Traditional Phirni with a fruity twist

The love for Phirni travels from Punjab to Hyderabad. Be it the homemade grandmother's recipe in a Punjabi household or the dessert during Ramzaan, it tastes equally refreshing if served at the right temperature with the right flavors. 'Phirni' is a 'Kheer' like dessert but made with the rice paste and Kewra dominating all other flavours. Here is my twist of the traditional phirni, made with fruits and making it light on your tummy after a heavy Indian meal.

Ingredients-

3 1/2 cups milk (approx. 700 ml)

1/3 cup basmati rice

1/2 cup sugar or Sugarfree sweetner

15 almonds- blanched and ground to paste using little cold water

4 almonds- shredded

2-3 chhoti elaichi (green cardamom)- powdered

1 drop kewra essence or 1 tsp ruh kewra

A pinch of saffron soaked in a tbsp of water or a little yellow colour

Fruits- Mango and Apple

Method

1. Soak rice for about 2 hours and grind to a fine paste using cold water

2. Dissolve the rice paste in 1/2 cup of milk and mix it with the rest of the milk

3. Bring it to a boil and simmer it for 5 minutes till it becomes thick and creamy. Remember to keep stirring the milk, otherwise it might get burnt. To prevent lumps being formed, you can even use a whisk to stir it 

4. Add sugar, cardamom and saffron water, bring to a boil again and simmer it for 1 minute

5. Remove from the flame and mix the almond paste with the phirni

6. Let it cool. Once, it comes at room temperature, mix the shredded almonds and kewra essence. Do not add the essence to a hot phirni, it reduces the flavour of it

7. To assemble the phirni, use a glass jar. The fruits can be sliced or chopped. Apart from Mangoes and Apples, you can use fruits like melon, watermelon, green and black grapes, strawberry or chikoo. Put a layer of fruits and then the phirni. You can make as many layers as the depth of your jar allows 

Traditionally, full cream milk gives the best taste to the desserts but I can assure you, skimmed milk does not taste bad either.

Addition of fruits, give the natural sweetness to the dessert, so feel free to reduce the amount of sugar and increase the quantity of fruits.  

An exciting platform where you can share your adventures with food is #Foodventures by Axis Bank Dining Delights.

So, make sure you keep sharing your unique Foodventures and you could get a chance to meet the stars of the culinary world,Vikas Khanna or Vir Sanghvi.

Sweet and Spicy Mango Pickle

With the 'Mango' season coming up, we see plenty of 'Kacchi Keris' with the vegetable vendors. My mother-in-law got a few raw mangoes with the stock of vegetables, which kept lying the fridge for a couple of days. None of us gave a thought on, what to do with them. Then grandmother came up with her sweet mango pickle recipe, which I chose to alter and make it my way, sweet but spicy at the same time. Here is the simple Sweet and Spicy Mango pickle recipe-

Ingredients-

1/2 Kg Keri (Raw Mangoes)

1/2 Kg Sugar

1 tbsp Methi Dana (Fenugreek Seeds)

2 tbsp Saunf (Fennel Seeds)

1 tbsp Kalonji (Onion Seeds)

2 tbsp + 2 tbsp Salt

1 tbsp Red Chilly Powder

6-7 Whole Red Chillies

Method-

1. Cut the mango in 2" long pieces and rub in 2 tbsp salt. Keep it in your balcony or the kitchen shelf for 24 hours

2. In a Pan, dry roast Methi Dana, Kalonji and Saunf till fragrant

3. Put Sugar, along with 1 litre water

4. When you see that the syrup has started to thicken, add whole red chillies, while breaking them into small pieces

5. Add red chilly powder, 2 tbsp salt and mangoes after removing any water from the plate

6. Let it cook, till the mangoes become soft

Only when it cools, put it in a jar and you can store it for the rest of the year. The salt and sugar act as preservatives. However, never close the jar with hot pickle, it will start spoiling quickly.

Experiments, make the good food even better.  Such adventures with food lead to #Foodventures. These little adventures with food, just make the daily routine of meals more interesting. Vir Sanghvi, very beautifully describes the Indian flavors of sweet and spices put together in our dishes. https://www.youtube.com/watch?v=Ufdpg9jv9eg

Vikas Khanna, takes on another interesting journey, while describing the flavours https://www.youtube.com/watch?v=P-t2uz9lkC8

Do keep experimenting in the kitchen and keep sharing your experience, you might be the one to be featured in these videos with one of the above celebrities on #Foodventures by Axis Bank Dining Delights.

Luxury amidst the wild and the green

We visited Patlidun, in the month of January. The truly Indian welcome, with the tikka and the drink; hot ginger honey water at the Patlidun Safari Lodge, leaves you curious for more.



Each corner of the property has been thoughtfully built, with a story to tell. Let's start with name 'Patli- Dun', meaning Narrow (Patli) and Valley (Dun). You arrive at the property in a 4by4, with tall Sal trees around you, which is an experience in itself. The first thing you notice is the beautifully painted wall of the sitting area. The drawing is called 'Aipan', a traditional art of Kumaon. It is a 'Rangoli' like painting, which is considered to be auspicious for wealth and power. The locals, also, paint these 'Aipans' on cloth and and on the floor at their house entrances.


The stones used to build the rooms at Patlidun, have been procured from old houses as the stone mines producing Uttarakhand Stones, were shut down in 1982. There is also 'Italian' marble used, which is approximately 200 years old. All rooms have paintings depicting the Kumaoni festivals, which gives a local and welcoming touch.


We checked in to the property at late evening hours, where a bon fire was arranged with a classy bar on the side and an array of hot exotic snacks, both vegetarian and non-vegetarian. High chairs for the kids let you enjoy the drinks, without worrying about them. The evening session was followed by Chinese dinner in our  rooms. The first sight of the cottages as you open the door, is nothing but pure luxury. There is a sitting area with all amenities and a bathroom and then as you enter the room, you see fine pieces of furniture, hand picked by the owners themselves from various parts of the country, mainly Jodhpur. The cottages are huge, and also have an open area to sit and admire the beauty of the jungle and the hills. As you move further, you see another big room with bathing and the wash. The bathtub with the wild look, adds on to the beauty of the cottage. The most fascinating part, was the 'Star Window', you can lie down on the bed and keep gazing at the stars, till you go off to sleep.
 The private pool, along with all cottages is enough to lure you for a dip.







A very interesting place that caught our attention was the dhaba, which opens only in the evening for 2 hours. You can sit back and relax, with Masala Chai being made and served the Dhaba way. Also, the containers and accompaniments and the whole decor gives you a rustic but a cozy feel.

The restaurant is big enough to accommodate a large number of people, with an option to sit in the open area. Also, the food served is extremely well made and delectable to all palettes.
Next to the restaurant, a TV room lets you chill after an early long day with nature. The big screen with projector, adds on to the whole experience.




The safari and other activities, which are provided by the resort are highly recommended. The minutest of the requirement is taken care of. Even if you skip your tea, while rushing for the morning safari, a hot cup of ginger tea awaits you, right before you hop on the jeep. The courteous staff, also arranges for a blanket and hot water bottle for one to enjoy the drive amidst the jungle, while spotting some wild animals. If luck favours you, a tiger can be spotted too. The morning hunger pangs are also taken care off, with the packed breakfast and hot tea. Having breakfast in a jungle, can be well imagined as adventurous and exciting.



As souvenirs, the gift shop, has a large variety of items to choose from at a decent price.

'Patlidun' is not just another resort, it is an experience to remember. 

Foodventures in the kitchen

We all love to taste and try out new foods and cuisines. Don’t we? Then why in our kitchens do we have to stick to cookbooks and standard recipes passed on to us by our mother and grandmother?  Quite often, we accidently create a sumptuous meal in our kitchens. Such an incident, done with a purpose, is what I call an Innovation.

Adding ‘Lauki ki sabzi’ to Pao Bhaji was my grandmother’s idea. ‘Idli Ka Poha’ was my mother’s brainchild. My experiment with food is the Makhani Lasagne. Stuffing the regular lasagna sheets, with mixed vegetables and pineapples, topping it up with cottage cheese and baking it till golden brown.

6-8 Lasagne Sheets, 4-5 tbsp grated cottage cheese

FILLING

3 tbsp Olive oil

½ cup diced carrots spinach

1/2 cup chopped mushrooms

½ green capsicum, ½ yellow capsicum- shredded

1 ½ cup paneer- roughly crumbled, 150 gms

2-3 slices pineapple

¾ tsp salt, ½ tsp pepper

MAKHNI SAUCE

250 grams or 4 to 5 medium ripe and red tomatoes

 2 to 3 tbsp dairy cream

2 tbsp butter

1 bay leaf/tej patta

1 tsp ginger garlic paste (1/2 inch ginger + 3-4 small garlic crushed to paste in a mortar-pestle)

½ tsp red chilli powder or kashmiri red chilli powder or deghi mirch

1-2 green chillies, slit

¼ garam masala powder or tandoori masala powder

½ to 1 tsp honey or sugar - add as required* check notes

½ inch ginger, julienned

½ tsp kasuri methi leaves/dry fenugreek leaves, crushed

1.5 cups water

salt as required

METHOD

1. Rinse the tomatoes very well. chop them and make a smooth puree in a blender or grinder. keep the tomato puree aside.

2. Melt butter in a pan. first add the tejpatta/bay leaf and saute for a few seconds till aromatic.

3. Add the crushed ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.

4. Add the tomato puree and stir well.

5. Add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato paste. takes about 14 to 15 on a low flame. keep on stirring often.

6. When you see the tomato mixture clumping together and the fat leaving the sides, then add water.

7. Stir and simmer till the gravy or sauce thickens a bit. takes about 7 to 8 mins on a low flame.

8. Add the slit green chilies and ginger julienne. stir and simmer for a minute.

add the honey or sugar, salt and crushed kasuri methi/dry fenugreek leaves.

9. To complete the Makhni sauce, add cream

10. For vegetable filling, sauté all of them together with little salt and pepper except pineapple. Add pineapple slices in the end

11. To assemble lasagne, Spread 2 tbsp of Makhni sauce at the bottom of the baking vessel.

12. Dip 2 lasagne sheets in water and place it side by side leaving some gap around it.

13. Spread some makhni sauce and filling with a little paneer on top and repeat the process with 2 more lasagne sheets.

14. Cover with foil and bake it at 180 degrees for 45 mins. Now bake it uncovered for another 4-5 mins so that it turns slightly golden.

Innovative dishes can be created with the leftovers in the fridge or a fusion of cuisines or simply trying to google recipes with the fancy ingredients lying in your house and cooking them up your way. Often, I have seen people getting anxious over exact measurements. My advice is RELAX!!! Give your food your own touch, if your cake doesn’t rise too high like the one at your favorite bakery, just drizzle whatever sauce/crush you have, whether chocolate or any fruit and serve it as a gooey cake to your family after dinner and keep adding those compliments to your kitty.

I also came across something that Vikas Khanna and Vir Sanghvi are doing-  #foodventures , which sounds exciting and highlights the adventures done with food. Tastiest food is not created with perfect recipes but with the good thought of serving. ‘Share’your food adventures too.