Single Serve 2 Minute Microwave Fruity Bread Puddings


Bread pudding variations are my go to comfort food. I have a few recipes already on the blog and you can check them here – Pudding in a mug , caramelized bread pudding , citrus bread pudding  etc.

Many of my friends asked for the instant Cherry upside down and the banana upside down bread puddings I made in the microwave. These are perfect when you crave for something wholesome and sweet at an unearthly hour. It takes 2-3 minutes to prepare these and trust me they’re addictive.

There is no rocket science in making these puddings and you can do variations as per your liking. You can use fruit of your choice, add seeds, nuts, dates, chocolate or Nutella, whiskey or rum or just have the pudding warm and plain.

Preferably use a thick one day old bread. Challah, French loaf, Brioche are the recommended breads for French toasts and bread puddings but for these the usual white bread too works well. I have made these Puddings with Bishop Nut bread too. I love the chewy texture of baguette too but it needs extra soaking to soften it. Use what’s available. I do not trim the edges. They add to the texture of the pudding.

Use the sign of the pudding crawl out up to  at least 1/2 inch  outside the mug to know the dish is done perfectly.

Never be afraid to fill the mug till top and things settle down a lot once the bread soaks the liquid. I fill the usual coffee mug a little above 3/4.

Do adjust the cooking time according to your microwave type and bread type. Usually for me it takes about 2 -3 minutes.

Use wide mugs if possible bu taller ones also work fine.

You can keep the sugar to the minimum and utilize the sweetness of fruit. Also, one can use organic honey. I try to minimize the sugar usage.

This was a rushed coking spree so please excuse the photograph. Will replace with a good one when I make it next.

Here’s how I made them :

Upside down Warm Cherry Bread Pudding 

Ingredients :

Pitted fresh cherries – 8-10

One day old bread – 2 thick slices

Milk ( preferably full fat with top cream) – 1/4 cup

Bourbon or any Whiskey – 2 tablespoon

Raisins – 8-10

Sugar ( white/brown) – 2 tbsp

Salted Butter – 1 tbsp

Pinch of cinnamon powder

Pinch of nutmeg powder

Pure vanilla extract or vanilla essence –   2-3 drops

Steps – 

Soak the cherries and the raisins in Whiskey and keep aside

Nicely toast two slices of bread . It compensates for the browning you get if oven baked)

Apply butter on one side and then break it into bite size pieces or cut into squares.

In the bowl you will use for making the pudding, arrange the cherries and then place the bread pieces. Add the raisins in between.

In another bowl mix sugar, spices, vanilla and the remaining whiskey and then pour this mixture over the bread pieces.

Press it gently and let it rest for 5 minutes for the bread to soak up the milk.

Place the bowl on the center of microwave plate and let it cook for 2 minutes on high power. Check by pressing the spoon gently. If there is still a lot of liquid then give it another minute or take it out on the counter.

Place a plate on top of the bowl and turn upside down to release the pudding.

Have warm of cold as per your liking.

You can mix everything and make this pudding in a mug too. I made this one in bowl with no added sugar as the black cherries from FarmerUncle were super delicious and sweet as honey. These are chemical residue free cherries. I added Amul Venezuela Ebony Twist chocolate pieces too for added indulgence.

Caramelized Banana Upside down Bread Pudding 

Ingredients : 

Ripe yet firm banana – 1 large

Full fat milk with top cream – 1/3 cup

Dark Rum ( Old Monk) – 2 tbsp

Raisins – 10-15

Sugar ( brown/white) – 2 tbsp

water – 2 tbsp

Bread Slices – 2

Vanilla extract or essence ( optional) – 1-2 drops

Cinnamon _ nutmeg powder – a pinch ( optional)

 Steps- 

In a bowl soak the raisins in rum and keep aside.

In a non stick skillet or sauce pan add sugar, let it simmer over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber.  Remove from the heat and carefully whisk in a tsp of butter.

Cut the banana into small rounds and place them neatly in the caramel. Put it back on low heat and let them turn golden from both sides. Take the pan off the heat.

Carefully arrange the banana slices in the bowl in which you will make the pudding.

Toast and butter the bread and then make small pieces of it. layer the raisins and bread pieces over the banana slices.

In a bowl whisk milk, vanilla and spices. Pour the mixture over the bread pieces. adding the leftover caramel and rum in between.

Let it soak for 10 minutes. Gently press with spoon so that the upper layer also gets soaked properly.

Keep the bowl in microwave and cook for 2 minutes as per the make of your microwave. If there is still some milk left you can give a 1 minute run again.

Let it rest for a minute then place a place on top of the bowl to turn the pudding upside down.

These puddings are a little soft and not too dry. Keep that in mind. You can make them with egg too like normal basic bread pudding but I find adding one egg a bit too much for a bowl or mug so avoid.

Serve warm of cold. I prefer to have it warm. The salted butter gives it the taste of salted caramel which is divine.

Here is one in a mug that has layers of banana, raisins, walnuts and bread. I topped it with sticky date syrup so no white sugar in this one.

I hope you will try one of these and let me know if you liked them.


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Bengali Kachcha Aamer Mishti Chutney


The one is the down right corner is without sweet for my mother. If you use sugar instead of jaggery the color will be golden yellow.

It is amazing how certain dishes are prepared and relished all across India with slight variations in the spices. This version of launji is slightly different from the one I make North Indian style.  Here is the recipe for Meethi Khathai as called it since childhood.

In this version of kachcha Aamer mishti chutney I have used panch phoron. I keep the mango stones ( guthli) in the dish as I love to suck on the spicy tangy sweet guthli. I also keep a lot of liquid in this. A mandatory side dish in summer when the markets are flooded with raw and ripe mangoes.

You can have a bowlful on its own or pair it with steamed rice, paratha, roti etc. Some people peel the mangoes in this dish but I keep the peel.

One more thing that I do is marinate the raw mango slices with red chili and salt for 10 minutes so that the fruit releases water and softens a little.

It quickens the cooking process too.

Here’s a simple way to make this wonder dish.

Ingredients –

Raw mangoes – 1/2 kg (4 medium size)

Organic Jaggery (grated/powder) – 1/2 cup / as desired ( I prefer the chutney a little sour) Fresh grated ginger – 1/2 tbsp

Water -3-4 cups 9 depends on how much liquid you need)

Whole dry red chilies – 2-3

Black mustard seeds – 2-3 tsp

Panch Phoran – 1 tsp (roasted and pounded cumin, fenugreek, mustard, nigella and fennel seeds)

Salt – to taste

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Mustard oil – 2 tbsp

Steps – 

Wash and cut mangoes with skin lengthwise. Keep the stone.

In a wide plate keep the mango slices and stones, sprinkle salt and red chilli powder and rub it in till every piece is coated. Let it rest.

After 10 minutes heat mustard oil in a thick bottom pan.

Add the mustard seeds and dry red chilli as a tempering. Once the seeds crackle, add the marinated mango pieces and the mango stones. Give a good stir.

Saute it for 5-10 minutes n low medium heat and then stir in grated ginger and turmeric.

Add water to your liking, increase heat and bring it to boil. This preparation is a bit thin so I keep one and half cup extra jhol over the amount needed to cover the mango pieces.

Once the liquid starts boiling lower the heat and let the mango cook till soft yet firm. Don’t let it disintegrate.

At this point add the jaggery. You can use Sugar too. Mix well. Test for sweetness, salt and spice threshold. Add if required more. If you add the jaggery/sugar before the mangoes won’t soften so make sure the mango pieces have softened to your satisfaction.

Sprinkle the panch phoran and stir. Turn off the gas and let it cool to room temperature.

Spoon the aam er chutney in a glass bowl or Jar. Always use glass containers for sour dishes.

You can keep this in an airtight container for 5-7 days in the fridge.

Use dry, clean spoons to take out the chutney.

Relish this side dish as a post meal dessert or with steamed rice or luchi.

Note – If you do not have panch phoran you can use bhaja masala or roasted cumin and roasted fennel powder too.

3 Bell Peppers & Indian Cottage Cheese (Paneer) Stir Fry


Some days ago I had a discussion on a food group on FB about the excess of Paneer dishes in the menus of Indian restaurants and wondered if more seasonal veggies can be incorporated for the vegetarian clientele. There was a heated protest in favor of Paneer. Now, I love paneer but don’t really like the rich gravies or masalas in which it is prepared and served in the restaurants. A personal choice.

This is my variation of Kadai paneer though unlike the restaurant style recipe this doesn’t have a semi dry gravy and green capsicum. I love sweet bell peppers but I dislike the green capsicum.  I use a lot of sweet peppers in various dishes, add them to sauces, salads, stir fry and this version of kadai paneer or paneer stir fry is not only delicious but healthy too. Different colored bell peppers taste different and have dofferent nutritional values so using them all makes the dish more healthy. Red bell peppers have the highest amount of Vitamin C and many phytochemicals and twice the amount of beta carotene than the green capsicum. The yellow one is slightly sweet, orange one a bit more and the red one is the sweetest.  I roast, char, grill, saute the bell peppers as per the requirement of the dish or just use them raw. Bell peppers taste wonderful when slightly roasted or warmed. It really brings out their smoky flavor. Look up my recipe of a Warm Salad with Peppers and  roasted potatoes.

I seldom buy Paneer from the market and prefer to make it at home. The whey is used to kneed wheat flour or cook daals etc. Sometimes I just add a little lemon or sugar and drink a cup full. It tastes good and is full of healthy nutrients too.

Fresh paneer is creamy and light and can be incorporated in many dishes even salads.

Here’s how I make the cottage cheese or paneer at home.

Ingredients :

Full fat milk – 1 liter

Juice of a lemon –  2-3 tbsp

This is made from 1/2 L of full fat milk. 1 L will give approximately 200 gm of good quality paneer.

Method :

Heat the whole full fat milk in a pot and just as the top layer begins to wrinkle and the boiling stage starts turn the flame low and slowly add lemon juice little by little. Keep stirring constantly as you add lemon juice till you see the milk curdle and the greenish whey will separate from the cheese curd. If the liquid is still white you need to add a little more lemon juice till all the cheese curd separates from the whey and the whey is clear. Turn off the flame. Let it rest for 5 minutes.

Keep a strainer covered with cheese cloth ready on a pot and transfer the contents slowly so that the whey gets drained and you are left will sticky soft cheese curd or chena. Give it a rinse under filtered tap water to get the lemony taste out.

Press it a little with the back of a ladle to remove excess liquid and then transfer it to a cheese cloth.  Squeeze a little and give it a shape with a flat spatula and then press it with a heavy object. Remove the excess water and once done keep it in the fridge to set for an hour or two. Take it out and remove on a plate from the cheesecloth. Cut into cubes to add to any vegetable, salad or curry.

You can use the crumbled cheese or chena if making a filling or scrambled paneer burji.

You can refrigerate the paneer block in an airtight container or in a bowl of cold water for 2-3 days.

Always use full fat milk for best results. You can use white vinegar or curd as a souring agent. Each agent will constitute its own taste. Rinsing always gets that out of the paneer and it can be used to make even the sweets like sondesh, rasgulla etc. I have the nolen gurer sondesh recipe for you.

Once the paneer is ready use it for this recipe of Kadhai paneer or cottage cheese stir fry.

Ingredients : 

Red, Orange and Yellow Bell Peppers – 1 each (Medium size)

Homemade cottage cheese / paneer –  200 gm (approx)

Red Onion – 2 medium size

Plum tomato – 2 ( I deseed it)

Salt – as required

Ginger julienne – from 1/2 inch fresh ginger

Coriander seeds  – 1 tbsp

Cumin seeds  – 1 tbsp

Whole red chilies – 1-2 broken pieces

Asafoetida powder – a pinch

Kasuri Methi – 1/2 tbsp

Turmeric powder – 1/4 tsp

Freshly crushed black pepper powder – 2-3 pinches (Optional)

Fresh coriander leaves ( chopped fine with tender stems) 1 tbsp

Olive Oil – 2 tbsp or Ghee -2 tbsp ( I love its flavor more)

Method – 

Wash, deseed and dice the bell peppers into cubes. (Cutting them in strips makes them cook faster. If you cut them in strips make sure to do that with all the other veggies and paneer too)

Dice the tomatoes into same size cubes.

Cut the medium size onions into four cubes and gentle peal the layers.

Dry roast the cumin seeds, coriander seeds and broken whole red chilies till they begin to give out a nice mild aroma. Coarsely grind them with mortar and pestle. Keep aside.

Heat a little Olive oil / Ghee in a thick bottom kadhai or wok and add asafoetida and slit green chili along with the onions. Stir fry the onions on high flame till lightly browned and translucent but crisp then add the bell peppers and give them a nice stir so that they are lightly roasted and warmed but not soft. Add the tomatoes and stir. Don’t over cook them. Add the dry ground masala, turmeric powder, kasuri methi, salt, crushed peppercorns and ginger julienne. Stir properly. We need to keep the crunch in the veggies so do not overcook. Add freshly chopped coriander leaves and stir.

Add the paneer cubes and gently toss so that the paneer retains its shape. Once the paneer is coated with the masala properly, garnish with more freshly chopped coriander leaves.  Turn off the heat and keep it covered so it absorbs the flavors from the peppers and other veggies.

Serve hot with chapatis, lachcha paratha, naan or use it as a topping on toast. I use this as a filling for a roll too.

You will love the delicate sweetness of the bell peppers and the spicy flavors from the fresh masalas. The paneer gives the soft creamy flavor to the dish which is absolutely divine.  I can bet that this will taste much better than the usual kadhai paneer we make. Do try this recipe and let me know how did it come out for you.

 

 

Panasa Katha Tarkari |Oriya Style Raw Jackfruit Curry


Jackfruit is such a versatile vegetable. This fibrous, starchy, fleshy fruit is also referred to as ‘vegetarian meat’. Jackfruit/kathal or Panasa is cooked in a variety of ways. Kathal is one of the many things especially cooked on Holi in Eastern UP household as a replacement to the non veg but today I am sharing the Oriya style curry made with tender, raw jackfruit today. The UP style I will share some other time. 🙂

I also make the Punjabi style vegetable and jackfruit kebabs. There was a time I even pickled it but not anymore.  I absolutely love the ripe jackfruit. Many people do not like its heady intoxicating fragrance but it is one of the things I continue to eat with relish since childhood. Kathal biryani is another favorite and it can beat any mutton biryani if made properly. One can also make jackfruit chips and stew which taste awesome.

Jackfruit is not just an exotic tropical vegetable/fruit but full of good nutrients too. It has ample dietary fibers, anti-oxidants, Vitamin A, Vitamin B6, Niacin, Riboflavin, Folic acid, Vitamin C and much more. It is also a good source of potassium, manganese, magnesium and iron.

I had an Oriya neighbor who was an excellent cook. I learned this recipe from her. She told me that there was a slight variation she did from the authentic one. The curry was rich, flavorful and excellent in texture. I made it after many a moons but the verdict of the family was great so here it is for all of you.

Ingredients :

Raw tender jackfruit – 1 small or 1/2 kg peeled and chopped

Potato – 1 large

Onion –  2 + 2 green chilies (1 onion sliced & 1 finely grated or made into paste wit hthe green chili and cumin seeds)

Fresh Ginger and Garlic Paste – 1 tbsp each

Tomato – 1 ( grated or finely chopped)

Panchporan – 1/4 tsp

Cumin seed powder – 1/4 tsp

Turmeric powder – 1 tsp

Chili powder – to taste

Homemade garam masala powder – 1/4 tsp

Bay leaf – 1-2

Cinnamon stick – 1/2 inch

Black cardamom – 2

Green cardomom – 2-3

Cumin seeds -1/2 tsp

Black peppercorn – 4-5

Sugar – 1/2 tsp

Salt – to taste

Mustard oil – 5-6 tbsp

Fresh coriander leaves – 2 tbsp (chopped fine)

Steps – 

Peel and cut the jackfruit into 1 1/2 – 2 inch pieces. Make a cut in the seeds if there are large ones or they will burst while frying or slice them if they are not too stubborn). (Be careful with that) Wash and keep aside.

Do oil your hands and knife before peeling and chopping Jackfruit. It gets very sticky due to the milky gum like substance it secrets.

2. Wash, peel and chop potatoes in 1 inch cubes.

3. Parboil both the vegetables with a little salt and turmeric.  Drain the water and keep aside the boiled veggies.

4. Heat a wok and add the mustard oil to it. Bring it to smoking point and reduce the heat. Fry both potatoes and jackfruit one by one. Remove in a plate covered with kitchen towel.

5. In the same oil add Bayleave, panch poran, cinnamon stick, black peppercorn, black and green cardamom, Give it a stir.

6. Once the seeds begin to splutter add the sliced onions and fry till light golden brown. Add sugar to it and stir. Add the grated onion and ginger – garlic paste. Fry till the rawness of the paste goes away and it is nicely browned.

7. Add chopped or grated tomatoes and fry till oil leaves sides and then add the dry powdered masalas and give a nice stir.

8. Now add the parboiled potatoes and jackfruit pieces. Mix nicely so that the masala gets incorporated properly into the veggies. Cover and cook for a few minutes on low- medium flame.

9. Once the veggies absorb the masala completely, add more warm water for the curry. Give a good stir and bring it to boil.

10. Let it simmer for sometime till a nice gravy is ready. Add chopped coriander leaves and garam masala to it. Also add a tablespoon of pure homemade ghee for flavor.

Turn off the flame and serve hot with roti or rice.

Happy Holi to all my readers and friends. Respect boundaries and have a colorful life ahead. 

Nolen Gurer Sondesh – My Sweet Story


 

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I have some fond memories of going to the Annapurna Bhandar opposite Sheesh Ganj Gurudwara in Chandni Chowk as a little girl. Only a promise of chumchum and nolen gurer sondesh or jalbhara sondesh would make me take the trip with mom. Later as I grew up I would often visit the lanes of old city and feast on the sounds and colors the place offered. Food of course was one of the attractions but whatever I may eat there was always some place for these two favorites.

My next project Nolen gurer jalbhara kara pak sondesh from Annapurna Sweets. Center filled with fresh date palm jaggery. One of the things I can’t stay without. Just the right sweetness, delicate taste, melt in the mouth goodness in every bite. A must have for all the sweet connoisseurs.

 

I would watch my dad in fascination as he made the softest melt in the mouth sondesh once in a while as a treat to me. There aren’t many good memories I associate with my growing up years but this is one of the few that ever were.

I learned to make the plain sondesh but never got the same texture or taste as dad’s or those bought from Annapurna. I seemed to be doing everything right but something was still missing.

Few days ago I decided to make the pressure cooker rosogullas and that is another sweet which has been a bit of a challenge for me. So, I decided to do some research. As usual my first stop for all food related issues is Sangeeta Khanna’s blogs. I found an old post on How to make Rasullas step by step and while I read I realized what exactly was wrong in my approach.

It was the technique of making Chenna /chana/ that was causing the issue. I always feel that cooking is a science and once you master that you can be as creative as you want.

I made chena/ Indian cottage cheese as per Sangeeta’s instructions and nailed it this time. The chenna was perfect, the rasgullas soft and spongy as they should be ( will post recipe soon) and then I couldn’t stop myself to make the fabled Nolen gurer sondesh.

A friend had given me some date palm jaggery and I had a little left of it.  Though sondesh is best made with cow’s milk I opted for full cream toned Mother Dairy milk.

Here is the link to Sangeeta’s recipe but I will post the steps anyway.

I prefer fresh Nolen gur, ‘Notun Gur’ or ‘Khejur Gur’  or date palm jaggery over the sugarcane one for its unique flavor, fragrance and texture. It is available only in winter and has many health benefits. It helped in raising my HB during the treatment of anemia. It is rich in magnesium as well. Google more. 😀

 

How to Nolen Gurer Sondesh 

Here is how I made the perfect cottage cheese / chenna/ chana at home. The important thing to keep in mind while making Bengali mithai is – Fresh homemade cottage cheese or chenna otherwise the sweets won’t come out well.

 

To make perfect chenna :

Ingredients : 

Full fat milk / Cow’s milk – 4 Cups

Juice of lemon – 1 lemon  or 1/4 cup curd (home cultured preferably or 1/4 cup white vinegar

Steps – 

  1. Heat a pan of water and keep aside. Keep a sieve over a large pan ready.
  2. Slightly wet a thick bottom pot, add milk and heat till the first boil comes. (slight variation from Sangeeta). Turn off the heat.
  3.  Start adding the lemon juice mixed with 1-2 tablespoons of water. Do it slowly and keep stirring. The milk needs to curdle slowly after each addition. I added in four steps till the greenish, transparent whey separated from the cheese.  If it doesn’t then reheat the milk and it will in a few minutes. Don’t stir too much or the chnna will become hard.
  4. Once the whey is separated nicely strain the whey through the steel sieve. Here I learned that the good cheese or chenna will stick to the spoon which is indicative that it will be a cohesive mass ideal for the sweet making.
  5. Toss the chenna/cottage cheese into the center.
  6. immediately dunk it in the hot water ( this is where I went wrong earlier. I was using the cold water method.)
  7. Rinse the cheese properly by pressing it to the side of the bowl a few times. The water may turn milky which is good.
  8. Now, put it back in the sieve and remove the excess water by lightly pressing. No need to press hard. A little moisture will give you a better sondesh or it will turn dry and crumbly.
  9. Once all the water is drained, take in out in a large plate and rub and knead with the heals of your palm till you get a smooth, lump free dough. When you feel the fat from the cheese on your hand its done. Do not overdo it. Make a smooth ball of it and cover with a damp cloth.
  10. Now your chenna is ready for making sondesh or rasgullas. Use as you desire.

 

To make Nolen Gurer Sondesh 

Ingredients :

Chenna we just prepared

Date palm jaggery – 1 cup grated and softened ( I did it in microwave)

Green cardamom powder – 1/4 tsp ( optional)

A few raisins – Optional

Warm ghee ( I used homemade) – 1 tsp

Steps :  

  1. Once you have the smooth chenna dough add softened jaggery to it. Rub again with the heals of your palm till you get a homogenous mixture and the jaggery is well absorbed.
  2. Heat a non stick pan on low flame and  add the mixture to it. Cook it for 4-5 minutes not more.
  3. Take it out in a large plate and let it cool completely. You can cover it with damp cloth and keep in fridge for half and hour or so.
  4. Once cooled break it with fingers, add atsp of warm ghee and knead it again with heals of your palm to bring it all together nicely. Add cardamom powder if using and mix.
  5. Now make small balls of the chenna and decorate with a raisin. If you have molds then use them to shape the sondesh.
  6. You can make them when the chenna is slightly warm too. It will take some time for them to hold the shape.
  7. I love the slightly grainy texture of the sondesh but you can make them smooth too. It depends on your taste and the quality of your cottage cheese.
  8. Serve them at room temperature.

 

Note –

Mine were norom pak sondesh which are melt in the mouth. The other ones are kora pak sondesh which are a bit harder.

You can use sugarcane jaggery too instead of the date palm jaggery.

If you do not heat the mixture and make the sondesh directly they will be known as Kancha Golla. They too taste delicious but I prefer the cooked version.

 

Do try and let me know the results. Making any dish is a labor of love so do not rush through the steps. Getting the perfect chenna is the tough step then it is a cakewalk.

 

Kada Prasad – Recipe And A Food Story


The melodious strains of Gurbani, prabhat pheris, prakash utsav, lagars ( free community meals)  and the unforgettable kada prasad were my initiation to something that would become a very important part of my life.

I was a young girl searching for solace. Drawn to the local Gurudwara by the strains of music I would go inside and get transported to a totally different world. Neither a Sikh nor a religeous person this experience was purely spiritual.

I remembered a Sikh friend’s granny giving me an extremely delicious halwa as prasad. I asked what it was made of and couldn’t believe when she said wheat flour. Now, we too made aate ka halwa but it never tasted like the one from the Gurudwara or from her kitchen. I insisted on other helping which she lovingly gave and told me that prasad is to be eaten like prasad not like mithai.

Whenever I found an opportunity I would visit the nearby Gurudwara for the shabad and for the prasad. The serenity of the place always calmed me down. I learned to prepare this divine prasad from beeji as she was called by my friend. I had just passed out from school and I think that was the last time we met before going our ways. We used to lead the school choir that participated in shabad & Kirtan competitions and still have my winning certificates of merit from Mata Sundari College.

Later, Gurudwara became a spiritual sanctuary for me, a place where I would go and spend hours sitting in complete silence, soaking in the healing viberations. Letting go of all the sorrow that filled my heart. Sometimes the tears would flow but no one paid attention or judged. I was at home inside that place of bliss. It is still a place where I become a witness to myself. Sometimes I would quietly sit by the sarovar and read Sukhmani sahib or Dukh bhanjini sahib. The words cleansed me from inside out. For me it was not just a journey with but a source of strength to cope with what lay ahead.

I still go to Bangla Sahib whenever possible though lately my visits have become irregular. You must do the seva in some Gurudwara at least once in a lifetime. I can not explain the feeling one experiences.

Today, I am sharing that recipe with you. Though I can never replicate the original. It does, however, bring back the same taste from my youth.

These silver katoris are from my childhood. Perhaps presented or bought at birth so about fifty year old. 🙂

This simple recipe for Kada Prasad doesn’t need any dry fruits or other add-ons. The flavor comes from the roasting of wheat flour in pure desi ghee or clarified butter. Roasting is also the most important aspect of making the halwa. It has to be even and just the right rich brown color or it won’t give you the authentic taste of the prasad. Also, the wheat flour needs to be coarse (Dardara) to get the right texture. You can use the usual wheat flour too but the texture won’t be like the one made in Gurudwaras. Two things that are a MUST in this recipe – Ghee and right proportion of the ingredients. You can not replace Ghee with anything else. Also, the halwa made from prasad is NEVER heated again. Something I learned from beeji.

One of the simplest of recipes and yet the richest. Today being Gurubpurab I decided to make the halwa and distribute to neighbors and family members.

Here is my recipe :

Whole wheat flour ( coarsly ground) – 1 Cup

Sugar -1 Cup

Pure Ghee (Clarified Butter ) –  1 Cup ( Yes, the halwa is laden with ghee and that is why it should be eaten less)

Water – 3 Cups

The proportion is always – 1-1-1-3 You can always double triple or half, quarter the proportion as per need.

 

Steps : 

In a kadhayi heat the water and add sugar to it. Stir to dissolve and keep aside. You can add the sugar directly also. If doing that just heat the water and keep aside for later use. Heating the water ensures that there is no change of temperature when it is added to hot roasted flour. It also ensures even cooking.

In another kadhayi heat the ghee till nicely warm. Add the wheat flour / atta and stir. Keep the flame on slow – medium as the flour tends to rapidly change from light brown – dark brown  and burnt stage.

This is an important process so do it it with patience and love.

You will see the color change, keep stirring till you get to the stage where the color is rich brown and the mixture has a sand like grainy texture. The butty aroma is another sign of an evenly roasted aata. You will also notice the ghee leaving the sides now.

At this point, add the hot sugar water to the wheat ghee mixture. Be careful not to scald yourself. Stir vigorously so that no lumps are formed. Shift to medium heat to ensure the right consistency. Now turn the flame to low and keep stirring till all the water absorbs and the halwa reaches the right consistency. The ghee will starts leaving the sides again once that happens.

Turn off the gas and remove the prasad in a clean bowl. Usually the halwa is covered with a cloth and cut into five portions for each of the Sikh Gurus and then distributed after the prayer and offering.

You can garnish with almonds if not making as prasad.

An interesting fact from my marital village in Himachal –

The village of Mairi has Dera Baba Vadbhag Singh Ji Gurudwara. After the Holi / Baisakhi Mela finishes the devotees or Sangat are offered karah prasad that is kept covered in a large kadhayi locked inside the basement in the gurudwara. After the ardas when the door is opened the prasad has a large hand imprint on it. It is believed that Baba ji comes to bless the prasad. It is then called panje ka prasad. No one knows how that miracle happens but faith keeps the prasad good for years. My MIL says that the prasad never gets spoiled. I will some day write about my experience of the village life etc.

For now, Keep your heart light burning bright. Stay blessed and once again a very blessed gurupurab to all of you. Remember the teachings of Baba Nanak who left us a beautiful treasure of how the life should be.

 

Awwal Allah Noor Upaya Qudrat Keh Sub Banday

Aik Noor Keh Sub Jag Upajiya Kaun Bhale Ko Mandhe

God created light of which all the beings were born

And from this light, the universe; so who is good and who is bad

 

 

Lotus Stem / Kamal Kakdi / Nadru Shami kebab


One of my favorite vegetables is lotus stem / kamal kakdi / bhee or nadru as it is called in Kashmir. Versatile and deliciously crisp and with a lovely pattern inside this rhizome can be used in curries, stir fry, kebabs, koftas, pickles, chips, honey glazed crisps, stews and much more. I have a recipe of Kashmiri Nadru Yakhini that you can try. Lotus stem is also very high in iron, calcium and dietary fibers.

The vegetable loses color very fast when peeled and cut so it is better to keep it in water. It also has a short shelf life so needs to be refrigerated. The tender fresh lotus stem oozes out a milky substance that’s the sign if freshness. Choose the creamy white, unblemished ones.

Nadru kebab or lotus stem kebabs are an exotic starter for the vegetarians. Many people think that vegetarian kebabs are an oxymoron but the vegetarian kebabs are as delicious as their cousins and are light on palate too.   So what if they do not come from the lamb shoulder (Gosht). If made correctly you can not tell the difference between a mutton shammi and a bhee shammi. That’s how delicious they are. It is amazing what all you can do with it.

So, let us get straight to the recipe:

Ingredients – 

Tender fresh Lotus stem – 3-4 small

Boiled Potato – 1 medium size

Ginger – 1 tbsp, finely chopped

Green chilies – 2-3, finely chopped

Fresh coriander leaves – 2 tbsp – finely cjhopped

Ghee – for shallow frying

Cloves – 4-5

Black cardamom – 2

Green cardamom – 3-4

Cinnamon stick – 1 inch

Bay leaves – 2

Black peppercorns –  6-8

Freshly ground pepper – 1/4 tsp

Kashmiri red chili powder – to taste

Garam masala powder – 1/4 tsp

Chaat masala – 1/4 tsp

Roasted cumin powder – 1/4 tsp

Salt – to taste

Clove, nutmeg and mace powder 2-3 pinches

Fennel powder – 1/4 tsp

Onion -1 medium

Bread crumbs or Popped amaranth seeds – for coating (optional)

Sattu / roasted chana dal power – 2-3 tbsp or as required.

Steps :

Choose the lotus stem that is sealed from both end to avoid dirt inside. Prefer the tender ones as they will be less fibrous and easy to cook.

Wash, peel and cut the lotus stem in 2 inch cubes. In a pressure cooker add the cubes with all the whole spices and just enough water to cook. ( The bhee should be submerged). Give it 2-3 whistles. It should break easily but still be firm.

Meanwhile thinly slice the onions and fry them in a little ghee till they are crisp. It should be done on low flame to ensure even browning. Take them out and make a paste of these crisp onions on a silbatta or roughly grind. This is optional and you can add finely chopped raw onion to the mix or avoid it too. Browning of onion gives the kababs a nice taste.  1-2 tbsp of this paste is enough.

Drain the water and whole spices, cool and grate the lotus stem. Also grate/ mash the boiled potato.  Grating the lotus stem helps it retain the meat like texture.

In a large bowl, add the grated lotus stem, potato, green chili, chopped ginger, coriander greens,  onion ( chopped or browned paste) all the powdered spices, salt, sattu and mix properly. Adjust the spice threshold and the salt at this point.

Make walnut size balls and flatten them to make shammi kababs. Roll them on bread crumbs or crushed cornflakes or popped ramdana as I did. You can omit this step too. The coating makes the kebabs crisp.

Heat a non stick taw or  frying pan and add some ghee to it for shallow frying the kababs. Keep the flame to medium so that the kebabs get cooked properly from inside too.

Place one kabab to test that it retains the shape, if it does add a few more but DO NOT crowd the tawa as the ghee temperature will lower and the kebabs won’t fry properly.

If the kabab breaks, add a little more binding to the mixture.

Once the kababs turn nice  brown from one side, flip and let it brown from the other side as well.

Take them out on absorbent paper to remove excess ghee.

Serve these delicious nadru shami kababs with mint coriander green chutney, onion rings and lemon quarters.

Note :

Use ghee, it is the game changer. No compromise on this.

I usually add soaked chana dal to the  lotus stem while boiling and grind it on sil batta instead of using gram flour ( besan) or sattu. If you wish to make it with chana dal, soak 1/2 cup chana dal for 2-3 hours and then add to the lotus stem and whole spices while you pressure cook.  Once cooked, take it out and grind. You can also roast the dry dal and grind to a coarse powder and add. I like the taste of sattu but omit if using chana daal.

Onion is optional too. The kababs taste awesome without it too.

Some people blend the lotus stem mixture to a fine paste for kababs but I prefer them to be a little meaty. Grating is a better option in my opinion.

I don’t add too much potato, just enough to help in binding.

If you make these do let me know your experience.

bon appetit


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Khubani Ki Barfi | Apricot Fudge


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.

Ingredients : 

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

Steps :

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.

Tip:

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.

 

Homemade Spiced Pear Jam (Without Pectin)


 

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.

Ingredients : 

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

Steps: 

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.   🙂

Meethi Khatai- Kachche Aam ki Launji – Raw Mango Launji – Two Versions


Kachche aam ki launji is a relish that is popular all over North India and thee are many ways to make it. It is a perfect summer side dish to have with parathas, poories, cheelas etc. I sometimes just take a small bowl of it and eat it without any accompaniment. The sweet and tangy taste of kachi ambiya and jaggery spiced up by red chili and simple spices makes it a perfect summer special. While we drool over the many varieties of ripe mangoes and relish them all through the summer we also savor the raw and slightly ripe raw mangoes to makes chunda, achar, takku, murabbaand various chutnies.

Have you ever eaten slightly sweet raw mango slices dusted with cayenne pepper ? If not then you are missing out on something utterly delicious. Do try it as soon as you get hold of the mangoes.

Here I am sharing two versions of this launji. One is what my mom makes. I remember eating this every summer since my childhood. We called it Meethi Khatai . We don’t peel the mangoes in this one like the Rajasthani launji. I also leave the guthali or the mango pit to suck the sweet tangy juices from it.

Both the recipes are for small quantity. You can adjust the ingredients for a larger amount.  These will serve four people.

Here is a simple recipe to make this version of Meethi Khatai or raw mango launji:

Ingredients –

  • Raw Mangoes – 2 ( about 250 gm cubed)
  • Grated or Broken Jaggery – 200 gm
  • Fenugreek seeds – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Black peppercorns – 1 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Whole dry red chili – 1-2
  • Asafoetida – 2 pinch
  • Salt – to taste
  • Water – 2 cups
  • Vegetable Oil – 1 tablespoon

Steps : 

  1. Wash, peel and cut the mangoes in 1 inch cubes with a part of the hard shell (guthali) intact. Remove the paper thin layer from the guthali pieces by scraping it with the knife or peeling it from one end to the other. ( you can see it in the first picture)
  2. Take a heavy bottom pot and put it on low flame. Add oil and when it gets warm put mustard seeds in it.
  3. Once the seeds start to crackle, add fenugreek seeds and hing. Adding them at this time brings out a nice flavour. Also add the whole red chilli.
  4. Take the pot off the stove so that the spices don’t burn. They should just get slightly roasted and give a nice aroma.
  5. Add the raw mango pieces, salt and turmeric powder. Stir well.
  6. Now add water to the mix. Add 1 1/2 cup first. The pieces should be immersed in the water.
  7. Stir well and let it cook covered on low heat.
  8. After five minutes check for the tenderness of mango pieces. They should not become mushy but the skin should become slightly soft. Al dente to be precise.
  9. Now add the jaggery to it and mix well. Keep the heat to medium low.
  10. Cook it covered for another ten minutes & check for consistency. It shouldn’t be thick. Add one cup of warm water and stir well. There should be enough liquid in the dish. Once the dish cools it will thicken so keep a good liquid margin.
  11. Bring it to boil and turn off the heat. Let it sit for ten minutes on the counter.
  12. Take a little Meethi khatai in a tasting bowl and check for salt and sweetness. You can add more jaggery, salt or red chilli at this time.
  13. The dish should have a slightly sour sweet taste perfectly balanced. Too much sourness or sweetness will kill the flavours.
  14. Your Meethi Khatai is ready to serve.
  15. Serve this delightful dish with hot chapati, paratha, poori or just spoon it in a bowl to relish it just by itself. The tangy sweetness will tickle your taste buds like nothing else.
 
The other version is slightly thicker and uses some other spices too which are mostly the mango pickle spices.

Pickle spice mix

Fennel seeds/ saunf – 2 tablespoon

Nigella seeds / Kalonji – 1/4 teaspoon

Mustard Seeds / Methi Dana – 1 teaspoon

This one tastes completely different from the one above but both these launjis stay for at least a month without refrigeration.
 
The steps to make this launji are same as above. Just add the whole spices when the oil warms up. When the spices begin to crackle  add, red chili,turmeric, salt , mango pieces and a little water. Follow the instructions given above to make a delicious tangy sweet launji. Unlike the first version I do not keep too much liquid in this one. This is more like a pickle.
 

Do try both these recipes and enjoy the goodness of the mangoes till it is in the season.

My Tip: Always choose unblemished raw mangoes. Taste for sourness and adjust the sweetness accordingly. Traditionally it is made a little thin but you can keep the consistency according to your taste.
Do not use mangoes meant for Pickles as their skin is hard and they are too sour.
Eat the meethi khatai a little warm or at room temperature. The other version with pickle spices should be eaten at room temperature. 
You can use sugar but the taste won’t be the same. Do adjust the ingredients as per your taste and the amount you make.
You can peel the mangoes id desired. I like t suck and chew on the flavorful skin so keep it. You can dice them in long thin slices too.
Do try making this delicious tangy sweet relish. If cooked properly this stays for about 6 months in the refrigerator and for about 2 months at room temperature. I make this in small quantity throughout the season and then make two batches for the coming months at the end of the mango season.
I have some more recipes with raw mango. do look for them through the search option.
If you make any of these recipes do let me know your experience.