Desserts & more

Holi Festival Food

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Holi festive also known as festival of colors is celebrated in Spring. On the day of Holi, bonfires are lite at night to celebrate the victory of good over evil.

Every festival has a special food associated with that occasion. Growing up for me, it was eating boiled whole wheat sev (noodles) with ghee and sugar. The significance of whole wheat noodles is the coming harvest of wheat, even though these noodles will be made from previous harvest. Once new wheat comes to market, people clean and store it for the entire year, mainly in state of Gujarat. Wheat is coated in castor oil to keep it fresh. The wheat is then taken to mills as needed for flour.

During summer, I remember my mother and neighborhood aunties making noodles by hand from whole wheat flour dough. They will sit on a wooden chair especially made for making noodles. Imagine one side of sea-saw resting in place with other side up. The bottom has a rest where you can sit to make noodles.  In the top side there are ridges in the wood from where you will roll dough with your hands. Young children would sit on the floor to catch noodles and arrange it on a flat sieve (called chalani). These round jali shaped noodles are then dried in the sun (last picture). Dried noodles are stored in air tight container to use throughout the year. The art of making these noodles by hand is dying. Nowadays noodles are made by machines.

For eating, these noodles are simply boiled in water and serve with ghee and sugar. In the picture, along with noodles methi ni bhaji na gota (fenugreek greens fritters), cilantro chutney, kathi chutney and Green Papaya Cachumber are served. These dishes are not necessarily associated with Holi festival, but gota, which is savory goes very well with sweet noodles. That was the menu for lunch on Holi this year.

The day after holi which is called Dhuleti, is celebrated with color. People color each other with color powder as well as colored water.  It turns into friendly competition to see who can color most without getting color on themselves. People’s white clothes and streets are covered in kaleidoscopic colors.

The special beverages associated with this day is thandai. It is a milk based beverage fortified with nuts, seeds and spices.

These cookies are inspired by thandai. The spices used in thandai are cardamom, black pepper, fennel seeds, saffron and white poppy seeds. The nuts used are almonds and pistachios. Seeds used are melon seeds instead I have used pumpkin seeds (papitas).

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Thandai Cookies

Prep time: 

Cook time: 

Total time: 

Serves: 4 dozen

Ingredients
  • 1 ½ cups all-purpose flour, divided
  • 1 ¼ cups sugar
  • 1 ½ cups (3 sticks) unsalted butter, soften
  • 2 large eggs
  • 1 cup almond flour
  • ½ cup pistachios
  • ½ cup pumpkin seeds (papitas)
  • 3 tablespoons poppy seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons ground black pepper
  • 3 teaspoons ground cardamom
  • 1 teaspoon saffron threads + 1 teaspoon of sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
Directions
  1. Toast pumpkin and fennel seeds in a pan, 1-2 minutes. Remove from a pan and let it cool for 10 minutes. In the same pan toast poppy seeds just for 30 seconds. Remove from a heat and let it cool for 10 minutes.
  2. Combine almond flour, one cup all-purpose flour, ¾ teaspoon each of salt and baking powder in a bowl. In a separate bowl, combine remaining all-purpose flour, salt and baking powder.
  3. Grind poppy seeds in spice grinder or in a mortar and pestle until ground but not forming a paste. Combine with almond flour mixture.
  4. Grind pumpkin seeds, fennel seeds and pistachio in food processor until finely ground but not forming a paste. Combine this with flour only mixture created in step 2.
  5. In a standalone mixer or hand held mixer beat butter and sugar until light and fluffy, 2 to 3 minutes. Add egg at a time and beat until well combined. Add cardamom, black pepper and beat until just combined.
  6. Remove about ⅓ of butter mixture and add to pistachio mixture. Combine with a spatula or hand mixer until it forms dough. If you wish to color the dough you can add green food color.
  7. Add almond flour mixture and beat until well combined. Remove about ½ mixture in emptied almond flour mixture bowl. If you wish to color the dough you can add food color of your choice.
  8. In a mortar and pestle (or with a rolling pin), grind saffron with 1 teaspoon of sugar. In the remaining dough in the mixer bowl, add saffron. Beat until saffron is well combined. If you wish to color the dough you can add orange food color.
  9. Cover three batches of dough separately in a plastic wrap and refrigerate for at least 2 hours.
  10. On an approximately 18 by 24-inch parchment paper, arrange 2 to 3 tablespoons of three different doughs in a random pattern. Cover with approximately 18 by 24-inch parchment paper and roll out the dough in a circle of ¼ inch thickness. Cut out cookies in a desired shape. Gather remaining dough after cut outs into a ball. From these make smaller balls with about 2 tablespoons of dough. Refrigerate cookies for at least an hour before baking.
  11. Alternately you can roll out three batches of dough into three to four 6 inches long and 1-inch-wide logs. Make a log by combining one of each color. Cut these logs into 6 equal portions. Twist each portions and formed into a ball. Refrigerate cookies for at least an hour before baking.
  12. Pre heat oven to 325 degrees. Bake cookies for 10 to 12 minutes. If you want crispy cookies bake for 15 to 16 minutes.
Notes
If you do not want to go through trouble of making separate batches of dough, just combine all flours after grinding. Once butter, sugar and eggs are beaten, add flour and beat to combine everything to make one dough. Refrigerate dough and cookies (cut outs or balls) similarly as above before baking.

 

 

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Recipes, Vegetable Forward

Vegetables and Chickpeas Tagine

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Vegetables and Chickpeas Tagine

Prep time: 

Cook time: 

Total time: 

Serves: 6

The spices used in Moroccan Tagine recipes are very similar to spices used in Indian curries. I like to cook curries/stews with warm spices during winter months. It is very satisfying and comforting during cold season. I add chickpeas or lentils for protein to dishes like this.
Ingredients
Spice Blend:
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 tablespoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
For Tagine:
  • 4 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, finely minced
  • ⅛ teaspoon saffron threads
  • 1 tablespoon tomato paste
  • 2 cups cauliflower florets
  • 2 carrots, cut into 1 inch pieces
  • 1 cup small red or yellow potatoes, cut in half
  • 1 cup vegetable stock or water
  • 1 zucchini, cut into 1 inch pieces
  • 1 cup different color peppers, cut into strips
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 15 oz can of diced tomatoes
  • 2 teaspoons salt or to taste
  • 1 cup large green olives
  • 2 preserved lemons, roughly chopped
  • ½ cup roughly chopped dry apricots or golden raisins
  • 1 cup cilantro, chopped for garnish
Directions
  1. In a mixing bowl make spice blend by combining all spices. Preheat oven to 350 degrees (optional, See step 3).
  2. In a large Dutch oven or oven proof sauté pan, heat olive oil on medium high heat for 1 minute. Add onions and sauté until translucent, 3 minutes. Add garlic, ginger, saffron and spice blend, and sauté until fragrant for 2 minutes. Next add tomato paste and sauté for 2 minutes.
  3. Add cauliflower florets, carrots and potatoes to pot. Stir to coat vegetables with spices. Add stock or water and bring it to boil. Season with 1 teaspoon salt and stir. Cover the pot and you can either cook vegetables on stove top or transfer to oven. Let vegetables cook for 10 to 12 minutes or just tender.
  4. Add remaining vegetables, preserved lemons, apricots or raisins and olives. Add diced tomatoes from can with juices and chickpeas. Season with remaining teaspoon of salt. Stir to combine everything and cover the pot. Transfer to oven or continue to cook on stove top for another 10 minutes or so until all vegetables are cooked through.
  5. Before serving garnish with cilantro. Serve with couscous and/or nan.

 

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Grains, Recipes

Vegetable Biryani

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Vegetable Biryani

Prep time: 

Cook time: 

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Serves: 4

This dish comes from city of Hyderabad (in State of Telangana), Southern part of India..
Ingredients
For fried shallots and marinade:
  • 1 lb. shallots, thinly sliced
  • 3 tablespoons ghee or melted butter or canola oil
  • ¼ cup yogurt
  • Juice of ½ a lemon
  • 2 teaspoons salt or to taste
  • 1 inch piece of ginger, finely minced
  • 2 garlic cloves, finely minced
  • ½ teaspoon turmeric
  • 2 teaspoons cayenne pepper
  • 2 teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon garam masala
  • 1 lb. paneer, cut into 1 inch dice
  • 1 red onion, cut into 1 inch dice
  • 10 to 12 cauliflower florets
  • ½ of green pepper cut into 1 inch dice
  • ½ of red pepper cut into 1 inch dice
  • 2 carrots cut into 1 inch dice
  • 1 cup frozen green peas, thawed
  • 1 tablespoon chopped cilantro, for garnish
Dough lid (optional):
  • 1 ½ cups whole wheat flour
  • ½ cup or more water
Rice:
  • 2 cups basmati rice
  • 2 inch piece of cinnamon stick
  • 1 bay leaf
  • 2 whole cloves
  • 2 green cardamom pods
  • 5 whole peppercorns
  • 1 tablespoon ghee or butter or canola oil
  • 1 tablespoon salt or to taste
  • 1 tablespoon caraway seeds
  • ⅛ teaspoon freshly grated nutmeg
Biryani:
  • 1 teaspoon saffron threads
  • ½ cup warm cooking water of rice
  • 3 tablespoons ghee or melted butter
  • ½ teaspoon garam masala
  • ½ teaspoon rose water (optional)
  • 2 tablespoons chopped cilantro
Directions
  1. Make fried shallots: Heat 2 tablespoons of ghee or butter or oil in a large non-stick skillet until shimmering. Add shallots and let it cook on medium heat until golden brown, stirring occasionally. This takes about 9 to 10 minutes. Let shallots cool for 5 to 10 minutes.
  2. While shallots are cooling, mix yogurt, salt, lemon juice, remaining oil or ghee or butter, ginger, garlic and dry spices into medium mixing bowl. Add vegetables and paneer except peas. Stir with yogurt and spices to coat them with marinade.
  3. Once shallots are cooled, reserve one third in a small bowl. Add remaining shallots to vegetables and paneer. Stir the mixture and let it stand for 30 minutes or so.
  4. While vegetables are marinating, make dough lid. Mix flour and water in a medium mixing bowl until soft dough forms. Knead the dough on a floured surface until smooth. Make a ball and roll into ¼ inch thick rope which can be wrapped around the lid of large size Dutch oven. Cover the dough lid with kitchen towel.
  5. Make rice: Rinse rice in cold water until water runs clear and drain excess water. Bring 4 cups of water to boil in a large sauce pan. Wrap whole spices into a piece of cheese cloth and tie with a kitchen twain. Add to sauce pan along with oil or butter or ghee, salt, nutmeg and caraway seeds. Stir in rice. Bring rice to simmer and cook only half way, about 5 to 7 minutes. Remove the spice bundle and reserve ½ cup cooking liquid.
  6. Assemble biryani: Preheat oven to 350 degrees. Combine saffron and pinch of sugar or salt into a mortar, and with a pestle make it into fine powder. Transfer to a measuring cup. Pour warm cooking water from rice over it and mix until saffron is almost dissolved. Spray large Dutch oven with non-stick spray to avoid paneer sticking to bottom. Drizzle 1 tablespoon ghee or butter in a large Dutch oven. Spoon half of vegetable mixture over it and spread it in even layer. With a skimmer or a fine sieve drain excess liquid from rice and spread half of rice over vegetables. Top with half of remaining ghee or butter, shallots, garam masala, saffron water, rose water and cilantro. Repeat the same layering once more. Cover with lid and wrap the dough lid on top of it. Press the dough to tightly seal it. Bake the biryani for 15 to 20 minutes or until the dough lid is golden brown. Let it stand for 5 minutes. Remove dough lid, uncover lid, top with green peas and cilantro. Serve immediately with cucumber raita.

 

 

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Quick Vegetable Biryani

Prep time: 

Cook time: 

Total time: 

Serves: 4

This recipe can be made with leftover rice.
Ingredients
  • 2 cups cooked rice
  • 1 cup assorted vegetables
  • ¼ cup frozen green peas
  • 2 teaspoons ghee or butter
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon saffron threads
  • 1 bay leaf
  • 2 whole gloves
  • 1 inch piece of cinnamon stick
  • 2 whole cardamom pods
  • ¼ cup diced red onion
  • 1 clove garlic, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 teaspoon garam masala
  • ½ teaspoon smoked paprika or chili powder
  • ¼ cup chopped cilantro, for garnish
  • Salt to taste
Directions
  1. Heat ghee or butter with oil on a medium high in a frying pan or a wok until simmering. Add cumin and mustard seeds and let them sizzle, 30 seconds. Lower the heat to medium. Sprinkle saffron threads over oil while crushing them with your fingertips. Sauté saffron in fat until fat picks up color, about 30 seconds. Next add whole spices with bay leaf and sauté for 30 seconds.
  2. Add onions and sauté those until edges are brown, about 2 minutes. Add garlic, ginger and green chili, and sauté those for 1 minute. Next add garam masala and paprika or chili powder and sauté those for 30 seconds.
  3. Increase heat to high. Add vegetables and stir fry those for 2 to 3 minutes until vegetables soft but still crunchy. Add cooked rice and season with salt. Stir fry rice with vegetables until coated with spices, about 1 to 2 minutes. Next add peas and stir to combine with rice. Lower the heat to low. Cover the pan or wok with a lid and let everything cook together to blend all the flavors for 2 to 3 minutes. Before serving garnish with cilantro. Serve warm with cucumber raita.

 

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