As we are celebrating “The Festival of Lights” known as Diwali (short for Deepavali), I fondly remember the details associated with the celebration that lasted for five days as I was growing up in the tiny village of Berinag in the state of Uttrakhand (previously part of Uttar Pradesh) in India.  My recent trip to Berinag brought back the fondest memory of the special time spent with my family almost five decades ago.  I vividly remember my mother making kheer for us kids.  Actually it was made specifically during this time of the year as to welcome the festive season of Diwali as autumn begins (generally it falls during the months of October or November according to the lunar calendar) and starting of the new harvest season in the villages.

Kheer or creamy rice pudding is one of the subtly flavored festive desserts often prepared to celebrate religious ceremonies in my nani’s kitchen.

8 cups whole milk
3/4 cup medium grain rice
6 green cardamom pods, roughly crushed
2 one-inch-piece cinnamon sticks
1/3 cup granulated sugar
1/8 cup blanched powdered almonds
Blanched almonds for garnishing

1) In a 3-quart non-stick saucepan bring 6 cups of milk to a boil. Add rice to the boiling milk. Add cardamom, cinnamon sticks and saffron threads if desired.
2) Reduce the heat; cook uncovered over medium-low heat, stirring frequently, until rice is tender. Add sugar and almonds (refined nut flour) to rice and stir constantly until sugar has completely dissolved. Continue to cook until rice is soft and the texture is quite creamy. Add more milk to achieve the desired creamy consistency of rice pudding (kheer). It has to be stirred frequently if you are not using non-stick saucepan.
3) Remove from heat. It takes about 45 to 55 minutes to cook the pudding. The rice pudding will thicken as it sets. You may need to add more milk to achieve the right consistency of the pudding. Before serving the pudding remove the whole cardamom pods and cinnamon stick. Refrigerate at least 4 to 5 hours. Garnish individual bowl of pudding as desired. This can be served warm or chilled.

Yield: 8-10 servings.

Over the years it seems like it isn’t a summer family get together unless I have made my family favorite Indian version of ice cream or kulfi. Whatever the occasion, kulfi is traditionally prepared without the custard-base and I love to prepare it particularly during the month of August that happens to be a very special month for us.

The first time I ever tasted mango ice cream was at a restaurant in Windsor, Canada over three decades ago. The ice cream is still vivid in my mind – creamy, smooth texture with the subtle flavor of my favorite spice green cardamom. The following is the taste memory of mine recreated over the years with many flavors I recently prepared for our family get-together in the month of August.

6 green cardamom pods
2 cups heavy cream
1 two-inch-piece thinly sliced ginger
1/2 cup granulated sugar or to taste
1/4 teaspoon loosely packed saffron threads
2 cups chopped mango, pureed and chilled

1) Remove the papery skin from green cardamom pods if needed. Place cardamom seeds in a coffee grinder and grind coarsely or finely according to your texture needs. Set aside.
2) Combine heavy cream (or combination of half-and-half or milk), ginger and sugar in a 2-quart saucepan and heat the mixture over medium heat, stirring until sugar has completely dissolved. Add ground cardamom and saffron and bring the mixture to a gentle simmer.
3) Remove from the heat and add a generous pinch of salt if desired. Stir to mix thoroughly. Set aside to cool or transfer the spice-infused cream in a clean stainless steel bowl set over ice water bath to expedite the cooling process.
4) Add mango puree (1 cup) to cream and mix thoroughly. Cover and refrigerate until well chilled. (I prefer chilling it in the refrigerator for at least 4 hours for the best infusion of spices or spice-infused cream). Strain the chilled mango-cream mixture through fine-mesh sieve and discard the solids if any.
5) At this stage I prefer adding about 1/8 cup of cashew flour finely ground with additional sugar. Transfer the mixture to a shallow baking pan. Cover and freeze until the mixture starts freezing around the edges. At this stage take it out and try to stir constantly for about 2 minutes. Cover and freeze for about 45 minutes. Repeat the process again after an hour. Cover and keep in the freezer for at least 6 hours, preferably overnight.
6) Before serving garnish individual serving with freshly cubed mango pieces on top or as desired. It is best tasting as soon as it sets like the consistency of soft serve ice cream.

Note: I prefer freezing the ice cream in individual pop sickle moulds or 3 to 4-ounce stainless steel bowls (or katori) and unmold by dipping in hot water for about 25 to 30 seconds just before serving.

Variation: To make custard-based mango ice cream add 2 to 3 egg yolks plus additional sugar if desired.

Yield: 6-8 servings.

Nani's Vegetarian Cooking Front Cover

After nearly 20 years, I’ve finally released my book, Nani’s Vegetarian Cooking. The book was officially released in September and I wanted to take some time to quickly mention it here for my blog readers. If you enjoy the recipes on my blog, you’ll definitely enjoy the many recipes in my book. I’ve covered a variety of recipes across appetizers, beverages, desserts, rice dishes, lentils, and breads and also provide many helpful cooking tips. One way I think my book distinguishes itself is that unlike many Indian cookbooks, Nani’s Vegetarian Cooking focuses exclusively on Indian vegetarian cuisine.

Over the years, both Indian and vegetarian cuisine have become increasingly popular but it’s tough to find cookbooks that effectively blend the two cuisines. In addition, some may find both Indian and vegetarian cuisine intimidating as the two cuisines may be out of their comfort zone. As a result, it’s really important to make sure the recipes are accessible to a variety of readers and cooks.

While I’m just a little biased, I tend to think that Nani’s Vegetarian Cooking does a splendid job in making Indian vegetarian cooking accessible to beginners but can also offer advanced chefs something new. I really wanted to make this a manual that invites cooks of all styles and levels and I focused on providing recipes that could grow in complexity with the level of the cook. The recipes are explained in a very clear and concise manner and in certain cases I make sure to provide optional steps that can make the dish less difficult to prepare while not resulting in a bland offering.

If you’re looking for something new in terms of cookbooks and have liked what you’ve seen on my blog, Nani’s Vegetarian Cooking could be a great new addition to your bookshelf. You can order it at a variety of places such as Trafford Publishing, Amazon.com, and Waterstones.com. Hopefully, my little informercial wasn’t too long! Thank you for your support and check back here for additional recipes in the future.

Happy Holidays!

Happy Deepavali (or Diwali for short)!

Kaju burfi is a festive sweet, traditionally prepared by using an array of dairy-products and nuts (almonds, cashews, coconuts, pistachios or a variety of grated vegetables), or flour, sugar and flavorings in my nani’s kitchen.

2 1/2 cups whole milk
3/4 cup granulated sugar or to taste
1 1/2 cups cashew (kaju) flour
1 tablespoon unsalted butter
1/4 teaspoon coarsely ground cardamom
3 drops rose essence

1) Lightly grease a 10-inch baking pan (stainless steel round plate or thali) or line it with non-stick parchment paper for easy clean up. Set aside.
2) Combine milk and sugar in a heavy-bottomed 2-quart saucepan and bring to a full boil, stirring constantly until sugar has completely dissolved.
3) Add 2 teaspoons of white vinegar and a generous pinch of salt to boiling milk. Stir to mix and cook the milk mixture until most of the liquid has evaporated. (At this stage I like to add a generous pinch of mace or nutmeg and additional ground cardamom). Add the remaining ingredients except rose essence and stir until all the ingredients are fully incorporated.
4) Reduce the heat to low and continue to cook, stirring constantly to prevent from sticking on the bottom of the pan, until all the liquid has evaporated. At this point the mixture should have the consistency of cookie dough (almost resembling almond paste).
5) Remove from the heat and add the rose essence (or pure almond extract) if desired. Empty the mixture into the baking pan and spread evenly with a lightly buttered back of metal spatula. Garnish it with sliced cashews or silver leaf for festive look. Let it cool for at least 1 to 2 hours and cut into squares or diamond shapes if you prefer. Serve at room temperature or chilled. Refrigerate the leftovers.

Yield: 12 servings.

Kofta is traditionally a Middle Eastern and South Asian round or oval shaped meatball, made primarily with minced or ground meat usually lamb or beef flavored with onion, herbs and seasonings. However, I have the memories of eating many vegetarian versions of koftas made with an assortment of grated or chopped vegetables (e.g. edible gourd or lauki, ash gourd, cauliflower, carrot and paneer etc.) in my nani’s kitchen. These are quite versatile and may be served as an appetizer (small kofta or mini bites) or as an entrée served with creamy rich sauce along with the side dishes of naan and fragrant rice.

Cauliflower Kofta

2 1/2 cups grated cauliflower
1/4 cup grated onion
1 teaspoon grated ginger and pinch of baking powder
1/2 teaspoon garam masala and salt to taste
1 cup chickpea flour or more to hold the shape
1/4 cup chopped coriander leaves and extra for garnishing – optional
Vegetable oil for deep-frying koftas
Prepare the sauce as needed

1) To prepare the cauliflower kofta: In a large bowl, combine grated cauliflower, onion, ginger, baking powder, garam masala, 1/3 teaspoon salt, chickpea flour and chopped coriander leaves. (Add 1/2 tablespoon water and 1/8 teaspoon black pepper if needed). Mix thoroughly and shape in about 10 to 14 medium-size koftas or balls. It is extremely important to season the mixture generously and use the light touch while shaping the koftas.
2) Carefully drop onto the heated oil and deep-fry, a few at a time, until crisp and lightly brown on both sides 3 to 5 minutes. Drain on paper towels and repeat the process until all the koftas are deep-fried. Set aside.
3) Prepare creamy rich sauce according to the AP Spice Paste recipe given under this blog or simply use the commercial Masala Simmer Sauce. At this stage I like to add defrosted green peas (pan-fried paneer or extra firm cubed tofu) and cook for about two minutes. Adjust the spices according to taste.
4) Stir in garam masala if desired and carefully add koftas in a single layer to prepared sauce. Gently turn koftas once; making sure not to break them. Simmer about 2 to 3 minutes and garnish with freshly chopped coriander leaves just before serving if needed. Yield: 4-6 servings.

Note: The koftas shown in the picture with this recipe do not include the sauce or gravy.

Halwa or halva is one of the simplest sweets, traditionally prepared by cooking grated vegetables (lauki or edible gourd, ash gourd and a variety of root vegetables) in generous amount of ghee with the combination of flour, sugar, milk, flavorings and nuts in the Indian kitchen.

1 sweet potato
2 tablespoons unsalted butter or ghee
1/4 teaspoon green cardamom seeds, crushed
1/4 cup sugar or to taste
1/8 cup milk powder or khoya – optional
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground cardamom
1/8 cup unsalted cashews, chopped

1) Remove the skin from sweet potato and wash thoroughly. Cut into uniform pieces or cubes (yielding about 2 1/4 cups chopped).
2) Place them into a microwave-safe bowl and add 1 teaspoon water. Cover and microwave on high for 5 to 6 minutes. Stir and microwave for another 1 to 2 minutes or until they are fork tender. Remove from microwave and mash them without adding any liquid. Set aside.
3) Melt butter in a saucepan over medium heat and add roughly crushed cardamom seeds (if you like) and mashed sweet potatoes and cook for 3 to 4 minutes. Add the remaining ingredients except cashews (choice of nuts). Continue to cook, stirring constantly until there is no moisture left in the pan. Stir in the chopped cashews.
4) Remove from the heat and transfer the mixture to a lightly buttered 8-inch round baking pan or thali (Indian stainless steel round dish). Spread the mixture evenly with a lightly buttered back of metal spatula. Let it cool completely and cut into desired shapes. Serve it warm or at room temperature. Yield: 6-8 servings

Note: This dish may be prepared with baked or boiled sweet potatoes along with additional flavorings and nuts.

This is a great–tasting quick-to-make method of making leftover cooked chickpeas. If you like, the patties may easily be prepared with a combination of cooked soybeans and cooked brown rice, along with herbs and seasonings of choice. Chickpeas, also known as garbanzo beans, are available in three varieties – brown or kala chana, green and opaque (garbanzo), or kabuli chana in the Indian kitchen.

Tip: Once the chickpeas are cooked; they may be used in four different ways: dips, fritters (falafel), salad, or simply using the chickpeas along with the herbs and seasonings of choice (like chana chaat).

2 1/4 cups cooked chickpeas, drained
3/4 teaspoon salt or to taste
1/4 cup white sesame seeds, lightly toasted
1/2 teaspoon chopped ginger
1 large clove garlic, peeled and chopped
1/2 tablespoon chana chaat masala or to taste
1/4 cup finely chopped onion
1/4 cup chopped coriander leaves
1/4 cup rice flakes, moistened
Vegetable oil for pan-frying

1) Combine cooked chickpeas, salt, sesame seeds, ginger and garlic in a food processor. Add chana chaat masala or 1 teaspoon ground cumin, 1/4 teaspoon black pepper and 1/2 tablespoon fresh lemon juice if desired and pulse until the consistency of a coarse thick paste or dry pulp.
2) Empty the mixture to a bowl and add the remaining ingredients except the vegetable oil and stir to mix. Add additional rice flakes (poha) or sesame flour as needed to hold the shapes of the patties and mix thoroughly. Adjust the seasonings as needed.
3) Form the chickpea mixture into patties and coat each patty with additional rice flakes. Refrigerate at least 30 minutes before pan-frying.
4) Heat oil in a large cast-iron skillet and pan-fry in oil for 3 to 5 minutes on each side, until lightly brown. Serve warm.

Yield: 4-6 Chickpea Patties.

Chickpea pakora is traditionally a round or oval shape fritter resembling falafel, made primarily with pureed split hulled beans or dals with onion, herbs and seasonings in the Indian kitchen. Chickpeas are one of the most versatile legumes (or beans) and may be used in a myriad of ways ranging from appetizers, entrees, and even desserts (made with chickpea flour, known as besan halwa).

1/2 cup hulled split chickpeas
1/8 cup hulled split black beans
1/2 teaspoon chopped ginger
3/4 teaspoon salt or to taste
1 small onion, chopped
1/4 cup chopped coriander leaves
Vegetable oil for deep-frying

1) To prepare the batter for these fritters simply follow the same steps (#1 and #2) given for the Dahi Vada recipe posted on August 18, 2008 on Nani’s Indian Cooking blog. The batter can be made the evening before and kept covered in the refrigerator until needed.
2) Transfer the mixture to a bowl and add a generous pinch of baking powder and set aside at room temperature for 30 minutes. Add onion, chopped coriander leaves, 1 tablespoon semolina (sooji) and additional water if necessary to form a batter just thin enough to drop from a spoon. Stir to mix thoroughly and adjust the seasonings.
3) Heat oil in a large cast-iron skillet (preferably a wok) and gently drop a heaping teaspoonful batter for each fritter onto the heated oil and fry a few fritters at a time until crisp or approximately 4 to 6 minutes.
4) Drain on paper towels and repeat the process until all the fritters are deep-fried. Serve warm with chutney or tomato based dipping sauce.

Yield: 30-45 Chickpea Fritters.

Prepared in advance, made from dhuli urad dal, there isn’t a time when this wouldn’t be welcome addition – at a lunch, served as a side dish at a sit-down dinner, or the traditional late-afternoon combo snack known as chaat in my nani’s kitchen.

1 cup dhuli urad dal, soaked
1 32-ounce plain yogurt
1 teaspoon fresh lemon juice
1 tablespoon chaat masala
1 tablespoon granulated sugar
1 teaspoon mild chili powder
Salt and black pepper to taste
Vegetable oil for deep-frying

1) Drain dhuli urad dal (hulled split urad) thoroughly and place in a food processor fitted with a sharp metal blade and add 1/2 teaspoon chopped ginger.
2) Proceed to pulse until the mixture turns into a coarse paste. Turn off the blender and scrape down the sides of the food processor bowl with a rubber spatula. Add 1/8 to 1/3 cup water little at a time to facilitate the blade. Process until the mixture is smooth (almost resembling sticky dough).
3) Empty the batter in a mixing bowl. Cover the bowl and let it rest for about 30 minutes at room temperature. Just before deep-frying the vada or round fritters add in a generous pinch of salt, baking soda and 1/4 teaspoon lemon juice. Stir to mix thoroughly.
4) Heat oil in a large cast-iron skillet and gently drop a heaping tablespoonful of batter for each vada onto the heated oil, frying 4 to 5 vadas per batch and leaving room between each vada for expanding or spreading, until golden, 5 to 6 minutes. Drain on paper towels and repeat the process until all the vadas are deep-fried.
5) Place the vadas in a bowl filled with cold water. Let them soak for 3 to 4 minutes and gently squeeze out the water without breaking them.
6) In a medium-size bowl, combine yogurt (dahi), lemon juice, 1/2 teaspoon chaat masala, 1/2 tablespoon sugar, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add a generous pinch of roasted ground cumin if needed.
7) Place vadas into a non-metallic shallow dish and pour half of the seasoned yogurt sauce on top. Refrigerate covered until time to serve.
8)To serve: Spoon a little yogurt onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle. Carefully place a vada onto the circle made with yogurt, drizzling a bit of additional yogurt over top if desired, and garnish as needed.

Tip: The ideal way to serve dahi vada is buffet style with a combination of samosa, sev and chaat where everybody can make their own plate according to their taste. Tamarind or date chutney, plain yogurt, chaat masala, roasted ground cumin, ground red chili powder, cayenne pepper, chopped green chilies and additional black salt are often served with this dish.

Note: While preparing seasoned yogurt sauce it is advisable to add seasonings to only 2 cups of plain yogurt and serve the remaining yogurt as needed along with the additional spices.

Yield: 12 to 16 Dahi Vadas.

Summer is a perfect time for easy, no cook desserts made with strained yogurt or by simply combining plain yogurt in a variety of ways in the Indian kitchen. I call this the Indian version of ambrosia. This is a multi-purpose basic strained yogurt or yogurt cheese often used to make a variety of spreads ranging from savory to sweet in my nani’s kitchen. I have tasted one of the best combinations prepared with mulberry and strained yogurt in my nani’s kitchen. As summer arrives my family enjoys it with cubed mangoes, honeydew, or any combination of berries.

1 cantaloupe, peeled, seeded
2 seedless oranges, peeled
1/8 cup freshly grated coconut
1 32-ounce plain yogurt, strained
1/8 cup honey or to taste
1/4 teaspoon freshly ground cardamom
Mint for garnishing

1) Cut cantaloupe into 1/2-inch cubes and cut oranges into small segments.
2) Combine all the ingredients except mint in a bowl and stir to mix.
3) Cover bowl and chill for at least 1 to 2 hours before serving. Garnish with fresh mint as needed.

Yield: 4-6 servings