Sweet (Jaggery) Tomato Chutney

Traditional dishes are always mush more tastier... Like this one, this dish is traditionally made on a coal stove, and cooked slowly, till it gets thicken...  Now in this modern kitchen, it is not possible to get coal stove... But, I tried to create the same in my Kitchen...

This is actually my Grandmother's recipe.. And, she passed it to my mom... My mother, always use to make this Chutney in a bulk... I like it with all the stuffed paranthas, with all Kachori's, all types of rice... Yummmm....

Ingredients you will need -

  1. Tomato - 5 (medium size)
  2. Cooking oil - 2 tbsp
  3. Cumin seeds -1tsp
  4. Mustard Seeds - 1tsp
  5. Salt to taste
  6. Turmeric Powder - 1/2 tsp
  7. Red Chilli Powder - 1 tsp
  8. Jaggery (Gud) - 4 big pieces
  9. Raisins - 2 tbsp (optional)
Directions you want to follow - 
  • Heat oil in a pan. Add cumin seeds to crackle, then add mustard seeds.
  • Add chopped tomatoes to the heated oil.

  • Add all the spices, except Jaggery (Gud) and raisins.
  • Cover and cook for 5 minutes, and add Jaggery (Gud), cover and cook, till all Jaggery is dissolved on medium temperature, for around 15-18 minutes.

  • And the Chutney is ready.
  • This Chutney goes very well with all the stuffed Paranthas, kachoris.. My mom, always makes it with a Peas Kachori.

Triple Chocolate Rocky Road Bundt Cake #BundtBakers

I have been wanting to bake chocolate cake from a long time.... Somehow, the other cake flavors were getting baked and chocolate was not getting it's turn...

The other day, I was googling for the  variety of cakes, I can make, which also goes with this month's theme. I didn't found any cake, in which I can put everything in the batter, and it comes out perfectly as I want... Well, this time I wanted to experiment with, what my heart wanted me to bake... I have been picturing the Chocolate Bars inside the cake from a week.. I knew, Chocolate is going to melt inside the cake.. But, I wanted to see how different Chocolates, together is going to affect the flavors..

I am very happy to inform you,it was one of the most yummy, melt in mouth cake ever... I am so happy, that I did what really I wanted to do.. And it turned out so awesome... Lately, I have been working only with egg-less cakes... Different flavors... And what little tricks, make them moist, yummy and flavorful... Most of them turned out good... But this one was overpowering all of them, in flavor, moistness, sponginess, everything....

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.   This month, we Bundtbakers baked a Bundt on theme Rocky Road... It was a very good theme,with so much to explore... This month's host is Laura from Baking in Pyjamas... Thanks, Laura for an awesome theme..


Salted Caramel Butter Cookies #Creative Cookie Exchange

Life sometimes, gets too busy, and you start to feel 24 hours of the day is not sufficient... That's what, was happening to me from last week...  Early morning, I have whole day planned, with my work including my Kiddo's schedule too.... But somehow, by the end of the day I realized that, I haven't touched my work... My mom says, whenever this happens to you, that means you are not putting yourself in the priority list... Might be true.. 

Well, now I have decided to give sometime to myself, and do what I really wanted to do... So, here I am presenting you a most delicious, easy and yummy buttery cookies... which I was trying to bake for the whole week.

This recipe is adapted by Kevin and Amanda. I followed the recipe, with some minor changes... But, I absolutely loved the cookies... They are just delicious.. You can so just never stop at one... 

The theme this month is Caramel - - any kind of Caramel in any kind of cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Ingredients you will need to make these Salted Caramel Butter Cookies-

For Cookies-
  1. Unsalted butter- 2/3 cup (softened)
  2. Sugar - 1/2 cup
  3. Egg - 2
  4. Vanilla Extract- 1 tsp
  5. All-purpose flour - 1 1/2cup
For Caramel - 
  1. Brown Sugar - 1/3 cup
  2. Unsalted butter- 1/4 cup
  3. Heavy Whipping Cream - 2tbsp
  4. Kosher salt to sprinkle
Directions to follow -
  • Add all the ingredients for cookies except All purpose flour in a bowl, and beat on medium speed by electric beater for 5 minutes, or till the batter is light.
  • Add All Purpose flour (1/2 cup) at a time, in the batter, and mix by spatula.
  • When all All Purpose flour is incorporated, put the batter in a freezer for 30-40 minutes.
  • Preheat the oven, and line the baking tray with a parchment paper.
  • Take 1tbsp of batter, make a ball and place on the baking tray 1' apart.
  • Make a dent in the center by wooden spatula.
  • Bake in an oven for 10-12 minutes, or till the edges starts turning brown.
  • You might need to make the dent again in the center of cookies. Do it now, when it's still hot.
  • Cool on the cooling rack.

  • While, cookies are cooling, make Caramel Sauce.
  • In a pan, heat butter and brown sugar, together. Stir, till it is completely mixed and the mixture starts bubbling...
  • Remove from heat, and add cream and mix, ill the cream is well incorporated.
  • Let the Sauce cool.
  • Now after, about 30 minutes, spoon the sauce, in the center of cookies.

  • Let it set for 15 minutes, and put the cookies, in a refrigerator for 15 minutes, it will set fast.
  • Now, sprinkle some salt on top of the cookies.
  • Enjoy...

Baked Peas Kachori #Breadbakers

I have very beautiful memories from my Childhood for all traditional foods... Peas used to be a seasonal vegetable when we were growing up... It wasn't like today, that frozen peas was so easily available throughout the year... Peas starts coming in the farmer's market, by the end of November.... But, it use to be very costly, and by the mid of December, the peas were abundantly available in all the Veggie's market.... We were staying in the rural area, and my mom used to buy Peas with cover in a bulk... Me and my sister, use to help her in peeling those Peas, and then she makes small portion packets, and freeze it.. So, that we can enjoy Peas even in summer. 

So, these Kachori's became our weekend breakfast in Wintery months... I tried to make it as good as my mom, but then her cooking has a special touch of love, which makes the food much more tastier....

You can fry these Kachori's as well as bake them...  She use to make both of them, as my dad was health conscious, and he wanted to avoid fried stuff as much as possible... So, mom use to make this baked version for dad, and fried version for we kids.... Fried version is no doubt very good in taste, but when you will try this baked version, you will equally fall in love with delicious Kachori's. It goes very well with the Cilantro Chutney, and the pickles... But, I think it's taste enhances with Tomato Jaggery Sweet Chutney....

While you are here, I would like to recommend, you to visit this list of  awesome stuffed breads, which bread bakers are baking this month..
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month's host is Jenni from Pastry Chef Online and she has chosen theme of stuffed breads, savory or sweet. Thankyou Jenni, for a wonderful theme.. I really enjoyed, re-creating my mom's recipe.... If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. Here's the list of stuffed breads for our Bread Basket...

Sweet Breads

Savory Breads

Ingredients you will need -

  1. All Purpose Flour -  2 cups
  2. Wheat Flour - 1/2 cup + 1/2 cup (as needed)
  3. Rapid Rise Yeast - 1 packet (2 1/2 tbsp)
  4. Sugar - 1tbsp
  5. Salt - 1tsp+ as needed
  6. Peas - 2 cups (fresh or frozen)
  7. Cumin seeds - 1 tsp
  8. Dry Mango Powder (Aamchur Powder) - 1/2 tsp
  9. Red Chilli powder - 1tsp ( or as much spiced you want)
  10. Cooking Oil - 1/4 cup + 1 tbsp
  11. Oil to spray
  12. Butter - 2 tbsp
Directions you need to follow - 
  • Take a cup of warm water, add sugar and 1tsp of salt. Mix and add Rapid Rise Instant yeast, and leave it aside for 5 minutes. Yeast will froth.

  •  In a big bowl, take All Purpose flour and 1/2 cup of Wheat flour, add about 1/2 tsp of salt, 1/4 of cooking oil and mix.
  • Now, add the yeast mixture to the flour mixture, and knead. Make a tight dough.
  • Leave this dough in warm temperature for 1 hror til the size of dough is doubled.

  • Meanwhile, in a heated pan, add cooking oil.
  • When hot, add cumin seeds, and let it crackle.
  • Add Peas, salt, dry mango powder and red chilli powder. Saute on medium flame, till all the water is evaporated.
  • Transfer the content in a dry bowl, and let it cool down.

  •  When cooled, grind it coarsely.

  •  By this time, your dough is ready, punch it down and knead for another 5-7 minutes, till it gets the elasticity.
  • Divide the dough in equal 12 parts, and make roundels of each part.

  •  Press each roundel in center, make it as thin as possible, and fill the Peas mixture in the roundel. Close the edges, so that the Peas is completely packed inside.

  •  Do it for each roundel, and place them 1" apart, in a baking tray.
  • You can make your tray ready, by either spraying the tray, or by covering the tray by parchment paper.. 

  •  Let it rise again for 30 minutes... At the end of this 30 minutes, preheat the oven at 375 degrees.
  • Bake them at this temperature for 10-12 minutes, turn and again bake for 5 more minutes or until the edges turn brown.
  • After the Kachori's are baked, generously apply butter on either side of Kachori.. It will absorb the butter, and will make Kachori's more flaky and tasty.
  • Enjoy this delicious Kachori's with Sweet Tomato Chutney.

Nutty Mutter Mushroom

I am not much fan of Mushrooms.... But,it does have lots of health benefits... Studies shows it helps prevent the chronic disease, due to the presence of antioxidants...

I have tried lots of preparations of Mushroom.. Though it is loved by my family, the preparations somehow does not appeal me... And then I started avoiding getting Mushrooms from the store.

Last weekend, I went to the nearest Chinese grocery store... I love this store, as it always has fresh vegetables, any time of the day or any time of the week you check there... So, when I saw this box of Mushroom over there, couldn't resist and brought it home... Now, was confused what to make from these mushrooms... I thought, if nothing appeals me, then I will use it in a Veg Biryani.. Then, an idea stuck me, of making it with nuts...

I am glad, I made it, as I loved it... And it was so delicious, that all the curry was finished in 1 meal...
Happy me....

So, here is the recipe for Nutty Mutter Mushroom, for you to try.

Ingredients you will need-

  1. Onion - 1/2 (medium size)
  2. Garlic - 2 cloves
  3. Ginger - 1 tbsp(grated)
  4. Tomato - 1
  5. Peanuts - 1 handful
  6. Mushroom - 10-12 (thinly sliced)
  7. Peas - 1 handful
  8. Salt to taste
  9. Cooking Oil - 2 tbsp
  10. Turmeric Powder - 1/2 tsp
  11. Red Chilli Powder according to taste ( I added 1 tsp, as I wanted my curry to be more spicy)
  12. Kitchen King Masala - 1/2 tsp
Directions to follow - 
  • Chop onion and garlic,and grind them together.
  • In a microwave safe plate, microwave peanuts for 2 minutes, at an interval of 1 minute.
  • In a pan, heat oil and add the onion paste, saute for a while till the raw smell goes away.
  • Add Ginger to the paste, but chopped tomato, add 2 tbsp of water, saute, cover and cook for couple of minutes.
  • Add all the masalas (spices), sliced Mushroom and add 1/2 cup of water,reduce the flame to medium, cover and cook till oil separates.
  • Meanwhile, grind Peanuts in the same jar (which was earlier used for onions), without water and make it coarse powder... Then, add 2 tbsp of water and grind again to make a thick paste.
  • Now, add peas, peanut paste, and 1 glass full of water... Increase the flame, and let the mixture come to a boil..
  • Then, reduce the flame to low and let it get cooked, covered for another 15-20 minutes, or till the mushroom is cooked.
  • I kept the gravy little on thicker side as I was going to have it with Chapati (Wheat Tortilla)... If you want to have it with rice, you can make the gravy lighter by adding boiled water in it and little bit of salt....

Enjoy your delicious Nutty Mutter(Peas) Mushroom hot...

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