Holidays, Christmas, New Year, Easter, Diwali or Eid, all these festivals are a time for togetherness, family time, easting , feasting, sharing, giving and gifting. My favorite gifts to gift are edible gifts. They have a charm of their own as there is so much love put into making the gifts. This Chocolate Almond Fudge is one of my favorite edible gifts.
What is Fudge?
Fudge is a type of candy that is generally made with milk, cream, condensed milk, sugar.
What are the types of Fudge could you make?
You can make milk chocolate, dark chocolate or white chocolate.
What Flavours can you add?
You can add nuts, seeds, salted caramel, peanut butter and dried fruits.
How long does the Fudge last?
You can store the fudge in the fridge for up to 2 weeks.It makes a great edible gifting idea.
Chocolate Almond FudgeChocolate almond fudge smooth, creamy and so chocolateyhttps://1.bp.blogspot.com/-G6bOSfjhxPo/X-zBcEOYvuI/AAAAAAAA4q0/Cm1mTust6F8cqCYWvUSu074mbUuPEGHiwCLcBGAsYHQ/s1280/Almond%2BFudge.png
Yield: 36 pieces
Author: Nayna Kanabar
Chocolate Almond Fudge
Chocolate Almond Fudge is a delectable sweet treat that is made with very few ingredients. The fudge is smooth, creamy and so chocolatey that one bite will not be enough.
Prep time: 6 MinCook time: 10 MinInactive time: 6 HourTotal time: 6 H & 16 M
Ingredients
200g Condensed Milk
200g Milk Chocolate
100g Dark Chocolate Chips
Pinch of Salt
1 Tsp Vanilla Essence
50g Almonds
Instructions
Roast the almonds in a dry frying pan for 2-3 minutes.
Cool almonds and chop roughly.
Roughly chop the milk chocolate into shards
In a heavy base saucepan add the condensed milk and heat it on medium heat.
Add the vanilla essence and mix.
To the hot condensed milk add the milk chocolate and the dark chocolate.
Stir the chocolate in the condensed milk until it starts to melt.
Once chocolate is semi melted, remove the pan from the heat and keep stirring the chocolate until it melts fully.
Line a baking tray with greaseproof paper and pour the fudge into it.
Smooth the fudge and sprinkle with the toasted almonds.
Place the fudge in the fridge for for 4-6 hours to set.
After 6 hours cut the fudge into bite size pieces.
Calories
71.36
Fat (grams)
3.73
Sat. Fat (grams)
1.90
Carbs (grams)
8.33
Fiber (grams)
0.53
Net carbs
7.79
Sugar (grams)
7.30
Protein (grams)
1.29
Sodium (milligrams)
22.71
Cholesterol (grams)
3.39
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Did you know that tomatoes are a fruit not a vegetable?
Tomatoes originated in the South American. There are around
10,000 varieties of tomatoes worldwide. They are rich in lycopene, an
antioxidant that is good for the heart and effective against certain cancers. Tomatoes
are also packed with vitamins A and C, calcium and potassium.
There are many varieties of tomatoes and you can get
different colours such as yellow, pink, purple, black and even white.
Some types of tomatoes to lookout for when shopping are:
Red Beefsteak Tomatoes
Green Beefsteak Tomatoes
Cherry Tomatoes
Cocktail Tomatoes
Roma Tomatoes
Heirloom Tomatoes
Tomatoes on the Vine
Plum Tomatoes
What tomatoes can you use for the soup?
You can use any type of ripe tomatoes but the soup works best with over ripe tomatoes.
Can you leave the onion out?
Yes you can leave the onion out, just skip that step and saute the tomatoes and follow the recipe as normal.
What can I serve with the soup?
Any type of bread can be served with the soup.
Can I freeze the soup?
Yes you can freeze the soup, defrost and reheat it when you want to eat it.
Can I add cream to the soup?
Yes you can add cream to the soup, but it will not be vegan.
Creamy Tomato Soup Vegan and Gluten Freehttps://youtu.be/RSyTu4rNLCoCreamy tomato soup is totally gluten free and veganhttps://1.bp.blogspot.com/-MFGjL9WCdC8/X9or-t0invI/AAAAAAAA1sY/NeI_b0ZwY5IbaHU-TcsIQoqnTlkDo2wvwCLcBGAsYHQ/s1280/Creamy%2BTomato%2BSoup.png
This delicious and creamy tomato soup is simply delicious, its dairy free and also gluten free.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
6 Plum Tomatoes diced
1 small White Onion finely chopped
1 Tbsp Olive Oil
500 ml Water
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Chilli Flakes
1 Tsp Sugar
Instructions
In a pan add 1 tbsp olive oil and fry the onions until they turn translucent this will take 1-2 minutes.
Add the diced tomatoes and 500 ml water to the onions and cook the tomatoes for medium heat for 10 minutes.
Blend the cooked tomatoes with a hand blender and then strain the mixture to remove the seeds and skin of the tomatoes.
Return the sieved tomatoes to a pan and season with salt, pepper, chilli flakes and sugar.
Simmer the soup for 2-3 minutes more then serve .
Notes:
You can use any type of ripe tomatoes.
Calories
119.21
Fat (grams)
7.30
Sat. Fat (grams)
1.04
Carbs (grams)
13.29
Fiber (grams)
2.98
Net carbs
10.30
Sugar (grams)
8.43
Protein (grams)
2.27
Sodium (milligrams)
1188.50
Cholesterol (grams)
0.27
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
The month of November brings the Hindu festival of Diwali lasting five days. It is the festival of lights, its the celebration of good over evil. It is the celebration of the return of Lord Ram from 14 years in exile, after winning a battle with the demon King Ravana.
How long is the festival of Diwali ?
The festival of Diwali lasts 5 days, it starts with Dhanteras. On the day of Dhanteras people clean their houses and prepare delicious food to welcome the Goddess Laxmi, who is the goddess of wealth. Lamps are lighted and placed by the entrance to welcome the goddess. People pray to maintain good health, wealth and prosperity.
The second day of Diwali is Naruk Chaturdasi, this is the day dedicated to the worship of Maha Kali or Goddess Shakti. It is believed that Kali killed the demon Narakasura. It is a day dedicated to eliminate laziness and evil
The third day of Diwali is the actual Diwali day, this day is dedicated to the Goddess Laxmi. Prayers are conducted to the goddess to have year long prosperity, families light divas and visit the temple. Families visit each others houses and exchange sweets and presents. In the evening families get together and light fireworks.
The fourth day is known as Goverdhan Puja also known as annakut. This day is a commemorating Lord Krishna's defeat of Indra the king of the gods. This day is the starting of the Hindu New Year.On this day merchants open their new accounts book and pray that their business flourish. There is also the Annakut which is a mountain of food that are served to the deities on this day and afterwards distributed to the worshippers.
The fifth and final day of Diwali is called Bhai Dhooj. This day is celebrated to the love between Krishna and his sister Subhadra. On this day brothers visit their sisters houses and sisters pray for the well bing of their brothers.
How is Diwali Celebrated?
During Diwali, families buy new clothes to wear, buy gifts for each other and light lamps and set off fireworks. It's a festival of togetherness, sharing and caring.Families also make rangolis, they are traditional geometric designs that are painted outside and in door ways using colours and flowers. Torans and garlands and decorative wall hangings are draped and the whole house is lighted with clay lamps.
What foods are prepared at Diwali?
A variety of sweet, savory dishes and snacks are made before and during the five day periods. The food is offered to the deities and shared with family and friends.
Some recipes that you can prepare during Diwali are:
Mathri is a savoury spicy cracker that is deep fried. It can be flavoured with many different herbs and spices and it is eaten as a snack with tea.
What flour is used to make Mathri?
Maida which is commonly known as all purpose flour together with Besan chick pea flour are the main flours used in making this snack
What Shortening is used?
Butter gives the mathri a nice crispy flaky texture but it can be substituted with margarine or sunflower spread.
What flavours can you add?
You can make mathris with just the addition of salt, cumin seeds and black pepper. You can also make the spicy version as I have made in this post.
Can you bake the Mathris?
You can bake the mathris if you prefer in the oven, the taste will be slightly different but it will still be delicious.
What is the difference between fenugreek and kasuri methi?
Kasuri Methi is dried fenugreek and fenugreek is fresh meethi leaves .Can you use fresh fenugreek instead of the dried kasuri methi used in this recipe? Yes you can, there is a light variation in the final flavours neve the less it still tastes great.
This Masala Mathri originated in the state of Rajasthan and it is a very popular snack that is available in the market all over India. It is perfect served with tea and can be stored in an air tight container for 3-4 weeks. It travels well and makes a great snack for tiffin's too.
Do check the recipe below to see how to make this delicious snack.
Spicy fried crackers , that melt in the mouth. Flavoured with aromatic spices and fenugreek.
Prep time: 45 MinCook time: 30 Mininactive time: 15 MinTotal time: 1 H & 30 M
Ingredients
200g Plain Flour
50g Gram Flour
30 g Butter
1 Tbsp Sunflower oil
3/4 Tsp Salt
1/2 Tsp Chilli Powder
1/2 Tsp Turmeric Powder
1 Tsp Green Chilli paste
1 Tsp Fresh Ginger Paste
1 Tbsp Sesame Seeds
3g or Small Hand full Kasuri Methi (dried fenugreek)
100 ml Water
500 ml sunflower Oil for deep frying
Instructions
In a bowl add the plain flour and gram flour.
Add salt, chilli powder, turmeric powder, green chilli paste, ginger paste, sesame seeds and kasuri methi.
Add the butter and 1 Tbsp oil and rub it into the flour mixture.
Add water a little at a time and make a semi hard dough. Depending on the flour you may not need to use all the water.
Knead the dough for 3-4 minutes, after which cover with a tea towel and keep aside to rest for 15 minutes.
After 15 minutes, knead the dough again and divide it in to 6 parts.
Roll each part out onto a flat surface to a 3 mm thickness. Prick the rolled out dough evenly using a fork.
Using either a square cookie cutter or round cutter, cut the mathris out and place them on a try, lay them separately and cover with a tea towel to stop them drying out.
Repeat for all the dough by rolling and cutting all the mathris and keeping them under the tea towel.
Heat the oil to medium, check the oil is ready by dropping a small piece of dough, if the dough starts to float up and there ae bubbles around it , the oil is ready.
Turn the heat to low and gently drop in 10-12 mathris, increase the heat to medium once all the mathris are in the oil. Fry the mathris on a low to medium oil for 5-6 minutes, turning them gently in the oil with a slotted spoon.
Once mathris are golden brown, remove them from the oil and transfer them on to a plate lined with kitchen paper for any extra oil to drain.
Repeat process for remaining Mathris. The cooled Mathris can be stored in an air tight container for up to a month.
Notes:
*You must prick the mathris before frying to stop them puffing up.
*Fry the mathri on low/ medium oil otherwise they will not crisp up.
*Adjust the chilli powder to your taste.
*You can replace the dried kasuri methi with a handful of fresh finely chopped fenugreek
*Mathris can be baked in a pre heated oven at 180 C for 15-18 mins. To do this place the mathris on an oiled baking tray. Brush them with a little oil and place in oven, after 6-7 minutes flip them over and brush with oil. Remove them from oven when golden brown and transfer to a cooling tray.
Calories
26.57
Fat (grams)
0.92
Sat. Fat (grams)
0.37
Carbs (grams)
3.82
Fiber (grams)
0.23
Net carbs
3.59
Sugar (grams)
0.13
Protein (grams)
0.68
Sodium (milligrams)
41.84
Cholesterol (grams)
1.38
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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If you are interested in cooking and wish to learn new and exciting recipes, I also host cookery classes on zoom.You can find all the class details here.
Last week the Hindu festival of Navratri started. Navratri is a Hindu festival that lasts 9 -10 days depending on the lunar calendar. The word Navratri is a sanskrit word, nava means nine and ratri means night.The festival is celebration of the victory of Goddess Gurga in the fight about good over evil. The nine days celebration are dedicated to Goddess Durga who has Nine Avatars. The festival is celebrated in different ways in different parts of India, however one thing that is in common is the delicious fassting Farali food that is made during this festival.
During this time many Hindus fast and follow a sattvic diet (no onion or garlic) and eat farali food. This means that they do not eat certain vegetables, grains, garlic and onions during this time. The reasons for the fasting is for spiritual body cleansing by consuming plain and simple foods that are not overly spicy and overly rich.
What can you eat during Farali Fasting?
Certain flours such as buckwheat and chestnut flour
Potatoes, sweet potatoes, cassava and plantain
Most Fruits
Simple spices like rock salt, pepper and chilli is permitted
All nuts and dairy such as milk and yoghurt and ghee can be consumed.
Sago (Sabudana) is a popular fasting food.
Any kind of alcohol or non vegetarian food is not permitted during this time.
Todays recipe is Sabudana Khichdi, Sabudana khichdi is a simple yet very popular fasting farali food recipe. It is a type of hot salad made with diced boiled potatoes, peanuts and sago pearls tossed in simple spices such as cumin, rock salt and black pepper with a squeeze of lemon juice. Sabudana khichdi can be made with a gravy to serve with farari puris or made dry to serve as appetiser or warm salad.
The recipe is
Sattvic(no onion no garlic)
Gluten free
Vegan
Vegetarian
What is Sabudana (Sago Pearls)?
Sabudana is Tapioca (cassava) starch that is processed into small pearls. The pearls are made by extracting the starch from the Tapioca root. The moist starch is pushed through a sieve under pressure to form different sized balls, which are then dried before packaging.
To use the Sabudana Pearls they have to be rehydrated before use by soaking them in water for 3-4 hours. The dried sabudana swell and puff up after soaking. Once cooked they turn translucent.
What type of potatoes can be used?
Since the recipe requires potatoes that are boiled, it is best to use a waxy potato that holds shape and to avoid floury potatoes.
Hot salad made with diced boiled potatoes, peanuts and sago pearls tossed in simple spices such as cumin, rock salt and black pepper with a squeeze of lemon juice.
Prep time: 10 MinCook time: 15 Mininactive time: 4 HourTotal time: 4 H & 25 M
Ingredients
Medium Boiled Potatoes 3
Sabudana Pearls 50 g
Green chillies 2
Fresh Coriander finely chopped 1 Tablespoon
Rock Salt 1 Tsp
Freshly ground black pepper 1 Tsp
Curry leaves 10
Cumin seeds 1 Tsp
Lemon Juice 1 Tbsp
Sunflower Oil 1 Tbsp
Peanuts coarsely Ground 50 g
Instructions
Wash the Sabudana (Sago pearls) in three changes of water. After washing , add just enough water to cover the pearls, than leave them to soak for 4 hours.
Dice the boiled potatoes into 1 cm squares.
In a frying pan add the oil and wait for it to heat up, once hot add the cumin seeds and wait for them to splutter.
Next add the curry leaves, green chillies and the coarsely ground peanuts and saute for 1-2 minutes.
Drain the soaked sabudana pearls and add them to the pan and saute them with the rest of the ingredients for 1-2 minutes.
Add the boiled potatoes and toss the potatoes into the pan. Add the lemon juice and toss again. Cover and cook on a low heat for 3-4 minutes.
Transfer the sabudana khichdi to a serving dish and garnish with chopped coriander and lemon wedges
Serve with fried green chillies, fried peanuts and some natural yoghurt.
Calories
221.89
Fat (grams)
11.88
Sat. Fat (grams)
1.25
Carbs (grams)
27.52
Fiber (grams)
4.30
Net carbs
23.22
Sugar (grams)
4.99
Protein (grams)
5.99
Sodium (milligrams)
3219.37
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Did you make this recipe?
Tag @simplyf00d on instagram and hashtag it #cookwithsimplyf00d
Potato Curry is a very popular dish and goes by several different names in different parts of India and the world. The preparation of the humble potato curry can be done in numerous ways with different blends of spices and herbs. The way the potatoes are cut also lend a different flavour and taste to the curry.Masala aloo, Bombay Aloo, Aloo Bhaji, Aloo Fry, Potato Fry, Bharela Aloo, Bateta nu Shaak, Aloo Posto, Farari Bateta nu Shaak, there are just a few different types of potato curry types.
The Gujarati style potato curry is a very simple prep with minimal spices and no onions or garlic. It is a curry that is often served for breakfast with puri a puffed fried Indian bread. It is an important accompaniment to any Gujarati Thali (platter). Gujarati cuisine is renowned for its sweet and tangy flavour to curries and this Rasa Waru Bateta nu shaak-Potato Curry is absolutely comfort food at its best and can be made in less than 20 minutes.
Gujarati Style Potato Curry -Rasa Waru Bateta nu Shakhttps://youtu.be/zfn2wPFFIk0Gujarati Style Potato Curry- Rasa Waru Bateta nu Shaak is a very popular dish which is a regular component in any Gujarati Thali. Simple flavours with no onion or garlic, it is a regular curry eaten for breakfast, lunch or dinner. It can be served with fried puris, parathas or phulka rotis.https://1.bp.blogspot.com/-GCSMtnl_FIY/X3SrWI7TxqI/AAAAAAAAyOg/IzcIrhP7hJEaNkdHq9kUs9cWpHhURGawACLcBGAsYHQ/s1280/Gujarati%2BStyle%2BPotato%2BCurry%2BBateta%2Bnu%2BShaak%2BRasa.png
Gujarati Style Potato Curry-Rasa Waru Bateta nu Shaak
Gujarati Style Potato Curry- Rasa Waru Bateta nu Shaak made with no onion or garlic. It is a regular curry eaten for breakfast, lunch or dinner. It can be served with fried puris, parathas or phulka rotis.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
Potatoes 400g
Sunflower Oil 2Tbsps
Mustard Seeds 1 Tsp
Red Dried Chilli 1
Salt 1Tsp
Chilli Powder 1Tsp
Turmeric Powder 1Tsp
Cumin/Coriander Power Mix 1 Tsp
Water 150ml
Passata 4 Tbsps
Lemon Juice 1Tbsp
Jaggery 1 Tbsp
Fresh Coriander Finely Chopped 2 Tbsps
Instructions
Peel and dice the potatoes into 1 inch pieces.
In a pan add sunflower oil and when the oil is hot add the mustard seeds and red dried chilli, and wait for the mustard seeds to splutter.
Add the potatoes, followed by the salt, chilli powder, cumin and coriander powder and turmeric powder and toss the potatoes in the spices to coat.
Add 150 ml water, cover the pan and cook until potatoes are almost cooked.
Add the passata, lemon juice and jaggery and mix together.
Cover and cook for 2-3 minutes longer until potatoes are fully cooked and the gravy has thickened.
Add half the freshly chopped coriander and stir it in.
Transfer the curry to a serving dish and garnish with remaining chopped coriander.
Calories
954.82
Fat (grams)
101.61
Sat. Fat (grams)
10.03
Carbs (grams)
12.90
Fiber (grams)
1.87
Net carbs
11.03
Sugar (grams)
1.90
Protein (grams)
2.38
Sodium (milligrams)
165.53
Cholesterol (grams)
0.53
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Did you make this recipe?
Tag @simplyf00d on instagram and hashtag it #cookwithsimplyf00d
