.....From My Palate

Karwachauth

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.

Chatpati Palak Chaat

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Life is really unpredictable for obvious reasons now. In February I planted bulbs in my backyard on a sunny day without jacket and today, in May I am wearing a woolen robe with socks on my feet and still feeling cold. Gosh! Is there anyone who can tell me where we are heading to…?? All my woolens are washed, nicely folded and packed for almost 5 months of hibernation but instead of feeling happy, I am feeling stupid and cold! Golden rays of sun are welcoming us outside but cold wind pushing us inside saying “Spring is for me and I wanted to play alone”!!

Anyhow, Food is the only option that’s comforting and cheering our soul while dealing with this confusion. Chaat, a mix of crunchy, sour, sweet, savory taste all at once, tickle our palate, mind and soul. Chaat a synonym for happy, blissful and satisfied in one word. But only requirement is it should tastes good, getting a good plate of aloo tikki or pani puri is as rare as getting a partner made for each other. ;-0 I really crave for good chaat in US and its really difficult and looks like impossible so far. A good plate of chaat should be hot and crunchy with a good balance of cold sweet dahi, sour tamarind chutney, spicy green chutney and perfect seasoning.

Pani puri, aloo tikki, papdi chaat, dahi puri, dahi bhalle, bhel puri are all popular and in demand. The only chaat that tastes delicious but still lives an unappreciated life is Indian Popeye’s favorite Palak Chaat. The crisp Spinach fritters with yogurt, chutneys and garnished with pomegranate and sev. What a delight?

Well, I am not sure if its as healthy as it sounds because of spinach but I can vouch for its deliciousness. It is a good appetizer and can give a zesty start to any party.

 

 

Palak Chaat
Recipe Type: Chaat
Cuisine: Indian
Author: Bhawana
Ingredients
  • 10 Spinach leaves, washed and dried
  • 1/2 cup Besan (Bengal gram flour)
  • 1/4 tsp. Ajwain (Carom Seeds)
  • Red Chilli Powder as needed
  • Salt to taste
  • Water to make the batter
  • Oil- for deep frying
  • Green chutney
  • Tamarind chutney
  • Yogurt
  • Roasted Jeera Powder
  • Chaat masala
  • Red Chilli Powder
  • Salt
  • Pomegranate Seeds
Instructions
  1. Add besan, ajwain, red chilli powder, salt and make a thick and smooth batter with the help of water.
  2. Heat oil in a pan.
  3. Coat spinach leaf with the batter and fry in batches until golden and crisp from both sides.
  4. Repeat the step for all the remaining spinach leaves and put them on a kitchen towel to remove excess oil.
  5. Just before serving, place spinach fritter on a serving plate. Drizzle beaten yogurt, tamarind and green chutney.
  6. Season it with salt, chilli powder, jeera powder and chaat masala.
  7. Garnish with pomegranate seeds and nylon sev.

Chawal Ki Kheer – Synonym For Prosperity

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Om Shri Ganeshaya Namaha
Wishing you all a very happy and prosperous new year. May God bless you and your loved ones with all the happiness, good health and success in life.
New year brings hope, energy, motivation and much more… In a first few weeks the adrenaline rush is so intense that it feels like its new you! All resolutions are bound to fail but still there are few on list before every new year’s eve. My all time favorite is having a healthy, active life and organized home. The mission is to have a balanced lifestyle for my own sanity and less yelling and chaos at home. And I must admit first month is always like living in a heaven. My home is so clean and organized that you can eat in my bathrooms. Things are easier that way if it just home or work but we live in a society and should follow few rules. Going out with friends or going for shopping, partying late, vacations, guests, sitting and enjoying social media with a cup of tea, telephone conversations with friends or family, or just feeling lazy…these are my “few” sinful temptations that I cannot say no to them. Sometimes I do compromise on my beauty sleep to have more hours in my life so that I can balance home, family, friends, and my own time. But before spring things are always out of control, yelling and chaos at home, always cooking in the nick of time and cleaning of bathrooms are always required before any unexpected guests.

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But as the months passes by, there are so many memories that we create between this chaos with my family and friends. The stranger becomes the part of the family at the end of the year, there are more happy pictures and funny interesting stories to share with the world. Celebrating good times and festivals together, and most importantly I have people around who care for me and I can count on them.
Life has ups and downs, bad times passes by but what we cherished and remains in our memories are the good times we spent with our loved ones. I am still looking for a balance in my life but will not compromise on adding these cherished memories in my life.
Moving on to the first recipe of 2017. This is the evergreen classic dessert.

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In our tradition ‘Rice” is a symbol of auspiciousness and prosperity. We use rice in all the pujas, havans, different ceremonies and rituals. During weddings the use of rice to bless the couple or the family with the prosperous life signifies its importance in our life. Rice is the first grain that we give our child as a first solid food. Rice is a staple diet in India. During month of Shravan and on Poornima cooking and sharing chawal ki kheer is very sacred and favorable. I know they sound more like the old delights and its hard to charm our new generation with these talks but I believe sharing and caring is never old.

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To celebrate the festivity on new year I am sharing the recipe of the classic dessert “Chawal Ki Kheer” as a symbol to start the new year with the auspiciousness and prosperity. This is the one of the holy dessert that is served and represent festivity.

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Chawal Ki Kheer –
Recipe Type: Dessert
Cuisine: Indian
Author: Bhawana
Ingredients
  • 2 L Milk (Whole milk preferably)
  • 1/2 cup Rice, washed and soaked
  • 3/4 cup Sugar
  • 1/2 tsp. Cardamom Powder
  • 2 tbsp. warm Milk with crushed saffron
  • 1 tbsp. Ghee
  • 1/2 tsp. Rose water
  • 2 tbsp. shredded Coconut
  • 2 tbsp. Raisins
  • Sliced Almonds and Pistachios
  • Chandi ka varak and dried rose petals optional
Instructions
  1. Boil the milk in a heavy bottom pan.
  2. Add rice and cook until the rice is soft and the milk is reduced and creamy on low flame.
  3. Keep on stirring regularly to ensure no burning and sticking rice at the bottom of the pan.
  4. When the rice are floating on top and soft add sugar, saffron infused milk, coconut, raisins and half of almonds and pistachios.
  5. Now add ghee and mix the kheer vigorously to emulsify the milk, ghee and rice.
  6. Cook it until your desired consistency. I prefer creamy and partially thicker.
  7. At the end add cardamom powder and rose water.
  8. Mix it and keep it aside to cool down.
  9. Serve hot or chilled with garnishing.

Bharwan Bhindi

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What’s up? Weather has started to warming up with few surprises here and there but I just can’t complain anymore now. Grass in my yard is all green, bright and fresh after bearing cold nights and dull days. Though rain is really messy for everyday life but it looks so good when you are sitting inside with a hot cuppa and looking at droplets coming down and making green things happy and content. I am really confused if you ask me which is my favorite season? Every season has their bliss moment and drawbacks. I think its up to us to admire small happiness around us. If you are outside doing chores and driving around in rain it might be messy and irritable but sitting comfortably indoors the beauty of nature, for sure mesmerized you.

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There are so many memories I have getting all wet in a rain. It is so difficult to explain or tell stories to our kids about how we used to enjoy and play outside in rain with paper boats or just dancing around with friends. It is so messy and weird for them. After all that fun having pakodas and adrak ki chai with friends and family was the bliss moment of the season. Oh! I miss that time….
Well I should cut short this topic now, it might be giving you wrong ideas about some monsoon recipe but my recipe for today is one of the popular and most loved vegetable by all. Yes! its Okra our very own Bhindi aka lady finger.

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Okra is high in antioxidants, fiber and vitamin C. It is a good source of calcium and potassium also. Nutritionist recommends okra for reducing cholesterol level and in weight reducing programs. Okra is a easy to cook vegetable and favorite of most of the kids.

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Bharwan Bhindi
Recipe Type: Side Dish
Cuisine: Indian
Author: Bhawana
Ingredients
  • 500 gms Okra (Bhindi), washed and dried
  • 3 tbsp. Mustard Oil
  • 1 Onion, sliced
  • 1 cup Cherry Tomatoes, halves
  • For Stuffing-
  • 3 tbsp. Besan, roasted
  • 2 tsp. Coriander Powder
  • 1/2 tsp. Turmeric powder
  • 1 tsp. Cayenne Powder
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Fennel Powder
  • Pinch of Asafetida Powder
  • 1/4 tsp. Garam Masala Powder
  • 1 tsp. Mango Powder (I like using juice of whole lemon)
  • Salt to taste
Instructions
  1. Trim the ends and slit the okra from the middle for stuffing.
  2. Mix all the masalas under the stuffing and mix it well.
  3. Now stuff the mixture in the okras and keep them aside.
  4. Heat tbsp. of oil in a pan, add stuffed okras and cook it on medium high for 5 mins.
  5. Heat left oil in another pan, add sliced onion and fry until translucent in color.
  6. Now add tomatoes and little salt and cook until tomatoes are little soft.
  7. If okras are soft and darker in color, mix onion masala in the pan.
  8. Mix it well and cook it for another 1 minute.
  9. Sprinkle chaat masala and garnish with sliced ginger.

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.

Corn On The Cob In Coconut Curry

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Grilled corn is by far the most favorite recipe for everybody, who likes to barbecue in summer. It is simple and must recipe for all get-togethers around pool or in backyard to enjoy sunshine. Somehow, with all due regards to our classic grilled corn… its not one of my favorite!. But it doesn’t mean i don’t like corn. With little twist and tweaks corn can amaze people with its versatility. Corn roundels cooked in aromatic coconut curry gives them juicy bite and tastes delicious with rice.

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Corn On The Cob In Coconut Curry
Author: Bhawana
Ingredients
  • 2 Whole Corns, boiled and cut in to thick roundels
  • 2 medium Onions, finely chopped
  • 3 tbsp. Tomato Puree
  • 2 Green Chilies, finely Chopped
  • 2 tsp. Ginger-Garlic Paste
  • 1/2 cup Coconut Milk
  • 2 tbsp. Oil
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Red Chili Powder
  • 1/2 tsp. Garam Masla Powder
  • 1/4 tsp. Fennel Seeds Powder
  • Salt to taste
  • Crushed Pepper and shredded Coconut for garnishing
Instructions
  1. Marinate corn roundels in 2 tsp oil, Crushed peppers, salt and black pepper powder.
  2. Heat oil in a pan. Add ginger-garlic paste and green chilies.
  3. Add onions and saute until soft and light brown in color.
  4. At this point add tomato puree and all spices.
  5. Mix it well and cook until oil comes up around the edges.
  6. Mix coconut milk and give it a boil while stirring well.
  7. Add salt and corn roundels.
  8. Add water according to the consistency needed.
  9. Mix it well and cook for few minutes.
  10. Serve hot garnished with shredded coconut with rice.

Rajma Masala

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I never thought of sharing this recipe until my son mentioned me, “You didn’t take pictures of my favorite dish?” Taking pictures of food means “something special has cooked today” for him. That made me realized, he is right! Rajma Chawal is the most popular recipe in north India. Both children and adults likes it with same intensity, even the most picky eater is happy to see it served for lunch or dinner. It is the most easily cooked dish for parties or potlucks. Serve it with Jeera Rice, Chapatis or Naan, it goes well with everything and for everybody.
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Rajma Masala
Author: Bhawana
Ingredients
  • 2 cups Rajma (Kidney beans) soaked overnight, boiled
  • 2 medium Onions, finely chopped
  • 2 tsp. Ginger-Garlic paste
  • 4 tbsp. Tomato puree
  • few Green chilies, slited
  • 2 nos Tejpatta (Bay Leaf)
  • 2 tsp. Coriander powder
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Cumin Seeds
  • 1/4 tsp. Asafietida
  • Red Chili Powder To taste
  • 3/4 tsp. Garam Masala
  • Fried Green Chilies and Coriander Leaves for garnishing
  • Salt to taste
  • 3 tbsp. oil
Instructions
  1. Heat oil in a heavy-bottom pan.
  2. Add bay leaves, cumin seeds and asatefida powder.
  3. When seeds start to splutter, add onions and saute till light brown.
  4. Add ginger-garlic paste and cook for a minute.
  5. Add tomato puree and turmeric powder mix it well and cook for 3-4 minutes till oil separates on the side of the pan.
  6. Add coriander powder, red chili powder and salt. Mix it well.
  7. Add boiled rajma along with water according to consistency needed.
  8. Cook for 10-15 minutes on low heat.
  9. Mash the beans with the back of the ladle, add garam masala powder and mix it well.
  10. Add more water and salt if required.
  11. Garnish with fried green chilies and coriander leaves.
  12. Serve hot with rice or chapatis.
  13. Add 1/4 cup cream for more richer and creamy taste.
  14. tsp of desi ghee enhance its taste.

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.

Mathari – Indian Salted Crackers

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Mathari is a popular snack in north India. These deep fried Indian crackers mostly served with mango pickle. In the time, when snack defines varieties of cookies, cakes and other processed and packaged food. Traditionally in India snack is a food, cooked with the things easily available at home. Shakarpare, Mithi Mathari, Chivda, Besan ke Sev are the name of the few snacks in the list. Mathari is popular because it is easy to store for longer period. It’s salty, crunchy taste with spicy sour pickle tingles your taste bud in to instant action. Even now mathris are the must item on many festivals. Holi, Karwachauth, Diwali just to name a few.

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Ingredients

  • 2 cups Maida (All-Purpose Flour)
  • 1/2 cup Atta (Whole Wheat Flour)
  • 1/4 cup Sooji (Semolina)
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon Ajwain (Carom Seeds)
  • 1 tablespoon Kasuri Methi (Fenugreek Leaves) , dried & crushed
  • 4 tablespoons Oil
  • 3/4 cup lukewarm Water (use as needed)
  • Oil to fry(You can add crushed black pepper, red pepper pd, anardana pd for masala Mathari)

Method

  • Take all-purpose flour in big bowl.
  • Add whole wheat flour, sooji, ajwain, kasuri methi, salt and oil. Mix it well.
  • Knead it into a stiff dough with a help of lukewarm water little at a time.
  • Cover and rest for 15 minutes.
  • Knead it slightly and make small balls from the dough.
  • Roll the balls into small thick rounds and prick them with a fork all around, so they will not puff up while frying.
  • Heat oil in a deep pan and fry mathris in small batches on low heat.(first add them on medium heat and after few seconds lower the flame).
  • Fry till they become golden in color, drain on a kitchen towel when done.
  • Serve with mango pickle when cooled.

Happy Karwachauth…

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Hi Friends,
Better late than never, I know its almost a week now, but I still want to know ‘How was your Karwachauth friends’ ??
First of all “Thank You” to my Dear friend Sejal for this Marvellous Mehandi. Thank u Sejal, Sorry for the color, it did came out dark but I can’t avoid my hands in water for long so after 24 hours, after all house chores(Thank u US) I was able to retain that much of color.
My Karwachauth was very busy, I wore this black and red sari with matching bangals and bindi. (In US wearing sari is so occasional) Whenever I watch this TV Show “yeh rishta kya kehlata hai” I love watching colorful saris, ethnic jewellery, bangles and bindis. No wonder that’s my no 1 reason to watch that show.
Food on KC was very ethnic baniya style, I made Aloo Matar, Kattha mitha Petha(pumpkin), Boondi ka raita, mooli ka lachha, puri and our family’s favourite Pude.

Sorry guys, after a long day, no formal table-setting just “Attack”.
So food was good but what really able to get wow from my hubby dear was, saving for last sabodane ki kheer.

Sabudana Kheer

1/4 cup Sabodana
2 1/2 cup Milk
1/2 cup Sugar
saffron and Cardamom
Pistachios and grated coconut

Wash the sabudana and soak it overnight in a water to the level of sabodana.
Pour the milk into a wide and thick pan and give it a boil.
Add sugar and cardamom and turn the heat to medium. Stir every now and then to avoid sticking it at bottom. Add the sabudana slowly into the pan.
Add saffron and keep stirring occasionally. Boil it on medium heat until the sabudana’s are swollen and translucent.
Add the pistachios. Serve hot or cold.
Really simple to make but too delicious to eat. Can serve cold with fruits of your choice too.

Happy sweet ending for this romantic looooong day!