Kinnow And Orange Marmalade Recipe


 

I like bitter marmalade to the moon and back. Thick cut, medium cut or thin cut, I love it both ways but I am a little particular about the sweetness part. I like my marmalade slightly more bitter. Fans of marmalade are very touchy about how the marmalade should look, taste. Some like it a bit soft, runny while others may prefer a perfectly set, some juice the fruit others chop it and use the pulp with rind, some prefer large, juicy chunky pot of gold while some like the slivers of sun in there bottle. Every texture has a taker who loves this deliciousness. There are hundreds of methods and each is right. I am sharing mine with you though each marmalade recipe is sentimentally personal. Always read the full recipe before starting off to make.

I have made this one with Kinnow and oranges. Both are selling in abundance right now and the fruits are packed with pectin so no artificial pectin added to this recipe. The pips, pith and skin rich in natural pectin will do the job.

Kinnow is basically a hybrid variety of two kinds of citrus cultivars – King (Citrus nobilis) and Willow Leaf (Citrus x deliciosa).cultivated throughout Northern India and even in other citrus growing states.This popular and delicious fruit is considered as one of the healthiest because of its health benefits but those you can Google. Kinnow fruit is juicy and has thicker pulp than oranges and even the pith is thicker. I find them perfect for marmalade. Here I used a few oranges too but didn’t use their peel as it was bruised. Also a twist in taste came with a hint of ginger juice. It gives such a kick to the marmalade I can’t tell you.

Preparing marmalade is a labor of love. It is one of those erotic kitchen romances. If you detest long drawn processes of preparations and cooking then this recipe is not for you. There is a certain joy in peeling oranges, making those slivers of the peel, scooping out the pulp or cutting the fruit with juice dripping all over, the slow cooking and then basking in the bitter sweet aroma of the orange nectar that will fill your home.

Here’s how you will make that magic happen: (I missed two process pix here. (Deleted them by mistake so sorry about that)

Ingredients:

Kinnow – 3

Oranges – 2 large (Total fruit pulp was about 1/2 kg or 500 gm)

Sugar – 800 gm (adjustable)

Juice of lemon – 2 tablespoon

Ginger juice – 1/2 tbsp (optional)

Water – 1 liter approx

Method : 

Wash, wipe and peel the fruit. Always buy firm, ripe fruit that is not bruised.

With a sharp knife scrap the pith from the peels and keep aside. Do the same with the peeled fruit. Remove all the white pith and pips. Collect it in a muslin cloth and tie in tightly to make a pouch.

Now, shred the peel into the desired length and thickness. I sliced into thin it into thin slivers for this batch. Keep it aside and chop the fleshy fruit fine. Some people juice the fruit and discard the pulp or cut the oranges with the rind into moon like slices but my marmalade is not translucent when made it is voluptuous to say the least with a strong citrus flavor and thick texture. The juicing gives a pale clear jelly like texture which you usually see in marmalade.

Meanwhile place a small steel plate in the freezer for the sheet test.

Once you have the pouch, the slivers of peel, the fleshy pulp all ready take a medium size pan and put the slivers of rind in it. Add enough water to cover the rind and boil for ten minutes. Turn off the flame and discard the water. Do it one more time. This is to ensure the correct bitterness needed for the recipe. Also, the rind will soften a bit. Once the sugar is added the rind doesn’t soften. This is what I learned.

Now, in a large thick bottom pan add, fruit pulp, water, sugar, ginger and the lemon juice.  Place the tightly secured pouch containing pips and pith in the mixture. Lemon is needed as pectin needs acid to set in. The amount of sugar depends how you lie your before adding he r marmalade and how sweet the oranges are. mine were very sweet and I like bitter taste. Warming the sugar cuts down the frothing which you need to skim to avoid clouding the final product.  1:2 fruit sugar ratio works fine. I added a little less as I prefer more bitter taste. You can adjust.

Cook the mixture on medium heat to dissolve the sugar properly then turn up the heat and bring the mixture to rolling boil. Let it cook for 10 minutes then reduce the heat to medium – low to let the mixture simmer. Cook it for 40-50 minutes stirring every 5 minutes so that e mixture doesn’t stick to the bottom of the pan or overflows. Keep skimming the froth.

Never ever press the pouch with the ladle. Let it just sit in the boiling mixture for some more time then gently remove it.

Once the liquid reduces pay more attention. You need to stop the cooking process at the right time – too early and you get a runny marmalade, too late and you get a sticky mass that won’t spread.

Do the sheet test for checking. Drop a little marmalade on the chilled plate and see if it flows or shows signs of jellying. I prefer not to wait for that stage. I like when it slowly slides when the plate is tilted. Once cool it will set nicely.

If it is too runny cook a little more if it hardens then your best bet is to boil a little water and add it to marmalade and heat a bit more till you get right texture.

Once done turn off the heat and let it become warm from hot. Stir it to distribute the peels evenly. Ladle it in clean glass or ceramic jars and close the lid tightly. My jar has vacuum tight so perfect for storing it.

So, here we have gorgeous sunny marmalade that has the perfect bitter sweet rich taste. Spread it on your morning toast as a wake up call to a bright sunny happy day.

 

Tip- If you want a clear marmalade you need to squeeze the peeled oranges in a jug and use the discarded pulp in the pectin pouch along with pip and pith. Use this juice with, water and shredded peels to make the marmalade. I will try to make a small batch and put up the method in a few days. 

You can use other citrus fruit too. The ratio of sugar, fruit and water will differ accordingly.

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Winter Special – Sarson Da Saag Te Makki Di Roti


Earthy, flavorful, full of nutrition and delicious in taste sarson ka saag or mustard greens is a perfect winter meal. A staple in rural Punjab it is enjoyed by both Punjabis and non-Punjabis alike. The meal is often accompanied with buttermilk, homemade white butter, curd, radish/onion/green chili, jaggery. Made with seasonal mustard leaves along with other leafy veggies like bathua (Chenopodium or pigweed) and spinach the main dish has its variation in every household. Some people add turnip or radish to it while cooking. Others may use a little jaggery to balance the slight pungent taste of mustard greens.  A mix of spices is stirred in to build up the flavor.

I learned this recipe from my MIL. Their village home surrounded by fields of mustard and maize. Fresh mustard leaves are tender dark green colored broad leaves with flat surface and may have either toothed, frilled or lacy edges depending on the cultivar type. Its light-green stem branches out extensively into many laterals and have a sweet peppery flavor.

My MIL always discarded the big, damaged or yellowing leaves. Only tender small/medium leaves were used for the saag. She used the tender stems called Gandal too. Gandal is also used to make delicious pickle but that we will talk about some other day. The stems are peeled and the upper thick fibrous layer discarded. Then they are cut into small cubes and added to the chopped leaves. She said it provided the sweetness to the saag and she is so right. The addition of gandal is a game changer in the making of this dish.

Preparing sarson ka saag is a labor of love, a time consuming process so many people make it in large quantity and freeze it. Whenever the craving strikes the saag is thawed and seasoned freshly to be enjoyed again.  If you have a time crunch do clean and wash the leafy greens in advance and cook them with essential ingredients to save time.

Here is the recipe :

Sarson ka Saag :

500 gm – cleaned, washed, finely chopped mustard or sarson leaves and tender stems

250 gm – washed cleaned and chopped bathua or chenopodium leaves

250 gm – cleaned, washed and chopped palak or spinach leaves

Ginger –  1/2 inch piece+ julienne 1 tbsp

Garlic – 8-9 cloves

Green chili -4-5

Onion – 1 medium . chopped fine

Cumin seeds – 1/2 tsp

Red chili whole/ powder – 1/ to taste

Salt – to taste

Ghee/Clarified butter – 2 tbs

Turmeric Powder -1/2 tsp

Hing / asafoitida – 2 -3 pinch

Coriander seeds – 1 tsp

Maize flour / makki ka aata – 3-4 tbsp

Method :

Once you have all the greens cleaned, washed and chopped add them to the pressure cooker with a little water, salt, turmeric powder.

Pound the ginger, garlic and green chilies together in a mortar and pestle and add to the greens. This adds a delicious flavor to the saag.

Pressure cook till 3-4 whistles and lower the flame to cook for another few minutes or till the leaves are completely cooked. Let the cooker cook down then open and coarsely mash the saag with a potato masher or a buttermilk churner (Mathani) till it is a nice even mix. Add the maize flour and mix well so that there are no lumps.

Let it cook on slow heat to get the desired consistency then turn off the gas.

Now it is time  season it. You can cool and keep the saag in the fridge at this stage for future use.

For the Tadka or seasoning, heat ghee in a pan and once it warms add asafoetida and cumin seeds and coriander seeds. When they crackle add whole red chili and chopped garlic. Fry it  little till it browns a bit then add chopped onions and fry till they becomes translucent and pinkish in color, add some chopped ginger. red chili powder, stir and add the cooked saag to it. Cook on low flame for sometime and then urn off the stove. Keep it covered for sometime for the flavors to seep in. Serve hot with makki ki roti topped with a dollop of fresh butter r warm ghee.

Note – If you do not find bathua you can add a small tender turnip or  chopped fresh tender radish with ts greens. It gives a very nice flavor.

Never ever blend the greens in a mixer, it not just changes the flavor a bit but makes texture sticky and goey.  Saag should always be preferred “Ghota hua” or ” coarsely mashed” for the authentic taste.

If you wish add tomatoes then grate 1 large tomato and add to the seasoning after the onions have changed color. Fry the mixture properly till it is well cooked then add the saag. I avoid tomatoes at all cost.

You can change the proportion of  the tadka / seasoning as per your taste but do not let the spices overwhelm the dish. The flavor of leafy greens must play a major role in taste.

Makki Ki Roti : 

The makki ki roti is traditionally made by flattening the ball of dough between the palms of hands. I learned it this way and even cooked it on chulha but here is an easy way.

Makki atta / Maize Flour – 1 cup  (2-3 rotis)

Warm water – as required

Method – 

Take the flour in a plate and add warm water slowly. Keep rubbing the flour with your fingers as you bind it. Warm water ensures that the rotis come out soft and nice. Bind the flour and press it with the base of your palm till it becomes a cohesive mass and comes together in a nice dough. Cut the dough in two parts and make a ball.

Take a cling wrap and spread it on the kitchen counter. Apply a little oil and place one ball of the dough. Flatten it a bit  with fingers and cover with one side of the cling wrap. Roll with a rolling pin till it s round and flat. It should be a little thicker than the wheat roti. Gently lift it and place it on the hot tawa. I usually apply a little oil to the tawa and wipe it before putting the roti. Let it cook on one side on slow flame. Once slight brown spots appear flip itand let it cook. Once both sides are nicely cooked toast it on open flame by moving the so that the entire area is nicely toasted.

Remove on a kitchen cloth and crush a little by holding it on you palm. Apply ghee or serve with white butter on top.

There is no sight more comforting than seeing the butter teasingly melt on the hot roti. Love hot makki ki roti with ghee and gud /shakkar too.

We make churma with stale or behi roti by crushing it with ghee and shakkar. It tastes divine. One can add a little hot milk in it too.  🙂

Serve the hot sarson da saag and makki di roti with mirchiwale pyaz, mooli, green chili, dahi and gur.

As you see this is not just food this is a love.

Spicy Phool Makhana ( Puffed Lotus Seeds) Namkeen


 

The two recipes for Makhana snacks that I posted earlier were appreciated by many so I am posting another version for Diwali. This has dry fruits and peanuts apart from a few other healthy ingredients. You can either roast the ingredients or lightly toast them in a little ghee. Ghee, as you know, is good for health if eaten in moderation.

This crispy, low fat, low calorie snack is high on nutrition and pairs beautifully with a steaming mug of Chai. You can eat it during fasting days too.  It has a low Glycimic index and is protein rich, high in carbohydrates, gluten free and naturally vegan.

Ingredients :

Makhana or Lotus Seeds  – 2 cups

Ghee – 2 tbsp

Peanuts – 1/4 cup

Raisins – 1/2 cup

Almonds – 1/2 cup

Mustard seeds – 1/2 tsp

Curry leaves – 10-12

Chopped green chili – 2 tsp

Dry coconut  slices – 1 few

Turmeric powder – 1 tsp (optional)

Salt ( Either sendha or normal table salt) – As per taste

Chaat masala – As per taste

Black pepper powder – 1/2 tsp

Dried fresh mint and methi (fenugreek) leaves – 1/4 tsp

Roasted chana daal – 4 tbsp

Roasted cornflakes – 3-4 tbsp

Rice puffs –  1/4 cup

 

Method –

Heat a pan and add a little ghee. Add makhanas and roast them on low heat till they turn light golden and become crunchy. To test, take one fox nut and press between your fingers, it should crumble. Take them out in a plate.

Add almonds and toast them till they change color. Remove and toast the peanut till slight brown. You can add a little ghee and lightly fry them them too. Remove in a plate.

Lightly roast coconut slices and remove.

Now, add the remaining ghee to the pan. Add mustard seeds and when they crackle, add chopped green chili and curry leaves. Fry them till the moisture evaporates and they become crisp. Turn off the gas.

Add the peanuts, almonds, raisins and stir. Add makhana and stir.  Add salt, chaat masala, black pepper powder to it and mix well.

Take it out in a  bowl and let it cool. Store in an airtight container.

I made one version like this and to the other added roasted cornflakes, rice puffs, roasted chana daal too. ( you need to wash and soak the dal for at least an hour before roasting)

I skipped turmeric in the first variation and only used it for certain ingredients but you should use for the entire mixture.

You can also add roasted cashew nuts and different seeds to it.

Enjoy this healthy gluten free high protein snack with hot tea.

Peach Lemonade & Peach Iced Tea


 

I love fruit iced teas and make a lot of variations. Any over ripe or bruised fruit goes into these delicious summer drinks. We sometimes make fruity cocktails too.

Years ago on one hot summer day after being knackered by housework and my crazy kids I just mashed one of the overripe peaches and added it to a big glass of chilled lemonade (not the usual shikanji with kala namak etc. This was sweet one). No one was willing to eat this orphaned peach and I wasn’t in mood for iced tea.

The lemonade tasted different and nice but not what I was looking for.  Many days later while making peach compote I added the warm sugary muddled peach pulp to the lemonade. It turned out absolutely divine and thus began my love for fruity lemonades. I then experimented with many fruits and till now these remain my favorite over the plain lemonade. Who said lemonades were only about lemons.

I had added sugar to that one but later I didn’t feel the need or the urge to sweeten the drink with added sugar. As I often used organic honey to make the lemonade. Adding it to the simply muddled warm peaches seemed a good idea. I evolved the recipe and made it differently many times with ginger and mint, with basil, with vodka and gin, with sugar instead of honey, blended or with chucks of peaches in it. I even froze lemonade in ice cube trays with soft peach pulp in it and added those to the pitcher. Sometimes adding the preferred alcohol to it.  Each tasted differently. My favorite is with soft muddled peach pulp along with some peach and lemon wedges. Simple and refreshing. Too many flavors mar the drink.

Here’s how I made it. There are two ways to do it and I will tell you both.

Ingredients :

2-3 large ripe juicy peaches

4 cups water

1/4 cup Fresh Lemon Juice

1/2 inch Fresh Ginger Slice (crushed)

Few Fresh mint leaves muddled

2-3 tablespoon Organic Honey

Peach slices and lemon wedges to add to lemonade and to garnish

Steps – 

Method 1 :

Wash and cut the peaches in small pieces with the skin on. Discard the stone.

In a pan add those pieces and simmer on medium flame stirring constantly. When they become soft lightly press them gently with the back of the spoon and take them out in a bowl. Once they cool add honey and mix well. Keep the mix in the fridge for chilling.

Meanwhile, make lemonade by mixing lemon juice, ginger, mint and cold water.

Add the chilled peach pulp to the lemonade and throw in some slender peach slices and lemon wedges.

Keep the lemonade in fridge so it chills well. I avoid adding ice for it dilutes the drink. Sometimes I make ice cubes from the same lemonade and add those.

You can put it in the freezer for sometime and then crush it to make the drink super chilled. Spoon in some peach pulp in the glasses when you serve. You can make it as a slushie too.

You can keep the peach pulp for a day more in case you wish to make peach iced tea like I did.

There was some cold brew iced tea remaining from day before and added some of the pulp to that. I let it seep in the fridge while enjoying my peach lemonade. The resting gave a nice flavor to the tea and we had it later in the day.

Method 2 :

In a bowl add peach pieces and sugar. Mix and let it sit for some time. Heat a thick bottom pan and add the peach sugar mix. Keep the flame medium low and stir till the mixture becomes pulpy. Remove from heat and cool. Blend it in a mixer or blender and add to the lemonade. You can also bring to boil peaches, sugar and little water then cool and blend. Add this mix to a pitcher of cold water, add lemon juice , muddled mint etc and serve chilled. Use two cups of water for the peach syrup and two cups to add later in the pitcher.

As I use honey I don’t boil the water but warming the peaches brings out some nice flavors.

For the tea I sometimes just roughly chop the peaches and tip into the cold brew tea. Sometimes I make the tea by adding hot water (not boiling) over tea leaves and then straining it to desired strength. I chill it and add the peach pulp, lemon juice, lemon wedges, peach slices to it.

See, how many different way are there to enjoy this fantastic homemade summer drink.

Do try the Peach lemonade and / or the peach Iced Tea and you’ll see how refreshing and amazing it is. You’ll never go for the synthetic one again.

Spiking 1 liter of lemonade  or Iced tea with 60-80 ml of alcohol is good way to make a tipsy version. It depends on your taste. I add a little less vodka than peach schnapps when making the alcohol version. These are my preferred choices but you can add whiskey or gin too. A good peach vodka goes well with both the iced tea and the lemonade.

Do let me know if you make any of the the two.

Cold Brew Iced Tea With Plum and Basil


 

Iced teas and coffees are simple summertime pleasures. I make a variety of Iced teas and Tisane every summer. You can find some recipes HERE. These are not cold brews though.

I am very fond of cold brewing as it is a gentler and slower and selective process of brewing than the hot brew and the subtle flavors of the tea leaves come out very well. I find them less acidic too. Another one is the Sun brewing where you keep the tea infusion outside in the sun and let the heat help in steeping. I have noticed that both ways the taste is different. Even the traditional hot brews and cold brews are chemically different from each other and taste different so do not compare them, instead enjoy them as different drinks.

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Cold Brew

For those of you who are not familiar with cold brew let me tell you how it is done. You take a tumbler, add tea leaves of your choice, add water, spices and herbs if desired and let it brew for 6-8 hours. The amount and quality of leaves and the time for steeping depends on which tea you are using and what strength you desire. Sometimes I use the infused leaves 3-4 times, enjoying the different consistency of flavors. At times I brew for 1-2 hours and it’s good to go.

You will have a lot of leeway when it comes to the proportions but I use the standard 4 tsp/1 liter ratio. Adding or reducing as per requirement. I usually steep the tea for 6-8 overs or overnight. Remember that you will need more tea leaves than you will need for a hot brew.

You can add spices like all spice, clove, cinnamon, star anise etc and herbs like lemon grass, mint, basil, thyme sprigs or rosemary sprigs to the infusion. I do them with fruits too. Peaches, plums, nectarines, kokum, mango, lemon, orange, various berries work beautifully with them. There are endless combinations you can explore.

You can freeze these teas to makes gorgeous slushies too and be adventurous to add some Vodka, Gin, Bourbon etc.

I recently went to the hills and got some lovely hand plucked small variety of plums.  Here’s how I made the Plum and Holy Basil infused Iced Tea with them

Unlike the usual way of  masticating plums with sugar or making a syrup with plums I prefer fresh fruit tipped into the iced tea. I also use the pulp of over ripe plums to add extra flavor.

Overripe and bruised plums work best with this tea and you can add a few slightly ripe but firm sour ones too.

Ingredients: 

4 tbsp Darjeeling Black Tea leaves or tea leaves of your choice

6 -8 Medium size Ripe Plums

2 tbsp Organic raw honey (optional)

1 liter water

1 tsp Lemon Juice

Lemon wedges

Few leaves of Holy Basil

Steps : 

Take 6 of the plums and remove all the pulp in a bowl. Discard the stone or pit. Add honey to the pulp and mix. Keep it in the fridge.

In a pitcher or tumbler add the tea leaves and basil leaves then top them with drinking water. Close the lid and let it seep overnight or for 6-8 hours.

When making the plum iced tea, strain the tea in a glass pitcher and add the pulp to it. Mix nicely. Test for sweetness. I prefer the fruity sweetness and don’t add too much of honey. I don’t use sugar but you can make a simple sugar syrup and add if needed. You can also mix a little hot water and honey to mix instead of mixing it in the fruit pulp. I like it that way,

Add lots of ice and slender wedges of plum along with lemon wedges. You can add a few plum and lemon wedges to the tea while brewing too. It gives an even more intense flavor. Before straining the tea leaves just take them out and add to the strained tea.

Use the tea leaves again if desired. I use this twice.  The green tea leaves I use at least 3 times.

Pour the tea in tall glasses with plum and lemon slices and the basil leaves. Keep a stirrer in each glass. You would love the deep dark plum slices and the soothing green basil leaves floating in the ruby red liquid.

Sip this delicious and refreshing fruity iced tea to battle the summer heat.

You can also freeze some of the Plum iced tea in ice cube tray and add that instead of normal ice cubes.

I froze some of the iced tea to make a super delicious slushie with intense flavors. Do try that too. I’m not a big fan of sorbet but you can go ahead and make that too.

Make these delicious fruity Iced teas this summer to stay hydrated the healthy, flavorful way.

Do leave a note if you make this.

Musk Melon & Lemon Sorbet


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I love melons of all sorts be it honeydew, cantaloupe or musk melons. Summer is bearable because of all the awesome stone fruits and melons and watermelons one gets. I love to binge on them and make slushy, sorbets, smoothies, FroYos, ice creams, Granitas etc. Add a little booze for the adult versions and you just can’t go wrong with them.

Stone fruits are another love. You can do so much with them.  This three ingredient sorbet is a favorite. I make it with the Honeydew melon too. The frozen melons /cantaloupes taste less sweet so if you are looking for an authentic sorbet taste so you need to add the sugar syrup or powdered sugar or honey as per your taste. It also given the sorbet like texture otherwise the blended frozen fruit may seem bland.

This no dairy alternative to ice cream is fabulous so do give it a try.

Ingredients :

Musk Melon /Cantaloupe / honey dew Melons –  1 Cup ( 1 medium fruit cubed)

Pure Honey – As required (2-3 Tbsp approx. )

Fresh Lemon Juice – 1 Tbsp

Lemon zest – 1/4 tsp

2-3 Tbsp water ( as required)

Steps – 

Wash and cut the melon into half. Scoop out the fleshy seeds and then cut it into slices. Chop it further into equal size cubes.

In a tray place parchment paper and arrange the melon pieces on it. Keep enough distance so that it doesn’t become a big frozen blob. Let it freeze for 3-4 hours or till frozen completely.

In a food processor or blender jar put these frozen melon pieces and churn till the fruit becomes a crumbly mix. Keep scraping the sides to ensure uniform blending.

Add lemon juice, lemon zest, honey and water to the mix and pulse again. Add a little more water so it gets blended properly but don’t turn it into a slush.

Taste to see the sweetness. Add a little more honey if required then pulse again till you a get a sorbet like texture.

Serve immediately or freeze in a freezer friendly container for an hour or so to get the firm texture.  You may pluck it with fork  or spoon after 30 minutes of so to make sure that there are no icicles. High water content makes it a tad bit difficult to handle but the end result is awesome.

Tip – 

To choose a good melon look for these signs.

There should be no bruises, cracks, soft spots etc. The fruit should feel heavy and the color of the skin should be yellow or golden in case of musk melons. Tap it with your hand, it should sound hollow. The fruit must have that sweet fragrance so go ahead and smell it.

A good fruit will ensure a good sorbet.

Note –

You can add powdered sugar or Boora cheeni to the sorbet instead of honey but I have noticed that adding honey helps in non crystallization of water so no icicles 🙂

To make the slushy you just need to blend the fruit till it becomes a slushy by adding the right amount of water.  Basil and mint go well in these sorbets and slushy.

I have stored this sorbet for two weeks in the freezer and it worked for me.

Add a little gin or vodka for that boozy taste.

Bring the summer in a bowl to your table and let me know if you liked this recipe.

2 Ingredient Banana and Dates Ice cream


A lot of my friends asked me about these one/two or three ingredient ice creams made without the ice cream maker. I have some recipes already on my blog which you can find through the search bar. Here is the link to the basic one ingredient banana ice cream. You can make many variations of this by adding chocolate, Nutella, mango, dates, vanilla, peanut butter, strawberry, almond butter.. Think more and be creative. There is no dairy in these but you can make with sweetened condense milk and cinnamon too.

Bananas, especially overripe ones are terrific for these ice-creams.  Frozen fresh bananas make for such a fantastic  rich and creamy custard like ice cream which you can eat as soft serve or freeze it more to make solid ice cream.

The sweetness of bananas and dates means no added sugar but adding a little honey ensures that there won’t be any ice crystals when you freeze the ice cream.

These fruity ice creams are dairy free, vegan, egg free, gluten free and very delicious. Don’t worry if you do not have those gorgeous food props or ice cream scooper and other such kitchen gadgets. You can still make this and relish.

For the dates banana ice cream you will need

Ingredients : (serves one) 

Ripe Bananas – 2 ( look for those brown spots on the skin)

Dates ( Medjool) – 5-6

Honey / Sticky date syrup – for topping ( optional)

Steps – 

Slice and line the banana pieces on a plate covered with parchment paper. Make sure the pieces do not touch each other. Freeze for 4-5 hours or overnight. I often put them in zip lock bags and freeze in advance.

Soak the dates in two tbsp of water after removing the seed. Once soft you may discard the flake dry top skin if any. Put it in freezer too.

To make the ice cream take a good food processor or a good blender. Put the frozen pieces of banana and the dates in the jar and give it some good churns. Scrape the sides of the jar to ensure smooth blending. This may require some patience so go ahead and blend till you get a soft serve custard like consistency. If you want to make a firm scoop ice cream then add a teaspoon of honey at this stage otherwise there is no need. I used it for topping.

Once you get he thick creamy rich texture you can scoop it out into a bowl and eat it as it is or spoon it in a freezer proof container and freeze for an hour.  Take it out and mix it with a spoon then put it back for freezing.

Once it is uniformly frozen scoop it out in a bowl and drizzle with sticky date syrup/honey or any of your favorite topping. It tastes delicious without any topping too.

This summer give these ice creams a try and let me know how you found them.

Single Serve 2 Minute Microwave Fruity Bread Puddings


Bread pudding variations are my go to comfort food. I have a few recipes already on the blog and you can check them here – Pudding in a mug , caramelized bread pudding , citrus bread pudding  etc.

Many of my friends asked for the instant Cherry upside down and the banana upside down bread puddings I made in the microwave. These are perfect when you crave for something wholesome and sweet at an unearthly hour. It takes 2-3 minutes to prepare these and trust me they’re addictive.

There is no rocket science in making these puddings and you can do variations as per your liking. You can use fruit of your choice, add seeds, nuts, dates, chocolate or Nutella, whiskey or rum or just have the pudding warm and plain.

Preferably use a thick one day old bread. Challah, French loaf, Brioche are the recommended breads for French toasts and bread puddings but for these the usual white bread too works well. I have made these Puddings with Bishop Nut bread too. I love the chewy texture of baguette too but it needs extra soaking to soften it. Use what’s available. I do not trim the edges. They add to the texture of the pudding.

Use the sign of the pudding crawl out up to  at least 1/2 inch  outside the mug to know the dish is done perfectly.

Never be afraid to fill the mug till top and things settle down a lot once the bread soaks the liquid. I fill the usual coffee mug a little above 3/4.

Do adjust the cooking time according to your microwave type and bread type. Usually for me it takes about 2 -3 minutes.

Use wide mugs if possible bu taller ones also work fine.

You can keep the sugar to the minimum and utilize the sweetness of fruit. Also, one can use organic honey. I try to minimize the sugar usage.

This was a rushed coking spree so please excuse the photograph. Will replace with a good one when I make it next.

Here’s how I made them :

Upside down Warm Cherry Bread Pudding 

Ingredients :

Pitted fresh cherries – 8-10

One day old bread – 2 thick slices

Milk ( preferably full fat with top cream) – 1/4 cup

Bourbon or any Whiskey – 2 tablespoon

Raisins – 8-10

Sugar ( white/brown) – 2 tbsp

Salted Butter – 1 tbsp

Pinch of cinnamon powder

Pinch of nutmeg powder

Pure vanilla extract or vanilla essence –   2-3 drops

Steps – 

Soak the cherries and the raisins in Whiskey and keep aside

Nicely toast two slices of bread . It compensates for the browning you get if oven baked)

Apply butter on one side and then break it into bite size pieces or cut into squares.

In the bowl you will use for making the pudding, arrange the cherries and then place the bread pieces. Add the raisins in between.

In another bowl mix sugar, spices, vanilla and the remaining whiskey and then pour this mixture over the bread pieces.

Press it gently and let it rest for 5 minutes for the bread to soak up the milk.

Place the bowl on the center of microwave plate and let it cook for 2 minutes on high power. Check by pressing the spoon gently. If there is still a lot of liquid then give it another minute or take it out on the counter.

Place a plate on top of the bowl and turn upside down to release the pudding.

Have warm of cold as per your liking.

You can mix everything and make this pudding in a mug too. I made this one in bowl with no added sugar as the black cherries from FarmerUncle were super delicious and sweet as honey. These are chemical residue free cherries. I added Amul Venezuela Ebony Twist chocolate pieces too for added indulgence.

Caramelized Banana Upside down Bread Pudding 

Ingredients : 

Ripe yet firm banana – 1 large

Full fat milk with top cream – 1/3 cup

Dark Rum ( Old Monk) – 2 tbsp

Raisins – 10-15

Sugar ( brown/white) – 2 tbsp

water – 2 tbsp

Bread Slices – 2

Vanilla extract or essence ( optional) – 1-2 drops

Cinnamon _ nutmeg powder – a pinch ( optional)

 Steps- 

In a bowl soak the raisins in rum and keep aside.

In a non stick skillet or sauce pan add sugar, let it simmer over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber.  Remove from the heat and carefully whisk in a tsp of butter.

Cut the banana into small rounds and place them neatly in the caramel. Put it back on low heat and let them turn golden from both sides. Take the pan off the heat.

Carefully arrange the banana slices in the bowl in which you will make the pudding.

Toast and butter the bread and then make small pieces of it. layer the raisins and bread pieces over the banana slices.

In a bowl whisk milk, vanilla and spices. Pour the mixture over the bread pieces. adding the leftover caramel and rum in between.

Let it soak for 10 minutes. Gently press with spoon so that the upper layer also gets soaked properly.

Keep the bowl in microwave and cook for 2 minutes as per the make of your microwave. If there is still some milk left you can give a 1 minute run again.

Let it rest for a minute then place a place on top of the bowl to turn the pudding upside down.

These puddings are a little soft and not too dry. Keep that in mind. You can make them with egg too like normal basic bread pudding but I find adding one egg a bit too much for a bowl or mug so avoid.

Serve warm of cold. I prefer to have it warm. The salted butter gives it the taste of salted caramel which is divine.

Here is one in a mug that has layers of banana, raisins, walnuts and bread. I topped it with sticky date syrup so no white sugar in this one.

I hope you will try one of these and let me know if you liked them.


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Meethe Makhane | Jaggery Coated Fox Nuts & A Parfait


Phool makhana are one of my favorites. They are also known as lotus seeds or fox nuts. A versatile  sweet treat that is gluten free, low calorie, vegan and full of healthy nutrients. I have the savory version HERE  and a Kheer HERE.  These are very addictive but you can eat them free from all guilt. Add to vegetable curries, make desserts or munch on the savory snacks and if you have a sweet tooth like I do then make these gur ke makhane or jaggery coated makhana. These popped seeds are good to eat in fasting days too and provide instant energy. You can even give it to toddlers.

Popped Makhana is chewy but once nicely roasted it becomes crisp and nice.

 

One of the quickest snacks you can assemble. I won’t go into details of the benefits the two ingredients provide. Do Google it.

Here is how even a kid can make it in a jiffy.

Ingredients :

Fox Nuts | Makhana – 1 Cup

Organic or Chemical free Jaggery powder or grated Jaggery  – 1/4 Cup

Pure Ghee – 1 tbsp

Water – 1 tbsp

Cardamom | Til | Desiccated coconut – As per your choice ( I have not added anything here)

Steps – 

Heat ghee in a heavy bottom pan and add the popped Fox Nuts seeds. Roast them on low flame till they become crisp. Make sure to keep the flame low and do a finger test by breaking the makhana between two fingers. If done it will crumble nicely. If it doesn’t then roast a little more. Once roasted, take them out in a plate.

Toast the Til or desiccated coconut in the same pan if using and remove in a plate.

Add the jaggery powder with a tablespoon of water to the same pan and let it melt on low flame. Once the jaggery fully melts turn off the flame and add the roasted makhanas and the other ingredients if using. Stir to mix everything and let it cool in a large plate. Once the coated makhanas are cool enough to touch ( 5 minutes) separate them gently.

Store them in an airtight glass container and munch on these power snacks anytime.

You can caramelize the fox nuts with brown sugar or white sugar too but I prefer jaggery. Here I have used Organic jaggery from Monsoon Harvest Farms that was bought from Farmer Uncle . I mostly buy all my fruits and many of the other staples from them. Do take a look at their website.

The Parfait Story 

Now, I had never used caramelized makhana in a parfait.  Usually I just munch on them but this idea of substituting roasted beaten rice or Poha with fox nuts is by Sangeeta Khanna. I treasure her recipes and often look up for interesting combinations or tricks to make things better.

I make parfaits of all sorts with chilled home cultured curd. Adding, fruits, nuts, ramdana or popped amaranth seeds, roasted Poha or beaten rice flakes but this is by far the most delicious thing. The makhanas are a chewy swollen dumplings inside the smooth chilled home cultured curd. You can check the other Parfaits from the search bar but here is One of the recipes.

This is the first mango of the season. A little sour so it has given a unique flavor  the whole composition. The sweeter the fruit is the better. Eliminates the use of white sugar or any other sweetener. Just perfect for a quick breakfast.

Here’s how I made the Caramelized Fox Nuts and Mango Parfait.

Cube the best ripe mangoes (1-2) and chill. Whip and chill a cup full of homemade curd with a little honey or mango puree. I sometimes use hung curd too.

If you have the caramelized makhanas then you are ready to assemble but if you don’t then quickly caramelize them fist.

Now, take a glass and layer the curd, mango cubes and makhana till you reach the top.

Serve immediately.

I can’t tell you how delightful this tastes. Do try and let us know how it worked for you. You can caramelize a few makhanas in five minutes for this parfait so go for it.

Bengali Kachcha Aamer Mishti Chutney


The one is the down right corner is without sweet for my mother. If you use sugar instead of jaggery the color will be golden yellow.

It is amazing how certain dishes are prepared and relished all across India with slight variations in the spices. This version of launji is slightly different from the one I make North Indian style.  Here is the recipe for Meethi Khathai as called it since childhood.

In this version of kachcha Aamer mishti chutney I have used panch phoron. I keep the mango stones ( guthli) in the dish as I love to suck on the spicy tangy sweet guthli. I also keep a lot of liquid in this. A mandatory side dish in summer when the markets are flooded with raw and ripe mangoes.

You can have a bowlful on its own or pair it with steamed rice, paratha, roti etc. Some people peel the mangoes in this dish but I keep the peel.

One more thing that I do is marinate the raw mango slices with red chili and salt for 10 minutes so that the fruit releases water and softens a little.

It quickens the cooking process too.

Here’s a simple way to make this wonder dish.

Ingredients –

Raw mangoes – 1/2 kg (4 medium size)

Organic Jaggery (grated/powder) – 1/2 cup / as desired ( I prefer the chutney a little sour) Fresh grated ginger – 1/2 tbsp

Water -3-4 cups 9 depends on how much liquid you need)

Whole dry red chilies – 2-3

Black mustard seeds – 2-3 tsp

Panch Phoran – 1 tsp (roasted and pounded cumin, fenugreek, mustard, nigella and fennel seeds)

Salt – to taste

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Mustard oil – 2 tbsp

Steps – 

Wash and cut mangoes with skin lengthwise. Keep the stone.

In a wide plate keep the mango slices and stones, sprinkle salt and red chilli powder and rub it in till every piece is coated. Let it rest.

After 10 minutes heat mustard oil in a thick bottom pan.

Add the mustard seeds and dry red chilli as a tempering. Once the seeds crackle, add the marinated mango pieces and the mango stones. Give a good stir.

Saute it for 5-10 minutes n low medium heat and then stir in grated ginger and turmeric.

Add water to your liking, increase heat and bring it to boil. This preparation is a bit thin so I keep one and half cup extra jhol over the amount needed to cover the mango pieces.

Once the liquid starts boiling lower the heat and let the mango cook till soft yet firm. Don’t let it disintegrate.

At this point add the jaggery. You can use Sugar too. Mix well. Test for sweetness, salt and spice threshold. Add if required more. If you add the jaggery/sugar before the mangoes won’t soften so make sure the mango pieces have softened to your satisfaction.

Sprinkle the panch phoran and stir. Turn off the gas and let it cool to room temperature.

Spoon the aam er chutney in a glass bowl or Jar. Always use glass containers for sour dishes.

You can keep this in an airtight container for 5-7 days in the fridge.

Use dry, clean spoons to take out the chutney.

Relish this side dish as a post meal dessert or with steamed rice or luchi.

Note – If you do not have panch phoran you can use bhaja masala or roasted cumin and roasted fennel powder too.