Sunday, 31 July 2016

Farali Masala Puri - Kuttu Ki Masala Puri - Buckwheat Masala Puri #vratkakhana #shravanmonth #faralifood


Farali Masala Puri , so tasty and delicious. It pairs perfectly with Potato and Peanut Sabji, plain yogurt and Rajgira-rajgro Seero. These farali masala puris are made with buckwheat ( Kuttu Ka Atta ), green chillies, and roasted peanuts and deep fried in oil or ghee.

Kuttu ka Atta ( Buckwheat flour ) is commonly used for fasting food by Indians. Buckwheat flour is considered to be highly nutritious, nourishing and provides energy, thus it is consumed during fasting period. Still, I am not entirely convinced to call these puris HEALTHY when they are massacred in hot oil, but to pleased your taste buds they are absolutely delicious.


So, if you are going to observe any kind of fast this coming fast and feast season, and want to try some variation,  do not forget to try this recipe, or any other Farali recipe, I am sure you'll thank me later :)

  



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Farali Masala Puri - Buckwheat Masala Puri
Farali masala puri, so tasty and delicious and can be consumed during fasting period.
Ingredients
  • 2 cup Buckwheat flour
  • 2 medium Boiled potatoes
  • 3 tbsp. Fine roasted peanut powder
  • 1 tbsp. Green Chilli paste
  • 1/2 tsp Cumin seeds ( crushed )
  • to taste Sendha namak ( rock salt )
  • to deep fry Oil
Instructions
Place buckwheat flour in a bowl.
Mash the boiled potatoes and add in the flour.
Add all the other ingredients except oil and combine well.
Add very little water and knead very stiff dough.
Cover the dough for 10 minutes.
Divide the dough in equal portions and make balls.
Heat sufficient oil in a kadai. 
Place butter paper on a worktop, place dough ball on it, and gently roll with the rolling pin. ( you can use dust the flour if you like )
Make small round puri, careful slip it in hot oil.
Deep fry until golden both side and remove it with the slotted spoon. ( If you're lucky Puri will fluff up too )
Repeat same procedure with the remaining dough.
Serve hot with Farali sabji, yogurt and Rajgira Seero.
Details
Prep time: Cook time: Total time: Yield: 10-12 pices













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Saturday, 30 July 2016

Mango, Badam, Coconut Ladoo - The season of fast and feast is here !

It's the weekend, so I thought I'd tickle your taste buds with these truly moreish Mango, Badam Coconut Ladoos, beware they are sumptuous and absolutely delightful that you won't stop at one !


Time has been flying by and with a sudden close of the eye more than a half a year has gone by, I can't believe it. We know the days passes by so quickly but it seems as if the seasons are changing as quick. While we are having sunny spell here, monsoon has arrived in India and rainy season brings along so many festivals in India.


And once again it's the time of the year when so many traditional and religious fasts and festivals are lined up during the Chaturmaas ( four months of the monsoon season ). OR should I say it's 'The season of fast and Feast' !!! In this stretch of four months it's time for you to to reconnect with yourselves and celebrate abundance and with pomp.




With very cultural diversities, every region of India has their own styles  to rejoice the monsoon season, but there are some festivals celebrated and enjoyed by everyone throughout India and Indians around the globe and all these festivities calls for a profusion of traditional or modern delicacies to enjoy on your plate.  Although any kind of dishes or food you can enjoy during this festive season, but sweets adds a massive attraction to the menu.




Mango, Badam , Coconut Ladoo, ( Mango, Almond and Coconut Truffles ) are perfect to celebrate this festive season, they can be used for offerings, you can devour if you are fasting or great for giving as a gift.


After my last year's post of phenomenal Saffron, Pistachio, Coconut Ladoo , I wanted to try coconut with some other flavours, so I thought of a combination of almond, coconut and mango and I am so pleased to let you know that all the flavours in this Ladoos are marvellous, have a first bite so many flavours will explode in your mouth and your brain and heart both will congratulate you for eating such a marvellous piece of heaven !!!

What a delightful combination it is :)

If you are a not fan of coconut yet, perhaps one of these recipes might just change your mind :)



Notes :-
I have used coconut powder and kesar canned mango pulp for this recipe.




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Mango, Badam , Coconut Ladoo
Mango, Badam , Coconut Ladoo are truly moreish and it's melt in your mouth ! I describe them flawless :)
Ingredients
  • 2 cup Mango pulp
  • 1/2 cup Almond meal ( Powder )
  • 3 cup Coconut Powder
  • 1 tin Condense milk
  • 50 ml Milk
  • 2-3 tbsp. Ghee
  • 1/2 tsp. Cardamom powder
  • 1 1/2 cup ( One and a half cup ) Khoya-Mawa or milk powder
  • handful Almond and Pistachio slivers
  • 1 tbsp. Dried edible flower
Instructions
In a heavy botton kadai heat ghee.
Add coconut and almond powder, roast for 3-4 minutes on a very low heat without it going brown.
Add condense milk and combine everything. 
If it's too thick add little milk.
Cook the mixture for couple of minutes, then add grated khoya or milk powder. 
Continuously keep stirring and cooking until mixture gets thicker. 
Now add mango pulp and mix well.
Keep stirring the mixture on a medium heat, make sure the mixture doesn't stick to the bottom.
It will take about 25-30 minutes. 
Once mixture gets thicker and separates ghee switch off the heat. 
Add cardamom powder and mix well.
Transfer the mixture into another plate and let it cool completely.
Once it cools down, chill the mixture in the fridge for another couple of hours. 
Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio slivers and edible flowers.
These ladoos stays fresh for one week at room temperature. 
Enjoy !
Details
Prep time: Cook time: Total time: Yield: 20-22 pieces


















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Wednesday, 27 July 2016

Bhinda/Bhindi, Mirch Sambhariya - Okra, Capsicum Sabji Gujarati Style


Bhinda, Mirch Sambhariya is a delicious and enticing sabji. Fresh and tender okra are stuffed with an elaborate Gujarati style aromatic masala and cooked with capsicum and spring onion. It's so delicious, surely you will fall for this one, even if you are not on very good terms with okra.


Today's post is going to be short and sweet, without any further ado let's straight to the recipe of this flavourful Okra Sabji, which is a firm favourite amongst my family.


Generally Gujarati style Bhinda sambhariya is made without onion and garlic, but in this recipe I've added garlic, onion, and green capsicum for extra flavours and crunch. This recipe is with little variation of my previously posted stuffed okra with coconut and coriander as I always love to add extra vegetables in our diet.


This Bhinda, Mirch Sambhariya , is perfectly accompanied with gujarati daal, steaming plain rice and phulka for one satisfying meal.  Oh and if you are already crazy for okra, and looking for variation in making this vegetable, you must try my Okra, Spring Onion and Fresh Garlic Kadhi.





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Bhinda, Mirch Sambhariya

Delicious Stuffed okra sabji, prepared with Gujarati style stuffing and cooked with capsicum and green onion for extra flavours and crunch.

Ingredients
  • 250 g Tender okra
  • 100 g Green capsicum cut length wise
  • 100 g Spring Onion chopped
  • 2 tbsp. Onion chopped
  • 4-5 tbsp. Oil
  • 1 tsp. Mustard and cumin seeds
  • Pinch Hing
  • 1 tbsp. Ginger, garlic and Green chilli paste
  • Fresh curry leaves 10-12
  • Salt to taste
  • handful Fresh coriander
  • For  Stuffing Masala
  • 1/2 cup Grated coconut
  • 1/4 cup Roasted peanut powder
  • 2 tbsp. Roasted sesame powder
  • 2 tbsp. Red chilli powder
  • 1 tsp. Turmeric powder
  • 1 tsp. Garam masala
  • 3-4 tbsp. Ground coriander and cumin
  • Salt to taste
  • 2 tbsp. Sugar
  • 1 tbsp. Amchoor powder
  • 2 tbsp. Oil
  • 1/2 tsp. Garlic crushed ( optional )
Instructions
Thoroughly wash and pat dry okra. 
Cut off the top of the okra and cut into two, slit to open one side.
Combine everything in the bowl for the stuffing.
Fill the prepared stuffing masala in to slit okra and leave it aside.
Heat oil in a kadai, and add mustard and cumin seeds.
Once they crackle, add hing.
Now add ginger-garlic-chilli paste and curry leaves.
Fry few seconds, then add both onions, saute for few minutes or until just translucent. 
Add capsicum, cook for couple of minutes.
Now arrange stuffed okra into kadai, add little salt and left over stuffing.
Cook stuffed okra on a medium to low heat without covering the kadai.
It will take about 8-10 minutes to cook the okra. 
In between gently stir the sabji.
Once done, switch off the heat and sprinkle freshly chopped coriander. 
Serve hot.
Enjoy !
Details
Prep time: Cook time: Total time: Yield: 4-6 servings






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Tuesday, 26 July 2016

Virgin (Non alcoholic) Mixed berry Caipirinha

Virgin mixed berry Caipirinha is an alluring and delightfully delicious non-alcoholic drink. It makes you feel light and refreshes on warm days and it's dead easy to prepare. A virgin mixed berry Caipirinha is a wonderful mixture of fresh and juicy mixed berries like raspberry, strawberry and blueberry, muddled with lime and mint, bubbling with sweetness.


The weather is an important influence on when and how you choose to barbecue. In my parts of the world sun is out and continuously giving us warm sunny days, so our thoughts are turning on drinking and eating alfresco.


Last year we missed doing a barbecue, so this year before it's get too late as soon as the sun was out we planned a barbecue party at ours. The back garden was packed with great atmosphere, everyone was having great time with music, food and drink.


For the party , we decide to prepare the food and drinks from around the world as all are ready for the intense excitement of Rio 2016 Olympics in Brazil. We prepared delicious and enticing foods and salads inspired with world cuisine and for drinks we got our evening off to a great start by with tall glasses of Brazil's most famous cocktail Caipirinha !


Classic Brazilian Caipirihna prepared with Cachace (sugarcane hard liquor) lime and sugar, but to feel summery I have used mixed berries, and to replace alcohol I used sparkling cream soda. Sweet and refreshing non alcoholic drink perfect for sipping grill-side !






Notes :- Use white rum or vodka for a boozy drink.
Use sparkling water if you can't get hold of cream soda.





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Virgin (non-alcoholic) Mixed Berries Caipirinha

This Sweet , refreshing non alcoholic caipirinha is so delicious , let's celebrate summer !

Ingredients
  • 300 g Fresh Mixed Berries
  • 4 Lime cut and halved
  • 4 tbsp. Mint leaves roughly torn
  • 8 tbsp. Light brown soft sugar
  • 600 ml Cream soda
  • as needed Crushed ice
Instructions
Keep some berries aside for garnishing.
Place rest of the berries into tall glasses.
Add sugar, lime and mint.
Using rolling pin muddle the fruit and lime.
Fill the glass with the crushed ice. Add cream soda , stir to combine.
Garnish with reserved berries and mint leaves.
Serve . 
Enjoy !
Details
Prep time: Cook time: Total time: Yield: 8-10 servings



Recipe inspiration - Waitrose Raspberry Caipirinha 
Thank you for stopping by and reading this post ! We hope to see you again soon :)

Thursday, 21 July 2016

Eggless Cookies 'N' Cream Ice Cream #Britishsummer #heatwave2016 #summercoolers #icecreams #egglessdesserts


Eggless Cookies 'N' Cream Ice Cream is pure, unadulterated and sinful frozen indulgence not to be missed. It is deliciously thick, creamy smooth with the bites of crunchy chocolate cookies made with only handful of quality ingredients, tastes fabulous !!




The great British summer is right here, yes it's great as British summer is unpredictable, you won't know whether it's going to pour down or you are going to be roasted ! Well, not moaning but tell you the truth that this mini heatwave has arrived with a bit of an attitude, and scorching rays showing off almost 34 C,  maybe for some it's a magical figure, certainly not for us.  This sweltering heat days and humid nights are hard to handle. It's just too hot !!!



While temperatures are soaring, for me very difficult to talk or even think about food right now, we are not doing that much cooking, but just concentrating more on gulping fluids down to keep ourselves hydrated.

Now that the heatwave is here, for kids, ice creams are surely spectacular food right now  - Cookies N Cream to be exact.  


My both kids are fond of Cookies 'N' Cream ice cream, past many summers, without fail daughter would churn up this ice cream herself, actually ,she has become pro at making this one. Although my top favourites are Kesar Pista ( Saffron and Pistachio ) Vanilla , and certainly  I won't mind having Dulce de Leche ice cream. I can't deny that this Cookies 'N' Cream is a strong contender of winning a race to make the top spot in my heart.



This Cookies 'N' Cream ice cream post was way overdue on JCO, one or the other reason this ice cream post couldn't make it , although every summer daughter whizzes up couple of times. And so without further ado , here I am sharing simple and trusted way to make a Cookies 'N' Cream ice cream.




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Eggless Cookies 'N' Cream Ice Cream
This Cookies 'N' Cream Ice cream is rich and smooth, prepared with only few ingredients . So yummy !!!
Ingredients
  • 600 ml Double cream Chilled
  • 200 ml Full fat milk chilled
  • 200 g Sugar
  • 150-175 g Coarsely chopped Oreos
  • 2 tsp. pure vanilla extract
Instructions
Freeze the freezer ice cream bowl as per manufacturer's instruction. 
Combine milk and sugar in a one bowl and whisk until sugar dissolves.
Then add double cream and vanilla extract, gently mix everything.
Place freezer bowl into ice cream machine.Turn the machine on and transfer liquid into the ice cream maker and follow according to manufacturer's instructions. 
Let it run the machine about 35-40 minutes.
Add chopped Oreos ( leave couple of spoon for garnishing )and keep the machine running for another 10-12 minutes or until ice cream is thick.
My ice cream maker produces soft finish, so for firmer texture I freeze the ice cream mixture into airtight container, garnish the ice cream with the remaining chopped Oreos and freeze for at least an hour. 
Ice cream is ready without any crystals.Enjoy !
Details
Prep time: Cook time: Total time: Yield: 10-12 servings











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Monday, 18 July 2016

Mixed Sauce Spicy Vegetable Noodles


Mixed sauce spicy vegetable noodles, flavoursome, delicious and so easy to cook. In this recipe, there is no exact measurement of the ingredients, just throw in whatever you like, and how much you like, hmmm well that doesn't mean you get too generous with extra hot chilli sauce!


Both kids are on their six to eight weeks holidays and my hands are full, busy cooking almost three times a day, but same time I have put myself on a relaxing mode too,  although I cook three times, most of the time I try to cook and serve easy and quick one pot meal recipes for lunch, so I can have some extra time to laze around in my back garden on a sunny afternoon.



Last week, on one of the slightly cooler days we had cravings for Schezwan Noodles, and decided to have it for lunch. So went out and got couple of packets of fresh vegetable stir fry but totally forgot that I was out of homemade Schezwan sauce , and I panicked !


"Ma, you're a food blogger, you've already created so many magical dishes, just look in the fridge, surely you will find something" my daughter suggested and I was delighted to find a couple of Indian chilli, sweet and sour, soy, sweet chilli and sriracha sauces and in few minutes a delicious, spicy and satisfying lunch was ready on the table.


These mixed sauce spicy vegetable noodles are so delicious. If you don't fancy a lot of spice, scale down on the red pepper flakes and sriracha sauce.





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Mixed sauce spicy vegetable noodles

These delicious and spicy noodles are so easy to put together !

Ingredients
  • 400 g Egg free Chinese style dried noodles
  • 400 g Chinese stir fry packet from Asda 
  • 2 tbsp. Finely chopped garlic and ginger
  • 5-6 tbsp. Finely chopped spring onion
  • Salt to taste
  • 1/2 tsp. Freshly ground black pepper
  • 1/2 tsp. Red chilli flakes
  • 1 tbsp. Freshly chopped coriander
  • 4 tbsp. Mixed sauce ( soy, sweet and hot, sweet chilli. sriracha and chilli sauce )
  • 2 tbsp. Sesame oil
Instructions
In a large saucepan fill the water, add salt and bring it to boil.
Add dry noodles and cook according to package instructions. 
Drain and set aside for later use. 
In a wok, heat oil add ginger and garlic paste and saute over medium heat.
Then add prepared stir fry vegetables and saute for 3-4 minutes.
Add mixed sauce, red chilli flakes and tiny bit of salt.

Mix well and add boiled noodles, combine well.
Check the seasoning, add freshly ground black pepper.
Serve immediately in a serving bowl, scatter spring onion and freshly chopped coriander. 
Enjoy !
Details
Prep time: Cook time: Total time: Yield: 6 servings














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Thursday, 14 July 2016

Khushi - Nepalese Tandoori Restaurant Boston Manor- Restaurant Review

What do you look for in a restaurant ? Good ambience, good food and good service? And all of these without being ripped off ? Of course!

Recently me and my daughter made a visit to review Khushi and I am glad to say that the restaurant is an absolute delight for foodies!

Khushi, is a hidden gem. A fine Nepalese tandoori restaurant, located opposite  Boston Manor tube station in Ealing, West London. It offers a tasteful Nepalese drinking and dining experience with just a few yards from the station and convenient parking space right in front of the restaurant. Beautiful and elegant white columns stand tall in front of the restaurant, the entrance leads into this simple yet beautifully decorated dining area with a relaxing and inviting tone where friendly and happy staff are ready to welcome you.

Picture Courtesy: Khushi Restaurant


Upon our arrival at Khushi, we were greeted warmly by the manager and staff. Once we made ourselves comfortable at our table, we order our drinks like Sweet Lassi and Mango Juice and checked the menu card. First thing I noticed which I really liked was that they explained a couple of Nepalese greeting in English. It immersed us into not just the food but some Nepalese culture too. There was a large selection of drinks and traditional Nepalese food with many Indian specialities too. I was thrilled to know that they have a wide variety of vegetarian options, and almost you can have any dish flavoured according to your needs. We needed help from the staff to orientate ourselves around the menu as it was extensive! The staff explained all of their traditional Nepalese recipes like ingredients and method of cooking so that we could better understand their food.

Alongside the drinks, we had fried papad ( Papadum ) with fresh basic onion kachumber ( salad ), mango chutney and mint yogurt raita. With these nibbles we made ourselves cosy and waited for our meal to begin.

Our meal began with the selection of starters which were all absolutely delicious, to the point of becoming addictive. These included chilli paneer and the traditional delicacy of Nepal, steaming hot, delicate momos which were brimming with spicy vegetables and paneer, wrapped in a dough and served with a spicy chilli-tomato and sesame dipping sauce. Almost I was crying a river as they were red hot, but could not stop at one and finished all ten of them, they were just delightful! In contrast the chilli paneer was slightly milder and sweeter, so complimented the hot momos perfectly.

For mains we opted for traditional Nepalese dishes. I had the Nepali Platter with Aloo Kulcha - a typical set meal consisting of plain rice, Kathmandu daal (slowly cooked creamy, thick and spicy whole black lentils), traditional Aloo Tama (potato and bamboo shoot curry cooked with Nepalese spices) and mixed vegetable curry. The platter was presented in authentic brass plates and bowls - which was a nice touch. Food was nice and hot and the daal was delightful, Aloo Tama had a touch of acidity and vegetable curry was so tasty without being very oily. Another dish we tried from the Recommendation section was Kathmandu Veg - mixed vegetable cooked with basic spices, herbs and curry leaves and also Peshwari Naan and Pilau rice. The Kathmandu veg was extremely fragrant and dreamily good, and the dry fruits of Peshwari Naan added a crunchy contrast to the whole meal and provided an explosion of flavours.

In between the mains, staff brought chef's special aaloo achar - potato pickle which is another traditional delicacy of Nepal, consumed with almost every Nepalese meal. Boiled potatoes are pickled with traditional spices and sesame seeds and served with freshly cut vegetables like cucumber, onion and coriander  and is served at room temperature. It was wonderful, delicious and a great accompaniment. The after taste of pickling spices was so special. By the time we finished our main meal, we were already in a food coma, sadly there wasn't any dessert for us to try.

Traditional Nepalese menu proved to be a delightful dining experience. The sweet lassi wasn't sweet and runny enough for me but the whole meal was delicious. Khushi offers plentiful dishes with loads of contrasting flavours and textures. Thoroughly delicious food combined with the simple beautiful surroundings and courteous and happy staff with friendly service, you will get everything in one place with reasonable prices. We had a truly lovely evening. A must visit if you fancy Nepalese spicy food !

Summary Information

Likes
Momos
Chilli paneer
Aloo Achar
Peshwari Naan
Kathmandu Daal
Kathmandu Veg
Aloo Tama

Dislike
Sweet Lassi

Ambience 4.5 /5
Food 4.5 / 5
Service 5/5

Humble Suggestions
Love to see Nepalese dessert on the menu


Thank you emerz for arranging a review meal, and Khushi for welcoming us to enjoy your hospitality and making us happy, you truly know how to spread happiness :) All the views and opinions about Khushi restaurant are my own. I was not told or paid to write a positive review. The food was on the house.





Thank you for stopping by and reading this post ! We hope to see you again soon :)

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