Tuesday, 24 May 2016

Kesar Mango Boondi

Kesar Mango Boondi, traditional sweet boondi prepared using fresh kesar mango pulp, an incredible taste with an exotic sweet flavour, surely tastes marvellous and your taste buds will do happy dance !

Sweet traditional Boondi ( Deep fried gram flour pearls soaked in sugar syrup )or Boondi Ladoo are our all time favourite Indian mithai, usually I prepare in my house when we perform religious ceremony at home or simply when I crave for it ( not too often though ).

As you all know , I always have an urge of making  little bit of variation here ( Meethi Boondi Kheer ) and there ( Palak and Beet Masala Boondi ) in my cooking, so this time traditional boondi had it's turn.

Kesar Mango Boondi, came out perfect and delicious. If you are looking for an inspiration to serve traditional desserts with innovation , this sweet dish is perfect. While mango season is in full swing, don't miss the chance to celebrate mangoes !

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Kesar Mango Boondi
Traditional sweet Boondi with a little twist, drenched in Mango Sugar Syrup, just incredible !
  • 150g Sugar
  • 5 tbsp. Mango pulp
  • 5-6 Saffron threads
  • Big Pinch cardamom Powder
  • 100 g Besan
  • As needed ( 100-150ml ) Milk
  • pistachio, almonds Finely chopped dry fruits
  • Oil for deep fry
  • 2 perforated spoon ( Jaro )
  • 1 tbsp. Ghee
Sieve besan and add enough milk to make the batter like Idly mix consistency. 
Keep it a side.In a pan, dissolve sugar with little water.( just cover the sugar with little water )
Switch off the heat when it comes to a one string consistency. 
Add cardamom powder , Remove from the heat.
Add saffron, ghee and mango pulp.
Heat oil in a heavy bottom kadai, oil should be very hot. 
Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter.
Allow the batter to fall into the kadai on it's own and you can see small pearls in the hot oil. 
Fry them till they reach golden colour, drain and remove them with another jaro.
When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don't fall like perfect round pearls.
When all boond are done.
Let the boondi soak in the syrup for about half an hour, making sure boondi are fully coated with the mango sugar syrup.
When you press boondi, you should feel the stickiness.
Garnish with the nuts and mix well.
Serve and Enjoy !
Prep time: Cook time: Total time: Yield: for 4 people

Thank you for stopping by and reading this post ! We hope to see you again soon :)

Monday, 23 May 2016

Karaam - Feast of Lebanon Ealing Broadway - Restaurant Review

Spending time with friends is always at the heart of hanging out with them. When I choose to be with someone in my free time a large part of the reason is because I do enjoy their company. Last Friday I grabbed a perfect opportunity to meet like minded friend Nayna of Citrus Spice  and spent a lovely afternoon to catch up and have great time.

We were invited by emerz to visit this Lebanese restaurant on Ealing Broadway to be their guest for lunch and write a review, first we both checked the menu for vegetarians, luck was on our side. and we found quite a few delightful dishes.

Karaam is situated in a very busy and main streets of London, on Ealing Broadway and not far from main shopping and business area, so it's perfect and spacious place for lunch or dinner after shopping with friends and families. We were greeted and welcomed, then asked to be seated. It was neat and clean, the ambiance is cosy and simple, and there are some traditional and unique designs and paintings to look at, Maybe, a little laid back in this particular department , but both food and drink lists are adorned with real stuff to offer the diner an experience that is genuinely authentic.

 Alcoholic drinks such as Lebanese beer and a variety of wines are available along with non alcoholic choices too . Because we wanted to experience Lebanese cuisine to fullest, we opted for a traditional drink Jallab, (£3.00) refreshing and made with Jallab Syrup - a mix of grape molasses, rose water and sugar. It was too sweet for my liking, still I did try it as the flavour was new to me.

After drinks, we looked at the menu for the starters and the vegetarian menu is superb and you do have choices, we read through the whole menu card couple of times to fully understand everything and decided to have one cold starter Makdous (£3.75) - Baby aubergines stuffed with walnuts, spices and garlic. and two hot starter Batata Harra (£4.00) -  Potato cubes sautéed with coriander and garlic, topped with fried vegetables and Fatayar (£4.00) -  Pastry stuffed with spinach, onions, pomegranate and pine nuts. Starters were accompanied with two delicious dips and basic salads like lettuce, onion and tomatoes.  Starters were delicious and phenomenal , totally new flavours for us. I would definitely order these dishes any time again

For the mains , we needed help as we couldn't decide what to order, so quickly we had little chit chat with the manager and decided to order..we had three dishes to choose from , we choose Mousaka'a Batinjan (£9.50) made with baked aubergine, chickpeas , tomatoes and spices, served with plain rice and Lebanese bread basket, decent size - the perfect portion for two. It was mild in taste yet flavourful. 

For the tea and coffee, we had three to four choices, because I wanted to complete the flavours of Labanese I chose Lebanese coffee over the latte and tea, the closest way to describe this coffee is to a Labanese version of a strong espresso , just spiced with two tiny cardamom pods, served in a traditional coffee pot with small 'shots' size of espresso glass. It was strong and nice, and a complete way to finish the meal.

Overall, we left restaurant pretty satisfied. If you are a non vegetarian, this place definitely offers more. 
Portion sizes are reasonably good in comparison to price . 
Being a food blogger we always look out for presentation of the dish and obviously the quality/ taste too. I was little disappointed as dishes weren't presented well enough or I should say garnished, how we like to see, but I have to admit that taste was of high standard.  

Summary Information 
Starters were bang on 
Overall score for 
Ambiance , food and service 10/15
Humble Suggestions 
Dishes can be garnished little more. 
Would like the food to be served in a more authentic way.

I would like to thank Karaam for inviting me at their restaurant to enjoy their hospitality. 

Disclaimer : - All the views and opinion about Karaam, are my own. I was not told or paid to write positive review. The food was on the house . 

You can read Nayna's review here


Thank you for stopping by and reading this post ! We hope to see you again soon :)

Thursday, 19 May 2016

Sprouted Mung Beans, Sorghum, Avocado and Spinach salad with Green Chutney Dressing #NVW2016 #Healthysalad

Sprouted Mung, Sorghum,Avocado and Spinach salad with Green Chutney dressing, it's vegan, nutty, hearty, full of protein and very easy to make, tastes absolutely delicious and is also very healthy with fresh herbs like coriander and mint chutney dressing and also spinach and avocado. It works equally well as a warm or cold side dish salad for nice and bright summer !

National Vegetarian Week is in full swing and warmer days and barbecue seasons are just round the corner, this salad can make a beautiful side dish for it.

Have you tried Sprouted Beans and Sorghum in your cooking? They make excellent Sproued Mung and Amaranth Daal , Sprouted Mung Bean Salsa , Sprouted Beans Paratha and Sprouted Beans and Cornflakes Chivda , Mixed Grain savoury Porridge and Mixed wholegrain Broccoli and Spinach Khichdi. They tastes really wonderful,  both have the a bag full of nutritional value and once they are paired with herbs, spices and vegetables , you can find them amazing !

Don't get put off by thinking it's a long and difficult process to make this salad as there is Sprouted beans and Sorghum involved, just little bit of concentration and time will lead you to very good health. Check how to sprout beans at home easy and inexpensive way.

Notes :-
Only add avocado once you are ready to eat.

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Sprouted Mung Beans, Sorghum, Avocado and Spinach salad with Green Chutney Dressing
Perfect hearty and delicious salad !

  • 1/2 cup Sprouted Mung Beans
  • 1/2 cup Sorghum ( Jowar )
  • 1/4 cup Edamame beans ( I used frozen)
  • 1 Avocado - deseeded and cut into stripes 
  • 2 cup Baby Spinach
  • 1/4 cup cucumber chopped
  • 5 tbsp. Green Chutney - Recipe here
  • 2 tbsp. Olive oil
  • 1 Garlic clove
  • 3 tbsp. Spring onion ( white part )
  • 1 tbsp. Lemon juice
  • 1 tbsp. Toasted pumpkin seeds
  • to garnish Fresh mint and coriander
Soak the sorghum in cold water overnight.
In the morning drain and rinse well and cook in the pot with pinch of salt it will take about 40-45 minutes . I use pressure cooker, so fast and easy way to cook.
Drain water and Keep it aside.Steam sprouted mung beans and edamame beans.
Place all the ingredients in a large bowl.
Make dressing by combining green chutney, garlic, oil and lemon juice.
Check the seasoning.
Add cucumber, spinach and avocado with the beans and sorghum.
Pour chutney dressing on the salad and mix gently.
Sprinkle pumpkin seeds and garnish with the fresh mint and coriander.
Enjoy !
Prep time: Cook time: Total time: Yield: 4 people

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Monday, 16 May 2016


Gucamole , simply delicious , quick and incredibly tasty dip prepared with Avocado. It makes the perfect Mexican summer side dish. You can make this dip or salad smooth or chunky , depends on your mood.

You will need :-

  • 2 ripe avocado 
  • 1 ripe small tomato
  • 1/2 small red onion chopped
  • 1 clove garlic
  • Handful of fresh coriander leaves 
  • 1 tbsp. lime juice 
  • Salt and pepper to taste 
Method :-
Cut the avocado , remove the stone and scoop out all the flesh of the avocado.
Add tomato and mash with the fork.
Now add all the other ingredients, and mix well.
Serve straight away with the Mexican dishes. 
Enjoy !

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Low Fat Black Bean and Sweet Potato Quesadilla for National Vegetarian Week 16th - 22th May 2016 #NVW2016 #jcookingodyssey

Black Bean and Sweet Potato Quesadilla , these great and delicious 'toasties' are so simple to make, also they tick healthy box too.

Let me spill the beans and admit it that I used to mumble up the word 'Quesadilla' and thought that I should not say this word loud in any public place :). After taking crash course on it, with my daughter  and husband I think I have finally got the hang of it..see now I can say it's Kay-sa-dee-ah ! While I was practising few Mexican cuisine words, husband just told me say this word in Hindi and I did it ' Kai se Dia ' :)

I am sure many of you have been there or still struggling in the pronouncing these foreign delicious but tongue twisting words, I think that is perfectly normal as these cuisine are not native to your country and they are so easy to whip up then pronounce correctly .

My family are a fan of Mexican cuisine,  and at least once a month we do treat ourselves with either Nacho, Fajitas, Taco, Enchiladas, Burrito and Quesadilla . When you prepare this dishes with fresh and healthy ingredients and use less amount of half fat cheese, these dishes provides all the nutritious filling meal.

I always play with colourful and fresh ingredients and make variations, this time used Black Beans and Sweet Potato, great combination to work with and there were four happy tummies once we devour with Cumin Mango salsa and Guacamole.

It's a National Vegetarian Week 2016 , a week where you can celebrate everything best about vegetarian lifestyles from the healthy and delicious foods which provides you good good health. If you are looking for a vegetarian food idea, this recipe is perfect for you,

Provecho !!!

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Black Beans and Sweet Potato Quesadilla
These great vegetarian 'toasties' are so delicious and healthy, served with Cumin Mango salsa and Guacamole.
  • 250 g Boiled black beans
  • 500 g Sweet Potatoes peeled and cubed
  • 1 packet Wholemeal Tortilla Wrap
  • 1 cup Red bell pepper chopped
  • 1/2 cup Spring onion chopped
  • 1 tbsp. Mild green chilli
  • 3 tbsp. Fresh chopped coriander
  • 150 g Low fat cheese
  • 1 tsp. Red chilli flakes
  • as needed Salt and pepper
  • 1 tsp. Nacho seasoning
  • 1 tsp. Olive oil
Preheat the oven to gas mark 6-7.
Place sweet potato on the baking tray and drizzle olive oil.
Toss and cook in the oven for 20-25 minutes or until done but not mushy.
Meanwhile place all the other ingredients in a bowl and mix.
Add cooked sweet potato and mix again.
Once you are ready to prepare, heat griddle or large pan.
Put one tortilla in a pan, sprinkle some cheese on it and layer 3-4 tabsp,beans and sweet potato mixture on top of it.
Sprinkle some cheese on the vegetable and top with the second tortilla.
Cook until golden on both sides and cheese has melted outside, it will take about 2-3 minutes.Cut each quesadilla into quarters and serve straight away with , cumin and mango salsa and guacamole on the side. 
Provecho !! ( Enjoy your meal )
Prep time: Cook time: Total time: Yield: 4 people

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Friday, 13 May 2016

Cumin Mango Salsa

One of the best thing I love about the warm weather is Mango ..yummy and juicy M A N G O L I C I O U S ! Enjoy on it's own or make a space for them in your  dishes, if you love the mango and need little inspiration check out my sweet and savoury Mango Recipes , just enter the word Mango Mania in a search box and hit enter.

Cumin Mango Salsa, countless times I have prepared in my kitchen, and easily it's our favourite. So colourful, fruity, and refreshing. Everyone loves Mango salsa in my family, especially daughter who can't tolerate tomatoes, so for her it's mango salsa , it's always big hit with everyone ! I love to add roasted cumin which brings that extra kick and earthy flavour to it.

Salsa , goes perfectly with tortilla chips , but also goes perfect with many other dishes, I served mine with Quesadilla.

You will need :-
2 ripe but firm Mangoes peeled, pitted and diced
1/2 tsp crushed roasted cumin
1 Red bell pepper de seeded and diced
1 Red Onion peeled and diced
1 Jalapeño diced
1 tbsp Lime juice
Salt to taste
Black pepper
2 tbsp . Fresh coriander and mint leaves

Method :-
Toss all the ingredients until combined.
Season with salt and pepper.
Serve immediately.
Enjoy !

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Wednesday, 11 May 2016

Desi Gor / Gud nu Sharbat - Jaggery Juice

Desi Gor nu Sharbat,  an excellent ayurvedic,  refreshing, healthy , thirst quencher and energy booster drink to beat the heat ! The most effective way to stay cool without causing side effects in the hot season.

Last Sunday I woke up and peeped out of the bedroom window, delighted to see gorgeous blue sky, hurried downstairs and went into the back garden, although it was only 7 am, I could feel mercury reaching high. Within minutes I decided to visit local car boot sale to hunt some props for my blog.

Oh, did I mention Props ? No wayyyyy, maybe some other day I can write a whole post on it and let you all know about my craziness of collecting prop bargains....Lol, since I created this blog, props are always on my mind and to bring them home has become an ultimate dream. Maybe soon I'll call myself a hoarder !!!!

So I left home carrying light sweater and bottle of water thinking  I might feel cold as market is held in open fields but I was totally wrong, wasn't aware that UV levels, pollutions and humidity was going to be high, while most of the people were enjoying glorious weather, I suffered from the heat a lot !

Before I keep going on about ME and the HOT temperatures don't get on, let me tell you that much...I thought I was going to pass out.

BTW, right now it's raining here and so much cooler and fresher and Oh boy, I am lovin' it !!!!

Came home and put my feet up for a while, and called dad and he asked me to prepare Jaggery Juice, before I do anything. I had all the ingredients in the kitchen, plucked fresh mint leaves from my little veg patch and quickly whizzed up and gulped down 2 glasses. Less than half an hour, I was refreshed and energetic, cooked lunch and went to see daughter.

Desi Gor nu Sharbat made with basic ingredients but packed with goodness, it's inexpensive, mostly in every kitchen. Desi Gor - Dark Jaggery ( highly nutritious ) , Ginger, Mint, Cumin and fennel seeds. All the ingredients are best for hot season as they reduces heat in the body, helps in digestions, stops nausea and above all it's a natural cooling drink for your body.

Me and husband loved it, so next day prepared it again and thought about posting it's recipe. So hey guys , beat the heat and keep yourself cool naturally try this recipe, I know your first impulse to grab chilled soft drinks and ice creams, they are absolutely fine once in a while, but this recipe is simple solutions to maintain balance during the hot summers !

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Desi Gor/Gud nu Sharbat - Jaggery Juice
Desi Gor nu Sharbat, An excellent Ayurvedic refreshing, healthy , thirst quencher and energy booster drink to beat the heat ! The most effective way to stay cool without any side effects in the hot season.

  • 1/2 cup Jaggery grated or small pieces
  • 1/4 cup Fresh Mint leaves
  • 1 tbsp. Fresh ginger
  • 5-6 tbsp. Lemon juice
  • 1 tbsp. Roasted cumin seeds
  • 1 tbsp. Fennel seeds
  • 1 tsp. Black salt ( sanchar )
  • Salt to taste
  • optional Ice cubes to serve
  • few Fresh lemon wedges and mint leaves
Place everything in a blender jar, add little water.
Blend until you see fine paste.Add little more water.
Strain everything by using fine strainer.
Add more water and check the salt, if needed add some.
This juice should not be very sweet.
If using ice, add ice in the glass and pour jaggery juice.
Serve with the lemon wedge and mint leaves.
Enjoy !!
Prep time: Cook time: Total time: Yield: 4 small glasses

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Friday, 6 May 2016

Shahi Mango Paneer Kheer - Mango flavoured Indian Cottage Cheese Pudding #Mangomania #Alphonsomango #kheer

Shahi Mango Paneer Kheer , surely you will be delighted to see this bowlful of dessert on your table. It's taste is Delectable , Rich and aromatic Indian dessert.

Longer days, trees in blossom and warmer weathers are all signs that beautiful spring is here, and here spring means It's our beloved mango frenzy in bloom , So why not celebrate these mangoes !

Shahi Mango Paneer Kheer, became definitely one of my favourite dessert. This dessert of mine is with little variation. During most of the celebrations in India, Paneer Kheer is served and happily devoured by young and old. Paneer kheer is made using thickened milk, paneer and turned into rich pudding by adding aromatic saffron and nuts.

Mangoes being in the season, pretty much going in everything and so I made space for sweet mangoes in creamy and nutty paneer Kheer  and what can I say about this make over, Shahi Mango Paneer Kheer turned out marvellous, the creamy kheer turned into an alluring dessert. Mangoes, saffron, nuts and thickened creamy milk works so well with each other and definitely blends and creates a sweet and soothing harmony between flavours !

Shahi Mango paneer Kheer, I adorned with aromatic Alphonso mango pieces, rose petals and rich nut slivers. the contrast of garnishing , combination of flavours and exquisite kheer turned out darn delicious, delectable and simply soul satisfying !!!

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Shahi Mango Paneer Kheer

Shahi mango paneer kheer, delectable and delicious Indian dessert made with using milk,paneer, mango and garnished with nuts.

  • 1 cup Paneer - grated
  • 3 cup Full fat milk
  • 1 cup Single cream
  • 3 cup mango pulp
  • 1 cup Sugar
  • 8-10 Saffron threads
  • 1/4 cup Nuts chopped
  • 1 cup cut mango pieces
  • Pinch Cardamom powder
In a heavy bottom pan or kadai combine milk and sugar.
Bring it to boil and simmer for 10 minutes.
Add cream and simmer for another 8-10 minutes.
Now add grated paneer and cook the kheer for another 7-8 minutes or until it gets thicken.
Add cardamom powder, saffron threads and half amount of nuts..
Let it cool completely and chilled about an hour in the refrigerator. 
Once chilled add mango pulp and mix well.
Once again chill for at least 2 hours.
Once ready to serve take out in a serving bowl and garnish with the mango pieces, nuts slivers and rose petals .
Enjoy !
Prep time: Cook time: Total time: Yield: 4 people

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