Quick ~ Easy ~ No Cook ~ Malai Kulfi

I am a big Kulfi fan and that must be evident from the number of kulfi recipes I have posted on this blog already. And still when I spot a new recipe, I can't help trying it out myself. When I saw this super quick, no cook kulfi recipe in Miss Masala by Mallika Basu, I had to try it out. I was in a great hurry to click it and taste it so, I dipped the kulfi molds in hot water a little longer and hence you can see the liquid oozing out a bit. But, it was every bit delicious..

I had posted this Cardamom Kulfi made the traditional way long time back and it is still my favorite. But given that, sometimes we do not have or want to spend so much time in stirring the milk till it is thickened, I posted this Malai Kulfi that uses condensed milk and needs just  a fraction of time and some cooking. Then I was introduced to Dulce de Leche and couldn't help trying out another variation of kulfi using it and hence Dulce de Leche Malai Kulfi came into picture, it has a slight caramel flavour which i love. It was a no cook recipe as well if you are using stored bought can of Dulce de Leche. But this time this quick malai kulfi is the simplest you can make and it is just a matter of 5 minutes. Of course the freezing time is excluded. So, if you are pressed for time and are craving for kulfi, this could be the answer. I got 6 kulfi (80ml mold size) and freezed the rest in a freezer safe container. The original recipe has crushed pistachio added, but I have omitted it as I like the Malai flavour better.

Ingredients:

400 ml can of evaporated milk

300 ml fresh/double cream

6 tbsp sugar

2 cardamom powdered

Process:

1. Add everything in a blender and whiz until the mixture doubles in volume.

2. Pour the mixture into Kulfi molds and freeze overnight.

3.  Allow the molds to remain outside the refrigerator for 5 minutes and then unmold it or run hot water over the kulfi molds to unmold it even quickly.

Linking it too Beat The Heat and I Am The Star.

Thank you for stopping by! Cheers!

Bhapa Doi ~ Misti Doi ~Sweet Steam Yogurt ~ Bengali delicacy

 

This space has been silent for a few days. Even though I have a number of recipes in my drafts to be shared, I could not bring myself to compose a post. Plain lazy, I have been. Today's recipe comes from Miss Masala- a Cookbook by Mallika Basu. I had reviewed it a few days back after trying a couple of recipes from it.

Bhapa Doi/Misti Doi is a popular Bengali delicacy. It is basically steam sweet yogurt and it often called the Indian cheese cake because of its texture. The traditional recipe can be quite time consuming at it involves thickening the milk by slowly cooking it, setting the yoghurt and then steaming it. Mallika however provides us with a quicker recipe. You will be amazed by the simplicity of the recipe.

Serves 4-6

2 green cardamom pounded
10-12 strands of saffron
1 tbsp whole milk
250 g low fat yogurt
200 ml sweetened condensed milk


Process:
1. Preheat the oven at 190 C
2. Soak the saffron in the milk. Powder the cardamom finely.
3. Beat the yogurt and condensed milk together until smooth and add the powdered cardamom.
4. Fill this mixture into ramekins or a baking dish. Place them in a large baking tray. Fill the tray with enough hot water to come halfway up the sides of the ramekins or dish. Bake in the oven for 10 minutes.
5. Spoon the saffron mixture over  it and bake it for another 5 minutes. If you are using a large baking dish, it may take longer. The yogurt mixture should appear set. Cool to room temperature and then refrigerate. Serve chilled. Once it is chilled, it sets a little more.

Note: I had over baked it by 10 minutes then what is stated above and the result was nice and firm set yogurt. If you want it less firm, change the baking time accordingly. None the less it will taste good.

I am leaving you with links of this delicacy posted on other food blogs:

Bhapa Doi @ Bong Moms Cookbook

Misti Doi @ Cook Like A Bong

Bhapa Doi @ Indian Food Rocks

Misti Doi @ VeggiBelly

I will be up with a quick kulfi recipe I had tried from Mallika Basu's Book - Quick Indian Cooking, next. Stay tuned. Thank you for stopping by! Cheers!

The Rescue by Nicholas Sparks

What do you do when you find yourself in a reader's block (A term coined by me akin to writer's block)? Of late, I was finding reading at a stretch difficult. I was picking a book and abandoned it after turning a few pages and I couldn't read more than a few pages at a stretch. Even though I have a good pile of interesting titles on my shelf, I was wary of picking them up. In such situation, I thought it would be best to pick up a book that I knew would keep me glued. Nicholas Sparks is one author whose books does that to me. Simple language, easy reads and heart touching stories - this combination doesn't go wrong for me. I picked up 'The Rescue' by Nicholas Sparks to get myself in reading mood and the book lived up to my expectation.

The book has all elements of  typical Sparks book - love, relationship, romance, friendship, country life, unexpected dramatic twists. Be prepared to keep a few tissue papers handy. If you have read his books, then you know what I mean.

Here is the blurb from the book, that gives an idea about the storyline, but, let me tell you there is more.

"When confronted by raging fires or deadly accidents, volunteer fireman Taylor McAden feels compelled to take terrifying risks to save lives. But there is one leap of faith Taylor can’t bring himself to make: he can’t fall in love. For all his adult years, Taylor has sought out women who need to be rescued, women he leaves as soon as their crisis is over and the relationship starts to become truly intimate. When a raging storm hits his small Southern town, single mother Denise Holton’s car skids off the road. The young mom is with her four-year-old son Kyle, a boy with severe learning disabilities and for whom she has sacrificed everything. Taylor McAden finds her unconscious and bleeding, but does not find Kyle. When Denise wakes, the chilling truth becomes clear to both of them: Kyle is gone. During the search for Kyle, the connection between Taylor and Denise takes root. Taylor doesn’t know that this rescue will be different from all the others, demanding far more than raw physical courage. It will lead him to the possibility of his own rescue from a life lived without love and will require him to open doors to his past that were slammed shut by pain. This rescue will dare him to live life to the fullest by daring to love."

After reading a little more about the novel on the web, I was surprised to know that the character of Kyle is inspired by Sparks' second son - Ryan. Kyle in the novel has what’s called Central Auditory Processing Disorder (CAPD), which is something akin to “dyslexia of sound.” He didn’t talk because language is jumbled for some reason, though no one knows the reason. The sacrifices her mother, Denise makes for him and the way she strives to make him speak makes you wonder about motherly love. It was more surprising to know that the author and his wife has been through that phase and Denise is a character inspired by her wife in many ways. I would encourage you to read this for know about the inspiration behind this novel.

The novel is not so much about Denise or Kyle but about Taylor McAden. Although, his first entry in the novel is not a hero's but slowly the focus shifts from Denise's life to Taylor. Taylor has his own demons to face and only after a tragic and dramatic incident in his life, he gathers the courage to do so and eventually rescues himself from a life devoid of love and companionship. Apart from some description of fire rescues, which I found uninteresting to go through in detail, this book was an breezy read.

Nicholas Sparks know how to tug the chords of your heart and this book does exactly that. Recommended if you are a Sparks' fan. Read it even if you have not read any of his works.

Linking to R of A-Z challenge.You can see my A-Z Reading Challenge list here.

Thank you for stopping by! Cheers!

Baked Crispy Onion Rings

 For Blog Hop Wednesday this month, I am paired with Harini of Tamalapaku and among all the variety of dishes that are there on her blog, I chose these Baked Crispy Onion Rings. To know more about Blog Hop Wednesdays check this. To see what other blog hoppers are up with see this.

 

Ingredients:

1 Large Onion sliced in rings. I used the white variety.

For the coating batter

2-3 tbsp AP Flour

1 tsp corn flour

A generous pinch of salt

1/4 tsp apple cider vinegar

1/4 cup water

For coating the onion rings

Bread Crumbs, as needed (I used 2 multigrain bread slices, toasted them and churned them to crumbs)

1 tsp oil

1/4 tsp Italian dried mixed herbs

1. Preheat the oven at 200-220 C. Line a baking tray with parchment paper. Set aside.

2. Mix all the ingredients for making the batter and add water and whisk till there is no lump.

3. Mix the bread crumbs, seasoning and oil and rub with your fingers.

4. Dip a onion ring in the batter and then coat it with the crumbs and place them in the lined baking tray. Do the same with all the onion rings.

5. Bake them for 15 minutes, turning them once after 7-8 minutes to ensure they are uniformly crisp.

6. Serve with tomato ketchup or sweet chili sauce or enjoy with a cup of tea.

Notes:

1. I used multigrain bread crumbs as I had them at hand. But, I think using regular bread crumbs will be better for taste.

2. Instead of bread crumbs, I think coarse semolina should also work fine.

3. Do not slice the onion too think or they will burn while baking.

Only disadvantage of this recipe is that, one has to be patient while making them. It is simple enough but baking the rings is time consuming. But, on the brighter side, they are really low fat and you don't have to worry about having eaten too much of them.

Thank you for stopping by! Cheers!

Green Chutney ~ Variations~ Indian Kitchen Staples

Green Chutney/Dip is another thing that you will always find in my fridge. A must for Indian Chaats and pairs well with Indian snacks like Samosa, Paneer Tikka, Onion Bhaji, Vada Pav, Cutlets etc. The list can be endless. I had shared a recipe of this chutney in my Vada Pav post. But, I thought a separate post for this versatile chutney will be helpful for any one looking for this recipe.

You can make it in many ways and hence I have included a list of the variation right after the recipe. Let me know how you make it.

Green Chutney:

1 bunch of coriander leaves (will be about 3 cup of coriander leaves)

1 ripe tomato (optional)
2 green chillies.
1 tsp cumin seeds.
2 inch ginger piece, peeled
Salt to taste.
Lemon juice as needed.

Process:

1. Add all the ingredients in a grinder and make a paste. Add water as little as possible.
2. Add lemon juice to taste just before serving.

 Variations:

1. Add half measure of plucked fresh mint leaves and adjust seasoning for Coriander and Mint Chutney.

2. You can leave out tomato totally. Instead, 1/4th cup of chopped raw mango (when in season) for a tangier chutney.

3. You can can add 1/4 cup of chopped onion and 1-2 garlic cloves if you wish.

4. Another variation would be to add dried pomegranate seeds to it. 

5. You can also add a few tablespoons of tamarind paste.

6. Add a few pieces of fresh coconut flesh

It can be stored for weeks  in freezer without adding the lemon juice. I store it in my ice cube tray and use cubes of chutney whenever required. Once the chutney cubes are frozen, you can take them out and transfer them in a Ziploc back and refrigerate until needed. Generally, I defrost two cubes of chutney in microwave and then add lemon juice. It is ready to use.

Thank you for stopping by! Cheers!

 

Tamarind and Dates Chutney ~ Sweet Chutney~Mithi Chutney~ For Indian Chaats and Snacks

There are certain things that you will always find in my fridge and one of them is this dip/chutney. This 'mithi'(sweet) chutney as it is popularly called is one of the staples when making Indian chaats and pairs well with Samosa, Dahi Vada or Paneer Tikka. There are a number of ways to make it - with or without dates and I have made some varieties of it myself, depending on the things I have at hand. It was only when I posted these Dahi Vadas, I realized I have not posted a recipe of this sweet dip on this space, even though I have mentioned serving a couple of dishes here with it. So, when I made a fresh lot of this dip recently, I clicked a few pictures to share them here.

A post for another staple dip - Green Chutney will be up next. Lets hop to the recipe of this Tamarind and Dates Chutney now.

Ingredients:

15-20 dates, pitted, soaked overnight with just enough water to soak them
1 cup tamarind pulp
1 cup brown sugar/regular sugar/grated jaggery
2 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp salt
1 tsp black salt
1 tsp ground ginger

Process:

1. Puree the dates along with the water they were soaked in.
2. Dry roast cumin seeds and the fennel seeds and coarsely ground them in a pestle mortar. Alternately, you can also finely grind it in a mixer.
3. In a heavy bottomed pan add the dates puree, ground cumin and fennel mixture and the rest of the ingredients and a cup of water.
4. Bring it to boil and then lower the heat and simmer the mixture for 15-20 minutes, stirring occasionally. Take it off gas and let it cool completely.
5. Store it in sterilized glass jars and keep them refrigerated. Keep well for 2-3 months. Use it as needed in Indian chaats or as a dip with snacks or starters.

Thank you for stopping by! Cheers!

Random Pictures #1 ~ Dublin ~ For Saturday Snapshot

For Saturday Snapshot, I thought I would post some random pictures from Dublin this time. as I browsed through the pictures taken sometimes back, I chanced upon some pictures, taken at different times, of the canal that flows near my house.

Saturday Snapshot is hosted by Alyce of At Home With Books. It’s easy to participate – just post a picture that was taken by you, a friend, or a family member and add your link on Alyce’s site.

Only a couple of minutes walk away from  my house, this is my favorite place for a quick walk and the Swans in the canal adds to the beauty of it.

 (Swans @ Canal)

 (On a cloudy day)

(On a bright day)

(In Black and White)

Thank you for stopping by! Cheers!

Lucky Library Picks # 9

The last couple of books I have read have not kept me glued to it. I mean, they were not bad read, but they were not absolutely riveting. That is why when I went to the library this time, I had in mind which author's titles I want to pick. And finely, I zeroed on these two books for Lucky Library Picks.

Kane and Abel by Jeffrey Archer and The Rescue by Nicholas Sparks

I have always enjoyed the books by these authors and at times when I need something to read that will have my undivided attention, I know I can fall back on their books. You can see reviews of books by Nicholas Sparks and Jeffrey Archer by following the link.

Do you have something to share? I will love to hear.

Saved

Thank you for stopping by! Cheers!

Dahi Vada Recipe | How to Make Dahi Vada | Holi Recipes

Dahi Vada is one of the must prepare dishes for Holi. Soft urad dal dumplings are soaked in spiced yoghurt and are topped with tamarind chutney and a special dahi vada masala.

At the very outset wish you all a very happy, safe and colourful Holi. Today is also International Women's Day. So, to all ladies out there, have a great day, celebrate womanhood! Cheers!

I guess people in India are celebrating Holi with full fervour. We too will have our share of celebrations but not until the weekend. Till then, I can obviously gorge on the Holi special delicacies. I had made this Thandai Syrup sometimes back and have been enjoying it since then. DH has asked me to make these Samosas. I have more snacks and sweets on the menu! Food is such an integral part of our festivals that you can't simply do without them.

These Dahi Vadas are a hit in my house and holi is just an excuse to make them one more time. As both of us are 'nuts' lover, I throw a handful of chopped cashews and raisins into the vada batter. If you don't like them, you can leave them out. I always made them in excess as they keep well for 2-3 days in the fridge. Let's hop over to the recipe now.

Dahi Vada Recipe

This recipe makes 8 servings.

Ingredients:

3/4 cup Urad Dal (Skinless, Split Black gram)
1/4 cup chopped cashews
1/4 cup chopped raisins.
1 tsp of minced ginger.
2 green chillies chopped finely.
Salt to taste.

Oil to Deep Fry

750gm yoghurt
1/2 cup water
2 tbsp sugar
salt to taste

To Garnish
Tamarind Chutney
Roasted crushed cumin seeds
Red chilli powder.

Process:

1. Soak the dal/lentils for 3-4 hours.

2. Drain off all the water and churn it in a mixer grinder with little water to a fine paste. The consistency of the paste must be thick. Whisk it to incorporate air and fluff it up. Add the chopped cashews, raisins, chopped ginger and green chilli. Add salt as per taste.

3. Heat oil for frying. Drop spoonful of batter into hot oil, fry them till they are light golden brown. Keep the vadas on paper so that the excess oil is soaked out. Then transfer them to a bowl containing cold water.

4. Beat the yoghurt with water, sugar and salt so that it is smooth and has no lumps in it.

5. To serve to squeeze out excess water from the vada by placing it between the palms. Place the vadas in a bowl. Pour the yoghurt over it. Sprinkle the roasted cumin and red chilli powder over it. Garnish it one teaspoon of tamarind chutney.

Wishing you all once again a very happy Holi! Thank you for stopping by! Cheers!

Thank you for stopping by! Cheers!

Event Round Up ~ Healthy & Hearty

 I am here with the round up of my first food event - 'Healthy & Hearty'.

 A big 'Thank You' to all of you who have send in these beautiful, varied and healthy entries. There are delicious entries right from soups, salad, snacks to main course dishes and a few desserts too. I have composed the round up mostly in the order I received them. However, if I have left out any entry please let me know and I will include it soon. Also, if you forgot to send me your entry through mail, please leave your link below the post and I will update it.

Without much ado, check out what is there in the round up.

Cucumber Salad by Torview
Rice Soup by Santosh Banger
Radish Salad by Ash
Spicy Puffed Rice by Kavi
Baloon Vine Dosa by Kurunji
Sorakkaya Pulusu by Sravani
Brinjal Curry by Sravani
Mixed Vegetable Thoran by Sona
Kaju Paneer by Nupur

Mug Dhokla by Pradnya
Undhiyu by Satayani
Bulgur Upma by Anamika
Hari Bhari Dal by Charu
Vermicilli Pulao by Rasi
Sprouted Green Moongdal Corn Dosa by Priya
Cabbage & Corn Soup by Priya
Bottlegourd & Moongdal Sambhar by Priya
 Spicy Cucumber & Mixed Veggies Salad by Priya

Broccoli Mushroom Stir Fry by Sireesha
Brown Rice Carrot Kheer by Nupur
Peas Poha by Charul
Choorha Matar by Nupur
Savoury and Nutty Semolina Cakes by Pinky
Peanut Sundal by Pranati
Spaghetti by Pranati
Veg Soup with Pasta by Pranati
Cilantro Tomato Chutney by Satya

Alammurabha by Hema
Banana Halwa by Hema
Chyote Squash Stir Fry by Nisha
Rava Upma by Nupur
Quinoa Lentil Veg Soup by Swetha
Kollu/Horsegram Rasam by Rasya
Indian Chickpea Salad by Mireilli
Oats and Flax seed Muthia byAyeesha
Carrot Potato Soup by Harini

Kara Adai by Harini
Aviyal by Harini
Mix Veggie Muffin by  Princy
Eggless Dates Cake by Radhika
Apricot Yogurt by Prathima
Chinese Vegetable Noodles Soup by Radhika
Tomato Dhokla by Radhika
Italian Style Tofu Bake by Denny
Mushroom Noodle Soup in Microwave by Indrani

My entries:
Kiwi and Orange Salad
Moong Sprouts and Veggie Salad
Aloo Patakha
Blueberry Fool
Savoury Semolina Cake
Crunchy Masala Peanuts 

Hope you enjoyed going through the round up. Thank you for stopping by! Cheers

Touchy Subjects by Emma Donoghue

Touchy Subjects by Emma Donoghue is a collection of 19 short stories on matters than can be rightly labelled 'touchy'.

Quoted from the blurb:

"A man finds God and finally wants a child- only his wife is now forty three years old. A coach's son discovers his sexuality on the football field. A room mate bizarre secret liberates a repressed young woman. From the unforeseen consequences of a polite social lie to the turmoil caused by a single hair on a woman chin, Donoghue dramatizes the seemingly small acts upon which our life often turn. Many of the stories involves animals and what they mean to us or babies and whether to have them; some replay Biblical plots in modern contexts. With characters old, young, straight, gay and simply confused, Donoghue dazzles with her range and her ability to touch lightly but delve deeply into human condition."

The blurb says all about the topics of the nineteen short stories this book offers. I can't really say I loved the book as I had said about Room by the author. There were some stories that kept me glued and some that I couldn't even connect a bit and even thought to skip parts. The book is divided in to five sections named - Babies, Domesticity, Strangers, Desire and Death. The stories from 'Death' are the ones I least liked, may be because of the subject matter itself. The stories on 'Babies' and 'Domesticity' were the ones I enjoyed most. They were subtle, absorbing and had a humorous touch to it.

 If I had to rate it only on the stories  I loved, I would give it a 4/5 but overall it would manage a balanced 2.5/5.

Thank you for stopping by! Cheers!

The Playgroup by Janey Fraser

Meet Gemma Merryfield, the in-charge of the "Puddleducks Playgroup". The book starts with a typical day at the playgroup. There are anxious parents who worries whether their kids would be fine at the play school, there are late parents- who are never in time to drop their children at the play school and then there is a celebrity Mum who isn't quite what she seems. And then there are these kids, some excited, some cranky and some shy and their 101 questions about everything they can think of, which Gemma and her assistants tries their best to handle.

Gemma loves her job but behind her happy demeanor, she is hiding a secret- a secret that only few close ones know about. Soon, it would change her life. But, what it is?

Apart from her personal problems, Gemma has Joe Balls to work with and share a bathroom with! Joe Balls, the former- banker- turned teacher has a few surprises of his own. He thinks Puddleducks put too much emphasis on fun and games, and not enough on numbers. They do not see eye to eye in most matters, but when one of the children falls dangerously ill and another disappears, Gemma and Joe have to set aside their differences and work together. It is not all fun and games at 'The Playgroup'.

If one has small children, I guess they would be able to relate to the story more. As for me, I did enjoy reading it, yet I would have liked it more, had it been 50-70 pages shorter. The second half of the book was more happening than the first half. In fact, for the first 100 pages it was all about kids and the play group which was kind of too much for me. Yet, it was a fun and light read with balanced elements of humour, romance, suspense and fun. The writing style is simple and yet keeps you interested. There is always some suspense to keep you glued and keep wondering what would happen next. It dwells on a number of parents-kids issues, from raising kids - the naughty ones and the shy ones to nurturing an ill kid, the decisions often mothers take about their career when raising a kid and how a kid can make or break a relationship. There is also the right amount of romance if all the kid's thing is too much for you.

My rating: 3/5

Janey Fraser is the pen name of Jane Bidder. She is a journalist and a writer and has written five books under the name of Sophie King. To know more about the author and her works visit the links below.

http://www.sophieking.info/
http://www.janeyfraser.co.uk/about-janey-fraser.htm

I received a free review copy from the publisher- The Random House

Thank you for stopping by. Cheers!

Eggless Coconut Cake

Egg less Bakes is a group started by Gayathri and for the first edition she chose a egg based coconut cake recipe. All the participants had to try out an egg less version and post it on their blog on a specified date. To know more about it and participate, check this.

I have made a lot of changes to the original recipe. I have halved the recipe and have substituted half of the flour with whole wheat flour, butter with oil and have used a combination of yogurt, baking soda and coconut milk to substitute the eggs. Lets hop to the recipe to see how I have made it.

Ingredients:

1/2 cup AP Flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup + 2 tbsp caster sugar
1/2 dessicated coconut
1/4 cup yogurt
1/4 cup oil
1/2 cup coconut milk
1 tsp vanilla essence

Process:

1. Preheat the oven at 175 C and grease and dust a 7" square pan.
2. In a large bowl sieve the flours, baking powder, baking soda.
3. Add sugar and dessicated coconut and whisk such that the mixture is uniform.
4. Make a hole at the centre of the mixture and add all the wet ingredients one by one and whisk till the batter is well incorporated. Do not over beat. The batter consistency is on the thicker side, yet of pouring consistency.
5. Bake it at 175 C for 35- 40 minutes till a tooth pick inserted comes out clean.
6. When baked, let it sit over 15 minutes and then invert it on a wire rack. When it cools completely slice and serve.

The cake had a slight crust, but was soft inside. The coconut flavour was good although freshly grated coconut will give a more prominent flavour. All in all I am satisfied with the results as far as texture is concerned. But the cake was a little less sweet and the coconut flavour was not as prominent as I would have liked. So next time I make it I would like to use 1 cup of freshly grated coconut and increase the sugar to 3/4 cup.

Thanks for stopping by. Cheers!

Thandai ~ Spicy Almond Milk ~ Making Thandai Syrup From Scratch ~ Holi Special

It was only sometimes back when we were celebrating New Year and now already 2 months of the new year have passed by and March is here. One thing to look forward to in this month is the Indian festival of Holi. I had ranted a bit about it here last year. I have already geared up with a list of dishes to be prepared for this festival. 

To start off I have made this Thandai. This recipe comes from one of my favorite blogger, Rachana. I had bookmarked this recipe long back, but didn't make it till now since I didn't have the rose petal spread - gulkand, at hand. You can leave it out, but I wanted to follow the recipe to the T. So, I brought it on my last India visit. This recipe is unique from other on the web, cos Rachana gives a step by step method to make thandai syrup which last for months and once it is made, thandai can be whipped up in no time. I can safely say that I am going to make it again when my present stock of thandai syrup is over. Lets hop over tot he recipe.

Recipe Source: Veggi Fare

Ingredients 

1/2 cup almonds, soaked overnight and blanched

Mix and soak these ingredients together overnight

2 tbsp poppy seeds
2 dried melon seeds

Soak these ingredients in ¼ cup of water and then grind it

1/2 tbsp green cardamom
3 tbsp whole black pepper 

1 tbsp fennel seeds


4 cups caster sugar
1 1/4 cup water
2-3 tbsp rose petal spread, gulkand (I used one made by my Grand Mother, you can use store bought as well)
25-30 strands saffron (Rub it in a pestle and mortar with  a few drops of water before adding to syrup for color)
1 tsp rose water
a good pinch of cardamom powder
a good pinch of pepper powder

Process:

1. Grind together the blanched almonds, poppy seeds and melon seeds using very little water. Strain through a muslin cloth and extract all the liquid and keep aside. 
2. Add the rose petal spread to the ground cardamom-pepper-fennel mixture and mix well. Strain through a muslin cloth and extract all the liquid and keep aside. Discard the residue.
3. Mix both the extracted liquids and keep aside.
4. Meanwhile add the 4 cups of sugar and 1 1/4th cup of water in a deep pan and cook until the sugar dissolves. Bring to boil and simmer for a couple of minutes. Remove from the heat and let it cool for a couple of minutes. Add the extracted liquid to it and stir.
5. Heat it again and bring it to a boil and then turn the heat to medium and simmer for 7-10 minutes, stirring constantly.
6. Remove from the heat and cool till warm and then add the saffron strands or rubbed saffron mixture, cardamom powder, pepper powder and rose water and mix well.
7. When the thandai syrup completely cools down store it in sterilized bottle/bottles. It will keep well for months.

Note: 

1. If sugar crystals are formed while cooling the Thandai Syrup, add ½ cup of boiling water to it and stir.

2. I didn't rub the saffron before adding to the syrup so, it did not give out much color, but the flavor was there.

To prepare thandai to serve 1, add 2-3 tsp of the prepared syrup to 200 ml of cold milk and whiz in a blender. Garnish it with chopped nuts. Add ice if you like and serve cold immediately.

Linking it to Holi Fest at Sizzling Tastebuds and Summer Spunk at TomatoBlues

Also sending to Spotlight- Holi. Spotlight series is the brain child of Recipe Junction , Indian Simmer's IndianFoodPalooza and to Priti's Colour N Sweet Holi Fest

Thank you for stopping by! Cheers!

Miss Masala by Mallika Basu ~ A Cookbook Review

"Miss Masala"

Isn't that a catchy name?

It is and so is this cookbook with its style- the presentation of recipes, the colors this books is laden with and the way this cook book is written. Actually, it is more than just a cookbook.

I have been writing book reviews and sharing recipes of food I make/experiment with on this space for quite sometimes, so I thought, it would be good idea to do reviews of the cook books I often buy/pick up from the library. And here I am with my first cookbook review on this blog and let me tell you, I am finding it a more daunting task than my usual book reviews.

I believe, one can't review a cook book just by reading it, one has to actually try a couple of recipes to actually see how they work. Miss Masala by Mallika Basu has a very balanced content of both vegetarian and non vegetarian recipes. Since, I am a vegetarian my views are based on the vegetarian content only. Unlike, many other Indian cookbooks which are published in the west, Miss Masala has a wide range of Vegetarian recipes which is a delight for me. From the comfort food like Aloo Gobhi, Tadka Dal, Rajma, Channa Masala, Matar Paneer to the exotic Navratan Korma, Paneer Butter Masala, it has an array of recipes to please your palette. Even street food like Pav Bhaaji, Pakora, Chaats etc finds a place in the menu, not to mention the variety of Indian breads, side dishes, chutneys and sweets.

Just as is mentioned on the cover of the book - 'Real Indian Cooking for Busy Living', the author shares tips on quick Indian cooking, from what pastes and sauces can be made and freezed for later use, to which dishes can be prepared in bulk and deep freezed to be eaten later. This book has everything a new and inquisitive beginner in Indian cooking needs: glossary of spices, gadgets and utensils needed etc.

The book is very colourful and is presented in the style of a notebook. The author has also shared anecdotes about her cooking experience. Her writing style and the way this cookbook has been formatted seems to be reflective of her personality- smart, charming and witty. Only thing I would have liked to change would be the author's persistent banter about her fear of getting drunk even before entertaining her guests!

I have tried two dishes from this book, Kulfi and Bhapa Doi  (recipes to follow in later posts) and I am satisfied with the results. I am very much looking forward to trying her Cheese Bonda and Naan recipe.

As the author is Bengali, I was expecting to see a quick recipe for the famous Bengali sweet- Sandesh. But, there I was disappointed. Also, had there been more pictures in the cookbook, I would have liked it more.

For anyone interested in learning Quick Indian Cooking, this book is a good choice.

#28 Teaser Tuesdays- The Playgroup by Janey Fraser

"Gemma shivered. Kitty was the only one who knew her secret. The only one aware how important this December was to her."

Page: 85

Teaser Tuesdays is a weekly bookish meme, hosted by MizB of Should Be Reading. Anyone can play along! Just do the following:

• Grab your current read
• Open to a random page
• Share two (2) “teaser” sentences from somewhere on that page

BE CAREFUL NOT TO INCLUDE SPOILERS! Share the title & author, too, so that others can add the book to their TBR Lists!

Cliff Walking @ Howth ~ A Picture Post for Saturday Snapshot!

Saturday Snapshot is hosted by Alyce of At Home With Books. It’s easy to participate – just post a picture that was taken by you, a friend, or a family member and add your link on Alyce’s site.

Howth is an area in Fingal County near Dublin city in Ireland.  It has one of the most picturesque and panoramic views of the sea.We went there for cliff walking last week. Here are some pictures:

 Howth Head standing tall and majestically

Different Shades of Blue

 Can you spot the people?

 Howth Head again (taken in Sepia mode)