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Saturday, November 29, 2014

SSJ's MAHARASHTRIAN LEHSUNI CHUTNEY (DRY GARLIC CHUTNEY) - MAHARASHTRIAN RECIPE



Hey Happy-Eaters,

So after sharing many International standard Sauces and Spreads, today i will share one of the most amazing Dry Chutney from Maharashtra. Ya, your thinking is right... I am talking about the Traditional LEHSUNI CHUTNEY or you can say as DRY GARLIC CHUTNEY . This chutney is mainly served with Authentic Mumbaiya Vada Pav but also you can enjoy it with Idli or Dosa ot with Steamed Rice.  This chutney is very simple and made with just few ingredients but many places people changes some ingredients and add some more things like Sesame seeds but Authentic Recipe have just ingredients which is listed below...

SSJ's HOMEMADE LEHSUNI CHUTNEY (DRY GARLIC CHUTNEY) - MAHARASHTRIAN RECIPE

INGREDIENTS

Dry Red Chilies (Bagdi Red Chilies mostly used) - 5-6 (as per your taste)
Dry Desiccated or Scrapped Coconut - 1/2 cup ( I have used which we made while making Coconut Milk)
Salt to taste
Garlic - 10 cloves
Tamarind Paste - 1tbsp.
Red Chili Powder (Optional) - 1tsp.
Oil - 1/2 tsp.

METHOD

First dry roast the coconut till color changes.
Now crush garlic and roast in oil till color lightly changes.
Also roast dry red chilies in oil till crispy.
Now add all 3 roasted ingredients in your mixer and crush for 1 minutes. Add salt, tamarind paste and red chili powder and crush till you get dry chutney. Your LEHSUNI CHUTNEY is ready to serve or you can store it also for 1 month and more.

But if you still not satisfied with flavor then add 1 tbsp. ROASTED PEANUTS and start your mixer again, Actually in some places people add Peanuts and Sesame also in this Chutney. So now you can serve it with Hot Vada Pavs and some Fried Green Chilies.

Thank You...
SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Friday, November 28, 2014

SSJ's HOMEMADE PEANUT BUTTER (Smooth & Crunchy)



Hey Happy-Eaters,
                              After some sauces it's time for a spread which is mostly loved by all but when we buy it from market, the cost was 5-8 times higher than Homemade version so why not make it at home in just few minutes. So today i will share the recipe of HOMEMADE PEANUT BUTTER...

SSJ's HOMEMADE PEANUT BUTTER ( Crunchy & Smooth)

INGREDIENTS

Peanuts - 1 cup, without peel
salt - 1/4 tsp.
Honey - 1tbsp.
Oil - 1tbsp. (I have used Peanut oil for same flavor, you can use any)

METHOD

First dry roast the peanut till lightly color changes.
Now add peanuts with all other ingredients in a mixer and start mixer to high. 
After few minutes open the jar and press the mixture from the sides of the jar and start again. 
After 2-3 minutes, you will get a paste with some peanuts still not grounded so if you like your Butter crunchy then stop here. Your CRUNCHY PEANUT BUTTER is ready to use or store.

But if you want it smooth then again on your mixer for more 2-3 minutes and then you will get a smooth creamy version of PEANUT BUTTER.
Now you can store it in your fridge for up to 3 months.

While making Peanut Butter , peanuts leave own oil so we got this smooth version. The same way you can make ALMONDS BUTTER also which is also much costlier in market.

Thank you...
SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Thursday, November 27, 2014

SSJ's HOMEMADE COCONUT MAYONNAISE (Veg.) & COCONUT BUTTER


Hey Happy-Eaters,
                          After telling you the simplest way to make Mayonnaise with Eggs i got hundreds of request for Veg. Mayonnaise and as i have promised you, here is the recipe of VEG. MAYONNAISE and we will make it one of the recipe i told you just before....COCONUT CREAM. When we have one healthy option (Coconut Cream) in our hand then why not use it here. you can make it with Soy Cream or Simple Milk Cream also. Here is the recipe...

SSJ's HOMEMADE COCONUT MAYONNAISE (Veg.) & COCONUT BUTTER

INGREDIENTS

Coconut Cream - 2tbsp.
Oil - 1/4 cup ( I have used Coconut oil for same flavor, You can use any)
salt to taste
Black Pepper Powder - 1/4 tsp.

METHOD

Take Coconut Cream in a deep bowl and beat till soft and creamy.
Add salt and pepper and Beat some more. Now start adding oil slowly slowly.
In 1 minute, you will get Coconut Butter and excess water will comes out.
Take the excess water out and you will get smooth COCONUT BUTTER...

For Mayonnaise start adding oil again in this butter and beat more and more.After few minutes you will get a creamy Veg. Mayonnaise in Coconut flavor. Make is as much thick as you need. you can store it up to 15 days in your fridge.

Thank you...
SSJ

 
ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Wednesday, November 26, 2014

SSJ's HOMEMADE BARBECUE SAUCE (Tomato Ketchup Based)


Hey Happy-Eaters,

So have you tried any Homemade recipes which i have shared in last 2 days?? If not then you must try them now because now i will share one of the most requested Homemade recipe in my Fest... HOMEMADE BARBECUE SAUCE. In America, you will get different barbecue sauce every place because they cook their own sauces with their own flavors but when you buy it from market, it was mostly Tomato Ketchup based Barbecue Sauce so here now I am sharing that recipe for you but i will also share one more Homamade Barbecue Sauce recipe with fresh ingredients only. Till then have this recipe and enjoy your Barbecue...

SSJ's HOMEMADE BARBECUE SAUCE ( Tomato Ketchup Based)

INGREDIENTS

Tomato Ketchup - 1 cup
White Vinegar - 1/2 cup
Water - 1/2 cup
Onion Powder - 1 tsp. (Homemade recipe already posted)
Garlic Powder - 1tsp. (Homemade recipe already posted)
Mustard Powder - 1tsp.
Black Pepper Powder - 1tsp.
Lemon Juice - 1 tbsp.
Worcestershire Sauce - 2tbsp.
Sugar - 2tsp.
Brown Sugar - 2tsp.

 METHOD

Mix Vinegar with water and add everything in a deep pan or skillet.
Now cook it on high flame till a boil and then cook on low flame till the whole quantity comes at just half or as much thick as you want.
Keep is aside to get cool. Then you can store is up to 3 months in your fridge.
If you want to make is spicy then just add some CHILI FLAKES and control the quantity of sugar.

 This is the basic recipe for a quick BARBECUE SAUCE but you can make it with 100s of different styles and i will also share one more recipe with fresh ingredients soon.

Thank you...
SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Tuesday, November 25, 2014

SSJ's HOMEMADE MAYONNAISE (Egg Based)


Hey Happy-Eaters,
                              So after telling you the simplest way to make Coconut Cream, Milk and Desiccated Coconut, now it's time for the one of the most important ingredient to Breakfasts... MAYONNAISE...
This is also very simple to make it in just few minutes with least ingredients so why wait, here below is the recipe...

SSJ's HOMEMADE MAYONNAISE (Egg Based)

INGREDIENTS

Egg - 1 yolk only
Oil - 1/4 cup
salt to taste
Black Pepper Powder - 1/4 tsp.
Dijon Mustard - 1/4 tsp. (Optional, I haven't used here)

METHOD

First Separate the yolk from egg white in a deep bowl and start beating till it become bit soft and lighter in color also.
Add salt, pepper and Dijon (if using) now and again beat some more time.
Now start adding oil slowly2 while beating continuously till it become very soft and creamy.
Now you can store it your fridge for up to 15 days and enjoy in sandwiches, burgers and more.

and if you are a vegetarian then no worries, I'll come soon with a Veg. Mayonnaise recipe also.
Thank you...

SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Monday, November 24, 2014

SSJ's EASY HOMEMADE COCONUT CREAM, COCONUT MILK & DESICCATED COCONUT


Hi Happy-Eaters,
                     So sorry to keep you waiting so long after the break but finally i am back with you now to continue our HOMEMADE RECIPES FEST and we will start now from today onwards with 2 recipes which is mostly used in Thai/ South Indian recipes or i must say that it's the key ingredients of the most recipes from them. so i will tell you today the easiest way to make COCONUT CREAM & COCONUT MILK at home. mostly people got confused between Coconut Cream and Coconut milk and sometimes Chefs also made us confused by telling about the variety of Coconut milk by 1st, 2nd and 3rd but let me tell you, when we made 1st batch, that made Coconut Cream and after that 2nd and 3 rd batch is just Coconut Milk. so now let me tell you all the process in details...

SSJ's EASY HOMEMADE COCONUT CREAM, COCONUT MILK & DESICCATED COCONUT
INGREDIENTS

Coconut - 1(fresh) , cut in small pieces and peeled (we use only white part here)

METHOD

First peel the Coconut pieces, we want only white flesh of Coconut to get more milky result.

Now put these coconut pieces with 1/8 cup of water and also with Coconut's own water in processor and on your mixer till it become smooth.

Now keep it in microwave for just 30 seconds to make it warm and let it stand for 10 minutes.

now put muslin cloth on a sieve in a deep bowl and put all the coconut with liquid in it and let all liquid go down in  bowl. press a little bit slowly to get more and keep aside.

If want to use immediately, your COCONUT CREAM (1st Batch) is ready but if you want to store or want more fleshy cream then leave it fridge for 30 minutes. Excess water will go down and full cream will come on top. Take this cream from the top by spoon softly and you can store it up to 7 days in your fridge.

Now coming to to 2nd batch for Coconut Milk. Put leftover Coconut in same bowl and put 1/2 cup of warm water in it and let it stand for 20 minutes.


Now sieve it again same as above and you will get smooth creamy Coconut Milk and you can store it also up to 7 days in your fridge.

So job done in just few minutes... now you can also use this leftover Coconut for another batch of thin Coconut Milk or make some dessert with it. or just dry it to get HOMEMADE DESICCATED COCONUT which is much more fresh and good than which you buy from market.

Thank You...

SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Saturday, November 1, 2014

SSJ’s HOMEMADE CHANA / CHHOLE MASALA


Hey Happy-Eaters,



So have you tried my Homemade recipes or not ? if not then try and start storing now because much more recipes are ready to coming in few days including Barbecue Sauce, Pizza Sauce, Chipotle Sauce and more after this spice mix list. Anyways after yesterdays the king of spice mix…Kitchen King, today we will discuss one more most important spice mix of North India… Chana/ Chhole Masala. Without this spice mix, your kitchen is incomplete, some people even think like this so why wait, recipe is here…



SSJ’s HOMEMADE CHANA / CHHOLE MASALA



INGREDIENTS



Coriander Seeds (Dhania) – 2tbsp.

Pomegranate Seeds (Anaardana) – 1tbsp.

Cumin Seeds (Jeera) – 1tbsp.

Black Cardamom (Badi Elaichi) – 1 (Only Seeds)

Whole Black Pepper (Kali Mirch) – 2tsp.

Cloves (Laung) – ½ tsp.

Cinnamon (Dalchini) – 3inches.

Whole Red Chilies (Laal Mirch) -3-4

Bay Leaf (Tej Patta) -1

Mace (Javitri) – 1

Black Salt (Kala Namak) – 1tsp.

Dry Mango Powder (Amchoor) – 1tbsp. (Optional)


Add dry mango powder only if you want your Chana/Chhole masala more tangy otherwise skip it.



METHOD



Heat a pan and dry roast all the whole spices together and keep aside to get completely cool.

Now put all roasted whole spices in your mixer and add black salt, dry mango powder.

Now make a powder and store it in a dry airtight jar for upto 3 months.




Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS
 


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