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Kala Khatta Sherbet | Java Plum Spicy Drink

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Kala Khatta Sherbet is made from Java Plums or Jamun as well call in hindi. These stone centered berries are available for a brief period during summers going up to monsoons. They have an incredible taste and the colour is simply intoxicating. I miss them immensely as they are not available in our little hillock. Last week I was driving from my Mother’s place in the plains to my abode in the hills. I saw a vendor whose cart was full of these delicious berries. I asked him to pull over and bought a few kilos greedily. 

Now the challenge was to put them to use and not just hogging. Last I had made Java Plum Ginger Lemonade with them, which was quiet refreshing. But this time I wanted to make Kala khatta sherbet which is a spicy sweet tangy drink with jamuns. After this was ready I was blown away. It was a flavour bomb. I not just had it virgin but also spiked it with vodka. The results were hick! amazing. I cant stop but share this recipe with you so that you can enjoy this incessant rainy humid weather.

Directions:

1.Take some ripe jamuns and wash them under running water.

2. Take water in a vessel and add washed jamuns. Also add rock salt and common salt. Turn the flame on.





3. Now add red chili powder, black pepper powder and roasted cumin powder .





4. Add Sugar and let the jamuns simmer for 10-12 minutes till you find them mush.





5.Turn the flame off and pass the liquid through a colander. Reserve the liquid.

6. Mash the pulp of the jamuns and try to squeeze out maximum juice. Do not try to bruise the seed otherwise the drink will become bitter.


7. Now let the liquid come to room temperature. Add juice of a lemon.

8. Add ice to the serving glasses and pour the reserved liquid. Enjoy with a fresh slice of Lemon and some mint leaves as a garnish.

Other refreshing summer drinks you can try are: Plum Smoothie , Raw Mango Drink with Mint and Roasted Cumin  ,Detox Green Smoothie , Ginger Papaya Mint Smoothie, Java Plum Lemonade, Kafal Ka Sharbat, Litchi Lemonade , Mango Chamomile-Mint Tea Lemonade , Musk Melon & Cucumber Smoothie with Mint , Peach Lemonade, Spiced Mango Lassi , Fresh Orange and Blueberries Smoothie .

Kala Khatta Sherbet | Java Plum Spicy Drink
 
Recipe Type: Beverages
Cuisine: Indian
Author: Anshu Wadhwa
Prep time:
Cook time:
Total time:
Serves: 4 glass
Ingredients
  • 500 gms Jamuns or java plums
  • 2 Litres Water
  • 1/2 Cup Sugar
  • Salt to taste
  • 1/4 tsp Black pepper powder
  • 1/4 tsp Red Chili Powder
  • 1/2 tsp Black rock salt
  • 1 and 1/2 tbsp Roasted cumin crushed
  • 1/4 cup Lemon juice
  • Ice Cubes – few (optional)
  • Mint leaves – handful
Instructions
  1. Take some ripe jamuns and wash them under running water.
  2. Take water in a vessel and add washed jamuns. Also add rock salt and common salt. Turn the flame on.
  3. Now add red chili powder, black pepper powder and roasted cumin powder .
  4. Add Sugar and let the jamuns simmer for 10-12 minutes till you find them mush.
  5. Turn the flame off and pass the liquid through a colander. Reserve the liquid.
  6. Mash the pulp of the jamuns and try to squeeze out maximum juice. Do not try to bruise the seed otherwise the drink will become bitter.
  7. Now let the liquid come to room temperature. Add juice of a lemon.
  8. Add ice to the serving glasses and pour the reserved liquid. Enjoy with a fresh slice of Lemon and some mint leaves as a garnish.
 

 

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Easy Recipe

Mango Coconut Chia Pudding

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Mango Coconut Chia Pudding

Mango Coconut Chia Pudding is an incredible vegan pudding especially when mangoes are in season. In India we get a lot of varieties of mangoes over a period of few months. Its nearly impossible to not make plenty of amazing dishes with them. My mother has a mango tree in her backyard which means we are blessed with a bounty. from green unripe  mangoes to juicy ripe ones. I blame my genes I am hooked to mangoes. I love to play with them in my laboratory called kitchen. 

Mango Coconut Chia Pudding

I have made with them Fresh Mango Vanilla Cake, Mango Tart, Mango Phirni and a lot more. This time I wanted to make something which is vegan and requires minimal efforts. Yeah Yeah!! I am born lazy. Therefore, I tried this Mango Coconut Chia Pudding. It has a perfect marriage of tartness from mangoes , the sweetness from coconut maple syrup milk and fabulous texture courtesy chia seeds. If you have guests visiting. this could be a perfect dessert option. I got these yogurt jars from The Gourmet Shop. They have some really cool stuff. Oh did I tell you its run by none other than “Me” and my business partner 😛 . You can also order from our store if you are in India, because we ship pan India. Coming back to the recipe just follow the recipe below and make this delicious pudding.

Directions:

1. In a vessel take coconut milk, add chia seeds and maple syrup or honey if you are not vegan and leave for couple of hours until they swell. You can leave in refrigerator overnight too. 





2. Wash and Cup a ripe mango and scoop out its pulp. Blend into a puree using a blender. Keep aside.

3. In the serving jars pour some coconut milk mixture .

4.Top it with mango puree. and again with some coconut milk mix.

5. I garnished it with some mango pulp balls I scooped using a melon baller. Also add some roasted coconut flakes. They lift the flavours many folds.




6. Serve Chilled and yes you can thank me later. 

Mango Coconut Chia Pudding
Other Desserts with mango you can try are: Fresh Mango Vanilla Cake, Mango Tart, Mango Phirni. And if you are looking for savoury and sweet treats then you can try: Green Mango cooked with Lentils,Andhra Style Raw Mango Rice, Fresh Mexican Black Bean & Mango Salad, Instant Raw Mango Pickle South Indian Style, Raw Mango Garlic Spicy Chutney, Spiced Mango Lassi, Aam Ki Launji Khatti Meethi Kacchey Aam Ki Chutney 

Mango Coconut Chia Pudding
 
Recipe Type: Dessert
Cuisine: Global
Author: Anshu Wadhwa
Prep time:
Cook time:
Total time:
Mango Coconut Chia Pudding is an easy vegan dessert recipe which can be fixed in no time. Its nutritious and bursting with flavours.
Ingredients
  • 1/4 cup Chia Seeds
  • 2 tbsp dried coconut flakes
  • 1 and 1/4 cup Coconut Milk
  • 1 tbsp Maple Syrup or Honey
  • 2 Mangoes
Instructions
  1. In a vessel take coconut milk, add chia seeds and maple syrup or honey if you are not vegan and leave for couple of hours until they swell. You can leave in refrigerator overnight too.
  2. Wash and Cup a ripe mango and scoop out its pulp. Blend into a puree using a blender. Keep aside.
  3. In the serving jars pour some coconut milk mixture .
  4. Top it with mango puree. and again with some coconut milk mix.
  5. I garnished it with some mango pulp balls I scooped using a melon baler. Also add some roasted coconut flakes. They lift the flavours many folds.
  6. Serve Chilled.
 
Notes
Adapted from choosingchia,com

 

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Baking

Strawberry Lemon Blondies

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Strawberry Lemon Blondies are an incredible treat for people with sweet tooth. Blondie in general is a variety of dessert bar. It resembles a brownie but instead of chocolate it has vanilla. Today when I found fresh strawberries in the market, I was over whelmed. I wanted to try some thing new which is quick, easy and requires few ingredients easily available from my pantry. My affair with fresh strawberries is pretty old. I have tried in the past Strawberry Preserve, Strawberry Cookies, Italian Focaccia Bread with Strawberries,  Tapioca Coconut Milk Pudding with Strawberry Preserve, Strawberry Walnut Babka, Strawberry and Yoghurt Cake .

Over my experience in baking for donkey number of years, I have learnt that berries pair really well with lemon. So I decided to add lemon to these strawberry blondies. The taste was incredible. It was a perfect harmony of sweet, tart and vanilla. These strawberry lemon blondies were some what a cross between a short bread cookie and brownie, texture wise. They looked stunning with that pink glaze.


These strawberry lemon blondies are a crowd pleaser. You can make them in a 9 inch square cookie tray (I used 9 inch square pie pan). It makes 12 blondies in one go and is perfect for a decent size gathering. I am sharing step by step recipe below and for complete recipe with ingredient quantities click here.

Directions:

1.  Wash strawberries and hull them. Chop them into small pieces and set side.




2. Preheat you oven for ten minutes on 180 degrees celsius. Line a 9 inch square pan with parchment paper. I am using 9 inch pie pan.

3. In a bowl add unsalted butter which is at room temperature and add fine castor sugar. Cream them together till sugar is dissolved. 




4. Add egg and lemon juice and whip it well. Add vanilla essence.

5.  In another bowl add all purpose flour and baking powder. If you are using unsalted butter add salt and mix well.

6. Mix the dry ingredients with the wet ingredients till everything moistens. Do not over mix. 

 

7. Fold chopped strawberries in the batter using a spatula.

 

8. Pour the batter in the baking pan and spread as evenly as possible.

9. Bake it in the preheated oven for 30-35 minutes on 180 degree celsius until the toothpick inserted comes out clean. Do not over bake or else the blondies will turn hard.

10. For the glaze whip washed and hulled strawberries in the jar and make a puree.




11. Pass the strawberry puree through a sieve and take out its juice.




12. Whip together powdered icing sugar , lemon juice and strawberry juice. Apply the glaze on top of the blondies and let it set. 




13. After the glaze has set slice these blondies into 12 squares. Serve them with a cup of Coffee or Tea.

Other Cake recipes with fresh fruit you can try are;  Persimmon Buckwheat Gluten Free Cake, Citrusy Sweet Lime Cake, Honey Dates Square, Peach Upside Down Cake, Fresh Apricot and Almond Cake, Mango Vanilla Cake,  Festive Orange Blueberry Pound Cake, Vanilla & Pomegranate Cake,Lemon Cake with Lemon Glaze, Persimmon Rum Cake, Honey Cake.

Strawberry Lemon Blondies
 
Recipe Type: Dessert
Cuisine: American
Author: Anshu Wadhwa
Prep time:
Cook time:
Total time:
Serves: 12 bars
Ingredients
  • Blondies:
  • 1 cup (228 grams)unsalted butter, at room temperature
  • 3/4 cup (164 grams) granulated sugar
  • 1 large egg
  • 1/4 cup (55 grams) fresh squeezed lemon juice
  • 1 tsp vanilla essence
  • 2 1/4 cups (306 grams) all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (127 grams) diced fresh strawberries
  • Glaze:
  • 1 cup (112 grams) unsifted powdered sugar
  • 1 Tbsp strawberry puree, 2 strawberries approx
  • 1 Tbsp lemon juice
Instructions
  1. Wash strawberries and hull them. Chop them into small pieces and set side.
  2. Preheat you oven for ten minutes on 180 degrees celsius. Line a 9 inch square pan with parchment paper. I am using 9 inch pie pan.
  3. In a bowl add unsalted butter which is at room temperature and add fine castor sugar. Cream them together till sugar is dissolved.
  4. Add egg and lemon juice and whip it well.
  5. In another bowl add all purpose flour and baking powder. If you are using unsalted butter add salt and mix well.
  6. Mix the dry ingredients with the wet ingredients till everything moistens. Do not over mix.
  7. Fold chopped strawberries in the batter using a spatula.
  8. Pour the batter in the baking pan and spread as evenly as possible.
  9. Bake it in the preheated oven for 30-35 minutes on 180 degree celsius until the toothpick inserted comes out clean. Do not over bake or else the blondies will turn hard.
  10. For the glaze whip washed and hulled strawberries in the jar and make a puree.
  11. Pass the strawberry puree through a sieve and take out its juice.
  12. Whip together powdered icing sugar , lemon juice and strawberry juice. Apply the glaze on top of the blondies and let it set.
  13. After the glaze has set slice these blondies into 12 squares. Serve them with a cup of Coffee or Tea.
 
Notes
Adapted from The View From Great Island https://theviewfromgreatisland.com/strawberry-lemon-blondies-recipe/

 

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Baking

Easter Hot Cross Buns

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Hot Cross buns are symbolic to Easter and may go back to 12th Century. The relic goes that a Monk baked buns and made a cross on them in honour of Good Friday. Gradually, they became popular world over and were associated with Easter. Interestingly, there are a few superstitions and tales linked to baking these sweet hot cross buns on Good Friday. If you are interested you can read them at The kitchn.

This is about the origin of recipe but what exactly are Hot cross buns? Well they are mildly spiced, sweet buns which are loaded with black currants or raisins. On top of these buns a cross is marked, which can be either done with icing sugar or its etched in the dough at the time of baking. As a kid we relished eating these buns and loved to sing Hot cross buns, Hot cross buns, One a penny, Two a penny, Hot cross buns. This ignites nostalgia and takes me back memory lane.

On the occasion of Easter, I collaborated with Eggee, the best organic high protein eggs, to curate this recipe for my readers. The addition of fresh eggs in the bun dough took this recipe to a whole new level. If you can find these organic eggs around you, give it a try. You sure would know the difference in taste and freshness. I have used home made Pumpkin Pie Spice and Candied Orange Peel in the recipe. You can make it yourself from scratch.


I am jumping to the recipe right away without wasting much time. Easter is just an excuse to bake these but honestly I can eat them all year round. If you try this recipe share your feedback with me and tag me on facebook or instagram.

Directions:

1. In a large bowl add all purpose flour, pumpkin pie spice and salt.





2. Also add to the bowl sugar and zest of orange and lemon. Mix well and set aside.





3. In another bowl or jar take some lukewarm milk. It should not be hot just lukewarm. Add some sugar to the milk.




4. Sprinkle yeast on top and give it a gentle stir. Let the mixture stand and wait for yeast to bloom. I have used yeast from out online store The Gourmet Shop.




5. In another small bowl add melted butter and whisk in some eggs.




6. Once the yeast has proofed or bloomed and has become frothy, add this to the dry ingredients along with egg and butter mixture.





7. Mix them well till everything comes together into a sticky dough. Knead well for 6-8 minutes till the dough is smooth and supple.

8. Add black currants and candied orange peel and mix well into the dough.




9. Dust your counter with some flour and dump the dough on it and knead well will your dough has developed gluten and is elastic and pliable.




10. You can slightly poke your finger in the dough to test if its kneaded well or not. If the dough bounces back its ready and if it doesn’t you need to knead a few more minutes.


11. Grease a big bowl and place your dough in it to rise until it has doubled in size. This depends on the temperature of your kitchen. The warmer the kitchen the sooner the dough proofs.


12. Once the dough has proofed. Again dust your counter with some flour and punch dough the dough to deflate it.




13. Divide the dough into equal 16 parts with the help of a bench press or metal scraper.




14. Roll each portion into a round ball with a smooth top.


15. Grease a baking tray with butter and place these rolled dough in the tray. Each bun dough should be placed at some distance from each other.




16. Cover them with a kitchen towel and let them rise till they have doubled up in size.


17. Give them an egg wash and preheat your oven to 180 degrees C for ten minutes. Once preheated place your buns in the oven for 20-25 minutes on 180 degree Celsius until the top is golden brown. 




18. Place them on a wire rack to cool down. While they are cooling make royal icing. Learn to make Royal Icing here.


19. Pour this royal icing in a pipping bag and snip the end just enough for it come out. Pipe X on top of each bun and enjoy.

20. Enjoy these hot cross buns with a cup of coffee or tea. My kiddo gobbled two of these while they just got crossed. So tea or no tea you will love them as it is. 

Happy Easter Friends!

Other Bread Recipe you can try are: Italian Focaccia Bread with Strawberries , Rosemary Garlic Focaccia Bread, Garlic Cheesy Bread, Dominos Style Garlic Bread Sticks, Honey Oats Bread, Cinnamon Raisins Bread. Whole Wheat Sandwich Bread, Beetroot Bread. Georgian Kachapuri

Easter Hot Cross Buns
 
Recipe Type: Festive
Cuisine: European
Author: Anshu Wadhwa
Prep time:
Cook time:
Total time:
Serves: 16buns
Hot Cross Buns are a traditional mildly spiced sweet bread buns, bearing a cross on top, made specially on Easter, the Good Friday.
Ingredients
  • For the Buns:
  • 2 and 1/4 tsp Instant Yeast
  • 1 cup Lukewarm Milk
  • 3 and 3/4 cup All Purpose Flour
  • ½ cup Granulated Sugar
  • 2 tsp Pumpkin Pie Spice
  • 2/3 cup Currants or raisins
  • 3 Tbsp Candied Orange Peel
  • 1 tsp Salt
  • 1 tsp Lemon Zest
  • 1 Tsp Orange Zest
  • ¼ cup Unsalted Butter, melted
  • 2 Eggs
  • Egg wash, one egg beaten with some milk or water.
  • For the icing:
  • 1 ½ cups of Powdered Sugar
  • 1 Egg White
  • Some Whole Milk, if needed
Instructions
  1. In a large bowl add all purpose flour, pumpkin pie spice and salt.
  2. Also add to the bowl sugar and zest of orange and lemon. Mix well and set aside.
  3. In another bowl or jar take some lukewarm milk. It should not be hot just lukewarm. Add some sugar to the milk.
  4. Sprinkle yeast on top and give it a gentle stir. Let the mixture stand and wait for yeast to bloom.
  5. In another small bowl add melted butter and whisk in some eggs.
  6. Once the yeast has proofed or bloomed and has become frothy, add this to the dry ingredients along with egg and butter mixture.
  7. Mix them well till everything comes together into a sticky dough. Knead well for 6-8 minutes till the dough is smooth and supple.
  8. Add black currants and candied orange peel and mix well into the dough.
  9. Dust your counter with some flour and dump the dough on it and knead well will your dough has developed gluten and is elastic and pliable.
  10. You can slightly poke your finger in the dough to test if its kneaded well or not. If the dough bounces back its ready and if it doesn’t you need to knead a few more minutes.
  11. Grease a big bowl and place your dough in it to rise until it has doubled in size. This depends on the temperature of your kitchen. The warmer the kitchen the sooner the dough proofs.
  12. Once the dough has proofed. Again dust your counter with some flour and punch dough the dough to deflate it.
  13. Divide the dough into equal 16 parts with the help of a bench press or metal scraper.
  14. Roll each portion into a round ball with a smooth top.
  15. Grease a baking tray with butter and place these rolled dough in the tray. Each bun dough should be placed at some distance from each other.
  16. Cover them with a kitchen towel and let them rise till they have doubled up in size.
  17. Give them an egg wash and preheat your oven to 180 degrees C for ten minutes. Once preheated place your buns in the oven for 20-25 minutes on 180 degree Celsius until the top is golden brown.
  18. Place them on a wire rack to cool down. While they are cooling make royal icing.
  19. Pour this royal icing in a pipping bag and snip the end just enough for it come out. Pipe X on top of each bun and enjoy.
  20. Enjoy these hot cross buns with a cup of coffee or tea. My kiddo gobbled two of these while they just got crossed. So tea or no tea you will love them as it is.
 
Notes
Recipe adapted from Laura In the Kitchen. https://www.laurainthekitchen.com/recipes/hot-cross-buns/

 

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ChocolateCraving

No Bake Foxnut and Puffed Amaranth Granola Bars

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Ladies and Gentleman I am back and I am back with a lot to share. This Corona lock down has made me write all over again on my blog. The reason for disappearance was pure laziness (proud to be a lazy bum :P). Although I had been baking and cooking and posting on my Instagram handle. I hope you are following my feed. I bring you today my go to recipe of No Bake Foxnut and Puffed amaranth granola bars. The reason I chose this recipe  is because we all are home these days. The situation is bad and scary out there. But at the end of the day precaution can save us which means staying home without cribbing,finding reasons to cook together, enjoy with your loved ones. Rather than sulking we can transform this worry into hope. Just keep your mind and body occupied constructively.


These granola bars are so easy to make. You can engage your kids to make this like a DIY project and you can supervise. It requires no baking and no major cooking. It has goodness of foxnuts or makhana , amaranth and almonds and taste nutty and chocolaty. Requires handful of ingredients and little of your time. I wont yap more and will jump directly to the recipe. Do write to me how are you dealing with lockdown and this scare. Sometime venting helps. It may not solve your problem but lightens your burden. If you wish to check out more energy bar recipes you can try Oats & Almond Energy Bars and No Bake Amaranth Granola Bars.

Directions:

1. In a wok add some oil and salt 




2. Add foxnuts. Roast them on a medium heat till they become crunchy and acquire some colour. This should take less than five minutes. Keep tossing the nuts constantly. You don’t want them to burn down. Remove on a plate and set aside.




3. In a food processor add seedless dates, roasted foxnuts and puffed amaranth.





4. Also add peanut butter, cocoa powder and almonds.





5. Blitz everything till you get a sand like mixture.


6. Line a baking pan with 90 degree angles with parchment paper, so that nothing sticks. I have used 8 x 5.5 inch pan.

7. Dump the mixture into the baking pan and try to spread evenly and press with the help of a flat bowl so that everything gets settled and sticks together, If you do not use force you may come up with a crumbly bar.




8. Refrigerate for at least an hour to set properly. Flip it upside down on a chopping board and cut into desired bars with a sharp knife.





9. You can cover them individually in food wrapping paper and refrigerate. It has a good shelf life. Lasts upto two weeks or so.

Other gluten Free recipes you can try are: Foxnut Milk pudding, Persimmon Buckwheat Gluten Free Cake, Vintage Honey Figs and Date Cake Squares Recipe with Gluten Free Flour,Amaranth Herbed Crackers,Gluten Free Chocolate Ragi Brownies,Besan & Corn Flakes Cookies,No Bake Amaranth Granola Bars, Apple Crisp

No Bake Foxnut and Puffed Amaranth Granola Bar
 
Recipe Type: SNACK
Cuisine: CONTINENTAL
Author: Anshu Wadhwa
Prep time:
Cook time:
Total time:
Serves: 12 bars
No Bake Fox nut and Puffed Amaranth Granola Bars are healthy and delicious energy food with goodness of fox nuts, amaranth and almonds.Its a gluten free treat.
Ingredients
  • 3 cup Pitted dates
  • 1 cup roasted Almonds
  • 3/4 cup fox nuts
  • 3/4 cup peanut butter
  • 3 tbsp cocoa powder
  • 3/4 cup puffed amaranth
Instructions
  1. In a wok add some oil and salt.
  2. Add foxnuts. Roast them on a medium heat till they become crunchy and acquire some colour.This should take less than five minutes. Keep tossing the nuts constantly. You don’t want them to burn down. Remove on a plate and set aside.
  3. In a food processor add seedless dates, roasted foxnuts and puffed amaranth.
  4. Also add peanut butter, cocoa powder and almonds.
  5. Blitz everything till you get a sand like mixture.
  6. Line a baking pan with 90 degree angles with parchment paper, so that nothing sticks. I have used 8 x 5.5 inch pan.
  7. Dump the mixture into the baking pan and try to spread evenly and press with the help of a flat bowl so that everything gets settled and sticks together, If you do not use force you may come up with a crumbly bar.
  8. Refrigerate for at least an hour to set properly. Flip it upside down on a chopping board and cut into desired bars with a sharp knife.
  9. You can cover them individually in food wrapping paper and refrigerate. It has a good shelf life. Lasts upto two weeks or so.
 

 

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Coconut

Ukadiche Modak | Sweet Steamed Dumplings

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Ganesh Chaturthi is a Hindu festival celebrated with a lot of sentiments in India. It’s also known as Vinayak Chaturdashi. This festival is to celebrate the birth of Lord Ganesha, the elephant headed God who is the son of Lord Shiva and Goddess Parvati. Ukadiche Modak or Steamed Rice Flour Dumplings with Coconut and jaggery is made as an offering to Lord Ganesha. Its believed that these modaks are God’s absolute favourite.


To be honest I had never tasted ukadiche modak in my life before because I live in the northern part of the country and this festival is predominately celebrated in the southern states. Therefore, at the outset of the festivity I decided this is the best occasion to try this new recipe and also to please the God on his birthday. Not to mention I will also get a chance to taste the so raved about modaks. To shape the modaks requires great deal of skill. Its like shaping momos. tibetan dumplings with gluten free rice dough. I chose the easier path (smart me!) I used a modak mould which makes swanky modaks with lesser efforts. How cool it is ! 😉 Before, I go gaga over my crippled skills I will take you to the recipe so that you can even try and enjoy the festivity.

Directions:
1. For the filling of modak grate fresh coconut and roast in a pan on a medium flame.




2. After the coconut has roasted a bit add chunks of jaggery. Also add cardamom powder and mix well.




3. Keep tossing the filling till jaggery has melted and the mixture has come together. The filling will still be sticky because jaggery is still hot. It will become crumbly and less sticky after it has come to room temperature. Therefore, set aside and let it come to room temperature.

4. For the dumpling or the outer covering boil water in a pan. Add ghee.




5. Add sugar and salt and combine and give the liquid a boil.





6. Add rice flour and combine. The flour will absorb all liquid.




7. Cover the pan with a lid and let it simmer on low flame for 3-4 minutes.


8. Now turn the flame off and let the dough cool down a bit. Apply little ghee on your hands. While its still warm knead it together to bring everything together.





9. Cover with a damp kitchen towel till further use.


10. Apply ghee on the modak mould, both sides.


11.Take a small portion of dough and apply on one side of the mould. Make sure its a thin layer. Repeat the same for the other side.




12. Take the coconut jaggery filling and add a little, say half a spoon. Do not over fill it for it will leak out at the time of steaming.

13. Now close the mould and you will notice the extra dough will ooze out. Remove that. Also add a bit of dough on the base of mould to skirt the filling. I missed taking picture of this step. I hope you understood.




14. Carefully open the mould and tada you have a beautiful looking modak. 


15.Shape rest of the modaks and place them in a tray covered with a damp kitchen towel till we steam them.


16. For the steaming part, place a steamer with water on the flame. Cover it with a slotted tray greased with ghee. If you have a banana leaf  you can top the tray with a banana leaf for it will prevent it from sticking to the base. Cover with lid and let the steam develop. 





17. When you notice the steam escaping the steamer, Open the lid and place modaks on the tray. Cover with a lid and let it steam for 20-25 minutes.
  




18.Once steamed you can garnish it with saffron and offer it our dear Lord Ganesha. He will bring prosperity in our lives and will bless us. 

Wishing you all a Happy Ganesh Chaturthi.

Other festive recipes you can try are: Kadda Prashad, Besan Rava Laddoo, Gurr Gajar Ke Meethey Chawal, Gajar Ka Halwa, Kaddu Ka Halwa, Kesari Seviyan, Khajoor Ki Kheer, Makhane Ki Kheer , Mango Saffron Phirni, Paneer Ki Kheer , Rasgulla , Sabudana Kheer, Swang Ke Chawal Ka Halwa, Sooji Halwa, Swang Ke Chawal Ka Halwa, Ragi & Khus Khus Ladoos.

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Easy Recipe

Java Plum Lemonade with Mr. Butler Sodamaker

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Before we talk about this Java Plum Ginger Lemonade I wish to share with you my excitement. Recently, I came across a product which has promised to change my life in very many ways. I use soda or carbonated water in many of my recipes, for entertaining and for everyday lemonades. In hills its difficult to source soda everyday and if we do get it, the plastic waste it leaves behind is tremendous. I cant recycle so many plastic bottles and unfortunately majority of them find a place in the landfill.

But when I found Mr. Butler Soda Maker I found a way by which I could curtail this wastage. Its not only eco friendly but also easy on my pocket. Moreover, its so easy to use that my kiddo has officially named himself the ‘soda maker operator’ 🙂 I am assured that the water used in the soda is fresh and hygienic from my own house and I can easily control the fizz of the soda depending on my requirement. When I first got this wonder machine I decided to make Jamun or Java Plum Ginger Lemonade with this Sodamaker. The results were out standing. The taste of jamun and ginger married perfectly and the sparkling water gave it that extra kick.

The beauty of this product is that it uses no batteries and no electricity. All it requires is a food grade CO2 refillable cylinder which goes a long way. The cylinders can be easily refilled , simply look for a dealer near you. I think I am way too excited about this product and have forgotten we were here to learn how to make this Java Plum Ginger lemonade.

Jamun or Java Plum is my favourite and has many child memories etched to it. I was a little girl and loved to climb Jamun tree and pluck some fresh Jamuns with my cousins. Mom would scold me for participating in that adventure, very well knowing I would surely indulge in this again 🙂 With these sweet memories I brought home Jamun from Delhi on my recent trip back home. Jamuns are not widely available in the hills 🙁 But since I had them on hand I had to do something with them. With sodamaker my latest crush I knew I would play with my old and new love – Jamun and Mr. Butler sodamaker, respectively. With very few ingredients this lemonade gets ready and is worth your time and effort.

Directions:
1. Wash ripe Jamuns and place them in a sauce pan over medium heat.




2.Add sugar, grated ginger and water and let it simmer.





3. After they have simmered for 7-8 minutes you will see that jamun or java plums have become soft and cracks can be noticed on its skin. You can turn the flame off and let them cool down.




4. After they have cooled off, run the liquid and pulpy jamuns through a sieve. Reserve the syrup and mash the soft jamuns with a spoon. The pulp will easily come out. Also pass this pulp through the mesh into the syrup. You will end up with a beautiful bright coloured concentrate.





5. Add salt and pour this concentrate in two serving glasses. Squeeze juice of lemon.





6.Top it up with instant and fresh soda made with Mr. Butler sodamaker.


7. Add ice cubes and serve with some mint leaves and enjoy the season’s refreshing Jamun Lemonade with Sparking bubbly water.

If you wish to buy this Mr. Butler Sodamaker now, you can avail 20% discount on this. The company is generous to provide my readers with this discount. Simply, click here and enter “FIZZ20” as the coupon code and avail this offer. You can thank me later 😉

Other lemonades and summer beverages you can try are: Peach Lemonade. Mango Green Tea Lemonade. Plum Smoothie, Aam Ka Panna, Ginger Papaya Mint Smoothie, Litchi Lemonade, Musk Melon & Cucumber Smoothie with Mint, Spiced Mango Lassi, Kafal Ka Sharbat .

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Baking

Cherry Clafoutis | French Cherry Flan

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I think my obsession with red fruits and vegetables is growing with growing age. Be it red bell peppers or himalayan bay berries, strawberries or cherries. I like the way they brighten my life. Specially when I see cherries it takes me back in time. My father knew how much I love cherries and at the outset of season he would get for me cartons of cherries. That love is imprinted in my heart and I can never forget that. So whenever I see cheries I go berserk. I always find ways to make something with them. In the past I have made Cherry Focaccia Bread, Cherry & Lychee Ice Cream, Mascarpone Cherry Compote Cheesecake Glasses. And this season I knew I had to make  this Cherry Clafoutis, the popular French flan.


If you have made a flan before you know it is made with a rich custard. The key ingredient in any flan is eggs. If they are fresh ,it has a direct impact on the overall quality and taste of any dish. So my first choice was to use Eggee, which are high protein, organic eggs. They are my family favourite. 


And oh boy! I was right the clafoutis came out so rich and perfect. Its an easy peasy recipe and you should try it out before the cherries disappear for the season. I still have a box of cherries, if you have any interesting recipe where I can utilize cherries please share it below in the comment box.

Directions:
1. Grease a 9 inch pie tart pan or cast iron skillet or baking dish with oil or butter. And dust the surface with Confectioner’s Sugar.




2. Pit the stones out of the cherries. There is an easier way to remove stones from the cherry. Try this method. Place the pitted cherries on the pie pan and spread evenly. Set aside. Preheat your oven on 180 degree Celsius for 10 minutes.




3. In a bowl whisk milk and eggs. I have used organic eggs by Eggee. I find these eggs to be most amazing in nutrition and taste. That yellow yolk is so beautiful. 





4. Add Vanilla essence and mix.

5.Add sugar, salt and all purpose flour.





6. Whisk everything together and now add melted butter and whisk again.




7.Pour this custard in the pie pan over the cherries.


8.Bake it in the pre heated oven on 180 degree Celsius for 40-45 min or until the custard just sets.You can insert a knife in the centre to check if it comes out clean. Slice and serve warm or cold as you like. I like it warm and still jiggly. You can make these in ramekins also which makes individual servings, so perfect for parties.

Other recipes you can try with summer fruits are: Strawberry Walnut Babka, Italian Focaccia Bread with Strawberries, Apple Crisp, Banana Bread Baked Oatmeal with Toasted Walnuts, Eggless Black Grape Cake with Strawberry Jam Glaze, Classic No Bake Key Lime Pie, Coconut Milk Mango Pudding, Eggless Fresh Peach Cobbler.

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Baking

Khachapuri | Georgian Cheese Bread

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To me bread is a religion and when you are fanatic towards bread baking it becomes obsession. I am finally home after a week after finishing the first leg of a project in Mukteshwar and my son and husband are yearning for a good bread. I decided to make this classic cheesy bread known as Kachapuri. If you are crazy about cheesy bread, this bread is sure to win your heart. This Georgian not just has bread sides filthily loaded with cheese mixture but also has an eggy centre with wiggly yolks. I can actually kill for such a bread. Its important to use right ingredients which actually take a normal dish to awesome level. One such ingredient I had in stock was fresh, organic eggs from Eggee. I had to use them for a dish which does total justice to such nutritious and fresh eggs


I wasn’t surprised as to how this bread looked with that extremely gorgeous yellow yolk. I think it was love at first bite. I love how an ordinary bread dough can be used in so many delicious ways. If you haven’t tried other bread recipes on my blog you must check out Vegetarian homemade Pizza, Russian Bublici, Whole Wheat Sandwich Bread, Chinese Black Sesame Steamed Buns, Cherry Focaccia Bread with Rosemary and Sea Salt, Rosemary Garlic Focaccia Bread, Cinnamon Raisin Bread, Beetroot Bread with Garlic and Thyme, Honey Oats Bread, Domino’s Garlic Breadsticks.

Directions:

1. In a container take part lukewarm water and warm milk. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

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2. Along with yeast add some sugar.

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3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

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4. Take all purpose flour in a bowl and add salt and olive oil.

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5. Add the proofed yeast to the flour little by little and mix till it comes together.

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6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread“

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7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.

 

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8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

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9. Grate cheddar cheese, mozzarella cheese and crumble some feta cheese and set aside.




10. Divide the dough into two parts. Preheat the oven on 200 degree Celsius for ten minutes (Learn more about Oven Temperature and Conversions)


11. Roll each separately after dusting the shelf with some dry flour. Roll it into a rectangular with 1/8 inch of thickness. Place the rolled dough on a parchment paper placed over a baking dish. Place on top of the down some cheesy mixture in two rows leaving 2 inch space in the middle.

12. Stuff the cheese mixture into the bread by pinching some dough on top so that no cheese pocket remains open. Repeat this on both sides.




13. Now carefully catch both the ends of rolled dough and join it together and later twist it. The instructions will be more clear in the image below. 


14. Cover the middle space with more cheese and place the baking dish in oven for 15 minutes or until the cheese has melted and bread has become golden brown.




15. Remove the baking tray from the oven and carefully crack an eggee egg in the centre of the boat. Make sure the yolk doesn’t break. I  brushed the bread sides with some egg white and again baked in the oven for another 5-7 minutes or until whites have settled but the yolk is still wiggly.

 


16. Remove from the oven and season the bread with some salt, pepper, red chilli fakes and some fresh chopped rosemary. Also put two small slices of butter over the yolk and let it melt. That’s how I like it. Just tear the corners of bread and dip in the middle yolky centre and enjoy this divine bread.

Other bread recipes you can try are:  Italian Focaccia Bread with Strawberries , Rosemary Garlic Focaccia Bread, Garlic Cheesy Bread, Dominos Style Garlic Bread Sticks, Honey Oats Bread, Cinnamon Raisins Bread. Whole Wheat Sandwich Bread, Beetroot Bread.

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Mushroom Spinach Quiche – Eggee

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Me and my family is big on eggee breakfast. I think it is more of a ritual to have eggs in the morning than anything else. So we end up making variety of recipes which has the key ingredient as eggs. I have posted in the past Italian Frittata, Wrapped Eggs, Sunnyside up over Polenta and Pesto and many more. This time we wanted to try something which is classic and a bit fancy and this recipe of Mushroom and Spinach Quiche was on my mind for such a long time.

I had some super nutritious organic eggs from Eggee which I wanted to use for this recipe. By the way these eggs from Eggee were so fresh that they altered the overall taste of quiche from just yum to yummy! I hope you understand my emotion 😉

Making a flaky pastry dough from scratch was much easier than it sounded. I have made Mango tart base using a similar recipe but that was made using hands. This time the process was quick and breeze with my food processor.

You can make this dough in advance and freeze it to be used whenever u want quiche breakfast. How cool is that. Rest of the directions you can follow below with step by step pictures. 

Directions:
1. In the bowl of a food processor add All purpose flour and salt.




2. Also add cold butter cubed into small pieces. Pulse for a few seconds till everything comes mixes and resembles like sand.




3. At this stage add ice cold water to the mixture while the processor is still on. You must add few teaspoons at a time. Do not add a lot of water, just enough that the dough starts to come together. When you get the first sign that its coming together you must stop and transfer the dough to a bowl.





4. Bring the dough together into a stiff ball with your hands. Cover with a cling wrap and refrigerate for at least one hour before use. This will ensure the butter inside the dough doesn’t melt. This will make the pastry flaky and crisp and make it more workable. If you do not have a food processor you can make the pastry easily with your hands. You can follow the instruction as mentioned in my Mango Tart Recipe.




5. Once the pastry is chilled you dust your counter with some dry flour and place your unclinged pastry dough.

6. Roll it using a rolling pin longer or wider than your pie pan. In this recipe I am using a rectangular pan . Remember to roll your pastry dough 1/8 of an inch. If the pastry sheet tears, put it back in the refrigerator for a little more time. 


7. Roll the Rolled pastry on ur rolling pin to lift it without tearing. Instead you can also roll on parchment paper so that you can lift easily. Then unroll the pastry sheet on top of your greased pie pan.





8. Let the pastry sheet be loosely fitted. Do not stretch for it will shrink on baking. Try to fit inside the pie pan with the shoulders still hanging on the edges. Use your finger tips to set the pastry sheet. 


9. Remove the extra trimmings. If you see a little portion of pastry has teared you can patch it up with a small piece of trimming. Extra trimmings can be used to make smaller tartlets. Place the pie pan in freezer for 15 minutes, till then preheat the oven on 210 degree Celsius (Learn about Oven Temperatures and Conversions)




10. After the pastry sheet has rested in the fridge prick the surface with a knife or fork so that it doesn’t puff up and shrink on baking.


11. Place a parchment paper on the pastry sheet carefully and fill it with baking stones or beans , I have used kidney beans which I have kept for blind baking separately.




12. Blind bake it in preheated oven for 15 minutes on 180 degree C with beans and parchment paper and another 10 minutes without them till you see it has golden colour. Set aside to cool. 


13. Now for the filling, in a bowl add eggs, I have used Eggee eggs which are highly nutritious and have such natural stark yellow yolks. They make a huge difference in the taste. Also add cream and whisk together.




14. Add salt, little all purpose flour and freshly ground black pepper .





15. Add shredded mozzarella cheese and parmesan cheese shavings and whisk until the mixture is well combined. Set aside.





16. Add butter in a pan and add sliced mushrooms and red chilli flakes. Saute them till they have acquired some colour. 





17. At this stage add washed and cleaned chopped spinach leaves and cook them till they are soft and its water has evaporated. Season with little salt. Set aside.




18. Add these mushrooms and spinach to the cream mixture and combine.


19. Pour this mixture in the pie dish laced with pre baked pastry sheet. Sprinkle more red chilli flakes on top 


20. Bake in the preheated oven on 180 degree C for 20-25 minutes until the eggs are no more jiggly and set.


21. Let it come to room temperature then slice into pieces with a sharp knife. Serve hot, warm or cold.

You can even try French Toast or Mexican Casserole Eggs,  Apple & Cinnamon Pan Cakes , Bird’s Nest Breakfast Cups Recipe, Blueberry Buttermilk Pan Cakes, Eggless Walnut Pan Cakes , Fried Egg Over Polenta with Homemade Basil Pesto Recipe,Halloween Special Pumpkin Puree Pancakes , Quick Rava Idli , Rava Pizza Bread, Shahi Poha, Shakshouka ,Soya Veggie Vermicelli for Breakfast.

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