Adda

This restaurant, located in Long Island City, Queens, is known for the power packed flavors that is found in every single dish on the menu. Be it Tawa Kaleji, Bheja Fry or goat biryani, you cannot miss the heat. Even vegetarian dishes like cheese-stuffed naan and lotus root kofta which is a paneer dish in creamy fenugreek and tomato base, are hands down winners. 

Bollywood Theater

The Bombay-inspired menu created by Chef MacLarty makes it one of Portland’s top Indian restaurants. Especially good is the pav bhaji which is a dish of mashed-and-spiced vegetables that come with warm buttered bread. Have it with a topping of shredded cheese that slowly melts its way into the mix. 

Dosa-by-Dosa

This Californian restaurant serves a variety of dosas with fillings that range from a simple masala potato mixture to creamy butter chicken. However, they also have on offer delicious rice bowls, wraps filled with juicy prawns cooked in coconut milk and salads, especially one made with coconut, kale, and moong beans. 

Ghee Indian Kitchen

A large portion of the produce used in their kitchens is grown personally on this Miami property by Chef Niven Patel. The menu boasts of seasonal dishes churned out of whatever produce is on hand. Lassis and chutneys made with mangoes, vegetable poriyal– stir fried vegetables that are fresh from the garden and baby eggplant that is made with Yukon potatoes and heirloom tomatoes. 

Himalaya

Chef Kaiser Lashkari serves mouth-watering Indian and Pakistani dishes on his extensive menu, at this Houston based restaurant. From succulent chicken kababs and aromatic biryanis to creamy and masala gravies this restaurant has everything for every foodie. If you had to pick one gravy, go for the chicken hara masala (paneer, if you want to go vegetarian). It comes in a rich sauce that brings together the flavors of green chilies, cilantro, yogurt, and garam masala.

best Indian food

top 5 eateries

Adda

Long Island City

Tawa Kaleji

Bheja Fry

Kofta, Paneer

Bollywood Theatre

Chef Maclarty

Dosa-by-dosa

Ghee Indian Kitchen

Chef Navin Patel

Chef Kaiser Lashkari

biriyanis

hara masala

garam masala

paneer

pav bhaji

mix are considered ‘heat-generating’…these masalas, when consumed, are said to increase the body temperatures and hence the name ‘Garam Masala’.

Ingredients needed:

• Cumin Seeds (4 tbsp) 
• Cardamom (3 tbsp) 
• Coriander (3 tbsp) 
• Cloves (1tbsp) 
• Cinnamon (1 tbsp) 
• Black pepper (1 tbsp) 
• Ginger (1 tbsp) 
• Fennel (1 tbsp) 
• Nutmeg (1 tbsp) 

Whole spices when ground freshly can burst with strong flavors. You may even lightly toast the whole spices on a pre-heated frying pan prior to grinding. But while toasting you must make sure not to burn the spices.

Once, you have made your own garam masala powder in a sealed Mason jar or glass container.

Read More

Garam Masala

Indian cuisine

spice powder

cumin seeds

cardamom

coriander

cloves

cinnamon

black pepper

whole spices

Diwali is time for celebration, and no celebration is complete with delicious treats! While fried, sugar laden mitai are favored during the festival season, some healthier options are available – and no less tasty! Try these recipes and share with friends and neighbors. No one can resist a delectable mitai given with love and the spirit of finding in good in all.

Coconut Truffle Ladoos This easy to make recipe comes together in less than an hour. Make a big batch to share with friends and neighbors.Ingredients• 2 tablespoons ghee • 2 cups dried shredded coconut • 1⅓ cups full fat coconut milk • 1 teaspoon ground cardamom • ⅓ cup coconut sugar • ¼ teaspoon salt Directions Warm ghee in a wide bottomed non stick pan. Add shredded coconut and stir continuously for 2-3 minutes. Toast the coconut and continue stirring until there is a fragrant smell. Add the coconut milk and stir to combine. Bring to a boil and then add the sugar and cardamom. Cook the mixture over low heat for 20-25 minutes. The mixture will thicken as the milk is absorbed by the coconut. Continue to watch mixture and stir frequently to avoid sticking. Once the liquid is absorbed, turn off heat and let cool. Using 1 tablespoon of mixture, roll into balls. If desired, roll balls in shredded coconut.

Pumpkin Halwa If you’re looking for a modern fusion of fall and Indian inspired flavors, this is the recipe to try. Warm and comforting, pumpkin halwa is perfect to serve at your next Diwali meal! Ingredients • ⅓ cup ghee • 1 medium pie pumpkin, peeled and grated • 1 cup full fat coconut milk • ½ cup coconut sugar (adjust to taste) • ½ teaspoon ground cardamom • ¼ teaspoon salt • 2 tablespoons golden raisins • 2 tablespoons cashew halves and slivered almonds Directions Heat ghee in a large, wide-bottomed nonstick pan. Add the grated pumpkin and saute on medium for 8-10 minutes, stirring frequently until the water cooks out and the pumpkin changes color. (Prepare pumpkin by using a food processor to grate. One medium pie pumpkin should yield about 5 cups of grated pumpkin.) Reduce heat to low, and add the milk. Cook pumpkin for about 10 minutes until soft. Once soft, add the sugar, cardamom, salt, and raisins. Stir mixture continuously until the pumpkin thickens and becomes shiny. Remove from heat and serve warm garnished with nuts.

Posted on: 11-2-2018 by: Deshvidesh

Start by taking small steps. Eliminate one unhealthy item in your diet – for example, reduce the amount of sugar in your morning chai, and after 1 week, continue reducing. Before you know it, you will probably prefer your chai without that added sweetness! You can also start by changing habits for at least one meal. Start drinking a vegetable-laden juice in the morning with breakfast.

Whatever steps you can take are better than not taking any. We share a few recipes in this issue to help you take that first step.

Detox Green Juice

Filling and nutritious, this soup is sure to warm your soul without adding inches to the waistline.

Ingredients

1 medium green apple, chopped
1 large seedless (hothouse or English) cucumber, chopped
1-inch length piece fresh ginger, chopped
2 cups packed baby spinach leaves
Handful parsley leaves and stems (or fresh mint for a fresher taste)
Juice of 1 medium lemon

Directions
Place all ingredients into a juicer or high-powered blender and blend. Taste and add more lemon juice if you like.

Hearty Lentil Soup

Yes, it’s green, but trust us – your body will thank you! This juice has a natural sweetness and can easily be adapted to make it to your taste.

Ingredients

2 tablespoons olive oil
1 cup yellow onion, diced
4 cloves garlic, minced
2 cups rainbow color carrots, diced
1 15 ounce can diced tomatoes (no salt added)
1 cup green lentils, rinsed
6 cups of low-sodium vegetable broth
Salt and pepper, to taste
Pinch of crushed red pepper
2 teaspoons ground cumin
1 tablespoon dried oregano
1 cup spinach, finely chopped
Juice of 1 lime

Directions

1. Heat soup pot, and add olive oil. Once oil is heated, saute onions until translucent. Add garlic and carrots and cook for 2-3 minutes.

2. Next, add the tomatoes and lentils. Stir all ingredients, and add the vegetable broth.

3. Add all seasonings, except the lime juice, and stir to combine.

4. Over medium heat, bring to a boil. Once boiling, lower heat, cover, and simmer the soup for at least 45 minutes.

5. At the end of 45 minutes, check if lentils are cooked and add additional hot water or broth if the soup is too thick for your liking.

6. Once lentils are cooked through, stir in the spinach. Once the spinach is wilted, serve the soup with a squeeze of lime juice.

Tropical Arugula Salad

This salad is refreshing while still packing a punch. Chock full of needed fiber, vitamins, and minerals, this salad is a great side dish to any meal.

Ingredients

10 ounces arugula
2 firm persimmons, diced
1 jicama, diced
¼ cup pomegranate seeds
2 tablespoons, finely chopped cilantro
2 tablespoons finely chopped mint leaves
2 tablespoons lemon vinaigrette (lemon juice and your favorite olive oil)
Salt and pepper, to taste
1/4 cup crumbled feta, optional

Directions

1. Layer arugula in a large, flat salad bowl. Add persimmon, jicama, and pomegranate seeds on top of arugula.

2. Add cilantro, mint, salt, and pepper.

3. Toss all ingredients with lemon vinaigrette.

4. Serve with feta cheese, if desired.

Desi Inspired Signature Cocktails At your next event, serve drinks your guests will remember fondly! Perfect for holiday parties or as a signature drink at wedding receptions, these drink ideas are a unique twist on some traditional favorites.

Spiced Simple Syrup

Use this simple syrup to sweeten and add a bit of spice to your cocktails.

Ingredients

1 cup water
1 cup granulated sugar
5-6 whole cloves
2 star anise pods
4 cinnamon sticks
1-inch piece of ginger, sliced thin
1 teaspoon whole black peppercorns
6 cardamom pods, crushed

Directions

1. In a small saucepan, heat water and sugar, stirring until sugar completely dissolves. Add cloves, anise, cinnamon sticks, ginger, peppercorns, and cardamom pods; bring to a light boil.

2. Remove from heat, cover, and let steep for about 1 hour. Strain through a fine mesh sieve.

3. Store in an airtight container in the fridge.

Chai Martini (Vodka)

Wonderful to serve with dessert, this delicious chai is sure to warm your soul!

Ingredients

4 ounces chai tea
2 ounces vanilla flavored vodka
Splash of cream
1 ½ ounces spiced syrup (recipe above)

Blend all ingredients with ice. Shake and pour. Garnish with whipped cream, a sprinkle of ground cinnamon and a cinnamon stick.

Chai Martini (Cognac)

This version features cognac as the star ingredient.

Ingredients

4 ounces chai tea
2 ounces cognac
Splash of cream
1 ½ ounces spiced simple syrup

Combine the chai, cognac and simple syrup in a pan, then heat gently. Once warmed, take off the heat and let rest for one to two minutes. Serve warm in a mug.

Dirty Chai Nightcap

Combine the best of chai and coffee in this versatile recipe. Vodka works well, but feel free to use bourbon instead for different taste.

Ingredients

4 chai tea bags
1 cup filtered water
1 tablespoon maple syrup
2 ounces espresso, cooled
1 cup milk
4 ounces vodka
handful ice
star anise, garnish

Directions

1. Heat the water to almost boiling and steep the tea for 4 minutes. Discard the tea bags {or loose tea} and stir in the maple syrup. Set aside to cool.

2. In a shaker, combine the cooled chai and espresso, milk, vodka and ice.

3. Strain into a martini glass and garnish with star anise.

Mango Mojito

Try this mojito with a tropical twist! Mango adds a sweetness to this already delicious drink.

Ingredients

Handful of small mint leaves
½ lime, cut into wedges
½ fresh mango, cut into chunks
1 bottle of Soda water
1 ½ ounces light rum
1 ounce simple syrup

Directions

1. Place the lime wedges, mint leaves and sugar a pitcher. Muddle until sugar has dissolved.

2. Add in the fresh mango chunks and muddle once again.

3. Add rum.

4. Fill glasses with ice and mojito. Top glass off with chilled soda and stir.

5. Garnish with lime wedge and sprig of mint.

Variation: Muddle chopped cilantro in with the fresh mint leaves for a fresh taste that complements the sweetness of the mango.

Include some of these traditional favorites on your menu this festival season! Kaju Katli A standard item on any festival menu, kaju katli is sure to delight every member of the family!

Ingredients

1 cup kaju (cashews)
1/2 cup sugar
5 tbsp water
1/4 tsp ground cardamom

Method

• Grease a shallow pan and keep to the side.
• Grind the cashews in a coffee or spice grinder until powdery (not oily).
• Heat the sugar, water, and ground cardamom on low heat in a thick bottomed or non stick pan.
• Once the sugar dissolves, add the cashew powder. Continue stirring the mixture over low heat.
• Cook the cashew mixture until it thickens and comes together in a ball shape – about 7-9 minutes.
• Remove the mixture from the pan. Allow to cool slightly, then knead the cashew mixture.
• Place the mixture into the greased pan, and using waxed paper or foil, gently press to desired thickness.
• Allow mixture to cool, then use a sharp knife to cut the cashew dough into desired shapes.
• Store in an airtight container.

Puran Poli
This homestyle flatbread is stuffed with a sweet filling of mashed dal, cardamom, nutmeg, and saffron. Smeared in ghee, puran poli is the perfect addition to any meal.
Ingredients 3/4 cup toovar dal or chana dal 2 1/2 cups water 3/4 cup jaggery or sugar 1/4 tsp cardamom powder 4-5 strands of saffron Roti dough: 1 cup whole wheat flour 1/4 tsp salt 1 tbsp oil 1/3 cup water Method Wash the dal. Cook dal in 2 cups fresh water in the pressure cooker. Dal should be cooked, but not mushy. Put dal into a nonstick pot. Mix jaggery into dal, and cook over medium heat. Continue stirring until jaggery melts and the mixture thickens. Add cardamom powder and saffron, mix. While puran cools, make the roti dough. Mix the flour and salt in a bowl. Add oil and enough water to make a smooth and soft dough. Divide the puran and the dough into equal portions and smooth balls. Flatten each dough ball in your palm, stuff with one portion of puran, cover and seal the edges. Dust with flour and roll out into four to five inches diameter disk of medium thickness. . Heat a tawa and cook puran poli on medium heat until done on both sides. Smear some ghee on top, then flip and cook by pressing gently with spatula. Once both sides are cooked, smother with ghee and enjoy warm!

SNACKS
Poha Chivda
This healthy snack can be eaten any time of year, not just festival season.
Ingredients 1 cup maida flour 1/4 cup whole wheat flour (chapati atta) 1/4 cup sooji (semolina) 1/2 tsp carom seeds 1/2 tsp cumin seeds 1 tsp crushed black pepper Black pepper, roughly crushed – 1 teaspoon 1/2 – 1 tsp salt (to taste) 1 tbsp kasoori methi 4-6 tbsp oil 1/4 cup water Method Dry roast the poha over medium heat for 2-3 minutes. Remove from pan and place in separate bowl. Heat the oil over medium heat and begin the temper. Add mustard seeds, allow them to pop before adding the green chilies and curry leaves. Cook for 2 minutes. Add the peanuts and cook for 1 minute. Add the chana daal and cook for another minute. Add the golden raisins and cook for 30 seconds.. Next, add the turmeric powder, salt, citric acid, and sugar. Mix well. Add the poha and mix well. Remove from heat and allow mixture to cool. Store in an airtight container
Methi Matri
A crispy snack that is a perfect accompaniment to tea.
Ingredients 1 cup kaju (cashews) 1/2 cup sugar 5 tbsp water 1/4 tsp ground cardamom Method Mix the flours, sooji, carom seeds, cumin seeds, black pepper and salt in a bowl. Mix well. Add the oil and incorporate well until crumbly. Begin adding water a little at a time and knead into stiff and tight dough. Cover and let rest for 15 minutes. Knead the dough once more. Make small equal-sized balls and flatten between your palms. Roll each flattened disk into 2 to 2 ½ inch diameter circle. Prick both sides of the surface using a fork. Finish rolling all disks. Arrange on a baking sheet and bake in oven at 350° for 20 minutes until golden brown.

Ingredients

1/2 Ib/225 grms white rice
1 tin/397 grms condensed milk
8 – 10 grains of clove
4 pts/2400 mls water
1 tin/250 mls evaporated milk.
1 tsp/1 x 5 ml spoon elychee (cardamom)
2 medium size pieces cinnamon
2 ozs / 50 grms freshly grated ginger (optional)
2 ozs/50 grms raisins

Method

• Bring water to boil.
• Pick and wash rice and add to boiling water.
• Add cinnamon and clove.
• Allow rice to boil until soft.
• Add ginger, condensed milk and evaporated milk.
• Stir frequently to prevent rice sticking to the bottom of pot.
• Add elychee and raisins and continue stirring.
  Serve hot or cold (kheer thickens as it cools).

Serves 10 persons.

Variations

In India bay leaf is added to kheer.
Some cooks in the Caribbean use granulated sugar, nutmeg, almond, vanilla and salt as additional ingredients.
In Guyana, custard powder is added to thicken the kheer.

Gulab Jamoon
This sweetmeat is served as a dessert at Hindu religious ceremonies. It can also be found at Indian delicacy shops.
Ingredients 1 ½ Ibs / 675 grms white flour ¾ Ibs / 350 grms butter 1 Ib /450 grms powdered milk ½ tin / 198 grms condensed milk 1/3 pt /200 mls evaporated milk 1/3 pt / 200mls water 2 tsp / 2 x 5 ml spoon elychee (cardamom) 3 tsp / 3 x 5 spoons freshly ground ginger Vegetable oil for frying For phaag (syrup) I ½ Ibs / 675 granulated sugar 2  pts / 1200 mls water Method Combine flour and powdered milk in a large bowl. Rub in butter into flour mixture with fingers until it looks like fine bread crumbs. Mix in elychee, cinnamon and ginger. Add condensed milk, evaporated milk and water and mix to a stiff dough. Cover and leave for about 30-45 minutes. Heat oil in an iron pot. Break dough into small pieces and into almond shapes about 2″-3″ in length and 2 ½”-3″ in thickness. Fry over low heat until golden brown using a slotted spoon. Remove from oil and drain in absorbent paper. Place in a deep dish. Boil sugar and water until it forms a syrup. Pour syrup over gulab jamoon and keep turning until syrup crystallizes and becomes hard. (Turn gently to prevent gulab jamoon from breaking up).	Makes about 7 dozen. Variations Some cooks use ghee (clarified butter) for frying and also as a substitute for the butter in making the dough. The soft dough is sometimes divided and made into balls instead of almond shapes. Taken from Caribbean East Indian Recipes by Kumar Mahabir. Chakra Publishing House, Trinidad. TT$40. Tel: (868) 674-6008. Tel/fax: (868) 675-7707. E-mail: mahab@tstt.net.tt This cookbook represents a comprehensive collection of over 70 traditional vegetarian recipes. They have been handed down by our grandparents from India by word of mouth and practical example for over four generations. The food that is now cooked here is distinctly Indo-Caribbean in flavour.

Paratha Roti
This type of roti is known as “buss-up-shot” in Trinidad because of its resemblance to a burst-up shirt. It is available at many Indian food outlets, some of which offer a catering service for weddings and other occasions. Paratha roti is enjoyed by Indians and non-Indians alike.
Ingredients 2 lbs /900 grms white flour 6 tsp /6 x 5 ml spoon baking powder 4 pot spoons / 200 mls vegetable oil or ghee (clarified butter) 2 tsp / 2 x 5 ml spoon vegetable oil 3 ozs /75 grms margarine 1 ½ pts / 900 mls water (to knead flour) Pinch of salt Method Sift flour in a large mixing bowl. Take out 4 ounces flour and set aside for parthan (dry flour to sprinkle). Combine flour, baking powder and salt. Knead with water to make a soft dough. Smear dough lightly all over with 2 teaspoons oil. Leave to rest for about 2 hours. Divide dough into 6 equal parts and make into loyahs (balls). Roll out loyah with a belnaa on lightly floured board into a circle 5” in diameter and ¼” thick.. Paste a little margarine to cover surface completely. Sprinkle a little flour. Cut a straight line from the center to one end. Roll the ed with hand in clockwise direction making a cone shape. (Same Method when making a croissant). Tuck in both ends and press flat.	Leave to rest for 30 minutes. Put tawa (baking stone) to heat Mix ghee and oil in a bowl. Roll out loyahs on floured board, to about 1/8” thick, and cook on tawa, turning both side and basting with oil and ghee mixture with a puchara. Place on a clean kitchen cloth and “pound up” with hands or end of belnaa until partially broken up into strips. Serves 6-8 persons Variations Some cooks who prefer a richer paratha roti, use only the ghee and butter (and exclude oil). Evaporated milk can be substituted for, or combined with, the water to knead the flour.

Shrikhand

(Sweetened yogurt with saffron)

Serves 6-8

2½ cups plain yogurt (20 fl. oz.)
1 Tbsp warm milk
¼ tsp saffron
¼ tsp elaichi (cardamom) powder
½ cup sugar
2 tbsp raw pistachio nuts, skinned and chopped

1. Put the yogurt in a muslin bag and hand it up for 4-5 hours to drain whey. Soak saffron in milk for 30 minutes. Whisk the drained yogurt, sugar, saffron milk, and cardamom together until the mixture is smooth and creamy. Put in a dish and chill until set. Garnish with the nuts.

Cucumber Cake

Serves 4-6

2 Tbsp ghee (clarified butter)**
1 lb cream of wheat
1 lb cucumber (peeled and grated)
½ lb jaggery*
1/8 tsp sugar
¼ cup cashews, finely chopped
6-8 cardamoms, peeled and powdered
½ grated coconut.

1. Preheat oven to 350 degrees.

2. Fry cream of wheat in 2 Tbsp. ghee until light brown. Add grated cucumber, jaggery, sugar, cashews, cardamom powder and 1 Tbsp of ghee. Mix well. Pour in greased pan and bake for 30-45 minutes in oven, until nicely browned.

Pithouri

(Whole wheat pudding)

Serves 4-5

1 oz. of chapati dough
½ cup all purpose flour
1 gallon milk
¾ cup sugar cardamom seeds*
few strands of saffron
(kesar), dissolved in 1 tsp milk
2-3 drops of Rose water

1. Shape the chapathi dough into rice grains by rubbing small bits of dough between thumb and forefinger (with the help of a little dry flour). Pithouries formed.

2. Meanwhile put milk in a microwaveable container and heat in the microwave on medium power for 45 minutes. Stirring occasionally. Add the rice shaped pithouries to boiled milk.

3. Continue cooking milk mixture until it becomes thick and creamy. About 20 minutes. Cool, Add sugar and remaining ingredients. Chill completely in the refrigerator before serving.

Sandesh

Serves 6-8

1 lb. Ricotta cheese
1 cup sugar
1 tsp. cardamom powder*

1. Knead cheese into a fine, smooth paste. In a wok over low heat, cook cheese and sugar, stirring continuously. When sugar has melted and cheese starts leaving sides add cardamom powder.

2. Remove from heat. While still warm, divide into 25-30 portions. Mold each portion into desired shape. Serve at room temperature.

Jhangri

(Indian funnel cake)

Serves 6-8

2 cups of skinned urad dal.
1½ cups of water
pinch of salt
oil for frying
6 inch square piece of cheese cloth/cake decorating bag
3 cups of sugar
¼ tsp saffron
orange food coloring
vegetable shortening for frying

1. Soak the dal in water for 4-5 hours. Drain. Grind the dal with very
little water, to a fine paste, add a pinch of salt.

2. Heat oil in a deep pan on medium heat. Make a small hole in the middle of the cloth and stitch to form a round button hole. Put the soft dough in the cloth and gather the four corners and gently squeeze into the hot oil, while moving your wrist to make a flower shape. Fry it until light brown. Remove, drain on a paper towel, and keep it aside. Continue until the dal paste has been used up.

3. Bring water to boil in a medium sized saucepan. Add sugar and let it melt. Then boil it for 4 more minutes. Check consistency by taking a little syrup in between 2 fingers, the fingers should separate easily and syrup should form one string, otherwise cook a little longer. Do not overcook the syrup. Add saffron and orange color to the syrup. Stir. Dip fried jhangries in warm syrup and soak for 2 minutes. Remove from syrup and arrange in a plate. Can be served at room temperature.

Kheer Mohan

(Stuffed cheese balls)

Makes about 20 balls

Paneer** of 1 gallon milk
½ cup khoya** ?
½ cup mixed nuts, crushed (almonds, pistachio, cashews and currants)
seeds of 2 cardamoms, crushed

Syrup:

4 cups sugar
4 cup water
4 strings of saffron* seeds of 2 cardamoms*

1. For filling mix khoya, crushed nuts and cardamoms. Set aside.

2. Divide paneer into 20 equal portions. Shape into balls. Make a well in the center of cheese ball and fill
with ½ tsp of filling. Close well opening with surrounding paneer. Balls should be smooth. Repeat the above process until all the cheese and filling are used up.

3. Make syrup by bringing all the syrup ingredients to boil, in a large saucepan. Boil for 12 minutes on medium heat. Put cheese balls into syrup. Cover and lower heat and simmer for 15 minutes. Cool.

4. Serve at room temperature.

Pal Poli

(Crepes in milk)

Serves 16

3 cups all-purpose flour
water to make a firm elastic dough
1 quart milk
1 cup sugar
10 cardamoms, powdered
¼ tsp saffron, soaked in hot water
oil for deep frying
almonds, shredded and fried

1. Make a firm dough with floor and water. Cover and set aside.

2. Boil milk in a heavy saucepan and keep simmering until thickened and reduced. Add sugar, cardamom and saffron.

3. Meanwhile, divide the dough into 1 to 1-½ inch-diameter balls and, using flour to dust the board, roll out into a thin 6″ round. Fold in half and seal edge with water. Deep fry in hot oil. Drain on paper towel. Poli made.

4. Place polis in a shallow dish. Pour the hot milk over the polis and garnish with almonds. This dessert can be served hot or cold.

China Grass

(Agar-agar pudding)

Serves 4-6

2 Tbsp china grass (agar-agar)
¾ cup water
1½ cup whole milk
seeds of 2 cardamoms crushed
2-3 drops of rose water
3-4 drops of food color
6 tsp sugar

With a pair of scissors cut the china grass into 2 inch pieces. Put china grass and water in a large saucepan and cook on the medium heat. Cook until the chine grass melts (about 10 minutes). Add milk and cardamoms and cook for another 5 minutes. Cool. Then add rose water and food color. Stir well. Pour contents onto a cookie sheet. Garnish with nuts. Refrigerate to set (about 2 hours).

Sanamanuj

(Cream of wheat cake)

Serves 6-8

1 cup cream of wheat
½ cup shortening
4 eggs, lightly beaten
1½ cup sugar
2 cups coconut milk, extracted from a fresh coconut
4-6 strands of saffron, dissolved in 1 Tbsp warm milk

1. Roast the cream of wheat in 2 Tbsp shortening. Add the beaten egg, sugar, coconut milk (keeping 4 Tbsp of coconut milk aside) and saffron. Set aside. Heat the remaining shortening. Remove from heat and stir in the cream of wheat mixture. Heat the mixture again, and stir until it thickens.

2. Preheat oven to 350 degrees. Put the above mixture into 19″ pie dish. Pour the 4 Tbsp of coconut milk on top. Bake a crisp golden brown. Approximately 20 minutes. Cool. Serve.

Kulfi-Falooda

(Home made ice creams with bean strings)

Serves 10-12

1 gallon whole milk
2-3 cardamoms seeds crushed
½ cup almonds and pistachio nuts coarsely chopped
½ tsp saffron, dissolved in 2 Tbsp of milk
1 14 oz. can condensed milk
8 cups water
2 oz. bean thread (falooda)
4 drops yellow food color
4 Tbsp sugar
¼ cup Rooh Afsa (rose syrup)

Garnish:
10 ice cubes, crushed

In a large thick bottomed saucepan, boil milk, on medium heat. Keep boiling milk until it reduces to ½ gallon. Stir frequently so that no milk sticks to the bottom of a the pan. Add cardamoms, saffron and nuts.

Cook for 5 more minutes. Then add, condensed milk, Stir and remove from heat. Cool. Put in Kulfi molds (or popsicle molds). Freeze overnight to set.

In another saucepan, boil 8 cups of water. Add food color and sugar and bean threads. Cover and turn off stove. Cool to room temperature.

To serve

Remove kulfi from mold. Slice with a sharp warm knife. On individual serving dishes, put sliced kulfi, cover with a little falooda. Cover falooda with crushed ice and add 4-5 drops of Rooh afsa to the crushed ice.

Gul Gulay

(Fried Indian Donuts)

Makes 30 balls

2 cups sugar
1 ¼ cups water
juice of 2 lemon
¼ cup baking soda
1 ripe banana-optional
2 cups all purpose flour
oil for frying

1. In a medium saucepan bring sugar and water to a boil. Add lemon juice and continue boiling for about 7 minutes. Dissolve baking soda in 2 Tbsp sugar syrup. Set aside.

2. In a large bowl sieve flour. To flour add liquid baking soda. Stir 2 cup of syrup at a time into flour. Mix well in between. Continue until a thick batter is formed. (If banana is being used mash and add to batter). Set aside for 1 hour.

3. Heat oil in wok. Fry by dropping tablespoonfuls of batter into hot oil. Remove with slotted spoon. Drain on a paper towel.

Serve hot.

Recipes are from the Book DAVAT (A Grand Feast from India)
courtesy of the Association of Asian Women in Ohio.

diwali-sweets

Designing is a way of expressing personal creativity and innovation—and what better means is there to design than through everyone’s favorite thing: food! Just as the imagination is endless, so are the variety of food designs possible. When it comes to designing with food, it is important that the final dishes still appeal to one’s senses. Instead of simply preparing a delicious dish, designing it in an artistic way takes the presentation to new heights.

We all like to entertain, and treating your guests to something special for both sight and taste will be the best thing you can offer them! With an ensemble of different foods and interesting color combinations, I can create for you a marvelous piece that will enhance the beauty of your meal. At your next special event, show off to your friends a visual delight that will please the palate, become the centerpiece of your food array, and the topic of discussion for the entire evening!

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