Tuesday, August 30, 2011

Earl Grey Kulfi courtesy Aarti's Party

I adapted this recipe from Food Network show Aarti's Party hosted by Aarti Sequeira. First time I saw this recipe wasn't sure how would earl grey add flavor to our very own traditional kulfi. I was also skeptical about how well it would be recieved. But once you try it you know that Earl Grey is awesome and unbelievable.

Earl Grey not only adds flavor to the traditional kulfi it also adds this nice ligh color and aroma. However one thing that I missed was the falooda (red sewaiyan sweetened with rose syrup). I found the person who made the falooda at home and also inspired me to make it next time (the ever experimenting foodie Senda)

  • 1 (12-ounce) can evaporated milk
  • 4 Earl Grey tea bags
  • 1/2 teaspoon ground cardamom
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy cream
  • Handful finely chopped pistachios, plus extra for garnish
  1. In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot. Meanwhile, snip the tops of the tea bags and add to the milk. Whisk in cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
  2. Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Either pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin". Pop them into the freezer and freeze overnight.
  3. When you're ready to serve, run the ice pop mold under hot water to loosen it. Ot hold the moulds in a bowl of hot water for a 1 or 2 seconds only. You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome. Garnish with more nuts if you like, or sweeted rose syrup and serve.  
My in laws and hubby loved it and cleaned up 8 popsickles in 2 days flat. Though I don't have much of sweet tooth yet I it enjoyed it quite a bit.


Monday, August 15, 2011

Brwonie Cookies

These soft chunks keeps you wondering as to whether it's a cookie or a brownie and thus the name. I love the soft chunk cookies from SPecialitie's cafe in San Francisco that's called Mudslide. Infact those are the only cookies in the whole wide world that I like. Thus wanted to try something on my own which would be a cookie but will have the texture of a brownie.

Not bad these actually becaem quite a hit among my family and when I am asked to remake something that's always a great sign of acceptance.

  • 12 ounces (2 cups) bittersweet chocolate, chopped
  • 8 tablespoons (1 stick) unsalted butter
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 ounces (1 cup) semisweet chocolate chips
  • 1 cup chopped pecans or walnuts (or a combination)
  • In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.
  • Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.
  • Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).
  • Set the oven to 350 degrees. Line several baking sheets with baking parchment.
  • Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.
  • Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.
  • Bake the cookies for only 9 or 10 mins if you want the extra brownie effect
  • Do not leave it inside the oven for too long after baking and do not leave it on the baking sheet as well. Move it to cooling rack.
  • Add pecan or walnut for added flavour and crunch.
  • Substitue semisweet chocolate bits with white chocolate bits if you like white chocolates.