North India

Shahi Phirni – Long time no see!

August 4, 2024 by Bhawana

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

Soak rice in water for 30 minutes. Drain the water and grind in to coarse paste.
Boil the milk in a heavy bottom pan.
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)
Now add khoya, saffron milk and sugar and cook for another 5 minutes.
Add cardamom powder and ghee. Mix it well.
Always check the consistency for your likeness as it will thicken more once cooled.
Mix nuts and rose water.
Refrigerate for at least 4 hours and serve chilled garnished with your choice.

Chatpati Palak Chaat

October 8, 2023 by Bhawana

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

Add besan, ajwain, red chilli powder, salt and make a thick and smooth batter with the help of water.
Heat oil in a pan.
Coat spinach leaf with the batter and fry in batches until golden and crisp from both sides.
Repeat the step for all the remaining spinach leaves and put them on a kitchen towel to remove excess oil.
Just before serving, place spinach fritter on a serving plate. Drizzle beaten yogurt, tamarind and green chutney.
Season it with salt, chilli powder, jeera powder and chaat masala.
Garnish with pomegranate seeds and nylon sev.

Moong Dal Burfi

October 6, 2023 by Bhawana

What a beautiful morning today!
Its been raining since morning, freshly cut (thanks hubby dear) lush green grass outside all around, young light green leaves on the tree, swaying slightly here and there with the direction of the wind. The wind chime on the tree making a music soothing for ears. Small, colorful, bright red, blue and white bird houses hanging with the branches of the tree, playing hide and seek with me. I am enjoying the whole outside view (without cribbing of course!) and appreciating the beauty of nature. The tranquility outside giving a sense of peace inside me. Its amazing to realize, how time and unknot mind changes the perception for things around you. Yes! its a relaxed, chores can wait and being at home day for me. Sitting with my morning tea and looking outside with a relaxed mind and realizing that drops of water while coming down, create musical chords when touched the ground. The same nature that was there yesterday, day before yesterday or everyday with its different colors, mood and beauty amazes me today!. Its true! “beauty lies in the eye of the beholder”. You need an eye to appreciate things, without that the same beauty turns in to the beast and create chaos in the life.

Sometimes, we need to stop overstressing our mind, body and soul, take a pause and be thankful and appreciate things around us that we ignore in our day to day life. Appreciate and thankful are two beautiful words that can make any relationship stronger and happy. I am really thankful to the God, my parents, my family and friends for giving me love, care and concern in abundance so that I can return and share the same feelings with the world. I try my best to make my son understand that how important it is to earn love and care of people around you more than money and success. But the level of competition we are dealing with to survive in this time are diluting these words and giving tinge of artificiality in life.

Its time to cut the bitterness and appreciate the sweetness God has given us that we can relish with a thankful heart. Its not a secret anymore that how much I love sweets!! I truly believe that a piece of good sweet/dessert can instantly erase the bitterness, sadness or any negative feeling for some time. It is very important to have a piece of “sweetness” everyday in a life.

Moong dal halwa is a very popular winter delicacy in India. Its an important menu item in any winter weddings in north India. But another moong dal delicacy very popular for its earthy granular sweet taste is Moong Dal Burfi. Its real flavor comes with the amount of ghee and little effort that is required to make it. One need lot of patience and energy to cook dal in ghee on medium/low flame and stirring continuously until the kitchen is filled with the sweet aroma of cooked dal. This is hardest part else its a simple recipe. If you are on diet, savor a bite and enjoy the taste for rest of your life but do not try to make it without ghee. This sweet is for people who appreciate food in its organic recipe. I will rather eat little and enjoy the taste for longer than eat everyday with the twisted artificial recipe.
Regards,
Have a nice weekend.

Moong Dal Burfi

Recipe Type: Dessert/Sweet

Cuisine: Indian

Author: Bhawana

Ingredients

1 cup yellow Moong Dal, soaked in water for minimum of 3 hours
1 cup Ghee
1 cup Sugar
1 cup Water
1 cup Khoya, grated or crumbled
1/4 tsp. Green Cardamom Powder
1/2 tsp. Rose Water
Silvered Pistachios and Vark for garnishing
Few strands of saffron or drops of yellow color

Instructions

Grind dal coarsely using very little water.
In a non stick pan, mix the ghee and dal, and cook until dal becomes dark in color and the fat separates.
Remove pan from stove and add khoya, cardamom powder and mix it well,
In another pan make a sugar syrup. Mix saffron or yellow color, rose water and dal mixture in the syrup.
Mix it vigorously and cook until till it becomes sticky and ready to set for burfi.
Transfer the mixture in the greased tray, spread it evenly and garnish with vrak and silvered pistachios. Keep it aside.
When it cool and set, cut it in to squares and serve.

Chawal Ki Kheer – Synonym For Prosperity

June 5, 2023 by Bhawana

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.

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.

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.

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.

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

Boil the milk in a heavy bottom pan.
Add rice and cook until the rice is soft and the milk is reduced and creamy on low flame.
Keep on stirring regularly to ensure no burning and sticking rice at the bottom of the pan.
When the rice are floating on top and soft add sugar, saffron infused milk, coconut, raisins and half of almonds and pistachios.
Now add ghee and mix the kheer vigorously to emulsify the milk, ghee and rice.
Cook it until your desired consistency. I prefer creamy and partially thicker.
At the end add cardamom powder and rose water.
Mix it and keep it aside to cool down.
Serve hot or chilled with garnishing.

Happy Dussehra – With Lauki Wali Dahi And Malai Burfi

March 11, 2023 by Bhawana

Happy Dussehra to all of you. Wishing you all peace, prosperity and good health.
May this day clear all the evils of our lives and brings joy, peace and prosperity in and around our life.
Happy Vijayadashmi!

Dussehra the most important festival celebrated all over India. This is the festival that remind us that truth or goodness always triumphs over bad and evil. No matter how good, intelligent, brave and strong a person can be but truth and goodness always marks the victory over the wrong and evil. Though in the present time, where evil, lies and wrongs are all over around our lives but these old set examples show us a light in a dark tunnel. To my knowledge Ravan was the most intelligent, strong, brave, highly educated, pious and a great devotee of Shiva.
He was a wealthy king of a strong nation. But the truth is wealth and intelligence always gives birth to greed and jealousy. Success and power takes away the ability to think wisely and accept the failures. Demon is not the person “Ravan” but his greed, jealousy, pride and action. His fall was due to the lack of wisdom. I respect Ravan for his intelligence and achievements but his pride and actions made him the person he is known in the history.

In the present time, we forgot the difference between intelligence and wisdom. We are heading and pushing our kids to be intelligent and highly educated and unconsciously nurturing “Ravan” in them. Being competitive is good but without wisdom it delivers pride, greed and jealousy. There are very few people who can take success and power well in their lives. The feeling and desire of having more and more in life makes you an egocentric for whom nothing is more important than oneself.

In today’s time (on social media), there are so many stories about Ram and Ravan and I don’t want to pass my judgement on that infact I am too small and trivial to even say anything about them. All I can say is that was past, we are not even sure if that exist or not. We can learn from the moral of the story and go ahead in our lives with a conviction that truth and goodness always triumphs over bad and evil no matter how intelligent, wealthy or successful the evil is…..

Now if we come to the festivity and the brightest part of the festival, Dussehra and Vijayadashmi are celebrated with lot of authentic delicious recipes served as a meal and Prasad on the auspicious day. I belong to the northern part of India where festivity begins on the first day of Navratris with the fasting and worshipping Goddess Durga and her nine forms of Devi for nine days. On the first navratri we sow seeds of barley or “Jaun” in an earthern pot. We watered them every day so that they sprout in to long sheaves by the 10th day of Vijayadashmi or Dussehra. My Mom told to me to keep them covered so that they will grow taller and more yellow in color. It has a significance of prosperity and good health in the family.

During pooja on Dussehra weapons, tools, ledger, books, pen and pencils are worshipped, sheaves of barley are tied to them. After pooja sheaves of barley are placed behind the ears of all the males in the family. For the Prasad lauki wali dahi with malai peda are distributed to everyone. The meal of the day is vegetarian with urad dal, aloo gobhi, chawal, chapatis, boondi raita and chutney.

When I came to US I realized Lauki wali dahi is very specific to certain part of northern India. I wanted to share this recipe with you guys on this auspicious day of Dussehra. Instead of peda I made malai burfi with the available ingredients. Hope this day brings more happiness and peace in the world.
Shub Dussehra.

Happy Dusshera –

Recipe Type: Lauki Dahi with Malai Burfi

Cuisine: Indian

Author: Bhawana

Ingredients

Lauki Ki Dahi
1/2 cup Lauki (Bottle Gourd), grated and boiled
3 cups Milk
1/2 tsp. Yogurt Culture
Malai Burfi
2 cups Ricotta Cheese
2 tsp. Ghee
3/4 cup Sugar
1/2 cup Milk Powder
1/2 tsp. Cardamom Powder
Few Strands crushed Saffron
Sliced Almonds and Pistachios for garnishing

Instructions

Lauki Ki Dahi
Boil the milk and keep it aside to cool down.
The milk should be slightly warm for good yogurt.
Mix boiled lauki and milk.
Add little bit of sugar for extra sweetness.(Its optional)
Add culture in the milk and mix it well.
Keep it in a warm place for 6-7 hours or overnite.
Cover the container with warm cloth in winter.
Refrigitrate it and enjoy delicious yogurt with Malai Burfi
Malai Burfi
Heat non stick pan on low heat.
Add ghee, ricotta and sugar.
Cook until sugar is melted and ricotta is thicker in consistency
Add milk powder, saffron and cardamom powder.
Cook it and keep stirring until the mixture starts leaving the sides of the pan.
Pour the mixture in to greased container.
Spread it well with the spatuala, garnish it with nuts.
Cool, cut in to pieces.
Serve with lauki ki Dahi
Happy Dusshera!

Nariyal Ki Barfi – Celebrating Krishan Chatti

February 2, 2023 by Bhawana

We celebrated Krishanashtami or Janamashtami with all love, devotion and fondness for God Krishna showing great enthusiasm on his birthday.
He is popular and most loved Indian God all over the world. He is the only God whose childhood we can relate to and become part of it. I knew people who take care of Krishna’s childhood idol as a child, giving Him bath and changing clothes every day. They even serve Him food thrice a day like we take care of our own child. In today’s busy generation, it needs lot of discipline and compassion in heart to take care of an idol, who demands nothing but still you cannot ignore His presence and take care of Him like a child. I really appreciate their devotion and love for the God. Coming back to Janamashtami celebration, this is the day for any gourmand to enjoy all kinds of delicacies cooked and offer to Lord Krishna on His birthday. I remember my Mom cooking at least 5 or 6 types of sweets, kheer and phalahar food with many curries to celebrate this occasion. I wish someday I can blog the sweets she makes on Janamashtami. Instead of barfi we used to call it panjiris and my favorite was and still is Nariyal barfi.

I am a total believer of all the rituals and traditions in our culture. Not being superstitious of doing things in details that are not important, I believe in celebrating festivals and occasions for happiness and association with friends and family. I don’t do things in deep details but try to mark the occasion with things I can do conveniently with a sense of freedom and devotion. Whatever we do on the name of God on any occasion or festival, comes back to our family and friends as “Prasad” to us. Its just the name but in reality we are doing things for ourselves and it help us connecting to people around us. I believe all the rituals have their own significance but due to the changing society we are loosing their gravity in the present times. And it makes sense as we are developed and equipped than horse and buggy days but what is alarming to me is the connection of our younger generation with our tradition and roots.

I can go and ramble much longer on this topic but now its time to talk about the 6th day after the birth of Lord Krishna’s celebration known as “Chatti” or “Shashti” utsav. This ceremony is performed on the sixth day (or within a week after sixth day) after the birth of the child. This is the first ceremony that is performed in the family to celebrate the arrival of child. Bua (father’s sister) performs puja for the mother and the child. Exchange of gifts and laughter completes the festivity of the day. Kadhi Chawal has some significance and it is a must dish to be cooked and served on the occasion.

I never seen my mom doing this chatti utsav back home while growing up but have seen this ceremony commonly after the birth of the child. Chatti is a synonym to kadhi chawal and one can relate the day with this feast. After I got married I heard about Krishna chatti from my Maasi (Mom’s sister). I was intrigued and convinced due to the chance of eating something savory after all the sweets binging on Janmashtami.

I celebrated 6th day after the birth of lord Krishna and offered kadhi chawal, one sweet and his favorite malai mishri. And the same comes back to us as a Prasad that we call “The Feast”.

Nariyal Ki Barfi – Celebrating Krishna Chatti

Author: Bhawana

Ingredients

3 cups Desiccated Coconut
2 cups Sugar
1 cup Water
2 cups Khoya, grated
Yellow Color
1 tsp. Cardamom Powder
Few Strands Saffron
Silvered Pistachios for garnishing

Instructions

Grease a square pan with ghee and keep aside.
Mix khoya and water in a pan and cook on low flame until it thickens and with no lumps.
Add sugar, mix it and cook for another 7-8 minutes on low flame.
Mix yellow color, cardamom powder and crushed saffron.
Check if the mixture is sticky and thicker in consistency.
Now add coconut, mix it well and switch off the flame.
Pour the mixture on the greased pan and spread evenly.
Garnish with pistachios slices.
Cover it with parchment paper, press it lightly for smooth texture.
Let it set for 3-4 hours.
Cut it in to square pieces and serve

Cassata Ice Cream – Revisiting Childhood favorites

January 31, 2023 by Bhawana

While talking to your own children, you sometimes revisit your life in the past and unfolds your childhood temptations and favorites. While talking about healthy food and its importance, my son suddenly asked me “What was your favorite food when you were of my age”? I took a pause to think because the answer was not in any way a good example for him. I tried to ignore the subject saying we didn’t have so many options those days. The next question popped up was about my all time favorite food or dessert as a child. That was easy to answer, it was cassata and ice cream soda. Of Course! apparently the next question was “What is Cassata and Ice-cream Soda? Ice-cream soda was easy to make him understand as float but divinity of cassata was really difficult to describe and make him understand. The slice of three flavors of ice-creams layered on a cake covered with nuts was nothing less than a bliss on a plate. The flavors of three ice-creams bursting together in your mouth with crunchy nuts and spongy cake still makes me blank and the only word that comes out of my mouth is Yum! Delicious!.

Cassata is very different than ice-cream cake. Ice-cream cake is cake with a layer of ice-cream and frosting on it, whereas cassata is three layers of ice-cream on a layer of cake and covered with nuts. More ice-cream, less cake and a crunch with roasted nuts. I don’t know if I am making any sense to you but sometimes the experience is better than lots of words. So I decided to recreate a recipe for cassata with my favorite flavors of ice-creams.

My favorite flavors are all Indian flavors of ice-cream. Keeping a color scheme in my mind I opted for Mango ice-cream, pistachios ice-cream and kulfi. The whole experience of making cassata from scratch was so therapeutic and joyful to me. I was so excited that I finished from baking a cake to making three flavors, layering and freezing in one day.

Though, the size of my cassata is smaller than the real one but when you make it at home, having just one of anything you love is never enough. A guilty pleasure !!!

Verdict from my son– OMG! it is so delicious. It has ice-creams, cake, nuts….Gosh! Its a total treat.
Hard work all worth!! 🙂 🙂

Cassata Ice Cream – Reliving Childhood Temptation

Recipe Type: Ice Cream / Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

Sponge Cake
3 Flavors of Ice cream of your choice
(I used Mango, kukfi and Pistachios)
Crushed Almonds and Pistachios
Tutti Frutty
Terrine Pan or Loaf Pan

Instructions

Line the preferred pan with the parchment paper hanging on both the sides.
Take out the ice cream from the freezer to soften them before using.
Sprinkle crushed nuts all over the pan.
Fill up the bottom part with one flavor of the ice cream.
Flatten it with the spatula. Cover and put it in freezer for an hour.
After an hour check, if it is all set add another layer of the different flavor.
Add extra tutti fruity for color and set it again in freezer.
In the mean time, cut sponge cake in to a rectangular shape of a pan.
Check again after an hour, pour the final layer of the different ice cream.
Add extra layer of nuts on top.
Now place rectangular cake over the ice cream. Press it lightly.
Cover it tightly with the hanging parchment paper and aluminum foil.
Freeze it overnight.
To serve, put the mold in the warm water for some time.
Invert on a plate, peel off the parchment paper.
Add more nuts on the top. Slice and serve.

Motichoor Ladoo

January 19, 2023 by Bhawana

I wanted to share a classic sweet recipe in the blog before Raksha Bandhan. But sometimes things become so out of control that time flies in front of your eyes and you just sit and watch it sliding away in helpless horror. Well, in simpler words people call it ” just lazy”. Yes! I was in that state for a while watching time flying away and sitting in denial on the couch thinking and planning about recipes. No matter how much I like cooking but there are times when it doesn’t feel the same. Sometimes you struggle to cook everyday meal for the family. Thank God! for take outs for such days. I realized there are some negative effects of being a “i like cooking Mom”. The family is so used to home cooked food they eschew outside food and expects anything cooked at home. Well, that’s what companionship is all about. Hubby dear, comes in handy on such days with his expertise and cooking repertoire.
In fact i was thinking about sharing his skills too in this podium. May be soon….

Few weeks back my mom asked my son if there is anything he wanted to have from India. Taking few minutes in thinking he had two things in the list. Motichoor Ladoo and Kaju katli.
That makes me realized I make all these fancy desserts and sweets but here my son craving for shudh desi Mithais. I keep a mum all this time but on the day of RakshaBandhan I decided to surprise my son with one of his favorites (for now, sure not for long). My little vacation helps me to take the task with all joy and excitement. With little research, it was a piece of cake. There are some techniques and patience that makes the recipe easy and delicious.

Motichoor is one of the famous and popular sweet in India. Festivals, weddings any occasion, ladoos mere presence makes it celebratory and special. For me their color itself is so warm and cheerful that can perk up any occasion or a party. I prefer motichoor over bondi ladoo. But that doesn’t make boondi ladoos any less.

I like to share some of my researched tips for better results.
I prefer frying boondis in desi ghee for extra taste and texture. It makes lot of difference in taste. The batter should be of pouring consistency and its always good to try it before frying on perforated spoon. If its not dropping well mix little more water and try again. Fry boondis on medium flame not more than minute and half. Add boondis in warm syrup always. If the boondis are not small for motichoor pulse it once in a blender.

Motichoor Ladoo

Recipe Type: Sweet/Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

2 cups Besan (Gram Flour)
2 tbsp. Sooji (Semolina) fine
1 tbsp. Desi Ghee
Orange Color – according to preference
2 cups Sugar
1 cup Water
1 tsp. Lemon Juice
1 tsp. Cardamom Powder
1 tsp. Rose Water
3/4 Cup Melon Seeds, roasted
Silvered Pistachios for garnishing
Ghee/Oil to deep fey

Instructions

Seive the besan and add sooji, ghee and color.
Make a thin batter adding water in besan in pouring consistency.
Cover and keep aside for half an hour.
Heat sufficient ghee/oil in a skillet.
Cook suger with 1 cup of water and lemon juice to make syrup of one thread consistency.
Add cardamom powder, pinch of color, rose water in the syrup and keep aside.
Make boondis with the help of holding fine perforated spoon over the ghee.
Pour batter little by little at a time.
Fry boondis around 50-60 seconds on medium heat.
Warm the sugar syrup and add boondis and melon seeds.
Mix it well and keep aside for few minutes.
Make ladoos and garnish with pistachios.
Celebrate and enjoy the festive time!

Bharwan Bhindi

October 26, 2022 by Bhawana

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.

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.

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.

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

Trim the ends and slit the okra from the middle for stuffing.
Mix all the masalas under the stuffing and mix it well.
Now stuff the mixture in the okras and keep them aside.
Heat tbsp. of oil in a pan, add stuffed okras and cook it on medium high for 5 mins.
Heat left oil in another pan, add sliced onion and fry until translucent in color.
Now add tomatoes and little salt and cook until tomatoes are little soft.
If okras are soft and darker in color, mix onion masala in the pan.
Mix it well and cook it for another 1 minute.
Sprinkle chaat masala and garnish with sliced ginger.

Lauki Ka Halwa

August 14, 2022 by Bhawana

Wow, we are already in the last week of winter. Winter has been really blessed and mild this year. Cannot complain!… but still looking forward to welcome spring this weekend. Crisp mornings, fresh green grass, tulips and daffodils peeking out of the soil, birds chirping around.. can’t wait to see mother nature back to life. There are three festivals lined up to celebrate other than spring. St Patrick’s day is on 17th this week. It is the time of the year when all green recipes are out and everywhere around blog-sphere.

My recipe dedicated to this green day is thick confection of bottle gourd sweetened with sugar and make it more richer in taste with khoya and nuts. The light green color of gourd is enhanced with the food color that is purely optional. Lauki ka halwa is popular as a fasting sweet, when grain are not allowed to eat while fasting like Shivratri, Krishnaastami and Navratris.

Besides its beautiful green color this dish tastes delicious, hydrates and gives instant energy to the body while fasting. The texture of the halwa is little crunchy and tastes delightful with coconut and other nuts.

Lauki Ka Halwa

Recipe Type: Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

2 cups Lauki (bottle gourd), grated and boiled
1 cup Sugar
3 tbsp. Ghee
1/2 tsp. Cardamom Powder
1 cup Khoya, grated
Silvered Pistachios and Almond
1/2 cup Coconut, grated
Few drops Kewra Water
Green color (optional)

Instructions

Heat 2 tbsp ghee in a heavy-bottom pan.
Add lauki and saute for 7-8 minutes.
Add Sugar and green color.
Saute the mixture while stirring continuously until all the moisture evaporates.
Now add khoya, cardamom powder, coconut and dry fruits.
Add 1 tbsp. of ghee and cook it few more minutes.
Add kewra water, mix it well.
Serve hot or cold garnished with almond and pistachios.