Sunday, 30 June 2013

Event Series Annoucement - Know Your Cooking fats - Cooking Oil

Made n Enjoyed
Hello readers,

"Know Your" series started here on JCO in June 2012. First theme was Know Your Flours. Our blogger friends guest-hosted that theme with so much enthusiasm and so many of you took part as well to make this theme hugely successful.

After those achievements we didn't look back and started another theme in same series. It was Know your Natural sweetness. Once again this theme proved it's success.

Our third theme was Know Your Dairy, and that was finished just last month, which was hugely successful and  enjoyed by every guest host and participant.

And now that we are confident in hosting events, we are striking on our fourth theme Know Your Cooking fats, and we are starting that this month..There will be a three theme

1. Cooking Oil
2. Butter
3. Margarine

According to health experts every human being should consume their food in 5 parts. We should eat a variety of food to get the energy, vitamins, minerals, protein and fibre to maintain good health. Our daily food intake should include carbohydrates, fruit and vegetables, dairy products, nuts and meat products ( only for non veg people ) and fats, which you should consume sparingly. So basically, for good health you need them all.........
Fats are a type of nutrient that you get from your diet. It is essential to eat some fats, though it is also harmful to eat too many.
The fats you eat give your body energy that it needs to work properly. During exercise, your body uses calories from carbohydrates you have eaten. But after 20 minutes, exercise then depends on calories from fat to keep you going.
You also need fat to keep your skin and hair healthy. Fat also helps you absorb vitamins A, D, E, and K, the so-called fat-soluble vitamins. Fat also fills your fat cells and insulates your body to help keep you warm.
The fats your body gets from your food gives your body essential fatty acids called linoleic and linolenic acid. They are called "essential" because your body cannot make them itself, or work without them. Your body needs them for brain development, controlling inflammation, and blood clotting.
Fat has 9 calories per gram, more than 2 times the number of calories in carbohydrates and protein, which each have 4 calories per gram. That is why foods that are high in fat are called "fattening."
All fats are made up of saturated and unsaturated fatty acids. Fats are called saturated or unsaturated depending on how much of each type of fatty acid they contain. ( source - Medline Plus )

Importance Of Cooking Oil

All Indian foods preparation is said to be essential without foods preparation oil. Every bowl usurps some variety of foods preparation oil, while some believe that more the oil, better the flavor. No doubt, more and more oil preferences great in foods, but let not flavor take over your health. Hence as you know the Importance of foods preparation oil starts with the fact that is holds all the substances better. When a few bay results in, curry results in, spice up etc. are put into the oil, the perfume oil produces is wonderful.

Different substances bring about a different fragrance and hence it relies on what you plan to prepare and thus operate the perfume. Take For instance; you may not want your lovely bowl to fragrance strong or your tandoor curry to fragrance lovely. Besides providing in perfume to the bowl prepared oil chefs the foods, means it does not keep it raw. Most Indians do not like raw foods and hence need their foods to be prepared and this process is absolutely done by the oil. To prepare the foods sometimes there may be more intake of oil while sometimes less.

In addition, oil utilisation relies on the amount prepared. Obviously two types of oil will not prepare a kg of vegetables. However, the world has been modifying ever since the idea of healthier foods preparation has taken off. Everybody wants to have healthier foods that underline smaller use of oil. Two types must do the job, whether little of excess amount, so even if the veggie is fresh it is fine. Par boiled principles too have taken the country, where the bowl is not prepared; keeping the natural vitamins unchanged which is otherwise lost when it is prepared. Therefore, after analysing the importance of food, we find that edible oil is very important ingredient of food. In India, people love to eat oily food as it offers more test as comparison to simple non-oily food. However, you should be aware that excess of oil-food is not good for health. ( Source - Cookeryclasses )

If you are cooking with oil, then why don't you share your delicious and tempting recipe with us and get praises and encouragement from others..:)

Guidelines to follow in this event

  • Cook and share any recipe which includes cooking oil ( any oil )
  • Only vegetarian dishes allowed.Eggs allowed in Baking.
  • Multiple fresh entries allowed.
  • Link this event announcement on your post. It's Compulsory.
  • Use of logo is compulsory .
  • Archived entries allowed ONLY if linked with this announcement page and Logo.
  • Events starts on 1st July till 31st July 2013.
  • You can send entries to our email if link doesn't work with the following details.

    1.Your Name

    2.Your Blog name
    3.Recipe Name
    4.Recipe URL
    5.Picture of your recipe
    Also non bloggers can send their entries to my email ID and the subject line with your name, Recipe, and the picture of your recipe.

  • Why wait any longer? start preparing and linking tasty and sumptuous dishes !!

    Happy Cooking :)

    Saturday, 29 June 2013

    You're Invited - EzCook Book ~ Desi Noodle Kugel - Treat for Ramdan Month !

    Made n Enjoyed
    Hello readers,

    The reason behind this concept was to meet so many of you wonderful food bloggers and display YOUR cooking expertise and great fun, way to so many visitors to your blog !

    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!

    We are truley honoured to have " Teen Deviyan translates Three Goddeses",  nick name from JCO :) Gayathri, Ishita and Subhashini of EzCook Book. After looking their blog and countless authentic and exotic recipes, it's hard to beleive that they just started their venture just year ago ?? Beautiful space, once visit you'll become a regular one and definetley you want to stay hours ! From recipes to kitchen info, tips and so much...

    So let's meet Our Teen Deviyan and see what they have for us !

    Noodle Kugel ~ A Jewish Pudding with Indian Twist
    This is a humble guest post to our beloved blogger buddy Jagruti of Cooking Oddesey. Wow she is such a enthusiastic food blog writer since (year). We always use to admire at people with deep passion, she is one such woman. At once when she requests us in FB for a guest post, without a second thought we accepted to do, but couldn't be able to target for some unique recipe. Finally we triggered out this super yummy dessert for Jagruti's visual treat, which is pure vegetarian and fusion dish that represent her Indian roots and western surroundings, a perfect match with her cooking blog! Without much ado Here goes the Recipe explained below:
    This post would be an Interesting one to all who loves to explore some variation in their routine cake baking process. Yes, I tried Cake/Pudding (what ever you prefer to call) with use of noodles, doesn't it sounds new? Its actually an idea adapted from Jewish cuisine, which is a sweet baked pudding made of egg noodle and eggs.Here I tried to give it an Indian flavour and made a "Desi Noodle Pudding".

    Preparation & Cooking Time: 30 minutes
    Setting Time: 30 minutes
    YIELD : 6 persons


    Rice Noodle/Vermicilli - 150gmsPaneer/Cottage Cheese - 1/2 cup (crumbled)
    Condensed Milk - 1 tin
    Mixed Dryfruits - 1 cup (Date, Fig, Raisins, Almond, Cashew, Pista)
    Ghee - 2 tbsp
    Powdered Cardamom - 1tsp
    Whipped Cream (for topping)
    Chocolate Chips - 2 tbsp (for topping)

    1. Soak noodle in hot water for 3-4 minutes, strain water and keep aside.
    2. Heat the ghee in a pan, add mixed dry fruits and roast for 2-3 minutes.
    3. Add on noodles, crumbled paneer, condensed milk and cardamom powder.
    4. Toss them well and cook it for 4-5 minutes until mixture become thick like halwa consistency.
    5. Take out this mixture in a serving mould. Set aside for 1/2 hour.
    6. Once the mixture will set as a cake, unmould it in a serving plate.
    7. Top it with whipped cream and sprinkle chocolate chips before you serve.
    8. note:To make traditional Noodle Kugel, replace rice noodle with egg noodles and condensed milk with eggs. Instead of cooking it on gas stove, bake this mixture in oven for 22-25 minsuntill mixture is set and turn golden brown

    Many many thanks EzCook Book (girls) for conceding to write this excellent post and sharing with us this fascinating and divine dessert recipe. In my opinion this dessert is perfect for the coming  Ramdan month..what do you say guys ?  Definitely will give this dessert a go, although I'm not sure I can make it as good as "Teen Deviyan"!!

    Happy Cooking :)

    Friday, 28 June 2013

    Event Announcement - My Bowl of Pasta !

    Made n Enjoyed
    Hello readers,

    Inviting you all in participating our event My Bowl of Pasta..  staple food of Italian cuisine....!

    According to wikipedia...

    Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).

    Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines,[3] but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets.
    Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented.[4] In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.[5]
    As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.[6]
    Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.[7] (

    Did you prepare the pasta, and praises came all around the table,? then inspire us to cook your way..let's see how many version of pasta dishes we'll have ?

    Guidelines to follow..

  • Only vegetarian pasta dishes allowed.
  • Eggs allowed if making fresh pasta at home.
  • Multiple fresh entries allowed.
  • Link this event announcement on your post. It's Compulsory.
  • Use of logo is compulsory .
  • Archived entries allowed ONLY if linked with this announcement page and Logo.
  • Events starts on 1st July till 31st July 2013.
  • You can send entries to our email if link doesn't work with the following details.

    1.Your Name

    2.Your Blog name
    3.Recipe Name
    4.Recipe URL
    5.Picture of your recipe
    Also non bloggers can send their entries to my email ID and the subject line with your name, Recipe, and the picture of your recipe.

  • Happy Cooking :)

    Khichdi Pulao - Potluck Party, Cyber Style ~ 28th June

    Made n Enjoyed
    Hello readers,

    Participating in Potluck Party, Cyber style , a fun filled challenge enjoyed by our members.  On 10th of June our cyber friends brought some delicious and tasty dishes and now everyone has the chance to taste those dishes. I absolutely love this part of this challenge, where I get a chance to create those delicacies from other blogger friends .
    Jagruti's Cooking Odyssey
    Click on the Image for Pot luck Party LINK !

    This time my partner was Sutupa, a dear friend of mine of Sutupa's Indian Cuisine. She prepared this fusion dish Khichdi Pulao, fusion of two dishes Khichdi and Pulao. Khichdi is a South Asian preparation made from rice and lentils (dal). Khichdi is commonly considered to be comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.

    Pulao is a delicately flavored rice, sautéed in ghee and flavored with whole spices like cumin, cloves etc.
    This fusion and aromatic Khichdi Pulao was delicious and tasty. It was wonderfully spiced. My kids couldn't wait to try it out while I was cooking. We absolutely loved it. Thank you Sutupa for sharing, you rock girl :)

    You will need :- ( Copying Sutupa's word to word here )

    • 2 cup basmti rice
    • 1/2 cup split green gram skinless ( dhuli mung dal)
    • 3 tbsp pure ghee/ clarified butter
    • 1 tbsp tomato puree
    • 1 to 2 bay leaves torn
    • 2 green cardamom
    • 1 black cardamom
    • ½ inch cinnamon
    • 2 to 3 cloves
    • ¼ tsp whole cumin / jeera
    • 4 to 6 whole black pepper
    • 1 whole red chilly broken in to halves
    • ½ cup shelled green peas
    • ½ tsp instant pulao mix spice or shahi garam masala ( I used Shahi Garam masala )
    • 2 to 3 silted green chily
    • 1 tsp turmeric powder
    • handful of cashew and raisin
    • 2 tbsp sugar
    • Salt to taste
    Method :-
    Sutupa used gobindo bhog rice which is a short grain flavoured type of speciality of Bengal but may be you will be little hard to get it so try it with basmati rice. ( I use tilda basmati long grain )
    Soak the rice for 30 min. Drain and pat dry the rice. 
    Now take a fry pan and take ½ tbsp of ghee and fry the mung dal till little brown. 
    Keep aside.In this pan fry the cashew. Now take a pressure cooker or heavy button pan. 
    Heat 2 tbsp ghee now torn the bay leaves add with it cardamom, cinnamon , whole red chilly, cumin, black pepper. 
    When the whole spices starts to crack add the green peas. Now add the basmati rice, tomato puree, turmeric powder, silted green chilly, pulao mix or shahi garam masala powder powder. 
    Mix the masala well with the rice and stir for two minute. 
    Now add the fried dal. Mix well. And then add 7 to 8 cup of hot water. Cover the lid. Cook for 1 to 2 whistle. Open the lid. 
    Add sugar, pulao mix or shahi garam masala powder, cashew and raisin and ½ tbsp of ghee. Mix well. Cover and cook for another 10 minutes in slow to medium flame or till well done. 
    It will be dry like pulao and not liquidy like ordinary Khichdi .
    We served with Dry Dates and Mango Pickle ( recipe coming soon ) and Mint Raita.
    Linking it to Potluck Party, Cyber Style challenge started by ME
    Made with Love Mondays by Javelin Warrior !

     Happy Cooking :)

    Wednesday, 26 June 2013

    Sweet Potato Baked Crisps with Thyme and Orange Oil !

    Made n Enjoyed
    Hello readers,

    Almost another half year has gone by in the blink of an eye !  No matter whether you are a Home Stay Mum or a Busy Working Woman, we all want to fit so much in one day these days! The myth is wrong that if you are a home stay person you are just twiddling your thumbs...Certainly not me, I am a home maker but busy as bumble bee :) I hope there are many with me who think the same that 24 hours is not enough in a day!

    Always with a positive mind, I keep myself very busy...regular posting recipes on my blog, updating my social media pages quite often...I like to keep the food conversation flowing on JCO's Facebook Page, where we all foodies talk about nothing but food :D !! This way we get to know each other, we all share our tips and recipes..great fun !!

    Last week I asked on JCO's Facebook page - How often do you use spices in your cooking ?
    Most of them answered that they would love to use not only spices but fresh herbs in each and every meal they cook in a day..I think most of us wants to use these healthy and beneficial ingredients in our cooking, and that's a very positive path we all are taking..

    And on this positive and cheerful note I am going to share today Sweet Potato Baked Crisps with Thyme and Orange oil..yes in UK we call them Crisps :))
    Colourful, wonderfully crisp, absolutely delicious and scrummy...Home made sweet potato crisps are not only healthy but as good as out of the packet but ONLY cheaper. Of course you've got bragging rights too ;) 
    Whether you are snacking, sharing on a picnic or hosting a party, add a little class with these sumptuous and sophisticated Sweet Potato Crisps !!!!!

    You will need :-

    • 2 medium sweet potato washed and lightly scrubbed
    • 4 tbsp olive oil
    • 2 tsp orange zest
    • 1/2 tsp sea salt
    • 2 -3 tsp thyme ( I used fresh )
    • Freshly ground pepper
    • Pinch red chilli powder ( optional )

    Method :-
    Pre heat oven to gas mark 5-6 or 200C.
    Place olive oil, Orange zest and half of the thyme in one bowl and red chilli powder if using.
    Using a mandolin, slice the sweet potatoes into wafer thin slices. ( I used my food processor )
    Spread out on paper towel to remove excess moisture.
    Brush three to four baking sheets with orange oil.
    Arrange thinly cut slices in a single layer on a baking tray and brush tops with the orange oil.
    Sprinkle with thyme, sea salt and freshly ground pepper.
    Bake for 20 minutes on a middle shelf, turning half way through. Look out for these signs: the edges of the crisps should curl up and the centre should be golden brown. Keep an eye on them as they can get burnt easily.
    Remove from the oven and let it stay 2-3 minutes on the baking sheet, then remove carefully and let cool on a wire rack. 
    They will go more crispier when they are cool.
    Best enjoyed on the same day !
    Adapted from here .

    Linking it to my own event My Bowl of Snacks 
    Made with Love Mondays .

     Happy Cooking :)

    Monday, 24 June 2013

    Roasted Carrot and Coriander Hummus !

    Made n Enjoyed
    Hello readers,

    India won the Champions Trophy final

    They were dominant, they were fearless, focused and always with the right attitude on the ground. They held their nerve throughout and the result, we all know :) 

    The young Indian cricket team has taken the cricketing world by a storm.. India is unquestionably the most vibrant side in the tournament, They won the Champions Trophy, depriving England of their first ODI title in a global event. The 50 over match had been reduced after rain luckily not washing things out altogether.

    They deserved this victory over England at Edgbaston as they were led by Mr Captain Cool M.S.Dhoni, where his calming influence led the whole team. They were the best in the tournament - most power with bat, the most adroitness in the field and the most variance with the ball..!

    Congratulations team India...wishing all you all the best for the future and always remember :
    Hit a six, hit a'll win for sure :)

    Three cheers for team India now that team India has been the winner twice of the ICC world cup (in 1983 and 2011), ICC world Twenty-20 champions of 2007 and ICC champions trophy 2013 !!

    We been lucky to witness many many cricket matches sitting in the stadiums played in England and India. If you are a regular reader of this blog, maybe you're thinking something is different, normally when there is a celebration Jagruti posts something sweet  ! 

    I wanted to celebrate and post with a sweet recipe, but at the same time we all are devastated by natural disasters. Uttarakhand, India is badly effected by floods, the death toll in flash floods and landslides has crossed over 1000 people. Many many saved by helicopters, god knows how many are still trapped out there.
    Please join JCO to express grief over the loss of hundreds of lives, and offering prayers for the victims.

    So today I am posting an easy to make, healthy and tasty recipe Roasted Carrot and Coriander Hummus. Hummus is one of the favourite dips in our family, whether it is Roasted Pepper hummus, jalapeño Hummus, or Caramelized Onion hummus GI rating of the CHICK PEAS is: LOW 28. That means that the carbs in chickpeas have a slow effect on blood sugar levels so the lower the GI value the better the food is for you ! This is one of the reasons I use chickpeas in a variety of healthy dishes..,and one of them is always Hummus :)

    We got hooked on this one so much that I have already prepared twice in few days, while watching cricket this hummus was perfect for snacking with crackers, and also used as a spread for our tortilla rolls. ( Recipe coming soon )

    You will need:-
    • 2 medium size carrots washed, peeled and cubed
    • small bunch of fresh coriander ( cleaned and washed )
    • 1 cup boiled Chickpeas or canned chickpeas will be fine too ( water drained and reserve )
    • Salt as needed ( if you're using canned chickpeas, use less )
    • 5-6 cloves garlic
    • 1/2 tsp freshly ground black pepper
    • 4-5 tbsp extra virgin olive oil
    • 2 tbsp tahini
    • 3-4 tbsp lemon juice
    • Few fresh coriander leaves and carrots julienne for garnishing

    Method :-
    Heat oven to gas mark 6 , 200C/180F.
    Bring a pan of water to boil, add carrots and cook for 2-3 minutes.
    Drain the water and toss in roasting tray with little oil .
    Roast the carrots for 10-15 minutes.
    In a blender or mixer add all the other ingredients with roasted carrots . Add little water or oil for a smooth hummus. Blend till you achieve your desired consistency.

    Serve with a thin layer of extra virgin olive oil on top, and garnish with fresh coriander leaves and some Carrot Julienne. 
    Enjoy this very healthy and low GI hummus as an appetizer, dip, or spread in sandwiches and rolls.

    Linking it to my own event My Bowl of Snacks
    Made with love Mondays !

    Happy Cooking :)

    Friday, 21 June 2013

    Shakkarpara - Sugar Coated Diamond Crispies !

    Made n Enjoyed
    Hello readers,

    Hit a six, hit a four, you'll win for sure !!!!!!!!! This slogan is for cricket team India :) 
    Yesterday India stormed into the final with a crushing win over Sri Lanka in the ICC Champions Trophy in Cardiff.
    Congratulations team India and to every Indian cricket fan all over the world...

    In our family, we are four crazy cricket fans..... we hardly miss any cricket matches that are played in England.  Let me wish team India and England all the best for Sundays final, may the best team win !!
    So obviously now that team India has gone into final, my coming recipe will be for some celebration and sweet too  :)

    One more sweet and crispy authentic Indian delicacy - Shakkarpara, 
    It's a sweet treat, prepared on countless festivals, especially during Diwali ( festival of lights ). Also this delicacy is offered as Prasad to Lord Krishna in many many temples in India, not necessarily in diamond shape, they are called THOR or Sweet Mathri, little bigger in size and are round flat balls. These days, shakkarpara are not made as much at home, this treat doesn't come to peoples minds so much, they want a quick fix!

     Shakkarpara ( Shakkar in Hindi translates Sugar, Para means fried Piece if Pastry ) is made with plain flour, fried in pure ghee or oil then coated in sugar syrup. Sugar coated Shakkarpara are mainly available in North India and Rajasthan. There is another way of making Shakkarpara where you add sugar or Jaggery while kneading the dough (sweetens the dough) and also can be made with chapatti flour too. 
    Today I am sharing sugar coated Shakkarpara recipe which is simply irresistible, but please be warned, they are very moreish.

    Check out my another recipe Jaggery Shakkarpara here
    Jaggery ShakkarPara !

    I prepared these and took them with us for our recent Portugal holiday. It stays 2-3 weeks in an air tight container. A perfect tea time snack or when you are out and about, just take out from your bag and start munching. It's heaven !

    You will need :-

    • 200 g plain flour
    • 50 g fine semolina
    • 50 g ghee or oil + oil for deep fry
    • 1/2 tsp cardamom powder
    • 1 cup sugar
    • 1/2 cup water for sugar syrup
    Place plain flour, semolina and 50 g ghee or oil in big bowl.
    Combine everything and make a stiff pliable dough. ( like a puri dough )
    Divide dough into 3 equal parts.
    Make a ball from each part of the dough and roll into a circle on a flat surface with rolling pin about 1/2 " thick .
    Cut each of the rolled dough into square or diamond shape with pizza cutter or knife.
    Heat oil in a heavy bottom kadai , fry the paras on a medium to low heat until brown.
    Remove it from the hot oil. let it cool to room temperature they will go crispy.
    Prepare sugar syrup by mixing sugar and water in a saucepan. Boil syrup till you get syrup of 3 threads .To check this, dip the spatula in the syrup, lift it out and touch with your forefinger, taking care not to burn your finger. Now touch the forefinger with the thumb and separate slowly. You should get 3 wires stretching between the finger & thumb. Also you will be able to see sugar is drying out around the pan. 
    Add all the fried paras into sugar syrup and quickly mix and make sure each and every piece is coated with sugar syrup. Transfer them to allow them to cool on a wooden board or plate, if they are stuck together with the fork separate them.
    Let it cool them completely.
    Serve and Enjoy, if any left store them in air tight container.

    Linking it to My own event My Bowl of Snack
    Made with love Mondays by Javelin Warrior !

     Happy Cooking :)

    Thursday, 20 June 2013

    Mango Lime Lassi - Secret Recipe Swap

    Made n Enjoyed
    Hello readers,

    I am so excited to be a part of Secret Recipe Swap but a little anxious too ! I have never participated in a challenge where you peep around someone's blog without knowing them, and then you are going to give them a surprise by preparing one of their recipes !!! Must be so much fun.. !

    Today my swap partner is Cynthia of Feeding Big . Amazing and beautifully layed out blog with such a variety of dishes. I got so engrossed in reading her blog and totally forgot that I had to choose one recipe! As soon as I spotted Mango Lime Lassi recipe, I did not think even twice and made up my mind :) How can I resist any thing with Mangos? Not in this life! We are a Mango crazy bunch and can not afford to miss this opportunity ! Also this time of the year my house is loaded with Indian Mangoes !!!

    For us Indians, Lassi ( yogurt drink ) is not unknown. A traditional North Indian beverage made with yogurt consumed all over India .  Lassi should be smooth, creamy and can be enjoyed chilled. You can have salty lassi, sweet lassi and now days people have started experimenting with fruit too ! Mainly fruit lassi is gaining more popularity around the world.

    Mangoes "King of fruits" is the most beloved fruit in my family, counting our selves so lucky to have Alphonso or Kesar from India in the UK ! It's pure bliss when you can enjoy a chilled glass of Mango Lassi on a lovely sunny afternoon !! The essence of inviting wonder, Mango Lassi gives you a refreshing and delightful experience that you crave for more and more.

    Kesar Mangoes from Gujarat, India !

    I've had lassi countless time, but mango lassi with lime and milk, intrigued me, because milk in lassi is unusual. Thick and creamy lassi was so refreshing and filling. We enjoyed every sip of it !!

    You will need :-
    • 1 pound ( 454g) frozen mango ( I used fresh Kesar mangoes )
      1 cup milk
      1/3 cup sugar
      1 to 1/2 cups Low fat Vanilla Yogurt (Depends on the thickness you enjoy) ( I used plain yogurt)
      1/2 cup fresh lime juice (about 4 limes)

    Method :-
    Place frozen mango, milk, sugar and yogurt in blender.  Blend until smooth.
    Add lime juice to the mango mixture and blend till lime juice is incorporated.
    Enjoy !!

    Linking my recipe to Secret Recipe Swap.
    My bowl of snacks and Made with love Mondays

    Happy Cooking :)

    Tuesday, 18 June 2013

    Surti Sev Khamni - A savoury fluffy Bengal Gram mix that is sweet and spicy !

    Made n Enjoyed
    Hello readers,

    We gujjus live by the philosphy that you can take gujaratis away from gujarat but you can't take the gujarati out of him! Find any gujju any corner of the earth and you are guaranteed to get a gujju snack anytime of the day. 

    We gujjus love our snacks so much, we don't miss any opportunity to prepare them and relish them now and then ! I think if I had to choose the best snack, I would say Gujarati snacks are the best !! Spicy, Sweet and Tangy snacks are to die for, most of them are healthy too !

    Out there, in Gujarat Dhokla, Khaman and Patra are prepared at least once or twice in a month. Most of you are familiar with them, I doubt if you are aware of  Surti Sev Khamni ?
    This particular savoury delicacy is from Gujarat,  originated from city "The City of Food Lovers" and well known for its culinary delights, Surat and quite popular in other cities of Gujarat. There is an old age saying about " " "Surat nu jaman ane kaashi nu maran" which means Eat in Surat and Die in Kashi for an the ultimate experience of the soul. 

    In this healthy and lipsmacking recipe, chana daal is steamed and turned into a spicy fluffy mixture and topped with nylon sev ( spicy noodles ) dry and fresh fruit ! Simply irresistible and a taste impossible to is to you Surti Sev Khamni !! 

    I have used M/W this time to cook Khaman, and prepared in just less than 15 minutes, apart from soaking. but you can always use traditional method to steam khaman . Check out here how to steam.

    You will need:- For KHAMAN

    • 1 cup chana daal 
    • Salt per taste
    • 1 tsp Citric acid ( Limboo na phool )
    • 1 tbsp sugar
    • 2 tbsp crsuhed chillies, garlic and ginger
    • Pinch of Bi Soda
    • Water as needed

    You will need :- For Vaghar ( tempering )
    • 3 tbsp. oil
    • 2 tsp. mustard seeds
    • Pinch of hing ( asafoetida )
    • 1 tbsp. green chillies
    • 2-3 tbsp. cashews and sultanas 
    • 1 tsp. crushed garlic
    • 2 tbsp. sesame seeds
    • Pinch of Turmeric powder
    • 1/4 cup Sugar water ( 3 tbsp. sugar dissolved in 1/2 cup water ) 
    • 1/2 cup fresh finely chopped coriander
    • 1/4 cup fresh coconut grated
    • 1 cup sev 
    • 3-4 tbsp. pomegranate seeds

    Method :-
    Clean and soak chana daal for at least 4-5 hours.
    Grind into coarse paste and leave it for another 5-6 hours.
    In big bowl add chana daal paste, salt, sugar, chiili, garlic and ginger paste and limboo na phool.
    Mix and add little water, consistency of batter should be thicker than cake mixture.
    Now add bi carbo soda and pour into microwave safe but flat bottom dish.
    Fill 1/4 one coffee mug with water and place in M/W. ( reason behind this, when you cook Khaman in M/W many times they do get dry, because of water vapour Khaman will stay moisture.
    Cook khaman in M/W for 10 minutes with half cover lid, on HIGH.
    Let khaman cool completely and crush them with fork and add pinch turmeric powder and mix well.
    Now take another bowl and prepare for temper by add oil, mustard seeds, hing, garlic, green chillies ,cashews, sultanas and sesame seeds.
    Heat for 1 minute in M/W and pour temper oil mixture on top of the crushed khaman mixture.
    Mix well and once again cook the khaman mixyure in M/W for another 2 minutes.
    Add sugar water, grated coconut and finely chopped corinader, mix well and finally cook khaman mixture for 1 minute in M/W.
    Garnish with sev and Pomegranate seeds and more coriander leaves .
    Enjoy as much as we Gujjus do :)

    Linking this to my own event My Bowl of Snacks !
    Made with Love Mondays by Javelin Warriors !

     Happy Cooking :)

    Sunday, 16 June 2013

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup ! Father's Day Treat !

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.
    Made n Enjoyed
    Hello readers,

    Any man can be a Father but it takes someone special to be a dad. - Anne Geddes

    Happy Father's Day wishes to my dad, my husband and every dad in the world!!

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    Celebrating father's day today and without any food treats there is no celebrations in our family, and certainly Mithai ( desserts ) is important in every celebration! I come from a family where sweets have to be served first at any mealtime and believe it or not I've heard from my MUM that even women of the family could eat 7-8 ladoos before main course :) !! Don't think about men then :D 

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    Though I have settled here in the UK for more than 22 years, I am not too keen on western desserts. I am always fond of and my eyes always light up for authentic, rich and sinful Indian desserts like Shreekhand, Gulabjamun , Gajar Halwa, Peda , or simple Kheer (rice pudding ) and list can go on and on ...I better stop :D

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    If you are an Indian, RasGulla needs no introduction. ( soft, spongy balls of Indian Cottage Cheese ( paneer ) soaked in chilled sugar syrup, no doubt a favourite amongst all of us. They melt in your mouth and leave you wanting more. The Bengalis ( from eastern India ) sure know their sweet making!

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    Rasgulla ( Ras translate as Syrup and Gulla as round cheese balls ) are considered as a traditional Bengali sweet, however many argue that this dish is originally from Orissa not west Bengal. In earlier days, Oriya cooks were hired by Bengalis in Calcutta and that's how it became popular in Bengal. It is one of the most popular Indian sweets all year round in India and abroad. The Bengali call them Roshogolla and are sold in clay pots in Calcutta, and highly appreciated in summer where they are served chilled. 

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    Process of making rasgulla at home is not very difficult once you get hang of it, took me some time but with little patience and determination end result was good, and now most of the time we do get soft, spongy and yummy rasgulla to relish :))

    RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup is a hugely popular Bengali delicacy, prepared on most of the Indian festival.

    You will need:-

    • 2 cup home made Paneer 
    • 4 cup water
    • 3 cup sugar
    • Pinch of Saffron

    First make sugar syrup, add sugar and water in a deep and wider pan, prefer flat bottom. 
    Bring it to boil and simmer for 5-6 minutes and switch off the heat.
    Now knead the paneer until smooth and very creamy. I use my food processor to smooth out the paneer, you can knead the paneer with hand too.
    In half paneer dough, I added saffron threads . 
    Once done, divide paneer dough into small portions and roll them into balls without any cracks on the surface. It has to be very smooth.
    Cover them with kitchen paper or clean cloth, so they don't get dry out.
    Cheese balls will get double in size once they are cooked in sugar syrup.
    Now heat sugar syrup on medium heat and very gently and carefully drop only few cheese balls into syrup. If you have too many, better cook them in batches .
    Cover the pan and cook for 10-15 minutes, Rasgulla will be double in size.
    Test Rasgulla by doing this...take out one ball, drop it in a bowl cold water if floats it needs further cooking. 
    Once each batch is done, remove rasgulla with little sugar syrup. 
    After couple of batches, sugar syrup does get thicker, just add little boiled water to bring it back to the original consistency.
    When they all done, put all the rasgulla in the syrup, add saffron threads (optional ) and turn off the heat.
    Leave it to cool at room temperature.
    If you wish you can chill them in the fridge.
    Enjoy and enjoy the day !
    Note:- Making Rasgulla is trickey, however it is an art and it comes with practise.
    Just in case any rasgulla left, you might want to make RasMalai with them. Recipe is here

    Linking this to Know Your Dairy - Paneer series started by JCookingOdyssey, guest host by Amrita
    Celebrate - Love you Dad , series started by JCookingOdyssey, guest host by Nabanita.
    Made with Love Mondays by Javelin Warriors.

     Happy Cooking :)