Categories
Curry Main Dish

Fish curry

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I love to travel for many reasons. It helps me see new places, learn new things, appreciate the beauty around us and it broadens my horizons. One aspect of traveling I love the most is trying new foods, cuisines. I love going to the markets and explore the local produce and try authentic recipes of the place.

Last year I visited Odisha, a eastern coastal state of India. Odisha is a beautiful place, its the land of Lord Jagannath who is Lord Krishna, resides in the temple with his brother Balaram and sister Subhadra. When you visit Jagannath Puri or Puri as its widely known, you get to taste the famous Bhog, an offering thats made to Jagannath. This Bhog is called Chhappan Bhog, chhappan means 56, because it has 56 delectable dishes. Different types of rice like Kanika, daals like Dalma, pitha and sweets made from milk are cooked in traditional recipes in earthen pots

One of the dishes is Besara, besara is a mustard paste which what the curry is named after. Its not super rich and extremely flavorful. For the bhog this is made with lots of vegetables like plantain, Taro, different types of gourds. However you will also find fish curry made with this mustard sauce. You can see generous use of mustard not only in Oriya cuisine but also in the neighboring state of West Bengal.

Today I am taking you with me on a culinary travel to Odisha, India with Morey’s seafood. I am making salmon with Besara curry. I got this Salmon from Morey’s seafood, when I looked at the seasoning, I thought it will pair perfectly with this Indian style curry. The marinade has jalapeno, garlic , paprika along with mustard, flavors from a Indian kitchen.

Here is a video of how to make this curry step by step , for a vegetarian version he same paste and method can be used to make a delish mushroom curry, Chatu Besara, often Oyster mushrooms are used.

This blog post is done in collaboration with Morey’s seafood. I love using their products as all their seafood, not only does it taste good but Morey’s has also led the charge in commitment to responsible, sustainable practices. Check out their website to learn more.

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Machha Besara – Odisha style Salmon Curry

Machha Besara is a fish curry from Odisha. This mustard based curry is delicious and super easy to make. It goes with any type of fish and taste amazing served with piping hot rice

Course Main Course
Cuisine Indian, odisha
Keyword besara, fish curry, mustard fish curry

Ingredients

Marinate the fish

  • 1 pack of Morey’s steakhouse salmon You can use any other fish, see notes for marination
  • 1 tsp Turmeric powder
  • 1 tsp mustard oil

Masala Paste

  • 1 Tbsp Black mustard seeds
  • 1 Tbsp Yellow mustard seeds
  • 1/2 Tbsp cumin seeds
  • 6-7 garlic cloves
  • 3-4 dry red chilies

Tadka and other

  • 1/2 Cup Mustard Oil Please see notes
  • 1 tsp Panch phodan Please see notes
  • 1 onion chopped finely
  • 1 tomato chopped in medium sized pieces
  • 1 piece of dry mango or 1 tsp amchoor powder
  • 1/2 tsp sugar
  • 2 green chilies slit
  • Chopped cilantro for garnish

Instructions

  1. Marinate the fish & potatoes with turmeric and mustard powder

Make the masala Paste

  1. Soak all the ingredients in warm water for 20-30 mins and grind to a fine paste

Fry the fish

  1. Heat mustard oil in a pan and fry the fish for about 2 mins on either side

  2. Take it out on a plate

Make Tadka and Gravy

  1. In the same pan, add panch phoran, sauté for a min
  2. Add onions and sauté till golden brown
  3. Add the mustard paste and sauté for 2-3 mins
  4. Add chopped tomatoes and sauté for a min
  5. Add hot water( to get the consistency you want) and cook on medium flame

  6. Add dry mango or Ambula and a pinch of sugar

  7. Add water as needed to get the right curry consistency
  8. Add slit green chilies

  9. Add fried fish and cook for another 2 mins

Garnish

  1. Drizzle with more mustard oil if you like and garnish with chopped cilantro

Recipe Notes

  1. Make sure you heat the mustard oil to a smoking point, let it cool completely. When you are ready to cook, heat it again to desired temperature
  2. Soaking and draining the mustard seeds helps remove the bitterness 
  3. I have used Salmon but this curry can be made with any fish 
  4. Ambula is raw mango thats dried in the sun, it  adds a unique tanginess to the curry. 
Categories
dessert Middle eastern Ramadan

Qatayef or Atayef- a beautiful dessert

Every year during Ramdan, I research and try to showcase recipes made during Ramadan from around the world. I feel food is a great way to learn about other cultures, traditions. It helps me expand my horizon and in the process often end up realizing that we all are so alike and connected with each other. Check out the list below, so many countries and so many recipes !!

Other Ramadan recipes around the world

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This year on my journey through the world looking for delicious Ramadan dishes, I found these beauties, Qatayef. I love Reem Assil’s work on foods from the Arab world, and this recipe is based on her recipe published in Saveur. Qatayef or Atayef is a must have dessert for Ramadan in the Arabic world. These are little pancakes, or more like crumpets as they are cooked only on one side, these are either stuffed with Cream filling or but filling. The ones with the nuts filling are fried, both versions get a generous drizzle of fragrant syrup and sprinkle of chopped pistachio.

Ashta or the cream is the thick cream you get when you boil the milk, just like Malai. Here we are making something with cream and paneer or milk curds and cream

The syrup is beautifully scented with orange blossom and rose water, I absolutely love orange blossom in anything and everything.

I love that all the components of this recipe can be made 24 hours ahead and the dessert comes together quickly on the day off. I will be certainly making the fried version with walnuts pretty soon as well, but until then sharing the recipe for Qatayef with Ashta filling

I have captured the process in a video, check it out here

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Qatayef with Ashta filling

Qatayef is a middle eastern dessert, small pancakes filled with delicious cream, drizzled with beautifully scented syrup. Its a myst have for Ramadan celebration through out the Arab world

Ingredients

Ashta filling

  • 4 cups whole milk
  • 2 tbsp. sugar divided
  • 2 tbsp. distilled white vinegar
  • 1½ tsp. orange blossom water
  • 1½ tsp. rosewater
  • 2 cups heavy cream
  • 2 tbsp. cornstarch

For the Blossom Syrup

  • 2 cups sugar
  • 1 tbsp. orange blossom water
  • 1 tbsp. rosewater

For the Pancakes

For the yeast mixture

  • 1½ tsp. active-dry yeast
  • 1 1/2 Cup Warm Water
  • 1 Tsp Sugar

Dry ingredients

  • 4 cups all-purpose flour
  • â…” cups semolina flour
  • 1 tbsp. Sugar
  • 2 tsp. baking powder
  • 1 tsp. kosher salt

Wet ingredients

  • 2 cups whole milk
  • 2 large eggs

Instructions

  1. For Ashta cream
  2. Boil the milk with 1 tbsp of sugar, orange blossom water and rose water. When Milk comes to a boil, take it off the heat, add vinegar and stir until the milk curds form
  3. Strain it in a strainer with a cheese cloth
  4. Take cream in a pot, add 1 tbsp sugar, corn start and whisk well, cook till its custard like. Add the strained milk curd to this warm mixture and whisk till you have lump free mixture. Let it thicken in the fridge for a couple of hours
  5. For Syrup
  6. Mix all the ingredients and bring it to a boil, cook until the syrup coats back of the spoon, let it cool to room temp
  7. Pancake batter
  8. Mix sugar with water, add yeast and let it activate for a few mins
  9. Mix rest of the dry ingredients, add eggs and milk and whisk, add the yeast mixture and combine to get lump free batter, let it rest in the fridge for a couple of hours
  10. Making Qatayef
  11. Heat a non-stick pan, add a ladle full of batter, cover and cook till the top dries out, Don’t flip the pancakes. Take it out on a plate and cover with a kitchen towel to keep them moist
  12. Fold and pinch to seal, seal only 1/2 way leaving some opening to fill the cream
  13. Assembly
  14. Fill the pancake with the cream and let it rest for at least 30 mins in the fridge
  15. When ready to serve, garnish with pistachios and dry rose petals
  16. Drizzle with orange blossom syrup and serve
Categories
Cakes coffee dessert Master Chef India Uncategorized

Perfect coffee Madeleine – a delicious cake

I love coffee, not so much to drink but love all coffee flavored desserts, chocolates. Tiramisu is one of my favorite desserts to make and eat and coffee biscotti is my fav thing to pair with a cup of hot cocoa. Another fancy looking recipe which is a hit amongst my friends is this Spiced nut Baklava with Coffee Syrup

Today we are making another coffee flavored treat, Coffee Madeleine , you can check out the video here on my instagram reel

Coffee madeleines
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Story: We have a cute little coffee shop near where I live. Mission coffee has been a hangout place for many years, fondly called Fremont’s living room. Its run by this incredible lady Gael who at 75 still is passionate about her shop and works incredibly hard. She decided to finally close down the shop. It was heartbreaking for us all. She is a very kind person, when I went to meet her, she gifted me this beautiful antique kettle. I thought what better way to showcase and say thank you than make something using coffee, an ingredient that connected me to Gael

What are Madelines ? Madeleine are tiny butter cakes that originated in Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are baked in a special pan that gives them a unqiue shell-like shape. These are often flavored with lemon, almond and served at tea time

Today’s recipe is super easy to make, looks fancy and the best part, you can make the batter ahead of time, take it out of the fridge and in 10 mins you can have warm bite sized cookies/cakes that are flavored beautifully with coffee. I add nutmeg to this, which I feel enhances the coffee flavor

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Perfect coffee madeleines

Super easy to make these coffee flavored Madeleine are perfect to pair with coffee after diinner or to be served at high tea. A hint of nutmeg adds to the robust coffee flavor.

Course cake, cookies, Dessert, Snack
Cuisine French
Keyword cake, coffee, cookies, dessert, madeliene
Servings 40 Mini cakes

Ingredients

Dry Ingredients

  • 2/3 Cup All purpose flour
  • 2 Tsp Instant coffee granules
  • 1 Tsp Baking powder
  • 1/4 Tsp Nutmeg powder
  • 1/4 Tsp Salt
  • 110 Gms Unsalted butter Melted, and warm

Whisk to ribbon stage

  • 2 Eggs at room temperature
  • 1/2 Cup Granulated Sugar

Instructions

Make the batter

  1. Mix all the dry ingredients

  2. Whisk the eggs and sugar till a ribbon is formed. Alternatively you can also use hand mixer with whisk attachement

  3. Melt the butter in a pan, and let it cool down a bit. It should still be warm when you use it

  4. Fold in the dry ingredients into the whipped eggs sugar mixture

  5. Add the melted butter and incorporate well

Rest the batter

  1. Let the batter rest in the fridge at least for an hour, upto over night

Bake the madeleine

  1. Preheat the oven to 400F

  2. Brush the madeleine pan with butter

  3. Fill the pan with about 1 tbsp of batter for the regular pan. If you are using the mini pan, reduce the amount

  4. Bake for 12 min ( lower the time if using the mini pan)

  5. Let them cool for a few mins, take out of the pan and serve warm

  6. Optional: If you would like you can dip these in melted dark chocolate

Check out the recipe video here

Categories
Fat Free fibre Gluten-free Indian Low GI Millets Protein Vegetarian Whole Grains

Millet, a true Supergrain

Come January each year, every one makes some kind of resolution and more often than not, change in food habits is a part of those resolutions.

Every year you see trends popping up on the food scene, Cauliflower rice, Zucchini noodles, Kombucha and so on, some stay and some vanish with time. However there are certain foods that have stood the test of time, not just for a few years but thousands of years. One such group of food is Millets. Millets have been grown and consumed for over 10,000 years and India is one of the largest producers of Millets

Although Millets are generally used and looked at as a cereal, they are in fact from the grasses family. In this post we will talk, discuss, fall in love yet again with some of the millets commonly available.

Why Millets?

Good for environment & the farmers

  • Needs 1/15 th Water to grow 1 kg of Millet compared to Rice or Wheat
  • Millet crop can withstand higher temp up to 115F vs rice/wheat at 99 F
  • Millets can be grown pretty much in any type of soil, even saline soil
  • Millet grains don”t go bad easily, can be eaten even after 10-12 years reducing food wastage

Packed with Nutrition

  • High levels of calcium compared to rice & wheat
  • Packed with Amino acids, Iron and other nutrients like phosphorus
  • High levels of biological value protein
  • Gluten-free
  • Alkaline
  • High fibre
  • Low Glycemic Index

Types of Millets

Jowar or Sorghum

Growing up in Solapur Jowar Bhakri (Sorghum flat bread) was something we ate as much if not more than the wheat roti or rice. Its still my most favorite bread in the world. I have a video on how to make this bread.

Sorghum is a super grain that has low glycemic index, full of fibre making it a great choice for a healthy diet. I not only include it as a bread but also make Granola and also a savory with it. Jowar flour can be quickly made into ‘Ambil’ a savory breakfast pudding from Maharshtra.

Bajra or Pearl Millet

Although we enjoyed Jowar Bhakri all year long, come winters we would switch to Bajri Bhakri. It is believed that Bajra is ‘Hot’ in nature and hence perfect for the winter months. Its often eaten with Jaggery which also is believed to have ‘Hot’ properties.

Bajra or Pearl millet is one of the most commonly used millets in India. Bajra Khichadi, a risotto like dish made with the millet and some lentils is a perfectly nutritious and comforting dish found in every household in Western India, often served with ghee, raita, pickle and salad, its a complete meal.

I love sprouting the Bajra to make salads, and even make sprouted millet flour for my pancakes.

Finger Millet

Popularly known as Ragi or Nachni in India, this mustard seed like grain is a power house.

Baryard Millet

Its a type of Pearl millet but smaller in size

Little Millet

Commonly known as Sama ke chawal( in Hindi) or Varai in Marathi, this millet is often consumed during fasting for festivals like Navratri. It can be used as Sooji or cream of wheat

There are many other millets that are used in the traditional Indian cooking. Earthy in taste and with a great texture, they are a versatile option and great alternative to the usual wheat, rice.

You can easily modify many recipes to incorporate Millets easily.

What does Ayurveda say about millets ?

From an Ayurvedic point of view, millet is considered to be Sweet, Heating, Dry and Light. This makes it a rather special grain because it has the satisfying, nourishing effect of the Sweet taste but at the same time is light, easy to digest. Due to its light, heating and drying effect, millet is used as ‘food medicine’ in the treatment of high Ama, dull Agni, diabetes, excess weight, oedema and other excess Kapha (mucous/fluid) conditions. If eaten in excess it may aggravate Vata or Pitta but if soaked and then cooked with a little oil and some cooling spices (like fennel and coriander), it is can be transformed into a relatively tridoshic grain.

Millet recipes

I worked with 24 Mantra Organic, a company from India which focuses on bringing such products to the market and with complete transparency. I created four recipes using various kinds of Millets. Here are the links

Ragi Parfait

https://www.facebook.com/chefex.in/videos/341020713185540

Mexican Salad rolls

https://www.facebook.com/chefex.in/videos/2156584874652357

Foxtail millet risotto

https://www.facebook.com/chefex.in/videos/1575409352589338

Categories
Gluten-free Maharashtrian Vegan Vegetarian

Fanas Sandane

Isn’t it amazing that when you see the traditional recipes, you can tell so much about the culture of that place, the produce and even the weather. Like when you go to the coastal India across different states, you will see abundant use of ingredients like coconut, or generous use fruits like mangoes. With subtle variations, you will see similar dishes made in many parts of the coast. For example, since the rice grows so beautifully, you will see predominant use of it in every course of the day.

I am amazed to see the wide range of recipes created just using the humble ingredient like rice. Fermented, powder, cooked, slurry, dried, roasted, puffed and so much more. Today’s recipe uses Rice Grits

Fanas Sandane

When I started this mini project of cooking through India, the toughest thing is to pick one dish to represent a state. I am trying to showcase lesser known dishes so I can showcase that Indian food is a lot more than Chicken Tikka and Naan

I also love using traditional techniques and utensils. Today I have used a copper steamer that I got from my mother in law, who got in from her mother in law. I use it to steam modak, aloo vadi etc. I usually line it with a banana leaf and it works awesome.

Today we are going to Maharshtra, a western state of India

When we talk about foods of the state of Maharashtra, everyone talks about Vada Pav, Sabudana Vada and trust me those are delicious. But I wanted to share something a little different so here is today’s recipe thats a tribute to my visits to Parshuram and humble ingredient Rice

I have fond memories of visiting my Nani’s place Parshuram in Konkan. Parshurma is a small town in Ratnagiri, named after the Lord Parshuram. There is a temple from 1700 AD for this incarnation of Vishnu. I always loved visiting Parshuram. Small humble homes built with red chire, luscious greenery, birds chirping in the background, it was just peaceful. We would enjoy unbelievably delicious Alphonso mangoes, green jackfruit subji with cashews, Kokam sherbat and so much more. My mami would make Gurgutya Bhaat, a rice porridge for breakfast and would serve it on a beautiful teak leaf. The same Those were some beautiful days.

One such memory from Konkan is Sandane. Sandane is a steamed rice cake. In this recipe, its sweetened with the pulp of jackfruit but when you can also use jaggery to make another type of sandane. I love jackfruit and try to make as many things as I can when its in season. Hope you all like the recipe and follow me along my journey cooking through states of India.

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Fanas Sandane

A delicious recipe made with sweet jackfruit and rice

Course Appetizer, Breakfast, Dessert
Cuisine Maharashtrian
Keyword ghee, jackfruit, rice

Ingredients

  • 2 Cups Jackfruit pulp 20 jackfruit pods
  • 1/2 Cup Jaggery
  • 1.5 Cup Rice Rava Coarse rice grits
  • 1/4 Tsp Salt
  • 1 Pinch Baking Soda
  • 1/2 Tsp Cardamom powder
  • 1/4 Tsp Nutmeg Powder

Instructions

  1. Dry roast the rice rava for 1 min, let it cool

  2. Puree the jackfruit to a smooth pulp

  3. Add jaggery, salt, cardamom and nutmeg and mix well

  4. Mix the rice rava in the jackfruit mixture

  5. Rest for 20 min

  6. Heat water in a steamer. Grease the Idli molds, or any other pan with some oil

  7. You can also use turmeric, banana or teak leaves to steam this

  8. Add the baking soda if using and stir well

  9. Add the mixture to the molds and steam till completely cooked

  10. Time needed would depend on the size of the mold

  11. Serve hot with ghee

Recipe Notes

You can also serve this with sweetened coconut milk 

Categories
Appetizer Chutney Condiments Indian Maharashtrian Vegan Vegetarian

Green Tomato Chutney

Green Tomato Chutney

In Solapur dry chutneys are more popular. Of course the most famous one, Peanut chutney along with Flaxseed and garlic chutney often grace the dinner plate. They have a long shelf life and that’s critical in the hot arid weather of Solapur. However there are a few wet chutneys that are also made often here, and one of them is this Green Tomato chutney.

I am not sure why but its called Bel Vangyachi chutney as well. This recipe is a classic example of how a few simple, humble ingredients can create magic. You take a bite of this and there is a burst of flavor in your mouth. It comes together real quick too

Often times in Solapur when the jowar bhakri (sorghum flat bread) is made on the wooden chulha, the bhakri is kept to get crunchy. While that’s happening, on the same iron pan on which the bhakri is made, this chutney, or Pithale, or Mirchi Kharda (Green chili chutney) are made. I feel its such an efficient way of cooking.

Bhakri on the chulha

I love growing vegetables and every summer when the tomatoes are growing in the garden, I look forward to making this recipe. My Mom says, the perfect tomato should be not 100% green, it should have a tinge of yellow. So I make sure I pick such tomatoes for the chutney.

I pick green ones to make Fried Green tomatoes, Louisiana style

The recipe is super simple but I guarantee you will love it

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Solapur style Green tomato chutney

Super easy to make recipe using fresh green tomatoes that packs a flavor

Course Appetizer, condiment
Cuisine Indian, Maharashtrian
Keyword Chutney, Green tomatoes, spicy chutney

Ingredients

  • 1 Tbsp Oil
  • 2 Almost green tomatoes see the details above
  • 5 Green chilies adjust the amount to your taste
  • 2 Garlic cloves
  • 1/2 Tsp Turmeric
  • 1 Tsp Salt
  • 2 Tbsp Roasted Peanut Powder

For the Tempering

  • 1 Tbsp Oil
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric
  • 1 Tbsp Chopped cilantro

Instructions

Chutney

  1. Heat the oil in the pan

  2. While the oil is heating, chop the tomatoes in medium size pieces. Chop garlic and green chilies in big pieces

  3. Add turmeric to the oil

  4. Add the chili and garlic to the oil, make sure the oil is not too hot. We don’t want any color on the garlic or the chilies. We just need to soften them

  5. Add tomatoes and sauté on medium heat. Add salt.

  6. Cover and let the chili, garlic and tomatoes soften

  7. Now using a pestle mash the ingredient to a coarse consistency right on the pan. You can also use a blender or mortar pestle to do this. You can want to have a coarse texture and not a paste

Make the tempering

  1. In a small pan, heat the oil. When the oil is hot, add the cumin seeds and turmeric.

Assembly

  1. Add the peanut powder and the tempering to the tomato mixture

  2. Garnish with chopped cilantro

Categories
Curry Daal Gluten-free Healthy foods Indian Lentils Low carb Maharashtrian Protein salad Vegan Vegetarian

Pendpala- a dry masoor daal curry

Daal or lentils are an integral part of the Indian cuisine. Its used in many forms, with skin, without skin, powdered, roasted, raw and so much more. In parts of India where the water is scarce, not enough fresh vegetables, you will see a predominant part of region’s cuisine. If you visit Rajasthan, the western state of India, you will see so many dishes that made with Chick pea flour, like Gatte ki kadhi, Kachori etc.

Hearty Solapuri meal

Solapur, the town I come from is situated in the middle of state Maharashtra. There are no rivers or water bodies near Solapur and the summers are brutal. All of this means that the cuisine relies on shelf stable ingredients more than the fresh vegetables or fish. You will see use of Jowar and Bajra more than the wheat and rice. Jowar and Bajra and drought tolerant and need much less water than growing wheat or rice.

Millets like Jowar or Sorghum and Bajra or pearl Millet are excellent source of nutrients. They provide lots of essential nutrients not only to the human beings but it’s also gentle on the soil

Typically farmer, or those who do lot of physical labor, and come from neighboring villages for work, often pack a hearty lunch of Jowar Bhakri, peanut chutney and some dry subji. The subji is dry which prevents it from getting soiled in the hot weather of solapur. Often times it has lentils or chickpea flour

One such preparation is Pendpala. I don’t know how the name came about but I can guarantee you, it’s plain delicious. Full of protein, it’s is a a great compliment to the bhakri and completes the meal

I love that all of the ingredients needed to make this are shelf stable and easily available.

What makes it absolutely delicious is the Kala Tikhat, a special spice mix from Solapur. It’s a combination of many whole spices, along with onion and garlic. I will share that recipe soon. It’s made a few times a year and can be used in many recipes.

I learnt this from Anusaya. Anusaya is help at home but she is much more than that. She is family. She has been coming to our house for the last 45 years. I have rarely seen even family members as loyal as she is 🙂

Kala Tikhat

Some people call it Daal Kanda, which translates to Lentil Onion, and some also make it with toor daal. I make the Pendpala with Masoor daal and serve it with sorghum bhakri, peanut chutney, Green Tomato chutney and raw onion. A complete, balanced, wholesome, protein packed, gluten-free vegan meal 🙂

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Masoor Pendpala Solapur style

Spicy, delicious lip smacking daal recipe, easy to make

Course Appetizer, Side Dish
Cuisine Indian, Maharashtrian, vegan, vegetarian
Keyword daal, lentils, vegan, vegetarian

Ingredients

  • 1 Cup Split masoor daal
  • 1 Onion Chopped
  • 2 Garlic cloves
  • 2 Tbsp Oil
  • 1 Tsp Turmeric Powder
  • 1 Tsp Salt
  • 4 Tbsp Roasted peanut powder
  • 1 Tbsp Chopped cilantro
  • 1 Tbsp Kala Tikhat
  • 1/2 Tsp Red chili powder optional

Instructions

Prep

  1. Soak the daal for 20-30 mins

  2. Drain the water

Cook

  1. Heat the oil in a wok. Add turmeric, and chopped onion and garlic.

  2. Cook the onions and garlic till soft, ensure that its not too burnt

  3. Add the drained daal, salt and stir to mix

  4. Cover and cook till the daal is soft on low-medium flame . We dont want it to be mushy. It should be cooked but hold its shape. It takes about 8-10 mins

  5. Add kala tikhat and red chili to taste

  6. Add peanut powder , cilantro and mix well

  7. Serve with Bhakri

Categories
Condiments

Candied Orange Peel

Candied Orange Peel

A super easy recipe for making candied orange peel at home. This can be used in so many recipes like Christmas cakes,ice-creams and even Persian dishes like Shirin Polow.

All you need is some patience

You can use the orange peels many ways, will share some more recipes as well

Candied Orange Peel
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Candied Orange Peel

Ingredients

  • 2 large oranges 1/4 inch of top and bottom cut off
  • 3 cups sugar divided
  • 2 cups water

Instructions

  1. Cut off 1/4 inch of top and bottom

  2. Cut peel on each orange into 4 parts. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
  3. Bring 2 cups sugar and 2 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
  4. Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

Recipe Notes

Based on the recipe from Epicurious

Categories
Uncategorized

Cannoli Ice-cream

How can I you take something that’s amazing and make it even more amazingly amazing?

When you try this ice-cream, you will know what I am talking about. Cannoli, the famous treat from Sicliy gets morphed as an ice-cream, now thats crazy good right?

When we visited Palermo we tasted this gelato in a shop and i absolutely loved it. I have been making it since then but never got around to sharing it but when I made it for a Instalive session, a lot of people messaged asking for it, so here I am .

Palermo like rest of the Sicily is just amazing. I don’t think I ate bad food, everything was just delicious. It is quite different from the Italian food found on the mainland. Sicily was captured by various groups like including the Phoenicians of North Africa, the Islamic Moors, Greeks, Romans, Normans and Spanish and that has clearly had an impact on its cuisine. Arancini, Cannoli, Pasta al Norma and so many more. Read about my Palermo experience .

You will not believe if I tell you that this amazing ice-cream needs 3 basic ingredients and it can be done in under 10 mins ( of course churning and freezing takes a little more), because it tastes so so good. Egg-free, Vegetarian ice-cream that serves as a perfect canvas for many interesting add-ins & toppings like candied oranges and pistachio. By the way, did you know that the famous dish from Sicily, Arancini means Orange ?

So here is a recipe, if you can even call it that. I paired it with warm blood orange madeleines to make a beautiful plated dessert

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Cannoli Ice-cream, a treat from Sicliy

If cannoli married ice-cream, this is what you get, an incredibly delicious treat thats super easy to make. You need three ingredients and 10 mins to make it. A vegetarian, egg-free ice-cream that will take you to the islands of Sicilia

Course Dessert, ice-cream
Cuisine Italian
Keyword cannoli, cannolo, ice-cream, ricotta, sicily
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 8 hours
Servings 8

Ingredients

  • 450 Gms Whole milk ricotta (drained) 2 cups
  • 150 Gms Sugar about 3/4 cups
  • 240 Ml Heavy cream 1 cup

Optional add-ins

  • 1/4 Cup Toasted chopped pistachio
  • 2 Tbsp Chopped candied orange peel

Instructions

Ice cream base

  1. Make sure the Ricotta is drained well. If there is moisture it will create crystals in the ice-cream

  2. Mix the sugar & cream in a steel bowl

  3. Add drained ricotta and gently fold

  4. Keep the mixture in the fridge for at least 8 hours to chill it completely

Churn the ice-cream

  1. In a frozen bowl of ice cream maker churn the ice-cream

  2. When the ice-cream is almost ready, add the pistachio and orange peel if using

  3. Give it a final churn

  4. Take the ice-cream in a box, close the lid and freeze till ready to eat

Make it without the ice-cream maker

  1. You can just freeze it in a container, and when its partial frozen, take it out and blend it in a blender. Freeze again.

  2. Take the ice-cream out for at least 10 mins before you serve so it can be scooped easily

Categories
Cakes Citrus Cookies dessert French Fusion olive oil

Blood Orange Olive Oil Madeleine

Growing up in India, tea time has always been a part of life. Even though its not like the english tea with cucumber sandwiches and cookies, having a biscuit, or a mini cake or even something savory like a samosa with a cup of Chai is very common. Continuing the tradition, I love having friends over for chai and try to make something fun to go with it

Madeleines, french mini-cakes/cookies are just perfect for such occasions. The story has it that when a chef forgot to make a desert, he stormed out of the kitchen. A little girl made these cakes and saved the day, and hence they are named after her, Madeleine and that’s how these cakes got their name.

I love traveling, it is my the most favorite thing to do in the world. Visiting new places, exploring new things, trying new foods, meeting new people, every aspect of travel is exciting. One of the favorites, no in fact the favorite place is Italy. I have been there thrice and I think the only way I will be content is if I move there. I visited Sicily, an island off of southern coast of the main land is a beautiful place. I fell in love immediately. Catania, Palermo and more, its just so gorgeous.

Mercato del Capo in Palermo

Sicily is a culinary melting pot, so many invaders and conquerers meant those many food influences. Chickpeas, Saffron, Oranges and more. You can almost know the history of the place looking at the food.

One more famous thing is the olive oil from Sicily. I loved tasting it and could understand why one can live off of a good olive oil 🙂

When I got my hands on this gorgeous olive oil from Nuvo, flavored intensely with my fav, blood orange, I went right back to the island of Siciliy. I thought, why not create a dessert that screams Sicilia ( imagine a handsome Italian man screaming that 🙂 )

Sicilian Cannoli

Here is the part one of that desert, don’t forget to check out the others to see how it all came together

Madeleines are usually made with butter, but I played around and made these with this floral olive oil.

Madeleines
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Blood Orange Olive Oil Madeleines

A beautiful cookie/ cake flavored with floral blood orange olive oil, perfect to go with your afternoon tea or as a part of a desert

Course cake, cookies, Dessert
Cuisine French, fusion, Italian
Keyword baking, blood orange, cake, cookies, italy, madeliene, madelienes, siciliy, teatime
Servings 7

Ingredients

  • 85 Gms Blood Orange Olive oil you can also use plain olive oil
  • 10 Gms Honey 2 TBSP
  • 2 Eggs
  • 70 Gms Sugar
  • 90 Gms Sifted Flour
  • 1/2 Tsp Salt
  • 2 Tbsp Orange Zest
  • 1/2 Tsp Baking Powder

Instructions

Mixing the batter

  1. Warm the olive oil. It should warm enough to melt the honey in it however not hot. Once the honey is melted, remove from heat and let it cool

  2. Whisk eggs and sugar until creamy

  3. In a separate bowl, whisk together flour, baking powder, salt and orange zest

  4. Add the oil mixture to the egg mixture and combine well

  5. Add the flour mixture and mix till everything comes together

Rest the batter

  1. Let the batter rest in the fridge for at least 1 hour

Heat the oven to 350 F

Prepare the pan

  1. Grease and flour a madeleine pan

Baking

  1. Bake the madeleines for 10-12 mins

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