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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[for young chefs] Jam Tartlets

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Super easy and fun Jam Tartlets that come together with just 2 ingredients – 1 puff pastry sheet and half a cup of jam. Easy and fun to make for tiny hands (with a bit of help from mom or dad, of course!)

Just roll out a sheet of thawed puff pastry, cut into 9 or 16 squares (you could also use a round cookie cutter or a glass to make circles instead of squares!), add a dollop of your favorite jam (you could mix and match with different jams!), and bake!

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Sweet Pongal (Sakkarai Pongal)

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Sakkarai Pongal is a rice and lentil pudding sweetened with jaggery, spiced with ground cardamom and tempered with cashews and raisins, a Tamil delicacy made for its eponymous festival, Pongal! This is the sweet variation of Ven Pongal, which is savory (tempered with cashews and black peppercorns), and usually made all year round.

It’s a warm, sweet and comforting pudding, and can be made as simple or as decadent as you prefer, simply by adding more ghee (clarified butter) and dry fruits and nuts. A friend of mine made this for Makar Sankrant/Pongal over a decade ago, and it still remains one of my favorite Indian desserts of all time!

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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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Gingerbread Cake

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Gingerbread is one of them Christmastime/December rituals, something you make when you are invited to a holiday party, or throw one. It’s a purely seasonal event – both it’s making and consumption. And usually if someone asks me to make Gingerbread in any of the remaining 11 months of the year, I politely decline and make something else instead. I’m very much like Big Bang Theory’s Sheldon Cooper that way; he has a clear rule about these type of things, in that he only drinks Hot Cocoa in months that have “R” in them. Take a minute to see that it makes total sense.

Gingerbread is only for December, only when it’s cold out, and you are enjoying it with a hot cup of coffee or hot chocolate or mulled wine, doing absolutely nothing. The ultimate year end treat. Second only to Black Forest Cake, Gingerbread is one of the best things to come from Germany.

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Puran Poli

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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.

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