Thursday, 20 July 2017

Jamun Shots

Jamun is primarily a summer fruit which has amazing health benefits. It is mainly available in the month of May, June and rarely first half of July. In Bengali we say in summer 'aam jam kanthal r samay' (this is the season of Mango, Indian Blackberry /Jamun and Jackfruit). I remember my father used to bring jamun during summer. The he used to wash and marinate with salt and offer us to eat. Frankly, speaking I am not a Jamun lover :(. After eating jamun you feel a tartness with slightly astringent which I don't like at all. So I used to eat only 3 to 4 pieces.



Even my better half love jamun however when we came to Bangalore Jamun used to be very expensive and rarely available during season. This year it is totally different scene. I could see jamun everywhere and cheap too. We (including me) had enough of it and this is almost end of July and still they are available in the market. I had jamuns this time thinking of its health benefits. It is very good for diabetic people.

As it was avaialble in the market we used to buy a lot and I tried recipes with it. Few days back I shared the recipe of Jamun Oats Smoothie Bowl. This time I thought of preparing a drink using jamun. The only problem is you have to be patient while de-seeding the jamun. While de-seeding wear apron or be careful of spilling its juice on your dress. The stain does not go very easily. Try this recipe of Jamun Shots which is perfect during summer days. Even I like the taste of this drink. I think addition of salt and lemon juice create the magic.

Jamun Shots 

Ingredients

Jamun / Indian Black Berry - 12 to 15 nos
Chilled Water - 11/2 cup
Lemon Juice - 1 teaspoon
Sugar - 1 tablespoon (Optional)
Black Salt - 1/4 teaspoon
Lemon wedges - 1 or 2
Salt - 2 to 3 tablespoon for garnishing
Mint Sprig - for garnishing

Procedure

1. Clean and de-seed the jamuns and take them in a blender.
2. Now add sugar, black salt and 1 cup of water in the blender and blend together.
3. Pour it in a tall glass and add remaining water and lemon juice and mix well.
4. Spread the salt in a plate.
5. Take a lemon wedge and rub it on the brim of shot glasses.
6. Next place each shot glass upside down in the salt.  Salt will stuck on the edge of the glass creating a ring of salt.
7. Now pour the drink in each glass and garnish with mint sprig.

NB: You can also add ice cubes to the drink however I have used chilled water hence avoided it. If you want you can avoid sugar in the drink.



Tuesday, 18 July 2017

Dhania Paneer/ Coriander flavoured Cottage Cheese




The above dish is Dhania Paneer, which is recently cooked in my kitchen. I had a bunch of fresh coriander leaves in my freeze. So I thought of using it and thereby, the idea came off . Actually, whenever I go to restaurant I like the smell of dhania chutney and it clicked me. Here I used the coriander leaves as well as its juicy stem to make a smooth paste along with green chilli. You might find similar recipes cooked by chefs but my recipe may not match it because this is absolutely my own creation. Dhania Paneer is a easy  dish and tasty too. Check the recipe below and try it @ your kitchen.


Dhania Paneer/ Coriander flavoured Cottage Cheese


Ingredients

Paneer (Cottage Cheese) – 200gm
Onion Paste – ½ cup
Ginger Paste – 3-4 teaspoon
Corriander leave & stem paste – ¾ cup
Dhania/Corriander powder – 3-4 teaspoon
Lime juice – 1 teaspoon
Turmeric Powder – 1 teaspoon
Kashmiri Red Chilli Powder – 11/2 teaspoon
Cinammon stick – ½ inch
Sugar
Salt to taste
Refined oil

Procedure

Cut the paneer in to cubes and sauté the pieces in refined oil with little salt & coriander powder.  Keep them aside. Heat oil in a pan and add a cinnamon stick and start frying the onion paste. Add some salt and sugar, which will enhance the taste of the gravy. When the onion paste turn brownish in color add ginger paste and all the dry spices. I added turmeric as it is a basic spice of Indian Cuisine. You can avoid it and then gravy will be dark greenish in color. Now add the coriander leaves & green chilli paste. Cook for few minutes covering with a lid. Add some warm water to make the gravy and add the panner cubes into it. Allow it to boil for 3-4 minutes. Put the lime juice now which will enhance the taste. I believe when you are cooking green leafy vegetables you should add lime juice for the tanginess instead of tomato. Switch of the gas and serve delicious Dhania Paneer with roti or rice.

Thursday, 13 July 2017

Ghee Cake

Homemade cakes are the best! The cakes available in the market contains essence and preservative which I personally don't like. However, local bakery made cakes are better than the packed cakes (if you buy fresh bakery made cakes). I feel the packed cakes have artificial flavours and due to the use of preservative cakes have a typical taste.


I always like to bake my own cake however sometimes I have to buy those packed cakes when time do not permit to bake a fresh cake. This time I decided to incorporate desi flavours in my cake. Instead of butter I used clarified butter or what we normally call is ghee. Last few months a vendor comes from Tumkur to sell nati (desi) anda (egg). We purchase eggs in bulk for a month! That vendor got a bottle of desi ghee too. We purchased it but use one or two teaspoon in some of our curries. So the bottle is not getting over soon as we control our portion while eating ghee. This is another reason thought of making a ghee cake. While I was baking this cake a lovely aroma was surrounding me and through out the house.



If you like naked cakes like me then you can also check out these:
Lemon Pound Cake
Milk Powder Cake
Choco Chip Loaf
Condensed Milk Cake 

Ghee Cake

Ingredients

All Purpose Flour - 2 cups
Ghee - 1/2 cup
Refined Oil - 1/4 cup
Eggs - 2
Powdered Sugar - 1 cup
Baking Powder - 11/4 teaspoon
Baking Soda - 1/4 teaspoon
Salt - a pinch
Milk - 1/4 cup

Procedure

1. Sieve all purpose flour, salt, baking powder and baking soda altogether and keep aside.
2. Take another bowl and add ghee and refined oil together.
3. Next add powdered sugar and mix well.
4. Beat the eggs and add to the wet mixture.
5. Now slowly fold the dry mixture into the wet mixture.
6. Slowly add milk and fold the mixture.
7. Preheat the oven at 180 degree C for 10 minutes.
8. Line a mould with a butter paper and pour the mixture into it.
9. Bake it for 30 minutes or until the tooth pick comes out clean.
10. Allow it to cool and later slice it and serve it.

Tips: If the mixture becomes dry in nature you can add little more milk to make it smooth.