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

Monday, 20 December 2010

Mixed Vegetables Pakoda






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...

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....

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...

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...

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....

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...

Saturday, 9 October 2010

COMPLETE MY THALI - CHUTNEY Round Up #1

Joyful and Proudly presenting the round up for another very very successful event:- Complete My Thali - Chutney ....Thank you very very much for all the support and sending me lots of delicious and tasty chutney recipes...! I organized this event for a good cause..and glad you guys are helping me...! I'll choose a winner after second round up and I'll make the winners dish at end of the series...Because of the high level of  of the entries that I've received it is physically impossible for me to put the pics of great effort made by all of you on to this post..I'm sorry if I've disappoint you all regarding your lovely recipe pics...!

Let's start with first entry which I've received from

# 1 : Rumna Rawat of Spice Ur Senses - Tamarind, Mint and Fennel Chutney

#2 : Susan of Chacko's Kitchen - Red hot Tomato Chutney, Mint, Mango and Coconut Chutney

#3 : Nayana of Simply food - Sweet Mango Chutney,  Amli Chutney , and Green Coriander Chutney

#4 : Ruby Paramar of Punjabi food Diary - Khajoor Di Chutney

#5 : PJ of Seduce Your Tastebuds - Cabbage Chutney , Raw Onion Chutney , Tangy Raw Mango Chutney

#6 : Monika of Monika's world - Palak Chutney

#7 : Priya of Priya's Kitchen - Grape Thokku

#8 : Harini - Jaya of Tamlapaku - Mango-Mint Chutney , Cabbage Tomato Chutney , Green Apple Chutney

#9 : Santosh of Santosh's Kitchen - Amla Chutney

#10 : Mina of Authentic Vegetarian Recipes - CHUTNEY: CORIANDER, GARLIC, GINGER , MANGO AND CHILLIES

#11 : Amritha of AK's Vegetarian Recipe World - Radish Chutney  , Coconut Corinader Chutney Peanut Chutney , Peanut Chutney , Bell Pepper Chutney

#12 : Azee of Azee's Kitchen - Pudina-Mint Chutney

#13 : Sameena of My Culinary Creation - Red Thoyial, Porikadala Chutney ,Green Chutney, Corinader and Mint Chutney, Tomato Chutney 

#14 : Sanyukta of Creative Sanyukta - Coconut Chutney  Carrot Chutney , Zucchini Chutney , Beetroot Chutney , Kiwi Chutney , Ridgegourd peel dry Chutney , Tomato Chutney , Cilantro Mint Avacado Chutney

#15 : Akheela of Torview - Mint Chutney

#16 : Lata Raja of Flavours and Tastes - Khajoor Imli Ki Chutney

# 17 : Pavani of Food Lovers - Coconut Chutney , Tomato Karam Chutney , Dondakaya Pachadi , Tomato Chutney   , Chenaga ( coconut chutney ) , Karam Chutney

#18 : Jay of Tasty Appitite - Hara Dhaniya Chutney ,  Onion Chutney , Mint Leaves Chutney , Peanut Chutney   , Tomato Chutney

#19 : Lalitha of Indian Spice Magic - Small Onion Chutney

#20 : Hari Chandana of Indian Spice Magic - Tomato and Toor Daal Chutney, Toor Daal Chutney ,Ridge Gourd Tomato Chutney ,   ,Roasted Plantain Chutney , Palakoora Pachadi , Cabbage Chutney , Cabbage and Mango Chutney , Onion Coconut Chutney  (other recipes are oming in next round up)

Please enjoy all the recipes from our fellow bloggers....!

Saturday, 2 October 2010

Chocolate layered Barfi !

Hey Guys ! how are you all? hope fine ...yes...no ya ? no I am not gonna write too much today..don't know why..don't feel like it....little tired to write anything interesting for you guys..so shall we look at the recipe !!!!



Chocolate layered Barfi...East meets West...I saw this when I came to UK...I think it's good way to introduced this sweet to non Asians...British loves curry but when it comes to an Indian Dessert always NO NO...but I think with the chocolate layered Barfi you can't go wrong...coz I know the British love their Chocolates...well but here I didn't make for British, made for my family who love chocolate too...don't believe me, but I tell you I made this in April..I know nearly six months, recipe and pics were sitting in my folder..so I thought today I'll post the recipe...



You will need : - Barfi

 Plain Milk Powder Barfi recipe

Now you will need 1 cup chocolate ( I used milk) and 1/4 cup unsalted butter.  Heat both in a microwave and mix well.  Pour on the Barfi and let it cool to room temperature.  Now leave it in the fridge to chill. Cut into shape whatever you want and serve.  Enjoy as much as my Daughter and my Husband did...yes, no I don't eat chocolate , but that doesn't mean I don't eat sugar..I left my share without chocolate...:)

Thursday, 30 September 2010

Perfect Match...Made in Heaven ~ White Chocolate Pannacotta with Dark Chocolate Sauce !

Those words came out from  my DH when he saw this panna cotta ! and after having it he said he is in Heaven...don't ask me why..don't know ! Because I never tasted it...yes you are hearing right I never tasted it... I don't eat chocolate...but love to make anything with the chocolate...My Daughter loves chocolate, although it gives her some allergies, still she loves it...What can you do? So sometimes when she feel like it she asks me " Mum can I have chocolate? and if  long time has gone by I do let her have it...! This panna cotta we made during her school holidays...she loves to cook something like this where she is very very interested in eating as well....Perfect Panna Cotta made in Heaven was very very luxurious and silky...melt in mouth....



You will need :- White Pannacotta
  • 1/2 cup White Chocolate
  • 1 cup double creme
  • 1/4 cup sugar
  • 1 cup milk (any)
  • 2 tbsp agar agar flakes (you can use Gelatine if you want)
You will need :- Dark Chocolate Sauce
  • 1/2 cup dark baking chocolate chopped
  • 3/4 cup heavy cream



Method :-
Bring double cream and milk to boil. Add sugar and agar-agar flakes. Stir until flakes dissolves. Add white chocolate, mix well.Switch off the heat. Let the mixture come down to room temperature and pour it in a serving glasses.  Let it set in the fridge about 2-3 hours. ( Mine was ready in 1 hour this time don't know why ? ) Now  Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.  Let the mixture come down to room temperature and pour it on to the White chocolate ...let it cool in a fridge for a while then garnish with the shaved Chocolate, few fresh mint leaves....we made few chocolate leaves at home to decoration...For leaves just melt some chocolate in a microwave and thinly spread on a smooth surface or steel plate..let it cool, then use and cookie cutter to cut your desire shape....Serve chilled Panna cotta and see a big smile on your loved ones face...It's worth it ! Enjoy as much as my family did....

Sending this to From My Home Kitchen's event Virtual Party-Chocolaty Dreams

Tuesday, 28 September 2010

Strawberry and apple crumble !

As you all know by now my family loves strawberries...and I always look out for those idea where to use and how to use in cooking....Few days back from my local library I borrowed a cookery book and I saw this recipe..called Cape gooseberry and apple crumble...well my bad luck, couldn't find Cape gooseberry so I thought you just need berries. ..why can't use strawberries....Strawberries added a sharpness to apple crumble...and by using Rolled oats and chopped nuts give an appealing crunch to the crumble topping...



You will need :-Filling
  • 2-3 dessert apples, such as Cox's or Braeburns
  • 2-3 tbsp dried fruits like cranberries, raisins or currants
  • 1-2 tbsp orange juice
  • 150 g Strawberries cut
  • 1 tbsp sugar
You will need :- Crumble topping
  • 125 g plain flour
  • 100 g unsalted butter
  • 55 g caster sugar
  • 50 g rolled oats
  • 50 g hazelnuts or walnuts..chopped
Method :-
Peel the apples, cut them into thick wedges and place them in a bowl with cranberries and orange juice.  Cook in a microwave for about 5-6 minutes or until the apple releases their juices.  Add the cut strawberries and sugar to the apples and stir.  Transfer the fruit filling to a baking dish.  In a mixing bowl, rub the flour and resembles fine breadcrumbs.  Stir in the sugar, oats, hazelnuts or walnuts.  Then mix 1 tbsp water to give a very rough, crumbly mixture.  Spread the crumble topping gently and evenly over the fruit.  Cook on a full power in the microwave for 12-15 minutes. or until the topping is golden brown and the fruit juice is bubbling up round the edges.  Serve hot with custard or Double cream the way my kids enjoy most...

Sending this to Nivedita's event Microwave cooking - Fruits brainchild of Srivali

Saturday, 25 September 2010

Paneer and Palak Kofta Curry !

you will need for kofta:-
  • 1/2 cup Spinach (Palak) finely chopped
  • 1/2 cup paneer (Indian Cottage Cheese)
  • 3-4 tsp rice flour
  • 1-2 green chillies finely chopped
  • salt to taste
you will need for gravy


  • 4 cups plum tomatoes
  • 1 cup onion
  • 3-4 cloves garlic
  • 1 tsp ginger puree
  • 1/2 tsp garam masala
  • 1/2 tsp cumin seeds
  • 1/2 tsp kasoori methi
  • 1 tsp red chili powder
  • 1/2 cup milk
  • 1/2 tsp sugar
  • salt to taste
  • 2 tbsp oil
Method:-
Put all the stuff in a big bowl. Make a dough and make small balls.  Now steam them for about 4-5 minutes. With little oil you can bake them or shallow fry them and Leave it a side. In a bowl boil onion and garlic about 3-4 minutes. let it cool completely. Now grind onion, garlic, tomatoes and ginger puree in a grinder. In a pan heat oil and add cumin seeds, when splutter add kasoori methi and red chili powder. fry few seconds and add tomato puree, sugar and salt...and let it boil for few minutes.  Now add milk and let it cook for few minutes on a slow heat. Add kofta into a gravy and mix well..Serve hot with roti or naan...Enjoy as much as we did with spinach Roti...

Sending this to Akheela's foodpalatte series - Orange

Wednesday, 22 September 2010

Potatoes in Yogurt gravy !

There are so many variety of the potaoe curry or Sabji..you can add any vegetables to it and there is a new dish ready for you..but today I'm just posting this simple yet very tasty Potato curry which I love endlessly..My mum used to make, you can have it with Roti, Naan, Puri or Rice !



You will need:-
  • 3-4 potatoes boiled and cubed
  • 2-3 green chillies
  • 1/2 cup yogurt + 3-4 tbsp water (if it is sour add little milk and whisk)
  • 2-3 tbsp oil
  • salt to taste
  • 2 tsp ginger garlic puree
  • handful fresh coriander
  • few curry leaves
  • 1 tsp mustard and cumin seeds
  • pinch of Asafoetida(hing)
  • 1 tsp red chilli powder
  • 1/2 tsp Tumeric
  • 1/4 Garam Masala
  • 2 tsp Dhana jeera Powder

Method:-
Heat oil in a thick bottom pan, add mustard and cumin seeds.  After they spullter add hing, curry leaves, GG puree and green chillies.  Now add potatoes and yogurt mix and mix well. Keep heat very low at this time and add all the masala. Let it cook for about 7-8 minutes.  If gravy gets too thick you can add little water.  Switch off the heat and add salt.Mix well garnish with coriander and Serve hot.

Saturday, 18 September 2010

No Egg-Chocolate Marbled Cereal cake !


These little squares were originally invented to provide high-energy snack food for footballers and other sports enthusiast doing hard training.  But for strictly armchair sports enthusiasts like me, they go down a treat with a cup of tea.....;0))....Great as healthy snack bars with a lot of goodness  contained for growing kids !!

You will need :-
  • 150 g Dark or Milk Chocolate
  • 150 g White Chocolate
  • 110 g Mixed nuts lightly toasted and roughly chopped. ( I used Almonds,Brazil nuts, Hazelnuts, Walnuts, Pistachio nuts )
  • 110 g Dried fruits roughly chopped (I used Dates, Apricots and Cranberries)
  • 75 g Raisins
  • 150 g Porridge Oats
  • 100 g any type of Cereals ( I used fruit and fibre, Cheerios and Bran Flakes)
  • 1 tbs Golden Syrup
  • 150 ml Condensed milk
50g unsalted butter

Method:-
Preheat the oven to gas mark 4.  In a large bowl mix together Dried fruits, nuts and all the cereals.  Now in a small saucepan, heat the butter, golden syrup and condensed milk until they're warm and thoroughly blended, then pour this mixture into the bowl.  Mix it all well with a spoon, then simply tip the mixture into the baking tin, press it down evenly all over and bake it for about 20-25 minutes, or until golden brown.  After that, leave it to get quite cold.

Meanwhile, melt the white and dark chocolate separately in heatproof bowls set over pans of barely simmering water.  When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out, upside down, on to a board.  Now, using a tablespoon, put spoonfuls of the dark chocolate all over top of the cereal cake, leaving space in between.  Then do the same with the white chocolate, but this time fill up the gaps.  Next, take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect.  Now chill it in the fridge for about 1 hour, then use a sharp knife to cut the cake pieces and enjoy !!!!

Wednesday, 15 September 2010

No Egg - No Bake - Strawberry Cheescake !

Here in UK summer is saying bye bye....kids started their school..they all looks so beautiful and cute ! Ahhh...for mums relief for few hours after 6 weeks holidays...we had quite good holiday..enjoyed bit of sunshine here in UK..in USA we baked ourselves...and we had lots of summer treats..Ice-creams, drinks and specially lots of berries...My kids love any type of berries and if they specifically  get hold of Strawberries they eat it with anything..and I love it too..there isn't one day that I don't keep Strawberries in my fridge !



We get here really sweet and juicy strawberries in summer time..and I love British Strawberries..they are just fabulous...can't get enough of it...well sadly we have to say bye to strawberry too..but before saying bye I thought I'll make strawberry cheesecake..I love both strawberry and cheesecake...It's egg less and no baking, very easy even my kids can make it..



You will need:-
  • 8-10 Digestive Biscuits
  • 3-4 tbsp butter
  • 200 g Mascarpone cheese
  • 100 g powdered sugar
  • 1 punnet strawberries
  • 1 tbsp sugar
Method:-
Grind the biscuits into very small crumbs, melt the butter in a pan and add the biscuits crumbs to the melted butter. Mix well until it's comes together,Put this mixture into greased cake tin and press evenly.keep the base in fridge for 20-30 minutes until it sets well.  Beat mascarpone cheese and sugar well.  Now layered cheese mix on the biscuit base and let it set in the fridge for about one hour or so...Now decorate with halved strawberries.  also you can make strawberry puree with little sugar and add on the cake...Result smooth, Rich and simple dessert...

Sending Aparna's No Bake cake event II and Indrani's Spotlight : Baking without Oven

Tuesday, 14 September 2010

Gujarati Date and Tamarind Chutney with Step by Step Recipe

This Date and Tamarind Chutney, also known as Khajur Amli ni Chutney, is a sweet chutney that accompanies many Indian foods such as Chaat, Khaman Dhokla, and Samosas and Kachoris. 

Gujarati Date and Tamarind Chutney also known as imli ki chutney all over India. It is sweet, spicy and tangy.

Friday, 10 September 2010

Khaman Dhokla ! - Savoury Gramflour Cakes ~ kem cho?




































Today one of my bloggywood friend told me she loves Gujarati food, and loves to make at home too..She asked if I have Khaman Dhokla recipe on my blog....and I felt so embarrassed being Gujju I haven't posted the most known Gujarati dish...(we are famous with the Dhokla:) ...shame on you Jagruti..because I've been asked before for Adadiya and Chakri recipes by my friends..it's not that I don't make gujju food, I do make but not regular..luckily I had a few pics of Khaman in my folder...So here I am with Khaman Dhokla Recipe...I learnt to make this in India, our neighbour DAKSHA BEN...she is a very good cook..you know why? she was living on a second floor flat and there is a Mithaiwala shop on ground floor..:) SHOP is still there..but Dakshaben Moved from there..

Khaman Dhokla is a traditional Gujarati savoury Snack..you can serve in your full thali as a farsan too..Khaman Dhokla is not only limited to Gujarati cuisine but it is one of the most liked snacks in the entire India..Many  households make this dish..and you can have diffrent tastes and versions..Main taste you look out is Sweet and sour..Being Amdavadi I always loved Amdavadi Khaman...which you can find on streets or little sweetmart shops...and they have one trick...they are loaded with Sugar and lemon juice water..and that water gives khaman dhokla a KHATTA MEETHA flavour..

Please don't get confused with Khaman Dhokla and Dhokla..they both are differently made and different tastes too..

You will need:-
  • 1 cup Besan (gram flour)
  • 1 whole tsp Citric Acid (limbu na phool)
  • 3-4 tbsp Sugar
  • 1/2 tsp Bicarbonate of Soda or Eno
  • salt to taste
  • 1 cup water  - Mix everything and make smooth batter without any lump and leave it for 12-15 minutes.

You will need for Vaghar-Tadka :-
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • pinch of Asafoetida (hing)
  • 4-5 green chillies slit open
  • 2-3 tbsp Sugar
  • 1tbsp lemon juice
  • handful finely chopped coriander
  • Grated coconut
  • 4-5 tbsp water
Method:-
Start heating water in a big pot and pour a mix in a deep lightly greased  thali . Steam over water about 15-20 minutes.Pierce knife, and check, should come out clean if done. Leave it to cool little. Cut with a clean knife into dimond or square shape. Now prepare tadka by heating oil in a pan, add mustard seeds and hing..add chillies and water and add sugar and lemon juice..let it boil for about 1-2 minutes. Pour this water on a khaman and let it soak.  Now garnish with a coriander and coconut..You have tasty Khatta-Meetha khaman. have it with green chutney.  Enjoy!

Not happy with my pics..these are taken when I just started blogging..didn't know how to take food pics..but I can assure you taste won't dispoint you...
Sending to Vegetarian Foodie Friday # 17 and Nayna's Flavours of Gujarat