Tag Archives: Snack

Let’s Jam With Rose Flavors, Shall we?

I absolutely love the flavors of rose water, honey, pistachio and saffron. They are present in abundant doses in one of my all time favorite desserts, Baklava. But it was the spotting of Gulkand or rose jam, the omnipresent ingredient in the mouth refresher paan, that triggered the thought of creating this recipe. It is a muffin that has all these flavors, except it can be eating at breakfast and tea time with some soothing mint tea.

I started with one of my favorite jam muffin recipes from @seriouseats and modified it to its middle eastern/Indian relative. The original recipe can be found here. https://www.seriouseats.com/recipes/2011/03/bread-baking-jam-muffins-recipe.html

Here’s my variation.

Ingredients:

  • 3/4 cup all purpose flour
  • 3/4 cup white whole wheat flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 heaped tsp cardamom powder
  • 3/4 cup 2% milk
  • 1/4 cup canola oil
  • 1 egg
  • 1/4 cup honey
  • 1/2 cup gulkand or rose jam (I used Super Tower Gulkand from the Indian store)
  • 2 tbsps toasted pistachio nuts
  • 3 strands of saffron
  • 1 heaped tbsp granulated sugar

How to:

1. Preheat the oven to 400 degrees F and line a 12 muffin pan with paper liners.

2. Toast the pistachio nuts and crush with saffron and granulated sugar in a mortar and pestle till it is a coarse mixture. Set aside.

3. Whisk the flours, baking powder, salt, and cardamom and set aside.

4. Mix the milk, oil, egg, and honey well and pour this into the flour mixture, folding gently till the ingredients are combined.

5. Swirl the gulkand into this mixture with a fork.

6. Divide the batter into the muffin cups.

7. Top with the pistachio nut mix and tap down slightly.

8. Bake at 400 degrees F for 10 minutes. Lower the temperature of the oven to 350 degrees and continue baking (without opening the door or taking out the muffins) for another 8 minutes. The muffins are done when the tops are brown and a cake tester comes out clean.

Enjoy with hot mint tea!

Crave the fries, skip the high carbs

It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks.  Yes, I’m continuing my love fest with Kohlrabi.  These fries are so easy and ready in 25 minutes with hardly any work involved.  Our fries disappeared within nanoseconds of appearing on the table.

Ingredients:

  • 1 kohlrabi, peeled and sliced into french fry size sticks
  • 1 tbsp olive oil
  • Salt to taste
  • Paprika or hot chilly powder to taste

How To:

1. Preheat over to 420 degrees Fahrenheit.

2. Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.

3. Spread in a single layer on a baking sheet and stick it in the oven.

4. At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.

5. Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.

Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.

Enjoy!

A perfect little snack for pre or post -workout hunger pangs

This is going to be the briefest of posts!  I needed a quick pre-workout snack and while the juicy peach in the fruit bowl was calling my name, I just wanted a little spicy kick.

So I sliced up the peach, arranged it on a plate, poured a teeny bit of balsamic vinegar, sprinkled some berbere and just a dash of Himalayan salt.

It hit all the right notes and as you can tell from the picture, is a pretty anytime snack to serve.

PS.  I’ve tried this by substituting chilly powder, Indian chaat masala or black pepper for berbere and each version has been yummy.  It also tasted yummy with nectarine or apples instead of the peach.

Do you have a favorite pre-workout snack?