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 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.


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.
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 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


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 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 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 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...:)