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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Tuesday, January 16, 2018

Eggless Double Chocolate Muffins | How to Bake Eggless Double Chocolate Muffins from Scratch | Recipe

Eggless Double Chocolate Muffins | Made with wholewheat flour this is quite a healthy recipe and it tastes awesome | www.jyotibabel.com | how to make eggless double chocolate muffins from scratch

This recipe for eggless double chocolate muffins has been long due. It has been sitting in my drafts for some months now. Since I have been somewhat occupied with a new project, this food blog of mine is suffering from some lack of attention. Half of the first month of the new year 2018 has elapsed and nothing had been posted here till now. I decided that I need to do the needful today and this recipe from my drafts has come to my rescue.

This recipe is a simple one and it is a healthy one as there has been no use of refined flour. I have used regular sugar, but you can go ahead and use brown sugar to make it even healthier and guilt-free. They go well with a cup of coffee. So, if you are planning a meet up with friends over coffee, this is one recipe you can try.

Interested in checking out something else as well, these recipes might interest you:

Strawberry Banana Muffins
Double Chocolate Banana Muffins

Without much ado, let's learn how I made these wholesome and healthy eggless double chocolate muffins.

Eggless Double Chocolate Muffins | Made with wholewheat flour this is quite a healthy recipe and it tastes awesome | www.jyotibabel.com | how to make eggless double chocolate muffins from scratch



Eggless Double Chocolate Muffins Recipe
===============================================================

Ingredients:
¾ cup minus 2 tbsp whole wheat flour
2 tbsp cocoa powder
2 tsp corn flour
½ tsp baking powder
½ tsp baking soda
½ tsp coffee
3 tbsp oil
½ cup sugar
¼ cup yoghurt
About ¼ cup water
½ tsp vinegar
2 tbsp choco chips or choco chunks

Eggless Double Chocolate Muffins | Made with wholewheat flour this is quite a healthy recipe and it tastes awesome | www.jyotibabel.com | how to make eggless double chocolate muffins from scratch

Process:

1. Line a 6 hole large muffin tray with paper liners or if you are using individual moulds like me, grease it and then dust it with flour. Shake off the extra flour.

2. Preheat the oven to 180 C. add a teaspoon of the floor to the choco chips and shake it such that they are coated with flour. This prevents them from sinking into the bottom while baking.

3. In a large bowl add all the dry ingredients – flour, cocoa, corn flour, baking powder, baking soda, and coffee.

4. In another bowl, add yoghurt, sugar and whisk. Add oil and whisk again

5. Now add the dry ingredients to the wet ingredients. Add water to form a smooth batter. If you are using maida instead of whole wheat flour, you will need less water. So, do not add all the water in go, instead, add a tablespoon at a time.

6. When you get a condensed milk-like consistency of the batter, add vinegar. Add the choco chips to the batter and stir it once. Pour the batter equally into the prepared muffin tray or moulds. Just fill the mould till halfway; else the batter will overflow as it rises while baking.

7. Bake at 180 C in the preheated oven for 15 to 20 minutes. When done, a toothpick inserted in the centre of the muffin will come out clean.

8. Let it cool and enjoy with a cup of coffee.

Linking this recipe with The SITS Girls Recipe and DIY linky.


Wednesday, December 6, 2017

Bombay Masala Sandwich Recipe | How to make Bombay Masala Sandwich

Bombay Masala Sandwich Recipe | A very popular roadside snack from the city of Mumbai, India. www.jyotibabel.com. Check the recipe to know how to make Bombay Masala Sandwich
Bombay Masala Sandwich #Recipe

Bombay Masala Sandwich is a very popular roadside snack from the city of Mumbai. Between two grilled bread slices smeared with a generous amount of green chutney and butter is a spicy potato mixture topped with onion and tomato slices and grated cheese. The roadside vendors are very generous when it comes to filling it and topping it with cheese. I, however, exercise caution when I make it at home. However, if you like it cheesy you can be as generous as you like!

It is best to have this sandwich when it is freshly made - crisp and hot, along with a cup of masala chai.

Here in Pune, I have been to a very popular roadside joint somewhere in F.C.Road which sells a variety of sandwiches - the most popular among them being Bombay Masala Sandwich and Chocolate Sandwich. Every evening and especially on weekends one can see a huge crowd queueing up there to get a sandwich to munch on. Well, these days I can't imagine going there tagging Baby M with me. So, I end up making it at home.


Looking for more street food options, check out the recipe for


Let's check how I make Bombay Masala Sandwich at home. Off to the recipe now:

Bombay Masala Sandwich Recipe | A very popular roadside snack from the city of Mumbai, India. www.jyotibabel.com. Check the recipe to know how to make Bombay Masala Sandwich

Bombay Masala Sandwich Recipe

Ingredients: 

8 slices of whole-wheat Bread

For the filling:
2 medium potato, boiled, peeled and mashed
¼ cup green peas
1 green chilli, minced
½ tsp cumin seeds
A sprig of curry leaves
1 tbsp oil
½ tsp red chilli powder
Salt to taste
½ tsp garam masala
Handful of chopped coriander leaves

To assemble
Thin tomato slices
Thin onion slices
Chaat masala to sprinkle
2 cubes Amul cheese
Butter to brush the bread slices

Special Equipment Needed: Electric Sandwich Maker

Method:

1. Heat a pan and add oil. Add cumin seeds and curry leaves and let them splutter for a few seconds

2. Add the mashed potato, peas, salt and red chilli powder and mix well. Cover and let it cook for 2-3 minutes.

3. Add garam masala and the chopped coriander leaves and mix again. Take it off heat and let it cool a bit.

4. On one side of each bread slice smear the green chutney. On half of the slices spread the prepared potato mixture in a thin layer. Spread a layer of tomato slices and onion slices. Sprinkle some chaat masala and spread a layer of grated cheese.

5. Cover it with another bread slice with the green chutney side down. Repeat the same with the rest of the slices.

6. On the outer sides of the prepared sandwich, apply butter generously and grill them in a preheated sandwich maker till they are crisp and golden lines form on the outer side. 

7. Serve hot with green chutney and tomato ketchup. Enjoy with a cup of masala chai or coffee.

Note: You can also add thin slices of capsicum along with tomato and onion slices.


Bombay Masala Sandwich Recipe | A very popular roadside snack from the city of Mumbai, India. www.jyotibabel.com. Check the recipe to know how to make Bombay Masala Sandwich

This post is a part of the Blogging Marathon under the theme 'Make Street Food at Home'.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83

Also linking to #ablogginggooodtime at Reflections from Me

Tuesday, December 5, 2017

Jhaal Muri | How to Make Jhaal Muri from scratch | Street Food Recipes

Jhal Muri Recipe - A healthy and easy snack recipe to munch on from the streets on Kolkata| www.jyotibabel.com
Jhaal Muri #Recipe
Jhaal Muri is another popular street food from the state of Bengal. It is a light snack and is quite healthy too. ‘Jhaal’ in Bengali means ‘spicy’ and ‘muri is puffed rice – and it translates to spicy puffed rice. In the streets of Kolkata, the street vendors prepare them instantly and serve them in newspaper cones. With chopped onion, tomato, boiled potatoes, peanuts, sev bhujia, mustard oil and a blend of spices, it is a delightful snack to munch on. Using mustard oil is a must, as it imparts the dish its characteristic taste. While it might look somewhat similar to Bhel Puri, it’s taste is altogether different.

In all the years I have lived in Pune, I have realized that Pune doesn’t have a true winter. Here we have slightly chilly mornings and evenings, but the afternoons are pretty hot. Compared to the winters I have seen growing up in Assam and Rajasthan, winters here are actually nothing. However, the weather in Pune today is cold and chilly, thanks to the cyclone Ockhi which is influencing the weather in the south and west of India to a large extent, and will continue to do the same for a couple of more days. So, today it made perfect sense to indulge in an afternoon cup of tea and I enjoyed it with a paper cone full of jhaal muri.

Looking for more street food options, check out the recipe for


onion bhaji.
Jhal Muri Recipe - A healthy and easy snack recipe to munch on from the streets on Kolkata| www.jyotibabel.com

Let's learn how to make jhaal muri from scratch now.

Jhaal Muri Recipe

Ingredients:

4 cups puffed rice
1 medium onion chopped
1 large potato, boiled and diced
1 small tomato, deseeded chopped
1 tsp minced green chilli
4 tbsp roasted peanuts
¼ cup bhujia sev
2 tablespoons mustard oil
A dash of lemon juice
1 tbsp jhaal muri masala
Handful of fresh coriander leaves, chopped


For jhaal muri masala:
2 tsp red chilli powder
1 tsp black salt
1 tsp salt
1 tbsp roasted cumin powder
1 tsp chaat masala


Method:

1.      Mix all the ingredients listed in the jhaal muri masala and store in an airtight container. Use as needed.
2.      Add mustard oil and prepared jhaal muri masala in a large bowl. Add puffed rice, chopped onion, tomato, potato, green chillies, peanuts, coriander leaves, bhujia sev, and toss to mix well. Check the seasoning and adjust as needed.
3.      Right before serving add a dash of lemon juice and toss again to mix well. Serve immediately with a cup of tea.

Jhal Muri Recipe - A healthy and easy snack recipe to munch on from the streets on Kolkata| www.jyotibabel.com

Note:

1.      This snack must be made right before serving, else the puffed rice will become soggy. If making for a get-together you can do the prep work beforehand and mix it when you are ready to serve.

This post is a part of the Blogging Marathon under the theme 'Make Street Food at Home'.

BMLogo 
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83

Monday, December 4, 2017

Ghugni Chaat | How to Make Ghugni from Scratch | Recipe


Ghugni Chaat | How to Make Kolkata Style Ghugni Chaat at home | www.jyotibabel.com
Ghugni Chaat #Recipe



Ghugni Chaat is one of the most loved street foods from the lanes of Kolkata. And contrary to the popular belief about street foods, it is quite a healthy protein packed dish to indulge in. Try any area in Kolkata that is famous for its street food, you are bound to find a conspicuous vendor selling Ghugni.

In simple words, ghugni is a spicy curry made from dried white peas (that has been soaked for at least 6 hours or overnight) topped with chopped onions, tamarind chutney, a handful of coriander leaves and a specially roasted masala. Ghugni is to Kolkata what chole chaat is to Delhi. It is one of those dishes I make when I am running out of veggies in my pantry. With just a few ingredients, you can have a hearty and tummy satisfying meal.

When I was in school, there was a vendor who could come to our school park to sell ghugni during lunch breaks. From what I remember, there used to be a huge crowd surrounding his cart – all enjoying a plate of hot ghugni chaat. Back then I was quite averse to street foods since I was not sure what kind of hygiene standards they maintained. So, I never bought a plate of ghugni from him. Although today I enjoy having street food from street vendors, I am still very choosy. Well, that’s just me. These days whenever I crave street food, I end up making it at home.

Looking for more street food options, check out the recipe for

Ghugni Chaat | How to Make Kolkata Style Ghugni Chaat at home | www.jyotibabel.com

How to make Ghugni Chaat at home

Ingredients:
1 cup dried yellow peas
1 large onion, chopped
2 tsp ginger-chilli paste
1 tsp garlic paste
1 tsp cumin powder
2 medium tomatoes blanched and pureed.
1 large boiled potato, boiled, peeled, and mashed roughly.
A pinch of hing
1 tbsp oil
¼ tsp turmeric powder
½ tsp chilli powder
Salt to taste

To serve:
Chopped onion
Chopped fresh coriander
Lemon slices
Specially roasted masala (bhaja masala)

In order to prepare the roasted masala, take 2 tbsp cumin, 1 tbsp coriander seeds and 2 whole red chillies. Dry roast it in a pan over medium heat till they change colour. Grind it into a coarse powder in a pestle and mortar. Add 1 tsp of black salt and mix. Store it in an airtight container and use as needed.

Method:

1.       Wash the dried yellow peas and soak them in fresh water for 6 hours or overnight.
2.       In order to cook the peas, add the drained yellow peas to a pressure cooker and water such that the peas are covered in water. Add ½ tsp salt and cook it on high until one whistle. Wait till the pressure is released and open the cooker.
3.       Heat a Kadhai, add oil and when it is heated add hing and cumin seeds. Will the cumin seeds splutter, add ginger-chilli paste, garlic paste and stir. After a few seconds add the chopped onions and a pinch of salt. Cook till the onions are translucent. It will take about 3-4 minutes.
4.       Now add the tomato puree and stir. Add the turmeric powder, chilli powder, cumin powder and stir again. Cook till the tomato puree leaves oil in the sides.
5.       Now add the cooked peas and mashed potato. Give it a good stir. Check the spices. Add more if necessary. Bring it to a boil and then cover and lower the heat. Cook for about 5 minutes. When done turn off the heat.
6.       To serve, add the ghugni to a deep plate. Top it with a dash of lemon juice, tamarind chutney, chopped onion, chopped coriander, and the specially prepared roasted spice mix. Serve it hot.

Ghugni Chaat | How to Make Kolkata Style Ghugni Chaat at home | www.jyotibabel.com

This post is a part of the Blogging Marathon under the theme 'Make Street Food at Home'.

BMLogo 
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83

Tuesday, August 29, 2017

Paneer Veggie Grilled Sandwich Recipe | How to Make Paneer Veggie Grilled Sandwich | Weekend Breakfast Recipe Ideas

Paneer Veggie Grilled Sandwich is a lip-smacking, easy to make sandwich and can be made under 30 minutes. www.jyotibabel.com
Paneer Veggie Grilled Sandwich #Recipe

Paneer Veggie Grilled Sandwich is a lip-smacking, easy to make sandwich. With just a handful of ingredients, you can have a filling dish for breakfast in under 30 minutes.

Can you resist the taste of golden, crisp, grilled sandwich with a cup of hot tea?

Grilled sandwiches are a regular fare during weekends in my house. So, on the 2nd day of Week#4 of BM# 79 under my chosen theme of 'Weekend Breakfast Ideas', I am sharing the recipe for a much loved Paneer Veggie Grilled Sandwich. I use freshly made homemade paneer in making the filling for this sandwich. However, you may use grated ready to use paneer also and it will make the process faster.

Let's checkout the recipe below:

Paneer Veggie Grilled Sandwich

Ingredients:

8 brown bread slices

For the filling:
1/4 cup freshly made paneer
3 tbsp chopped capsicum
1 small carrot, grated
1 small green chilli finely minced
2 tbsp chopped coriander
Salt and pepper to taste
1 tsp tomato sauce

To assemble:
green chutney
tomato ketchup
butter to grease


Paneer Veggie Grilled Sandwich is a lip-smacking, easy to make sandwich and can be made under 30 minutes. www.jyotibabel.com


Method:


1. In a bowl, add all the ingredients for the filling and mix. Taste for seasoning and adjust accordingly. Set aside.
2. Apply butter on one side of each bread slice. On the unbuttered side of 4 bread slices apply green chutney and on the remaining 4 slices apply tomato ketchup.
3. Take the slices with green chutney side up and spread the prepared paneer filling. Cover with the bread slices smeared with tomato ketchup with buttered side up. Repeat the same with the rest of the bread slices.
4. Grill them on a sandwich maker till golden lines appear on both sides. Slice them into two halves.
5. Serve hot with ketchup and green chutney and a cup of hot masala chai. Enjoy!


If you like sandwiches check out my Bombay Masala Sandwich Recipe.

BMLogo


Thank you for stopping by! Cheers!

Friday, August 25, 2017

Club Kachori Recipe | How to Make Club Kachori | Special Weekend Breakfast Recipe

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata. These are bite sized puri served with spicy potato curry. Find the recipe on www.jyotibabel.com
Club Kachori #Recipe

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata.

Anyone who has lived in Kolkata for a while will know about this quite popular weekend breakfast dish - Club Kachori. This dish is DH's favourite and whenever he is in Kolkata, he doesn't miss to indulge gorging on it for breakfast at a popular snack shop in the locality.

For the uninitiated, the name of this dish can be a little misleading. The kachoris here are not like the khasta kachori which are well known all over India; they are more like bite-size puri. But, there is a difference. Into the dough of these kachoris, goes coarsely urad dal paste, suji, little chilli and ginger paste and some hing which gives it its characteristic taste

These kachoris as deep fried and are served with a spicy potato curry. In some places, pumpkin is also added to the curry. Panchporan - a Bengali whole spice mix added to this curry, makes it taste a little different from the regular potato curry.

Typically, maida is used to make the kachoris, but at home, I use atta (chapati flour) to make them.
Without much ado, let's check out how to prepare Club Kachori Kolkata style.

This is the first recipe I am posting under Weekend Breakfast Theme of BM#79

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata. These are bite sized puri served with spicy potato curry. Find the recipe on www.jyotibabel.com



Club Kachori Recipe

Ingredients:

For the Kachori/Puri

2 cups atta
¼ cup suji/semolina
2 tbsp oil
¼ cup urad dal washed and soaked in water for at least an hour
¼ tsp hing/asafetida
1 tsp chilli paste
1 tsp ginger paste


For the Potato Curry:

6 medium-size potato, boiled, peeled and chopped
2 tomatoes, blanched, peeled and pureed
2 cloves of garlic, grated
1 green chilli, chopped
1 tsp ginger paste
2 tbsp oil
1 tsp cumin seeds
¼ tsp hing
½ tsp each of sauf, methi seeds, ajwain, kalonji and rai (panchporan)
1 red chilli
½ tsp turmeric powder
1 tsp red chilli powder, or to taste
2 tsp coriander powder
Salt to taste
½ tsp amchur
½ tsp garam masala
1 tsp kasuri methi
Handful of coriander leaves
Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata. These are bite sized puri served with spicy potato curry. Find the recipe on www.jyotibabel.com


Process:

1.       Drain the soaked urad dal and grind coarsely in a grinder. In a mixing bowl, add the coarsely ground urad dal paste, atta, suji, oil, hing, salt, chilli and ginger and using water as need, knead a firm dough. Cover it and set it aside.
2.       To make the potato curry heat oil in a pan, add hing, jeera, red chilli, green chilli, ginger and garlic and sauté for a few seconds. Now add sauf, methi seeds, ajwain, kalonji and rai and stir so that they start crackling. Now add the tomato puree. Cook for about a minute and then add the chilli powder, turmeric powder, salt, and coriander powder. Cook for a couple of minutes. When you see oil leaving its side, add the potatoes. Stir. Now add 1 cup of water. Stir and bring it to a boil.
3.       When it comes to a boil, the gravy will also start thickening, add garam masala, amchur and crushed kasuri methi and stir. If needed add little more water, cover and bring to a boil.
4.       Check for spices, adjust if needed. When done, add chopped coriander leaves and take it off the flame.
5.       In order to make the kachori/puri, divide the dough into small balls (little bigger than marbles). These kachoris are about 2 inches in diameter.
6.       Roll them into thick rounds (little thicker than puri). Thin ones do not puff well.
7.       Heat oil in a Kadhai and when the oil is heated enough, fry them 2-3 at a time (depending on the size of your Kadhai) on high heat. When it is brown on one, flip and fry the other side for a few seconds. Drain them on paper towel. Repeat the process till you have used all the dough.
8.       Serve the potato curry with these hot kachori/puri along with a dollop of achar, sliced onion and some tomato and cucumber slices for a filling weekend breakfast/ brunch.

Notes:
1. Do not roll them too thin or too big, else they will not puff well.
2. Always fry these kachoris on a high heat, it helps them in puffing. Once they puff up, you can lower the heat and fry till they are golden.

Looking for more Weekend Breakfast Recipe Ideas, check out
Bombay Masala Sandwich Recipe
Paneer Veggie Grilled Sandwich Recipe

BMLogo

Thursday, August 17, 2017

Penne Pasta in Red Sauce with Veggies Recipe | How to Make Penne Pasta in Red Sauce with Veggies | Italian Recipes

Penne Pasta in Red Sauce with Veggies Recipe | How to Make Penne Pasta in Red Sauce with Veggies | Italian Recipes. More such recipes at www.jyotibabel.com
Penne Pasta in Red Sauce with Veggies #Recipe 
Penne Pasta in Red Sauce with veggies is a regular dish in my household. On days when I am not in the mood to cook an elaborate Indian meal with roti, subji, dal and chawal, it comes to my rescue. They not only make for a filling meal but can be made relatively faster. The recipe I am sharing today is that of penne pasta in the red sauce along with some veggies. I have added just capsicum and sweetcorn, but if you are not pressed for time, you can add many more veggies - anything that catches your fancy.
I always prefer to bake my pasta for the final cooking. First I boil the pasta in water till they are just done. When the sauce is ready and I toss in the pasta, cook on stove top for a couple of minutes and then transfer it all in a casserole, top it with cheese and bake it for 15-20 minutes. I think this way flavour of the sauce seeps into the pasta making it taste great.

I am sharing this recipe under Summer Casserole Dishes Theme of Week#2 of BM#79.

Penne Pasta in Red Sauce with Veggies Recipe | How to Make Penne Pasta in Red Sauce with Veggies | Italian Recipes. More such recipes at www.jyotibabel.com

Penne Pasta in Red Sauce with Veggies Recipe

Ingredients

2 cups cooked penne pasta
1½ cup fresh tomato puree
¼ cup tomato ketchup
¼ cup finely chopped onions
1 tsp garlic paste
½ cup chopped capsicum
½ cup boiled sweet corn 
Salt to taste
1 tbsp sugar
2 tbsp oil
2 tbsp butter
2 tsp dried oregano
1 tsp dry red chilli flakes
¼ to ½ cup grated cheese

Penne Pasta in Red Sauce with Veggies Recipe | How to Make Penne Pasta in Red Sauce with Veggies | Italian Recipes. More such recipes at www.jyotibabel.com
Process:

1. Heat oil in a pan. Add the butter, followed by chopped onion and garlic and sauté on a medium flame for 2 minutes.
2. Add the chopped capsicum and cook it covered on a medium flame for 2 to 3 minutes. Add the fresh tomato puree and salt and cook it for 5-7 minutes. Stir in between.
4. When it looks a bit cooked, add tomato ketchup, oregano, chilli flakes and sugar. Stir well and cook on a medium flame for about 7 to 10 minute. The red sauce should be nice and thick by now.
5. Add the cooked pasta, boiled sweet corn and gently toss everything and cook on a medium flame for 2 more minutes. The pasta should be well coated with the sauce.
6. Transfer the pasta in a casserole that has been pre-greased with butter. Top it with grated cheese and bake it in a preheated oven at 180 C for 15-20 minutes. Serve hot. Enjoy!

Penne Pasta in Red Sauce with Veggies Recipe | How to Make Penne Pasta in Red Sauce with Veggies | Italian Recipes. More such recipes at www.jyotibabel.com

Notes:

1. You can add any other veggies of choice like broccoli, mushrooms, baby corn, etc.

Looking for a dessert ides to go with this meal, check out my molten lava chocolate cake.

BMLogo

Monday, August 14, 2017

Lebanese Beans Salad | How to make Lebanese Beans Salad | Salad Recipes


Lebanese Bean Salad | Lebanese Beans Salad is a simple, flavourful salad but is power packed with protein. Check out the recipe at www.jyotibabel.com
Lebanese Beans Salad #Recipes
Lebanese Beans Salad is a simple, flavourful salad but is power packed with protein. Beans are extensively used in Lebanese cuisine and this salad is one of the great ways to add some veggies and beans to your diet.

I was very much hoping that I would be able to keep up with my schedule for the blogging marathon this month. I had been taking part in it since last 2 months so that I could keep this blog running. But, this month my schedule went haywire. A little lack of planning on my part and some unexpected writing assignments that came my way kept me busy and this little space was ignored. I am going to make up for it and will be posting my recipes here now.

My chosen theme for week #1 is Lebanese cuisine and as a part of it, I had posted my version of Fattoush Salad and a recipe for Hummus (without Tahini). The third and final recipe for the 1st-week theme is this 'Lebanese Beans Salad'.

Let's check the recipe now.

Lebanese Beans Salad

Ingredients:

1 cup boiled chickpeas
1 cup boiled red kidney beans
1 large onion, finely chopped
2 tomatoes, cut into chunks
1 medium cucumber, peeled and cut into chunks
a handful of coriander leaves, chopped
a handful of mint leaves, chopped

For the dressing
Juice of 1 lemon
2-3 tbsp olive oil
1 clove garlic finely crushed
salt and pepper to taste

Lebanese Bean Salad | Lebanese Beans Salad is a simple, flavourful salad but is power packed with protein. Check out the recipe at www.jyotibabel.com


Process:

1. Mix all the ingredients of the dressing in a bowl and whisk nicely.

2. In a large bowl add the salad ingredients and drizzle over the dressing. Shake well so that the dressing is well incorporated.

3. Cover the bowl and let it rest for at least half an hour in the refrigerator. Take it out, shake it and serve.

Notes:

1. If you are using canned beans, make sure you rinse them well with water before adding to the salad.

2. When using dried beans, soak the beans overnight and cook separately in a pressure cooker till they are thoroughly cooked but not mushy.

BMLogo

Saturday, August 5, 2017

Fattoush Salad | How to Make Fattoush Salad | Lebanese Recipes | Salad Recipes


Fattoush Salad Recipe | Fattoush Salad is a Lebanese bread salad - greens, veggies and toasted pita bread pieces are the main ingredients. www.jyotibabel.com
Fattoush Salad #Recipe

Fattoush Salad is a Lebanese bread salad - greens, veggies and toasted pita bread pieces are the main ingredients. But, I have never loved bread croutons in my salad and for that reason, I have skipped the toasted pita chips in the fattoush salad I made.

The dressing for fattoush salad has two vital ingredients among others - sumac and pomegranate molasses. Sumac is tangy dried powder made from a kind of Middle Eastern red berry. Pomegranate molasses as the name says is made from pomegranate and is a commonly used ingredient in Middle Eastern cooking. I didn't have both these ingredients at hand, so I made the dressing without them. I have read that these two ingredients can make a lot of difference to the salad and I will surely try them whenever I get to buy them.

I did search about making pomegranate molasses at home and there were many links that said you could make it by cooking pomegranate juice over a low heat for a long time. But, then I am really wary of cooking fruit juices. So, I dropped the idea and went ahead to make my customised Fattoush Salad.

Last month had been an indulgent one for me foodwise. If you have checked my last month's posts, you will notice I posted mostly sweet dishes - brownieskheerpeda. All that was part of the themes I chose to do for that month's blogging marathon.

But, the result is now seen when I stand on the bathroom scale!

Such is the life of a food blogger - I want to cook all the delicious dishes in the world, but then I have to take some steps back as ultimately I will be on the receiving end.

So, for this month, I decided I would blog about something really healthy. My chosen theme for the first week of BM#79 is Lebanese cuisine. And today I am posting the recipe for Fattoush Salad, albeit a customised one.

Let's check out how I made my Fattoush Salad.



Fattoush Salad Recipe

Inspired from here

Ingredients:

4-5 Romaine Lettuce leaves washed and chopped
1 large tomato, chopped in chunks
1 small cucumber, chopped in chunks
1 small onion, sliced
a handful of mint leaves
a handful of coriander leaves, chopped
1 cup chopped pita bread pieces toasted ( I didn't use)

Dressing:
2 tbsp extra virgin olive oil
3-4 tbsp lemon juice
1 clove of garlic finely chopped
salt and pepper to taste
1/4 tsp sumac ( I didn't use)
2 tsp pomegranate molasses ( I didn't use)

Process:

1. Mix all the ingredients for the salad dressing in a bowl and whisk nicely.
2. Mix all the salad ingredients except toasted pita bread pieces.
3. Right before serving, add the dressing to the salad. Top it with pita chips (if you like) and serve immediately.

BMLogo

Thursday, July 27, 2017

Instant Peda Recipe | Peda Recipe with Milk Powder and Condensed Milk

Instant Peda Recipe | Peda is rich milk fudge make from khoya and flavoured with cardamom or saffron. In this instant peda recipe, we will make it with milk powder and condensed milk. www.jyotibabel.com
Instant Peda #Recipe

 Peda Recipe with Milk Powder and Condensed Milk

Peda is rich milk fudge flavoured with cardamom or saffron. It is also one of the favourite sweets of Lord Ganesha. So, it sells like hotcakes during Ganesh Chaturthi.

For the 2nd day of Week 4 of Blogging Marathon under the theme ‘Special Day/Festival’, I am posting the recipe for this much loved Indian sweet – Peda.

Traditionally Peda is made with khoya and sugar. Making khoya from milk is a painstaking process where you have to heat milk on low flame for a prolonged time so that all the liquid from the milk evaporates, leaving behind a dense and rich khoya. My mom makes peda from scratch and it is really a long process. You have to be really patient to make it that way.

The recipe I am sharing today is quite instant – by using milk powder and condensed milk you can prepare delicious peda in just 15 minutes. I browsed a lot of YouTube Videos before finally trying it out.

The first time I tried it, I heated the mixture little longer than necessary, so they came out little hard – but they tasted good nonetheless. So, I tried it again and this time they came out semi-soft but not soft like malai peda. But, they were good enough.

Instant Peda Recipe | Peda is rich milk fudge make from khoya and flavoured with cardamom or saffron. In this instant peda recipe, we will make it with milk powder and condensed milk. www.jyotibabel.com

Instant Peda Recipe

Ingredients:

200 g milk powder
200 g condensed milk
3 tbsp ghee
4 cardamom pods, crushed and finely powdered

Process:

1.       In a non-stick pan on medium flame add ghee. To it add the milk powder and condensed milk and using a spatula stir well such that the mixture is uniform and well mixed.
2.       Keep heating the mixture on medium heat for about 10-12 minutes and using the spatula keep tossing and turning the mixture as it cooks.
3.       Add the cardamom powder and mix well. Take it off heat. At this point, the mixture should resemble smooth soft dough.
4.       Take the dough out into a clean bowl and let it cool down a little.
5.       When the dough has cooled enough to handle (but not completely cold), grease your palm with little ghee and form small bite-size balls.
6.       I used terra cotta moulds to get the design impression on the peda. If you have such moulds, you can do the same. Else you can just flatten the balls a bit and put a finger impression.
7.       If you like you can garnish them with chopped pistachios.


Notes:
1.       These pedas were semi-soft with a chewy taste – but not soft like malai peda. If you like these a little hard, you can heat the mixture for another 5 minutes.

2.       It is very important to keep stirring the dough while cooking, else it can get brown.

Thank you for stopping by! Cheers!


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