Monday, June 27, 2011

Saffron Thandai Kulfi

I got this idea from the Kesar Thandai ice-cream  - as served at Gokul, Santacruz.  I modified my kulfi recipe to turn into thandai kulfi.

Saffron Thandai Kulfi
Indian Ice-Cream
1 can sweetened condensed milk (fat free ok)
1 can evaporated milk (fat free ok)
1 cup heavy whipping cream

2 tbsp thandai masala

Few strands of saffron

edible rose petals
Powdered pistachios and almonds, unsalted and unroasted

1. Mix condensed milk, cream and evaporated milk. Bring to boil on a low flame.
2. Add thandai masala and stir. Switch the gas off. Do not cover.
3. Let it steep for some time. Let it cool down.
4. Pass through a sieve/strainer.
5. Now add saffron & pistachios/almonds slivers/powder if using.
6. Pour in 6 individual ramekins (freezer safe). Top with edible rose petals - if using.
7. Cover withaluminum foil. Freeze.
8. Serve after freezing

Note -
1. Using fat free condensed and evaporated milk is not an attempt to save calories. Heavy whipping cream takes good care of the fat and calories part!!;-D

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Thursday, June 23, 2011

When in Mumbai...

Do I need to say more?? :-D
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Friday, June 17, 2011


Whenever I visit Mumbai, this is the simple rule I follow about eating out for the first time. If it is veg day (which means all days except Wednesday and Sunday!) then go to Prakash, Dadar. and if it is non-veg day (strictly Wednesday and Sunday!) then go to Saiba, Bandra.

Saiba is located at SV Rd, Bandra and it's a seafood lovers' paradise. I enjoy their food tremendously. As you can see in the above picture -
Fried Mandeli
Fried Bombil (Bombay Duck)
Paplet Tikhale
Rice Bhakri
Soul Kadhi

They have equally delicious kolumbi(prawns) tikhale and bharla paplet (stuffed with shrimp).

After enjoying this food, I had to stop by the owner, Mrs. Maithlee Sawant to thank her for whipping out such delicious meals. I told her how much I miss her restaurant when I am away. But hasta la vista - I will be back next time....

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Wednesday, June 15, 2011

Paachak - Ginger Lemon Juice

Paachak means something that aids digestion. It's a mixture of ginger-lemon juice. You have to add some water as needed and serve chilled. For a different flavor,  you can also add club soda instead of water.

Paachak - Ginger Lemon
1 cup lemon juice
2 tbsp ginger juice

2 cups sugar
1 cup water
1/2 tsp rock salt
few threads of saffron

1. Rinse, dry and squeeze lemon juice. Pass through a sieve and keep aside.
2. Rinse, dry and grate ginger. Squeeze juice and pass through a sieve. Set aside.
3. Boil together sugar, water, salt and saffron.
4. As it boils, switch off the gas. DO NOT COVER.
5. Let it cool down completely.
6. Now add lemon and ginger juice. Stir.
7. Store in an airtight bottle. Store in the refrigerator.
8. While serving, pour 1/4 cup juice mixture and add 3/4 cup chilled water or club soda. Serve chilled.

Note -
1. Pay close attention when the mixture comes to boil. It can boil over, messing up your cooking range with sticky, sugary water!! (been there, done that!!:-(
2. I use the leftovers of ginger to make ginger tea.
3. For making this recipe, I used about 6 big yellow lemons (to make 1 cup lemon juice) and 2" ginger.
4. You may need to adjust sugar per your liking.
5. I do not add any preservatives and hence it has to be used within 1 week. Do not forget to store in the refrigerator.
6. For a quicker version, just mix 1 tbsp lemon juice, 1/4 tsp ginger juice, a pinch of rock salt with honey or sugar. Add cold or warm water and serve.

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Tuesday, June 14, 2011

Honeydew Ice-Cream

After trying cantaloupe icecream, I wanted to try hone dew icecream. I was eager to see the beautiful color, the honey dew would impart to the ice-cream. Actually, the picture above seems to be a shade lighter than it actually was. Next in line is a papaya! :-D

Honeydew Ice-Cream
1 cup honeydew, peeled & chopped
1 cup sugar (more or less based on the sweetness of the fruit)
1 cup whole milk
1 cup whole milk powder such as Nido
1 cup heavy cream

1. Puree melon cubes. Add all the remaining ingredients and blend again.
2,.Freeze in a freezer safe container.
3. Serve after the ice-cream is set

Note -
1. I used Carnation skim dry milk powder
2. Depending on the sweetness of the fruit and desired sweetness, you can vary the amount of sugar.

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Friday, June 10, 2011

Kolhapuri Vangyache Bharit

I learnt this Kolhapuari style bharit from my friend. She uses smaller eggplants than one big bharta variety. It so happened that I had 3 small Italian eggplants at home. I decided to roast them and make this delicious bharit.

Kolhapuri Vangyache Bharit
कोल्हापुरी वांग्याचे भरीत
Eggplant Dip
3 Italian eggplants or 1 big eggplant, roasted, peeled, mashed
1 onion, minced approx = 1/2 cup
1 tomato, chopped finely = 1/4 cup
2-3 green chilies, minced (more or less per taste)
2 tbsp minced cilantro/coriander leaves
salt to taste
1/2 lemon or per taste

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 sprigs curry leaves, torn
1/2 tsp chili powder

1. Roast the eggplants applying some oil. Allow them to cool. Peel and mash to pulp.
2. Add onions, tomatoes, chilies, cilantro and lemon juice. Mix.
3. Heat a small kadhai - preferably iron kadhai. Add oil. Add all the tempering except chili powder. As the ingredients start sizzling, switch off the gas. Stir in chili powder. Mix quickly and pour over the bharit.
4. Mix well and serve with bhakri

Note -
1. You can use mild chili powder such as paprika since the bharit already has green chilies.
2. If you do not prefer heat, slit the green chilies instead of mincing them.
3. Adjust the ingredients like onion, tomatoes, chilies etc per your liking and amount of eggplant pulp.
4. I have reduced the amount of oil substantially though, it is much more than I generally use.

Thursday, June 9, 2011

Vanilla Milk

Summer is in full spring here. It reminds me of my summer vacations in India. My aunt used to serve this delicious vanilla milk on sunny summer afternoons.

Vanilla Milk - Serves 4
2 cups chilled milk, whole milk or 2%, preferably organic
2 tbsp sugar (more or less per taste)
1/2 tsp vanilla extract

1. Mix all the ingredients in a blender or a shaker.
2. Blend or shake till foam is formed.
3. Serve chilled.

Note -
1. I used whole foods, organic vanilla extract
2. Mostly, we use skim milk at home. But for making this milk, I used 2 cups whole milk. So I made 4 servings in order to control the individual portion. When you blend or use shaker, there is lots of foam which helps too. 1/2 cup looks actually more than it is!!;-)

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Saturday, June 4, 2011

Potato Plant

From my kitchen garden
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Thursday, June 2, 2011

Cantaloupe Icecream

I was flipping through my recipe notes that I have collected over the years and I found this delicious fruity ice-cream recipe given to me by my friend. This is how her mom makes the ice-cream. I had a ripe cantaloupe at home so I used it and I was delighted to see the beautiful color and delicious taste. This ice-cream has just 5 ingredients and does not require an ice-cream maker.

Cantaloupe Ice-cream
1 cup whole milk
1 cup heavy cream
1 cup ripe cantaloupe chunks
1 cup dry milk powder
1 cup sugar

1. Blend cantaloupe chunks in a blender to a smooth paste.
2. Add all the remaining ingredients and blend again so everything is nicely incorporated.
3. Pour in a freezer safe container.
4. Freeze till set.
5. Serve & Enjoy!!

Note -
1. The original recipe called for fruit pulp so you can substitute any fruit pulp of your choice. If you use mango, you may need to add less sugar. In any case, first taste the fruit and if it's sugary sweet, then reduce the amount of sugar.
2. My friend's mom uses whole milk powder such as Nido (available at Indian stores). I used Carnation non fat dry milk powder.

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Wednesday, June 1, 2011

Mirchiche Dahi

I am not sure if I should label today's recipe as chutney or salad? but one thing is sure that this is one of the simplest recipes from my mom's kitchen. It tastes wonderful especially with stuffed parathas.

Mirchiche Dahi
मिरचीचे दही
Yogurt with Chilies
1 1/2 cup yogurt, whisked
salt to taste

1 tbsp oil
3-4 small, green chilies such as Thai bird chilies or Kolhapuri lavangi mirchi, stems removed, slit

1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Whisk yogurt with salt and set aside.
2. Heat oil in a saucepan. Add chilies and saute till chilies are crisp.
3. Take off the chilies and add to the yogurt.
4. In the same oil, add mustard seeds, asafoetida and turmeric powder.
5. As they sizzle, pour over the yogurt.
6. Stir together & serve as a chutney or salad with Indian meal.

Note -
1. You can increase or decrease the number of chilies based on your personal tolerance.
2. I used organic, low fat, plain yogurt
3. I have used Serrano peppers to make this dahi. Cayenne peppers can be used as well. The original recipe requires smaller chilies so more heat can be obtained. You can decide your own chilies.

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