Friday, 30 June 2017

Apricot, Sweet Pepper and Thyme Chutney

Easy recipe of Apricot, Sweet Pepper and Thyme Chutney

This sublime Apricot, Sweet Pepper and Thyme Chutney is all fruity with delicious tangy and mild spices. This easy and hassle free chutney recipe combines fresh apricot, fresh sweet peppers and thyme together to make make a tasty combination.

Easy recipe of Apricot, Sweet Pepper and Thyme Chutney

To bring a little bit of zing to the flavours I've added few spices and red chilli flakes without making it too strong. It tastes excellent with cheese on toast or can be used to accompany with Nut loaf, veg sausages or topping for a BBQ meat. This magnificent and vibrant homemade chutney can become a delightful gift for a foodie.

How to make Apricot, Sweet Pepper and Thyme Chutney

More Fruit Chutney Recipe-> Mixed Fruit Jam Chutney | Fiery Apple Chutney | Roasted Spiced Strawberry and Rhubarb Chutney | Spiced Apple and Blackberry Chutney | Pineapple Chutney | Cranberry, Orange and Mango Chutney with Indian Tadka

Since that preparing chutney at home is uncomplicated and cinch too and lasts for ages in the fridge, it is always worth to make your favourite chutney from scratch and I love to do that. You can prepare it with fresh and best quality ingredients, you can choose whatever flavours or combinations you fancy.

Apricot, Sweet Pepper and Thyme Chutney


Just a couple of weeks ago we finished our last jar of Red Pepper and Chilli Chutney, it was phenomenal. Without this chutney, everyone in the family wasn't enjoying their sandwiches. I went to market without any such idea, but when I saw fresh and gold Apricots, already my brain started ticking, and next, I picked up Mixed peppers and a bunch of thyme. I decided to make Apricot, Mixed Pepper and Thyme Chutney and it turned out delightful, exactly how we like.

Apricot, Sweet Pepper and Thyme Chutney


Notes :-
You can replace Apricot with Peaches.

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Apricot, Mixed Pepper and Thyme Chutney
This superlative chutney combines fresh apricot, sweet mixed red peppers and thyme to make a delicious combination. It pairs well with cheese on toast, as a sandwich spread or with any other meals.
Ingredients
  • 750g Fresh Apricot
  • 150 g Mixed peppers
  • Few Sprigs Thyme
  • 100g Cooking Apple
  • 1 medium Red Onion
  • 2 tbsp. Ginger-garlic Puree
  • 3 tbsp. Olive oil
  • 12 tbsp. Cider Vinegar
  • 500 g Brown sugar
  • 1 tbsp. Red chilli flakes
  • 1/2 tsp. Cinnamon Powder
  • 1/2 tsp. Clove powder
  • 1 tsp. Salt
Instructions
Keep few small sterile jars ready. Heat oil in a pan, add chopped onion, cook very slowly for about 15-20 minutes or until the onion becomes sticky. Meanwhile finely chop apricot, peppers, and apples or use a food processor ( I used it ) do not make a puree.Add all the chopped ingredients, ginger-garlic puree, sugar, vinegar and thyme.Add red chilli flakes, cinnamon and clove powder.Mix everything and keep stirring.Next, bring everything up to simmering point let it cook for 40-45 minutes.When the liquid reduces, you will get very thick and sticky chutney. Switch off the heat. Spoon in into sterile jars. To keep for a longer period, keep it in a cool dark place. Once opened keep it in a refrigerator and use it in a couple of weeks. Enjoy !
Details
Prep time: Cook time: Total time: Yield: 3 jars










































Tuesday, 27 June 2017

Gujarati Mango Kadhi - Gujarati Style Mango Soup

Gujarati-Mango-Kadhi-Jagruti's Cooking-Odyssey

Mango Kadhi is a feast for your senses! It is a delicious and lip-smacking summer delight, Gujarati style Mango Soup, This is one of the Kadhi varieties prepared with yogurt , chickpea flour (besan) and tempered with ghee and aromatic spices. The preparations that go into making the Mango kadhi are same as making the Gujarati traditional kadhi but the sweet mango pulp brings to the kadhi another unique flavour. This aromatic and tasty kadhi pairs beautifully with Coconut and Almond Rice, Green Peas and Mint Rice.

Some are mistaken in thinking that Mango Kadhi itself is Fajeto which is another famous Gujarati authentic summer recipe prepared with Mango Pulp. There is a major taste difference in these two recipes.

Gujarati-Mango-Kadhi-Jagruti's Cooking-Odyssey


Last weekend boys of the family decided to pay a visit to our daughter, so in the morning I prepared a couple of her favourite dishes for her, including Mango Kadhi. We love kadhi's of all kinds, so whenever there is a kadhi on the table we all are happy to devour it. Mango Kadhi turned out so delicious that boys gulped it down on its own and also my phone was flooded with messages from daughter with so many hugs and kisses:)

More Kadhi Recipes-> Fulwadi Ni Kadhi | Okra, Spring Onion and Fresh garlic Kadhi | Radish (Mooli) Kofta Kadhi | Peanut, Potato Farali Kadhi | Gatte Ki Kadhi | Spring Onion Kadhi

Gujarati-Mango-Kadhi-Jagruti's Cooking-Odyssey


If you love something which is slightly sweet, sour and little spicy then you must prepare this dangerously addictive Mango kadhi, it's a killer!

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Gujarati Mango Kadhi
Gujarati Mango kadhi is a summer delight. This Kadhi is prepared with ripe mango pulp, yogurt and besan. It can be ready in 20 minutes.
Ingredients
  • 400 ml Ripe Mango Pulp
  • 600 ml Sour full fat yogurt
  • 4 heaped tbsp. Besan - Chickpea Flour )
  • 2 tbsp. Ghee or oil
  • 1 tsp. Jeera - Cumin seeds
  • Pinch Hing-
  • 2 tbsp. Ginger-Green Chilli Puree
  • Pinch Turmeric Powder
  • 1 Cinnamon bark
  • 4-5 Cloves
  • 1 sprig Curry leaves
  • 2 tbsp. Fresh Coriander leaves
  • salt to taste
  • 2 Dry red chilli
Instructions
In a big pan combine chickpea flour, yogurt and beat till it's smooth and silky.Add 2 cup water and mix again.Add salt, turmeric, ginger-chilli paste and mix once again.Simmer the kadhi mixture about 10-15 minutes on a low heat.In a very small pan heat ghee and add cumin seeds, cinnamon and cloves. Once it splutters add dry red chilli, curry leaves and hing.Pour it on the kadhi mixture.Turn the heat off and add mango pulp.Gently mix and cook another minute or so.Serve hot in Gujarati Thali with rice.enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings










































Friday, 23 June 2017

Grilled Corn, Nectarine and Mixed Beans Salad

Grilled-Corn-Nectarine-Mixed-Beans-Salad-Jagrutis-Cooking-Odyssey
This Grilled Corn, Nectarine and Mixed Beans Salad is a forkful of summer in every bite, it is a combination of some of the season's best fruit and veg. It can be a healthy and tasty light lunch or an elegant starter for summer dining of alfresco. This recipe is stress-free and can be put together in just a few minutes.

More Sweetcorn Recipe-> Barbecued sweetcorn with Roasted Red Pepper, Honey and Sumac Salsa Dressing | Sweetcorn and Pumpkin Seeds salad | Corn on the Cob Curry with Peanuts

Grilled-Corn-Nectarine-Mixed-Beans-Salad-Jagrutis-Cooking-Odyssey

Oh yes, British weather is back to what its supposed to be. A couple of days have been much cooler than last weekend. That sweltering heat made me slow and tired, never mind the cooking, the hot weather deterred me from going to the oven. My better half suggested that we should order pizza, I agreed with him. He was just about to pick up the phone to order the pizza, but I thought about my sunny boy and realised that he does not like Pizza! yes, you read it right, He would happily gobble down Bitter Gourd Sabzi, Green Vegetables and daals which are his most favourite. He is very specific about the food he eats, basically, it must be cooked by his own mum. Dinner time must include Indian meals and fresh Roti every evening of which he wouldn't be able to sleep without. I think I've spoilt him a bit too much:)

Grilled-Corn-Nectarine-Mixed-Beans-Salad-Jagrutis-Cooking-Odyssey

Lol. better half got disappointed as I asked him not to order the pizza. I found a couple of containers in the freezer, in one there was Daal Makhni and in second Tindora Nu Saak, enough for my Sunny boy.  His dinner was sorted, I prepared just a few chapattis for him and so we settled with some delicious cucumber sandwiches with this salad.

More Fruit Salad Recipes -> Strawberry and Avocado Salad with Honey Vinaigrette | Herby Tofu Kebab and Orange Salad | Strawberry, Goats Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette | Mixed lentil Salad with Grapes 


Grilled-Corn-Nectarine-Mixed-Beans-Salad-Jagrutis-Cooking-Odyssey

I had to hardly prepare anything for this recipe, I used whatever I found in my kitchen. just a bit of chopping and we grilled corn and nectarine. Flavoursome and well-balanced salad, there is no hard work involved, just toss everything together with little olive oil and voila! This salad was a killer, there was nothing in there not to like about. I prepared little more than we needed and kept in a refrigerator to take pictures because I thought this salad definitely deserves a place on my blog.

Notes:-
Instead of Nectarine, Peaches can be used.



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Grilled Corn, Nectarine and Mixed Beans Salad
Grilled Corn, Nectarine and Mixed Beans Salad very easy to prepare in very little time. This Healthy and delicious salad can be tasty light lunch or elegant starter for summer dining of Alfresco.
Ingredients
  • 1 Corn on the cob husks and tassels removed
  • 2 Ripe but firm Nectarine
  • 1 cup Cooked Mixed Beans ( Red Kidney Beans, Chick Peas)
  • 1 Avocado peeled, cut into cubes
  • 1/2 cup Cucumber cubed
  • 1 small Red Onion cut lengthwise
  • 2-3 tbsp. Jalapeno
  • 2-3 tbsp. Lemon juice
  • salt to taste
  • 2 tbsp. Extra virgin olive oil
  • Pinch Freshly ground black pepper
  • 3-4 tbsp. Freshly chopped coriander
Instructions
Roast the sweetcorn on a bbq or stove. Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.Now half the nectarines, scoop out the seed and cut into quarters. Place it on a heated grill or on the grill pan on the stove.Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks.Now, place everything in a big salad bowl and gently toss together.Serve straight away.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 2-4 servings




























Tuesday, 20 June 2017

Sugar free Cashew, Date and Yogurt Popsicle

Sugarfree-Cashew-Date-and-Yogurt-Popsicle-Jagruti's-Cooking-Odyssey

A perfect treat for Summer hot days, these Sugar-Free Cashew, date and Yogurt Popsicles are definitely to satisfy your sweet taste buds and beat the heat.  They are loaded with nothing but a bucket full of goodness. Creamy and rich but with healthy fats, naturally sweetened and packed with plenty of vitamins and minerals and these take a few minutes to prepare and popular with adults and children alike.Only 3 ingredients needed. Can you top this?

Sugarfree-Cashew-Date-and-Yogurt-Popsicle-Jagruti's-Cooking-Odyssey

In my part of the world, currently, we are having 'Indian Summer', it is unbearably hot. Almost I am dreaming of having air conditioners and a paddling pool.The days are hot and nights are hotter. This year since March-April we are having warmer temperatures and experts are warning that we are most likely to witness a tropical weather during these summer months.

More Yogurt Recipe -> How to make Set Yogurt at home? | Shrikhand-An aromatic Yogurt Dessert | Green Mung Beans in Yogurt Gravy | Soda Chaas ( yogurt drink ) | Rose Lassi

Obviously, now that temperatures seem to be increasing day by day, we are looking for ways to avoid the heat. We try not to expose ourselves to the direct sunlight more than 10-15 minutes, definitely drinking more and more water and masala chaas to stay hydrated. Somehow this year no one has asked for any Ice Cream ( Rich and loaded with sugar and calories) yet, maybe my these Suger Free Mango Basil and Cashew Yogurt Popsicle may just seem to be satisfying our cravings. Also, in these warm mornings Rajasthani Bajra Raabdi- Millet Porridge is popular in my house, this cold millet porridge keeps our tummies filled for longer. and Raw Mango and Onion relish is the best thing ever to keep the heat at bay.

Sugarfree-Cashew-Date-and-Yogurt-Popsicle-Jagruti's-Cooking-Odyssey


More Cashew Recipes -> Buckwheat, Blueberry Cashew Smoothie with Chia Seeds | Orange, Date and Ginger Oat Cookies with cashew Butter | Figs, Chocolate and Cashew Rolls | Kaju Katli-Cashew Diamonds 

A few days ago, I came across with this interesting piece of reading on the net about the popsicle, that whether eating frozen popsicles on very hot days actually cool you down? Or is the "Cooling Down" just an illusion? I was taken surprised by the answer!

"No, it's real.  Eating anything cold has an effect on your body temperature because it absorbs heat from your stomach, which in turn absorbs heat from your blood.  But something that primarily consists of frozen water, like a popsicle, has the most dramatic effect. That's because it takes quite a bit of heat to melt ice, two or three times as much as it takes to warm the popsicle up to your body temperature.  Hence, eating a popsicle cools you down at least three times as much as drinking an equivalent amount of cold water.  (This also works with ice, but popsicles are more fun)." 


Sugarfree-Cashew-Date-and-Yogurt-Popsicle-Jagruti's-Cooking-Odyssey


More Date Recipes -> Cashew and Date Chilli Bhaji | Quick Apple, date and Cinnamon Tart | Apple and date Salad |

I am not sure, how much truth there is in this article but if you do decide to eat frozen popsicles, make your own mind up about above article. So when my Mango Popsicle vanished into thin air in no time, my sunny boy wanted something similar to that again to cool himself down, and I churned out these Sugar-Free Cashew, date and Yogurt Popsicle which are not only enjoyed by him but I was so pleased to see couple of hands were reaching out to the freezer in search of these healthy and refreshing popsicles.

Sugarfree-Cashew-Date-and-Yogurt-Popsicle-Jagruti's-Cooking-Odyssey

Notes:-
Instead of dates, you can use honey, agave nectar, date syrup or maple syrup to sweeten the popsicle.
You can use any other kind of nuts instead of cashews.
This recipe can be made vegan, use vegan yogurt. 


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Sugar free Cashew, Date and Yogurt Popsicle
A perfect treat for Summer hot days, these Sugar-Free Cashew, date and Yogurt Popsicles are definitely to satisfy your sweet taste buds and beat the heat.  They are loaded with nothing but a bucket full of goodness. Creamy and rich but with healthy fats, naturally sweetened and packed with plenty of vitamins and minerals and these take a few minutes to prepare and popular with adults and children alike.Only 3 ingredients needed. Can you top this?

Ingredients
  • 100g Cashews
  • 8-10 Pitted Medjool dates
  • 250ml Greek Yogurt
Instructions
Place everything in a blender and blend till you get smooth smoothie like mixture.Pour equally into popsicle molds and pop into the wooden stick and freeze for at least eight hours, or overnight.To remove the popsicles from the mold, run lukewarm water on the outside of them and remove it easily. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 6 Popsicle



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Wednesday, 14 June 2017

Collection of 50+ Father's Day Recipe

Collection of 50+ Vegetarian and Vegan father's day Recipes

June is the month of celebrations, and there's a sense of occasion in the air this month-Weddings, BBQ parties, festivals and of course Father's Day are all on the agenda.

Dads are special too, a father who has been there as the strongest pillar of support in our life. Their sacrifices and contributions are unforgettable, and it's our time to show them that we care and express our love, adoration and gratitude to our special heroes.

We all can buy flowers, cards, and expensive gifts for them to show our love, that's absolutely fine but let me tell you the gift will please their soul would be your cooking- Cooking is a love that comes straight from your heart on his special day. If you can find some extra time, get together with your mother, siblings and children and create beautiful dishes with lots of love and present him. It's a great way to honour him, this action of yours definitely will create lasting memories,  maybe for the younger generation, you can set a family tradition which can always bring a closeness.

Now that Father's Day is just around the corner, I am sure you are on the hunt for a perfect father's day menu and a recipe. I did ask my very talented fellow food bloggers for the perfect and delicious recipe contributions so I can create a perfect father's day recipe collection. There are more than 50+ recipes there to suit your needs these are all Vegetarian and Vegan. Treat the man of the family with these recipes fit for a king, whether you want to treat him with a hot breakfast, a special Brunch or Lunch or some great dessert. These recipes are sure to go down a treat on Father's day!

I would like to thank from the bottom of my heart, my close friends and co-bloggers for supporting my suggestions that we should all pass on a tribute to our dads as father's day is approaching. I've had overwhelming support on my request and all the posts clearly showed the bonds between you and your dads, and to add to that, delicious recipes cropped up.

Masala Upma - Nivedita's Kitchen - Breakfast
Baingan Ka Bhartha-Simply.food - Mains
Meat Masala Bharwan Baingan - TheYellowDaal - Mains or Sides
Ghari Rotli-Puran Poli - Mayuri's Jikoni - Mains
Lotus Stem Kofta in Silky Gravy- Krispy Kadhai
Misti Doi - Batter up with Sujata  - Dessert
Meethi Saviyan - Give me some Spices - Dessert
Sugar-free Mango, Basil and Cashew Yogurt Popsicles - Jagruti's Cooking Odyssey - Dessert

Thanks to all you fabulous food bloggers for your wonderful support and contributions. without you, it would've been impossible to create this amazing post. I really appreciate it.
If you see your recipe featured here, Please kindly share this post at least on one social media platform.
Breakfast-Brunch:-

Pistachio & Avocado Butter toast with Roasted Mushroom and Tomato-Jagruti's Cooking Odyssey


Pistachio Avocado Butter Toast with Roasted Mushroom and Tomato - Jagruti's Cooking Odyssey
Healthy Cocoa Coconut Almond Butter Bread - The clean eating Couple
Hatch Chile Breakfast Strata - Garlic & Zest
Vegan Cinnamon Pancakes - Where you get your Protein
Sweet Potato Celeriac Hash Browns - Tasting page
Authentic Indian Masala Chai ( Tea ) - Jagruti's Cooking Odyssey
Quinoa English Muffins - Wendy Polisi
Vegan Apple Date Bread - Cook With Kushi
Breakfast Nachos - Veggies save the Day
The Ultimate Vegan Breakfast Burrito - Lauren Caris Cooks
Almond, Coconut and Pineapple halwa - Jagruti's Cooking Odyssey

Salad-Salsa-Dips



Roasted Pepper, Honey and Sumac Salsa-Jagruti's Cooking Odyssey
Best ever Peach and Fruity Salsa by Loaves and Dishes
Broccolini & Blueberry Spinach Salad - Jenn's farm table
Best Greek Salad with Creamy Avocado Dressing - Savory Tooth
Thai Larb Salad - A Taste of joy and love
Smoky Cilantro Lime Mexican Bean Dip - Veggie Inspired
Garlic Scape Pistachio Pesto Hummus - Farm Fresh Feasts
Summer berry Burrata Salad - The Life Jolie
Tomato, Artichoke and Olive Salad - Simply Fresh Dinner
Fennel Mango Salad - Mommy's Home Cooking
Cumin Mango Salsa - Jagruti's Cooking Odyssey

Mains-Sides

Veagan Saffron and British Asparagus Pasta-Jagruti's Cooking Odyssey

Paneer and Vegetable Makhni Dum Biryani - Jagruti's Cooking Odyssey
Roasted Broccoli & Cauliflower Mole Tacos - Use Your Noodles
Vegan Buffalo Cauliflower Tacos With Cucumber Ranch, Slaw, Red Onion and Fresh Herbs - Vegetarian Gastronomy
BBQ Kidney Bean Kale Burger - Veggie Inspired
Mexican Burgers with Adobo sauce - A Virtual Vegan
Pea Pesto Flatbread with Asparagus and Shaved Pecorino Romano - The Life Jolie
Garlic Caprese Crostini Melts - Salt & Lavender
Dhaba Style Daal Fry - Jagruti's CookingOdysseyy
Vegan Aubergine Meatballs - Super Golden Bakes
Lemon White Wine Brown Rice Risotto - Peas and Peonies
Herbed Garlic Bread - Erica Julson
Cheesy Asparagus - Wholesome Yum
Crispy Cheesy Grilled Potatoes - Bet On Dinner
Grilled Tempeh Sliders with Vegan Pesto Spread - Pasta-Based
Okra Peppers and Vidalia - Buy This Cook That
Vegan Saffron and Asparagus Pasta - Jagruti's Cooking Odyssey

Drinks



Clove and Mint Ginger Beer - Jagruti's Cooking Odyssey
Pomegranate Apple Party Punch - Savory Bites Recipes
Refreshing Vanilla Strawberry Iced Tea - Use Your Noodles
Mango Lemonade- Sandhya's Kitchen
Watermelon Lemonade with Honey-Wholefoodbellies
Blackberry and Basil Iced Tea- Wholefoodbellies
Virgin Mixed Berry Caipirinha - Jagruti's Cooking Odyssey

Desserts-Sweets-Puddings



Vegetarian Caramel Panna Cotta with Salted Peanut Brittle - Jagruti's Cooking Odyssey
Fresh Peach Pie with Lattice Crust - Garlic & Zest
Vegan Raspberry Calzones - Create Mindfully
Triple Chocolate Cookie Dough Truffles - My Frosted Life
Blackberry Toasted Coconut Sweet Rolls - Three Olives Branch
Coconut & Avocado Grasshopper Bars - Raia's Recipes
Easy Strawberry Chocolate Yogurt Tart - Sweet Sensitive Free
No Bake Lime, Ginger and White Chocolate Cheesecake - Jagruti's Cooking Odyssey
Mango Semolina Cake- The Belly Rules The Mind
Baked Banana Puddings with Boozy Rum Caramel - A Virtual Vegan
GF and Vegan Raspberry Thumbprint Cookies - Eating by Elaine
Healthy and Creamy Key Lime Pie Popsicles - Eating by Elaine
Mexican Chocolate Mousse - Crave the Good
Rose Beetroot Sorbet - Love is in my Tummy
Eggless Saffron & Pistachio Ice Cream - Jagruti's Cooking Odyssey

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

Tuesday, 13 June 2017

Sugar free Mango, Basil and Cashew Yogurt Popsicle

These Sugar-free Mango, Basil and Cashew Yogurt Popsicles are a great summertime treat, naturally sweetened with Medjool dates, which are homemade and so easy to prepare. It is a light and delightful treat for anyone. You'll only need 5 ingredients and 5 minutes of your time. The basil brings out the freshness of the mangoes, and cashew yogurt provides creaminess. Prepare these and impress your friends and family even if you're not an expert in the kitchen. Great for a kids party or BBQ party.




Sugar-Free-Mango-Basil-and-Cashew-Yogurt-Popsicle-Jagruti's-Cooking-Odyssey

Sunday, 11 June 2017

Vegetarian Caramel Panna Cotta with salted Peanut Brittle

Vegetarian Panna Cotta with Salted Peanut Brittle-Jagruti's Cooking Odyssey

Serve this dreamy Vegetarian Caramel Panna Cotta with Salted Peanut Brittle dessert to your guests and prepare yourself for many compliments in return, just because you served them this unforgettable dessert which they can swoon over. A rich and elegant dessert for entertaining, simple and easy to prepare. It can also be made in advance and served when ready. Combine together this caramel silky, smooth and sweet Panna Cotta with salted peanut brittle, for a dessert that can not be forgotten in a hurry.

Vegetarian Panna Cotta with Salted Peanut Brittle-Jagruti's Cooking Odyssey

We love Panna Cotta and we have obsession anything with Caramel flavours. In May, 2010 I prepared panna cotta for the first time - Alphonso Mango Panna Cotta , which turned out delicious. Then there was a White Chocolate Panna Cotta with Dark Chocolate sauce, very chocolicious, I had to miss it as I can't handle chocolate, but I heard good reviews about it:)

Vegetarian Panna Cotta with Salted Peanut Brittle-Jagruti's Cooking Odyssey

Being Indian in origin, I always fiddle with authentic recipes and turn those recipes into fusion recipes, or if  I put it in posh words 'Modern Twist on the Traditional Recipes' and I prepared Thandai Panna Cotta with Rose Saffron jelly. and Doodh Poha with Nutella Panna Cotta. They were phenomenal!

Vegetarian Panna Cotta with Salted Peanut Brittle-Jagruti's Cooking Odyssey

While I myself and daughter were preparing Paneer and Vegetable Makhni Dum Biryani we were left with almost 200-250ml cream. We had a short discussion on making Panna Cotta. I asked the family if they want to have Caramel Panna Cotta or Vanilla Panna Cotta with Salted Peanut Brittle, secretly I was wishing and had my fingers crossed for Salted Peanut Brittle Panna Cotta, but the family decided to have Caramel Panna Cotta. When they asked me I told them about my choice, they were feeling guilty and asked me to make Salted Peanut brittle Panna Cotta, luckily on right time my mind made a right decision, So we had this unexpected sweet treat, Caramel Panna Cotta with salted peanut Brittle. This luscious Caramel Panna Cotta dessert topped with sweet, salty and nutty crunch was absolutely bang on.

Vegetarian Panna Cotta with Salted Peanut Brittle-Jagruti's Cooking Odyssey

More Caramel Flavoured Recipes-> Eggless Caramel Ice Cream | Gilded Chocolate & Caramel Malteseres Ombre Cake | Creamy Caramel Phirni | Salted Caramel Peda | Caramel Rava Badam Ladoo | Salted Caramel | Caramel Coffee jelly Frappucinno Doodh Poha |


Vegetarian Panna Cotta with Salted Peanut Brittle-Jagruti's Cooking Odyssey


These creamy little custards make for the perfect Father's day or year-round treat. This dessert is super satisfying and very easy to prepare, the salted peanuts brittle is really easy to make too, making brittle is so much fun and can be made relatively quick with my method below.  The saltiness and sweetness of the brittle absolutely gorgeous with the caramel custard. These mini treats are to die for and see some hands hovering over the second or third, so make extra!

Vegetarian Panna Cotta with Salted Peanut Brittle-Jagruti's Cooking Odyssey


Notes:-
I have used organic coconut sugar in making caramel pannacotta as coconut sugar has naturally caramel flavour.
If you do not want to use coconut sugar, use light Muscovado sugar or regular white sugar.
The Brittle is also especially good when made with other nuts such as cashew, walnuts or macadamia in place of peanuts.

Vegetarian Panna Cotta with Salted Peanut Brittle-Jagruti's Cooking Odyssey




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Vegetarian Caramel Panna Cotta with Salted Peanuts Brittle
Caramel Panna Cotta with Salted Peanut Brittle is a super satisfying dessert which is perfect for all year-round. The saltiness and sweetness of the Brittle absolutely gorgeous with the Caramel custard.
Ingredients
  • For the caramel panna cotta
  • 240 ml Double cream
  • 240ml Full fat milk
  • 50g Coconut Sugar
  • 3-4 tbsp. Maple Syrup or Honey
  • 1 tsp. Vanilla Extract
  • 2 tsp. Agar-agar powder
  • For the Brittle
  • 250g Caster Sugar
  • 250g Salted Peanuts
  • Oil for brushing
Instruction
In a pan add the half of the milk and coconut sugar.Whisk it well and let the sugar dissolve properly.Put the pan on a medium heat and allow the mixture to heat up.Cook for further 4-5 minutes, but do not allow to burn.Now add remaining milk, agar-agar powder, cream and maple syrup.Whisk well and let the mixture simmer but do not let it boil.Keep stirring most of the time.Let the mixture cool for 5-7 minutes.Add vanilla extract.Pour the mixture into ramekins or serving bowl or glasses equally and allow to set in the refrigerate until set. Meanwhile, make brittle.Lightly oil a baking sheet or line with baking parchment.In a non-stick pan add sugar and 100ml water.Heat the pan gently, and let the sugar dissolve itself.Once sugar dissolve, gently stir it and bring it to boil.Then boil about 10 minutes until the syrup reaches to a deep amber coloured caramel.Don't let the caramel go darker or the taste will be bitter.Remove the pan from the heat and quickly add the salted peanuts to it.Give it a quick stir and tip the mixture onto baking sheet.Spread it quickly into a thin layer with the spoon or spatula and leave it to harden.Once it hardens break into small pieces.Once pannacotta is ready, top with salted peanut brittle and serve chilled.Enjoy.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings



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

Thursday, 8 June 2017

Paneer and Vegetable Makhni Dum Biryani

Paneer and vegetable makhni Biryani_Jagruti's Cooking odyssey
This Indian classic Paneer and Vegetable Makhni Dum Biryani, is bursting with royal flavours. It is a treat to eat this scrumptious and exotic Biryani, no wonder my kids call it 'Taj Mahal' Biryani!! All the aromatic and sweet spices, rich nuts and fats make the dish gratifyingly regal, as well as tasting exquisite.

More Biryani Recipes-> Vegan Oven Baked Butternut Squash and Spinach and Coconut Biryani | Nut Roast Biryani 


Paneer and vegetable makhni Biryani_Jagruti's Cooking odyssey

Biryani is the ultimate one pot meal, can be described as a 'Kohinoor'! The term 'Biryani' itself has the essence. Biryani can not be made in hurry and surely it can be perfected with lots of practice but is worth every bit of the effort. Long grain fluffy, fragrant rice, flavoured with beautiful and aromatic spice such as saffron is layered with meat or vegetables cooked in rich gravy. Biryani can suit anyone's palate as spicewise, biryani tends to be fairly delicate. In this recipe of mine, Paneer and assorted vegetables are cooked with spices, cream and nut pastes and that is layered with cooked long grained Sella Basmati Rice.

More Rice Recipes-> Coconut and Almond Rice | Biranj-Gujarati Style Sweet Rice | Green Peas and Mint Rice | Beetroot, Tofu and English Mustard Rice | Rice cooked with Whole Spices | Mum's Green Peas and Potato Rice Pilaf/Pulao


Paneer and vegetable makhni Biryani_Jagruti's Cooking odyssey

A few weeks back I was reading one of the magazines and came across this article on wellbeing. Some experts found out that experience makes us happier than objects because the excitement of buying something fades faster than great memories. So next time you dip into your savings use them for a date night dinner, not a designer bag, which will probably go out of fashion before long anyway. So I took picture of this article and sent it to my daughter, and she sent me this reply "What makes you even happier is when you take your brand new designer handbag on a nice holiday." Well, she is daddy's little princess!

Paneer and vegetable makhni Biryani_Jagruti's Cooking odyssey

So, did she buy a designer handbag or book any holiday? Well no, we couldn't book the holiday to Monte Carlo like she wanted for one reason or another. She said, "Ma, a designer handbag can be bought any other day, today let's prepare a Biryani together as that is a memory in itself".

Paneer and vegetable makhni Biryani_Jagruti's Cooking odyssey

While I cooked the rice (my daughter should've prepared rice because she cooks rice perfectly, but we were using Sella Basmati Rice, I was fine to cook it myself) she prepared the Paneer and Vegetable Makhni. In just about, two hours we laid the yummy Biryani on the table with no hassle, and now we can't get enough of this masterpiece. Biryani turned out great and you tend to savour it even more when you know hard work has gone into making it.

Paneer and vegetable makhni Biryani_Jagruti's Cooking odyssey



Notes:-
Sella Basmati Rice is available in most supermarkets as well as any Asian grocery shop.
I like to use Sella for Biryani because this rice doesn't mush up quickly as normal basmati rice does.



print recipe

Paneer and Vegetable Makhni Dum Biryani
This Indian classic Paneer and Vegetable Makhni Dum Biryani is bursting with royal flavours. It is a treat to eat.All the aromatic and sweet spices, rich nuts and fats make the dish gratifyingly regal, as well as tasting exquisite.In this recipe of mine, Paneer and assorted vegetables are cooked with spices, cream and nut pastes and that is layered with cooked long grained Sella Basmati Rice.
Ingredients
  • For the Rice layer
  • 500g Sella Basmati Rice
  • Salt to taste
  • 2 tbsp. Oil or ghee
  • Few Drops Lemon Juice
  • 2 tbsp. Whole Spices such as Bay leaves, Green Cardamom, Cloves, Cinnamon bark, Star Anise, Black Cardamom
  • For the Paneer and Vegetable Makhni
  • 250 g Paneer cubes
  • 300g Steamed Assorted vegetables (cauliflower, carrots, green beans, Green Peas )
  • 1/4 cup Capsicum roughly chopped
  • 1/2 cup Onion Paste
  • 3 tbsp. Ginger-Garlic paste
  • 5-6 tbsp. Almond and Poppy Seeds (white) paste
  • 2 tbsp. Red chilli powder
  • 1/2 tsp. Clove and Cinnamon Powder
  • 1 tsp. Cardamom Powder
  • 1/2 tsp. Nutmeg Powder
  • 1/2 tsp. black pepper powder
  • 2 tbsp. Ground Cumin and Coriander
  • Salt to taste
  • 1 tsp. Kitchen King Masala ( optional)
  • 3 tbsp. Plain natural yogurt
  • 4 tbsp. Single or double cream
  • 4 tbsp. Oil or ghee
  • 1 tbsp. Kewra water
  • Other Ingredients
  • 3 tbsp. cashew nuts
  • 3 tbsp. Sultana (Yellow raisins)
  • 1/4 cup Lukewarm Milk
  • Big Pinch saffron threads
  • 3-4 tbsp. Fried onion
  • 2-3 tbsp. Mint leaves
  • 2 tbsp. Ghee
Instructions
Soak saffron threads in lukewarm milk and leave it aside.Clean, wash and soak rice for at least for an hour in cold water.Meanwhile, make paneer and vegetable makhani.In a thick bottom pan or kadai heat oil or ghee.Add onion paste and cook for 5-6 minutes.Add ginger-garlic paste and cook for another 3-4 minutes.Then add red chilli powder along with all the masala and spice powder and cook for another 2 minutes.Now add almond and poppy seed paste and salt.Keep stirring, then add plain yoghurt and keep the heat very low.Add a couple of tbsp. water.Meanwhile, apply little oil or ghee on the paneer cubes and grill for 3-4 minutes on both sides.Add paneer and all the vegetables in the gravy.Mix gently then add cream and turn the heat off.Mix well and add kewra water and leave it aside.Now Prepare rice.In a large pan or pot add at least 2 LTR water, lemon juice, salt, ghee and whole spices.Once water starts boiling add soaked rice.Cook the rice until it's 75% done.Drain the excess water of the rice using a colander. Grease the heavy bottom pan with the little ghee.Now spread the 1/2 of paneer and vegetable makhani evenly.Add the 1/3 of rice on top of the makhani and spread it evenly, sprinkle cashews, sulatnas, some fried onions, mint leaves.Repeat with another layer of the remaining vegetables, the rest of the rice, cashews, raisins, fried onions and mint.Now pour saffron milk and remaining ghee on rice. Seal the pan with kitchen foil or pastry and cover with the lid.On a stove, first arrange a flat griddle or tawa , this will prevent rice sticking at the bottom.Put biryani pan on the griddle and keep heat high for 5 minutes.Then reduce the heat totally and cook the biryani for another 15-20 minutes. Once done, serve this Biryani hot with salad, raita and papad.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 6-8 servings





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