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Rasedaar Baigan Aloo

Rasedaar baigan aloo is a warming punjabi north indian curry made with eggplants and potatoes. I always love September for the overlap of produce it brings – the summer bounty is still in the markets but the autumn produce can be spotted as well on the stands. Eggplant season is at its best during late summer and right now the eggplants are sweet, fleshy and don’t have plenty of seeds. I love to cook lot of eggplant dishes during this time. If you prefer a dryish aloo baigan, do take a look at this recipe I shared many years ago.

Rasedaar aloo baigan can be served with rotis (flatbread) or plain steamed rice. I always admire how this delicious vegetable absorbs any kind of goodness thrown into it.Here the base is a simple onion tomato ginger garlic masala which forms the starting point for many north indian curries. This curry is a quick and easy option for weeknights and tastes better the next day so do plan leftovers.

There are numerous versions of aloo baigan all over India and this the one I grew up eating. The combination of juicy eggplants and starchy potatoes in a masala base has contrasting textures and unique flavors. The list of ingredients may look a bit long but truly these are everyday spices.

How I make rasedaar aloo baigan?

I start by prepping the vegetables. No store bought ginger garlic paste or canned tomatoes! Hand grate the onions, it takes extra 5 minutes but the taste is so much better than blending or chopping it in the food processor. If you can find campari tomatoes-those are one of the best choice for curries, chop them fine and hand pound the ginger and garlic. Cut eggplants in batons and the potatoes similarly but slightly smaller than eggplants – that way none of the vegetables overcook. You can make the curry much soupy but I like to keep it on the thicker side. Keep in mind that eggplant has a lot of water content so it won’t taste that good if you make a very soupy curry.

Keep these tips and tricks in mind when you make this sabzi:-

  • Soak the eggplant for 8-10 minutes after cutting them into batons. That way they won’t absorb a lot of oil while cooking.
  • Try to keep the size of potatoes and eggplants as uniform as possible. I add the potatoes a little earlier when sautéing the masala so that they start cooking a few minutes earlier than eggplant and finish cooking together.
  • Do not use a lot of tomatoes since that takes away the taste of the eggplant. I like to finish with amchoor (dry mango powder) for added sour taste.
  • Saute the powdered spices in oil with onion, ginger and garlic for better aroma. You can add a little water to avoid them from getting burnt.
  • Let the curry rest for half and hour before serving. Eggplant has a spongy texture and resting really enhances the taste.

Rasedaar Baigan Aloo

Rasedaar baigan aloo is a warming punjabi north indian curry made with eggplants and potatoes. powdered spices in a onion tomato base. Its a delicous weeknight vegan curry which pairs well with rotis or steamed rice.
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Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 (about 400 g) medium size Italian Eggplant
  • 2 medium potatoes
  • 1 medium onion
  • 3 garlic cloves
  • 1.5 inch fresh ginger
  • 2-3 small tomatoes
  • 1/4 cup mustard oil (or grapeseed/avocado oil)
  • 1.5 tsp cumin seeds
  • 1/2 tsp hing
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri red chili powder (or paprika)
  • Hot red chili powder , to taste
  • 1/2 tsp sugar
  • 1/2 tsp garam masala
  • 1/2 tsp amchoor (dry mango powder)
  • 1.5 tsp kasuri methi
  • 1 tsp salt (or to taste)
  • chopped cilantro

Instructions
 

  • Wash the eggplant. Cut it in 2 to 2.5 inch batons. Soak in water while you prepare other ingredients.
  • Peel the potatoes and cut them lengthwise. Cut them a little smaller than eggplant.Soak in water while you prepare other ingredients.
  • Peel and grate the onion, you should have about 1/2 cup of grated onion. Chop the tomatoes. Pound the ginger and garlic into a thick paste using your mortar and pestle.
  • In a heavy bottom pot, warm up the mustard oil on medium low heat till its a bit smoky. Crackle the cumin seeds and hing for 10 seconds in hot oil.
  • Add the onions and brown the onions in oil for about 5 minutes until they are light golden. Do not brown too dark else the color and taste of curry changes.
  • Add the ginger garlic paste and saute for 15 seconds. Next add all the powdered spices – corinader, turmeric,chili powders. Add a tablespoon or two of water and brown the spices for 30 seconds or so.
  • Next add the tomatoes, sugar and salt. Mix and cook the tomatoes for about 2-3 minutes on medium low heat till they start to soften. Add the drained potatoes now, mix and cook the masala for another 4-5 minutes until you see oil seperating on sides.
  • Drain as much water as possibe and add the eggplant to the pot next. Mix around so that eggplant batons are coated well in the masala. Keep stirring around and cook the eggplant with masala for about 2 minutes.
  • Next add about 1.5 cup hot water. Mix, taste and adjust the salt. Bring to a slow boil and cover the pot. Let cook for about 8-10 minutes on medium low heat until the potatoes are fork tender and eggplant is cooked through.
  • Once the vegetables are cooked, switch off the stove and finish with the amchoor, garam masala and kasuri methi while still warm. Mix very gently. Cover and let the curry rest for atleast 20 minutes.
  • Garnish with chopped cilantro. Serve with rotis or rice.

Notes

  • Soak the eggplant for 8-10 minutes after cutting them into batons. That way they won’t absorb a lot of oil while cooking.
  • Try to keep the size of potatoes and eggplants as uniform as possible. I add the potatoes a little earlier when sautéing the masala so that they start cooking a few minutes earlier than eggplant and finish cooking together.
  • Do not use a lot of tomatoes since that takes away the taste of the eggplant. I like to finish with amchoor (dry mango powder) for added sour taste.
  • Saute the powdered spices in oil with onion, ginger and garlic for better aroma. You can add a little water to avoid them from getting burnt.
  • Let the curry rest for half and hour before serving. Eggplant has a spongy texture and resting really enhances the taste.
Tried this recipe?Let us know how it was!
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Gajar (Carrot) Ladoo

Soft and mildly sweet, melt in the mouth ladoos made with shredded carrots and stuffed with nuts and mawa. These ladoos are easy to make and need just a few ingredients. Ladoo are sweet dumplings which are a very popular sweet (mithai) in India. Ladoos are made with variety of grains, nuts, fruits, flour, ghee and sweetened with sugar, jaggery, dates etc, they are flavored with cardamom, saffron or rose water. There are number of ways in which ladoos can be made and they are a must on festivals.

These gajar (carrot) ladoos are made with fresh grated carrots, ghee, sugar, coconut and mawa.These are gluten and grain free and can be easily made nut free. Since the carrots are naturally sweet, I did not need add a lot of sugar. This a small batch recipe which makes about 6 to 8 ladoos depending on how big you roll them. Mithai made with gajar(carrots) is a huge hit with my kids since they both love carrots. The aroma of fresh ground cardamom and ghee is aroma of festivals for me.

This recipe is quite similar to how gajar ka halwa is made in north indian homes. Gajar halwa is a dessert made with grated carrots and its absolutely delightful when made the traditional slow cooked way. However, these ladoos do not take that long. They come together much faster. You can also make them without the mawa stuffing, they are still quite delicious.

How to make carrot ladoos?

Step 1 :- We will start by grating the carrots. Use a box grater or any grater that you normally use in your kitchen and use the side which will result in thin & small carrot shreds.This is important for the soft texture of the ladoos. And it shortens the cooking time as well.

Step 2: Once the carrots are cooked in whole milk or half and half we are going to add desiccated coconut and sugar. As soon as sugar is added you will notice that the carrot mixture becomes loose like a slurry. This is because of the moisture of the sugar. However don’t worry, it cooks out fast.

Step 3: At the last, once the carrot sugar mixture has dried out, we are going to saute it with ghee and mix in the milk powder (or add grated fresh mawa). Once the mixture is cool, roll ladoos by stuffing mawa in them.

Here are a few things to keep in mind:-

  • Use organic carrots and peel them. Select in season carrots for naturally added sweetness.
  • The recipe uses 1/3 cup sugar and these ladoos were mildly sweet. You can add upto 1/2 cup sugar but remember in that case you will have to cook the carrots a little longer for the moisture to dry out.
  • Don’t use non fat milk powder. Use whole milk powder if possible. I used Nido brand.
  • You can add more ghee if you want. I added total 5 tablespoons up but it can go up to 7 tablespoons.
  • You can flavor the mawa with saffron, this will make the stuffing nice yellow color.
  • These ladoos are pretty easy to make and take about 45 minutes total start to finish.
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Gajar (Carrot) Ladoo

These gajar (carrot) ladoos are made with fresh grated carrots, ghee, sugar, coconut and stuffed with mawa.These are gluten and grain free and can be easily made nut free. 
Prep Time15 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: Indian
Servings: 8 ladoos

Ingredients

For the ladoo

  • 1 cup thinly grated carrots, tightly packed (about 3-5 carrots)
  • 5 tbsp melted ghee, divided
  • 1/2 cup half & half (or whole milk)
  • 1/3 cup dried dessicated coconut
  • 1/3 cup granulated sugar
  • 1/3 cup milk powder
  • 1/2 tsp ground cardamom powder

For the Mawa stuffing

  • 1/2 cup mawa
  • 1-2 tbsp chopped pistachios
  • 1/4 tsp cardamom powder
  • 1 tbsp sugar

Instructions

  • Heat up 2 tbsp ghee in a heavy pan or kadhai. On low medium heat, add the grated carrots to ghee. Saute the carrots stirring continously for 3-4 minutes till they are shiny.
  • Add the half and half (or milk) next and mix to combine with the carrots. When you see that the milk is bubbling, reduce heat to low and cover. Let the carrots cook covered for about 7 minutes.
  • In the mean time, you can mix the mawa for the stuffing. If your mawa is a solid block, just warm it up lightly in another pan until soft. Transfer to a plate and once little cool, mix in the cardamom, pistachios and sugar. Set aside.
  • Uncover the carrots, they would be soft by now and you will see that the liquid has almost evaporated and carrots are little sticky but cooked through.
  • Add the sugar and coconut to the carrots and mix. You will see that again there will be liquid in the kadai. Keep sauteeing for another 5-6 minutes stirring regularly until all the mositure has evaporated.
  • Add the 2 tbsp ghee next along with the milk powder. Mix and continue to cook for about 3-4 minutes till you see that the mixture starts to clump around the mixing spoon. You should be able to fold it over itself.
  • Remove from heat. Transfer carrot mixture to a plate and mix the cardamom. Let sit and cool down.
  • When the mixture is cool enough to touch, spread som ghee in your palm and take a lime size portion of the carrot mix. Flatten it on the palm of your hand and in the center, spoon over 1/2 tbsp or the mawa mixture that we made.
  • Bring the carrot mixtue together to cover and encase the mawa mixture and roll the ladoo between your palms to make a smooth round.
  • Repeat till all the carrot mix is exhausted. Ladoos are ready, decorate as you wish.
  • Store refrigerated for 4-5 days.
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Kheer- Indian Rice Pudding

Kheer is popular dessert from north indian cuisine. It’s simple to make, comforting, creamy and rich and needs few basic ingredients to make for a perfect dessert anytime you crave something sweet.
Rice kheer is a traditional North Indian rice pudding made with fragrant basmati rice, sugar, full fat milk and cardamom. You can also flavor it with saffron or rose water if you like. Kheer is a treat perfect for celebrations and festivals. There are a many ways of making kheer all across India differing from home to home and cook to cook. From the consistency of kheer to how its its sweetened to the choice of nuts, it is a dessert which can be personalized to taste and one’s preferences.

I used to be the helper whenever kheer was cooked in our house. Kheer was slow cooked and I was given the responsibility of stirring it. Kheer needs a lot of stirring, compare it to the process of making a risotto but with three times the time needed. It is a very therapeutic process for me.

Perfectly cooked kheer is creamy and luscious without use of any heavy cream, condensed milk or cornstarch. The idea is to slowly cook the rice in full fat milk, as the rice cooks, the grains break down and the rice starches dissolve in milk, which combined with the fat of milk result in a smooth creamy kheer. A well made kheer needs time and patience- it is best slow cooked and really even though there are many recipes floating around to make it in instant pot and what not, the taste is no comparison. Pick up a slow afternoon and after an hour and a half you will have a pot of deliciousness ready to go.

Keep the following things in mind when you make kheer :-

  1. Always choose a heavy pot with a wide mouth. Heavy pot makes sure that the milk won’t burn and the temperature of the milk is maintained perfectly. You can use a cast iron pot, a stainless steel pot or your dutch oven.
  2. Always rinse the pot before adding the milk. Don’t wipe after the rinse, you will notice that the milk or rice will never stick to the bottom of the pot.
  3. Rice Quality :- Use good quality basmati rice which is not very new, old basmati rice has a nicer aroma and the starches are robust. You can use brown rice as well, make sure to choose brown basmati rice. Even fragrant short grain like jasmine also work great in this recipe.
  4. Milk Quality:- Use full fat milk. This is how traditionally kheer is made. There is no khoya or evaporated milk or condensed milk needed, if you use whole milk, it will reduce during slow cooking and as the rice cooks in it, the thick consistency will be achieved.
  5. Sweetener :- Use sugar, jaggery or even condensed milk, coconut sugar or honey, however you would like to sweeten it. There is no hard or fast rule here but keep in mind that the taste of the kheer will be different depending on the sweetener. Traditionally sugar is used, but my husband likes the taste of jaggery so I use that. See point 9.
  6. Always soak the rice before cooking. This ensures even cooking of rice.
  7. We like creamy, thick kheer so the cooking times indicated in the recipe are as per that. Cook a little less longer if you like a runny kheer. As i said before, this recipe can be used as per your preference.
  8. How long it can be kept? :- Rice kheer keeps good for 2-3 days in the fridge. You can reheat on a stove before serving.
  9. Thickness of Kheer :- The more you stir and cook down or reduce the kheer, the thicker it gets. After the kheer has cooked, once you add sugar or jaggery or condensed milk, you will notice that the consistency of kheer will become thin again.The remedy for this is to return the kheer to the stove and again cook for about 10 minutes or so after adding the sugar and condensed milk. However, cooking again is not possible if you are using jagger. So, make sure that the kheer os cooked to a rich thicker consistency to start with.
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Rice Kheer – North Indian Rice Pudding

Traditional rice kheer (pudding) recipe made with full fat milk, basmati rice, jaggery (or sugar) and scented with green cardamom.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Indian
Servings: 5

Ingredients

  • 1/3 cup basmati rice
  • 4 cups full fat milk
  • 8 whole green cardamom pods
  • 1/2 cup mixed nuts of choice
  • 1/2 cup jaggery powder (can be reduced to 1/3 cup) , see notes for other sweeteners

Instructions

  • Wash rice 2-3 times under a stream of water until the water runs clear. Add enough water to cover the rice and let soak for 30 minutes. This helps in even cooking of rice.
  • Rinse a wide and heavy pot with water. Dont wipe the water. Add milk and green cardamom to the pot. Set the milk pot on a low medium stove to boil.
  • In the mean time warm ghee in a pan and lightly toast the nuts in it. You can deep fry nuts in more ghee if you wish. Transfer to a plate and set aside. You can chop them as small or big as you like once they cool down.
  • When you see that the milk is starting to boil, drain and add the soaked rice to the milk. Immediately start stirring else the rice will stick to the bottom of the pot.
  • Now let the rice cook in milk for the next 45 minutes or so. Keep the stove on low medium and keep on stirring the milk often and scraping the sides and mixing with milk as needed.
  • Slowly the rice will cook and break down into small pieces and the kheer with start becoming thick.
  • By the end of 45 minutes you will see that the kheer is thick, the milk and rice are not seperate and it resembles a thick custard. If you like a runny kheer, cook for about 35 minutes. You decide how much to reduce the milk depending on the consistency you like.
  • Take off the stove and let cool down a bit. Once a little cool, add the jaggery powder and mix in. Dont cook after you have added the jaggery powder else the kheer will curdle.
  • You can pick and discard the cardamom seeds at the end of cooking. If you like a stronger cardamom taste, add 1/4 tsp ground cardamom powder. 
  • If you want to serve warm, garnish with nuts and serve rightaway. Else chill for a few hours and serve.

Notes

  • Always choose a heavy pot with a wide mouth. Heavy pot makes sure that the milk won’t burn and the temperature of the milk is maintained perfectly. You can use a cast iron pot, a stainless steel pot or your dutch oven.
  • Always rinse the pot before adding the milk. Don’t wipe after the rinse, you will notice that the milk or rice will never stick to the bottom of the pot.
  • Rice Quality :- Use good quality basmati rice which is not very new, old basmati rice has a nicer aroma and the starches are robust. You can use brown rice as well, make sure to choose brown basmati rice. Even fragrant short grain like jasmine also work great in this recipe.
  • Milk Quality:- Use full fat milk. This is how traditionally kheer is made. There is no khoya or evaporated milk or condensed milk needed, if you use whole milk, it will reduce during slow cooking and as the rice cooks in it, the thick consistency will be achieved.
  • Sweetener :- Use sugar, jaggery or even condensed milk, coconut sugar or honey, however you would like to sweeten it. There is no hard or fast rule here but keep in mind that the taste of the kheer will be different depending on the sweetener. Traditionally sugar is used, but my husband likes the taste of jaggery so I use that. See point 9.
  • Always soak the rice before cooking. This ensures even cooking of rice.
  • We like creamy, thick kheer so the cooking times indicated in the recipe are as per that. Cook a little less longer if you like a runny kheer. As i said before, this recipe can be used as per your preference.
  • How long it can be kept? :- Rice kheer keeps good for 2-3 days in the fridge. You can reheat on a stove before serving.
  • Thickness of Kheer :- The more you stir and cook down or reduce the kheer, the thicker it gets. After the kheer has cooked, once you add sugar or jaggery or condensed milk, you will notice that the kheer will become thin consistency again.The remedy for this is to return the kheer to the stove and again cook for about 10 minutes or so after adding the sugar and condensed milk. However, cooking again is not possible if you are using jaggery. So, make sure that the kheer is cooked to a rich thicker consistency to start with so that way it won’t be too runny after mixing with jaggery. 
  • Add 1/3 cup granulated sugar instead of jaggery. If using condensed milk, add 1/2 to 3/4th of a 400g tin. 
Indian Curry/Stew · Uncategorized

Aloo Paneer Ki Sabzi

An easy, homestyle gravy based dish made with paneer and potatoes. The combo of potatoes and paneer is pure love. With rotis or rice and salad, it makes for a delicious weeknight meal. This sabzi uses everyday ingredients from your pantry and is pretty straightforward.

We love paneer, especially my kids and its a great source of vegetarian protein. The popular paneer curries use ton of nuts and cream and while I absolutely love them, those are reserved for special occasions in our home. Everyday curries are fuss free and I make this paneer sabzi every other week.


I love making paneer curries in ghee but you can use mustard or olive or any cooking oil that you normally use. Here I also use a few whole spices but you can just use the powdered spices. Summer tomatoes are great right now and they enhance the taste of sabzi a lot. If you want, you can use crushed canned whole tomatoes as well.

Other paneer recipes to check out.

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Aloo Paneer ki Sabzi

Everyday homestyle paneer and poato curry which pairs well with rice, rotis and salad.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings

Ingredients

  • 1 large potato
  • 8 oz paneer
  • 1/4 cup ghee
  • 1 large bayleaf
  • 3 green cardamom cloves
  • 1 tsp cumin seeds
  • 3/4 cup finely chopped onion
  • 1 inch fresh ginger, pounded in mortar pestle
  • 3 fat garlic cloves, pounded in mortar pestle
  • 1.5 cup finely chopped tomatoes
  • 1/2 tsp sugar
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp hot red chilli powder
  • 1 tsp salt (or to taste)
  • 1 tsp kasuri methi, optional
  • 1/2 tsp roasted cumin powder
  • 1 tsp garam masala
  • 2 tbsp chopped cilantro, garnish

Instructions

  • Peel and cut the potato into 6-8 pieces. Keep soaked in water. Cut paneer into triangles or squares, as you wish, do not cut too thick or too thin.
  • Heat ghee on medium heat in a heavy bottom pot. Once nicely warm, add the whole spices. Crackle for 10 seconds and then add the onions.Cook onions till they brown evenly.
  • Add the ginger, garlic and cook for a minute or so till you smell a nice aroma.Then add the powdwered spices – coriander, turmeric, red chilli powder. Cook for 2 minutes in oil until you smell a toasty aroma. If you feel that the spices are getting dry, add a splash of water.
  • Next add the tomatoes,sugar and salt to the potCook for 5-6 minutes till you see oil seperating on the sides and the tomatoes are pulpy. Add the potatoes and mix well. Saute the potatoes for 3-4 minutes with the masala.
  • Add 1 cup hot water, mix.Taste and adjust the salt of the masala and bring it to a slow boil. Once boiling, reduce the stove to medium low and cover the pot. Let cook on medium heat for 6-8 minutes or until the potatoes are 95 percent cooked.
  • Once the potatoes are fork tender, add the paneer, kasuri methi, cumin powder and garam masala. Mix and cover again and let cook for another 5-8 minutes until poatoes are cooked through and the paneer has softened.
  • Let rest for 20 minutes before serving. Serve garnished with chopped cilantro.
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Bengali Macher Johl

Bengali Macher Jhol.A light spicy fish curry perfect for summer months. For us indians, curries are year round, isn’t? Depending on the season, I switch between lighter or richer preparations and these days I am mostly making soupy tomato or yogurt based ones. 

Turmeric rubbed fish steaks(I used fresh asian sea bass) shallow fried in virgin mustard oil are added to a nigella and bay leaf scented gravy which gets a kick from grassy green chillies. The flavors are so bright and different from the punjabi fish curry I grew up eating, but really perfect for the hot months.  

You can use any kind of fish that you normally use for curries – salmon or carp work well. I sometimes make it with frozen baramundi or snapper fillets as well. This curry can be made in a jiffy and tastes awesome with some steamed white rice. Sometimes potatoes or eggplants are added for a nice variation and always allow it to rest for 20-30 minutes for the best flavors.

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Bengali Macher Jhol

A light spicy fish curry from the eastern parts of india.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings

Ingredients

To prep the fish

  • 1.5 lb (about 750g) sea bass(or rohu or salmon) cleaned and cut into steaks
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt

For the Jhol

  • 1/4 cup mustard oil
  • 1/2 tsp nigella seeds
  • 3 thai bird green chillies, slit
  • 1/3 cup onion paste (simply grind onion in a blender using as less water as possible)
  • 2 garlic cloves ,pounded in mortar pestle
  • 1/2 tbsp fresh ginger, chopped
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp sugar
  • 1 medium tomato chopped
  • 1 tsp fresh lime juice
  • 1.5 cups hot water
  • 3/4 tsp salt

Instructions

  • In a large bowl, add the fish, sprinkle salt and turmeric and rub on the pieces very well. Let rest for 10 minutes. In a small bowl, add the powdered spices and mix ith 2-3 tbsp of water. Keep ready.
  • Add the mustard oil to a heavy wok or kadai and let heat up till slightly smoky.
  • Carefully, slide the fish into the oil and shallow fry for 2 minutes on each side. Remove from oil and place in a plate.
  • In the remaining oil, crackle the bay leaf, nigella and green chillies for 30 seconds.
  • Add the onion paste next and on medium heat, brown for about 3 minutes. Once browned add the ginger and garlic and fry for a minute. Add the powdered spices paste next, a splash of water and fry the spices for 2-3 minutes untill you see that the oil starts seperating.
  • Next add the tomato, sugar and salt and fry for 2 minutes till the tomatoes have softened.
  • Add hot water to the masala and bring to a boil. Once boiling, reduce the stove and let simmer for 2 minutes. Add the fried fish to the gravy along with any oil thats leftover in the plate in which you kept the fish. Taste and adjust the salt once.
  • Let everything cook for 6-8 minutes untill the fish is cooked through. Remive from stove and mix in the lime juice. Let rest for atleast 20 minutes. Serve with steamed rice.
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Coffee Jelly With Mocha- Mascarpone Cream

A very simple and fun coffee dessert which is one of my favorite. I am a caffeine loving person, if you cannot tell – chai and coffee anything makes me run. I am a huge fan of using the flavors of these beverages in my sweet treats. Coffee Jelly is a very popular japanese dessert. For this dessert I used the recipe from Just One Cookbook. Nami is a seasoned Japanese food blogger and this recipe came out amazing. Now these refreshing jellies do need a creamy element so I made a quick cocoa mascornpne whipped cream and scented it with little cinnamon since cinnamon is one of my favorite spice to pair with coffee.

The recipes are very easy but for the jelly, you have to start a night ahead. Make the jellies and let them set. Make a quick whipped cream next day and serve it. So breezy and your coffee loving guests will love it. If you do not want to serve with whipped cream, a dollop of chocolate ice cream is as good.

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Coffee Jelly With Mascarpone Whipped Cream

A fun summer dessert of coffee jelly served with luscious mocha whipped cream.
Prep Time20 mins
Cook Time8 hrs
Course: Dessert
Cuisine: American, Japanese
Servings: 5 servings

Ingredients

For the Coffee Jelly – Please follow Just One Cookbook vegan recipe link here

    For the Mocha Mascarpone Cream

    • 8 oz mascarpone cream , very cold
    • 1.5 cup heavy whipping cream , very cold
    • 1-2 tbsp unsweetened cocoa powder, sifted
    • 1/2 cup powdered sugar
    • 1/4 tsp powdered cinnamom or vanilla

    Instructions

    • Prepare coffee jelly base according to the recipe. Pour it in individual cups and let set overnight.

    For the Mocha Mascarpne Whipped Cream

    • Place your mixing bowls and hand beater attachments in the freezer for 30 minuutes.
    • Add the mascarpone chesse, sifted cocoa powder and cinnamon into a large bowl and beat on medium low speed for 45 seconds or so.
    • Slowly start adding heavy cream about 1/2 cup at a time and beating on low speed at the same time. You will first see that the cheese is turning liquid but dont worry.
    • Increase the speed once you have added all the heavy cream, increase the speed and beat on medium high for about 8-10 minutes till you see soft peaks.
    • Add the powdered sugar next and continue to beat on low speed until all the sugar has been mixed. The resulting cream should have soft peaks and appear fluffy & cloudy.
    • Chill till you are ready to assemble.

    Assemble the Coffee Jelly Dessert

    • Add generous spoons of mich whipped cream on top of jelly, add nuts, shaved chocolate or fruits of choice. Serve chilled.

    Notes

    1. The coffee jelly recipe uses agar agar so its suitable for vegetarians. 
    2. Use a good quality instant coffee powder for a delicious tasting jelly. 
    3. You can serve with a scoop of chocolate ice cream instead of whipped cream.
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    DIY Masala Chai Concentrate

    DIY chai concentrate is basically coveneinent chai any hour of the day. I love making and keeping it around especially during summers because whenever chai cravings (especially iced tea, all I have to do it pour it over ice and mix with some milk and ta-da. I call it a DIY because you can totally make it your own – like less strong chai? brew it for a shorter time, don’t like cinnamon in your chai?, simply skip it, would love to use english breakfast tea, go for it!

    Chai is a loved indian beverage and really I had never tried it iced before coming to the States. But then slowly I started liking it from cafes all around (its a very cool concept actually) and with the aroma of spices and inspired by vietnamese coffee, sweetened with condensed milk, its one of my favorite summer beverage. This concentrate is just not suitable for iced tea, you can use it to make hot tea as well. Just add in super hot milk and make sure to flush your tea cup with hot water before you pour everything in. When schools open, amid the morning rush, I seldom go for a hot cuppa this way! It is simply a chai lovers delight!

    There is simply nothing like a hot cup of chai at the end of day or a tumbler of iced tea in hand while lounging in the backyard, make this recipe your own and have fun. Below are a few more things I wanted to put down.

    • I use loose black tea to make mine, you can use your favorite tea or tea bags – orange pekoe or english breakfast to make it.
    • Add non diary milk to make it vegan friendly. I personally ike using oat milk in chai, other nut based mylks alter the taste of tea but then its your call.
    • You can use any selection of spices that you like – fennel or lemongrass work great as well.
    • If you dont like a strong brew, dont boil the chai for long.
    • I like to leave the concentrate unsweetened but you can add sugar while boiling.
    • This concentrate sits well in the fridge for 5 days, appears a little milky after refrigeration but dont worry. To last longer, you can place it in ice cube tray and freeze for 2 months.
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    DIY Masala Chai Concentrate

    A homemade masala chai concentrate with black tea, fragrant spices that sits well in the fridge for a week and is perfect for iced or hot tea any time of the day!
    Prep Time5 mins
    Cook Time20 mins
    Course: Drinks
    Cuisine: Indian
    Servings: 8 servings

    Equipment

    • Large Pot, Measuring spoons, tea strainer

    Ingredients

    • 1 litre water
    • 4 inch fresh ginger shoot, crush in mortar pestle
    • 15 black peppercorns
    • 4-5 cloves
    • 15-18 green cardamom
    • 6-8 tbsp loose black tea (or use 6-8 unflavored tea bags)
    • To make tea – hot or cold milk, sweetener

    Instructions

    • In a large pot, bring water to a boil.
    • Once boiling, add the ginger, spices and loose tea (or tea bags).
    • Bring to a slow boil again, reduce the heat and let brew for 8-10 minutes. It will be a gorgeous dark amaber color and a beautiful aroma of spices will fill up your kitchen. Switch off the stove.
    • Strain and store in a glass container for up to a week. You can freeze in ice cube tray for upto 2 months.
    • To make Masala Chai – Add 1/3 cold (alomg with ice cubes) or hot milk to about 1/2 cup of the concentrate along with 1-2 tsp condensed milk or sugar. Really make it your own, taste and adjust. Mix and enjoy.

    Notes

    • I use loose black tea to make mine, you can use your favorite tea or tea bags – orange pekoe or english breakfast to make it.
    • Add non diary milk to make it vegan friendly. I personally ike using oat milk in chai, other nut based mylks alter the taste of tea in my opinion but then its totally your call.
    • You can use any selection of spices that you like – fennel or lemongrass work great as well.
    • If you dont like a strong brew, dont boil the chai for long.
    • I like to leave the concentrate unsweetened but you can add sugar while boiling.
    • This concentrate sits well in the fridge for 5 days. To last longer, you can place it in ice cube tray and freeze for 2 months.
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    Brioche Toast with Saffron Rabdi

    These brioche toasts are pure indulgence. The soft brioche is crisped in ghee and then warm, rich almond saffron rabdi is poured over it. A generous scatter of chopped nuts and you would get all the shahi tukda feels. With this recipe I wasn’t trying to recreate shahi tukda, rather make the traditional dessert more approachable for an anytime toast keeping all the traditional elements intact from ghee browned crisp bread to rabdi to nuts to aroma of saffron, its just quick(little bit) 🙂

    Growing up, with the leftover chashni (sugar syrup) from gulab jamuns or jalebis or murrabas (preserved fruits), my badi mummy would quickly make shahi tukda. Sometimes she used to deep fry the bread, other times she would simple pan fry it in ghee to crispy perfection, dunk in chashni and pour over a quick rabdi. If you ask me, a bit too much work for a little leftover syrup, however, I also admit that those golden fried nuggets of bread dripping with rabdi were one of the most delicious treats.As I type this, I remember her standing behind the smoking tawa (griddle) frying bread in a kitchen filled with the aroma of ghee and bubbling rabdi.

    My kids LOVE brioche, they love snacking on it. Indian bakery bread is sweetish and way softer than white bread that I find here in stores, brioche tastes much closer to. I make these brioche toasts for my kids inspired by those toasts. I dont deep fry, rather pan fry the toasts in ghee and make instant rabdi. I flavor the rabdi(milk sauce) with cardamom, saffron, rose water or vanilla depending on my mood and fold in the nuts. It is one of the best weekend breakfast indulgences.

    Traditional rabdi is a labor of love. Milk simmered and scraped for hours and hours before it thickens, the malai is clotted to lacey and it achieves develops a natural caramelized sweetness. And while I am all about such traditional dishes on occasions and festivals, on usual days I just want something quick. Thats how this instant rabdi came into being. Its nutty from ground almonds and tastes quite close to the real deal. The crumbled paneer gives it that mellow grainy texture and trust me if you don’t say, no one would be able to tell. Condensed milk is great in such milk based recipes compared to plain sugar, its gives that extra sweetish smoothness to the rabdi. Its a small batch recipe which which takes about 30 minutes to make, and if by chance you have leftovers, a small portion keeps well in the fridge for a few days.

    Brioche Toasts with Saffron Rabdi

    Ghee Crisped Brioche Toasts drizzled with Instant Saffron Rabdi.
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    Prep Time 10 mins
    Cook Time 35 mins
    Course Breakfast, Dessert
    Cuisine American, Indian
    Servings 6 toasts

    Ingredients
      

    For the brioche Toasts

    • 6 slices brioche bread
    • Ghee for pan frying (about 1 tbsp per toast)
    • Rabdi to serve (recipe below), as much or as little you want

    For Instant Rabdi (makes a little over 1 cup rabdi)

    • 2 cup whole milk
    • 3/4 cup full fat or malai paneer, fine grated or crumbled very fine
    • 5 tbsp fine ground almonds, I use store bought blanched almond meal
    • 1/2 cup condensed milk
    • 1/4 tsp ground green cardamom
    • 10-12 saffron strands, dissolved in 1 tbsp warm milk
    • 1/3 cup silvered almonds and pistachios to garnish

    Instructions
     

    Make the Rabdi

    • Add milk to a heavy bottomed pot. Place on a stove, bring to a boil, reduce the stove to low medium and let the milk simmer for 15 minutes, stir periodically to make sure that it dosent stick to the bottom of the pot. The milk will almost reduce to half its volume and start getting thick.Scrape the sides of the pot every now and then and add back the malai scrappings to the milk.
    • Once the milk has reduced a bit, add the crumbled paneer, ground almonds and condensed mil, mix well and cook stirring often. Stirring often makes the rabdi creamy and also breaks down the paneer for the right (slightly grainy) texture of rabdi. Cook for about 8-10 minutes or till it reaches the desired thickness. Taste and if you feel you can add 1-2 tbsp of sugar if you feel that the rabdi isnt sweet enough. I like to keep in lightly sweet else it tastes quite heavy.
    • When the rabdi has thickned, add the cardamom and soaked saffron.Mix well. Cook for 2 more minutes Take off the stove and let it sit covered till it warm.

    Make the toasts

    • Melt 1-2 tbsp of ghee on a medium hot tawa or cast iron skillet and brown them on medim heat on both sides.
    • Serve drizzled with warm rabdi and a scatter of chopped nuts. Enjoy!
    Tried this recipe?Let us know how it was!