Category: Recipe

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Spiced Plum and Dragon Fruit Compote with Jaggery

Welcome to my kitchen, where I am always experimenting with fresh and exciting flavors! Today, I’m thrilled to share a delightful recipe that combines the sweet and tangy taste of plums with the exotic flair of dragon fruit. Enhanced with the rich, caramel-like sweetness of jaggery and the warm spice of cinnamon, this compote is a versatile treat perfect for topping your favorite desserts, breakfast dishes, or simply enjoying by the spoonful. Whether you’re a seasoned cook or just love to dabble in the kitchen, this Spiced Plum and Dragon Fruit Compote with Jaggery is sure to become a new favorite. The best part? You can store this compote in a jar and keep it in the fridge for a few days, making it a convenient and delicious addition to your meals throughout the week. Let’s dive into this easy-to-make, yet irresistibly delicious recipe!

Ingredients:

3 ripe plums, pitted and chopped
1 dragon fruit, peeled and chopped
1/2 cup jaggery powder
1 cinnamon stick

Instructions:

Start by chopping the plums and dragon fruit into small, bite-sized pieces. This will ensure they cook evenly and blend well in the compote.

In a medium saucepan, combine the chopped plums, dragon fruit and cinnamon stick and cook for 2-3 minutes.

Now add the jaggery powder. Cook over medium heat, stirring occasionally, until the fruits begin to soften and the jaggery dissolves, about 5-7 minutes. You’ll notice the wonderful aroma of the fruits and jaggery blending together.

Continue to cook for another 10-15 minutes, until the mixture thickens to a compote-like consistency. Stir occasionally to prevent sticking and ensure even cooking.

Remove the saucepan from the heat and let the compote cool slightly. Once cooled, remove the cinnamon stick and transfer the compote to a clean jar. Seal the jar tightly and store it in the fridge. This compote will keep well for a few days, allowing you to enjoy it throughout the week.


Serve the compote warm or chilled. It’s a fantastic topping for yogurt, ice cream, pancakes, waffles, or toast.
You can also enjoy it on its own for a simple, satisfying treat.


Tips:
Adjust the sweetness by adding more or less jaggery powder to suit your taste. For an extra flavor boost, consider adding a splash of vanilla extract or a squeeze of lemon juice towards the end of cooking. This Spiced Plum and Dragon Fruit Compote with Jaggery is not only easy to make but also a wonderful way to incorporate unique flavors into your meals. I hope you enjoy making and eating it as much as I do! Happy cooking!

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Vegan and Sugar Free Creamy Cold Coffee

As a lover of cold coffee, I’m always on the lookout for delicious alternatives that align with my dietary preferences. While I adore the creamy texture and rich flavor of traditional cold coffee, I’m mindful of overconsuming dairy and processed sugar. That’s why I’ve turned to a vegan twist on this beloved beverage. By swapping out dairy for plant-based alternatives like almond milk and eliminating processed sugar in favor of natural sweeteners like dates, I can indulge in my favorite summer treat guilt-free. With every sip of this refreshing vegan cold coffee, I satisfy my cravings while nourishing my body with wholesome ingredients.

Ingredients:

1/4 cup soaked almonds
2-3 pitted dates
1 cup cold brewed coffee
1 cup cold water
Ice cubes, as needed

Instructions:

Begin by soaking the almonds in water overnight or for at least 4-6 hours to soften them.

Once the almonds are soaked, drain and rinse them well.

In a blender, combine the soaked almonds, pitted dates, cold brewed coffee, cold water, and a handful of ice cubes.

Blend everything together on high speed until smooth and creamy. If the consistency is too thick, you can add more cold water to reach your desired consistency.

Once blended to perfection, taste the cold coffee and adjust the sweetness if needed by adding more dates.

Almond milk is lower in fat and calories than regular cow milk so include this healthy creamy almond milk coffee in your diet.

You can buy California almonds from numerous brands available online as well as offline. In case you are looking for a premium California almonds, you can always explore Masala Monk’s California Almonds ships all over India.

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Healthy Hung Curd Spinach Cheese Sandwich- Easy Vegetarian Protein Recipe

I normally avoid having commercial bread loaves on a regular basis. But once in every few days, we all crave for sandwiches. They are so versatile that everyone loves them. So, when that craving strikes, I try my best to add as much nutrition as I can.

I still remember when my child was 5 years old, he asked me before bedtime, if he can have cheese sandwich with 5 leaves of spinach for breakfast. 😄 The request was made so sweetly, I had to oblige. This was the time he tasted his first hung curd sandwich. He is 10 now and these are still his all time favourite.

This can be your easy peasy laid back weekend breakfast. Hung curd sandwiches are so easy to whip up. If you are looking for a veg sandwich recipe with high protein without mayonnaise, try these – a healthier take with the same creaminess level. These yogurt sandwiches are packed with probiotics from the curd & essential fiber, vitamins and minerals from spinach & herbs.

This recipe is very basic & is vegetarian but you can easily transform it to egg or chicken yogurt sandwich for more protein. 

Greek yogurt also known as Hung curd is nothing but strained yogurt. It is simply homemade yogurt that has been strained off the whey to get a thick and creamy product.

Hung curd can be a great healthy, low calorie substitute for mayonnaise, cream cheese or sour cream. 

I have made it using just spinach. You can use other finely chopped fresh vegetables like carrots, cabbage, onions, capsicum. Use herbs of your choice- mint, coriander, parsley, sweet basil. Sky is the limit! Customise this Yogurt Sandwich Recipe the way you want it.

Recipe

Prep time: 10 minutes Cook time: 5 minutes 
Serving: 5

Ingredients

  • 1 cup Hung curd
  • 1 cup tightly packed Spinach
  • 10 slices Bread (I used wholewheat bread)
  • 1 tbsp Butter 
  • 1 tsp Olive oil
  • Salt and pepper to taste
  • 5 cloves, chopped of garlic
  • 1/4th tsp Oregano 
  • Red Chilli flakes to taste
  • 3/4th cup Mozzarella cheese (optional)

Instructions

  • In a pan, heat butter & olive oil.  Add chopped garlic. Sauté till rawness goes. Now add roughly chopped spinach leaves. Sprinkle a pinch of salt and cook till spinach shrinks and water evaporates. 
  • Allow it to cool a little. Add spinach in hung curd and mix well. Add black pepper, oregano, salt & chilli flakes. Give a good mix. 
  • Take 2 bread slices. Spread hung curd mix generously on one slice. Add some mozzarella cheese on it and top it with another slice. 
  • You can either grill it in a griller or cook it in a pan using a little butter. If cooking in a pan/griddle, cook on a low flame so that the cheese melts. 
  • If using an air fryer, place the prepared sandwich in the air fryer basket or rack. Brush it with some butter. Air fry for 2 to 3 mins at 360 F or 180 C.

Notes:

If you do not have Greek Yogurt/ hung curd, add regular curd to a cheese/ muslin cloth and squeeze it gently to remove excess whey. You can do this the previous night and also hang it in the refrigerator.

Enjoy 😊

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Calamondin Orange Marmalade- Simple Quick Recipe

I have a plant of this gorgeous beauty in my garden. I planted calamondin oranges as a mere ornamental beauty. Little did I know that they are a remarkable member of the citrus family. Calamondins originated in China and the Philippines. But this fruit soon gained popularity across the world for its versatility. This fruit is a hybrid between a mandarin orange and a kumquat.

The fruits are sour and slightly sweet, resembling a tarter version of traditional oranges. The peel of this fruit tastes sweet and the inside is sour but very flavorful. Despite its sour taste, the calamondin orange is a culinary delight. It’s widely used in marmalades, jams, and as a flavor enhancer in beverages and desserts. In Southeast Asian cuisine, it’s a common condiment, adding zest to dishes.

This fruit yields fabulous marmalade. The distinct aroma and sweet taste of the peels makes this marmalade quite different from the regular orange marmalade you had. And dare I say tastes so much better! If you personally ask me, this is best citrus food marmalade I have ever made.

This vital little fruit is also known for it’s healthy benefits. One of the most common applications is in the treatment of respiratory ailments such as coughs and phlegm. The fruit’s juice, when consumed, can help in loosening and expelling phlegm, making it easier to clear congested airways.

The fruit’s acidity can aid in digestion and help alleviate gastrointestinal discomfort such as bloating and indigestion. Its mild laxative effect can also be beneficial in regulating bowel movements.

I think I have given you enough insight about this fruit. Now coming to the recipe. You only need 3 ingredients to make this marmalade. The entire recipe will take you no time since you don’t require much cooking unlike other citrus marmalades because the peels are very soft.

Recipe

Prep time: 15 minutes Cook time: 12 minutes 
Yields: 700 grams

Ingredients

  • 500 grams Calamondin Orange
  • 500 grams sugar
  • 1/2 tsp Salt
  • 1 tbsp Lemon juice
  • 1 tbsp minced Ginger (optional, but adds flavor)

Instructions

  • Before starting the recipe, put a plate in a freezer for later testing the marmalade.
  • Cut the calamondins into half and take out all the seeds. This might take you 10 to 12 minutes but as soon as you are done with this step, this recipe is a piece of cake.
  • Now blend all the calamondins in a blender. 500 grams of this fruit will roughly give you 2 cups pulp.
  • Bring a heavy bottom pan to a medium heat. Add the pulp and cook it for 3-4 minutes.
  • Now add sugar and cook the pulp for 7-8 minutes. After 7 minutes of cooking, do the plate test.
  • Pour a tsp of marmalade on a chilled plate and try to wriggle it using your fingers. If the liquid starts getting wrinkles and it resembles a set jelly, you know that your marmalade is ready.
  • Pour the marmalade in a sterilized glass jar. Now add a tbsp of lemon juice and mix well. It will last you months at room temperature. Refrigerate for longer shelf life.

Enjoy this delicious treat!!! 🙂

Notes:

  • Never try to cook this marmalade beyond 10-12 minutes. Do the plate test precisely after 7 minutes. The marmalade might appear loose but as it cools, it will become thick. If you are still unsure, then once the marmalade coats the back of your spoon, it is time to take it off heat. If you keep cooking it beyond that time, your marmalade on cooling will become like a solid mass.
  • Do not reduce the sugar. Since calamondin is a sour fruit, you will have to add equal amount of sugar to balance the tartness.
  • Always take the ripest calamondins for better flavor.
  • Always store the marmalade in a glass jar due to its acidic nature.
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Ayurvedic Cultured Ghee- The Right Way to make Ghee

Ghee is termed as Ghrita in Sanskrit, a traditional ayurvedic component used over centuries. In India, it is considered as the purest and the most sacred component. Ghee is a type of clarified butter that is made by heating butter, allowing the liquid portion and milk to separate, leaving behind only the pure butterfat. The milk caramelizes and becomes a solid, and the remaining oil is ghee. It is commonly used for cooking, as a traditional medicine and for Hindu religious rituals. Ghee is traditionally produced from indigenous cow’s milk through Bilona method which is more labour intensive but some also make it from Buffalo milk. You can refer this post- A2 Cow Ghee vs A2 Bilona Ghee for detailed information on it.

What is Cultured Ghee?

Ghee is made from milk or cream but cultured ghee is made from yogurt. Cultured ghee is made by adding live cultures to the milk or cream before it is clarified. It is a traditional method of making ghee which involves culturing or fermenting milk or cream before churning it into butter and then clarifying it into ghee.

Why is this process followed traditionally?

Scientifically when milk or cream is converted into curd then into butter and then ghee, the structure of milk changes. The live cultures break down lactose and casein into lactic acid, making ghee very easy to digest. It also becomes suitable option for those with lactose intolerance or dairy sensitivities. It is this cultured ghee that has been glorified in Vedas and many Ayurvedic remedies. The ancient tradition of Ayurveda considers cultured ghee as important for promoting and strengthening agni, our powerful digestive fire.

Ayurveda says that it is this cultured ghee that helps to promote good cholesterol and reduces bad cholesterol. 

It has a positive impact on the central nervous system in the brain. It also lubricates the joints by reducing pain and stiffness and promotes flexibility.

Also, this ghee is tastier and very aromatic with a slight tang of naturally cultured food. The fermentation process adds a depth of flavor that is not present in regular ghee.

Another advantage of cultured ghee is that it has higher concentration of vitamins and minerals than regular ghee. The fermentation process can increase the bioavailability of nutrients. 

It is the cultured ghee that is packed with all medicinal values and benefits of ghee that we have been hearing from our childhood. It is the best ghee to cook with.

Many of us have been making ghee with store bought packs of uncultured butter, but this ghee does not have the probiotic enzymes that cultured ghee has so we are actually missing out on the numerous health benefits that ghee has to offer

Regular/Uncultured ghee or the ghee you normally get in the market, is a modern commercial way of making ghee.

How to make cultured ghee at home?

Ingredients

  • Milk Cream from raw milk
  • Yogurt or Homemade Curd (1 tbsp for every litre of cream)

Instructions

  • Once you boil raw milk, you will notice a layer of cream forming on top. When the milk has cooled, refrigerate the milk for 6 to 7 hours or overnight. This will make the cream thicker.
  • In the morning, collect the cream from boiled milk in a container. I use a 3 litre container to collect the cream. It roughly takes me 2 weeks to fill the container. Always keep the container in the refrigerator.
  • Once your container is full, transfer the cream in a heavy bottom pan. Heat the cream till it becomes lukewarm. Keep stirring in between so that the cream doesn’t stick to the bottom of the pan.
  • Remove it from the heat then add yogurt or homemade curd. Mix well, cover and keep the pan at any warm place overnight or for 8 hours. The process is just like how you would make homemade curd with milk.
  • Once the cream has fermented, cool it in the refrigerator for 3 to 4 hours. When it has become cold, take it all out in a big bowl (stainless steel or earthen pot), add several ice cubes and churn the cream using a wooden churner or a whisker. You can do it with an electric beater as well if you don’t want to go through the hassle of doing it by hand. Traditionally though the butter is churned by hand or bilona and not by any electrical device.
  • After 10 minutes you will notice that the cream has reached whipped cream consistency. 
  • Continue whisking it for another 7-8 minutes. Once you start seeing the butter separating from buttermilk, add some more ice cubes. The colder it is the quicker the butter will come out. 
  • As you keep churning, butter will completely separate and the liquid will float on top. Separate the butter from buttermilk using your hands.
  • Collect all the butter in a wok in which you will cook the butter. The wok should be heavy bottom stainless steel or brass wok. No aluminum.
  • Melt the butter on a medium heat.
  • Once the butter has melted, lower the flame to the lowest. Allow the butter to cook on the lowest flame. Keep scrapping the sides and stirring occasionally so that it doesn’t stick to the bottom.
  • Once the milk solids separate & the ghee turns dark, almost honey coloured, you will notice that the ghee starts frothing again and milk solids will settle at the bottom. This is the time to turn off the heat.
  • Allow it to cool. Then use a strainer to separate milk solids from ghee. 

Your liquid gold is ready! Enjoy! 😊

Notes:

  • The leftover liquid from butter is your amazing home-made buttermilk . Strain it and refrigerate it. Use it in cooking or consume it by adding salt and other spices. It’s a protein rich natural probiotic and great for digestion.
  • If the collected cream is too old, the buttermilk or butter will taste slightly bitter but don’t worry, the ghee will still be perfect.
  • Most importantly, make cultured ghee with raw A2 milk that is ethically sourced from a dairy farm and not from commercial milk that comes in a packet or a carton