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How to make Odia Amba Khatta with step by step photos recipe - Amba Khatta is a lip-smacking, delicious, sweet, tangy, spicy chutney made with raw mangoes, sweetened with jaggery, flavored with curry leaves(kadi patta) and spiced with cumin seeds, and red chilli powder.

This chutney is a typical Odia style dish which is must prepared in functions especially during marriages and pooja. In Odia, Mango is known as "Amba" , Meetha means "Sweet" and Khatta means "Tangy"...so this sweet and sour chutney,

For me, it's an instant sweet and raw mango pickle, I have used skin of raw mangoes, because I want to enjoy the whole mango pieces. The actual recipe used skin also..if you don't want you can peel the skin also. The skin of raw mangoes won't so soft as mango pickles after making but after few days it becomes so soft.


This Green Mango bought all the memories back to me during my school days. The outside of school all stalls with cut green mangoes sprinkled with salt and red chilli powder were abundant back home.

For healthy reason, mangoes not only help in reducing cholesterol but they are also good for our eyes and skin. Mangoes increase our immunity level and good for digestion.
 
This is a must try for mango lovers. This is quick and easy to cook and get cooked within 10-15 minutes. It is a perfect side dish for this summer season with my all meals. You can serve it with paratha, or flavored poori or roti or rice too.

Do you know this chutney is tastes much better on next day of the preparation. Everyday the flavor of amba khatta is more relish. I'm sure you'll loved it just like me.:)

I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it. This time I have added the small idea behind this challenge, to try the "Regional Cuisine" and this time my partner is my partner is Sasmita Sahoo who belongs from Orissa and who blogs at firsttimercook.com
 


This is my 5th recipe under this challenge 
first is green gram dosa
second is eggless carrot cake
third is shortbread jam thumbprint cookies
fourth is sambar powder

You can make a big batch and keep enjoying with your daily meals like as I am doing. I made a small batch for my sister also and she really liked the chutney and demanded for the next batch :D..

This Raw mango chutney is a delicious vegetarian side dish. It is famous Odissa style chutney which goes well with all savory dishes. 
You can even try more chutney's during this summer time like aam ka chunda,

Let's start to make this easy and quick kache aam ki khatti meethi chutney recipe step-by-step photos process.

Author : Jolly Makkar
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
Course: Accompaniment(Pickles and Chutneys)
Cuisine: Odia (Indian)
Recipe adapted from FirstTimerCook

Ingredients :

Roughly chopped Raw mangoes - 2 nos
Roughly chopped Jaggery - 1/3 cup
Grated Ginger - 1/4 tsp
Cumin seeds - 1/8 tsp
Mustard seeds - 1/8 tsp
Dry red chillies - 1 no
Finely Chopped Green chillies - 1 no
Curry leaves - few
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt to taste
Cumin - Chili powder [Roasted] - 1/4 tsp
Water - 1 cup
Cooking Oil - 1 tsp

Preparation Method :

1. Wash and clean the raw mangoes. Chop all the mangoes into cubes and discard the seeds.

2. Heat oil in a pan. Add dry red chili, cumin seeds, mustard seeds and allow to splutter.

3. Next add grated ginger and finely chopped green chili along with curry leaves. Saute a bit.

4. Then add raw mango cubes, saute for a few seconds. Add turmeric powder, red chili powder, salt and mix everything well.

5. Next add sugar / jaggery and mix again well and allow to cook for 5-10 minutes.

6. Add 1 cup of water and allow to boil and cook till mango pieces are soft enough.

7. Switch off the flame and sprinkle roasted cumin-red chili powder.

8. Serve this chutney as a side condiment with any meal or you can also have it dahi methi poori, poha missi roti, and many more.

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How to make Cantaloupe Granita recipe - It’s been hot and sunny here in Bangalore and I’ve been craving cool treats most afternoons so I’ve made this refreshing Cantaloupe Granita. They’re super easy to make and so fun and very refreshing. This one is no exception.

Yes, definitely not the most healthy choices, but those were our favorites.The cantaloupe and lime are a great combo with the added benefit of being extra cooling for these hot summer days. Enjoy!

Now that summer is almost here, it’s time to start thinking about barbecues, picnics, and but I love all these outdoor festivities and get-togethers, my favorite part of warmer weather is definitely all the frozen treats like popsicles, whenever we go outside for having ice-cream i woul love to eat frozen popsicle rather than milk one, sometimes I eat orange, mango :) :)


Unlike popsicle and ice cream which require additional tools or equipment, very little is needed to make granita at home. All you really need is a baking dish (such as bread loaf pan or casserole dish) and a freezer. That's it !!

What is granita?

Granita is the sophisticated, well-traveled older sister of slushie and shaved ice. But don’t worry, granita making is not that complicated. It’s actually quite easy and simple to make but ya it takes some time to make. No special tools needed to make granita!

You can use any freezer safe dish for granita. I used a metal bread loaf pan because it fits nicely in my freezer. You can use casserole dishes, baking pans, or pie tins. Since I used a loaf pan, it took a little bit longer for the granita to set up.

With melons, strawberries all juicy fruits season in full swing, my fridge is stocked up with both the melons - muskmelon(cantaloupe) and next watermelon too. Luckily I’ve found the best way to use them all up: cantaloupe granita! This time I've choose muskmelon to make this and next time for sure watermelon :P LoL !!

You can use any freezer safe dish for granita. I used a metal bread loaf pan because it fits nicely in my tiny freezer. You can use casserole dishes, baking pans, or pie tins.

Since I used a loaf pan, it took a little bit longer for the granita to set up. Just remember, the larger the surface area and shallower the pan, the quicker the granita will freezer. 

After about an hour, the mixture will look creamy like a sorbet. After about 90 minutes, it should more like shaved ice.



To make the liquid base, I blended together fresh cantalopue, some water and simple syrup. Pour the liquid into your desired dish and place it in the freezer. Check on the mixture every 30 minutes. Each time, remove the dish from the freezer and scrape up any icy bits have begun to form.
 
That’s it! In about 2 hours, you’ll have this delicious and refreshing melon granita.

I was a bit intimidated to make a granita—this was my third..Earlier I've tried with mangoes sorbet and pomegranate, this time with cantaloupe—but it was truly the most simple frozen treat imaginable. No fear necessary, just hungry anticipation.

You can even also try summer recipes from my blog like mango ice cream with tutti frutti, pineapple punch, mango lassi, cucumber lassibarfi kulfi,

Yield: Serves 4
Cuisine : Ice cream/ Frozen Treats
Author: Jolly Makkar

Ingredients:

Fresh cantaloupe, peel, chopped and sliced - 1 pound
Lemon juice - 3 Tablespoon
Water - 1/4 cup
mint leaves for garnishing (optional)

Simple Syrup:

Water - 1 cup
Granulated sugar - 1 cup

**For Simple Syrup**

1. Combine water, and sugar in a saucepan. Bring to a simmer and continue to heat until sugar has dissolved. Remove from heat and allow to cool to room temperature. Strain out (if there is any impurities) and store simple syrup in the fridge until ready to use. Keeps for one week.

Preparation Method :

1. In a blender, combine sliced cantalopue, lemon juice, and water. Process until smooth. Add simple syrup, stir to combine. Taste and adjust sweetness by adding more syrup if necessary.

2. Pour liquid mixture into a freezer safe pan*. Freeze for 30 minutes. Remove from freezer and use a fork to stir up icy liquid.

3. Return to freezer and remove every 30 minutes to scrape contents. It should take about 90 minutes to 2 hours until the mixture has turned into ice crystals and looks like an icy slushy. 

4. Serve immediately, or cover and enjoy later. Garnish with fresh mint leaves.


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Gulab Jamun with milk powder step by step photos recipe - This is one of the popular Indian dessert and it is a deep fried dumplings made with milk powder(traditionally made of khoya ) soaked in sugar syrup. Simple recipe with easily available ingredients. This is one of the dessert that is loved by most people.
 
Gulab Jamun is oftenly made at home or purchase it from sweet shop for an auspicious or festive occasion like Diwali, Holi, Ganesha chaturthi or a religious ceremony conducted in our home or simply make them for any celebrations and enjoy them. You can even try Panjiri , moong dal halwa, saffron based sweet ricemotichoor laddoo for special festive season.

I usually made gulab jamun using with instant powder but this time I've prepared from scratch using milk powder.

What is Gulab Jamun?

Gulab jamun are soft delicious berry sized balls made of milk solids, flour & a leavening agent. The word “Gulab” translates to Rose in English & “Jamun” to berry. So gulab jamun are berry sized balls dunked in rose flavored sugar syrup. 

Gulab jamuns are prepared from milk solids and they have many variations, you can make with khoya, milk powder, instant mix or with bread also. So, we make a dough with milk powder and flour, then make balls from it and deep fry. Next we soak it in rose sugar syrup.

Festivals is around the corner, this month march is very special for me..This month my baby Aarush become 2. Mine birthday is also on march and holi is also there.

My blog turns 5th , I can't believe it's been a whole year since I started my little foodie blog, and I really never expected it to come this far or even be successful at all! So I just wanted to say a huge, massive thank you to everyone who has ever taken the time to read, share, like or comment on my blog. 

This blog really means a lot to me, and it’s helped give me the confidence to keep writing and get where I am today!

Hue na perfect festive season month. So for this celebration banta hai and sweet is must for any occasion right. So celebrating this time with Gulab Jamun. 
 
This gulab jamun is perfect for any occassions...make them and enjoy with your family & friends. 


Course: Sweets/ Dessert
Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 11-12 gulab jamuns

Ingredients :
 
Milk Powder - 1/2 cup
All purpose flour [maida] - 1 tablespoon
A pinch of Cardamom powder or 2 pods of cardamom
Baking powder - 1/8 teaspoon(just a pinch)
Melted ghee - 1 tablespoons
Warm milk, as needed to knead the dough - 2-3 tablespoons

For the Sugar Syrup

Granulated white sugar - 1 cup
Water - 1.5 cups
Rose water - 1.5 teaspoon (optional)
Cardamom powder - 1/4 teaspoon
Lemon juice - 1-2 drops (optional)

Preparation Method :

1. In a wide a pan add sugar, water, cardamom powder, rose water (if using).

2. Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.

3. In a large mix together milk powder, maida (all purpose flour), and baking powder. Mix until well combined.

4. Add melted ghee to the bowl. Use your fingers to mix ghee with the milk powder and maida.

5. Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.

6. Now give a quick knead to the dough. Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). 

7. Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.

8. Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.

9. Once they are dark brown in color, remove them from the oil.

10. Soak the gulab jamuns in warm (not hot & not cold) sugar syrup. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed.

12. Garnish with pistachios/almonds and serve gulab jamun warm or cold. 

13. Serve warm gulab jamun with vanilla ice cream or rabdi as a dessert in party or serve it as a sweet after meal.


Important Notes**

**Do not over mix or knead the mixture into dough in step-5 to prevent jamuns from turning hard.

**Do not change the quantity of baking soda to prevent them from turning chewy.

**Deep fry the jamun over medium-low flame for proper frying.

**To check whether oil is hot enough or not for deep frying, follow this – when oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot. If it comes upward immediately and turns brown then oil is too hot. If it doesn’t come upward and dips to the bottom of pan then oil is not hot enough.

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Dahi Methi Poori recipe with step by step photos - Dahi Methi Poori / Puri, is an irresistible twist to regular methi poori with the goodness of fresh fenugreek leaves/ methi and dahi. It is tasty, soft, crispy and one of the healthy Indian breakfast recipe. These are also a great lunch and tiffin box option as your kid can just roll and eat it without much hassle.

Methi leaves are nutritional rich and this is one way we could include these healthy greens in our regular diet. I love to make these Poori especially on weekend's or any holiday when my husband is at home and we all three sits together for a breakfast! My husband love to have this poori along with potato curry

Health benefits of Fenugreek Leaves

The word “fenugreek” has its origin in the Latin language, and refers to ‘Greek hay’. Fenugreek leaves are also known as ‘Methi Ke Patte’ in Hindi, ‘Menthikora’ in Telugu, ‘Venthiya Keera’ in Tamil, ‘Menthya Soppu’ in Malayalam, and ‘Methi Sag’ in Bengali. Fenugreek too contains strong antioxidants.

Fenugreek leaves has so many benefits -

**Fenugreek lowers blood sugar levels
**Fenugreek leaf has an incredibly strong effect on blood lipid levels; it may also prove helpful in lowering atherosclerosis.
**This herb is highly beneficial in reducing skin marks and blemishes.
** Considering its countless natural benefits, it works as an excellent alternative to damaging and unsafe chemical found in local shampoos.

What is Poori/Puri?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. They have many variations like methi poori, ajwain poori, palak poori, plain poori, beetroot poori and many more. 

Poori is very versatile dish that it can be paired with savories or sweet. This is the perfect food to take along with your long route while traveling in train or air bus. You can even try gujarati methi thepla too while traveling.

Methi poori can be eaten as such or can be paired with aloo curry and yogurt or pickle or any dry sabzi. This Indian puffed bread is little bit oily but ya considered very nutritious and good for digestion.

Dahi Methi Puri is so crispy and melt in your mouth puri recipe, because the puri dough is made by combining dahi and whole wheat flour. Dahi helps us make a soft dough.

These Dahi Methi Puri's can be served at any time of the day be it breakfast, lunch or even dinner. 

This recipe is a part of A to Z recipe challenge, a challenge & it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.

This is our 6th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
 
This time the alphabet is "F" so I choose fenugreek and thought of sharing our family favourite breakfast i.e "Dahi Methi Poori".
Let's see how to make this poori.


Serve Methi Puri along with Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry) or Aloo Gobhi Matar alongside some Kesari rice kheer(saffron flavored rice pudding) - Sooji Halwa Recipe, and a glass of  Sweet Lassi Recipe a perfect platter for your holiday brunch.

Course : Bread
Cuisine : Indian
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings  : 4
Author    : Jolly Makkar

Ingredients :

Whole Wheat Flour - 2 cups
Methi Leaves / Fenugreek leaves - 1 cup (cleaned, finely chopped and washed properly)
Ajwain / Carom Seeds - 1/2 tsp
Dahi / curd - 1 cup
Salt to taste
Red Chilli Powder - 1/2 tsp
Turmric powder - 1/8 tsp
Oil for deep frying
water if required for making dough

Preparation Method :

1. First clean the methi leaves, finely chopped it and washed it properly with regular water then drinking water 2 to 3 times.(This process is very important because methi leaves has so much dust and impurities so we need to clean and wash it properly).

2. Mix whole wheat flour, salt, ajwain, methi leaves, turmeric powder and red chilli powder in a bowl.

3. Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough. I have added water.

4. Cover and keep the dough aside for 20 minutes.

5. Make equal portions of the dough, similar to the size of a lemon.

6. Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.

7. Heat oil in a kadai on medium flame, gently slide the flattened poori into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up. 

8. Flip it over and cook on the other side for about 30-40 seconds until browned.  Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Take out on a tissue lined plate.

9. Serve hot pooris with aloo gobi ki sabzi alongside some mango pickle, and a glass of sweet lassi or aamras for a perfect lunch or breakfast. 

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How to make Gajar Matar ki Sabzi - This Gajar Matar ki sabzi is so simple to make and an ideal side dish with roti or paratha. This is punjabi style dry sabzi made with very few spices and fresh peas, and winter red carrots. This is purely No Onion No Garlic recipe.

This healthy and yummy sabzi is normally made during winters time in the Northern parts of India. 

This simple sabzi have a great taste,when cooked in winters time because winter carrots are sweeter in taste and together with fresh peas they taste best.

Why winters? Since red winter carrots and green peas both are fresh and seasonal veggie that we get during winter time in India. Well frozen peas are also easily available in markets throughout the year but they are no match if you compare their taste to the fresh one. You can also use orange carrots in it.

The gajar matar sabzi is staple food at my home. It is an exotic Punjabi delicacy, which is sauted and cooked in tomato with flavorful and aromatic Indian spices. 

This recipe is adapted from my mother's kitchen. She prepares very well and too delicious. It is very popular North Indian dish especially in Punjabi families. 

This is our lunch on last monday - I made this soulful sabzi as a side accompaniment with roti, pickle, and ofcorse curd. Curd is must for me with all dry sabzi's.

Sometimes I added potatoes in it, then that become aloo, gajar and matar ki sabzi. Addition of aloo in sabji tastes great. I always make some extra sabzi so that I can use leftover Aloo gajar matar sabzi to make Stuffed Paratha. 

You can try end number of easy punjabi curry recipes like 
aloo matar paneer curry, black chickpeas curry, kaddu ki sabzi, easy potato curry, black eyed bean curry


Course: Main Course
Cuisine: Punjabi | North Indian
Total time : 30 minutes
Author : Jolly Makkar

Ingredients :

Fresh Red carrots / gajar - 1 cup
Peas shelled / hare matar / frozen peas - 1/2 cup
Tomatoes - 1 to 2 small tomatoes
Finely chopped ginger - 1 tsp (its optional)
Cumin seeds/ jeera - 1 tsp
Red chilli powder - 1/2 tsp as per taste
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Cooking Oil - 2 Tbsp
Fresh Coriander leaves for garnish

Preparation Method :

1. Heat oil in a pan, add cumin seeds and chopped ginger. Cook for a minute till they start to pop a little.

2. Now add peeled and cubed carrots and shelled peas.3Add all spices turmeric powder, red chilli powder, coriander powder and salt to taste and mix well.
3. Cover the pan/kadai with a lid, cooked the veggies with 1 minutes, so carrot and peas cooked well.

4. Once you check the veggies is cooked 60%, then add chopped tomatoes. Cook tomatoes for 6-7 minutes and add 2-3 tbsp water if required.

5. Cover the pan/kadai with a lid and cook for few minutes till tomatoes are well cooked and combined with veggies.

6. Keep stirring it in between so that it does not stick to the bottom of pan.When carrots are done sprinkle garam masala and mix well.

7. Garnish with chopped coriander leaves and serve hot with chapati paratha or poori.

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Funfetti Mug Cake Recipe - It's a light, fluffy, simple vanilla cake overflowing with colorful sprinkles that comes together in just a few minutes — a perfect way to celebrate a birthday, anniversary, or any special occasion!

Mug cakes are impeccable when you're a home and wanting for some cake. Rather than heating a whole cake, which can take up to two or three hours, a mug cake takes under 2 minutes, and you can make single serving as well!

Funfetti Mug Cake is my latest microwave mug cake incarnation, and this one is super  yummy. I made this cake two times till today first on valentine day for my tiny valentine i.e my toddler aarush. and second time last weekend for my elder valentine ;) my husband. This is so delish mug cake, both of them really liked it.

What is Funfetti ?

Funfetti is a homemade sprinkle cake. The sprinkles cake was created in 1989 when the Pillsbury Company introduced a new type of cake that is called "Funfetti Cake". This is also called Confetti Cake. This was a white cake mix with multicolored sprinkles mixed into the batter and bake as usual. 

Most recipes call for 1 min on high in the microwave, if the cake is still not baked yet, put it back on high in the microwave at 30 seconds burst until the top of the cake is dry.

You don't need to wait for any occasion when you're craving for cake or sweets, this is the better way to enjoy your cravings.

This mug cake batter takes only a couple of minutes to stir together, and then the cake bakes up in the microwave in another minute or two. That means you’re less than five minutes away from your own personal vanilla cake studded with happy, colorful sprinkles!

And if you want to make several mug cakes at once, simply multiply the recipe accordingly, stir up the batter in one bowl, divide it evenly between the appropriate number of mugs, and microwave them one at a time. 

I just double the ingredients and used the batter in one mug and two wide microwave safe bowl. Looks like a party to me! HaHa

What You'll Need
- a mug 
- measuring spoons
- fork/spoon

You can even try other easy snack recipes from my blog
eggless carrot cake
marbled coffee muffins
breakfast egg muffins
fudgy walnut brownie

Author : Jolly Makkar
Serves : 1 mug
Course : Dessert/ Cake
Cuisine : American
Preparation Time : 5 minutes
Total time : 5 minutes

Ingredients :

All-purpose flour / Maida- 1/4 cup + 2 tablespoons 
Sugar - 2 tablespoons 
Baking powder - 1/4 teaspoon 
Milk, at room temperature - 1/4 cup
Salted butter, melted and cooled - 2 tablespoons 
Natural vanilla extract - 1/2 teaspoon 
Rainbow sprinkles - 1 tablespoon + 1 teaspoon 

Preparation Method :

1. In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. 

2. Blend in milk, butter, and vanilla extract until batter is smooth. Quickly stir in 1 tablespoon of sprinkles. 

3. Pour batter into microwave-safe mug or bowl with straight sides. Top with remaining 1 teaspoon sprinkles.

4. Microwave on high for 1 and 1/2 minutes (give or take 30 seconds depending on the strength of your microwave), or until cake is done to your liking. 

5. Allow to cool for a couple of minutes before serving. 

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Homemade Sambar Powder recipe with step by step photos - This is a combination of aromatic spices dry roasted and ground together to prepare this flavorsome powder. This powder is used to prepare a popular South Dish – Sambar.

Sambar powder is the essential spice mix that you will always find in every south indian homes. Every homes has their own version of making it, and today I am sharing my mom-in-law recipe and my blogger friend recipe. So its a combo of both the recipes. This is also called sambar masala or podi.

Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s
  •     No preservatives,
  •     Unique Aroma and
  •     WONDERFUL taste!!
I made this sambar powder this single jar which you seen in pictures. Because at my we usually don't eat sambar regularly, once in a week. If you are making in a regular base they you may consider make a larger batch of sambar powder.
Just store in a air-tight container. For that, you can just double all the quantity of ingredients.

This recipe is very simple just dry roast all the ingredients except turmeric powder, hing and blend it into a blender and keep it in a air-tight container for future use. You can use this masala with up to 8 months. Till 7 to 8 months month, it stays fresh.
 
I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it.

In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Renu Agrawal who blogs at cookwithrenu.com

She is just awesome baker and a very sweet person, she has lots of bread & cakes recipes in her blog which I really liked it..loved so many baking recipes, Do check her blog for more delicious recipes. Thanks Renu for this wonderful and aromatic sambar masala recipe.

This is my 4th recipe under this challenge
First recipe - Green Gram Dosa with peanut chutney
Second - Eggless Carrot Cake
Third - Shortbread Jam Thumbprint Cook                                                            

I have just added mustard seeds more on this recipe and rest of the ingredients are same with my partner recipe. I love mustard seeds in south-indian dishes, so I added into my masala recipe.


Check out other homemade spice powders recipe

barbeque masala
tandoori masala
chole masala
thandai masala

Author : Jolly Makkar
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Masala / Indian spice
Cuisine: South-Indian
Recipe adapted from cookwithrenu

Ingredients :

16 whole dry kashmiri red chilli / lal mirch, adjust to your spice level
Coriander seeds / dhaniya seeds - 1/2 cup
Toor dal/Arha ki dal(Pigeon peas) - 1/4 cup
Chana dal(Split Yellow Lentils) - 1/8 cup (approx 2 tbsp)
Urad dal(Split White Lentils) - 1/8 cup (approx 2 tbsp)
Cumin seeds / jeera - 1 tsp
Fenugreek seeds / Methi dana - 1 tsp
Mustard seeds / rai - 1/2 tsp
Handful of curry leaves / kadi patta
Black pepper / whole kali mirch - 1 tsp
Turmeric powder / haldi - 1 tsp
Asafoetida / Hing - 1/4 tsp

Preparation Method :

1. Firstly gather all the ingredients, measure it out using with measuring cups or spoons and then we need to dry roast all the ingredients one by one.

2. Start with coriander seeds, take a thick bottomed pan add 1/2 cup of coriander seeds. Dry roast on low-medium flame till they turn aromatic. Stir constantly till they are aromatic and you notice a slightly change in color. 

3. Remove in a bowl and allow to cool completely.

4. Next roast the dried red chillies, keep stirring till they are slightly dark in color. Remove in above same bowl and cool it out.

5. Next roast the chana dal, keep stirring and roasting for even browning. Remove them to the same bowl.

6. Next roast the curry leaves till they are crisp and no more moisture left. Remove them to the same bowl.

7. Next roast the toor dal, keep stirring and roasting for even browning. Remove them to the same bowl.

8. Next roast the urad dal, keep stirring and roasting for even browning. Remove them to the same bowl.

9. Next add mustard seeds to the pan. Once they start popping, remove it.

10. Then add fenugreek seeds(methi dana) till light brown.

11. Next add black peppercorns. Roast till they are aromatic and remove from the pan.



12. Next the cumin seeds, till they are aromatic. Do not roast too much.

 13. Add turmeric powder and hing. Mix all the ingredients together. 

14. Once cooled, transfer to the blender and now blend to fine and smooth powder.

15. Remove that powder in a bowl, while grinding it may become slightly warm and allow to cool completely.

16. Finally, sambar powder is ready, store  in a air tight container and use to prepare sambar recipes.

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Punjabi Panjiri with step by step picture recipe - Panjiri is a traditional Punjabi sweet made with whole wheat flour, clarified butter and dry nuts. Panjiri is mostly made as a prasad in temples or at home after pooja and also good for new mothers. 

This is the most popular dish in our punjabi's home a must-have winter delicacy!!

Cold, frigid weather calls for some homemade hearty comfort food. And winter comfort food is all about wholesome, feel-good favorites. In Northern part of India, panjiri is considered as winter comfort food.

Panjiri is a very healthy, highly nourishing food given to new mothers in North India. I had this during my pregnancy time, just a tablespoon with my morning tea. And later on after pregnancy just add edible gum in it. 

The ingredients in the dish are thought to help them heal, increase breast milk and speed up the recovery process. 


Panjiri is a high calorie sweet, that is made with whole wheat flour and loaded with the goodness of desi ghee and dry fruits. 
 
Many of my childhood memories are connected to the aroma of my granny cooking and there is nothing more delicious than the smell of homemade panjiri. 

During winters, my grandmother would make a huge batch of panjiri for us. We as kids enjoyed panjiri as a snack and as our morning breakfast with hot cup of tea..

The tradition still continuous. This winter delicacy is my family’s favorite and everyone loves them!!

It can be eaten just as it is or made into ladoos and stored and is a fantastic evening snack for kids as it is loaded with nutrients from Ghee and Dry fruits.

Panjiri can be made into Panjiri Ladoo as well by adding some more ghee and then binding the mixture into small ladoos. If you feel difficulty in eating Panjiri, just add some more ghee and bind them to make small bite sized ladoos.

Making Panjiri is very easy but slightly time consuming. Here is how to make Panjiri in a traditional way.

Total Time : 40 minutes
Preparation Time : 10 minutes
Cooking Time : 30 minutes
Author : Jolly Makkar

Ingredients :

Whole wheat flour/atta -  1 cup
Almonds/badam - 15 to 18 peieces
Raisins/kishmish - 3 to 4 tablespoon
Powdered sugar - 1/2 cup
Phool Makhane / Puffed Foxnut seed -  1/2 cup
Desi Ghee/ Clarified butter - 5 to 6 tabspoon

Preparation Method :

1. Begin by roasting the nuts. Heat 2-3 tablespoon ghee in a kadai/pan.Add Makhane (puffed lotus seed or foxnut). Cook until light bit crispy and brown in color. Remove from ghee and set it aside.

2. On a same kadai/pan likewise dry roast all the nuts which you used for 2-3 minutes, and transfer to a bowl when done. Crushed it on grinder(make sure don't powdered it, some pieces will gives you more crunch on panjiri).

3. Next, put a kadai or a thick-bottomed broad pan on low flame and dry roast whole wheat flour in it until the colour changes and you get nutty aroma from the flour. It will take near 10  to 12 minutes.

4. Then, add desi ghee in flour and roast the flour till the ghee is absorbed. Now, add in the roasted & crushed almonds. Stir until the mixture for about 5 to 6 minutes more is completely roasted.Make sure there is no rawness remained on the flour.

5. Turn off the flame, keep the kadai or pan down. Then add the powdered sugar. Mix very well. Then add raisins and mix again.

6. Transfer the freshly prepared panjiri to a bowl and let it cool down. You can store this enticing dessert in an air-tight container or serve immediately. 

If you try this recipe, please let us know! Leave a comment and tag a photo #jollyhomemaderecipes on Instagram, Facebook, Linkedin, Twitter so we can see it. I always love to see what you guys come up with!

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Fudgy Walnut Brownies are rich, fudgy with a soft chewy from centre, firm crisp edges and a sugary, cracked top. They aren’t overly sweet. It is easy and simple recipe of brownie.

Since Christmas is coming up I thought I'd share with you a recipe of old fashioned style brownie recipe, I know people baked fruit cake or rum cake these days, my facebook timeline are fully filled with rum cake or fruit cake but I wanted to bake something different. So I baked this brownie.

May this festive season sparkle and shine, may all of your wishes and dreams come true, and may you feel this happiness all year round. Merry Christmas and Happy New Year!

This recipe is perfect for brownie lovers like me — the dense, moist and fudgy texture is not all that different from what you can expect from market.

These brownies are rich and more flavorful — without any fuss. They are one-bowl and come together in minutes. There’s also a good chance you already have the ingredients on hand.


This time again I got another chance to work with SPRIG- Natural Vanilla Extract through RECIPEBOOK...RecipeBook app is your friend to help your yummilicious wonders reach the light and discover recipes which can be prepared with ingredients you have at hand 

Vanilla essence is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. This time I have made fudgy brownie using with vanilla essence by SPRIG.

About the Product

The smell of the brownie coming out from the microwave oven was so so good and it's surrounded all my full home. The taste is so so awesome and color is also perfect. I liked the most about the essence it was very thick liquid not watery one like others which we get in market.

The aroma of this fudgy brownies make you more hungry and you couldn't stop yourself from having this.

his was amazing and mouthwatering!! This vanilla extract you can easily get on their website and amazon too.


You can try these baking goodies on this Christmas and new year and enjoy with your loved ones
shortbread jam thumbprint cookies
nankhatai(shortbread indian style cookies)
eggless tutti frutti cookies
eggless carrot cake
no-bake chocolate biscuit cake

Cuisines : Desserts/Baking
Preparation Time : 15 minutes
Baking Time : 42 minutes
Total time : 57 minutes + cooling
Servings : 21 to 22 pieces

Ingredients :

Unsweetened Cocoa Powder - 3/4 cup, natural or Dutch-process
Baking soda - 1/2 tsp
Amul Salted Butter - 8 tablespoons (at room temperature) **[for unsalted butter please check notes]
Boiling water : 1/2 cup
Large cold Eggs : 2 no
Sugar - 1 and 1/4 cups
Natural Vanilla extract - 1 teaspoon
All-purpose flour - 1/2 cup
Chopped walnuts or pecans, optional - 1/2 cup (half of adding into batter and half of  sprinkle from top)

Preparation Method :

1. Pr-heat oven to 350 degrees F, 170 C. Line the bottom and sides of an circle baking pan with parchment paper or aluminum foil. (This helps when removing the baked brownies from the pan, once cooled).

2. Add sieve cocoa powder and baking soda to a lage bowl and stir to combine.

3. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).

4. Stir mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.

5. Stir in the vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.

6. When the batter looks thick, shiny and well blended, add the sift flour and stir until fully incorporated, then beat with the hand beater or use the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). 

7. Add 1\2 cup of boiling water into a bowl(use 3 times, first add little water and beat & so on..) and Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl.

7. Add chopped walnuts to batter and stir until combined.

8. Pour into prepared baking pan and smooth the top out with a wooden spoon or a spoon. 


9. Sprinkle crushed walnut from top. Bake for between 35 and 45 minutes. Mine took 42 minutes. Test with a toothpick for doneness.

10. Cool completely then remove from pan.


11. When cool, remove from pan and cut into squares. You can enjoy with warm milk, coffee or just warm the brownie in microwave for 20 seconds and a big scoop of vanilla icecream poured with chocolate sauce..Ohh sinful dessert for this christmas and new year.



Important Tips and Notes

** For unsalted butter use 10 tablespoons, I have use salted butter so I avoid salt in it. But for those who are using unsalted butter use Salt - 1/4 teaspoon.

** This recipe is slightly adapted from GreenValleyKitchen found in google.

**I have used circled baking cake pan, not square one i don't have square pan...baking pan shapes doesn't matter at all.



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