Badam Kulfi - The Chakle India Cookbook - A Review

A new cookbook launch from an Indian author is always interesting. Laid my hands on Aditya Bal's book The Chakle India Cookbook and read it end-to-end as I lay in bed nursing an allergy induced ENT shut down. Having the doctor tell me to keep quiet for a few days and not talk is torture. Having Aditya's book for company was a bright spot. Having watched his show on NDTV, was curious to see what he's put together in the book. Like the show, his book is a collection of recipes from different parts of India. A book is not a mere collection of recipes... It's a story... It's a connect... The book has lovely pictures of Aditya with various people across the country in each section.

What I like about Aditya is his gumption to follow his dream in the world of Food... being a crossover.. having changed his career from modeling to a television food show host.... he has a lot under his belt to show for the short years he's spent in this space... Travelling to various parts of the country, entering the kitchens and homes of countless people, bringing a focus on diverse regional cuisines in India is something admirable. The map on the front and back cover of the book is a sweet nuance.

Recipes like Rogan Josh, Mutton Yakhni, Galawati Kabab, Amritsari Paneer Bhurji, Kosha Mangsho, Goan Prawn and Mango Ambotik, Malabari Prawn curry and Moru Sambhar represent the varied cuisines from most states of India especially from Kashmir(Since he was born there) and Goa (his favorite place where he trained at some of the restaurants).

Am more of a baker than a cook in the kitchen, with a h-u-g-e sweet tooth.... Started reading the recipes in reverse from the desserts section... There is Badam Kulfi, Nariyal Ladoo, Doodhi ka Halwa, Fruit Custard, Shrikhand, Phirni, Gulab Jamun, Aam ki Kheer, Seviyan and Shahi Tukda....

Haven't made too many Indian desserts before so thought of giving Badam Kulfi a shot. Yes, I hear you... my ENT is shut down and yet I choose Kulfi..... What to do... am a total icecream lover... promised my friends online that I would have just a bite to taste...
pick up

Badam Kulfi
Recipe from The Chakle India Cookbook by Aditya Bal

Ingredients
1 cup blanched, peeled and ground almonds
4 tbsp fresh cream
1 cup condensed milk
Apinch of saffron strands
1/4 cup of milk
A small handful of pistachios
A small handful of almonds, blanched and peeled

Method:
1.  First, to make the kulfi mixture, put the ground almonds, cream and condensed milk into a bowl and whisk thoroughly, till it's fully combined and thick.
2. Heat the milk in a small frying pan and when it's steaming hot, add the saffron strands to the pan, and let it infuse. turn off the heat and let the milk cool, stirring it every few minutes.
3. Once the milk is cooled, add it to the kulfi mixture and fold it in to combine well. The ground almonds will act as a thickener and absorb the milk completely. Whisk the mix well, till it is thick, creamy and homogeneous.
4. Now, heat a small frying pan and add the almonds and pistachios. Roast them for a few minutes on low to medium heat, till they are nutty and aromatic. Transfer to a chopping board and crush them coarsely with the side of a heavy knife or a rolling pin.
5. Reserve about 2tbsp of the crushed nuts and add the rest to the kulfi mixture. Stir through to combine. Now the mix is ready for pouring into the kulfi moulds or clay kujjas.
6. Spoon the deliciously rich and creamy mixture into each mould, cover with a piece of butter paper and secure with a rubber band stretched across the rim of the mould.
7. Put the moulds into the freezer and freeze for 3-4 hours or till the mixture has perfectly set and is hard in texture.
8. Take them out of the freezer and remove the butter paper. Dip the moulds into hot water and turn out the kulfi on a plate. Sprinkle a little of the reserved nuts and serve right away.

I kept the kulfi overnight and got lovely results the next day. It was as Aditya described it delicious, rich and creamy. The only small thing i's have done was to add some crushed cardamom to enhance the flavour a little more. It's a thing with personal taste and not Aditya's kulfi.

Leafing through the book, I found many Meat, Fish n Seafood and Vegetarian recipes. The snacks were interesting too. Would have loved the book even more if it could have better pictures, most of them were extremely close up shots of the dishes with their garnish standing out. Since this is Aditya, the traveler's book, would have expected pictures which did justice to both. Would have loved to hear a traveller's tales on how he collected these recipes from various people across the country. I believe every recipe has a story to tell which gets handed from from 1 person to the next gathering lots of moss on the way making it a tradition.

All I can think now is Saffron.... It's an artists's delight on canvas... The crimson strands making a yellow hue on warm white milk....  While making this recipe, I chanced upon a large number of packets stashed away in my mom's pantry. Am just sooooooo compelled to use them. Had infused some of it in milk for taking these pictures and had it with a glass of milk this morning.... Step aside, cold coffee... make way for saffron milk every morning.

Anushree from Westland publishers sent over the book for a review. Thank a ton, really enjoyed it :)

Sri Lankan Food Festival at Blooms, Eros Hotel

I thrive on trying new cuisines and different sorts of foods whenever I can... (though not taking the Andrew Zimmern route to bizarre ;) ) Was invited to Blooms at Eros Hotel managed by Hilton for a Sri Lankan Food Festival.... Am I glad I accepted the invite or what.... It was a wonderful experience dining with Chefs Ravindra Pushpakumara and Ajith Hewabandula who came all the way from Sri Lanka and Chef Ramandeep from Eros Hotel, Delhi.

The decor at Blooms set the mood for our afternoon.Sri Lanka's cuisine has elements common with cuisines from Kerela and Goa. Spices occupy a predominant place in most of the dishes... Chilies are an integral part of the dishes(supported by the government's data too ;) ) . Chefs told me about using coconut husk being used to smoke and cure meats... wouldn't that be such a lovely flavor profile.
The live counter for fried snacks was popular among guests. We had banana fritters, yams, cutlets but what we like best were the prawns.
The salad spread was interesting too with Fish moju, Curried Chicken salad, Cucumber-Tomato-Orange salad, Capsicum-Tomato-Mango salad, Fried bittergourd salad... did you read Bittergourd... me eating Bittergourd is such a remote possibility but this salad has me converted.... Pssstttt : The chef told me his secret.. These bittergourds came all the way from Sri Lanka and were not grown on Indian Soil... The soil makes all the difference to these bittergourds. Sri lankan ones are sweeter n much less bitter than the Indian ones....

Show me a punjabi and I'll show you a pickle lover.... The condiments were an absolute delight. We were served Dehi achcharu (Lime pickle), Sinhala achcharau (Sri Lankan pickle), Amba achcharu (Mango chutney), Katta sambol (Onion and tomato sambol), Pol sambol (Coconut sambol), Seeni sambol (Tamarind and onion sambol) Each of these Chutneys n Pickles were lip smacking :)

The main course consisted of Kukulmus Hoddi (Chicken pepper curry), Elumus Kaluwata (Mutton black curry), Rathu Kakuluwa Hoddi (Fish red curry), Red rice (Sri Lankan country rice), Parippu Hoddi (Dhall curry), Rathualla Hoddi (Beetroot dry curry), Dhabala Themparaduwa (Wing beans tempered), Wattakka Kalupol Maluwa (Pumpkin curry), Keselmuwa Themparaduwa (Banana flower tempered) and Awara dry curry. What my friend and i freak out on was the Kukulmus Hoddi (Chicken pepper curry). These curries were served with Pittu and hoppers. hoppers are very close to appams.
The desserts were Kallu dodol (much like Goan Bebinca), Sago cream, Wallithalapa (also called Weli Thalapa and is made of Rice flour, Coconut milk and Kithul or Coconut trealce). Here's the link to an blog with lots of Sri Lankan dessert recipes.

Also read my friend Sid's experience at the festival here.

Italian Food Festival at Blooms

What do you say when a friend invites you out for previewing an Italian Food Festival. You obviously confirm for it and not eat breakfast in the morning ;) We had a great time at Blooms, Eros Hotel managed by Hilton. They are on facebook too http://facebook.com/tabletalkbyeros :)

Met a wonderful bunch of people, Parul of The shirazine, Apeksha of Veggiewiz, Sid of Chef at Large (whose pictures I've used in this post), Gary, Jaspreet, Prateek and Souvik of Belly Centric, Prerna of The Mom Writes and Chef Stefano Nicodemo from Italy (Little birdie who said Italian men are good looking was right ;) )

Pictures and food go hand-in-hand for all of us... We were clicking n eating n chatting.... The best part of eating out with food bloggers is that they understand your need to click pictures of everything before you eat.

The Antipasti was something which made me not just eat... It made me EAT-MY-WORDS... Being a self professed carnivore... I could swear by the vegetarian fare... If I could be made to take a second helping of Aubergine rolls... Roasted Aubergine slivers stuffed with sundried tomatoes and smoked cheese... It has to be fantastic... I was floored :)
The roasted baby potatoes, and bocconcini with roasted vegetables were nice. The mushroom topped Vol-Au-Vents tasted well, however would have been superb if served warm.

The non-vegetarian fare's best platter was the Ricotta stuffed Bresaola(a salted air dried beef). The melon n parma ham wrap was a wonderful idea for pairing the sweet n salt but using the sweet indian melon was interfering with the sweet n salt balance. The prawns were nice but I would have repeated the Ricotta stuffed Bresaola on my plate instead of these.


We were served nice champagne and white wine with our lunch.... Isn't that evident with all the glasses around me in the picture below ;)

In the main course there was Roasted Rack of Lamb, Pollo al Mattone — Corn fed chicken oven roasted with potato (the caramelized onions with potatoes were extremely nice). Yet again, it was the vegetarian fare which knocked me off my feet. The Spinach Flan with Parmesan Fondue (which we called spinach dhokla in zest) was amazing.... the firm crust yet melt-in-your-mouth insides was really worth writing home about..... The texture and flavour was abundant. The Saffron risotto was made just to my taste... Was again forced to take second helping of the vegetarian fare as it was just delicious.

The only thing which I can really complain about was the Tiramisu..... It was just not upto the mark..... Firstly the glass it was served in, then the huge out-of-proportion chocolate decoration. The sponge layer was almost missing and cream layer was over powering. Hardly any alcohol or coffee...
If it was an adaptation, then it shouldn't have been called a Tiramisu.....

Verdict:
We had a good time enjoying some not-so-regular Italian fare. It would have taken them some deliberation to not serve just a pizza/pasta sort of menu for an Italian Food festival, which is admirable. The vegetarian fare was superb. Dessert is not something I'll go back for.
The festival was a good experience over all.
Price:
About Rs. 1950 per head for lunch and two options for dinner — Rs. 2250 (includes one glass of house wine) and Rs. 2750 (unlimited house wine).

The Ants Cafe ~ Breakfast with Sanjeev

On my trip to Bangalore, met up with some very old friends..... That's Sanjeev who I met at my early days at Infoedge ~ naukri.com. He's one of the most talented Graphic Designers I know. Check out this work at designjaunt.com
We use to have loads of fun together in office. My first offsite at Infoedge was a trip to Dakpathar with this gang of guys and girls. It was one of the most memorable trips of my life.
Sanjeev's a very outdoor person, who has a passion for riding bikes and exploring new places. His biking club is called 60kph

His other constant love in life is Sassy....

We went to The Ants Cafe in Indiranagar. It's sweet little cafe on the terrace of a store selling things from Nagaland. Sanjeev ordered the Veg breakfast, which had exotic mushrooms, baked beans and grilled tomatoes.

I ordered the Chicken extravaganza omelet, which had Chicken sausage, Chicken salami, , Corn jalapeno, , Olives and Cheeeeeessssseeeeee...... Both our meals were extremely nice and we had a great time chatting up.

Jenny's Date Cake ~ A Personal Touch

Was on holiday in Bangalore with family and loads of friends to catch up with. How can any holiday be complete for me without baking. Mami(the sweetheart that she is) had kept a recipe for me to try out. I was a bit skeptical about a date cake..... You'll read below about how wrong I was. Mami n I had such a fun time making this cake..... :)

The cake turned out amazing. Had taken it along when I visited Suma of Cakes and More and Madhuri of Cook-curry Nook. Both of them flipped out. Suma's kids wanted seconds and thirds..... Anytime children ask for seconds on a non chocolate cake..... preserve the recipe forever. Kids are the best critiques of comfort food and taste :)
Madhuri wanted the recipe to try out.... another testimonial..... A really cool fellow baker who takes classes in baking is asking for the recipe.... The recipe is a keeper, people....

Date Cake
Ingredients:
4 eggs
3/4 Teaspoon Baking Powder
2 Cups Flour (sifted)
2 Teaspoon Ground Ginger
2 Teaspoon Grated Ginger
6 Tablespoons Butter
1 Cup Gur

Date Sauce:
3 cups Chopped Dates
3 Cups Water
1+1/2 Teaspoon Baking Soda

Caramel Sauce:
Ingredients:
1 Cup Brown Sugar
1 Cup Butter [you can add more butter if you prefer a thicker sauce]
1 Cup Cream

Method:
Date Sauce:
1. To make the date sauce, boil the water and chopped dates till pulpy and squishy for about 20-30 minutes. As soon as you get a thick sauce add the baking soda and stir well.
Tip: Be sure to have a vessel thrice as large in volume as the sauce, the mixture will bubble up quite a lot. Put it aside to cool till room temperature
Cake:
2. Cream the butter and gur, till well incorporated.
3. Add 1 egg at a time and beat till incorporated.
4. Stir in the room temperature date sauce.
5. Fold in the sifted flour with Baking powder and spices.
Tip: Jenny's secret to this amazing cake.... mix it by hand. She says it adds the personal touch to the cake.

Caramel Sauce:
[am shamelessly picking up the steps from simplyrecipes.com as they've written it exactly like I wuold have done it along with instructions :) ]
1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.


Another noteworthy tip would be to use the best dates that you can get. The dried up ones won't do much for this cake but the semi moist ones will take the cake's flavor and consistency to a different level. We arrived at this conclusion after making the cake twice with different dates each time.

Note to Self: Am in love with Mr. Faber after making this cake... Total convert.......

Verdict:
The end was just mindblowingly fantastic... [pardon the grammar but this cake really deserves this praise n more]. The firm crust and soft moist insides with flavors which just have to be eaten to be believed. The caramel sauce packs-in-a-punch, by adding body and multiplying the flavor by 100.
This recipe is definitely a keeper forever :)
Talking about this cake has made me drool again..... I need another slice... running to the kitchen.....

On Demand Chocolate Tiramisu ~ Walk Down Memory Lane

Chocolate Tiramisu, the dessert of Decadence was the post which set my naniji[Grandmother] ticking and she asked me to make this when I visit her. So on this trip to Hyderabad for mom's birthday, I made Chocolate Tiramisu especially for naniji and nanaji. I just had to use the cute glasses they had, didn't I :)

Shared some of the Tiramisu with the Vir's (special family friends... nah... Family )... Sudha aunty, Ashok uncle, Aarti didi, Diwakar, Gautam and Madhavi. This little bundle is Meher... Aarti didi and Diwakar's daughter.... such a sweetheart she is..... pl don't miss the cupcakes in her top ;)

The Hyderabad home is full of memories from our childhood.... forgotten bit n bobs which have a way of popping up and filling us with nostalgia. This is one of the 2 embroidery designs I've ever made..... Strange but true... have done embroidery for very few special people...

For the recipe you can ready any of these posts, You Know.... It's For YOU, Tiramisu..., Chocolate Tiramisu ~ Amrita's Birthday, Cappuccino Tiramisu Cheesecake for Baking Queen ~ Deeba's Birthday, Flying Tiramisu Cupcakes.

These coasters were Jenny mami's idea for naniji n nanaji's 50th wedding anniversary, where all the grandchildren made their own designs and a set was given to all the guests at the party... and now very proudly displayed at their bar.

Tell me readers, which are your most cherished memories with your grandparents?

Happy Anniversary to my Sweetest Grandparents with Sweet Banoffee Pie

Wishing my grandparents a very very Happy Anniversary..... [It's virtual, but am sure they feel it's sweetness] in the midst of all this Tiramisu madness... I needed a break and just had to do something fruit...... So Sweet Sweet Banoffee for the sweetest Grandparents in the whole wide world....... who by the way email me their party/event/baby bird pictures.... are on facebook... want to choose their cellphone n are just so with-it..... :)

My grandparents have already celebrated their 50th anniversary a few years ago..... People these days don't last 5 years... n here they've got over 50 wonderful years under their belt.....
Those are some of my wonderfullllleeeeeest moments with them in the last year.... Nani's Warm New Kitchen... Warm Hugs with Nana.... Chinking glasses on surprise visits to Hyderabad.... The social activity they have is 100 times more than mine... :) n endless shopping n lunch n dinner at friend's places...

Banoffee Pie
Ingredients
2 Ripe Bananas
1 Tin Sweetened Condensed Milk
250 ml Double Cream[Whipped]
Coffee Powder or Chocolate Chips for decoration.

For the Base:
1/2 packet Glucose Biscuits [abt 100gms]
60 gm Butter [softened, not melted]
20gm Grain Sugar

Method:
For the base:
1. Crush the glucose biscuits finely [not to powder], mix in the granular sugar.
2. Bind them together with the softened butter till the mixture is course. [i use the back of a spoon, you could use ure hands if you like]
3. Place this on the base of the dish in which you want to make the pie and serve.
4. Refrigerate for about 30 minutes.

For the Toffee:
1. Put the condensed milk in a heavy bottom pan and gently bring to the boil stirring continuously so mixture does not burn.
2. Boil till it is a light caramel [3].
3. Don't over do it as it will make the toffee too hard.

Assembly:
1. Slice the bananas over the biscuit base.
2. Pour cooled toffee over sliced bananas.
You may want to do a double layer aswell for the love of the banoffee.. :-)
3. Beat the cream until stiff and cover the toffee
4. chill
5. Just before serving sprinkle Coffee powder or chocolate chips for decoration.

So this surprise post for them, with pictures of Nani's surprise birthday party earlier in the year....

Wishing you both a healthy n love filled looooooonnnnngggggggggggg life......

Flying Tiramisu Cupcakes

Coffee...... The world's love affair with the divine brew has spanned centuries. Its rich aroma and fine flavor have inspired musicians and captivated kings, influenced a pope, and helped to liberate prisoners of war. So who am I to resist it's charms???

Tiramisu has me dancing to the pied pipers tune.... It plays, I follow.....
Traditional Tiramisu is a pudding-like dessert that normally consists of sponge cake or ladyfingers dipped in liqueur, then layered with grated chocolate and rich custard.

But, then again... me being me.... how can I follow any orders.... I want Strong coffee, Soaked cupcakes, Luxurious pastry cream and Rich chocolate.... My craving grow by the minute..... Off I go to make the aaahhhh so very feathery light, blissfully dreamy and huge explosion of chocolate on my tongue that disappears in a flash cause I gobble up the cupcake.....
My poor baby sis says "You eat the chocolate didi and give me the cake"....... I gladly share it with her.....

Hmmmmm...... We are floating....... Mmmmmmm....... The White winged angel is flying with us........ The cupcake is over...POP.... Thud.... Land back in the garden.......

Ingredients
Make the plain vanilla cupcakes.
Make the luscious pastry using any of these recipes You Know.... It's For YOU, Tiramisu..., Chocolate Tiramisu ~ Amrita's Birthday, Cappuccino Tiramisu Cheesecake for Baking Queen ~ Deeba's Birthday.
Make Chocolate Ganache.


Assembly:
1. Remove the centers of the cupcakes, like you could core and apple but not all the way down, saving the tops. Cut the tops off of the cores and set them aside. You'll need them in a minute.

2. Splash a little of the coffee mixture (about 1/2 tsp-1 tsp) in the hole, i used a brush as i wanted an even coating n didn't want to drip the liquid with a teaspoon.[Call me finicky if you want, but I won't have a leaky tiramisu cupcake to deal with in my kitchen, well mom's kitchen really ;) ]

3. Fill the hole with the whipped cream filling (I used a good old piping bag)

4. Put the "cap" back over the hole and press down a bit for the cake to get soaked with the pastry.

5. Refrigerate [This is the most difficult step...... I just couldn't wait for the time to go by... semed like a lifetime]

Tip 1: Tiramisu has to be damp and moist... So ensure you're generous with the soaking syrup, yet careful to not make it Squishy, else it'll fall apart as a mush.
Tip 2: Use aluminum cupcake holders if you can find them, paper ones may get soggy if left for too long.
Tip 3: Let these refrigerate atleast overnight or even upto 2-3 days before consumption in an air tight box or use cling wrap so that they don't lose their moisture in the refrigerator ..... They taste amazing after giving it a longer resting time for the the flavours to marry.
Tip 4: Frost shorty before consumption with the Pastry Cream or Chocolate Ganache.....


These Tiramisu Cupcakes are a cool, refreshing Italian dessert/cake that once tasted, leaves an incredible, indelible impression on you.

It’s sweet and creamy, yet it doesn't taste too sugary, and it doesn't stay in your mouth long enough and just make you crave for another bite. It tastes just absolutely delicious.

Sending these Flying Tiramisu Cupcakes to 'The Chocolate Fest' Hosted by Madhuri at Cook Curry Nook.

‘The Chocolate Fest’ – Celebrating CCN’s 1st Anniversary

Be a part of 'The Chocolate Fest'. Let's levitate together in Chocolate Nirvana!

Chocolate Tiramisu, the dessert of Decadence

Ahhhhhh..... these glasses of G-O-O-D-N-E-S-S..... The heady Coffee, gooey Chocolate, creamy Mascarpone, soaked Sponge........ Drooolllllll.... Get the drift.......

Tiramisu (tih-ruh-mee-SOO)-The Italian translation for tiramisu is "Pick me up." Also known by names such as Tuscan Trifle and Zuppa Inglese, this heavenly dessert was initially created in Siena, in the northwestern Italian province of Tuscany.
Traditional tiramisu is a pudding-like dessert that normally consists of sponge cake or ladyfingers dipped in liqueur, then layered with grated chocolate and rich custard.

In fact, "pick-me-up", is bit of an understatement. Tiramisu is a desert worthy of a special occasion: neither making nor eating it may be rushed, which is why.... This has been Tiramisu month for me.... served everyone who came home for Diwali..... Took then to Vibha n Vivekji's party, Pushpanjali and Vivek sir's card party..... and loads more......

The feeling while eating these glasses of goodness....... You've spouted delicate white wings and are sitting on a fluffy cloud, with these glasses of G-O-O-D-N-E-S-S. You are in Heaven, and Heaven is in your mouth!

My earlier trysts with this dessert..... You Know.... It's For YOU, Tiramisu..., Chocolate Tiramisu ~ Amrita's Birthday, Cappuccino Tiramisu Cheesecake for Baking Queen ~ Deeba's Birthday. You can use any of these recipes.... they all worked like magic for me..... :) *really smug grin*

There are some more Tiramisu posts coming up too... How can 1 post to justice to the month of Tiramisu..... coming up is Chocolate Tiramisu Cupcakes......

Go on Dig in.....

Sending this Chocolate Tiramisu, Dessert of Decadence to 'The Chocolate Fest' Hosted by Madhuri at Cook Curry Nook.

‘The Chocolate Fest’ – Celebrating CCN’s 1st Anniversary

Be a part of 'The Chocolate Fest'. Let's levitate together in Chocolate Nirvana!