Tag Archives: Yum

Let’s Do Rasmalai in a cake, shall We?

Not too long ago, I tried to make a decadent Rasmalai cake that was created by the very talented Melissa Clark. It was a work of labor and love. More recently, looking at the aisles of Rosogolla in the Indian store sparked an interesting thought. What would happen if I somehow weaved store brought Rosogollas into a tres leches style cake batter with some rasmalai flavors infused in?

That is the experiment that went down in my kitchen tonight. I started with making a tres leches cake base, swapping in cardamom for the vanilla. When the cake batter was ready, I folded in sliced Rosogollas (I squeezed out their sugar syrup first), baked the cake and gave the final touch – a soak in a tres leches (three milks) concoction flavored with saffron, cardamom and crushed pistachios.

My parents were over the moon happy, their neighbors delighted with this unexpected gift and me? I was just beaming because yet another idea came to life beautifully! Here’s how this cake came together.

Ingredients:

  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 tsps cardamom
  • 12 small store bought Rosogollas (I bought a can of Bikaner mini Rosogollas)
  • 1 stick (1/2 cup) butter, softened
  • 1 cup sugar
  • 5 eggs
  • 1/2 cup half and half
  • 1/2 cup 2% milk
  • 1 can condensed milk
  • 4 strands of saffron, crushed
  • 1/8 cup shelled pistachios, toasted and crushed
  • 1/2 tsp cardamom
  • 1 tbsp ghee or butter for prepping pan
  • 1 tbsp flour for prepping pan

How to:

1.Preheat oven to 350 degrees Fahrenheit. Brush a 9×13 inch pan with one tbsp of ghee or butter and dust it with the tbsp of flour.

2. Whisk the flour, baking powder and cardamom (two tsps) in a bowl.

3. Slice the Rosogollas in half, gently squeeze out the sugar syrup and set it aside.

3. Cream the butter and sugar together until nice and fluffy. Add the eggs one at a time and beat till blended.

4. Slowly add the flour mixture to the egg mixture, and mix till the ingredients are blended.

5. Fold in the Rosogolla slices into the cake batter.

6. Transfer the batter to the prepared pan and bake for 30 minutes, or till the top of the cake is light brown and a cake tester comes out clean.

7. Remove the cake from the oven, poke holes all over the cake with a wooden skewer or toothpick and set aside to cool.

8. Prepare the tres leches mixture by mixing the half and half, 2% milk, condensed milk, saffron, pistachios, and 1/2 tsp cardamom in a bowl.

9. Pour the tres leches mixture over the cake.

Enjoy every milk infused crumb and be transported to flavor nirvana!

It’s a Peachy ChutNey

I saw three farm fresh peaches call my name. I turned around and there was a hot round chili and a piece of ginger that did not want to be left behind. So I rounded them up with a few spices and out emerged this chutney with a perfect amalgamation of flavors – sweet, tart, spicy. I had this immediately as a side dish with rotis and vegetables, but tomorrow, this will be the spread on toast that will form the base for a slightly runny egg.

Ingredients:

  • 3 large peaches, skin and pit removed and cut into medium sized pieces
  • 1 jalapeño, round chili or green chili, finely chopped
  • ½ inch piece of ginger finely chopped
  • 1 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1 dried red chili
  • 1 tsp urad dal or peanuts
  • 1 sprig curry leaves
  • 1 tsp salt
  • 1/2 tsp turmeric powder

How to:

1.Heat the oil. 

2. Add the mustard seeds, red chili, urad dal or peanuts.  When the mustard seeds stop crackling, add the curry leaves, ginger and green chilies.  Sauté for a minute. 

3. Now add the chopped peaches, salt and turmeric powder.  Cook for five to six minutes uncovered, smashing the peaches with a wooden spoon so they are blended with the spices. 

Enjoy!

The ultimate comfort food, yogurt rice, reinvented the keto way!

As promised in my last post, I wanted to share a few recipes that I’ve concocted to enable my husband to share the same meals as the rest of the family with his plate being a keto sensible one.

One of our favorite comfort foods is yogurt rice.  Cooked rice is mixed with yogurt and topped with a wonderful combination of mustard seeds, red chillies, asafoetida, curry leaves and peanuts sautéed in oil.  This dish is the ultimate palate cooler on hot, sultry summer days.

This keto friendly version could easily take the place of a chilled salad on a warm day.  To make this version, I simply substituted broccoli rice for rice.  You can either make your own broccoli rice in the food processor or simply buy it in the produce section of the grocery store.  Cauliflower rice yields a similar taste and can be easily substituted for the broccoli rice.  And of course, if you don’t need the dish to be keto friendly, steamed basmati rice is a wonderful option.

Ingredients:

2.5 cups broccoli rice or cauliflower rice or one cup of cooked basmati rice

1/2 cup greek yogurt (can be full fat or non fat)

1 tbsp cooking oil (I used coconut oil)

1 tbsp mustard seeds

3 dry red chillies

.5 tsp asafoetida

4-5 curry leaves (optional)

4-5 chopped peanuts (optional)

Salt to taste

How To:

Put the broccoli or cauliflower rice in a microwave safe bowl, cover with paper towel and cook for four minutes.  Cool the rice for 10 minutes.  If you use cooked basmati rice, use rice that is warm not hot.

Add the yogurt to the rice and mix well.

Add salt as needed and mix well.

In a small saucepan, warm up a tbsp of oil and add the mustard seeds, red chillies, asafoetida, curry leaves and peanuts.  When the mustard seeds start popping, pour the mixture on the yogurt rice and mix well.

Enjoy!