All posts tagged: pistachio

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Stuffed and Baked Baby Kolhapuri Aubergines

Stuffed and Baked Baby Kolhapuri Aubergines

If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Stuffed with rich coconut, pistachios and paneer before being baked in a tomato masala containing no fewer than eleven incredible spices (important: in small amounts) to create a beautifully balanced, aromatic aubergine experience. You’ve probably worked out by now that I’m a total aubergine fiend, always thinking about where my next fix is coming from. Whether it’s Slow Cooker Aubergine Makhani or the love of my life, Burnt Aubergine and Spinach Curry, I’m obsessed. Kolhapuri Vegetables and Kolhapuri Chicken are popular dishes from, you guessed it, Kolhapur, Maharashtra in India. These curries are notoriously spicy and almost always contain a killer combo of crimson Kashmiri chillies, black pepper and poppy seeds. I’ve played about with the masala recipe to come up with my own blend, which I think …

Eggless Pistachio and Raspberry Buttermilk Cake

Eggless Pistachio and Raspberry Buttermilk Cake

If you’d have told me before today that there’s something quite beautiful about making your own pistachio paste from scratch, I’d have probably told you you’re a mug. Turns out it’s only bloody brilliant. I’ve been nuts about pistachio desserts ever since my taste buds got their first fix of the gorgeously-green ice cream as a kid. That sweet fragrance of pistachios and just a hint of almond reminds me of both Indian sweet shops with their rows upon rows of Pista Halwa and cherry-topped Bakewell Tarts. It’s what I imagine heaven for sweet-toothed food bloggers smells like. Also present in said heaven would be Mr Kipling (the master of baked goods), Lionel Ritchie (with his smooth-as-buttermilk voice) and Madhuri Dixit (with her timeless beauty). So like all the components of this, my dream cake… all the greats. To get the perfect green pistachio paste, the pistachios should be unsalted, shelled and skinned. If you have the good fortune to encounter them in all their emerald-green glory in a shop, buy them. If, like me, …

Hot Saffron and Lemon Seeroh Pistachio Ice Cream

Hot Saffron and Lemon Seeroh with Pistachio Ice Cream

Seeroh is one of those desserts that brings out the greedy little kid in me. Sweet semolina tossed with spices and so buttery it melts as soon as it hits your tongue. Flippin’ gorgeous. And before you ask, it’s nothing like ‘school dinner’ semolina. Not even close. Years ago we’d make special trips to the mandir (temple) during Navratri and Diwali to pray for the year ahead, see family and have an amazing, spiritual evening. Of course, I was there for all of these reasons, plus for the reason that there would be prashad – sweets like Seeroh offered to the gods that evening. After putting my hands together in prayer, I’d open them up and wait patiently for my Seeroh. I believe glace cherries have three purposes in life; to garnish cocktails, top cherry bakewells and stud this delicious addictive treat. If you really don’t like them, replace with candied lemon or orange pieces. They’ll add an incredible texture to contrast the soft texture of this dessert. I love experimenting with different flavour combinations …

Mohanthal-sm

Gujarati Mohanthal

Okay, round two. Not only is this our second Diwali sweet of the week – it’s also my second time making this Gujarati favourite for my blog. Mohanthal  (pronounced: moHanTHaal) are squares of mace-laced butter fudge made with chickpea flour. A staple in homes during festivals, these sweet pieces of fudge are studded with crunchy pieces of chickpea flour ‘crumble’ or ‘dhrabo’. Mohanthal can be served in two ways: In pieces like the kind here, or loose as a lava-like liquid gold you scoop up with a spoon and nothing more. There’s a time and a place for both. Pieces of Mohanthal are perfect for gifting to friends and family during Diwali. The loose kind is more of a hot dessert served after a traditional Gujarati meal. My favourite way to have it is right after a meal of Aakhu Shaak (whole vegetables stuffed with peanut masala), daal, rice, rotli and sambharo (stir-fried cabbage and carrots with mustard seeds). Heaven. Shop-bought Mohanthal will often be brown in colour but I like my mine to be bright …

Pistachio and Rose Bombay Halwa

Pistachio and Rose Bombay Halwa

I used to love going into Indian sweet shops as a little nipper, especially around Diwali. Wide-eyed and full of wonder, the shop keepers would see me peering through their glass cases at the majestic displays of endless halwa, burfi, penda, jalebi, kaju katli, mohanthal gulab jambu, rasmalai and everything in between. I very quickly became an expert at getting free samples. My dad would always ask me what I’d like in my special box of sweets. I’d think long and hard about which ones would make the cut – it was a very important decision. To this day, he still buys me my own box of sweets and even if I’m not there to choose them, he somehow always picks my favourites. The one that always stood out was the Bombay Halwa. It’s one of the only sweet that comes in lots of different colours – and they’re SO bright. Rows of translucent pink, yellow, green and orange jellies studded with jewel-like pistachios and cashews. They were bright and beautiful and I was a …