Wednesday, July 29, 2015

Papaya jam recipe - Papaya halwa recipe

stored papaya jam in a bottle
Papaya jam recipe - This is a very simple and delicious papaya jam recipe. Now beautiful orange coloured ripened papayas are available here in abundance. Whenever I visit vegetable market I bring papaya and to get the most nutrition from it we eat it in its natural form. Papaya is an amazing fruit with vitamin A, vitamin C, dietary fibre and antioxidants which is excellent for eyes, digestive system and skin. 

But the worst part is that it is a perishable fruit, even in the refrigerator the ripe papaya is durable for few days. So to make the most of its use after eating, I make jam with the remaining papaya. This papaya jam is very useful in making bread, jam and cheese sandwich, to fill muffins, baked cream rolls, making milkshakes, topping for pan cakes, flat breads and so on.

Sometimes, I also make smoothie of papaya with mango, apple, pineapple and chikoo. This jam is really very easy to prepare. Just boil papaya and sugar  till it achieves the thick jam consistency and mix cardamom powder after that. The combination of the flavor of papaya and cardamoms are simply awesome and I like it most. Also check Apple pineapple jam recipe

Papaya Jam Recipe - Papaya Halwa Recipe
storethe papaya jam in a bottle
Prep time : 5 mins 
Cook time : 15 mins       
Total time : 20 mins
Recipe type :Dessert
Cuisine : Indian
Yield : 2 cups jam
Author : Vidya Chandrahas


Ingredients 
  • 1 medium sized ripe papaya or 4 cups papaya pieces
  • 1 cup  sugar
  • 6 cardamoms
Method
  1. Wash and peel the papaya, then cut into small pieces. 
  2. Put the papaya in a pan and keep it over a medium  flame. 
  3. Add the sugar to it. Stir to combine the sugar and papaya.
  4. When the sugar melts and papaya pieces start to boil, the mixture loosens. At this stage mash the papaya pieces with the back of a spoon.
  5. Cook till the papaya become soft and mixture become thick and start to leave the edges. 
  6. When the mixture become slightly sticky and turns into lump turn off the flame. 
  7. On a stone board put a tsp of sugar and cardamom seeds. Roll a roller pin over it to make a fine cardamom powder.  
  8. Add the above prepared cardamom powder to the jam and mix well.
  9. Leave it so for 15 minutes. After that, transfer the jam into a glass bottle. 
  10. This papaya jam can be stored for a week. Further you can store it in
    the refrigerator for about 10 days.

Note
  1. Similar type of jam can be prepared with apple, pineapple, raw mango and beetroot. 
  2. As the sugar changes its consistency very fast, when the jam is almost done, reduce the flame  so that it should not turn too sticky and hard.
  3. To get a tangy taste you can squeeze half a lime in the jam when it is cool. But I have not added it as we like the sweet jam.
Papaya jam - step by step pictures

1.  Wash and peel the papaya, then cut into small pieces. Put the papaya in a pan and keep it over a medium flame.
papaya pieces in a pan
2  Add the sugar to it.
add sugar and keep on low flame
3.  Stir to combine the sugar and papaya.
stir to combine
4.  When the sugar melts and papaya pieces start to boil, the mixture loosens. At this stage mash the papaya pieces with the back of a spoon.
sugar starts melting
5.  Cook till the papaya become soft and mixture become thick and starts to leave the edges. When the mixture become slightly sticky and turns into lump turn off the flame.
jam turns thick
6.  On a stone board put a tsp of sugar and cardamom seeds. Roll a roller pin over it to make a fine cardamom powder.
powder the crdamoms
7.  Add the above prepared cardamom powder and mix well. Leave it so for 15 minutes.
add cardamom powder to the jam
8.  After that, transfer the jam into a glass bottle.This papaya jam can be stored for a week. Further you can store it in the refrigerator for about 10 days.
storethe papaya jam in a bottle

Friday, July 17, 2015

Mango mastani recipe

mango mastani in serving glasses
Mango mastani recipe - I never leave a chance to sip mango mastani at Sujatha Mastani, Sadashiv Peth, Pune. Whenever we go to Lakshmi road  for shopping, it is our favourite spot to relish the creamy mango mastani and we enjoy it thoroughly in true sense. During summer this mastani parlour is always over crowded and sometimes, to get the seat, we have to wait for at least half an hour and in the end when we get the chance it is worth waiting.

Off late, I have started to prepare mango mastani at home because we can't go so far every time to relish this delicious drink. Mangoes are still available in the market. Alphonso, kesar, payari are good varieties of  mangoes which gives thick and sweet pulp which is ideal for preparation of mastani.  

Now I explain you about the mango mastani in brief. It is nothing but thick chilled mango milk shake and topped with a scoop of mango ice creamUsually Mastani is served in a large glass with a straw to sip the milkshake and spoon to eat the ice cream. If you haven't tasted mango mastani yet, try it once and you will be amazed by its taste.

Some other interesting mango recipes in this space
Mango Rasayana 
Amrakhand
Banana Mango Milk Shake 
Mango Lassi 

Mango Mastani Recipe

mango ice cream added
Prep time : 10 mins
Cook time : 0 mins
Total time : 10 mins
Recipe type : Beverage-Drink
Cuisine : Punjabi
Yield : serves 2 
Author : Vidya Chandrahas


Ingredients 
  • 2 large sized mangoes (preferably alphonso)
  • 2 tbsp sugar or as required
  • 3 cups milk or as required
  • 4 scoops mango ice cream
Method
  1. Wash and peel the mangoes. Cut them into small pieces and transfer to a bowl. 
  2. Place this bowl in the refrigerator for an hour. Allow the mango pieces to chill. 
  3. While making the mastani, remove the mango pieces  from the refrigerator. Put the mangoes and sugar in a mixer jar.
  4. Place the milk in the refrigerator and chill it. 
  5. Remove the chilled milk from the refrigerator and add it to the mango pieces and sugar.
  6. Blend it to a smooth paste to make a thick milk shake. Transfer it to a large bowl.
  7. Place this bowl in the refrigerator if you want to chill it more.
  8. Pour the milk shake in the serving glasses keeping enough space to put the mango ice cream. 
  9. Put 2 scoops of mango ice cream on the top and serve immediately.
Mango mastani - step by step pictures

1.  Wash and peel the mangoes. Cut them into small pieces and transfer to a bowl. Place this bowl in the refrigerator for an hour. Allow the mango pieces to chill. 

2.  While making the mastani, remove the mango pieces  from the refrigerator. Put the mangoes and sugar in a mixer jar.
mango, sugar in mixer jar
3.  Place the milk in the refrigerator and chill it. Remove the chilled milk from the refrigerator and add it to the mango pieces and sugar.
milk added to mango, sugar
4.  Blend it to a smooth paste to make a thick milk shake. Transfer it to a large bowl. Place this bowl in the refrigerator if you want to chill it more.
blend the mango, sugar, milk to a paste
5.  Pour the milk shake in the serving glasses keeping enough space to put the mango ice cream. Put 2 scoops of mango ice cream on the top and serve immediately.
mango ice cream added

Tuesday, July 14, 2015

Palak chole bhature recipe

spinach chole in a serving plate
Palak chole and bhature recipe - Today I am posting a very delicious home style palak chole and bhature recipe. There is a small interesting twist in this recipe with addition of spinach instead of potato as I do it in normal chole masala. The result is delectable breakfast dish which is liked by everyone in my house. 

This is an absolutely healthy dish that you can try and treat your family and friends. Usually, I prepare Punjabi chole with kabuli chana or white chickpea and potato. But I tasted palak chole in one of our favourite restaurants and their palak chole was simply divine. Since then I tried it a few times and now I am sharing the recipe with you all. 

It has combined flavour of chickpea and spinach. The gravy is deliciously smooth and it really goes well with bhature. I am also presenting the traditional way of making bhature and it is so simple that you will like the preparation and the taste.

Some other interesting North Indian side dish recipes in this space
Mushroom kurma masala

Palak Chole Bhature Recipe
palak chole bhature in a serving plate
Prep time : 30 mins
Cook time : 1 hr
Total time : 1 hr 30 mins
Recipe type : Main Course
Cuisine : Punjabi
Yield : Serves  4
Author : Vidya Chandrahas

Ingredients 

For the palak chole
  • 1 bunch spinach / palak
  • 1 cup white chickpea / kabuli chana
  • 2 tbsp oil
  • A generous pinch of cumin seeds / jeera
  • 5 - 6 garlic flakes, peeled, crushed
  • 1/6" ginger, peeled, crushed
  • 2 large sized onions, chopped
  • 2 tomatoes, chopped
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp chole masala (everest)
  • 1/2 tsp garam masala
  • 1/4 cup chopped cilantro
  • Salt as required

For the bhature

  • 2 cups maida / all purpose flour
  • 6 tbsp semolina / rava
  • 1/2 tsp sugar
  • 1/4 tsp baking soda
  • 1 tbsp oil
  • 3 tbsp thick yogurt / curd
  • Salt as required
  • Oil for deep frying
Method
  1. Boil water in a pan. Put the spinach in boiling water and keep it over a low flame for a minute. Turn off the flame, drain the water and keep the blanched spinach aside. 
  2. Put the spinach in a mixer jar and blend it to a smooth puree. Transfer to a bowl and set side.
  3. Rinse and soak the kabuli chana in sufficient water for 7 - 8 hours, then drain the water and add fresh water to it. 
  4. Add fistful of chopped onions, then pressure cook and take 5 -6 whistles or till the chana become soft. Keep it aside.
  5. Heat oil in a pan, add the jeera and allow it to crackle. 
  6. Add the garlic, ginger and saute until aromatic. 
  7. Add the onion and saute until translucent. 
  8. Add the tomato, saute for a while and cook covered on low flame till the tomatoes are soft.
  9. Add the  chili powder, turmeric powder and chole masala. Saute for a minute. Add the spinach puree and mix well.
  10. Add the above prepared kabuli chana along with water. 
  11. Add the garam masala and salt. Mix them thoroughly. Bring it to boil and further simmer till you get the desired consistency. 
  12. Garnish with chopped coriander leaves and serve hot with bhature or poori.
Making the bhature
  1. Put the maida or all purpose flour in a large plate. Add the semolina, sugar, baking soda, a tbsp of oil, yogurt and salt. Mix all the ingredients together and knead it to a stiff dough. Keep it aside for 2 hours. 
  2. After 2 hours, knead it for 10 - 12 minutes to make a smooth dough. 
  3. Then divide the dough into 16 equal portions and roll each portion into round shaped balls. 
  4. Spread some maida over a rolling board and roll a thick roti. It should be slightly thicker than poori.
  5. Deep fry in oil till golden brown from both sides.
  6. Makes 16 bhature.
  7. Serve the bhature hot with  palak chole.
Palak chole and bhature - step by step pictures

1.  Boil water in a pan. Put the spinach in boiling water and keep it over a low flame for a minute. Turn off the flame, drain the water and keep the blanched spinach aside. 

2.  Put the spinach in a mixer jar and blend it to a smooth puree. Transfer to a bowl and set side.
spinach puree
3.  Rinse and soak the kabuli chana in sufficient water for 7 - 8 hours, then drain the water and add fresh water to it. 

4.  Add fistful of chopped onions, then pressure cook and take 5 -6 whistles or till the chana become soft. Keep it aside.
cooked kabuli chana
5.  Heat oil in a pan, add the jeera and allow it to crackle. Add the garlic, ginger and saute until aromatic. 

6.  Add the onion and saute until translucent. Add the tomato, saute for a while and cook covered on low flame till the tomatoes are soft.
tempering onion tomato
7.  Add the  chili powder, turmeric powder and chole masala. Saute for a minute. Add the spinach puree and mix well.
add masala and puree
8.  Add the above prepared kabuli chana along with water. Add the garam masala and salt. Mix them thoroughly. 

9.  Bring it to boil and further simmer till you get the desired consistency. 

10.  Garnish with chopped coriander leaves and serve hot with bhature or poori.
add kabuli chana

Bhature - step by step pictures

1.  Put the maida or all purpose flour in a large plate. Add the semolina, sugar, baking soda, a tbsp of oil, yogurt and salt. Mix all the ingredients together and knead it to a stiff dough. Keep it aside for 2 hours. 

2.  After 2 hours, knead it for 10 - 12 minutes to make a smooth dough. Then divide the dough into 16 equal portions and roll each portion into round shaped balls. 

3.  Spread some maida over a rolling board and roll a thick roti. It should be slightly thicker than poori.
rolled bhature
4.  Deep fry in oil till golden brown from both sides.
deep frying the bhature
5.  Makes 16 bhature.
6.  Serve the bhature hot with  palak chole.
palak chole bhature in a serving plate



Thursday, July 9, 2015

Punjabi sweet lassi recipe - How to make sweet lassi

Punjabi sweet lassi recipe - Punjabi sweet lassi is a very delicious drink which can be prepared within few minutes in a simple style. Today I am sharing the recipe with you all. During summer time, yogurt based food keeps the body cool and I make lassi to refresh from scorching heat. Yogurt is very handy and it can be used in many ways. We all love yogurt based dishes such as raitas, buttermilk, curd rice, lassi or plain yogurt. 

I make these dishes very often. Lassi is one of our favorite drinks. Whenever I make sweet lassi with homemade fresh yogurt, we enjoy it thoroughly. I have already posted how to make yogurt at home in one of my recent posts. I have added small amount of malai (cream) to the lassi to get a creamy taste. But you can skip adding the malai.

Some other interesting drinks recipes in this space

Punjabi Sweet Lassi Recipe
Prep time : 4 hrs 10 mins
Cook time : 0 mins
Total time : 4 hrs 10 mins
Recipe type : Beverage-Drink
Cuisine : Punjabi
Yield : serves 2 
Author : Vidya Chandrahas

Ingredients 
  • 3 cups chilled thick yogurt / curd / mosaru
  • 6 tbsp sugar
  • 3 tbsp malai / cream
  • 2 tsp sweetened malai / cream

Method

  1. Punjabi sweet lassi recipe with step by step pictures
  2. Chill the yogurt in the refrigerator for 3 - 4 hours. 
  3. While making lassi, put the chilled yogurt in the mixer jar. Add sugar to it.
  4. Add the malai ( cream)  and  whip it 4 - 5 times to make a sweet lassi.
  5. Pour in the serving glasses. Add a spoon of sweetened malai in each glass on the top of the lassi.  
  6. Serve the sweet lassi chilled.
Note
  1. If you like to have a lighter lassi, water can be added to make it more light. 
  2. For the lassi, always use fresh yogurt which is not sour.
Punjabi sweet lassi - step by step pictures

1.  Chill the yogurt in the refrigerator for 3 - 4 hours. While making lassi, put the chilled yogurt in the mixer jar.
2.  Add sugar to it.
3.  Add the cream and  whip it 4 - 5 times to make a sweet lassi.
4.  Pour in the serving glasses. Add a spoon of sweetened malai in each glass on the top of the lassi.  
5.  Serve the sweet lassi chilled.

Thursday, July 2, 2015

Buttermilk with cumin powder- Chas with jeera powder - Jeere thaak

buttermilk in serving glasses
Chaas with jeera powder recipe - Buttermilk or chaas with jeera powder is a refreshing cool drink for all seasons. I churn yogurt to make buttermilk almost everyday. Adding jeera powder to it enhances the flavour and taste as well. Being a predigested form, it is easily digestible, even elderly people may have it. Usually, buttermilk is served during meal. 

I serve chilled buttermilk during summer and at normal temperature during   rainy season and winter. This is very easy to prepare, healthy and all-time drink. So, try out buttermilk with jeera powder and enjoy. Also check How to make yogurt at home recipe

Chaas with Jeera Powder Recipe
buttermilk in serving glasses
Prep time : 5 mins
Cook time : 0 mins
Total time : 5 mins
Recipe type : Beverage-Drink
Cuisine : Indian
Yield : serves 2 
Author : Vidya Chandrahas


Ingredients 
  • 2 cups thick yogurt, chilled
  • 3 cups drinking water, chilled
  • 1 heaped tsp roasted jeera powder
  • 3/4 tsp salt or as required
  • 1 tbsp chopped cilantro
Method
  1. Chill the yogurt and drinking water separately. 
  2. Pour this chilled yogurt and chilled water in a mixer jar. 
  3. Add the salt and whip it for a while to make the buttermilk. 
  4. Heat a pan and roast the jeera or cumin seeds till they become warm. Cool it. 
  5. Then grind it into a fine powder.  Add a heaped tsp of  jeera powder to the buttermilk. 
  6. Whip it for a while till the jeera powder combine well with the buttermilk. 
  7. Pour in the serving glasses. Garnish with chopped cilantro and serve immediately.
Note
If you don't like chilled buttermilk, you can have it at normal temperature also. You can also add few drops of ginger juice to it.

Buttermilk with jeera powder - step by step pictures

1.  Chill the yogurt and drinking water separately. Pour this chilled yogurt and chilled water in a mixer jar. Add the salt and whip it for a while to make the buttermilk.
pour the yogurt in mixer jar
2.  Heat a pan and roast the jeera or cumin seeds till they become warm. Cool it. Then grind it into a fine powder.  Add a heaped tsp of  jeera powder to the buttermilk.
add jeera powder
3.  Whip it for a while till the jeera powder combine well with the buttermilk.
whipped buttermilk
4.  Pour in the serving glasses. Garnish with chopped cilantro and serve immediately.
buttermilk in serving glasses

Wednesday, July 1, 2015

Mango kulfi recipe - How to make mango kulfi

mango kulfi ina serving plate
Mango kulfi recipe - Mango kulfi is a popular summer dessert of India. Fresh, homemade kulfi is better than store bought. There are many versions of making kulfis. This is my version and it is liked by all to whom I served it. So, I thought to share the recipe with you all. Sometimes I use Nestle milkmaid to make kulfis. 

This kulfi is unique because instead of using milkmaid and corn flour, I have reduced the milk to half by boiling it and then added milk powder as thickening agent which gives a smooth creamy texture and fabulous taste. This classic mango kulfi has pure mango flavour and it is simply delicious. As far as the method of preparation is concerned, it is very easy even for a beginner.

Mango Kulfi Recipe
kmango kulfi in a serving plate
Prep time : 10 mins
Cook time : 1 hour
Total time : 1 hr 10 mins
Recipe type : Dessert
Cuisine : Indian
Yield : 10 Kulfis
Author : Vidya Chandrahas

Ingredients 
  • 1/2 liter whole milk
  • 1/2 cup fresh cream
  • 1/2 cup sugar
  • 2 tbsp milk powder
  • 1 large mango, pulp (preferably alphonso)
  • 4 cardamoms. powdered
Method
  1. Boil the milk in a large pan on high flame.
  2. When it is boiling, add the cream and sugar. 
  3. Reduce the heat to medium and boil till the milk reduced to half. It may take 35 - 40 minutes. 
  4. Stir in between and clean the sides with wooden spatula. Use non-stick pan.
  5. Put the milk powder in a small bowl.
  6. Add 2 - 3 tbsp milk and mix well making sure there are no lumps.
  7. Add this paste to the boiling milk. Stir continuously for  3 - 4  minutes. 
  8. Switch off the flame and mix the milk mixture nicely. Keep it aside to cool.
  9. When cools, add the mango pulp. Put this mixture in a mixer jar. Whip it once or twice.
  10. Pour the mixture into the kulfi moulds. 
  11. Cover the moulds with lid and freeze for 4 hours till set.
  12. To demould the kulfi, place the mould under running water for few seconds.
  13. Serve the mango kulfi  immediately.

Mango kulfi - step by step pictures

1.  Boil the milk in a large pan on high flame.
boiling milk in a pan
2.  When it is boiling, add the cream and sugar. Reduce the heat to medium and boil till the milk reduced to half. It may take 35 - 40 minutes. Stir in between and clean the sides with wooden spatula. Use non-stick pan.
milk reduced to half
3.  Put the milk powder in a small bowl.
milk powder in a bowl
4.  Add 2 - 3 tbsp milk and mix well making sure there are no lumps.
milk powder paste
5.  Add this paste to the boiling milk. Stir continuously for  3 - 4  minutes. Switch off the flame and mix the milk mixture nicely. Keep it aside to cool.
paste added to milk
6.  When cools, add the mango pulp. Put this mixture in a mixer jar. Whip it once or twice.
whipped milk and mango mixture
7.  Pour the mixture into the kulfi moulds.
pour the mixture in moulds
 8.  Cover the moulds with lid and freeze for 4 hours till set.
cover the mould with lid
9.  To demould the kulfi, place the mould under running water for few seconds.
kulfi ready to serve
10.  Serve the mango kulfi  immediately.
kmango kulfi in a serving plate

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