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 a happy dance!



Meethi 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 a 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 its 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!


Kesar Mango Boondi, Mango Boondi
Dessert
Indian
Yield: 4 SERVINGS
Author:

KESAR MANGO BOONDI

KESAR MANGO BOONDI

Traditional sweet Boondi with a little twist, drenched in Mango Sugar Syrup, just incredible!
prep time: 10 Mcook time: 1 hourtotal time: 1 H & 10 M

ingredients:

  • 150g Sugar
  • 5 tbsp. Mango pulp
  • 5-6 Saffron threads
  • Big Pinch cardamom Powder
  • 100 g Besan
  •  100-150ml whole  milk
  • pistachio, almonds Finely chopped dry fruits
  • Oil for deep fry
  • 2 perforated spoon ( Jaro )
  • 1 tbsp. Ghee

instructions:

How to cook KESAR MANGO BOONDI

  1. Sieve besan and add enough milk to make the batter like Idly mix consistency.
  2. Keep it aside.
  3. In a pan, dissolve sugar with little water. ( just cover the sugar with little water )
  4. Switch off the heat when it comes to a one string consistency.
  5. Add cardamom powder, Remove from the heat.
  6. Add saffron, ghee and mango pulp.
  7. Heat oil in a heavy bottom kadai, oil should be very hot.
  8. Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter.
  9. Allow the batter to fall into the kadai on it's own and you can see small pearls in the hot oil.
  10. Fry them till they reach golden colour, drain and remove them with another jaro.
  11. 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.
  12. When all boondi are done.
  13. Let the boondi soak in the syrup for about half an hour, making sure boondi are fully coated with the mango sugar syrup.
  14. When you press boondi, you should feel the stickiness.
  15. Garnish with the nuts and mix well.
  16. Serve and Enjoy!

NOTES:

Don't have time to make boondi at home? use store-bought.
Calories
2812.83
Fat (grams)
141.55
Sat. Fat (grams)
76.99
Carbs (grams)
259.07
Fiber (grams)
4.99
Net carbs
254.08
Sugar (grams)
242.36
Protein (grams)
128.63
Sodium (milligrams)
1741.90
Cholesterol (grams)
401.86
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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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 
Likes 
Starters were bang on 
Dislike
None 
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 Salad with Green Chutney Dressing




Sprouted Mung, Sorghum 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 a 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.


Sprouted Mung Beans Sorghum Salad, Green Chutney Dressing
Salad
World
Yield: 4 people
Author:

Sprouted Mung Beans, Sorghum Salad with Green Chutney Dressing

Sprouted Mung Beans, Sorghum Salad with Green Chutney Dressing

Perfect hearty and delicious salad prepared with sprouted beans, avocado and spinach.
prep time: 10 hourcook time: 1 hourtotal time: 11 H

ingredients:

  • 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 
  • 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

instructions:

How to cook Sprouted Mung Beans, Sorghum Salad with Green Chutney Dressing

  1. Soak the sorghum in cold water overnight.
  2. In the morning drain and rinse well and cook in the pot with a pinch of salt it will take about 40-45 minutes. 
  3. I use a pressure cooker, so fast and easy way to cook.
  4. Drain water and Keep it aside.
  5. Steam sprouted mung beans and edamame beans.
  6. Place all the ingredients in a large bowl.
  7. Make a dressing by combining green chutney, garlic, oil and lemon juice.
  8. Check the seasoning.
  9. Add cucumber, spinach and avocado with the beans and sorghum.
  10. Pour chutney dressing on the salad and mix gently.
  11. Sprinkle pumpkin seeds and garnish with the fresh mint and coriander.

NOTES:

Only add avocado once you are ready to eat.
Calories
250.43
Fat (grams)
17.19
Sat. Fat (grams)
2.48
Carbs (grams)
21.53
Fiber (grams)
8.14
Net carbs
13.39
Sugar (grams)
2.19
Protein (grams)
6.98
Sodium (milligrams)
110.25
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Monday, 16 May 2016

Guacamole


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

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 !!!


Low Fat Black Bean and Sweet Potato Quesadilla
Mains
Mexican
Yield: 4 servings
Author:

Low Fat Black Bean and Sweet Potato Quesadilla

Low Fat Black Bean and Sweet Potato Quesadilla

These great vegetarian 'toasties' are so delicious and healthy, served with Cumin Mango salsa and Guacamole.
prep time: 50 Mcook time: 10 Mtotal time: 60 M

ingredients:

  • 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

instructions:

How to cook Low Fat Black Bean and Sweet Potato Quesadilla

  1. Preheat the oven to gas mark 6-7.
  2. Place sweet potato on the baking tray and drizzle olive oil.
  3. Toss and cook in the oven for 20-25 minutes or until done but not mushy.
  4. Meanwhile, place all the other ingredients in a bowl and mix.
  5. Add cooked sweet potato and mix again.
  6. Once you are ready to prepare, heat griddle or large pan.
  7. Put one tortilla in a pan, sprinkle some cheese on it and layer 3-4 tbsp, beans and sweet potato mixture on top of it.
  8. Sprinkle some cheese on the vegetable and top with the second tortilla.
  9. Cook until golden on both sides and cheese has melted outside, it will take about 2-3 minutes.
  10. Cut each quesadilla into quarters and serve straight away with, cumin and mango salsa and guacamole on the side.
  11. Provecho !! ( Enjoy your meal )

NOTES:

Instead of sweet potatoes, pumpkin or butternut squash can be used.
For a vegan option use dairy-free cheese.
Calories
360.72
Fat (grams)
6.79
Sat. Fat (grams)
2.46
Carbs (grams)
57.10
Fiber (grams)
12.53
Net carbs
44.57
Sugar (grams)
10.35
Protein (grams)
20.23
Sodium (milligrams)
654.59
Cholesterol (grams)
9.27
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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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 SHARBAT (JAGGERY JUICE)

Desi Gor 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.





Friday, 6 May 2016

SHAHI MANGO PANEER KHEER

Shahi Mango Paneer Kheer, surely you will be delighted to see this bowlful of dessert on your table. Its taste is Delectable, Rich and aromatic Indian dessert prepared with alphonso mango pulp, homemade paneer and milk. 


A delicious and orange colour mango dessert made with Indian mango, Alphonso and paneer. Serve chilled and garnish it with nuts.

Wednesday, 4 May 2016

Instant Keri No Chundo - Gujarati Style Sweet and Spicy Mango Pickle Stove Top Method

Instant Keri No Chundo, is a Gujarati style mango relish that is prepared with particular raw mango called Rajapuri Mango, sugar and basic spices.  It's so sweet, spicy and tangy, it has all the flavours which your taste buds crave for, prepared with a handful kitchen cupboard ingredients, comes together in 4o minutes on the stovetop. 


Have you tried this irresistible pickle with Gujarati Masala Bhakhri yet?    


Keri No Chundo, non-Gujarati people call it 'Aam Ka Chunda' or 'Gujarati Chunda' incredibly delicious Gujarati style pickle can be found in most of the Gujarati Kitchens and Thali.


While I spent my childhood in India, this time of the year my mum would start preparing various kind of Mango Pickles including Keri No Chundo. I never saw her sitting with the recipe books or weighing scales. Lol,  her two hands were enough to judge. She would just get on with it.


On a chosen day she would brave the sweltering heat and catch a bus to a special fruit and veg market, choose all the right variety and amount of mangoes and return with them in a bus home. As soon as she comes home, in an hour she would start making pickles and us sibling without being asked anything, start helping her and obviously enjoy munching on raw mangoes with a little salt and red chilli pepper.



My favourite time would be when she starts preparing for Chundo, btw Chundo translates Mashed and in Gujarati lingo, we pronounce Chundo NOT Chunda. Mum always made Chundo in the heat of the sun, traditional and authentic way where Chundo ripens in the heat of the sun and can take up to 8-10 days to prepare. I would do anything to help my mum, in a month of May I take great care of taking up and bringing back those stainless steel Pans full of Chundo covered and tied with White muslin cloth and while the Chundo is being made, sneakily I would wolf down a couple of spoons now and then even if it wasn't ready to eat.



Traditional Keri No Chundo Recipe

If you want to learn to make Indian Pickles, I would prefer you to make this simplest amongst all the others. This recipe does not require many skills, just follow some measurement and leave the rest to the scorching sun, yep without that you can not succeed in making traditional chundo.

❶ First add salt to the grated mango and leave it for 5-10 minutes then squeeze out all the water.

❷ Place the grated mango in a stainless steel pan, add sugar (traditional chundo made with sugar only) mix well and cover the pan with a clean white muslin cloth, tie the cloth with the string.

➌ Keep the pan facing the scorching sun ( keep some turmeric powder around the pan, so ants don't crawl to the pan.

❹ Every day bring the pan in the evening in the house and give it a good stir and cover it with the cloth again.

❺ After 4-5 days you'll see sugar syrup in the pan, add chilli powder and cumin seeds and hing and cover the pan again.

❻ Keep this mixture in the sunny weather, it will be ready in another 2-3 days.



So, what happens when the sun always plays hide and seek, simply ditch this method and run to the superstore and buy a bottle of Chundo, with six month's expiry date which is no way near look wise or taste-wise as homemade.

Not really, actually, Aam Chundo can be made even though it's raining cats and dogs outside. Just grate raw unripe mangoes, add sugar, mix it and put it on the stove, check for 2 thread syrup, add spices and voilà..you will have delicious and wonderful instant Keri No Chundo in no time, just like you make regular Aam Ki Launji 



Keri No Chundo is a great accompaniment to so many things, and this Chundo transforms an ordinary meal into something special. Also Gujju goes crazy when you serve with Poori, Methi Dhebra or Plain Gujarati Thepla. This gorgeous and sensational Keri No Chundo can become a delightful gift for the ardent pickle lover or many senior citizens who are living on their own and unable to make it.

Chundo Recipe with Jaggery 

Jaggery is known as Gud or Gor, although traditional Gujarati chundo is made with only granulated sugar, many prefer using jaggery.

Just keep in mind that the if you use jaggery, it will lend darker colour to the chundo and alter the taste too.

Use the same amount of gor instead of sugar, you may use brown sugar too.






Keri No Chundo, Aam Ka Chunda, Gujarati Chunda, Instant Keri No Chundo
Dip, side dish
Gujarati
Yield: 2 medium jars
Author:

INSTANT KERI NO CHUNDO

INSTANT KERI NO CHUNDO

Keri No Chundo, incredibly delicious Gujarati style pickle can be found in most of the Gujarati Kitchens and thali. It's so sweet, spicy and a little sour, it has all the flavours which your taste buds crave for.
prep time: 15 Mcook time: 25 Mtotal time: 40 M

ingredients:

  • 500 g Grated raw mango*
  • 500-600 g Sugar**
  • 1 tbsp. Oil
  • 1 Dried red chilli
  • Pinch Hing
  • 1-2 tbsp. Red Chilli Powder
  • 2 tbsp. Cumin seeds crushed lightly
  • 25 g Salt

instructions:

How to cook INSTANT KERI NO CHUNDO

  1. Add salt on to grated mango and leave it for five minutes.
  2. Squeeze out all the water from it.
  3. In a non-corrosive or stainless steel pan heat oil, add dry red chilli and hing,
  4. Add grated mango and sugar and mix well.
  5. On medium heat keep cooking and stirring until the sugar dissolves.
  6. Continuously cooking till you get 2 thread sugar syrup.
  7. Switch off the heat, add red chilli powder and cumin seeds.
  8. Mix well and let it cool completely.
  9. Once cool store in a sterile jar.
  10. Enjoy!

NOTES:

* Although for the Chundo recipe rajapuri mangoes are best, but if not available any raw firm mangoes will work fine.
** Instead of sugar if you want to use jaggery, go for it make sure you grate it before adding it. Or you can go with half sugar and half jaggery.
Calories
1595.11
Fat (grams)
27.13
Sat. Fat (grams)
6.44
Carbs (grams)
330.37
Fiber (grams)
5.88
Net carbs
324.49
Sugar (grams)
311.50
Protein (grams)
22.04
Sodium (milligrams)
5892.72
Cholesterol (grams)
52.76
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Monday, 2 May 2016

MULTIGRAIN DUDHI/LAUKI THEPLA

These irresistible and wholesome Multigrain Dudhi Thepla are prepared with grated bottle gourd, multigrain flour and basic Indian spices. It is ideal for breakfast, lunchbox or as a snack.