Blogging Marathon# 69: Week 1/ Day 2
Theme: Kid’s Delight — Anniversary Party
Dish: Gulab Jamun Cake
I have another cake for Valli’s Kid’s Delight — Anniversary Party and this one is a delicious fusion cake. This Gulab Jamun cake is made with layers of cardamom flavored cake and then topped with juicy gulab jamuns and saffron, rose flavored frosting.
I saw Masterchef Pankaj Bhadouria make it on her show couple of weeks ago and it looked absolutely stunning. So when I had to make a dessert for my Navrathri party which also happened to be my cousin’s birthday, I knew I had to try this delicious cake out.
I used my go-to vegan vanilla cake recipe to make the cake. It is a very moist and easy to make cake. I subbed some of the vanilla with ground cardamom. The cakes are then soaked with sugar syrup from the jamuns for even more flavor.
As for the gulab jamuns, you can choose to make them either using a mix or from scratch or just buy some good quality ones from the store. I made mine using MTR gulab jamun mix. But I jazzed the mix with some ground almonds and cashews. Chef Pankaj used Gits Shahi gulab jamun mix that had the nuts and saffron already added in it.
This cake is not just beautiful to look at but tastes amazing too. The cardamom flavored cake tastes really good with the juicy gulab jamuns. Saffron and rose syrup flavored frostings highlight the Indian flavors. Continue reading
BM# 68-Cooking Carnival: Day 24
Theme of Week 5: Fruit based Desserts
Dish: Qubani Ka Meetha
After 2 days of using freshfruit in desserts, today I have a dish that uses dried fruit instead. Qubani ka Meetha is a traditional Hyderabadi dessert that has been on my to make list for a very very long time. Finally got a chance to make it for Cooking Carnival.
This has got to be the simplest Indian dessert ever. No need to make sugar syrup (which I still run miles away from), no need to deep fry and no elaborate procedure — perfect dessert to make for me. The most time consuming part of the whole recipe is soaking the dried apricots. Once you get that done, it takes about 35~45 minutes hands on time. I thought cracking the seeds was a little tricky because they are small and smacking them to get to the kernel needs some patience. Other than opening the almond shaped kernels, the recipe is breeze to make.
To be honest, I have never tasted or even seen qubani ka meetha before. I used dried apricots from India that were a little on the dark side. I’ve seen many qubani ka meetha photos online and most of them have a nice orange hue, mine turned out dark. But it tasted delicious and my husband attested to it.
Serve qubani ka meetha warm or cold with cream or vanilla ice cream. The recipe I used is from Sweet temptations by Sanjeev Kapoor.
I went straight to Rajani’s blog for today’s letter. She did an A-Z Kerala Sadya recipes for one of the previous mega marathons and I knew she will have the perfect dish with the letter W. Rajani didn’t disappoint me, this Wheat payasam, Kerala style with coconut milk was so decadent and delicious.
This payasam is made with cracked wheat or broken wheat, sweetened with jaggery and simmered in coconut milk. I used fine bulgur wheat and it worked just perfect for this recipe.
Traditionally coconut milk is made fresh in Kerala households. But I find the whole process tedious and time consuming, so I used canned coconut milk. I mixed it with some water to make thin coconut milk and used it as is for thick coconut milk.
I loved how creamy and delicious this payasam turned out. It tastes great when served warm or even chilled. I told myself this is health food — cracked wheat, coconut milk and jaggery are healthy ingredients– right?? I slurped up most of the payasam myself 🙂
I would never have imagined myself eating a savory dish with a sweet side. So when we were served Shrikhand with Pooris and Oondhiyu at our Gujarati friend’s house, I was almost reluctant to take the plunge. But I took their word for it and tried it anyway. It was a really good combo, not at all like what I was imagining it to be.
So when I planned this Oondhiyu meal, I had to make the Shrikhand too to make it more like the traditional Gujarati way of serving the dish. Good thing is that it takes just a few minutes to make Shrikhand if you are using Greek yogurt, but if you are using regular yogurt, then make sure to place the yogurt in a cheese cloth for a few hours to remove as much excess liquid from it as possible. Continue reading
Malpuas are one of the popular dessert in the North Indian states. There are quite a few different ways of making malpuas. These Rajasthani malpuas have mawa/ khoya in them and that makes them even more rich and delicious.
Malpuas are nothing but pancakes that are dipped in sugar syrup. They taste absolutely amazing when served with the instant rabri and they are sure to be an awesome treat for any sweet lover. Continue reading
Day 9: I for Instant Rabri with Rajasthani Mawa Malpua
We are starting a new week in a new state today. After all the yummy Bengali dishes from last week I am going on a culinary journey through the desert state of Rajasthan. Again I have a sweet dish to start the week — Instant Rabdi (Rabri) with Mawa Malpua.
Letter ‘I’ seemed a little difficult to find recipes for and after looking around the internet, I decided to make ‘Imarti’, a cousin of jalebi aka jhangri (in the Southern states). It is quite commonly made all over the country and technically cannot be associated with Rajasthan, but I took the plunge and finalized it for ‘I’. I watched a few videos and I was confident that I had it all figured out. I set out an afternoon making the Imarti, but unfortunately (sob.. sob..) my imarti were epic failure. They were not juicy and sweet — instead they were rubbery and sugar crusted 🙁
Back to the drawing board, I had to get creative with the names, so it is I for Instant Rabdi with Mawa Malpua. These I absolutely loved — so easy to make and the taste was OMG, so rich, decadent and sinful. I couldn’t stop myself from eating a couple of malpuas with rabdi and then had to walk around the block to get rid of the guilt (and calories).
This instant rabdi is the easiest dessert you could ever make. Traditionally it is made by boiling milk and the cream is collected for about 1½~2 hours. I didn’t have that much patience, so went with a quicker and instant version. Recipe uses bread to thicken this rabdi/ rabri. I also used evaporated milk to make even more quick. But you can also use regular whole fat milk and boil till it thickens a little, may be about 20~25 minutes.
Rabdi can be served just as is or it can be served along with malpua or jalebi or falooda. Serve it chilled or at room temperature for a yummy yummy dessert.
Day 1: A for Aam Doi – Bengali Mango-Yogurt Dessert
It’s April 1st and it’s time to start another edition of Mega marathon which means that the blogging marathon group is going to blog everyday (well almost, except for Sundays) in April. Our theme this time around is ‘Journey through the Cuisines‘. We will be posting recipes in alphabetical order from the cuisine/s we picked.
I am going to post recipes from 4 states (1 state/ week) and the first state is ‘West Bengal‘. Bengali cuisine is so vast and elaborate. I think of Bengalis as true foodies because food is part of their culture and their identity. Here’s a lovely post by Ishitaunplugged about Bengali’s passion for food. Continue reading
I have another sweet dish for the last day of this week’s marathon. Sweet pongali or Shakkara pongali is traditionally made for Sankranthi. Coincidentally in Tamil Nadu, sankranthi is called pongal which is also the name of a rice & lentil based dish.
My sweet pongal slightly deviates from the traditional dish because I used godhuma rawa/ wheat rawa/ cracked wheat instead of rice. I think fine bulgur will be a good substitute for cracked wheat. Other than change in the grain everything else remains the same as the rice based version.
Moong dal is cooked along with cracked wheat either in milk or water or a combination of both and then sweetened with jaggery and flavored with ground cardamom. I used some coconut sugar and a little bit of jaggery in the dish. Continue reading
Blogging Marathon# 60: Week 1/ Day 2 Theme: Festival of the month Recipes Dish: Fruit Jonna Rawa Kesari
Today I have a sweet dish made with jonna rawa or jowar/ sorghum rawa instead of regular sooji or semolina. This recipe is from a Telugu cooking channel and even though I’m not into cooking fruits, this dish looked yummy on TV that I had to try it for myself.
Kesari is traditionally made with either sooji or godhuma/ wheat rawa. Using jonna rawa is a healthy substitute which gives a chewy texture to the dish.
Apple and pineapple are lightly sauteed in ghee before adding to the final dish, so they are slightly soft when bit into. All in all this can not only be made as prasad (offering to god) during festivals but also as a delicious dessert any time of the year. Continue reading