave for 2-3 mins (this step is important as the salt helps to remove the moisture from the cucumber).  Mix in all of the other ingredients into the yogurt. From the cucumber, press out all the water and add into the yogurt, mix it well and chill for half an hour.


Serve it with your choice of food :)

Sending this to PJ's guest event Flavour's of Greece, brain child of Nayna


Tuesday, 16 April 2013

Soda Chaas - Sparkling Spiced Yogurt Drink !

Made n Enjoyed
Hello readers,

We've seen that lately traditional recipes have been getting a modern twist. People like to experiment with "old school" recipes that have passed down for generations.



One such recipe is masala chaas. Chaas is an indian beverage, consumed whole year round in India by millions. It is a refreshing drink made based of yogurt or buttermilk with added spices such as cumin seeds or herbs such as mint. I have altered the recipe by adding sparkling water, it was lovely and zingy taste and loved by family !
Perfect for summer days !!



You will need :-
  • 1 cup mild plain yogurt
  • 1/4 cup water
  • 2 cup sparkling water or plain soda water
  • Salt per taste
  • 1 tsp roasted cumin seeds crushed
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp finely chopped mint and coriander
  • 1/4 tsp cumin and coriander powder ( dhana jeera powder )
  • Herb ice cubes


Method:-
Beat plain yogurt and water.
Add all the masala, salt and herbs. Leave ayside.
When you are ready to serve take 1/4 beaten yogurt mixture in a glass and add 3/4 sparkling water.
Add herb ice cubes and serve immediately.

Linking this to my own event Gain Popularity
Know Your Dairy - Yogurt guest host by PJ event started b ME
Javelin Warrior's Made with Love Mondays.
Celebrate Cool Summer guest host by Sowmya event started by ME
Enjoy !!

Sunrise To Sunset...GoKul..... ! Reposted

Here in the U.K sun is a rarity...so when April starts, people have their eyes on the weather forecast! With merely 17-18 degree we Brits count ourselves lucky...we worship the sun here...summer maybe short lived but, summer fashion lingers on much longer....yeah we make a big deal of it, don't we?...:-)) OK, I know people in India would think "wot's all the fuss about?"....but believe me when you live 5-6 months in freezing weather, one would appreciate it...Like in SR K's movie dialogue "Ekt chutki sindoor ki kimat tum kya jano?" for us, a few rays of sun is priceless....but after a long spell of winter we are glorified with Beautiful sunshine..last week we had  fantastic weather..Temperature reached around 30 degrees,(i know right)...:) I know today it's only 18, but hey we're lovin it...we  prepared ourselves for the blistering sun..so naturally, I planned my menu and my wardrobe for it..we hoped to enjoy ourselves and make the most of it... So in the process I made several cool drinks which can be served around the clock..

From Sunrise to Sunset.....सुबहा से लेकर शाम तक....

Summer is the time for juicy fruits and for ice cream, so why not mix the two; it saves scoffing ice cream straight from the tub whilst chilling out....Simple way to boost your consumption of fresh fruit...

BREAKFAST:-


1-Mango,Papaya and Passion fruit Smoothie

A thick Mango flavoured smoothie with tropical touch, certainly appealed to us...Ideal for breakfast as it is filling, nourishing and quick, can be enjoyed as a delectable dessert...


  • 1 ripe Mango (peeled and cubed) or you can use pulp
  • 1/2 cup cubed papaya
  • 1  passion fruit (take out the pulp)
  • 1/2 ripe banana
  • 200 ml skimmed milk
  • 1 tsp sugar(optional)
  • 3-4 heaped tbsp vanilla frozen yogurt
Method:-
Place all the ingredients in a blender or smoothie maker and blend until mixed and frothy.  Serve immediately...Enjoy !

2 - Celery and Pineapple Juice

Pineapple and celery juice is packed with fibre...Pineapple is full of vitamin c and celery has vitamin A...In hot days this juice will give you cooling effect..
  • 1 bunch Celery
  • 1 cup Pineapple
  • 1 tsp black salt
Method:-
Take out the juice from the celery and pineapple...Mix well, add black salt and serve...Enjoy !

BRUNCH:-
3-Orange and Carrot Smoothie

Tasted and looked fabulous and contains abundant health-giving beta-carotene and vitamin C.
  • 200ml Fresh carrot juice
  • 200ml Orange juice
  • 200g vanilla ice cream
Method:-
Blend both juices, until well combined, add ice cream and process until thoroughly blended.  If you want you can add ice cubes and process once more..Serve..Enjoy !

Lunch:-
4- Pineapple Soda

Refreshing ice cream soda for everyone, a luscious mix of pineapple, coconut milk and ice cream was irresistible.
  • 150ml pineapple juice
  • 75 ml coconut milk
  • 200g vanilla ice cream
  • 75 g frozen pineapple chunks

  • 175ml sparkling water

Place  everything except water in a food processor, blend until smooth..Pour the mixture into a glasses until two-third full.  Top up with sparkling water and serve..Enjoy!

5-Mango, Peach and orange fizz

A luscious combination of fruit pureed together with a little fizzy ginger ale, makes a wonderfully refreshing fruit drink with deference-ripe and fragrant fruit for the smoothest fizz...
  • 1 ripe mango (peeled and cubed)
  •  1 ripe peach (peeled and cubed)
  • 100ml orange juice
  • 500ml low calorie ginger ale
Method:-
Place mango, peach and orange juice in a blender, blend till smooth. Pour over enough ginger ale just to cover the fruit, then blend until completely smooth.  Pour in the remaining ginger ale and blend again..Quickly pour into glasses over the crushed ice.  Enjoy!

6-Pineapple and Coconut Shake

The perfect partnership and a lovely way to wind up down at the end of a busy day with your own perfect partner..
  • 350ml pineapple juice
  • 100ml coconut milk
  • 150g vanilla ice cream
  • 140g frozen pineapple chunks
Method:-
Place everything in a blender and blend until smooth..Serve and Enjoy!

7-Rose Sunset

Beautifully fragrant drink, with it's romantic name, has an equally delectable and illusive flavour....
  • 100ml natural yogurt
  • 500ml milk
  • 2tbsp rose water
  • 1 tbsp honey
  • 1 ripe mango, peeled and diced
Method:-
Pour the yogurt and milk into a food processor and process gently until combined.  Add the rose water and honey and process again.  Now add the mango and blend until smooth.  Serve and Enjoy!

These are just a few, many more to come......
Please keep sending your entries to ongoing event Home remedies # 3
Sending all these to Natasha's 5 star makeover Announcement : Smoothies and Shakes..

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