.....From My Palate

Breads

Irani Café – Mawa Cake

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Long time no see! It has become a custom for me to start my blog with this expression these days. How are you guys doing? Officially its summer, long bright days are making me happy and more productive. Afternoons are really warm and sunny, compelling me to stay indoors and spending more time in exploring other blogs or browsing idly for some instant entertainment. I really like such lazy afternoons, sitting with my feet up on my favorite spot of the couch with laptop and relishing my penchant for hot cuppa of ginger tea. That’s the most creative and entertaining time of the day for me. I really like spending time with myself in the age when you hardly get any moment alone with all these what’s up, facebook, snapchat, twitter and what not…. Its not that I am against technology, I like it and using it to the best but spending some time with or for myself like old school are still in my priority.

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While enjoying my own company last week, one afternoon I stumbled upon this video on you tube. Its about an old man going to a Irani bakery and bought a Mawa cake for himself. He ordered a cup of tea with it. While serving his tea a small boy broke the cup and spilled the tea. Another server came and try to hit the boy for his mistake but that old man blamed himself to save that small boy. While eating mawa cake a big piece fell on the floor by the old man. He tried hard but couldn’t reach it. He was disappointed and was really sad. But all of a sudden he realized there is another box of mawa cake on table. The owner of the café who was impressed by his kindness treated him with another box.

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The moral of the story was “Believe in the magic of kindness”. The story was really simple but it touched the heart really deep. The name of the story was Mawa Cake. After watching the video I had this irrefutable urge to bake and eat a mawa cake. Very next morning I obliged my craving and baked the Mawa Cake.

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How I wish, if I can share my mawa cake with the same old man. May Kindness rules and make this world more humanly and full of love.
Amen

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Mawa Cake With A Middle Eastern Touch
Recipe Type: Baking / Cake
Cuisine: Parsi
Author: Bhawana
Ingredients
  • 1 1/2 cups Cake Flour
  • 1 1/2 cups Castor Sugar
  • 1/2 cup Unsalted Butter
  • 3 Eggs
  • 1 cup Khoya, grated
  • 1 1/2 tsp. Orange Blossom Water
  • 1 tsp. Rose water
  • 1 tsp. Baking Powder
  • 1/4 tsp. salt
  • 6-7 Green Cardamom, powdered
  • 1/2 cup Milk with 1/2 tsp. of crushed Saffron
  • 1/2 cup Sliced Almonds
  • Sliced Pistachios for garnishing
Instructions
  1. Pre heat oven at 375F. Grease and line the bottom of the cake pan.
  2. Mix cake flour, salt, cardamom powder and baking powder.
  3. Whisk butter and sugar until light and fluffy.
  4. Add khoya and whisk again while adding eggs one at a time.
  5. Add orange blossom water, rose water and milk. Mix it well.
  6. Now add dry mixture tbsp. at a time. Mix it well until all combined.
  7. Do not overmix.
  8. Finally add almonds and mix it.
  9. Pour it in a prepared tin.
  10. Garnish with pistachios and saffron thread.
  11. Bake it for around an hour until skewer inserted in a cake comes out clean.
  12. Cool it for 10 minutes.
  13. Serve with tea or coffee.

Khasta Matar Kachori

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Welcome Back! New improved look of my blog has creatively recharged me to dive in and explore the infinite number of recipes I wanted to share with you. Recipes that I always wanted to try or already tried but never got a chance to take pictures and post. Yes! there are times when I cook and wanted to share it with the world but didn’t get a chance to take pictures. Cooking, styling food, taking pictures, editing, writing, and the list is long….all this work sometimes dampens my spirits and makes me lazy, and furthermore, I get little time to sit and enjoy the food with my family.

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But right now my spirits are high and creativity is bubbling inside me, pushing me harder towards the kitchen. Weather is also looks like working for me by making the day appropriate for the dish. Cloudy day with partial rain now and then, warm weather with sun playing hide and seek…confusing but making me sure to go back to my roots by cooking Chatpati Khasta Kachori Aloo.

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Kachori aloo is a popular holiday breakfast (with garma-garam Jalebis) in Uttar-Pradesh. On all my visits to India I make sure I have this breakfast at least once with my family. It brings back so many fond memories of the past.

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Kachoris are flaky deep fried delights that goes well with aloo ki sabji. I made matar ki kachoris instead, keeping in mind the likeness of my younger one. I sent the pictures to my mom on WhatsApp, to let her know that I am creating same memories in US too!
Thank you Mom.

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Khasta Matar Kachori
Author: Bhawana
Ingredients
  • Dough
  • 2 cups All Purpose Flour
  • 2 tbsp. Suji (Semolina)
  • 1 tsp. Besan (Gram Flour)
  • 1/4 cup Oil
  • Salt to taste
  • 1/4 tsp. Baking Soda
  • Warm water to make dough, as needed
  • Oil to fry
  • Peas Filling
  • 1 1/2 cup Peas, shelled.
  • 2-3 Green Chilies, chopped
  • 1 tsp. Ginger, grated
  • 2 tbsp. Oil
  • 1/2 tsp. Cumin Seeds
  • 1/4 tsp. Asafetida
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Coriander Powder
  • 1/2 tsp. Fennel Seed Powder
  • Red Chili Powder to taste
  • 1/4 tsp. Garam Masala Powder
  • 2 tsp. Besan (Gram Flour)
  • 1/2 tsp. Amchur Powder
  • Salt to taste
Instructions
Dough
  1. Mix flour, salt, baking soda, besan and suji.
  2. Add oil and mix it well.
  3. Now add warm water as needed and knead it to a firm and smooth dough.
  4. Cover it with wet cloth and keep aside for 30 minutes.
Filling
  1. Boil peas until soft (if using fresh peas).
  2. Drain and mash them coarsely with the back of the spoon
  3. Heat oil in a pan and add cumin seeds and asafetida powder.
  4. Add green chilies and ginger. Now add all the masalas and peas.
  5. Mix it well and add besan.
  6. Keep sauteing the mixture until all the water evaporates and the mixture is dry.
  7. Take a small portion of a dough and roll it in to a smooth ball.
  8. Flatten a ball with a palm and place the stuffing in the middle, cover and seal the ends.
  9. Roll it lightly with a rolling pin.
  10. Deep fry kachoris on medium/low flame till golden brown on both sides.
  11. Drain and serve hot with aloo ki sabji and chutneys.

Tutti Frutti Pound Cake

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My cravings and weather go hand in hand. Yeah! if its raining nothing is better than crunchy spicy mix pakodas with steaming ginger tea. What is better than hot steaming Kadhi Chawal with Spicy Aloo on any snowy day for lunch or dinner. Cucumber Sandwich with Cold Coffee can make me happy for lunch on any sunny summer afternoon. But when the sun is lazy and hiding somewhere and there is a nip in the air, my craving for slice of pound cake with my evening tea can push my lazy bum in the kitchen. No kidding! sometimes my cravings are really strong. And this was exactly what happened to me few days back. Whatever happens, happens for something good but in this case it was delicious.

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Tutti Frutti was not in my mind but I decided to add it for color and my son’s love for them. While eating a slice,  I got nostalgic about old school tea time cake that all of us have loved and relish -Britannia Fruit Cake. Oh! I still remember those two slices in my lunch box used to made my day. Either its a road trip with parents or picnic with friends Britannia fruit cake never disappointed our hunger pangs. Back then, no idea about baking I used to wonder sometimes “What is the recipe for this magical slice?” And now I realized making this cake from scratch to calm my own wicked craving have long roots and a story to tell……

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Tutti Frutti Pound Cake
Author: Bhawana
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup Tutti Frutti
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter and flour a loaf pan, set aside.
  3. Beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after adding each one, add vanilla and salt.
  5. With mixer on low, add flour in small batches, beating just until combined (do not over mix).
  6. Add tutti frutti mixed with little flour. Mix it well in cake batter.
  7. Pour the batter in prepared pan.
  8. Bake for an hour, until a toothpick inserted in center of cake comes out clean.
  9. Let cool in pan for 15 minutes.
  10. Take it out and place it onto a wire rack to cool completely.
  11. Slice and enjoy!

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.

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.

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.

Methi Thepla

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Theplas are spicy flat breads made with different kinds of green leafy vegetables in the western part of India. It is the intrinsic part of gujarati meal served at any time of the day. I tasted theplas ten years back in US. And from then on it is the integral part of our everyday meal, made quite often healthy and delicious for our taste buds. It’s an easy way to feed green vegetables to kids in a rolled thepla with butter or sweet pickle. Theplas has become “must-have” item for us while traveling or outing for a day. Theplas stays soft and fresh after a day or two due to the added ingredients.

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Sending this recipe to Srivalli’s – Come, Join us for Breakfast event

 

Methi Thepla
Author: Bhawana
Ingredients
  • 2 cups Whole Wheat Flour
  • 1 1/2 cup Methi Leaves, washed & chopped
  • 2 tbsp. Besan (Gram Flour)
  • 2 tbsp. Sooji (Samolina)
  • 2 Green Chillies, crushed
  • 1 tbsp. Ginger & Garlic, grated
  • 1 tsp. Red Chilli Powder
  • 1/2 tsp. Haldi (Turmeric)
  • 1 tsp. Gur (Jaggery), grated
  • 1 tsp Ajwain (Carom Seeds)
  • 2 tbsp. Dahi (Yogurt)
  • 1 tsp Coriander powder
  • 1 tsp Cumin Seeds powder
  • Salt to taste
  • 2 tsp. Oil
  • Oil for frying
  • Extra Wheat Flour, for rolling
Instructions
  1. Combine all ingredients in a large bowl and knead it in to a soft and smooth dough.
  2. Use little water at a time, if required.
  3. Keep aside covered for 10 minutes.
  4. Divide the dough into equal parts and roll out each portion into thin circles like rotis.
  5. Use extra flour for rolling if needed but not too much.
  6. Heat Tava (skillet) and cook each theplas using a little oil on both sides till it turns golden brown.
  7. Serve hot with dahi/yogurt and pickle.

Matra Kulcha Saath Mai Mango Lassi

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Matra Kulcha Saath Mai Mango Lassi

Matra

Ingredients

  • 1 cup matra (dried yellow peas) soaked in water for 4-5 hours.
  • 2 tbsp oil
  • 1 tsp Roasted cumin seeds Pd
  • 1/2 tsp chilli Pd
  • Salt to taste
  • 1/2 tsp fennel seeds Pd
  • 1/4 tsp Coriander Pd
  • Tamarind chutney or lemon juice
  • Chopped coriandar leaves
  • Chaat masala

Method

  • Pressure cook dried peas until soft but not mushy.
  • Heat oil in a pan, add all masalas and stir it for few seconds.
  • Add boiled Matra and mix it well.(add little bit of water if needed)
  • Add salt and tamarind chutney or lemon juice and cook it for a while.
  • Serve hot with sprinkled chat masala, garnished with chopped coriander leaves and platter of finely chopped onion, cucumber, tomatoes, grated carrot and wedges of lemon.

Kulcha

Ingredients

  • 2 cups of Maida (all-purpose flour)
  • 1tsp of yeast
  • 1 tsp of sugar
  • 2 tbsp of lukewarm water
  • 1/2 cup Yogurt
  • pinch of salt
  • 1 tbsp of oil
  • warm water or milk to knead as needed

Method

  • Mix yeast, sugar and 2 tbsp of water.
  • Keep it aside for 5 minute until frothy.
  • Mix maida, yogurt, salt, oil and yeast mixture.
  • Make a soft and smooth dough with the help of warm water or milk as needed.
  • Keep the dough for 4-5 hours in a warm place.
  • When its fermented, divide the dough in to equal portions and roll it in to thick puris.
  • Place it on greased baking tray and keep it aside covered again for 15 minutes.
  • When the rolled kulches are puffed up a little, brush the top with milk , sprinkle kalonji and bake in pre-heated oven at 275 degree F for 7-8 minutes (until u get brown spot on top).
  • Before serving with Matra fry kulcha with some butter on griddle.
  • Serve Hot and enjoy good food.

Tips

  • Use yeast in cold weather when fermentation is not easy just with yogurt.

Mango Lassi

Ingredients

  • 2 cups yogurt
  • 1 cup mango Puree
  • 1 cup milk
  • 1 cup chilled water
  • 3 tbsp sugar (acc. to taste)
  • pistachios (chopped) for garnishing

Method

  • Mix all the ingredients in a blender very well.
  • Serve chilled this refreshing drink garnished with pistachios on top.

This is my entry for RCI- HARYANA hosting by Simple Indian Food

Thanks for hosting the event.