.....From My Palate

Breakfast/Brunch

Shahi Phirni – Long time no see!

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No, I was not on sabbatical but it was indeed a long break. I do agree! The invisibility was not intentional, in fact the recipe I am posting was made and clicked long time back but enjoying the resting period in the draft. I don’t know its being busy or sheer laziness to blame or may be both! Either I was busy like a bee or a couch potato doing nothing productive. Ya, I know! 🙂

Now if i think back, in 2017 I balanced my life pretty well with work, family and myself. Wow! It was an achievement that I realized now while clicking my fingers on the keyboard. Yes! without feeling guilty I relaxed whenever get a chance by not worrying about home, chores and cooking. And i learnt you don’t have to be on toes and running around to have a spick and span home and life. Sometimes if cushions are not in place and sink is full of dishes and you have a project to finish… its alright to take a time off, relax your nerves and browse, talk on phone, read or as simple as watch TV.

Taking out time from daily life has become so difficult in this time. We are always running and trying hard to manage more than we can in 24 hours. Super man or woman are not just in stories now, each one of us are trying to be one in daily lives. Without thinking about the consequences, we are running on a fast pace to achieve all goals as soon as possible. We are so busy in working hard for what we wanted that we are not realizing what we a loosing in life.

We are becoming human robot, having same routine and lifestyle. We are so much in our comfort zone now, its getting difficult to think life out of it. The sad part is we are programming our coming generation in the same way. Our sensibilities are so busy we hardly get time to stop and appreciate what we have, what we do or simple our lives. Its not our fault, if we will stop to rest or any reason, we will be left behind. Yes! we are competing from the start until our last….! And if someone wanted to quit the race he will be tagged as quitter, no goals, wasting time or loser.

Who wanted to be a loser in life? Nobody!! So Run, Run fast as you can!
Sometimes I also feel like running along but I can’t cope up with pressure and stress. Its sad but i don’t have the super women syndrome. I wanted to stop and breathe, appreciate, look around and walk…Just walk!
My goals for life keeps on changing keeping in mind needs for my family and what makes me happy and at peace. I like talking to my son about my childhood, my parents and even about my grandmother. This is my way by telling him stories to make him aware of different aspects of life.
What he sees now is a life to compete and get success (financially) to get a good life. We taught are kids to be polite and use sorry and thank you in daily lives. But we are forgetting to tell them the need to feel sorry before saying sorry and saying thank you with a gratitude.
Saying thank you and sorry without looking in eyes, without feeling are just plain words. We are using them everywhere in elevators, cashing counters, stores, offices all around in day to day lives.

I think i will cut down this topic here and get back to the real life. In real life, things are busy, not perfect but life is good. I hope 2018 is good and happy for everyone so far! Its already March. I noticed little bulbs bulging out from the branches today. So, spring is near and i can’t wait for it. Weather was really confused and acting weird this season. But the good part is days are getting longer and brighter.

My recipe for today is not new but royally classic. Phirni is a classic dessert that is made on any festive or special occasion. It is a traditional milk based, creamy rice pudding that tastes best when served chilled in clay pots. After a rich food on any festive occasion, spoonful of chilled, creamy phirni makes the palate and the soul content and blissful.

Shahi Phirni
Recipe Type: Dessert
Cuisine: Indian
Author: Bhawana
Ingredients
  • 4 cups Milk (Full Cream)
  • 1/2 cup Rice
  • 1/3 cup Khoya
  • Few Saffron Strands soaked in warm milk
  • 1/2 cup Sugar ( increase according to taste)
  • 2 tsp. Ghee
  • Sliced Almonds and Pistachios
  • 1 tsp. Cardamom Powder
  • 1 tsp. Rose Water
  • Rose petals and Silver Leaf for garnishing
Instructions
  1. Soak rice in water for 30 minutes. Drain the water and grind in to coarse paste.
  2. Boil the milk in a heavy bottom pan.
  3. Add coarse rice paste and cook it on low heat until the milk is thickened and reduced in quantity. (remember to stir it in between every now and then)
  4. Now add khoya, saffron milk and sugar and cook for another 5 minutes.
  5. Add cardamom powder and ghee. Mix it well.
  6. Always check the consistency for your likeness as it will thicken more once cooled.
  7. Mix nuts and rose water.
  8. Refrigerate for at least 4 hours and serve chilled garnished with your choice.

Dragon Fruit Mousse Cake – Celebrating Sixteenth Birthday !

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It was a memorable week for my family, my niece turned 16 yesterday. When we chatted few days back, she asked me to bake a cake and send a video to her. Sweetheart, I am dedicating this cake post to you. Wishing you a very happy birthday and a great year ahead. Make us proud and stay happy and blessed! We all love you and always there for you.
Sixteen is really a special number. I remember my 16th birthday and more specifically remember what I wore on that day. Friends, cake, gifts, good food, lot of talking and fun makes the day memorable and beautiful. What else we want on a birthday right! Birthdays were so much fun at that age. I used to count the no of calls and cards I get on my birthdays, and single digit less can put me in depression, coz it shows I was loosing love, concern and attention. There was an honesty in friends and their messages. The amount of time they gave due to the carefree life at that time was precious. The card used to be full of colorful, hand written, funny and sometimes heartfelt messages. One of my very good friend never missed my birhday, she used to come every year either I am celebrating or not. And i still remember my other friend, who didn’t sleep all night and made a huge card for me. There are other friends too, I am not in touch with…but I really wanted to tell them, I still remember you all and thank you very much for your honest love, concern and making my birthdays really special and memorable. Thank you very much.

Gosh! It feels like I am already celebrating friendship day on this platform. I do believe, not to wait for any special occasion to vent out your feelings regarding someone or something. So, just share what I felt this very moment. But Yayy! Mother’s day is this weekend and I already had a post in the draft to celebrate this occasion. We will talk about this beautiful relationship and my experiences in the coming post.

Either you are celebrating or not but the presence of a cake itself gives a sense of jollity all around. If my metabolism started to work the way I wanted, I can and I will eat cake before and after every meal. I love to bake but the only issue is I just can’t abandon my creation at the mercy of others palate. I have a penchant for Mousse cakes these days. The moist creamy cake with a mirror glaze on top and covered with garnishes of fresh fruits, macaroons or edible flowers.

Freeze dried fruit powders are very popular and in demand these days. I tried dragon fruit powder for this cake. It gave very nice color and taste to the frosting and glaze. We can use these powders for smoothies, in baking and frosting. I will try to use the same powder in other recipes and will share soon.

One very important thing required to make a good mousse cake is a cake molds. If you don’t have one, use acetate strips to support frosting while refrigeration. It is a very simple cake as no tedious decoration is needed to looks beautiful. I used strawberry cake in this recipe and its optional. You can use any sponge cake, eggless or with eggs, in any shapes and sizes. If you are looking for good sponge cake recipe please let me know or google can help you as per your requirement. Use Agar Agar for the vegetarian option for gelatin.
Happy Mother’s Day in advance. Enjoy the best relationship gifted to a women by a supreme power.

 

 

Dragon Fruit Mousse Cake
Recipe Type: Cake / Dessert
Cuisine: International
Author: Bhawana
Ingredients
  • Sponge Cake (I cut small circles of strawberry cake for mini individual cake)
  • 1/2 cup Sugar Syrup with Orange blossom water
  • 2 packets unflavored Gelatin Powder
  • 1/4 cup. Water
  • 2 cups Heavy Cream
  • 1 cup Powdered Sugar
  • 2 tbsp. dried Dragon Fruit Powder
  • 1 tbsp. Orange Blossom Water
  • 1 pack Strawberry flavored Jello
  • 1 tbsp. dried Dragon Fruit Powder
  • Water as needed.
  • Silvered Pistachios and fruits for garnishing
Instructions
  1. For the Mousse- Mix cream and sugar and whisk until soft peaks form.
  2. Take water in a small bowl and sprinkle gelatin over the top.
  3. Microwave the mixture for 30 seconds, until clear and dissolved.
  4. Add dragon fruit powder, gelatin mixture and orange blossom water in the cream.
  5. Fold it gently to retain volume.
  6. For the Mirror Glaze- Prepare jello according to the instructions on the pack., Add dried dragon fruit powder while mixing jello in hot water. Add ice cold water to cool the jello faster.
  7. Cut the cake rounds in halves.
  8. Place the first half cake in the mousse mold. Sprinkle tbsp. of sugar syrup all over it.
  9. Pour a layer of mousse over it.
  10. Now place the second half of the cake and pour a thick layer of mousse again..
  11. Likewise make all the mini mousse cake and place it in the refrigerator for 30 minutes.
  12. Now pour the glaze on top and further refrigerate to set overnight or until glaze is all set.
  13. For serving, run the knife along the sides of the cake and remove the cake from the mold.
  14. Garnish the sides of the cake with silvered pistachios.
  15. Decorate the top with your favorite fruits.
  16. Serve and enjoy!

Tropical Fruit Salad With Coconut Dipping Sauce

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Summer is in full swing and I’m very sure so are your plans to conquer these 16 weekends to the best. “What are your plans for summer?” is the most overrated icebreaker question all summer! Its not all, lot of pain and hard work goes in planning theme BBQs, beach activities, camping at leisure grounds, 2 weeks vacation to some exotic place, visits to waterparks resorts, cruises and what not!….just to answer the question “What you did in summer this year?” Nothing, just relaxed and enjoyed warm weather with our family in our lush green backyard. Felt great eating fresh organic home grown vegetables with freshly cut bouquet on table, that’s a luxury we can only attain few months in a year. Spent some quality time with kiddos while watching late night movies, playing board games all afternoon over non stop chit chat about friends and life and most importantly, felt life in home, in otherwise spick-and-span, ornamented house used to eat and sleep.
I’m sure the person who asked will faint after hearing this answer. Or maybe I’m exaggerating the whole situation….Maybe not!! 😉

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Summers are all commercialized because of these profit oriented companies. Their marketing is so good that they convinced the masses to use their product or visit the place to experience good fancy summer. Summer used to be the time when people visit their friends and families during vacation so that their kids can experience bonding and warmth of relationship in lives. That’s the time we enjoyed our breakfast and lunches with families without hasting ourselves to school and other activities. That’s the time we spent making lifelong friends and memories to cherish and share with our children. May be summers were not as fancy as now a days but they felt real, close to heart and memorable.

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By no means going on vacations or having fancy evenings with friends are impermissible to me, I love all that 🙂 . It just that overdoing anything will loose its charm and character. What I really like about summers are having BBQs or potluck parties with lots of fun games like dumb charades, pictionary and water activities for kids to enjoy the weather with friends and families.

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Food is the undeniable part of any kind of entertainment. After all the fun and activities, gathering around a table full of delectable dishes makes our day. We always look for recipes that are easy to make and takes less time without compromising on taste and feel. I am sharing such recipe today that will brighten up the BBQ table without much effort and time. Its healthy, colorful, delicious, exotic and fresh.

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Tropical Fruit Salad With Coconut Dipping Sauce
Recipe Type: Salad
Author: Bhawana
Ingredients
  • 1 cup Pineapple, cubed
  • 1 cup Papaya, cubed
  • 1 cup Mango, cubed
  • 1/2 cup Kiwi, cubed
  • 1 cup Red Dragon Fruit, balls (using melon baller)
  • 1/2 cup Blueberries
  • 2 tsp. Lime Juice
  • Coconut Dip Sauce-
  • 1/4 cup thick Yogurt
  • 2 tbsp. Coconut Cream
  • 1/2 tsp. Lime Zest
  • Coconut Flakes
  • Honey as needed
Instructions
  1. Mix yogurt, lime zest, honey and coconut cream together
  2. Cover and chilled in refrigerator before serving.
  3. In a mixing bowl, combine all the fruit just before serving.
  4. Drizzle lime juice, gently toss to coat.
  5. Serve with coconut dip on side.
  6. * Use Fresh fruits for better taste.
  7. ** Use Fruits of own choice and preferences.

Middle Eastern Delight Kunafa With Rabdi

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Eid Mubarak, Happy Eid to all my friends in advance, who are celebrating Ramadan, the holy month of fasting and prayers. Ramadan, a month of self-purification, share, care, belief and endurance. While fasting 30 days from dawn to sunset, without consuming drop of water in summer and doing all daily chores are definitely not easy but belief in God gives the strength to endure and purpose to do it. Iftar and suhoor are the after sunset and before sunrise time when the kitchens are filled with aromas and arrays of food are served on table.

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These 30 days are the days of culinary awakening, through all the senses around the world. Iftar meals are a time of festivity and celebration with friends and family, for breaking fast together after sunset. Before iftar meal are the busiest time in the kitchen, where classic, ethnic or new recipes are bubbling out of the pot and their aromas are making the place heavenly and blissful.

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To celebrate the occasion, I am sharing one of the most amazing middle eastern dessert, eaten during Ramadan called Kunufa. It is known by different names in different places but the taste will for sure takes you to the door to heaven. The flaky crust with the creamy filling with nuts, surely a gastronomical delight that will gratify the palate and the soul.

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I tweaked the recipe little from the classic. Instead of using cheese, I gave it a Indian twist by filling instant Rabdi between the crust.
Take my words, it tastes delicious when serve cold. This recipe was one of my bucket list recipe that I really wanted to try and couldn’t find a better occasion to share it.
Eid Mubarak! Happy Ramadan!

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Kunafa – Middle Eastern Delicacy
Recipe Type: Dessert
Cuisine: Middle Eastern
Author: Bhawana
Ingredients
  • 1 box Kataifi , shredded Filio dough
  • 1/2 cup Butter, melted
  • 1/4 cup Ghee, melted mixed in butter
  • Orange color
  • Ghee to grease a baking pan
  • 1 cup Sugar
  • 1 1/4 cup Water
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Orange Blossom Water
  • 1 tsp. Rose Water
  • 2 cups Ricotta Cheese
  • 3/4 cup Condensed Milk
  • 1 tsp. Cardamom Powder
  • 1/2 cup Pistachios Powder
  • 1/4 cup Almond, sliced
Instructions
  1. Preheat oven at 350F. Grease baking pan with ghee mixed with orange color.
  2. Cut kataifi dough in to 4 equal part and mix melted butter and ghee in it.
  3. Mix it with hands until it becomes fluffy with no lumps.
  4. Make a Cream Filling by mixing ricotta and condensed milk.
  5. Add cardamom powder and little rose water.
  6. Mix it well and put it in the refrigerator.
  7. Make Sugar Syrup with sugar and water.
  8. Bring to boil and then add lemon juice.
  9. Let it boil for 10 minutes. Keep aside to cool.
  10. Now add orange blossom water and rose water.
  11. Divide kataifi dough in two equal parts.
  12. Take a greased pan and spread the dough evenly in the center and the corners of the pan.
  13. Press it down well with the back of the spoon.
  14. Now spread almond slices all over.
  15. Then add cream filling over it and spread it evenly over the dough.
  16. Now layer pistachios powder over the cream filling.
  17. Mix tsp of orange color in the remaining Kataifi dough.
  18. Finally spread the remaining kataifi dough evenly all over, press it down gently.
  19. Add little more melted ghee if the dough is little dry.
  20. Place it in the preheated oven for almost 40 minutes.
  21. When the kunafa is golden brown in color, take it out of oven.
  22. Pour sugar syrup sides and all over, cover and keep aside to cool down.
  23. Run a knife all over to loosen the sides and turn it out in to a serving tray.
  24. Garnish it with your preference and enjoy the slice.
  25. * Increase sugar according to taste.

Melon Balls Salad With Minty Lemon Vinaigrette

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Do you count calories and keep track of your diet?
Please, avoid yes! I am already in a state of depression as summer is coming and taking off fluffy jackets will force me and others to see the reality. Every summer I buy new clothes and promise myself that next summer I will lose weight and wear all my old dresses comfortably and look better. I think purging old clothes in spring must be the idea of a person dealing with the same situation. No old clothes, no evidence, no depression, just feeling good and eat!! How I wish! dreams know no bounds…

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But yes, we are living in the real world and dealing with real issues. And having a fit and healthy body is everybody’s  priority now a days. Eating good and healthy are the talking points these days. There is another term “Organic”  really popular in the present time. There are so many diets to follow, equipment, exercises and top of all free advices of what to eat and what not. All this chaos baffled you so much that you crave for more sugar to fight with the confusion.
For me its like a new year resolution only started later in spring, motivated all summer, pushing myself in fall, eating and living in denial in winter. I totally blame the festive season and fluffy jackets for it. 😉

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I don’t believe in diets, may be because more I deprive myself, I’m going to crave it more. I like to eat everything I like, but in moderation. Apparently, I like to cook at home and it helps me in control of  ingredients I am using in food.

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It is a well known fact that the best way to start your day is by eating fruit. It will kick start your metabolism, boost the energy and naturally cleanse the whole system. This melon salad with a minty dressing is a recipe for such days when you wanted something quick, healthy and very chic.

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Melon Balls Salad With Minty Lemon Vinaigrette
Recipe Type: Salad
Author: Bhawana
Ingredients
  • Cantaloupe
  • Water Melon
  • Few Mint Leaves
  • Vinaigrette-
  • 3 tbsp. Lemon Juice
  • 1 tbsp. Honey
  • 3-4 Mint Leaves, finely chopped
  • 1 tsp. Meyer Lemon infused Olive Oil
  • 1/2 tsp. Fig Balsamic Vinegar
  • Black Salt & Pepper
Instructions
  1. Cut melon and cantaloupe in half and scoop balls with the help of a melon baller.
  2. Cover and refrigerate balls at least for 30 mins.
  3. Mix lemon juice, honey and mint leaves.
  4. Add olive oil, balsamic vinegar, salt and pepper.
  5. Mix it well.
  6. Pour the vinaigrette over melon balls just before serving.
  7. Toss it and serve chilled garnished with mint sprigs.

Melon Agua Fresca – Welcome Spring!

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Spring is here but I can’t stop thinking about summer now! Why the inner-self is not satisfied with what we have? Thinking aloud….may be the weather right now. Its sunny but strong winds killing all the charm of a spring. Cherry blossom is in full bloom, but will not get any chance to admire the real beauty in its peak bloom. Rain and strong winds knocking off the fragile petals without any admiration. Longing for nice long walks amidst full bloom trees and sunny crisp weather in spring. Well, its not too late. I should stop rambling, be thankful and talk about more positive things.

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Farmer’s Market are already stacked with Spring-y fruits and vegetables. I think, I should go and spend some time browsing around little stalls loaded with freshly picked fruits, vegetables, flowers and delicacies. I like the friendly festive atmosphere of a farmer’s market along with fresh seasonal produce and freshly made delicacies. Sometimes strolling around stalls gives you an option to explore and experiment with new seasonal produce.

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There is one more thing I like in spring other than nice warm afternoons and flowers. That is light bubbly refreshing drinks. Agua Fresca is a light fruit drink with sugar and lemon juice. It’s a Spanish word means “fresh waters”. After soups, warm teas and coffee the transition in to refreshing drinks are so welcoming and of course very Spring-y. Cheers!

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Melon Agua Fresca – Welcome Spring!
Recipe Type: Drinks
Author: Bhawana
Ingredients
  • 2 cups Water Melon, cubed
  • 2 cups Cantaloupe, cubed
  • 3 tsp. Lemon Juice
  • 2 tsp. Sugar or as needed
  • 1 1/2 cup Sparkling Water
  • (I used Jasmine Sparkling water for added flavor)
  • Ice Cubes
  • Melon balls and Mint for garnishing
Instructions
  1. Blend everything together on high speed until smooth.
  2. Strain the juice if its needed.
  3. Serve chilled over ice, garnished with mint and melon balls.
  4. Enjoy the weather with this refreshing drink.
  5. Cheers !!

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.

Sindhi Kadhi

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Pakoda kadhi is the kadhi I grew up relishing all my life until I got married and came to US. Kadhi is a synonym of yogurt and dumplings in North Indian recipe book. Kadhi chawal is the most common meal served in all Indian homes and restaurants. Recipe for dumplings might differ in many households but stew is made of purely yogurt and besan with few spices. But today our kadhi recipe is little different. It is made of roasted besan in tomato gravy. Instead of dumplings we will add lots of different vegetables that gives nice texture and taste to the dish.

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Sindhi kadhi or as they call it ‘kadhi chaawaran’ is the Sunday special dish in the most of Sindhi homes. With the little preparation, it is easy to make and it goes very well with plain rice. Sindhi’s like to serve it with aloo tuk and my favorite sweet Boondi. The sweetness of boondi, spicy tanginess of kadhi and different vegetables complements each other really well. It is nutritious delight to the eye and the stomach.

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Sindhi Kadhi
Author: Bhawana
Ingredients
  • 10-12 Cluster Beans (Gawar Phali)
  • 9-10 Ladyfinger (Bhindi)
  • 5-6 small Eggplant, cut in to halves
  • 2 Potatoes, cut into big cubes
  • 2 Drumsticks, cut into 1½ inch pieces
  • 1 cup crushed Tomatoes
  • 1/2 cup Besan (Gram Flour)
  • 2 Green Chillies, finely chopped
  • Small piece Ginger, grated
  • Few Curry Leaves
  • 2 tbsp. Tamarind Pulp
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilli Powder
  • 1/4 tsp. Fenugreek Seeds (Methi Dana)
  • 1/2 tsp. Mustard Seeds
  • Pinch of Asafoetida
  • 1/2 tsp. Cumin Seeds
  • 2 whole Red Chillies
  • 5 tbsp Oil
Instructions
  1. Shallow fry Bhindi, Gawar phalli and eggplant.
  2. Heat 2 tbsps of oil in a deep heavy base pan.
  3. Add asafoetida, whole red chilli, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan.
  4. Add gram flour and sauté until fragrant and golden in color.
  5. Add tomatoes and 2-3 cups of water and mix till smooth.
  6. Add turmeric powder, red chilli powder, ginger, green chilies and salt.
  7. Simmer it for 7-8 minutes and add drumstick and potatoes in the pan and let them cook.
  8. Now add eggplant, bhindi and gawar phali and cook for 5 minutes.
  9. When the vegetables are cooked, add tamarind pulp and stir it well.
  10. Cook for another 1-2 minutes.
  11. Serve hot with steamed rice and sweet boondi.

Roasted Acorn Squash Soup – Celebrating Fall

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Summer said goodbye and officially it’s fall. Cool misty mornings, little less sunlight and small days are really depressing. But thank God Halloween is almost there, it’s time to take out decorations from the basement and get busy in welcoming festivities that brings happiness. Last week I went out with a friend for a quick visit to a small cute farmer’s market in the downtown. From stalls of seasonal flowers, baked goods, vegetables and fruits, a cute round green and orange acorn squash caught my eye and instantly warm creamy soup was in my mind.

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Next day seasonal flu puts me down and this cute small thing keeps on waiting for me in the refrigerator. I am still fighting with the cold and bad throat but cannot fight with the craving for warm bowl of creamy soup.

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Roasted Acorn Squash Soup
Author: Bhawana
Ingredients
  • 2 Acorn Squash, halved and seeded
  • I Shallot, diced
  • 1 carrot, cubed
  • I green Apple, cubed
  • 4 cloves of garlic
  • Few fresh Sage
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Cayenne Pepper
  • 2 pinch of Cinnamon Powder
  • Pinch of Nutmeg Powder
  • 2 cups Vegetable Stock
  • 2 tbsp. Olive Oil
  • 2 tbsp Coconut Milk
  • Salt and black pepper to taste
Instructions
  1. Preheat oven at 400 degrees F.
  2. Season squash with salt and peeper.
  3. Put garlic (in a foil pouch) and squash into a baking dish with the cut side down.
  4. Bake until the flesh of the squash is soft, about 30-40 minutes.
  5. Let it cool until squash can be handled. Scoop flesh into a bowl and set aside.
  6. Heat oil in a pot over medium-high heat. Cook garlic, shallot, carrot, and apple until soft, 5 to 7 minutes.
  7. Add squash, cumin powder, cayenne powder, cinnamon and nutmeg powder. Mix it well.
  8. Now pour vegetable stock into the pot.
  9. Add fresh sage leaves and simmer it for 20 minutes.
  10. Puree the mixture with a stick blender.
  11. Stir coconut milk and season with salt and pepper.
  12. Cook more for 2 minutes. Serve with garnish of your choice.

Kathal Biryani

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You can find inspiration anywhere, anytime if you keep your eyes open and have a hunger to learn and create. Best inspiration comes from your mother and the people around you. Sometimes, something just clicks in your mind and you know that very moment this is it!. The dish I am sharing today has an interesting story and an inspiration from a friend.

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Well, truly the guiding light for this amazing dish was an invitation from a friend. Today I am so happy that even with a pain in my neck (well, seriously it was bad!) still I was able to join her for a lunch get together. She served Jackfruit Biryani with spinach raita.   With  one spoon in my mouth I knew that this dish is going to be a part of my cooking excursion. Thank you Nidhi, and please let me know if you think my recipe is missing any important ingredients from what you have created that day. It was delicious. (Thank You for that pain relief cream :-))

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Biryani always gives an impression of lot of work and patience but if we do the prep work its easy and exotic dish to impress your friends and family. Its a one pot meal that can have a impact of array of dishes.

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Kathal Biryani
Author: Bhawana
Ingredients
  • 2 cups cubed Jackfruit (boiled with salt and turmeric)
  • 1 1/2 cups fried Onions
  • 1 1/2 cups Yogurt
  • 2 tbsp. Biryani Masala
  • 2 tbsp. Ginger/Garlic Paste
  • Green Chillies slit, to taste
  • Salt to taste
  • 1/2 cup Milk
  • Few Saffron Threads
  • 1 tsp. Rose Water
  • Few drop of Kewra Essence
  • 2 tbsp. Desi Ghee
  • Pinch of saffron color
  • 1 cup Mint Leaves (fresh and chopped)
  • 1/2 cup fried Cashewnuts and Resins
  • 1/2 tsp. Shah Jeera
  • Whole Garam Masala (small amount)
  • 2 tbsp. oil
  • 2 cups Basmati Rice (soaked in water for an hour)
  • 2 small Bay leaves
  • 1 small stick Cinnamon
  • 1 1/2 tsp. Salt
  • 1 tbsp. Desi Ghee
Instructions
  1. Mix yogurt, biryani masala, 3/4 cup fried onion, Green chillies, ginger/garlic paste, 1/2 cup mint leaves.
  2. Mix boiled kathal (jackfruit) and let it marinate for 1/2 an hour.
  3. Mix saffron, rose water and milk.
  4. Mix 1 tbsp of Desi ghee with saffron color.
  5. Boil rice with bay leaves, cinnamon, salt and ghee until 80% done.
  6. Heat oil in a deep heavy-bottom pan. Add shah jeera and whole garam masala.
  7. Add marinated kathal, mix it well and cook it for 2 minutes on medium flame.
  8. Now add salt, half of desi ghee, cashewnuts and resins. Mix it well.
  9. Layer the cooked rice over the jackfruit mixture.
  10. Sprinkle fried onion, mint leaves, cashew and resins.
  11. Add all around saffron milk mixture and desi ghee with color.
  12. Sprinkle few drops of kewra essence
  13. Cover and cook it on dum for 12-15 minutes on low flame.
  14. Let it rest for a while.
  15. Serve with chilled raita and salad of your choice.