A Hint of Spice

As a kid I remember going to Gurudware on Sundays and on festivals and through out the Kirtaan and Path ,the one thing I eagerly waited for was the Path to get over and for all present to stand up.For me it meant that we are done for now and can move onto getting the Yummy,Delicious Parshad (This is not a speeling error.This is how it sounds in Gurudware"Parshad" instead of "Prashad").I believe it is not just me who did that....most of the kids I know today or even my cousins used to wait for Prashad.
              My friend's son Harshiv is one such Kid.He will sit with his Father in the gurudware.Once the sewadar's start offering the Prashad,he will have his share,will not say no to his Dad's Share and then will run to his Mom to get her's.Anytime he is visiting me....I ask "you want sheera?" and his answer is "Gurudware wala?".
Coming to the religious significance of Karah Parshad,is a type of halva made with equal portions of wheat flour, ghee, and sugar. It is offered to all visitors to the Darbar Sahib in a Gurdwara. It is regarded as food blessed by the guru and should not be refused. As it has a very high sugar and oil content, visitors may ask the Sewadar for a small portion. As a sign of humility and respect, visitors accept the Karah Parshad sitting, with hands raised and cupped. The Sewadar serves it out of the same bowl to everyone in equal portions. This kada prasad holds a lot of importance in Sikh faith. The religion gives prescribed method of preparation, distribution and the way of receiving kada prasad.

INGREDIENTS
Makes about 16 servings.
Cook Time: 15 minutes
 1 cup ghee
 1 cup whole Wheat flour (atta)
 1 cup sugar
 3 cups water
pinch of cardamom powder(optional)
10-12 Almonds slivered (optional)
or
10-12 cashews-Halved(optional)


DIRECTIONS
1.Measure all ingredients.
2.Add sugar to water in a pot and let it boil.
3.Melt ghee in a pan,and then add the Whole  Wheat Flour to ghee.
4.Keeping the Ghee-Whole Wheat flour mix on Medium heat,Keep stirring continously till the Whole wheat flour looses its light brown color to Deep Golden.At this point it will start giving a Nutty Aroma.
5.Also keep an eye on the water sugar mixture .Let the sugar melt completely and it forms a syrup.
6.Pour boiling sugar syrup into toasted flour and ghee mixture. Mixture will sputter. Take care not to be scalded. Stir rapidly until all water is absorbed.
7.Keep stirring prashad as it thickens into a firm pudding.
'njoy!!!

 Note that I have said Cardamom Powder,Almonds and Cashews to be optional.In traditinal Karah Prashad,these 3 ingredients are not used.If you are making this Halwa for serving as dessert you can use all these items.Add Cardamom Powder to the sugar syrup,almost towards the end.You can add the Dry fruis(Cashews-Almonds) to the Ghee -Whole Wheat Mix while toasting the flour.

TIP:-
1.The recipe above uses equal quantity of Ghee,Sugar and Whole Wheat Flour.That same proportion of ghee to other ingredients is required if you are making the Halwa for Parshad,As lesser amount of ghee will make the Parshad crumbly and the crumbs can fall on the floor while offering Parshad.
2.You can reduce the amount of ghee to 1/2 or even 1/4 ,If you plan to serve the Halwa as Dessert (in bowls).For this remember to keep stirring the Whole wheat flour-Ghee mix continously,so that it does not stick to the bottom of the pan.
3.This is a good snack for kids,especially Picky eaters(speaking from experience).Keep the Whole Wheat flour roasted ahead of time in a Air tight  Container.When you need to make the halwa just make the Syrup and add it to the flour.
This goes to Nivedita from Nivedita's Kitchen for her Event Celebrate Sweet-HALWA.

Shrikhand is an Indian Sweet Dish made from strained yogurt.It is one of the famous desserts of Gujrati and Maharashtrian cuisine.This is a milk product and it takes some time to strain the water out of the yogurt,BUT it's worth the wait.The traditional way to make Shrikhand is to tie the yogurt in a piece of linen so that the liquid(whey) drains out and the yogurt becomes thick and creamy.Then sugar,cardamom powder,almonds,pistachios are added.The Shrikhand tastes best when it is served chilled.Now I am getting nostalgic....as kids,me and my little brother used to demand mom to make shrikhand and then we would keep a sharp eye on her,so that we are not cheated out of our rightful amount of this delectable dish.Then to top it off,we would take our own merry time enjoying every spoonful and our Dad having quickly finished his share would be left seeing us and waiting for seconds.Ha ha ha what a time.
The recipe I am sharing here is an easier(read quicker) way to make Shrikhand.
Ingredients
1 cup sour cream
1/2 cup powdered sugar (adjust the quantity according to your taste)
3 tblsp greek yogurt or 1 cup plain yogurt
1/2 tsp cardamom powder
pinch of saffron
1 tblsp lukewarm milk
2 tblsp Mango pulp(optional-If you want to make mango shrikhand)
Almonds,Pistachios,Cashewnut pieces for garnish

Directions
1.Mix Saffron in lukewarm milk.
2.Mix Sour cream,sugar and yogurt and leave them for 15 minutes at room temperature so that the sugar dissolves.
3.Pass the sour cream-sugar-yogurt mix through a sieve so that you get a creamier texture.
4.Add cardamom powder and mango pulp.
5.Add saffron (mixed with lukewarm milk) to give the shrikhand a nice color.
6.Add the almonds,pistachios and cashewnuts and refrigerate for 2-3 hours.
7.Serve chilled
'njoy!!!
Sending this to Akheela from Torview for her Supercool Cold Desserts Event.

Jasmine Heiler said "Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward."  and I could not agree more.This fruit is the very first to blossom in the spring, and are so juicy and succulent .


1 tbsp. vanilla extract
1 cup pureed or mashed strawberries
Red food coloring (if desired)
2 cup whipping cream, whipped (do not use non-dairy whipped topping)
2 tblsp blueberries(optional)

DIRECTIONS
1.In large bowl, combine sweetened condensed milk and vanilla extract.
2.Stir in strawberries and red food coloring (if desired).
3.Fold in whipped cream.
4.If you like variety ,add 2 tblsp chopped blueberries.
5.Pour into a 2 quart Air tight container.
6.Freeze 6 hours or until firm.
'njoy!!!

Tips:-
1.To store opened ice cream, first place a piece of plastic wrap on the surface and smooth it down lightly with your fingers. Then close the lid securely (use a rubber band if you have to) and return to the depths of your freezer.

2.Scooping ice cream: A variation on a theme. Try this! Have a large Pyrex measuring cup or other heat proof container filled with just boiling water standing by. Dip the metal scoop into the hot water, let it heat up for a moment, and then DRY the scoop on a towel. Quickly drag the hot scoop across the ice cream creating tight rolls of the divine stuff. Do not smash the ice cream with the scoop. Think ribbons, not chunks. Repeat the process for each serving.

3.Serve ice cream in chilled bowls, preferably glass. Not only is the frosted bowl refreshing to look at, but the ice cream will retain its shape longer.
Sending this to Akheela from Torview for her Supercool Cold Desserts Event.

1.SOFT & CREAMY CAKES -Add a little of milk when the cake is baked. This will make the cake softer and creamier.
2.KEEP LEFTOVER PASTRIES FRESH -Left over cakes and pastries should be packed or wrapped in cling film and stored in a cool place like a refrigerator. It is very important to see that they are not exposed to air at all, which would otherwise dry them out.
3.ICING TROUBLE -To avoid the cream from becoming watery and for it to come out of the pipng bag easily; the cream has to be chilled before you start to beat it. A safe way is to place the container over ice. If cream is not chilled enough it will always curdle (and water separated will ooze out), and the rest will be buttery.
4.SOFTER FRUIT CAKE -The more the proportion of fruit (for Christmas fruit cakes), the less soft it will be. But to improve it, soak the fruit in juice or rum overnight. Also keep a bowl of water in the oven while baking to keep the atmosphere moist
5.PIE CRUSTS -The secret to making a good pie crust - if there is one - is to bring the flour, water, and fat together, and mix it just enough without overworking the dough.
6.SPLITTING CAKES -Cake splitting on the surface as they rise is very common while baking cakes. Since the sides of the baking tin are in direct contact with the batter, they bake faster than the middle of the cake. Since the center is still rising, it tends to push the cake to the top and causes cracks on the surface.
7.STORING COOKIES -Before you store cookies, be sure to cool them completely. Otherwise you run the risk of taking funny shapes if packaged when they're warm. It's also a good idea to store different types of cookies separately, rather than in the same tin.
8.STORING BROWNIES-As brownies cool, they move away from the edges of the pan. So it's a good idea to cut cooked brownies after they cool down to room temperature.
9.How do you tell if brownies are done? -Brownies are generally cooked when the edges look hard and the top has cracked a bit. Check that the center should not jiggle when you shake the pan.
10.COOKING APPLES -If you want to cook fresh apples, remember you will be left with only half the amount you started out with. I kilo of raw apples = 1/2 kilo cooked apples.
11.SUBSTITUTE FOR SUGAR-Substitute one cup of sugar, with two cups of corn syrup.
12.JELLY BELLY -To unmould jellies, dip the container into hot water up to the rim, place an inverted plate over it, then invert the tin and plate again, shake the tin a little and the jelly will come off.
13.MERINGUES -To store meringues, wrap in foil or arrange in an airtight tin, putting grease-proof paper between two layers. Will keep fresh for up to two months.
14.CARAMEL CUSTARD -Do not cook a caramel custard too quickly, as this will cause bubbles in the mixture.
15.SHORT CUT DESSERT -Arrange stewed or canned fruit in an oven-proof dish, sprinkle with icing sugar and brandy, cover with marshmallows and brown under a hot grill.
16.FREEZE ICE-CREAM-Always turn the refrigerator to its coldest setting, one hour before freezing ice-cream. When cream has frozen, turn back to normal.
17.ROCK HARD BROWN SUGAR  -To soften rocky brown sugar, simply add a slice of soft bread to the package and close the bag tightly. In a few hours the sugar will be soft again.
18.ICE CREAM -Always chill glasses before preparing the ice cream in it. It will not melt quickly. Never try to refreeze ice cream that has melted completely. It will taste awful! Instead, convert it to make a delicious milk shake or add a fruit and run it in the mixie for a fruit shake.
19.PASTRIES-Always use whole milk rather than skim or reduced fat milk in your pastry recipes
20.OLD CHOCOLATE -If you notice a grayish color on your chocolate slab, don't worry. This is called bloom, and it is a sign that the cocoa butter has risen to the surface. It does not affect the flavour of the chocolate, and the grayish color will disappear when the chocolate is melted
21.CHOCOLATE -Always let chocolate come to room temperature to prevent it from flying around when being chopped; cold chocolate is too hard to cut and the knife may slip and cut you.
22.For maximum flavor and the best results when nuts are called for in a recipe, toast them before incorporating them into the batter or mixture.
23.NUTTY DESSERTS -To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter.

When you hear or read the word "Bread",the image that pops up is a loaf of bread...for me it is sandwich bread.Banana bread is a bread that contains mashed yellow Bananas.The difference in the baking technique of a Banana bread and any other loaf of bread is that in Banana Bread the leavening agent is Baking Soda instead of Yeast.
             There are many versions of Banana Bread available.Some us sour cream,some use eggs,some don't.Some recipes use brown sugar and egg whites.I tried many recipes but none came up to par.Then last summer my sister-in-law baked her special Banana Bread and ....you had to see it to believe it.My DH was fighting everyone else for every single slice.It was so moist & ......(wait guys my mouth is watering).I baked a batch of this wonderful banana bread ,as a "Thank You" gift for the wonderful staff at Tanvir's pediatrician's and it was an instant hit.
   In case you are wondering what does "Hap's" mean.....that's my sister-in-laws  sweet small name.She is known to everyone as Harpreet.The credit of this recipe goes to her.

3 Ripe Bananas (the riper, the moister the bread!)
2 Eggs
1.5 cups Flour
1 tsp of Flour(for Walnuts)
4 oz. Butter (room temperature)
1/2 cup Chopped Walnuts
1.5 cups Sugar
1 tsp. Baking Soda
1 tsp. Vanilla Extract (optional)
Pinch of Salt
1/4 tsp Cinnamon powder
Additional Butter for baking dish

DIRECTIONS
Preheat oven to 375 degree Faranheit.
1.Sift flour,cinnamon powder and baking soda together and reserve.
2.Roughly chop the walnuts and roll them in 1 tsp of flour.This ensures that the walnuts don't sink to the bottom when you mix them in the batter.

3. In another bowl, stir sugar, eggs, vanilla, and butter until they are mixed well.
4..Incorporate flour, and stir until smooth.
5.Mush bananas with a fork and stir into batter.
6.Then add nuts and stir well.(Reserve few walnuts for sprinkling on top)
7. Butter two loaf pans (or other baking dish if you don't have a loaf pan) and pour in batter.
8.Sprinkle the reserved walnuts on the top of the batter.
9.Bake for about 55 minutes.Start checking the bread for doneness after 45 minutes.This is becuase the baking time varies from one oven to another.The banana bread is baked when the tip of a knife or toothpick comes out clean and dry.
10.Let cool off for about ten minutes and then remove from baking dish. You can serve this warm or room temperature.
'njoy!!!

This was my Entry for the cooking event Fruits,hosted by the orkut community IHM.


TIPS:-
1.The same batter can be used to make choclate chip banana bread.Just mix Choclate chips instead of walnuts.
2.The same batter can be used to make banana muffins.Send those as treats to your kids school or as Food gifts.
3.Prepared Banana bread freezes well,(if by any chance you have any left,which I seriously doubt).So when you are next making a loaf, just make some more, pack it tight and freeze it. Afterwards you can use it anytime you decide. It makes a great hostess present to take along when you're invited to somebody’s house.

Ingredients:-
1 can (12 oz)evaporated milk
3/4 can mango pulp(preferably with kesar)
1 can(12 oz) sweetened condensed milk
1 tub(16 oz) whipped cream
12 oz Half and Half
1/4 tsp cardamom powder
Almonds-12-20
Pisrachios 12

Directions
1.Whisk Evaporated milk,mango pulp,condensed milk,half and half ,whipped cream and cardamom powder together using electric beater or blender or just a plain old whisk.
2.Finely cut the Almonds and Pistachios finely but keep them aside.
3.Pour the kulfi mixture in an air tight container or kulfi mold.Mix the Almonds and Pistachios in the kulfi mixture.(One thing I have learned from experience,If you put the dry fruits in the kulfi mixture before pouring it in the containers they sink down to the bottom and the last scoop looks more like nut icecream with a little hint of mango,not the other way around.)
4.Put in the freezer to set keeping an eye and ear out for your kids and husband whenever they enter the kitchen or go near the fridge.They may just lick off the mixture and not wait for it to set.
'njoy!!!

Tip:-
1.If the mango pulp does not have saffron mixed in it,Take a few strands of saffron and soak then in 1-2 tsp of warm milk.Finally mix it with the Kulfi Mixture while mixing everything else.
Sending this wonderful and easy recipe to Akheela from Torview for her Event "Cold Desserts".

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Directions
1.Grease and flour one 9 inch baking pan.
2.Preheat the oven to 325 degrees.
3.Bring the butter to room temperature.Always remember that soft cakes are always a result of butter at room temperature.
4.Beat the sugar and butter together till it becomes very light and creamy.Add the vanilla essence.
5.Beat the 4 eggs in a seperate bowl.Beat the eggs till they are frothy.
6.Finally mix the All purpose flour,baking powder,eggs and sugar.
7.If the batter is too runny add all purpose flour 1 tsp at a time,till it turns into cake batter consistency.
8.If the batter is thicker than the cake batter consistency add milk 1 tsp at a time.
9.Pour the batter in the baking pan and bake the cake at 325 degrees for 35-40 minutes depending on your oven.
10.Insert a clean toothpick in the center of cake after it has been baked for 35 minutes and has turned golden brown on the surface to check if it is done.If the toothpick comes out clean,the cake is baked.
11.Switch off the oven and take the cake out of oven,but don't remove it from the baking dish.
12.Cut the cake pieces when the cake has cooled off.
'njoy!!!