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 Â 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 🙂 However, I will keep this space buzzing whenever I can.Meanwhile, you can catch me on Instagram & Facebook.
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 scoopÂ the rest. One cup disappeared after another in no time, sitting under the shade ofÂ Â kumquat tree in blazing indian summer heat, sweaty foreheads, dripping cream on our dresses and white foamy mustaches, oh to be a child again!
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
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.
Since 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 & sharbatin the kitchenÂ that I have grown up on. I am making chutney with them, as well as adding them to lentils.
However, such special things doÂ always come with a big price tag (I paid $12Â 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.
On 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.Â It is the tangÂ of the green mangoes enhancedÂ with sweet lemon & tartÂ lime juice andÂ grassy heat of the green chili which makes it special,Â along with a much-needed refreshing notes from fresh, homegrown mint to a lightly sweet, healthy dessert for summer months. GranitaÂ (inÂ ItalianÂ alsoÂ granita siciliana) is a semi-frozenÂ dessertÂ made from sugar, water and various flavorings. Originally fromÂ Sicily, itÂ 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.
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)
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).
It was one of the most importantÂ day of my life as we drove through wide but still crowded roads due to evening traffic, long after sun down to Kashmiri Gate,Â to theÂ 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 walkedÂ out to check the noticeÂ board.Â Those fifteenÂ 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 doorÂ and then walking towards the crowded parking lot. As many parents passed our car, clear amongÂ the noisy chaos of honks and shouting kin, I could hear the conversations of celebrations, as also theÂ consoling whispersÂ of ‘there are few more results left’. Every time those sounds touched my ears, my heart rejoiced for half a second and nextÂ 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 ‘pataÂ nahi‘ (don’t know).
The 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 metropolitanÂ cities are more sought after and it definitely boils down to minute differences in performance to rankÂ 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.
It 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. IÂ 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 palmsÂ 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!
Mithai 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 popularÂ sweets from the ‘Uttar Pradesh’, the partÂ of India my mother hails from and these are essentially fudgy, thick, semi soft, sweet chunks made with mava (milk solids)sugar andÂ ghee. However, these fudgy cashew almondÂ 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 theÂ orange paired very well withÂ 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!
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 rawÂ 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
In a wide, heavy bottomed pan (I use my 12â€³ skillet) or aÂ 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 someÂ 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 20-22Â 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 ofÂ gheeÂ on your hands and very gently knead the dough for 2-3Â 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 nutsÂ Â will start oozing their oil. You can grease you hands or the dough withÂ gheeÂ 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!
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.
You can use any kind of flavorings â€“ saffron orÂ kewraÂ (screw pine water) instead of orange zest & cardamom.
I had to pick up a bunch of these slenderÂ carrots from the store and combine them with addictively bitter freshÂ methi (fenugreek)Â leaves into this delicious stir fry. An otherwise plain-looking side dishÂ which in reality in such a perfect balance of texture and flavors, it formed a part of our winter meals justÂ once or twice in the seasonÂ because growing up, carrots were usually consumed in preparingÂ luscious halwaÂ or tangy winter pickles. Or mostly mum wouldÂ simply cut up raw carrots into sticks and squirted fresh lemon juice & dash ofÂ chaat masalaÂ on top for a healthy snack in between meals.
Not having it often could be the reason it is one of my favorite things to prepare during colder months.Who knows? But this sweet-spicy medley, very popular in north indian parts of India, when served with piping hot yellow dal, few cut up hard-boiled eggs and hot rotisÂ forms a super satisfying home meal in addition to being wholesome and nourishing.
I love the robust choice winter vegetables bring with them. I could go on about my love for produce at this time of the year – fleshy turnips, sweet beetroots and leafy greens.While many people find comfort in meats and poultry at this time when its dull and grey or perhaps snowy outside if you are on the east coast, I need a hearty stock of vegetables to strive and feel energetic through the season.If you are in India, where unlike here, fresh peas make an appearance in the winter months, you could be in for a really treat if you plan to make this along with those juicy, raspberry red carrots, native to the asian subcontinent which I am still to spot here.
In this recipe, you could substitute methi leaves with any bitter greens of choice – kale or turnip, radish greens work wonderfully.To balance out the sweetness from carrots and peas, you do need a bitter elementÂ so do not skip the greens. Sometimes I add diced up sweet potatoes or white potatoes for an earthy texture, making it sweet, spicy, bitter and deliciously savory side to go along dal – rice or plain parathas(flatbreads).
Talking of fresh produce, I had a chance to visit the weekly farmers market at the San Francisco Ferry Building during our trip to bay area last week. What a beautiful, fresh and gorgeous spread of produce, meats,bread and condiments it was.We spent almost half a dat there samplingÂ cheeses, raw honey, bread & hot pizza from the stand. Here are a few pictures for you guys.
A simply spiced carrots, peas and fresh fenugreek leaves dish with warm tones of ginger & cumin which can be served as a side or a warm winter salad.Â
Ingredients (Serves 2-3)
4-5 medium-sized carrots (I used a bunch which had 6-7 small, slender carrots)
3/4 cup fresh or frozen peas
1 cup packed freshÂ methiÂ leaves,Â picked
2Â tbsp mustard oil (or olive oil)
1/4 tspÂ methi dana(fenugreek seeds)
1 tsp cumin seeds
1/4 tspÂ hingÂ (asafoetida powder)
2 fat garlic cloves, finely chopped
1 Â small roma tomato, finely chopped (yield about 2.5 tbsp)
1/4 tsp turmeric powder
1/2 tsp red chilli powder (or paprika, adjust to tolerance)
1/2″ fresh ginger shoot, finely chopped
salt to taste
1/4 tspÂ garam masalaÂ (optional)
1/4 tspÂ amchoorÂ (dry mango powder to taste, or use fresh lemon juice to taste at the end)
Use any bitter robust green like kale (blanched) or radish & turnip greens in place of fenugreek.
We like this dish more on the sweet bitter side than with tang. Even though tomatoes &Â amchoorÂ balance the sweet, depending on how acidic your tomato is, just adjust the amount of lemon orÂ amchoor. You may or might not need it at all too.Â
Wash and peel the carrots. Pat them dry and dice them if you have the thicker ones, I cut them up into small rounds since mine were slender. Wash theÂ methiÂ leaves under running stream of water and completely dry them before chopping. If you are using fresh pea, shell the pods, if using frozen, thaw them.
In aÂ karahiÂ or heavy skillet, heat up the mustard oil on medium until the raw smell goes away. Once hot, temper the oil withÂ methi danaÂ and cumin seeds. Wait till they crackle. Turn the heat to low and immediately add the chopped garlic andÂ hing. Wait till the garlicÂ changes color to light brown,about 8-10 seconds.Be sure that the garlic does not burn. You can even put off the stove for few minutes if you feel that the oil is already hot enough.Then add the tomatoes & turmeric.Saute for aÂ minute or so on medium till the tomato begins to soften. Add the carrots (and potatoes/sweet potatoes if using) and cover. Let cook for 5-7 minutes on medium low heat till the carrots become tender(or about 80% cooked).Add a little splash of water if you feel that the carrots need moisture for cooking.
Open the lidÂ add the red chill powder along with peas, ginger and choppedÂ methi. Add salt to taste. Stir to combine everything together. Cover again and let cook for another 3-4 minutes till theÂ methiÂ leaves wilt down and peas are tender. I let the vegetables have a bite so I do not cook them for too long.Adjust the time of cooking accordingly.
For the last 1-2 minutes of cooking, bump up the heat to high, addÂ amchoor,Â garam masalaÂ and saute the vegetables for a minute or so.We call this process “bhuno” (saute on high heat) This makes the stir fry glisten and adds a depth of flavor.