Month: April 2019

Categories
Cakes chocolate dessert Not sure

Triple chocolate cake

I am not a chocolate person, I know I know that sounds completely absurd , who can not like chocolate etc etc. I do like to have a bite of good quality dark chocolate but not crazy about chocolate cookies, cakes, brownies etc. So I don’t end up making a lot of things unless kids want it or some guests are coming over.

So today is my very good friend’s birthday. Last year for her birthday her husband brought a really nice mango mousse cake, but she kept looking for chocolate. It was so funny when he hubby said well there are chocolate curls that are on top of the mousse cake, and you should have seen her face. Anyway to say the least I knew that I had to make a special chocolate cake for her this year.

Until I tasted the chocolate in a museum of chocolate when I visited Antiqua Guatemala a couple of years ago. Antigua is a beautiful city in Guatemala. I fell in love with its cobbled stone streets, to beautiful architecture to lovely doors and so much more. I loved that however small the homes might be, each of them had a courtyard, and you know I am a sucker for courtyards. My dream home will have a large wrap around porch with a beautiful courtyard.

  • Courtyards of Antigua

The chocolate museum was just fantastic It was fascinating to read about the history of cacao beans and how it was used as a currency in those days, and how the chocolate was made.

A stone on which the cacao beans are ground

So I started my research my focus was to make sure that it has rich chocolate flavor and also that I need to incorporate coffee in this. Based on what the man at the chocolate museum told me, coffee helps enhance the chocolate flavor and vice versa. I also had watched an episode of Pati’s Mexican table where she added a cup of boiling water in her chocolate cake to make it moist. So all of that combined and settled on this recipe very close to a recipe by Stella for the cake. Instead of using the Swiss buttercream, I decided to make a simple ganache frosting and it worked really well.

What I like about this recipe:

  1. The cake batter comes together in one pot
  2. You can make both the cake and the frosting base a couple of days ahead, and put it together on the day of the party
  3. Its rich, decadent and yet not overly sweet

So if you have a special occasion or you are in a mood for chocolate cake, this is a perfect recipe.

I also have a video for the recipe, check it out !

If you give it a try, let me know how you like it šŸ™‚

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Bourbon Cherry Upside Down cake

Decadent chocolate cake with boozy caramelized cherries

Course cake, Dessert
Keyword cake, chocolate, dark chocolate
Author Anagha

Ingredients

Ingredients

For the Cake: This batter makes three 8inch round cakes

  • 340 g Unsalted butter about 3 sticks; 340g
  • 1 1/2 cup brewed black coffee alternatively take 4 tbsp of instant coffee with hot water
  • 90 g Unsweetened cocoa powder
  • 175 g Dark chocolate roughly 72%
  • 450 g light brown sugar
  • 1 Tbsp vanilla extract
  • 1 Tsp salt
  • 6 large eggs cold from the fridge
  • 3 large egg yolks cold from the fridge
  • 250 g All-purpose flour
  • 1 tablespoon Baking soda

Cherry topping

  • 1 Cup Sugar
  • 6 Tbsp Water
  • 6 Tbsp Butter
  • 25 Pitted Cherries

Instructions

Method

  1. Heat the oven to 375 F

  2. Line , three 8 inch round cake pan line with parchment paper

Cherry Topping

  1. Mix the cherries , sugar and butter together

  2. Pour in the bottom of the cake pan

  3. Cook for 10 min till the sugar is little caramelized

  4. Take out the pan and add the bourbon & salt

Cake

  1. Pre-heat the oven to 350 F
  2. Combine butter and coffee steel pot over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda.
  3. Mix well till you see no dry flour spots

  4. Pour the batter in the prepared pans

  5. Bake until cakes are firm for about 30 minutes (a toothpick inserted into the center should come away with a few crumbs still attached)
  6. Cool cakes directly in their pans for 1 hour, then invert onto a wire rack, peel off parchment, and return cakes right side up.

Tools used :

KitchenAid Standmixer

Wilton Cake pans

Categories
dessert Drinks & Coolers Fat Free Fusion Gluten-free Indian Italian Vegan Vegetarian

Kokum Granita

Summer is almost here  and I have all these amazing memories of different summer vacations I have taken.

I remember waking up to beautiful mornings with the birds were chirping, and scent of various flowers filled the air. One of the birds was called Tambat, which translates to Coppersmith. It makes a sound of a hammer beating down a sheet of copper, I guess that’s where it got its name from. After waking up we would wash up, I still remember those big copper earns filled with water.

My Mami a typical woman from Konkan, unadulterated love, simple life and always a smile on her face that’s how I remember her. She would make beautifully scented rice porridge  which would be served on a giant leaf of a Moochkund tree, which is also called ‘dinner plate’ tree. It was simply dressed with a touch of ghee and salt.

Muchkund Leaves

There were bounties of summer like Karvande, Jambhul, but best part about that vacation used to be mangoes, mangoes for breakfast ,Mangoes for lunch, mangoes for snack Mangoes for a drink, what more can one ask for. I still remember very vividly the room full of mango is layered beautifully on a bed of hay. My aunt would tell us to go look for the ones that are ripe and then the party started.

We would wander around in the village, on the paths paved with Chire, a red stone from that region, leading up to the temple. There was a small pond near the temple called Ban Ganga, we would explore around and head home when the stomach started growling.

Mami would have a drink ready for us, made from the Kokum or ratamba as its called in that region. Gorgeous garnet, ruby color, delicious taste and thirst and heat quenching, this used to the the perfect treat after a walk in the village.

Kokum Sherbat

Fast forward to 2018 when I went to Sicily with my family. I fell in love with Italy and would love to live there some day. We enjoyed some amazing foods and a few of the favorites originated in Italy. Cannoli, Arancini to name a few. One of those dishes is Granita, a refreshing icy treat that comes in all kinds of flavors. It so reminded me of the Barf Gola we get in India.

Gelato

The best part was that the granita is enjoyed at breakfast with brioche, dessert for breakfast, what more can one ask for.

So today’s recipe is my summers relived, Kokum granita showcases two of my favorites, konkan and Sicily.

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Kokum Granita

A refreshing summer dessert with tangy and sweet flavors

Servings 4

Ingredients

Ingredients

  • 3/4 cup Kokum Agal without sugar
  • 2 1/2 cups of water
  • 1 1/2 cup sugar
  • 1 tsp Cumin powder
  • 1/2 tsp salt

Instructions

Method

  1. Bring 1 cup of water and sugar to a boil. Keep stirring till sugar dissolves.
  2. Keep aside. Stir in the rest of the water. Taste and add more sugar if needed
  3. Add cumin powder and salt and stir.
  4. Put this mixture into a baking tray, keep it in fridge for 2-3 hours. The mixture will start freezing around the edges slowly. Take the tray out and scrape the frozen part with fork, and put it back in the freezer.
  5. Keep repeating till all of the mixture is frozen into fine ice.

Serve it in a bowl.

Recipe Notes

You can make this a couple of days ahead, just make sure to scrape it with a fork right before you serve

You can also serve it with cream or ice-creamĀ 

You can serve it at breakfast with briocheĀ 

Categories
Appetizer Healthy foods Indian Maharashtrian Side dish Snack Vegan Vegetarian

Kairchi Daal

Gudhi padwa is celebrated in Maharashtra, India as a new year. Across India the same day is celebrated by different names but the spirit is the same. We look at nature, and you can see that spring is in the air and this day is the celebration of the new beginnings. Bengali celebrate ‘poila boishokh’ , Keralite celebrate Vishu and so much more.Ā  Not just in India but even Zoroastrians celebrate ‘Nowrouz’ which marks the first day of the spring. On this day they have a platter newly sprouting wheat is always on the table along with other things.Ā 

I feel you feel like celebrating if you just look around. Where I live, there are beautiful blossoms everywhere, when I go for a walk, I see beautiful wildflowers, mustard fields with yellow flower and just a sense of rejuvenation.Ā 

We went for a beautiful hike in a state park and saw so many beautiful wild flowers, it was just breathtaking.Ā 

I picked a few of these and decided to make a Gudhi using those.Ā 

In India, especially in Maharashtra we celebrate Navratri which starts on Gudhi Padwa. Often there are Haldi Kunku which is a gathering for women, an informal social gathering. The celebration is for a goddess and I remember very fondly my Aai coming up with amazing ideas for decorations. One year we had recreated a famous garden from southern india, another year was a beautiful swing made with flowers and plants. As a kid I loved helping Aai with this event.

This is also the season when you start seeing Green mangoes on the tree in India. So naturally traditionally two dishes using the green mango are always made for this haldi kunku, Aam Panhe, a drink made with cooked green mango & jaggery and the second is this , Kairichi Daal.

I love both of these things very much. Today when I picked up the green mango to make this, it turned out not very sour but the kiwis I picked up from the farmers market were so sour, so voila, a new dish is born. I added some Kiwi and the results were quite delicious.

It a super easy recipe, hope you guys like it. If you have any such traditions, I would love to know about them. šŸ™‚

I have also written the recipe in Marathi, hope thats useful to some.

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Kiwi Green Mango Lentil Salad

This is a typical dish made during the spring while the mangoes are still green and tart. Soaked lentils add a perfect crunch to this salad

Ingredients

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  • 2 Cups Chana Daal
  • 1/2 Cup Peeled and grated Green Mango
  • 2 Kiwi Peeled and chopped
  • 3-4 Green Chili paste
  • 1 Tsp Salt
  • 1 Tbsp Sugar
  • 1/3 Cup Freshly grated coconut
  • 1-2 Tbsp Chopped mint leaves
  • 1 Tbsp Chopped cilantro

For tempering

  • 3 Tbsp Oil
  • 1 Tsp Mustard seeds
  • 1 Tsp Cumin seeds
  • 1/4 Tsp Asafetida
  • 3 Dry red chilies
  • 1 Sprig Curry leaves

Instructions

Method

  1. Soak the lentils for 4-5 hours at the least 

  2. Drain and crush them in mortar pestle, make sure you don’t make a fine paste

  3. Mix sugar, salt, coconut, mint, cilantro in the crushed lentils. Once its completely mixed, add the kiwi and green mango. 

  4. Heat oil in a pan. Check if its hot by adding a couple of mustard seeds, if they splutter add the rest of the ingredients and saute for 30 secs. Make sure it does not burn 

  5. Add this tempering to the lentil mixture. The salad is now ready 

  6. Serve at room temperature

Print

Kiwi Green Mango Lentil Salad

This is a typical dish made during the spring while the mangoes are still green and tart. Soaked lentils add a perfect crunch to this salad

Ingredients

ą¤øą¤¾ą¤¹ą¤æą¤¤ą„ą¤Æ

  • 2 Cups Chana Daal
  • 1/2 Cup Peeled and grated Green Mango
  • 2 Kiwi Peeled and chopped
  • 3-4 Green Chili paste
  • 1 Tsp Salt
  • 1 Tbsp Sugar
  • 1/3 Cup Freshly grated coconut
  • 1-2 Tbsp Chopped mint leaves
  • 1 Tbsp Chopped cilantro

For tempering

  • 3 Tbsp Oil
  • 1 Tsp Mustard seeds
  • 1 Tsp Cumin seeds
  • 1/4 Tsp Asafetida
  • 3 Dry red chilies
  • 1 Sprig Curry leaves

Instructions

Method

  1. Soak the lentils for 4-5 hours at the least 

  2. Drain and crush them in mortar pestle, make sure you don’t make a fine paste

  3. Mix sugar, salt, coconut, mint, cilantro in the crushed lentils. Once its completely mixed, add the kiwi and green mango. 

  4. Heat oil in a pan. Check if its hot by adding a couple of mustard seeds, if they splutter add the rest of the ingredients and saute for 30 secs. Make sure it does not burn 

  5. Add this tempering to the lentil mixture. The salad is now ready 

  6. Serve at room temperature

Categories
Bihari Drinks & Coolers Fat Free fibre Gluten-free Low GI Protein Vegan Vegetarian Whole Grains

Sattu Ka Sharbat & Banaras

Growing up in Maharashtra, India I had not heard much about this ingredient. My mom used to ask us to eat ‘Saatu’ but it did not quite register as a special thing.

Fast forward many years and I remember my first visit to Varanasi, I fell in love with this place. I know people talk about the dirt and filth but all I could see was the peaceful ghats, a tremendous sense of devotion, and one becoming aware of one’s mortality and of course the food.

Every corner you turned there was some amazing delicacy to be devoured. We feasted on Jalebis, Kachoris, Lassis and so much more. I don’t know if its the water, air or the fact that many of these places have been there for generations, but each thing tasted amazing. I don’t remember having bad food in that town.

A lot of the food eaten was Satvik, which means there was no onion and garlic in the recipe, honestly I did not miss it.

I am a Chai addict and I must say some of the best chai I have had was in Varanasi, I think its the milk thats pure and fresh which makes all the difference. I loved roaming through the lanes and exploring because I feel ‘Banaras happens in the gallis’

I just loved how chilled out people were here, taking there own time to read a news paper, chat with a friend over a plate of kachori or even get a haircut, everything had a sense of calm. I went on a boat ride every morning that I was there, just the sound of water and the oars, some bells in the background and bliss.

Ghats have a lot going on, different ghats decorated in different styles. If you just observe, you get to learn a lot.



I will never get tired of this city, its fascinating on many levels. I feel that even meditating here was very powerful and peaceful.

On our way to the airport we stopped for a cup of chai, I mean everyone knows what kind of chai you get inside the airport šŸ™‚ . On the same stall this man was making litti chokha, and man that was some delicious preparation. He was roasting them on open fire and the best part was that the litti was stuffed with some tasty mixture called Sattu.

That was my introduction to this magical ingredient called ‘Sattu’. This is powder of sorts made with roasted whole chana in most part, however there are some variations that add barley as well as Jowar/sorghum to it. Its commonly seen in the Northern India, mainly Bihar & UP as well as Pakistan and Nepal. Simple sounding however a true superfood, Sattu can be used in multiple applications. Often times savory and sweet drinks are made using Sattu, and in Bihar you would get to taste delicious sattu stuffed litti or even parantha. I must tell you that parantha turns out amazing. I will share the recipe some day soon.

Not only does it taste good and easy to make but its a power house of health benefits. Super high in protein, fibre, gluten-free, vegan and perfect for the summer and it cools down the body.

So when I came back from Varanasi and was talking about it my driver was very happy. He is from Varanasi and an ardent Sattu follower. When he heard that I liked it, he brought two homemade sattu flours for me along with a recipe for the sattu savory drink. I made it and loved it.

I make an effort to make traditional recipes and follow whats good for you in that season, if you like that idea then try out this recipe. Its super easy

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Sattu ka namkeen sharbat

Cooling  

Naturally gluten- free & vegan 

Low GI

Ingredients

  • 2 cups cold water
  • 2 tablespoon gram sattu
  • 1 1/2 tsp lemon juice like to taste
  • 1/4 T Spoon Sendha Namak
  • 1/2 tsp spoonful of cumin seeds
  • 1 tsp finely chopped mint
  • 1 tsp finely chopped cilantro
  • 3 tbsp peeled and grated Green Mango optional
  • 1/4 Tsp finely chopped green chillies optional
  • 1/4 tsp salt

Instructions

  1. Mix the sattu with a little bit of water, enure there are no lumps left

  2. Mix the rest of the ingredients along with the remaining water & stir

  3. Serve chilled 

Recipe Notes

You can also make a sweet version, mix a little bit of honey or Gud with water and sattu powder

Categories
dessert French

A Pair of Swans

I met my husband on Dec 31st, got engaged on Jan 14th and we got married in April, between this time we met each other only a couple of times but we talked a lot on the phone. The phone bill ( which my dear parents had to pay) was a clear indication of how much we talked.

Our wedding took place in this town but my parents also hosted a reception in my town. Our family has lived there for four generations and knows so many people who enjoyed being a part of my special day. It was very nice to share our happy day with everyone.

The reception was open doors on a beautiful lawn and the stage was set such that we were overlooking a pool. The pool was full of jasmine and filled the air with amazing fragrance, there was also rose petals everywhere. The back drop against which we stood, had a pair of beautiful Swans, my parents thought those swans represented us, together, ready to fly into our world.

I came to the USA a week after I was married and that separation from my family was not very easy, I missed them very much. There was no internet at home and phone calls were expensive. I remember calling them once a week for 10 mins, it costed $1.25/ min to call India at that time. My dad loves to write letters and we love getting letters from him. In fact, we have an arrangement amongst us siblings about who gets the next letter. Each time Dad writes a letter, one kid gets the original and the rest get a photocopy. At that time, since I was the only one away from home, I always got the originals.

I used to wait everyday anxiously for two people, my husband who would come home at 6, and the postman who would bring letters from India.

My Baba like many other men, does not express his feelings very openly, but his letters exude love, advice, encouragement. In the first letter that Baba wrote, he expressed how he felt when I left India and came to the US. The whole family had come to see me off and Baba was of course there. His words, ” when you said good- bye to us and turned around, you two looked like the pair of swans ready to fly away from the nest’. I have read that letter at least 100 times, and I still cry every time I read it.

My husband made sure to everything possible to make that the transition was easy for me. I love him for that amongst many other things.

When I came to this country, I did not know much about different cuisines other than Indian, and my husband is the one who introduced me to different cuisines. One of the first fancy restaurants we went to was a french restaurant. I still remember eating many firsts like Escargot, Souffle and Profiteroles. I remember the pretty pair of Swans that we had for dessert. Each day is special with him but some are just etched in your memory and that dinner is one of them.

In Roman mythology Swans are sacred to Venus, they say Swans indicate eternal love. We fell in love after we got married and these swans indicate just that, our love for each other.

So swans have a very special meaning for me, the man who gave me life and the man who is my life.

Today’s post specially for our anniversary – it is all about love and I wanted to recreate that dessert from the french restaurant today.

This is a very versatile recipe, today I have shaped them like swans however you can make eclairs, cream puffs and even savory gougres with cheese. I have made these with coffee cream and that tastes amazing

Pate Choux Swans with orange blossom rose

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A Pair of Swans

Its a pate a choux pastry shaped like swans and filled with aromatic rose orange blossom cream 

Course Dessert
Cuisine French
Keyword choux pastry, pate a choux
Servings 8

Ingredients

Ingredients:

  • 1/2 cupĀ  milk
  • 1/2 cup water
  • 1 stick of unsalted butter
  • 1 cup flour
  • 1/2 Tsp of salt
  • 2 Tbsp Sugar
  • 4 eggs

For the filling:

  • 1 cup heavy whipping cream
  • 4 tbsp powdered sugar
  • 1 tsp Rose water or orange blossom water
  • 1 tbsp dried rose petals for decoration

Instructions

Method:

  1. Take a sauce pan. Heat milk, sugar, salt and butter till the butter is melted. While the mixture is heating, get the food processor ready and the eggs cracked in a bowl/cup. 

  2. While the mixture is heating, get the food processor ready and the eggs cracked in a bowl/cup. 

  3. As soon as the butter is completely melted, add flour all at once and cook on low flame for about 2 mins. When the mixture starts sticking to the bottom of the pan, take it off the heat.

  4. Transfer the hot mixture to the food processor and start it on a low speed. Add one egg at a time to the hot mixture and keep processing till a nice homogenous mixture. The dough will be sticky but don’t worry.
  5. Preheat the oven to 375 F
  6. Fit a pastry bag with a large star tip.
  7. Fill the mixture in a pastry bag.

  8. Take a baking tray lined with parchment paper.  

  9. Make a tear drop, if you get pointy tips, with wet finger you can just gently tap it down.

  10. Draw swan neck with a small round tip 

  11. Now bake these in the oven for 30 mins. Once the baking is done, let them sit in the hot oven for another 7-10 mins. Take them out and let them cool. The swan necks would need much less time to bake so keep an eye 

For the filling

  1. Mix sugar, orange blossom water and whipping cream  and whip till you get a nice and firm cream. Keep it in a separate bowl.

Assembly

  1. Take the cooled pastry , you can cut a slit .Slice them horizontally and then cut the top in half.

  2. Fill the pastry with the flavored whipped cream 

  3. Attach the swan necks to the puff 

  4. Sprinkle some rose petal so they stick to the cream, and serve

Recipe Notes

If you want to serve these as cream puffs, you can make an opening at the bottom of the pastry and fill the cream with a round tip

You can pipe these and freeze them and thaw and bake when ready

Pate a choux pastry
Categories
Appetizer Bengali British European Protein Snack Vietnamese

East-er Eggs – Indian scotch eggs

You know how some ideas just keep brewing in your head but it takes forever for it to happen, but when it happens its even better than what you had imagined. Today’s recipe is one of those recipes.

It has two may be three recipes. They are different and yet complimentary and there is one thing that ties them together. I get excited and happy when that common thread works just so wonderfully.

Part One – London & Kolkata

I visited Kolkata with the family and absolutely loved the Bengali cuisine, especially the snacks and the sweets. The sweets made with fresh chenna that melt in your mouth are to die for. We were there when the most prized ‘Nolen Gur’ was in season and the sweet shops were showcasing various things made using this liquid gold, I fell in love with this Gud. The softest Rosogulla and sandesh made using this Gud were my favorite.

There are many snacks that are popular in Bengal. Different types of kachoris, Jhal Moori which is a snack made with puffed rice and the famous ‘chaap’ to name a few. The word ‘chaap’ possibly comes the english word Chop, but this one has no meat in it and instead is made from different vegetables, especially beets which gives it the classic red color. Its served with chutney like most Indian snacks.

I started making these chaap ever since then and everyone loves them.

I love traveling, within the country, internationally, alone, with a group, I just love to travel and more often than not, food is a critical component of my itinerary. So even when I was on a business trip to London, I made sure I visited the grocery store and local market and tried some of the specialities. One of the things I ate for the first time was Scotch Eggs. An egg wrapped up in minced meat and fried, then cut open and served with some mustard, its a popular pub food. I love eggs in any form so I had obviously liked these.

Today I decided to borrow on these two ideas for a a recipe I had in mind.

Beet Scotch Eggs

I took the beet mixture from the Bengali chaap, wrapped it around very soft boiled egg and deep fried it.. result.. delicious !!!!

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Bangla Scotch Eggs with Kasundi

This recipe is inspired from two dishes I tasted and loved. 

Ingredients

  • 4 Beets Boiled and grated
  • 1 Potato Boiled and mashed
  • 1 Onion Finely chopped
  • 1/2 Tsp Garlic Paste
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garam Masala
  • 3/4 Tsp Roasted Jeera Powder
  • 1/2 Tsp Red Chili powder
  • 1 Green chili Finely chopped
  • 1 Tbsp Oil
  • Salt to taste
  • 4 Eggs

For coating

  • 1/3 Cup Maida/ All purpose flour
  • 1/3 Cup Water
  • 3/4 Cup Bread Crumbs

For Frying

  • Oil

Instructions

  1. Heat oil in a pan, add chopped onions and saute till soft

  2. Don’t let them caramelize 

  3. Add ginger and garlic paste and saute for a few secs

  4. Add the grated beet and saute till its almost dry 

  5. Now add cooked potato thats very well mashed

  6. Mix and saute well till the mixture is dry 

  7. Add salt, a pinch of sugar, garam masala, cumin powder and red chili powder

  8. Mix well 

  9. Add green chilies and turn the heat off 

  10. Set the mixture aside to cool 

Cooking the eggs

  1. Boil water in a sauce pan

  2. Once the water comes to a boil, slowly add all the eggs in the pot

  3. Cook for 4-5 mins with a rolling boil

  4. Drain the eggs  and run  under  cold water 

  5. Peel the eggs and set aside 

Batter for Frying

  1. Make slurry with the all purpose flour and water. The slury should be thin but thick enough the coat the egg. 

  2. Take the breadcrumbs in a bowl and season with some salt

Heat some oil in a deep pan on medium heat

Frying the eggs

  1. Take one eggs and fourth of the beet mixture. 

  2. Cover the egg completely with the beet mixture, making sure the coating is even and no gaps. Press the coating tightly, this ensures that the coating will not fall off while frying 

  3. Dip this beet covered egg in the slurry, ensure it oats the whole surface

  4. Roll it in the breadcrumbs 

  5. Fry the egg in the oil on medium heat till its crisp all around

  6. Let it cool and then cut it in half carefully. Since the egg is half boiled, the yolk would be soft and spreadable

  7. Serve with pickled onions and Kashundi 

Part two- California, Bengal

I love eggs and I love to eat them in any form, wait did I already say that? Anyway so I love making sandwiches as the weather gets warmer and one of my favorite is Banh Mi, a Vietnamese sandwich. Crusty white roll with even crunchier pickled vegetables, its a treat. I feel that pickles of all kind can perk up even a boring meal. Although now pickles are made in every part of the world, it is said that the process of pickling might have started in 2400 B.C in Mohenjo Daro. No matter who started making it, it sure is a favorite of many unless you are in a pickle ( get it šŸ™‚ , sometimes I surprise myself with my play on words, hehe !)

So I wanted to pickle my eggs to make egg sandwich and then I got inspiration from the ‘Pennsylvania Dutch’ who add beets to their pickling process and I did just that. But I wanted to make it a little different and drew on my Indian spice box and one of favorite spice mix, Panch Phoran. Panch Phoran translates to Five Spices, it comes from Bengal, east India. Typically it has fenugreek, Cumin, Mustard seeds, Nigella seeds and Fennel. I love it because even though its simple, it delivers amazing flavor to any dish you add, daal, meat, fish or even pickle šŸ™‚

These pickled eggs provide the much needed acidity to the fried Beet Scotch eggs.

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Panch Phoran pickled eggs

Ingredients

  • 3 Tbsp Panch Phoran recipe on the blog
  • 1 1/2 Cup Red Wine Vingar
  • 4 Tbsp Thinly sliced shallot or red onions
  • 2 Beets Sliced or qurtered
  • 2 Tbsp Sugar
  • 1 Tbsp Salt
  • 4 Eggs Soft Boiled
  • 1 sprig Mint to serve
  • 1 Tbsp Kasundi to serve

Instructions

  1. Mix salt & sugar in the red wine vinegar and stir till dissolved 

  2. Gently pound the panch phoran and add to the vinegar

  3. Take a glass jar and add the eggs, sliced shallot and beets to it

  4. Pour over the vinegar mixture

  5. Close the lid and let it sit in the fridge for 2-3 days 

  6. When ready to serve, cut the eggs in half carefully

  7. Chop the pickled onions and beets finely

  8. Top the egg with the chopped onions and beets 

  9. Garnish with mint and kasundi 

Recipe Notes

Ā 

Panch Phoran : Here is a simple recipe for your referenceĀ 

Don’t keep the eggs for longer than 3 days, you will not have a beautiful demarkation of red/pink and white

To soft boil the eggs, add eggs to boiling water and cook for 5 mins. Drain and run under cold water and peelĀ 

You can also make deviled eggs with this.Ā 

Ā 

Ā 

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