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.

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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.

Homemade Basic & Fruit Juice Infused Rasgullas


shows how Instagram addiction works. Forgot to keep a copy without heart emoticons.

Pressure cooker Rasgullas:

Cooking is not just about creativity it’s mainly science. I’ve been dying to get the rasgullas right since sometime and though they always tasted good something was amiss. Recently I decided to do some research and the most trusted source for that is Sangeeta Khanna’s blog. I read her recipe and immediately knew what was wrong. The art of making the right chena for good soft spongy rasgullas lies in doing it the scientific way and that’s where I was going wrong. I tried her method and Voila! the rasgullas came out excellent. I made them a few times before posting the recipe here.

This time I tried the fruit juice infused rasgullas too from her blog. The yummiest ever. I did some variations of my own.

Here’s how you make the softest chena for any Bengali Mithai and especially Rasgullas. If this step goes wrong the rasgullas may not turn out the way they should. There is no substitute for this step. Market bought Paneer is NOT a replacement to homemade chena. The perfect rasgullas are soft, porous and spongy not rubbery or chewy.

This Nolen Gurer Sondesh recipe has the steps to make perfect chena and also the link to Sangeeta’s blog post. Do check it out.

So as we now know that rasgullas are soft balls of Indian cottage cheese dunked in sugar syrup. They are boiled in the syrup or in plain water if going into a fruit juice cocktail ..

Now the Ingredients and the steps.

Ingredients : 

To make chena :

Full fat milk / Cow’s milk – 2 Cups

Juice of lemon – 1/2 lemon  or 4 tbsp curd (home cultured preferably)  or  1-2 tbsp white vinegar

For Basic Rasgullas – 

Water for syrup – 600 ml approx

Sugar – 200  gm

Steps :

Once the chena is ready take in out in a large plate and rub and knead with the heals of your palm till you get a smooth, lump free cohesive dough. When you feel the fat from the cheese on your hand its done. Do not overdo it. Make a smooth ball of it and cover with a damp cloth. If the chena crumbles then it is not good for making any sweets, use it for stuffing parathas, cutlets or make a veggie with it. A dry chena will disintegrate in the syrup or boiling water so it needs to be soft and cohesive mass.

In a pressure cooker boil the water with the sugar to make the syrup. You can add a few threads of saffron or 2-3 green cardamom to give a flavor to the syrup. We keep enough water to help the rasgullas expand. They swell up 2-3 times of their original size. Do Not crowd the pressure cooker with the chena balls. Keep some free space.

While the syrup boils, make small balls with the palm of your hands. In 500 ml full fat milk chena usually I make 6 large rasgullas.

Once the syrup is boiling away nicely gently dunk one rasgulla in it to see it it floats and swells up or disintegrates, flattens etc. This will give you heads up to go for the rest. Drop them gently in the syrup one by one.

Close the lid of the pressure cooker and after one whistle let the rasgullas cook on low flame for 8-10 minutes. Turn off the heat and let them cool.

Once you open you’ll have the perfect soft bouncy rasgullas.  You can see i nthe piucture that there is a lot of syrup. I keep it that way for the rasgullas to expand then use as much as needed. Rest I keep for other things.

Take them out in a wide bowl and let them chill. The rasgullas will take different shapes as the sides press against each other but will regain their round shape when removed in a serving bowl. That is the test of a good rasgulla.

Serve them chilled with a little syrup.

When making the fruit juice infused rasgullas do not use the sugar syrup. Instead boil plain water for poaching with lemon, orange zest if using orange juice or keep it simply plain.

Once the rasgullas cool down, squeeze them to remove excess poaching water and add the rasgullas to a bowlful of your favorite juice. Let them absorb the juice for a good flavor. The juice will give them a nice color too.  You can click the link above to see how Sangeeta has made exquisite cocktails with rasgullas etc.

I used fresh orange juice and Real cranberry juice for infusion.

In the cranberry fruity rasgullas I used cranberry juice, fresh lemon juice, a dash of gin and pomegranate pearls. Topped with mint.

In the Orange Juice infusion I opted for fresh orange juice  which gave a lovely citrus flavor to the rasgulla. I have observed that the more you keep the rasgullas soaked in it  better the flavor. I’m sure a bit if Vodka would go superbly with it but this time it is just pure juice.

You can use aam panna bael panna, pomegranate juice, pieces of fruits like lemon or prange wedges, apple or pomegranate pearls etc and get creative with the cocktails. I will post some other variations as i make them. Perhaps a mango panna or bael panna cocktails as this is the perfect time for these drinks. Stay tuned.

I guess you will need to acquire a taste for these but rust me these healthier versions are perfect if you want to avoid white sugar. Homemade juices work out the best and are healthier option.

They look pretty too though I am such a lousy photographer.

In any case the rasgullas were a huge hit and that made me happy.

Do give these a try and let me know your experience.

 

Healthy Snacks – Pan Roasted Spiced Fox Nuts


Fox nuts are highly nutritious and make a wonderful low calorie snack. They are also known as Lotus seeds and Phool Makhana and come from an aquatic plant called Euryale Fox which grows in stagnant waters or ponds in Eastern Asia. In India, makhana is used in many religeous rituals including fasting meals. A variety of dishes are prepared with this versatile puffed seed.

Roasted makhana makes a healthy snack because it’s high in magnesium, iron, zinc and low in sodium content. It has a low glycimic index and is protein rich, high in carbohydrates, gluten free and naturally vegan.

Makhana kheer, gur makhana, masala makhana or spiced makhana are some of my favorite dishes made with fox Nuts. It is also used in curries, soups, raitas and vegetables. You can add them to homemade Granola and nuts & seeds trail mixes.

This pan roasted spiced makhana recipe is easy and doesn’t take much time. You’ll love it’s crunchy texture. The puffed seed has a neutral taste so it takes on the flavors of any combinations of spices.

You can roast a large batch of makhanas and add your favorite spices to a portion whenever you feel like munching on a light snack. You can also add it to your dahi poha like I do. They pair very well in breakfast cereals. So caramelize them and toss a few in your oats, parfaits etc.

Ingredients –

Phool Makhana or puffed Fox Nuts – 100 gm

Red Chilli Powder – to taste

Black pepper powder – to taste

Pink Salt / sendha namak – to taste

Chaat masala – to taste (optional)

Turmeric- if desired a pinch

Ghee – 1 tsp

Dried mint – to taste (optional)

I have mentioned all the spice powders to taste because it all depends on your spice threshold. I prefer them mildly salted and spiced.

Steps – 

Heat a thick bottom pan on medium heat and  add makhanas and roast them on low heat so that they brown evenly and not burn. Be patient with this.

Keep stirring constantly till they become crisp. To test, take one fox nut and press between your fingers, it should crumble.

Now take them out in a plate.

In a bowl mix all the spices.

Heat ghee in the same pan and add the spices and curry leaves if using.  Stir well  and add the roasted fox nuts. Mix well so that all the fox nuts get coated properly. Roast for another minute or two and then take them out in a bowl.

You can serve them warm or let them cool before serving.

Store them in an airtight container for later use.

I used some of it in my breakfast bowl of savory Dahi Chiwada or Dahi Poha ( Beaten rice flakes in home cultured curd)

You can add, remove the spices and make your own variations. Smbhar masala, curry powder, roasted cumin powder,  peri peri powder, dried herbs, Italian seasoning all go well with it.

I used curry leaves and turmeric in one mix and black pepper, rack salt in another.  Different spices give nice aromas and flavors to the fox nuts.

Fox nuts have a good shelf life so they can be stored in air tight containers for future use. I plain roast them and keep it ready to use as desired for both sweet and savory dishes.

You can make puffed rice snack in the same way and add coconut slivers, peanuts, roasted chiwda, cashews, roasted chana, roasted chana daal etc to make an even more healthier snack. Those wanting to lose weight must include makhana in their diet.

 

 

Hope you enjoy munching on these delicious spiced Fox Nuts. I will post the jaggery coated ones in a few days along with the parfait I make.

You can perhaps roast them in air fryer too or in the oven.

Till then eat smart and stay healthy.