I have a weakness for fresh apricots but when they are not in season I go for the dried ones. Usually I make the khubani ka meetha, the traditional exotic dessert from Hyderabad with the whole dried apricots but for the other recipes like this one I use the other variety. I try to get the ones not treated with sulfur as far as possible. The organic ones are darker in color and have a coarse texture.
Apricot is one of the stone fruits that has glorious orange color when cooked. I make compote, jam, chutney, roast or caramelize them. I also poach them with cinnamon and other autumnal spices. Apricots pair magically with chicken dishes so I use them in baked dishes or casseroles too. They taste fabulous in sorbet too.
The healthier use is to toss them in salads apart from just having it as it is. The dried fruit is full of carotenoide and potassium. Rich in fiber content it has low glycemic index and fat, it is also packed with many essential nutrients.
So, you see summers are not just about mangoes, they are also about these lovely stone fruits. You can see some more of my recipes with apricots Here and Here. I will be putting up more with the dried ones later.
This Fudge or Barfi is practically a cross between khubani ka meetha and apricot halwa. I prefer to cut it in squares or rectangles but you can make ladoos from it too. There are many variations of this fudge. One is with fresh pitted dates that does not require any sugar and is healthier. I use lots of nuts ( powdered or coarsely grounded) in these fudges or ladoos. I also add dried figs to make them power packed with nutrients. The natural sugars make them sweet so there is no need to add the commercial sugar.
The spices used are mostly green cardamom and clove powder. I use saffron when I want to indulge. It is optional. I am sure you’ll the flavor and texture of this barfi. A little chewy and grainy unlike other burfis, this one is also gluten free.
Dried Apricots – 400 gm
Sugar – 1/2 Cup ( as required) (Not required if you use Sweetened condensed milk)
Sweetened condensed milk- 4 tbsp
Saffron – 4-6 threads ( soaked in a little warm water)
Dry fruits – Nuts of your choice ( almonds/ pistachios pair well)
Edible Silver leaf (vark) – Optional
Cloves – 4-5 ( freshly ground in to a fine powder)
Green cardamom seeds – 3-4 ( freshly ground in to a fine powder )
Ghee – 2-3 tbsp
If using whole dry apricots, soak them in warm water till they become plump and then remove the stone. To use pitted ones either add enough water to cover them and microwave for 20 seconds on high or soak for an hour at least in warm water. Use just enough water as we will not use it in the recipe.
Drain the water once the fruit is plump and chop is roughly. Put in a blender and make a coarse puree. I love the little pieces in the fudge. They give the barfi a nice texture.
Heat a non stick pan or wok and add ghee. Once it melts add the pureed apricots and stir on a medium low heat. Let it cook for 5-10 minutes till the rawness goes. ( Don’t brown it)
Add sugar or condensed milk and stir till the mixture comes together and the ghee leaves the sides. Add the chopped nuts and saffron and mix well. I sometimes powder the nuts as a few elders find it difficult to eat chopped nuts. You may adjust sugar as per your need. I prefer the slight tang of the fruit and like my barfi less sweet.
Cook for another 10 minutes on low heat.
Meanwhile take a tray / plate / low cake tin / cookie sheet and grease it with ghee. I used the foil to line it but realized it sticks to the fudge even when greased so avoid.
Let the mixture cool and the transfer it to the greased tray. Spread evenly and garnish with shredded nuts and edible silver leaf if using.
Let it now set for till you feel it can be cut easily. As the burfi is grainy and more halwa like it will be good to refrigerate the ready mix for a while before cutting.
Cut into squares or rectangles and serve. You can store it in an airtight container and keep in fridge for a day or two.
I made it for my niece and she loved it. If you make it then do let me know in the comment section.
At the stage when the mixture is ready to be transferred you can simply spoon it out in a bowl and garnish to serve as a halwa too. Eat it warm unlike the cooled fudge.
If you use dates and / or / dried figs in this recipe then soak them similarly and blend in to a coarse grainy mixture. You need not use sugar or condensed milk. Use less ghee in this version.
I also discovered that greasing the tray with an oil spray is better as ghee tends to become condensed as the mixture cools and then it’s tough to cut the barfi neatly. It sticks to the tray. You may sometime have to five it the desired shape by pressing gently with the fingers.
You can try cinnamon to spice it. Omit the green cardamom.
There was a time I used to make banana bread regularly then one day it all stopped. Some 15 years back a loaf of banana bread lovingly baked was tucked away in a steel container and shoved on top shelf of the kitchen due to sheer malice. I was visiting my mother for a few days so baked the bread and left the next day. Some six month later while spring cleaning I found a container that won’t open. The container was heavy so I was curious about what lay inside. With great difficulty I managed to pop the lid away and there it was, a rotten banana bread with fungus that could be a perfect sample for a science student. It broke my heart and never baked the bread again.
I did make a banana nut bread in a mug. You can get the recipe Here.
Since a few days mom had been craving for it and I was just not getting into the mood. I usually do not bake breads now so the pantry was empty. No baking powder or baking soda. I was too lethargic to go buy or even order. The bananas were getting overripe and yesterday I gave in to the temptation.
The whole wheat bread that I usually made had jaggery instead of sugar but here I powdered and used the regular sugar. Brown sugar or jaggery is the best to use in banana bread. The rich flavor is amazing. Do use that if you have it. 1/4 cup is good for this recipe. If using jaggery or Muscovedo sugar then use 1 cup.
It was an experiment of sort as I had not baked without baking powder or baking soda before so I began to search for options on the internet. Yeast, sour dough were out so I was about to give up when Alice’s blog link popped up. I was happy someone had bothered to bake a bread without the two ingredients that are considered important and adapted her recipe to suit my needs. Thank you Alice. I knew it would be dense but cooked so there wasn’t much to worry.
Surprisingly, the bread turned out to be good. Moist, sweet, spiced and dense. Something between a cake and a bread. I decided to call it a loaf. 🙂 Everyone who had it thought that the texture resembled the Bishop Bread we get from ITC Maurya. Well, that was a very satisfying compliment. That bread is out of the world.
It needed some adjustment of temperature etc.
Do give it a try :
Bananas – 3 medium or 2 large , over ripe ones
Whole wheat flour – 11/2 Cup (16 tbsp)
Butter – 1/2 Cup ( softened) ( I used a salted butter but if you use unsalted then add 1/4 tsp of salt) or 1/2 Cup – Vegetable oil
Spice powder – cinnamon, clove, nutmeg
Powdered Sugar – 1 Cup ( depends on the sweetness of the bananas)
Eggs – 2 (well beaten)
Raisins – 1/2 Cup (Plumped in water)
Walnuts – A handful ( toasted / optional)
Buttermilk – 2 tbsp
Preheat the oven to 350 degrees F or 175 degrees C. Grease and dust a 8×3 or 9×5 inch loaf tin. I used an 8 inch one.
Peel and mash overripe bananas in a large mixing bowl. Don’t make a smooth paste. Clumpy is good for a nice texture. Bananas with blackening skin or brown skin with deep brown spots are good. Make sure they are not fermenting. Do not get tempted to add more bananas just because you want to finish them. It will result in a dense under cooked center.
Gently fold in the softened butter /Oil, sugar and spice powder to the mashed bananas. Using oil is a good idea as it helps the bread retain the moisture. Next one will be with oil.
I add the beaten eggs just before putting the bread into the oven. If your oven and loaf tin are ready then beat the eggs very well in a bowl. Get in as much air as you can. This will make the bread light. Remember we aren’t using anything to help it rise. Add the beaten eggs to the banana sugar mixture and mix well with a spatula. Don’t use any hand mixer for the recipe.
Now, make a well in the center of the whole wheat flour and slowly fold in the banana mixture wit ha spatula. It would be lumpy but that is great. Just mix everything nicely so that there are no flour streaks. Add 2 tbsp of buttermilk or sour cream. The batter is usually very thick so this help in making it smooth and nice. Gives a nice flavor and texture too.
Fold it the plumped raisins and toasted crushed walnuts if using. Dry raisins burn easily so it is good to plump them a little. You can toss some of the nut raisin mixture on the top also.
Pour the batter in the loaf tin and bake for 50 minutes or til toothpick comes out clean from the center.
Temperature may vary from oven to oven and I found my bread gets browned from top quickly if I place on top slot. I have two slots so I placed it in the lower one after it was 3/4 done. You can use aluminium foil to cover it to prevent extra browning. I didn’t so my crust browned more.
Another thing is to place some water in the drip tray under the wire rack. The steam makes the bread softer. I did it earlier, not for this one.
Keep checking after 45 minutes and if it needs more cooking from the center just give it 10-15 more minutes.
Once done, turn off the oven and let it stay there for 10 minutes. Remove on wire rack after that and cool.
Wrap it up in cling wrap when warm or cut it and use as desired. I usually slice it and keep in a tupperware box on the table.
Some people add vanilla essence or extract or chocolate in the bread but I personally do not like to mask the taste of spices and the rich banana flavor. You can add to your liking.
Do let me know how this loaf tasted if you make it. It is unlike the usual banana bread as I said. more like a fruit cake. 🙂
I love this delicious gatte ki sabzi from Rajasthan. I have another recipe of the Punjabi version on my blog but this is absolute delight when eaten with hot fresh phulkas smeared with ghee or of course the bajra roti which is traditionally served with this curry. Ghee is healthy and you should use it. The gattas I made for this recipe are thinner and spicier than the Punjabi ones.
Gatta is chickpea flour dumpling that is steamed or boiled till they float up and become light. One can spice them up or keep them plain. They are so tempting and hard to resist that you may keep munching on them while making the curry and realize that there is more curry than the gattas.
Make some extra dumplings always. You can use these gattas or dumplings with other veggies also but this is a basic recipe.
For Gatta :
Besan / Chickpea flour – 1 Cup
Home cultured curd / Yogurt – 1/4 Cup
Fennel seeds powder – 3/4 tsp
Ajwain – 3/4 tsp
Salt – to taste
Ghee – 2 tbsp
Chili powder – to taste
Pinch of hing powder
2 pinches of coarsely ground fresh black pepper corns
For the Curry :
Ginger and Garlic – 1 tsp each ( grated)
Onion – 1 medium size, chopped fine
Green chilies – 2, slit or chopped
Whole red chilies – 1-2
Cumin seeds – 1/2 tsp
Ghee – 2 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tbs
Besan or Chickpea flour – 2 tbs
Fresh coriander leaves – chopped – 2 tbsp
Yogurt / Curd – 1/2 Cup
For Gatta :
Mix the dry ingredients listen under gatta except the ghee and curd.
Pour ghee evenly and rub it in the mixture. Slowly add beaten curd one spoon at a time to make a firm dough.
Divide the dough in equal parts and roll it in your palms to make a cylindrical shape. You can make it as thin or thick but I have noticed that the thicker ones don’t cook well from the center when boiled.
Making perfect gatta is a bit tricky at times but you’ll get used to it.
Now take a deep large pan and boil enough water. Once the water boils slowly dunk the gatta in it. You can go about doing some other stuff while they cook in the boiling water. It takes a lot of time. Keep checking in between and the moment gatttas rise up and start floating take them out in a plate to cook. Throw away the water.
Once they cool, cut them into 1 inch long pieces.
Now to make the curry :
Blend the yogurt and add the powdered masalas and salt in it. Remember that you had added salt in the gattas too. Mix well. Roast the besan and allow it t cool. Now, make a paste with 2 tbsp of buttermilk and add to the curd. DO NOT add more than 1-2 tbs of besan or it will become kadhi. You can omit besan too. I use it just to make sure that the curd doesn’t curdle.
Heat a wok or a kadhayi and put ghee in it. when the ghee melts, add hing and cumin seeds. When they crackle , add red and green chili, stir and add ginger and garlic. Saute and add the onions. Let the onions brown a little then turn off the gas. Add the curd mixture and give it a nice stir.
Put tit back on flame and keep stirring on low medium heat till the ghee separates from the masala.
Slowly add warm water to make a curry till you get desired consistency. The gravy will thicken once you add gattas so keep that it mind.
Adjust salt and spices to your liking at this point.
Let the curry boil for sometime and then dip in the gatta pieces.
Let it cook for about 5-10 minutes and then garnish it with fresh coriander leaves.
Eat it hot with bajra roti or phulka smeared with ghee. It makes for one hell of a satiating meal.
Stone fruits are my first love and I have them in abundance during the season but the pip fruits, pears, apples are a different story all together. There are many varieties of pears that have hit the market this season including the sweet nashpaati, crisp nakq and gritty, sweet and juicy babugosha. i’m absolutely enjoying myself biting into the fresh ripe fleshy fruits but sometimes a few of them turn out a little bland in taste and that is when the exotic ideas of caramelized pears, stews, poached pears in red wine, jams, jellies, tarts, upside down cakes or a humble Indian spiced chutney come to mind. Do check out my other recipes for jams and jellies.
Pears are rich in dietary fibers among other things. The star of this recipe are the intense flavors of spices and the tang from lemon. As the pears were not very sweet this one has a mild sweetness of the fruit but those with robust flavors are mind blowing when used in preserves. I usually pick up the juiciest and sweetest lot.
The cinnamon and clove give it a classic flavor and the sugar gives it the desired thickness. I guess this is the time to bring Autumn into your kitchen. 🙂
Pear an Peach jams do not set like other jams if there is no additional pectin. They require a little bit more cooking time to get the right consistency.
2 Cups – Chopped, peeled Pears
4 Cups – Sugar ( depends on the sweetness of the fruit)
4-5 – Cloves / 1/2 tsp of freshly ground clove powder
1/4 inch Cinnamon stick / 1/2 tsp Freshly ground Cinnamon
Juice of 1/2 a lemon
Add all the ingredients in a heavy bottom saucepan and boil them on low heat for an hour or so or until thick. As the mixture begins to thicken you will need to stir more frequently. Once the bubbles begin to appear stop stirring and let the foam come up. Turn the gas off and skim off any foam that may have come on the top. Put it back on stove on low heat.
Once the jam thickens to the desired consistency and the mixture looks glossy and shiny turn off the gas. If the jam coats the back of the spoon and the bottom of the pan it is done. The color will darken too. Conduct a spoon or sheet test – take some jam in a frozen spoon or chilled steel plate and slightly tilt it , if the jam stays at one place it is done. If it flows then you need to cook a bit more. Always cook jams on low heat.
You may keep the jam a bit chunky or mash the fruit with a masher while it is cooking to get a smoother jam.
You can add a 1″ piece of grated ginger if you like the taste. I do it sometime. It perks up the taste of the jam.
Let the jam come to room temperature then spoon it in clean glass jars. Leave 1/4 inch head space while filling the bottles.
Slather this golden sweetness lavishly on the bread and enjoy wit ha hot mug of coffee.
Tip – Add a little red wine to the jam if you don’t mind things getting a little tipsy. 🙂
Mangoes are in season and there is nothing more satiating than this dessert. Fragrant rice in full cream milk with flavor of ripe mangoes is delicately delicious and looks fantastic with the mango roses. This was my first attempt in making the roses and the mangoes were so juicy and ripe that it didn’t work the way I wanted but then it was fun and lip smacking. I also discovered an easier way of getting those roses right which I will share later along with some other fruit and vegetable flowers.
The secret to a good phirni is the coarsely ground rise that has a semolina like texture. Traditionally it is served in mitti ka kasora or a small earthenware bowl. I didn’t have those so used a clay pot to chill the phirni then served in glass bowls. Nuts, saffron, silver leaf are used traditionally as a garnish but with the gorgeous mango flavour and roses on top I did not use anything extra. Creamy and grainy, this is a perfect dessert after a lavish meal.
- Mango puree – 1 cup
- Raw Basmati Rice – 31/2 tbs ( Soaked)
- Mangoes – 1-2 ( For the roses)
- Condensed Milk ( Milkmaid ) – 3/4 Cup ( adjust according to the sweetness of mangoes)
- Full Fat Milk – 4 Cups
- Saffron Threads – 5-6 ( Soaked in warm milk)
- Almonds – 6-7 soaked / skinned / ground to a paste
- Nuts / Raisins – for garnish ( as desired)
- Green cardamom powder – 1/4 tsp
Soak rice in water for 30 minutes at least.
Rinse and blend in the food processor with a little milk or water to make a smooth yet coarse paste. The rice should not become powdery.
Heat the milk in heavy bottom pan and bring in to boil. Keep stirring and reduce it for about 15 minutes.
Add the rice and almond pastes, stirring continuously on low heat. Make sure no lumps are formed.
Add saffron and keep simmering on low heat till the rawness of ricer goes away.
Add condensed milk and stir till it thickens to pudding like consistency. Turn off the gas. Add cardamom powder.
Let the mixture cool on the counter and then st
ir in the fresh mango puree. Mix it to get a smooth texture.
Add the desired nuts and pour into the earthen pot or any serving pot you are using. Let it chill in the fridge so it sets properly.
Meanwhile make mango roses and cool them. Before serving arrange the roses as desired and serve chilled.
To make mango roses : Peel a hard yet ripe mango and cut the two side slices. Remove an inch from the sides and slice thinly. Arrange it the thin slices to form the petals and place it on the chilled phirni.
Very few books are cathartic, even fewer leave you listless yet fulfilled in a strange way. Chandini Santosh’s The House of Oracles opened some blocks in me. Tears came effortlessly as I finished the book today. They came because a catharsis was much needed. The sky poured endlessly outside my window. I do not know how to review a book so just jotting down what flowed from my heart. This is the second book revolving around an ancestral house that has touched me so deeply. Both the books are by women writers and extremely compelling reads.
Some incidents from past can haunt you for the lifetime, emerging when least expected. Chandini has so beautifully woven that in the theme of the story. Throughout the novel the thought pulsates underneath the current happenings seeking release and atonement in some form or the other.
The heart wrenching narrative tugs at you to keep reading but I had to pause because the characters drew me in at different levels not letting go. The story is set in North Malabar region and I urge you to do some reading about the ‘Oracles of Malabar’, an incredibly vibrant tradition that is slowly vanishing now, before proceeding to read. The House of Oracles is not just a voyage down the memory lane exploring the rich history, rituals, customs, it is also a journey within. A search for inner happiness, an effort to engage with oneself at levels one wants to push aside. Every one of us has to go through the myriads of emotions, struggle and pave our path through the pressures and demands society as well as life inflicts on us and that is why perhaps the line between fiction and reality blurs as one reads through the pages.
Although the strong female characterization is the strength of the novel it is the portrayal of the male characters that grew on me. The vulnerability of human emotions is so deftly crafted that it is impossible to disconnect. Each character, even the short lived Vishnu, gets permanently etched in the mind.
The women on the other hand have this inner strength that surfaces quietly at times and at others more vociferously. Even in the midst of chaos that surrounds their lives there is resilience and dignity.
Chandini is a poet and painter par excellence and from the opening lines the four hundred year old house of oracles, the outhouse, the graves, the trees and the forty steps leading down begin to emerge before the reader like a painting. A painting alive with the aroma of the Parijata flowers floating down like tiny, wispy dreams or the moon dragging over the tulsi plant in the atrium, the stream swollen with rain, the daunting shadow of the seven layered stone lamp eternally etched on the walls, the grape-eyed monkey looking beseechingly from the tamarind tree, the lake simmering like a silver coin tossed into the night.. the imagery takes your breath away. One feels compelled to get under the skin of the characters and follow them around the House of Oracles and at times one almost becomes the house itself. There is no other way than to give in.
It is the phrases like, “Forgiving is a limbless genie. It has to be carried in rounded palms or the open hollows of the grieving mind” and “Everyone has to find their own key to the treasure; everyone’s treasure is different” that make you cling to the book till the last word.
Weaved intricately between family traditions, human tragedies, ancient customs is the inevitable social transformation, caste struggle, anomalies of land grab, the ways of the neo-rich and the uncomfortable transition from traditional to modern.
This intense, fast paced narrative will not let you down at any level. The cover design is based on a charcoal sketch by the author and is the portal to a world of storytelling that’s hard to come by these days.
I highly recommend Chandini’s debut novel to everyone. Go pick up your copy here – The House Of Oracles