Categories
Desserts Easy Recipes Festival Recipes Gluten Free Indian Streetfood Rice Dishes Vegetarian

Zarda – Sweet Saffron Rice

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceA little while away, I got this immense craving to gorge on these sweet saffron rice. It was sparked by the sticky rice pudding that we relished a night before that day. Usually, if you follow me on Instagram or here on the blog, you would have noticed that there is more savory than sweet in my feed. I had this huge sweet tooth in my teens, but somehow it faded away as I grew older. There are certain things I enjoy, a delicious chunk of homemade gulab jamun and a moist slice of butter cake, but usually sugar doesn’t get me too too excited. Only when there is a good enough reason to make them, I retort towards making desserts at home. Buying a single serve slice from our favorite bakery almost always seems to be a superior option than baking and frosting a whole 9 inch round which will then lurk at me in the refrigerator for whole week. Its a bit too logical for some of you who swear by regular dessert making but that’s how I think.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceAnyhow, that same night, chatting over a Thai food takeout, we delved into discussing new year traditions growing up. My husband recollected coconut sweet balls & rice pudding, both made with palm jaggery, a typical in east indian homes and I could only think of my grandmother’s zarda, only about it. That night, I must have dreamed  about it. The little puffy, steamy bubbles that surface on the top layer when a pot of  basmati is slowly boiled, or of the sniff of saffron which after filling each nook and corner of our big kitchen reached out to those sitting in the verandah through two large, dark brown windows with green painted grille. Next morning this sweet saffron rice was the only thing I could think of. Out of nowhere, in the middle of summer, but I just had to recreate those memories.

Each year, every year at the dawn of the first day of the year, I woke up to a quiet house with busy kitchen. BadI mummy (my grandma) standing right infront of the stove, rice boiling on one side and aroma wafting through a pot of simmering whole milk to which cloves, cardamom and nutmeg had been added. These blonde looking rice, she remarked were an incoming of prosperity into the house. In those days, we lived in a joint family and with few guests added on the new year eve along with distribution to all house help, the quantity of zarda to be cooked would be thrice the amount than usual. Speckled with ground cardamom and streaks of strong-smelling kashmiri zaffran(saffron) all through it, a bowl of it was so delicious garnished with a handful of nuts or raisins. Much like today, in those days saffron was exuberantly priced, so it came to life in cooking a few dishes on special occasions only. New Years day was one.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceMy mom got me these little packs of saffron from India a couple of weeks back, a delicate virgin variety of this spice, it is sharp and strong. A few strands is what it took to turn rice into a golden looking treat. This recipe can be easily made vegan by using full fat coconut or cashew milk and substituting any neutral oil in place of ghee. Try using a long grain basmati rice and be watchful during cooking period for separated, fluffy grains. I have included a few notes in the recipe which will help making this sweet rice delicacy an easy task.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron Rice

Ingredients (Serves 3-4)

  • 1 cup long grain basmati rice
  • 1 green cardamom, break open
  • 3-4 cups water to par boil the rice
  • 1 tablespoon ghee (substitute with coconut oil for vegan)
  • 1 cup whole milk (use unsweetened cashew/full fat coconut milk for vegan)
  • 3 tablespoon ghee (substitute with coconut oil for vegan)
  • 2-3 green cardamom, break open
  • 2 cloves
  • 1 heaping teaspoon good quality saffron
  • 1 generous pinch of fresh ground nutmeg
  • 3/4 cup granulated sugar (can go upto 1 cup)
  • 3 tablespoon roasted, unsalted nuts (almonds, pistachios, cashews) + more for garnish
  • 2 tablespoon golden raisins + more for garnish

Notes

  1. Use good quality spices in this recipe.
  2. Different varieties of saffron have different sharpness and strength. Adjust the quantity depending on the brand you are using.
  3. To make the zarda more rich, instead of using roasted nuts, you can fry them in a small pan in 1/2 tablespoon of ghee and add on top.

Method

Wash the rice under running stream of water 2-3 times until the water runs clear. Soak the rice for 45 minutes in enough water (add a green cardamom to it) required for parboiling. You can soak rice in the same pot that you will use for cooking.

Once the rice has soaked. Parboil the rice until 80% cooked (takes about 10 minutes).The cooking time will depend on quality of rice.  To check the rice, take a grain and press it between the index finger and thumb. The rice grain will we brittle (break easily) and you will feel & see hard whitish bits in the center of the grain. Once the rice has parboiled, immediately drain it and gently mix a tablespoon of melted ghee in the warm rice.

 While the rice is boiling, add milk, 3 tablespoon ghee, cardamom and clove to a small pot and set it to simmer on a medium low flame. Let milk simmer for 5-7 minutes on low heat and then put the stove off. Once the milk has cooled off a bit and is warm(not hot) to touch add sugar, saffron and nutmeg to it. Let sit.

In the same pot in which you parboiled the rice, add the warm spiced milk sugar mixture. Very gently add the drained rice to the milk. Add the nuts and raisins. Cover and let cook on medium low heat for 10-12 minutes until all the milk is absorbed and the rice is completely done. Put the stove off.

After 15-20 minutes of sitting, gently fluff the rice with the help a fork.Garnish with more nuts and raisins if you want.

Serve warm or at room temperature.

Categories
Condiments/Spice Blends Easy Recipes Gluten Free Indian Curry Pickles/Preserves vegan Vegetarian

Pickled Red Chili Peppers (Laal Mirch Ka Achaar)

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianThe summer mornings at my badi mummy’s (grandma) house started early with preparing for meals ahead that day. By the time I walked down half sleepy to the lobby, the central area of our house where the whole family gathered for chai in the morningsat meal times or just to sit chatting away, the “lobby” with tiny pink and ivory marble pieces embedded in the floor and a fish aquarium decorating one corner of the wall facing the door that opened into the backyard, I would often find her either chopping vegetables,segregating them into what will be for which mealtime, kneading the dough , picking the lentils or just involved in some kitchen chore.A half filled teacup always on her side on top of a newspaper folded in quarters which she read in between of being busy.I inched to sit close to her and see what her keep busy.I would flip a few pages of the newspaper and often she told me ” hamare babuji 25 paise har mahene english padne ke leye jayda dete they”(my father spent extra money each month to let me learn english at school). In the 1930s, many old women of her age in India would not be reading english newspapers or speaking the language at that time.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indian

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianWhen it was the pickling season, the attention shifted from regular tasks to raw mangoes, baby limes and chilies.To tell you the truth the pungent smell of strong pickling spices along with the piquant aroma of virgin mustard oil would be the last thing you would want to sniff at 6 in the morning but her dedication and involvement towards this business was contagious. Attention to detail boiled down to sterilizing the knifes and kitchen towels that would or could touch those chilies and mangoes,leave alone the large glass containers and spoons or bowls. In that time of no fancy appliances,magic bullets and all, hand crushing the tough seeds of fenugreek and tiny rai (brown mustard) did not come easy if you lacked sincerity. She often covered her nostrils with the end of her cotton saree, which was especially worn in any other color but white that day to guard against stains and those fragile, slightly wrinkly hands worked energetically in unison with the heavy terra-cotta mortar & pestle. In between, she paused to wipe off the spice dust off her steel framed glasses but continued with double vigor in the next few minutes.I often wondered if there could be anything, anything in this whole wide world right now which could deter her attention.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianFor the next few hours, the coarse ground fenugreek, nigella, fennel and mustard seeds were mixed with copious amounts of turmeric powder and salt and then doused in liters of raw, virgin mustard oil, the pungent oil, which my kitchen still feels lifeless without for I have consumed it right from childhood days. Half of the mixture was separated for the mango pickle to which she would add more chili powder later and the rest was stuffed inside plum,red peppers with slightly shriveled skin from a day or two of sun drying prior to pickling. The jars would be situated in sun to ferment for week or ten days and she found something else to keep her busy like no other.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianHaving lived on homemade pickles all those years of growing up, I could never acquire a taste for the store-bought ones.My tastebuds can make out the slightest hints of those citric acid and preservatives. It is my aim every season to make at least one pickle. Last year it was raw mangoes and prior to that I pickled no oil limes. It was the turn of red chili peppers as soon as I spotted them at Whole foods this time. Over the years, I have slightly changed the recipe to be more like my mom’s. Instead of stuffing the whole red chili peppers, I slit them in half and then stuff the halves. Thats the only change I have made to my badi mummy‘s recipe.

Ingredients (Makes 40 halves of pickled chilies and extra spice (masala) & oil )

  • 18-20 whole red chili peppers (I used Fresno)
  • pinch of salt
  • 4 tablespoon rai (brown mustard seeds)
  • 2 tablespoon fenugreek seeds
  • 1 teaspoon + 1/4 teaspoon Nigella seeds
  • 1.5 tablespoon fennel seeds
  • 2 teaspoon turmeric powder
  • 1.5 tablespoon amchoor (dry mango powder, buy online here )
  • 2 teaspoon salt (adjust to taste)
  • 300-350 ml virgin mustard oil, divided (or use olive oil, see notes)

Notes

  1. You could use the same recipe to make whole stuffed red chili peppers.Instead of halving them, simply, remove the seeds and stuff with the spices.
  2. Never under salt the pickle, it will go bad within few weeks.
  3. If you do not like the strong taste of mustard oil, you can heat it up to do away the raw smell, cool down and then add. Or you can use olive oil in this recipe if you do not get mustard oil. The flavor of the pickle is slightly different from traditional but it works.
  4. This is not an instant pickle recipe, the pickle is sun fermented and takes 7-10 days (or more depending on strength of sun where you live to mature and get ready to consume.

Method

Wash and pat dry the chilies. Cut and discard the top stem and the entire green portion, then cut them into half. I discarded the seeds & veins of half the chillies,thats where the heat in the pickle comes from. You can remove seeds for all of them if you want. Layer the chilies on a wide, non reactive shallow dish, sprinkle a scant pinch of salt.

Using your coffee grinder, coarsely pulse the mustard, fennel, nigella & fenugreek seeds separately (this is important).You do not need to make a fine powder, if few specks of whole spices remain, its okay. In a small bowl mix the powdered spices together with turmeric, 1 teaspoon salt and amchoor.Taste the spice mix for salt, it should be slightly more salty than you thinkAdd 2-3 tablespoon mustard oil just so that the spice powder is moistened. This will be make it easy to stuff the chilies.

With dry hands, stuff whole or each half of the chilies with this spice mixture. Place the stuffed chili pepper in a wide glass dish (I use my pyrex). Add 200 ml of mustard oil, any spice mixture remaining and gently mix so that the chilies are coated in oil. At this point, the achaar will have a very strong smell and a bitter taste but that’s okay. Allow it to stand in full sun for two days. Try to stir the achaar once or twice a day with a clean, dry spoon.

On the third day transfer the achaar into a glass or porcelain jar (do not use a metal container) , check and adjust the salt and top with remaining oil and mix well. Cover the mouth of the jar with a muslin cloth, tie with a string and let mature for seven to ten days in sun. (this time will depend on the strength of sun in the area you live).Stir the contents once or twice a day.

At the end of sun fermentation, the skin of chilies would have shrivelled and the strong, bitter taste will go away. Store at room temperature for up to 2-3 months. Always use a clean spoon to serve the pickle.

Thank you for stopping by!

Stay Spicy!

Categories
Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Mains Side Dishes Vegetarian

Matar Paneer

Sinfully Spicy : Matar PaneerI always feel that I end up cooking many dishes just to re-create a special memory, securely nestled in my heart from the years gone by or from days of growing up. Sometimes the sight of the familiar ingredients at the store brings in with itself such a gush of thoughts that I won’t have anyother way except cheering myself up in the kitchen with them,cooking up a storm to recreate those flavors. Fresh peas during spring time, is one of such thing. For less than a second,the sight of exuberantly prized organic sweet peas at the grocer last week made little sense coupled with the effort required to prepare them. But then, I could not walk away without securing a pound in my cart to make some this luscious matar paneer – fresh shelled peas and soft unaged cheese in a spicy sauce redolent of sweet-smelling cardamom and sharp hints of cinnamon and cloves in contrast to the sweetness of the vegetable.

Sinfully Spicy : Fresh Pods Matar Paneer

Sinfully Spicy : Paneer (fresh indian cheese)I don’t remember a single time during childhood when we ate frozen peas.Fresh peas were a winter treat and the only way. My grandmother and other women of the family, after serving lunch, geared up for dinner,pulling chairs around the takht (a very old wide wooden bench still going strong in verandah of my badi mummy’s house), settling down with cups of cardamom chai and spent few good hours to shell three or four kilos of grassy, plum pods, gossiping about the neighbors or the relatives, working with remarkable patience, a virtue that comes hard to me when I know there is a ready to use pouch inside the freezer.

Sinfully Spicy : Shelling fresh Pods

Sinfully Spicy : Shelling fresh Pods Matar Paneer

Sinfully Spicy : Fresh PeasWhen I am engrossed in such strong weaved memories, at times, it becomes difficult to tear away and lend to the present. The joy continues, the nostalgia gets compelling. When I spent about half hour over the weekend in the company of these fresh peas I got, I felt like a child again, badi mummy teasing me to lend help and just not nibble on the seeds.It was raining outside and I felt like a child again,some eighteen or twenty years back, me wearing hand knitted, red colored socks,running away with fistfuls of matar dana. All laughs, so much fun.

Then suddenly, I feel the warmth of my daughter from behind, trying to lift her body on heels to reach for the bowl of seeds that I just shelled.Her smile breaks the array of thoughts. She is like mommy.

Sinfully Spicy : Matar PaneerMatar paneer is a classic north indian dish. I have always liked it on the spicy side with the creaminess limited to that from the paneer (fresh indian cheese). Each home in india has its own version of it, there is nothing wrong or right become curry are so versatile that way.The curry is naturally gluten free since paneer is a gluten free cheese. You can very easily make this recipe vegan friendly using tofu, or any other vegan substitute. I am sharing my mom’s recipe with a little bit of extra spices added in.

Sinfully Spicy : Matar Paneer

Sinfully Spicy : Matar Paneer

Printable Recipe

Matar Paneer – Fresh Peas & Indian Fresh Cheese in a aromatic and spicy tomato – onion sauce

Ingredients (Serves 2-3)

  • 1 cup fresh or frozen peas
  • 2 medium tomatoes (yield about 3/4 cup fresh tomato puree)
  • 1 fat garlic
  • 6 oz paneer (about 200 grams, homemade or store-bought, cubed, use extra firm tofu for vegan)
  • 1/4 cup mustard oil (or use olive/vegetable oil)
  • 1/3 cup onions, finely chopped
  • 2 green cardamom
  • 1 clove
  • 1/4 inch piece of dalchini (cassia bark, substitute with 1/2 inch piece of regular cinnamon)
  • 1/2 teaspoon cumin seeds
  • 2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust to taste, substitute with 1/2 teaspoon cayenne)
  • 1/2 teaspoon kashmiri chilli powder (this lends the color not the heat, substitute with paprika)
  • salt to taste
  • 1 tablespoon fresh ginger, finely chopped
  • 1/2 cup -1 cup water (depending on the desired consistency of sauce)
  • 1 teaspoon kasuri methi, crushed between palms
  • 1/2 teaspoon garam masala (adjust to taste)
  • 2-3 tablespoon of heavy cream (optional, I did not use, skip for vegan )
  • Fresh cilantro & ginger juliennes to garnish and serve

Method

If you are using fresh peas, shell the pods. If using frozen, thaw the peas.

Blend the tomatoes along with garlic to a fine puree. Set aside.

Soak the paneer cubes in warm water. Set aside. If using tofu, dry it using paper towels, cube it and let sit.

Heat up the mustard oil in a large pot, wait till you see little ripples on the surface, add the onions along with cardamom, clove, dalchini & cumin seeds.Saute for 5-6 minutes till the onion start to turn light brown.

Add the coriander, turmeric, red chili, kashmiri chilli powder next and sauté for less than a minute. Add the blended tomatoes and reduce heat to low.Let cook slowly till you see little bubbles of oil separating on sides of the pot and the spice paste glistening. At this point, add the peas along with chopped ginger,add salt, stir to combine together with spice paste and on low heat, saute for 3-4 minutes. Add about 3/4 cup water, mix well and cover the pot with a lid. Cook for about 15-20 minutes till the peas are soft (but not mushy).Uncover and add the kasuri methi and garam masala along with paneer cubes. Stir, and again cover and on low heat, let simmer for another 10-12 minutes.

Add the heavy cream (if using) next and simmer (not boil) on very low heat for another 2-3 minutes.Once the sauce has simmered, let sit for at least 45mins -1hour or till ready to serve.

Once ready to serve, warm up the sauce and serve immediately. You can garnish with cilantro, extra cream and ginger juliennes.

Serve with rice or flatbreads.

Thanks for stopping by!

Stay Spicy!

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 – saffron or kewra (screw pine water) instead of orange zest & cardamom.

Stay Spicy!

Categories
Appetizers/Snacks Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Seafood Side Dishes

Hot & Tangy Pan Fried Fish (Chatpati Macchi )

Sinfully Spicy - Tangy Pan fried FishGrowing up, we ate ridiculous amounts of fish. Friday was precisely the day to turn to our local fish monger, who proudly called a dimly lit, dilapidated tiny room as his shop but boasted of best quality fish in the neighborhood. The place smelled of salt and sweat and was choked with buyers most part of the day. There was the owner and two helpers who sat at the back corner of the room, cleaning and cutting fish at a constant pace, hardly lifting their heads to see what was going on around them. They did not talk to each other or exchange glances, those expressionless faces often left me wondering as to what their motivation could be to come to this job everyday. Anyhow, the owner solely dealt with each customer and maintained level-headed heated & humorous bargains. The regulars, obviously had a better chance compared to everyone else to snatch an unbeatable discount.

On each visit, I saw my dad, inquiring the price of one variety more than a couple of times, smirking, looking at him and then quickly pointing to some other variety in few minutes,repeating the process with all the seafood infornt of him. After good fifteen minutes or so of this (almost) wordless conversation, just looking at  each other, soft smiles and the owner came out with his  best offer. In less than ten minutes, we were headed back home, walking hand in hand, thinking about fish meals later in the day.

Sinfully Spicy - Tangy Pan fried Fish

Sinfully Spicy -Marinated fishThis is usually a way of life in India. Bargaining. Close association with store owners and vendors, knowing a little more than usual about them, discussing with them, arguing with them, saying the hardest, listening the heartiest, it is often enjoyable and seldom effortless. After living in States for all these years, everytime I go to India, I vouch to put forward my best foot when out strolling and shopping in the bazaars, much to the disappointment of mum who thinks I have kind of lost my skills.

Sinfully Spicy - Tangy Pan fried Fish (Chatpati Macchi)Eating fresh water fish is another agenda when visiting. Mom’s fish curry with in season rohu(carp) or fried fish with surmai. This spice rubbed pomfret is another favorite and so is this mustard laced light fish curry. You could get an idea from all these recipesthat I have already shared here about how serious my love is for all seafood.

Sinfully Spicy - Tangy Pan fried Fish (Chatpati Macchi)I am really lazy when it comes to cooking just for myself. If it’s not buttered toast or scrambled eggs for lunch,this quick, pan fried fish is what you will find me pampering myself with for the past couple of months. It is pretty simple and fast to put together and differs completely from another pan fried fish I have posted earlier. This recipe relies on warm flavor of ginger, sharp garlic and the grassy heat of green chillies along with a tang from vinegar & chaat masala to  give the required acidity as well added notes of  heat. I pan fry the fish in virgin mustard oil, you need to try fish cooked in it to know how awesome it tastes but olive oil will work fine too. Also, broccoli or zucchini is my preferred side with seafood, however you can serve some rice pilaf or lentils too.

Sinfully Spicy - Marinated for Tangy Pan fried Fish (Chatpati Macchi)

Printable Recipe

Ingredients (Serves 2)

  • 1 lb fish, cleaned( I use Tilapia, I asked my butcher to cut in into 4 thick pieces. Or use ready to use thick fish fillets)
  • scant pinch turmeric powder
  • 3 garlic cloves, roughy chopped
  • 2 inch fresh ginger shoot, roughly chopped
  • 1-2 Thai green chillies (adjust to tolerance)
  • 1.5 tablespoon oil (grapeseed or canola)
  • 1/2 teaspoon dijon mustard (or use bottled kasundi sauce)
  • 1/4 tsp roasted cumin powder
  • 1/2 tablespoon chaat masala (homemade or store bought)
  • 1 teaspoon garam masala
  • 1.5 tablespoon distilled white vinegar
  • 1/2 teaspoon red chilli flakes (adjust to taste)
  • 1.5 or 2 tablespoon rice flour (or as needed)
  • salt to taste
  • Mustard Oil ( or grapeseed/canola oil)to cook
  • chopped cilantro, lime wedges to serve

Notes –

  1. If you do have chaat masala, add 3/4 tablespoon fresh lime juice and 1/4 teaspoon smoked paprika to the marinade.

Method

Pat the fish completely dry using paper towel or kitchen towels.Sprinkle with turmeric and set aside.

Meanwhile, using your mortar and pestle, smash the garlic, ginger and green chillies to a coarse paste.

In a medium bowl, add this paste along with all of the ingredients listed except the rice flour to form a marinade.Rub the fish with this marinade. Let sit refrigerated for atleast 30 minutes or not more than 1 hour.

When ready to cook, set the fish out of the refrigerator.

In a heavy bottomed, wide pan (I use my cast iron) , heat up 1-2 tablespoon of oil on medium. Mix the rice flour 1/2 tablespoon at a time with the fish. The liquid in the marinade and from the fish should be enough to moisten the rice flour. We are not looking for any batter or flour dredging here. The flour will scantly stick on the fish here and there. If you feel that you have added too much flour, use 1-2 tablespoon of water. If you feel that the marinade is still runny (this will depend on the variety and water content of the fish), add more rice flour.

Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 3 minutes per sides. (If your fish cut is thicker, it will be more time to cook and vice versa).

Sprinkle with some chaat masala and red chili flakes as soon as the fish is cooked, if you would like (depending on how tangy or hot you like)

Sprinkle chopped cilantro on top. Serve immediately with lime wedges, steamed broccoli or choice of steamed vegetables, rice pilaf or lentils.

Categories
Condiments/Spice Blends Easy Recipes Gluten Free How To Indian Streetfood Pickles/Preserves Salads Seafood Vegetarian

Homemade Chaat Masala (Hot & Tangy Spice Blend)

Sinfully Spicy - Homemade Chaat Masala (Hot & Tangy Indian Spice Blend) RecipeAlong with garam masala or the hot indian spice blend which got more popular in the west, I find chaat masala equally versatile and quite frequently used in my kitchen. ‘Chaat‘ translates to any snack or food item served on the streets in the northern parts of India and ‘Masala‘ in Hindi refers to any sort of (dry or wet) spice blend. If you happen to hit streets in India for food, mostly everything that you will order will come to your table speckled with generous pinches of chaat masala, of course making it lip smacking good and adding a myriad array of tart, salty and hot flavors all at once.It is essentially the spice blend which you will spot on top of pakoras(fritters), tandoori chicken, kebab platters, murgh tikkachaat items (of course), mixed in with raita (yogurt dip) and sometimes sprinkled over side salads and onions in indian restaurants here.The one which punches all the senses in the first bite and with a tempting flavor profile of tang and heat.

Sinfully Spicy - Homemade Chaat Masala (Hot & Tangy Indian Spice Blend) RecipeI would essentially compare chaat masala to the movie theatre popcorn seasoning (oh I love those) which come in all sorts of flavors and add the much-needed zip to your treat.The only difference that can be pointed here is that even though the spice blends differ from brand to brand and home to home and cook to cook but all are referred to as just ‘chaat masala‘. If you are buying from the stores, pick up a couple of brands, try, choose your favorite and stick to it. I am using the same brand for more than a decade and its worth all your money. While you will sniff and taste warm and (slightly) bitter notes in garam masala, chaat masala is sour and peppery with a pronounced heat level. It is a strong blend, one with a kick, in aroma as well to taste.

Sinfully Spicy - Homemade Chaat Masala (Hot & Tangy Indian Spice Blend) RecipeAfter I  came to the States, like many immigrants starting their life, building bit by bit, accepting the smoothness of life here (trust me it didn’t come easy),I recollect how in those days, we did not own a car and trip to indian grocers was a hardly a once or twice a month activity.Even after making ten lists, I would forget a lot of pantry staples. It was during that time that I delved into making my own spice blends.I found this recipe last month scribbled at the back of an old notebook while I was spring cleaning the garage of old boxes from moving  and with an afternoon to kill ahead of me, I blended up some chaat masala. For those of you who happen to live in a place where indian grocer are quite far away to drive to or simply just to try your hand at homemade blends,this recipe could be a starting point. Play with it. Measure, grind, sniff and taste. Add or take items as per your liking. Let the flavor and aroma of spice that you like shine.

Sinfully Spicy - Homemade Chaat Masala (Hot & Tangy Indian Spice Blend) RecipeFor all practical reasons, almost always,I go and pick up a pouch from the grocer shelf for the heck of convenience but it is less in comparison to homemade.Trust me on that. Make some and sprinkle on anything and everything you want. It goes very well on top of cut up raw vegetables like cucumbers, celery, radishes or baby carrots. Add it to marinades (just be cautious of heat) and salad dressings. Use it on grilled meats or seafood. My favorite way is to dredge a lime wedge in it and slowly savor it, try it, its addictive!

Printable Recipe

Ingredients (Makes approximately 3/4 cup)

  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 5-6 whole dried red kashmiri chillies (remove stems, adjust to taste)
  • scant 1/2 teaspoon ajwain (carrom) seeds
  • 1 tablespoon whole black peppercorns
  • 1 small green cardamom, whole
  • 1 small clove
  • 1/4 inch cinnamon stick
  • 2.5 tablespoons amchoor (dry mango powder, buy online here)
  • scant 1/4 teaspoon citric acid powder
  • 1 teaspoon kashmiri chilli powder (or paprika)
  • 1/2 teaspoon kala namak(black salt, available in indian storesskip if you do not have)
  • 2-3 dried mint leaves 
  • 2 tablespoon salt (or to taste)

Method

In a dry skillet, lightly dry roast coriander seeds, cumin seeds, whole chillies, ajwain, peppercorns, cardamom, cloves and cinnamon stick, each spice one at a time, separately, on low heat. Do not let the spices turn brown. Let cool completely.

Put the roasted spices along with other items into dry coffee grinder or spice grinder and blitz to a fine powder.

Store in air tight container at room temperature for up to 6 months.

Enjoy & Thanks for stopping by!

Categories
Easy Recipes Gluten Free Indian Curry Side Dishes Stir-fry vegan Vegetarian

Stir fried Arbi (Taro Root)

Sinfully Spicy: Stir Fried Arbi (Taro root)I could go on and on about my love for vegetarian dishes and fresh produce, but there are certain things from my growing years that I stopped cooking after coming to the States for I was unable to find the ingredients. Add to that list a few varieties of squashes, jackfruit and some tropical fruits.No, I am not complaining but there are few dishes from the childhood years that were deep down in the memory, their taste lingering in my mind every now and then as the seasons came and went. Arbi or colocasia or taro root belongs to that category.

Sinfully Spicy: Stir Fried Arbi (Taro root)A starchy vegetable that is reminiscent of the afternoons spent with badi mummy (my grandmother) in the house verandah, below the small window with green frame that opened into the kitchen. While the loo(loo is a strong, hot and dry summer afternoon wind which blows over the plains of north India) gushed outside, seated on the takhat (a wide wooden bench) she constantly greased her palms with strong-smelling mustard oil,the knife too while that small pile of the arbi infront of her was prepped for dinner. Once the plump tubers were diced, who ever, amongst the women in the family was taking dinner making forward was instructed to use copius amounts of amchoor(dry mango powder) while cooking it. A side of warm dal tadka(tempered lentils) with rice, a hot pickle and one of the most satisfying, light vegetarian meal was put together in under an hour.

Sinfully Spicy: Stir Fried Arbi (Taro root)

Sinfully Spicy: Stir Fried Arbi (Taro root)

There are more than one way I have eaten this root growing up, but necessarily in savory preparations. Never saw a sweet prepared with it, quite unlike the way it is used in the rest of south asia – in making puddings and ice creams or even candy.I thronged our asian grocers almost every weekend until last week I spotted these hairy skinned, mud covered arbi tucked inside a grumpy cardboard box in the corner. Oh my! I notched a little closer, one touch between my palms and in a blink I knew they were perfectly ripe and ready to come home with me.

Sinfully Spicy: Stir Fried Arbi (Taro root)This recipe today is very simple, very less ingredients and really you can taste the sweet gummy tuber in this preparation. You would need to get ajwain (or carrot seeds) though, they lend an amazing flavor which enhance the unique taste as well as aids in digestion of this vegetable. A sprinkle of chaat masala and squirt of fresh lemon juice at the end is one of my favorite ways to dress it up.

Sinfully Spicy: Stir Fried Arbi (Taro root)Printable Recipe

Ingredients (Serves 2-3)

  • 1 lb arbi (taro root)
  • 3 tablespoon mustard oil
  • 1/4 heaped teaspoon ajwain (carrom seeds)
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon hing (asafoetida powder)
  • 1-2 green chillies (optional)
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon amchoor (dry mango powder or squirt fresh lemon juice at end)
  • salt to taste
  • Chopped cilantro – for garnish
  • Sprinkle of chaat masala (optional, to taste)

Notes

  1. Grease your palms liberally with oil or wear gloves when handling raw taro root. It could be quite itchy without.
  2. Finish the dish with some sour element, dry mango powder (amchoor) as in the recipe, vinegary or fresh lime/lemon juice. Sometimes, the cooked vegetable can itch the throat. But not to worry. The sour element only adds to the taste.

Method

Using the peeler, peel off the skins of the arbi. Wash under running water. Completely dry with a kitchen towel. Slice length wise into half. Cut batons from each half.

Heat up the oil in a saute pan on medium. Temper the oil with ajwain, cumin,green chillies and hing powder.Immediately add the arbi and stir around to coat the batons in oil. Sprinkle the red chili powder and amchoor. Also add the salt. Stir again to combine.

Reduce heat to low, cover the pan and let cook for 12-15 minutes till the arbi is soft but not mushy.

On high heat, saute for 1-2 seconds.

Sprinkle with cilantro. Serve.

Categories
Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Mains Non vegetarian

Coconut Milk Chicken Curry

Sinfully Spicy: Chicken in Coconut Milk GravyI did not know of the husband’s liking for south indian flavors until we got married. It made quite a sense for someone who spent good four or five years of his college life in the southern city of Madras (now Chennai). The hostel canteen served some mean regional delicacies,he fondly recollects. My mom made a few vegetarian south indian dishes at home  but those were mostly the general south indian favorites popular all over India –uttapams (savory rice pancakes),upma(breakfast porridge) ,gun powder, coconut chutneys,dosas (rice crepes) and idlis(steamed rice cakes) to name a few. If you follow me on Instagram, you would have seen me making south indian dishes sometimes.

Sinfully Spicy: Chicken in Coconut Milk Gravy

After our wedding, I saw the husband ordering south indian take outs more often than not. He would enjoy those strongly spiced,super hot curries, smelling of coconut and mustard. So, over all these years I have developed a few recipes of south indian style curries, suited to our taste.Spicy, hot and with distinct flavors,these are the recipes I can bank upon when looking for something different on our dinner table.

Sinfully Spicy: Chicken in Coconut Milk Gravy

I usually serve plain rice and a refreshing salad with such curries, however you could do some vegetables like this asparagus-peas stirfry with coconut or a simple dal(lentils)

Sinfully Spicy: Chicken in Coconut Milk Gravy

I do not have stories to connect to this recipe today. It is not the food of my childhood. It is not something I grew up with. I do not claim that this curry belongs to some particular region of southern india,we like it in our homes and call it “south indian chicken curry”. My husband sampled it and asked me to put it up here, because this is a journal of our day today favorite foods.

Sinfully Spicy: Chicken in Coconut Milk Gravy

The curry is quite spicy, take my word for it.I use hot dried red chillies, seeds and all and grind them with strong pungent, spices like fenugreek, mustard seeds and black peppercorns.You would need to visit indian grocer for things like curry leaves, which lend a distinct aroma and flavor to this curry. There is no substitute for them but you can skip them if you do not get. It is quite good even without them.

Printable Recipe

Ingredients (Serves 2-3)

For Chicken Marination 

  • 1 tablespoon oil
  • 8 dried red chillies (or use about 1.5 teaspoon cayenne pepper,adjust to taste)
  • 1/4 teaspoon fenugreek seeds
  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon whole black peppercorns (or use scant 1/2 teaspoon freshly ground black pepper)
  • a small twig of mace
  • 3 cloves
  • 1.5 teaspoon coriander seeds
  • 1.25 lbs chicken thighs, cut into 2.5″ pieces (or any dark meat portions, bone in or boneless)
  • 1/2 teaspoon salt

For the Gravy

  • 4 tablespoon oil
  • 3/4 cup finely chopped onions (from 1 large onion)
  • 1-2 thai green chillies, slit (optional)
  • 4 garlic cloves, finely chopped
  • 1 small tejpatta (indian bay leaf)
  • 2-3 green cardamom pods, cracked open
  • 1″ cinnamon stick
  • 1/8 teaspoon turmeric powder
  • 1.5 tablespoon fresh ginger, finely chopped (from 2″ piece)
  • 2-3 tablespoon tamarind pulp (use less if using store-bought, see notes)
  • 10 fresh curry leaves, roughly chopped
  • 3/4 cup to 1 cup thick coconut milk (depending on how creamy and pronounced coconut taste you want)
  • Salt to taste

Notes –

  1. Store bought tamarind pulp is quite concentrated, tart and very salty. Use discretion when adding it.
  2. I would not recommend using “light” coconut milk, as it makes the gravy very watery. Go for the thick, creamy one.

Method

Marinating the chicken (This can be done up to a day in advance)

In a small sauce pan, add the 1 tablespoon oil and heat it up on low. Add all the ingredients except chicken and salt to the oil and lightly roast the spices till you smell a nice aroma. Do not let them turn brown. Let cool once roasted.

Grind the roasted spices coarsely. In a large bowl, add the chicken pieces, sprinkle salt and half the quantity of this spice rub, combine so that chicken is coated in spices, cover and let marinate refrigerated for at least 4 hours or overnight(preferably).

Reserve the remaining spice rub.

Making the Curry

Thirty minutes prior to cooking, take the marinated chicken out of the refrigerator and let sit on the counter.

In a kadhai(indian wok) or a large pot with lid, heat up the 4 tablespoon oil on medium high.Once the oil is hot, add the onions, garlic and green chillies to it. Saute and cook the onions for 8-10 minutes until they are golden brown. Add the bay leaf,cardamom, cinnamon stick and sauce for 10-12 seconds till you smell an aroma.

Next, add the marinated chicken to the pot, add salt, turmeric and stir around so that chicken pieces start to coat in the onions and garlic. Once you see that the chicken pieces have started to brown on the edges,cover the pot and let the chicken cook in its own juices until about 80% cooked, about 15-18 minutes(note that this time will depend on the cut and size of chicken pieces).

Add the reserved spice rub, ginger, curry leaves and tamarind paste next and stir around to coat the chicken. Cover and let cook on medium low for another 8-10 minutes until the chicken is almost cooked.If at any point you feel that the chicken is sticking to bottom on the pot, add a splash of water

Uncover, reduce the heat to low, and add the coconut milk to the kadhai. Do not stir immediately. Let the coconut milk combine on its own. Check and adjust the salt. Stir very gently and let simmer for 5 minutes or so.

Garnish with few curry leaves and serve with warm rice.

Categories
Appetizers/Snacks Baking Breakfast Brunch Desserts Easy Recipes Vegetarian

Semolina-Almond Cake

Sinfully Spicy: Semolina Almond Cake With CardamomI remember that many mornings at my badi mummy’s (grand mother’s ) house opened with a warm bowl of sooji halua, a ghee laden dessert made with toasted semolina and milk, speckled with grains of woody black cardamom. In fact,it would not be exaggerating to say that the strong,nutty aroma of toasting sooji filling the air of the house sometimes managed to pull me out of the bed early,especially on the lazy weekend mornings. With half closed eyes, I headed straight to the verandah where we usually ate breakfast . Sometimes, there were cups of chai and warm bowls of halua already waiting to be eaten, many times, the eating had to wait a bit longer, for it took a extra while to roll and deep fry pooris to go along. Yes halua – poori is exactly what I am talking about here, an immensely carbohydrate loaded meal but at the same time so comforting. Those the days when you could eat as much as you wished to.The variety of foods at our mealtimes were many.An amazingly beautiful thing in the house that I grew up in, a tradition that instilled in us the virtue of sharing and caring.In those times, childhood could absorb so much sugar, oil and calories. Much unlike now when a bowl of halua will push me a step closer to long naps during mid day, I remember playing around the aangan (back yard) for hours. Sinfully Spicy: Semolina Almond Cake With CardamomSemolina is quite a popular flour of choice when baking cakes in indian homes.There were a couple of sweet as well as savory cakes that my mother baked for us using it.Most of the cakes were steamed inside the pressure cooker(for she did not own an oven then) and they came out pretty awesome.In contrast to the sugar syrup drizzle that I used in my recipe, inspired by arabic desserts, the pressure cooker cakes from my childhood were really moist and soft.They didn’t need any glaze, drizzle or makeup, as mum says. Sinfully Spicy: Semolina Almond Cake With Cardamom Sinfully Spicy: Semolina Almond Cake With CardamomThis cake is full of flavors from those days of sooji halua eating mornings.The ingredients are very few and the condensed milk and nutty almond meal makes it a lot, lot better than the actual dessert. It is quite a dense cake and a small portions will instantly make you feel full. I would really recommend not skipping that sugar syrup to cut down the sweet else it may taste dry.I do not soak the cake in entire quantity of the syrup and save some to drizzle just when serving. It keeps the cake moist just when you are about to enjoy it. Sinfully Spicy: Semolina Almond Cake With Cardamom You can substitute any nut powder of choice here and make it. Also, I found that this cake travels and packs really well,once it cools down completely and you cut the slices, they can be packaged for lunch boxes, care packages and on the go snacks.Serve with black or green tea. Sinfully Spicy: Semolina Almond Cake With Cardamom Printable Recipe

Ingredients (Makes a 9″ round)

  • 1 no 14oz sweetened condensed milk can
  • 10 tablespoon unsalted butter, melted + more for the cake pan
  • 1/2 cup +1 tablespoon whole milk, room temperature
  • 1 teaspoon baking powder
  • 1 + 1/3 cup coarse semolina (not the instant,quick cooking kind)
  • 1+1/3 cup almond meal
  • 1 teaspoon green cardamom powder (from 5-6 pods)
  • 1/3 cup raw almonds for top (optional)

For the Sugar Syrup

  • 10 tablespoon crystal sugar (I use raw)
  • 6 tablespoon water
  • 1/4 teaspoon green cardamom powder (from 2-3 pods)

Notes

  1. I use ready made almond meal, if you plan to make your own, do not crush the blanched almonds to a point that they release their oils.Let there be a coarse sandy texture.
  2. This cake does not rise much. So if you want a high rise cake, use a smaller dish to bake it.

Method

For the Cake

Preheat oven to 350 F. Butter and flour a 9 “X 2” round cake pan. I use parchment paper lining for easy handling.

In a large bowl, mix whisk together condenser milk, melted butter, milk and baking powder to smooth slurry. Add semolina and almond meal to it along with cardamom powder. Mix together to combine to a smooth batter. Do not over mix.

Transfer the batter to the cake pan. Scatter the raw almonds on top. Bake for 35 minutes or so or until a skewer comes out clean and the edges are nice and golden brown.

Once the cake is baked, take it out and drizzle liberally with the sugar syrup (recipe below) while still warm.

I sometimes, reserve 1/4 cup or so of the syrup to be used for instant moistening when serving the cake (optional)

Let cool completely. Slice and serve.

For the Sugar Syrup 

While the cake is baking, in a small sauce pan, combine the sugar and water. Cook for 10-12 minutes on low medium heat until the sugar dissolves and the syrup has thickened a bit. Put the stove off and add cardamom powder to the syrup.Keep the syrup warm. Drizzle the warm syrup on the cake as soon it comes out of the oven.

Categories
Desserts Easy Recipes Festival Recipes Indian Streetfood Pasta/Noodles Vegetarian

Rabdi Falooda With Rose Jelly (Vermicelli Dessert)


Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)This recipe is my take on the popular indian dessert called ‘rabdi falooda‘, which is basically vermicelli (falooda) soaking in sweet thickened milk(rabdi) and consisting of a burst of texture in every bite, for it is studded with chopped nuts & soaked basil seeds and is usually topped with a big scoop of ice-cream. To me this dessert brings with itself the memory of my college days. When we set out in the wee hours of the morning for a tour of the city. Shopping in our minds and skipping breakfast so that we could start as early as possible, hopping on to three or four buses (the Delhi metro was not operational back then) and changing routes as per bus schedules that day, we measured length and breath of the city to reach our favorite area in the south of Delhi. If you reached the place by 11 in the morning, the day presented myriad way to shop, eat and relax.Not only you could choose and bargain with the vendors over your favorite chunks of bohemian jewelry at length but reaching early would also mean that the time spent in queue at the eating joints would be less. What I would have on my mind since morning were the silky smooth milk shakes and dense rabri falooda in the tallest tumbler available there, I always made sure to ask for an extra serving of that leathery cream from the earthern pot to chew on. After a tiring day, I inhaled the chilled rabri falooda like a portion of ambrosia – full of textural bites and smelling of rose and cardamom.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)Prepare the ingredients before you start layering. Add as much or as little of whatever you want.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)The weather in my part of the world has already touched 80 F and we could not have asked for a better dessert for Holi (indian color festival) last week. This dessert, or if you want, call it a thick sweet cold beverage is served with a straw as well as a spoon.It is an immensely popular as a street food in Delhi but maybe not so much in the rest of India since it was the husband’s first time sampling it.There are many flavors and combinations that can be done – talk strawberry, talk vanilla or butterscotch but my favorite has always been the rose.So exotic and extremely cooling on a warm day. It is something you are bound to like. I made it last week and served along with nuggets of homemade rose jelly thrown in. It was well received and all I could say is that I wish I could have made a little more.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)Before I hop on the recipe, we are already into the last few days of nomination for Saveur Blog Awards. Please help my blog reach the shortlists if you enjoy my work. You can cast your vote here. Thank you.

Printable Recipe

Ingredients (Makes 2-3 servings)

  • 1 package falooda sev ( 2 oz, or use vermicelli)
  • Rabdi, as much as you like (recipe below)
  • Whipped Cream, as much as you like (recipe below)
  • Rose Jelly, as much as you like (recipe below)
  • Rose Syrup, as much as you like
  • Chopped pistachios or almonds, as much as you like
  • Chopped fruits, any kind, as much as you like
  • Soaked basil or chia seeds, as much as you like

For the Rabdi

  • 1 no 12 oz evaporated milk can
  • 1.25 cups whole milk
  • 2 no green cardamom pods
  • 2-4 tablespoon sugar (adjust quantity depending on how sweet you desire)
  • 1.5 tablespoon rose-water

For the Rose Jelly

  •  3 tablespoon water, room temperature
  • 1.5 tablespoon unflavored powdered gelatin
  • 4 tablespoon rose syrup (easily available in indian/pakistani/middle eastern stores, I use this )
  • 3/4 cup hot water
  • 2 tablespoon granulated sugar
  • 2 teaspoon fresh lime juice

For the Whipped Cream  

  • 1/2 cup cold whipping cream
  • 1.5 tablespoon powdered sugar
  • pinch green cardamom powder (optional)

Notes

  • Use a dollop of Cool Whip or your favorite ice cream on top.
  • You can add chia, sunflower seeds for extra crunch.
  • If you do not get rose syrup, use strawberry syrup at the bottom layer and for making jelly.

Method

Making Rabdi (This can be done 1-2 days in advance)

Pour evaporated milk whole milk and cardamom pods into a heavy, deep bottom pot (preferably non stick) and put on stove on medium low heat. Let the milk cook till it is reduced to half the quantity.You will need to stir every few minutes or so, make sure that it does not stick to the bottom of the pot. You can scrape the sides as you stir. The milk will thicken and change color to pale. After about 30-40 minutes, you will see that the milk is thickened.Put off the stove.Pick out and discard the cardamom pods.

Let cool down slightly (about 5-8 minutes). Add sugar and mix well. Let sit to cool down completely. Once cold, stir in the rose-water.

Refrigerate for at least 4 hours or till ready to use.

Making the Rose Jelly (This can be done 1-2 days in advance)

In a small bowl, add 3 tablespoon water and sprinkle the gelatin on top. Let bloom.

Meanwhile, in a small jug/tumbler, mix together hot water, rose syrup, sugar and lime juice. Stir so that sugar has dissolved. Add the bloomed gelatin to it.

Let stand at room temperature for 15 minutes to cool down.

Pour into a small square glass dish and refrigerate for at least 5 hours. Once chilled and set, unmold (by running a sharp knife along the edges and tapping the bottom of inverted dish) and using a sharp knife cut into squares.

Refrigerate until ready to use.

Making the Whipped Cream (This can be done 1 day in advance)

In a cold bowl, using a whisk or hand mixer, whip up the cream to soft peaks. Add powdered sugar 1/2 tablespoon at a time and whip to incorporate.

Refrigerate until ready to use.

Making Rabdi Falooda

Cook the falooda sev or vermicelli as per package instruction.Let cool completely. Toss the noodles with rose water.Chill for at least 30 minutes.

Start with 1 tablespoon rose syrup at the bottom of a tall glass. Add the chilled faloooda(or vermicelli). Add 2-3 tablespoon of cold rabdi. Top with 1 tablespoon chopped nuts and 1-2 cubes of rose jelly.

Repeat 2-3 times to make a layered dessert. Top with a dollop of whipped cream or ice cream.

Serve chilled.

Enjoy & Thanks for stopping by!