Ha! Now Kulfi needs no introduction does it?  Some things evoke the child in you and kulfi definitely does that for me.  I had my first kulfi on an excursion outside Kerala and then on quite hooked. I love most Indian desserts like kalakand and burfi etc but this one has a special place.  It conquers all, takes the icing on the cake really, because its frozen.  Like most people I love ice cream and so does my children.  This is an ideal way to taste an Indian dessert and fall in love.  Hopefully, you agree. I am rambling.

  A fun of another sort I am having these days is listening to my son.  Entertainer.  His father was absolutely in splits listening to him say 'Buhmb' for Urumb (meaning: 'ants').  I adore this phase of my son.  As rowdy as he is, when he makes up these words and says it with carefree, abandon, cool as if  he is right!  Confidence.  Love it now but maybe not if he was a teenager. Worries for another time.

 Today, let's enjoy the small wonders the day brings and lick up some mouthwatering, lip smacking, rollicking goodness of kulfi. Oh.. what fun and such beautiful memories this dessert evokes.  Don't you agree?

  If you have not heard of this dessert: it's similar to ice cream except not whipped to a fluffy consistency.  Milk is cooked down and frozen to make a dense ice cream.  Pisatchio's,  I think are the most common flavoring agent but you can make many variations.  Let that imagination run wild!   I have done mine today with pistachios.

Forgot to ask: Hope you are doing well and had a jolly weekend.

Now, shall we go on and have some 'njummy, ammi kulfi' like my son would say...okay!




Ingredients:

Milk- 4 cups/1 liter
Condensed milk- 1/3 cup
Sugar- to taste
Pistachios- 1/4 cup
Cardamom powder- 1/2 tsp

Method:

1.In a wide and (preferably) non sticky pan boil the milk till it reduces to one third of its quantity.
2.Do keep stirring in between and scrape down the sides. It took me about 20 minutes for get this done.
3.Meanwhile grind/grate pistachios coarsely.
4.Once the milk is reduced to one third, add the ground pistachios and condensed milk and cook for 2-3 minutes.Keep stirring.Add the sugar too if you are adding any.
5.Switch off the heat and add the cardamom powder and mix well.
6.Let it cool for some time and pour into kulfi mold/pop mold and set in the freezer for at least 4 hours.If you are pouring into a big bowl ,then let it sit longer to set.
7.Serve after garnishing with pistachios slivers.



Notes:

1.Be easy on adding sugar since you are adding condensed milk.
2.This recipe gives ~6 servings.

Panna cotta is one of the easiest yet elegant desserts from Italy. A friend introduced this delightful dessert while I visited her and I have been hooked thereon. Let's call it a case of 'love at first taste.'  I have improvised the dish to make it my own.  A blend of milk cream and mangoes the taste cannot go wrong.   I assure you, you'll love it and so your guests who will go ga! ga!



Ingredients:

Mango Puree- 1/2 cup
Heavy cream- 1 cup
Sugar- 1/2 cup/ to your liking
Milk/half n half- 1 cup
Unflavored Gelatin- 1 packet
Water- 4Tbsp
Pure vanilla extract- 1 tsp
Pistachios/Walnuts- for garnishing



Method:

1.Divide the puree equally among 4-5 serving glasses and freeze it.Take the water in a bowl and sprinkle gelatin over it and let it bloom.
2.Meanwhile mix the heavy cream ,milk and sugar in a pan and heat it while stirring.
3.you must heat it till all the sugar is dissolved and switch off the heat when it is about to boil.
4.Mix the vanilla extract and mix well.
5.Now add and mix the gelatin until it is completely dissolved.
6.Let the mixture come down to room temperature and pour it over the frozen mango.
7.Allow to set it in a refrigerator for 2-3 hours and serve after sprinkling pistachios on top.

Notes:

1.I used store bought mango pulp for making this.
2.Vegans could replace gelatin with cornstarch.You may have to use 1 to 1 1/2 tsp for the above quantity.But you will have to set the pannacotta in the serving dishes, since it will not retain the shape if you demould it.

Easter eggs

  Easter Sunday is around the corner and we decided to have some fun at home.   It was absolute fun.  My little imp enjoyed it so much he was rolling with laughter every time he beat his sister to find an egg.  He found 3 eggs. Guess what he did when he found the first one! He ate it! I encouraged him to go find more but he did not budge until he had one down in his stomach.  His sister and I had a good laugh but nothing deterred him.  But as soon as he had a fill of one egg he was out and about looking for more.  Hope you have a good time too over the extended weekend.



Happy Easter Everyone !!

Contributor: Namitha

Hope you are doing well and in high spirits welcoming spring, those who are in this part of the world. I am  good enjoying the sun shine and the occasional rain showers even though they sometimes turn to snow showers.  That's Colorado for you!



  The last time my kids wanted to have a special dessert after lunch, I was wondering what I could make in less than 5 minutes.  Ransacking my pantry and fridge I spotted the lonely cream-cheese pushed to a corner.  The main ingredient in the easiest recipe for a fruit dip. This is the best treat you can give your kids or serve at a kids party.  It's highly unlikely that a kid doesn't like cream cheese and you need hardly sweat!


Ingredients:

Cream cheese- 8oz
Brown sugar- 1/4 cup
Granulated white sugar- 1/4 cup
Pure Vanilla extract- 1 tsp
Pistachios or walnuts (coarsely chopped)- to garnish





Method:

1.Bring the creamchese to room temperature.
2.Beat well with the sugar until soft.
3.add the vanilla extract and beat until mixed well.
4.Spoon into the dipping bowl and garnish with chopped nuts.
5.serve with chilled fruits.




Contributor: Namitha

We present our hundredth post with tulips, dewdrops, basundi and cookies. We decided to do the 100th post together being an occasion for celebration. A sweet from India and another from all over seemed apt for a blog like ours. We have mostly covered food from Kerala where both of us come from, however, making it a repertoire from around the world has been and still is our goal. We don’t think it’s a coincidence that International women’s day falls on the same day that Collaborative Curry hits her century. It’s karmic. The universe (we mean you) have conspired to make this a joyous occasion for us. Well, if that sounded cheesy that’s how it’s meant to be. We are so happy that its getting to a rather mushy, girlishly stupid affair of happiness.

We are so happy you kept us company by encouraging, complimenting, flattering and just showing up. Without your support it would not have been such a great experience. Heartfelt thanks with dew dripping tulips from our personal photographic collection of spring 2009 for you.



BASUNDDI



Ingredients :

Whole milk- 1 litre
Sugar- 1/4 cup/ to your liking
Cardamom powder- 1/4 tsp
Saffron- 4-5 strands
Pistachios/Almonds(coarsely chopped)-3 Tbsp

Method:

1.Boil the milk in a thick bottom vessel. Reduce the heat and continue boiling.
2.Stir in between, every 10 minutes or so.
3.Just before stirring take out the cream on the top and store it.
4.Continue this until the milk is reduced to 1/3rd of its initial volume.
5.Add the sugar and stir for 3-4 minutes.
6.Grind the saffron strands and mix in a tablespoon of hot milk.
7.Mix this saffron milk, the cream that you've collected and the cardamom powder into milk.
8.Add the chopped pistachios/nuts.Pour into a serving dish.
9.Chill in the refrigerator for 3-4 hours.
10.Now you are ready to serve.



CHOCOLATE CHIP COOKIES

Ingredients:
1. Shortening                 - 1 Cup
2. Sugar                        - 1 Cup
3. Brown Sugar             - 1/2 Cup
4. Eggs                          - 2
5. Vanilla Essence          - 2 Tspn
6. Flour                         - 2 1/4 Cup
7. Salt                           - 1 1/2 Tspn or less
8. B.Soda                      - 1 Tspn
                            

Any sweet lover will fall in love with the Bengali sweets, so did I :-) I remember having a big craving for Indian sweets while I was carrying my son.  However, with a deep sigh I realized I will also have to make my own since there was no way to buy them. That is when I started cooking a series of sweet, which included Rasgulla, Rasmalai , Sandesh, Kalakhand and oh boy ...what not :-). To my amusement most of them are Bengali sweets and these are all related to each other in one way or the other.



The love for these Bengali sweets started a few years back, when I first had them on a trip to Kolkatha.  My husband and I will never forget that train journey during which we had to make a 9 hour halt in Orissa due to harthal. It wasn't fun with a nine month old baby, my daughter. But all these were compensated once we reached Calcutta, the British capital city.It is one of the most beautiful cities with a heart and soul. We enjoyed the stay as well as the delicious cuisine. If you want to taste a little bit of West Bengal, here it is....

Ingredients

Milk(whole milk)-4 cups
Lemon juice- 2Tbsp
Saffron- 1/4 tspn
Cardamom powder
Sugar-1/3 cup(Add more if you want it to be very sweet)
Pistachios-for garnishing



Method

1.Boil the milk in a pan, stir in between .
2. Once the milk starts boilind add the lemon juice while stirring and let it heat for a minute and switch off the heat.
3. Sieve this through a cheese cloth covered sieve .
4. Keep the sieve with panneer under running cold water for a few minutes.
5. Squeeze out the water .
6. Put the paneer in a bowl and knead it well for a few minutes.Meanwhile mix the saffron with a Tbsp warm milk and keep aside (to get more color you could grind the saffron before mixing)
7.Add the sugar and saffron dissolved in milk and cardamom powder and knead again.
8. Heat a pan and add this mixture into it. Stir well continuously (This is done at low heat)
9. Switch off the heat once the mix starts leaving the sides of the pan. This may take 4-5 minutes.
10.Transfer the mixture to a bowl and shape them.(If the mixture cools down, you will have cracks on your Sandesh like mine :(. So shape them while it is cool enough to handle ) This recipe gives you ~12 medium sized Sandesh.



P.S I haven added only a small pinch of saffron since my family likes it that way :-)

Contributor: Namitha

Happy Deepawali!!!!!!!!!  How are your Deepawali preparations going?   I am sure you all have filled your boxes of sweets and other goodies to share with friends and family.  In this joyful festival of lights, we join to wish you all a very happy and safe Deepawali.

  Growing up in Central Travancore, Kerala, I grew up without any firecrackers and lighting of lights as part of the festivities for Deepawali.  But you better believe sweets were always a part of our Deepawali, and I continue to keep that  tradition alive.    Every Deepawali I make some for my family. 

  My most favorite Deepawalis were celebrated while I was in Hyderabad - hours together with firecrackers, partying, sweets, the works!  If you are from that part of the world, I want to tell you a special thanks for giving such great memories.

Sunitha and I wish all our friends and readers a Deepawali full of fun !!



I didn't use any food colors,that's why the color is not great



But it tastes wonderful and my lil one finished at least half a dozen pieces while I was clicking away :-)



Ingredients:

Unsalted Pistachios, blanched - 1 cup
Sugar- 1/2 cup
water- 2-3 Tbsp
Cardamom powder- 1/2 tsp
Ghee- 1 to 2 Tbsp

Method:

1.Blanch the pistachios by soaking them in hot water for about a minute and washing in cold water,slip out the skin.
2.Dry them on a paper towel. Grind to a fine paste, without adding any water.. (I like it to be a bit coarse)
3.Prepare a cookie sheet or a plate greased with ghee.
4.Heat the sugar in a wide, preferably non-stick pan after adding 2 Tbsp of water, just enough to wet the sugar.(The more the water the more time it will take !)
5.Let it boil and come to one string consistency.If you think that you have overdone, add a little more water and do it again.If you add this amount I've mentioned it won't take long after it starts boiling.
6.Add the ground pistachios and stir well.
7.Slowly add the ghee and stir in to incorporate.If you are using a non-stick pan you need to add only 1 Tbsp ghee.
8.When the mixture starts leaving the sides add the cardamom powder and mix well.
9.Switch off the heat and spread the mixture onto the greased plate or baking sheet.Use a greased spoon /rolling pin to even the surface.
10.Let it cool a bit and cut into desired shapes. Cool them completely before storing in an airtight container.

Happy Deepawali one again !!



Notes:

1.The amount of sugar is to our liking.(In fact I added a little less than 1/2 cup!)It was perfect for us.If you like your sweets to be extra sweet you might
want to add a little more sugar.
2.If you want to add green color, add it to the sugar syrup, before adding the pistachios.
3.If you have edible silver foil/varak spread it onto the top after you even the surface.

Contributor: Namitha

Have you tried Indian spices like cardamom in your muffins? I did for the first time and it is incredible.  Absolutely!  If you like cardamom then you will love this believe me at the cost of sounding repetitive.  The minute I found this in the latest cook book (Flavored breads) I am going through I was excited.  Pistachios and cardamom are synonymous with Indian sweets for me and I was quite excited to try it in a muffin.  Now looking back, the excitement was well worth it because the muffin lived up to the expectation and is becoming a great favorite with the family.  Loved it.. try it you will too.



These are toooo good, loved the cardamom flavor in it. 
PS: These are quite rich too :-)



Ingredients:

Pistachios, lightly toasted- 1 cup
All purpose flour- 1/2 cup
Whole wheat Flour- 1/4 cup
Baking powder- 3 tsp
Granulated sugar- 1/4 cup
Salt- 1/2tsp
Ground Cardamom- 1/2 tsp
Ground Ginger- 1/3 tsp
Pitted, chopped dates/Dried fruits- 2 cups
Unsalted butter- 1/2 cup
Brown sugar- 1/3 cup
Honey- 2 Tbsp
Milk- 1 cup
Eggs- 2

Method:

1.Preheat the oven at 375 degree F.Prepare muffin pans by greasing or by lining with paper liners.
2.Grind together the pistachios and flours together in a blender, until pistachios are ground well.
3.Mix the remaining drying ingredients and mix with with the pistachio-flour mixture.
4.Stir in the dates/ dry fruits and mix.
5.Whisk together the butter and sugar followed by eggs, honey and milk.
6.Using a wooden spoon, fold this into the flour mixture.Take care, not to overmix.
7.Spoon this batter into the prepared muffin pans. It's ok to fill it up, since this won't rise like the other muffins.I filled them little more than 3/4th and they rose only upto the top edge of the pans.
8.Bake for about 16-18 minutes or until the top turns brown.
9.Cool on a wire rack before storing them in an airtight container.

Notes:

1.This is slightly on the sweeter side.
2.The original recipe calls for dates.Since I had only one cup of dates in my pantry, I used one cup, of a mixture of dried fruits :-)
3.The recipe yields 18 standard size muffins.


Contributor: Namitha
Recipe adapted from : Flavored breads by Mark Miller and Maclauchlan