October 19, 2017

7 cup, actually 6 cup barfi this Diwali

7er 6cup barfi

Happy Diwali everyone. Lots of sweets, fun and joy on this festival of lights. 

I missed the boat when 7 cup barfi was all the rage. My introduction came this summer when a cousin brought some and it was so good! I immediately made a mental note to try it this year. And what perfect time to try it than Diwali, right?

The process is straightforward and after all the stirring it was rewarding to put this in your mouth even when it is not cooled all the way.

I made a few rounds mostly to tweak the sugar amount and to try taking coconut out with other ingredients. I ended up with almond meal and about 2 cups and 2 tbspoon of sugar.

I would have taken sugar out more but was not sure of if the barfi would set.

Ingredients:
(makes about 10-12medium sized barfis)

1 cup besan/chickpea flour
1 cup ghee
1 cup milk
3/4 cup almond meal/ ground almonds
1/4 cup fresh shredded coconut
2 cup 2 tbspoon sugar

Method:

7 cup barfi for Diwali
Sieve the besan and make sure it is smooth.Take some ghee and coat a plate you would be using later. Set it aside.

Take 2-3 tspoon of ghee and roast the chickpea flour till the raw smell disappears.

7 cup barfi for Diwali
Take a thick bottomed pan and add the milk and sugar. Mix till it starts bubbling over. Then add the ghee, and start adding in the besan/checkpea flour, almond meal and the coconut slowly few tbspoons at a time.

It will be quite watery. Don't worry it will start to thicken soon.

7 cup barfi for Diwali
Keep stirring as soon as it started to thicken. Make sure there are no lumps or sticking at the bottom.

7 cup barfi for Diwali
Once it starts leaving the sides and comes together, take it off the heat and out it on the ghee-coated plate. Use a spatula to flatten the mixture and then let it cool. Cut it in squares or diamond shape and it's ready.

7 cup barfi for Diwali
Enjoy

October 02, 2017

Shubho Bijoya with rajbhog

Bengali sweet Rajbhog

I haven't been in India for durga pujo for many years now, but pujo still revolves around food, friends adda and happiness no matter where. Shubho Bijoya and Happy Dushera. I hope you had a wonderful festive season too.

I try to make something special during this season and this year decided to tackle rajbhog or as my kids call it - giant rasgulla.

There were many recipes I saw that involved adding food color, filling the rajbhog with mawa, or dry fruits. Instead I have tried to keep the recipe simple mostly for kids and for me. 

I tried it a few times with a few variations before posting.

Here is my cheat sheet.

I make homemade chana/paneer.

Don't let the chana/paneer sit out for two long. Mix it while it still has some moisture.

Mix some saffron and sugar in the chana/paneer.

Make sure the sugar syrup is bubbling nicely when the chana/paneer balls are in.

Ingredients:
(makes 10-12)
1/2 gallon whole milk
juice of 1 lemon
1 tspoon suji
1 tspoon flour
1 tspoon sugar
few strands of saffron

For syrup
21/2 cups of water + 1 cup of warm water
1 cup sugar
few strands of saffron
4-5 cardamom
1 tspoon rose water (optional)

Method:
Heat the milk in a deep bottomed pan till it  boils over then add in the juice of the lemon. Keep it on heat till milk separates.

Bengali sweet Rajbhog
Wash the chana well to get any excess smell out and strain it in a cheesecloth and hang it for 1-2 hours to drain excess water.

Bengali sweet Rajbhog
Then take the chana/paneer and mix in the saffrons, semolina/suji, flour and sugar and mix it well for a good 5-7 minutes, till it all come together smoothly.

Bengali sweet Rajbhog
Divide the mix into equal 10-12 parts. Then take each part, mix it in your hand and make a smooth ball. Repeat for each part. Know that the rajbhog will double in size during boiling.

Making sugar syrup:
Take a deep thich bottomed pan and add 1 cup sugar in 2 1/2 cups water. Once the sugar dissolves add in the saffron, cardamom, and the rose water. Let is boil for about 5-6 minutes till it is not so watery.

Add in the chana/paneer balls in the boiling sugar syrup and close the lid. Let it boil for 15-20 minutes. In the middle, you will have to add the extra 1 cup warm water, because the syrup should not get thick. It's consistency is important.

Keep the lid closed otherwise.

Bengali sweet Rajbhog
Let it cool preferably overnight before serving.

September 22, 2017

Lamb kofta (meatball) Pulao

Lamb meatball pulao

Another school year has started and this year brings a big change for us. Tiny M has started in a Young Five program this year and goes to the same school as his older brother Lil A. So far he is transitioning into his new school well. He likes his classroom and that he gets to do music, gym and especially library.

I just want to take a minute to slow down and remember this because before I know he will be finishing his elementary school.

Coming back to the recipe, I have something special to celebrate the pujo season.

I have made this lamb kofta pulao a few times now experimenting with some spices, herbs and fried onions. Now I stick to cooking the rice and the meatballs separately and combining them towards the end.

If you are entertaining this pujo season, it is a special dish. It does involve a few steps especially if you are making the meatballs but totally worth the effort.

September 09, 2017

Eggs Kejriwal on a Sunday morning

Eggs Kejriwal


We heard about Eggs Kejriwal first when Tejal Rao's piece appeared in The New York Times and have been meaning to make it since then. But it came to fruition just a couple of weeks ago when the summer vacation was coming to a close and we needed just something special for that send off.

Yes, even though it's called Kejriwal it has nothing to do with Arvind Kejriwal, rather it originated in Mumbai five decades ago. Rao's fascinating history of toast, egg and cheese is here.

We followed most of the recipe through, but there is tons of variations that can be done and we have done a couple and have several more in mind. Instead of mustard, we have tried it with harissa, or another turkish pasta Aswin brought home recently, and have dressed it up with Zatar (which has become routine) and each time it tastes delicious.

It makes a perfect brunch center piece because it cooks quickly. Once the guests arrive, just grill the cheese in the oven and top it with the eggs and serve.

Here is the recipe from The New York Times with some adaptions.

August 15, 2017

Tanjore marathi recipe - Vangi dahi bharit

We wait all year here for summer. We get through probably the toughest month of February in the hope of June and July. Sure the spring is a lot of work - cleaning, getting the vegetable patch ready, planting the seedlings, pruning.

But come summer the school is off, no lunch menus to be planned, movie night can be any day ;-), vegetable patch gives a small supply of tomatoes, cucumbers, okra, chillies, peppers, farmers market is is full swing.

These two cucumbers were hiding under the plant for almost a week before I spotted it. How is your summer going?

This summer Lil A is riding his bike without training wheels, Tiny M is learning how to read. There are spell books and star wars from the library.

But before I get too far, let me tell you about the recipe. I have another special Tanjore marathi recipe - Vangi dahi bharit.

Vangi Dahi bharit

My MIL was visiting a few weeks ago and when she comes I am always waiting to learn a new Tanjore marathi recipe. She suggested Vangi dahi Bharit. It is a version of bharta but instead of tomato, the recipe uses yogurt.

When Aswin's cousin and her mom were visiting, they mentioned that the recipe can be made either with yogurt and sometimes the yogurt is substituted for tamarind juice.

Similarly, the eggplant can be replaced with other vegetables which are sautéed then then added to the yogurt with a tempering. This version is quite simple, but you can add ginger, onions, or even a hint of coconut to the bharit.

It goes as a great side for many things. We served it with a simple dal and pulao.

June 27, 2017

Instapot Palak or Saag Paneer

Instapot Palak Paneer


When it comes to trying out a new technology, A is better than me. He got us hooked to Echo (now kids have more conversation with Alexa than us), fitbit, and now Instapot.

When we got it last year, he was the one who cooked food in it - delicious egg curry, then sambar, rice, dal and Palak paneer was the ultimate. Since it is Lil A's favorite we make it every week.

And soon enough I was hooked to the Instapot too. The masala chole was another discovery. But I digress.

I cook the palak in the instapot and saute the paneer in a pan and it's ready within 30 minutes.  The one trick I have learned is to add some herbs with the greens and it makes it taste fresh and delicious.

June 13, 2017

Tarkari diye chanar dalna (Paneer and vegetable curry)

Vegetable and paneer curry


When all the leaves fell down last fall, we discovered an abandoned nest in the red maple tree in our front yard. It was small and lasted through most of the winter. In the spring rain last couple of months, it almost disintegrated.

The leaves came back in the maple and we forgot about the nest. Then just yesterday, we found that the birds have come back to the nest, readied it and made it their home again. Now there are four little babies hanging out in the nest.

In other news, the veggie patch has been planted, the roses are blooming again and it is the last week of school.

The temperatures are soaring, we had a few days in the 90deg F. When it happens, I switch to light curries and this chanar dalna or paneer curry is one of them. With onion, ginger and tomatoes as the base, you can add any vegetable available. I added potato, carrot, peas and beans, but you could add some cauliflower, broccoli, summer squashes too.

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