.....From My Palate

Events

Kesar Layered Burfi

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Festival season is in full swing and so is the mood to enjoy and celebrate our culture and traditions. Karwachauth is tomorrow and Diwali in just two weeks. In our culture no matter how health conscious we are, but no festivity is complete with out sweets. Sweet is the integral part of our hospitality and festivals. But in the times when the outside sweets are laden with synthetic khoya and unhealthy additives its hard to maintain this tradition. Thanks to the technology, with the little work and google:-), easy to make, simple and elegant sweets are possible freshly made at home.
Today i am sharing recipe for elegant 2 layered burfi. With little patience its easy to make and has all the deliciousness to make the day special.

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Kesar Layered Burfi
Author: Bhawana
Ingredients
  • Plain Burfi
  • 2 cups Khoya, grated at room temperature
  • 3/4 cup Boora or Powdered Sugar (adjust accordingly)
  • 1/2 tsp. Cardamom powder
  • Few drops Gulab or Kewra essence (optional)
  • Kesar Burfi
  • 1 1/2 cup Khoya, grated at room temperature
  • 5 tbsp. Boora or Powdered Sugar (adjust to taste)
  • 1/2 tsp of Saffron crushed and soak in tbsp of warm milk
  • Silvered Pistachios and Almond for garnishing
  • Few drops Gulab or Kewra essence (optional)
Instructions
  1. Grease the tray to set the burfi.
  2. Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
  3. Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
  4. The mixture should be consistency of soft lump.
  5. Spread it evenly on greased tray and let it cool.
  6. For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
  7. Cook it until the desired consistency as above.
  8. Spread the kesar mixture on top of the plain burfi.
  9. Spread it evenly with the help of greased parchment paper.
  10. Garnished with nuts and set aside to cool.
  11. Cut in to desired shape and serve.

Khajoor Mewa Roll

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Gifts, new clothes, mithais and lot of happiness and exuberance around….yes! that’s what festivals gives us while breaking the monotony of work and busy life. If festivals are not there our lives will be like robots with no emotions and feelings to share with family and friends. Festivals are regular days, just an excuse to rejoice and spend special time with loved ones. These are the days to break rules, diets and enmity whereas strengthens the bonds of love and responsibilities for each other. One such day to celebrate the emotional bonding between brothers and sisters is around the corner. A very very Happy Raksha Bandhan to all of you in advance.
I wanted to dedicate this post to my brother. Happy Raksha Bandhan Bhai!

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Any festival is incomplete without sweet. And in the time of healthy, sugar-less sweets, this sweet will be a perfect treat for a health conscious, exercise freak, brother. This roll is like an energy bar with dates and nuts. Khajoor rolls are not new to me, my friend in UK introduced this recipe to me almost 8 years back. This is a quick recipe with hardly any work and looks delicious.
What will be a more healthier way to celebrate “bond of love” ? Be ready with an extra box to pack this yummy treat for your brother.

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Khajoor Mewa Roll
Author: Bhawana
Ingredients
  • 2 cups Khajoor (Dates), pitted & chopped
  • 1 cup mixed Dry Fruits, toasted & chopped
  • 1 tsp. Desi Ghee
  • 1/2 tsp. Cardamom Powder
  • Few drops Rose Essence (optional)
  • Shredded coconut for garnishing
Instructions
  1. Heat ghee in a nonstick pan. Add khajoor.
  2. Cook khajoor while mixing it well.
  3. Cook until they are soft.
  4. Mix dry fruits, cardamom powder and rose essence.
  5. Mix it well and let it cool for sometime.
  6. Roll the mixture into a thick log.
  7. Roll it on shredded coconut and wrap it tightly in cling film.
  8. Refrigerate it until firm.
  9. Cut it in to slices and serve.

Baklava – Nutty Sweet Multilayer Pastry

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I have a Cooking Bucket List, Yes! It is long and I wanted to make each item in the list in my lifetime. When I accomplish any recipe in the list as per my satisfaction, its a proud moment for me and very motivating for my tiny cooking repertoire. Well, in a time of “no sugar-no oil” healthy food (pun intended if you find one) fulfilling cooking bucket list is a big dream. Putting check sign on any particular dish gives me immense pleasure and few extra pounds on my waist.
I wanted to share one of that happy day for me with you guys and my trophy for the day is Baklava- Nuts Filled Flaky Multilayered Pastry sweetened with rose flavored Sugar Syrup.

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Baklava is a Middle-Eastern dessert, famous all around world for its flaky, nutty, sweet and rich taste. Home made baklava tastes so good, its fresh, pastry is more flaky and crunchy and sweetness according to taste. It was in my list for really long, i have no idea why i didn’t try it before…its really easy and delicious.
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Baklava
Author: Bhawana
Nutty Sweet Multilayer Pastry
Ingredients
  • 1 box Phyllo Pastry Dough
  • 1 cup Walnuts
  • 1 cup Almonds
  • 1 cup Butter, melted
  • 1/4 cup crushed Pistachios for garnishing
  • Sugar Syrup
  • 2 cups Sugar
  • 1 cup Water
  • 1 tbsp. Lemon Juice
  • (I used 1/2 tsp. Rose Water and 1 tsp. of Orange Blossom Water for extra flavor)
Instructions
  1. haw phyllo sheets according to package instructions.
  2. Mix nuts and pulse them in food processor until coarsely ground.
  3. Boil sugar and water in a pan for sugar syrup.
  4. Add lemon juice and continue boiling syrup for more 10-12 minutes.
  5. Add rose water or orange blossom water for extra flavor.
  6. Preheat oven at 325 degrees Fahrenheit.
  7. Take a deep baking dish and butter the bottom and sides.
  8. Trim phyllo sheets to fit in to the baking dish.
  9. Place a phyllo sheet in a dish, butter it all over with a brush.
  10. Repeat the same process until you stack 15 sheets at the bottom of the dish.
  11. Spread half of the nut mixture over phyllo sheets.
  12. Add five more phyllo sheets brushing butter in between each sheets.
  13. Spread rest of the nut mixture over phyllo sheets
  14. Again, repeat stacking 15 more layers of buttered phyllo sheets.
  15. Cut Pastry diagonally in to diamond shapes.
  16. Pour rest of the melted butter over the phyllo sheets.
  17. Bake for 50-55 minutes until the top of the baklava are golden brown.
  18. Pour the sugar syrup on hot Baklava.
  19. Garnish with Pistachios.
  20. Set aside for few hours or preferably overnight.
  21. Enjoy the goodness of your hard-work.

Happy 2010

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There can be two things that kept me away from my dear blog, either I was very busy or being lazy all the time. Well, I would like to believe “I was busy” because though I was not blogging, I was actively cooking for my family. And I do have a proof……
Busy is synonym to “Life” If you are busy that means you are having life (Though sometimes I think when I’m not doing anything I’m alive and believe me having a “good life”) How many times busy means Serious Work. Busy means busy with your work or busy in looking what others are busy in….must say busy job. Busy means busy with your family or busy in looking hot and trying hard to be on Page 3 so that everybody knows you are busy. Busy in cooking or busy in making excuses Oh! I can’t cook today….
So friends, even I was under the influence of these four letters but I must confess still had time to drink tea while watching opera, talking to my good friends, napping in a cosy comforter, playing with my son and most important (thanks to vonage) talking to my mother everyday.
I was and still is very busy and for me, That’s life

This time we had early snow means “cold days” means “less sunlight” means “short days” means “most of the time at home” means “cranky kids”. So winter automatically means extra work and time with kids to make them busy and comfortable at home.
That’s a busy job,right.
After all busiest days, I did get time to do things not so important (well, its a waste of time when you can get it ready made in stores or restaurants) But believe me, I like to be busy in such jobs than some other popular and busy jobs.
Well, I’m leaving this topic at this point because there is no end to it. Lets talk and see, what I did in all these months.

This is the cake I baked for my son’s 3rd Birthday. I am still on my initial learning curve ….long way to go…..

Thanks to my husband for sweetly taking away some of my chores like writing on the cake.
Thank you, Dear.

And, Thank you for making 14th Feb extra fragrant and colorful.

I love flowers but still waiting for my gift, Dear. In Love

Thank You

Holi is around the corner and I am ready for it. (We’ll talk about holi in my next post)
What I missed was Shivratri. I am from north India and there we fast whole day and later in the evening after pooja we eat “palahar” means food without any cereal, garlic, onion, haldi. We use few spices, Kuttu flour, potatoes (few vegetables) and very popular saboodana.
I made Kottu ki pakodi, Saboodana Khichadi and Aloo raita


This mail is going on and on and on…..I have still lots to talk about, so I save it for the next mail and give u guys less headache.
A very very happy new year to u guys . May you have a healthy, wealthy, funny, sunny New Year.

Freshly Baked Bouquet—–My Click!

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This was my very first attempt of baking edible cookies. I was very excited and encouraged with the results. (Thanks to my son for encouraging me the most by demanding and eating them many times a day ((I was happy and not so happy coz he was skipping his dinner)) I’m glad there is not many left now. With the cookies in mind I thought why not take a dip in photography and participate in very popular and in demand Event-Click.
With no experience in photography and not much savvy about photoshop I tried and clicked.
Today is a last day, so not much time in hand to take an advice from you guys which picture is good. I chose one and prefer to keep it in original form without using any effects. From my mind it is very Spring-y, amateurish but there is always a first time ….with time I’ll improve.

These are Oatmeal Chocolate chips Cookies, I’ll post the recipe very soon with some more pictures. I have to edit and post it before 30th may to partcipate in Click. So have to rush, wish me good luck for this event.

With out any further delay This is my click ready to partcipate in the Event Click-May 2009 Cookies. Thank You Jai and Bee Jugalbandi rules.

 

Talking About Dhania/Cilantro

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If you really wanted to eat chat-pata, crunchy, Kuch Chat ya Pakoda,  this sure thing you definitely needed to complete the recipe.
And that is our humblest Dhania chutney/Hari Chutney
Ingredients
  • 1  bunch fresh Dhania/coriander/Cilantro
  • 1/2  bunch Mint
  • 1/2  Green Mango
  • 3  Green chillies
  • 1/2  tsp  Cumin seeds
  • 2  tsp Sugar
  • Salt and lemon juice as per taste
(can add onion, garlic or ginger too )
Method
  • Wash and clean mint and coriander leaves. (use soft/upper stems of green coriander for extra taste)
  • Mix coriander, mint, roughly chopped green mango, green chillies, cumin seeds, sugar and salt in a blender.
  • Grind them until it becomes in to smooth paste.
  • Use limited amount of water as needed.
  • Add lemon juice and mix well.
  • Taste it and adjust the sweetness and sourness as per your taste.
  • Green Chutney is ready for a ride.
Dhania is one of the most commonly and widely used herb in Indian Kitchen. This is my favourite garnish and an essential ingredient in my refrigerator.
These are the few dishes I made with our friendly Dhania.

Pani-Puri Ka Pani—————– Dhania Aloo

Dhania Dosa—————– Moong-Dal Chila Chaat

But I think Dhania-chutney is a recipe that is fit for JFI-Cilantro hosted by Cilantro.

Thank you Cilantro and Indira-Mahanandi for starting it.

Rest of the recipes are coming soon.
Enjoy good weather.

Mera Lucknowi Andaz………

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Ever since I heard about RCI-Lucknow, I wanted to participate in this event. I wanted to represent my state with my fellow blogger. Lucknow cuisine is all about variety, but living in this part of world (U.S) where 2 people is a family, it is not at all motivating to cook this much of food for one time meal. But I totally believe in- If there is a will, there will be a way. So I cooked, I clicked and happily waited for my husband for a big surprise. I lit some candles and ate food in totally Nawabi Style.So here I present My Lucknowi Andaz….-:-)

I made – Bathue Ka Raita, Aloo Wadi, Shahi Paneer, Muglai Chawal, Hari Pyaz Aloo ki Sabji, Ajwain ka Tikona Paratha with Mirchi ka Achar, Aam ka Mitha Achar and Papad.
Lucknowi food is no food without Mango. Dusshari thats the variety very popular in U.P. Last but not least no meal is complete with out Mukhwas (Mouth-Freshener) and most popularly Paan in lucknow.
Let’s start with Bathue Ka Raita and Aloo Wadi –
Bathua in hindi, I searched on net and these are the other names for it.
Common name: Fat Hen, Lamb’s-quarters, Pigweed, Bathua बथुआ (Hindi), Paruppukkirai (Tamil), Chandanbethu (Bengali), Vastukah (Sanskrit), Bathua (Oriya), Kaduoma (Kannada), Pappukura (Telugu), Vastuccira (Malayalam), Chakvit (Konkani)
Bathue Ka Raita
  • 1/2 cup Bathua Blanched and grinded
  • 1 cup Yogurt
  • Salt
  • 1/4 tsp Hing (Asafetida)
  • 1/2tsp Roasted Jeera Pd  (Cumin Seeds)
  • Chat Masala (optional)
  • Red Chili Pd To taste
Method
  • Whisk yogurt until smooth (add water if needed)
  • Mix salt and Bathua.
  • Heat few drops of oil in a very small pan, add cumin seeds.
  • When they start to crackle add hing. Add this in to the yogurt.
  • Serve cold.
Aloo Wadi here I posted it earlier in my post.
Shahi Paneer and Mughlai Chawal
Shahi Paneer
  • 2 cups cubed Paneer
  • 1 big onion Chopped
  • 4 cloves Garlic (Garlic in US is quite big add more in India)
  • 1 green Chili
  • 4 tbsp Crushed Tomatoes or 2 chopped Tomatoes
  • 15 Cashewnuts soaked in 1 cup of milk
  • 1/2tsp Haldi  (turmeric)
  • 1/2tsp Garam masala pd
  • 1/2tsp Kitchen king Masala
  • 1/2tsp Jeera (Cumin seeds)
  • 2 bay leaves
  • salt to taste
  • 3tsp  Oil
Method
  • Heat 2 tsp of oil, add cumin seeds, onions, garlic, chilies and fry until onions are light brown in color.
  • Once it cool down grind it in to smooth paste with tomatoes, cashew nuts and milk.
  • Heat 1 tsp of oil in the same pan, add bay leaves and the tomato paste in the pan.
  • Fry it for some time (add little water if needed) until you can see some oil on the surface.
  • Add all masalas and 1 cup of water.
  • Give it a boil and cook for 8 minutes.
  • Add paneer cubes in it.
  • Cover it and cook it for 2 minutes on low flame.(Keep stirring in between and add more water if the gravy is thicker for your taste)
  • Serve Hot with a garnishing of your choice.
Mughlai Chawal
  • 1 cup Basmati Rice
  • 3/4 cup Sugar
  • Saffron soaked in warm milk
  • Fried Cashewnuts
  • Raisins
  • Dried Cranberries
  • 1/4 cup Coconut Pd
  • 4-5 cloves
  • 2 star aniseeds
  • 1/2 tsp Elachi Pd
  • 1 tbsp Ghee
  • Method
  • Heat ghee in a heavy bottomed pan.
  • Add cloves, star aniseeds, cardamom pd and rice in it.
  • Mix it well and add water and cook until rice is half done.
  • Now add sugar, raisins, cranberries, coconut pd cashew nuts and saffron milk in it.
  • Cover and cook it until rice is fully done.
Hari Pyaaz Aloo Ki Sabji

Hari Pyaaz Aloo Ki Sabji

  • 1 cup Chopped Hari Pyaaz/Scallion
  • 2 Potatoes Cubed
  • 2 tsp oil
  • 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Coriandar Pd
  • 1/2 tsp Turmeric Pd
  • 1/2 tsp Chili Pd, Salt
Method
  • Heat oil In a pan and add cumin seeds.
  • When they start to crackle add all the masalas excluding amchoor pd.
  • Stir it for 20 seconds and add pyaaz and aloo.
  • Mix well, add salt little bit of water, cover and cook until it is done.
  • Serve hot sprinkled with amchoor pd.
Lastly its Mango and Mukhwas.
Mukhwas – Khatta Mittha Dried Aam, Silvered Fennel Seeds, Khatta Khajoor, Coloured Mukhwas and my favourite Aam Papad.

Well its one long post – and it is for RCI-Lucknow Cuisine Event hosted by Dear Lavanya’s Home Cook Recipes and brain child of Lakshmi’s Veggie Cuisine.

Thank You Lavanya, Thank You Lakshmi.

Devi Navratris are starting from tomorrow, So no non-veg, eggs, onion, garlic for 9 days. Happy Navratis to all of you.