Meethe Chawal or the sweet pulao is considered one of the most auspicious dishes in Punjabi Cuisine. Desserts made with rice are popular in Punjabi to name few – Kheer, Phirni and this unusual version of savory rice is a specialty prepared on certain festive occasions. Considered a good omen, to combine yellow rice with sugar and serve it as a sacred offering to the deity of the family. Enriched with the aroma and color of saffron and cardamom, this sweet pulao is the fitting end to a conventional Punjabi meal. The earthy taste of whole spices and the sweetness of saffron make this sweet pulao a perfect melody of flavors. Don’t forget to garnish Meethe Chawal with a generous amount of almonds and pistachios before serving.
Today’s post is extra special as it features not only a cookie recipe but my all-time favorite Cake Rusk Recipe. I loved Cake Rusk from the time immemorial but I’ve always shied away from trying them at home. I assumed process to be too complicated and tiresome for my liking. But it is just the opposite! It is so simple to follow, fun and produces delicious, perfectly firm, bright golden cake rusk. The cake rusk prepared using this recipe are not too sweet either and have the subtle aroma of cardamom used in the batter, completely addictive. These cake rusk remind me of the childhood in a small town, where the local bakeries use to sell them. And this economic bake without fail accompanied my morning glass of milk during all those schooling years.
Kheer and the sweet dish season is back. We have officially entered the festive season in India. An array of festivities lined up in the upcoming months and they come to the halt with the year ending. Samavat Rice Kheer is one of the old school puddings that make a perfect dessert for the festive feasts. Simple, no fuss making process and the conventional creamy texture are the highlight of this gluten-free pudding. The only twist we have introduced in the Sama Rice Kher Recipe is adding a layer of fruits before serving. We love our puddings and custards chilled. Winter season as well is no exception for this rule. And the combination of chilled, thick and rich kheer layered with sweet and ripe mangoes, is definitely a gratifying experience for the food senses. If you thinking where to get mangoes in the month of October, then take a look around surprisingly it is still available. At least, it is still here in Delhi.
The charm of summer in Delhi is the lack of inspiration around. We miss the enticing last summer. We were in hometown, Nainital, far away from the rest of the world, where summer is for perfect family picnics, trekking expeditions, local berries and seasonal fruits. But by the time winter came, we started missing the urban civilization and buzzing lifestyle. And to experience that, we shifted our base to Delhi – the heart of the nation. Summer in Delhi is deserted – the only sound is of an occasional bird cuckooing in the garden or a slow, rusty leaf falling from the tree. As described by the famous writer Ahmed Ali, Delhi summer is the season of ‘unending noon’. But even in the midst of such dullness, the beautiful hue of Jamun (Java Plum) inspired me to step ahead and play with the flavors of the fruit. Hence, the result is Jamun (Java Plum) frozen Yogurt.
Stone Fruit, otherwise known as the summer fruit, certainly live up to their reputation. They have juicy, fibrous, aromatic, sweet taste and texture. In short, a perfect fruit to bake with. Eating a Vanilla Cake with fresh apricots or peaches and cream is so pleasurable, especially during the summer. So why not combine these two flavors and create Fresh Apricot Cake to uplift your dull summer mood.
Rum Bundt Cake Recipe is a Christmas inspired cake with a twist of mulled rum. The Rum Bundt Cake Recipe has no butter, no alcohol soaked nuts instead plenty of mulled rum. So in case you have forgotten to soak dry fruits this year for Christmas Cake then Rum Bundt Cake Recipe could be your last minute savior. Alcohol Mulling is a process to infuse alcohol with subtle flavors over a period of time. This year while soaking dry fruits for the Christmas Cake I thought why not experiment with the rum as well. Took out a large decanter, poured good old rum in it along with some whole spices, stirred and sealed. By the end of the week, when I opened the lid of the decanter, it smelled divine. Unintentionally, while preparing the batter for the bundt cake, some candied fruits made their way into the batter. And they sank at the bottom of the cake in the process of baking cake which turned out a blessing in disguise. When I turned the cake upside down colorful candied fruits were studded on top of the cake like crowning jewels.
Vanilla Panna Cotta Recipe with Berry Compote is an Italian classic, and simple to make at home dessert for any celebratory occasion. Panna Cotta is a fuss free dessert to make and absolutely delightful in taste. The mouth melting texture of Panna Cotta rarely fails to please taste buds of dessert lovers. Panna Cotta can be infused with variety of flavours and tastes wonderful with ripe fresh fruits and berries.