JALAPENO BOATS

JALAPENO BOATS

 

 

6 jalapenos

1 tablespoon split mustard seeds

1 tablespoon ground fennel seeds

1/4 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon lemon juice

2 tablespoons oil

1/2 teaspoon vinegar

1/4 teaspoon asafetida

 

Wash and dry the chilies  thoroughly. Slice from the middle to create a boat  and scoop out the seeds. Place the chilies in the bowl and mix in vinegar and keep on the side.   mix split mustard seeds, ground fennel, turmeric powder, salt, lemon juice, asafetida   and oil. fill each peppers entirely but do not overfill. Place the chilies in the serving plate and enjoy. These will be ready to eat in few hours.

Avocado Crostini

AVOCADO CROSTINI

 

 

 

4 slices of baguette, cut diagonal

 

2 tablespoons butter

1/4 teaspoon garlic paste

1/2 teaspoon oregano.

mix all together

 

1/2 tea spoon salt

1/2 tea spoon black pepper

1 ripe avocado

1 tomato diced

1 cucumber sliced

1 tablespoon lemon  juice

hand full finely chopped cilantro

1 green chili finely chopped

 

 

Preheat oven to 300 degrees. Brush baguette slices with butter mixture and  back for about 3  minutes or until crispy. Cut avocado into halves, remove the pit and spoon out the flesh. Mash the avocado lightly with a fork. Add salt,  lime juice, tomatoes, chilies, cucumber and cilantro .Stir and mix well. Spread  the mixture onto cooled crostini . Enjoy!

EK LOVE STORY DO BARFI KI

Ek love story do (2) barfi ki

 

So I have been trying to experiment with different textures and flavours of late and I made this new kind of barfi.  Its a bit like a barfi sushi roll if you like.  The outside is made with badam (almond paste) and the inside is a topra pak (a type of coconut ice).

It takes a bit of work but it looks pretty amazing and people will appreciate your efforts when you bring this mithai out at an event.  The textures also are rather different with the outside layer being beautifully smooth and  the inside being somewhat flaky. This also two mithais rolled (actually) into one and your guests will be like, “oh wow almond burfi oh hmm now its toprapak maybe I should take another bite just to be sure”
You can experiment with different colors if you like and can color both the outer and inner layers whereas I just chose to keep the outer layer a natural color.

As we are all in the Valentines day celebratory mood, I have called it “Ek lovestory do burfi ki” because both these barfis really blend well together. It a barfi marriage made in the Jikoni.  What’s your mithai ki love story?

Go on, try making it and let me have your feedback

2 cups almond ( ground)

few drops green color

1/2 cup powdered sugar

2 tablespoons honey

In a bowl mix all above ingredients  and combine all together.  Divide into two portions and roll into cylindrical shape. Keep aside.

Prepare toprapaak  ( as per recipe in the previous blog)

Divide toprapaak into two portions, take one portion and place on the parchment paper. Cover the toprapaak with another piece of   parchment paper and roll into rectangle. Remove the top paper and place the badaam roll in the corner using parchments paper . ( can use  sushi /bamboo met as well) Rollup gently . Put in the refrigerate for about 30 minutes and cut in to 1 inch slices.

 

 

KAJU BARFI

 

KAJU BARFI

 

To all those with a love of Indian sweets here is a recipe I want to share.  An easy Kaju burfi that I made to celebrate a special event.  Our family friend Ashok Kotecha’s daughter recently got engaged and I made this burfi to celebrate and to send out positive vibes to the newly engaged couple.  It is a tradition amongst us Gujaratis to offer sweetsmeats as a celebration; we beleive it brings good luck and keeps the relationships sweets.. in this case, as sweet as Kaju burfi.

Here’s how you make it.

1 can condensed milk ( 14 oz)

1 cup cashew nut ( ground)

1 cup milk powder

2 tablespoons ghee

few strands saffron

1 teaspoon cardamom powder

pistachio’s or saffron for garnishing

 

 

Heat the ghee in a heavy bottomed pan on a medium heat. Once ghee is melted add condensed milk and allow to cook until the milk starts to boil. Add  the milk powder and cashew nut powder stirring continuously until the mixture leaves the sides of the pan . Add saffron and cardamom powder ,mix well. Turn the heat off and allow to cool little. Take small amount and flatten lightly with your palm or make equal size balls and press in the mold. Garnish with pistachio’s.

 

Cranberry athanu

 

FRESH CRANBERRY PICKLE

If you are a pickle lover, you are going to love this fresh athanu.

 

 

 

 

 

1 lb fresh cranberries cut in halved

4 green chilies

1/2 cup ready pickle masala (Methi masala)

2 tablespoons oil

Wash  the cranberries and chilies  pat dry and cut cranberries in to halve. In a bowl add berries ,chilies, pickle masala and oil.Toss gently until well combine. Store into jar and refrigerate. This pickle should be  consumed within 2 to three weeks.