Chocolates & Dreams

This month Indian Cooking Challenge had us cooking a delicious Sindhi sweet dish. Srivalli challenged us to make Majoon. Majoon is made especially during the winters and is sent to married daughters from their mothers as tradition. A sweet expression of a mother’s love.
Vaishali of Ribbon’s to Pasta’s was kind enough to share this delicious recipe with us. You can find her original version HERE.
After making the dish I realised that Majoon has many benefits. The addition of the nuts and poppy seeds give the dish a lot of calories and warmth. These things are both of importance during winters when it becomes necessary to keep one warm and also eat healthy food. Just 1 – 2 tbsp of this is sufficient to make the body temperature rise. So be very careful not to be too greedy and continue eating spoon after spoon of this delicious dish. How do I know? The experiments I do to warn you about the side effects of delicious food.
Traditionally Majoon is eaten during breakfast. It makes a very filling and energizing breakfast.
One look at the ingredient list made me go tizzy. I am trying to lose or at the very least maintain my weight. Food blogging and diets don’t go hand in hand. I did make a few changes in the recipe, but it still came out tasting delicious and tempting. Tsk tsk, greedy me …
Majoon :-
(Adapted from Vaishali’s version)
Almonds 30 grams
Cashew 30 grams
Raisins 30 grams
Poppy seeds 20 grams/4 tsp
Sugar 60 grams
Milk 250 ml
Khoa 60 grams
Ghee/Clarified butter 2 tbsp – 50 grams
Cardamom powder 1 tsp
•Bring the milk to a boil and add in the sugar. Stir to dissolve.
•Reduce heat and add in poppy seeds, khoa and cardamom powder. Keep cooking till the mix has halved.
•Now add in the almonds, cashews and raisins.
•Keep cooking on low heat till all the milk evaporates. At this stage the mix splutters a lot, so be careful.
•Once the mix is dry it will start turning red very quickly. Do not leave the mix unattended. Keep stirring and add in 1 tbsp of ghee and cook.
•Once the ghee is absorbed add in 1 tbsp of ghee and cook till absorbed. At this stage the mix will be brick red and the aroma will be delicious.
•Switch off the gas and let cool. Patience is a virtue and greed takes you to heat land.
•Once cooled the mix will turn firm and will break when you try to remove it from the frying pan. This is because I added just 2 tbsp of ghee. If you add 50 grams your results will look similar to Vishali’s.  
•Reducing the quantity of ghee will not affect the taste but will definitely affect the shelf life. So store it in the refrigerator. Finishing will not be an effort, so control your greed.
Enjoy ! ! !

The month of April has been a busy month. The days have flown past and it is already the middle of the month. We celebrate the Bengali New Year on the 15^th of April this year. Being with my parents after 4 years has made the day even more special.

The day began with a welcome to the New Year through a song and dance program which has been organized every year for the past 33 years by a group of enthusiastic groups of Bengali who have a group called “Geetanjali”. It began with a group of 7 ladies and 1 gentleman and they have never looked back. A beautiful ceremony, early in the morning with the birds’ chirping, the morning air full of melodious Bengali songs accompanied by beautiful dance performances.

This day is made even more eventful as this is my first submission to the Indian Cooking Challenge held my Srivalli of Spice Your Life.

This month the challenge came straight from God’s Own Country (Kerala). A sweet breakfast recipe from Shn of Mishmash!  A beautiful blog, with the most delectable recipes and mouthwatering pictures. When I first read the challenge, it really did feel like one. The soaking and grinding and fermenting and further fermenting seemed rather confusing initially but once you get the steps in order it is a recipe which requires very little hands on time.

The Vettappam came out smelling and looking like a dream and the hard part was the waiting for the vessel to cool to room temperature. The first round that I made disappeared in no time. The second round got photographed and then disappeared again. A very simple and beautiful recipe that I will make again and again. A huge thanks to Srivalli for this amazing challenge a Jaysree for suggesting it.

Vatteppam/Vattayappam :-

Grind :

Pachari or iddli Ponni/normal rice used at home 1 cup

Fresh coconut ¾ cup (diced or cut to rough pieces)

Cooked rice 2 tbsp

Water for grinding the ingredients to a consistency as that of an idli batter

Fermenting :

Active dry yeast ½ tsp

Water 1/3 cup

Sugar 2 tsp

Rice porridge/ Thari Kurukku :

Coarse rice paste 2 tbsp

Water ½ cup

Flavour :

Sugar 1/3 – ½ cup

Cardamom powder 10-12(coarsely ground)

Cashew nuts 10 – 12

Raisins a bunch

Ghee or Oil for greasing the vessel

• Soak the rice for a minimum of 6 hours or overnight. In the morning grind the rice with just enough water to grind to a course paste.
• At this stage, take out 2 tbsp of the mix for the rice pudding.
• Now add in the diced coconut to the mix and grind to a fine paste. The paste should feel smooth to the touch. This will take a little time so don’t give up easily.
• Now let the mix cool in the same container till it reaches room temperature.
• In the mean time make the rice pudding. Add in the course ground rice paste and water in a saucepan and bring to a boil. Reduce the heat and let cook till the rice is cooked and has the consistency of a pudding. Switch of the heat and let cool completely.
• For proofing the yeast first heat the water in the microwave for 15 seconds. Now add in the yeast and sugar and mix till dissolved. Let it proof in a warm place till the yeast forms a doom of foam. The time will vary on the kind of yeast that you use, so wait for the doom to form. Shn keeps the yeast inside the warm microwave which I found very useful.
• By the time the yeast form a doom the rice pudding and the rice mix would have cooled.
• Now add in the cooked rice to the rice and coconut batter and mix well in the mixer.
• Then add in the rice pudding and mix well.
• Then add in the proofed yeast and mix well.
• Now transfer the mix to a steel container with twice the capacity and let ferment for 4-6 hours or till the mix doubles in quantity.
• Once doubled add in the sugar and mix into the batter.
• Let sit for another 1 ½ - 2 hours.
• In a small frying pan heat a little ghee (clarified butter) and fry the cashew nuts and raisins for the garnish.
• Now add in the cardamom powder and the raisins and cashew nuts. Save a few for garnish.
• Now grease a steel container with ghee and pour in the batter to half way full.
• Take a pressure cooker and fill with water about 1/2”. Place the steel mesh that usually comes with a pressure cooker in the water or just place a small vessel downturned.
• Bring the water to a boil, reduce the heat, place the vessel with the batter on the steel mesh or vessel and close the cooker without the whistle.
• Let steam till the batter seats and a knife inserted comes out clean. About 15 – 20 minutes.
• Take out and let cool completely before taking out.
• Run a knife around the vessel to loosen the Vatteppam and transfer to a serving dish.
• Cut into pieces and serve as breakfast or with tea.

 Makes : 2 medium sized Vatteppam.

Enjoy ! ! !

"Doubtless God could have made a better berry, but doubtless God never did." Dr William Butler, 17th century English writer.

A strawberry is one fruit that does not stop to fascinate me. With its brilliant red colour, strawberry red, it has the power to create even a new colour on the color wheel. The seeds, adding that slight ruggedness to the smooth skin and the crunch it produced when bitten into, is music to my ears. It is intoxicating and fascination at the same time.

A strawberry can be considered a Fruit of the Gods like chocolate is considered the Food of the Gods. It can be eaten in many forms cooked or raw and is nutritious and beneficial for health.

Strawberries for breakfast in the form of a jam is the most easy and common way of relishing this fruit. But then I thought, with my love for pancakes, why not strawberry pancake instead. My search online brought me to this recipe on Chef In You. The recipe is perfect and the use of egg whites, honey and very little butter make it healthy as well. I do plan on using multi-grain wheat the next time I make this pancake, but this time with flour(maida) it was soft, light and fluffy. The flavour of the honey was distinct and the white sugar sprinkling was perfect to bring out the sweetness and flavour of the pancake.

Strawberry Pancake : -

Flour ¾ cup
Honey1 tbsp
Baking powder 1 tsp
Egg white, lightly beaten 1
Milk ½ cup
Vanilla essence ¼ tsp
Butter 1 tbsp
Strawberries, chopped or thinly sliced 1 cup (approx 10-12 medium sized)
Maple syrup, powdered sugar and sliced fresh strawberries or strawberry jam for garnish.

• In a bowl mix the flour and baking powder.

• In another bowl first lightly beat the egg white for around 30 seconds. Add in the remaining wet ingredients and mix well.

• Now add the dry ingredients into the wet ingredients and mix.

• Add in the strawberries and mix.

• Heat a skillet on the gas at high. Once hot reduce the gas to low and add in ¼ portion of the batter. Spread it to make a big pancake. You can also make small ones if you wish.

• Let it cook for about 1 minute. By now you will see small bubbles forming on the top of the pancake.

• Now flip it over and cook the other side for another minute.

• Take off and make the next one till all the batter is not over.

• Now dust the pancakes with some powder sugar and pour on some maple syrup. Top with fresh cut strawberries or strawberry jam.

Makes : 4 large and 7-8 small pancakes.
Serves : 1 very hungry and greedy person or 2 hungry people.

Enjoy ! ! !

The month of February rolls in with love in the air. With Valentine’s Day falling on the 14th of February it is always a period of dizzy excitement for all in love.

Saint Valentine’s Day or Valentine’s Day as is commonly know is the annual celebration of love and affection between couples. The day is named after St. Valentine and was established by Pope Gelasius I in 500 AD. It is traditionally a day when lovers express their love for each other by presenting flowers, offering confectionery, and sending valentines (greeting cards). It is symbolized by twin hearts, cupids, red roses and the colour red.

Many Christian martyrs were named Valentine and the two who are celebrated on this day are Valentine of Rome and Valentine of Terni. There was no association between these saint and the notion of love in the early medieval biographies of either martyrs, and by the 14th century when they were associated with love any distinction between the two saints had been lost.

Romantic Legends say that St. Valentine was captured by the Roman Emperor Claudius II as he had been marrying young couple against his rule that young men remain single. The Emperor believed that married men did not make good soldiers. St. Valentine was sentenced to death. In prison he meet, healed and fell in love with the Jailor’s daughter who was blind. On the eve of his execution he wrote the first valentine card. The note read, “From your Valentine.” Source : Wikipedia.

The feeling of Love has been defined in one simple line by Edward Thomas:

The simple lack of her is more to me than others' presence.

To celebrate this feeling of love I will be focusing on the different treats that can express our love for our loved one. Let us celebrate this whole month as "The Month of Love". Surprise your loved one with little treats that make them feel special.

Let us start with the first and most important meal of the day, breakfast. A sumptuous and filling milkshake made with love.

Banana Strawberry Milkshake:-

Notes :
• A strawberry is known as, “The Queen of Fruits”. Nutrients found in strawberries include vitamin A, C and B6, fiber, potassium, folate and various antioxidants and flavonoids. They are also low in calories and absolutely fat-free.
• A banana is known as, “The Food of the Wise”. It is packed with potassium, calcium, vitamin C, dietary fiber, Vitamin B6 and carbohydrates. They do not contain fats as is the common belief. The carbohydrates are good for the surge of energy required in the morning and burn faster than fats or proteins.
• Milk is known as, “Food of the Gods”. It is full of proteins, carbohydrates, minerals like calcium, fats and vitamins. It is a food that provides all the necessary nutrients.

Milk 250ml
Banana 1 medium
Strawberries 10-12
Sugar 1-2 tsp

• Add the milk banana, strawberries and 1 tsp of sugar in the mixer.
• Churn well till completely smooth.
• Add in the second spoon of sugar of required.
• Pour into serving glasses and decorate with strawberry.
• Serve with love and enjoy in the morning sun.

Serves : 2

Enjoy ! ! !

This has been a very long absence. A very LONG absence. And there is no good reason to it. I initially got occupied with work, not as if I had stopped cooking or baking, can't live without doing that. That is my addiction. I did take photographs as well. The only thing I didn't do was post them. So now I am back to make amends.
As the heat of the summer gets even more unbearable the need to eat reduces. The only thing anyone dreams of is something nice and cold. Rice is a food grain that is an excellent source of carbohydrates. It is absolutely cholesterol free and has very low contents of fat, salt and sugar. Further rice gives a cooling feeling and reduces the body heat which is much-needed during the scorching heat now.
But it does get boring to eat rice in just one form. So here is a new and different way of eating rice and also other essential vegetables.

Rice Pancakes :

Cooked rice 2 cups
Grated carrot 1/3 cup
Chopped spring onions 1/3 cup
Shredded cabbage 1/3 cup
Whole wheat flour ¼ cup
Bengal Gram Flour ½ cup
Haldi ½ tsp
Green Chillies 2
Curd 2tbsps
Coriander leaves 2tbsps
Salt to taste
Oil for the pancakes.

• Combine all ingredients except the oil in a bowl.
• Add enough water to make a soft dough.
• Using wet hands take out a portion of the dough enough to make a 4” diameter flat roll.

• Oil a hot non-stick pan of skillet. Put in the pancake and cook till golden brown on both side.
• Serve hot with green chutney.

Green Chutney : -

Fresh Corrinader leaves 100 gms
Fresh Mint leaves 100 gms
Green Chillies 3-4
Green Mango/Tomato 1 medium
Salt to taste

Put all the ingredients other than salt in a blender and make a smooth puree. Then add salt to taste. Green mangoes taste best in this chutney and this a staple in almost all Indian household during the summer months. Keeps well up to 1 week if chilled. That is if it lasts that long.

Enjoy !!!

Serves : 6.