Sunday, 28 July 2013

Creamy Mixed Vegetable Soup - Potluck Party, Cyber Style 28th July

Made n Enjoyed
Hello readers,

It's 28th July today, excited to post recipe for Potluck Party, Cyber Style, dish which I have tried from Shama's blog. She brought this dish for us on 10th July for us. It was a Creamy Mixed Vegetable Soup

Jagruti's Cooking Odyssey
Click on ME to view Potluck Party, Cyber Style page :)

It's been very warm weather in UK, so the thought of having a soup was enough to make me. But when we had this soup, I totally forgotten that I am having HOT soup on a HOT day ! Because soup wasn't spicy but just right taste with lots of our favourite vegetables, and without any if's and but's in no time soup was vanished from table with crusty bread for our lunch :)
Thank you Shama for this yummy soup recipe, which I will make again and again during winter times !!

You will need :- ( copying word to word from Shama's blog )
  • Butter - few tsps ( I added only 1 tsp )
  • Onion - 1 chopped
  • Potato - 1 big finely chopped
  • Peas - 1/4 cup
  • Carrot - 2 finely sliced
  • Fresh Cream - 1/2 cup
  • Vegetable stock - 2 cups
  • Salt and Pepper to taste
  • Finely chopped coriander leaves.
  • Few spring onions
  • I also added sweetcorn and green beans .
Method :-
  • 1) Boil vegetables except onion and store the stock .
  • 2) Heat butter in a pan . Once melted , saute onions and spring onions till tender .
  • 3) Add already boiled vegetables with salt.
  • 4 ) Finally , add vegetable stock and fresh cream .Cook in slow flame for few minutes.
  • 5) Remove from flame and garnish with coriander leaves.
Linking it to Potluck Party, Cyber Style .
Eat seasonal food, fresh !
Made with love Mondays

Happy Cooking :)

Tuesday, 16 July 2013

Parsley Walnut Pesto Pasta

Made n Enjoyed
Hello readers,

“The woman who makes a sweet, beautiful home, filling it with love and prayer and purity, is doing something better than anything else her hands could find to do beneath the skies.”
J.R. Miller,

It's the time of year that every lady looks forward too and every man hates! At least that's how it is at the Dhanecha household! Just like the way, a car needs a service and MOT every few years, so does our house! It's time to repaint and redecorate! Yay! Only my husband never seems to share the same enthusiasm! We've been running around from store to store picking up paints, equipment whilst trying to prep the house at the same time.

In the UK, it's recommended that the whole house is repainted every three years. I try to always match this date as it keeps the house so much fresher!  As we paint the house, it's almost like turning a new leaf. The house begins to sparkle more, feeding all of us a lot of positiveness. I love the fact that when you are moving everything around in your house, your guaranteed to find that box of old family photos! Refurbishing temporarily forgotten! The weather's definitely been on our side as this time, we didn't have to worry about the rain and could leave all of the furniture in the garden without having to worry.

Unfortunately, this all comes at a price! It's physically taxing work and at the end of the day everyone is exhausted! But what better way to fuel yourself back up than with good old carbs!! My next recipe is packed with carbs like potato and pasta to keep the energy levels high up!

This time, my daughter was able to help a lot. She helped with a bit of the cooking and helping pass the paint brushes back and forth! She made this dish for lunch and it was a tasty and filling treat!
I'll definitely need this fabulous dish once again in few days as we haven't finished our work yet, still lot to do !

You will need :-

200 g pasta
3 smallish potatoes (quartered)
150 g green beans
1 small bunch parsley
100 g walnuts
100 g goat cheese
2 cloves of garlic
3-4 tbsp olive oil
1 tsp freshly ground black pepper

Boil the pasta in slightly salted water.
After a few minutes, add the potatoes, then in another minute, add the green beans. The beans should have a slight bite once cooked.
Toast the walnuts and then crush slightly. Add finely chopped garlic.
Then add roughly chopped parsley and goats cheese and olive oil.
Season and Mix well , keep aside ready pesto.
Drain the pasta and stir the pesto through.
Serve hot or cold.
Enjoy !

Linking this to my own event My Bowl of Pasta
Outdoor Feast
Know Your Cooking Fats - Cooking Oil
Eat Seasonal Food ,Fresh and

Made with love Mondays

Happy Cooking :)

Wednesday, 10 July 2013

Carrot Coconut shake - Potluck Party, Cyber Style 10th July !

Made n Enjoyed
Hello readers,

It's the 10th today, our Potluck Party day and what fabulous weather for us to enjoy the party ! Last three months have gone by, and our friend circle is getting bigger and bigger day by day. Everyone is having fun by bringing dishes, learning to make dishes from each other and just having a superb time.

Jagruti's Cooking Odyssey

It's hot, and it's good news for supermarkets as they are selling drinks and ice creams like hot cakes ! With the heatwave expected to continue for the rest of the week, so many things are in demand. People are stocking up on food and drinks to enjoy gorgeous weather reaching up to 30 degrees, that's hotter than Benidrom !

Because of the warm weather in the UK, I thought bringing Chilled Carrot Coconut Shake for my friends. I hope they like it. Few days back I went to my local temple for prayers and lady who distributes Prasad ( sacrament ) she gave me two whole coconut. I already had frozen coconut in my freezer, so was scratching my head what to do, then I made coconut milk from one half coconut and decided to make shake with it...fabulous and creamy shake, in this weather can't get enough of it !!!

You will need :-
  • 1 cup shredded carrot
  • 1 cup grated coconut
  • 1/2 tsp ghee
  • 2 cup milk ( any )
  • 1 cup vanilla ice cream ( I used my homemade )
  • 1-2 tbsp sugar

Method :-
Heat ghee in non stick pan, add carrots and coconut.
Fry both things on a very low heat for about 3-4 minutes. ( take one tsp out for garnishing after frying it )
Add milk and sugar and let it cook for about 5-6 minutes.
Let it cool to room temperature.
Now blend this mixture in a grinder.
Strain it through a sieve and leave carrot and coconut mixture aside. ( see note where to use )
Leave carrot and coconut milk in a fridge for one hour or till you are ready to serve.
When ready to serve add vanilla ice cream into chilled milk, blend with hand mixture.
Serve in a tall serving glass and enjoy !

Note :- Use carrot and coconut mixture into make paratha, add in a chapatti flour with routine masala and make tasty and yummy paratha.

Linking it to Potluck Party, Cyber Style and Eat seasonal, Fresh !

Made with love Mondays !

Happy Cooking :)

Saturday, 6 July 2013

Pineapple Mint Sorbet/Sherbet !

Made n Enjoyed
Hello readers,

Summer has started officialy in the UK and we are welcoming it with both hands and Why not ? It was long due after inches of thick snow,  and every one was waiting so eagerly. Bright warm days are here, everything looking so beautiful and clear...The sun is inviting us to just sit along the creek and watch the water go by..the world seems alive !

Layers and layers of thick warm clothes are resting now after monhs and months of dull, cold and gloomy days. Now bright, colourful and beautiful floral print skirts, dresses and tops are lighting and refreshing up our closet..and of course we can see our bare feet too :)

Do not use me without asking my owner !

With all this, this time of the year markets are flooding with so many fresh and wonderful produces, I am spoilt for choice. My fridge and work tops are overflowing so much with fruit, vegetables and herbs that we are breathing them :)

Past few days temperatures are reaching 22-26, not unbearable-oppressive-summer hot but we've found our self for reaching repeatedly for icy water, juices and frozen delights to cool off...We all love ice creams and sorbet most of the time, but sorbet gets ready very quickly and easy to fix !

So when the weather started a hitting a bit, we thought I would try my hand at making sorbet...Very easy to make, as simple as pureeing the ingredients and freezing them in your ice cream machine.

Here is an easy recipe for pineapple mint sorbet which I found here, refreshing, light and pineapple mint combo worked so well. It was a delicious dessert !

You will need :-
  • 1 pineapple large peeled, cored and chunk in large pieces
  • 8 fresh mint leaves
  • 100 ml apple juice
  • 100 g mascarpone cheese
  • Few berries to serve

Method :-
Whizz pineapple and mint to a smooth puree in a food processor.
Add apple juice and mascarpone and whizz to combine.
Pour into a ice cream maker and follow the instructions. ( I used an ice cream maker )
Without ice cream maker, how to make sorbet check it out here
Enjoy !

Linking it to my own event Eat Seasonal food, Fresh !
Made with Love Mondays !

 Happy Cooking :)

Thursday, 4 July 2013

Black Pepper and Strawberry Kulfi (Indian Ice Cream) add a little spice into your cream !

Made n Enjoyed
Hello readers,

It's obvious that the weather plays such a huge part in what we eat. The turn of the seasons means that we get lots of different vegetables and fruits throughout the year ultimately inspiring us to make lots of different recipes. But, in a way, it's strange to think how sports can influence our desire to eat certain foods.

Currently, in the UK, Wimbledon is well underway.  You don't have to be a tennis enthusiast to know that Wimbledon and strawberries and cream go hand in hand. I was intrigued so I had to look up the history. It turned out that it was during the Tudor era that strawberries and cream were first paired together by a man named Thomas Wolsey. Either way, it's such a huge success that each year, 28000 kg of strawberries and 7000 litres of cream is consumed at Wimbledon each year!

Keeping in theme with this, we decided as a family to go to a Pick Your Own farm and pick strawberries. With so many beautiful strawberries, we kept picking and ended up with nearly 5 kilos worth! Now we just had the "simple" task of using all of them in our cooking!

We enjoyed eating the strawberries on their own but I also made a few strawberry based recipes. One such recipe was Strawberry kulfi with black pepper - a variation to the Mango Ginger kulfi I made earlier! Recently, I came to know that not only cream but a little sprinkle of black pepper powder goes well with fresh strawberries. I just HAD to give it a go, well I shouldn't, but we Indians do sprinkle chaat masala on fruit and eat it as chaat. The kulfi tasted great and what has been even better is the Sun slowly beginning to peek from behind those clouds! Summer Bliss !!

You will need :-
  • 1 can condensed milk ( 375g )
  • 300 ml double cream
  • 250 g fresh strawberries washed and pat dried
  • 2 tbsp sugar ( use less or more depends sweetness of the strawberries )
  • 2 tsp black pepper powder lightly crushed
  • Few fresh strawberries for garnishing

Method :-
Place strawberries and sugar in a food processor to make a puree.
Add black papper powder and condenced milk, mix and leave it aside.
Gently whip up the cream till it hold it's shape , then fold it into the strawberry mixture.
Pour it into kulfi moulds, small ramekins or metal tray. ( I set this kulfi this time in a silicon cupcake and cookie moulds )
Cover with cling film then set in to freezer.
Let freeze more than 6-7 hours or till set.
When ready to eat let the kulfi mould stand outside the freezer for 4-5 minutes before.
Garnish with fresh strawberries and if you want sprinkle little black pepper powder.
Come on add a little spice to your cream ;)

Enjoy !

Linking it to my own event Eat Seasonal food, Fresh !

Happy Cooking :)

Event Series Announcement - Eat seasonal food, fresh!

Made n Enjoyed
Hello readers,

Seasonal food is better for you and the planet , plenty of nutrients and flavour !
Me and my family are determined in eating fresh and what's in season. Believe me, it's worth it !!

Eating Seasonal produce celebrates eating the right things at the right time: a crisp salad when it’s hot and sunny, a wholesome stew when it’s cold, strawberries in June, brussel sprouts in December.

Each fruit or vegetable has a prime time when it’s at its seasonal best. That means extra flavour, extra crunch, extra juiciness - all super-fresh. When food is not in season locally, it’s either grown in a hothouse or shipped in from other parts of the world, and both affect the taste.

When produce is in season locally, the relative abundance of the crop usually makes it less expensive.
It’s the basic law of supply and demand, and when crops are in season you’ll be rewarded financially by purchasing what’s growing now.

So determine what’s in season right now and dig in. You’ll be rewarded with high quality produce, packed with nutrition, at a lower cost. And your taste buds will definitely thank you for it!

Here I am creating a new series event to support our planet, our farmers and something what we can give back to our younger generation " Eat seasonal food, fresh " series and it is available to guest host. I am hosting during July.

August 2013 - Amrita Roy
September 2013 - Shama Nagrajan
October 2013 - Sapna Bahl
November 2013 - Nandoos Kitchen

Guidelines to follow :-
  • Cook any vegetarian dish with fresh and seasonal ( use vegetables, fruits or herbs )
  • Eggs allowed in baking.
  • No limit to the number of entries.
  • Link this event announcement on your post. It's Compulsory.
  • Use of logo compulsory.
  • Archived entries allowed ONLY if linked with this announcement page and Logo.
  • Events starts on 4th 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.
Let me know if you're interested in guest hosting this event from the 1st August, send me an email and we can give you further details.

Let's see your delicious and tempting recipes here.

Happy Cooking :)

Wednesday, 3 July 2013

Schezwan Paneer Wrap - Cherish those moments !

Made n Enjoyed
Hello readers,

We should live every day like it is a holiday, being thankful and spending time with family, and looking hopefully to the future.  Author - Unknown

I clearly remember most of my childhood days, and countless happy moments which I will cherish always. Remember those days when you hear some words that brings you so much joy and pleasure? One such word that used to bring out so much happiness for me was the word "Outing"! In those days, iPhones, iPads and all sorts of games consoles weren't around to keep us entertained. So, naturally, the word "outing" meant that we all jumped out of our seats straight away!!

We still always try and make sure that even now, we get the kids out as much as possible. Sometimes, this isn't that easy because we can't go to many parks or go camping because of allergies! Still, we go a lot to the beach no matter what the weather is like just to get some fresh air. It's a chance to get out, see the sights and, of course, cook some great food that we can take with us! It's great to just be able to get out somewhere as a family and bond over great views, great air and great food!

A lot of the fun of going out nowadays is cooking picnic food! I'm always on the lookout for recipes where food can be taken out, it won't go off and tastes good cold! My next recipe is definitely one of them! These paneer wraps are very tasty, very filling and easy to eat! The addition of the capsicum boosts the dishes nutritional value without compromising on the flavour! The brilliant thing is that you can add any other ingredient that you like as well!

You will need :-
  • 100 gms Paneer I used home made
  • 1/4 cup red cpasicum
  • 1/4 cup yellow or orange capsicum
  • 1/4 cup green capsicum
  • 2 tbsp. onion finely chopped
  • 1 tbsp. spring onion chopped
  • 1 tsp finely chopped garlic and ginger
  • 2 tsp finely chopped celery ( optional )
  • 1/2 tsp finely chopped garlic
  • 2-3 tsp szechwan sauce ( adjust with your tolerance ) I used my homemade sauce
  • Salt to taste ( use less )
  • 2 tsp tomato ketch up
  • 1 tbsp oil
  • 2-3 plain flour tortilla
  • For garnishing chopped lettuce leaves and chopped spring onion

Method :-
In a non stick pan heat oil, add ginger, garlic and celery.
Saute for a minute or two and add chopped onion and szechwan sauce.
Now add tri colour capsicum, paneer and salt ( use less salt ).
Now add tomato ketchup and chopped spring onion.
Mix well and cook 1-2 minutes, make sure all the paneer and capsicum are well coated with spices and sauce.
Transfer in to another bowl and leave it aside.
Now take one tortilla , place lettuce leaves and spread some paneer mixture on top, garnish with chopped spring onion.
Now wrap them ( see link here ) so it doesn't fall apart when you eat it...and prepare them to take for picnic or enjoy them in your back garden :)

Linking it to My two events Outdoor Feast and Know your Cooking fats - Cooking Oil