Jagruti's Cooking Odyssey

Pistachio and Cardamom Eggless Cupcake with Saffron Cream Cheese Frosting...

2012-01-30T14:10:00.000Z

My daughter warns me many time not to muddle up with some recipes..:-P she says keep it to original, I have a habit of turning many recipes into Indian taste, well in some degree she is right..we should leave alone some to originals. But this time I couldn't resist, since an idea struck into my mind to make cupcakes with some Indian touch.

I wanted to make something different for my daughter's 18th birthday so I thought let's give it a go..and I actually managed to pull it through ! So by using pistachio nuts, cardamom and saffron as the main ingredients in the cupcakes I gave it an Indian recognition intentionally. In most Indian sweets and puddings these three ingredients are a must....and the flavours and aromas these bring are mouthwatering !

You will need :- 12 cupcakes

140 g self raising flour
40 ml sunflower oil
handful of crushed pistachio
1/2 tsp cardamom powder
120 g sugar
175ml milk at room temperature
1 tsp natural yogurt
1 tsp apple cider vinegar
1/4 tsp baking powder
1/2 tsp bicarbonate of soda
few drops of cardamom essence

You will need for the saffron frosting :-

125 g butter at room temperature
200 g cream cheese ( hang the cheese in a muslin cloth to remove any water )
150 g icing sugar
Few drops of saffron essence
2-3 saffron threads soaked in a 1tsp warm milk

Method :-
Preheat the oven to gas mark 4 or 175-180 degree C. Line 12 cupcake trays with paper cups. In a one bowl sift the dry ingredients together except sugar. Mix milk and cider vinegar and leave it for 5 minutes. It should curdle a little. Now mix milk mixture and other wet ingredients, whisk about 3-4 minutes. Slowly mix the dry ingredients into the wet mixture and combine. Now fill cup cakes with batter up the half way of paper cups. Bake for 20-25 minutes or until a skewer ( toothpick ) inserted into the middle of a cupcake comes out clean. Let the cup cakes cool completely.

Method for the frosting:-
Whip up the butter and cheese till light and fluffy, add sugar, essence and saffron thread and whip up few seconds. Fill a piping bag with choice of your nozzle with saffron frosting. Pipe your cupcakes .

Double Celebration with Teranga Kopra or Topra Pak ~ Tri colour Coconut Fudge Delight with Ricotta Cheese

2012-01-26T00:00:00.001Z

Lets remember our great heros, the golden heritage of our country and feel proud to be a part of India."Happy Republic Day"...

having wonderful feelings and proud moments as my daughter shares her special day with this great day of India. She always feel very proud that she was born on 26th of January, she says on my b'day whole India gets day off and every Indian all over the world celebrates her birthday...:-)

A wish and lots of love for you on your birthday....

Whatever you ask, May you receive....whatever you seek, may you find...whatever you wish,may it will be fullfilled....on your birthday and always... Luckiest parents and brother to have daughter and sister like you..Proud of you always !!

To mark this momentous occasion I have made Teranga Kopra pak. Kopra or Topra pak is very delicately flavoured and delightful sweets, very easy to prepare. My mum used to make every Diwali time, I was so fond of it in my childhood, however as time went by it became distant to me..but couple of years back my visit to my hometown in India this sweet was revival to me, since my mum especially made it for me. Sadly that was the last dish she made for us. I brought some of it along for my family, and my daughter couldn't resist in asking me to make more for her. So I rang mum and asked for the recipe. She gave me the traditional method of making this sweet, but I used a couple of innovative ideas but still keeping to the original taste. Instead of Khoya or Mawa I used Ricotta Cheese, also instead of making sugar syrup on stove I used Microwave...

You will need :-

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

Method:-
In a microwavable bowl add 1 tbsp 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 tbsp ghee. Cover and put the bowl back in microwave for another 5 minutes. Remove bowl again and add 1 tbsp 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 ~ Chickpea Flour Noodles

2012-01-24T14:06:00.000Z

Getting very busy as my daughter's birthday approaching..days are short, and to do lists are long...but hey I am coping...so here I am not spending too much time to write about my hectic life,instead I am coming to the recipe..

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 tbsp red chilli powder
1/2 tsp carom seeds ( ajwain )

You will need for Nimbu - Mari Sev

1 cup gram flour
salt to taste
Oil for frying
1 tsp black pepper powder
2 tbsp lemon juice

YOU WILL NEED SEV PADVANO SANCHO -please look at the pics..
Method :-
Sieve 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 smallest whole disc. Fill the sev machine with dough, and press in hot oil in large circle. Fry the both side on a medium heat.Remove and let it cool. Keep in a airtight container for 2 weeks.

Orange and Pistachio Nuts Tagine

2012-01-18T14:22:00.000Z

My daughter loves Butternut squash, so whenever possible I try to include in our diet. Sadly she can't have some fruits what she loves to have. Unless fruit is cooked it's fine, therfore I always look for those recipes where we can include fruit in my cooking..In winter to boost our immune system vitamin C is very important..and I do buy those fruits and vegetables which are full of this goodness..but as I said my daughter can't have these fruits...we do get disappointed..:-(

But hey last week I found this recipe in one of the local superstore magazine. My daughter showed me and we both liked it, so I gave it go and it was hit in our family. Recipe was non-veg, but by adding vegetables and beans I turn this one into vegetarian. Oranges added a tangy and refreshing note to this spicy Morrocan-style casserole.

You will need :-

2 oranges
1 red onion sliced
2 tbsp olive oil
2 garlic cloves crushed
2 tsp fresh root ginger minced
2 red chilli fresh
11/2 tsp ground coriander
1/2 tsp ground tumeric
1 can of mixed beans
1 cinamon stick
1 small butternut squash, peeled and cubed
2 carrots diced
1 tsp cornflour
2-3 tbsp pistachio nuts
2-3 tbsp chopped fresh flat leaf parsley or coriander

Method :-Heat oil in a heavy bottom pan, fry onion till get little softer. Add garlic, ginger and chilli and cook for 1 minute. Add the ground coriander and tumeric and 2 tbsp water. Stir over a medium heat for 1 minute. Add squash and carrots, mix well and add enough water to cook. Now peel 2-3 long stripes of orange zest into casserole with the cinamon stick.Cover and cook. Mix the cornflour with little cold water and stir in. Peel, halve and slice the oranges. Add to the casserole, along with the nuts,mixed beans and parsley. Cover and cook for 5 minutes. Ready to serve with couscous . Enjoy hot !

Masala Mogo ~ Cassava chips in spicy sauce

2012-01-17T14:54:00.001Z

You will need:-

1 packet of Mogo chips ( I used frozen )
Oil for frying + 2tsp more
4-5 cloves fresh minced garlic
Finely chopped spring onion
Hot chilli sauce
Sweet chilli sauce
Chilli Garlic Sauce
Soy Sauce
Crushed black pepper
Fresh chopped coriander

Method:-
Boil mogo chips in hot water for 15-20 minutes with little salt and oil. Remove them and leave it aside. Heat oil in a heavy bottom kadai and fry mogo chips till they turn light brown. Now in another pan heat 2tsp oil and add minced garlic for few seconds, add all the sauce ( according to your taste ) and mix very well. Now add crushed black pepper and fried mogo chips. Stir well, make sure sauce is well coated on chips. Garnish with onion and coriander and serve hot. Enjoy as much as my family does. Maybe you'll like Tandoori Mogo.

Tal Papdi or Til Papdi ~ Sesame Seeds and Jeggary fudge

2012-01-12T19:37:00.001Z

Most Hindu festivals spread out during the year, according to the Hindu calender. For e.g. Diwali never comes on the same date. Where as in the christian calender most festivals arrive on fixed dates e.g. Christmas always comes on 25th December...here I am writing about a particular festival which remains constant on a fixed date of the Hindu calender. It's Makar Sankranti...If you are not familiar with this festival day please read here also known as Uttarayan in Gujarat. While the traditional Indian Calendar is based on lunar positions, Makar Sankranti is a solar event.Comes on a 14th January.

Makar Sankranti is a major harvest festival celebrated in various parts of India. The festival includes sweets made of rice, jeggary, green gram and sesame. While I was in India I used to eagerly wait for this day, because I love Tal papadi...and now my kids love it too..although here in UK we don't celebrate as much as people do in India, but I do make this dish...every year and that reminds of my time in India. Plz check out my few other dishes for Makar Sankranti here and here .

You will need :-

1 cup Sesame Seeds
1 cup grated jeggary
1 tsp ghee
pinch of Cardamom powder

Method:-
Roast the sesame seeds on a low heat. Leave it a side to cool. Take half of the seeds and crush coarse them in blender. In a heavy bottom pan heat ghee and add jeggary. Keep stirring the mixture until jeggary is completely melted. keep low heat and cook little more for about 2-3 minutes. Now add cardamom powder and all the seeds. Mix very well. Take from the heat and spread evenly on a greased tray. Cut into a diamond or square shape while its warm. Enjoy !

Mattar Dhokli ~ Indian Pasta and peas in Daal

2012-01-09T14:17:00.001Z

How many of you do your cooking and other work ( chores ) while talking on the phone ? I never used to, but now days I do. While I talk to my family in India I spent my time on the phone for hours and hours...yesterday I was and I ended up cooking double amount of Gujarati daal..but I didn't worry about it at all. I planned my next days lunch from that. So I refridgerated leftover daal, and this afternoon I made a daal dhokli, with peas.

Daal Dhokli is very delicious homely Gujarati dish ,warm comforting one pot meal. Great in winter months and by adding peas in there surely you can have healthy meal.

You will need :-

3-4 cups Gujarati Daal
1 cup shelled peas I used frozen
2 tbsp oil
1/2 tsp mustard seeds
pinch of Hing
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala
1 tsp Coriander and Cumin powder
Salt to taste
Handful of fresh chopped coriander
Handful of fresh chopped onion
Lemon juice

You will need :- Dhokli Dough

1 cup wheat flour
2-3 tbsp Gram flour ( Besan )
1-2 tsp Red chili powder
2-3 tbsp oil
1/2 tsp turmeric powder
1/2 tsp carom seeds ( ajwain )

Method :-
Mix all the ingredients for Dhokli dough in a bowl, add water and make a stiff and smooth dough. Roll out the dough, cut it into pieces, separate the individual pieces and leave them for a while. Meanwhile in a large heavy bottom pan or kadai heat oil and add mustard seeds and hing, when it spultter add peas and all the masala. Cook for few minutes and add daal . add about 1/2 cup water now. Bring it to boil.Add the dhokli pieces to the daal and cook it for a 15-20 minutes on medium heat until the dal starts to thicken and the dhoklis have softened and cooked. Garnish with coriander, onion and squeezed lemon juice. Serve hot. I eat even cold with little peanut oil on top.

Sending it to Nayna's event Let's cook with leftovers and Veena and Kalyani's event Cooking with left overs....

Pani Puri ( fried crispy sphere indian bread filled with tangy water )

2012-01-05T17:59:00.002Z

My blog baby turns 2 today. Happy B'day JCO..Celebrating with homemade pani puri.
There is no introduction needed to be given to any south asians for Pani Puri...In my family me and my daughter loves to have these cuties time to time..and whenever we have it, I really boast about pani puri available in India..

Every single time when I am in India every day my pani puri dose is fixed. plus when I returned I do bring big dabba full of puri's ..:-) that doesn't mean that we don't get here , we do but they are very hard, they hurt in your mouth so much, so I always make it at home, it is a long process but I don't mind coz my daughter LOVES it..
If Pani Puri is new to you please see here

So let's see what will need to have these Delicious, mouthwatering and tangy pani puri , which I always have cravings for ...

You will need :-
Box of Puri's recipe see here
Tamarind and date chutney
Mint and coriander water
Potato and black gram ( boiled ) kala chana

You will need :- for Mint water

Half a bunch of mint
half a bunch coriander
2-3 green chillies
salt to taste
Cumin seeds
black salt ( sanchal powder )
fresh ginger
red chilli powder
mango powder
black pepper powder
11/2 to 2 ltr cold water

Method :-Blend all the Ingredients with little water first, then add remaining water and adjust your taste. In one bowl add chopped boiled potatoes and chana, add salt, red chilli powder, dhanajeera powder and fresh finely chopped coriander. mix well and keep aside.

Celebrating streetfood

Pani Puri ( Puri recipe ) Fried Crisp Sphere Indian bread

2012-01-04T18:39:00.000Z

You will need :-

3/4 cup semolina ( any )
1/4 cup plain flour + for dusting
few tbsp water
Oil for frying
very small round cookie cutter

Method:- Mix both flours and add little water at a time to make a dough. Not too hard not too soft. let it rest for few minutes. Knead dough again and mould into two equal parts from it. Now take one part and make a ball, dust little flour on worktop, roll out few mm thick round chapati. Take a cookie cutter and cut out small round shapes. Now roll out each circle slightly more thinner.

Cover them into damp cloth. Meanwhile heat oil in a heavy bottom kadai. Keep the heat on a medium flame. Now add one puri at a time and fry it for few seconds and remove it. repeat this step for all the puris. Now turn down the heat and re fry all of the puri's again.

Fry them till it turns into light golden brown. This time your puri's will become crispy. Remove on to absorbent paper. Let it cool completely and store in an air tight container and use when required.

Thai style butternut squash soup

2012-01-02T15:32:00.000Z

Hi folks

How are you? I trust you all had yummylicious new year celebrations and lazy holiday days with friends and family ! tell me, how much did you indulge into festive feast and beverage..no no don't tell me you didn't ...;-) I know you all did ..and why not? I agree with you too...life is fun, why do you worry about it too much? as long as you can have everything in moderation it's fine...

"People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas.” and I complied
with.... because even we spoilt ourselves in this festive season ..so I thought we do need to detox our body...and thought of a having soup for our lunch..i was thinking which soup shall i make and bingo my daughter came up with one of the superstore magazine , saw recipe and loved it luckily I had all the ingredients in the house... The soup was very delicious satisfying and was very easy to whizz up.

You will need :-

1 tbsp sunflower oil
1 onion chopped
2-3 tbsp Red Thai curry paste
1 medium sweet potato peeled and diced
100 g carrots diced
500 g butternut squash cubed
300 ml vegetable stock
400 ml light coconut milk
4 tbsp chopped fresh coriander

Method :-
Heat the oil in a saucepan and fry the onion until soft. add curry paste and stir now add other vegetables , stock and coconut milk. Simmer for at least 20 minutes ( I put mine into pressure cooker at this stage , after 3 whistle switch of the heat ) or vegetables are tender. Cool for a while then puree the soup . Stir in half the coriander and sprikle the rest on top. Serve with your choice of bread or bread sticks.

Just hit 2012 welcoming with prayer !!

2012-01-01T00:00:00.002Z

New Year begins, let us pray,
that it will be a year with new Peace,
New Happiness, and abundance of new friends,
God bless you through out the new Year.
Happy New Year...folks

Let's start our new year by saying prayer....Om Shree Ganeshay Namah !

What shall I ask for the coming year
What shall my watchword be
What should thou do for me, dear Lord
What can I do for thee?

Lord, I would ask for a holy year
Spent in thy perfect will
Help me to walk in thy very steps
Help me to please thee still.

Lord, I would ask for a trustful year
Give me thy faith divine
Taking my full inheritance
Making thy fulness mine!

Lord, I would ask for a year of love
O let me love thee best
Give me the love that faileth not
Beneath the hardest test.

Lord, I would ask for a year of prayer
Teach me to walk with thee
Breathe in my heart the Spirit's prayer
Pray thou thy prayer in me!

Lord, I would ask for the dying world
Stretch forth thy mighty hand
Thy truth proclaim, thy power display
This year in every land.

Lord, I would ask for a year of joy
Thy peace, thy joy divine
Springing undimmed through all the days
Be thy days of shade or shine.

Lord, I ask for a year of hope
Looking for thee to come
And hastening on that year of years
That brings us home to you.

Sinful Ferrero Raffaello with Indian touch ~ Christmas Updated

2011-12-30T13:52:00.003Z

I am sure you all had a lovelicious christmas...and hope that santa deliverd all your pressies on time and you are happy with them..:-) here millions of shoppers poured down to shops on boxing day to get some bargain... ok now coming to the point...actually I made these cuties before christmas but couldn't post he recipe ...I saw this recipe here few months back , since then I wanted to try it out but never had a chance..but this festive season prompted me ...and I made those cuties but with a little Indian touch...

Let's see what Ferrero Raffeleo actually is? The Raffaleo from the same family as Ferrero Rocher...very light and delicate taste where whole Almond is coated with creamy filling , wrapped in crispy shell and coverd in flakes in coconut flakes...now I tell you what change I have made..I have used Cashew nuts instead of Almonds..I added dried cranberries and khoya ( Indian milk solids )...
My Indianized Ferrereo Raffaello worked out splendid...they looked amazing and flavours were so fresh and delicate..The original Ferrero Raffaello has runnier centre, but I didn't wanted that so I used little khoya ..also I wanted some Indian touch on them...if you want to make without khoya you can do that..or if you want to achive more runniee centre than add more condensed milk..it just takes extra freezing time...

Original Ferrero Raffaleo

You will need :-
1/2 cup toasted cashew nuts ( can be used almond, I didn't as my daughter has allergy of almonds)
1/4 cup condense milk (use more if you want centre to be runny )
2-3 tbsp khoya-mawa ( Indian milk solids)
few dried cranberries
250 g white chocolate
100 g ice cream wafers
1 cup desiccated coconut for rolling
200 g compound white chocolate ( for covering )
can of edible golden spray ( optional )

You will need :- for kesar pista elychi Raffaello ( Saffron, Pistachio and Cardamom )
1/2 cup Pistachio Nuts
few threads of Saffron
pinch of Cardamom powder
1/4 cup condense milk
250 g white chocolate
100 g ice cream wafers
1 cup desiccated coconut for rolling
200 g compound white chocolate ( for covering )
can of edible green spray ( optional )

Method:- For both use same method...
In a double boiler start melting 250 g white chocolate with condensed milk ..meanwhile roast the khoya in another pan without turning it to brown for few minutes. Add khoya, cashew nuts and dried cranberries in to chocolate and milk mixture. switch of the heat. mix well and let it cool and mould 1 teaspoon of mixture into a ball. Roll in the chopped ice cream wafers. Let them chill in the fridge till balls gets firm.
Melt 200 g compound white chocolate and coat each ball then roll into desiccated coconut. Let it sit for a while . Spray golden spray on them . Enjoy with friends and family...Great for a gift too...!

Sending it to Nayana's event Lets cook for Christmas Red and Green

Ending another year on a sweet note ~ Sinful Home made Ferrero Rochers

2011-12-29T21:23:00.001Z

2011 it's just about to wrap up....hope you all had a great year, if not let's hope the new year fulfills all your wishes...for me this year was little rocky..but keeping hopes that new year will bring steadiness...and due to my illness and other problems I wasn't a regular poster in bloggerworld....

I would like to show my gratitude to all of you people who has visited my blog, and left kind comments...without your support I may have not reach to my potential and now I am looking forward for your support in the next year ....also I would like to say a very big thank you to my loving husband and my adorable kids..who has given me their support and kept full faith in me through out the year ...

"A Relaxed Mind, A Peaceful Soul, A Joyful Spirit, A Healthy Body and Heart full of Love..All these are my Prayers for You..Wish a Happy New Year "

as the year is coming to an end let's finish it on a high and sweet note....and welcome new year with sinful home made Ferraro Rochers....so let's see the recipe

You will need:-

200 g hazelnut chocolate spread ( I used Nutella )
100 g whole hazelnuts plus extra hazelnuts for the centre of the Rochers ( 30-35 ) ( roasted and skin removed )
40 g hazelnut meal ( ground hazelnut )
50 g ice cream wafers
200-250 g compound chocolate ( use any milk, plain or dark )

Method:-

Chop 100 g hazelnut. keep aside 30 whole hazelnut. In one bowl mix Nutella, chopped nuts and hazelnut meal. Mix it very well. Freeze for a while till you can mould it in a balls. Take 1 tsp of mixture and press around a whole hazelnut to form a little ball.

Then roll in finely chopped ice cream wafers. Now keep them in the fridge untill they get firm again. Melt compound chocolate in double boiler and coat each ball ,let sit in the fridge until it sets.

Now Enjoy on your own, with your family or great as a gift if any left...;-)

On it's way to Nayna's event Lets cook for Christams Red and Green

Fillo Pastry Mince Pies ~ Christmas

2011-12-23T12:46:00.000Z

Christams is just few hours away...and every corner of this world ready for it

Jagruti's Cooking Odessey is wishing

Merry Christmas everyone ! May the festive season bring us positivity and new beginnings! May Santa fill your stockings with hope and your hearts with love! let's celebrate boundless love, compassion and faith! Merry Christmas to all!

Christams is incomplete without Mince pies...I laways buy from shops , this time I made them at home using fillo pastry...turned out very well..here is the recipe

You will need :-

120 g Mincemeat
zest of one orange
few dried cranberries
1tbsp almond flakes
1 packet of fillo pastry
icing suger for dusting
1 tbsp melted butter

Method:-
Preheat oven to gas mark 4-5. Take a cupcake tray and butter lightly. Take 4 sheets of pastry and place on top of each other, lightly butter them between each layer. Cut the pastry into 15 equal squares. Each square is now 4 layers thick.

Use these squares to line the tin to make 12 pastry cases.Place small amount of mincemeat in each pastry case and bake them for 7-8 minutes or till light golden brown. Cool them on a baking tray and dust with icing sugar. Enjoy with cream or custard.

Spiced Nuts ~ Christmas

2011-12-19T12:33:00.001Z

Christmas fever is in full swing , it's noticeable as soon as you step out of your home. So many lights illuminating on surrounding homes and streets, and too add to this there is the chaotic traffic and mad rush of people. ..parking virtually impossible...shops are well decorated and already 20-30% SALE :-) to pull the crowds...with tempting offers leading to big queues ...people are filling up their trolleys with gifts and food, like there is no tomorrow...:-) why should I be an exception ? I do the same ....and have started preparing few stuff for this festive season... so i made spiced nuts today and they turned out so well....

You will need:-

2 cups each Almonds and Cashew Nuts ( you can have any )
2 tbsp olive oil
1 tsp ground cumin
1 tsp garlic powder
1 tsp chilli powder
1 tsp dry ginger powder
1 tsp cinnamon powder
salt to taste

Method:-
Preheat oven on gas mark 2. In a saucepan heat olive oil and fry all the spices just for few seconds, switch off the heat, add nuts and salt and mixed very well. Place nuts on non stick baking dish and bake them for 15 minutes. Let it cool completely and store in airtight container. Enjoy !

Sending these cute munchies to Nayna's even't lets cook for christmas red and green event

Cinnamon Shortbread ~Christmas

2011-12-10T20:32:00.000Z

Christmas is just round the corner and freezing weather has really caught on here in UK...I love to use quite a lot of spices this time of the year...and I think cinnamon is the perfect spice during the winter season....I love the fragrant of the cinnamon and it's sweet and warm taste especially when in all baking recipes...I made this delectable melt in mouth shortbread with ground cinnamon...

You will need :-

250 g Unsalted butter at room temprature
250 g Plain flour
125 g rice flour
pinch of salt
100 g Caster sugar
1 tsp ground cinnamon
2 tbsp icing sugar for dusting
1 tsp ground cinnamon for dusting

Method:-
In a bowl mix butter and sugar. Mix till it gets fluffy, now add both flour, cinnamon and salt. Rub the mixture is like fine crumbs and knead untill smooth. Then cover the dough with clingflim and place it in the fridge for half an hour. Preheat the oven to gas mark 4. Now roll out the dough untill 1/2 inch thicker. cut out the cookies with cookie cutter in what ever shape you fancy. I cut mine into STARS... Place the cookies ona baking sheet.Press the tines of a fork into each cookie to make designs. Bake them about 18-20 minutes. Cool on wire racks. Mix icing sugar and ground cinnamon and gently toss them to coat.

Sending this cookies to Nayna's ongoing event Let's cook for christmas Red and Green

Coconut and Mango DOODH-POHA ! Rice flakes in coconut milk and Mango pulp !

2011-10-12T12:25:00.001+01:00

Yeasterday we celebrated Sharad Poornima...we make Doodh-Poha on this festive day ..last year I made Vanilla Doodh-Poha ....so this year I thought I want a little change..and while i was thinking I saw my other recipe Mango Pannacotta ....an idea popped in my head and thought lets try this recipe...if it will come good I will pat my own back...:-) and guess what my family gave me lots of pats........:-)

Ok so lets see what change I have done. Instead of normal milk i chose coconut milk and I used some double cream to make it more richer in taste with mango pulp...........

You will need :-

2 cup Coconut Milk
2 cup Single or double cream
1 cup Poha ( Rice flakes)
1/2 cup Sugar
1cup Mango pulp ( I used tin pulp ) you can use fresh too

Method :-
Wash the Poha and leave it a side. Boil milk and cream on a slow heat with sugar. after 5-6 minutes add Poha and let it cook for 4-5 minutes. Stir constantly and let poha soaked milk and cream..mixture will start to thicken..Switch of the heat and keep stirring. Let it cool to room temparature. and after chill in the fridge in serving bowls. after 1-2 hours add 2-3 tbsp mango pulp in each bowl and have it...Enjoy as much as my family did...You can make this dessert even for parties too..........

Tip:- Please do not add mango pulp while mixture is warm..let it cool completeley otherwise results milk will curdle....

Kesar Dudh no Halwo ~ Saffron Milk Halwa !

2011-09-29T11:33:00.000+01:00

Wishing you one and all a very Happy and Joyous Navratri.............

I am not sure about the dish I am going to post here today whether it is available all over India or not? plz let me know...as far as I know it's available only in Ahmedabad, Gujarat....This sweet dish brings me lots of childhood memories...My mum used to take us to play in childrens park and everyday she used to buy 10 paise ka MILK HALWA from one of the sweet shop in USMANPURA...MAFATLAL DUDHWALA..........this shop still exists....since my childhood I love it.........whenever I go to India I do indulge and bring for my family too...It's not available in UK...so whenever I think about making it, I am not sure that it would come out properly or not and I leave it...but yesterday I gave it a go..and I made this halwa in 15 minutes...........yes in 15 minutes..traditionally it takes more than an hour and also a lot of labour goes in ...Milk halwa can be eaten when you observe a fast........

You will need:-

200 gm condense milk
200 ml full fat milk
1 tbsp yogurt ( make sure it's not sour )
1 tsp sugar
1/2 tsp ghee
1/4 tsp cardamom powder
8-10 saffron threads soaked in warm milk (2-3 tsp milk)
few nuts like almonds, pistachio...

Method:- Take a microwave proof bowl ( take big one as milk boils ) and place the condense milk with the full fat milk and mix them. Now add yogurt, saffron milk and mix again. Place bowl in microwave for 8 minutes, in between check every two minutes and give it a stir. slowly milk will thicken and water will be visible. after 8 minutes add sugar and cardamom powder and cook halwa for another 5-6 minutes. repeat stirring every 2 minutes. Now add ghee and cook for another 2-3 minutes. should thicken by now like semolina halwa. let it cool to room temperature and garnish with nuts..and Enjoy as much as my family did..........

Vanilla and Strawberry PHIRNI ~ HAPPY FATHER's DAY !

2011-06-19T06:09:00.000+01:00

A Father means so many things...

A understanding heart,

A source of strength and of support

Right from the very start.

A constant readiness to help

In a kind and thoughtful way.

With encouragement and forgiveness

No matter what comes your way.

A special generosity and always affection, too

A Father means so many things

When he's a man like you... ( author-Unknown)

Wishing every father in the world a very Happy Father's day ! to celebrate father's day I made PHIRNI ....Phirni is very creamy scrumptious and fulfilling...mostly made of rice flour, milk and sugar..People who loves Kheer ( Indian Rice Pudding ) will love this dish..very easy and quick to make ...This time I gave traditional PHIRNI a little new look and new taste with Strawberry and Vanilla sauce..after watching few recipes from Chef Sanjeev Kapoor...but adding vanilla thought came in my mind after trying Hartley's Strawberry and Vanilla jam..:-)

You will need for the Strawberry Sauce:-

1 cup Strawberries
half vanilla pod
1 tbsp Sugar

You will need for the Phirni

30 g Ground Rice
30 g sugar
250ml evaporated milk
250 ml single cream
100 ml any milk
1 tbsp rose water
1/2 tsp cardamom powder
2 tbsp nuts like almonds, cashews and pistachio chopped

Method ( sauce ) :- Add roughly chopped berries, vanilla seeds and sugar in a saucepan on a low heat. Let it cook about 7-8 minutes or until very soft. Once cooked let it cool to room temperature. Pour the sauce into the glasses and let it chill...

Method ( PHIRNI ):- Put the milk and cream in a saucepan over a medium heat. Mix in ground rice and stir continuously. Keep string while bringing to the boil. Add evaporated milk, sugar, rose water and cardamom powder. Reduce heat. Stir and simmer for 8-10 minutes. Remove from heat and let it cool to room temperature. Then add it on top of the cooled strawberry sauce and garnish with chopped nuts. Let it cool in the fridge for 2-3 hours...

Enjoy as much as my family did...

When I dream of you, My dream is so fearless ~to comfort my mind and soul VAGHARELI KHICHDI !

2011-05-15T14:46:00.000+01:00

When you look into my eyes

World becomes a better place

And you know deep inside

Love is taking all the space

Baby, I love you... and you?

Chorus:

We are birds

We fly so high and we are falling down

When I dream of you

My dream is so fearless

We are people of the planet, we live human lives

We are angels, we're in danger, we are crystal white... crystal white

II.

When you look into my eyes

Sun is touching mountain top

When you look into my eyes

It will never have to stop

Baby, I love you... and you?

After friday the 13th, it came saturday the 14th ...sigh.....in the morning I looked out of my bedroom window, and brought a gentle smile on my face and thought today's sunshine will bring some light in my home, but NO as soon as I smiled, grey clouds covered that beautiful sunshine and my smile too..it always happens with me or in my life smile doesn't stay longer on my face ! anyway THAT'S BRITAIN FOR YOU ....:) So as usual I was passing my day..done house work, daughter went to her friends house for her study, hubby started watching IPL and I thought what will I do? wasn't intersted in blogging either, so went to bed for a nap..and my nap went into 6 hours long sleep and fearless dream !..yep I slept from 3 pm to 9pm...came down hubby asked me what do you want to have for dinner? let's go out or take away...I told him I just want to have something very light , coz normally I don't eat anything that late..it's not good for my size 0 figure..:P,so he helped me yes can you belive he helped me to make VAGHARELI KHICHDI !!!!!!!!!! he washed some rice and daal for me:) Ahhhhh that is so sweet of him , and I made very simple yet delicious and comforting khichdi in pressure cooker...while we were having our dinner I turn on the TV and watched some news in that time my daughter came and she asked me to turn the channel and here came this beautiful song on Eurovision contest ..as soon as the song started I told my daughter it is going to be one of my favourite song, the sand story was amazing,stole my heart and lyrics touch my soul so beautiful..we rewind it and put it on record..song was sung by Mika Newton from Ukrain...! Unfortunatley she didn't win..but hey who cares ? she and her sand artist touched so many peoples heart ...that what matters to me most !

Coming to my khichdi recipe, Khichdi is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.The dish is widely prepared in many Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra, and Bengal (where it is called Bengali: খিচুড়ী khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns....I made typical Gujarati style Vaghareli Khichdi !( source : wikipedia)

You will need :-

1/2 cup Tuver daal ( split pegion peas )
1 cup Rice
1 tbsp oil
handful of peanuts
1/2 tsp rai ( musterd seeds)
few cloves, cinamon sticks, bayleaves, red chillies, whole black peppers, hing
salt to taste
1/2 tsp red chilli powder
1/2 tsp tumeric powder
2 1/2 cups of water or as nedded

Method:-
Wash rice and daal together and leave it a side. In a deep pressure cooker heat oil , add rai and let it spultter, now add hing and all the whole garam masala fry for few seconds ..add rice and daal and fry about 2-3 minutes..add all the peanuts, spice,water and salt..Mix well ..close the cooker lid and cook for 3 whistle..Leave the cooker to cool. Serve with yogurt, pickle, papad, kadhi or chaas ! You can add any vegetables in there..choice is yours..
Enjoy as much as we did..

Mother's Day Treat ! A ROYAL INDIAN DESSERT - SHAHI TUKDA !

2011-05-08T18:23:00.000+01:00

Mother's are the Place

where love Emerges

from the earth,

And happiness rings

out like bells..........

In honor of our birth

Mothers are the

sun that lights,

for our inner sky

So we may know

that we are loved

and not question

WHY.................

Mother's are the moon

that shines

upon our black despair

So even when we

weep we know

that some one's always there

Mother's hold their

children's hand

for a while, but

their hearts forever

Mother's are loving

Mother's are Patient

Mother's are giving

Mother's are beautiful

No matter which journey

or which life's season

Mother's will be there....

If I had a single flower

for every time I thought of you

I could walk in my garden

FOREVER................(author-unknown)

HAPPY MOTHER'S DAY TO ALL MOTHER'S !

Although here in UK mother's day was on 3rd of April..that time I was in India at my mother's place..sadly my mum wasn't there for me..:( ,and I was away from my kids...so we are celebrating today and having great day so far....my daughter specially thought about my gift very carefully..before I went to India I was mentioning to update my electric toothbrush, and she kept that in her mind and guess what..............:) yeppppppppppp !!!!!!!! THANK YOU SO MUCH MY DARLINGS...hubby treated me with yummy lunch...

In return I wanted to treat my special ones, so I thought of making something easy to make yet royal ( since we had a royal wedding in UK ) made for all occasion...A ROYAL INDIAN DESSERT... SHAHI TUKDA..... The traditional sweet has its genesis from Hyderabad where fried bread slices are soaked in warm milk with cardamom, saffron and sugar for enriched flavor and garnished with nuts..It is served with a plain pudding called 'Rabri' made by milk thickened over low heat enriched with Almond meal.I made cashew nuts, Raisins and Cardamom bread at home and used slices from that bread..one thing is for sure that this dessert will enlighten your senses....:)..Surely mine did;)

Ingredients:- for Bread

water 11/8 cup
Skimmed milk powder 2 1/2 tbsp
Sugar 1/4 cup
Salt 11/4 tsp
Oil 21/2 tbsp
Strong white flour 3 cups
Cardamom powder 1/4 tsp
Dry yeast 11/4 tsp
Raisins and cashew nuts 1/2 cup

Method :- I used my bread maker..

Ingrdients for Shahi Tukda :-

Bread slices - 4 ( I used my own home made bread )
Ghee - 3 tbsp
Milk - 2 cups
Double Cream - 2 cups
Sugar - 75 grams
cardamom powder
Saffron threads
Few nuts like almonds and pistachio

Method:-
Remove the crust from the bread and cut them in to your desired shape..I cut them into triangle shape. Heat ghee in a non stick pan and shallow fry them till lovely golden colour. Remove them and leave them a side. In another non stick pan boil milk till become thick..add cream and sugar and let it boil for 8-10 minutes. Then add cardamom powder and saffron and leave it for few minutes. In a serving dish place fried bread slices and pour thickened milk and garnish with nuts..Chill in refrigerator for about half an hour and enjoy as much as we did...and promised each other that we will burn lots of calories on our exercise machines which are collecting dust ;)...I have five of them :)

Till my next post happy cooking and blogging..enjoy this beautiful song from the movie Jagriti...

My latest addition on You Tube !

2011-05-03T19:23:00.000+01:00

One more joyful moment for me, I have recorded two more cookery shows here in UK on sunrise tv in March...for you to view guys I have downloaded them on you tube...please watch and give me your feedbacks...Thanks ! Till my next post happy cooking and happy blogging....

HOORRAYYYYYYYYYYYYYYY ONCE AGAIN INDIA ON TOP....:) It is so joyous..! Over Joyous..!! :)

2011-05-02T19:05:00.000+01:00

After one month Joy of Cooking is congratulating Team India and whole country for winning a cricket world cup after long 28 years as they suppressed Sri Lanka with a six-wicket victory in a nerve-wrecking final to script a glorious new chapter in their cricketing history...why I am so late here to wish team India? Because actually I was in India during that period and went personally to wish team India and watched most amazing, thrilling and electrifying few matches at stadium, in multiplex cinema and at home with my dad which was priceless moments for me....I was in India when India won the world cup in 1983 under Mr Kapil Dev's captaincy..and this time Mr M S Dhoni's too...This trip to India for me was unforgettable, adventurous and priceless experiences...we all went ecstatic when Dhoni finished it off in style by hitting a six, as fire crackers lit up the evening sky to mark the moment...Every Indian went berserk in India and everywhere in the world..in India middle of the night people came on the road and celebrated win of India...these priceless moments I will never forget in my life...So here to wish team India I have made something...Tri Colour Salad in World Cup:)

Ingrediants:-

Breadsticks
cheese Thins
Shredded Carrots
Shredded Onion
Shredded Green Capsicum

Method:-
Please see picture...
I am dedicating this post to Team India, Team Sri Lanka and every cricket lover who enjoys this game tremendously .....Till my next post happy cooking and happy blogging !!!!!!!!!

GOLDEN RULE FOR WOMEN................NO COOKING :P

2011-03-08T21:11:00.000Z

Oil For Your Lamp

The new Golden Rule for women is, "Do Unto Ourselves as We Do Unto Others." In Oil for Your Lamp, the importance of women taking care of themselves BEFORE they take care of others. Today's women are multi-tasking mavens and Oil for Your Lamp provides just the fuel needed to keep your own lamp full. Through real-world stories and original poetry, Oil for Your Lamp is a call to action for women to keep their own lamps burning brightly as they continue to light up the world!......Lisa Hammond and BJ Gallagher ( authors )

WE ARE WOMEN WHO

LIGHT UP THE WORLD

WITH OUR BEAUTY

OUR CREATIVITY

OUR EYES SPARKLE

AS WE TALK AND LAUGH

AMONG OURSELVES

OUR SMILES RADIATE

WARMTH AND COMFORT

TO THOSE WHO LOVE US

OUR FACES BEAM

HAPPILY WHEN

WE'RE ENGAGED

IN FULFILLING WORK

WE SHINE

WE ILLUMINATE

WE ENLIGHTEN

WE GLOW SOFTLEY

WHEN CONTENTED

AND BURN BRIGHTLY

WHEN PASSIONATE

BUT WHO IS THE KEEPER

OF THE FLAME?.....

WHO WILL FILL

OUR LAMPS?....

WE MUST DO IT OURSELVES

WE MUST FEEL OUR OWN

LAMPS FIRST

NOT LAST...

WE MUST COMMIT TO

OUR OWN WELL BEING

AND SELF CARE LEST

OUR FLAME FLICKERS OUT

SO TAKE SOME TIME

TO REST, RECOUP

RELAX AND REGROUP

TAKE TIME TO FILL

YOUR LAMP

THE WORLD NEEDS YOUR FLAME

BUT FIRST, YOU NEED YOUR

OIL

THE NEW GOLDEN RULE FOR WOMAN IS ...

WE MUST DO UNTO OURSELVES

AS WE DO UNTO OTHERS

simple truths...gift of inspiration...

Happy women's day......

Aloo and peanuts farari bhaji for MAHASHIVRATRI- Potato and peanuts stirfry

2011-03-02T19:59:00.001Z

Wish you everyone a very HAPPY MAHASHIVRATRI.....The festival of Mahashivratri (literally means the 'Grand Night dedicated for the worship of Lord Shiva'). Let's pray to Lord SHIVA lord of mercy and kindness, protects us evil forces like lust, greed and anger ..also grant us boons and bestow es his grace......OM NAMAH SHIVAY !

Please look at my last year's post on MAHASHIVRATRI recipe here.... ricotta cheese peda

You will need:-

3-4 boiled potatoes ( cubed )
1/2 cup roasted peanuts
2 tsp green chillies and ginger paste
few curry leaves
2 tsp ghee
1/2 tsp cumin seeds (Jeera)
1/4 tsp turmeric powder
1/2 tsp red chili powder
2 tsp dhana jeera powder
salt to taste
fresh coriander leaves
1 tsp sugar ( optional )
1 tsp lemon juice

Method:-
In a heavy bottom pan heat ghee and add cumin seeds and let it spullter. now add curry leaves and CG paste and fry for few seconds. Now add potatoes, all the masala, peanuts and salt. mix very well but gently. Now add sugar and lemon juice. cook about 2-3 minutes more and garnish with fresh coriander leaves. Enjoy as much we did..............