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Chikoo Halwa

by 8 Comments

Chikoo or Sapodilla or Sappota is easily available in India, now even in the UK we get it too. Chikoo halwa is very easy to prepare and takes very less time too. It is something different and tasty. It takes less sugar too as the chikoo already has a lot of natural sugar.

You will need :-

  • 6 medium size ripe Sapodilla ( chikoo )
  • 50 g grated coconut ( Nariyal )
  • 2 tablespoon poppy seeds ( khus khus )
  • 1 tablespoon ghee
  • 1-2 tablespoon sugar ( depends how sweet is your fruit )
  • Almonds for garnishing

    Method:-
    Wash, peel and mash chikoo in food processor. Make sure you leave pips out. Now you will have chikoo pulp.
    Heat ghee in heavy based kadai and add chikoo pulp.
    Cook for 2-3 minutes and add grated coconut.
    Keep stirring for another 3-4 minutes and add sugar.
    Now add khus khus seeds and mix every thing.
    Cook on a low heat, stirring continuously till ghee separates and the mixture gets the halwa consistency.
    Turn the heat off.
    Serve in a bowl and garnish with almonds and serve at room temperature.

    Sweet Chilli Sauce with Sultanas

    by 13 Comments

    This Sweet Chilli Sauce with Sultanas is the perfect balance of sweet, tangy and gently spicy flavours. Made with fresh red chillies, garlic, vinegar and juicy sultanas, this easy homemade sauce comes together in just 20 minutes using a handful of simple ingredients.

    sweet chilli sauce in a small glass jar.
    [feast_advanced_jump_to]

    If your fridge is anything like ours, there's always a bottle of sweet chilli sauce tucked away in the door. It's one of those versatile condiments that seems to go with everything! I serve it as a dipping sauce with these vegetable spring rolls, and add it to chilli tofu for a balance of sweetness. It also makes a great alternative to hoisin in these Instant Pot bao buns.

    After making countless bottles over the years, I wanted to create my own homemade version. The key was getting the balance just right. Too much sugar and the sauce becomes overly syrupy. Too much chilli and it loses its sweetness. The addition of sultanas was the answer. As they simmer, they soften into the sauce, adding a natural fruity sweetness and a richer flavour without needing lots of extra sugar.

    Once you've tried making sweet chilli sauce from scratch, it's hard to go back to the shop-bought version. It's quick, easy and perfect for keeping in the fridge whenever you need a flavour-packed dipping sauce.

    Ingredients

    • Fresh red chillies – provide vibrant colour and gentle heat. Remove some or all of the seeds for a milder sauce.
    • Sultanas – add natural sweetness, body and a subtle fruity flavour as they soften into the sauce.
    • Garlic – gives depth and savoury flavour that complements both the sweetness and spice.
    • White vinegar – adds tanginess and helps preserve the sauce.
    • Sugar – balances the acidity and heat, creating the classic sweet chilli flavour.

    Variations

    • Reduce the chilli seeds for a milder sauce.
    • Increase the chillies for extra heat.
    • Add fresh ginger for a warming flavour.
    • Blend until completely smooth or leave slightly chunky for extra texture.
    • Use raisins instead of sultanas if that's what you have available.

    Make Ahead Tips

    Sweet chilli sauce is ideal for making ahead. Once cooled completely, transfer it to a sterilised bottle or jar and keep it refrigerated.

    The flavours continue to develop over the next day or two, making it even better after it's had time to rest.

    FAQS

    Why are there sultanas in this sweet chilli sauce?

    The sultanas naturally sweeten the sauce while adding body and a subtle fruity flavour. They soften during cooking and blend beautifully with the chillies and garlic.

    How spicy is this sweet chilli sauce sauce?

    It has a gentle to medium heat, depending on the chillies you use. Remove the seeds for a milder version.

    How long does homemade sweet chilli sauce last?

    Stored in a sterilised bottle or jar in the fridge, it will keep well for several weeks.

    Can I freeze sweet chilli sauce?

    Yes. Freeze it in small airtight containers and thaw overnight in the fridge before using.

    What can I serve with sweet chilli sauce?

    It's delicious with appetisers, spring rolls, bhajis, pakoras, grilled vegetables, burgers, sandwiches, noodles and as a glaze for barbecue dishes.

    sweet chilli sauce in a square glass jar.

    As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

    Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

    📖 Recipe

    Sweet Chilli Sauce with Sultanas

    Print Recipe Pin Recipe
    Quick, easy and ready in just 20 minutes with only a handful of ingredients, this homemade chilli and sultana sauce is a wonderfully sweet and fiery condiment you'll want to keep on permanent standby.
    Course condiments
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 16 servings
    Author Hayley Dhanecha

    Ingredients

    • 100 grams fresh red chillies stems removed
    • 150 grams sugar
    • 50 grams sultanas
    • 240 millilitres white vinegar
    • 2-3 garlic cloves peeled
    • salt to taste

    Instructions

    • Place the chillies, sultanas, garlic, and white vinegar into a food processor. Pulse until the chillies are finely chopped.
    • Transfer the mixture to a stainless steel saucepan and add the sugar and salt.
    • Place over a low heat and stir continuously until the sugar has fully dissolved.
    • Bring to the boil, then reduce to a gentle simmer. Cook for 12–15 minutes, until the chillies and sultanas are completely soft.
    • Remove from the heat and leave to cool completely.
    • Pour into a sterilised jar or bottle, seal tightly, and store in a cool, dark place.

    Notes

    For a milder sauce, remove the seeds from the chillies before processing.
    The sauce will thicken slightly as it cools, so don't over-reduce it during cooking.
    A stainless steel pan is important here — vinegar can react with aluminium or cast iron and affect the flavour.

    Nutrition

    Calories: 52kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.1mg

    PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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    Eggless Whole Wheat Blueberry Bundt Cake

    by 19 Comments

    Indeed this extremely light, splendid and delicate Blueberry cake was a huge hit in the family..! I was relieved when she approved of this cake..:)
    I found this recipe here the cake was vegan but I made with dairy products. Also I did not made lemon syrup as the cake was sweet enough for us. I forgot to swirl the cake batter, so didn't get marbled effect cake, however it did not effect us in anyway to enjoy this cake !!

    You will need :-

    • 1 cup whole wheat flour ( I used wholemeal roti atta which is dark brown, there for I added plain flour..if your flour is not brown, do not add plain flour. Just use whole wheat flour )
    • ½ cup plain flour
    • ½ teaspoon bicarbonate of soda
    • 11/4 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup sugar
    • â…“ cup olive oil
    • ½ cup plain yogurt
    • ½ cup milk
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon vanilla extract
    • 1 cup fresh blueberries
    • ½ teaspoon lemon zest
    • 1 teaspoon lemon juice
    • Few fresh mint leaves

    Lemon Syrup :- Optional

    • 1.5 tablespoon lemon juice
    • ½ cup sugar

    Method :-
    Pre heat the oven gas mark to 4-5  or 350 degree.
    Lightly grease and flour bundt pan. I used two small bundt pans.
    In a one bowl add all the dry ingredients and mix.
    In a separate bowl add oil, milk, yogurt, cider vinegar and vanilla extract and whisk till smooth.
    Pour the wet mixture into dry ingredients, fold the two together till you get smooth batter.
    Do not over mix and divide the batter equally into two bowls.
    Now place blueberries into a blender, along with lemon juice. Leave 2tbsp blueberries for decorations .
    Make smooth puree but still with it's naturally rough, slightly seedy texture intact.
    Pour blended puree  into one of the bowls containg the batter.
    Into another bowl of batter, add lemon zest and mix with clean spoon.
    Pour a thin layer of blueberry batter in small quantity along the bottom of bundt pan.
    Top that with the ribbon of lemon zest batter.
    Repeat until both batter finishes.
    If you want a marbled effect cake follow this step : Take a spatula and swirl it through the whole assemblage ONLY ONCE to create a neat but discernible swirl throughout the cake.
    Transfer the pan and bake 40-45 minutes or tooth pick inserted in the middle of the cake comes out clean.
    Let the cake cool in the pan, then take out from the pan.
    Make lemon syrup by placing both lemon juice and sugar in a pan, heat on a medium heat till all the sugar is fully dissolved.
    Brush the syrup evenly on the cake. Maybe you won't need all the syrup.
    Decorate cake with the remaining blueberries and mint leaves.
    Ready to serve.

    Oats Handvo | Oats and Multiseed Savoury Loaf

    by 6 Comments

    You will need :-

    • 2 cup oats
    • 1 cup coarse semolina
    • 1 cup sour yogurt
    • 1 cup chopped mix vegetables ( carrots, green beans, peas, sweetcorn )
    • ¼ cup grated bottle gourd ( lauki-dudhi ) Optional
    • 1-2 tablespoon fresh coriander leaves finely chopped
    • 1 teaspoon achaar masala or fresh fenugreek leaves
    • 2 tablespoon oil
    • 1 teaspoon mustard and cumin seeds
    • pinch of asafoetida ( hing)
    • 2-3 tablespoon sesame and sunflower seeds
    • salt to taste
    • ½ teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • 1 teaspoon sugar ( optional )
    • 1 cup water
    • 1.5 teaspoon baking powder or ¾ teaspoon bi carbonate soda

    Method:-
    Pre heat oven to gas mark 5. Line a loaf pan with parchment paper .
    Roast oats in non stick pan for 4-5 minutes transfer into another bowl and leave it aside to cool slightly.
    In the same pan roast semolina for 4-5 minutes too.
    When oats gets little cool grind in to grinder and make coarse flour.
    In big bowl add coarse oats, semolina, salt, turmeric powder, red chilli powder and sugar.
    Add to this sour yogurt and water in the flour mixture and mix well, now add  all the vegetables chopped coriander and mix well. Add 1 teaspoon achaar masala but DO NOT MIX.
    Now prepare tadka ( tempering) in a tiny pan or skillet heat 2tbsp oil add mustard and cumin seeds, when splutter add hing.
    Add oil mixture ( tadka ) into batter on top of the achaar masala, it is very important in this dish.
    Now stir in baking powder,mix everything, check seasoning .
    Pour the batter into a prepared  loaf pan and sprinkle sesame and sunflower seeds.
    Bake the loaf in preheated oven at least 40 minutes, or until tooth pick inserted in to the centre of the loaf comes out clean.
    Let it slightly cool before serving..Enjoy with cup of tea

    Kachariyu

    by 11 Comments

     

    Nutty, crunchy and delicate sesame seeds are the cheaper alternative to Almonds in India.


    You will need:-

    • 1 cup cleaned sesame seeds ( white or black ) I used white
    • ½ cup pitted dates
    • ¼ cup grated jaggery
    • 2 tablespoon chopped almonds
    • 2 tablespoon melon seeds ( Gujarati - Magajtari na biya )
    • 1 tablespoon sesame oil
    • 1 tablespoon dry ginger powder
    • 1 tablespoon white poppy seeds ( Gujarati - KhusKhus )

    Method:-
    Roast sesame seeds lightly for about 2-3 minutes in non stick pan.
    Let it cool.
    Place sesame seeds in a grinder and grind for few seconds.
    Now add pitted dates and grind for few seconds.
    Followed by grated jaggery,chopped almonds,melon seeds and white poppy seeds and grind one more time. The mixture has to be a coarse.
    Add sesame oil and grind the mixture again for 3-4 seconds.
    Transfer sesame mixture in another bowl, add ginger powder and mix well.
    You can store straight away in air tight jar, or make small balls. Choice is yours.
    Enjoy every morning by poping one in your mouth......:)

    Note :- If you are using black sesame seeds, instead of adding poppy seeds in the mixture leave it for garnish. Or coat on kachariyu balls.

    Poha Kachori

    by 11 Comments

    You will need:- ( Pastry )

    • ½ cup Self-raising flour
    • ½ cup Chappati flour
    • Salt to taste
    • 3-4 tbsp oil
    •  Water to kneed dough

    You will need :- ( stuffing )

    • 1 cup poha ( rice flakes )
    • 2 tablespoon roasted gram flour-besan ( I used gujarati style bharwa masala )
    • 2 tablespoon ginger and green chilli paste
    • Salt to taste
    • 1 tablespoon mustard seeds
    • pinch asafoetida
    • 1 teaspoon seasame seeds
    • 1 tablespoon Sugar
    • 1 tablespoon dry coconut powder
    • Dry mango powder or lemon juice(according to your taste)
    • 1 teaspoon Garam masala
    • 1 teaspoon red chilli powder
    • 2 teaspoon cumin and coriander seeds powder
    • 1 teaspoon fennel seeds(crushed)
    • 1 tablespoon fresh chopped coriander
    • 2 tablespoon oil
    • More oil to fry

    Method:-
    Mix all the ingredients and make a semi stiff dough. Leave aside to rest for about an hour.
    Clean, wash and soak the poha at least half an hour.
    In a heavy bottom pan heat oil and add mustard seeds and asafoetida.
    After splutter add poha and gram flour and cook for 2-3 minutes on very low heat.
    Now add all the masala and seasonings. let it cook further about 3-4 minutes.
    Switch off the heat and let it cool.Now divide the dough into small portions, and roll into a small circle.
    put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top.
    You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris.
    Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium heat till they are golden brown in color.
    Serve hot with Green Chutney or Tamarind chutney. I served with both..Enjoy as much as my family did!! you can check out  my Garlic Kachori here.

    Nut Roast Biryani

    by 4 Comments


    We all love this aromatic vegetarian biryani, it 's Delicious !!

      • FOR THE RICE
      • 200g basmati rice
      • Salt, to taste
      • Few whole spices like cloves, cinnamon and bay leaves
      • 1 packet of nut roast mix

    FOR THE GRAVY

    • 1 tablespoon oil
    • 1 large onion, finely chopped

     

      • ½ tin of plum tomatoes (puréed)
      • 2 teaspoon crushed green chillies and ginger
      • 1 teaspoon red chilli powder
      • ½ teaspoon ground turmeric
      • 200g spinach, finely chopped
      • 2 tbsp
      • fresh chopped mint leaves
      • 1 teaspoon garam masala
      • 50ml single cream
      • ½ teaspoon cardamom powder
      • Salt, to taste

    FOR THE TOPPING

      • 75ml single cream
      • 1 teaspoon butter
      • 7-8 threads saffron

     

     Method :-

     

     

    1 Wash the rice 3-4 times with cold water and leave it to soak for 20-30 mins.
    Add rice in a pan with whole spices and salt in a 500ml of boiling water.
    Simmer, cook until al dente. Keep aside for later use.
    2 Cook the nut roast according to packet instruction. Leave it to cool and cut in squares.
    3 Make the gravy. Heat the oil in a heavy-bottom pan, add the onion and fry until light brown. Add the pureed tomatoes, chillies and ginger, red chilli powder and turmeric and cook until you can see oil side of the pan .
    4 Add the spinach and mint and cook for 2-3 mins. Add the garam masala, cream,
    cardamom powder and salt. Mix well and leave aside.
    5 Preheat the oven to 190C/gas 5. Grease an ovenproof dish and spread the half the cooked rice to form one layer. Arrange the nut roast squares over the rice. Pour the gravy evenly over the top. Top with the remaining rice.
    6 Heat 75ml cream with 1 teaspoon butter and the saffron threads. Simmer for 2-3 mins and pour over the layered biryani. Cover the biryani dish with a lid and bake for 15-20 mins. Serve hot with any raita.

     

    Stuffed Wholewheat Buns With Chickpeas and Spinach

    by 16 Comments

    you will need :- Buns

    • 2 cup chapatti flour 
    • 1 cup strong white bread flour + more for dusting
    • salt to taste
    • 4-5 tablespoon melted butter ( unsalted ) + more for brushing
    • 2 tablespoon sugar
    • 1.5 tablespoon fast action dry yeast
    • ½ cup Luke warm milk
    • 1 teaspoon ajwain ( carom seeds )
    • ½ teaspoon red chilli flakes
    • 2 tablespoon fresh chopped fenugreek, coriander leaves or mixed dried herbs
    • Luke warm water as needed

    You will need :- Stuffing

    • 1 big potato boiled, peeled and mashed
    • 1 big onion finely chopped
    • 1 cup boiled chickpeas
    • 1 cup finely chopped fresh spinach
    • ½ cup boiled mixed vegetables ( carrots, peas, sweetcorn )
    • 2 tablespoon oil
    • salt to taste
    • 1 teaspoon cumin seeds
    • 1-2 tsp chana masala powder
    • ½ teaspoon garam masala
    • ½ to 1 teaspoon red chilli powder

    Method:- For Buns

    In a big bowl sift the flour, add salt, sugar and fenugreek leaves to the sifted flour and leave it aside.
    Add dried yeast to the Luke warm milk, leave it aside till frothy.
    Pour melted butter and frothy yeast to the sifted flour.
    Combine everything and start mixing it with little water at a time.
    Once dough starts to come together, keep kneading for 7-8 minutes till dough is springy, elastic and soft.
    When the dough is kneaded leave it in greased bowl , cover with cling film or wet cloth and leave it in a warm place for 2-2.5 hours to rise. While the dough is rising make masala stuffing.

    Method :- For Stuffing

    In a non stick pan heat oil on a medium heat, add cumin seeds till they splutter . Lower the heat slightly at this time and
    Add chopped onion, and saute for 5-6 minutes.
    Now add red chilli powder, garam masala and chana masala powder.
    Saute for 30 seconds, add spinach and saute till it's wilt.
    Now add mashed potato.
    Mix everything till all the masala's mixed evenly. Turn the heat off.
    Let the filling cool uncovered .

    Method :- for stuffed buns

    Line a baking sheet with grease proof paper.
    Punch it down  and knead again the risen dough on a lightly floured surface.
    Divide the dough into equal balls.
    Roll each ball round with rolling pin into a 2-3 " diameter.
    Place about 1.5 -2 tablespoon of the filling into the centre of the circle , then fold the circle closed.
    Place the stuffed and sealed balls onto lined baking sheet at least 2 " away from each other.
    Let it rise for 15-20 minutes.
    Preheat the oven to gas mark to 4-5 or 375 F/200 C.
    Brush the melted butter on to stuffed balls.
    Bake the stuffed balls for at least 15-20 minutes or till they are brown and you can smell the aroma of baked buns.
    Transfer the baked buns on to wire rack, let it cool slightly and serve warm with tea, juice or tomato ketchup as snack or have it with soup for lunch or brunch.

    Kuler Ladoo Recipe (5 minutes)

    by 10 Comments

    Kuler Ladoo or Kuler na Ladwa are a Gujarati specialty made from Bajri or Pearl Millet. These ladoos are made with just three simple ingredients and require no cooking!
     
    Kuler ladoo served on a plate next to kitchen napkin

     

    Kuler can be made in Gujarati households for many different occasions. My Mum says that my Grandma would make Kuler especially during the winter.
     
    Kuler is also made during Nag Panchmi and Sheetla Satam- a festival that falls in the month of Shravan. 
     
    We also make Bajri Na Vada, Doodh Pak and Bhel Puri along with Kuler. 
     

    Ingredients for Kuler Ladoo

    • Bajri flour (millet)
    • Jaggery grated or powdered
    • Ghee

    How to make Kuler Ladoo

    Mix everything in one bowl.

    Give it a good rub, you can see the mixture will become one mass.

    If you feel the mixture is dry, add one teaspoon ghee at a time

    Make ping pong size balls.

    Offer to god and have it as prasadam.

    You can store this in an airtight container for 2-3 days.

    7 Kuler na ladwa on a black plate garnished with nuts

    As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

    Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

    📖 Recipe

    Kuler ladoo served on a black plate and garnished with pistachio and rose petals

    Kuler Ladoo (Kuler)

    Print Recipe Pin Recipe
    Kuler Ladoo or Kuler na Ladwa are a Gujarati specialty made from Bajri or Pearl Millet. These ladoos are made with just three simple ingredients and require no cooking!
    Course Indian sweet
    Cuisine Gujarati, Indian
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 6 ladoo
    Author Hayley Dhanecha

    Ingredients

    • 1 cup bajra flour pearl millet flour
    • ¼ cup jaggery grated
    • ¼ cup ghee

    Instructions

    • Mix all ingredients in one bowl.
    • Give it a good rub, you can see the mixture will become one mass.
    • If you feel the mixture is dry, add one teaspoon ghee at a time
    • Make ping pong size balls.
    • Offer to god and have it as prasadam.
    • You can store this in an airtight container for 2-3 days.

    Video

    Notes

    You may use powdered jaggery too.  

    Nutrition

    Serving: 1ladoo | Calories: 176kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Calcium: 6mg | Iron: 1mg

    PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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    Raw Banana and Oats Paratha

    by 9 Comments

    You will need:- Stuffing

    • 5 medium size raw banana
    • ¼ cup oats
    • ¼ cup grated fresh coconut
    • 3 tablespoon crushed green chillies and ginger
    • ¼ cup fresh coriander chopped
    • 1 teaspoon sesame seeds
    • 1 teaspoon mustard seeds
    • Pinch of hing
    • 3 tablespoon oil
    • Salt to taste
    • 1-2 tablespoon sugar ( optional )
    • 2-3 tablespoon lemon juice
    • 1 teaspoon red chilli powder
    • ¼ teaspoon turmeric powder
    • 3 tablespoon ground coriander and cumin ( dhana jeera powder )
    • ½ tablespoon garam masala

    You will need:- Dough

    • 3 cup whole wheat flour +  for dusting
    • salt to taste
    • 2-3 tablespoon oil + for shallow frying
    • ½ teaspoon ajwain ( carom seeds )
    • ½ teaspoon turmeric powder
    • ½ teaspoon red chilli powder
    • handful of fresh coriander powder

    Method:- Stuffing

    Boil the banana with skin until well cooked.
    Peel the skin and mash the banana.
    Heat oil in a heavy bottom pan , add mustard seeds, when they crackle add hing and sesame seeds.
    Now add crushed green chillies and ginger, fry few seconds.
    Add oats and coconut, cook 1-2 minutes.
    Add mashed banana and all the masala with salt and sugar.
    Mix everything, cook the masala for 2-3 minutes.
    Now add lemon juice and fresh coriander. Mix well and leave it aside to cool.
    Make golf size balls from the mixture.

    Method:- Dough
    Place all the ingredients of dough in a one big bowl and make soft and pliable dough with using enough water. Keep it aside covered.

    Method :- Paratha
    Make  lemon size balls from the dough. Roll thin out one ball on floured surface board about 4-5 " diameter.
    Place a one stuffing ball on the rolled dough.
    Gather the sides and bring them together. Once again make a ball.
    Press gently dough ball and dust some dry flour and roll out once again .
    Heat tawa or griddle and cook on both side applying little oil till light golden.
    Serve hot with chutney, pickle lassi, raita or hot cup of tea or steaming mug of coffee.
    I served mine with mixed pickle and yogurt.
    Enjoy !!

    Malpua with Rabdi

    by 11 Comments

    You will need:- Malpua

    • ¾ cup wholemeal wheat flour
    • ¼ cup plain flour and semolina
    •  1tbsp sugar
    • ¼ cup yogurt beaten
    • ½ cup milk
    • 1 cup water
    • 1 teaspoon fennel seeds crushed
    • few whole black pepper crushed
    • Ghee for frying

    You will need :- Sugar syrup ( chasni )

    • 250 g sugar
    • ¾ cup water
    • ½ teaspoon cardamom powder
    •  slivered pistachios and almonds for garnishing

    Method:-
    Place all the ingredients in one bowl for malpua except ghee and make smooth batter. Leave it a side for minimum 1 hour.
    To make sugar syrup place sugar and water in a pan and boil on medium heat. Simmer for 5-6 minutes and make a one thread chasni. Turn off the heat, leave chasni aside.
    Heat ghee in a shallow frying pan on a edium heat ( flat bottom pan ) , upto ⅓ it's depth.
    When ghee is hot, add one tablespoon of batter in the pan. cook one side and flip carefully with perforated spoon and tongs.Fry the other side till the malpua is golden brown. Drop the malpua in hot sugar syrup and drain the malpua and garnish with pistachio and almonds with Rabdi.

    You will need :-

    Lachha Rabdi

    Serve with hot Malpua.

    Aubergine Stuffed with Green Chutney

    by 5 Comments

    You will need:-

    • 8-10 Thai aubergine
    • salt to taste
    • Lemon wedges
    • ½ cup fresh coriander
    • 3 tablespoon fresh mint
    • 2-3 green chillies
    • ½ " fresh ginger
    • 2-3 cloves garlic
    • ½ teaspoon red chilli powder
    • 1 teaspoon ground cumin and coriander ( dhana jeera powder )
    • 1 teaspoon cumin and mustard seeds
    • ¼ teaspoon turmeric powder ( I did not use it, I wanted to keep masala green )
    • 4-5 tablespoon oil
    • Pinch of hing ( asafoetida )

    Method:-
    Place salt, coriander, mint, chillies, ginger and garlic in a blender and grind to a coarse paste with a minimum amount of water. Keep it a side.
    Wash the aubergine and cut Wash and cut through each aubergine into half stopping where the stem is. Make another cut in the same way, making cross with another slice. Stuff them with green chutney and leave it aside. you will have some extra masala left, leave it a side.
    Heat oil in pressure cooker and add mustard and cumin seeds. When they splutter add hing and slowly place all the stuffed aubergine in the cooker. sprinkle left over chutney and little salt in there and add 3-4 tablespoon of water.
    In three whistle sabji should be ready. Squeeze some fresh lemon juice.
    Serve hot with round and soft gujarati rotlis, or Paratha.

    Note:- If you do not have pressure cooker, make sabji in open pan on a very low heat. It will take more time and energy. But the results will be the same.
    Adding water, depends on the vegetables, here in UK most of the green veggies don't need much water.

    Palak with Mix Vegetables

    by 9 Comments

    You will need:-

    • 3 small bunches of palak ( can use baby spinach )
    • 1 cup mixed vegetables like carrots, peas, sweetcorn and green beans boiled ( I used frozen )
    • 1 big onion finely chopped
    • 1 teaspoon ginger garlic paste
    • 3-4 green chillies finely chopped
    • 30 ml fresh single cream
    • salt to taste
    • ½ teaspoon crushed cardamom seeds
    • 1 big tomato finely chopped
    • ½ teaspoon whole cumin seeds
    • ½ teaspoon garam masala
    • ½ teaspoon red chilli powder
    • 1 teaspoon ground cumin and coriander
    • ½ teaspoon kitchen king masala
    • ½ teaspoon kasoori methi ( dry fenugreek leaves )
    • pinch of hing ( asafoetida )
    • 2-3 tablespoon oil

    Method:-
    Wash palak leaves. Place in a big bowl with 3-4 tablespoon water and cook in the microwave for 3-4 minutes. I prefer this method, don't need to drain the water.

    Now place spinach in grinder and ground into a coarse paste. it will take few seconds. Leave it aside.

    Heat oil on medium heat in a heavy bottom pan and add cumin seeds, when splutter add hing and finely chopped onion, saute till they turn golden brown, it will take about 3-4 minutes.

    Add kasoori methi, green chillies and ginger-garlic paste, fry all these about 1-2 minutes.

    Now add red chilli powder, garam masala, kitchen king masala and salt. Turn the heat on low.

    Fry about half a minute and add chopped tomatoes.

    Cook the tomatoes in masala till little soften.

    Add mixed vegetables and cook about 3-4 minutes on a low heat.

    Add spinach and mix well. Cook further about 2-3 minutes. Add single cream and cardamom seeds, mix well let it simmer about one more minute. Turn off the heat.

    Ready to serve with round and soft gujarati rotlis, naan or paratha. 

    Daal Baati Churma

    by 14 Comments

     

    You will need:-Panchmel Daal ( five sorts of mix daal )

    • 1 cup of mix daal ( Split bengal gram daal, Toover daal, green moong daal, urad daal and masoor daal) I did not use green moong daal instead I used yellow moong daal
    • 2-3 tablespoon green chillies, ginger and garlic crushed
    • 3-4 tbsp Oil
    • 1 tablespoon ghee
    • salt to taste
    • 2 medium tomatoes chopped
    • ½ teaspoon amchoor powder ( dry mango powder )
    • ½ teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • ¼ teaspoon garam masala
    • 2 teaspoon dhana jeera powder ( dry cumin and coriander powder )
    • 1-2 baylaeves
    • 2-4 dry red chillies
    • 1 teaspoon whole cumin seeds
    • 1 teaspoon kasoori methi
    • pinch of hing ( asafoetida )
    • water

    Method:-
    Wash all the daal. In a large pressure cooker heat the oil. When it is hot, add cumin seeds and hing. When the cumin seeds get brown add all of the daals and fry them for a few seconds. Now add water with salt and turmeric powder. Close the pressure cooker lid and cook til you hear three whistles. Allow to cool naturally.
    Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients. In a small pan heat ghee, add bay leaves and dried red chillies when they start to crackle add in the daal.  Let the daal simmer for about 10-12 minutes on a medium heat. Adjust the consistency before you serve the daal, if daal is thick add little water.

    If you do not have pressure cooker - wash and soak all the daals for at least 3-4 hours. Boil the daal in 3-4 cups of water at least 40-50 minutes.

    You will need - Baati

    • 1 cup whole wheat flour ( roti atta )
    • ¼ cup semolina
    • 2 tablespoon gram flour ( besan )
    • 4 tablespoon ghee ( clarified butter ) melted
    • ½ teaspoon bicarbonate of soda
    • 4-5 tablespoon cream

    Method:-
    Preheat the oven to gas mark 6.
    Mix all the baati ingredients into a bowl.
    Make a stiff dough using some Luke warm water.
    Leave it for 10 minutes.
    Divide the dough into small portions and shape them into small ball. Press the balls slightly with the thumb on the top.
    Place the baati balls on a baking sheet and bake for 30-35 minutes or till golden brown.

    You will need :- Churma

    • 3-4 battis ( hot )
    • ¼ cup caster sugar
    • ¼ cup ghee
    • ½ teaspoon cardamom powder

    Method:-
    Crush baatis into coarse chunks while they are hot, you can grind into mixture as well. Add ghee, sugar and cardamom powder. Mix well .

    Serve hot baatis with hot daal and pampered your taste buds with sweet and sinful Churma !!

    Courgette and Chili Crown bread

    by 6 Comments

    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!
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    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!
    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!
    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!
    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!
    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!
    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!
    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!
    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!

    You will need:-

    • 2 medium courgette ( around 450 g ) grated
    • salt to taste
    • 500 g plain flour
    • 2 sachets fast action dried yeast
    • 4 tablespoon cheese grated ( I used chadder )
    • 2 tablespoon olive oil
    • black pepper
    • 1 tablespoon red chili flakes
    • milk to glaze
    • 2 tablespoon sesame seeds for garnishing
    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!

    Method:-

    Place courgette in a colander and sprinkle small amount of salt. Leave to drain for 30 minutes, then pat dry.
    In a bowl mix flour, yeast, cheese and chili flakes. Seasoned with black pepper.
    Stir in the oil and courgette, add enough luke warm water to give a firm dough. Knead on a floured surface until smooth.
    Leave it to rise in a warm place until double in size.Grease and line round sandwich tin.Preheat the oven to gas mark 6 ( 200 C ). Break into balls, rolling each one and placing them in the tin. Brush the tops with milk and sprinkle over the sesame seeds.
    Allow to rise again, then bake the rolls for 25 minutes or until golden brown.
    Cool slightly in the tin, then turn out the bread to cool further.
    Serve with butter and tea or coffee.

    Courgette (zucchini) & Chili Crown Bread! It is eggless and best recipe ever. Fluffy and delicious!

    Meethi Boondi

    by 6 Comments

    You will need:-

    • 1 cup gram flour ( besan )
    • 2 cup sugar
    • ¾ cup water
    •  pinch of orange colour
    • ½ teaspoon cardamom powder
    • few slices of almonds and pistachio
    • oil ( I used sunflower )
    • 2 perforated spoon ( Jaro )

    Method:-
    Sieve gram flour and add enough water to make the batter like Idly mix consistency. Keep it a side.
    In a pan, dissolve 2 cup sugar in ¾ cup water.Switch off the heat when it
    comes to a stringy consistency. Add orange colour,cardamom powder , Remove from the heat.
    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 boondis are done, heat sugar syrup for 1-2 minutes and add all the boondies to the sugar syrup.
    Let the boondies soak in the syrup for about half an hour, making sure boondis are fully coated with the sugar syrup.
    When u press boondi,u should feel the stickiness in that boondi.Remove them from the syrup.
    Add nuts and mix well. You can make ladoos out of them too..
    you can see my Boondi Kheer recipe...

    White Chocolate and Cinnamon Nan Khatai

    by 8 Comments

    I am a die hard fan of nan-khatai. Either with cup of tea or on it's own, they make me happy. Most of the time I like to stick to the original recipe and I don't like to deviate much from it, but I couldn't resist tweaking the original nan-khatai recipe. I decided to add white chocolate and cinnamon. By adding white chocolate I brought a western spark to this eastern delicacy. They were simply divine, irresistible and scrumptious.

    You will need :-

    • 500 g Plain flour
    • 50g Chickpea flour
    • 70g Semolina
    • 200g caster sugar
    • ½ teaspoon baking powder
    • 400g ghee or unsalted butter - room temperature
    • 2 teaspoon cinnamon powder
    • 100 g grated white chocolate or white hot chocolate powder

    Method:-
    In a big bowl beat the ghee and sugar until fluffy. Now add Flours, semolina, baking powder and cinnamon powder and chocolate. Bind into a dough. pre-heat the oven to gas mark 4-5 and make small balls and flatten slightly. Place on a greased line baking tray..Leave enough space between them. Bake in a pre-heated oven about 14-15 minutes. Remove from the oven and let it cool on a wire rack. Enjoy !

    Kopra or Topra Pak in Microwave

    by 12 Comments

    You will need :-

    • 4 cup desiccated coconut
    • 1 cup ricotta cheese
    • 2 cup sugar ( adjust according to your like )
    • ½ cup single cream
    • 2-3 tablespoon ghee
    • ½ teaspoon cardamom powder
    • few threads of saffron soaked in warm milk
    • 1 tablespoon pistachio powder
    • Orange and green food colour
    • Flat greased tray

    Method:-
    In a microwavable bowl add 1 tablespoon ghee and ricotta cheese. Mix well, cover the bowl and microwave it for 6-7 minutes. In between that time keep on stirring once or twice insure that chees does not get burnt. Remove bowl from microwave and add coconut, sugar, cream and 1 tablespoon ghee. Cover and put the bowl back in microwave for another 5 minutes. Remove bowl again and add 1 tablespoon ghee, mix well and put the bowl back in microwave for another 5 minutes. Remove bowl and make three equal parts in three diffrent bowl. In one bowl add few drops of orange colour and saffron, in another one Green and pistachio powder and leave one without any colour. Mix well.Now spread the green mixture on a flat greased tray evenly. On top of green mixture spread white and on white spread Orange mixture. Let the mixture get cool and cut them into squares. Enjoy !!

    Sadi Sev | Lal Mirchi Sev | Nimbu - Mari Sev

    by 13 Comments

    You will need for Sadi Sev-Plain sev

    • 1 cup gram flour
    • salt to taste
    • Oil for frying

    You will need for Lal Mirchi sev

    • 1 cup gram flour
    • salt to taste
    • Oil for frying
    • 1 tablespoon red chilli powder
    • ½ teaspoon carom seeds ( ajwain )

    You will need for Nimbu - Mari Sev

    • 1 cup gram flour
    • salt to taste
    • Oil for frying
    • 1 teaspoon black pepper powder
    • 2 tablespoon lemon juice

    YOU WILL NEED SEV PADVANO SANCHO - please look at the pics.

    Method:-
    Sieve the flour and add all the ingredients in one bowl. Mix well and add enough water to make soft dough. It should be mashed potato mixture. Heat oil in a heavy bottom kadai. Take sev machine and use the smallest whole disc. Fill the sev machine with dough, and press in hot oil in large circle. Fry both side on medium heat. Remove and let it cool. Keep in an airtight container for 2 weeks.

    Doodh no Halwo | Saffron Milk Halwa

    by 17 Comments

    Milk Halwa or Doodh no Halwo is an incredible indian milk-based sweet made from only few ingredients such as milk, condensed milk and yogurt. The recipe is similar to Paal Kova or milk kove which is another easy milk based traditional Tamil Nadu recipe. Instant pal kova is also made with condensed milk and yogurt.

    Indian milk halwa or doodh no halwo in a bowl with a spoon
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    Caramelised Onion Hummus

    by 31 Comments

    This Caramelised Onion Hummus recipe is so much better than store bought! Sweet caramelized onions are blitz with nutty chickpeas, creamy tahini, lemon and garlic. Use it as a dip for pita chips and crudites or spread in sandwiches and wraps. It takes less than 30 minutes to prepare from scratch.

    A female hand is dipping a pitta bread in to caramelized onion hummus
    [Read more...]

    Sprouted Beans and Cornflakes Chivda

    by 21 Comments

    So what is Chivda?

    Chivda is a crunchy, salty Indian snack mix based on flattened rice...

    There are many different takes on what to added to the flattened rice..Some recipes call for thick flattened rice, some for thin. Some recipes omit the rice entirely and base it on cornflakes...

    One from the Gujarat area might include Sugar, nuts, dried fruits, and fried potato straws, as well as spices such as turmeric, coriander, cumin and asafoetida. Another version uses mustard seed, curry seed, dried chiles, peanuts, and curry leaves.

    You will need :-

    • 200 g Sprouted Green Moong Beans
    • 100 g Moth ( Matki ) Brown Beans
    • 100 g Cornflakes Chivda (Raw)..please dont use CORNFLAKES CEREAL....you can buy this cornflakes in any Indian store
    • 75 g Peanuts Unsalted
    • 75 g Cashewnuts
    • 100 g Almonds
    • 50 g Sultanas
    • 100 g  Thin Sev (Spicy Noodles)...you can make at home or buy from store ( I made at home )
    • Few springs curry leaves washed
    • 5-6 green Chillies ( Chopped )
    • 3-4 tablespoon caster sugar (adjust your liking)
    • 1 teaspoon crushed citric acid ( LIMBU NA PHOOL)
    • Salt to taste
    • Garam Masala, Red chilly powder and CHAAT MASALA ( according to your taste)
    • Oil to deep fry

    Mehod:-
    First Heat oil in a deep fry pan on medium heat. When the oil is ready to fry add beans in round Sieve and fry them until they are crunchy...(make sure you keep stirring to cook evenly) about 3-4 minutes. Now fry cornflakes same way..but cornflakes will puff immediately. Drain the oil from cornflakes with the help of a sieve and put it over tissue paper ..Fry all cornflakes let the tissue paper soak extra oil from them.

    keep mixing these stuff in a big plate or bowl...On a slow heat now fry peanuts and almonds....add these stuff in a bowl too...Turn the heat off and fry curry leaves and curry patta. Now add all the remaining stuff to cornflakes and beans.  Mix really well...When cooled keep it in an airtight
    containers.

    Check out our Diwali Sweet and Savoury Recipes

    Tri-colour Peda

    by 44 Comments

    You will need :-
    • 250 g Ricotta Cheese
    • 1 cup full fat milk powder
    • 1 cup sugar
    • 2 tablespoon ghee
    • ½ cup thick double cream
    • 1 teaspoon Cardamom powder
    • few saffron threads
    • ¼ cup almond ground
    • ¼ cup Pistachio ground
    • Few drops of Natural food colour-Green and orange

    Method:-
    Heat ghee in a heavy bottom pan, keep heat low and add cheese, milk powder and cream. Mix well and keep stirring so doesn't stick to bottom of the pan. Now add sugar and  and keep stirring till everything comes together and becomes a one mass. Mixture should be like cookie dough so you can roll or make it into a shape.  Now divide mixture into three equal parts.  In one part add almond powder, in second add saffron and orange colour, and in third add green colour and pistacheo powder..mix well.  let it cool, now add cardamom powder and mix well.  Take small amount of mixture and roll out with your palm into a sausage shape.  Do this with three mixture, now join together all three sausage like mixture and make it into a one sylinder shape.  Now cut them into small pieces and make round peda.

    See our 19 Best Barfi Peda Recipes for more inspiration

    Broccoli Rice

    by 48 Comments

    Broccoli rice is a fantastic way to use the whole broccoli - including the stalk! Simply pulse broccoli until it resembles "rice" and use it as a side dish. You can enjoy the vegetable rice raw, steamed or sauteed.

    Cooked broccoli rice in the pan with serving spoon
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    Roasted Red Pepper Hummus

    by 39 Comments

    Make homemade roasted red pepper hummus with chickpeas, roast red peppers, garlic, tahini and extra virgin olive oil. This easy hummus recipe is so delicious and tastes a million times better than store-bought!

    This dreamy, creamy hummus is naturally vegan, gluten-free and ready in 5 minutes.

    A female hand is dipping toasted pitta chip in roasted red pepper hummus
    [Read more...]

    Homemade Jeera Buns

    by 39 Comments

    Made these Jeera bun to go with our Bombay style pav bhaji and we loved it.

    You will need:-Makes 12 rolls

      • Strong White bread flour 11/4 cups
      • 2 tablespoon Cumin seeds
      • Strong dry yeast 11/2 tsp
      • Salt 11/2 tsp
      • Sugar 2 tbsp
      • Skimmed milk powder 1 tbsp
      • Water 11/4 cups
      • Butter(melted)

    Method:-

    I used my bread maker to make a dough.
    When the dough is ready need the dough again on a lightly floured surface. Preheat oven to gas mark 5. Divide into 12 equal pieces(which i didn't) and shape each into a ball.
    Place on a well greased baking tray, brush lightly with melted butter.
    Let stand for 20-25 minutes or until double in size. Bake them for 15-20 minutes.

    Gajar no Sambharo (Carrot Sambharo)

    by 2 Comments

    Gajar no Sambharo, Gajar Marcha no Sambharo or Carrot Sambharo. In most Gujarati thali you will see sambharo, which is crunchy lightly cooked vegetables to go with your curry and daal. This way you can have 1 portion of veg towards your 5 a day veg and fruit.

    I have added bell pepper to this recipe to make it less spicy by adding less green chillies! 

    gajar sambharo in a frying pan
    [Read more...]