Rasaswad

Thanksgiving is here, and the whole of the US is thinking about food...I'm not really hosting a dinner, nor am I going to one, but I'm visiting L. and don't want to spend all the time in the kitchen, so I'm carrying a feast with me. Ok, the meal is not even remotely related the thanksgiving, but I'll blog the recipes anyways. There is also the guilt of not being able to do anything for Diwali, so some of these recipes are just trying to make up for it. Here are some of the components. Paneer Tikki Fresh crumbled Paneer - 1/2 cup Chickpea flour (Besan) - 2 tbsp. Ghee - 1 tsp. Freshly ground fennel seeds - 1 tbsp. Freshly ground Anaardana - 1 tbsp. Ground cumin-corriander powder - 1 tbsp. Dry Mango Powder (Amchoor) - 1 tbsp. Turmeric powder - 1 tsp. Finely minced green chilly - 1 small Cashewnut pieces - 2 tbsp. Raisins - a few salt to taste. Oil to fry. Roast the Besan in ghee on a medium flame till light brown. Let cool. Mix all the ingredients, except cashewnuts, r

This post is about a new beginning in more ways than one. I'm finally going to start blogging about recipes now (hello...it's a food blog..what was I thinking so far?), and the first recipe is about a new beginning in my life. My parents have consented to my decision about my marriage. I'm sure there are plenty of Indian girls out there, who understand exactly what a huge relief this is. I came up with this recipe to celebrate this wonderful milestone with L. I was visiting L. for the first time on the weekend following Dashera, a week after my parents broke the news to me. So this had to be something really special. There are several different inspirations for this recipe. I love mangoes, so I had to make something with Mangoes. My eldest Masi taught me how to make chocolate walnut fudge (similar to the one sold by Cooper's in Lonavala). So, I decided to make Mango fudge, and felt that Cashews would go well with Mango. So, it's a Mango - Cashew Fudge. The decorati