Culinary Xpress - Creating Magic with Everyday Cooking
I am Alka, Blogger, Photographer, Food Stylist, Recipe Developer and the driving force behind this blog. Here, I share my passion for home cooked food which I capture through my lenses . I am a self-taught cook and a Photographer who try to create magic with everyday cooking.
when we talk about Indian festivals, sweets are a must to be made at home or brought from the market to relish and celebrate.Diwali is such a festival when our houses are loaded with sweets and savories. Barfi, jalebi, malpua, kaju katli, peda, kheer, etc are few of the delicacies which I usually make during Diwali. This year, I will be celebrating our Diwali with a fruity twist to traditional Diwali sweets.
When it comes to include fruits in any form of traditional sweets, I love to experiment with flavors and have prepared kiwifruit sandesh, mango sandesh, apple malpua, apple chenapoda, apricot rabdi, sitaphal kalakand. As I was planning to include fruits in my diwali and I wondered how about making a Barfi with a fruit I have just fell in love with- Persimmon fruit.
For persimmon puree:
5 nos, ripened persimmons(peeled and pureed)
1/4th cup sugar
1 cup paneer
1½ cup, full fat milk
1½ cup, milk powder
6 nos , cardamom crushed and powdered
1 no black cardamom,crushed and powdered
1/3rd cup, sugar (this fruit is sweet so adjust accordingly)
chopped almonds and pistachios
Let’s make it:-
Peel and puree the persimmons. In a pan, cook the persimmons along with sugar till it reaches the thick sauce consistency. Take it off the stove and keep it aside.
In another pan, combine milk, milk powder, crumbled paneer, sugar, powdered cardamoms and cook till it starts thickening, stir to avoid burning.
Add cooked persimmons and cook till it leaves the side of the pan to form soft dough. Take it off the heat.Spread it on a greased tray and allow it to cool completely .
Garnish the top with chopped almonds, pistachios . Cut the barfi into desired shape and serve.
This Diwali, try making this fruity barfi for your guests and i must tell they will love it.
Persimmon Rice Pudding/ Kheer is a creamy, soft pudding filled with a hint of cardamoms and juicy Persimmons/Amar Phal can be made either by baking or boiling. Persimmon is known to have been brought into India by the British. It’s found mainly in the hilly regions of Himachal and Uttarakhand and also in Ooty in the south. It’s a very seasonal fruit and is only available from mid September to end of November. This fruit is called Amar-phal because it continues to ripen after it is cut off from the plant and it is considered immortal (amar).
Since Diwali is approaching I have decided to make a rice pudding with this beauties.To make this rice pudding I have used Gobind Bhog rice for its lovely fragrance, full fat milk, White sugar(you can use jaggery also), ground cardamom, chopped almonds and pistachios along with some pureed persimmon.
2 medium-size ripe persimmons or 1 cup persimmon puree
500 ml full fat milk
1/4 cup basmati rice
3 tablespoons sugar
1/4 teaspoon salt
1 teaspoon ground cardamom
1 tbsp chopped pistachios
1 tbsp chopped almonds
Chopped Persimmons for garnishing
Let’s make it:
Rinse the basmati rice in cold water twice then soak for 30 minutes to an hour. Drain.
Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 1 cup puree.
Combine milk, rice, cardamom powder and salt in a medium saucepan. Bring to simmer, stirring to avoid getting stuck at the bottom. Reduce heat to low and cook till rice is cooked. Then add the sugar and continue to cook until pudding is very thick, stirring frequently, about 40 minutes.Turn the heat off and let the rice rest.
Gently fold the persimmon puree in the kheer. Garnish with Chopped almonds, pistachios and persimmons.
Living in a coastal area, my knowledge about apples is quite less. If you ask me I could hardly tell names of 5 to 6 varieties of apples. You can not blame me as our supermarket here don’t go beyond Fuji and Granny Smith besides local varieties. While creating this autumn inspired post I was overwhelmed to know that there are around 7500 unique varieties of apple worldwide representing a number of different shapes, colors and flavors. .Out of all, Gala , Fuji,Granny Smith, Golden Delicious and the Red delicious are the most sought after apples during autumn .While I was searching to create something from these apples, I came across this German Sunken Apple Cake Here.
Though you can enjoy cakes all year round, but nothing is more welcoming than a warm slice of Apple Cake with a hot cup coffee or Tea when the evenings start to draw in. Apple cakes with plenty of cinnamon, nutmeg and other irresistible spices are traditionally the taste of autumn. The day I saw this recipe, I know I had to make this. This Apple Cake is perfect for the autumn inspired recipe series and has chunks of fresh apple, lots of fall spices and served with whipped cream.This is one of the most delicious apple cake you will come across.
2 medium apple
1 medium lemon
1/2 cup sugar
9 tablespoons unsalted butter, at room temperature
1/2 tsp vanilla extract
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
3 large eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp fine salt
1 to 2 tbsp brown sugar
For the (whipped cream):
1 cup cold heavy cream
4 tsp granulated sugar
1 tsp cornflour
1 1/2 tsp vanilla extract
Lets learn how to make this:
Preheat oven at 175°FC. Line the bottom of a 7-inch spring form pan with parchment paper; set aside.
Peel, core, and quarter the apples. Thinly slice each quarter lengthwise without cutting all the way through to the core side, leaving the quarter hinged together like a fan.
Finely grate the zest of the lemon into the bowl and squeeze the juice from the lemon into a small bowl. Set aside.
Add the sugar and butter to the lemon zest and beat until light and fluffy. Add the vanilla and 1 of the eggs. Beat until combined before adding the second egg. Beat until combined and then add the third egg. Scrape down the sides of the bowl again and beat until combined.
Whisk together the flour, baking powder, and salt together in a medium bowl. Fold in the dry mixture into the wet mixture along with the lemon juice. The batter will be a little thick.
Pour into the greased pan and smooth the top. Gently press the apple quarters into the batter, core-side down, leaving only a bit of space between each quarter. Sprinkle the top evenly with the brown sugar.
Bake for 30 to 35 minutes until the cake is golden-brown and a toothpick inserted into the cake comes out clean.
Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of the cake and removing the spring form ring. Let cool to room temperature.
When ready to serve, make the whipped cream . Place all the ingredients in the bowl and beat until stiff peaks form. Serve the cake at room temperature with a spoonful of the whipped cream.
Ghuguni/Yellow Peas curry is one of the most common side dish in odia cuisine served along with Bara, Piaji, Aloo Chop , idli and Chakuli Pitha. Ghuguni is nothing but a curry made of whole yellow peas called matar in Odia. This spicy and yey delicious dish is a popular street food in Odisha .
This dish is prepared with soaked yellow peas , potato and lots of spices and goes very well with bara, aloo chop , piaji , idli,chakuli etc. It can also be served with chapati, puri and paratha. The best part of this street food is that it should be slurpy but not runny. This can be obtained by not overboiling the peas .
Cuisine : Indian
Course : Side Dish
Servings : 4
Ingredients for Ghuguni Recipe :
1 cup yellow peas ( Soaked over night or 5-6 hours)
1 onion, choppped
1 tbsp ginger garlic paste
1 large tomato , chopped
1 green chili, chopped
2 tbsp fresh coriander leaves
1/2 tsp cumin seeds
1 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp garam masala
Salt to taste
1 cup water
3 to 5 tbsp cooking oil
How to make this Ghuguni:
Pressure cook the yellow Soak white peas in water for 6 hour. Add salt ,turmeric and pressure cook for 2-3 whistle or boil them till they are soft and cooked . In a pan heat oil, add cumin seeds and once it splutters, add chopped onion, green chili and fry at medium flame till they are light brown.
Add ginger garlic paste and saute for a while till the raw smell goes . Add chopped tomatoes and fry till the masala release oil. Now add coriander powder, cumin powder, turmeric powder, red chili powder and mix well .
Add boiled peas with the water and cook till you find the gravy a bit thick. Check the seasoning and sprinkle garam masala powder and serve hot. Garnish with chopped coriander leaves ,sliced onion ,chopped green chili and lemon juice.