Cranberry Jam is sweet and sour bread spread. It has a rich and vibrant color that kids or even adults fall for it. Cranberries are in season now but are very sour and leaves a bitter taste when eaten raw. Tried this jam with fennel or saunf, to give it a very earthy aroma. Its easy to make with just 5 ingredients.
Cranberries is a popular superfood with 87% water content, 12% Carbs and moderate levels of Vitamin C and Dietary fiber. It has antioxidants which are good for immunity, reduces blood pressure. It reduces the risk of certain cancers and UTIs.
As its holiday time and families get ready for Thanksgiving and Christmas festivities, this Cranberry Fennel Jam can be a nice delish addition to the festive dinner table.
Bottle gourd or Lauki is a healthiest and the most versatile vegetable to use. It can be used in a curry, in a stir fry, in a dessert, health juices and in soups. Its easy on the stomach and easily digestible. Bottle gourd or Lauki belongs to the cucumber family and enables weight loss.
As per Ayurveda, Lauki is a must have, wholesome food that helps our body fight with infections and dieseases. Lauki has various vitamins like A, B, C, K and E. It is also rich in minerals like manganese, potassium and iron. Bottle Gourd aids in weight loss as it is easily digestible. Lauki has no calories, no saturated fats and is made up of 90% water.
This recipe is a quick and easy recipe of Lauki. It uses only salt, turmeric and black pepper as spices. Whenever you are tired make this instant lauki and enjoy a wholesome and nutritional meal.
Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends.
2 Cups Whole Wheat Flour
1 Cup Curd
1 Cup Fresh Cream
1.25 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3 Tablespoon Warm Milk
1 Tablespoon Fennel Seeds
1 Teaspoon Cardamom Powder
4-5 Drops of Cardamom Essence
PREPARATION TIME: 1 Hour
HOW TO PREPARE:
Prepare the greased tray and keep it aside
Pre heat the oven at 180 degrees
In a Bowl take cream and sugar and beat it well till frothy
Add in the Curd and Cardamom essence, and beat till sugar dissolves
Add in the flour or Atta 1 Cup first and fold the mixture till all gets mixed
Add rest of the Atta, Baking Powder and Baking Soda
Fold the mixture till it becomes a smooth batter
If the mix feels too thick add in the warm milk and whisk till its smooth
Sprinkle Fennel seeds and Cardamom Powder, mix well
The batter should not have any lumps
Pour it in the greased tray and put it in oven for baking
Bake at 180 degrees for 40 minutes or till the cake leaves the side
Check if the middle is cooked with a knife, if not then keep further for 5 minutes
Once done take it out of mould and cool it on a wire rack!
Serve fresh with tea or coffee or enjoy as a snack!
Bhindi do pyaza is a simple but elgant dish from North India. Bhindi well known as Okra or Ladiesfinger is cooked with double the amount of onions and had a spicy and a tangy flavour. Bhindi do Pyaza is one of the favourites fron our Punjabi cuisine. Best paired with nan or parathas is a quick Indian recipe for Lunch or Dinner Ideas.
250 gms Bhindi / Okra / Ladyfinger
3 Large Onions
1 Teaspoon Jeera / Cumin Seeds
1-2 Green Chillies
1/2 Teaspoon Turmeric
1/2 Teaspoon Red Chilly Powder
1/2 Teaspoon Jeera Powder
1/2 Teaspoon Coriander Powder
1/2 Teaspoon Amchoor / Dry Mango Powder
Salt to taste
3 Tablespoon Mustard Oil
Fresh Coriander to Garnish
PREPARATION TIME: 20 Minutes
HOW TO PREPARE:
Wash and dry the Bhindis and cut it into an inch long pieces
Wash, peel and cut the potato into an inch pieces
Slice the onions and keep them aside
In a wok take 2 tablespoon oil and fry the Bhindi and Potatoes
Take the Bhindi out in a plate on a kitchen towel
In the same wok heat oil again and crackle Jeera seeds
Put in the Chopped tomatoes and saute for 2-3 minutes
Add in Coriander powder, jeera powder, turmeric, red chilly, dry mango powder
Slit the green chillies and add it to the tomatoes
Add Salt and little water, to get the flavours out of dry masalas
Add in fried bhindi, potatoes and Sliced Onions and mix well
Let it cook uncovered on medium flame for 5-8 minutes
Bambino has been synonymous to vermicelli and sphere of pasta products. These ultra-thin noodles are made of wheat semolina. They can be used in so many delicious ways. Such as Sweet Kheer, Savory Upma, or toss it with boiled vegetables for a wholesome Pulao. Today in Jai Ki Rasoi Se given a different avatar and made “Bambino Vermicelli in Schezwan Fried Rice Style”
1. Bambino Vermicelli – 250 Grams
2. Finely Chopped Garlic (Barik Kata Lasoon) – 1 Table Spoon
3. Finely Chopped Beans (Barik Kati Beans) – 50 Grams
4. Finely Chopped Carrot (Barik Kati Gajar) – 50 Grams
5. Black Pepper Powder (Kali Mirch Powder) – 1 Tea Spoon
6. Dry Red Chillies (Sukhi Lal Mirch) – 5 to 6
7. Soya Sauce – 1 Table Spoon
8. Schezwan Sauce – 1 ½ Table Spoon
9. Oil – As Per Requirement
10. Salt According to Taste
1. Boil water in a vessel by adding 1 table spoon oil and salt according to taste.
2. When it comes to boiling add bambino vermicelli and cook till they become soft
3. Immediately drain out the water from the boiled vermicelli and keep aside
4. Heat oil in non stick pan or kadai. Once the oil is hot add finely chopped garlic and dry red chillies. Cook till garlic become light brown
5. Now add finely chopped beans and carrot. Mix all the ingredients and cook for 2 to 3 minutes or till they become soft
6. Add black pepper powder, soya & Schezwan sauce and season with salt according to taste. Mix all and cook for another 2 minutes.
7. Now add boiled bambino vermicelli and mix gently and cook for another 1 minute
1) 2 Cups Babycorns
2) 4 Green Chillies
3) 1/2 Teaspoon Red Chilli Powder
4) 1/2 Teaspoon Garam Masala
5) 4 garlic psc chopped
6) 1/2 Teaspoon Turmeric Powder
7) 1 Teaspoon Lemon Juice
8) 1/2 Teaspoon Mustard Powder
9) 1/2 Cup Mustard Oil
10) Salt to taste
PREPARATION TIME : 15 mins
HOW TO PREPARE:
* Wash babycorn and cut them into 1″ pieces
* Boil the babycorn pieces in water for 5 mins
* Heat mustard oil in a wok
* Add Garlic and green chillies and rest of the masalas
* Add and mix Babycorn and Lemon juice
* Remove from heat and when cool then fill it in a jar and store
* Serve with Hot Parantha’s in breakfast.