Desi Fiesta

Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Mango Peda| Indian Sweets Recipe

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I have been having this post in the draft from 2016 and it is high time I shared the recipe with you all. I love posting recipes or should say my experiments in the kitchen, It gives me more of a satisfaction and happiness. So here I am with a recipe I had experimented in my kitchen 2 years back but still, it is very close to my heart recipe. Summer means mangoes for every Indian out there. The only thing I love about summer is its seasonal fruits from muskmelon to mangoes. Mangoes are one of my fav and in my childhood, I and bro used to fight for the seed part as it had most of the flesh in it. In one such summer season, we found ripe, sweet, luscious mangoes and I planned to have some as is and some for experimenting a mango flavored peda. Yes, I am big time peda fan, and turning to be a  peda scientist now (my hubby says so) . After an amazing response to my blueberry peda , as promised am up with another fruit flavored peda.

The recipe was not meditated and it just happened, the outcome was soft and yummy pedas. I made these pedas for the popular Tamil magazine “Aval Kitchen” under North Indian sweets category for their November 2016 edition. Moving on to the recipe.


5.0 from 8 reviews
Mango Peda
 
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An Innovative peda with mango flavor added makes it look more vibrant and tastes just delicious.
Author:
Recipe type: Sweets
Cuisine: Indian
Serves: 15
Ingredients
  • Mango Puree- 1 cup
  • Milk powder- 1 cup
  • Heavy cream - 1 cup
  • Condensed Milk - ½ cup
  • Milk - ¼ cup
  • Butter- 4 tbsp
  • Saffron strands - few
Instructions
  1. Heat a saucepan, melt the butter in it.
  2. Add mango puree and bring to a boil.
  3. Now add heavy cream and milk.
  4. Add milk powder and stir them constantly without any lumps.
  5. After the milk powder is mixed well, add condensed milk
  6. Add the saffron and cook the mixture in low flame till it leaves the sides of pan and forms a mass.
  7. Turn off the heat, and transfer the mixture to a greased plate.
  8. Let the peda dough come to room temperature and cool completely.
  9. You can divide them to equal portions and shape them as you like.
  10. I shaped them the traditional way into disc shapes.
  11. You can use a toothpick or an embossed bottom of the glass to decorate the peda. I used the traditional press.
  12. Garnish them with saffron on top.

P.S Please if you want to feature this Recipe feel free to contact me. Would not Recommend copy-pasting the Images or the recipe.

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Crescione | Italian Stuffed Flatbread

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I wanted to do a flatbread series on my blog for so long and when I saw stuffed flatbreads as one of the themes I was sure to do it for BM. I made an Armenian bread  – Jingalov and Trini Dhal Poori Roti for my day 1 and 2. I planned some other bread for day 3 but couldn’t make it so opted for a simple bread. I love Italian breads and this stuffed bread was on my to-do list. Crescione is a flatbread dumpling filled with tomato, mozzarella, Spinach, onion, sausages and many more variations. Padina and Crescione are very famous Italian street food breads, Padina is made like pita and veggies and meat are sandwiched in them after the bread is made whereas Crescione is stuffed and then cooked. Both the bread are made with the same dough.Traditionally the dough is made with lard ( pigs fat) but some even make it with olive oil so I went ahead with the oil version.

This is another amazing flatbread am glad I tried and happy to post it here. My hubby and daughter gave a big thumbs up and they loved it. The Tomato Mozzarella version was greatly loved. I made one crescione with spinach filling and it was good as well but the Cheese version was loved more. I took very little time to photograph as it was getting dark almost, hope you like them virtually. Sometimes I feel nothing to write about the dish and let everyone see for themselves and decide, this is one such day being lost for words. I will move on to the recipe quickly.


4.9 from 7 reviews
Crescione | Italian Stuffed Flatbread
 
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Crescione is an Italian stuffed flatbread which is a most popular street food. It can be filled with herbs, tomato, mozzarella and many more ingredients.
Author:
Recipe type: Stuffed Flatbread
Cuisine: Italian Cuisine
Serves: 5
Ingredients
For Dough
  • All Purpose Flour - 2½ cup
  • Olive Oil - ¼ cup
  • Baking soda - 1 tsp
  • Salt to taste
For Filling
  • Tomato -2 Nos Medium size
  • Mozarella - 1 cup ( shredded)
  • Oregano - ¼ tsp
  • Chilli flakes as needed
  • Olive oil - 2tsp
  • Spinach - 1 cup
  • Onion - 3 tbsp (chopped)
  • Pepper as needed
  • Salt to taste
Instructions
To Make The Filling
Tomato Mozzarella Filling
  1. Grind the tomatoes in a mixture still smooth paste.
  2. In a pan heat oil add the ground tomato puree, oregano, pepper pd, Chilli flakes, salt and let them cook.
  3. Cook till the raw smell goes off and the puree gets condensed a bit.
  4. Remove from heat and let it cool completely
Spinach Onion Filling
  1. In a pan heat oil and the chopped onions and saute them till translucent.
  2. Add the washed spinach and look them till they shrink and al dente
  3. Add salt and pepper pd to season.
To Proceed
  1. In a glass of water melt the salt as needed to make the dough.
  2. In a bowl take the flour, add oil, baking soda and the salt water to the dough.
  3. Mix the well and knead them to till all the flour combines and forms a smooth dough.
  4. Cover and let the dough rest for 30 mins.
  5. Divide the dough into equal parts and start rolling the dough with a rolling pin.
  6. Roll the dough thin and dust very little flour.In the half part of the rolled dough spread the tomato filling and top it with mozzarella.
  7. Brush some water in the corners of the circle and fold the other half side on top of the filling.
  8. Press the corners of the crescent-shaped bread with the prongs of the fork. Make sure the filling doesn't leak out.
  9. Heat a Testo/ Tawa and place the prepared crescione carefully to cook.
  10. Let it cook on one side and then flip it and cook on the other side.
  11. Cook in medium heat so that the cheese inside gets nicely melted. If cooked in high heat the outer part might cook quickly leaving the inner part uncooked.
  12. Do the same with rest of the dough and fill the spinach filling the same way.
  13. They taste perfect as is but if you want you can enjoy them with ketchup.

 

Trini Dhal Poori Roti with Curry Channa Aloo ~Trinidad Recipes

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I have always felt amazed how some of the recipes around the world are very similar to Indian versions, but the origin of the food is not clearly informed in some cuisines.  Some recipes may have different names but have similar method or variation of it. As I am very close to Indian cuisine I might feel it very similar to my cuisine but think about the people who follow other cuisines they would never like their cuisine to be compared with Indian as it might have little or more difference in the method or ingredients used. One such cuisine is Trinidad cuisine which is one of the cuisines from the Caribbean Island. Trinidad and Tobago are two islands which have a blend of African, Amerindian, French, Creole, Indian and Spanish cuisines. Trinidad and Tobago is the largest island in the southern part of Caribbean. This Island has its diverse culture and is sometimes referred to as “Rainbow Island” for its food has all colors added. The Blending of culture is clearly seen in all the dishes in this cuisine, and so I chose to make a dish which is very similar to Indian from this cuisine.

Paratha roti is a very traditional Trinidadian dish which is also called as ” Buss Up Shut” which means “Busted up shirt” which literally means Crispy Parathas is made and broken to pieces before serving them with some curry. Along with paratha roti ,Dhal poori, Dosti and Sada are the most famous Trinidadian bread which has some Indian influence. You can get very familiar with Trinidadian breads and curries very easily as it has a lot of similarity with Indian cuisine. Today I am sharing Dhal poori roti recipes here. Dhal poori roti is a stuffed Trinidadian bread traditionally stuffed with yellow split peas dhal which cooked and milled in the miller with garlic and chilli to powder and stuffed in the roti. Some recipe calls for chandon beni which is a kind of similar to cilantro but I haven’t added it in this recipe..I also made a Tirini curry to go with dhal poori.. This dhal poori can be wrapped with a curry and enjoyed like a burrito or you can just have it curry on side. Curry Channa aloo is a delicious trini curry which also resembles Indian curry with a different method and spices used. In Trini cuisine, Madras curry powder is used much in place of our red chilli pd and coriander pd. I made Homemade madras powder curry for this curry and it was so yummy with dhal poori.I will share the curry recipe some other day, Moving on to the recipe , I have adapted the recipe from here.


5.0 from 5 reviews
Trini Dhal Poori Roti with Curry Channa Aloo ~Trinidad Recipes
 
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Dhal poori is a stuffed roti from Trinidad cuisine which is made from yellow split peas.These can be had with curry as is or can be wrapped with the curry and served. Curry channa goes very well with this stuffed flatbread.
Author:
Recipe type: Stuffed Flatbreads
Cuisine: Trinidad Cuisine
Serves: 5
Ingredients
  • All-purpose Flour - 3 cups
  • Baking pd - 1 tbsp
  • Salt to taste
  • Yellow split peas - 1 cup
  • Garlic - 3 cloves
  • Green chillies - 3 -4 ( as needed)
  • Cumin Pd / Jeera- 2 tsp
  • Salt to taste
  • Water as needed
Instructions
  1. In a take the yellow split add adequate water to cook the dhal.
  2. Add turmeric to the split peas while it cooks.
  3. Cook them till when you pinch the dhal in between your fingers they should crumble like a powder.Don't overcook the split peas till they are mushy.
  4. Once the peas are cooked drain the water and let them cook a bit.
  5. Add garlic, salt, green chillies, jeera pd to the dhal.
  6. I used a blender to blend the dhal if you own a hand mill you can grind the dhal in it.Grind it into a fine powder and set aside.
  7. In a bowl take the flour, salt, baking pd and Mix it well.
  8. Add water little by little to make a smooth and soft dough.
  9. Cover and rest the dough for 15 mins.
  10. Divide the dough into equal sized balls and flatten the balls to disc with your fingers.
  11. Fill a handful of dhal stuffing into the flattened disc and seal the corners, keep pressing the stuffing in.
  12. Pinch and seal the dough well else it will spill out.
  13. Press as roll them with a rolling pin to a thin roti
  14. Heat a skillet or tawa place the rolled roti and cook them both sides till you see brown spots.
  15. Drizzle some ghee while cooking the roti. Air bubbles will inflate the roti.
  16. Wrap the roti with some curry or enjoy the roti as is with curry. We enjoyed our dhal poori with curry channa aloo.


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Jingalov Hats ( Zhingyalov Hats)| Armenian Stuffed Flatbread~Stuffed Flatbread Recipes

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I love trying different cuisines and so am landing on to Armenian cuisine today. I tried this deliciously stuffed flatbread which is very popular bread in Armenia and mainly from the Republic of Artsakh which is a province of Armenia. Armenians are spread all over the world there are Lebanese Armenians, Persian Armenians and many more .. The cuisine has some Russian and European influence in it and that’s why it is simple to make and has subtle flavors I guess.  The ingredients used are fresh and they don’t believe in adding up excessive flavors or spices to the dish. Sometimes keeping it simple makes sense. I just followed the traditional way of making this stuffed bread with the herbs available in my kitchen. These breads can be loaded with lot more herbs like fresh oregano, sage, basil, lettuce or chard any number of  greens will work wonders making the dish more healthy and flavorful. You can even choose and add up to 20 different types of herbs for the filling. I didn’t want to go crazy so chose only 3 herbs which we use in daily basis. The name is so catchy when I served this hubby started asking me what is the name again n again 😀

I chose to do stuffed bread theme for this week so that I get a chance to read and research more about bread all over the world, I came across so many new and different breads, some were very similar to our Indian bread and some had very interesting stuffing in them. Like everyone, I came across the Turkish golzeme and had a plan to make them for my first day but after seeing so many yummy versions of golzeme from blogging marathon, I thought it might be boring if do same … I have already made Afghani bolani for the mega marathon so didn’t want to repeat it again. Finally, after all that possible research about stuffed bread, I chose this amazing  Armenian bread which is nothing but lavash bread filled with herbs. This one was easy to make though shaping the bread seemed complicated, it is supposed to look rustic. The nice leaf shaped bread stuffed with herbs had such amazing flavors in it , which I had some more herbs to add in. I used cilantro, mint, and spinach which is normally found in any Indian kitchen, but traditionally you can add fresh oregano, dill, parsley, chard or sage.Any greens would make delicious Jingalov hats. Do check the video for sealing the bread here. Lets move to the recipe.

This bread is very much similar to lavash bread with stuffing. The dough is rolled as thin as possble. Make a pliable dough.

I tried my best to roll them thin as possible, if you can roll them thin the bread will taste the best and you can see the green stuffing through the bread.

This is the best part of making this bread the stuffing comes in and you need to seal the bread. I think sealing this thin sheet of bread is a task. Do check the video I mentioned earlier to see how to seal the bread.

I made it super long 😛 it is not perfectly shaped but I tried my best.

 

4.9 from 7 reviews
Jingalov Hats| Armenian Stuffed Flatbread~Stuffed Flatbread Recipes
 
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Jingalov hats is a popular Armenian herb stuffed flatbread mainly from the Republic of Artsakh.
Author:
Recipe type: Stuffed Flatbread
Cuisine: Armenian
Serves: 4
Ingredients
For Dough
  • All-purpose flour - 2½ cup
  • salt to taste
  • Olive oil - 1 tbsp
  • Water as needed
For Filling
  • Herbs ( equal measure of spinach, mint, coriander)- 3 cups
  • Olive oil - To Drizzle
  • Salt as needed
  • Pepper pd - ¼ tsp
Instructions
  1. Wash and chop the spinach , mint and cilatro in a bowl. Drizzle some olive oil.
  2. Add salt and pepper, mix and set aside.
  3. In a bowl mix flour,salt,olive oil, water and form a pilable dough.
  4. Divide the dough to equal balls, take a ball and roll it in floured surface into a thin rectangle or oval shape.
  5. It is ok if the shape is not perfect.
  6. Place the herbs filling in the middle of the rolled dough and start sealing the corners from left to right starting from the middle. Do chk the video for how to roll and seal the bread.
  7. Heat a skillet and place the stuffed bread on it to cook. Brush some olive oil while cooking.
  8. Cook on one side till you see brown spots and then flip and cook on the other sides.
  9. Enjoy them warm. Break the bread into half put a piece of butter into the filling part. Let it melt and relish.


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Thalai Vazhai Illai Virundhu | Tamil Nadu Meals Recipes

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I am so excited to share this vazhai illai virudhu which I thoroughly enjoyed cooking. We love vazhai illai saapadu a lot, hailing from Chennai we never used to miss having meals in banana leaf when we were in India. Recently My mom and masi pulled out Tamil saapadu for 20 people at my mom’s place and I was only one missing. My hubby was highly tempted just by hearing about the saapadu and so I had to make this Special virudhu for him. Nowadays even in a marwadi wedding, we have started to include a function for Tamil saapadu . In my last visit for my bro’s marriage, we made Tamil saapadu function at home, when we wore pattu saree and men wore pattu vestti pattu sattai and fully south Indian attire. It was so much fun dressing up and enjoying the saapadu with Family. Ok now coming to the Virundhu I made, This is not the first time am making a banana leaf platter as you all know. I need to tell the story behind the green banana leaf I got from a restaurant nearby. A restaurant nearby gets their banana leaf from India which was so fresh and shameless went and asked if I can have one banana leaf please, The chef laughed and enquired why I needed 😛 I then had to tell him and then he gave me the banana leaf with so much excitement,  it feels so good to find fresh banana leaf in foreign country . Thanks to the chef who had a big heart to give me a banana leaf.

It took me 3 hours to plan and cook this saapadu. I had few more in my list but hubby came and stopped me 😛 idhuve podhum ma (in tamil). I never plan my thali recipes ahead It is a day before night or early morning, the first thing I do is go and check the fridge and plan my meal accordingly with whatever veggies are available. If I have plans for making thali I do stock my fridge with most important veggies beforehand. So for this Virudhu, I asked hubby what he wanted me to include and I included some from my end. I made a list of the menu and started with my cooking nonstop.Remembering my home science days were we used to get 3 hours deadline to make a full course meal starting from a soup to dessert, our teacher would start telling us to wind up before half an hour and start with the cleaning. So it was 2 1/2 hour of cooking full course meal, Plating, garnishing gourmet way ( at least try to plate clean :P) and cleaning up our dishes and kitchen counter in half hour. Though I was very slow back then, I used to complete somehow.I will stop my ramblings here and start with the menu.

Today’s thali or Banana leaf platter is called as Thalai vazhai illai ( means banana leaf) Virudhu ( means feast) or saapadu ( means meals). Hope I have served it right as there is some traditional way to serve.

Menu 

  1. Starting with salt (uppu)
  2. Pickle ( urukkai)
  3. Masala Vadai
  4. Potato Bonda ( Urulai Bonda)
  5. Yam Fry ( Senai fry)
  6. Raw Banana Stir fry ( Vazhaikai poriyal)
  7. Potato Roast ( Urulai Roast)
  8. Cabbage Kootu ( Kosu Kootu)
  9. Cluster beans paruppu usli ( Kotharanga paruppu usli)
  10. Beans Carrot Stir fry( Beans Carrot Poriyal)
  11. Paruppu
  12. Sambhar
  13. Snake gourd Kozhambu
  14. Urundai Kuzhambu
  15. Rasam
  16. Poosnikai Mor Kuzhambu
  17. Rava Kesari
  18. Rice
  19. Appalum
  20. Banana

Senai Kizhangu Fry

My Mom makes yummy Senai fry and I learned to make this from her. The recipe is very simple and it is easy to make as well. Me and my brother as kids used to fight for Senai kizhangu fry , my mom used to measure and serve so that we get equal amount 😛 See how crazy we were. My daughter has become a fan of Senai fry after me, this is getting hereditary now.


Hope you enjoyed reading this Thalai vazha illai saapadu or virudhu post.. Do leave your valuable comments.
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Punjabi Thali |Punjabi Chole Recipe ~ Thali Recipes

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I am here with yet another thali today. We are landing to the state which is also called as the breadbasket of India.I and hubby love to order north Indian food when we go out to eat, and I assume paneer butter masala and naan is mandatory to order if you are in a north Indian specialist restaurant. Today’s Thali is my version of Punjabi thali, I included all the Punjabi dishes which is our family favorite. Punjabi cuisine has some exotic flavors which have some of the flavors shared from its neighbor Pakistan.Punjabi recipes are most famous, all over India and even in south Indian many restaurants serve Punjabi dishes. Punjabi dishes are loved universally for its richness and taste. I didn’t get much time to do photography as I had to wind up soon, so didn’t click separate pictures of each dish. Hope it is not too bad…

Coming to the menu for this thali – I kept it very simple.Made 1 starter and accompaniment, 2 variety curry, 1 dal dish and a sweet.

  1. Paneer Tikka With Dahi Ki chutney
  2. Phulkas
  3. Aloo Paratha
  4. Punjabi Chole
  5. Dhaba Style Palak Paneer
  6. Moongdal Makhni
  7. Kada Prasad – same as whole wheat flour sheera.

I made lassi but just went out of mind to place it while photographing 😛 ..

Punjabi Chole 

I am sharing my way of making Punjabi chole with the chai Patti in it, traditionally it is also made with amla but I did not have any amla in my pantry so made it without them. Chole is one of our family favorites, I can have chole without any bread as it by itself is a wholesome gravy which is protein packed. I didn’t add any chole masala to this gravy as I included some garam masala to it. If you have anar dhana powder ( pomegranate seeds pd) available you can add to the chole it will bring some authentic flavors but I didn’t add any still it tastes so yummy. I will quickly move on to the recipe.

 

5.0 from 1 reviews
Punjabi Thali |Punjabi Chole Recipe ~ Thali Recipes
 
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Punjabi chole is made with Kabuli channa / Chickpeas with lots of flavors add this curry simply delicious to go with any Indian breads.
Author:
Recipe type: Side Dish
Cuisine: Punjabi Cuisine
Serves: 5
Ingredients
  • Kabuli channa / Chickpeas - 1 cup
  • Potato -1 medium size
  • Tomatoes -1 medium size
  • Onion - 2 medium size
  • Tea / Chai patti - 2tbsp
  • Black Cardamom - 2 nos
  • Cinnamon stick- ½ "inch
  • Cloves - 2-3 nos
  • Cardamom- 2 nos
  • Cumin seeds - ½ tsp
  • Ginger garlic paste - 2 tsp
  • Green chilli - 2 slit
  • Red chilli pd - 1 tsp
  • Coriander pd - 2 tsp
  • Turmeric pd - ½ tsp
  • Amchur pd - ¼ tsp
  • Garam masala - ½ tsp
  • Coriander leaves - 2 tbsp ( chopped)
  • Ginger - 2-3 Julience
  • Oil- 2 tbsp
Instructions
  1. Soak the chickpeas / Kabuli channa in water overnight.
  2. Make a potli (with cheesecloth) with chai patti / tea and black cardamom.
  3. Next day drain the water, add fresh water to the chole and also add the whole potato in a pressure cooker.
  4. Add salt and place the potli, close the lid and pressure cook them for 3 whistles
  5. After the pressure is released, remove the lid and strain the channa and remove the potato cut them into pieces (discard the potli).
  6. Grind tomatoes and make a puree. Grind the onions as well and make puree separately.
  7. In a pan heat oil add cinnamon, cloves, cardamom.
  8. Once it pops add green chillies, ginger garlic paste and sautes for few seconds.
  9. Add the onion puree and saute it well till raw flavor goes off.
  10. Add red chilli pd, turmeric pd, coriander pd, amchur pd, garam masala, salt and saute them well.
  11. Add tomato puree and boil the masalas for few minutes.
  12. Once the oil oozes out from the sides add the boiled channa and potato to the masala.
  13. Add water as needed to make gravy and let the gravy boil well so that all the flavors combine.
  14. Garnish with freshly chopped coriander, ginger julienne and serve hot with phulkas or naan or bhatura.

Moong Dal Makhni

Instead of making kali urad dal makhni I tried making dal makhni with moong dal and it was equally delicious. I share the recipe in a separate post.  Hope you joined this thali, do leave your valuable comments, I love hearing from you.


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Jain Thali |Paryushan Parva Recipes ~ Rajasthani Recipes

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I have been wanting to showcase my thali here for so long and here I am with a one another thali.This is going to be a long post sorry about that.This  jain thali is very very close to my heart as I did it in 2015 when I was in India for a year. Paryushan Parva is a very important 8 days festival for Jains usually falls in the month of August or September of the Hindi calendar. These 8 days we follow all the spiritual rituals, visit the Jain temple, Prayers, and fasting. The main motto of this festival is to forget and forgive, last day ( is called Samvatsari) of the festival we ask for forgiveness to each and every family members and close people around us( in Marwadi we say “Michami dukudam” or ” kamou sha”).We ask for forgiveness if we have hurt them by words, our actions or by any means… These 8 days are celebrated to purify our mind, body, and heart. We also follow a Jain diet which means we don’t eat any root vegetables, green vegetables and some people don’t eat fruits as well, This is because even plants are assumed as a developed form of life. People who follow strict Jainism don’t eat root vegetable or plant-based veggies throughout the year as they are grown on the ground they might have a lot organism on it while we wash and cook them they die. I would love to share the rituals behind paryushan parva and some ironical facts about Jainism in this post.

Jains believe in Lacto- vegetarianism which means we do use milk and milk products in our diet, we get our protein and vitamins from the milk products.Some of my fellow followers and bloggers who have asked me and debated with me regarding you say Jains are vegetarians you don’t eat eggs but how can you drink milk or use colostrum milk, there is nothing wrong in asking I suppose. Jains believe in not hurting any minute organism or do violence, Our ancestors found no violence while getting Milk from the cow as the olden practice of agriculture and grazing was considered, whereas when it comes to Unfertilized eggs it is a potential murder of a 5 sensed being by stopping it to come to life as far as in Jain culture. It is always an individual wish to eat veg or nonveg, Jainism has not preached anyone to stop eating egg or meat, Jains have believed in following their ancestors.Hope the question why Jains don’t eat an egg is answered :).  I don’t consider myself as strict Jain as love potatoes, yams and I can’t live without garlic and onions, but we follow this at least for the 8 days festival this is least we can do.

Coming to the recipes in this thali – In this thali there are no root or green or any kind of fresh veggies used for obvious reasons. The side dishes are made with dried pulses and the platter itself is high in protein.  I made this thali to point out that though we have so many limitations yet I managed to pull out a thali 😛  not only these there is n number of dishes can be prepared considering the limitations. There is no strict rule for fasting as well, except for following the Jain diet and having the dinner before sunset.That said all the dishes in this thali is authentic Rajasthani cuisine from my district in Rajasthan ( Jetharan father side ), each district the method of making the dishes may vary. These recipes were passed by my mom to me so am used to these methods but I have learned and learning few more methods from my extended family.The learning process never ends when it comes to cooking even though it might be your own cuisine I believe in it.

Paryushan Parva Jain Thali Menu

Laapsi

We start with a sweet, this is one traditional Rajasthani sweet called laapsi made for all rituals from the wedding to after a person passes away. This sweet is considered very auspicious and mandatory for all functions, they are prepared at home by elders. There is a separate skill in making Laapsi, though it might sound easy to make with cracked wheat and jaggery they consistency and taste have to justify. I am still in the learning process when it comes to Laapsi.

 Rajasthani Kadhi

This yogurt-based side for rice is also enjoyed with roti. For Paryushan if we make kadhi we usually add any of the pulses to the kadhi, be it Moth, black channa, Chowla (black-eyed peas) , channa dal or any pulse. We also make kadhi with gatta in them. If Laapsi is made then the Thali must have kadhi because they go well good in the thali.Check for the Kadhi Recipe here..

3. Pachkutta Saag

Pachkutta saag is a very traditional dry sabzi from Rajasthan. As Rajasthan frequently experience drought condition most of the veggies are made with less water and so the veggies used are often dry or pulses. The use of curd to make it to gravy consistency is for the same reason.This recipe has 5 main ingredients Gunda, Amchur ( dried mango), Kumat, Sangri, and Ker. The name of the saag literally means Mixing of 5 veggies, in this case, dry veggies, There is another version of fresh veggie pachkutta saag as well. As everyone knows Ker sangri is a staple in Rajasthani, this pachkutta is a famous veggie as well. On Thursday we celebrated shitlasaptami which is an auspicious festival after holi when the kitchen is closed and no fire turned on the day, We cook food before day night to have on the festival day we called it Thanda Khanna.I Prefer making pachkutta as its shelf-life is longer and it is like mandatory in our home to make this veggie for shitlasaptami. I will do a detailed post on this veggie some day.

Gatta Saag 

Another very traditional Rajasthani dish which is very much popular on the internet than any other Rajasthani dish. Gatta saag is a Besan and curd based dish made with very minimum ingredients still tastes very delicious with phulkas or rice. I am a big time gatta saag lover I can have the steamed gattas as is. I already have this Recipe Here to check and try it.

Rabodi Saag

Rabodi Saag is another traditional paryushan Parva dish which made with Maize papad ( not exactly papad it is kind of vathal made of maize dough sundried ). When I was in India my mom gave me some rabodi our relatives got from Rajasthan so I enjoyed making and relishing these. These are very simple to make but still delicious with phulkas. There are two methods it can be made one is with curd other is without curd just like papad ki sabzi. I would do a separate recipe post for these in future.

Moth Saag

Moth beans saag is a very simple pulse saag made with minimum ingredients again, Soaking the pulse overnight and making to a sabzi is done for most of the pulses in Rajasthan.

Matho

Matho is curd based drink usually served after a meal. This is a very easy recipe just Like Boondi Raita but I won’t acknowledge this a raita, Just so that you all understand am referring it to as raita. Very simple ingredients and easy to make a drink, this usually served in summer weather and they are perfect refreshers. Will move on to this Simple recipe.


Jain Thali |Paryushan Parva Recipes ~ Rajasthani Recipes
 
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Rajasthani chilled drink similar to buttermilk served after a meal.
Author:
Recipe type: Drinks
Cuisine: Rajasthani
Serves: 2
Ingredients
  • Yogurt/ Curd - 1 cup ( Not sour)
  • Roasted cumin powder- ½ tsp
  • Red chilli pd - a pinch ( optional)
  • Boondi - ¼ cup
  • Salt to taste
  • water as needed
Instructions
  1. In a bowl put the curd water and churn them well with a churner.
  2. The matho should be not too thick or thin , the consistency should be of slightly thick buttermilk.Add water accordingly.
  3. Add salt, red chilli pd, and cumin pd to it.
  4. Churn them well till you see nice froths on top.
  5. Add the boondi and mix well.
  6. Serve the drink chilled.

Ambalvan

Ambalvan is another summer drink served after a meal. This is made with tamarind extract, it tastes khatta- meetha and I fell in love with drinks when I first tasted it in Rajasthan in our district. My mom told me the recipe and I tried it to include in this thali. For now am sharing the recipe though am not happy with photographs, will do a seperate post on this drink as well :).


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Dulce De Leche Chocolate Truffle | Chocolate Truffles Recipe

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Raining truffles here… I am here with another super addictive truffle. Dulce de leche is my favorite to relish by itself, But I thought to combine this sinful dessert with chocolate and make soft and smooth truffles.After a long time, I took out my instant pot to make this delicious dessert, this creamy caramelized sauce is so sinful by itself. Traditionally it takes more than an hour to cook a perfectly colored dulce de leche, but it only took 45 mins to make these in the Instant Pot.

I have exploded a can of condensed milk years back when I tried them for the first time. Making it in the Instant Pot was a breeze.
I love making chocolate ganache truffles, so thought why not I make a dulce de leche chocolate truffles the same way. The consistency of the truffle depends on how thick your dulce de leche is. You can either coat them with cocoa pd or coat them with candy melts. These melt in the mouth, rich truffles are sinful dessert to indulge for sure. Diving into the recipe without further adieu. Am loading this post with more captures I know, I am out words and want you to virtually enjoy these yummy treats.


Dulce De Leche Chocolate Truffles
 
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These are melt in mouth truffles made with two sinful ingredients. Dulce de leche and chocolate make these truffles sinfully addictive and you won't stop having just one.
Author:
Recipe type: Dessert
Cuisine: International Cuisine
Serves: 20
Ingredients
For Dulce de Leche
  • Condensed Milk- 1 can
For Truffles
  • Chocolate Chips - 2½ cups
  • Heavy Cream - ½ cup
  • Dulce de leche - 1 can
  • Chocolate candy melts - 1 cup ( for coating)
  • Cocoa pd - To Coat
Instructions
How To Make Dulce De Leche In the Instant Pot
  1. Remove the label from the condensed milk, check if there is an opening or damage ( as we are cooking in a pressure cooker it can be hazardous ).
  2. Place the condensed milk in the instant pot.
  3. Pour water until the can is fully submerged in water.
  4. Turn the knob to seal mode on the lid of the instant pot.
  5. Cook in manual mode high pressure for 40 -45 minute.
  6. I left the can in low for 25 minutes.
  7. Once the pressure goes down open the lid.
  8. Leave it open till the water cools down.
  9. Remove the can and refrigerate it without opening this becoz the tin might be hot from inside still.
  10. After the can cool down completely open and tada dulce de leche is ready.
How To make truffles
  1. In a bowl put the chocolate chips and keep it ready.
  2. In a saucepan put the dulce de leche and cream.
  3. Turn on the heat to medium, Mix the mixture using a ladle or whisk till smooth.
  4. Once you see small bubbles popping from the sides, turn off the heat.
  5. Your dulce de leche ganache is ready.
  6. Now pour the hot dulce de leche and cream mixture on the chocolate chips.
  7. Whisk them well till all the chocolate melts down and the mixture looks smooth shiny in texture.
  8. Cover the bowl with a cling wrap and refrigerate for an hour.
  9. After the mixture becomes firm, using a scoop or a spoon make equal sized balls.
  10. You can dust your hands with cocoa pd or grease them with butter.So that it is easy to roll the balls.
  11. Place the balls on a tray, cling wrap it and store in the fridge for 30 more minutes.
  12. After 30 minutes melt the candy melts in a microwave for 30 seconds or use a double boiler method to melt them.
  13. Take each ball and drop it in the melted chocolate. Coat them from all sides.
  14. Using a fork tap the balls and remove the excess chocolate.
  15. Place all the chocolate covered truffle on a parchment paper lined tray.
  16. Do the same for rest of the truffles, drizzle some melted chocolate on top of each chocolate covered truffles or just coat the truffle balls with cocoa pd.
  17. Refrigerate the truffles or leave them at room temperature until the chocolate sets well.
  18. Enjoy this addictive truffle, store them in a refrigerator for 3 days.

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Classic Brigadeiro – Brazilian Chocolate Truffles

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Brigadeiro Brazilian Brigadeiro

Brigadeiro is a classic Brazilian delicacy which is made with 3 easy to find ingredients and the preparation is as simple as could be. According to wiki, it was created in 1940’s. This is again very easy to make no bake truffle recipe which tastes gooey and dense. I made these twice, The first time I made and my daughter couldn’t resist till I clicked so it was her treat and the light played hide and seek so gave up to photograph them. The second time I made again the light played with me and ended up shooting it in low light condition, But I had to. Hope I have done justice to this deliciousness.

Brazilian Brigadeiro

I am a big time chocolate lover and I assure you won’t stop just by having one of these beautiful truffles. The beauty is when these perfectly shaped truffles placed on the cupcake liner and you see them from sideways, you should see the perfect dome shape on the top. The Trick is cooking them perfectly not too less or not too long. This classic Brazilian delicacy is most famous candy in Brazil served in parties. It is can me had without rolling them in any kind of sprinkles or nuts. This addictive truffle had to be included in my theme this week for BM ” All that come round are ladoos”. Though I first thought to make Indian ladoos, it was a nice chance for me to experiment all the international dishes that looks like ladoos. So here is my classic Brigadeiro Recipe, Hope someday I make a Gourmet brigadeiro sweet box this is my future project :)…

Brazilian Chocolate Truffles

Classic Brigadeiro - Brazilian Chocolate Truffles
 
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These Brazilian truffles are easy to make and perfect gooey treats to indulge anytime. They are rolled in chocolate sprinkles traditionally but can be rolled with nuts, coconut or any sprinkles of your choice.
Author:
Serves: 10
Ingredients
  • Sweetened Condensed Milk - 1 can ( 14 OZ)
  • Cocoa pd - 3-4 tbsp
  • Butter - 2 tbsp
  • Salt - A pinch
  • Chocolate sprinkle - To coat
Instructions
  1. Take a saucepan, Mix condensed milk, cocoa pd, butter.
  2. Keep the heat medium and stir it constantly ( otherwise it will burn from the bottom) with a wooden ladle until the mixture thickens.
  3. To find the correct consistency just scrape the wooden ladle in middle of the pan and the mixture should take time to move back to its the place .
  4. The mixture will thicken in few minutes and leave the sides of the pan.
  5. Transfer the chocolate mixture to a tray and cool it down to room temperature.
  6. After it comes to room temperature cling wrap and store it in the refrigerator for an hour so that it firms up faster.
  7. In a plate pour the chocolate sprinkle.
  8. Use a teaspoon and scoop some of the chocolate mixtures and make equal sized balls.
  9. Roll each ball in the chocolate sprinkles and place them on a mini cupcake liner or a plate.
  10. Store them in a tight container for a week.

Brigadeiro | Brazilian Chocolate Truffles

No Bake Chocolate Truffles
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Orange Creamsicle Truffles| No Bake White Chocolate Truffles

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Orange Creamsicle Truffles

Orange creamsicle truffles are easy to make and no-bake version of making a yummy truffle with the orange flavor to it. I love making chocolate truffles a lot and have made many truffles when I found this on Pinterest I couldn’t resist to give it a try. These add soft melt in mouth kind of truffles, My hubby said it tastes like the Indian orange mittai.  These a super simple way to make truffles but yet delicious in taste.  I always have stock of oranges as we drink a lot of freshly squeezed orange juice, so gave this a truffle a try.  The only this is I didn’t have any orange food color so used yellow just a drop, you can skip it if. Apart from melting the chocolate in low temperature without burning, you can’t go wrong in this recipe. The taste of orange and chocolate marry so well and make you close your eye and enjoy 🙂 This is how my hubby reviewed these.

Orange Creamsicle Truffle

I am so glad to blog after a long break, had taken a  super long break but didn’t stop cooking and trying new innovations though. Starting the first recipe post of 2018 with this melt in mouth no bake truffles. I spent more than an hour to photograph these, though recipe looks simple it was really challenging to photograph. Hope I have done justice to this yumminess. For people who follow my insta who guessed what I was about to shoot in my stories, revealing time – these are ones I shot. For this week’s BM theme I chose ” All that come round are ladoos”. The first thing came to my mind was why not truffles as they are round in shape and looks like ladoos. read more here

   
Recipe adapted from cooking classy

Orange Creamsicle Truffles
 
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Author:
Recipe type: Dessert
Serves: 5
Ingredients
  • White chocolate bar ( chopped) - 1½ cup
  • Orange extract - ½ tsp
  • Orange zest - 2 tbsp
  • Butter - ¼ cup
  • Heavy cream - 4 tbsp
  • Confectionery sugar or powdered sugar - ½ cup
  • Orange or yellow food color ( optional)
Instructions
  1. Take the chopped chocolate in a clean bowl and melt it either in the microwave or use double boiler method as I did.
  2. To melt the chocolate in double boiler method, boil water in a saucepan and place the bowl with chopped chocolates on the sauce.
  3. See to that the chocolate doesn't have direct contact with the water. As it may ruin the chocolate (you know the rule chocolate and water are enemies).
  4. Keep stirring the chocolate until they melt completely. once the chocolate is all melted, keep them to cool a bit.
  5. Meanwhile, heat a saucepan add butter and melt it.
  6. Add the orange zest and saute them for few seconds.
  7. Lower the flame and add cream to the mixture and keep stirring.
  8. Once you see little bubbles popping from the edges of the pan, turn of the heat.
  9. Let the bubbles settle down and strain the orange zest butter mixture into the melted white chocolate.
  10. Use a spatula and press the orange zest so that all the essence from the zest comes out.
  11. Mix the chocolate and butter mixture well, then add orange extract and color if needed.
  12. Cover the bowl with a cling wrap and refrigerate for an hour.
  13. It should be firm enough so that you can roll under your palms and make balls.
  14. In a plate or tray add the sugar pd. Scoop or use a spoon to take a heaping orange truffle mixture and shape them into balls.
  15. Drop them in the sugar pd mixture and coat it all over.Do the same to the rest of the mixture.
  16. In the rolled truffles and leftover sugar pd in a container with a lid and shake it so the sugar pd gets coated all over the truffle.
  17. Refrigerate them for 20 more minutes. serve them when ready to eat.

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