Breaking Naan is about breaking bread with friends to share and discover experiences and recipes from our travels around the world. We trace our roots to India and Naan is one of the popular breads of our cuisine. Hence the name "Breaking Naan". We are about food, sharing and discovery.
Well by matter we mean biscuits or cookies. We love the mughal bakery kind of biscuits like the karachi bakery ones. They are butter cookies with dried fruits or nuts. But over time their overseas packages seem to have got sweeter or our tastes have changed and somehow the nut ones of different brands seem to skimp on nuts. Also getting cookies with saffron is possible in some places in India it is not so common. The sweet fragrance of saffron does replace the sweet feeling that comes from sugar making it a rich cookie. So making your own in that case a great option. Also store bought cookies skimp on nuts or do not use the more expensive kinds like pistachios. When you make them yourself you can really make a flavor packed cookie with real and good quality ingredients.
Getting the best of Saffron
Saffron is very intense and very potent. It is important though to keep it shielded from sunlight when storing and keep it in a cool dry sealed environment. Then when using it you need to make sure to let it bloom to extract the color and flavors. We first crush the threads in a mortar and pestle with some sugar for traction. The sugar absorbs the saffron oils and then later dissolves in warm milk so it works out great.
We add warm milk and let it infuse and it blooms imparting intensely sweet floral fragrance and bright yellow color to the milk.
A few ingredient cookie
The biscuit as India calls it as a British inheritance or the cookie is essentially just 3 ingredients at the heart of it. Good butter, sugar and flour.
Whip the good quality room temperature butter.
Then add the sugar and cream it followed by flour. We measure the flour but add it little by little till it just all comes together. It is important to cut in the flour into the butter gently as it will make the cookie crumbly and melt in your mouth when it bakes.
Finish by adding the infused saffron milk and ground pistachio and folding it in. Dust with some more flour if needed.
Then gently mold it and wrap in zip lock and refrigerate. If molding is difficult you can refrigerate for a bit and then mold. Once refrigerated for a few hours or overnight you can cut the logs and bake.
They bake well on buttered paper or on a silpat.
One thing to note is when they are done baking they will be quite soft. Let them rest for a bit on the silpat. They will start firming up as they cool down. Once they are firm enough to remove from silpat move them to a wire rack to cool down completely. One can bake them for more time to get a more brown butter flavor, but with kesar and pista a cleaner more blonder cookie lets the pistachio come through more.
We enjoyed them with ginger laced chai. They are great for dunking as well. Place them in a air tight tin and enjoy!
Eggless Kesar Pista Biscuits Recipe Type : snack Cuisine: Indian Author: www.breakingnaan.com Prep time: 40 mins Cook time: 25 mins Total time: 1 hour 5 mins Serves: 30 biscuits
1 cup butter (2 sticks) at room temperature
120 gm fine granulated sugar
2.5 to 3 cups flour
0.75 cup ground pistachio powder
2 Tbsp Milk
0.5 tsp saffron threads and 1 tsp sugar
Crush the saffron threads with the sugar in a mortar and pestle (optional - else just use the saffron threads)
Warm and Add the 2 Tbsp milk to the saffron and let infuse for 30 minutes In a stand mixer or a bowl mix butter with paddle attachment or a spatula
Add sugar and mix till the butter and sugar creams into a smooth mixture
Add the flour little at a time to mix gently and cut the butter sugar mixture with the flour.
Add 2 to 3 cups of flour till it starts coming together to form a soft log
Add the milk and pistachio nut powder and mix in and finish with a dusting of flour if needed
Take out on a smooth surface and bring into a ball. Cut it into two portions.
Then roll gently and mold with hands or a bakers bench knife.Wrap gently in plastic wrap making sure to not form cracks and refrigerate for 4 to 8 hours
Pre heat oven to 350 F
Remove log and cut into pieces of desire thickness. We recommend about 7 to 10 mm thickness.
Arrange them at-least 1 inch apart on baking trays lined with silpat or baking paper that is greased. Make sure they are enough apart as they will spread a bit when they bake.
Bake for 12 to 20 minutes checking after 12 minutes.
They will still be soft when done but will have stopped spreading and bubbling at the top.Remove the pan from oven and let them cool down in the pan itself for 20 minutes or more.They will get crispier as they cool down.
Then transfer to a wire rack when they are easy to handle and cool further. Store in air tight tins.
Our mom has been making us a treat using left over rice in summers over the years. The treat is refreshing due to the tart and refreshing flavors of raw mango. the tempting of mustard seeds and curry leaves goes really well with mango and surprising the red chili powder instead of the green fresh chili works well too, not surprising as green mango’s love red chilli and salt.
As temperatures used to get hotter, it would signal the arrival of raw green mangoes in the markets in Pune. Mom would seek out what she called “khobri” Kairi (Raw mango). This is the kind she preferred as it was fleshy and with cleaner tart flavors. In recent years as mexican cuisine has found lot more popularity in the US, raw mango has started becoming easily available. Look for firm mangoes as soft ones will be ripened and sweeter. Even in peak winters, there is summer somewhere in the world and i have seen Australian mangoes arrive in markets, not quite local but if you need to try it, its a worthwhile raw mango for this recipe. Also note that the raw mango typically found in US is more yellow in color, which actually makes the dish look prettier, but it is indeed a tad sweeter in which case you need to add some acidity by adding some lime juice.
Raw Mango Rice
The recipe is quite simple. Mom used leftover rice. We love the recipe so much and we dont regularly cook rice, so sometimes we just cook some rice and cool it down. Remember if you do refrigerate rice, please heat it and cool it as there are risks of salmonella. Short grain rice of non sticky kind works the best. Then you just add the rice and peel and grate the mango, a coarse grater is better. To balance the tartness add some lime juice by tasting. The rice should in the end be balanced in flavors, not too tart but definitely you should be able to taste the refreshing acidity. Thus this dish works really great in the summer.
Then create some hot oil tempering with peanuts and urad dal soaked in hot water added for the crunchy texture and pour it over the rice.
Let the oil cool a bit. Then Mix thoroughly (Mom mixes it by hand), adjust the seasoning with salt and more lime juice/raw mango and enjoy.
Kutchi Dabeli is a mixture of mashed potato and aromatic masalas thats smeared onto a split open dinner roll like Pav. Its now a popular dish from kutch that is available all across india. It started as a simple dish made with cold pav, with peanuts for crunch and fruits like pomegranate or grapes for some refreshing acidity, finally all packed in a punch with a chilli laced raw garlic chutney pungency.
Then as it travelled, it got modified to suit the tastes of the broader population. The first change was the pav getting griddled crisp on amul butter, then came the instinct of more is better and rolling the dabeli in sev, and for opulence going with some grated cheese.
In kutch itself the dabeli vendors started reusing the dabeli mashed potato masala in a new way. They would take crispened and dried crouton like bread products called butter or toasts. They would pound them to make them break and dress with the dabeli mash and top it with all other dressings. This dish they started calling Kutchi Kadak.
All about the aromatics
If you are going to make Kutchi Kadak, make the dabeli masala on your own a la minute. Roast some fennel, cumin and coriander seeds till fragrant. Toast a kashmiri red chili, cardamom and clove in a dry pan. Then grind everything coarsely with a small piece of nutmeg. You can also add a black cardamom and star anise seed as well as a small stick of cinnamon.
We had some brilliantly sweet smelling ceylon cinnamon gifted to us by our friend Nicole from her travel to Sri Lanka. So instead of a whole cinnamon stick we mixed in a little bit of ceylon cinnamon powder into our ground masala. We also mixed in some red chili powder, salt and black salt.
The avocado kadak
As we eat an avocado on e or twice every week we just decided to take out the potato puree component and just use avocado as all the masalas used complement it quite well. Also we do not over puree our avocado anyways but always just subject it to a back side of the spoon light mash.
For the crisp bread component we used our local sourdough bakeries multi grain sourdough bread to make crispy croutons.
We used the Madison Sourdough bread and tore it into small pieces and drizzled with some olive oil and baked them at 375 for 20 mins till they were dry and crisp.
We made a chutney by mixing water, fresh garlic paste, red chili powder and oil.
We cut an avocado and used half of the flesh to mash it with back of the spoon. We did so by adding some onions, tomatoes, cilantro, our fresh ground kutchi dabeli masala, hint of tamarind chutney and the chili garlic chutney.
We then added our sourdough toast and dressed them with this mash.
Then we cut the other half of avocado into small pieces and dressed them with lime juice.
We divided the dressed kadak toast in two bowls and topped them with fresh cut avocado pieces, chili peanuts, cilantro, pomegranate seeds and a drizzle of the chili garlic chutney.
This eats beautifully like a salad with a punch and warmth from the fresh ground spices – the croutons are crispy contrast to the soft luxurious avocado alongwith the crunchy peanuts.
We had some excellent quality short grain rice on hand. It came from a producer in Japan and was quite a young rice.
Every single grain of the rice was beauty in itself.
The story of the rice itself is fascinating. It is about a community creating a symbiotic environment where not only do they produce excellent rice but provide havitat and sustainment for endangered storks.
I love their logo as well – it is a minimal looking logo in shape of the rice grain. The rice grain includes everything of the rice eco-system.
Just like a premium product does it came in excellent packaging. We highly recommend trying this rice for a special occasion. If you are in US the Stork Natural Koshihikari rice from Toyooka Japan is available from Toiro.
The idea was to feature the rice and it does not take much to have something to pair with the rice. We had good broccolini on hand. We marinated it quickly in yogurt, crushed ginger garlic and white pepper and cooked it in oven at 400 for 15 to 20 minutes.
The rice was washed many times till water runs clear. Then soaked in an earthen pot and cooked covered for about 13 minutes letting the steam escape very gently then rested for 20 minutes.
The rice came out beautiful, every grain shining. We seasoned it with some yuzu based citrusy vinegar. We sliced some shallots thin and fried them crisp. The bowl was assembled quickly with seasoned rice, topped with broccolini, crisp fried shallots.
There is a legendery chaat (street snack) shop called prabhu chaat bhandar near upsc in delhi. It is commonly known as UPSC wali chaat. It has been doling out chaat for 80 odd years.
We have never been to Delhi ….Yet! Surely we can and we will go someday. Meanwhile we keep watching videos of the food made there. And sometimes we cannot resist. Sometimes we try to imagine the spirit and flavors of Chaat and try to recreate it ourselves.
We came across a video on youtube by DilSeFoodie. They are a site that is so full of passion for food and it translates in all their captures, something we absolutely resonate with.
We saw their video of Aloo ki Chaat being prepared, Pieces of Potato fried golden crisp in a wide tawa skillet, and brought to the edge away from the pool of oil when done. The crispy potatoes are then seasoned and dressed with green chutney only for those who like it hot and sweet and sour tamarind chutney. The acidity is made complex with squeeze of lemon juice.
We could imagine the layered flavors of same type – the acidity. The tang coming from lemon, from chat masala , anardana powder, tamarind. This creates some very complex sour flavors balanced with sweetness of tamarind chutney and the funk coming from some black salt. The texture is from crispy potatoes, which melt into hot creaminess and the mint is there to contrast the mouthfeel with a feeling of cool refreshment. If there is one description for this it is – “chatakdar” – fresh and uplifting tang!
We got some medium sized potatoes of different kind. We got the purple variety, the red skin and the golden ones as well for good measure.
We steamed them till cooked through barely, then cut them with skin on.
Did we tell you we dig potato skin!
Lightly oiled and salted they went into a pan in a preheated oven for 30 to 40 mins at 375F till they were crispy on the edges and when you shook them you could tell by the noise they make against each other that they are crispy.
Then they went into a pan and got a seasoning of chat masala, black salt and anardana powder (pomegranate seed powder)
Then splash some mint chutney on top as well as the tamarind chutney. and then a generous squeeze of lemon. Mix and serve finished with some chat masala or lemon juice as one likes and we added some cilantro and pomegranate seeds because we had some on hand!
If you have chutneys ready from a chaat night before this cooks up later in the week in a breeze. Want to cheat? Get fried potato wedges from places like KFC or Buffalo Wild Wings, re-crispen them slowly in oven for 10 minutes and give this a try, you won’t regret. Then it will convince you to make it yourself.
We don’t need to write much about how eating oats is considered healthy. We started adding them to our morning routine for that reason.
We tried various kinds and disqualified the instant ones due to added sugars and additives and the taste factor in general. They were a chore to eat. Going through a week eating oats every day in the morning started to feel cumbersome. That’s no fun! Then we came across a recipe by Raymond Blanc of the oats or porridge served at Le Manoir aux quat Saissons. We liked the idea of bringing in seasonal fruits, nuts etc in a single morning meal, which an be different everyday. We started liking this routine. The oats are hearty and fill you up and keep you energetic through the morning well into lunch.
Our approach to oats is like mutual funds. We add little bit of many things other than the routine ingredients. This way we get a good coverage of nutrients and if we are wrong about an ingredient or two, they are still in moderation. But we also don’t make the oats a whole week routine, we make it only during work days, so eating them does not get boring.
Some ingredients stay the same for us. Organic Rolled Oats is what we use. We soak them overnight in some organic whole milk grass fed yogurt and a splash of fresh unsweetened almond milk (this is the only fresh nut milk we get near us that does not come with added preservatives and sugars). We add enough of the yogurt and almond milk for the oats to swim in them. By morning the oats soak up the liquids. We also add a squeeze of fresh lime overnight. We also add spoon of crushed flax seeds. The other kind of fixed portion is in the morning we take the oats and add a grate-able fruit to it – usually an apple, sometimes a pear if its in season.
The Guest Stars
We add a whole bunch of chopped nuts, seeds and dried fruits based on what is available. Some we soak overnight, some we add in the morning. If we are adding nuts we toast the nuts slightly in a 350 F oven for 10 minutes.
The other guest stars are nut powders.
Followed by nut butters
Followed by seasonal fresh fruit
Followed by occasional treats like very low sugar content dark chocolate, a drizzle of honey
Nut, seeds, dried fruit Options
Amaranth (Soaked Overnight)
Chia (Can also be soaked overnight)
Raisins (Can also be soaked overnight)
Cherries (Can also be soaked overnight)
Goji Berries (Can also be soaked overnight, for adding last minute try putting them in a freezer and they provide a delicious crunch)
Figs, Oranges, Peaches, Apricots, Nectarines, Grapes, Guava, Mango, Pineapple, Bananas – essentially whatever seems right, in season and at home
The Overnight Oats in the morning
As mentioned we start with the ingredients soaked overnight. They generally soak up all the liquids. So we grate the apple or pear in and loosen the mix up with a splash of more yogurt or nut milk. Here depending on the mood and availability we could swirl in some flavored yogurt on hand in the fridge. We follow it up by topping with chopped nuts, swirl of nut butter or a sprinkle of nut powder and some fresh fruit. Below are some exaples of the morning bowl of overnight oats.
This one got a swirl of blueberry yogurt we had on hand. It had chopped apricots, walnuts, almonds, hazlenuts and a swirl of almond butter.
This one had a swirl of tahini, almonds, walnuts, macademia nuts, raisins, fresh banana and pistachio powder
This one had chopped dark chocolate, brazil nuts, walnuts, almonds and fresh orange
And many more. Doing it this way gives us something to look forward to, overnight oats are not boring and infact it also gives us a creative kick-start to the brain everyday.
Overnight Oats with Dark Chocolate Orange and Nuts
The fact that ground and fermented rice and optionally lentil flour is steamed to make soft airy idlis is well known. But there are places in hyderabad like govind ki bandi that are known for something called spot idli.
It is made from idli batter or a non fermented instant idli batter. The difference is it is not steamed in idli trays but cooked on a griddle on top of a mixture of masala variant with a lid on top. So it gets griddled and crispy on the bottom and raises and steams from the covered lid.
We immediately thought of it as being similar to shakshuka, where eggs are poached in a pool of saucy diced tomatoes and peppers.
The Spot idli is typically made with a masala of onion and tomatoes with butter or ghee and milagai podi/gun powder. But when we say typical it is strange because there is nothing typical of spot idli itself.
So when we made pav bhaji for our friends we had a lot of prepped diced onion, chilies, peppers, tomatoes, cilantro diced up. We also had some idli batter – so next day what happened is Spot Idli happened!
Pav bhaji left over prep Spot Idli
we gathered our diced leftovers. This made our cooking within minutes.
We started the pan on medium heat and threw in some oil, some butter, some diced bell peppers, tomatoes, onions and chilies. we also added some left over pav bhaji masala, chili powder and salt.
As the oil heats and butter melts a bit add some water and get a little bit of sauce going. As it simmers it will spread around the pan.
At this point add three dollops of idli batter. It is important to not over cook and reduce the sauce as after adding the idli batter it needs to cook as well for 6 to 10 minutes, and cooking the sauce further will reduce the water and overcook and burn the vegetables and spice powders.
Now its important to cover and keep heat to low – medium.
The idlis will puff and steam from the water in the sauce. After 6 minutes or so you can check and cook further if needed. But when cooked the top of idlis will have few holes, be not wet but light and spongy and moist. The sauce would have dried a bit.
Now leave the sauce behind in the pan and remove the spot idlis to the plate with the griddled side up. To the pan we add some water and make a pan sauce with high heat, reducing down the sauce to spooning consistency and spoon it around the idlis in the plate.
Then you can sprinkle some pav bhaji masala or any other spice of your choice and some cilantro and chopped bell peppers.
The spot idli was crispy on outside and spongy. It soaked the wet sauce nicely and was a nice change in flavors.
One can essentially make various flavors depending on whats available. One can easily think of a manchurian (indian street name for asian soy based sauce), puliogare spice, sambhar powder, maharashtrian style with goda masala and peanuts etc. one just needs to pick a country or region.
For the Masala
1 Tbsp chopped bell peppers
1 Tbsp chopped onions
1 tsp chopped chilies
1 Tbsp chopped tomatoes
1 tsp butter
1 tsp oil
2 tsp pav bhaji masala (or spice mix of your choice)
0.5 tsp red chili powder (optional)
Salt to taste
For Spot idli
1 to 1.5 cup Idli batter at room temperature with salt added to taste
2 tsp chopped cilantro
1 tsp chopped bell peppers
Set a pan on medim heat
Add all ingredients for the masala to the pan. As the butter melts and oil is heated add half a cup of water.
As water heats and sauce starts simmering spread it around the pan. Reduce heat to low medium.
Add the idli batter in 3 spots as dollops. Cover with pan.
Cook covered for 6 minutes. Inspect of idlis ar cooked at the top, they should not be wet but spongy and moist. Else cook for few more minutes.
Once cooked, remove idlis only to the plate with the griddled side up.
Set pan to high heat with remaining vegetables. Add half cup water and bring to simmer and reduce till spoonable pan sauce is created.
My Mom would make Batatyache Kaap when i was a kid. This was around the time when i had too little interest in food and had neither any command over the culinary language. I used to call them batatyachi chaka – as in potato wheels.
We used to make it every once in a while till recently but had forgotten about them a bit. This was when a fellow food blogger from Pune posted a pic of them when he had these at a restaurant called Saoji Khamang. The below pic is courtesy of Vaibhav @ BhukkadBoy
Sweet Potato Kaap
Having seen these absolutely rekindled the wish for making these again. Also it is fall and the butternut squashes and the sweet potatoes are starting to show up. We thought sweet potato kaap will totally work.
They are really simple to make and can possibly be made with quite a few root vegetables. People love it because of the texture at the crispy edges.
My mom used a mixture of rice flour and wheat flour to make these. The flour that you coat on the sweet potato also gets toasted and brings out additional flavor from it that is unique. Make the dusting flour by mixing 2 Tbsp each of rice and wheat flour with 2 tsp red chili powder, 1 tsp turmeric powder and salt to taste. One can add half a tsp of amchoor powder or chat masala if they like. We also add a tsp of semolina as it makes the crust crispier.
We like to precook the potato or sweet potato. We steam it and peel and cut into rounds. Leaving the rounds thick means you can taste a bit more of the vegetable. Making them thinner means more crispy crust ratio, however there is a chance the wheels break during handling and you need to fry a bit longer.
Once you cut the steamed sweet potatoes into rounds, roll them in the flour mixture and make sure to dust off excess. Collect these in a plate.
Most of your work will be done on a low to medium heat. Add some oil to a pan and when it heats up slide the rounds/kaap into the pan carrying some oil with it.
Let them cook patiently and reliably browning evenly all over. You will start to see the floor at the edges sizzling and getting aromatic. You can then flip them and drizzle a bit of oil in the pan. I like to baste the top as well with a oil brush so that it does not dry out. Sometimes if i feel top side needs more browning i will flip it back.
Once ready take them out on a plate and season with a few grains of sea salt and enjoy.
A few winters back we were introduced to a much sought after delicacy. Roshogulla themselves are delicious and they are much commonly found these days as the satin white balls of desserts soaked with clear syrup. They are delicious and the flavors come mainly from the quality dairy and also from the syrup which is now most commonly prepared from processed white sugarcane sugar. But in Bengal in winters a magical product is in season.
The sap of the date palms is collected and has beautiful amber color and heady caramel sweetness and mildly toffee like flavir. You can also get hints of woody aroma to the sweetness like things one might be familiar with that are aged in oak barrels. This date palm syrup is called nolen gur and is quite perishable. It is used to make what i can imagine are insanely precious delicacies in winter. Then it is processed to make nolen gur jaggery bricks or patli gur to be used later in the year.
One of the sweets which is made special and seasonal due to this nolen gur is the roshogulla. One evening i was meeting my friends Rohit and Gayatri for eating chaat but the shop was closed. But Rohit remembered that a shop selling nolen gurer roshogulla was mighty close. That is when i had it for the first time. The roshogulla itself was better than most i had and was spongy but soft and not rubbery. And the sweetness from the nolen gur syrup that it had soaked in absorbing the flavors was not the typical flat and sharp sweetness of processed sugar but an insanely complex but subtle and well rounded sweetness from nolen gur.
Rohit i think remembers the excitement and how much i liked it the first time i tried it. When i met him the next time he stopped at the shop on his way home from work and braved probably some crazy pune city traffic and got me some nolen roshogulla. Such gestures when executed with Nolen gurer roshogullas can really win ones heart.
Maple Syrup Roshogulla
Once i returned to madison my life was again filled with what i started calling the plain or vanilla Roshogulla. I was missing the exciting avatar of the Roshogulla that i had tasted.
The local and seasonal availability of an alternate complex sugar in bengal was exploited expertly by cooks in Bengal to make their Roshogulla even more special. For us in Madison Wisconsin, we are blessed and rewarded with a sap derived sugar of a different kind. We get some really good quality maple syrup at our farmers markets and also at the local coops.
Maple syrup is also quite toffee like, woody and carmel flavored sweetner. Thus we decided to try maple syrup for making the syrup that Roshogullas soak in. We paired it with some jaggery to balance its intensity as our maple syrup grade was much intense than nolen gur. And it worked great, it created roshogullas also with more rounded sweetness and complexity with a distinct local flavor.
As the primary flavor comes from the dairy, the roshogullas will taste better if you start with flavorful milk. We start by heating a litre of milk.
The chenna for roshogulla are curds created by introducing acid to milk. For 1 L mil we use 500 ml water mixed with 1.5 Tbsp Vinegar. The acid makes the casein curds from the milk. Heat the milk to a boil and turn off the heat. Then add the acid water mix a little at a time only giving it a gentle stir. As you add acid the curds will start forming.
Then strain the curds into a cheese cloth and wash them with the hot whey while holding the curds in cheese cloth and then with ice cold water and strain out water by wringing the cheese cloth. Then drain the water either by weighing the curds down or just hanging them for couple of hours.
The next step is to make the syrup and we made it by heating water and maple syrup. We used 4 cups water with half cup maple syrup and half cup jaggery.
Once the chenna is dried out from loss of water, to make the roshogullas we knead the chenna with the back of the hand till its not grainy and make tight small balls. We then added the balls to the hot syrup and cooked them in the water for 20 minutes covered and then lowered the heat and cooked for 20 more minutes.
After that let them cool and then can be enjoyed fresh or refrigerated.
0.5 Litre Water Mixed with 1.5 Tbsp distilled Vinegar
4 cups iced water
For Boiling Chenna:
0.5 cup Maple Syrup
0.5 cup jaggery
4 cups water
Upto 0.5 cup Maple Syrup
Bring the 1L Milk to simmering Boil, then turn off the heat
Add the 0.5 L Water and vinegar mixture quarter cup at a time and make one turn gently with wooden spoon. As the vinegar-water mixture mixes with hot milk it will start to form curds. Add all the vinegar-water mixture and this would leave large curds and seperated whey
Strain in a cheese cloth, collecting the hot whey in a vessel
Bring all corners of cheesecloth together and dip in hot whey to seperate curds from sticking to cheesecloth
Then wash in the iced water to stop the cooking of the curds
Then wring the 4 corners of cheesecloth to tie the curds in cheesecloth and keep it in a strainer and keep a small plate on top and weigh down with canned food or some other weight
After 2 hours more whey would have drained making the curds drier. More the moisture left back in the curds, more chance that roshogullas will break.
Knead the curds on a plate with back of your hands to remove the grainy texture. Form them into small balls without forming any cracks. We made 8 balls.
Bring the 4 cups of water to simmer along with half cup maple syrup and half cup jaggery
Skim the scum that could float to the top
Then gently add the chenna/curd balls. Cover and make sure the syrup stays at a rolling simmer and cook for 20 minutes.
If you have too much evaporation add some hot water. Else cook uncovered on slightly reduced heat for 20 more minutes
Add the other half of maple syrup based on how sweet you like the syrup and this depends on the flavor profile of your maple syrup
Watch as many street food videos you can of chana bhaturas getting served all over delhi. One of the quintessential sides is a fresh pickle of carrots and green chilies. It is not a typical indian pickle, but rather a fresh one prepared on short notice using lime juice and vinegar.
The pickling spice
The achari masala or pickling spice is quite simple for this quick pickle. Fenugreek seeds, white mustard seeds, fennel, coriander, white pepper, cardamom is ground together along with asafoetida / heeng, black salt and coarse sea salt. Turmeric can be added if fresh turmeric is not available.
Making the pickle
Wash and peel the carrots and cut them into 1.5 to two inch batons. Similarly use chilies that are fat, long and not spicy. Deseed them and remove the ribs and cut them also into 1.5 to 2 inch halves or quarters.
Also halve a lime and peel the fresh turmeric and smash it in mortar and pestle or grate it to make a paste.
Heat a pan with some mustard oil and some vegetable oil. When oil is heated add the crushed or grated fresh turmeric followed by carrots and chilies.
Then add the powdered pickling spice and toss around to coat.
Remove to a glass container. Squeeze lime juice. Add a splash of vinegar and mix around and cover and let sit for couple of hours.
You can add red chili powder to the achari masala as well but generally it is not needed as the pickle itself has mild green chilies and the achari masala is very aromatically spicy.
Then just like we did at Our friends Shesha and Guarav place, fry up some bhaturas, makes some chana and enjoy with the side of pickles.
1 to 2 Large Carrot washed and chopped into 1.5 to 2 inch batons
2 to 4 Mild long and thick chilies washed, deseeded and chopped into 1.5 to 2 inch quartered or halved pieces
0.5 inch fresh turmeric washed, peeled and grated or crushed
1 tsp mustard oil
1 tsp vegetable oil
1 fresh lime
2 tsp vinegar
For Spice mix:
0.5 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp yellow or white mustard seeds
2 white peppercorns
0.5 tsp coriander seeds
0.25 tsp black salt
0.5 tsp coarse sea salt
0.5 tsp heeng
Grind the spice mix to a powder
Heat the mustard and vegetable oil till hot.
Add the fresh turmeric followed by carrots and chillies and sauté cooking them a bit.
Add the ground spices
Mix and coat and briefly cook
Make sure to not over cook and take off the heat
Remove to a glass container
Squeeze the fresh lime juice and add the vinegar and mix
Let sit for couple of hours and then refrigerate
Serve within a day as a side for chana bhatura or other rich dishes which can benefit from the richness being cut by pickles