Monday, 28 May 2012

Chat Pata Aloo - Baby Potatoes Roasted and Coated in Indian Spices

Made n Enjoyed
Hello readers,

Bring out these spicy and tangy potatoes any time on the table and watch how the whole family devour them! That was exactly what happened in my family. For the past few days we are having glorious weather here in Britain! So, naturally, don't feel like staying in the kitchen for long. I am now finding ways how to stay away but at the same time give family lovely treats too..These babies don't need too much of your attention nor many ingredients. It's so simple and easy to make yet they are so tasty and are little gems on your table..

You will need:-
  • 500 g baby potatoes
  • 1 tsp red chilli powder
  • pinch of red chilli flakes
  • Salt to taste
  • 1 tsp dry mango powder
  • 1/2 tsp black pepper powder
  • fresh coriander leaves chopped
  • 2-3 tbsp Olive oil

Preheat the oven to gas mark 6-7.
Boil potatoes in a large pan with little salt till half cooked.
Drain the water and place potatoes on a baking sheet and pour oil on top.
Coat every potato with oil.
Let it roast till light golden colour, it will take around 20-25 minutes.
Transfer roasted potatoes in another bowl , add all the spices, toss gently.
Garnish with finely chopped coriander and serve hot or at room temperature.

Note:- You can peel the skin , even deep fry too.

Friday, 25 May 2012

Mango and Garlic Chutney - Dad's style !

Made n Enjoyed
Hello readers,
"Dad, you should've told about this chutney recipe to Jagruti ages ago!!" ...these lines were narrated by my hubby to my lovely and adorable Pappa few days back on the phone! One after another we all told my dad the same lines...2-3 weeks ago while I was chatting with my dad, I was going through my fixed lines, dad how's your health? have you eaten ? what did you eat? what are you gonna eat for dinner? etc etc..and in that time I told him that I've bought a few raw mangoes and I will prepare few dishes out of it..Then he said try this chutney with garlic, and while I was talking to him ..he was giving me instructions and I prepared this fabulous and lip smacking chutney in a jiffy...

You will need :-
  • 1 big raw mango peeled and cubed
  • 2-3 garlic cloves
  • 2 tbsp fresh coriander
  • 1 tsp fresh mint
  • salt to taste
  • 1 small green chilli
  • 1 tsp coconut ( fresh or dry )
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • pinch of hing

Place all the ingredients in to the blender except oil, mustard seeds and hing.
Add little water and grind till you get coarse paste.
Transfer chutney into another bowl.
Heat oil in small pan, add mustard seeds, when splutter add hing.
Add oil with mustard seeds to chutney.
Mix well and serve.

Linking this recipe to Nayna's event Cooking with Love-Dad , brainchild of Sara's Corner.
also sending it to Very Good Recipes event Family Challenge. The pumpkin Farm's event Mango Mania

Wednesday, 23 May 2012

Super Food Butternut Squash and Spinach Curry

Made n Enjoyed
Hello readers,

Finally, we can bask in sunshine ! much needed and waited sunny days are here, looks like not for so long though. But whatever we are having right now, make most of it. So today without writing much further I am going straight today's recipe..Super food curry, so healthy and tasty. Extremely enjoyed by all of us !

You will need:-
  • 450 g Butternut Squash peeled and diced
  • 150 g fresh spinach leaves
  • 200 g canned tomatoes chopped
  • 1/2 tsp tomato puree
  • 1 medium onion finely chopped
  • 2-3 cloves garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp ginger minced
  • 1 tsp red chilli powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp garam masala
  • 1 tsp ground cumin and coriander seeds
  • salt to taste

In a heavy bottom pan heat oil, fry the onion till softened.
Add garlic and cumin seeds fry till cumin changes into brown colour.
Add ginger and turmeric powder , red chilli powder, garam masala and ground cumin and coriander powder.
Fry the masala few seconds, add chopped tomatoes and tomato puree, season with salt.
Now add butternut squash and 150 ml water. Mix well.
Cover with lid and simmer gently for about 15-20 minutes, stirring occasionally. Add little water if necessary.
Stir in the spinach shortly before serving the curry. Adjust the seasoning and serve with Roti, Naan or Paratha.

Enjoy !!

Monday, 21 May 2012

Palak with Creamy Mix Vegetables - Fresh Spinach with Mix Vegetables

Made n Enjoyed
Hello readers,
This time of the year we should get lots and lots of fresh produce like spinach and many greens at a reasonable cost, unfortunately this year we are not getting that. Of course spinach and greens are there, but they are very costly :(. It could be several reasons, the weather is playing a big part and also high fuel prices !!

However, high prices won't stop me buying good quality ingredients, if you need it, you need it! What else can you do? Anyway I have to stop whining about it! Let's see the recipe.
This time instead of paneer I used mixed vegetables, but the kept the flavour of Palak Paneer. !

You will need:-
  • 3 small bunches of palak ( can use baby spinach )
  • 1 cup mixed vegetables like carrots, peas, sweetcorn and green beans boiled ( I used frozen )
  • 1 big onion finely chopped
  • 1 tsp ginger garlic paste
  • 3-4 green chillies finely chopped
  • 30 ml fresh single cream
  • salt to taste
  • 1/2 tsp crushed cardamom seeds
  • 1 big tomato finely chopped
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp garam masala
  • 1/2 tsp red chilli powder
  • 1 tsp ground cumin and coriander
  • 1/2 tsp kitchen king masala
  • 1/2 tsp kasoori methi ( dry fenugreek leaves )
  • pinch of hing ( asafoetida )
  • 2-3 tbsp oil

Wash palak leaves. Place in a big bowl with 3-4 tbsp water and cook in the microwave for 3-4 minutes. I prefer this method , don't need to drain the water.

Now place spinach in grinder and ground into coarse paste. it will take few seconds. Leave it a side.

Heat oil on a medium heat in a heavy bottom pan and add cumin seeds, when splutter add hing and finely chopped onion , saute till they turn golden brown, it will take about 3-4 minutes.

Add kasoori methi, green chillies and ginger garlic paste, fry all these about 1-2 minutes.

Now add red chilli powder, garam masala, kitchen king masala and salt. Turn the heat on low.

Fry about half a minute and add chopped tomatoes.

Cook the tomatoes in masala till little soften.

Add mixed vegetables and cook about 3-4 minutes on a low heat.

Add spinach and mix well. Cook further about 2-3 minutes. Add single cream and cardamom seeds, mix well let it simmer about one more minute. Turn off the heat.

Ready to serve with roti, naan or paratha.

Saturday, 19 May 2012

End of an Era - Eggless Condensed milk Cupcakes

Made n Enjoyed
Hello readers,

Yesterday marked the end of an era for us. Our daughter has finally finished her final school year.
I clearly remember her first day at nursery as I walked her to school and I held onto her fingers tightly. Now, 15 years years on she has has also left her secondary school.

To say a thank you to her teachers, she wanted to get them all a small gift. We sat thinking of what we could get and then I decided, why not make cupcakes and decorate them at home. It would be nice to make something at home than just buying a box of chocolates from the store. She got a chance to add a personal touch to her gifts to make it more memorable.
Me and my daughter had a lot of fun decorating the cakes, (mostly because we ate most of the icing)!! :)
The response to the cakes were great... Hayley told me after school that all of her school friends and
teachers were very impressed and couldn't believe that they had been made at home. One of her teachers even took a photo of the cakes!

You will need:- makes 24 cupcakes

  • 2 cup plain flour
  • 6 tbsp sugar
  • 200ml sweet condensed milk
  • 10-12 tbsp buttermilk
  • 10 tbsp sunflower oil
  • 1/4 tsp salt
  • 1/2 tsp soda bicarbonate
  • 1 and half tsp baking powder
  • few drops of vanilla essence


Preheat the oven to gas mark 4-5 or 175-180 degree C. Line 12 cupcake trays with paper cups.
In a one bowl sift the dry ingredients together.
In another bowl mix all the wet ingredients together and whisk 3-4 minutes.
Slowly mix the dry ingredients into the wet mixture and combine, Mix well.
Now fill cup cakes with batter up the half way of paper cups.
Bake for 20-25 minutes or until a skewer ( toothpick ) inserted into the middle of a cupcake comes out clean.
Let the cup cakes cool completely.
Decorate your cakes with any frosting or fondant.
I decorated mine with with fondant and edible pearls.

Submitting to Jagruti's event Celebrate - Diamond Jubilee and  Nayna's event Let's Bake Cupcakes and Muffins. Also to Geetha's Kitchen Chronicles - Baked Delights brainchild of
Kalyani .

Thursday, 17 May 2012

Be padi Rotli- Paper Thin Double Layer Indian flat Bread

Made n Enjoyed
Hello readers,

Roti or Rotli to make for us Indian women is everyday chores :-) , according to my and a few  friend's opinions. It becomes a chore when you have to keep making those paper thin rotli's what we gujju make ! BTW I do not make those paper thin family prefers little thicker one, also I am little lazy too, ;-D

But hey guys I tell you if you really want to enjoy Keri No Ras, try with this be padi paper thin rotlis, smeared with ghee ! It's mind blowing , easily you can gobble up 3-4 more.  I guarantee you after having ras and rotli it's a definitely  a good one hour free sleep :) . Let's see the recipe !

You will need:-
  • Chapatti dough
  • Rice flour for dusting
  • Ghee
  • 2-3 tbsp oil
Make two small balls of the dough.

Make two small chapattis size of a saucer.

Apply little oil on the roti and sprinkle little rice flour on top.
Top with another roti.

Roll with a rolling pin till you get thinner roti. ( dust some rice flour in between , so roti doesn't stuck on the rolling board.)

Roast on a heated tawa or griddle on both side. Roti will fluff up.

Remove from the tawa, flip it open.

Apply good amount of ghee on both rotlis.

Enjoy hot with chilled Ras.

Wednesday, 16 May 2012

You're Invited - Ashwini Deshpande ~ peethrperu​n Kandyachya bhaji che parathe--S​pring Onion I Chickpea Flour Bhaji/Subj​i Paratha/Fl​atBread

Made n Enjoyed
Hello readers,
You're Invited !
The reason behind this concept was to meet so many of you wonderful food bloggers and display YOUR cooking expertise.

So how it will work ?

I will invite you food bloggers and publish Guest Posts by you on JCO. It would be fab if you invite your fellow bloggers to also write posts for JCO so please feel free to do so and don't be shy!

Did you guys like our last guest post by Sutupa Ghosh ? If yes, then I am optimistic you will like this guest post too.  Today our second guest is Ash from Bollywood !!!! yeahhhhhhhhhhhhh..we have Ash guys are thinking Ash and Cooking aur woh bhi Bollywood ki ? Ho hi Nahi Sakta ...!
I know you all are absolutely right...was just JOKING :))
Let me introduce to you our second guest Ashwini Deshpande of Indulge-ashscorner .
With love I call her Ash !!!! She is from the State of Maharashtra, India, currently based in the USA with her lovely family. Her blog is really an indulgent corner for us guys...her blog has so many mouthwatering and delightful recipes, from Authentic Indian to Western and fusion delights, from  Maharashtrian favourites to cake mania..I don't have enough words to describe her cooking excellency must visit her page and see it your self...

Over to Ash from Bloggywood :)

Jags Ben as I call her is a dear blogger who I came to know recently through FB. I was drawn to her blog due to its screen presence, awesome food and easy to make gujju recipes. I was super thrilled when she asked me to do a a guest post for her. Being new in this game, I was lost, as to what I would do that she has not yet done I came across this. As this is  A Moms day Week, I am posting a recipe that My dear mom always made. She mad this Subji a lot.. But being a MOM today, I am always in search of extra time and less efforts recipes. I turned  the leftover bhaji/subji into parathas.

Peeth perun bhaji is a type of preparation that can make any Maharahstrian go weak in his knees. The peak of the ultimate comfort food, is what it is for me. This is a way of making any green leafy vegetable most common used  are spring onions, or radish leaves with chickpea flour or besan. Capsicum is also used for some added variation. Peeth perun is a technique where the flour is incorporated into the vegetable after it sweats a bit.This is ready in very few minutes and take no time. So if you have less time and need to use up those radish leaves, make this today,. But there is one caveat. The amount you start with and the amount you end with will be very dicey. This is ideal when you just need to add one more side to your platter or better when you simply need to supplement the veggie of the day, make this. This is  a dry preparation and goes well with dal rice and bhakri or roti or any flat bread.

I was very picky eater and choosy when it came to food. I was not very willing to try new foods, new ways of cooking and always liked food at my friends place better than what my Mom made. I am amazed at how good my boys are who do not ever say that my friends mom cooks better than you ma. I was not the case for sure. For me the grass was always greener on my friends lawn. I am sorry for the pesky kid I was Mom. Some things however I did enjoy at my home was this bhaji/subji. I try to get the taste my mom gets, but am not there yet. I use her recipe to the T but still its  a miss at times. My mom always made this peeth eprun bahji using spring onions, radish leaves and capsicum to name  a few, when we were traveling in trains on long journeys and as this made meals a less messy. She made wraps form pooris or phulkas and stuffed them with dry subji's most times it was this subji. Only if she knew that what she called as poli-folds was todays kathi rolls, she would have been a famous chef. The next post will be the innovation I did with this subji, But for now, lets see how to go about making this.

You will need:-For the stuffing/Subji

2 bunches spring onions, after you clean them and chop them, they should fill approx 2 cups.
We get 3-4 spring onions in one bunch.
2-3 tbsp besan/chickpea flour
Again this will depend on how much water the onions give out.


2 tbsp Oil
1 tsp mustard/rai seeds
1/2 tsp Cumin/jeera
1/2 tsp carom/ajwain seeds
1tspn Turmeric
1 pinch hing/asafoetida
Salt to taste
Sugar a pinch, Optional
In a wok, heat the oil till hot, then add the mustard seeds, let them splutter then add the jeera, ajwain and let that sizzle for one second, then add the turmeric, hing and the chopped onion springs, cover and let it wilt and sweat the water out, reduce the heat to low. Add in the salt, sugar and let it sweat a bit. You will need to add a bit more salt than regular as we will be adding besan. Once the salt is incorporated and the onions are wilted well, add in the besan spoon by spoon. The quantity of the besan will depend on how much water the onions have given out. Adding spoon by spoon helps in judging how much flour would be needed. Once the mixture looks wet and the onions get covered with the flour, stir it well and cover and let cook for 5 minutes, on low heat. After 5 mins, stir once and see if the flour is cooked, if not let it cook covered for  2 minutes. The subji will stick to the pan, use more oil if needed, or use non stick pan to cook. I like the burnt scrapping so I let it stick before scrapping it into a serving bowl. The peeth perun bhaji is ready for your loved ones.
For cover;
1 cup whole wheat flour
1 tsp salt
1 tbsp oil
water as needed to knead into a soft dough
For cover;
1 cup whole wheat flour
1 tsp salt
1 tbsp oil
water as needed to knead into a soft dough
In a bowl, mix the oil and salt and water and knead into a soft pliable dough.
Make equal size balls of the dough and stuffing. Roll a small ball/poori and stuff the stuffing and close the ends, dust some flour and roll into  a roti/paratha of about 5-7 inches in diameter. Heat  a skillet/tawa and roast it while applying some oil/ghee/butter on both sides. Enjoy with some ketchup/yogurt/pickle or chutney of your choice.

Have a great day everyone..I hope you'll like my dish.
Love and Peace

Thank you Ash for this nostalgic recipe. I am definitely going to try this recipe tomorrow, can't wait, the same thoughts must be coming into our readers' mind too ! Come on guys why wait ? Just put your apron, try this recipe and let us know :)

It's an honor to have you on JCO !!

Friday, 11 May 2012

You're Invited - Sutupa Ghosh ! Safed Halwa- Semolina pudding

Made n Enjoyed
Hello readers,

I am delighted to start a new venture on Jagruti's Cooking Odyssey...."You're Invited" ! I had this concept on my mind for the past 6-7 months and finally it's on the floor. The reason behind this concept was to meet so many of you wonderful food bloggers and display YOUR cooking expertise.

So how it will work ?

I will invite you food bloggers and publish Guest Posts by you on JCO. It would be fab if you invite your fellow bloggers to also write posts for JCO so please feel free to do so and don't be shy!

So today it gratifies me to begin by introducing Sutapa Ghosh of Tips for healthy and delicious cooking and Sutapa's Indian Cuisine. We became very dear friends through social network, and when I asked her about guest post, without any hesitation she agreed . Her two blogs are full of mouthwatering delicacies of western, authentic Indian and specially Bengali Cuisine . Please do visit her blogs and take advantage of her yummy cooking..

So friends let's hear it from Sutupa..

I am Sutapa Ghosh from India. A passionate foodie who love to share her culinary experiences with the world so I started my healthy food blog Tips for Delicious and Healthy Cooking 4 yrs back. This site became popular not only among the American audience but also from people all over the world. Then nine months back I started my Indian food blog Sutapa's Indian Cuisine which is absolutely dedicated to explore the various taste of Indian cuisine. In this few years of blogging I met many friends who are not only great foodies but wonderful people to spent time with. Jagruti is one such dear friend and today I am feeling blessed to be part of her blog and wonderful foodie journey.

Safed Halwa
Halwa or halva is a dense sweet confection very popular in India, Bangladesh, Afghanistan, Iran, Pakistan and surrounding countries. In India though semolina halwa is popular and mostly this is related to the North Indian cuisine but it has a very prominent South Indian version known as  alvaa in Tamil is from Tirunelveli a city in the state of Tamil Nadu. Another closely related version of halwa is kesari or kesari –bath. In Maharastra halwa is called Sheera where as it is known as sujir halua in Bengali and Rava Kesari in Telugu. Today we are making the yummiest yet easy version of this awesome dessert.

1 cup suji ( semolina)
¼ cup ghee ( clarified butter)
1/ 4 tsp of elaichi powder
1 cup sugar or to taste
4 cup   full fat milk
½  cup dry fruits ( cashew, raisin, pistachio)
1 whole bay leaves break into halves
A very small pinch of salt
½ tsp of rose water ( optional)
 few rose petals for garnish

Methods of Cooking
Boil 4 cup of milk and make it 2 cup. Keep it aside.
Heat ½ tsp of ghee in a pan and fry all the dry fruits a little and keep aside.
Now in a pan add ghee then add bay leaves and then suji.

Fry suji for a minute so that the color don’t change now add a pinch of salt, sugar and elaichi powder, and the fried dry fruits mix well.
Add warm milk and let it boil. Stir and cook for 2 minutes and then put off the flame. Put it on a serving dish sprinkle rose water if using.
Garnish with fried cashew, raisin and pistachio and rose petals. 
Serve hot or cold with simple poori or meva stuffed poori or if you want to cut short calories have it with multigrain Indian flat bread (roti)
I think Jagruti you will love this safed halwa and your blog readers will  love it too.
Be Happy And Stay Healthy.
Thank you very much Sutupa for this yummylicious Sooji Halwa recipe and guest post. There's something new that I have learnt here- adding bay leaves in halwa. I am very eager to try it out soon, and I am sure our readers will follow your recipe and blog too.

It's an honor to have you on JCO !!