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First of all, Happy new year to everyone! Rolling into 2017 with a quick fix to your sweet cravings. This is a dish I like to make when I am in a hurry when having unexpected guests show up. It is not as rich as normal halua. But just as good. Try and indulge.

INGREDIENTS:

  • Eggs – 4
  • Sugar – 1 cup
  • Ghee – 1/3 cup
  • Oil – 1/3 cup
  • Dry Milk – 1 cup
  • Tobbok (Silver Leaf) – 3 Pieces
  • Pistachios – 2 Tbs
  • White raisins – 2 tbs
  • Rose Water – 1 tsp

INSTRUCTIONS:

  1. Beat the Eggs and the sugar together.
  2. Combine the ghee and oil in a wok with the dry milk until it turns a slightly brown color. Remove the contents and cool off the mixture on a spreadable plate.
  3. Mix everything together with a whisk, adding the rose water. Pour it into a square container.
  4. Pop it in the oven for 6 minutes on high. Let it cool for half an hour.
  5. In the meantime, I like to roast the white raisins and pistachios in some ghee.
  6. Place a plate on top of the container and flip the halua on to the plate. Garnish it with the silver leaf, pistachios and white raisins.
  7. Cut it into the shape you desire and serve.

https://www.youtube.com/watch?v=I9zht8dH__s

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Sitting in her solitude, she cried and laughed looking for answers to unasked questions, as the life slips away from her gaze of anticipating riddles. A new day will arise with new answers and questions, to sit in sweet solitude and simmer in gratefulness of life. This is how it has been for me for the past few months. I had a lot to think and reflect on and still doing so. One morning I woke up and felt the gratitude of life in my heart. And wanted to have a huge breakfast. So this is what I came up with. The link below also provides four other ways of cooking with peaches. Enjoy!

INGREDIENTS:

  • Peach – 1
  • Pancake Batter
  • Pat of Butter or Cooking spray
  • Syrup
  • Whipped Cream

INSTRUCTIONS:

  1. Cut peach in half and sliced into rings.
  2. Spray pan with cooking spray or melt a pat of butter.
  3. Pour pancake batter to fit peach ring. Once you see bubbles forming on the pancake add the peach ring and flip.
  4. Caramelize the peach side. Remove and stack.
  5. Drizzle with maple syrup and top with whipped cream!

https://www.youtube.com/watch?v=k-RxKQsipwY

 

Banana Cake

It’s been a while since I’ve last updated this blog. But fear not ! I am back and cooking again. Just trying to get my life together. Picking up the pieces of the old life to serve my new life. So here is to something new. A piece of banana bread with some indulging vanilla ice-cream.

INGREDIENTS:

  • Ripe bananas – 5-7
  • Eggs – 3
  • Oil – ½ cup
  • Sugar – ½ cup
  • Cinnamon – 1 Tbs
  • Flour – 2 cups
  • Butter – ½ cup
  • Brown sugar – 1 cup

 

INSTRUCTIONS:

  1. Smash 4 bananas in a bowl. Add the eggs, oil, sugar and cinnamon and mix it together.
  2. Pour the flour and combine everything together.
  3. To make the caramel, in a pan heat up the butter until melted. Add the sugar and bring to boil.
  4. On a baking dish, pour the caramel in first. Slice two bananas in pieces and assemble them up on top of the caramel filling in the baking dish.
  5. Add the flour mixture and bake it for 350 degree Fahrenheit / 175 degree Celsius for about 40-50 minutes.
  6. It is optional to serve with some Vanilla Ice – cream.

https://www.youtube.com/watch?v=VNcHNtadhK4

Cream Puffs

What can be more sweeter to make for your mother on mother’s day than balushai ? This is my way of adding more sweetness to mother’s day. A sweet little thing for a sweet little person. And of course some chocolate coated strawberries. But that’s a recipe for another day. For today this is an accomplished surprise from me .

INGREDIENTS :

  • Flour/Maida – 1 cup
  • Baking Soda – ½ tsp
  • Salt –  ½ tsp
  • Ghee –  ¼ cup
  • Chilled Yoghurt –  ¼ cup
  • Oil – For deep frying

For the sugar syrup :

  • Sugar –  1 cup
  • Water –  ¼ cup
  • Cardamom powder –  ¼ tsp
  • Pistachios –  For garnishing

INSTRUCTIONS :

  1. To make the dough , in a large bowl add the flour, salt and baking soda.
  2. Stir to combine the dry ingredients.
  3. Add the ghee to the dry mixture, use your fingers to form coarse crumbs.
  4. Add the yoghurt and mix everything until it forms a dough.
  5. Cover the dough with a wet cloth. Allow it to rest for 30 minutes.
  6. After which form the shape of a ball and press down on the dough with your thumb very slightly. Do not press too much to shape them as this can cause cracks in the balushai.
  7. Cover the made dough shapes with a wet cloth for 15 minutes.
  8. Deep fry the dough on medium heat to cook evenly.
  9. In a saucepan add the sugar and the water and stir the mixture until the sugar dissolve in the water. Once it is dissolved allow the mixture to come to a boil.
  10. Add the cardamom powder, turn the heat to low and let the mixture simmer until you reach the single thread consistency. You will know that it has reached a single thread consistency when you touch the sugar syrup between your two fingers you will find that it is sticky.
  11. Drop each of the fried dough in the syrup until it gets well coated all around.
  12. Drip the excess and lay it on your serving dish. Garnish with some crushed pistachios.

https://www.youtube.com/watch?v=_PrQpXSnmO0

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Be deliriously happy when you are in love. Now love here is a reference to anything and everything in life from places, people, stories, things and most importantly food. The love of food which exists in every country, community, race and religion . The art of food runs deep within all of us all the way down to our stomach and in to our souls. Hence, the term soul food ? Here is a concoction I came up with on my own. I am sure there is a thorough recipe for this somewhere. But this is my version of “ Tok Begun”

INGREDIENTS :

  • Eggplants – 2 cups Diced
  • Tomato – 1 cup finely chopped
  • Tamarind – 1 tbs
  • Paanch Phoron – 1/8 tsp
  • Onion – 1 finely chopped
  • Garlic – 1 tbs
  • Dry Chillies – 2 tbs crushed
  • Turmeric –  1 tsp
  • Red Chilli Powder – 1 tsp
  • Cumin Powder –  1 tsp
  • Coriander Powder –  1 tsp
  • Sugar to taste
  • Salt to taste

INSTRUCTIONS:

  1. Grab a saucepan and warm up some oil. Sauté the onions and garlic till it softens and becomes slightly browned. Put in paanch phoron and fry it for 30 seconds.
  2. Add the spices- turmeric, red chilli powder, cumin and coriander powder. Stirring it for 30 seconds. Add the tomato and cover the lid till the tomatoes breaks down.
  3. Include the eggplants and the crushed chillies in to the saucepan covering the lid to let it soften up to better soak in all the spices.
  4. Put in the tamarind and cook the mix for a few minutes. Add salt and sugar to your taste.