Rasaswad

L. has the habit of leaving a small portion of something nice to eat for later. That means We were left with packets of dry snacks containing a handful of each (Moong Dal, Mini bhakarwadi, and home made poha chivda). I was making green peas samosa to use up the samosa wrappers (Did I tell you I use Goya Empanadas Wrappers, cut into half as samosa wrappers..work great) and some green peas. And in a moment of epiphany, these unbelievably tasty samosas were born. I boiled and mashes some green peas. Added a teaspoon of ghee and sauted them. Added salt, chat masala, Hing and tiny bit of chilli powder. Then, I added some mint chutney (which had, mint, coriander, green chillies, cumin, lime, etc). And then added a handful each of the dry snacks. Mixed everything up, filled the samosas and fried them. Chatpata samosas on a snow day. I didn't even need ketchup with these..they were so good. Next time, I make some chat samosas, I'm going to look around in our snack corner. A few weeks a...

L. Loves Pancakes. Here are two recipes that work for my reference. One is with buttermilk (works fantastic, but has a lot more butter) and the other one is with regular milk. Both are are from Food Network. Buttermilk pancakes: Ingredients * 1 1/4 cups all-purpose flour * 1 1/4 cups well-shaken buttermilk * 1/2 cup melted unsalted butter plus 2 tablespoons for cooking * 2 large eggs * 2 tablespoons granulated sugar * 1 teaspoon kosher salt * 1 teaspoon baking soda * 1 teaspoon baking powder * Blueberry Maple Syrup, recipe follows Directions In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.) Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan...

It's time to move again..and to clean up the freezer. I had quite a bit of frozen coconut to use up, and so I decided to make Koprapak. I usually make it with condensed milk, but this time I needed a dry version that will travel and stay well. So, I asked mom for her recipe..it came out well, except at one point it stuck on the bottom, giving it slight color (mom's is nice and white)..and it was a tad too sweet..and I first thought it was because my tolerance for sweetness in Indian sweets has gone down..but then I kept thinking about it, and then realized...the sugar in the US is finer, hence if we measure it by volume, you get more of it. Next time, I will reduce the sugar slightly...too bad it messes up the nice 3-4-5 measurement! It's really simple - 3 parts milk, 4 parts sugar and 5 parts coconut. Mix together (leave aside half part sugar) and heat slowly till it leaves the sides of the pan and most of the liquid evaporates. Add cardamom and saffron. Add the remaining ...