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Desserts Easy Recipes Gluten Free Indian Streetfood Snacks Vegetarian

Easy Cashew & Raisins Icecream (Kaju Kishmish)

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)Hi Friends! How have you been?

Things have been so quite here but not so much in my kitchen. Most days, we are eating fresh and home cooked, the kitchen is so busy ¬†but other priorities in life have made me slightly busy that there is less time to set up shoots and hence the lack of posts. But I guess, sometimes in life, you need to cut the routine to see how doing nothing or something different feels. This summer I am involving myself in things which I have not done in last few years, more on that later. It is good to be away for a while. Hope you missed me ūüôā However, I will keep this space buzzing whenever I can.Meanwhile, you can catch me on Instagram & Facebook.

Sinfully Spicy -Ingredients, Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)I grew up eating it in small grey cardboard cups which had a flip lid. You flip away the lid and a couple of chubby brown raisins stared at you on top of blushing pink with soft bits of cashews scattered in. I always used my nails to pick the raisins out first and then the paddle shaped wooden spoon to scoop the rest. One cup disappeared after another in no time, sitting under the shade of   kumquat tree in blazing indian summer heat, sweaty foreheads, dripping cream on our dresses and white foamy mustaches, oh to be a child again!

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)I came up with this recipe fueled by this tradition in my kitchen to come up with an ice cream recipe each summer.It came out amazing, like most homemade ice creams do. I used a subtle flavor of green cardamom but vanilla will work great also. The husband loved it.I loved it and so did our little girl who is fond of all things cashew. I hope you will love it too!

Update 10/03/2015 Recently Sinfully Spicy was included in Top 50 Blogs of India. Link here

Sinfully Spicy - Kaaju Kishmish Icecram (Easy Eggless Cashew Ice cream)

Recipe

Soak 1 cup raw cashews for 5-6 hrs. Drain. Bring 4 cups of water to a boil, add the soaked cashews and let boil for 5-8 mins. Drain and let cool down completely. Transfer to a blender and using 1/3 to 1/2 cup evaporated milk (or full fat milk) grind the cashews to a coarse paste. 

Mix 2 cups of heavy cream with a 14oz can of condensed milk. You can add sugar(about 1/4 cup) if you want to adjust sweetness. Mix the cashews paste along with 1 tsp fresh ground cardamom. Combine well, transfer to the dish in which you want to freeze and freeze for 5-6 hours. When the mixture starts freezing and has a pudding consistency,add in handful of dry toasted cut up cashews(optional) along with 1/2 cup of golden raisins. Freeze overnight. Scoop and serve.

Categories
Desserts Easy Recipes Gluten Free Indian Streetfood Snacks vegan Vegetarian

Green Mango Granita

Sinfully Spicy - Green Mango Granita #frozentreatSince last year, our indian grocer is bringing to us green mango exports straight from the heart of India. Whats different about them you would ask? They are much smaller in size, fibrous & sour and bring back picture perfect memories of those pickles & sharbat in the kitchen that I have grown up on. I am making chutney with them, as well as adding them to lentils.

Sinfully Spicy - Green MangoesHowever, such special things do always come with a big price tag (I paid $12 for 5 small pieces), so after spending that fortune last week, I made sure to come up with something new. After much thinking, this granita was made to beat the extreme summers that have hit our part of the world.
Sinfully Spicy - Green Mango Granita #frozentreat

Sinfully Spicy - Green Mango Granita #frozentreatOn a different note, this summer, I have been lucky with homegrown herbs and a little vegetable patch after trying hard for years. Each year my pots fell victim to weeds and heat but this time, so far all looks great. Even a small twig of it feels so rewarding. I used homegrown mint to infuse the refreshing notes in this recipe. Sinfully Spicy : Homegrown MintIt is the tang of the green mangoes enhanced with sweet lemon & tart lime juice and grassy heat of the green chili which makes it special, along with a much-needed refreshing notes from fresh, homegrown mint to a lightly sweet, healthy dessert for summer months. Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it has a coarser texture. It is a very simple thing to make except that you need to stare open at a freezer scraping the bowl every other hour or so.

So if you do not desire to put in the baby sitting it needs, turn the same recipe to a sorbet. It tastes as good.

Sinfully Spicy - Green Mango Granita #frozentreat

Sinfully Spicy - Green Mango Granita #frozentreat

Printable Recipe

Ingredients (Serves 4-5)

  • 1 lb green mangoes( about 6-7small )
  • Water for boiling the mangoes
  • 3/4 cup granulated sugar (or to taste)
  • 3/4 cup water
  • 5-6 fresh mint stems and leaves
  • 1 small green chili, seeds and veins removed
  • 1.5 tablespoon fresh lime juice (adjust quantity depending on how tart the mangoes are)
  • 1 tablespoon fresh lemon juice (adjust quantity depending on how tart the mangoes are)
  • 1.5 teaspoon black salt (kala namak, reduce amount if the mangoes are really tart)
  • 1/4 teaspoon regular salt ( or to taste)

Method

Wash the mangoes. Bring the water to a rolling boil in a pot and add the whole mangoes. Let boil on high heat for 5-8 minutes or until the skin turns pale and they are slightly soft to touch(take care that the mango skins do not break open). Take the mangoes out of boiling water and leave to cool off. Once cooled, peel off (the skin will separate in a squeeze) and discard the skins.

While the magpies are boiling, in another small pot, combine sugar and water and place over medium heat,cook, stirring occasionally, until sugar is completely dissolved. Remove from the stove, immediately add the mint stems and leaves and leave aside to steep for about 3-5 minutes (do not leave for too long else the syrup will turn bitter). Strain the syrup through a sieve and let cool down.

Transfer the mango flesh and green chili( if using) to a blender and pulse to smooth. Take out in a large bowl and add the mint simple syrup, lime & lemon juice, black salt and salt to taste to it. Mix to combine. Strain through a sieve to a smooth mixture.

Pour mixture into a 11 inch by 7 inch glass pan. Cover and let freeze for 1 hour and 30 minutes uncovered. Scrape the icy edges with a fork. Freeze again. Scrape every 45 minutes until completely frozen (about 6-8 hours). Remove from freezer every hour or so; scrape with a fork until fluffy. Once semi solid ice crystals are formed, scrape till fluffy.Cover tightly and freeze. Can be made 1 day ahead. Keep frozen.

Scrape granita into bowls and serve garnished with lime wedges and mint.Dust with a pinch of chaat masala or black salt just before serving(optional).

Categories
Appetizers/Snacks Desserts Easy Recipes Festival Recipes Gluten Free Snacks vegan Vegetarian

Orange Flavored Cashew- Almond Fudge (Peda)

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #veganIt was one of the most important¬†day of my life as we drove through wide but still crowded roads due to evening traffic, long after sun down to Kashmiri Gate,¬†to the¬†university campus in Old Delhi to figure out if I made it to that year’s list of DCE or Delhi College of Engineering. I remember me and mom sat and waited in the car while dad walked¬†out to check the notice¬†board.¬†Those fifteen¬†minutes,that day, might have been the longest of my life, as I sat and observed the varied expressions of cheer and dismay on the faces of others coming out of the red-painted door¬†and then walking towards the crowded parking lot. As many parents passed our car, clear among¬†the noisy chaos of honks and shouting kin, I could hear the conversations of celebrations, as also the¬†consoling whispers¬†of ‘there are few more results left’. Every time those sounds touched my ears, my heart rejoiced for half a second and next¬†moment, the random thoughts weaved an abyss against hope. I might have blinked my eyes lesser than usual, my throat felt dry and itchy but my glances just waited for dad to emerge out of that red-painted door. I could hear mom’s cell phone ringing constantly, every other relative & rest of the family calling in to check if I ‘got through’. She pretended to be normal, but I could segregate the egdy tones of anxiety when she uttered ‘pata¬†nahi‘ (don’t know).

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #veganThe engineering entrance exam system in India gets more tough each year than the actual exam itself mainly due to the exponential increase in number of takers. Colleges in big metropolitan cities are more sought after and it definitely boils down to minute differences in performance to rank you higher or not. I had been preparing for this exam for almost a year and as expected I was nervous on the result day. Badly.

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #vegan

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #veganIt was 7:43 pm. Dad emerged out of the door with a flat face.My heart skipped a beat and I started sweating like a pig. I¬†could feel my ear lobes turning red and my throat choking. We could not keep inside the car anymore and I forced myself and ran to him. Mom rushed after. I looked at him with deer eyes.He still kept a straight face. I don’t remember but for the first time in last fifteen minutes I would have opened my palms¬†to clutch his sleeve. He looked at us and with the most lovely smile spreading across his face that I might have witnessed ever, he said ‘ho gaya, mithai khilao‘ (You got in, get the sweets!). Tears rolled down my eyes. Music to my ears. The world at my feet. I was through!

Sinfully Spicy : Orange flavored Cashew Almond Sweet Balls (peda) #glutenfree #veganMithai or sweets form an integral part of indian culture.Each occasion of life is celebrated with them.The streets and neighborhood of the country are dotted with sweet shops and if you find ever yourself stuck in a desert, you would be less than a mile away from one. ‘Peda‘ is one of the popular¬†sweets from the ‘Uttar Pradesh’, the part¬†of India my mother hails from and these are essentially fudgy, thick, semi soft, sweet chunks made with mava (milk solids)sugar and¬†ghee. However, these fudgy cashew almond¬†peda, I made are dairy free as well as need very few ingredients for preparation.My daughter loves any mithai made with cashews, so these were mainly made for her though we enjoyed them as well. The slight hints from the¬†orange paired very well with¬†the nuts even though the aroma of sweet green cardamom is more prominent. These could get addictive. These gluten-free, vegan balls can be an excellent after school snack. Make some and enjoy!

Printable Recipe

Glutenfree, Dairy Free & Vegan sweet fudge made with cashew and almond meal.

Ingredients (Makes 25 )

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1.5 cup cashew nut meal (or powdered raw cashews)
  • 1 cup almond meal (or powdered raw¬†almonds)
  • 1/2 tsp fresh orange zest
  • 6 green cardamom pods, seeds crushed
  • 1 tbsp ghee (optional, required during kneading, use any vegan substitute)
  • 1/2 cup powdered sugar to roll

Method

In a wide, heavy bottomed pan (I use my 12″ skillet) or a kadhai, mix up the sugar and water. Set the pan on low flame and let the sugar dissolve. Stir (I use my rubber spatula) the solution once or twice while the sugar dissolves so that the sugar does not stick to bottom of the pan. Meanwhile, grease the surface that you will be using to knead with 1/2 tablespoon ghee.

Once the sugar has completely dissolved, add the cashew and almond meal to the pan. Mix everything and brace yourself for some hard work. Keep on stirring and stirring as the mix cooks on low flame. The process will be slow in the beginning and you will feel that it will take forever but do not worry. Keep on stirring, scraping the mixture on low flame, do not let the mixture stick to the sides of the skillet.

After about 20-22 minutes, you will see that the mixture starts thickening and coming together.We will shortly be getting there, once the mixture is thick, do not bother much about scraping the sides as they will be really dry. Around 24 minutes, the mixture will start resembling a soft, sticky dough and will clump up around the spatula. If you try to bring the mixture together in one place on the skillet, it will try to slowly spread (similar to how a glug of cold honey spreads on a surface). Mix in the orange zest and crushed cardamom. Put off the stove.

Immediately transfer to the greased surface and leave to cool a bit until its safe to handle.Once the dough has cooled slightly, rub a teaspoon of ghee on your hands and very gently knead the dough for 2-3 minutes. Remember that the dough needs to be warm when you knead so just wait till its safe to touch, do not let it cool down completely, else it will not knead and remain grainy.Do not press very hard as you knead else the nuts  will start oozing their oil. You can grease you hands or the dough with ghee in between if it starts feeling sticky.

While the kneaded dough is still warm, pinch small portions of it and roll into a smooth ball. Roll the balls in powdered sugar.

Once cooled, store the peda in air tight container for up to a week.

Thank you for stopping by!

Notes 

  1. The time of cooking noted in this recipe will vary if you are using any other kind of sugar than granulated, since the water content of different varieties of sugar is different.
  2. You can use any kind of flavorings ‚Äď saffron or¬†kewra¬†(screw pine water) instead of orange zest & cardamom.

Stay Spicy!

Categories
Appetizers/Snacks Breakfast Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Indian Streetfood Rice Dishes Side Dishes Snacks Stir-fry vegan Vegetarian

Roasted Flattened Rice & Spiced Sweet Peas (Chivda-Matar)

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianMany times, it really takes a beating to make favorite foods from childhood healthier. I don’t know. I always feel that childhood could absorb all that gluttony of sweets, fat and carbohydrates. Not that now my metabolism won’t permit, but my mind seriously watches goes into my system. When I was changing this recipe of fried chivda(flattened rice), a favorite snack from my years of growing up and an immensely popular street food in the northern parts of india,usually served in soiled newspaper cones, I wanted the flattened rice to make the same crackling cripsy sound between my teeth as it should ¬†but did not want to sink it down in a pool of hot oil. I wanted that rich salty grease¬†from it to drown my tastebuds and coat the roof of my palette but did not want to witness the flakes swimming and popping inside oil. Not really.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indian

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianYou know sometimes, you might feel that the close-to- perfect meals that you see on this blog are easy and I work wonders like michelin chefs in my home kitchen,but truth be told, on few days, there are bundles of failures and wastage (eeeks) associated with experimenting while cooking .It happens al the time with me, I dream of something and the reality of the finished dish is not so awesome. Anyhow,while I turned to my try-new-things idea, out came the cookie sheet and on the lines of making granola, I set out. I tossed the flattened rice in tablespoons of oil and actually used all the patience I could muster at that ungodly hour of the night to lay it in a single layer. I might have gone  a bit too far by actually trying to separate each and every rice flake from the other with help from chopsticks under the dim night kitchen lights. Hmm. Into a low oven for under half an hour and out came the baking sheet. My fears came to life when the rice did not look or smell up to the mark, not like I dreamt it to be. I would not categorize it as inedible but the long story short, the granola procedure failed me.The count of  beating went another notch up. Some other  time,I told myself and retired to bed.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianThen another day, in the bright of the noon, I took out the trusted cast iron skillet, heated oil to smoky and sizzled rice flakes in it and then with a lot more patience on my side, watchfully, slow roasted the chivda, stirring it continually with fork to a crispy goodness, sniffing it, observing how the toasted brown to a bowlful, one which crinkled in the mouth and coated the tastebuds with salty fat. I got it.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indianWhen we were kids, 5 pm foods were the best.No jokes. From piping hot samosas and jalebi from the neighbourhood halwai (sweets vendor) or instant noodles from neon yellow pouches, curry puffs and puddings, fruit shakes to potato balls, it was real fun everyday to see mom, badi mummy(my grandma) and aunts cook up new things for us.This chivda (flattened rice) is one from those days. During the spring and early summer season, fresh peas were tossed in cumin and green chillies and served along side. The rustic, mish mash snack plate of sorts is a burst of textures Рsweet, salty, smoky and hot. The chaat masala and bits of ginger combine with the sweetness of those peas to make up a pleasing bite. I could never get the same taste with frozen peas, you need to make this before the fresh pea season lasts. Whats more? Its gluten free, vegan and tad healthy. Go make some. Now.

Sinfully Spicy : Roasted Flattened Rice With Spiced Sweet Peas (Chivda Matar) #indian

 Printable Recipe

Both the components of this recipe can be done ahead. Roast the chivda (flattened rice) and store it in air tight jar for up to a week. I usually make the peas 3-4 hours ahead (they have better flavor if they sit for a while) and warm up later but you can totally make them when ready to serve.

Ingredients (Serves 4-5)

For the Roasted Chivda (Flattened Rice)

  • 4 tablespoons of oil
  • 2.5 cups thick poha¬†(flattened rice, available in any indian/pakistani stores)
  • 1/2 tsp salt
  • 1/2 teaspoon sugar
  • Optional ¬†– add any nuts or seeds of choice, peanuts, cashews, raisins, sunflower seeds etc

For the Spiced Peas

  • 10oz (about 280 grams) shelled fresh peas, blanched
  • 2 tablespoon oil
  • 1/4 teaspoon cumin seeds
  • 1/3 cup finely chopped onion (from 1 small onion)
  • 2 tablespoons minced fresh ginger (about 2.5″ piece of ginger)
  • 1/2 teaspoon roasted cumin powder
  • 2-3 Thai green chillies (or adjust to tolerance)
  • 1/2 teaspoon garam masala¬†
  • salt to taste
  • 1/4 teaspoon chaat masala (skip if you do not have, and add fresh lemon juice to taste)
  • 1.5 teaspoon fresh lemon juice (or to taste)
  • 1 tablespoon chopped fresh cilantro (from 4-5 stalks, optional)

Method

Roast the Chivda

In a wide, cast iron skillet (I use my 10″) , heat up the oil to the point that it about to smoky. Put off the stove. Take a fork in one hand and start adding the flattened rice with the other, continuously stirring else it will burn. Add all of the rice, and stir so that all the flakes are coated in oil. Add the salt and stir to combine. Return the skillet to stove and on low heat, let the rice toast up. Keep on stirring it a lot of times, else it will burn and you will see that the flakes start to change color. You will smell a nutty aroma too. It takes about 8-10 minutes on low heat for the rice to completely roast and turn pale brown. This time will depend on the variety and thickness of flattened rice you are using. Adjust.

Once the flattened rice has roasted, let it cool down completely. Transfer to an air tight jar. Use a clean, dry spoon to serve it. Store up to a week.

Make Spiced Peas

In a wide pan,¬†heat up the oil on medium heat.¬†Once heated, temper the oil with cumin seeds and wait for them to crackle.Add the chopped¬†onions to the pan and let the onions cook¬†till transculent.Don’t brown them.Next, add the chopped ginger & green chili to the pan and cook for 2-3 minutes.

Add the blanched peas next along with garam masala and salt to taste. Stir to combine and let cook on medium heat for 3-4 minutes.

Add the chaat masala and chopped cilantro next and stir fry on high heat for 3-4 minutes, continuously stirring.Take care that the peas do not turn mushy.

Put off the heat, add fresh lemon juice.

To serve, plate up the roasted chivda and spicy peas. Add 1 teaspoon of granulated sugar on top along with a sprinkle of red chili flakes. Enjoy with a cup of chai.

Thank you for stopping by!

Stay Spicy.

 

Categories
Appetizers/Snacks Breakfast Brunch Desserts Easy Recipes Festival Recipes Snacks Vegetarian

Gud -Atte Ka Halwa (Whole Wheat Flour & Jaggery Pudding)



Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)The winter season back home always bought with itself a different feeling than the sun -lit mornings I wake up to here in the Valley.I ponder for few minutes and those foggy mornings & biting chilly winter winds come hovering in my mind, that peak of the cold season spread over few days at the end and start of another year which forced enough reasons to wear multiple layers of clothes, those endless cravings of rich, heavy food and the countless cups of hot beverages that comforted me before darting out of the home to get to work. I often recall those evening trips to crappy street food joints to carelessly stuff on piping hot vegetable momos and egg rolls without any guilt or doubt. I remember those cloyingly sweet adrak(ginger) chai & frothy coffee which I snuggled within my palms on cold weekend mornings, lazily fliping through the newspaper on the couch. Suddenly all I can feel is the warmth of those memories in my heart.

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)What is your fond winter memory? A warm bowl of soup caressing your numb fingers or a strong cup of coffee to relax your clattering teeth? The silence that wraps the streets of neighborhood at five in the evenings or the mellow sun already preparing to call it a day mid-afternoon? The crisp winds which feel the chilliest on the tip of the nose or the beautiful grey that surrounds the snow days?The beholding sight of snow sculptures outside or the beauty of the flickering fireplace inside?

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)I recall that badi mummy (my grandmother) would often feed us this smooth and rich atte ka halwa during these winter months, sometimes to soothe our sore throats, other times just as a quick after meal dessert . There we sat on a hand-woven couch in the veranda, wrapped in cozy layers of thin shaleen razais (velvet quilts) and oiled hair, clutching stainless steel katoris (bowls) and spooning this comfortingly warm, golden brown pudding into our tummies.She insisted that nothing could benefit the body more than grains & ghee.This halwa is indeed wholesome Рwhole wheat flour is slow roasted in ghee till its turns glistening golden then sweetened with gud(jaggery), resulting in a rich concoction few spoons of which will instantly make you feel full.

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)The main ingredient here is atta (durum whole wheat flour) and a fine grind is what gives the halwa a smooth & velvety texture.In case you have some atta leftover from that package of durum wheat flour you bought to make rotis, this is another recipe for you to try. Gud or jaggery, an unrefined sugar made from boiling date, sugar cane or palm juice is an extremely popular sweetener used all over India. It is considered a benefiting to the body in Ayurvedic medicine and is available in blocks, loaves or powdered form.The unique mild taste of jaggery adds a taste comparable to molasses and a light caramel color to the dishes.The color & the sweetness of this halwa depends mainly on the content of molasses in it.

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)You can ration the quantity of the halwa you eat & serve but I suggest not reducing the amount of ghee when making this recipe else the halwa loses its rustic appeal and gets chewy. It is supposed to be enjoyed in less quantities but essentially with the richness from all that ghee.I like my halwa  mildly sweet and the amount noted in the recipe perfect for that. You can adjust the quantity of jaggery if you like.

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)

Printable Recipe 

Ingredients (Serves 6)

  • 3/4¬†cup ghee (homemade or store-bought)
  • 2¬†cloves
  • 1¬†cup atta (whole wheat flour)
  • 1 +3/4 cup water
  • 1 cup jaggery, powdered (I scrape jaggery from the block using a sharp knife. Jaggery is easily available in indian/pakistani stores.Use 3/4 cup raw sugar if you cannot find jaggery)
  • scant 1/2 tsp green cardamom powder
  • Nuts & Raisins to serve (optional)

Method

In a heavy bottomed pan or kadhai, heat the ghee on a medium low heat till it melts. Once the ghee has melted, add the clove and wait till it crackles. Next, add the flour and roast on medium- low heat, stirring constantly until the wheat flour gets golden brown colour and you smell a nutty aroma.Do not rush this step else the flour will remain raw.It should take about 10-12 minutes and you will see  golden brown, glistening syrup like melted ghee & flour in the pan.

Meanwhile, on the second stove, in a sauce pan, heat water on high.Put off the stove. Wait for 1-2 minutes. Add jaggery to the warm water and stir until the it completely dissolves. If you have broken jaggery from the block and the big chunks are taking time to dissolve, heat up the water a little bit (but do not let it boil). Let sit near to stove.

Once the wheat flour has turned dark brown and it has roasted nicely,reduce heat to low and very carefully pour in the jaggery water into the roasted wheat-flour. It will splutter so be careful. Add the cardamom powder as well.

On low heat, stir quickly and continuously (to avoid lumps) and cook for a minute or less until the mixture turns smooth.Once you add the water, the mixture will immediately cup up and increase in volume.Do not cook for long time else the halwa will thicken and turn dry. Pick the cloves and discard.

Mix in the nuts and raisins (if using ) and combine.

Serve the halwa warm or at room temperature.

Enjoy & Thanks for stopping by!

 

Categories
Baking Desserts Easy Recipes Festival Recipes Snacks Vegetarian

Kaju Biscuit – Buttery Cashew & Cardamom Cookies (Eggless)



Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indianMemories tied to food is a wonderful thing, isn’t? I say it more often than not but I am an emotional eater. I get bouts¬†of voracious eating depending on if I feel happy or sad that day. Sometimes I just cook and eat solely because that food is supposed to be associated with the season,or only coz a bowl of warm kheer (rice pudding) will see me through that dull, gloomy day or because I got to know about it when I chatted with mom or some aunt in the family last week. You can categorise these cookies as a¬†baking activity that happened on such a whim. I spoke to¬†mum the other evening discussing the picky food habits of my daughter and she happened to mention if I have tried feeding her ‘bakery wale biscuits‘ with milk.

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indianAll along mixing the dough, the only thought that rattled in my mind was how these should taste of cashew predominantly & not just flour and sugar, just like original ones from a little bakery with blue & white candy cane style painted walls near my house in Delhi.

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Ingredients(Makes about 4.5 dozen)

  • 3/4 cup cashew meal (I used¬†ready-made cashew meal from Trader Joes you can grind raw cashews to a (not very fine) powder¬†at home if you do not get ready made)
  • 1.5 cup all-purpose flour
  • 1.25 cups confectioners sugar/castor sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 green cardamom pods, break open & powder the seeds
  • a generous pinch of fresh grated nutmeg
  • 10 tbsp cold unsalted butter, cut into cubes
  • 1/2¬†cup finely chopped raw cashews
  • ¬†1/4 cup oil (any neutral oil will work)
  • 2¬†– 5 tbsp cold milk (just so the dough comes together, I used 3.5 tbsp)
  • Cashew bits for top (optional)

Method

In a bowl, mix cashew meal, flour, sugar,baking powder, soda & salt together. Dump the flour mix in a food processor fitted with the metal blade. Add the cardamom & nutmeg. Add the butter cubes. Pulse for a minute or so till the butter becomes pea sized.

Remove the metal blade and fit the dough blade in the jar. Add the 1/2 cup finely chopped cashews. Add the oil. Start the processor and start adding cold mix 1/2 tbsp at a time till the dough just comes together. Stop. Open the lid and take out the dough on a clean surface.¬†The dough will be slightly sticky & loose but that’s okay. Knead gently with dry hands for a minute or less and bring it together. Divide into two portions. Wrap the dough portions in plastic/cling film. Make sure that the cling film is large enough since we will be rolling the cookies later in it. With the help of your palm, flatten each¬†wrapped dough portion. Refrigerate for at least 30-35 minutes or till firm. Now, if you plan to bake them¬†later, you can freeze one or both of the dough halves.

Once the dough is firm, roll the flattened dough still wrapped in the cling film to a square sheet about 1/4″ thick. After rolling, refrigerate the rolled out dough again since the heat from your hands and rolling will melt the butter.

Preheat oven to 300F. Line cookie sheet with parchment/ wax paper. You might need a couple of  baking sheets or you can bake in batches.

Once the rolled dough is firm,¬†using a sharp knife, cut¬†very¬†small¬†squares (about 1/4″ by 1/4″) since these cookies will spread quite a bit while baking.¬†Try to cut as evenly¬†sized squares as possible. Press some cashew bits on top and arrange the squares about 2″ apart on the baking sheet. Refrigerate again for 20-25 minutes.

If you do not want to roll the dough, pinch small portions of the dough, shape into balls and press few cashew pieces on top.

Bake the refrigerated cookies in the preheated oven for 20-25 minutes till the cookie bases start & edges start turning golden brown and the top cashews changes color. I like my cookies slightly brown so I baked them a few minutes more, about 22 minutes.

Let cool completely on the sheet before storing them in air tight containers for up to 3 weeks. Serve with hot chai.

Categories
Appetizers/Snacks Easy Recipes Indian Streetfood Seafood Side Dishes Snacks

Fried Fish



Sinfully Spicy - Fried Fish #northindianMy dad loved to entertain and this would mean as the weekend was approaching,mom would be spending most of her time brainstorming dinner menus. End of the week and the house would be choked with family and friends and even after doing it for several years,I loved the excitement in her gait on saturday mornings when we strolled to the bazaar to get groceries.There would be guests with both vegetarian and non vegetarian choices, not many with special diets but definitely all,secretly,looking forward to her deftly spiced dishes. Many from the near family would sometimes call ahead in the day with requests over the phone while others just warmed their hearts thinking of the surprise that she would bring to the table.Each time, she came up with such a fantastic menu, the array of dishes perfectly complementing each other, each course well thought, most of the food homemade and few not.

Sinfully Spicy - Fried Fish #northindianShe did not choose to make elaborate,time-consuming dishes if the number of guests were many but quite a variety so that everyone could spoon a favorite on their plate. All afternoon, the house smelled of few dozen or so of mutton koftas simmering inside the aluminum pot specifically reserved for cooking on such days of big meals, a show stopper as my dad would say, it was the main dish along side puffy rotis, then, there would be dishes made with paneer ,a must on north indian entertaining menus,a slow cooked side of potatoes, another crowd pleaser, her cinnamon spiced red hued dum aloo and the signature rice pilaf, brought together with ghee criped cumin seeds folded in fragrant basmati,thick, nutty dal tarka, tempered with ghee & scattered with cilantro and served with lemon wedges on side of the bowl. On few occasions, she would tend to a pot of boiling kadhi which by the way was a favorite of almost every aunt I know in the family,while quickly frying up ajwain scented onion pakoras on the side stove at the last moment so that the fritters remained crispy till the guests sat down to eat.

Sinfully Spicy - Fried Fish #northindianIf it were winters, there would be fried seafood as starters,a winter tradition, a family favorite,when the fish season peaks in the bazaars, without a miss, fried,crispy pieces of rohu (fresh water carp)¬†fish were served along with vinegar soaked onion rings¬†and smoking hot green chutney.If my dad got a good deal, few kilos of white pomfret were slid into smoking mustard oil for guests. Quite in contrast to here, growing up, we consumed copious amounts of seafood during the colder months and that’s the reason I crave it every now and then. Every region in India has its own fish fry recipe, in the coastal areas of south india,fresh caught smaller fish are doused in¬†a paste of ground coconut and red chillies before deep-frying while in the eastern parts, in a lightly¬†brit inspired ‘fish & chips’, they fry the marinated fish after a coating of egg and bread crumbs.

Sinfully Spicy - Fried Fish #northindianHowever, mum uses a batter which she tells is my maternal grandfather’s recipe.The marinated fish is coated in a garlic-ginger laced,turmeric hued marinade and then scantly coated¬†in a mix of rice and besan (chickpea)¬†flours.She fondly recollects that during her childhood, my grandfather used to soak the rice a night before and stone grind it the following¬†day to coat the thick,belly pieces of rohu in it and¬†they would sit around the stove waiting in turn to get the piping hot fritter. If you happen to visit my home, mum makes fried fish the same way, she would soak the rice and hand grind it on sil-batta(stone grinder). I have¬†adapted the recipe and use ready-made rice flour to make it quick and equally delicious.

Sinfully Spicy - Fried Fish #northindian

Ingredients (Serves 2-3)

For Marinating 

  • 1 lb fish (I used 4 large tilapia belly¬†pieces¬†cut into half or equivalent weight any small whole fish like pompano or pomfret)
  • 1/2 tsp turmeric powder
  • 1.5 tsp minced garlic
  • 1¬†tsp fresh minced ginger
  • 3/4 tsp red chilli powder (adjust to tolerance)
  • 1/4 tsp¬†garam masala¬†
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp mustard oil
  • generous pinch of salt

For Coating

  • 3 tbsp rice flour
  • 1/4¬†besan¬†(chickpea flour)
  • 1¬†tsp¬†chaat masala
  • salt to taste (to taste)

For Frying

  • Mustard¬†Oil for frying (substitute with any high smoky point oil)
  • 1/2 tsp¬†methi dana¬†(fenugreek seeds)

For Serving

  • Chaat Masala
  • Onion slices
  • Lemon Wedges

Method

Clean and descale the fish pieces or ask your butcher to do it. Wash under a stream of water and pat them dry with a paper towel. In a flat dish, layer the pieces and add all the ingredients listed under marination. Rub everything with your hands to coat the fish and refrigerate for 1 hour.

15 minutes before ready to fry, take out the fish from the refrigerator and let sit on the kitchen counter. In a bowl, combine the rice flour, besan and chaat masala. Taste a pinch of this mixture before adding additional salt since chaat masala is quite salty, then adjust the salt to taste.

Set 2 inches of mustard oil (or whichever oil your are using) in a heavy bottomed, wide pot or¬†skillet¬†(I use my 10″ cast iron) to heat up on medium flame.While the oil is heating, add the flour mixture to the marinated fish pieces.Mix¬†with hands such that the flour sticks to the fish.Add a light splash of water if needed. We do not want a wet batter. We¬†do not want a thick flour batter to coat the fish, instead just a uneven coating of flour on the fish (similar to coating chicken when deep frying).

Once the oil is hot, about 325 F, add fenugreek seeds to it.Let the seeds crackle.Gently set the coated fish pieces the into hot oil and fry for 3-4  minutes on each side until medium golden brown in color. (this time will be more in case you are using whole fish). Do not fry on very high or very low heat else the fish will get soggy or remain raw inside.
Drain on paper towel and when the fish is still hot, sprinkle more chaat masala. Discard the oil.

Serve immediately with onion slices and lemon wedges and green chutney or any sauce of choice.

Notes

  1. You could use whole small fish (like pomfret,golden pompano,trout, mackerel) or freshwater fish like rohu, katla (indian varieties) or boneless fish fillets ( cat fish, tilapia, cod, mahi-mahi) in this recipe. When using a whole fish, make incisions before you marinate.
  2. Chaat Masala is a hot & tangy blend of spices which is easily available in indian/pakistani stores. If you do not have it, skip and add a little cayenne and crushed black pepper to the flour mix. You could squirt lemon juice for tang once you have finished frying the fish.
  3. Many times, I use the same recipe to fry up fillets and stuff them inside tortillas or roti with coleslaw and serve as fish tacos.
Categories
Desserts Festival Recipes Indian Streetfood Snacks

Jalebi

Sinfully Spicy: Jalebi #indian Come end of September and its time of autumn festivities for Indians.Hindus all over India celebrate Navratri (nine days of fasting & feasting),worshipping Goddess Durga  in nine pristine forms,each form depicting a virtue . Ramlila is a traditional, nine or ten-day long drama staged during these days in northern india to portray the life events of Lord Rama and his victory over the demon king Ravana.The last day which is a celebration of this triumph is observed as Dusherra.

Sinfully Spicy: Jalebi #indian Year after year we looked forward to Ramlila  days. There would be a nip in the air,schools would be off and bazaars all geared up to witness the hustle and bustle of upcoming festivals.Quite a lot of big and small fairs dotted our town,each locality showcasing its grandeur through decorations,much pomp & show,some having lighted displays,other luring crowds with musicals.Before you go into thinking about a fairyland, the ramlila grounds were dusty and crowded, cramped shoulder to shoulder with people,with flashy neon or fluorescent light banners and the music shows Рa cacophony of loudspeakers which sore your ears few minutes into listening but, in those days I LOVED all of that. My enthusiasm could be might low if I visit the fair now but in those days,every evening, dressed our best,we left the house together to visit a new ramlila ground.

Sinfully Spicy: Jalebi #indian Walking through the dimly¬†lit,narrow roads and holding each other’s¬†hand, carrying goodies in the other,¬†we would come back home around midnight from the last day at¬†ramlila,after having witnessed the demon effigies burnt to ashes¬†and the fireworks that followed to cheer the triumph¬†of good over evil.Legs aching due to long waits in the queue for almost everything but stomachs stuffed to content with piping hot¬†jalebis¬†fresh from the¬†halwai¬†stalls and our hands full with knickknacks bought from the toy stalls – bubble guns, imitation bows & arrows, helium balloons, pinwheels and candy.All we chatted about were the rides at the fair and how to make next few weeks¬†to Diwali fun!

Sinfully Spicy: Jalebi #indian Sometimes I feel how growing up, for us the means of entertainment were so uncomplicated.I remember playing on terrace for hours with tiny earthen pots and tea cups bought from the potter stalls at ramleela, on few days we played cricket for hours in the aangan (yard),on most evenings we wandered miles and miles in the park chasing butterflies and bees or hopelessly trying to create colorful illusions with pinwheels. Festivals like Holi, Dusherra and Diwali were longed for, for months. Mum tells me that I had quite a keen interest in all things culture and mythology.

No computer, no DVDs, no play stations, no just dance, no karaoke. Entertainment did not come out of  LCD screens, it was way real. Sorry for sounding like a grandma but I dare not talk about the simplicity of those days!

Sinfully Spicy: Jalebi #indian Jalebi is the one of the popular¬†mithai¬†which was popular in my part of town on Dusherra, which falls on 3rd Oct this year.For me on this day nothing else will suffice as dessert if it’s not jalebi.¬†Comparable to a funnel cake but eggless and fermented, ¬†jalebi is a crisp, deep-fried maida (flour) batter,soaked in sugar syrup long enough to sweeten it but not let it turn soft. The sugar syrup may or may not be flavored with cardamom, saffron or rosewater. As the fermented batter is piped into the hot oil, it swells and comes sizzling up,changing its color to golden. The crisp concentric fried batter are then dunked in warm sugar and served with cold unsweetened milk or rabdi. However, my¬†favorite way to serve hot jalebis is with dahi (plain unsweetened yogurt).

Ingredients (Makes 20-25 Jalebis)

For the Jalebi

  • 1 cup¬†maida¬†(all-purpose flour)
  • 1.5 tbsp cornstarch
  • 1.5 tbsp¬†besan¬†(fine ground gram flour)
  • 1 tsp yeast
  • 1.5 tbsp melted¬†ghee¬†(use any neutral oil for vegan version)
  • 2 tbsp whole milk plain yogurt, at room temperature¬†(skip for vegan, see notes)
  • 1/8 tsp saffron powder (crush a few saffron threads between palms)
  • 1-2¬†drops orange food color(optional)
  • 1/4 to 1/3 cup luke warm water + 2-3¬†tbsp warm water for dissolving yeast (adjust water quantity for right consistency)
  • Canola/Sunflower Oil for frying (You can add 1-2 tbsp¬†ghee¬†to it¬†for a nice aroma)

For the Sugar Syrup

  • 1.5 cup granulated sugar
  • 1 cup water
  • 1-2 green cardamom pods, cracked open or 1/4 tsp green cardamom powder
  • 1/4 tsp saffron threads
  • 1 tsp fresh lemon juice
  • Optional Flavorings – rose water,¬†kewra¬†(screwpine water)

Method

In a small bowl, add of scant pinch of sugar and 2-3 tbsp of warm(not hot) water, dissolve yeast and let sit for 5-8 minutes. Let the yeast bloom (you should see froth on top).If the yeast does not bloom, discard and start the batch again.

Meanwhile, in a large bowl, sift the maida, besan and cornstarch. Add the saffron powder.Using your finger, lightly mix the ghee and yogurt with the flour. Add the bloomed yeast mix, orange food color and slowly add luke warm water to make a smooth,lump free batter. Be doubly sure that the batter has no lumps, it is a very important step. Add the water a little at a time and incorporate.The consistency should be like a thick pancake batter. Cover the bowl with a cling film and set aside in a warm place to ferment for 2-3 hours. (The batter will ferment quickly, about 1-2 hours during summer months but could take longer during winters) Do not disturb it during fermenting.

10-15 minutes before you are ready to fry the jalebis, in a medium,wide pot, bring the sugar and water to a boil. Once the sugar syrup is boiling, reduce the heat, add the cardamom and let simmer for 7-8 minutes so that the syrup thickens up  a bit. We are not looking for any string consistency here but if you take a tiny drop of syrup in between your thumb and pointer finger, it should feel sticky and not watery. Once the sugar has simmered and thickened, add lemon juice, stir and put off the heat.Wait for 2-3 minutes and then if you are using saffron or cardamom powder or any other flavorings, add it to the sugar syrup. Let sit near to where you will fry up the jalebis.

Use the widest pot or wok or pan that you have in your kitchen to fry the¬†jalebis. I use my 12″ skillet.Pour 1-2¬†inches of oil in it and let heat up on medium heat.

At the end of two hours, the fermented batter will not exactly double up in volume but you would see that it is much more light and fluffy than what we started with. Once fermented, do not mix the batter much. We want it to remain airy and fluffy. Just cut and fold once or twice using a spatula (just the way we handle cake frosting) and pour it into a squeezable bottle with nozzle.  Try to squeeze the batter out of the nozzle, it should come out like a tooth paste from a tube. (see notes for other ways of checking batter consistency). If you feel that the batter is thick, add a little water for the right consistency or if the batter is thin, add a couple of tablespoons of flour and mix gently so that there are no lumps.

To test the right temperature of oil, drop a small quantity batter in the oil, it should come up sizzling to the top but without changing color (if batter changes color, reduce heat and let the oil temperature reduce a bit). Squeeze the batterout of the nozzle, applying constant pressure and making 3-4 concentric circles in the oil and sealing them in the middle.Work from outside towards inside. It takes time and experience to get proper shape and it gets better and better batch after batch. Do not fry more than 4-5 jalebis in a batch. Once you have piped the jalebis in hot oil, in 2-3 seconds they will come floating up, flip and let turn golden on the other side too. Once golden, take out of from the hot oil, tilting the spider or frying spoon so that excess oil is drained.

Add the fried jalebis to the warm (not hot)syrup. Let soak for not more than 25-30 seconds and take out again tilting the ladle to drain excess syrup else they will break and turn soggy.

Fry up all the jalebis and soak in syrup. Serve warm with cold unsweetened yogurt.

Few Tips and Notes:

Indian Cooking especially mithai (sweets) making rides on a lot of approximations and tips and tricks learnt through experience. In our homes, rarely gadgets are used to test the oil or sugar syrup temperatures or times.Lets say we trust our sight and smell senses more when cooking.  Mithai making is an art and gets better with practice. Here are few of the things I have learnt from mum and my own trials.

  • In case you are making the¬†jalebis¬†for vegans, skip the yogurt in the recipe and use a little more water to get the right consistency of the batter.
  • Addition of lemon juice to the syrup prevents crystallization of sugar as well as lends it a mild tart flavor which is typical to¬†jalebis.
  • Adding food coloring to the batter is a choice, if you do not want,skip it. I¬†like to add color because my mum always does and I think it looks nice to the eyes.
  • Usually the batter gets a little runny after fermentation, so its better to keep it on the thickish side before you set it out to ferment. You can always add water later to get the right consistency.
  • One of the ways to check the consistency of batter is to take a large quantity in your hands and try to drop it in the bowl from a height, about 1-2 feet, it should fall is continuously, similar to how a lace or ribbon flows.
  • You could¬†use a Ziploc bag with a hole cut up at the end to make the¬†jalebis, but I find using the squeeze bottle much easier since if¬†you keep on pressing the Ziploc bag, after a few batches, the hole becomes large in size and the jalebis become very very thick.I find the ziploc method quite messy too. The¬†squeezable bottles¬†are available in baking aisle for a couple of dollars. They are much expensive to buy online. But trust me, really easy and work with. Attaching a nozzle to a piping bag works fine too, just keep in mind that the thickness of the¬†jalebis¬†will depend on the nozzle size. Do not use a very big size nozzle since the¬†jalebis¬†will not cook properly inside once fried.
  • While frying, if the temperature of oil is too hot, the¬†jalebis¬†will come up sizzling, the batter will tear or have¬†¬† bubbles all over, it might every scatter in the oil and¬†jalebis¬†will turn¬†over crisp and not absorb syrup properly. If the oil temperature is too low, the¬†jalebis¬†will remain flat and raw inside. Once you start frying, it will take you 1-2 minutes to know the right temperature of oil, the¬†jalebis¬†should come up within few seconds (2-3secs) of piping into oil and swell as you fry but at the same time do not get too brown. Don’t worry I also had few over brown ones, so you will know when its right.
  • Getting the right shape of the jalebis¬†takes time, they do not have to be precise and perfect but as you make more and more, you will get a hang of it. Just keep in mind to squeeze the bottle/piping bag batter with¬†a constant pressure and work in concentric circles, outside towards inside. Again, practice will help.However, whatever shape they come out,they will taste good.
  • The right texture of the jalebis is crispy on outside, if you take a bite, you will notice the tubular crossection filled with syrup. Without getting more technical,just know that they are not meant to be soft.
  • You will have leftover syrup after the¬†jalebis¬†are soaked. I usually dunk baked bread croutons/slices in them and serve as a snack. You could refrigerate it and use to make¬†gulab jamuns¬†if you like. Also, it can be used ¬†in smoothies or for making beverages too.
  • Jalebis¬†can be stored for 2-3 days. Do not refrigerate. Just store at room temperature. I however, do not recommend or prefer storing them. Make small batches and serve rightaway.
Categories
Breakfast Brunch Easy Recipes Side Dishes Snacks Vegetarian

Dahi Choora – No Cook Flattened Rice & Yogurt Breakfast

Sinfully Spicy - Dahi Chivda - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomFor years, a crisp, cold glass of lassi laced with bits of cardamom and as thin a consistency as water was the first thing we had in the morning before leaving for school. I did not remain much of a lassi person since then but that lightly sweet,frothy yogurt done with a hand churner was definitely a special childhood thing. Sinfully Spicy - Dahi Choora - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & Cardamom

Sinfully Spicy - Dahi Chivda - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomOn few¬†days we would have dalia (wheat groats) with¬†warm milk, really mushy and mostly resembling nursery foods but still comforting from the scent of whole cardamom pods which the groats were boiled with. The selection of cereals now available in the stores was not how things were then and I feel that it was better, you could admire and enjoy wholesome foods. Slowly,I moved on to¬†a quick bowl of cornflakes drizzled¬†with honey before leaving for work or for a change a spiced almond paste mixed with cold milk. Sinfully Spicy - Dahi Choora- No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomSomehow,cereals always remained¬†an essential part of my breakfast. There is something comforting¬†¬†about (hot or cold) cereals in the mornings. A night before, I try to prepare steel cut oats,buckwheat/millet groats for next morning. It gets so easy to start the day with right kind of grains.That wholesome protein and carb boost at the start of day is what I always try to go with. Sinfully Spicy - Dahi Chivda - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomThe other day,I was chatting with mom about choices of wholesome breakfast for my daughter¬†and she mentioned this quick & easy choora¬†(flattened rice) with dahi (yogurt) as an option. It seemed very doable and knowing little A’s love for them, I made a big bowl with mashed mango for her. I could barely describe the mess she created with mangoes but looks like it hit the right spot with her. Even I loved it a LOT.

Beaten or flattened rice (poha) which is very popular in India for making trail mixes,lightly tempered pilafs for breakfasts and for desserts too.Even though it is more ¬†popular in central and western parts of the country but now everybody is¬†catching up to this healthy option. This recipe comes from¬†the state of Bihar where they start the day with a big bowl of this. Sinfully Spicy - Dahi Choora - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomI should not¬†call it a recipe but since we are enjoying it so much for cold breakfast and occasional snacking, it needs to make ¬†an appearance here. There is barely any recipe since you put together your bowl with as much of whatever you want,the only catch is using the right kind of flattened rice since there is no cooking involved. There are quite a few varieties available in the stores and online just buy the thinnest one you can get. Sinfully Spicy - Dahi Choora - No Cook Flattened Rice & Yogurt Breakfast With Mangoes & CardamomSprinkle your yogurt bowl with any kind of fruits, nuts or toppings you like and sweeten with just about anything. I like mashed or cut up¬†mango with cardamom, topped with chia seeds and some roasted seeds and dried fruits. Hope you enjoy this naturally gluten-free, fuss free and most of all a no cook breakfast which has the right amount of carbohydrates and proteins for you!! What’s more – mom says its cools the stomach, particularly during summer months.

Printable Recipe

Ingredients (Serves 2)

  • 1 medium ripe mango (or any fruit of choice)
  • 1.5 cup plain greek yogurt,cold (you could use flavored ones too)
  • 1/4 tsp cardamom powder (or use vanilla)
  • 1/2 cup¬†poha¬†(thin variety flattened rice)
  • 1-2 tbsp¬†coconut sugar¬†¬†(or any sweetener of choice to taste)
  • Nuts, Seeds, dried fruits etc of choice

Method

Peel the mango and puree it in a food processor. Or you can chop it.Set aside.

Mix the greek yogurt with cardamom powder.Set aside.

Place the flattened rice in your colander and sprinkle water over it till it is just about moistened. Don’t use to much of water else the poha¬†will get soggy & lumpy. Set aside for 3-4 minutes.¬†Fluff up and loosen grains gently with fork.

In a bowl, place half of the yogurt and put the soaked flattened rice over it.Sprinkle with coconut sugar (or whatever sweetener you are using). Top it with rest of the yogurt, mango puree and seeds/nuts of choice.

Alternatively, you could layer the yogurt and chivda in a mason jar/tumbler. Serve cold immediately.

Notes –

  1. Just play around with the quantities of yogurt & poha to get the consistency you like.
  2. Use thick coconut milk or dairy free yogurt for a vegan version of this recipe.
  3. Do not stir the yogurt too much once you have added the flattened rice.
  4. Adjust the quantity of yogurt if you feel that the poha is on a dry side once you put the bowl together.

Enjoy & Thanks for stopping by!

Categories
Appetizers/Snacks Brunch Non vegetarian Side Dishes Snacks

Spiced Lamb Burgers With Garlic-Mint Yogurt

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt MayoShould I eat it? How will it taste? Will it be okay to eat it in public? Similar to hesitations when trying anything new, I was a bit reluctant when I ate lamb first couple of times. It was a red wine stewed lamb T- bone at one of the elaborate buffets here and the husband was all over it. I could not help but stare at his enthusiasm. If I remember correctly, it was only lamb that he ate all night. Eventually I fell prey to his company and gave in. No points for guessing that I did not quite like it at first, you know how clingy we can get to childhood tastes-  firstly the lingering taste of mutton I grew up with & secondly I am not quite up for wine sauces Рnot yet.

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt MayoDuring the initial years, we never really cooked it at home.I scurried through the supermarket aisles just looking at the the wide variety of cuts available but never really bought it.

However, once I did (thinking I will empty my spice box while cooking to layer ‘that’ taste),there was no going back. Lamb paired so beautifully with those cardamons & turmeric in my kitchen and as I cooked it more, adding indian flair to recipes, we slowly embraced it as a regular in our meals. Even though mutton mince ispopular back home, after eating it more and more, we have as much love for lamb dishes in our household now as poultry & seafood. Due to its easy availability, I have substituted all my keema recipes with lamb mince & there is hardly anything not to like. Equally good, equally satisfying & equally delicious is all I can say.

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt Mayo

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt MayoThis lamb burger is for those days when we are looking for a change & feeling lazy to cook but still want to eat at home. It is hearty. It is big, spicy and juicy. It is something which is a quick every now & then dinner for us.

I like to stuff my buns with lots of tomatoes, and with that mint laced, garlicky yogurt or whatever salad leaves at hand, however the husband keeps all that at bay. His meaty version is indulgent in itself with just the mince patty & lots & lots of onion slices and kettle chips on the side (which by the way are a must out here).

Sinfully Spicy - Spiced Lamb Burgers With Garlic Mint Yogurt Mayo

Ingredients (Makes 5-6 burgers)

  • 1 lb lamb mince (or use mutton/beef mince)
  • 3 garlic cloves, minced
  • 1″ ginger shoot, minced
  • 3 tbsp chopped mint leaves
  • 2 tbsp chopped cilantro
  • 2-3 Thai green chillies, finely chopped (adjust to taste)
  • 1/2 tsp black peppercorns
  • 2 cloves
  • 1/2 tsp cumin seeds
  • 1 green cardamom
  • 1/4 tsp fennel seeds
  • 1/8 tsp nutmeg, freshly ground
  • pinch of cinnamon
  • 1/2 tbsp olive oil
  • Salt to taste

For the Yogurt Mayo

  • 1/4 cup mayonnaise
  • 1/4 cup plain greek yogurt
  • 1 fat garlic clove
  • 2 tbsp finely chopped mint leaves
  • 1/2 tbsp Lemon juice (or to taste)
  • Salt & pepper to taste

For assembling the burgers

  • Buns
  • Lettuce leaves
  • Sliced Onions, Tomatoes
  • Pepper Jack, Colby or any easy melting cheese

To serve alongside

Fries, Chips, Onion rings, beer, hot sauce,pickles etc

Method

In a small bowl, mix up the mayo & yogurt. Mince the garlic clove using your microplane and add the mint leaves to the yogurt. Add lemon juice, salt & pepper. Refrigerate until ready to use.

Using your coffee grinder coarsely grind black pepper, fennel, cloves, cumin and cardamom.Set aside in the grinder itself. In a bowl, add the lamb mince. Add the garlic, ginger, mint, cilantro & green chillies. Add the ground spices over it along with nutmeg,cinnamon & olive oil.Using a fork (or your hands), lightly mix up the mince with all the herbs and spices. If you have time, you can cover the bowl with a cling film & let it sit in the fridge for 1-2 hours or else you can use it right away.

Heat up a cast iron pan. Divide the lamb mince into six equal portions.(We do not like very thick patties, so I could make 6 out of these, however if making thicker patties, divide into desired portions). Brush a tsp of oil on the pan and cook the patties on moderately high heat until well-browned on the bottom, about 4 minutes. Flip the patties and cook on the other side, about 3-4 minutes more. When cooked, add the cheese on top and cover with a lid, the cheese should melt in under a minute.  Note РWe like our burgers cooked through and the times are noted for that. If you like your burgers pink in bewteen, please reduce the cooking time.These burgers grill beautifully, you can use your outdoor grill to good use for cooking these. 

While the patties are cooking, you will see the mince releasing a lot of fat and juice, soak it up by warming up the bun halves on the same pan. 

Assemble the burgers by slathering the yogurt mayo on both sides of the buns,add in the onion & tomato slices, lettuce and place the cooked patties.

Serve immediately along side chips.

Enjoy & Thanks for stopping by!