Barbados Cherry Popsicles

We have two Barbados Cherry bushes, which are about 4 years now and are producing a lot of cherries. We've been picking about a hundred cherries a day over the last 2-3 weeks. Finally the stage has come where our consumption cannot keep up with the number we are harvesting daily.  So, naturally the next step was to figure out how to use these to make something tasty out of them. Various options went through my mind. Since these cherries are slightly tart even when ripe, I thought of many options like chutney, jam,  jelly or lemonade. All of these will definitely taste good. I started with the intent of making a jelly so that I could preserve it for the year. However, as I was cooking the cherries, we started talking about ice creams and I decided to use the entire cherry pulp to make popsicles. 

Now, pitting these cherries like a normal cherry is impossible because they have 3 seeds which have a leaf like structure around them and a lot of the pulp gets stuck to these seeds. So, I decided to cook them and then separate the seeds from the pulp. So, let's get into the details of how I made these popsicles. 

                    

Here is the Video Link

https://youtu.be/k5bwUPtUOWs

Ingredients

4 cups Barbados cherries

water

1 to 1.5 cups sugar, adjust to taste

1/8 tsp salt, adjust to taste

1 tbsp lemon juice, adjust to taste (optional)

Method

Place the cherries in a saucepan and add enough water to cover the cherries and bring it to a boil. Boil the cherries for a few minutes till the cherries soften. Then using a spatula, mash the cherries (see video) gently by pressing them to the side of the saucepan. If it is not easy to squeeze out the pulp by doing so, let the cherries cook further and get tender. Then, the seeds will start separating easily as you mash the cherries with the spatula. Then turn off the heat and let it cool down till it is easy to handle.  Next strain the pulp mixture through a large sieve. Again using a spatula or your fingers press the pulp down through the sieve till the seeds remain. Discard the seeds.

Now, add the sugar to the pulp and salt. I recommend adding about 1/2-1 cup of sugar to begin with and increase the amount to taste.  If needed, add some lemon juice to balance out the taste. I added about a tbsp of lemon juice to balance out the sweetness from the sugar.  

Stir this mixture well to dissolve the sugar and salt. Taste the mixture before pouring into molds and make adjustments before freezing. Then pour this into molds and freeze.  I was able to make 10 popsicles and froze the remaining mixture in a large glass bowl. I will cut it into slices and serve it as a sorbet. 

Tips

If the seeds still have a lot of pulp stuck to them, pour some hot water on the seeds and then using your fingers (a spoon can be used but fingers work best), separate the pulp from the seeds. Strain this pulp through the sieve.  

Restaurant Style Butter Chicken

This is the best home cooked butter chicken I have ever tasted!! Butter chicken was one of the first chicken dishes that I ever ate and it is one of my favorite chicken preparations!! It is one of the most popular chicken dishes available at Indian restaurants. I always wanted to make it at home and have it be just like the authentic restaurant version which I remember eating in India. I tried out many recipes and finally, found this one. My brother had shared this recipe with me and he was so appreciative of the taste that I just had to give it a try. Oh! It was so delicious and relatively simple, so it has now become my go to butter chicken recipe. I also use the same gravy to make paneer makhani (butter paneer). I hope you love this version as much as I do. This recipe makes a large quantity of gravy and you can increase the amount of chicken to add to the gravy. You can also halve or make a smaller portion by using 1/3rd of the ingredients. 

Here is the link to the video recipe where you can see the detailed method of making it. 

Ingredients

For the chicken
2 lbs chicken thigh meat (can also use chicken breast)

1.5 tbsp garlic paste

1.5 tbsp ginger paste

2 tbsp Kashmiri chilli powder

2 tsp salt

2 tbsp oil +2 tsp

For the gravy

1 tbsp 

6 tbsp butter

3 lb tomatoes  (1.5 kg, about 13 mid sized), roughly chopped into eigths

10 oz onion ( 300 gm, 3/4 of a large onion), roughly diced into inch sized pieces

3 tbsp garlic paste

5 oz cashew nuts or pumpkin seeds1(50 gm)

3 tbsp white vinegar

1.5 tsp garam masala

4 tbsp sugar

3 tbsp Kashmiri chilli powder

salt to taste

1/4 cup heavy cream

1 tbsp fenugreek leaves/kasuri methi

Method

Cut the chicken into inch long strips.  In a bowl, mix together the ginger, garlic pastes, oil, chilli powder and salt. Then add all the chicken strips into the bowl and toss around to coat the chicken properly.  Cover the bowl and place in the fridge as it marinates. Marinate for at least 20 mins and upto overnight. 

In a deep saucepan, heat 1 tbsp oil and 4 tbsp butter.  Once the butter melts add the onions. And then add the garlic paste. Cook this till onions are cooked and translucent. Do not brown. Then add all the tomato pieces. Cook for a few minutes till the tomatoes start to release the juices and start getting cooked. Next add the cashews or pumpkin seeds and stir them in and cook for a minute. Then add the vinegar, garam masala, sugar, chilli powder, some salt. Remember that there was salt added to the chicken, so add only a tsp of salt. You can adjust to taste after the cooked chicken is added to the gravy.  Boil the gravy for a few minutes till it is fragrant, and turn off the heat. Let it cool and then puree in a blender. 

Now, cook the chicken. Heat 2 tsp oil in a pan and once the oil is hot and shimmering, add the chicken pieces. Cook on one side for a minutes and then flip them and cook on the other side for another minute or two. We are cooking the chicken partially and then will finish cooking it in the gravy. If you want to eat the chicken pieces as a tikka, make sure to cook the chicken well till it has reached the minimum temperature of 165F or higher.  Cook all the chicken pieces. 

In a deep saucepan, heat 2 tbsp of butter. Strain the gravy through a sieve and add it to the melted butter. Once the gravy heats up, add the chicken pieces and let it boil till the chicken is cooked through. To check, use a thermometer and check the temperature of a few pieces of chicken. It should be 165F or higher.  For a visual check, cut a piece of chicken. It should cut easily and the inside should not have any pink or raw looking meat. Cooked meat turns a white color.

Then crush the fenugreek leaves between your palms, and add to the gravy. Finally add the cream and stir it in. Taste and adjust the salt. Your butter chicken is ready. Serve it hot with rice or naan. 

This makes a very large serving of chicken which can easily serve 8 people or more. You can halve the recipe for a smaller proportion.

Tips

If the chicken is frozen, I thaw it out overnight in the fridge. Clean it by patting it with a paper towel and then cut the partially frozen chicken. It is much easier to cut. Keep the chicken in the fridge during marination as well. Never leave raw chicken on the countertop as it can lead to salmonella growing on it.  You can use pumpkin seeds instead of cashew nuts to make this nut free. You can increase the amount of butter to 8 tbsp while cooking the gravy. 

Culinary Tour of the World: Episode 6: Antigua and Barbuda - Ducana

Welcome to our sixth episode of the Culinary Tour of the World. This post takes us to the Carribean islands of Antigua and Barbuda (Antigua is pronounced as "Antigah"). Antigua and Barbuda are islands in the West Indies.  As I was researching the cuisine, I learnt that there are many dishes which are similar across the various Caribbean islands like fungie. There are many seafood and other meat dishes which have a variety of vegetables too and and fresh tropical fruits are aplenty! A couple of dishes that I observed were spoken of when speciality from Antigua was discussed in some Caribbean food groups, one was home made ginger beer and the other was ducana. I bought the ingredients to make ginger beer, which was essentially a lot of grated ginger, sugar and water to create a ginger drink (non-fermented), but then realized that this is a commonly brewed drink on other islands too. So, finally I decided to make ducana which is a speciality made with coconut and sweet potato and usually served along with saltfish and vegetables. 

It was absolutely delicious!! We topped it with a little ghee (clarified butter) and oh my goodness, it made a delicious dessert. The taste is very similar to the coconut dumpling (modak), except here all the ingredients are cooked together.  It is always exciting to find similarities between known dishes and new ones I am exploring through this project!

Link to the video recipe

Ingredients

1/2 cup coconut, grated (fresh or frozen and thawed)

1/2 cup sweet potato, grated (Japanese sweet potato or one which has cream colored flesh)

1/3 cup sugar

2 tbsp water

1/2 to 2/3 cup all purpose flour 

1/4 tsp nutmeg powder

1/4 tsp ginger powder

1/2 tsp vanilla essence

banana leaves and foil to wrap the ducanas

water to boil the ducanas

Method

In a bowl, mix together the coconut, sweet potato and sugar. Mix well and then add the water, then add the spices and vanilla essence. Then mix in the all purpose flour. Add only a little to begin with and mix it to see how thick the mixture gets. It should be like a thick cake batter. I needed to use only about 1/2 cup of flour. If you live in a humid climate, or if there is a greater moisture content in your ingredients, you may need to use more flour. 

Place a banana leaf (about 8"X4") on top of a foil which has similar dimensions.  Add some batter (1/4th of the total) to the center and shape it into a rectangle (see video). Then fold the leaf over the batter, to create a rectangular packet. Then fold the foil to create a rectangular packet. 

Boil water in a saucepan or large pan. To this add the foil packets and cook for about 45 mins to an hour.  Remove the packets from water and drain well. Serve warm. It is not usually topped with butter or ghee, but adding a dollop really enhances the dish.  

Tips

Double the ingredients to make 8 ducanas. This recipe will yield 4 ducanas which are about 2 inches by 4 inches in size. You can use desiccated coconut too, if you cannot find fresh coconut. However, soak it in a little milk before using it. The amount of flour you use will depend on the moisture content of the rest of the ingredients. You need enough to create a thick batter. Too much may yield to a stiff dumpling. 

Vegetarian Roselle Birria Tacos

Let me start by saying that this is an amazing recipe. It is one of the tastiest Mexican foods that I have eaten in recent memory. It is spicy and has a burst of flavors and everyone in the family absolutely loved it. I am so glad to have found this recipe because it is perfect to use all the roselle hibiscus petals after making tea. And now I have a way to use the large harvest we have had this year. It does not matter if you are using fresh roselle sepals or dried ones in this recipe. The ones in the original recipe were dry whereas I used the fresh ones that I harvested today. The recipe was originally shared by a friend, Ayshica, in a wonderful gardening group called "Gardening in the Desert".  She shared this recipe from a YouTube channel called "Views on the road" and highly recommended it. Ayshica is a great cook herself and I trust her food recommendations, so I thought that I had to give this recipe a try. 

Now, this recipe requires certain Mexican chillies - Guajillo and Pasilla chillies. After making and eating the tacos I am of the firm belief, that these chillies are a key flavor ingredient for the birria tacos. These chillies lend an earthy taste which reminds me of the mole sauce. Also, when I searched for what birria was and other recipes for birria, I realized that the original version is meat based. The birria is a stew made with the meat and these chillies. However, this version is completely vegetarian and if you use non-dairy cheese, will be a 100% vegan. I did not use any broth or bouillon powder/cubes either and the result was still lip smacking delicious. The roselle sepals add a slight tart flavor. These also make the taco filling and  provide that meatiness to the taco, that 3-4 tacos per person was a pretty good serving size for most of the family members. I think any vegetable that retains its texture after being boiled can be a used, like jackfruit or mushrooms. 

The way I understand it, birria is a stew and then the meaty portion of the stew is used to fill the taco and then the taco is then grilled/cooked and eaten by dipping it into the consomme or liquid part of the stew. The stew that I made with the roselle sepals was quite soup like. Then I used the roselle sepals and carrots which were cooked in the sauce as the taco filling. And then we dipped the tacos in the soup and also drank sipped it along with the tacos. I also made the chilli oil which was mentioned in the original recipe and modified it based on what I had on hand. The combination of flavors was perfect for a cold weeknights dinner. And so so delicious!! 

The highlight of the recipe was that I was able to use a lot of our homegrown produce. Roselle hibuscus was the star of the recipe, but it was great to be able to use homegrown carrots and cilantro as well. If you would like to know more details on growing, harvesting and preserving Roselle Hibiscus, do check out our videos on our YouTube channel, "Gardening and Cooking Made Easy".

How to grow Roselle Hibiscus

How to harvest and store Roselle Hibiscus

Ingredients

For the chilli oil

1/2 cup oil

3 guajillo chillies

2 spicy chillies, dry (I used Indian dry chillies)

1 bay leaf or 1 tsp broken bay leaf pieces

1/2 tsp black pepper

1/4 tsp clove powder

salt to taste

1/4 tsp sugar

For the birria

1.5 cups fresh roselle petals. If using dried ones, I would recommend using 1 cup

6-7 carrots, cut into small bite sized pieces, appropriate for filling in the taco

2 tbsp apple cider vinegar

1 medium red onion, cut into half

3 garlic pods, whole

1 pasilla chilli

4 guajillo chillies

10 cups of water

1 bayleaf

salt to taste

1/4 tsp sugar

For the tacos

corn tortillas

cooked roselle sepals and carrots from the birria/stew

finely cut cabbage

finely cut white or yellow onion

cilantro

chilli oil

shredded/grated cheese

Method

To make the chilli oil

Remove the stem of the chillies. In a coffee grinder or blender in which you can grind spice to a fine powder, grind the chillies and the bay leaf into a fine powder.  If you want, you can also remove the seeds, however I did not as I wanted the oil to have the heat and spice from the chillies. Heat 1/2 cup of oil (I used olive oil) and once it is warm (do not heat to very high temperature to avoid spices burning), add the chilli and bay leaf powder. Stir, and then add the garlic powder, clove powder, black pepper powder, sugar and salt. Cook all the spices for a couple of mins, making sure to not overheat the oil. Turn off the heat and set aside. 

To make the birria/stew

Boil 4 cups of water and pour over the roselle sepals (dried or fresh). Set aside for 15 mins. Strain and use the water to make tea or lemonade. Add 2 tbsp of apple cider vinegar to the sepals, toss them in it and set aside. 

In a pressure cooker, Instant Pot or a regular deep sauce pan, addd the remaining 6 cups of water. Then to it add the onion, cut into two halves. Then remove the stem of the chillies and add those to the water along with the garlic cloves. If you don't like too much spice remove most of the seeds of the chillies. Add 1/4 cup of carrots. Then cook this mixture. If you are cooking it in the pressure cooker, cook for 1 whistle. In the instant pot, cook for 5 mins. Naturally release the pressure. If you are cooking it in the saucepan, cover and cook for 10-15 mins once it starts boiling, till the chillies are softened. Now, using a skimmer spoon, fish out the chillies, garlic and onion.  Let them cool down a little and blend in the blender to a fine paste. This is your salsa or sauce that flavors the stew.

Add the paste back to the water. Then, add the rest of the carrots, the roselle sepals along with the vinegar and 1 bay leaf and cook for another 10 mins till the roselle and carrots are softened. If using a pressure cooker, cook till it reaches pressure and turn off heat. Instant Pot timing will be 2 mins. Let pressure cookers naturally release pressure. 

Taste, add the salt and sugar and stir well. Then fish out the carrot pieces and roselle sepals and place into a bowl. Heat the liquid and boil it for a few mins. 

To assemble the taco

Use a brush or spoon and smear the corn tortilla on both sides with the chilli oil. Then filling a tbsp of the roselle, carrot filling, cabbage, onions, cilantro and shredded cheese. On a hot pan, cook the taco on both sides till the cheese melts. 

Serve with the consomme/soup part of the stew. Dip the tacos in the soup and eat. 

Tips

The chillies are dry, so it is easy to just split the chillies into two and shake them to remove the seeds. Or remove the stem and shake the seeds out. I made corn tortillas with masa harina flour and the taste was amazing using fresh tortillas. If possible, I recommend it. If the taco is opening up (I do tend to overfill it), place a spoon on top of the taco as it cooks on one side. Then as you flip it over and cook on the other side, it should retain its folded taco shape (see photo above). If you are using other vegetables, then I recommend adding tomatoes along with the onions and garlic and puree those as well. Else, add lemon juice to the stew at the end of the cooking, before serving.

Homemade Corn Tortilla

It has been years since I have been buying tortillas from the store. Initially, when I was a student, I used to buy whole wheat tortillas which used to be my substitute for chapatis/rotis. When I started making tacos and burritos at home, I started using the corn and flour tortillas. However, it always bothered me that these store bought tortillas had such a long shelf life and a really long list of ingredients. Half of these ingredients seemed to be chemicals that I couldn't even pronounce. If you have been following my blog, you will see that I try to make most of the food from scratch at home.  This way I am able to control the content and quality of my food. So, several years ago, I decided I just couldn't buy these tortillas anymore and had to try making them at home. How hard can it be?!

I bought some masa flour, and set off to work. The main hurdle was that I didn't have a tortilla press when I first did this experiment, but I managed to make it work with other equipment (details in the method and tips below), and the result was incredible. They were very easy to make, quick to cook, smelt heavenly (none of that chemical smell of the store ones) and absolutely delicious! I will never need to buy corn tortillas again. For all of those who have toyed with this question, but thought it was too difficult to make, go ahead and take the plunge. It is easier than making bread or chapatis and so worth the effort! Your taste buds and your stomach will thank you.

Ingredients
1 cup instant corn masa flour (masa harina - white corn or yellow corn)
1/8 tsp salt or a pinch of salt
2/3 cup and a few tbsp water
1 thick plastic ziploc bag/parchment paper cut into 2 squares or 2 thick, square plastic sheets (about 8X8 inches) or parchment paper
1 tortilla press OR a heavy pan with a wide flat bottom

Method
Mix the salt in with the flour and then add water. Add a little at a time till a soft yet firm dough is formed. You don't want the dough to be too dry that it crumbles and neither do you want it to be too loose and soft.  Divide the dough into 8 equal pieces and cover with a damp cloth or paper towel, so that it doesn't dry up.

Heat your pan on high heat and then keep the temperature at medium-high. Now, take a piece of dough, roll it into a ball, about 1.5 to 2 inches in diameter. If you are using a tortilla press, then line it with 2 sheets of the plastic sheet. Place the ball between the two sheets and then press it till the tortilla is about 5-6 inches in diameter. Now, if you don't have a tortilla press, then place the plastic sheets one on top of the other, on your kitchen countertop or a rolling surface and then place the ball of dough in between the sheets and then flatten it slightly with your palm. Then, take a pan or any heavy vessel which has a large base (larger than the diameter of the tortilla) and then place this pan onto the dough. Make sure to have it in a flat level (parallel to the rolling surface) and then press onto the dough to flatten it. Do this till the dough has been flattened and the tortilla is 5-6 inches in diameter. If needed, you can use a rolling pin to increase the tortilla size. Don't use a rolling pin for too long though, as it makes the tortilla stick to the plastic sheet.

Now, open up the tortilla press/remove the pan and then peel the plastic sheet off the tortilla. Then, flip the tortilla into the palm of one hand and then using your other hand peel off the other plastic sheet and then place it onto the hot pan.

Cook on one side for a couple of minutes, till the edges start to dry out and then flip it over and cook on the other side for 1.5-2 minutes.  Then flip it back and cook it completely on the side that had been placed on the pan first. The tortilla will start to puff up as it gets cooked.

Tips
You may need less or more water depending on how humid your surrounding is. To dampen the cloth/paper towel, wet it and then squeeze out all the water so that the towel doesn't have any water dripping from it. If the towel is too wet, it will affect the consistency of the dough. I use a cast iron pan to cook these. Masa harina is not the same as the corn flour used to make makke di roti. Masa harina is processed differently, and hence the tastes will vary. However, you can substitue with corn flour if masa harina is not available. Yellow corn masa flour will yield yellow tortilla and the white ones are with the white corn masa flour. Both are delicous.

Painted Cakes - Embedding Designs in Cakes

Rava cake (semolina cake) is one of my most frequently baked cakes at home. It tastes absolutely decadent. This cake is so delicious that it does not need any icing on it. So it is always eaten plain or infused with other flavors. Given how delicious it is, I feel any frosting or icing would detract from its tastiness. In fact every time I have suggested that I try icing the cake, I have heard loud protests of how the icing would make it less tasty.

However, visually this ends up being a plain bake and the recipe gets relegated to being a cake for a regular bake and not for a special occasion. When the family requests that it be baked for special celebrations like birthdays and anniversaries, I have struggled with glamorizing this cake. How do I take a regular cake which can even be eaten at breakfast into a fancy bake for this great occasion. 

This cake tastes so good by itself, that in this case an icing would actually reduce the enjoyment of eating the cake. So that was not an option. So I tried adding fondant flowers and decorations to up the glamor, but I wasn't satisfied. Then, I decided to experiment with baking a decoration right into the cake itself.

So, I took the same basic recipe shared many years ago on  my blog (see original recipe) and added steps to glamorize the cake. See the method which details the steps on how to embed the design into the cake.  You can use the same method described below with other cakes too, which are made with all purpose flour too. 

This is an easy method that turns a simple cake into one with a tremendous wow factor!

Ingredients
1.5 cups fine rava/semolina
1 cup milk
1 cup sugar
1 cup yogurt
1/2 cup clarified butter/ghee
1/8 tsp cardamom powder
1/2 tsp baking soda
few strands of saffron (optional - don’t use if embedding a design)
a pinch of salt
ghee for greasing the baking tin

Method

Cut a parchment paper the same size a the bottom of your baking tin. Draw the design you wish to embed into the cake onto a parchment paper. Then grease the baking tin and place the parchment paper onto the base, such that the pencil/pen mark will be stuck to the greased side and the traced outline can be seen from the top view.

Note: the design will get reversed once the parchment paper is flipped into the tin base. When the final cake is taken out, the design will be the same as  Keep that in mind when creating an asymmetric pattern. When the cake is flipped out of the 

Beat the yogurt and sugar together till the sugar is dissolved. To this add the milk, salt, ghee, rava and mix this together. Keep this mixture aside overnight or at least for 5-6 hours. It tastes better when the yogurt which gets set during the hours turns a little sour.

Preheat the oven to 350F. Grease a baking tin with ghee. Add the baking soda just before you bake. Mix the baking soda well into the batter. Then take about 1/2 to 1 cup of batter in another bowl.

Design piped onto the parchment paper

Depending on the design you plan to make, divide it further and using food coloring, color the batter. Then using piping bags, pipe the desired pattern onto the traced design on the parchment base, and fill it in. Then put the tin in the freezer for 15 mins so that the batter sets.

Then remove the pan from the freezer, check that the batter has set and will not flow easily. Then pour the rest of the batter into the tin covering the piped pattern evenly.

Then bake this for 20-30 mins at 350F. Use a knife or skewer and pierce the center of the cake with it. If it comes out clean then the cake is ready.

I have also piped out lettering and baked it on a separate baking sheet to decorate cakes.

Tips

If you are adding colors to the batter, use gel based colors if available as they are stronger and will color the batter with less amount of added coloring. Keep in  mind that a design can get reversed when baking, so be careful when embedding lettering.