Cook in a Curry

I can’t let this day pass by without wishing everyone a very Happy Diwali and a prosperous new year but more importantly making something sweet for family and friends. The house is filled with sweet treats so as you can tell I’m in heaven! ‘Besan ladoos’ which I made this year have been a huge hit; made of gram flour they are little dumpling shaped delights and one that I have enjoyed as a child too. I tried out a recipe for ‘Namkeen’ or savory crisps which are crunchy, salty and spiced with the flavor of carom seeds and I’m hoping to share that with you soon. But it’s the aroma of roasted fresh coconut with condensed milk wafting through my kitchen that tempts me to share this post with you. Coconut Burfi is made regularly in Indian households during Diwali and eaten in various flavors, shapes and colors. So keeping it traditional and simple, this fudge like sweet treat is easily made with fresh coconut or even desiccated coconut.

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Indians have an affinity with milk based sweets richly flavoured with pistachios or even almonds. And I’m no exception. Kulfi comes in different flavours but I think my childhood memory has to be yearning for the ‘pista kulfi’ sold by street vendors or locally known as our local ‘kulfiwallah’. They are stored in earthen pots or moulds to provide the insulation in the hot summer months.

I remember making this last summer for a friends barbecue and we served it with some poached pears. Worked a treat! Some recipes might call for using green essence to give it the colour. If you coarsely grind a few pistachios mixing it in with the milk, it lends a really pretty green hue and also a delicious flavour to the overall dish. I know you might think it takes a long time to make but rest assured the results are to die for plus it stores very well. Though in my household it doesn’t last too long!

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Sheera
I think anyone who knows me has been in on my little secret. You don’t know yet!

Hmmm…. The thing is I am addicted to desserts. Yes I have finally said it. Desserts and I go hand in hand. They can be Indian sweets or a perfect English pud. (If anyone is wondering my favourite being Sticky Toffee Pudding by the way)

Even when we were younger; after every meal there was always something sweet that followed. Being Maharashtrian most desserts and sweet during our festivals were very traditional. These included modaks; rice dumplings filled with jaggery syrup & coconut, or shirkhand; a yoghurt based dessert. But my favourite has always been Sheera. It’s a semolina pudding cooked with cardamom, saffron, raisins & pistachio. Usually cooked when there is a religious ceremony, weddings or puja at home, its eaten warm on its own. You could serve it with some ice cream or crème fraiche for that slight tangy taste.

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I’ve always been a big fan of recipes with the fewest of ingredients. Not that I don’t enjoy a long cooking process for a worthwhile end result! But I think over the Christmas period, we always have friends and family visiting, presents to wrap, along with the regular household duties and also kids to look after. Plus I’m sure from a work point of view for most Christmas is always the busiest time of the year.

So when as easy, simple recipe comes along which I know is a sure shot hit with guests’, it’s well worth a try. This Dark Chocolate fudge is perfect for a hamper of even if you’re having friends around for a coffee, as they will keep for a good few weeks. The fudge needs to be kept cold though so I cut them up into little bite sizes and wrap them in gift bags, leaving them in the fridge until I am ready to give them. I also have some extra on hand which are left in the foil tray to serve.

As most of you know I do a few home made hampers every Christmas for family & friends. Because there are usually 2-3 different goodies in them, it’s always good if there is a variety. My hamper this year included Berry Vodka (recipe below), ginger bread cookies, lime & ginger savoury pickle and something chocolatey which was these little fudge beauties.

There are moreish. The colour looks fab too, with the dark chocolate, deep red sour cherries and little flakes of pistachios mixed through. I love the flavour of the sour cherries which cuts through the sweetness of the chocolate and a soft crunch from the pistachios. I have to say this is my favourite combination. Last year I did biscotti’s in my hampers, with chunks of dark chocolate, pistachio & cherries.

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Berry Meringue Ice cream terrine

I feel like I should be blogging about food but keeping up with the Christmas spirit; I can’t ignore my favourite course – Desserts!

Meringues on their own seem quite lost but add a few other ingredients with them & the dish is pure celebration. My Meringue Ice cream terrine is THE Christmas celebration I have been looking for. I did a few searches and this recipe by far stood out the best. Over the weekend I served it for friends and it went down a storm. The best part is I made it a few days in advance as I had a busy week ahead. It was frozen to set & only needed half an hour to defrost before I served it up.

I tend to favour chocolate based desserts a lot more than fruity/ berry ones. So making this only made me realise what I was missing out on. Plus with the festive season in full swing and every one indulging as much as they are, having something that is fruity, creamy, light and crunchy is a pleasant change.

I think the combination of meringues, crushed raspberries & strawberries, crème fraiche with some berry coulis can’t get any better. It looked amazing when I got it out of the mould and cut the slices up. I served it up with some additional coulis on the side, but to be fair just on its own would have been good enough too. All those rippled hues of the berries, the coulis mixing in with the white crème fraiche, the broken meringue and pieces of plump berries bursting through. That was an absolute delight.

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