Tiranga Shrikhand Bars (frozen yogurt bars)

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Ever since my friend Shruti told me how to make shortcut Shrikhand (a sweet and creamy dessert from my home state of Maharashtra in India, made with hung yogurt, sugar, ground cardamom and saffron) using Labneh, I must have made it dozens of times. It comes together in no time – whisk together Labneh (extra thick middle-eastern yogurt cheese aka yogurt that is the consistency of cream cheese) and sugar with a pinch of ground cardamom and saffron, and chill in the fridge for a bit. That’s it!

I make it quite frequently to go with elaborate Indian meals – meals that have 7 or 8 other components as it is. So making the shortcut version is an easy win, especially if you make the mango version of it, called Amrakhand (Aam = mango), with mango pureé subbing for half the sugar. I’ve had this idea of converting Shrikhand to a bite-size, easy to freeze format, so that its easy to get a quick taste of it occasionally without investing any time/effort. I thought it would be a great idea to try a “Tiranga” (Indian tricolor) version of it to celebrate the upcoming Indian Republic Day (January 26th).

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Duo of Hot Chocolate

Quick and simple recipes to make really decadent White Hot Chocolate and regular Hot Chocolate! Follow along.

The past few months have been exceedingly busy – what with bringing this li’l guy into the world and everything – I haven’t had a whole lot of time to cook, let alone shoot and write up a post! We’ve been making lots of simple meals though, mostly of the hearty, one-pot variety, and given the constant time crunch, I’m learning so much about shortcuts and cooking in small bursts (hello, nap time!), I definitely have the desire to share more in this space.

So, I have made an executive decision to override pre-baby Zezoo, and from here on out, I’ll be sharing whatever I have! I may not have the prettiest pictures, or everything decked out in each one of my 11 identical pinch bowls, or the bandwidth to write cutesy backstories (who is reading those, anyway?), but I will allow myself to share less-than-perfect but still delicious fare!

Starting with these 2 hot chocolate recipes that I make around the holidays – I particularly love the white chocolate one because it is feels more festive to me than regular old hot chocolate. But don’t sleep on this regular hot chocolate below – the addition of cocoa powder and chopped bittersweet chocolate, especially with a pinch of sea salt, makes it totally drool-worthy! Bring on the marshmallows!

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Rose Cheesecake Squares (No Bake)

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No-bake cheesecakes are a world of their own, so quick, fuss-free, make-ahead, endlessly adaptable and eggless to boot! The eggless aspect of it lends well to a lot of Indian-flavored desserts, something my sister experiments a lot with. She had once made individual no-bake cheesecakes in these clear dessert cups for a party, and they were very well received!

My love for rose and all flavors floral is well-documented on this site, so when this fruity and floral decaffeinated Blood Orange tea showed up in my Simple Loose Leaf tea box, this chilled, no-bake Rose Cheesecake seemed like a really good idea. The mild, tangy and creamy cheesecake lets the fruit and floral flavors shine, the buttery crust provides a good contrast for the sharp and bright flavors, and the coolness of the cake makes it perfect for the upcoming warm weather, where the last thing you want to do is turn on the oven!

The crust is a simple, no-bake one with Nilla wafers (or you can use graham crackers or any neutral, buttery cracker), butter and a pinch of salt. The filling is softened, whipped cream cheese, with whipped cream for extra lift, and flavored with citrus zest (I used lemon, but orange or blood orange would be even better) and rose water/extract. Assembled in the fridge for 4-6 hours, or ideally overnight, this cheesecake is ready to go in all its glory for your teatime and dessert needs – no water baths, collapsed fillings, soggy crusts.

Shall we?

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Ukad (rice flour and buttermilk porridge)

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This recipe is very close to my heart, almost family heirloom status. It’s one of my mom’s favorite recipes, a modified version of which she happily fed my sister and I since we were 7 or 8 months old. Something my grandmother fed my mom since she was a baby herself! It is quick, comforting and resembles a warm hug in food form. Not that I’m biased or anything.

A mixture of rice flour-buttermilk (or yogurt thinned out with water), flavored with finely chopped ginger, green chilies, asafetida (hing) and salt, is cooked in a quick tempering of mustard seeds, sliced garlic and curry leaves (sometimes with turmeric, sometimes without), until its a soft, smooth and tangy pillow. The porridge is served with a drizzle of raw oil, and is to be enjoyed in complete peace and quiet – at least the one you can control, in your head. If peace is eluding you, this Ukad will help you get there. And that’s all there is to it.

Shall we?

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Lavender and Lemon Scones

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I bake scones and biscuits quite often, and all year round. Scones make beautiful centerpieces for breakfasts, brunches and tea parties, easy to make ahead, freeze and bake just when needed, ready to shine on their own or play second fiddle to fancy jams and spreads just the same. Their southern, savory cousin, the biscuit, is equally praise worthy, brilliant with scrambled eggs and crumbled bacon, or humble supporters of winter stew, studded with bits of goat cheese.

None of these recipes are written on the blog, and in an attempt to remedy that, here we have some Lavender and Lemon Cream Scones with a Lavender and Lemon glaze! These scones are also an answer to another question – what would go really well with the oh-so-divine Blue Lady Grey tea in my next Simple Loose Leaf box! For the past few weeks, I paired 4 of their select black teas with 4 new recipes. We are on to the next box, so watch this space for more tea pairings!

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Savory Tea Biscuits (shortbread cookies with carom seeds)

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It’s not often that the world changes so dramatically in a span of just a few weeks. When I started this tea pairing challenge a few weeks ago, none of us had any idea what was coming our way. In most parts of the world at this point in time, life as we know it is upended. In some parts of the world, people are fighting for a chance to live in the resources their hospitals can afford them, while elsewhere, others are separated from their families, far far away. Such stories are normally reserved for third world countries, but it is heartening to see it happen in US and Europe. This pandemic has brought the world to its knees, and we don’t know how life will be in its wake.

Whoa, not something you would expect to read if you were browsing for a nice teatime biscuit recipe, huh? Well, it is rather uncomfortable – talking about tea and biscuits like everything is alright in the world. I’ve written myself into a corner here – there are no elegant segues from this topic to tea pairing, so I’m just going to put a pin in it for now (as we are all trying to do by self-isolating…here I go again!), and talk about my favorite thing in these bleak times: tea.

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