Dates & Almond Kheer

'Kheer' is synonymous with Indian Households. It is the best way to cherish sweet moments with family during festivals and a perfect prasadam for pujas at home. We Indians just love to be traditional, don't we? :) 

Be it a Rice Kheer or Sabudana Kheer, we simply dote on it! Its a culture which has cascaded down from generation to generations - from our Grand Mothers to our Moms and then to us. 

If you yearn for the goodness of your granny's or mommy's home-cooked sweet delicacy, try this Dates & Almond Kheer and it will bring back the authentic flavors of Nostalgia!

Ingredients:-

Milk - 500 ml

Water - 100 ml

Dates (de-seeded) - 30 gms

Almonds (soaked in water for 3 hrs) - 20 gms

Pistachios - 15 gms

Kishmish - Handful of them

Cardamom Powder - 1/2 tsp

Rose water - 2-3 drops

Sugar - As per taste

Saffron - 2-3 threads

Ghee - 1/2 tbsp

Steps to Follow:-

1. Heat the ghee in a pan and add the milk and water and give it a boil.  (Set aside 1/4 cup of milk)

2. Let the milk simmer in low flame. Meanwhile, peel off the almond skin and coarsely grind around 20 gms of Dates and 10 gms of skinned almonds in a mixer along with the milk kept aside.

3. Add the dates-almond paste to the milk and stir thoroughly and let it simmer for another few mins.

4. Chop the remaining dates, skinned almonds & pistachios and add them to the mixture.

5. Add rose water, cardamom, kishmish to the kheer.Give it a stir.

6. Check for sweetness and if you wish to add sugar, add it as per your taste.

NOTE: As per the sweetness required, you can replace sugar with condensed milk as well. 

7. Once the milk has reduced a bit in quantity and has slightly thickened, turn Off the flame.

8. Let the kheer cool and transfer in a bowl and garnish with saffron and almond at the time of serving.

Quick Tip: You may garnish with chopped fresh rose petals as well and for sure your dish will steal the show! A luscious treat to the taste-buds and to the eyes. :)

Stay sweet and spread love!

Bhindi Peanut Masala

Some people call it Okra, a few refer to it by the name of Lady's Finger and for many of us its Bhindi. A perennial veggie which goes so well with your Lunches and Dinners, be it an elaborated feast or a simple daily menu! No wonder, its the most beloved vegetable across all age groups.

If you wish to give a bit of twist to your regular Bhindi, try my way. The nuttiness of roasted peanuts and aroma of freshly grounded sambar powder, gives it a different flavor and will indeed leave your taste buds tickling & craving for more!

Ingredients:-

Bhindi – 150 gms 

Onion (Cut lengthwise) – 1 

Sambar Powder (I used homemade. You could use MTR for better taste. As its more authentic) - 3 tbsp

Yellow Mustard seeds - 1/2 tbsp

Peanuts - 30 gms

Salt – to taste 

 Oil – 3 tbsp

 Steps to Follow:-

1. Dry roast the peanuts and yellow mustard seeds separately in a pan for 2-3 mins and the then let them cool for sometime.

2. Grind the peanuts and mustard seeds separately in a mixer.

3.  Wash the bhindi well and wipe it with a clean kitchen towel or let it air dry completely. There should not be any moisture.

4. Trim the ends and cut the veggie into 1 inch length pieces.

5.  Heat a pan with 3 tbsp oil and once hot, add sambar powder

6.  Saute for 2-3 mins and then add onions. Saute a bit more, till onions turn pale in color. (You may add little bit of salt at this stage to fasten the frying process of onions)

7. Add cut bhindis to the pan and give a good toss to ensure the veggie is wrapped in the masala. 

8. Lid the pan for 4-5 mins and intermittently keep stirring the bhindis.

9. Once the bhindi has cooked remove the lid and further stir and add roasted ground peanuts.

10. Stir for a while and let it cook for another 2-4 mins.

11. Finally add ground mustard seeds and give a good toss.

12. Take off stove and serve hot with phulkas 

NOTE: The texture of the final cooked Bhindi must not be slimy and sticky so do not lid for more than the time mentioned.

Simple & Easy!Do give it a try and certainly you will love the burst of diverse tastes.

Chivda Namkeen

The onset of monsoon calls for delicious savories along with a hot cuppa! I love it. Don't You?

For me, a yummy accompaniment with my tea is such a necessity!!! Especially with a lovely weather around. So when i want it to be easy & quick (occasionally healthy too ;) ), i go for something that can be created fast and at the same time something that can tickle my taste buds as well!! So here it is Dry chivda mix, for those days when you wish to enjoy the downpour outside and not spend too much time cooking. 

Rice Flakes are a good source of Iron & peanuts give intake of protein. Undoubtedly, a perfect nosh with so much nutritive value. 

Goes without saying, this will be a big Hit!

Ingredients:-

Thin rice flakes (Chivda/Poha) - 250 gms

Peanut - 1 tbsp

Roasted Chana - 1 tbsp

Turmeric - 1/4 tbsp

Raisins - 10 - 15 pcs

Curry Leaves - 10 leaves

Dry red chillies - 2 (cut into halves)

Rock salt - as per taste

Amchoor/Dry Mango Powder - 1 tbsp

Powdered sugar - as per taste (to balance out salt-sour flavor)

Oil - 2 tbsp

Asafoetida - 2 pinch

Steps to follow:-

1. Dry roast rice flakes in a thick pan on a medium flame.

2. Keep stirring the rice flakes till they are crispy. Ensure they do not over cook.

3. In another pan, pour some Oil and add curry leaves, roasted chana, peanuts, raisins, asafoetida, turmeric and rock salt.

4. Once all are sauteed well add amchoor and sugar.

5. Add the curry leave mixture to the roasted chivda and mix thoroughly, ensuring that all flakes turn yellow in colour.

6. Remove the chivda from the pan and let it cool.

7. Store it in a dry Jar.

Wooah! Such a Delectable relish ready to be devoured in no time! Eat & Enjoy! Happy Monsoons.. :)

Carrot Cake

Baking for me is Happiness!!
 
The precision while measuring the ingredients and care taken during creaming, whipping and folding in, may sound tiring to many, but for me its my biggest source of relaxation. If you are too bored with the monotony of daily work & mundane schedule and feel the urge to break-free, then surprise yourself  with this scrumptious carrot cake. Its loaded with dried fruits and has a twist of aromatic spices. Indeed a perfect accompaniment for an evening tea or coffee with your family and loved ones.

Recipe adapted from Rachel Allen's book 'Bake'
  

Ingredients:-
 
2 Eggs
140 ml vegetable oil
200 gm brown sugar
300 gm grated carrot (weight after grated)
100 gm raisins
75 gms almonds or walnuts (roughly chopped) (optional)
180 gms of flour
1/2 tsp of bicarbonate of soda
1 tsp of cinnamon (finely powdered)
1/2 tsp of nutmeg (grated)
Loaf tin used - 13 x 23 cm (5 x 9in)
 
Steps to Follow:-
 
1. Preheat the oven to 150 degree Celsius
2. Grease the loaf tin with oil
3. Beat the eggs in a large bowl until frothy and then add oil, brown sugar, grated carrot, raisins and chopped nuts.
4. Sift in the dry ingredients and fold in the mixture together using a spatula.
NOTE: Refrain from using a beater at this stage as the air within the frothy eggs may release leading to a dense cake.
5. Pour the mixture into the loaf tin, and smooth-en out the surface.
6. Transfer the cake tin to the oven and bake for 1-1/4 hours.
NOTE: Do not open the oven door to check the doneness of the cake until 3/4 of the cake is ready!
7. To check if the cake is ready or not, insert a skewer or toothpick in the middle of the cake. If it comes out clean, it is done.
8. Once done, turn off the oven and allow the cake to cool in the tin for about 5 minutes.
9. Remove from the oven and let the cake cool completely.NOTE: Your cake is still soft so do not de-mould it now. Let it cool completely.
 
After an hour or two, once the cake has cooled down and is set, cut into slices and savor with a cup of tea or any beverage of your choice!
 
Happy Snacking! :)
  

Kesar Pista Kulfi

Just a thought of some cool and refreshing dessert in scorching summer heat invigorates freshness and renders one with much required relief. So why just think! What is the wait for?? 

A quick easy recipe of some luscious nutty, creamy Kesar Pista Kulfi, which will make not only your little ones but elders drool as well.

Ingredients:-

Milk – 1/2 Ltr
Milkmaid – ¼ Cup
Sugar  (If needed) – As per the sweetness required since Milkmaid has already been added
Saffron – 3-4 Strands
Cardamom – 4-5 Pods
Rose Water – 2-3 drops
Pistachio – 1½ Tbsp
Almonds – 1½ Tbsp

Steps to Follow:-

1. Boil 1/2 ltr of full cream milk and add 3-4 strands of kesar and crushed cardamom pods.
2. Simmer the gas stove and now add some milkmaid for sweetness and to thicken the mixture.
3.  Meanwhile roughly crush the almonds and pistas in a blender and add to the simmering milk.
4. Once the milk has reduced 3/4th quantity, switch off the flame  and let it cool to room temperature and add rose water.
5. Transfer to the kulfi moulds and freeze for 5-6 hours.
NOTE: You can add the sticks to the kulfi once it has stayed in the fridge for half an hour and is half frozen.
6. Once set, take the kulfi mould out and rub it thoroughly between your palms to loosen from the edges. 

Serve, enjoy & relish!! :) :)

Welcome to my Culinary World!

Buddies!

I have always loved food, but my fondness for cooking evolved after I got hitched and once i learnt that my better half was quite fastidious about the flavors and freshness of the food being served to him. It was then that my culinary journey started off. Ever since then my time spent in my Kitchen has been the most cherished one out of all the other activities of the day. And Now, I am mostly found either reading about varieties of food or storming up a new recipe or attempting innovations with old tried and tested ones. In brief, i can now proclaim to be a true Foodie - who Loves to Eat and enjoys to Cook as well!  

This is my first blog ever and through my blog 'The Gourmet Planet', i wish to share my culinary experience with all of you out there who share the same interest as mine. I wish to reach out to as many as i can and help them discover their latent potential. Who knows what life has in store of you...you could be the next MasterChef? So hop on the bandwagon with me and lets get cracking!!

Cheers..

Much Love, Tanu :)