Friday, 31 December 2010

Alvida 2010..Namaste 2011..Goodbye 2010...welcome 2011 !

Our memories of yesterday will last a lifetime. We'll take the best, forget the rest and someday we'll find these are the best of times......  Good Bye  2010 !

Welcome 2011 !




The New year is upon us
Bringing hope and anticipation
And if in our faith we trust
There is cause for celebration
May all your dreams come true
Whatever that dream maybe
May good health always follow you
And bring blessing to your family
May you build memories to treasure
May your wishes granted as well
May this year bring you pleasure
And leave you with great stories to tell
May you find happiness in your heart
May you find Joy and never be sad
May your resolutions give you a new start
And this be the best year you ever had

Wish you all very Joyful, blissful and peaceful 2011.....

Please do watch this ......

 



See you all in a New Year.....with a Smile on your face:)











Monday, 27 December 2010

Roasted Tomato and Basil Soup !

I don't know about you guys, do you feel the same as me or not ,but this year awful freezing weather is making me depress and fearful...four of us were down with cold, cough and sore throat...So past few days I did not cook a proper meal..we were surviving on ready meals or take away...
Today I am feeling little better so I thought I'll check out fridge if there is anything in there to cook...Surprise I found big pack of tomatoes....checked expiry date, luckily date was till 28th of December...I thought I better use them quickly...and first thought came in my mind something hot and spicy...and when there is a tomato , you obviously think of SOUP....so I asked kids and hubby if they want are interested in my choice....and we had a four yesssss ! very easy and tasty soup was ready in 40-45 minutes...let's see how I made it...

You will need:-
  • 1 pack of tomatoes ( 750 grams) halved
  • 2 medium red onions
  • 1 small carrot diced
  • 1/2 red pepper diced
  • 2-3 cloves of garlic
  • 500 ml hot vegetable stock ( I used vegetable stock cube )
  • 2 tbsp olive oil
  • handful of torn basil
  • 1 tsp sugar
  • salt to taste
  • black pepper powder
Method:-
Preheat the oven to gas mark 6-7. Place the tomatoes, onion, pepper,carrot and garlic in a roasting tin. Drizzle with olive oil and toss to coat. Season, then roast for 30-35 minutes, or until softened.Transfer the roasted vegetables to a saucepan and add the stock, basil and sugar. Bring to the boil, remove from the heat and liquidise with a hand blender or food processor.  Serve hot with any type of bread or croutons. Enjoy as much we did !!!!!

Sunday, 26 December 2010

One More Joyful Moment- Lights, Camera, Cook !!!!!!!!

Started helping my mum in cooking at age of 8-9, and I took that intrest very seriously...past 30 yrs I been cooking and always most of the times ;)getting good feedback from my family and friends...from this, I started a cooking blog which took me to completely new heights in cooking...my confidence in cooking grew and grew and i knew that i was ready to take on a completely new challenge..yes my friends, it gives me great pleasure to tell you about a fantastic opportunity that came knocking at my door... I appeared in a national Asian TV station.  Just a week or two ago, my kitchen was turned into studio set and i recorded two cookery programs (Aap ki Kitchen mein) for Sunrise TV on 13th of December... and one program aired yesterday morning 25th December as the Christmas Special. the second program will air soon...
As soon as the program is uploaded onto youtube, I will share the link with you guys...
I have to thank you guys for this because without your amazing comments and support I would not have had the confidence to go on TV...
and ofcourse my family too, have given me immense support as well to do this show...

Please read this post too
http://joyofcooking247.blogspot.com/2010/12/awards-and-answering-tag-questionsomg.html

Awards and answering Tag questions...OMG HARD JOB ;)

Recently I have been tagged with a questionnaire by my few fellow bloggers...and they are
madhra manoj - she tagged me
 Sayali - Shared One lovely blog award with me
 Rupali -she tagged me in Questions & Answers

 Quay Po Cooks shared  Stylish Blogger Award with me

I would like to say a very big thank you to all the girls...it's an honour to me receive so many awards..They all have a wonderful blogs...Please do visit their blog to see  mouthwatering recipes..

Quay Po Cooks .....Thanks a lot for sharing Stylish award with me...She left a very kind comment on my blog...I'm touched !

"one of the rules is to pass on to other bloggers whom I think are fantastic and you are one of them in my list. Thanks again for sharing with us all the wonderful stories and recipes. HUGS! "

To claim this award, I have to do the following three things:


1. Thank the person who awarded me.

2. Share 7 things about myself.

3. Pass the Award on to blogger I think are fantastic.






Let's look at the 7 things about me;)
  1. Short-temper girl....trying really hard not to get angry at people......but have regrets afterwords..
  2. I do remember peoples words spoken by even 10 yrs ago...
  3. Not a good writer...but very good reader...
  4. Love to travel...want to see whole world in this life...
  5. Like to watch those movies which portrays positive message in our community...
  6. I always like to keep myself fit and healthy...
  7. Great believer in Quality of life not Quantity of life...
Sharing this Stylish award with
Mia
Smitha
Jisha



Tagged by Rupali.......Questions and Answers :)


Here are the tag questions ....
 
1. Are you a vegetarian, or have you thought about being one?
I am a pure vegetarian...don't use eggs or fish in my cooking..although they do count as  vegetarian..whenever I buy any product I always check the labels first.



2. Who inspired you to cook or bake?
Hmmmmmmmm...tough question to answer...I've seen most of the bloggers answer this question by saying that they are inspired by their mums or relatives..in my case I will answer this question little different...since young age I wanted to learn to cook..I built that passion on my own..as I am a foodie;)..My mum was a working Mum...she never had a passion for cooking..she had so many other qualities in her ..which I adore...that doesn't mean that she wasn't making good food..whatever she was making I always loved it..

3. How do you celebrate Christmas?...or a favorite holiday of your choice?
In India we never celebrated Christmas..Past 19 yrs I celebrate Christmas with my family at home..we do decorate a Christmas tree, exchange gifts and cards with friends and families...watch so many great movies and Christmas programmes together...specially we love to watch " SNOWMAN "...movie on Christmas eve...Indulging in food..like Mince pies with custard..basically I love to spend time together with my loved ones...but same time I  love my" ME time " tooooooooooooooooooooooo;)

"Christmas as a child - Awesome! Christmas as an adult - Sweet! Christmas watching your child smile for days on end - Priceless!"

having said that this year we didn't have a joyful Christmas..as we all were in a very bad health..so no one was in the mood to celebrate...My favourite holiday of my choice is to go somewhere where you can stay very near to nature...could be snowy mountains, sun and sea or lush Jungles or woodland where I can walk miles and miles with my I-pod...:)

4. Do you prefer to celebrate New Year's Eve with friends and/or family, or prefer to ring in the New Year quietly, and privately, at home?
I do love to celebrate New Year's eve with family and friends...at home or maybe a night club too...depends...



5. If someone were to ask you to bring dessert to a party, what would you bring? Store bought, or homemade, and if you were to make homemade, what would you make?

Depends on time...if I am informed well in advance I definitely love to make dessert at home..coz cooking is my passion and I would love to give people a homemade taste..having said that I need to know number of people sorry I can't cater for more than 15-20 people..;)...If I make dessert I would see the theme of the party and menu as well.....if they need Indian dessert or any other...love to make any type of Halwa,kala Jamun,fruit salad,Pannacotta, cheesecakes, shrikhand or bread and butter pudding...ohhhhh I am drooling guys;)


6. How will you celebrate your next birthday?
I always believed in Fate...I do not plan or build so many dreams...life is a unpredictable...but having said that I do enjoy and celebrate my birthday with my loved ones...and I love those mystery pressies from hubby and kids........I am hinting here hope they are reading this
...because my next birthday is going to be very important number..any guesses.......?;)

7. Do you have a New Year's resolution-and will you be sticking to it?
ha ha ha.........every year I do make resolution and break too........Guys resolutions are here to break..otherwise you can't make any resolutions can you?;)

Tagging 12 another bloggers ..please answer these same questions...:)

Priya of Enveetu Kitchen
Akila
Torview 
Madhvi
Mina Joshi
Priya of Mahro rajsthan's recipe
Sandhya
Kairali Sisiters
Sayanti
Deepa of hamaree Rasoi
Love to Cook
Kiran

Tagged by Madhra Manoj...
1. What is your take on organic food, is it a big deal for you?
Tell you the truth I am not fussed about organic food...as long as GM food is fresh, easily available and has lots of variety..who cares ?...
2. Do you time your breakfast, lunch & dinner or eat when you are hungry?

I do prefer give it a fix time and managing it quite well ...

3. What inspired you to write a food blog?
My passion of cooking started at a very early age...if I liked something I did not get hesitate to ask people for that recipe and would write it down in a notebook....I do make so many dishes...same time I like to try it out other's too.. last year this time I was going through a sad time (I lost my MUM).. just a thought came in my mind and I discussed it with my hubby and kids..they encouraged me and here I am with my own blog...Hoping my Grand Kids will visit my blog and learn something from here;)

4. You try a new recipe and it does not turn out good, what will you do?
I would leave it that time..but do try it out again soon

5. Name three ingredients you consciously avoid or eliminate even when the recipe calls for it?
Eggs, Meat ( I use veg option) and Mushroom

6. Name three things you have to use in most recipes?
Ginger, Garlic and Green Chillies 

7. How important is eating meals together as a family to you?
Very very important to have meals together as a family..However when kids were small they were making me angry with their fussy eating habits..but I never gave up and now they are ready to try anything..;)
8. You do not like a particular dish at your favorite restaurant, what will you do?
I never tell there and then..maybe after coming back home I would phone them or write them..UNLESS I SEE SOMETHING NASTY STUFF IN THE DISH...I would go maddddddddddd...

Tagging 8 bloggers and they are
Uma
Nivedita
Kitchen Queen
Subhi Arun
Panchpakwan
Ashkuku
Stefania

Once again Big thank you girls..please accept these awards and post them on your blog...


Friday, 24 December 2010

Ho Ho Ho...It's CHRISTMAS ! - Celebrate with SUGAR and BUTTER free Fruit and Nut cake !

" Oh! You better watch out,

You better not cry,

You better not pout,

I'm telling you why:

Santa Claus is coming to town!



He's making a list,

Checking it twice,

Gonna find out who's naughty or nice.

Santa Claus is coming to town!



He sees you when you're sleeping,

He knows when you're awake.

He knows if you've been bad or good,

So be good for goodness sake!



Oh! You better watch out,

You better not cry,

You better not pout,

I'm telling you why:

Santa Claus is coming to town!



Hey Guys....Hope you all are having wonderful time in this festive season with your loved ones...!


In normal circumstances Christmas is about indulging in rich sugary foods...but I thought this time I'll go for healthy option...instead of Butter I used oil also instead of sugar more dry fruit is used as an alternative...It will equally satisfy your cravings for rich and sugary food...



You will need:-
  • Any oil 30 ml
  • Milk 30-40 ml
  • 40 g rolled oats
  • 60g bread flour
  • 140 g plain flour
  • 150 g chopped dates, dried apricots, glazed cherries,dried cranberries
  • 20 g sultanas
  • 50 g chopped walnuts, almonds and hazelnuts
  • 2 small carrots shredded
  • 1/2 tsp five spices powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
Method:-
I made this cake in my bread maker...! Reactions from my family were wow !!! "please make this a regular MUM :) !"

Sending this to Sara's Corner event Sugerless Sweets ..event started by Nivedita
also sending it to Cookies and cakes for XMAS evevnt by Dr Sameena Pratap

Curry Named Britain’s Favourite Boxing Day Dinner-BRUSSEL SPROUT BHAJJI and CHRISTMAS PUDDING NAAN !

I have been requested by the associates of the famou Indian Premium  Beer " COBRA " to publish on Joy of Cooking some fantastic CHRISTMAS LEFT OVER recipes..which they have provided to me..
"All of these recipes are designed as a perfect taste match for authentically Indian Cobra Beer and alcohol free Cobra...."...I request all my visitors to try out this dishes and give me feedback..


BRUSSELS SPROUT BHAJI


Makes 10 bhajis

This recipe adds a fiery twist to a classic Christmas vegetable. With the addition of a few extra vegetables and a spiced batter, you’ll soon be wishing you’d left more on your plate the day before.

INGREDIENTS


225g assorted leftover cold cooked vegetables

(for instance, Brussels sprouts, peas, beans, carrot

and parsnip)

112 g (8 oz) onion, chopped into fine 2.5 cm

(1 inch) strips

vegetable oil for deep-frying

FOR THE BATTER

125g gram flour

1 tablespoon mild curry powder

1 teaspoon garam masala

.5 teaspoon cumin seeds

1 or more green chilli, finely chopped (optional)

1 teaspoon dried fenugreek leaves (optional)

2 tablespoons fresh coriander leaves, chopped

1 dessert spoon uncooked yellow lentils (optional)

1 dessert spoon freshly squeezed lime or lemon juice

.5 teaspoon sugar

1 level teaspoon salt

METHOD

STEP 1:

Mix the batter ingredients together adding sufficient water to achieve a thickish paste which will drop sluggishly off the spoon. It must not be at all runny. Mix in the vegetables and raw onion, then leave to stand for at least 10 minutes, during which time the mixture will fully absorb the moisture.

STEP 2:

Meanwhile, heat the deep-frying oil to 190˙C/375˙F. This temperature is below smoking point and will cause a drop of batter to splutter a bit, then float more or less at once.


STEP 3:

Inspect the mixture. There must be no ‘powder’ left, and it must be well mixed. Scoop out a tenth of the mixture on a desert spoon and place it carefully in the oil. Place all ten portions in, but allow a few seconds between each one so the oil maintains its temperature.

STEP 4:

Fry for about 8 to 10 minutes each, turning once. Remove the bhajis from the oil in the order they went in, drain well and serve with lemon wedges and chutneys. Serve hot.
 
CHRISTMAS PUDDING NAAN

Please click here for this recipe...

Monday, 20 December 2010

Joy in the Snow Bollywood Style (for some)...with Mixed Vegetables Pakoda !

Once again UK is witnessing freezing weather ....Snow and icy conditions are bringing lots of problems...In London since Friday we are having heavy snowfall...Our central Heating working on Full speed...Thank God Kids started their CHRISTMAS HOLIDAY for 2 weeks...what about me..?...am I enjoying this weather...NO WAYYYYYYYYYYYYY....However yesterday in the morning I was looking out of the window..Snow was falling, my daughter went out to play in the snow..and Raj asked me if I can join her too..and suddenly in my mind came Yash Raj's so many movie songs which are shot in Snow...actresses with pastel colour chiffon sari's and hero's with big long boots with furry coat...I know it's happen only in Bollywood...;0) ...but I love that stuff..it's been always my dream to wear lemon yellow or Blue Sari in snow..and guess what ? I dared myself...I did put on blue sari and went outside in snow without any coats, scarf and gloves...I always wanted to have that experience in my life since I was young girl...and oh boy I enjoyed those few minutes (around 10-15 minutes)...actually..:)...I know you all are thinking was I mad to do that going outside in below zero temperature...ha ha ha...yes I was ! While we were outside few of our neighbours was amazed..they told me go and put some clothes on ;)..they find it odd why the hell this woman wants to put a sari in this weather...THEY DON'T KNOW THE SECRET DO THEY?....




After that fun in the snow we needed  hot and spicy food So I thought why not make some Mixed vegetable Pakoda and Masala Tea....I know deep fried Pakoda is not a good idea for my size zero figure ;)..but now and then it's ok in life..as long as you don't repeat these unwise habits...Then life goes very smooth for you.......:)...Let's look at the pakoda recipe...



You will need :-
  • 3 cups Gram Flour
  • 1 cup Rice flour
  • Oil for deep Frying
  • salt to taste
  • 2-3 tbsp Green chillies and ginger paste
  • Shredded Vegetables like : Cabbage, onion, Carrots, Spinach, methi Leaves, Potatoes and coriander
  • Chili Powder
  • Garam Masala
  • Asafoetida
  • Black pepper powder
  • Caraway seeds
  • Pinch baking soda
Method:-
Mix everything except oil . add little water (few spoons) and mix very well and leave it a side for at least about 40-45 minutes. Heat oil in a frying pan for frying on a medium-low heat ..Carefully dip batter in a oil tablespoon one by one. Fry them until golden brown and enjoy with Hot cup of tea or any type of chutney..

Enjoy as much as my family did...

Sunday, 5 December 2010

Gujarati Kadhi - Seasoned Yogurt and Gram Flour Soup ! Kem Cho?

Gujarati Kadhi is a popular dish, which is prepared with yogurt and besan. It is sweet, spicy and tangy, perfect with hot and steamy rice or khichdi.

Gujarati Kadhi, is a yogurt based creamy soup. Gujarati Kadhi is thinner than Punjabi kadhi, mildly spiced, sweet-sourness that is typical of Gujarati cooking.  This kadhi is great to eat with plain rice or khichdi.

Two-three weeks back we were invited by our family friend to a dinner and dance party, after 12 at midnight it turned into a night club ;). It was my friend's 50th birthday! We had a nice time there, met few other friends too. As usual, I always ended up in foodie conversation, and I mentioned my blog to them.

Gujarati Kadhi is a popular dish, which is prepared with yogurt and besan. It is sweet, spicy and tangy, perfect with hot and steamy rice or khichdi.


One of my friend Ranjanben mentioned to me that she likes particularly "KADHI" made by LOHANA GUJARATI, which I am. She asked me if I can make this recipe and post it on my blog for her. I did promise her that soon I'll make it and post it on my blog, so here I am with Gujarati Kadhi!

Gujarati Kadhi is one of my favourite dishes since I was little girl and appears frequently on our dining table, especially I love to pair this kadhi with Tuver-Gungo or Pigeon Pea Curry or Black Chick Pea Curry , hot steaming rice. Easily I could gulp down couple bowls of this. I find this combo so delicious and comforting!

Gujarati Kadhi is a popular dish, which is prepared with yogurt and besan. It is sweet, spicy and tangy, perfect with hot and steamy rice or khichdi


Note:-
In Gujarati Kadhi we do not add turmeric.
If you really want to experience an authentic taste of this kadhi then make vaghar with ghee.



print recipe

Gujarati Kadhi
Gujarati Kadhi, is a yogurt based soup. Gujarati Kadhi is thinner than Punjabi kadhi, mildly spiced, sweet-sourness that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Ingredients
  • 500ml Sour Yogurt-Curd-Dahi ( I used very low fat )
  • 2-3 tbsp Gram Flour ( Besan )
  • 2 tbsp crushed Green chillies and ginger
  • 1/4 cup jaggery or sugar
  • Few Curry leaves
  • Freshly chopped coriander
  • Salt to taste
  • For tempering-Vaghar
  • 2 tbsp Ghee
  • 1/2 Tsp Cumin seeds
  • 1 dry red whole chili
  • 2-3 cloves ( Laving )
  • 1 piece Cinnamon stick ( taj )
  • 1/4 Tsp methi seeds (optional)
  • pinch of Asafoetida (hing)
Instructions
Mix gram flour, yogurt and 3 or 3 1/4 cups of water....mix with the hand blender and make a very smooth paste. Add CG paste, curry leaves, jaggery, salt and put on a low flame and bring it to boil.please do not boil for a long time but to simmer it on a low heat for a lesser time.Meanwhile, prepare heat ghee and oil in another pan, add cumin seeds when they splutter add hing, cloves, Cinnamon stick. red chili and methi seeds.Fry for a few minutes and then pour over the kadhi. Boil for a few minutes more. Garnish with fresh Coriander leaves.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 6-8 servings








The entry goes to Priya's event Complete My Thali - Daal-kadhi-Sambhar-rasam started by me...

Tuesday, 30 November 2010

Go Nuts with Cashew Nut Curry - Kaju Maluwa ! Sri Lanka's Culinary world...


Snowballs are thrown in the air

Piling up in enormous mounds

School is cancelled for the day

Children run outside to play



Snowballs are thrown in the air

No one has any care

About school-only fun

Because the day is a snowy one



Snowmen are stacked very high

Their top hats almost skim the sky

To make them round they must pat

Then finish off with mittens and hat



As the weather gets cold

The children are told

To come inside and eat

Hot chocolate with a couple treats



Once the kids are done

They put on their gear for some more fun

Some of them play around

While other kids just lay on the ground



Another kid makes snow angels

Until the dog named Bojangles

Ran through his masterpiece

But then the owner yelled cease



After Bojangles

Ruined all the snow angels

Kids slid down the hill

‘Til they were bitten by a chill



Almost over is the day

The children start to walk away

As snow falls, so does the sun

Time to go in, the day is done

By Sam D (12 yr old girl)

Poem Source: Snow Day, Snow Poems http://www.familyfriendpoems.com/

Here I am again with one of the most famous dish from Sri Lanka....served on a very special occasions like weddings , Parties and arms-giving ceremonies...! when I saw this recipe here ...I instantly had this sudden urge to make it straight away...because I love to use nuts wherever possible in my cooking...



WHY DO I LOVE TO USE NUTS:-

Nuts are one of the best plant sources of protein. They are rich in fiber, phytonutrients and antioxidants such as Vitamin E and selenium. Nuts are also high in plant sterols and fat - but mostly monounsaturated and polyunsaturated fats (omega 3 - the good fats) which have all been shown to lower LDL cholesterol....

Researchers found that people who eat nuts regularly have lower risks of heart disease. In 1996, the Iowa Women's Healthy Study found that women who ate nuts >4 times a week were 40% less likely to die of heart disease. Two years later, another study conducted by the Harvard School of Public Health found a similar result in another group of women subjects. Furthermore, potential heart health benefits of nuts were also found among men. In 2002, the Physician's Health Study found that men who consumed nuts 2 or more times per week had reduced risks of sudden cardiac death.


Read more on nuts here

Please look at Cashew nut Curry here..I haven't made any changes there....!
The verdict from my family very positive and it would definitely stay on our menu for the future....

Sunday, 21 November 2010

How to Freeze Fresh Coconut ?

Open the coconut and remove the  Coconut meat.

Use a grater to grate the coconut.


Place the greated coconut in the freezer bag and squeez all the air from the bag before sealing it.Always leave a little room at the top so the coconut can expand when frozen.


Seal the bag and place the coconut in the freezer. 




 







 

Tuesday, 16 November 2010

Sri Lanka's Culinary World - Coconut Roti (POL ROTTI)

My daughter  " MUM, EXPECTATIONS  FROM YOU HAVE GONE SKY HIGH AFTER TASTING THIS DISH ".....so what was it that I made that brought these type of  compliments ?....Well I am about to tell you now....

Me and My family love to try many many different dishes from around the world....I make it once as a trial and if we all enjoy it then only then it becomes a regular menu....recently I have had an interest in everything about Sri Lanka....it's culture, food and entertainment.....list can go on and on...

Sri Lankan cooking has its own unique and distinctive set of dishes and flavours....somewhere between Indian and Thai cooking style...while I was browsing the net, particularly this recipe caught my attention and I thought I have to try it out...and I am glad it's been approved by the family so POL ROTI IS GOING ON OUR MENU...!!

You will need :-
  • 3 cups wheat flour
  • 1 cup fresh scrapped coconut
  • 4-5 green chillies crushed
  • 1 onion finely chopped
  • salt to taste
  • 2 tbsp butter
  • water
method :-
In a large bowl mix flour, coconut, salt, onions, butter, and chilies. Mix thoroughly until pieces of onion and green chilies are coated with flour. Add water and mix to a suitable consistency. Divide the dough in to 8 equal balls.Flatten them to get a round rotti.( I tried a diffrent shape) You can decide the size of the rotti at this point either by fully flattening to achieve a crispy rotti, or by leaving it thicker. Heat a frying pan and add some butter to it. Fry rotties on both sides.  Serve with any curry or chutney...I served mine with Indian curry...Enjoy as much as my family did...

Sunday, 14 November 2010

Sprouted Beans and Cornflakes Chivda ~ Diwali Celebration ! Kem Cho?

Every Diwali brings lots of Joy, Happiness and sweet memories of my childhood....Every Diwali I tell my children how we siblings used to enjoy those days with lots food , new clothes and of course Fireworks !!!!! Here in UK we do have a great celebration of Diwali, but you still miss India....! In those unforgettable memories for me  food always comes first...I do try and keep Diwali very very traditional here too...Used to make so many sweets and savouries but now days keeping our health in mind I do take it easy.... not making so many rich and sweet dishes...However I can't resist making this Crunchy, Sweet , Spicy and Sour Chivda or Chevdo....My mum used to make this chivda and I remember even after Diwali we used to munch for Breakfast, Lunch and Dinner..:)....After getting married  I tried so many times I made this one and it is all time big hit in my family...



So what is Chivda?
Chivda is a crunchy, salty Indian snack mix based on flattened rice...


There are many different takes on what to added to the flattened rice..Some recipes call for thick flattened rice, some for thin. Some recipes omit the rice entirely, and base it on cornflakes...

One from the Gujarat area might include Sugar, nuts, dried fruits, and fried potato straws, as well as spices such as turmeric, coriander, cumin and asafoetida.Another version uses mustard seed, curry seed, dried chiles, peanuts, and curry leaves.



You will need :-
  • 200 g Sprouted Green Moong Beans
  • 100 g Moth ( Matki ) Brown Beans
  • 100 g Cornflakes Chivda (Raw)..please dont use CORNFLAKES CEREAL....you can buy this cornflakes in any Indian store
  • 75 g Peanuts Unsalted
  • 75 g Cashewnuts
  • 100 g Almonds
  • 50 g Sultanas
  • 100 g  Thin Sev (Spicy Noodles)...you can make at home or buy from store ( I made at home )
  • Few springs curry leaves washed
  • 5-6 green Chillies ( Chopped )
  • 3-4 tbsp caster sugar (adjust your liking)
  • 1 tsp crushed citric acid ( LIMBU NA PHOOL)
  • Salt to taste
  • Garam Masala, Red chilly powder and CHAAT MASALA ( according to your taste)
  • Oil to deep fry


Mehod:-
First Heat oil in a deep fry pan on a medium heat. When oil is ready to fry add beans in a round Sieve and fry them untill they are crunchy...(make sure you keep stiring to cook evenly) about 3-4 minutes. Now fry cornflakes same way..but cornflakes will puff immediately. Drain the oil from cornflakes with the help of a sieve and put it over tissue paper ..Fry all cornflakes let the tissue paper soak extra oil from them.

keep mixing these stuff in a big plate or bowl...On a slow heat now fry peanuts and almonds....add these stuff in bowl too...Turn the heat off and fry curry leaves and curry patta. Now add all the remaining stuff to cornflakes and beans.  Mix really well...When cooled keep it in an air tight containers.




Enjoy as much as My family did...

Friday, 5 November 2010

JOYFUL DIWALI - FESTIVAL OF LIGHTS !!

May the joy, cheer,

Mirth and merriment

Of this divine festival

Surround you forever.

May the happiness,

That this season brings

Brighten your life

And, hope the year

Brings you luck and

Fulfills all your dearest dreams!

Happy deepavali




Thursday, 4 November 2010

Lapsi ~ Broken Wheat Sweet

Hi Friends !

Hope you all had a lovely DHANTERAS !

Dhanteras marks the first day of five-days-long Diwali Festival. Dhanteras Festival, also known as Dhantrayodashi or Dhanwantari Triodasi, falls on the auspicious thirteenth lunar day of Krishna Paksha in the Hindu month of Kartik (October/November). In the word Dhanteras, "Dhan" stands for wealth. On Dhanteras Goddess Laxmi is worshiped to provide prosperity and well being. Hence Dhan Teras holds a lot more significance for the business community.



Dhanteras is celebrated with gusto and enthusiasm. "Lakshmi-Puja" is performed in the evenings when tiny diyas of clay are lighted to drive away the shadows of evil spirits. Bhajans ir devotional songs- in praise of Goddess Laxmi are sung and "Naivedya" of traditional sweets is offered to the Goddess. There is a peculiar custom in Maharashtra to lightly pound dry coriander seeds with jaggery and offer as Naivedya. ( Source : diwalifestival.org )

In Gujarat on this festive day which is Dhanteras most households  make Lapsi ( Sweet ) as a good luck measure for the coming year...it's very old tradition, which is being going through family generation...Lapsi is a Gujarati sweet dish.. It is easy to prepare and is usually made using broken wheat also call it Fada Lapsi...if you try to make traditional way takes lots of time..which I don't have..I do have shortcut in mind which brings equally good results, to save a lot of time I use the pressure Cooker simple as that...



You will need :-
  • 1 cup Broken Wheat ( lapsi )
  • 2 tbsp Ghee
  • 1/2 cup Sugar
  • 2 cups boiling water
  • A few strands of saffron.
  •  green cardamom powdered 
  •  A handful of almonds flakes & chopped pistachios, mixed
  • A handful of raisins and cashew nuts
  • few Cinnamon sticks


Method :-
Heat ghee in a pressure cooker and add Cinnamon sticks, cashew nuts and raisins.. fry few seconds and add wheat..roast for few minutes or till light brown..now add hot water and close the lid..after 3 whistles let the pressure cooker cool down.  open the lead and add the sugar..let it cook till sugar water goes away..mix well...turn the heat off and garnish with almonds and chopped pistachios...Serve warm or cold...

sending this to Mina's event COMPLETE MY THALI - SWEETS (MITHAI) started by ME

Sunday, 31 October 2010

Joy of Simplicity and Real Winner ~No Egg - No Bake PassionFruit Cheescake !

This eggless and no bake Passion fruit cheese cake is Very Quick, Simple yet elegant and easy enough to whip up as a last minute pudding,will make your mouth water.



With the joy of Navratri and Diwali festivals also comes the JOY OF DUSTING and CLEANING...it would be my Joy if I could escape from the dusting and cleaning the house...although I've a people who does this job for me..! but as you all know having nice thoroughly clean house at the end of it...makes it all JOYOUS...:)....

This eggless and no bake Passion fruit cheese cake is Very Quick, Simple yet elegant and easy enough to whip up as a last minute pudding,will make your mouth water.

Although on one hand cleaning was going on,...I didn't leave my favourite Joy which is cooking ,when I saw a packet of Passionfruit sitting around..... this is what I conjured up in my mind....A No Egg, No Bake Passion fruit Cheesecake for my kids...bringing the kids in is an excuse, really it's me who fallen in love with cheesecake and now I love immensely ....;P....I can imagine myself in Sunset on a tropical island, with candle light dinner,  relishing this chilled delight..( wish DH is reading this ) ;P

 It's a Very Quick, Simple yet elegant and easy enough to whip up as a last minute pudding........will make your mouth water..........


This eggless and no bake Passion fruit cheese cake is Very Quick, Simple yet elegant and easy enough to whip up as a last minute pudding,will make your mouth water.

You will Need:-

150g ginger nut and Digestive biscuits


40g melted butter

300g Mascarpone cheese

150ml whipping cream

2 tbsp icing sugar

6 passion fruits

Method :-
Crush biscuits in a mixer and mix with  melted butter and  in a bowl. Spoon into 6 tumblers or bowls and chill in the fridge to firm up.  In a bowl, mix cheese whipped cream, icing sugar and the pulp from 6 passion fruit, reserving a little to decorate. Spoon on top of the biscuit base and decorate with the reserved passion fruit pulp. Chill until ready to serve. ( ready in less than 45 minutes and Real winner )...Enjoy as much as my family did...

Wednesday, 27 October 2010

Joy of Simplicity and Real winner - Sweet and Spiced Up Rice ~ Celebration of Karwa Chauth !

 Hi friends ! Hope you all enjoyed celebration of Karwa Chauth as much as I did...It was a delightful pleasure...whole family took part with me too...UK was damp weather wise but the Karwa Chauth celebration brightened up our day of the occasion ! even in the pouring rain all the ladies were flooding in at the temple with moods in full swing  to celebrate this day !!!!!!!!!!!!!!

 Karwa Chauth is a festival celebrated by all married Hindu women. They observe a fast for the long life of her husband and in the evening, they adorn bridal makeup....and I really enjoyed that part very much..;).This event is growing bigger with each passing day. In addition to the traditional items such as henna, beauty products and fashionable clothes, the demand of special eateries are also gearing up. Nowadays, Karwa Chauth is more of fun and Joyful festival...;)..(why not ?) The most important aspect of this day is that a dawn to dusk fast is undertaken by the and seeing the moon they finally break the fast. The Karwa Chauth fast is unique perhaps because nowhere in the world does a wife go without food or water just to pray for the longevity and well-being of her husband...


Plus an Indian festival without mouthful delights would be incomplete ....the food compliments the occasion..for health reasons my focus wasn't on sweetness and richness of the food...and so rice made with that in mind...very easy to make and yet it is very very satisfying sweet dish...and oh boy we all loved it sooooooooo much...you can have it as a dessert or you can have it Moong or Masoor curry...!

You will need :-
  • 1 cup Basmati Rice
  • 1/4 cup Jaggery (gor)
  • 1 tsp Ghee
  • few spices like Cloves, Cinnamon sticks and Cardamom pods
  • handful of Cashew nuts and Sultanas
  • Chopped Almonds
  • water (as required)


Method :-
Wash rice and leave it a side for few minutes.  Heat ghee in a pan and add all the spices..let it crackle and now add cashew nuts and fry them until light brown on very low heat.  Add sultanas, fry just few seconds and add water and jaggery.  Let the water boil , add rice and let it cook till half done, add chopped almonds and cook till tender.  Switch of the heat and leave to rest about 10-12 minutes.  Ready to Serve...Enjoy as much as my family did...!

Sending this sweet rice dish to Priya's Complete My Thali - Rice event started by me...

Saturday, 23 October 2010

Joy of Simplicity and Real Winner - Rice flakes in Vanilla flavoured Milk ( DOODH-POHA) ~ Celebration of Sharad Purnima !

Doodh Poha is a traditional Gujarati dessert, which is consumed on festival called Sharad Poornima. It is made with rice flakes, milk and sugar.
Also known as 'Kojaagari Punam,' the festival is celebrated on Aso sud 15 - Purnima. Lakshmi, the goddess of wealth moves around in the night sky, asking `Ko jaagarti' searching for people below who are awake. In Sanskrit, `Ko jaagarti' means, ' Who is awake?' And to those who are awake she gifts wealth. At night, goddess Laxmi is worshiped and night vigil is observed. According to a folk-tale, once a king fell on evil days, and was in great financial straits, but then his queen observed this fast and night vigil, and worshiped the goddess of wealth, Laxmi. Consequently, they were blessed by the goddess and they regained their prosperity.

Sentiments


The spiritual import of 'Jaagrati' (awake) is to remain vigilant. In Vachanamrut Gadhada III-9, Bhagwan Swaminarayan elaborates on this vigilance. He says that the vigilance in one's heart is the gateway to the Lord's divine abode. Devotees should not let mundane desires, of wealth, lust and so forth, enter their hearts. When faced with obstacles such as: success and failure, happiness and misery, honor and insult, the devotees should remain unflinching in their devotion to God. In this manner, they should remain vigilant at the gateway to God, not letting any mundane objects through.

Therefore, every moment in our lives requires vigilance and this in itself becomes a subtle form of 'tapas' - austerity. Those who performed severe austerities without vigilance, succumbed to Maya. Vishwamitra performed austerities for 60,000 years, but lost 'Jaagruti' - vigilance - in Menka's company. Similarly, lack of vigilance toppled Saubhari rishi, Ekalshrungi, Parashar and others. (Source - here )


Doodh Poha is a traditional Gujarati dessert, which is consumed on festival called Sharad Poornima. It is made with rice flakes, milk and sugar.


. Hence, the night is spent in festivity and various games of amusement, in honour of the goddess. So people sit in the moonlight singing songs, or keep themselves entertained in some other way  In the western state of Gujarat, the night is known as Sharad Poonam. In Gujarat, people celebrate it by doing Garba and Raas.There is also a tradition to have cool milk and rice flakes on this night.



Doodh Poha is a traditional Gujarati dessert, which is consumed on festival called Sharad Poornima. It is made with rice flakes, milk and sugar.

'Dudha-Pauva' - parched rice soaked in milk - is offered to God. This prasad is then availed by devotees. The health attribute of this prasad is similar to that of Dashera's; it corrects any disturbance in 'pitta'.

This time I made doodh - poha in the traditional Gujarati way and add slight western touch, by including Vanilla....very easy to make in no time perfect dessert ready for you.. and I gotta admit that  this dish is a Joy of Simplicity and real winner.... and we really enjoyed  it after fantastic Sharad Poonam Garba Night....!

You will need:-
  • 3-4 cup Milk
  • 1 cup Poha ( Rice flakes)
  • 1/2 cup Sugar
  • 1/4 cup dry fruit Masala Powder ( almonds, pistachio, saffron and cardamom )
  • 1  Vanilla pod (if you can't find pod..use Vanilla Sugar )

Doodh Poha is a traditional Gujarati dessert, which is consumed on festival called Sharad Poornima. It is made with rice flakes, milk and sugar.
Method:-
Boil the milk in a nonstick pan with Sugar...add Vanilla.  After 5-6 minutes add washed poha and mix really well.  let the poha soaked milk and after 3-4 minutes switch of the heat..Add dry fruit masala powder and let it cool at room temperature. and let it chill in the fridge about 2-3 hours..and serve as a dessert...  you can have warm, but I would prefer that you to have chilled one...

Tuesday, 19 October 2010

Joy of Simplicity and Real winner ~Chocolate Biscuits Cake !

Brings out the JOY in you....Much More SOPHISTICATED....and fact that no cooking is required, make it a REAL winner for busy people like me :P.....The way I would describe this cake...shall we look at the recipe  !

You will need :-
  • 1 cup any chocolate
  • 2 tbsp Golden Syrup
  • 125 g butter
  • 175 crushed biscuits
  • 75 g sultanas
  • 50 g glace cherries
  • 100 g toasted flaked almonds
Method :-
Melt chocolate with butter and golden Syrup in a bowl over pan of simmering water.  Crush digestive biscuits add to the chocolate with sultanas, cherries and flaked almonds.  Line a shallow square cake tin with clingfilm.  Fill with the mixture and chill until set. Cut into squares and Enjoy....

Thursday, 14 October 2010

CMT - Chutney Event....... And the Winner is........!

 Very happy to announce the winner of  My  "CMT " Series...and the winner is #18 Jay of Tasty Appetite....Many Congrats Jay ! to choose the winner I had used Random.Org....(I couldn't take screenshots)
I will make one of your Chutney recipe end of Series and will donate money to Unicef....






Tuesday, 12 October 2010

Complete My Thali - Chutney Round Up # 2 !

Here I am with the Rpund up #2..please see Round Up # 1 here

#21 Priya Srinivasan of Enveetu Kitchen - Coconut Chutney ,Veldt Grape Chutney , Banana Tree Trunk Chutney , Peanut Chutney, walnut Chutney , Ridge Gourd Peel Chutney

#22  MangocheeksAllotment 2 Kitchen - Fiery Scotch Bonnet Apple Chutney

#23 Supriya of Queen of my Kitchen - Dahi Chutney

#24 Preeti of Khaugiri - Panchmrut - Kayras

#25 Kavitha and Gayathri Kavithavin Kaivannam -Tomato Ginger Chutney I,  Tomato Ginger Chutney II , Spicy Capsi - Coriander Chutney , Tomato Capsicum Chutney , Tomato Onion Chutney , Peanut Coriander Chutney , Kara Chutney , Tomato-Brinjai Chutney , Peanut Chutney , Tomato Chutney ,

#26 Nithubala of Nithu's kitchen - Mint and Coriander chutney , Choyete Peel Chutney , , Plantain Peel Chutney ,Kiwi Apple and Raisine Chutney , Orange Peel Chutney , Ripe Mango Chutney ,Beetroot Chutney  

#27 Pari of Foodelicious - Zucchini Chutney , Green Tamarind Thokku  Cashew-Tomato Chutney ,

#28 Satyasree of Super Yummy Recipe - Peanut Chutney , Tomato-Onion Chutney ,Bell Pepper Chutney

#29 Nivedita of Nivedita's Kitchen - Raw Tamarind Chutney , Red Chilly Chutney , Pineapple Chutney

#30 Priya of Priya's easy n tasty Recipe - Parsley Coconut Chutney , Cabbage Tamarind Chutney (oil free) ,Microwave Special Apple Chutney

#31 Nisha of Nisha's kitchen - Pudina(Mint) Chutney

#32 Cool Lassi(e) of Pan Gravey Kadai Curry - Four Season Chutney ,Fiery Tomato Chutney ,Chinese Peel and Sweet pea Chutney , Basic Chutney Powder

#33 Danny of Oh Taste N See - Tomato Chutney

#34 Shobana of Soups and Desserts - Malayala Ulichhamandi

#35 Jayasri of Samayalarai - Mango Red Pepper Chutney ,Dal Chutney, Green Chutney , Ridge Gourd and Corainder chutney, Apple Chutney, Carrot, Tomato and Peanuts Chutney, Apple Chutney 2, Ridge Gourd Chutney, Brinjal Chutney, Onion Chutney , Vegetable peel Chutney

#36 Sangeetha of Sangi's food world - Tangy Tomato Chutney

#37 Kalyani of Kalyani's kitchen - Cilantro-Tomato Chutney , Ridge Gourd and Tomato Chutney , Mamidikikayi Tokkudu Pachadi , Peanut Chutney , Snack Gourd Chutney, Brinjal -toamto Chutney

#38 Kamakshi of Sanctified Spaces - Ridge Gourd Chutney

#39 Hema of ChefHema - Onion Vedagam Chutney , Red Chilli Garlic Chutney

#40 Jagruti of Joy of Cooking - Array of Chutnies (Me)

So guys, here I am finishing Round up # 2...I tried my very best to add each and every recipe here, but if you think I've left any of your entry , Please let me know and I'll add asap...Please pay a visit to our  bloggywood friends and try out their very very tasty and droolworthy recipes...!

I'll choose winner soon and will let you know...! Enjoy....

Sunday, 10 October 2010

Oil Free Carrots and Chilli Pickle with Split Mustard Seeds !


Joy of Cooking !
Not sure in other countries, but in UK if there is any occasion...either you  cater or prepare meal yourself, you'll see this very very tasty and colourful pickle in your full thali...Normally I've seen this made in oil ... I've made this one with a few changes to make it more healthier...I am not too keen on oily pickles...whenever I feel like it, I make this one...it goes well with any type of curry or daal...

Earliest reference to mustard in India is from the story of Buddha in 5th century BCE. Gautama Buddha told the story of the grieving mother (Kisa Gotami) and the mustard seed. When a mother loses her only son, she takes his body to the Buddha to find a cure. The Buddha asks her to bring a handful of mustard seeds from a family that has never lost a child, husband, parent or friend. When the mother is unable to find such a house in her village, she realizes that death is common to all, and she cannot be selfish in her grief.[1] The Buddha also stated that if an individual were to pick a single mustard seed,every hundred years from a 7mile cube worth of mustard seeds, then by the time the last seed is picked, the age of the world cycle would still continue.If a mustard seed is 3mm in diameter, then taking one seed every 100 years from a 7mile cube of seeds, takes 0.936 sextillion years! (i.e. 68 billion times the Age of the Universe)[2]


The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the fifteenth century.

In the Quran, Allah states that the scales of justice will be established on the Day of Judgement, and no soul will suffer the least injustice. Even the equivalent of a mustard seed will be accounted for because God is the most efficient reckoner.[3]

Jewish texts compare the knowable universe to the size of a mustard seed to demonstrate the world's insignificance and to teach humility.[citation needed] The great Jewish philosopher, Nahmanides, mentions that the universe expanded from the time of its creation, in which it was the size of a mustard seed.[citation needed]

In the Christian New Testament, the mustard seed is used by Jesus in the parable of the Mustard Seed as a model for the kingdom of God which initially starts small but grows to be the biggest of all garden plants. Faith is also spoken about in the context of a mustard seed.[4][5][6][7][8] (Source : Wikipedia )



You will need :-
  • 1 cup  Julienne slice Carrots
  • 1/4 cup Julienne slice Fresh Green Chillies
  • 1 tsp Sugar
  • Salt to taste
  • 2 tsp lemon juice
  • 2 tbsp Split Mustard seeds ( in Gujarati - Rai na Kuria )
Method : -
Mix everything except split Mustard seeds..and leave it for 8-10 hours. Now take out the water from it.. After that add mustard seeds , mix well and leave it for about an hour or so...Ready to serve with your meal...Enjoy...! Keep in fridge and use within 1-2 days..

This pickle goes to Nivedita's event Complete My Thali - Pickle started by Myself...