Of nostalgia & adventure - A memorable Ganesh Chaturthi with "Mango Kalakand/ Aam Kalakand"

This year Ganesh Chaturthi was very special and that’s because of so many reasons. Special because it was the first one we celebrated after our wedding, hereby marking a tradition we intend to carry on for years to come. Special because we made our own idol for the occasion and had an absolute blast making it and most importantly because we also got to celebrate it with our friends & neighbors who made up for the absence of our family here with us. My desire to celebrate this at our place stemmed from the reason that this festival has always been very close to heart for my husband. Back at his place, it’s a tradition to celebrate it with fervor and invite all relatives near and dear for a yearly get together and he still cherishes those memories of laughter and frolic. So this year we ushered in Lord Ganesh to our abode. Truly, what better occasion than Ganesh Chaturthi – dedicated to the Vignaharta (destroyer of obstacles) to herald in this entire season of festivities?

Our little adventure while making the idol was such an exhilarating experience. With very modest expectations, we started off the project by mixing the clay and molding shapes and then there was truly no looking back. The urge to make it better till it looked realistic pushed me to keep at it till I got the result I wanted. You will not believe me if I tell you that it took me an hour to get the janwa right (the string around Lord Ganesha’s torso)..phew! A day to dry and then we sat to paint the idol with the brightest colors and He looked absolutely handsome J We also made him his pet rat, some ladoos on a thali and a seat for him to sit. All to make him happy! Here are some pictures of the project :)

Now with our homemade Ganesh idol all done and ready for his D-day, it was only fitting to welcome him home with equal pomp and show. So apart from the typical Maharastrian puja delicacies (varan, bhaat, puri, kala chana chi usal, batatya chi bhaji, koshimbir, chutney,  ukdiche modak (yes I tried it!) and shrikhand), I wanted to make something special for the occasion and decided to try my hand at making kalakand. I have been especially motivated since the time I recently had it at a friend’s place and it instantly brought back fond memories of me nibbling on one small piece for hours to relish every bite. This was the perfect occasion to prepare and offer it to our Ganpati as our special homemade prasad or offering. 

~Mango Kalakand~

Mango Kalakand / Aam Kalakand

Soft, rich & creamy dessert squares made of fresh cottage cheese & mango pulp sweetened with condensed milk & reduced milk powder. With generous amounts of pistachios & slivered almonds, this dessert attains it exquisite aroma from that elusive hint of saffron. 

Ingredients:

3 C Mango Pulp
2 C Cottage Cheese (Paneer)
1 C Condensed milk (Add ¼ C more if you want a little more sweetness)
1 C Mava powderPinch of saffron soaked in 2 T of warm milk.
1/4 C Chopped pistachios & almonds
1/4 tsp rose water (Optional)
Pinch of salt (Optional)
1/4 tsp lime juice(Optional)

3 cardamom pods – crushed to a fine powder

Method:

1. In a pan over medium heat, reduce the mango pulp till it’s thick enough to coat the back of the spoon (~20 mins). This intensifies the mango flavor.

Note: I made “fresh” mango pulp from frozen mangoes. You can use the readymade mango pulp too.
2. In the mean time, soak the saffron strands in 1 T of lukewarm milk and set aside.

3. After the pulp is thick, mix in the paneer, condensed milk, saffron soaked in milk and mava powder. Stir to mix well.

Note: I used homemade paneer with full fat milk (4C of paneer from 1 Gallon) . Bring the milk to a boil and then add in lime juice (1 lime) +yogurt mixture (2T) for a softer and fresher outcome.

4. Reduce this mixture over medium heat till it starts leaving sides of the pan (~ 15 mins). Stir regularly so that it doesn’t stick.
5. Add in the salt, lime juice, rose water and cardamom powder along with the chopped nuts. Stir well.
Note: I added in the pinch of salt & 1/4 tsp of lime juice to round out the sweetness. You can opt out of it if you prefer so.

6. Pour this mixture in a greased flat container and flatten it. Sprinkle more nuts and let it set in the refrigerator (~ 2hrs). Cut and serve.
Note: This sweet stays fresh in the refrigerator for about 1 week.

Making kalakand at home was another satisfying experience that made this celebration all the more special. It was an eye opener and a recipe that I cherish more so because it melded in traditions and happy memories from both our childhoods. Isn’t that's what great occasions are made of? A little bit of nostalgia mixed in with the right amount of adventure :-)

Love,

J

Candid reflections of the past year ~ Happy Birthday "The Turmeric Kitchen" :)

Yes! its been a year...already! :) A splendid, immensely satisfying year filled with excitement and gratification, to say the very least.

I am so overwhelmed with emotions reflecting back on how truly remarkable this journey has been. An exciting ride into the deepest, yet unexplored realms of bliss, the self exploratory path to finding myself and the things I was capable of..and all this on a marvelous, open medium to express my views about the subject closest to my heart. No expectations, no compulsions..only a honest, pure-hearted effort, backed by sincere blessings and heartfelt good wishes of my family and friends, has made everything all worth while. So much positivity and brightness is the very least I can be very very thankful for.

But as I reflect back on this past year, I feel nothing holds more true than this quote by Martha Beck “Whatever you deeply yearn for has already been given to you.” and all we really need is to realize that deep seated potential and harness it. This has echoed clearly in this journey with food. It has so truly been within me all along..right from the innocent, pure happiness I gained by role-playing a TV chef with the ingredients laid out right in front (at about 5-6 years of age) to the excitement of de-veining a fresh prawn. I get goose bumps when it sinks in that the events in my life have all led me to this point and I really didn't have to look very far to seek the deep sense of satisfaction I had been seeking for a long time. All I genuinely had to do, is to just find a way to express it.

So it actually all started after a potluck at a close friend's place for Holi, for which I had made Gulab Jamuns. The gulab jamuns turned out great and apart from satisfying the hungry souls, they somehow nudged me towards an auspicious beginning into this virtual world. It didn't ever stop at that...one thing led to another and here I am, looking back at the satisfying year gone by.

Naming "The Turmeric Kitchen"

At the time I started my blog..the first & the most challenging step was to finalise on a name that truly fitted in with my ideology, background and style of cooking. To start with, I knew that it had to be named after a spice and the only most obvious choice was the-dark yellow-hued-auspicious, ever so subtle spice- turmeric. At that point, it just seemed right and all came together as "The Turmeric Kitchen". Little did I know that as time passed, I would peel the several layers of relevance that name had for me.

- Firstly, yellow has been my favorite color since the day I can remember and my Ma can vouch for my unexplained obsession about it.

- Secondly, turmeric stands as my most favorite spice because of its understated, musky and subtle quality where it always leaves a bright hue and a distinct taste to any dish. It has its own way of teaching us the basic rules of modesty and inner strength in every situation possible.

- Finally, the therapeutic use of turmeric has been around for ages and it's great to represent some part of the age old wisdom with this creation.

Thus, to commemorate this eventful occasion of my journey with my beloved "The Turmeric Kitchen", I hosted a small party with few of my close friends for which I baked the very first cake that I had ever tried my hand with, almost about 3 years back for a friend's birthday. This cake had also marked my first unsuccessful attempt at blogging. But, as they say - nothing quite happens before it is really destined to happen..."The Turmeric Kitchen" took birth at the best possible time I could think of. So I wanted to mark this event with this cake that had given me the confidence and propelled me towards this exciting venture. A true tribute to my first combined attempt at baking and blogging :)

Credits: This cake is adapted from One Hot Stove, one of the first few blogs that I was following at that time. It seemed easy on the first read and quite different from the tons of recipes which can be particularly intimidating for a novice like me. So here it is..my adaptation of the classic chocolate cake from One hot stove.

Chocolate cake with a chocolate ganache frosting 

Adapted from this recipe from One Hot Stove

This decadent, simple to make chocolate cake is perfectly sweet, balanced in richness, frosted with a easy chocolate ganache and dressed with fresh strawberries and raspberries. Perfect for any celebration, be it a birthday party or the celebration of a blog birthday ;)

Ingredients

Sift together the following and keep aside

2 C cake flour (see notes to preparing your own cake flour)
6 T heaped cocoa powder
2 t baking soda
1/2 t salt

1 T instant coffee granules

To be kept at room temperature
1/2 C (1 stick) butter
1 1/2 C sugar
2 t vanilla extract
3 large eggs

4 oz Semi sweet chocolate chips
1/2 C buttermilk

1 1/4 C boiling water

For the frosting:

12 oz Semi sweet chocolate chips

12 oz whipping cream.

Method
1. Preheat the oven to 350oF .Line the 9" cake pans with parchment paper and lightly grease the pans (with oil/butter) and dust with cocoa powder or flour.

2. Melt the chocolate chips either in the microwave or on a water bath. It took me three 20 sec bursts to melt them.

3. In a mixing bowl, beat the butter until creamy and add in sugar and vanilla. Then mix it very well for 5-10 minutes until light and fluffy.
4. Break in the eggs, one at a time and beat till fluffy and light in color.
5. Then, lightly fold in the melted chocolate and half of the dry mixture.
6. Then, fold in the buttermilk and rest of the dry cake mixture.
7. Slowly, stir in the boiling water until it is just incorporated to have a smooth looking batter.  
8. Pour the batter onto the prepared pans and bake for  approx. 35 minutes or until a toothpick comes clean. Let the cakes cool completely before frosting.

The frosting: 
The original recipe calls for a single layer of chocolate ganache as frosting. Although the first time I tried making exactly the same way, I loved it thoroughly. But this time I wanted a slightly thicker forsting and used the chocolate ganache two ways. More of chocolate is mostly always a good decision.

Firstly for sealing the two layers, I evenly spread out store bought raspberry preserves (as used in the original recipe).

For the chocolate ganache, bring the whipping cream to boil and pour it over the chocolate chips. Mix well to get a smooth, glossy mixture.

For the first layer of frosting, keep separate roughly half of the ganache, and whip it up to a light, airy consistency. I poured the remaining, un-whipped ganache to coat the cake to achieve the final glossy look. Finally, I decorated with slices of strawberry and raspberry and to top it off..candles to light up the delight.

Notes: For making your own cake flour, for every 1 C of all purpose flour used, scoop out 1 T and replace it with 1 T of cornstarch instead. Sift them together atleast 4-5 times to ensure that its well mixed.

This cake exceeeded my expectations all over again and became a part of my first anniversary celebration. A part of beautiful, beautiful memories. As I end this post, I would like to end it with a heartfelt thank you to the numerous well wishers, supporters, cheer leaders I have earned along the way. Thank you so much everyone for all your love and support!

Cheers to many such celebrations!

Love,

J

I am sending this entry to :
- "Bake Fest # 17" hosted by Sayantani from A Homemaker's diary and Vardhini from Cook's Joy.

"Outrageous"-ly decadent - Chocolate & walnut brownies

Quite often said and blindly followed (by yours truly i.e.) is the crude saying - "Whatever you do on the first day of a year..most likely you would be doing it for the rest of it ". Sounds chancy ehh? Yeah most likely it doesn’t have any ground in reality..but well when things are in your control there’s hardly any harm in trying to set the right tone to begin a brand new year. So writing this post in this “new” part of the year, assures me that this is going to be an auspicious hint that I will continue to write my posts even though I foresee a very busy future..Amen!! 

So my first post of 2013 is dedicated to this 2 x 2 chocolate-y square filled with nuts and yes, of course some more chocolate. It’s rich, decadent and mind my words- absolutely irresistible! And with the amounts I have eaten it seems I might have to do some serious damage control (read: some real exercise). Although it might already be implied by my numerous posts, this recipe further confirms the fact that yes I love-love-love desserts with any combination of chocolate and nuts ;)

Its evolution from my mind to the plate goes back a year and follows the usual trend of being inspired by a recipe on TV by one of my favorite chefs – Ina Garten. I got intensely drawn to this recipe owing to its simplicity and decadency, with the only glitch being the ingredients being in large proportions. So I thought, what better dessert for the holiday season to give as gifts when everyone is in a mood to celebrate and enjoy. Ever since I first baked these a year back, I cannot deny that these are the BEST brownies I had ever tasted.It literally blew my mind.Well that might sound vain but all thanks to Ina Garten for this amazing recipe. Now I wonder hard as to, why don’t all brownies have this moistness, flavorful chocolaty goodness..instead of being crumbly, dry and flour-y and I am NOT exaggerating when I say that its very very hard to resist a second bite or even the tenth if you go for even one.

While I really don’t claim to be a guru in baking, I still find that following some simple basic rules seem to go a long way for any novice like me. I can swear by how simple and effective these are always when everything else seems difficult. So here are these tiny nuggets of useful information.

-   Always preheat the oven (5-10 mins). This is quite possibly the most important thing since the first 5 mins are very critical to any recipe. I usually turn it on as I start prepping up the ingredients.

-   Use room temperature ingredients unless stated otherwise. This gives an even temperature for all ingredients to mix in.

-   Use parchment paper. This is the best way to make sure that your baked good does not stick to the pan/sheet pan etc. Butter and flour the parchment paper like you would generally any pan.

-   Measure the ingredients accurately. For measuring flour, fluff up the flour and then measure it else it will be densely packed.

-   When melting chocolate, make sure the bowl is completely dry otherwise the chocolate freezes (becomes a unglazed mass) when it should be smooth and glazed.

Outrageously chocolate-y brownies

(Adapted from Ina Garten’s recipe)

Over-the-top decadent and chocolate-y brownies interspersed with walnuts and more chocolate chips, is sure to leave you speechless with just a bite. Adapted from Ina Garten's All star dessert recipe, very aptly named "Outrageous brownies".

Ingredients (Makes around 40 nos. 2” squares)

·    1 lb (4 sticks) unsalted butter

·    1 lb + 12 ounces semisweet chocolate chips

·    6 ounces Semi sweet Baker’s chocolate

·    6 extra-large eggs

·    3 T Nescafe (instant coffee granules)

·    2 T Pure bourbon vanilla extract

·    2 C Sugar

·    1 + 1/4 cups all-purpose flour

·    1 T baking powder

·    1 tsp salt

·    3 C chopped walnuts

Method:

1. Preheat oven to 350oF. Then spread out the walnuts on a sheet pan and roast for ~ 5 mins till fragrant. Take out and let it cool.

2. Prepare a double boiler (see notes) for melting the butter, 1 lb of chocolate chips and baker’s chocolate. Stir in between. Once it has melted, take it off the stove and let it cool (~ 10 mins)

3. In a separate bowl, stir in the eggs, sugar, vanilla and the coffee powder.

4. Once the chocolate mixture has cooled slightly, mix it in with the egg mixture and let it cool to room temperature.

5. Now, in another bowl, sift together 1 C flour, baking powder and salt. Then fold it into the chocolate mixture.

6. Toss the cooled walnuts and remaining chocolate chips with 1/4th C of flour and fold it into the batter.

7. Line the baking sheet (12 x 18 x 1-inch) with parchment paper and butter and flour the sheet.

8. Pour the chocolate batter into the sheet and place it in the oven.

9. Bake for ~35 minutes and take it out from the oven. Let it cool before cutting it out into squares. Imp: Do not overbake!

Some useful notes: 

- Preparing the double boiler: Place a sauce pan half filled with water over the stove, bring it to a boil and then let it simmer over low flame. Place another bowl over it with the chocolate and butter and let it melt from the steam. Do not let the water touch the bottom of the bowl on top.

- The walnuts and chocolate chips are tossed with flour so that they don’t sink to the bottom of the batter. A little trick does wonders you see.

- Ina Garten specifies that it’s essential to rap the sheet on the baking rack to make sure that you take out the air from that forms between the sheet and the brownie.

The picture below recorded my first try at these brownies :)

With all the notes in hand and my experience to fall back on, I hope these impress you as much as it has everyone who has had a bite. Frankly, I can no longer enjoy any brownie without wondering about these – such is its power. So as I prepped to bake these for a second year, I could not help but wonder, that how a chance trial had actually set out to become a holiday tradition I hope to maintain. With the amount of love and care I have added in this time, I hope it tastes all the more wonderful for my family back home :)

May all of you have an adventurous, wonderful and a wonderful new year!
Happy New year friends!
J

I am submitting this post to:
- "Kid's delight: Dessert" hosted by Veena and Srivalli.
- "Bake fest" hosted by Sumee and Vardhini.
- "Let's cook/bake for Valentine" hosted by Simply sensational food.
- "Bake Fest" hosted by Vardhini from Cook's Joy.
- " Kid friendly dishes" hosted by Vardhini of Cook's joy.

The nutty-chocolaty high ~ Chocolate hazelnut & almond cookies~

Those of you, who have ever tried Nutella even once (although I am quite sure there would hardly be anyone who hasn't gone for the second try!!), would wholly back me up in my affection towards the same. For the uninitiated, Nutella is the brand name for a chocolate hazelnut spread found in almost all grocery stores now and trust me - its divine. My very dramatic introduction to this chocolate spread was during my first few days here in the US, grocery shopping with my German friend. While strolling along the aisles, I was startled with a shriek from an adjoining aisle and I rushed back to find her squeaking with happiness holding on tightly to a small chocolate container. She was literally jumping with joy all the while exclaiming "They have it HERE!!"...While I certainly won't deny finding her reaction a bit over the top, yet just out of respect for her intense adoration, I bought a jar for myself. Though quite reluctantly, soon I too became a fan of this "heavenly"-chocolaty-nutty deliciousness and honestly, I have never looked back since! Having become an ardent fan, I could now completely understand and relate to that momentary indiscretion of my homesick friend. Yeah..it happens..

So if there's anything at all, that I would go back and add to my growing up years, I am most certain that this would definitely be it. If it could make a grown up drool , think about those naive, chocolate crazy kids. I can only imagine. I say so because recently even after my dwindling affection towards overtly sweet delights, I still continue to savor this on those occasions when I need a true pick-me-up. I cannot really assure you of its health benefits, but surely there are some very serious mood benefits ;)

It was that fine day while watching Giada cook up some of her trust worthy recipes, I saw her make these delicious chewy Nutella cookies and well, I had to try it. I followed her recipe completely except for some changes here and there. Here are some alterations that I made:

- Doubled the Nutella quantity to intensify the taste (remember I am biased! ;)

- Cut down the sugar quantity by half.

- Added in a pinch of instant coffee to intensify the chocolate taste.

- To add a crunch to the cookies, I folded in some roasted sliced almonds. Diced hazelnuts would have been perfect but I didn't have any at that time so chose almonds instead.

- Decreased the baking time to 9 minutes to get a semi-chewy texture that I desired.

Here's my version of Giada's recipe for these very easy Chocolate-hazelnut smooches as she calls them, even though I would rather stick to a more simpler nomenclature - Chocolate hazelnut & almond cookies.

Chocolate hazelnut & almond cookies

(Adapted from Giada's Chocolate-hazelnut smooches)

Chocolate hazelnut spread (a.k.a. Nutella) acquires a new avatar with these perfectly sweet and crunchy 'n' chewy cookies right for some holiday baking. The extra chocolate chip adds in to the moderately chocolaty cookie base while the almonds liven up the hazelnut-'ty' undertone. 

Ingredients: (Makes 40 cookies)

1 3/4 C All-purpose flour
1 tsp baking soda
1/2 tsp salt

1/4 tsp instant coffee granules
1/4 C Roasted sliced almonds (Optional)

1 C chocolate hazelnut spread (I used Nutella) 
1/2 C (1 stick) butter at room temperature.
1/4 C sugar
1/2 C light brown sugar
1 tsp vanilla extract
1 egg

Semi-sweet chocolate chips (Optional)

Method:

1. Dry ingredient mix- Mix the flour, baking soda, salt, instant coffee granules and almonds in a bowl and set aside.

2. Wet ingredient mix - In a separate mixing bowl, add in the chocolate hazelnut spread, butter and the two sugars. Using a hand mixer, mix well until creamy (2-3 mins).Then add in the egg and vanilla into the sugar-butter mixture and blend well (~ 1 min).

3. Now stir in the dry ingredient mix into the wet mix, until well integrated. The cookie dough is ready to be baked.

4. In the meantime, preheat the oven to 375^oC.

5. Line a sheet pan with parchment paper and using a tablespoon measure, scoop out the dough. Roll the dough into balls and line them on the sheet pan about a inch apart.

6. Place the rack at the center and bake the cookies for 8 1/2 - 9 minutes. Adjust time according to the texture required.

7. Immediately after taking the cookies out of the oven, lightly press a chocolate chip into each cookie. The chocolate chip melts from the heat of the cookie and sticks to it. To cool completely, lay out the cookies on to a wire rack.

These cookies are a true winner in every sense. Adequately chewy yet crunchy and most importantly the right amount of sweetness makes it a recipe that I am going to hold on to. Its really hard to resist a second one and I bet neither could you. Tried and tested, dirty up your hands with this easy-peasy recipe, if you want to have a stack of these home made delights just perfect to offer your guests this holiday season.

Happy baking! :)
J

P.S. I am submitting this recipe to :
- "Kid's delight- Story book special" hosted by Archana and Srivalli.
- "Merry Christmas specials" hosted by Sheelu
- "Know your natural sweetness-Brown sugar" hosted by Kriti and Jagruti
- "Christmas recipes" hosted by Swathi
- "Celebrate Christmas" hosted by Divya and Jagruti.
- "Bake fest" hosted by Sumee and Vardhini.
- "Let's cook/bake for Valentine" hosted by Simply sensational food.
- "Let's bake love" hosted by Deepali.
- - "Bake Fest" hosted by Vardhini from Cook's Joy.


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Of autumn warmth and Nan-Khatai

Long before terms like shortbread and cookie were introduced into my jargon, nan khatai ruled a special corner in my heart exclusively reserved for warm and gratifying baked goods. My first introduction to this nutty shortbread dates back to days when the only way my Ma would agree to serve us tea (the milky version that too!) was if it was with nan khatai. Haven’t tried dunking nan khatai in tea yet? Hmm….you might definitely want to :)

Sweet or salty, soft and powdery or crunchy and crumbly – this simple, few ingredient cookie has been an all-time favorite ever since. The basic recipe from my Ma had been tucked away neatly in one of my folders until that trip to the bakery last week. I tasted something so similar to nan khatai that it rejuvenated me with renewed energy to try it out. With the beginning of Fall, baking seems the best way to warm up the kitchen as well as memories with age old recipes. So, this is my first real baking venture of fall this year and what better way to start than with our own indigenous baking wonder- the nan khatai.

There are several recipes for nan khatai and of course several proportions to be mindful of. Since I find baking a little bit constricting, this recipe seems very soothing and welcoming for a baking novice like me since it allows me to experiment and that for me, is absolutely liberating. Nan khatai is basically made of all purpose flour or maida with varying proportions of chick pea flour or besan to bring in that nuttiness. Some add in rava or semolina for crispiness but I opted out of it for now. I desired for that flawless balance of nuttiness and crunchiness that would make me swoon in delight.

Nan-Khatai

This egg-less Indian shortbread represents an unique blend of nuttiness from chick-pea flour (besan) and warmth from Indian clarified butter (ghee) melding effortlessly with the richness of cashews. Soft yet firm and crumbly yet crunchy, it represents the quintessential basic Indian shortbread.

Ingredients:

1¼ C ghee / Unsalted Butter

¾ C Powdered Sugar

Sieve together:

½ tsp baking powder

2 C All purpose flour / Maida

½ C Chick Pea flour / Besan

¼ tsp salt

2 T Cashew powder (Coarsely ground) 

Egg wash (Optional) - 1 egg mixed with 1 T water

Cashew powder for garnish (Optional)

Method:

1.   Warm the ghee till it has just melted.

2.   Add in the powdered sugar and mix well to smooth out any lumps.

3.   In another bowl, sieve all purpose and chick pea flour along with salt, cashew powder and baking powder to mix uniformly.

4.   Then add in the melted ghee & sugar mixture into the flour mixture and knead well to form a dough.

5.   Let it rest to come together for about 2 minutes.

6.   Preheat the oven to 350oF.

7.   Form smooth, round ball with the dough. I used the tablespoon to measure out uniform sized biscuits. Flatten the balls slightly with cashew on top so that they have smooth edges.

8.   Optional: To add that shine onto your biscuits, whisk one egg with 1 T water and brush the biscuits before they go to bake.

9.   Place them to bake in the oven for 14 minutes till golden brown on top. Once out of the oven, transfer them to a cool plate/surface and let them cool till they crisp up.

The nan khatai turned out to be exactly as I wanted. This trial taught me that the delicate balance of chick pea flour and all purpose flour is very essential, since both of them are not interchangeable. Point to note, besan has more fiber content than all-purpose flour and when added in more quantities it results in the dough not being cohesive enough. So the proportion even though changeable, should be so taken care of that the dough adheres properly but by not compromising the nuttiness. Delighted by being able to replicate the delicate, nutty, crumbly and flavorful shortbread, I bring to you this recipe which I am looking forward to make several variations of.

Cheers to the official beginning of Fall, guys!

J

I am submitting this recipe to:
- "Celebrate Navratri and Diwali" hosted by Nayna and Jagruti Dhanecha.
- " Diwali Bash" hosted by Vardhini
- "Kid's delight: Healthy Makeovers" hosted by Rasi
- "Bake fest" hosted by Sumee and Vardhini.
- "Let's cook/bake for Valentine" hosted by Simply sensational food.

Unassumingly festive ~Kaju Badam Barfi~

Driven by intense conversations regarding “Barfi” (the Ranbir Kapoor one people!), I couldn’t help but think about the real and the first connotation the word “barfi” has had for me since childhood. In fact, it has also been the only thing I have been thinking for quite a while. Sounds strange??..well might be..but I just couldn’t help but think about the real barfi when that’s the word all over and I am very sure most of you must have lingered on the same too ;)

So with my injury healing quite fairly and with the upcoming Ganesh Utsav, I had been burning to make something new and exciting. It had been a while since I had done something rousing in the kitchen and should I say, I was dying to do so. But to be very frank, I had never thought of making Barfi EVER until last weekend and this was the first time I had even dared to look up recipes to help me make it. No matter how rich and delicious it might taste, this humble sweet had an awful impression of being cumbersome to make. Now since my Ma hadn’t tried it either, I turned to the usual help - our very own Google. As I scoured the internet for a recipe, the first recipe to pop up was that of talented Chef Sanjeev Kapoor. Each Sunday I was as excited to watch him at noon as much I was to watch Disney World at 9. Completely contrasting and confusing right? Well it seemed so to me too when I thought about it and it wasn’t until recently that I did.

This recipe is adapted from his version of the classic but there were certain steps  I decided to modify for ease and add in my own signature. The first change was to add in toasted almonds and little did I know that I was in for a pleasant surprise. Adding the toasted almonds gives a toasty undertone to the barfi and adds in a layer of additional jazz. The second change was the time I boiled the syrup. I wanted to boil the syrup till it was just ready and THEN add the nut mixture so that it too got a chance to simmer in the syrup. This way the mixture as well as the syrup got a chance to cook unlike other ones where it tastes raw. My first try was more of an experiment since I was yet to figure out the making and workings of the recipe. The end product turned out to be good regardless of the many follies I committed. Now equipped with the workings, I tried it again with my own twist and now I have a basic recipe for life. 

Kaju Badam Barfi/ Kaju Badam Katli

The inherent rich creaminess of cashews along with the toasty undertone of roasted almonds provides a pleasant twist to the usual candied cashew diamonds (aka barfi). Surprisingly simple and easy to prepare, this unassuming and dainty sweet is sure to wow your guests this festive season.

Ingredients: 

Adapted from this recipe by Chef Sanjeev Kapoor

(Makes 10-15 depending on the size)

½ C sugar
½ C water
¼ C Peeled & toasted almonds 
¾ C Raw Cashewnuts

¼ tsp rose water (Optional)

Roasted cashew halves for garnish (Optional)

Method:

1. Grind the cashews and the toasted almonds to a fine powder and keep aside.

2. In a non-stick pan over medium heat, bring the water and sugar to a boil. Boil the syrup over medium heat for ~ 5 mins till it gets viscous (one string consistency). 

3. Lower the heat and add in the cashew and almond powder while stirring consistently to avoid lumps. Add in the rose water and stir while simmering the mixture for ~ 7 mins till the mixture starts leaving the sides. Take off the stove while the mixture looks slightly runny. Don’t worry since the mixture soaks in the extra water while resting.

4. Let it cool till it’s touchable. Knead well till the dough is shiny and leaves oil. 

5. Roll out the dough into a thin layer and cut in the shape of diamonds. Garnish with toasted cashews to add the authentic hint.

Notes:

1. To check for one string consistency, add a drop of the syrup onto a thin layer of water, it will appear as a viscous drop when ready.

2. To test if the mixture is cooked, wet your fingers and roll the dough in between your fingers. If it rolls into a ball, it’s done.

3. If the dough is runny still, cook it over the stove for a few mins till you achieve the required consistency.

4. If the dough hardens, use some milk to knead it.

5. Knead the mixture while it’s still warm. The dough seems less pliable, when it cools down completely. In between if it becomes difficult to roll, warm it briefly in the microwave and roll.

6. After rolling out the dough, use a piece of wax paper to smoothen out the surface of the barfi for a shinier and smoother finish.

7. To avoid wastage, roll out the left over sides while rolling out the barfi and roll again.

8. It stays fresh upto 2-3 weeks in the refrigerator and upto 1 week at room temperature.

While my second try at this sweet delight was a success, I am sure to try out different versions of this. I have been rattling my brains to think of new variations to this age old loved sweet and will sure update when I try any.

Here’s wishing you all a happy Ganesh Chaturthi! 

Have a great rest of the week,
J

P.s: I am submitting this recipe to:
- "Kid's delight" hosted by Valli.
- "Show me your dessert" hosted by Pari
- "Celebrate Navratri and Diwali" hosted by Nayna and Jagruti Dhanecha.
- "Diwali Bash" hosted by Vardhini
- "Kid's delight: Healthy Makeovers" hosted by Rasi
- "Lets celebrate-Indian sweets" hosted by UK Rasoi
- "Diwali food fest" hosted by Anu
- "Bon Vivant #10: Festive feast" hosted by Sumee.
- "Diwali Bash-2013" hosted by Vardhini from Cook's joy
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Some sheer creamy happiness - Kesar Badam Kulfi/ Saffron Almond Kulfi

This unforgiving sun, soaring temperature along with the sweltering heat make me reach out to one age old cooling recipe that has always been close to heart. Way before all the plethora of ice cream choices in our refrigerator, I guess everyone would remember looking forward to the kulfiwallah shout out on the scorching summer streets. During summer holidays, when all us cousins would gather at my grandma's place..fun-frolic-masti was all that would ensue. In between the giddying rounds of hop scotch, hide n seek & lock n key, the shouts of the kulfiwallah on the streets would make us run to our parents begging for some (any!) money. After incessant begging, the kulfiwallah would be brought into our aangan and we would gorge our hearts out. Its memories that in fact ties everything together..So even till this date I could gladly give up all rights to any ice cream just to have all exclusivity to kulfi alone ;) Such is my dedication.

For the uninitiated - kulfi stands apart from its numerous counterparts for its absolute creaminess and richness. I would inch towards saying that its more like a gelato than an ice cream just for its sheer creaminess and softness. I had tried my hand at making kulfi previously too but I have always wondered about the chewy texture of the store bought ones. Mine never quite turned out as the one from the matki UNTIL I got this teeny weeny secret.

The last time I had tried my hand at it , it was a quick simple recipe too but only with the slight glitch of being icy at the same time. Kulfi originally is supposed to feel very creamy as it melts in your mouth. So ice is definitely NOT welcome. So in my desire to get the perfect consistency, I thought of adding something into the milk to make it thicker. So right came the idea of adding some rice flour- a little bit and try. When I finalized the recipe to be a saffron and almond kulfi,. I decided why not add in almond powder too to intensify the flavor along with thickening the mixture. Finally I got it..and of course I couldn't be any happier to find my own kulfi recipe for keeps ;)

Here's the no fuss-creamy-perfectly chewy and yes a winner of a recipe for my beloved kulfi. No need to watch over the milk or fret over the consistency. Get it, mix it, cool it and let the magic begin.

Kesar Badam Kulfi (Saffron Almond Kulfi)

Creamy and perfectly chewy with melt-in-the-mouth texture, this typical Indian summer dessert is heightened with the richness of saffron, crunchiness of almonds and the earthiness of cardamom powder. A quick, easy and sure-fire way to earn brownie points from loved ones. Most importantly, no more icy crystals and all creaminess always.

Ingredients (Makes 8-10 servings)

12 fl oz (1 can) evaporated milk

2 cup Heavy whipping cream  

1 C condensed milk (You can alter this quantity for sweeter kulfi)
1/4 tsp cardamom powder (Optional)
1/2 C slivered almonds

1/4 C warm milk + 1/4 C room temp. milk

1/2 tsp saffron threads

2 T ground basmati rice / rice flour

2 T almond powder

Sliced almonds and saffron strands as garnish

Method

1. Soak the saffron strands in 1/4 C warm milk and keep aside.

2. Heat the evaporated milk in a pan (preferably non-stick) over medium heat until it comes to a soft boil and add the cream, condensed milk, saffron soaked in milk and cardamom powder.

3. In a separate bowl, whisk in ground rice and almond powder with 1/4 C room temperature milk to make a smooth paste and add it to the heated milk mixture.

4. Whisk the milk mixture properly to ensure its smooth in consistency. Heat it over medium-low flame for 7-8 minutes until it thickens to the consistency of heavy cream.At this point, taste the mixture and adjust sweetness. If you like the consistency, then take it out from the stove and let it cool.

5. Pour the mixture into popsicle molds/ containers and put it in the freezer till frozen.

Notes:

- Usual route: If you plan to go the usual route, instead of heavy cream and evaporated milk, use 4 cups of whole milk and reduce it to 2 cups over low flame and consistent stirring. Then proceed with the rest of the recipe as stated.

- For almond and rice powder, mix in 2 T each of slivered almonds and basmati rice into a spice grinder to get a fine powder. If using whole almonds, soak the almonds to remove skin and make a paste.

- I used 1 C of condensed milk since I prefer my kulfi just perfectly sweet. 1C seemed just right and anything more I felt would take away from the richness. So if you like your kulfi sweeter, don't shy away from adding in more condensed milk.

- Ice prevention tip - Wrap the edges of the kulfi mold tightly with plastic wrap to seal it completely. This prevents any ice formation during freezing.

- Substitute almonds with any other nut that you desire and there you have a completely different flavor.

- Finally, I wish I had earthern pots for kulfi. They just add a different level of earthiness to this delicacy which is beyond compare.

Well equipped with this comforting recipe, I now have the confidence and the desire to take on this scorching heat with much more patience than anyone would give me any due credit for.Here's to sincerely hoping the sun to be a little more gentle with us and yes...make sure to avoid any distraction while enjoying your slice of kulfi..;)

Have a great rest of the summer! :)

Love,

J  
I am submitting this recipe to :
- "Desi Vidheshi food fest" hosted by Kalyani
- "Walk through memory lane" hosted by Archana and Gayatri
- "Fun and fair food event"
- "Diwali Bash" by Vardhini
- "Bon Vivant #10: Festive feast" hosted by Sumee.