Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

Date & Tamarind Chutney/Khajur Imli Ki Chutney is a sweet and sour tangy chutney. This sweet chutney is an essential component in dhoklas, chaats like pani puri, bhel puri, samosa etc. I make this in the pressure cooker since it reduces the cooking time and also helps you make it in one pot.

Ingredients
20 Dates – pitted
50 Grams Tamarind
2 Teaspoons Cumin seeds
1½ Teaspoon Saunf/Fennel seeds
½ Cup Grated Jaggery
1 Teaspoon Sugar
1 Teaspoon Red Chilly powder
½ Teaspoon Dry Ginger powder
½ Teaspoon Sendhav Namak/Black/Rock salt
¼ Teaspoon Sea Salt
1 Cup Water

Method 

Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Wash, de seed dates and chop roughly.
Clean the tamarind to remove any seeds.
In a pressure pan add the dates, tamarind, sugar and jaggery together, with a cup of water and pressure cook on high for one whistle then reduce the flame and cook it on low flame for 5 minutes. Switch off the flame and allow the pressure to release naturally.
Once the pressure has cooled open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture. Strain this paste. Pour this into a pan and add all the spices, chili powder, cumin, fennel powder, black salt, salt and ginger powder into the pressure pan and bring it to a boil, then lower the flame and simmer the chutney till it reached the right thick consistency or for about 6 - 8 minutes.

Cool and serve with Samosa or Bread Pakora or add it to Dahi Batata Puri Chaat, Pani Puri, Bhel Puri etc., Enjoy!!
My Notes

This chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months. The best part of freezing this chutney that it remains soft (not frozen) and can be eaten any time, just microwave for 15 - 20 seconds and your chutney is ready to use.

Labels: Chaat, Dates, Tamarind, Chutney, Dipping Sauce, Homemade, Preservatives free, Pressure Cooker

Mango Pudding - A No Bake Dessert#SundayFunday

I love mangoes and enjoy eating them they are so good. Using them to make any dessert or cake feels like as though you’re punishing them if you try to make something out of it. But any way my hubby wants a sweet dish after every meal. If no sweet dish,then,  he will have chocolates. Since mangoes are in season  kuch meetha bhi bana chhaye. 

So here is a refreshing and cool Mango Pudding...you will love it.

Makes around 8 - 10 shot glasses/glass verrines
Ingredients

For the Mango Pudding 

80 Ml Milk 

½ Teaspoon Gelatin
1 Tablespoon Water 

2 Tablespoon Level Sugar 

100 Ml Fresh Cream 

1 Teaspoon Sugar 

½ Cup Mango Puree 

For the Milk Pudding 

150 Ml Milk 

1 Teaspoon Level Gelatin
1 Tablespoon Water 

2 Tablespoons Heaped Condensed  Milk 

For the Mango Sauce 

1 Cup Mango Puree 

40 Ml Water  

½ Teaspoon Gelatin  

Method
First - Make the Mango Pudding 

Soak the gelatin in water for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add sugar and keep stirring till sugar melts. Strain this mix.

In a another bowl add sugar and cream and whisk till it form soft peaks add the mango puree and mix well. Now add the gelatin mix to the pudding and mix well. 

Pour it on to the serving bowl or glass and tap to remove any bubbles keep it to set in the refrigerator.

Second - Make the Milk Pudding 

In a tablespoon of water add the gelatin , set it aside for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add the condensed milk and stir. 

Strain this mix, then pour this over the chilled / set mango pudding layer and refrigerate till this sets.

The Top Layer - Mango Sauce

In a sauce pan add the water and the gelatin and it aside for 5 minutes to bloom . Heat the water and gelatin till it melts do not bring this to a boil. 

Let it cool for 3 to 4 minutes then add mango puree and mix it well, then pour this over the pudding and swirl it till the edges. Refrigerate.

Serve this chilled, garnish it mango pieces or blueberries.
This is a perfect summer dessert! It's so refreshing and cool.
I used shot glasses/glass verrines to make these, but, you can use one big serving bowl to set this pudding.

Labels : Shot Glass Desserts and Verrines, Sweets & Desserts, Mango Sauce, Mango, Party pleasers, Kids delight, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.
Sunday Funday: " No Bake Desserts".

• Carlota de Limón from Food Lust People Love
• Drumstick Dessert from Palatable Pastime
• Oreo Icebox Cake from Amy's Cooking Adventures
• Mango Pudding - A No Bake Dessert from Sneha's Recipe
• Nutty Cracker Jack and Pretzel Treats from A Day in the Life on the Farm
• Pineapple Mousse from Mayuri's Jikoni

Aloo Bhendi Fry - No Onion, Garlic & Tomato

Bhendi is also known as lady’s finger or okra. In South East Europe it is known as bamya/bamija. Aloo is potato in English. In this sabzi there is no onion, garlic and tomato, it's dry sabzi, goes well with chapatti or dal rice, quick and easy to make. Choose small tender bhendi for this recpie, small ones have less seeds.

Ingredients

2 Medium Aloo/Potatoes - cut into small cubes
250 Grams Small Tender Bhendi/Okra
1 Teaspoon Red Chilli Powder or to your spice level
1½ Teaspoons Coriander Powder
½ Teaspoon Turmeric Powder
1 Tablespoon Lemon Juice
½ Teaspoon Garam masala
A Sprig Curry Leaves
3 - 4 Tablespoons Oil
1 Teaspoon Mustard seeds
A Pinch Asafoetida
Salt to Taste

Method

Wash and pat dry the bhendi with a cloth. Chop off the top and tail, then, cut them in small pieces on a slant.
Peel and cut the potatoes in small cubes.
In a frying pan heat two tablespoons oil. Add the bhendi and keep stirring till the stickiness is gone. Cook till soft on medium low flame. 

When cook, remove them on to a plate.
In the same frying pan heat the remaining oil, add the mustard seeds when they crackle add the asafoetida and curry leaves, give it a good stir then add cut potatoes and fry till nice and crisp. Now add all the dry spices and fry well for about 2 minutes , add the bhend, lemon juice and salt mix well. Let this cook on medium low flame for 2 - 3 minutes, stirring in between. Making sure that it does’nt burn. Switch off the flame and serve. 

Enjoy this sabzi with dal rice or chapatti.

Labels : Bhendi, Okra, Sabzi, No Onion No Garlic, Vrat, Jain food, Side Dish, Indian Style

Gulachi Sanjyachya Polya With Whole Wheat Flour

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt. 

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely. 

Cool and then knead this well till forms a soft ball and keep aside. 

Divide into 6 equal round balls.

Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish . Fill a semolina ball in the center and cover it tightly to make ball. 

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin. 

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.  

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

cook till it become golden spots on one side and it puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown. 

Now drizzle a teaspoon or more of desi ghee, on and around the polya while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lush lushit!!

                              

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!! 

We had with our hot cup of tea. 

Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets

East Indian Pork Roast#MultiCookerMonday

                

This is a traditional East Indian way of making Pork Roast.  This is made in large  quantities all our functions and feast.  A must dish on our dining table.  You can serve this as a starter or appetizer.   It's delicious, soft and succulent, cooked to perfection.   I am sure if make this you will love it.

Ingredients

1½ kg Pork 

4 Lemons Juice

1 Teaspoon Heaped Garam Masala Powder

2 Inch Stick Cinnamon

10 - 12 Kashmiri Red Chillies - break into two

15 Black Peppercorns

2 Teaspoons Level Sea Salt or to taste 

7  Cloves

1 Brown Cardamon / Badi Elachie

1 Tablespoon Heaped Ginger Garlic Paste

Method 

Wash the  pork and keep it aside to dry or pat dry it  with a a kitchen towel.    In a big bowl add  all the ingredients and mix it well.  Apply  this to the pork and fork it so that the spices get inside it. 

 Cover with cling wrap salt and let it sit in the fridge over night  or for two or more days. Taking care that you turn the sides once a day.

Next day tie the meat with a clean string (this ensures that the meat & the fat remain intact).

Take a heavy bottom pan, kadai. I used a  pressure pan  and place the place the marinated pork and keep tossing it to get a a brown coat on high flame. Then add a cup of water and all of the marinade, close the  pressure cooker.  

Place it on high flame and take one whistle then reduce the flame to low and cook it for 12 to 15 minutes or till done. 

When  the steam subsides then open the cooker.  If there is any water or stock place it again on medium high flame and dry out any water, turning the meat sides often.  

Let it cool completely, place this in the refrigerator overnight.  Cut  the strings  and slice it ( if you chill this then it slices well and you will get even slices).

Have it as a side dish or in sandwiches or burger or serve this as an appetizer.  Enjoy this delicious East Indian Pork Roast.

Labels :  Pork, Roast, East Indian, Side Dish, Appetizer, Multi Cooker Monday, Pressure Cooker

Multicooker Monday

• Buttermilk Fried Chicken from A Day in the Life on the Farm
• East Indian Pork Roast from Sneha’s Recipe
• Easy Pork Vindaloo - Instant Pot from Food Lust People Love
• Garlicky Collard greens and Split Pea Stew/ Collard Greens and Split Pea Dal from Magical Ingredients
• Korean-Style Chile-Braised Brisket (Instant Pot) from Karen's Kitchen Stories
• Riblets in Black Bean Sauce from Palatable Pastime