Thursday, 31 January 2013

Hai Hai ye Mirchi - Schezwan or Sichuan Sauce

Made n Enjoyed
Hello readers,

Schezwan, Sichuan or Shezwan......I cannot pronounce :D, can you ? Well done !! Did you know if you love HOT & SPICY food, then you are considered a "Pyro-groumaniac"
Hot, Spicy and marvellous Indo - Chinese gives terrific flavours to the Indo Chinese food when added in. I've used in making Chilli Mogo. ( recipe coming soon )
Absolutely delicious recipe for ardent fan of spice !!! It is a most popular sauce amongst the Indians...!

Uffffff yeh Mirchi :P

You will need :-
  • 10-12 whole red dry chillies
  • 1 tsp kashmiri red chilli powder mixed with 1 tbsp water.
  • 7-8 garlic clove paste
  • 2 tbsp ginger paste
  • 2 star anise powder ( grind star anise in a coffee grinder )
  • 1 tsp white pepper powder
  • 2-3 tbsp sesame oil
  • Salt to taste
  • 1/2 tsp light soy sauce
  • 2 tbsp brown sugar
  • 1 tsp white vinegar
  • 3-4 tbsp water

Remove stems and soak dry chillies in a hot water for at least 1 hour.
Using little water grind into a fine paste. Leave it aside.
Heat oil in a non stick pan, add garlic paste and saute for few seconds.
Now add ginger paste, saute for 2-3 minutes. Keep stirring on a very low heat.
Add red chilli paste.
Keep stirring till you can see oil seperates from the paste.
Add salt, sugar, white pepper and star anise powder.
Mix everything and keep cooking the sauce.
Add soy sauce and kashmiri red chilli powder which is mixed with water.
Keep saute because you want your garlic and chillies well cooked.
At this stage your sauce will be quite thick, add water and stir well.
Check seasoning and add white vinegar.
Mix and turn off the heat.
Sauce is ready. This sauce can stay in fridge about 7-8 days.
Use when required.

Wednesday, 30 January 2013

Pull Apart Bread - Schzewan Sauce and Herby Cheese

Made n Enjoyed
Hello readers,

A pleasant ambient  aroma of freshly baked bread is heart comforting, homely and almost for all of us undeniably delicious !!! Apart from the obvious, the aroma of freshly baked bread may have many other positive effects including making us kinder to Strangers !!

Recent research carried out by the university of Southern Brittany in France published their findings that certain smells trigger a positive mood that leads to a greater degree of altruism, or unconditional concern for the welfare of others.
They asked few volunteers to stand near the bakery and cloth shops, and they pretend to be looking for something and dropped a tissue packet or a glove and start a walking in front of passer-by. The experiment repeated nearly 400 times. They found out that near the bakery giving mouth watering aroma, 77 percent passer - bys stopped and helped recover their item and hand back to their owners. Outside cloth shop only 52 percent passer-by came to help !!!!!!!!!

'This experiment confirms the role of ambient food odours on altruism.’

 Well after reading this research I am more than happy to bake a fresh bread everyday :)) so my house chores can be done by family members !! I am not very good in baking, now n then I do bake simple cakes for my loved ones and throw some flours and yeast in the bread maker to make a bread ... However when I came across Aparna's FB statues updates about baking a breads together with few other blogger buddies, I did not hesitate and joined the group We Knead to Bake. She will choose 12 bread recipes for next 12 months, and she chose for January month - Herb and Cheese Pull Apart Bread !

I have used Aparna's given recipe with little variation , added 2-3 tbsp Schzewan sauce into dough. I really enjoyed making this bread with my daughter. The resulting bread looked beautiful and was soft and tasty, family couldn't wait to demolish and I heard such raving compliments :)
My thanks to Aparna for this one big challenge..I gained more courage and knowledge !


For the Dough:

1/2 cup warm milk

1 tsp sugar

2 tsp active dry yeast

2 3/4 to 3 cups all-purpose flour ( I used bread  flour )

1 tsp salt

25gm butter, soft at room temperature

3/4 to 1 tsp garlic paste

2-3 tbsp Schzewan Sauce ( recipe coming soon )

3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

15 to 20gm melted butter

2 tsp dried Provencal or mixed herbs*

1 tsp crushed cumin seeds

Crushed pepper/ red chilli flakes to taste

1/2 cup grated cheddar cheese


As almost always, I used my food processor but you may knead the dough by hand.

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put 2 3/4 cup of flour, salt, softened butter, and garlic paste and sauce in the food processor bowl (or alarge bowl) and pulse a couple of times to mix. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking,but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12". Brush the surface of the square with the melted butter.

Evenly sprinkle the herbs, pepper/ chilliflakes and the cumin seeds and then the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips (#1).

Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips (#2)

You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividingit into 6 equal pieces (6 square stacks).

Grease and lightly flour a 9" by 4" (or 5") loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin (#3).

Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf (#4).

Bake the dough at 180C (350F) for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 9" by 5" loaf (#5).

Enjoy !!

Monday, 28 January 2013

Eggless Whole Wheat Blueberry Bundt Cake !

Made n Enjoyed
Hello readers,

All the world is birthday cake, so take a piece, but not too much ....George Harrison !

It came to a surprise when my daughter told me " Mum , leave it.... do not bake any cake as they are so rich and heavy...when I asked her what type of cake she woud like for her birthday. Wouldn't you feel so blessed and happy as mother ?   I promised her I would not make a heavy and sinful cake, so instead I made this butter less, fruitful and egg less cake ! Same time, I baked this cake in a very small bundt pan, so we all had a piece, but not too much :)

Indeed this extremely light, splendid and delicate Blueberry cake was a huge hit in the family..! I was relieved when she approved of this cake..:)
I found this recipe here the cake was vegan but I made with dairy products. Also I did not made lemon syrup as the cake was sweet enough for us. I forgot to swirl the cake batter, so didn't get marbled effect cake, however it did not effect us in anyway to enjoy this cake !!

You will need :-
  • 1 cup whole wheat flour ( I used wholemeal roti atta which is dark brown, there for I added plain flour..if your flour is not brown, do not add plain flour. Just use whole wheat flour )
  • 1/2 cup plain flour
  • 1/2 tsp bicarbonate of soda
  • 11/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/3 cup olive oil
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice
  • Few fresh mint leaves
Lemon Syrup :- Optional
  • 1.5 tbsp lemon juice
  • 1/2 cup sugar

Method :-
Pre heat the oven gas mark to 4-5  or 350 degree.
Lightly grease and flour bundt pan. I used two small bundt pans.
In a one bowl add all the dry ingredients and mix.
In a separate bowl add oil, milk, yogurt, cider vinegar and vanilla extract and whisk till smooth.
Pour the wet mixture into dry ingredients, fold the two together till you get smooth batter.
Do not over mix and divide the batter equally into two bowls.
Now place blueberries into a blender, along with lemon juice. Leave 2tbsp blueberries for decorations .
Make smooth puree but still with it's naturally rough, slightly seedy texture intact.
Pour blended puree  into one of the bowls containg the batter.
Into another bowl of batter, add lemon zest and mix with clean spoon.
Pour a thin layer of blueberry batter in small quantity along the bottom of bundt pan.
Top that with the ribbon of lemon zest batter.
Repeat until both batter finishes.
If you want a marbled effect cake follow this step : Take a spatula and swirl it through the whole assemblage ONLY ONCE to create a neat but discernible swirl throughout the cake.
Transfer the pan and bake 40-45 minutes or tooth pick inserted in the middle of the cake comes out clean.
Let the cake cool in the pan, then take out from the pan.
Make lemon syrup by placing both lemon juice and sugar in a pan, heat on a medium heat till all the sugar is fully dissolved.
Brush the syrup evenly on the cake. Maybe you won't need all the syrup.
Decorate cake with the remaing blueberries and mint leaves.
Ready to serve.
Enjoy !!

Linking this cake to Know your Dairy - Milk , guest host by Shama event started by ME.

Saturday, 26 January 2013

Double Celebrations with Gajar and Phool makhana Kheer ~ Carrots and Foxnuts Rice Pudding !

Made n Enjoyed
Hello readers,

"Always aim at complete harmony of thought and word and deed. Always aim at purifying your thoughts and everything will be well" - Mahatma Gandhi

Incredible India........A country like no other ! Celebrating it's Republic Day today on 26th January..Many Indians in India and around the world fills their heart with devoted passion and immense worship for their homeland !!!!!!!!!!

JCO wishes their Indian readers a very happy republic day ! Let's all live in peace and harmony , spread sweetness and togetherness just like Orange carrots, white makhana and green pistachios in this aromatic kheer blend to make a sweet, rich and delicious dessert to celebrate republic day and our daughter's birthday as well .. Happy Birthday Hayley !

Coming to Phool makhana, English word for it is Fox nuts used in south Asian desserts and currys.  . According to Ayurveda makhana tastes sweet, but in my opinion they are just bland, like popcorn..Fox nut is highly nutritious, Crushed and sprinkled on cereals  or puffed roasted with salt, consumed on a regular basis is considered to help maintain overall health.

"Kheer" or Indian rice pudding flavoured with cardamom, various nuts and saffron , certainly rich in flavour and creamy in texture. Luscious and divine desserts for one and all..In India kheer is prepared on almost every Hindu festival- Kheer considered as holy dessert for Prasad. Indian kheer is little different from the rice pudding other parts of the world in the sense that it is without egg and salt. Each culture seems to have their own unique version of it !!

In today's dessert I have decided to use carrots and phool makhana, both ingredients are very healthy, only if eaten on their own,but when cooked in heavy cream and sugar it only becomes a sinful dessert, which I don't mind to indulge in - after all there is a double celebration :P

You will need:-
  • 3 cup milk
  • 1 cup cream
  • 50 g rice ( I used basmati rice )
  • 1 medium carrots peeled and grated
  • 1/4 cup crushed fox nuts ( you can use whole too )
  • 1/2 cup sugar
  • 1-2 tbsp kewra or rose water
  • 3-4 tbsp chopped pistachio
  • 1/2 tsp crushed cardamom seeds
  • 1/4 tsp nutmeg powder
  • 1 tbsp ghee

Wash rice in cold water and leave it aside to soak in little water for half an hour.
Heat ghee in a heavy bottom pan or non stick pan on a medium heat.
Add grated carrots and fry for 3-4 minutes.
Now add crushed makhana and fry for 3-4 minutes with carrots.
Pour  the milk and let come to a boil, lower the heat.
Drain the water from the rice and add into milk.
Add the sugar.
Stir and simmer the kheer till  rice if fully cooked mixture gets thicken.
Pour cream and cook further 2-3 minutes.
Turn of the heat. Add crushed cardamom and nutmeg powder.
Let it cool a bit, add kewra water.
Serve in a serving bowl, garnish with chopped pistachio.
Devour this delightful kheer with friends and family !!

Linking this recipe to my own event Celebrate - Makar Sankranti/Republic Day of India .
Know your Dairy - Milk event guest host by Shama , event started by me.

Tuesday, 22 January 2013

Oats and Multiseed Savoury Loaf - Oats Handvo

Made n Enjoyed
Hello readers,

Temperatures in London plunged as low as -5 last week. We saw four-five inches of snow and still we are all completely frozen...Britain looked beautiful after continued snow that has blanketed many towns..Snow covered fields were picturesque...Many of us kept the car off the road but still decided to get out and enjoy the snow. Delighted to see kids having fun in the snow..well not only kids, but us big kids enjoyed that snowball fight too..:D

In Frozen weather our body demands continuously hot food and drinks..from breakfast to dinner ! In winter we don't touch those fancy cereals, instead we love to have cooked but healthy breakfast..So I decided to make easy yet very tasty and healthy Oats and multiseed loaf. I have cooked this loaf many times before but this time I thought of adding Oats, past few years I do use oats in my other recipes too..strange but I managed to make Mix daal and Oats Chilla, Oats Bharwan Baigan, Raw banana and Oats Parantha and everyone's favourite Nut and Oats cookies !

The loaf came out light, tasty and mildly spicy.. it perfectly complements a cup of tea and it can be anytime snack or great for lunchbox. Can be eaten hot or cold. If you are impatient like me just dig in, don't wait for to cool down.. only downside is if you cut hot loaf it won't cut neatly..( you can see, I did not wait to cut the loaf )

You will need :-
  • 2 cup oats
  • 1 cup coarse semolina
  • 1 cup sour yogurt
  • 1 cup chopped mix vegetables ( carrots, green beans, peas, sweetcorn )
  • 1/4 cup grated bottle gourd ( lauki-dudhi ) Optional
  • 1-2 tbsp fresh coriander leaves finely chopped
  • 1 tsp achaar masala or fresh fenugreek leaves
  • 2 tbsp oil
  • 1 tsp mustard and cumin seeds
  • pinch of asafoetida ( hing)
  • 2-3 tbsp sesame and sunflower seeds
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp sugar ( optional )
  • 1 cup water
  • 1.5 tsp baking powder or 3/4 tsp bi carbonate soda

Pre heat oven to gas mark 5. Line a loaf pan with parchment paper .
Roast oats in non stick pan for 4-5 minutes transfer into another bowl and leave it aside to cool slightly.
In the same pan roast semolina for 4-5 minutes too.
When oats gets little cool grind in to grinder and make coarse flour.
In big bowl add coarse oats, semolina, salt, turmeric powder, red chilli powder and sugar.
Add to this sour yogurt and water in the flour mixture and mix well, now add  all the vegetables chopped coriander and mix well. Add 1 tsp achaar masala but DO NOT MIX.
Now prepare tadka ( tempering) in a tiny pan or skillet heat 2tbsp oil add mustard and cumin seeds, when splutter add hing.
Add oil mixture ( tadka ) into batter on top of the achaar masala, it is very important in this dish.
Now stir in baking powder,mix everything, check seasoning .
Pour the batter into a prepared  loaf pan and sprinkle sesame and sunflower seeds.
Bake the loaf in preheated oven at least 40 minutes, or until tooth pick inserted in to the centre of the loaf comes out clean.
Let it slightly cool before serving..Enjoy with cup of tea !!

Monday, 21 January 2013

Cuponation - More Fun Than Ever -This Online Shopping !

Made n Enjoyed
Hello readers,

Anyone in Britain this Winter would have seen the reports on the news about the growing rates of online shopping. With busier schedules and more accessibility, it is not to hard to understand why this is so.

Online shopping is convenient, open 24 hours a day and you don't even have to leave your sofa. Items can even be bought from all over the world, giving the customer access to products that can't be found in their country. Shipping options mean that these days, with slightly extra cost, your products can be delivered the next day.

Another advantage is that prices can easily be compared online without needing to drive for hours between the stores. You can spend as long as you fancy flicking through websites and looking at various products before making a decision - no more nagging sales representatives breathing down your back. Also, customer reviews can be shown on online shopping websites just to make your choice easier for you.

We all know what it feels like when you only find that one pair of heels that are in your size only to realise that there are scuff marks all it! With online shopping, you can guarantee that no one is going to have tried anything on before you have.

Recently, I came across which is a mecca for online shoppers in India. It offers free discount coupons to major brands within India like flipcart and myantra. Looking through the website, I noticed some great deals in many different categories from books to travel, A-Z you name it. If you like the deals they have, then you can subscribe to receive emails containing their latest deals, or like their facebook/follow them on twitter,and Google+ pages, so you never miss out on that fantastic deal again!

Sunday, 20 January 2013

Avocado and Fenugreek leaves Indian Flatbread ! Avocado and Methi Paratha

Made n Enjoyed
Hello readers,

It is so easy to make New Years resolutions to eat healthy and keep fit, but it's even easier to break them! I've made vows to eat healthy in the last year, though it seems I can not stick to my plans...especially when you are witnessing heavy snowfall for days and craving some fried, hot and tasty food..:P

Although I am sticking to my healthy eating habits and cooking healthy hot meals for family, a few days back we all craved Parathas for brunch so when I announced that we can have parathas, everyone was very happy and offered their help in the kitchen and we prepared Avocado and Methi parathas in less than an hour..enjoyed and devoured parathas with dry potato bhaji and yogurt.

Parathas are known to be very fatty so although I enjoy them, the guilt is still there. I then designed a recipe where I can make a very tasty paratha without the aid of too much oil - through adding Avocado. In doing this, the paratha came out delicious so there is no compromise on taste yet the goodness of avocado compliments the parathas.

You will need :-
  • 3 cup whole wheat flour ( roti atta )
  • 1/2 cup chick pea flour ( optional )
  • 2 ripe avocado
  • 1 cup methi ( fenugreek ) leaves cleaned, washed and finely chopped
  • 2-3 tbsp fresh coriander leaves finely chopped
  • 2-3 tbsp crushed green chillies and ginger
  • 1 tsp crushed garlic
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1/2 tsp sesame seeds
  • Few tablespoon oil for shallow frying

Method :-
Take out the flesh of the avocado and puree in a blender, so there will be no chunks of avocados in your dough.
Transfer the avocado puree in big bowl and add all the ingredients except oil.
Mix everything with your hands, at this point do not add any water.
Keep mixing and form a dough, if you think the dough needs water, add few tablespoons of water and knead the dough.
Leave a dough aside covered with kitchen towel.
Divide the dough in a equal size balls.
Roll out ball on a flat surface in dry flour and make a round paratha.
Shallow fry on a hot griddle or tava till both sides are equally golden brown..
Serve hot with potato dry bhaji, pickle and yogurt.

Thursday, 17 January 2013

You're Invited Season 2 - Kamalika C ~ Bread Rolls

Made n Enjoyed
Hello readers,

Season 1 - 11 episodes, 11 mouth watering dishes. Now, due to popular demand ;), JCO brings back season 2, a season full of sweet, savoury and LOTS of spice!! Let the drama unfold...
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!

Once again I am honored to share with you our first guest of You're Invited season 2 who is Kamalika C of Silence sings. Lovely blogger, Fantastic cook, talented lady but above all a wonderful human being and dear friend..Her blog is a mecca for non vegetarian people..
Let's meet Kamalika...

I was on cloud nine when Jagruti invited me to do a guest post for her blog. It's a long waited dream that came true so sudden. To make my dream come true heartiest thanks to Jagruti.  And here I am to share my very first guest post with Jagruti.

I am always a great fan of her blog mainly because of the delectable vegetarian dishes. Being a non- vegetarian her dishes inspire me very much to taste and try  the vegan dishes.

My blogging journey started suddenly when one of my friends forced me to start a blog to get rid of the boredom that I faced during my USA stay. Then I didn’t think that I would become more focused towards a food blogger. I named my blog Silence Sings because I wanted to spread the silence of my “me time” which sings sometimes tunefully and sometimes tunelessly. And that’s what furnishes my each blog post - the creative passions that my "me time" enjoys. From my childhood I was/am a big foodie and had/have a passion towards cooking. And this passion became stronger when I became the Kitchen queen after marriage. Experimenting with food, feasting my husband with new dishes became a daily core than anything else. And that slowly has taken a theoretical look through my blog. My blog journey not only teaching me lot of things but it has given me a handful of wonderful friends whom I will be treasure forever. And one of them is Jagruti of course.

Today I am going to share a snack dish which is very easy to make. Kids as well as adults devour them with pleasure.


Bread Roll:

Ingredients: (4 rolls)

Sandwich bread- 8 slices

Potato- 6 medium size

Tomato- 1 medium size  (chopped)

Onion- 1 medium size (sliced)

Salt, pepper & Sugar – according to taste.

Oil- 1 tea spoon

Butter- ½ tea spoon for each roll


1. Boil the potato with salt and then mash them. Heat a pan, put the oil and then add the sliced onion and fry until they turn semi brown. Add the chopped tomatoes and sauté until the tomato mixes up nicely with the onion. Add the mash potato, sugar pepper and salt (if needed). Mix altogether nicely and the sauté for 3-4 mnts then take off the stove and reserve.

2. Now take the breads and cut the sides. Now flat the bread with a help of a rolling pin as much as u can. But remember don’t flat them too much then it would become difficult to roll them. Take water in a small bowl. Now the tricky part-

Wet your finger and then wet one side of two breads and then put the side one after another. Please see the instruction.


Then again flat both breads together with a rolling pin so that both will get stuck together. Now put the potato mixture on the bread spread it nicely. Then with a skilled hand roll the bread. Make the other rolls in the same process.

3. Take a non-stick pan and add butter. Roll the Bread roll on it and toast it until the bread turns crispy and brown. Serve with sauce and enjoy.

 Note:  Always use fresh bread. Otherwise the roll will get cracked.
Thank you very much Kamalika for conceding to write this excellant post for JCO . Your Bread rolls look superb..surely I'll try that tasty snack over the weekend !!

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


Saturday, 12 January 2013

Kachariyu - Crushed sesame sweets

Made n Enjoyed
Hello readers,

JCO wishes one and all 

A beautiful,bright and delighted day,
sun entered makar to intense the ray.
crop harvested to cheer the smiles,
come together and enjoy the life.
kites flying high to touch the happiness,
til mangled with sweet to spread sweetness.
Time to enjoy the moment with full intensity
very happy prosperous Makar Sankranti.(14th January)
( Unknown )

No winter or Makar Sankranti is complete without winter warming sesame seeds fudge , ladoos or Mixed dry fruti and seeds brittles ( chikki ) in Gujarat..Nutty, crunchy and delicate sesame seeds are the cheaper alternative to Almonds in India..When wealthy people prepare their winter warmers with expensive nuts, the less wealthy use sesame seeds in his or her diet and get almost same benefits..

Sesame seeds (til) are a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fibre. It is extensively fed to new mothers as it helps the body heal itself and prevents back aid as well as aids lactation. In addition to these benefits, sesame seeds contain two unique substances: sesamin and sesamolin. Both substances have cholesterol-lowering effects in humans, and also prevent high blood pressure and increase vitamin E supplies. Sesamin has also been found to protect the liver from oxidative damage. ( text-ahmedabadmirror )

When I was young, my parents used to buy Kachariyu from the market instead of buying almonds. During my recent visit to India, I saw Kachariyu being sold close to where I was staying and it took me back to my childhood! Decided then, when I get home, will make them the exact same way that they are sold in India so my kids can get a taste of them too.

If you don't already know, you're probably wondering what Kachariyu actually is...This sweet dates back a couple hundred years, the word "kachar" means crushed in Gujarati. Time ago, in shops, Kachariyu would be sold by mixing the remains of extracting sesame oil from the sesame seed with jaggery. At home however, oil isn't removed but sesame seeds are basically mixed with jaggery and other dried fruits and nuts. In market kachariyu sold as mass, but here I made small balls out of it . The sweet can be made by both black or white sesame seeds.

By the time this post is written, all of the Kachariyus have already been eaten up!

You will need:-
  • 1 cup cleaned sesame seeds ( white or black ) I used white
  • 1/2 cup pitted dates
  • 1/4 cup grated jaggery
  • 2 tbsp chopped almonds
  • 2 tbsp melon seeds ( Gujarati - Magajtari na biya )
  • 1 tbsp sesame oil
  • 1 tbsp dry ginger powder
  • 1 tbsp white poppy seeds ( Gujarati - KhusKhus )
Roast sesame seeds lightly for about 2-3 minutes in non stick pan.
Let it cool.
Place sesame seeds in a grinder and grind for few seconds.
Now add pitted dates and grind for few seconds.
Followed by grated jaggery,chopped almonds,melon seeds and white poppy seeds and grind one more time. The mixture has to be a coarse.
Add sesame oil and grind the mixture again for 3-4 seconds.
Transfer sesame mixture in another bowl, add ginger powder and mix well.
You can store straight away in air tight jar, or make small balls. Choice is yours.
Enjoy every morning by poping one in your mouth......:)

Note :- If you are using black sesame seeds, insted of adding poppy seeds in the mixture leave it for garnish. Or coat on kachariyu balls.

Linking this recipe to my own event Celebrate - MakarSankranti/Republicday of India.

Friday, 11 January 2013

Poha Kachori ~ Deep fried spicy stuffed golden balls REPOSTED

Made n Enjoyed
Hello readers,

Some times my mind works so well that all I do is find faults in other people and when my mind switches off..I can't seem to find any faults in myself ;-) !!
Yesterday I was preparing the ingredients to make Batata Poha, I took out rice flakes, and I saw that in a jar there were just a few spoons of rice flakes left, so I thought I'll use it all up. I soaked the POHA...but when I was cooking it I realise that I used a smaller couldn't add all the soaked poha. I had it leave atleast one cup of poha aside..and then I wondered how I could use up the already soaked poha.  After a long thought, I thought I'd try to make Kachori filling..and.. the result was couldn't wait to try it out, and for once, even I didn't care about the pics that I, two clicks here and there and I couldn't wait to tuck in!

You will need:- ( Pastry )

  • 1/2 cup Self-raising flour
  • 1/2 cup Chappati flour
  • Salt to taste
  • 3-4 tbsp oil
  •  Water to kneed dough
  • You will need :- ( stuffing )
    • 1 cup poha ( rice flakes )
    • 2 tbsp roasted gram flour-besan ( I used gujarati style bharwa masala )
    • 2 tbsp ginger and green chilli paste
    • Salt to taste
    • 1 tbsp mustard seeds
    • pinch asafoetida
    • 1 tsp seasame seeds
    • 1 tbsp Sugar
    • 1 tbsp dry coconut powder
    • Dry mango powder or lemon juice(according to your taste)
    • 1 tsp Garam masala
    • 1 tsp red chilli powder
    • 2 tsp cumin and coriander seeds powder
    • 1 tsp fennel seeds(crushed)
    • 1 tbsp fresh chopped coriander
    • 2 tbsp oil
    • More oil to fry

    Mix all the ingredients and make a semi stiff dough. Leave a side to rest for about an hour.
    Clean, wash and soak the poha at least half an hour.
    In a haevy bottom pan heat oil and add mustard seeds and asafoetida.
    After spultter add poha and gram flour and cook for 2-3 minutes on a very low heat.
    Now add all the masala and seasonings. let it cook further about 3-4 minutes.
    Switch of the heat and let it cool.Now divide the dough into small portions, and roll into a small circle.
    put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top.
    You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris.
    Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium heat till they are golden brown in color.
    Serve hot with Green Chutney or Tamarind chutney. I served with both..Enjoy as much as my family did!! you can check out  my Garlic Kachori here.

    Linking this to Shama's event Fast Food - POHA

    Mint Baby Potatoes in Creamy Spinach Gravy !

    Made n Enjoyed
    Hello readers,

    It's been a long time, I haven't posted any recipes here....just those days where you don't feel like grabbing a camera ! Even with this recipe I did not make too much of an effort to garnish the dish or arrange any props either.......But tell you one thing, we ate this dish three times last week, so per request from my family members I quickly took one pic and posting recipe here. Will post better pictures when I'll prepare this dish again.

    Potatoes and spinach are family favourites,  always goes down very well. By adding mint and yogurt I gave this dish a totally fresh and new flavour. You can prepare this dish in advance by marinating potatoes and preparing gravy few hours before .

    You will need :-
    • 5-6 baby potatoes
    • 1 bunch cleaned and washed spinach leaves
    • 100 ml mild whisked yogurt ( if it's sour take 60 ml yogurt and 40 ml milk or coconut milk )
    • 20 ml single cream
    • 4-5 tbsp oil
    • 1 big chopped ripe tomato
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 2 tsp cumin and coriander powder ( dhanajeera )
    • 1/2 tsp garam masala
    • Salt to taste
    • 1/2 tsp kasoori methi
    You will need :- Marinate
    • 1 tsp chopped fresh mint leaves ( increase or decrease according to your taste ) I used 2 tsp
    • 3 tbsp fresh coriander leaves
    • 2 tsp chopped fresh green chillies
    • 1/2 tsp cumin seeds
    • 1/4 tsp dry mango powder or 1/2 tsp lemon juice
    • 2-3 tsp raisins
    Pierce baby potatoes and boil in salted water till they are soft inside but not too soft. Do not  over boil,  keep an eye on the potatoes.
    When they are cool , peel the skin.
     Grind all the marinate ingredients using a grinder.
    Add peeled baby potatoes in marinate paste, mix well and leave it aside.
    Heat 2 tbsp oil in a heavy bottom pan, add turmeric powder and kasoori methi and fry for few seconds.
    Now add chopped ripe tomato, red chilli powder, garam masala, dhanajeera powder and spinach.
    Mix and add salt to taste.
    Now add whisked yogurt and switch off the flame.
    Let it cool slightly, and blend the spinach mix in the blender. Do not make fine puree.
    Leave it aside to cool.
    Add 3 tbsp oil in marinate potatoes and bake them or grill them for 8-10 minutes on gas mark 4-5. Alternatively you can saute them in non stick pan or kadai with oil .
    Now add  coarse spinach puree into potatoes and cook with the lid on for 4-5 minutes on a low heat.
    Add single cream and cook another 2 minutes.
    Garnish with pomegranate seeds.
    Mint baby potatoes coated in creamy spinach gravy are ready to serve with hot Roti, Paratha, puri or Naan.

    Linking this dish to my own event Celebrate - Makar Sankranti/Republic day of India. as I have used in this recipe Orange tomato, White yogurt and Green Spinach :)

    Tuesday, 8 January 2013

    Free Giveaway - Popchips

    Made n Enjoyed
    Hello readers,

    Christmas is a time for presents, family, relaxation and, most importantly indulgence ! As we all move into new year, with our waistlines few inches larger we all start thinking about what we put into our mouths. On their way out are chocolates, crisps and biscuits and in with the colourful fruit, vegetables and healthy alternatives.

    Luckily, to help maintain your healthy life style Popchips are stepping in to help you ..

    So why Popchips ? Popchips are a healthy alternative snack when you feel like having something savoury, these chips are not fried, not baked but popped. Sounds peculiar doesn't it ? Popchips have been made using the same method that popcorn is made. You apply a little heat and pressure to a potato slice and it pops ! Popchips comes in various flavours added with many natural spices and flavourings. There are more than 10 flavours, which satisfy each and everyone of us - even the fussiest eaters. They are suitable for vegetarians and are gluten free and come in various sizes. Popchips are low in fat, less than 100 calories in the 23 g packet, without compromising on taste and satisfaction!

    You can see Popchips review on my page here .
    Popchips has kindly offered 1 x mixed case of chips ( crisps ) to one of our readers. And to win this giveaway you need to follow few guidelines.

    Few guidelines for you to read.
    • Leave a comment on this post saying which flavour crisps your personal favourite ?
    • Only UK residents can enter this competition.
    • You must be over 18 years of age and provide valid email ID, so you can be notified your win.
    • No part or parts of the prize may be substituted for other benefits, items or additions.
    • The winner will be picked at random using software and then contacted by email.
    • If you win and then don’t respond to this email within 7 days then another winner will be picked so check your emails and your spam!
    • THE GIVEAWAY CLOSEs ON 14th February 2013.
    Entry is via rafflecopter . Good luck !! a Rafflecopter giveaway

    Friday, 4 January 2013

    Event Round Up - Grand Festive Feasts

    Made n Enjoyed
    Hello readers,

    Many many thanks for taking part in another successful event Grand Festive Feasts at JCO. All your entries are wonderful and delicious !! Here is the round up...virtual treat for you !!!!!

    Are you preparing more scrumptious dishes in your kitchen...if they are fit enough to enter our another event  - Celebrate - MakarSankranti/Republic Day of India, then what you are waiting for ? them now and show us your talent and of course make me droollllllllllllllllllllll :P