Homemade Mixed Berry Compote/Sauce

This is known by different names, berry sauce, berry coulis or berry topping, berry compote is essentially berries cooked down with a little sugar and lemon juice until thick and syrupy.
The berries will break down as you cook them, they won’t hold their shape. This makes it perfectly spoon able.

If you don’t like the seeds, you can easily push the compote through a sieve to separate them from the flesh and in so doing, you have a perfectly smooth berry sauce.

You can use the berry compote while still warm, at room temperature or when cold and there is nearly unlimited number of ways to use it.

This compote can’t be preserved for long periods as it doesn’t contain enough sugar. You’ll need to eat this within 6 - 7 days of making it or freeze it for up to 2 months. This compote is naturally vegan and gluten free too!

This is so quick to make, you can have this vibrant berry compote ready for topping your pancakes, cakes, ice cream and so much more. This thick berry sauce is so versatile and so easy to make.  

Makes ½ Cup
Ingredients
1 Big Cup Frozen Mixed Berries
2 Tablespoons Heaped Sugar or to your taste
A Juice of Half a Lime
½ Teaspoon Vanilla extract
Method

Place the berries, sugar or lemon juice into a medium saucepan over medium flame. As it heats stir until everything is mixed. 
Bring to a simmer and cook stirring every so often for around 10 to 12 minutes or until the juice has thickened. 

Mash the berries with a spoon to make a sauce. 

Stir in the vanilla then pour it into your preserving jar and let it cool to room temperature before lidding and storing in the fridge.  
Labels: Condiments, Sauces, International Cuisine, Mixed Berries, Healthy, Homemade

Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi#SundayFunday

This Khichdi is delicious, full of proteins, nutritious, satisfying, nourishing and most of all it's a complete one pot meal.

Ingredients 
¾ Cup Split Green Moong/Chilkewali Moong Dal
1¼ Cup Rice
1 Small Onion - chopped
½ Teaspoon Ginger Paste
½ Teaspoon Chopped Garlic
1½ Teaspoon Cumin Seeds
½ Teaspoon Asafoetida
2" Cinnamon Stick
8-10 Whole Black Peppercorns
¼ Teaspoon Turmeric Powder
Salt To Taste
1 Tablespoon Desi Ghee Or Oil
4½ Cups Water

Method

Wash and soak rice and dal in 2 cups of water for 20 -30 minutes. Wash gently so that the skin from the dal doesn't come off, 2 - 3 times is more than enough. Measure the water because we are going to use the same water to make the khichdi.

In a pan, heat ghee or oil ( I used desi ghee). Add cumin seeds when they, sizzle, add asafoetida, cinnamon and peppercorns, sauté for a second then add the onions. Cook just till onions are translucent. 

Add ginger, garlic, salt and turmeric, sauté for a minute or two.

Add 2½ cups water and bring it to a boil.

Add the soaked rice, dal and the water in which it was soaked in, stir well but carefully, taking care that the grains of rice do not break. Bring this to a rolling boil.

Mix again lightly, cover and cook on low flame for 10-12 minutes or this the rice and dal are fully cooked.
If all the water has been absorbed, the khichdi is done. Give it a light stir so that the dal is rice is mixed well. Cover and cook for a 2 -3 minutes. Switch off the flame and let is sit for another 3 to 5 minute. Before serving, lightly fork to separate the grains.

Serve piping hot topped with desi ghee, yogurt, a fried chilly, chopped onion, a slice of lemon and garlic chutney. 
Labels: Rice, Split Green Moong, Khichdi, Healthy, Main course, Gluten free, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Rice".

Crawfish Fried Rice from Food Lust People Love
Insalata da Riso from Italian Rice Salad from Pandemonium Noshery
Instant Pot Chicken and Rice from A Day in the Life on the Farm
Palak Rice from Mayuri’s Jikoni
Pork Stir Fry Skillet from Amy’s Cooking Adventures
Quick Shrimp Fried Rice with Peas and Carrots from Karen’s Kitchen Stories
Spanish Rice from Palatable Pastime
Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe

Lemon Blueberry Muffin #BundtBakers

This Lemon Blueberry Muffin is loaded with plump, sweet blueberries and tart lemon juice, if you love the tartness of lemon then this is for you. This makes two muffins or one large jumbo muffin. If you are making one large jumbo muffin then the baking time will differ accordingly.

Makes 2 Muffins
Ingredients
½ Cup All Purpose Flour
½ Teaspoon Baking Powder
1/8 Teaspoon Salt
2 Tablespoons Heaped Butter - melted
3 Tablespoons Heaped Caster Sugar
1 Large Egg Yolk Only
½ Teaspoon Lemon Eest
¼ Teaspoon Vanilla Extract
3 Tablespoons Milk
2 Tablespoons Lemon Juice
½ Cup Blueberries - I used frozen
Method

Preheat oven 190°C. Grease 2 (250ml) molds. Set aside.
In a small bowl, mix together the flour, baking powder and salt.
In a separate medium-sized bowl, stir together the melted butter and sugar. Add in the egg yolk and whisk until completely blended. Whisk in the lemon zest, vanilla, milk and lemon juice.
Stir the dry ingredients into the wet ingredients and mix until combined.
Gently fold in the blueberries.

Pour batter into prepared molds. Bake until top is golden and center is completely cooked when a tooth pick is inserted in the center comes out clean. Place them on a rack to cool. 

Serve warm with a cup of tea or coffee.

Labels: Serves Two, Lemon, Blueberry, Bundt, Bundt Bakers, Muffins

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Bundts that everyone baked up with us today 

• Patyco Candybar: Blueberry Bundt Cake with Warm Orange Frosting
• Palatable Pastime: Blueberry Coffee Cake 
• Sneha's Recipe: Lemon Blueberry Muffin Bundt
• A Day in the Life on the Farm: Lemony Bundt with Blueberry Jam Filling
• Food Lust People Love: Peach Blueberry Pound Cake

Subak-hwachae/Watermelon Punch - Korean#SundayFunday

This Korean Subak-hwachae/watermelon punch is a popular summer drink. It’s light, refreshing and will quench your thirst for sure! It's a non-alcoholic punch. I have used rose syrup for a little sweetness, you can add sugar according to your taste.

Ingredients 
1 Large Bowl Chopped Watermelon
4 Tablespoons Lemon juice 4 tbsp
4 Tablespoons Sugar or 2 Tablespoons Rose Syrup
2 Pinches Black Salt
Scooped Watermelon - as required for serving
Lemon slice - for garnish
Mint leaves - for garnish
Ice as required

Method

In the blender add watermelon, lemon juice, black salt, sugar and ice. Blend well. Then sieve and pour in the glasses. Now garnish with scooped melon, watermelon, lemon slice and mint leaves. 

Serve chilled!
Labels: Watermelon, Juices, Korea, Asian Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Melon".

• A Day in the Life on the Farm: Watermelon Mojitos
• Amy’s Cooking Adventures: Watermelon Crunch Salad with Watermelon Poppyseed Vinaigrette and Watermelon Caramel Walnuts
• Mayuri’s Jikoni: Watermelon Soda Float
• Sneha’s Recipe: Subak-hwachae/Watermelon Punch - Korean 

Keto Chilled Cucumber & Buttermilk Soup#Soupswappers

This no-cook summery soup, perfect for hot summers. It has a delicious creamy texture with a hint of spice and tangy flavor from buttermilk which is so refreshing and low carb.
It's so quick and easy to make. Just add all ingredients to a blender and blend.. ta..da it's ready.

Serves One
Ingredients
1 Medium Cucumber - chopped
1 Cup Buttermilk
A Tiny Piece Ginger - chopped 1/2 inch piece
1 Green Chilly - not spicy & deseeded
Salt to taste
1 Teaspoon Lemon juice or to taste
Fresh mint leaves to garnish

Method 

Take chopped cucumber in a blender. Add rest of the ingredients to a blender and blend. Transfer into a serving bowl and chill it in the refrigerator for at least 2 -3 hours.

Garnish with mint leaves and serve.

My Notes
Buttermilk should be lump free. If you do not have buttermilk, you can mix equal quantities fresh yogurt and water and whisk till smooth.

If you want a dark green color then blend 3 -4 mint leaves. 

Labels: Chilled Soup, Buttermilk, Cucumber, Soup, Soup Swappers, Mint, Keto, Serves One 

For Soup Swappers this month our theme is "Chilled Soup".
Karen’s Kitchen Stories: Finnish Summer Soup
Sneha’s Recipe: Keto Chilled Cucumber & Buttermilk Soup
A Day in the Life on the Farm: Shrimp Bisque  

Magical Ingredients: Summer Garden Vegetable Soup