Sunday, 8 October 2017

Spinach Corn Pockets



Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Leaf vegetables are typically low in calories and fat, and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.  If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw.

Did you know that raw spinach contains oxalic acid, an organic substance that can interfere with the absorption of essential nutrients like calcium and iron? Oxalic acid binds with calcium, making it unavailable for use by our bodies. It also attaches to quite a few other vital nutrients, and long-term consumption of foods high in oxalic acid can lead to nutrient deficiencies.


Raw Spinach Benefits: There is no need to shun raw spinach simply because it contains oxalic acid. It is also rich in many essential nutrients, some of which are more available to our bodies when we consume them raw. These nutrients include folate, vitamin C, niacin, riboflavin, and potassium.

Cooked Spinach Benefits: When you eat spinach that has been heated, you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron. Important carotenoids, such as beta-carotene, lutein, and zeaxanthin, also become more absorbable.

This Spinach corn pockets are super tasty and easy to make. A perfect and delicious snack to enjoy with hot cup of tea or coffee. or you can enjoy it anytime. You can make them in kitty party, kids party as a delicious snack. This is our 113rd #Foodiemonday #Bloghop event and this time again we are back with #leafyvegetables theme. which is already a healthy theme. My contribution for this bloghop is this beautiful spinach corn pockets. check out the recipe below and try to make them and Enjoyyy!!!!

Ingredients:

    1 Tbsp oil
    50 gm cottage cheese (Paneer), grated
    1 small onion, finely chopped
    1 can corn kernels
    250 gm spinach, chopped
    6 sheets ready-rolled puff pastry
    2-3 Tbsp Milk+Butter for wash
    salt to taste
    1/2 tsp black pepper
 
Method

    1. Preheat oven to hot, 200C. Line 2 oven trays with baking paper.
   
    2. Heat oil in a large frying pan on high. Add cumin seeds and chopped onions, fry them until light pink, add chopped spinach. Cook it until soft.
   
    3. Add grated Cottage cheese, and Corn kernels, and all the seasoning.
   
    4. Cut pastry sheets in squares. Place the filling in middle of the pastry.  Fold the pastry like pocket. seal it with fork or with paste of all purpose flour.

    5. Place on trays. Brush with milk and butter. Bake for 25-30 minutes until puffed and golden. Serve with salad or ketchup.


Monday, 2 October 2017

Mexican Bean salad




A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing. They are typically served cold. Salads can incorporate a variety of foods including vegetables, fruits, cheese, and grains and eggs too. Garden salads use a base of leafy greens; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, Greek salad, and many more.

Beans are also high in protein, complex carbohydrates and iron, with one cup of cooked beans providing between nine to thirteen grams of fiber. Soluble fiber can help lower blood cholesterol. Adults are recommended to have up to two to three servings. Bean salad is a common salad dish composed of various beans -- green beans and/or yellow wax beans, cooked garbanzo beans, cooked kidney beans and typically onions, peppers or other vegetables, in a vinaigrette broth, sometimes sweetened with sugar.



Some bean salads contain barley, pasta noodles or rice. I love Mexican Seasoning Pretty much, So going to make Beans salad by adding Mexican seasoning...And so its a Mexican Beans salad. The veggies You can add them by your choice. The 1 tsp olive oil, lemon juice, and some seasoning, your dressing is ready to get in this salad. Super healthy, and delicious to enjoy it. On our 112nd Foodiemonday bloghop we are back with #1tspoil recipes. And here is the super healthy mexican bean salad and dressing is made with 1 tsp oil only. check out the recipe below and enjooy!!



Ingredients

    2 Cup garbanzo beans
    1 Red onion, chopped
    1 Red pepper, chopped
    1 Green pepper, chopped
    1/4 cup chopped fresh Coriander leaves
    1 cup sweet corn kernels
    1 tsp olive oil
    1 Tbsp vinegar
    1/2 Tbsp lemon juice
    1/2 tsp crushed garlic
    1 tbsp sugar
    1/2 tbsp salt
    1 tsp cumin powder
    1 tsp fresh ground pepper
    1 dash Tabasco sauce
    2 dashes chili powder
   
Method:

    1. Drain and rinse beans.
  
    2. Combine beans, onion, red pepper, green pepper, coriander leaves and corn in a very large bowl.
  
    3. In a small bowl, whisk together remaining ingredients except for the chili powder.
  
    4. Pour dressing over beans and mix well.
  
    5. Sprinkle a dash of chili powder over the top of the salad. Cover and chill thoroughly.
  
    6. Before serving, toss salad again, then add another dash of chili powder.

Monday, 25 September 2017

Chaler Payesh




Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the West Bengal state of India. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Bengali cuisine is known for its subtle (yet sometimes fiery) flavors, and its spread of confectioneries and desserts.

In a daily meal it is likely that some of the courses might get missed, for instance the 'Shak', the additional course, Chutney and Papor. In some cases, the dessert might be missed as well. The courses overall are the same at home or at a social function (e.g. marriage feast). Rice, which is the staple across the meal gets replaced by 'luchi' or luchi stuffed with dal or mashed green peas. The replacement is a relatively recent phenomenon and has been seen in practice only from about the early 20th century.

Payesh is a form of Indian style rice pudding or kheer or ari payasam which is often made in our houses.  It is a tasty and flavorful bengali dessert. Chaler payesh is a tasty bengali dessert which is prepared during all auspicious occasions in Bengali families. This payesh is made with jaggery and lots of nuts.


Gobindobhog is a rice variety which is cultivated in Bengal which is sticky and aromatic with a buttery flavor.  This rice variety is used in the preparation of chaler payesh.  But I couldn’t find the rice variety here, so used basmati rice instead.  You can also make use of any short variety of rice like jeera rice.  If you can find gobindobhog rice in your area, I would suggest you to use this rice variety to get tasty flavorful payesh.

Check out the recipe below and enjoyyy the flavors.  

Ingredients

1/4 cup basmati rice, (In this payesh bengalis normally use Gobindobhog rice)
4 cups full-fat milk
1/2 cup Jaggery
2 bay leaves
3-4  cardamom
1/4 cup chopped mixed nuts ( cashew nuts , almonds and pistachios)
  
Method:













1. Wash and soak the rice in enough water for 30 minutes. Drain and keep aside.

2. Heat the milk in a deep non-stick pan with bay leaves and cardamom, boil on a medium flame for 8 minutes.

3. Add the rice, mix gently and cook on a medium flame for 20 minutes, while stirring occasionally.

4. Add the jaggery, mix well and cook on a medium flame for 4 minutes, while stirring continuously.

5. Switch off the flame, discard the bay leaves and add the mixed nuts and mix well.
   

Refrigerate for at least 1 hour and serve chilled.




Monday, 11 September 2017

Hariyali Aloo Tikka



Tikka is a type of South Asian food, found predominantly in Punjabi cuisine, and usually served as an appetizer. It is also known as teeka or teekka. "Tikka" refers to a piece of meat, such as a cutlet. The popular dish chicken tikka is made of chicken cutlets in a marinade. Vegetarian varieties are also popular. A westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom. The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yogurt. Paneer prepared in a tandoor is also known as paneer tikka. Tikka prepared with meat is known as Kebab. The major ingredient in vegetarian tikkas is potato. The tikka or kebab is deep fried. Kebabs are a popular dish in Mughlai cuisine.

This Hariyali Aloo tikka  recipe is sure to be loved by people of all age groups. This easy-to-make recipe doesn't take much time in its preparation. These baby potatoes, onions, and capsicum are marinated in Coriander, Mint, garlic, ginger, and green chilies. And finally grilled in oven for 10-15 minutes at 180 degree. You can serve it with any raita or some salad. If you're a spice lover, then you can customize this recipe by adding more chilies as per your preference.



Ingredients:

1 cup Coriander Leaves
1/2 cup Mint Leaves
1 small Garlic Clove
2 chopped Green Chilies
1 inch piece of Ginger
1/2 Lemon Juice
1/2 tsp Cumin Seed Powder
1 tbsp Gram Flour
9-10 pieces Boiled Baby Potatoes
Onions chopped into big pieces
Bell Peppers chopped into big pieces
Salt to taste

Method:

1. Grind coriander leaves, mint leaves, garlic clove, green chilies, ginger, lemon juice, salt, cumin seed powder into a fine paste.

2. Mix roasted gram to the coriander paste and coat the potatoes, onions, bell pepper with the coriander marinade.

3. Place the vegetable in skewers and grill it in a Pre-heated oven at 180c - Keep rotating the skewers in between till it gets slight black edges.

The Hariyali Aloo Tikki is ready to be served hot.


Monday, 4 September 2017

Foxtail Millet Upma



In India, foxtail millet is still an important crop in its arid and semi-arid regions. In South India, it has been a staple diet among people for a long time from the sangam period. It is popularly quoted in the old Tamil texts and is commonly associated with Lord Muruga and his consort Valli.

In China, foxtail millet is the most common millet and one of the main food crops, especially among the poor in the dry northern part of that country. In Southeast Asia, foxtail millet is commonly cultivated in its dry, upland regions. In Europe and North America it is planted at a moderate scale for hay and silage, and to a more limited extent for birdseed.

For our 108th #Foodiemonday Bloghop event, We are back with #Millets recipes, and here I have tried an Upma from Foxtail millets. It was a power pack breakfast for us. We enjoyed this Upma with plain curd, as you can serve it with White coconut chutney. Check out the simple yet healthy recipe of this Foxtail millet upma. Enjoyyy:)



Ingredients

    1 cup Foxtail Millet
    1 Onion   
    1/4 cup Carrot, chopped
    1/4 cup Green beans (French Beans), chopped
    1/2 tsp Mustard seeds   
    1/2 tsp Cumin seeds   
    5-6 Curry leaves, finely chopped
    1 tsp Ginger, grated
    2 Green Chilies, finely chopped
    1/4 tsp Turmeric powder   
    1 tsp Cooking oil   
    1 tsp Ghee   
    2 Tbsp Coriander leaves, chopped
    Salt, to taste

Method:

 1. Steam the carrots, beans and cauliflower with a little salt and set aside.

 2. Heat oil in a medium size saucepan that has a light fitting lid; add mustard seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink.

 3. Add turmeric powder, green chilies, millet and salt. Stir for about a minute on medium heat until you get a roasted aroma of the roasted millet.

 4. Add 2-1/2 cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the millet and feels cooked and looks grainy.

 5. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes. Gently stir in the steamed vegetables, the ghee and coriander leaves until well combined.

Monday, 21 August 2017

Undralla payasam


Ganesh Chaturthi also known as Vinayaka Chaturthi is the Hindu festival that reveres god Ganesha. A ten-day festival, it starts on the fourth day of Hindu luni-solar calendar month Bhadrapada, which typically falls in Gregorian months of August or September. The festival is marked with installation of Ganesha clay idols privately in homes, or publicly on elaborate pandals (temporary stage). Observations include chanting of Vedic hymns and Hindu texts such as Ganapati Upanishad, prayers and vrata (fasting). Offerings and prasada from the daily prayers, that is distributed from the pandal to the community, include sweets such as modaka believed to be a favorite of the elephant-headed deity. The festival ends on the tenth day after start, wherein the idol is carried in a public procession with music and group chanting, then immersed in nearby water body such as a river or ocean, thereafter the clay idol dissolves and Ganesha is believed to return to Mount Kailasha to Parvati and Shiva. 

The primary sweet dish during the festival is modak. A modak is a dumpling made from rice or wheat flour, stuffed with grated coconut, jaggery, dried fruits and other condiments and steamed or fried. Another popular sweet dish is the karanji (karjikai in Kannada), similar to modak in composition and taste but in a semicircular shape. This sweet meal is called Nevri in Goa and is synonymous with Ganesh festival amongst the Goans and the Konkani diaspora.




In Andhra Pradesh and Telangana modak, laddu, vundrallu (steamed, coarsely-ground rice-flour balls), panakam (a jaggery-, black pepper- and cardamom-flavored drink), vadapappu (soaked moong lentils) and chalividi (a cooked rice flour and jaggery mixture) are offered to Ganesha. These offerings are known as naivedya, and a plate of modak traditionally holds 21 pieces of the sweet. In Goa, modak and a Goan version of idli (sanna) is popular.

The South Indian version, payasam or payasa, is an integral part of traditional South Indian meals. South Indian payasam also makes extensive use of jaggery  and coconut milk in place of sugar and milk. This Undralla Payasam is made with rice balls in jaggery surup, which people used to offer to lord ganesha on Ganesh chaturthi. This is so delicious Payasam I ever had. Love the flavor of rice balls in creamy full fat milk. Check out the recipe below and Enjoyy the flavor.



Ingredients:

    1 cup of rice flour
    1 1/4 cup of water
    Few drops of oil

    2.5 cups of milk
    100 to 120 ml cup of sugar
    1/8 tsp. green cardamom powder
    2.5 Tbsp. Rice flour
    3 to 4 tbsp Water to mix the rice flour


Method:


   1. Add oil and Bring 1 1/4 cup of water to boil, set aside 1/4 cup in a bowl.


    2. Add the rice flour and mix to get a ball. If needed use up 1/4 cup of water that is set aside.


    3. When the temp slightly comes down, smear oil over your palms and knead it to a smooth dough.


    4. Make small balls, as small as the size of a grape. Smear oil over your palms and roll your palms over these balls to grease them. Cover and set them aside till you steam.


    5. Steam them for 5 minutes on medium high flame in a idli steamer or pressure cooker without weight.


    6. Bring milk to a boil, Add sugar and stir till it melts. If using jaggery syrup don’t add it now.


    8. Add the balls and let them cook on a medium flame for about 7 to 8 minutes.


    9. Add cardamom powder. While the payasam boils, mix 2.5 tbsps. rice flour with 3 tbsps. Water.


   10. Pour this in the payasam and cook on a low to medium flame till it thickens. Usually takes around 3 to 4 mins. Switch off the stove. If using jaggery syrup add it now and stir well.
    

Cool it completely and offer to the Lord.


Enjoyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!! 

 

Monday, 14 August 2017

Kaak - Bread Rings




Ka'ak or Kahqa is the Arabic word for "cake", and can refer to several different types of baked goods produced throughout the Arab world and the Near East.

Ka'ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za'atar. In East Jerusalem, it's sometimes served alongside oven-baked eggs and falafel. Palestinians from Hebron to Jenin consider Jerusalem ka'ak to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.

In Lebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried. Tunisian Jews also make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough. In Egypt, usually at wedding parties, a variation made with almonds, known as kahk bi loz, is served.


Kaak are bread sticks, but instead of being actual stick shapes, they are formed into rings. They are flavored with kemun, kizabrah, mahlab, and yansoon. Or cumin, anise, and cherry pit. I wouldn’t say that they’re hard to make, just time consuming. You need to shape each ring, then bake at two different temperatures.The smell of these baked Kaak is awesome. For our 105th #Foodiemonday Bloghop event, we are back with #savorybakeddish, and I chose these savory dish from middle east. Check out the recipe below and enjoy!!! This recipe I adopted from Deal Delights.

Ingredients:

    3 Cups all purpose flour
    1/3 cup Carom seeds
    1 teaspoon fennel seeds
    1 heaping teaspoon cumin
    2 Tbsp oil
    3 teaspoons active dry yeast
    1 teaspoon sugar
    2 1/2 cups warm water
    4 tablespoons kosher salt
    Sesame seeds

Method:

1. Proof the yeast, In a large bowl or measuring cup, combine the yeast, sugar, and water. Let foam.

2. In a large measuring bowl, mix together the flour, carom seeds, Fennel seeds, cumin, oil, salt, and shortening.

3. Add the yeast mixture to the flour mixture.

4. Knead dough well (by hand or in your mixer with the dough hook), about 5 minutes, until it’s smooth and not sticky.

5. Set dough aside and cover with a damp towel. Let rise for 1 1/2 hours in a warm place.

6. Split the dough into quarters, working with a section at a time.

7. Roll each quarter into into 2 inch logs.

8. Slice each log into 1/2 inch strips and then roll each of those strips out into 4-6 inch snakes.

9. Shape each snake into a circle, overlapping to make sure they stick.

10. Brush with Milk and sprinkle with sesame seeds.

11. Place on baking sheets and bake at 400 degrees for about 10 minutes, repeat until all the kaak is baked.

12. Lower the oven to 250 degrees and bake for 20 minutes, until the kaak is dry and crisp. (If you have two ovens, set one to 400 and the other to 250. Transfer each batch straight from the hotter oven to the cooler until they’re all bake).

Enjoyyyyyyyyyy!!!!!!!!!!!!!!






Monday, 31 July 2017

Idli Sambar



Idli  is a traditional breakfast in South Indian households, especially in Tamil Nadu and Karnataka where it is a popular breakfast dish that is consumed in numerous households. Idli is a savory cake that is popular throughout India and neighboring countries like Sri Lanka.  The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Idli has several variations, including rava idli,  which is made from semolina. Regional variants include sanna of Konkan and Enduri Pitha of Odisha. Idli is a savory dish that hails from the southern part of India and is made by grinding rice, urad dal (skinned black lentils), along with water. This mixture is then left to ferment overnight before being steamed in an idli steamer.

While they were traditionally eaten as a breakfast item along with chutney and sambar, during the last couple of decades it has become popular as a snack food throughout India.


To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (urad dal) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavor. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch. The finished idli batter is put into greased moulds of an idli tray or "tree" for steaming. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). A more traditional method is to use leaves instead of molds. This time on our 103rd Foodiemonday Bloghop event, We are back with #Steamed theme, and I really wanted to make these super soft idlis for my this bloghop entry ! Check out the idli recipe below and enjoyy the perfect recipe of it.


 Ingredients
  
    2 cups idli rice / parboiled rice
    1/2 cup whole urad dal
    1 teaspoon methi (fenugreek) seeds
    1 teaspoon salt
    water as needed
 
Method:

 1. Wash the rice and urad dal separately until the water runs clean.

 2. Add the methi/fenugreek seeds to the rice and soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time.

3. Drain all the water from the urad dal and grind it to a fine paste using spoonfuls of water at a time.  Grind the rice to a coarse paste with approximately 1 cup of water and then mix both the pastes together in a large bowl and whisk them well.

4. Add water as needed (approximately another 1/2 cup) to get the batter to a consistency that is neither too thick or thin.

5. Keep the batter in a warm place to ferment Once the batter has risen, add salt to the batter and whisk the batter to mix it well.

6. Grease the idli stand with oil. and take a ladleful of batter and fill the idli mold. Add 1/2 cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.

7. If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off. In both cases, wait till the steam is released (another 5-10 minutes) before you take the idli stand out.

8. Wait for another 5 minutes and then use a sharp knife to scoop the idlis out.

9. Serve warm with coconut chutney or red coconut chutney and sambar.




Enjoyyyyyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!

Monday, 24 July 2017

Roller Coaster



Fireless Cooking is so interesting, easy and quick. There are many recipes which we can make without fire. e.g Chutneys, Milkshakes, Biscuit Cakes, Kulfi, Chaat and many more. Biscuit cakes sounds interesting when we make it without any gas or any fire.

On this Monday we #Foodiemonday people back again with another interesting theme which is #Firelesscooking and I am contributing this No bake egg less Biscuit cake. This is so easy and quick recipe to enjoy it as a dessert you can serve it with chocolate syrup and with some fruits. The desiccated coconut enhance the flavor and look of this Swiss roll.

You can use Marie Biscuit or digestive biscuits. Each ingredient is handy and there was no cooking. There was some freezing time and Its tough to wait. I used to make them may times and gift them to my friends on some occasions. I remember when My elder brother was in London, I sent him 3 boxes of these No bake Swiss rolls, As he love them a lot. beautiful memories with this Swiss rolls as  since teenage I used to make them. We used to call it roller coaster too. Check out the recipe of these Roller Coaster recipe below.



Ingredient:

Chocolate Layer:
11/4 cup Marie biscuit powder (around 30 cookies)
2tbsp unsweetened cocoa powder
2 tbsp Chocolate Syrup
2tsp powder sugar
1tbsp butter
Milk if needed

Coconut Layer:
2/3 cup Desiccated coconut
1/3 cup powder sugar
2tsp butter or Malai or white butter
2tbs milk ( as needed )

Method


1. Combine all ingredients for chocolate layer and make smooth dough.

2. Combine all ingredients for coconut layer and mix it well.

3. Roll chocolate dough on Foil paper or on Wax paper about 10" diameter.

4. Now spared coconut mixture on top of chocolate layer.

5. Using wax paper, roll the chocolate and coconut layer in a single roll.

6. Put the roll in refrigerator for at least 1 hour.

7. After 1 hour cut the roll in 1/2" slices.

No bake Roller Coaster Cookies are ready to serve.

Enjoyyyyyyyyyy!!!!!!!!!!!


Monday, 17 July 2017

Pistachio Rabri



Sravan is the fifth month of the Hindu calendar. In India's national civil calendar, Sravana is the fifth month of the Hindu year, beginning in late July from the first day of the full moon and ending in the third week of August, the day of the next full moon. In the Tamil calendar, it is known as Avani and is the fifth month of the solar year. In lunar religious calendars, Sravana begins on the new moon and is the fifth month of the year. Srabon is the fourth month of the Bengali calendar. This is also the 2nd month of rainy season.

The month of Shravana is very important for the entire sub-continent of India as it is connected to the arrival of the South-West monsoons. For many Hindus, the month of Shraavana is a month of fasting. Many Hindus will fast every Monday to the Lord Shiva and/or every Tuesday to the Goddess Parvati.

The main Shravan Puja is the worship of Shivling with Gangajal, Bilva leaves or pure water. Some people observe fast on Mondays. Many people observe different vows during the month like having only vegetarian food, or reading a particular Holy Scripture on all days of the month.  Mondays in Hindu religion is dedicated to Lord Shiva. The importance of Shravan Somvar is because it is believed that the Samudra Manthan (Churning of Ocean) took place in this month and Lord Shiva drank the poison Hala Hala to save the world during this period.


 In India It is common practise to do fasting during popular festivals i.e. Navratri, Shravan Month, Shivratri, Krishna Janmashtmi and many more. Each festivals are considered highly auspicious day for worshiping various God/Goddess. Though many are staying miles and miles apart from India they wish to celebrate all these festival that brings them to follow our rituals and customs. This will even inculcate religious belief among our next generation.



During these festivals people avoid non-vegetarian food and abstain from drinking alcohol. There are many devout Hindus, Jains and Gujaratis who are very particular about food during this month. While some eat a single meal, some avoid food which contains onion and garlic and still others eat food without salt. Some are of the view that restriction in diet is to avoid diseases during the monsoon season. Some fast the entire month, eating fruits, roots, tubes, milk and milk products and avoid grains. For our 101th #Foodiemonday Bloghop event, We are celebrating #Sravanvratspecial recipes on our blogs. I am contributing the dessert which make you full whenever you want to enjoy it. This Pistachio Rabri is made with Full fat milk, Milk Powder and Condense milk. The addition of Saffron and Cardamom makes this Rabri more flavorful. check out the recipe of this Pistachio Rabri and Enjoyy the fast of holy month of Sravana :)


Ingredients

    2 litre milk, full cream
    200 gm Condense Milk
    1/2 Cup Milk Powder
    ½ tsp cardamom powder
    2 tbsp saffron milk
    7 pistachios, chopped
    5 almonds, chopped
    10 cashews, chopped

Method:

    1. firstly, in a large nonstick pan heat Full Fat milk. furthermore, stir occasionally and get to a boil.
    also reduce the flame to medium. Now add Condense Milk and some chopped pistachio and cashews in the boiling milk and stir it properly. Once a layer of cream is formed over the milk, stick it to sides of vessel. and repeat the gathering of cream to sides of kadai.
   
    2. Repeat the process till milk reduces to 1/2 quantity. Add Milk Powder and keep steering. also add cardamom powder and saffron milk. give a good mix and get the milk again to boil.
  
   3. Scrape off the collected cream from sides. and give a good stir. Transfer to a bowl and let it attain to room temperature.
  
   4. Serve in individual bowls or in glasses, garnish it with lots of chopped pistachio :)





Enjoyyy!!!



Monday, 10 July 2017

100th Blogpost of Foodiemonday

A "Foodiemonday Bloghop" this name, This beautiful journey was started with me :) The thought of making this community popped up in my mind someday on June 2015. I started my blogging career not in a serious way in 2014. Gradually I started to connect with fellow bloggers, Learn t lot of things from fellow bloggers, about blogging, about cooking, new ideas, new recipes and lot more. after a year I was already connected with lot of bloggers, But I was only active on Google+ with my blog. One day thought to grow with other bloggers, to make my blogging career lil more successful. Everyone wants to grow in their own field, This was my field, A cooking Field, a blogging filed. And then I made a google plus community called "Fantastic Bloggers". There I added some bloggers whom I was knowing virtually as a blogger and viewer of my posts. And Put this Bloghop idea on the community. Initially there wasn't a good response from anyone. In fact I can say no one responded on that ;) Slowly I started to publish my blogposts on the community and tried to push the other bloggers to join it. Then I got connected with one of the blogger on a messenger, and I asked her to join it and make a bloghop event. She agreed on that and we approached another bloggers too to join the event. On a first Foodiemonday Bloghop event, There were only three bloggers, and by second  bloghop our very own +alkajena dee and +Preethi Prasad dee joined the bloghop and we were 5 bloggers after that. within 4th or 5th theme we started to get very good response from Foodiemonday audience, and other very talented bloggers joined us. later we were 14 bloggers on board, and Foodiemonday is everywhere on social media. The journey during this bloghop event was not so easy, lot of ups and downs came during this journey. Many bloggers left the bloghop bcoz of some reasons, new bloggers joined us, But #Foodiemonday was on its way to grow.

I have lot of memory with this event. We all bloggers share our blogging queries on our group, our personal things on group. We enjoy our group like family. The fights when we are going to select the next theme, the different thoughts of everyone, the objection of some decisions . After all we are ladies, So this is very common that views and thoughts of different ladies with different region. But the bond is strong, I always believe when you have support of your elders you will always go in right direction. The elders in our group Alka dee, Preethi dee, Sujata dee, Mayuri dee, Saswati they always tried to make group smooth and understandable. Thank you from the bottom of my heart, to give a life to this group. The younger and super talented people of our group are Pushpita, kriti, and the other new joinies. I do miss two of my favorite bloggers who were in this group, but bcoz of their personal problems they left the group, +Rupal Patel and +Flavour Diary (Habeeba nisa) I miss you girls both :) Thank you each and everyone to make Foodiemonday so lively and successful.
This Foodiemonday bloghop gave me all the success in my blogging career, Lot of things changed in my life during blogging, bcoz of blogging, and the most bcoz of Foodiemonday event.

Here, We reached to 100th Foodiemonday Blogpost and its a big achievement itself. I cant believe it that we already on our 100th foodiemonday blogpost. I am proud of myself to achieve this goal in my blogging career. Its our Golden anniversary and We all will take you on a tour of our Foodiemonday journey. Take a look of the collection of my recipes which I did publish during my Foodiemonday bloghop journey.

1) Eggless Chocolate Mousse





2) Mini Bread Pizza




3) Mini Ghevar with kesar Rabdi 


4) Coconut and Khus Cooler 


5) Makhni Daal



6) Coconut Sandwich


7) Saffron Flavored Dryfruit Rice


8) Sponge Rasgulla



9) Eggless Mango Tiramisu 



 10) Cherry and Nuts Brown Rice Kheer 



11) Jhal Muri  




12) Besan Gatte ki Curry


13) Chocolate Cake Balls 



14) Strawberry Cream Dessert



15) Go Green Sizzler



16) Nutella Chocolate Dessert



17) Watermelon and Mint Salad


18) Baked Donuts 


19) Mango Mastani