Easy

Thandai Ice Cream

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Thandai is a refreshing drink popular in north India, especially Uttar Pradesh. Its made using a number of ingredients believed to have a cooling effect, hence the name; Thandai in hindi means ‘cooling’.

It is a delicious and decadent blend of Almonds, fennel seeds, cardamon, pepper, rose and saffron, mixed with milk and served chilled on hot summer days. But cravings do not understand such weather limitations, besides I live in California!! So I didn’t just make a glass of Thandai to drink, I made a batch of Thandai flavored ice cream as well.

Time for Prep: 20 mins     Time to freeze: 12 hours      Yield: 8-10 Servings     Level: Easy

Ingredients:

  • 2 cups milk, chilled
  • 1 cup heavy cream, chilled
  • 1/4 cup sugar
  • For the Thandai flavoring:
    • 1/4 cup almonds
    • 1 tbsp roasted fennel seeds, corse powder
    • pinch of Cardamon powder
    • 2 tbsp poppy seeds (khas khas)
    • 10-12 white peppercorns
    • 2 tbsp rose water or 2 drops of rose essence
    • a few strands of saffron

Process:

  1. In a blender add all the ingredients for flavoring and grind to a paste.
  2. Add milk and sugar, blend them together.
  3. Chill overnight, then strain the milk mixture. Its important to let the paste and the milk be kept aside overnight to ensure that all the flavors are fully absorbed.
  4. If using an ice cream machine, pour strained milk and heavy cream and follow instructions by the manufacturing company.

Process if Not using an ice cream machine:

  1. Whip the heavy cream till you get soft peaks, mix in strained milk mixture.
  2. Transfer to a shallow container and freeze.
  3. Take it out in a couple hours or after the mixture gets slushy. Whip or blend it and freeze again. Follow this step a couple times to get a very smooth ice cream.

Scoop and serve. You can garnish it with a pinch of saffron to give it some extra kick.

Notes:

  • For a nuttier flavor, first roast the Almonds for 5 mins at 350F. Cool and then grind into paste.
  • The Milk and cream has to be chilled before you add lemon juice to avoid it from curdling.
  • If you do not want to whip in between freezing, then replace milk with a 10 oz can of condensed milk and 12 oz can of evaporated milk. Skip the sugar completely.

Lao Posto (Opo Squash with KhasKhas/Poppy Seed)

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Posto or khaskhas or poppy seed is a pretty popular ingredient in bengali kitchens. It has this euphoric sleepy effect, which makes it a perfect ingredient for those lazy weekend afternoons, when all you have in the days plan is some reading and a nice long afternoon nap. And in a bengali household, thats usually the plan. We love our adda (chit chat/debates/political discussions), literature, good food and lazy afternoon naps followed by Cha (tea) and biscuit cookies (pronounced biskut) at 4:00 pm.

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Its not often that I find opo squash or bottle gourd in the local farmers market. I always do a little happy dance when I find them (Yes, fresh produce makes me happy! I am weird that way). This vegetable is one of my favorite, its versatile, light and packed with health benefits. But if your unable to find some, you can replace it with zuccini or summer squash as well.

Opo squash is very high in water content and usually shrinks to 1/2 the quantity when cooked so be careful while adding salt. Less is more, remember you can always add more salt later if need be.

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Time for Prep: 10 mins     Time to Cook: 30 mins     Yield: 4-6 Servings     Level: Easy

Ingredients:

  • 1 medium sized Opo Squash, cubed (around 3 cups)
  • 6 tbsp khaskhas/poppy seeds
  • 5-6 fresh green chilli, slit in half
  • 2-3 dried red chilli
  • 1 tsp black cumin
  • 1/2 tsp sugar
  • 3 tsp ghee or 2 tsp oil
  • salt to taste

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Process:

  1. Soak khaskhas/ poopy seeds in water for 15-20 mins.
  2. Heat 2 tsp of ghee in a pan in medium -high heat, add black cumin and dried red chilli, wait till they splutter.
  3. Add the chopped opo squash/ bottle gourd, pinch of salt and fresh green chilli, saute for 3-4 mins.
  4. Cover, reduce heat and let the squash cook until tender, 15-20 mins.
  5. In the mean time, drain and transfer the soaked khaskhas/ poppy seed to a blender, add a couple green chilli and salt to taste and grind to make a smooth paste. The paste should be thick and not watery.
  6. Once the squash is tender, add the poppy seed paste, mix it in so that its evenly coated, cover and cook for 5 more mins.
  7. Turn off the heat, add 1 tsp of ghee and 1 tsp of sugar, mix it in.
  8. Serve with plain rice.

 

Quinoa Cakes

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Quinoa has been a staple grain in south america for centuries. But in recent times it has become increasingly popular around the world with its nutty flavor and high nutritional value. This is one of my favorite ways to cook quinoa and perfect for fall evenings when there is a little bit of chill in the air and all you want to eat is something warm and something snacky or as husband likes to say ‘Chakna’.

I have served this at brunches, as appetizers and as part of the main course. And its been a hit all around. In this instance I used a boiled potato to bind the quinoa dough but you can also use eggs (2 eggs lightly beaten), see notes for instructions.

Time for Prep: 10 mins     Time to Cook: 30 mins     Yield: ~8 Servings     Level: Easy

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups of water
  • 1/2 tbsp butter
  • 1/2 tbsp black pepper, ground
  • 1/2 tsp salt
  • 1 tsp cayenne
  • 2 tsp cumin, roasted and ground
  • 1 tbsp cilantro, finely chopped
  • 3-4 fresh green chili, finely chopped
  • 1 medium sized potato, boiled and mashed.
  • Oil

Process:

  1. Cooking the Quinoa:
    1. Rinse the quinoa first always, this helps wash away the bitter coating. Make sure to use a fine mesh strainer.
    2. Heat a sauce pan, melt 1/2 tbsp of butter, add the quinoa and sauté for a couple mins. This really brings out a slight nutty flavor.
    3. Add salt and 1/2 tbsp ground black pepper, 2 cups water. Bring to a boil, cover and cook for 10- 15 mins in low heat or till all of the water is absorbed by the quinoa.
    4. Turn of the heat and let it sit for 5-10 mins to let it cool down.
  2. Making the Cake Dough:
    1. Heat a griddle, dry roast 2 tsp of cumin, until you smell the aroma. Transfer to a work surface and using a rolling pin roll over and roughly crush the roasted cumin.
    2. Combine the cooled quinoa, salt, cayenne, roasted  and ground cumin, cilantro, fresh green chili and the mashed potato.
    3. You should have a slightly moist dough.
  3. Cooking the Quinoa Cake:
    1. Heat a skillet or griddle pan, lightly oil it. Take around 1/4 cup of the quinoa mixture and form into a ball.
    2. Flatten it into a pancake around 1/4 inch thick.
    3. Place on hot griddle and cook, flip and cook until golden brown on both sides . Takes around 5 mins.
    4. Remove from pan and serve warm.

Notes:

  • I used potatoes here as a binding agent for the quinoa and that made it easy to shape the cakes with hand.
  • You can also use eggs (2 eggs lightly beaten) instead of the potato. In that case you will have a slightly wet mixture. So take around 1/4 cup and make it into a ball. Place it on the greased hot skillet and using a spatula flatten it into a pancake about 1/4 inch thick.
  • This is a vegetarian version, but I have made this by adding chopped cooked shrimp to the quinoa mixture to indulge by seafood cravings.
  • You can also add chopped carrots, grated beet roots etc..,. to the mixture. Have fun experimenting!

Narkel Nadu (Coconut Confectionary/ Coconut Truffle)

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Mahalaya (which just went by on October 12th) brings with it a tide of memories – setting the alarm for 3:45 am and gathering around the radio promptly at 4:00 am to hear ‘Mahisasura Mardini’ sung in the magical voice of Birendra Krishna Bhadhra, the man who made Mahalaya memorable. As he masterfully recites versus and narrates the story of the decent of Goddess Durga on earth and her valiant slaying of the demon Mahisasura, mom would get busy in the kitchen making a breakfast of Luchi (Puri), Aloor Torkari (sautéed potatoes) and Narkel Naru. The narration ends with mankind bowing to this supreme power- “Ya devi sarbabhuteshshu, sakti rupena sanksthita Namasteshwai Namasteshwai Namasteshwai namo namaha.”

And the feasting would begin! I am an Athiest,  but even today I wake up early morning every Mahalaya, turn on iTunes and listen to Mahisasura Mardini while making Luchi, Torkari and Narkel Nadu. It’s about traditions and re-living memories.

This is also a quick recipe for making a decadent dessert for any day in the year. My mom is known in our friend circle for the amazing Narkel Nadu she makes, I have just made a couple tweaks – she uses Cardamon Powder, I like to use All-Spice instead and replaced regular sugar with coconut palm sugar (for its low glycemic index).

Time for Prep: 5 mins     Time to cook: 30-35 mins      Yield: around 24     Level: Easy

Ingredients:

  • 12oz frozen grated coconut (or fresh grated coconut)
  • 8 tbsp sweetened condensed milk
  • 1/4 cup whole milk
  • 4 tbsp coconut palm sugar (or regular sugar)
  • 1 tsp ghee
  • 1 tsp all spice (or cardamon powder)
  • Dry coconut flakes (optional)

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Process:

  1. In a heavy bottom pan mix in the sugar and coconut, before turning on the heat.
  2. Turn the heat to low settings and cook the mixture for 4-5 mins, stirring frequently, till the sugar is melted and the coconut is lightly toasted.
  3. Add the milk and condensed milk, slowly stirring it in.
  4. Add the ground all spice (or cardamon powder). Taste test to see the level of sweetness and add more sugar if needed.
  5. Keep stirring frequently and cook in low-medium heat till the coconut is cooked. This will take approximately 30-35 mins.
    1. Milk dries up and the coconut comes out clean from the sides (see picture above).
    2. Be careful not to dry too much or you cannot make the balls.  I usually just test it out by making a ball and seeing if it stays, if not I cook a little more).
  6. Take off the heat, Add ghee and stir it in.
  7. Cool slightly and start making the balls by rolling it between your palms which are around 1 inch in diameter.
  8. Roll in dried coconut flakes (Optional).

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Noodle Soup

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Its fall finally! The beautiful shade of blue of the sky, the pretty colors, the chill in the air and in my case the allergies which come with the season. After a long day at work nothing is more comforting than a warm cup of soup while watching new episodes of my favorite TV show. Add a few spices and I not only convert the regular store bought broth into something delicious and deeply satisfying, but also cook myself a natural remedy to relive those allergy symptoms. This recipe is super easy and one of my go-to when I have had a long day at work or I am feeling a little under the weather.

Every culture around the world, home cook and professional chef, have their version of a noodle soup. This is my version. Its a hybrid of pho chay, ramen noodle soup and my mom’s recipe for a home remedy she gave me for my seasonal sniffles and sneezes.

I am detailing the vegetarian recipe, but scroll down to see the notes section for suggestion for a Non-Vegetarian version. 

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Time for Prep: 10 mins     Time to cook: 30 mins      Yield: 2 Servings     Level: Easy

Ingredients:

  • For the Broth:
    • 4 cups vegetable stock/broth
    • 3-4 shallots, chopped
    • 2 inches of ginger, grated
    • 1 cinnamon stick
    • 2-3 star anise
    • 2 tsp coriander seeds
    • 4-5 cloves
    • 1-2 tsp black pepper
    • 1 tsp cayenne
    • 1 tsp fennel seeds
    • 2 tsp soy sauce ( I prefer using a soy sauce reduction).
    • 1 tsp honey
    • 1/4 cup dry sherry (optional)
    • 1 tbsp oil
  • For the Noodle:
    • 1/2 lb or 7 oz thin rice noodles
    • 6 cups of water
    • 1 tsp oil
    • salt to taste
  • For the toppings (Choose all or just a few):
    • 1 thinly sliced carrot (I usually just peel layers, then roughly chop them)
    • Thinly sliced green bell pepper
    • Mushrooms, thinly sliced
    • 3-4 baby boo choy
    • Handful of kale, shredded
  • For Garnishes (Choose all or just a few):
    • 1/2 cup scallion, chopped
    • 2-3 chilli pepper, finely chopped
    • 1 lemon, cut in wedges
    • 1/2 cup mung bean sprouts (or any sprouts)
    • Handfull cilantro
    • Handfull basil
    • 1 tsp dried red chilli flakes
    • Hot sauce
    • Fried Egg

Process:

  1. To make the Broth:
    1. In a large pot heat oil, add the spices (cinnamon, anise, clove, fennel, coriander, black pepper) and dry roast in low heat
    2. When you smell the aroma of the spices, add the ginger, shallots and sherry (if using) sauté for 4-5 mins or till onions loose their raw smell
    3. Add the vegetable broth, soy sauce, honey and cayene
    4. Bring to a boil, cover and simmer for 30 mins
    5. Strain and keep hot till ready to serve
  2. To prepare the toppings:
    1. Slightly steam or blanch the vegetables chosen
  3. To prepare the Noodles (While the broth is simmering):
    1. Bring 6 cups of water to a rolling boil, add salt and oil
    2. Turn of the heat and add the noodles
    3. Cover and let stand for 20 – 30 mins or till the noodles are tender
  4. To serve:
    1. Divide the noodles in two bowls
    2. Arrange the toppings over the noodles
    3. Ladle in the broth
    4. Top with garnishes and serve warm.

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Notes:

  • For Non-Vegetarian version:
    • Use chicken stock for the broth
    • Chicken topping: use shredded rotisserie chicken or stir fry chicken breast pieces with some soy sauce, ginger, garlic, salt and pepper
    • Sauteed shrimp topping: Stir-fry peeled deveined shrimp in hot oil with minced ginger, minced garlic, ground pepper and salt.
  • For Vegan Version:
    • Use stir fry tofu for the topping
  • For a pure vegetarian version:
    • Don’t use the fried egg as a garnish
  • The rice noodles can be replaced with Ramen noodles or Maggi that is popular in India, ditch the seasoning that comes with the package and just use the noodles
  • Instead of just soy sauce I like using a soy sauce reduction because the flavor is more intense
  • Use a tea steeper to add spices to the broth, to skip the straining step