.....From My Palate

Bhawana

Puran Poli

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Maharashtrian cuisine!! What is the first thing that comes to your mind when you read it? May be, spicy Vada Paav, steaming hot Paav Bhaji, Misal Paav, Ragda Patties or chatpati Bhel Puri. But the real food of this filmy state is much more than these easily available street food. Today we are talking about the most popular Puran Poli. Puran Poli is a sweet, soft and flaky flat bread that melts in the mouth with burst of sweet nutty flavors and makes every occasion sweet and auspicious with its presence.

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Puran Poli
Author: Bhawana
Ingredients
  • For Puran-
  • 1 cup Chana Dal
  • 1 cup Jaggery (Gudh)
  • Pinch of Nutmeg powder
  • 1/4 tsp Cardamom powder
  • Few strands of Saffron
  • 1 cup Water
  • For Dough-
  • 1 cup Whole wheat flour
  • 1 cup All Purpose Flour (Maida)
  • 1 tbsp Oil
  • Salt to taste
  • (I used only whole wheat flour but adding all purpose flour makes it softer and tastier)
Instructions
Puran
  1. Wash and soak chana dal for overnite.
  2. Boil chana dal with one cup of water and saffron for 3-4 whistles.
  3. Drain and coarsely grind it.
  4. Mix chana dal, jaggery, nutmeg and cardamom powder.
  5. Cook the mixture in a nonstick pan until it thickens (spatula can stand upright in the mixture just to check it.)
  6. Keep it aside and make small balls of the mixture.
Puran Poli Dough
  1. Take maida, whole wheat flour, salt and oil. Mix it well.
  2. Add water as needed and knead it in to a soft sticky dough.
  3. Cover and leave it to rest for an hour.
Puran Poli
  1. Make a soft dough with tsp of oil.
  2. Take small ball from dough and roll like a puri.
  3. Stuff puran in to rolled puri and seal the edges nicely.
  4. Roll it evenly like stuffed paratha.
  5. Heat non stick tawa and cook puranpoli from both the sides with little ghee or oil till it gets nice golden color.
  6. Serve hot with a dollop of ghee over it.

Citrus Strawberry Salad

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Cold weather, chilly winds, gray skies and snow all around…..the whole canvas is pure white. Yes! Dear Winter…we are talking about you. No doubt, Fresh snow looks blissful and pure…. indubitably, the best scenic view for the eyes to capture! But not for long….lack of colors in life always makes me grumpy and dull. I crave for colors in life so much, that colors can boost up my energy instantly and gives smile on my face.

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A small bunch of bright red color flowers are good enough to add good energy in the life and home. Same goes for food too. I believe  in a saying…….”You eat first with your eyes, then your nose, then your mouth…..”.
This bright and sunny winter salad is the perfect remedy to erase the gray side of winter. It is fresh, healthy and very versatile. One can add blood orange, grapefruit, tangerine any citrus fruit of your choice. Adding silvered nuts or roasted coconut flakes will give bite and enhance the flavor.

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Citrus Strawberry Salad
Author: Bhawana
Ingredients
  • Strawberries hulled, sliced
  • Navel Oranges
  • Fresh Pomegranate Seeds
  • Few springs of fresh Mint
  • Lemon Juice
  • Brown Sugar/Honey
Instructions
  1. Cut peel and white pith from oranges.
  2. Cut between membranes to release segments.
  3. Combine fruit in large shallow bowl.
  4. Squeeze all the juice from the oranges into a separate bowl, then stir in the lemon juice and brown sugar.
  5. Pour the syrup over the fruit and sprinkle with fresh mint.
  6. Refrigerate the salad for some time and serve chilled.

Til Bugga/Til Khoya Ladoo

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Happy Spring to all of you! Weather is on the verge of warming up and hopefully we had the last snow of this season on that very first day of spring. Sun is going to sleep little late now and so do I. Good news is now we can go out and enjoy long walks, sit outside savor sunlight and compensate for all the vitamin D we missed in gloomy and dark winter months.

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It’s not that, I go for hibernation in winter months, my chef hat was perched on my head all the time. In fact I feel winter months are good time for baking. There are few recipes in my draft but somehow never get a chance to write and share!!
This is the recipe I made on Sakat Chauth, it’s called Tilbugga or Til Ke Ladoo.

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Til Bugga/Til Khoya Ladoo
Author: Bhawana
Ingredients
  • 1 cup Khoya
  • 1 1/2 cups coarsely powdered roasted Sesame Seeds (Til)
  • 1 1/2 cups Powdered Sugar or Boora
  • 1/2 tsp. Cardamom Powder
  • Kesar, Silvered Almonds and Pistachios for garnishing
Instructions
  1. Roast khoya on low flame till it is very light golden-yellow color.
  2. Let it cool for few minutes.
  3. Then add coarsely powdered roasted sesame seeds and cardamom powder. Mix it.
  4. Now add powdered sugar and mix well.
  5. Shape it into small balls.
  6. Garnish them with kesar or nuts of your choice.

Ghewar

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Teej has gone and Raksha bandhan is almost there. These are the two festivals we celebrate in the month of Shravan. Every festival is known for the delicacies or sweet made or consumed on that day. Ghewar is a traditional sweet made on festive season of shravan month. Ghewar has its own special significance on teej and rakhi festival.

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Ghewar is a rajasthani delicacy famous in other parts of India. It is different from other sweets due to it honey-comb porous texture and taste. It looks like a complicated dish that needs lot of work. But on the other hand its easy to make if you know the basics and technique of frying the batter.

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Temperature of oil is very important while frying ghewar. Batter should be thin running consistency so that its easier to pour continuously in thin stream. I try to make ghewar once a year on teej festival. On very first try it comes out so well and delicious that on second time over confidence led it to disaster.

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Ghewar is mostly a technique of pouring batter in a hot oil. It is like jalebi and imarti where technique works like wonder. Malai Ghewar tastes best with the crunchy texture of ghewar and cold, sweet and creamy taste of rabdi.

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Ghewar
Author: Bhawana
Ingredients
  • For Batter-
  • 3 cups Maida (All Purpose Flour)
  • 1/2 cup Desi Ghee (Clarified Butter)
  • 3 to 4 Ice Cubes
  • 4 cups Water
  • 1/2 cup Milk
  • Few Drops Yellow Food Color or Saffron in milk
  • Few drops Rose Essence
  • Ghee or Oil for deep frying
  • For Syrup-
  • 1 1/2 cups Sugar
  • 1 cup Water
  • 1/2 tsp. Cardamom Powder
  • For Topping-
  • 2 cups Rabri
  • 2 tbsp. sliced Almonds & Pistachios
  • Dried Rose Petals
  • Chandi Ka Varak (Silver leaf)
Instructions
  1. Take desi ghee and ice cubes in a wide bowl.
  2. Mix the ghee vigorously with ice cubes (preferably by hand) until ghee becomes very white.
  3. Take out the ice cubes and mix milk, flour and 1 cup water.
  4. Mix to make smooth batter. (no lumps)
  5. Dissolve color in some water and add to batter.
  6. Add more water as required to make a thin batter.
  7. Make a batter smooth, with no lumps, light and creamy.
  8. Prepare sugar syrup of 1 thread consistency.
  9. For frying ghewar take a deep small pan with heavy bottom.
  10. Fill half with ghee or oil.
  11. When ghee or oil is smoky hot, take a batter in a ladle.
  12. Pour in center of pan, slowly in one continuous thin stream from a little height.
  13. Stop pouring batter when bubbles comes almost to the top. Allow froth to settle.
  14. Pour another ladle of batter in same manner and make a hole in the center of the ghewar with a thin wooden skewer.
  15. Repeat pouring for 4-6 times or depending on the size and thickness of ghewar required.
  16. Cook ghewar for few minutes, pour the hot ghee over it few times.
  17. When the center is firm and color is golden brown take out the ghewar with the help of wooden skewer.
  18. Place on a paper towel to drain out excess ghee or oil.
  19. Dip ghewar in sugar syrup for 20 minutes. Drain the extra syrup.
  20. Alternatively, pour some syrup evenly all over for less sugary option.
  21. Top it with some rabri or silvered almonds or pistachios.
  22. Cool and serve.

Kutchi Dabeli

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Kutch is the largest district of India in Gujarat famous for its magical wet and dry lands. Apart from wetlands and white desert Kutch is famous for its wonderful culinary delights. One of the jewel from its treasure box is Dabeli. Dabeli is a famous street food in Gujarat. Its original roots are from Mandvi Kutch. Dabeli is a spicy potatoes mixture cooked with dabeli masala served sandwiched in paavs (buns) with chutneys and accompaniments. Dabeli is a delectable answer from India to all the burger served in west.

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Dabeli is also known as double roti. This dish is deliciously spicy, easy to prepare and undoubtedly a star dish to impress people. With all the assorted accompaniments served with it gives a sweet, tangy, spicy, crunchy taste that will lead to overeating and no way to stop its craving. Just a word of caution to my dear friends. 🙂 🙂

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Kutchi Dabeli
Author: Bhawana
Ingredients
  • Round Buns (Pavs)
  • 3 tbsp. Dabeli Masala
  • 5 Potatoes boiled, peeled and mashed
  • 3 tbsp. Oil
  • Salt to taste
  • 2 tsp. Lemon Juice
  • Butter
  • 1 cup Tamarind Chutney
  • 1/2 cup Masala Moongphalli (Spicy Peanuts)
  • 2 tbsp. Coconut, scraped
  • 1/4 cup Pomegranate Pearls
  • 1/4 cup Black Grapes, chopped
  • 1/4 cup Nylon Sev
  • 2 tbsp. Fresh Coriander Leaves, chopped
  • 1 Onion, finely chopped
  • Garlic Chilli Chutney
  • 6-7 Garlic Cloves
  • 1 tsp. Lal Mirch Powder
  • Salt to taste
  • 3 tbsp. Water
  • Lemon juice to taste
Instructions
  1. Take dabeli masala in a bowl, add 2 tbsp. of tamarind chutney and little water.
  2. Mix it well and keep aside.
  3. Heat oil in a pan, add dabeli masala mixture in it.
  4. Cook for 2 minutes, now add potatoes, salt and a little water.
  5. Mix it well, add lemon juice and cook until moisture is absorbed.
  6. Take it out in a platter. Sprinkle coconut all over.
Garlic Chilli Chutney
  1. In a grinder add all the ingredients
  2. Grind it in to a smooth paste.
  3. Add little water if needed while grinding.
Assembling Dabeli
  1. Slit buns in to two.
  2. Apply garlic chutney on one side of bun and tamarind chutney on other bun.
  3. Now add potato mixture, peanuts, onion, grapes, coriander leaves, pomegranate and sev.
  4. Cover with the other slice of bun.
  5. Place the stuffed pavs on a hot tawa.
  6. Press slightly and toast on both sides, with a little butter, till done.
  7. Serve hot.

Aloo Dum- Baby Potatoes Simmered In Yogurt Gravy

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Whenever I see baby potatoes in any store the only thing comes in my mind is Aloo Dum. The recipe for aloo dum are different in different states. Kashmiri dum aloo and Bengali aloo dum are two popular recipes according to my perception. I don’t have authentic recipe for aloo dum from any of these states, but this is the recipe I have grew up with. Aloo dum is not a quick recipe, its takes time, effort and gives lot of calories. 🙂

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Aloo Dum- Baby Potatoes Simmered In Yogurt Gravy
Author: Bhawana
Ingredients
  • 10 small Potatoes, boiled in salted water
  • 1 large Onion, finely chopped
  • 1/2 cup crushed Tomatoes
  • 1 cup thick Yogurt
  • 1 tbsp. Ginger Garlic Paste
  • 1 Bay Leaf
  • 1/2 tsp. Cumin Seeds
  • 1 pinch Asafoetida
  • 1/2 tsp. crushed Green Cardamom
  • 1 small piece of Cinnamon
  • 4 Cloves
  • 3/4 tsp. Kashmiri Mirch Powder
  • 1/4 tsp. Turmeric Powder
  • 1 1/2 tsp. Coriander Seed Powder
  • 1/2 tsp. Garam Masala Powder
  • Salt to taste
  • 1 tsp. Sugar (it gives good color and balance the sweet and sour taste)
  • 2 tbsp. Oil and oil for shallow frying
  • chopped Coriander Leaves and lemon halves for garnishing
Instructions
  1. Peel boiled potatoes and prick them with a fork.
  2. Heat oil in a pan and shallow fry potatoes over medium heat until they turn light brown.
  3. Drain and keep aside.
  4. Heat oil in a heavy bottom pan (with a tight lid)
  5. Add cumin seeds and asafetida.
  6. When crackled add onion and ginger garlic paste.
  7. When onion are golden brown in color add cloves, cinnamon, bay leaf and cardamoms.
  8. Now add crushed tomatoes, turmeric pd, mirchi pd, coriander pd and garam masala.
  9. Mix well and simmer for 5 to 7 minutes.
  10. Add yogurt mix well and cook another 2 minutes until everything is well combined.
  11. Add Sugar, salt and potatoes.
  12. Mix well, add little water, cover the pan and dum the potatoes on low heat for 20 minutes.
  13. Check in between and stir occasionally.
  14. When the gravy is red in color and oil is separated on sides, turn off gas and let it sit for 30 minutes.
  15. Sprinkle chopped fresh coriander and serve hot with puri, roti or rice.

Lemon Coconut Pound Cake

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Queen of England and I share something in common,  our liking for the afternoon tea. (pun intended) I am in love with my cup of tea. Tea is like a best friend  who always gives me comfort and  smile on my face. A cup of tea always sounds good when you wanted your brain to relax with the body. Late afternoon time is the best time to relish it because you are done with most of your morning chores and the prep work for the evening is also done.

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Company is always welcome but during my afternoon tea I like to be with myself, my I-Pad or a  good book or a show of my choice. These kind of “me time” are important as they keep you connected with yourself rejuvenates your mind and make it clear and ready to tackle with why, what, where, when questions of your child.

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well, its not just tea the whole setting with the tea is also important. Neat quite corner to relax, steaming ginger tea(my favorite) in my most liked color cup and sometimes a light food to munch on like a good cookie, tea cakes or a light sandwich. Sounds like a heaven, right!. I am lucky enough to have these me-time that keeps me going and most important connected with you. Yes! this is the time when I relax, think, talk and share with you. Sometimes I bake for myself to make this special time more special. Like today I am sharing this delicious recipe of pound cake with my favorite two things- lemon and coconut.

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Lemon Coconut Pound Cake
Author: Bhawana
Ingredients
  • 1 3/4 cups All Purpose Flour
  • 3/4 cup softened Butter
  • 3/4 cup Coconut milk
  • 1 cup Sugar
  • 3 Eggs (lightly beaten)
  • 4 tbsp. shredded Coconut
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. salt
  • Zest of 2 Lemons
  • Juice of 1 Lemon
  • 1 cup mixed color Tutti frutti (Candied Raw Papaya)
  • 1/2 tsp. Lemon Essence (optional)
  • Shredded Coconut for topping
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a loaf pan with parchment paper.
  3. Mix baking powder and salt in flour.
  4. Cream butter and sugar until light and fluffy.
  5. Add coconut milk, eggs, essence, lime zest, and lime juice; mix until smooth.
  6. Add flour mixture on low speed until all combined and smooth.
  7. Now mix shredded coconut and tutti frutti in the batter.
  8. Pour batter into prepared pan.
  9. Sprinkle shredded coconut on top.
  10. Bake 40-50 minutes, until an inserted toothpick comes out clean.
  11. Allow cake to cool completely before slicing.
  12. Enjoy it with tea or coffee.

Ice-Cream Cone Cupcakes

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I love my son but I don’t know if I feel the same for summer vacations. These days no early mornings, no rushing, no running for the school bus instead calm, quite morning time with my first cup of tea but still a question in my mind do I really like summer vacations? Though I must admit summer vacations gives lot of quality time to spend with your kids but we have 24 hours in a day and lots of other chores to finish. I can handle “I’m bored!”, “I played with all my toys!”, “Now what will I do?” kind of questions but what really bugs me “I’m Hungry, Can I eat something good?”

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This is not the ending, when you are in the kitchen there is always a volunteer for the help. “Can I help in something?” If you say no of course! you are a bad mom but your yes! may not be any help for you. (you know what I mean…) No matter how much you wanted to say no but there are times when yes! is the only option.

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I like doing different activities with my son. In school days he is so busy with his regular routine and after school activities there is hardly any time to connect or spend with each other. Time is already flying, in few years all these activities will be beautifully wrapped in a scrapbook. And our present time will become memories of the past….So I decided lets make some beautiful memories!!

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Besides drawing, painting, unloading dishwasher, reading, playing board and card games and other activities, baking is the thing that we both enjoy. Our today’s recipe is fun and very interesting. Its yummy… delicious and an eye catcher.

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Ice cream cone cupcakes are fun, quick and easy recipe. It looks like a ice-cream but actually its a cupcake baked in an oven and frosted like a ice cream.

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Ice-Cream Cone Cupcakes
Author: Bhawana
Ingredients
  • Cake Batter of choice
  • 1 pack flat-bottomed Ice Cream Cones
  • 1 jar frosting of choice
  • Cherries and sprinkles
Instructions
  1. Preheat oven to 350 F.
  2. Take a muffin pan, and wrap foil tightly over the top.
  3. Use a sharp knife to cut a small X into the foil.
  4. Gently push the ice cream cone into the X.
  5. This will allow the cones to stand up nicely and not fall over.
  6. Transfer batter into a container with a pour spout.
  7. Pour batter into ice cream cones, filling each 2/3 of the way full.
  8. Bake the cupcakes cone for 18-20 minutes, or until an inserted toothpick comes out clean. Let cool.
  9. Frost and decorate with your choice of toppings.

Fruit Trifle – English Pudding

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Trifle is a layered English dessert made from sponge cake, custard, whipped cream and fruits. Sponge cakes are usually dipped in sherry or other preferred alcohol in traditional recipe. I made a simple syrup with rose flavoring for that purpose. Trifle is a classic English dessert that still has its place on table set for any celebration. Multiple elegant layers set in the glass trifle bowl can elevate the mood of the party even when its time to go home. The presentation in the bowl looks so awesome but personally I don’t like it when it served.. It looks like a messy blob of cake. Now I know why the individual bowls of trifle are more preferred than  the big one.

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This is the easiest dessert for the party as you can buy the basic ingredients readymade from the store and assemble it in few minutes. What I really like about this dessert is the different colors and layers gives the explosion of tastes and textures in the mouth.

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Fruit Trifle – English Pudding
Author: Bhawana
Ingredients
  • CAKE LAYER
  • Sponge cake, Pound cake, Angle Food Cake- Cake of your choice
  • Sugar Simple Syrup
  • CUSTARD LAYER
  • 3 cups Whole Milk
  • 1 1/2 tsp. Vanilla Extract
  • 4 tbsp. Sugar
  • 3 tbsp. Custard Powder
  • FRUIT LAYER
  • 2 cups sliced fresh Strawberries
  • 1 cup fresh Blueberries
  • 2 cups Mangoes, cubed
  • 1 cup Grapes, cut halves
  • 1 cup Pineapple, cubed
  • WHIPPED CREAM
  • 1 1/2 cups Heavy Whipping Cream
  • 4 tbsp. powdered Sugar
  • Few drops Rose flavoring
Instructions
For The Custard
  1. Mix the custard powder with 1/4 cup of milk and whisk well until smooth. (no lumps)
  2. Boil rest of the milk with sugar.
  3. Add the custard and vanilla essence to the boiling milk.
  4. Keep stirring until the custard starts to thicken. This will take about 5-7 minutes.
  5. Cool completely, and refrigerate preferably overnight.
For the Whipped Cream
  1. Combine the heavy whipping cream, and the powdered sugar in a larger mixer bowl.
  2. Beat on high until stiff peaks form.
  3. Keep chilled in the refrigerator until ready to use.
Assemble the Trifle
  1. Place 1/2 of the cake cubes in the bottom of the trifle dish.
  2. Drizzle the sugar syrup over the cake.
  3. Top the cake cubes with custard followed by fruits and whipped cream.
  4. Repeat layers one more times or according to the size of dish.
  5. Decorate the top with fresh fruit.
  6. Keep chilled until ready to serve.