IndianSummers – The Secret Ingredient

Baking

Cherry Clafoutis | French Cherry Flan

By anshu June 8, 2019

I think my obsession with red fruits and vegetables is growing with growing age. Be it red bell peppers or himalayan bay berries, strawberries or cherries. I like the way they brighten my life. Specially when I see cherries it takes me back in time. My father knew how much I love cherries and at the outset of season he would get for me cartons of cherries. That love is imprinted in my heart and I can never forget that. So whenever I see cheries I go berserk. I always find ways to make something with them. In the past I have made Cherry Focaccia Bread, Cherry & Lychee Ice Cream, Mascarpone Cherry Compote Cheesecake Glasses. And this season I knew I had to make this Cherry Clafoutis, the popular French flan.

If you have made a flan before you know it is made with a rich custard. The key ingredient in any flan is eggs. If they are fresh ,it has a direct impact on the overall quality and taste of any dish. So my first choice was to use Eggee, which are high protein, organic eggs. They are my family favourite.

And oh boy! I was right the clafoutis came out so rich and perfect. Its an easy peasy recipe and you should try it out before the cherries disappear for the season. I still have a box of cherries, if you have any interesting recipe where I can utilize cherries please share it below in the comment box.

Directions:
1. Grease a 9 inch pie tart pan or cast iron skillet or baking dish with oil or butter. And dust the surface with Confectioner’s Sugar.

2. Pit the stones out of the cherries. There is an easier way to remove stones from the cherry. Try this method. Place the pitted cherries on the pie pan and spread evenly. Set aside. Preheat your oven on 180 degree Celsius for 10 minutes.

3. In a bowl whisk milk and eggs. I have used organic eggs by Eggee. I find these eggs to be most amazing in nutrition and taste. That yellow yolk is so beautiful.

4. Add Vanilla essence and mix.

5.Add sugar, salt and all purpose flour.

6. Whisk everything together and now add melted butter and whisk again.

7.Pour this custard in the pie pan over the cherries.

8.Bake it in the pre heated oven on 180 degree Celsius for 40-45 min or until the custard just sets.You can insert a knife in the centre to check if it comes out clean. Slice and serve warm or cold as you like. I like it warm and still jiggly. You can make these in ramekins also which makes individual servings, so perfect for parties.

Other recipes you can try with summer fruits are: Strawberry Walnut Babka, Italian Focaccia Bread with Strawberries, Apple Crisp, Banana Bread Baked Oatmeal with Toasted Walnuts, Eggless Black Grape Cake with Strawberry Jam Glaze, Classic No Bake Key Lime Pie, Coconut Milk Mango Pudding, Eggless Fresh Peach Cobbler.

[yumprint-recipe id=’312′]

View Post

Cherry

Homemade Cherry and Lychee Ice Cream | Fresh Lychee and Cherry Compote Ice Cream

By anshu July 13, 2017

I behave like a little puppy when summers arrive in hills. There is so much to look forward, the fresh bounty which includes fruits like, cherries, apricots, plums, peaches, lychees, apples and pears. I cant seem to get over them. I just have to keep trying new recipes using these fruits. The summers are receding and monsoons is taking over us but then the excitement level hasn’t gone down. I am already through playing with peaches, plums and apricots. But when I spotted cherries my heart skipped a beat, I love them! – the taste, the shape, the colour. It’s like the best fruit for a food blogger.

I had made Cherry Compote Cheesecake Glasses and Cherry Rosemary Focaccia Bread a while back and had also made lychee lemonade. This time I decided to make lychee icecream with cherry compote. The way they married each other was simply fabulous. You should try this recipe and the results will amaze you.

Directions:

1. Peel the outer skin of lychees and discard the pits. You will be left with lychee flesh.

2. Add the lychee flesh in a blender and churn it to make a smooth puree.

3. Whip together condensed Milk and Whipping Cream till you get airy light and soft cream.

4. Add the lychee puree to the fluffy cream and whisk again till it blends well.

5. Transfer the lychee cream to a icecream box with a lid. Smoothen the top with a spatula.

6. Cover the box with a lid and freeze it for about 1 and 1/2 hours.

7. For the cherry compote. Stone the cherries. You can use this easy hack to pit the stones without the use of pitter. Add the cherries to a saucepan.

8. Also add sugar and water and cook on medium flame.

9. Cook till the cherries have lost their shape and become gooey, almost like a syrup.

10. Cook further till that syrup is thickened and its not liquid any more. Turn the flame off and bring this compote to room temperature.

11. Spoon the icecream with cherry compote and then using a toothpick or fork create swirls randomly so that the compote mixes with the icecream and creates a swirl like pattern. Do not over mix for that effect will not come.

12. Freeze the icecream again with lid on for minimum of 4-5 hours or overnight. Scoop and serve and you will get the best creamy homemade Lychee and Cherry Ice cream!

You can even try Instant Pista Badam Kulfi and Darsaan.

[whohit]LycheeCherryIcecream[/whohit]

[yumprint-recipe id=’287′]

View Post

Appetiser

Chukandar ka Raita | Beetroot Yogurt Dip for Summers

By anshu June 24, 2017

Summer food should be vibrant, fresh and soothing. I keep trying recipes which are refreshing like salads, yogurt dips, smoothies and less spicier. I had been eyeing this beet root raita from my fellow blogger and friend Priti’s blog Indian Khana for a very long time. Last week when I had my in laws home I wanted to make something different for lunch along with mint pulav I had made for them. When I tried this Beetroot or Chukandar raita, it was a perfect blend of spices and the taste was top notch. Its an easy peasy recipe but totally a game changer. Thank you Priti for this incredible raita recipe. This is a keeper.

You can add fennel seeds also as the original recipe said but I skipped it because I am allergic to fennel seeds. I am sure it will make the taste more interesting for people who like it. Leave me a feedback if you try this amazing raita. I am head over heels over its fascinating colour. It tastes as good as it looks.

Directions:
1. Wash the beets thoroughly and peel its skin.

2. Grate them using a grater. Place the grated beets in a bowl.

3. Add Chopped coriander and and green chillies.

4. Add rock salt. Roasted Cumin Powder and salt. Let it sit for 5 minutes. The juices of beet will run out and will make it less bitter in taste.

|

5. Whisk Curd or plain yogurt and mix with the beets after 5 minutes. Add a little water if you think the yogurt is way too thick,

6. Mix this yogurt with the beetroot and spices.

7. Garnish with more coriander leaves and serve with you favourite meal.

Other Raita or yogurt based dishes you can try are : Bathua ka Raita Purslane Yogurt Dip, Aloo Anaar ka Raita, Baigan ka Raita.

[yumprint-recipe id=’284′]

View Post

Appetiser

Fresh Apricot and Coriander Chutney | Khumani aur Dhaniye Ki Chutney | Khubani Ki Chutney

By anshu June 5, 2017

A few days back I have made this delicious Apricot and Almond Cake. I had a handful Apricots left from baking. Incidentally, I was talking to my friend Kanika and she told me she just made fresh apricot chutney. I was intrigued to try it. When I saw the picture of her chutney on instagram I immediately went inside the kitchen and made this simple yet delicious chutney with freshness of coriander and sweetness of Apricots. Thankyou Kanika it was amazing!!!! This is an addition to my long list of chutneys I keep trying. They add a zest to my taste buds. Definitely this is a keeper.

If you have any such recipes of your favourite chutney, share them with me, I would love to try them and post on my blog giving due credit to you 🙂 In the meanwhile you can try these other chutney recipes from my blog : Aam Ki Launji, Kaccha Aam Aur Lehsun Chutney, Green Ber Ki Chutney, Red Chilli Sweet Chutney, Aalubukhara Chutney, Raw Mango Chutney with Mint and Coriander, Khatti Meethi Kacchey Aam Ki Chutney, Phalahari Dhaniya Chutney , Tomato Onion Garlic Chutney, Palak Dhaniya Chutney, Coconut Chutney, Pudina Chutney.

Directions:
1. Wash some fresh apricots and pat them dry. Deseed them and cut them into quarters.

2. In a chutney grinder add apricot quarters along with green chili.

3. Also add washed Coriander sprigs and red onion.

4. Add Rock Salt and Roasted Cumin powder.

5. Churn everything into a smooth paste.

6. Serve with your favorite snack like Vegetarian Raw Bananas & Potato Croquettes, Baked Broccoli Cheese Patties, Baked Paneer Corn Kababs, Sabudana Tikki, Veg Shami Kabab, Baby Corn Satay.

[whohit]ApricotCorianderChutney[/whohit]

[yumprint-recipe id=’281′]

View Post

Dietetic Friendly

Kacchey Aam wali Dal | Green Mango cooked with Lentils

By anshu June 2, 2017

So the green mango saga continues. I had about 6-7 kgs of unripe green mangoes from my parents yard and I wanted to try out new recipes. Last week I had made Sweet and Sour Aam ki Launji which was simply phenomenal. I had asked for suggestions from my blogger friends if they could suggest a few recipes which could be made with unripe mangoes. My talented friend Rhea from the Food blog Euphorhea suggested Mango Dal which is unripe mango cooked with lentils. The idea kinda fascinated me. I tried it and the result was amazing. The dal was yummilicious with the tangy flavour of green mangoes.

I love anything which has temper of kaddi patta and mustard seeds. I don’t say it a lot but I feel I like South Indian food a lot. The tanginess of tamarind which is infused in sambhar or any dal is quite enthralling to my taste buds. And when this tanginess is absorbed by idlis or dosas …aah! the level of awesomeness achieves new heights.

I finished one bowl of dal all by myself, even before the lunch was served. Quality testing is very important (yeah right!). A small change I did to her basic recipe was that I added ginger garlic paste to the dal which I think gave a lot of texture and taste to the lentils.

If you have unripe mangoes you must give this dal a try. It will not disappoint you. And if you are looking for more unripe mango recipes you can check the links. I have listed all the possible things I have tried with green mangoes. This list is non conclusive as I am adding more things every day till the season of mangoes dies down for this year 🙂

Directions:
1. Wash and soak lentils in water for half an hour. I have used Masoor Chilka or Red Lentils without the skin. You can use any lentils which gets cooked readily.

2. In the meanwhile peel and chop some unripe green mangoes into cubes and set aside.

3. In a sauce pan add some oil and add drained lentils and saute them for at least 5 minutes.

4. Add ginger garlic paste and continue to saute with the lentils till the raw smell of garlic fades away.

5. Add turmeric powder, red chilli powder and salt.

6. Add water to the lentils and bring it to a boil. Then cover with a lid and continue to simmer till the lentils have cooked. It should take from 10-15 minutes.

7. In a wok add some ghee and add mustard seeds and cumin seeds. Let them crackle.

8. Also add dried red chilli and toss it in the oil to release flavours.

9. Add mango cubes and kaddi patta and cook them in the wok till mango cubes are cooked .

10. Add the boiled lentils to the mango temper and continue to cook for another 5-7 minutes on simmer. Check for salt.

11. Serve hot with chapatis or roti or parantha.

Other recipe you can try with unripe green mangoes are: Kaccha Aam Aur Lehsun Chutney, Fresh Turmeric Pickle with Green Mangoes , Raw Mango Rice, Aam Ka Panna, Raw Mango Chutney with Mint and Coriander, Khatti Meethi Kacchey Aam Ki Chutney, Instant Raw Mango Pickle South Indian Style, Aam ki Launji.

[whohit]MangoDal[/whohit]

[yumprint-recipe id=’279′]

View Post

Easy Recipe

Summer Watermelon Feta Cheese and Olive Salad | Watermelon Goat Cheese Cucumber Salad in Balsamic Vinegar

By anshu May 20, 2017

Come summers and I become so picky about my food. The gravies and rich curries make me nervous. Thanks to the fact that I live in hills, which are pleasant even in the summers. All I want to eat all summers is salad. Therefore, I keep trying new combinations which doesn’t let me get bored. Summers also help me get rid of the winter fat I have picked up. If you are watching your weight and are looking for options I will be posting more such recipes and will also post links to the recipes I had done before.

This time I got adventurous with this Watermelon and feta salad. Not to mention I almost chopped my finger while cutting the watermelon and there was blood all over 😛 This salad uses very few ingredients but makes bomb of a salad. The sweetness of watermelon marries the sourness of feta cheese and the crunchiness of fresh cucumber contrasts well with black olives. The dressing is just minimal imparting it a subtle naughtiness! If you have been hit by summer go for this salad and be easy on yourself. Not everything about summers is bad.. remember we have watermelons to brighten up our lives 🙂

Directions:
1. Chop ripe and fresh watermelon into bite size cubes. Also chop some Tomatoes into cubes. Place them in a salad bowl.

2. Add cubes of Feta cheese and slices of black olives. Peel a fresh Cucumber and chop it into cubes. Add them to the salad bowl. Add leaves of Fresh Mint.

3. In a small bowl add olive oil and Balsamic Vinegar. Mix them well and pour over the salad.

4. Serve and enjoy the bounty of summer.

Other Salad recipes you can try are: Thai Green Papaya Salad Recipe, Charred Peppers Salad with Anchovy White Beans, Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette, Fresh Mexican Black Bean & Mango Salad, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomatoes Pasta Salad, Grilled Chicken Salad, Indonesian Style Patni Red Rice Salad With Boiled Eggs in Pomegranate Molasses Sauce.

[whohit]WatermelonFetaSalad[/whohit]

[yumprint-recipe id=’275′]

View Post

Beverage & Drinks

Fresh Orange and Blueberries Smoothie | Healthy Orange Juice and Blueberry Smoothie

By anshu April 25, 2017

I am returning after a very long gap. My father was hospitalised and it was a very tough time for my family. With God’s grace he is alright now and recovering very well. I have been away from my kitchen for almost 2 months. I have been cooking but havnt been developing any recipes for the blog. This has made me very restless. I feel my expressions are lost. I am soon getting back into the groove. Thank You for your patience and your support while I was gone.

Not only I have been away from baking and cooking but by exercise regime has also been compromised. Although there hasn’t been much of a weight increase still I feel I need to start working out again and feel better. Since I have returned I have been eating a lot of salads and drinking a lot of smoothies. I love smoothies and like to try new variants to make life more fun and delicious. This time I came up with this Orange Blueberry Smoothie. The pastel pink purple colour says it all.. It was fresh, refreshing and oh so delicious! Oh well with same flavours you can even make Orange Blueberry Pound Cake.

Directions:
1. In a blender add some orange juice. I have used freshly squeezed juice you can use from the box.

2. Add blueberries fresh or frozen. I had frozen on hand. Also add plain yogurt. You can use greek yogurt also.

3. Add honey or maple syrup for sweetening it.

4. Blend and serve. You can also add ice cubes if you like.

5. Serve in a tall glass with a slice of Fresh Orange and make your day beautiful.

Other Smoothies and Beverages you can try are: Plum Smoothie, Raw Mango Drink with Mint and Roasted Cumin, Ginger Papaya Mint Smoothie, Central Himalayan Wild Bayberry Syrup, Litchi Lemonade, Mango Chamomile-Mint Tea Lemonade, Kiwi Chia Pudding, Peach Lemonade, Spiced Mango Lassi, Melon Cucumber and Mint Smoothie.

[whohit]OrangeBlueberrySmoothie[/whohit]

[yumprint-recipe id=’271′]

View Post

American Cuisine

Classic No Bake Key Lime Pie | Eggless Key Lime Pie Recipe

By anshu February 22, 2017

Some friends from my hometown were visiting us in the hills. My parents asked them to carry a few lemons from their yard. Last time when I had the lemons in abundance I made the Lemon Pound Cake with Lemon Glaze and this time I wanted to make Laura Vitale’s Key Lime Pie. My husband was leaving for a shoot to mumbai and I had one hour in hand. I decided to make this dessert for him so that he leaves with some sweet memories. ha! I am such an adorable, dotting and caring wife 😛 (No pun intended)

So this was an easy peasy recipe and required no baking just a little chill time. The weather was already freezing so it needed half of the time to set and it was soo soo good. I loved the three layered tart, crumbly and sweet culmination. If you like lemony tart desserts you sure will be on cloud 9. Please ensure that you add ample whipping cream as suggested in the recipe. I know the lessor will have less calories but it will be quite lemony for the taste buds.

Directions:

1. Take Graham Crackers or even digestive biscuits will work great. I have used the later. Add them to a bowl and crush them to make crumble. I have used a pestle for this.

2. Add butter at room tempertaure to the crumble. Also add powdered sugar.

3. Mix everything together and dump the crumble mix on a pie pan with removable bottom. You can buy one like this on The Gourmet Shop at reasonable prices. Press the crumble into the base evenly using the force of a spatula or even a small bowl. Set the pie pan aside.

4. In another bowl add the condensed milk and add a zest of a lemon.

5. Squeeze out juice of lemons and mix that to the condensed milk and combine using a whisk.

6. Pour that condesnsed milk mixture on top of the tart pan over tha layer of biscuits. Let it sit in the refrigerator and set for a cuple of hours.

7. In the meanwhile take out thawed whipping cream from the fridge and whisk it with electric whisk till stiff peaks are formed.

8. Place a pipping nozzle of your choice in a pipping bag and fill the bag with whipped cream. Tightly close the bag and cut the tip with a pair of scissors.

9. Pipe the top of the lemony pie with whipped cream all over. You can even spreead the cream with a spatula, pipping is not mandatory. You can beautify it further by adding additional lemon zest.

10. Put it inside the fridge for whipped cream to settle. Slice and serve.

Other Pie, Tarts and Desserts you can try from our my blog are: Mango Tart with Vanilla Pastry Cream, Apple Cider Spiced Doughnuts , Blueberry Bars, Eggless Orange Cake with Candied Orange Peel Filling, Lemon Cake with Lemon Glaze, Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting.

[whohit]KeyLimePie[/whohit]

View Post

Dinner

Keema Bharwan Chichinda | Stuffed Snake Gourd with Minced Chicken | Stuffed Padwal

By anshu October 31, 2016

stuffedchachinda_featured2
Every household has its unique eating habits. One vegetable or dish may be a regular affair for some however, unheard for many others. This depends on the culture, place and availability of resources. When I was in Mexico I explored so many local produce and included them in my daily menu and when destiny brought me to Almora, my small hilly town things were different. The Himalayas not only bring serene beauty to the place but also bestows on us bounty of nature. I love to try them out and rather I feel privileged. Some time back I made Angel Hair Pasta with Garlicky Lingda, which is Fiddlehead Fern found in the hills. I also made Sherbet with Kaafal or Bay Berries found in this particular Himalayan region.

stuffedchachinda_featured1

And when I saw this serpent looking vegetable in the market I was drawn to its beauty. It looked ecstatic. Its called as Chichinda or Padwal in Hindi and Snake Gourd or Serpent Gourd in English. Most of the people make it like any other gourd sabzi however, I tried to make it differently. I stuffed it with cooked Chicken Keema and then cooked the outer body with the stuffing. It took this humble vegetable to a whole new level. You can always stuff it with mashed potatoes or paneer.

Directions:
1. Wash the snake gourd thoroughly and cut them into 2 inch long pieces. Scoop out the pulpy portion by running a knife in the centre. Reserve the pulp.

2. Repeat the same with rest of the pieces and set aside.

3. Chop Onions, Tomatoes, Ginger, garlic and green chillies finely and set aside.

4. In a pan pour some oil and add cumin seeds. They will crackle in a few seconds.

5. Add ginger garlic and green chillies and saute them till the raw smell of garlic fades away. At this stage add chopped onions and continue to cook till they are transparent and soft.

6. Add tomato sand continue to cook till they are gooey and soft.

7. Season it with salt, red chilli powder and Turmeric powder. Combine everything.

8. Add minced chicken keema and reserved pulp of gourd and toss it with the spices in the pan. Saute for a couple of minutes till chicken is cooked half way through.

9. Add water and cover with a lid abd continue to cook further.

10. Add tandoori masala and combine.

11. Add Garam masala and turn the flame off.

12. Fill the stuffing inside the hollow snake gourd pieces we had reserved.

13. Now in a pan add some more oil and place all the stuffed snake gourd pieces.

14. Cover with a lid and keep cooking it. Do not forget to change sides for even cooking after every five minutes.

15. When the gourds have acquired a golden colour all over and are softer they are done. Turn the flame off and serve hot with Roti.

Other dishes with Chicken you can try are: Butter Chicken, Chettinad Pepper Chicken Masala, Hyderabadi Murg Korma, Cheesy Chicken Lasagna, Ginger-Sesame Chicken with Bok Choy and Mushrooms, Italian Chicken Meatballs with Spaghetti.

stuffedchachinda_featured3 [whohit[ChichindaWithChicken[/whohit]

[yumprint-recipe id=’254′]

View Post

Beverage & Drinks

Mango Chamomile-Mint Tea Lemonade | Mango Green Tea Lemonade

By anshu July 11, 2016

MangoIcedTea_Featured3

Last week was Mangolicious! First my uncle sent over a box of mangoes and we were eating them day in and day out in order to finish them before they went over ripe. We made so many mango dishes that it was insane. The Mango Saffron Phirni I had posted was result of the same insanity 😛 But this did not end here. My cousin sister visited us and guess what she got for us? Another box of mangoes!! which means another 10kgs of mango madness!!

MangoIcedTea_Featured1

I decided not to give up and kept trying more Mango recipes. I came up with this Mango Chamomile-mint Tea Lemonade. It was refreshingly delicious. I still have a few kilos of Mangoes left. Lets see where would this insanity take me 😉 Expect a few more mango recipes in the times to come 😛 If you are suffering from the same mango syndrome as me then do try out these Mango recipes on my blog.

Directions:

1. In a saucepan boil some water and throw in a teabag of Chamomile-Mint. If you cant find chamomile you can use any other green tea of your choice. Let it stay in for a couple of minutes till you see the water is well infused. Add sugar. Let it cool down.