Tag Archives: Indian

Gulab Jamuns: Trial #1

I enjoy most Indian sweets. Especially kala jumuns! …but to make a proper kala jumun–blackened gulab jamuns–I have to first figure out how to make a basic gulab jamun.

Gulab jamuns could be described as lightly spiced donut holes which have been soaked in a fragrant, sweet sugar syrup. They’re quite good, and can be served hot or cold (I prefer them hot). Their name literally means “rose-flavored plum,” and they’re probably the most well-known of all Indian sweets (in America, at least!).

Apparently there are many ways to make a decent gulab jamun. You can use khoya (thickened milk), milk powder, or even bread.

I did some searching online and decided to try making my sweets using milk powder. I already had the powder and had no idea how to make khoya, so it seemed like the best option. …I might have to learn to make khoya though.

I used THIS recipe–which was incredibly easy!

gulab jamuns waiting to be fried…

The results were okay. Not perfect, but they were edible. The outside of the gulab jamuns were deceiving—they look so nice, so tempting.

The problem was the inside. I’m pretty sure 2 tsp. sooji (cream of wheat) was too much. It made the sweets a little crumbly, and the texture was off. They definitely weren’t like the sweets I enjoyed so much in India.

I also didn’t really like the sugar syrup. I think the proportions were a bit off, but that’s easy enough to fix next time. And there will be a next time.

I’ll have to ask maa and baba if they have any tips. I’m sure they can help me make these perfect!

I love the taste of rose, so I decided to float a few petals–along with pistachios–in the syrup.

If you make gulab jamuns….what is the method you use?

On a completely unrelated topic, I must show you my niece! Her birthday was yesterday, and she’s now 2 years old; although she’ll tell you she’s 8.

She is so funny and loves a lot of Indian things—such as bangles, biscuits and bindis (the decoration or dot worn on the forehead between the eyebrows). She really loves bindis!

I think it’s so cool that she knows what they are, what they’re called, and where they belong. She sometimes throws little tantrums, crying “where my bindi go?,” and you can’t even trick her by giving her a sticker. It must be a proper bindi.

Madelyn

Notice the giant clip-on earrings? This girl is a diva!

Piyush and I are babysitting her on Sunday, I’m sure it’ll be entertaining!

Easy Chicken Biryani with Cucumber, Carrot and Mint Raita

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I absolutely love Indian biryani. It’s such a beautiful and comforting dish that is reminiscent of the rice hot-dishes (or casseroles…for all you non-Minnesotans out there) that I grew up eating as a kid–only a million times better! (sorry, Mom!).

Biryani is simply basmati rice cooked with spices and meats (and/or vegetables). There are many different styles and types of biryani, each as unique as the people who make (and eat!) them.

A traditional biryani can take hours and hours to make properly. Maybe someday I’ll have that kind of time to devote towards the absolute perfection of the dish; but until that time comes, I’ve got to take some short-cuts.

And because of the short-cuts I took…my biryani is technically a pulao (it is also close to what most Indian restaurants pass off as biryani in America).

What’s the difference? In a true biryani, each part of the dish is cooked–and spiced–separately. Then after each component has been cooked, they are all layered together; forming a dish with mind-blowing, contrasting flavors. It is simply amazing.

A pulao, on the other hand, is quite easier and faster to cook. All the ingredients are cooked together and the flavors of the dish come together as one. You miss out on the different layers of flavor, but the dish is still quite tasty–and way less time consuming!

Chicken Biryani garnished with saffron rice, cucumbers and mint

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(Accidently) Spicy Vegetarian Cauliflower Curry…and a Trip to the Farmer’s Market

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This past weekend was pretty dreary. It was cold, rainy and quite boring…actually. Piyush and I had intended on going somewhere fun for our anniversary; but because of the weather, we changed our plans and decided to stay home. Our actual anniversary is Wednesday–May 9. Three years have just flown by!

05.09.2009 …Grand Marais, MN on Lake Superior. It was so cold!

So instead…Piyush did a lot of golfing. I did a lot of reading. We both watched Hindi movies, and got absolutely no yard-work done. It turned out to be a perfect weekend! Continue reading →

Pav Bhaji: Indian Vegetarian “Chili” with Spiced Buns

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Across the United States, everyone has their favorite version of Chili–a thick stew made with peppers, beans, meat, tomatoes, and spices.

I grew up eating my Mom’s version of chili (which I have to say may be the best…). Her’s included tomato sauce, pork and beans, lots of beef and absolutely no chunky vegetables. Man, it’s tasty! But once I met Piyush, the chili had to change!

Because Piyush is Indian and was raised Hindu, beef is not something he eats. Mom tweaked her recipe a little and substituted the beef with ground turkey or venison. Once Piyush took a bite–even he was in awe! He said it reminded him of Pav Bhaji–a wildly popular Indian street food found all over Mumbai (he grew up in Mumbai).

Since Piyush and I have been married, I have changed my mom’s chili even more. I’ve added chopped veggies and about 5 different kind of beans. And every single time Piyush takes his first bite, he always says the same 2 things.

“This isn’t as good as your moms.”

and

“This reminds me of Pav Bhaji. You should make me Pav Bhaji.”

So…finally–after 3 years of marriage–I have made him Pav Bhaji.

And he was happy. Continue reading →

Lamb Curry with Apricots and Almonds

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I love lamb. Although we don’t eat it often, it probably is my favorite meat–if it’s cooked right.

Lamb is one of those meats that can be a little tricky to cook. Sure, you can toss it in a pressure cooker and cook it that way…but I just don’t think the taste is the same. If you really want to cook lamb…and have it taste amazing…you have to cook it slow.

When I make a lamb curry I always cook it for at least 2 hours–stirring ever half hour. It’s time consuming…yes; but because I only make lamb for special occasions, I want it to have the best flavor possible.

This was the first time I experimented adding vinegar, nuts and dried fruits to my lamb curry. I usually make a Rogan Josh (which I have to say is the absolute best curry I make. I’ve kept the recipe secret…so far. But, I’m sure it’ll show up on here someday!), so this curry was a little out of my comfort zone.

I got the inspiration for this curry from the book I’m reading: “The Feast of Roses” by Indu Sundaresan. It’s the love story of Mughal Emperor Jahangir and Nur Jahan (Mehrunnisa). I find the story fascinating…and reading about all the rich, Mughal dishes makes my mouth water!

I wanted to use some of the ingredients I was reading about; and turn them into a fabulous curry.

Lamb Curry with Apricots and Almonds

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Caramelized Onion, Purple Potato and Pistachio Pizza

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Lately, Friday night has become Pizza Night in our household. …Vegetarian Pizza Night, to be more accurate. I make the dough, sauces, and chop up all the toppings in the afternoon, let the dough rise for a few hours; and by the time Piyush and I are ready for dinner, all I have to do is toss it in the oven and wait for it to bake.

I tend to make mostly vegetarian pizzas (there are some exceptions) because I don’t believe Piyush and I need to eat meat every single day. I also think vegetables are so vibrant and beautiful…meat would only ruin the beauty of the pizza.

This week, I got the idea to use pistachios on our pizza. I thought the green would be pretty, and the flavor would be unique.

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Bengali Shrimp Malai Curry

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This post and recipe have been updated on my new blog, Spiced up Mom. Please click the photo below to be taken to the new recipe!

I have a confession to make. I am a judgmental, picky–sometimes even bratty–eater. I always have been. If something looks funny, I might still try it; but I make no promises (ehhmm…pickles!).

Growing up, I had a list of foods I would absolutely refuse to eat. The list included (but was not limited to): onions, shrimp (and other sea creatures), pickles, most vegetables and tomatoes (unless they were sauced, smashed, diced or in the form of ketchup. I loved ketchup).

As I get older, I notice my taste-buds have evolved quite dramatically and most things on my list have been crossed off. But, it wasn’t until I developed a love for Indian food (and a certain Indian…) that I began to appreciate onions, tomatoes, veggies…and shrimp.

Ok…If I’m being completely honest, I can’t say that I really enjoy shrimp (tolerate…yes. enjoy…not so much.); but drowning the little, pink sea-creatures in a sauce of creamy curry sure makes it a whole lot easier.

Piyush, on the other hand, can’t get enough of the funky looking crustaceans and loves when I surprise him with a steaming bowl of shrimp curry.

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