Besan Ladoo (gram flour fudge) is the quintessential Indian sweet, and very popular in Maharashtra where I come from. While it is typically made all year round in India, it is one of the signature Diwali Faraal (feast) items (one of the others being the Pohyacha Chivda) that is practically mandatory in Marathi households. I attempted it a few times over the years but failed and ended up converting it to Besan Kheer (porridge) or Halva just to salvage it. This year though, I think I finally understood it.
Pohyacha Chivda, or, Chivda (savory mixture) made of Pohé (flattened rice), is a popular snack item in India. Light, customizable and a perfect accompaniment to a cup of steaming hot chai, it is the perfect “in between” to hold you over until dinner time. It is also heavily featured in Diwali “faraaL” (feast) along with other savory and sweet goodies. It is easy to make, keeps for weeks, and at least in our neck of the woods, we don’t wait for Diwali to whip some up!
It’s important to source the right ingredients for this recipe, most important of all being the Pohé. There are many kinds of flattened rice flakes available in Indian grocery stores, so be sure to choose the “thin”, “ultra thin” or “nylon” variety for this recipe! You could use thick Pohé but that’s a different recipe (mainly you would have to deep-fry the Pohé instead of just dry roasting them). The ingredient list may seem overwhelming but ingredients should be easily available, and you can also leave a couple things out if you can’t find them!
There’s nothing I can say about Season 8 of Game of Thrones that a 1000 reviewers haven’t said already. While I didn’t think it was bad enough (as of the penultimate episode) to petition HBO for a “season 8 rewrite”, it does say a lot about the show where the memes are better than the episodes. Before I start grinding my teeth on why they royally messed up Jaime’s arc (turned into a circle) and Brienne’s arc (such a shame especially after the beautiful Knighting ceremony) and so many other arcs (Varys: sidelined then torched! Tyrion: got dumber and dumber! Bran: well, only the weird-wood trees know what he was up to!) let’s talk food! This post is fairly spoiler free.
So many times when I’m watching Game of Thrones, I feel, among other things, hungry! The big feasts, the beautiful tea cakes, the platters of cheeses, all the wine that Cersei drinks, the list goes on! Just as exciting as seeing food from another region, is seeing food from a different time period. You wonder how they measured ingredients, baked bread without any time table or weighing scales, and stuffed and roasted whichever animal they hunted down before being eaten by it.
I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. with pictures and detailed notes! Without further ado, here goes.
The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). It makes tall, impressive slices, comes together quickly and is easy to decorate too. To make a 9-inch double layered cake, simply double the recipe.
Ever since I took the Wonders of Wonton class at San Francisco’s pop-up school The Civic Kitchen I’ve been on a bit of wonton bender. I had made two big batches of 2 types of wontons few weeks ago and I think I had them in the freezer but they seem to have disappeared, and they took some of the chili oil with them.
I had no option but to make more. Figured I would use leeks from my farm stand haul, with some tofu for bulk. I added some store bought lemongrass paste but it was quite intense, and a bit synthetic in flavor – the wontons tasted alright overall but not how I imagined they would. I guess I’ll need to try to a different brand or try to make my own – stay tuned! I’m not suggesting the paste in the recipe below but feel free to add 1-1 1/2 teaspoon of your favorite brand if you’d like to experiment (just adjust the salt and spice level accordingly)!
When my husband suggested that I attempt Puran Poli for Gudi Padwa (Indian New Year) this year, I really thought he was kidding. It is one of those recipes tucked into the “Advanced Cookery” category that only moms or grandmas attempt. I was obviously not prepared to take this on, and this became even clearer when my mother, kind and encouraging as always, started suggesting alternative recipes that I can make with the Puran Poli prep!
I remained cautiously optimistic and I’m happy to report that it turned out really well for a first time! My 3 yo niece recognized it to be Puran Poli and said that she loved it, so I’m going to place this experiment in the “success” category.
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.