Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Stellar Cookware's Rocktanium Saute Pan | Review and a Recipe

The Rocking Pan and Pan Sets from Stellar Cookware are the latest additions to the company's ever-expanding range of cookware. Last year they launched a new non-stick frying pan collection called 'Rocktanium'. I had reviewed this on the blog last year and the frying pan is really hard-wearing. It still makes the fluffiest of omelettes in spite of being put to extensive use for over 14 months.

Following up on the popularity of the Rocktanium collection, Stellar recently launched a new collection of quality non-stick saucepans in a range of essential sizes. I have been testing out the 24cm Saute Pan and I must admit, I have been quite impressed. The pan reflects the high quality that I expect from Stellar Cookware and has been a versatile addition to my kitchen.

Stellar Rocktanium  24cm Saute Pan


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Recipe | Vegetable Kolhapuri

Today, I am sharing one of my favourite mixed vegetable recipes - the Vegetable Kolhapuri. This is a popular vegetable dish from Maharashtrian cuisine and you will find it in almost all Indian restaurant menus. Kolhapur (in Maharashtra) is famous for its red hot chillies and this dish makes use of those spicy chillies to create a very aromatic and spicy curry. Traditionally the Kolhapuri masala is prepared from scratch using a whole host of spices and ingredients like Cinnamon, Cloves, Fenugreek seeds, Sesame seeds, Poppy seeds, desiccated coconut, Nutmeg, Cardamom, Black pepper, Coriander seeds and Red Chillies. However, those with limited time on hand (like me) make use of the ready Kolhapuri Masala that is available in most Indian grocery stores. So, here is my version of the Kolhapuri recipe.

Recipe | Vegetable Kolhapuri



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Rum and Tea Cocktail

Are you looking for a quick and easy cocktail recipe? Here is one. It features a product from the August Degustabox. You can adjust or skip the sugar depending on your preference.

Rum and Tea Cocktail


What you will need:
  • 2 tea bags (I used the Williamson Ginger Grove Tea)
  • 2-4 tsps. sugar
  • 2 cups (around 400ml) water
  • 1 cup Jamaican Rum
  • Juice of 2 lemons
  • Ice cubes
  • Lemon for garnishing
Method of preparation:

Boil the water and add the 2 tea bags. Allow it to steep for around 5 minutes. Remove and discard the tea bags. Add the sugar and mix well. Let the tea cool. Add the rum and lemon juice. Chill in the refrigerator for an hour. Serve with ice.

 
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Recipe | Spicy Pumpkin Chutney

Remember my post from a week back about our visit to the Pick-Your-Own farm? I had picked a huge white squash (pumpkin). After using it a couple of times in curries, I still had a lot of the pumpkin left, so I decided to make some chutney out of it. My mom makes this chutney with the yellow pumpkin. I replaced the yellow pumpkin with the white one (after all they are the same squash family).

It is a very simple recipe, calling for a few ingredients but tastes very yummy. You can serve it with rice, rotis or cutlets.

Spicy Pumpkin Chutney

 
What you will need?
  • Around 400 gms of pumpkin (peel and chop into small pieces)
  • 1 chopped tomato
  • 1 tsp ginger-garlic paste
  • 2-3 whole dried red chilli
  • Red chilli powder (as per taste)
  • 1 tsp. coriander seed powder
  • Mustard seeds
  • 1 tsp split black lentils
  • Oil
  • Salt as per taste
Method of preparation
  • Add 2 tbsps of oil to a pan and heat.
  • Add the pumpkin pieces and saute until the pumpkin changes colour (turns a shade or two darker).
  • Now add the chopped tomatoes, ginger-garlic paste and salt.
  • Cook until the pumpkin pieces and tomato are soft.
  • Remove from the hob and keep aside.
  • Grind to a paste once it has cooled. (You can either opt for a smooth paste like I do, or go for a chunky mixture where you can see small pieces of pumpkin).
     
  • Add 1 tbsp of oil to a pan and heat.
  • Add mustard seeds, whole red chilli and split black lentils.
  • Once they start crackling, add the ground paste and mix well.
  • Season with red chilli powder and coriander seed powder. Add salt if needed.
  • Stir on medium for around 5 minutes.
Your spicy pumpkin chutney is ready to serve.

Do you have any pumpkin recipes that I could try? If so, do let me know via comments.

“I love food and feel that it is something that should be enjoyed.
I eat whatever I want. I just don't overeat.”
- Tyra Banks
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Jaljeera - A Refreshing Summer Drink

Summer is almost here and its time to up our water intake. So, I thought I would share with you folks the recipe for Jaljeera, a refreshing Indian drink that is very popular during summers.

Jaljeera A Refreshing Summer Drink


Jaljeera - the name is derived from two Indian words - 'Jal' which means water and 'Jeera' which is Cumin. The drink is essentially a lemonade, flavoured with Cumin and some other spices. While it is most popular in hot summers because of its cooling properties, in some parts of India the drink is also served before a meal as an appetiser. There are slight variations to the recipe in different parts of India but the main base remains the same. Listed below are the ingredients and the simple instructions for preparing Jaljeera at home.

Ingredients for Jaljeera (Serves 3-4)


- 1/2 cup Mint leaves
- 1/2 cup Coriander leaves
- 1 tsp. Fennel seeds
- 2 tsp. Roasted Cumin Seed powder
- 1 tsp. Dry Mango powder
- Juice of 2 large lemons
- 2 tsp. sugar
- Rock salt to taste

Preparing the Jaljeera


Wash mint and coriander leaves. Blend together. Add all the other ingredients, half a cup of water and blend again till smooth. Strain through a strainer and add 3-4 cups of chilled water to the strained mixture. Add ice cubes and garnish with lemon wedges before serving.

Jaljeera A Refreshing Summer Drink
Jaljeera A Refreshing Summer Drink

Jaljeera A Refreshing Summer Drink

 To add more visual appeal to the Jaljeera, I used ice cubes with mint leaves inside them. I took a few mint leaves and slightly bruised them with a spoon (This results in the essential oils from the leaf being released). I then filled up the ice cube tray with filtered water and let it freeze. Not only do these mint infused ice cubes look good but they also subtly release minty flavour as they dissolve! And the best part, all the ice cubes(technically these are not cubes because they are semi-circular) were the same size :) Normally I end up spilling some water from the ice tray while I try to position it in the freezer. But with Snips Mr.Penguin ice mould it was very easy as the ice mould comes with a lid. The lid not only maintains hygiene but also allows stacking, so the freezer space is better utilised. The winning point is however the penguin design :) Every time I open the freezer, the penguin ice tray reminds me of 'Private' (the youngest penguin from 'The Penguins of Madagascar') and leaves me with a smile on my face.

Jaljeera A Refreshing Summer Drink




Because Jaljeera is served chilled, it is best to use double walled glasses to prevent messy condensation. The ones pictured in this post are from Judge Cookware. They are made from scratch resistant borosilicate glass and are hand crafted. Even with chilled drink and loads of ice cubes in it, the glass stays free from condensation. The glasses are lightweight yet strong and the inner curved design adds a touch of understated elegance. Perfect for serving Jaljeera!


“I love food and feel that it is something that should be enjoyed.
I eat whatever I want. I just don't overeat.”
- Tyra Banks
Post contains PR samples.
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October 2014 Degustabox + Bengal Chickpea Salad Recipe

It's no secret that I am a huge fan of Degustabox and have been enjoying their monthly subscription boxes for the past few months. Today I share the contents of the October Degustabox. But before I move onto the contents of the box and a recipe, here is a quick introduction about Degustabox for those of you who haven't heard of them.

October 2014 Degustabox

October 2014 Degustabox

Degustabox is a monthly subscription food box that allows you to discover new products every month. The products are chosen with care and thought and you get to discover new brands and flavours every month. The monthly food box is normally priced at £12.99(delivery included). But to make it an even better deal, here is a discount coupon code for you. The coupon code will give you a £3.00 discount when registering on Degustabox website. The code is: N53PJ

Here is the selection of products included in the October box:

Brioche Pasquier Sliced Brioche Loaf, £1.69
Brioche Pasquier Pain Au Lait With Choc Chips, £1.60
Special K Cracker Chips, £1.89

October 2014 Degustabox

Get Buzzing Original Nutty Flapjack, £1.30
Enhance Drinks Orange and Passion Fruit, £2.49
Solo Toasted Marshmallow Creme, £1.99
Jelly Belly £2.50

October 2014 Degustabox


October 2014 Degustabox

Kent's Kitchen Bengal Meal Kit, £2.50
Dr.Oetker Premium 90% Extra Dark Chocolate, £2.49
Dr.Oetker Fine Dark Cocoa Powder, £1.89


Blue Dragon Sweet Chilli Sauce, 2 x £1.39
Bear Paws Strawberry and Apple, £0.55
This month's box also included a 'Bear Alphabets' sample pack and a voucher for a Benecol Greek Style Yogurt 4 pack.


Overall, I feel that you definitely get more than what you pay for in your food box. There is a good mix of products - everyday food items, special treats and new brands/products. The Degustabox contents can be enjoyed by the entire family. You can check the previous editions of Degustabox on their website and don't forget to use the code N53PJ to get the £3.00 discount.

And now let's move on to the recipe I mentioned about earlier in the post.

We eat chickpea salad all the time at home. When I saw the Kent's Kitchen Bengal Meal Kit in the October Degustabox, I knew it would give a delicious twist to my regular chickpea salad. And I was right. The salad was absolutely delicious and I knew I had to share the recipe here. Try it. Chickpea salad is one of my favourite quick lunch recipes of all time. It is very filling and is good source of both protein and fiber.

Spicy Bengal Chickpea Salad (Serves 2)

Ingredients:
- 2 tins of Chickpea (400g each)
- 1 Kent's Kitchen Bengal Spice Kit (curry paste pot, curry spices, infused garlic oil)
- 1 red onion (finely chopped)
- Coriander powder, red chilli powder (optional)
- Lemon juice
- Salt to taste
- Haldiram's Bhujia Sev (It's a hot and spicy, fried Indian snack. I used this as a garnish and to add a bit of crunchiness to the salad)

Method:
- Heat the infused garlic oil in a pan.
- Add washed chickpeas and allow it to soak in the oil.
- Add salt and the curry spices. Mix well.
- I added a tsp. each of coriander powder and red chilli powder. This was because I did not use the curry paste as it had chicken stock. You can skip the coriander powder and red chilli powder if you are using the curry paste that comes in the kit.
- Remove the pan from flame and allow it to cool a little.
- When you are ready to serve, transfer the chickpeas to a plate and give the salad a final dressing with lemon juice.
- Garnish with chopped onion and Bhujia Sev. Serve.




So, what do you think of the October Degustabox and my chickpea salad recipe? The recipe is very easy and takes less than 15 minutes to prepare. Let me know if you try it.


“I love food and feel that it is something that should be enjoyed.
I eat whatever I want. I just don't overeat.”
- Tyra Banks
Degustabox kindly sent for review. Views expressed are my own.
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