“It doesn’t matter where you’re from – or how you feel.
There’s always peace in a strong cup of coffee.”
Gabriel Bá
Coffee White Chocolate Panna Cotta, time for an indulgent dessert that screams coffee! It’s been a busy few days, or maybe weeks. A lot happening on every possible front which barely leaves me time to blog. Sometimes I fall into a guilt trap for starving the poor hungry PAB, so I figured the sweet coffee indulgence should be a nice way to offload my guilt. This dessert rocked, the flavours of local Bru shone through, the taste nice and mature after an overnight chill! For those who know me, coffee is my first choice in dessert.Of course it’s another matter that I was in Bangalore a couple of days ago styling tea for a shoot; tea that was almost too pretty to brew!!
Panna cotta has been in the news at home of late for all sorts of reasons. Good because this was an experiment that rocked, and one that I have made several times over. Made it most recently for my friends from the Swiss Made Grand Tour crew who visited last week. Bad because it was part of a plagiarism row that hit our small local food bloggers community. A similar panna cotta recipe, Espresso Panna Cotta, from PAB was one of many to be ‘copy pasted‘ verbatim! We live and learn, and hopefully ‘the copiers’ will too!
Moving on, it’s also a panna cotta coz I’m happy; happy about a media mention that The Asian Entrepreneur carried about me yesterday. It was quite a fun interview and I am eternally grateful to them for offering me such a wonderful platform.
This calls for a cuppa coffee!!
[print_this]Recipe: Coffee White Chocolate Panna Cotta
Summary: Indulgent, indulgent, indulgent. If you are a coffee lover, then this Coffee White Chocolate Panna Cotta is the dessert with you. The addition of good quality white chocolate adds depth and body to the dessert. Serves 6
65g good quality white couverture chocolate, chopped
400ml single cream {Amul low fat}
100g brown sugar
2tbsp instant coffee {Bru}
100ml warm milk
2tsp gelatin
Method:
Sprinkle the gelatin over the warm milk and leave to soften.
Meanwhile, put the white chocolate, cream, brown sugar and coffee into a heavy bottom pan, and simmer over gentle heat.
Stir the cream mixture and take off heat when small bubbles begin to appear around the edges at the bottom. Stir in the gelatin mix. Taste and adjust sugar if desired.
Allow to cool until lukewarm, then pass through sieve and pour into serving glasses/bowls.
Chill for at last 6-8 hours, better overnight.
Note: Top with a dark chocolate ganache for added indulgence. Or skip the coffee and add any flavour you like, then top with seasonal fruit or a fruit coulis.
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“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
Julia Child
So I made Smoked BhopaliKöfte yet again a few days ago, this time a twist of taste with Turkish spices. I thought I’d shared the original recipe earlier, but just found it in my drafts! So here it is again, a recipe from an old aunt in Lucknow, one that is infinitely adaptable to taste as most curries are. This time it’s inspired by Turkish cuisine. Köfte or kifte, or kofte aka meatballs are found in possibly every cuisine and across different cultures. It is interesting to follow the trail to see how different cuisines have their own version of simply put, minced meal balls. India offers a smattering of vegetarian koftas as well – paneer, lauki, banana etc.
Kofta is a meatball or meatloaf and is a part of Jordanian, Albanian, Afghan, Azerbaijani, Arab, Armenian, Balkan, Bangladeshi, Greek, Indian, Israeli, Iranian, Kurdish, Pakistani and Turkish cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Bangladesh, Pakistan, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of pork, beef, veal or mixtures of them.
One of my favurite cusuines is of course Turkish cuisine, very adaptable to the Indian palette, very flavourful and fun. Takes me to back to Turkish flatbread pizzas or pides I made a while ago, or these Turkish Adana Kebabs which I make quite often. Turkey, once widely acknowledged as the centre of the ancient world, is a gateway between the civilizations that surrounded the Mediterranean and the Far East. It has long been called home by enterprising and hardy traders who introduced exotic spices and flavours between the two civilizations. Fertile land encouraged a varied cuisine, rich in meat, grains, seafood, fruit and vegetables.
[print_this]Recipe: Smoked BhopaliKöfte
Summary: Lightly spiced, moist, flavourful lamb mince Smoked Bhopali Köftewith a Turkish influence. Enjoy them in this Indian style curry, else grill them as kebabs if you like. Serves 4
Prep Time: 20 minutes Total Time: 1 hours Ingredients:
Köfte
500g lamb mince
1 small onion, grated
4 cloves garlic, minced {reserve 1/2 tsp}
1tbsp sumac powder
1 tsp paprika
1tsp garam masala
2 tbsp fresh coriander, finely chopped
1 tbsp fresh mint, finely chopped
2 tbsp oil for frying
For smoking
Piece of coal for smoking
Few drops of ghee
Betel leaf or small piece of aluminum foil
Gravy
3 onions {1chopped, 2 minced}
1tsp ginger paste
1 tsp garlic paste
2 tbsp thick yogurt
1/2 tsp red chili powder
2 tsp coriander / dhania powder
1/2 tsp garam masala powder
Method:
Köfte
In a large bowl, mix together the mince, onions, garlic, sumac, paprika, garam masala and salt.
Heat the coal over an open flame until red hot. Make a hole in the mound of minced meat, cover with a pan/betel leaf or piece of aluminum foil. Put hot coal on the leaf, topped by the reserved half tsp of garlic paste. Quickly drizzle the few drops of melted ghee over, and immediately cover the sizzling coal with a small bowl /steel katori pressed into the mince. Cover the bowl with a heavy lid, and leave to smoke for 15-20 minutes.
Now discard the coal and betel leaf, hand mix in the chopped fresh coriander and mint, and make small meatballs/köfte.
Heat 2 tbsp oil in a heavy bottom pan, and gently fry the köfte over medium high flame until golden. Reserve in a covered bowl.
Gravy
In a bowl, mix the minced onions and all the ingredients for gravy, except chopped onion and velvetier.
Heat the remaining oil in the same pan and fry chopped onion until golden brown.
Add the onion and masala mix. Add salt to taste and simmer covered until the masala is roasted and the oil leaves sides.
Gently slide in the köfte one by one, stir gently to coat and simmer for a further 10-15 minutes.
Sprinkle over with velvetier if using.
Serve hot with naan, parathas, rice etc, with a salad on the side.
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If you get a chance to travel through Turkey, do try to make a point of seeking out traditional food, and we don’t mean to stick only (pun intended) with their mouthwatering kebabs. They have a heritage of well over 1300 years of history and a long and storied tradition in the making of delicious, must-try Turkish dishes sourced from the best of local ingredients. Here are some typical Turkish dishes that you should make a point to sample when you are fortunate enough to drop by for a visit via last minute package holiday deals with the family. Holidays also allow you to put your feet up and relax while you enjoy the delicious local dishes and delicacies on offer:
6 Must Try Turkish Dishes
1. Lahmacun translates from its Arabic roots as dough with meat, coming originally from Syria. The meat is minced lamb or beef with chopped onions, that has been cooked and flavoured with spices, usually cinnamon, allspice and chilli, although each recipe will be someone’s family tradition. This is spread over a flaky, flat bread, similar to pizzas, but traditionally rolled up to eat on the move, long considered as one of the original fast food in Turkey.
2. Menemen is renowned by travelers throughout Turkey as a hearty, tasty meal that sets you up for the day. The base is chopped onions, peppers and tomatoes, simmered in a frying pan with some paprika and black pepper, topped with eggs, which are either cooked whole, or stirred into the dish. Another very budget-friendly Turkish comfort food.
3. Börek are all essentially a form of pie, with a filling wrapped in pastry, usually containing meat, cheese, potato or spinach, or a combination of one or more of these, and come in a variety of shapes and styles. There are various shops that sell the pies, but the best come from specialist Börek shops, which are worth seeking out for your first experience of this dish. Ask for the house specialty and you are sure not to be disappointed as their pride and reputation will be at stake.
4. Köfte are a type of kebab made by forming a delicious mix of minced meat and spices, typically lamb and cumin, on to skewers, before broiling them over an open flame. You will find these all over Turkey, which is always a good sign, where they are eaten served with pitta bread, or served with a salad or in a fresh tomato sauce.
5. Bulgur Pilavi is similar to a rice pilaf but made with bulgar (cracked) wheat instead, and is a typical central Anatolian dish. The grains themselves have a pleasant, nutty flavour, but they simply form the base for a wide variety of additional ingredients, most commonly onions, tomato, peppers and mint.
6. Dolmas refers to a style of dishes that are very popular throughout the country. Meaning in Turkish simply ‘stuffed’ they cover a range of vegetables with either a meat or vegetable filling. The meat ones tend to be served hot and the non-meat cold.
“It is the food which you furnish to your mind that determines the whole character of your life.”
Emmet Fox
Kadhi {Indian vegetarian yogurt curry}. Ask me to pick my favourite Indian curry, and chances are that kadhi will be the first thing that comes to my mind. It is the best comfort food ever, leaves me deeply satiated, fills me with nostalgia right from the aromas that rise from the first tempering. As the flavours of aesofoetida and curry leaves dance wildly in the summer air, I am transported to the air cooled house of Sheela Aunty, my mothers friend from Delhi University.
She passed away several years ago, but a large part of our growing up unfolded under her wings. It is rare for even a few days to go by when we don’t exclaim like her, and then dissolve into giggles. Large-hearted, earnest, easily shocked, far too loving, the best collection of crisp summer sarees, jewellery to make the heart sing {after all she was born into one of Delhi’s leading jewelers families}, too humble, a great Indian vegetarian cook, she left a deep impact on us.
I wasn’t foodily aware or obsessed at the time she was around and still rue the fact that I didn’t get a chance to chase her with paper and pencil to record recipes …I did that a lot {A LOT} after I got married in the mid 1990’s. Pages and pages were filled and I am glad I managed some. Aesofoetida was introduced into our rather differently spiced house thanks to her.
Spices became a fascination, hing or aesofoetida ‘the spice’ I fell in love with. I have grown to love the spice, not very well known in the West, very popular with Indian vegetarian food, and extremely popular down in South India too. Surprisingly enough, you see influences of the spice in non-vegetarian cuisine in Kashmir too! {One of my favourite haunts is Khari Baoli, Old Delhi to visit the spice market seen above. That was at the Lumia shoot 2 days ago}
No tadka or tempering is complete without this magical ingredient, the nostalgia lingers on. So that morning when I looked at the Hamilton Beach MultiBlend Blender and Chopper on my kitchen counter, I didn’t have to think of what to make for lunch. With buttermilk and homemade yogurt in the fridge, I knew it was time for my favourite summer curry.
Sometimes it seems like a bit of work, the pakoras or dumplings actually but in time I have cut the work out for me. Blenders the way to go for curry always, and the Hamilton Beach Multiblender did the job to perfection. In seconds. It also cut the work out when it came to making pakoras, or the dumplings. A friend whatsapped me the other day to say she was waiting for my review as she wanted to know how the onions got cut in the bender. A 100% good I have to say! Finer than I could ever manage, and within seconds. I love that there are two separate jars, complete with blades etc which allow you to multitask!
I’ve been doing a lot more with the multiblender. Grinding oats as I develop recipes for Fit Foodie.
Whisking up delicious smoothies inspired by Aditya on Instagram. #CreateFearlessly is a great hashtag to carry. Goes in line with the ‘Good Thinking’ that spells out the Hamilton Beach line of products! ‘Really Good Thinking’. I’m loving it.
Did I tell you we’re not the only ones who are in love with papaya and smoothies this summer? There’s a little someone who shares every papaya that is cut in the kitchen. She makes a meal of quarter at least before it gets to the blender!
Then there is someone else smitten with the blender. The lad wakes up every morning in a somnambulent state and glides into the kitchen to make himself a frozen strawberry almond smoothie. Goes on to slurp his way through, enjoying it to the last drop, then even washes up the blender! On Mother’s Day, he burst into my room with a tall {and really really good} glass of Guava+Strawberry+Lychee Smoothie that he conjured up for me.Honestly, this is one kitchen companion I am enjoying fearlessly! There have been glasses of cold coffee, mango shakes, papaya flax seed smoothies, 3 batches of kadhi, buttermilk lassi, pineapple apricot coolers, watermelon strawberry delights, aam panna … and plenty more this last month.
The upside is having one kid enjoying it even more. The downside? Yes there is one! The daughter has now threatened to take the Hamilton Beach MultiBlender back with her when she goes back to uni after the vacations. #CreateFearlessly might well reach the battleground between the two kids!
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Recipe: Kadhi {Indian vegetarian yogurt curry}
Summary: A quintessential Indian vegetarian yogurt based curry, which can be found adapted to regional taste. This is my version and it is fragrant, addictive and finger licking good. Serve this gluten free dish with boiled rice or even parathas.
Prep Time: 10 minutes Total Time: 45 minutes Ingredients:
For the curry
300g yogurt, home made or store bought
250ml buttermilk
1 heaped tbsp besan {chickpea flour}
1/2 tsp turmeric powder
1/8 -1/4 tsp hing {aesofoetida}
1 tsp salt
First tempering
1 1/2 tsp ghee {clarified butter}, or oil
Pinch hing {aesofoetida}
2-3 whole red chillies
Few sprigs fresh currypatta
1/2 tsp whole zeera {cumin seeds}
1tsp sarson {whole mustard seeds}
1/4 tsp whole methi seeds {fenugreek seeds}
Second tempering
1 tsp ghee {clarified butter}
pinch hing
2-3 whole red chillies, broken
1-2 sprigs fresh curry patta
1/2 tsp sarson {whole mustard seeds}
Pakoras {dumplings}
3/4 cup besan
1/2 tsp salt
pinch baking soda
1 onion, roughly chopped
2 green chilies, broken into 2-3
1/4 cup fresh coriander/curry patta, roughly chopped
1 cup oil for frying {else shallow fry }
Method:
For the curry
Place all ingredients in the blender, and process for 30 seconds until well blended. Reserve.
First tempering
Keep all the ingredients ready as listed. They need to go in rapidly, one after the other, to avoid them getting burnt. The fenugreek is the last and tends to get a little bitter on over browning, so take care.
Heat 1 1/2 tsp ghee in a deep heavy bottom pan, and add the ingredients as listed, ending with the methi seeds/fenugreek.
Immediately pour in the blended yogurt mixture. Keep over high flame until it comes to a boil, stirring often, else it will overflow {and make you weep}.
Once it comes to a boil, simmer for about 30 minutes until fragrant and cooked, stirring once in a while. Keep an eye on it on and off and it tends to come up to the rim of the pan.
Pakoras
Put the onions, green chilies and fresh coriander in the small blender. Chop for 30 seconds, stir, chop again to desired size.
Place ingredients in a bowl and mix well. Stir in enough water to make a thickish batter of dropping consistency. Whisk well with hand to aerate the batter.
Heat oil and gently drop in spoonfuls. If the batter is very thick, the pakoras will be hard. Experiment with one pakora first to check.
Fry over medium heat until they turn golden on one side, then gently turn and fry the other side. Don’t overcrowd the pan.
Drain from oil, blot over kitchen towels, and slide into hot kadhi/curry. Allow to sit for 10-15 minutes so that the pakoras get nice and soft.
Final tempering {Optional. I sometimes skip this as the first tempering flavours the kadhi well}
Heat ghee in a small tadka pan {frying pan}. Throw in all the ingredients. Once they sizzle and splutter, get aromatic, take off heat and pour over kadhi.
Serve with boiled rice {with a side of papads if you like}
It’s the time of the year where your palette changes as the season changes. Springs given way to summer, and thankfully it’s been kind of mild so far. The flavours are shifting gear from hearty earthy soups to salads and smoothies galore.
Grilled is in … sandwiches & barbeque. With it comes breads – wholegrain, chewy, deep, delicious. Yes the yeast in action gives rise to some fine French fougasse and foccacias and no one is complaining. Healthy food in Delhi is in, and it’s fun to see the change in food trends.The past two years have seen a shift in gears towards light food in Delhi. Though the number of stand alone salad bars in Delhi are still limited, most coffee shops and restaurants have a live salad counter which throw up the most amazing of fresh and cooked salads all day long. Nirulas Pot Pourri was possibly the first ‘salad bar in Delhi’, one that brings back old memories of the 1980’s. We would hang out on the ground floor in Connaught Place, having ‘escaped’ from school, sinking our teeth into 21 Love and Jamoca Almond Fudge. the Hot Chocolate Fudge was slightly steeper, so that was for special days, toasted cashews on top and the works! We’d climb upstairs sometimes to treat ourselves to the occasional grilled sandwich, passing by the salad bar, but never stopping for any! The precious pennies were saved to buy real food in our eyes, not pineapples and Russian salad!!
How times change when you grow up. How food on the table changes too! It’s actually a combination of an internet explosion, social media, interest in food, spending time in the kitchen, reading cookbooks and blogs non stop that lead to awakening. One constantly questions ‘what is on the plate’? And it’s a great way for youngsters to learn too!The son will not eat a meal without salad, he begins every morning with a fruit salad … it’s the best thing in the world he declares! What’s the fuss all about you might wonder. Nothing at all. It’s the Strawberry Kiwi Fruit Salad that I’ve been making for years. This is a simple, refreshing, make ahead or make instantly glass of joy.
Strawberries and kiwi are two very vitamin rich fruit, though can try experimenting with maybe melons and kiwi, or mango and strawberries, maybe litchi and melon… whatever is in season and forms part of your local produce. Throw in a bunch of fresh herbs from the garden, sit back and refresh yourself this summer!
[print_this]Recipe: Strawberry Kiwi Fruit Salad
Summary:Strawberry Kiwi Fruit Salad is a simple, refreshing, make ahead or make instantly glass of joy. Strawberries and kiwi are two very vitamin rich fruit. Throw in a bunch of fresh herbs from the garden, sit back and refresh yourself this summer! Serves 2
Prep Time: 5 minutes Total Time: 10 minutes Ingredients:
12 strawberries, hulled, diced
2 ripe kiwi, peeled, diced
2tsp raw sugar {boora} or honey
Juice of 1 lime
Fresh basil or mint
Method:
Place fruit in serving glasses or a glass bowl.
Sprinkle over sugar / honey, squeeze over the lime juice and gently toss to mix.
Spoon into serving glasses or bowls. garnish with fresh herbs.
“Barbecue should be made as simple as possible, but not simpler.”
Albert Einstein
Summer’s here and with it fun, healthier and lighter food. Did I forget the D word? Delicious too! There’s been quite a shift in the way I look at food, develop recipes, serve it up etc. The grains have gone whole, the sugars are less refined, usually natural or brown, and the oils are cold pressed or then clarified butter. Natural homemade white butter too. If you look at things, it’s actually a lifestyle change, teenie step by step, and it’s interesting to see how things can change bit by bit.
With developing healthy and tasty recipes for Fit Foodie, to drinking more water, upping the protein and walking the extra mile with the GOQii campaign, this year couldn’t have begun on a better note. It isn’t about losing weight and the eternal calorie count. I’ve learnt as time goes by that holistic is better, that lifestyles are better when balanced, that changes don’t happen overnight.
All this aligns with my food philosophy, being a locavore and eating seasonal. With the temperature rising, I thought I’d buy a sandwich grill. Online browsing is the best option for housebound me these days as I have work going on at home. landing up at the recently launched Home Store section of one of my favourite haunts, I was blown away by the choice.
SO MUCH CHOICE! I almost forgot what I had landed up for…. my imagination took flight. Beginning from singular thoughts of a sandwich press, the boundaries expanded and how! I shifted gears and knew I now wanted a grilling something. Oh yes, good thought now that I was also cutting back carbs. I wanted a grill! So I set off and OH DEAR! Faced with more choice, online shopping has never been better. My search for grills threw up more temptation by way of the header ‘Barbeque & Grills’. Such fun. The prices are quite reasonable too from under Rs 1000 to about Rs 5000, I found enough choice for my kitchen and home. I have never seen so many colours too.
So it was definitely this I zeroed in on an enamelware charcoal grill. Such a compact fun design, with the option of no legs {counter top}, half stand or stand on wheels, couldn’t have asked for more. Time to toss coins. Which colour? Red blue, green, white, yellow, black? Good heavens! Asked the lad at home because I oscillated between black and red. White he said with conviction, so white it was!
An outdoor grill in summer is fun, fun, fun. This one is so convenient to use and compact too. The store {can mention Flipkart} is very prompt with updates and delivers expertly. Unpacking it, I loved the packaging and the thought behind the product. Such fun… I ave myself a pat on the back for such a great choice!
So here we go. A simple herby lime barbeque chicken to inaugurate my latest online indulgence. You must go and check out the range available. There are some great discounts available that you possibly won’t find in store. Oh, and don’t forget to tell me what you went looking for, and what you eventually bought. Were you strong willed, or weak willed distracted like me, hopping from one page to another, spoilt for choice?
And I bought another something. You know my love for stoneware and black Manipur pottery. I was pleasantly surprised to see quite an extensive range of this online. To add to my collection, I bought this beautiful flat rectangular serving dish. Was a perfect fit to serve the skewers on. They’ve got an enviable range. For those who cannot make it to Dilli Haat, this is the place to go.
[print_this]Recipe: Herby Lime Grilled Chicken
Summary: A simple herby Italian chicken which is bursting with tangy, fresh flavour. The smokiness from grilling adds special earthiness to the flavours. Use the same marinade for cottage cheese, or maybe button mushrooms. The cooking time will reduce the same.
Prep Time: 15 minutes Total Time: 40 minutes Ingredients:
500g boneless chicken thighs, cut into 1 1/2″ pieces
1/4 cup extra virgin olive oil
8 cloves garlic, minced
Juice of 1 large lime
1/2 tsp red chili flakes
1 tbsp dried Italian herbs
1 tbsp Ranch buttermilk dressing {optional}
2 tbsp fresh oregano
Salt to taste
Bell peppers and onions
Method:
In a large bowl, whisk together marinade ingredients. Stir in chicken pieces and mix well. Leave to marinade for 2 hours, or better, overnight.
Skewer chicken pieces alternatively with bell peppers and onions.
Fire up the grill. Grill for 7-8 minutes approx each side, as per manufacturer instructions.
“Food is not rational. Food is culture, habit, craving and identity.” Jonathan Safran Foer
Nolen Gur Rice Kheer meant yet another trip down memory lane! Our trip to Kolkata some time ago was delicious. For a non fish lover, I was a little iffy. I needn’t have been. There is so much, and so much more Bong food has to offer, that Kolkata grows on you. There is good food everywhere. Since it’s relatively inexpensive, it’s quite easy to over eat as well! From Ballygunge Place to Bengali sweets galore, to the best streetfood {puchkas forever}, to nostalgic ancient Jewish bakeries {Nahoum & Sons}, and then to good old Flurry’s, the city has it all and more!
Bengalis and food go hand in hand. They are a passionate community. Tight knit, artistic, energetic…and food obsessed. You just need to begin talking about Bengali delicacies in Kolkata on any social media channel, and the response is absolutely amazing! Bongs from across the globe will come and join with gusto, large heartedly share ever little Bong food detail, discuss recipes, the origins, how they make it at home … and if you are lucky, even invite you over for a meal!
Just recently the husband was in Kolkata and I mentioned Nolen Gur to him. The ‘foodie habit of asking for ingredients are specific‘ now runs quite deep, and I can take the credit for some good training. Each time Mr PAB goes anywhere I just have to mutter a few edibles that would be nice to have. Literally a million phone calls later, I know he’s coming back with his bags full of things to cook!
Winter is THE season for Nolen Gur as it is available for a very short window through the cold weather. A number of Bengali Sweets in Kolkata during this season find Nolen Gur featured within – nolengurer shandesh, korapaaker sandesh, kanchagollas, gurer rosogolla, nolen gurer payesh. So I was really excited to receive my stash of Patali Gur {the solidified version of Nolen Gur}. I had my research done before hand, and the simple yet flavourful Nolen Gur Rice Kheer was being stirred the next morning. The flavours were subtle, teasing the palette very gently yet so characteristic of this jaggery! They shined through!
Authentic Bengali cuisine in Kolkata is easy to find, and posts a formidable list! This list is infinite, both sweet and savoury. I asked a very sweet Bong friend to list her favourites. Here we go in no particular order … Chingri malaikari {prawn curry with coconut}, Ilish bhapa {hilsa fish}, Shukto {mixed veg}, Doi maach {fish curry in yogurt}, Mishti doi {sweet curd}, Nolengurer shandesh {sandesh made with jaggery}, Aloo posto {potato with poppy seed}, Paatishapta.
So you know what to order next time you visit Kolkata. Do make sure you drive around the city too. Iconic yellow ambassadors, Victoria Memorial, the flower market which begins at dawn. The colonial architecture is jaw dropping. Roads and roads of ancient classic European style buildings, roads well planned … yet sadly all but forgotten. It’s almost like you are in Europe until you wake up to the traffic and cacophony around you. If only the buildings were well maintained, if only!
[print_this]Recipe: Nolen Gur Rice Kheer
Summary: A simple yet characteristic version of the Indian rice pudding, Nolen Gur Rice Kheer, has lilting, endearing flavour. Characteristic of a special Bengali delicacy, it is sweetened by a jaggery which is available for a short time during winter. In this vegetarian pudding, the patali gur is not cooked. It is simply stirred through the thickened pudding in the end to sweeten the cooked rice.
Prep Time: 15 minutes Total Time: 40 minutes Ingredients:
1/2 cup rice, washed, dried, ground
1 litre full fat milk
200g cream {optional}
1/2- 3/4 cup nolen gur shavings
Method:
Place rice, milk and cream in a heavy bottom pan, stir well and simmer uncovered for about an hour until the rice is cooked, and the milk reduced to make the kheer nice and creamy. Stir every once in a while to make sure it doesn’t catch the bottom of the pan.
Once quite thick {batter consistency}, take off heat and leave to cool for about 30 minutes.
Stir the gur shavings through until dissolved. Taste and add more gur shavings if desired.
Turn into earthenware pots or pudding bowls to set. Chill for a couple of hours until set
