Kacche Aam ki Dal

Come summers and the vegetable and fruit shops are decked with my favorite fruit…Mango. As you all might know by now, I am an ardent fan of baking and cooking with seasonal bounties and so you will be seeing a lot of summer fruits recipes in the coming times. Coming to mango, this king of fruits is my all time favorite and I literally survive on sweet juicy mangoes when they are in season. Although ripe mangoes are available in market now, that sweetness is still missing. So instead of the ripe fruit, I got some raw ones and made an Aam Panna first thing :).

Unlike many people, who like to eat raw mangoes as such or with a sprinkle of salt and red chili powder, I get goosebumps at just the thought. But I relish the various preparations made using the raw mangoes which kind of subtle the sourness a bit yet retaining the typical flavor. Kacche aam ki dal is one of those recipes. Very gently flavored with the magoishness, this dal is one of my favorite summer time recipes.

Arhar or tuvar ki dal is cooked with slices of raw mangoes and then a tadka of cumin seeds, heeng and red chili is given. This dal can be enjoyed with rice or phulke or if you are like me, you will make a meal of it, sipping spoon after spoon of piping hot dal. Here is the recipe to make this delicious dal.

All you need is

Arhar dal Split yellow peas – 1 cup
Salt to taste
Turmeric powder – 12 tsp
Raw mango – 12 ( medium sized, peeled and cut into slices )
Ghee Clarified butter – 3 tbsp
Mustard seeds – 12 tsp
Cumin seeds – 1 tsp
Heeng Asafoetida – 14 tsp
Dry red chilies – 2-3
Red chili powder – 12 tsp
Fresh coriander for garnishing

Method of preparation

Wash the dal and put it in a pressure cooker along with raw mango slices, salt to taste, turmeric powder and 4 cups of water.
Pressure cook it till done. ( Approximately 1 whistle on high and 2 whistles on low )
Mash the dal slightly with the back of a ladle.
Heat ghee in a small pan.
When the ghee is hot, add mustard seeds, cumin seeds and heeng.
When the seeds starts to splatter, switch off the heat.
Add dry red chilies and red chili powder.
Pour the tadka in the dal.
Garnish with fresh coriander.
Serve hot with rice or phulke.

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Devil’s Cheesecake Ice Cream

It’s official folks. We are big bad homeowners of a money pit.

Just kidding. It’s not a money pit. That’s just what my father keeps calling it. But we’re not taking it personally, he calls every home a money pit. 

We’ve official spent a full 24 hours in the house and nothing has fallen apart. Yet!
Can I just say I am loving all of this space! It just goes on and on and on…

Seriously though. I actually had to yell to find the hubby earlier. He was in the house but I couldn’t see him. That’s so foreign to us! 

Background info: we’ve spent the past year and a half in a very…. quaint…. studio apartment. Just one room with our bed”room”, kitchen area, and living room . Alllll within about two feet of each other. 

So yeah, a normal-sized house is like a mansion to us.

I’m thinking we may need to celebrate with a game of hide and seek, just for the fact that there are actually places to hide.  
I’ve moved several times in my life and every time it is a huge, nasty pain. So I knew what to expect.

The hubby on the other hand, this was his first move. So he started out with loads of energy and excitement. 

By the end of the day, he was swearing up and down we’d never move again. “We’ll build on if we have to, completely remodel, but we are never ever moving again”. 

Yeah right.
I must say though, I am already falling in love with this house. And not just because it’s like a whole new world after our previous residence. I really love it. It just feels like home. 

Is that such a female thing to say?
And can I say something regarding how utterly amazing it is to have some real genuine privacy?? 

See, the studio apartment was in fact above a dentist’s office. To get to our door you had to walk through the office and break room. 

On top of having to drag my embarrassingly large amount of groceries through an office full of employees and strangers, I was always trying my best to tread lightly, only listen to music with headphones in, and cooked with the added stress of worrying that a burning crumb might send the entire office building up in an alarmed frenzy.

Which actually happened just a couple of weeks ago and led me into a total towel-waving panic. 

Conclusion: personal space is a beautiful thing.
But about this ice cream! Devil’s Cheesecake. In case you couldn’t tell, it’s a new take on classic cheesecake with a devil’s food twist. 

I think I’ve been on a cheesecake kick lately. The Summer Strawberry Cheesecake Ice Cream, the Toffee Cheesecake Bars, and now this ice cream too. Can you blame me? Cheesecake is wonderful.

This ice cream though I made in honor of my father who’s chocolate obsession possibly rivals mine. Hard to believe. But true. 

This ice cream is unique, extremely flavorful, and downright tasty. If you like cheesecake and devil’s food anything at all, you’re probably going to be very happy with a big bowl of this stuff. 

Oh and P.S. You should definitely make this Ooey Gooey Hot Fudge Sauce to go on top. Just sayin.

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Roasted Red Pepper Hummus

Kiddos summer vacations are on and my house has become an adda for all his friends to gather, do some chit chats, play a few board games , set the army game and then fight over the disagreements. Amongst all this, they also get to taste the stuff I make in my kitchen and Bhavye is the one who is dictating me these days on what to make. The gang planned a pajama party last night and orders were passed to make some dips for the crackers that were bought a few days back on one of the trips to his favorite grocery store with his grand parents.

When I think of dips to go with crackers, Hummus is the first thing that pops in my mind. I love guacamole too, but good avocados are really tough to get hold of here in Bangalore. So hummus it was. Tasty, healthy and such a versatile dip. Apart from using it as a dip for my crackers, pita bread or veggie sticks, I also like to slather it on my sandwiches and fill it in my tarts.

I have made classic hummus a lot of time before and wanted a little twist in it this time. Remembered the lovely roasted red bell pepper humus that we used to get in one of the stores in the US and so thought to give it a try. The robust flavors from the roasted red bell peppers complimented the nutty taste of the hummus and it was a hit among the children. Here is the recipe to make this simple, healthy yet very versatile and delicious dip.

All you need is

Red bell peppers – 2
Chickpeas – 12 cup ( soaked for 5-6 hours and then boiled till soft )
Sesame seeds – 2 tbsp ( slightly roasted  )
Garlic – 8-10 cloves
Olive oil – 14 cup
Lemon juice – 3 tbsp
Roasted cumin powder – 14 tsp
Salt to taste
Red chili powder – 12 tsp

Method of preparation

Wash the bell peppers and wipe with a kitchen towel.
Apply oil on the skin of the bell peppers.
Heat the oven to 180 degree C .
Line a baking tray with aluminium foil and roast the bell peppers till their skin turns black.
Rotate the peppers a few times during roasting.
Remove the peppers when slightly blackened from all the sides.
Remove the skin and and seeds of the peppers.
In a blender, blend roasted peppers, boiled chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt and red chili powder to make a smooth paste.
Add little water if required.
Transfer in a bowl.
Drizzle some olive oil on top.
Sprinkle red chili powder.
Serve with crackers or pita bread.

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Summer Barbecue Recipe Roundup

Ahhhhhh…. life is good. 

Here I am, sitting on my comfy couch in the new house, shamelessly devouring the new dessert I made tonight (recipe coming soon!).

It’s basically wonderful. 

Now that we finally have our own place with an actual backyard ( and a fantastic deck I might add), I am really dying to throw a summer barbecue. 

So I’ve gathered a few (okay more than a few… a plethora) of really amazing looking recipes that I’m gonna have to narrow down in the upcoming days before I throw the house-warming barbecue. 

And since I was rounding up all these great recipes anyway, I thought I’d share them with you so you can benefit too. 

Now the only thing that could make this night any better is if I could convince the hubby to get my ice cream from the freezer and give me a little foot massage. . . 

I can dream right? 
Appetizers & Sides
Main Dishes

Desserts & Treats

And guess what?? THREE featured recipes from Creme de la Crumb this week!! Check them out!

Thank you so much to Chef in Training for featuring my Peanut Butter Oatmeal Cookie SandwichesBe Betsy for featuring my White Butterscotch Muddy Buddies and to Anyonita Nibbles for featuring my Summer Strawberry Cheesecake Ice Cream!

Linking Up With:

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How To make Sun Dried Tomatoes

While cutting the cherry tomatoes into halves for sun drying, I was again taken back to the wonderful days when we were young. One of the many beautiful memories which keep on giving a sneak peek brought a smile on my face only to create another one for future.

We had a huge open space in front of the house. With a beautiful manicured lawn in the center and flower beds all around, there was enough space left to grow all sort of veggies and it was very well utilized to grow different varieties of gourds, brinjal, lady’s fingers, various greens and tomatoes. During the season when tomatoes were harvested in bulk, my mom used to make the most of them by making bottles of ketchup, tomato relish and the remaining were cut into thin slices and dried in the strong summer sun to be used through out the year. These came in really handy when during the peak summers, tomatoes disappeared from the markets and the curries that were made on an everyday basis could not be compromised. These dried tomatoes were soaked in warm water for a few minutes and then ground to a paste to be used in curries. We were assigned the job of spreading the cut slices on the large plastic sheets spread in the courtyard and when the sheets turned a riot of red, it gave a wonderful sense of accomplishment and a feeling of proud to be a part of this yearly activity.

I too dry tomatoes every year but the the purpose has changed a lot. I love sun dried tomato pesto and a good bread decked with these pearls. Although sun dried tomatoes are available in the market, but why to shell out so many extra bucks, when it is so easy and economical to make your own and plus doing your own things gives such satisfaction which is incomparable. Here is how to make your own batch of Sun dried tomatoes.

All you need is

Cherry tomatoes  – 2 kg
Salt – 1 tsp

If cherry tomatoes are not available, you can use the regular tomatoes and cut them in thin slices.

Method of preparation

Wash the tomatoes and cut them into halves.
Arrange them in a single layer in a few baking trays or plates with the cut side up.
Sprinkle salt on top.
Keep the trays in the sun for 2 to 3 days till the tomatoes are dried completely.
Cover the tray with a light muslin cloth.
Keep the trays inside during the night and then again put them in the sun the next day.
Store in an airtight container in refrigerator for up to an year.
You can also store a few in a glass jar covered with olive oil.
Add a sprig or two of rosemary in the jar to give a nice herby flavor.
The ones stored in olive oil can be kept at room temperature in a dry area away from sunlight.

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Dreamcicle Cookie Ice Cream Sandwiches

Remember how last week was really crazy and stressful because I had a project due, a midterm, we bought a house and moved in, and my brother moved out of state?

And how the worst thing imaginable happened?

Pierre broke down.

Pierre is my camera. My beloved canon 7D. He broke.

Seriously, my worst nightmare.

There I was, about to take a shot from the perfect angle of some delicious chilled oreo fudge (oh my gosh so good) and bam. Pierre totally goes dark, nothing will work, and I’m in a total panic.

I tried everything in the book. (And everything on the web…) Nothing fixed him. I even replaced his “brain” battery.

Still nothing.

I must’ve spent 3 hours trying to revive him.

But dead he stayed.

So I spent the next hour making lengthy and frustrating phone calls all over the country to Canon help technicians trying to get the matter resolved. 

In the end they said I’d need to ship Pierre to their manufacturing site out of state.

In total desperation and in the hopes that I might get him fixed quicker, I took him to a shop in downtown Salt Lake City that came highly recommended.

I “checked” him in to their care and spent a really miserable weekend gorging myself on some incredible desserts that need to be photographed and shared with the world.

But alas they are gone. And unphotographed. So I must make them again. (Aw shucks.)

I am praying to heaven that they can fix Pierre PRONTO. Because quite honestly I’m running out of photographed recipes to post!! 

Thankfully, these Dreamcicle Cookie Ice Cream Sandwiches were already in my repertoire. Phew!

They truly are so dreamy. The cookies are soft and chewy with loads of white chocolate morsels so you’re sure to get some in every bite. They are amazingly delicious all by their lonesome really. But paired with the vanilla bean ice cream… ah! Heaven in my mouth.

And so perfect for summer. I insist that you make a batch of these, kick off your sandals, and lay on a blanket on the grass enjoying these dreamy little babies. Go on, do it for heaven’s sake! You’ll be sure to thank me later.

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Missi Roti Chickpea Flour Flat Bread

Missi Roti…Chickpea flour flat bread slathered with a good dose of desi ghee. This is what I am going to have for my lunch today. Mom and dad left today morning and with no other choice, I am back to my normal routine of looking after the home, running behind the kiddo to make sure he finishes his glass of milk, washing the laundry, watering the plants and hundreds of other chores which were very well taken care of when they were here. The self proclaimed Sabbatical from blogging has also ended and I am back in my kitchen once again. 

My mom made this Roti just a few days back but since I was playing LAZY, I did not even bother to take pictures for the blog. The roties turned out so good that they made it to my  list of TO- MAKE- THINGS. Made these for lunch today and enjoyed them with a left over curry. These roties are healthy, easy to make and go very well with the Indian curries. Here is how to make these.

All you need is
Besan Chickpea flour – 1 cup
Atta Whole wheat flour – 12 cup
Maida all purpose flour – 12 cup
Cornflour – 14 cup
Baking powder – 14 tsp
Turmeric powder – 12 tsp
Red chili powder – 12 tsp
Salt – 1 tsp
Oil – 2 tbsp
Kasuri methi Dry fenugreek leaves – 2 tsp
Ajwain carom seeds – 12 tsp
Ginger – 12 inch piece – grated
Green chili – 1 ( finely chopped )
Desi ghee Clarified butter for applying on top
Method of preparation
Add all the ingredients in a bowl and mix nicely with your finger tips.
Add little water and knead to make a soft dough.
Cover the dough with a kitchen towel and keep aside for 12 an hour.
Divide the dough into 8 equal parts.
Make a smooth ball from each part.
Dust and roll the dough ball to a 5 inch disc.
Heat a griddle and cook the roti from both the sides till brown spots appear.
Hold the roti with a tong and cook it on direst flame from both the sides till the brown spots darken a bit.
Make all the roties in the same manner.
Apply ghee on top.
Serve hot with any curry or dal fry.

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Lime Desserts

I really love me some lime. Lime anything really.

Is there anything you can’t add lime to and be totally glad that you did?

I can’t think of one thing that would fit in that category.

And today I’ve got lime on the brain for sure. 

So I’ve compiled a few incredibly tasty-looking lime desserts that I am dying to make. 

Won’t you take a look and enjoy them with me?? We should have an all-things-lime party and just make them all yeah??

Please pin individual recipes from their original sources, thank you.

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Mango Avocado Salsa

The only perks of India summers in my humble opinion is the availability of stone fruits. Pears, peaches, cherries, plums and to top them all Mangoes. Plump and juicy, this saffron beauty has made it’s royal entry in the vegetable and fruits stores and piles after piles of different varieties tempt me even more to come back home with a few bags full of this king of fruits. Churned into a shake for breakfast, grilled on a grill and served with some whipped cream for dessert or cut into slices to snack on any time of the day and my summers are good. The newest addition to my mango mania is this Mango and Avocado salsa. All it takes is 5 minutes to chop the mangoes, avocado, onion and tomatoes and you have a brilliant snack ready.

There is a lot of entertaining happening at my place off late and this salsa has become my favorite snack option. It goes really well with nachos or any other crackers and is a breeze to make. Here is how to make this delicious salsa.

All you need is

Mango – 1 cup ( peeled and cubed into small pieces )
Avocado – 1 cup ( skin removed and cubed into small pieces )
Onion – 12 cup ( finely chopped )
Tomato – 12 cup ( Finely chopped )
Fresh coriander – 2 tbsp ( chopped )
Green chili – 1  ( finely chopped )
Salt to taste
Lemon juice – 2 tsp

Method of preparation

Mix all the ingredients gently in a bowl.
Serve immediately with nachos or any other crackers.

You can also make this salsa  1-2 hours prior to serving. In that case, do not add salt and lemon juice and keep the salsa in an airtight container in refrigerator. Add salt and lemon juice just before serving.

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Vacation Favorites

I am going to be MIA for a day, the hubby and I are going down to Lake Powell ( LOVE love love Lake Powell!) with the fam and because of our moving situation and my camera crisis, I don’t have any recipes of my own to share with you today 🙁 

But don’t you worry! I’ve gathered up a few of my favorites from this week for you to drool over and I’ll be back PRONTO to bring you more goodies from Creme de la Crumb! Happy Friday!!!

(Um, holy yum!!!!!)
(And she does it again with a deliciously classic flavor combo…)
(I NEED these. Please someone make them for me!!!)
(These look super super delicious and easy which is a huge bonus!!)
(What the… where have these been all of my life?!?!?! GENIUS!!!)
Well, that’s all I’ve got for now! Enjoy your weekend and I’ll be back before you even miss me!!! 
Oh wait, you miss me already?
Well I’ll be back VERY VERY soon!! Like, in two days! You can wait that long. Promise.
Ta ta for now!!!

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