Plums Chutney

When eating another plum doesn't entice you, when you have off-loaded your fruits of labor aka Plums to all your friends, neighbors and still see a whole lot of plums staring at you, You decide to create a fusion recipe with all the plethora of Indian spices you have in your arsenal and use the Plums staring at you and begging you to create something delish and delectable. The result will be a savory and sweet spread that goes with everything from slices of bread, Indian flatbreads, crackers..the choices are endless.

Ingredients :
Plums: 30-35 ripe plums
3/4-1 cup : Sugar
Plain salt: According to taste
1-1.5 tsp : Black Salt  *
1.5tsp: Kashmiri Red chilli Powder*
1tsp: Dry Ginger Powder*  
1tsp: Freshly ground black pepper*
1tsp: Roasted Cumin Powder**
2-3 tsp: Chaat Masala Powder*
A Pinch of asafoetida  

Directions:
Wash the plums and de-seed and cut them into small pieces (it should give you approx 2 cups of Pulp). You don't need to peel it. Take a heavy bottom non-stick pan. Mix plums and sugar (add 3/4 cup first and then if needed add another 1/4 cup)  in thick pan and turn on the heat. Cook the plum-sugar mixture on med-high while mixing constantly so it doesn't stick to the pot. After 15-20 mins it will be a thick mixture, turn off the flame. Don't overcook as it will  make it too thick as when it cools down it will thicken again. 
Cool it for an hour or two.After the mixture is cooled, season it will plain white salt, black rock salt, red chilli powder, black pepper powder, dry ginger powder, a pinch of asafoetida, chaat masala, roasted jeera powder. Mix everything, and taste again after some time (30 mins or so) when all the spices have been incorporated and the flavors are settled. If needed adjust the spices /salt flavors according to your taste buds or add more chilli powder if you like it on the spicer side.
Store in the glass jar in the refrigerator and always use a dry spoon to take the spread out. 
* Black salt, Kashmiri Red chilli Powder, Ginger Powder, Chaat Masala, and asafoetida are easily available at any Indian grocery store or online at Amazon/Walmart.
** :  To roast Cumin seeds,take a pan, on low flame roast the cumin seeds for approx 5-10 mins, when the seeds emit a fragrant smell , turn off the flame. Let it cool and make a powder and store it in a dry container.

Gulab Kalakand (Rose Milk Dessert)

During the Shelter-in-place, tried to make use of everything and anything, whether it's milk which gone bad or excess of flowers in form of spring bounty of roses blooming in the backyard. Sharing one of my signature recipes which I created as I wanted to make use of each and everything during these times of scarcity, where time was spent finding Instacart delivery slots and figuring out what to cook for next meal with scattered pantry items.

Makes approx 10-12 square pieces
Ingredients :
8 Cups: Organic Vitamin D whole milk 
Juice of a half lemon

2 cups: Pink or red rose petals
1 cup: Milk (for blending with roses)
1/2 cup: Sugar
4-5: Blanched pistachios 
4-5: Cardamom pods 
1tbsp: Rosewater

Directions:
Soak the pistachios in warm water for 30 mins. Keep aside.

Warm  8 cups of whole milk, once it starts boiling, turn off the flame and pour the juice of half lemon in the boiled milk. Stir the milk, you will see that the milkfats (chhena)  and the water starts separating. Leave it aside for 10-15 mins. Once the separation is complete. take a fine muslin cloth or and spread it over the strainer and pour the liquid. You can use the whey liquid for other cooking purposes.  Rinse it 2-3 times so that all the smell of lemon is washed out. Squeeze the water out and let it sit for 30 mins in the strainer wrapped in the muslin cloth. The texture of the Chhena will be crumbly.

Take the Chhena (strained milk fats) in a heavy bottom pan keep stirring it on med-low flame for 10 mins or so. Meanwhile, rise the rose petals nicely and pat dry to remove the excess water. Pour the milk and rose petals into a blender and blend them nicely. Now strain the liquid mixture and pour it into the Chhena mixture after you have stirred the Chhena mixture for approx 10-15 mins. You will see that the milk fats mixture has a pink hue, Keep stirring on so that it doesn't stick to the pan.The mixture should start getting thick. Once the milk has evaporated, you can add sugar, if you like your desserts on the sweeter side, add 1-2 tbsp more sugar after tasting the sweetness content. Add the rosewater now.You need to keep stirring another 10 mins or so or until all the sugar has been incorporated into the milkfats mixture and it gets thick . You will see that all the water has been evaporated. Now peel the cardamoms seeds from the pods, crush them and sprinkle the crushed seeds into the mixture. The mixture should be lumpy and not watery.

Turn off the flame. 
Remove the peel from pistachios and cut it into thin slices. 
Meanwhile, take a square box (like a 9x9), spread the parchment paper leaving extra on sides, and spread the mixture evenly. Sprinkle the  Pistachhio's and press them into the mixture with the help of a spatula. Refrigerate it for 2-3 hours, and once it's set cut it into small square pieces. Store it in a container with a lid in the refrigerator.
You have accomplished making a very royal Indian dessert and definitely, you won't stop at eating just one. It's heavenly and melt in the mouth goodness. Enjoy!!

Semolina Almond Dessert ( Suji Almond Halwa)

In these testing times during the COVID-19 Pandemic, between rationing food and not splurging sometimes you need a little sweetness in your life, in your meals, and in your outlook. Tame your sweets craving with this no-frills recipe. Not too many ingredients, but this recipe of Indian dessert is perfect and simple. You can store it in the refrigerator for more than a week. Normally the "halwa" is made as an offering to God on special occasions/festivals and mostly served with Puri (puffed Indian bread) and Aloo Sabzi (Potato curry). But I make it every 10-15 days since this is simply delicious, healthy, and fulfilling. Don't worry about the quantity of Ghee and sugar, it's perfectly proportionate to the numbers of servings unless you are eating all the Halwa in one sitting. 

Serving size: 5-6

Ingredients:

3/4 cup:  Fine Semolina or Suji (alternatively you can use cream of wheat also ) 

3/4 cup: whole almonds

1 cup:  Brown sugar ( Alternatively you can 3/4 white sugar as well)

4 Tbsp:  Clarified butter /Ghee 

Cardamom pods: 3-4

Raisins: a handful

Milk: one cup 

Directions: In the blender make a coarse powder of almonds.  Keep it aside. Peel the cardamoms pods, remove the seeds and with the help of mortar/pestle or a roller, crush them finely and keep aside. In a heavy bottom pan or Kadhai add ghee/clarified butter, once warm add the semolina flour/Suji/cream of wheat, keep stirring on medium-low flame. Make sure the mixture doesn't stick to the bottom, if it starts sticking, turn the flame to lowest. keep stirring for another 20 mins or so, now add the almonds powder. Stir for another 10 mins or so. The color of the mixture will be golden or a little darker from earlier. Now mix sugar and milk together and pour it into the mixture. Keep stirring the mixture vigorously on medium heat. If you feel the mixture needs more sweetness, you can add sugar now. Add the raisins and the crushed cardamom. Incorporate everything. Keep stirring for another 5-10 mins, it should thicken, the milk should have evaporated by now. Turn the flame off. Cover it and let it sit for 5-10 mins before opening again. You can garnish with slivered almonds if you wish you. Enjoy piping hot and or once cooled down transfer in a glass container with a lid and refrigerate it. You can enjoy it for days if you can resist not to devour in a single sitting.

Cold Coffee/ Iced Coffee (Indian style)

Growing up in India, we didn't have Starbucks or fancy coffee shops. Moreover coffee was always in the shadow as tea was the dominating beverage of the masses. I vividly remember going with my mom-papa to this local ice cream shop and ordering cold coffee, instead of the regular fav ice cream or juice once. It was a big deal. It was thick and came in a tall glass. Even now, I enjoy a glass of homemade cold coffee instead of Frappe or iced coffee sold in the coffee shops as I find those are super sweet and the ones I make at home, I can control the sweetness. Here is my version of the delightful chilled nirvana.

Serving Size: one 

Ingredients:
1 cup: Milk (choose 2% or full fat, since it's less watery)
1-2 scoops: Vanilla ice cream
1/2 -1 tbsp: Nescafe instant coffee
3-4 ice-cubes
1-1.5 tsp: Sugar (optional, add if you like your beverage on the sweeter side)
Whipped cream: optional

Directions: 

Put all the ingredients except whipped cream in a blender. Blend until it's smooth.
 Pour it in a glass, if you like put a dollop of whipped cream. Enjoy instantly the yummy frothy cold coffee.

Coffee bytes: We all know blood runs in our veins and keeps us alive, but it's coffee which keeps us sane. 

Mango Velvet

Sometimes you need a little something sweet to go along with your meal, but most of the times we don't have time to create those elaborate desserts which require numerous ingredients and endless amount of preparation. Here is my own creation which I thought of one crazy afternoon as kids wanted something sweet, but they were so impatient that I just threw in whatever I had in the refrigerator and Voila I had this delicious mouthwatering recipe. The best thing about this dessert is that you can change the quantities of the ingredients that go into it, without worrying about messing its taste. If you want extra creamy add more yogurt or if you want more liquid-like consistency to add more milk. My recipe is just a base, you can play around it according to your fancy. 

Serving size:3-4

Ingredients:

1 or 1.5 cup :  Organic Mango Pulp

1/2 cup : Yogurt(I used Trader Joe's low fat plain yogurt)

4 Tbsp:  Pista Kulfi Icecream *

1/2 Cup :  whole Milk

Sugar: 1-2 tsp 

1 1/2 Cup: Mixed  fresh fruits (Grapes, Strawberries,Pear, Papaya, Pomegranate kernels )

1 Tbsp: slivered almonds (optional) for garnishing

1-2 strawberries for garnishing

Directions:

In a bowl add yogurt, whisk it. Now add mango pulp, ice cream, and milk. Mix everything well. Hold on to sugar, After adding fruits if you feel you need it more sweeter you can add 1-2 tsp sugar if you wish. Keep this mix in the refrigerator and meanwhile get the fruits ready. chop the strawberries, and cut the grapes also in two pieces. Peel the pear and the Papaya, cut it into small pieces. If you don't have pomegranate Kernels, that ok, you can add whatever fruits you like or replace it what is seasonal or according to your taste buds. Fresh fruits are better than the frozen. Couple of times I have replaces apples with Pear and added Blueberries (cut into half) instead of grapes. Add all the fruits in the yogurt mix. If you like your sweets really sweet, this is the time to add sugar and incorporate well. Keep it in the refrigerator for 20 mins before serving. You got yourself a luscious dessert. Garnish it with slivered almonds and sliced strawberries and soon you will be devouring it with spoonfuls after spoonfuls.

* Pista Kulfi Icecream is easily available in any Indian grocery store here in the US.

" Dessert is like a feel-good song and the best ones make you dance". Chef Edward Lee

Celery Apple Pear Cleansing Drink With Indian Spices

After some tumultuous times , back to sharing recipes. Here is a refreshing drink which I promise will help  you get into that little Black dress. We all make resolutions at the beginning of the new year to eat clean and exercise regularly, but sometimes, actually most of the times we fall off the bandwagon. This drink will help you get back on track as it helps you cleanse your palette and most of all it's not bland and boring. You can say it's out of the box.

Serving size:2-3

Ingredients:
One bunch of Organic celery Stalks
2 Green apples 
A piece of ginger root
One large cucumber
Lemon juice: 1 tbsp
Rock salt: according to taste or a pinch
Black pepper: a pinch 
Chaat Masala 1/4 tsp **
Cumin Powder:  a pinch

Directions: 
If you have a juice extractor or a Centrifugal juicer, this juice is ready in a jiffy. I  have the Breville Juice Fountain Compact            ( https://www.brevilleusa.com/collections/juicers/products/the-juice-fountain-compact?variant=33819160273 ) 
It's not the best ,but does the job well. 
After extracting the juice of Celery stalks, apples, ginger root and cucumbers add the spices and the lemon juice. Stir well. You can add crushed ice if you are gonna drink immediately,otherwise it's gonna dilute the drink. It stores well for 2-3 days in a glass bottle. 


**: You can find chaat Masala at any Indian grocery store.

" Our bodies are our gardens-Our wills are our gardeners" 
  -William Shakespeare."

Coconut Almond Laddoos /Balls

It's that time of the year, yeah "Festival of lights" ...Diwali is here. You have the perfect excuse to indulge in all mouth-watering delicacies. Around Diwali, I always want to make and share some homemade sweets with my dear and near ones ,but  I always dread making sweets which require spending lot of time in the kitchen and have the elaborate procedure. Our lives are so hectic that between work, kids, and zillions of other commitments, I feel we always are on look out for things in this case recipes which are easy to make and high on taste/nutrition scale. 
So here is one recipe, which I love making and everyone who has tried these laddoos is hooked on to it. My kids just gobble them up like anything. 
Wishing you and your family a very happy Diwali and a prosperous new year.  

Servings: 30 - 32 approximately

Ingredients :
4 cups : freshly grated coconut
1 can (14 oz) : Sweetened condensed milk  like Nestle's Le Lechera
1cup: whole almonds
1/4 cup: milk
3/4-1cup: dried coconut powder
3-4: cardamom pods
2 Tbsp: Ghee
4-5  Saffron threads 

Directions: Grate the coconut and keep it aside. Crush the saffron threads with a mortar and pestle and soak the  crushed threads in the milk. Now take the almonds and make a coarse powder in a blender. Peel the cardamom from the pods and crush them with a rolling pin or in a mortar and pestle.Keep aside.

Take a heavy bottom pan or kadhai. Add ghee to it, when it's warm add the grated coconut and stir it for at least 4 -5 mins, now add the almond powder and continuously stir on medium flame for another 5 minutes and make sure it doesn't stick to the bottom of the pan. Now add the condensed milk to the pan. The condensed milk is very thick, make sure to incorporate it nicely into the mixture. Now add the saffron milk to the mixture and keep stirring it on the med-low flame. It will take approx 10-12 minutes for the mixture to thicken.Add the crushed cardamom to the mixture. 

You can test the mixture after 10 mins by taking a small amount of mixture and rolling it into a ball into your hand. If it rolls into a ball ,then turn off the gas and let it cool. If not stir it for another 2-3 minutes.

After 10 minutes or so, when the mixture has cooled down, rub some ghee on your palms and take a small amount of the mixture and make it into small balls with both your palms. Then roll it into the dried coconut powder. The coconut almond laddoos(balls) are ready to enjoy.

Store it in an airtight container in the refrigerator.

"Happiness is knowing that you can eat sweets before the main course"