Gulkand (Rose Preserve)

Gulkand is a highly fragrant and delicious rose preserve. Gulkand is said to have a cooling property and is usually eaten in summers. We usually eat about a spoonful of it with milk. I have also used it to make different sweets. So far, I had always bought gulkand. This year I decided to try my hand at making it from the roses in the garden.

We have been having a lovely spring and this year the rose plants are producing beautiful, and extremely fragrant roses. The roses are so fragrant, that I was very tempted to make gulkand using them. I remembered that my mom had made gulkand from the roses in her garden last year. So, I called her and she explained the process to me. Now I just had three large roses and I wanted to see how the gulkand would turn out without having to wait for the time period that the traditional method entails. So, I decided to try to experiment with instant methods and they worked beautifully. I would recommend the traditional method if you have the patience, as it produces the most fragrant gulkand, but the instant methods are also great quick recipes which produce equally flavorful gulkand. See the tips below for pros and cons of both methods.

I used three large flowers to make the gulkand. It was a small quantity but very satisfying as it was made using flowers from the garden. I began with an ounce (28 gm) of flower petals which resulted in about 1/3 cup of gulkand.

Ingredients

Rose petals (any color)

Sugar

Water (if using instant method)

Method

Make sure that the roses you are using are edible and are not sprayed with any toxic pesticides. Any color rose petals can be used. The more fragrant the rose, the better aroma the gulkand will have. Remove the petals from the roses, gently and then wash these very gently. To do this, fill a bowl with water, and submerge the petals in it. Gently swirl them around and remove the water. By doing this, you ensure that the petals don’t get bruised. Then, use a salad spinner and dry the rose petals out. And spread these on a cotton cloth and let them dry for a couple of hours till absolutely dry. This is an important step if you are going to use the traditional method of making gulkand. Next, weigh the petals and then weigh an equal amount of sugar. If you don’t have a weighing scale, take enough sugar to cover all the petals with sugar. You can always take a little more sugar but at the minimum it should be at least equal in weight or enough to cover the petals. Now continue with one of the methods below. See tips below on the pros and cons of each method.

Traditional method

Cut the petals and crush them lightly and place them in a glass container. Cover the petals with the sugar. Close the lid and place in the sunlight. In the evening, bring the container inside. The next morning, shake the container to mix the petals and semi melted sugar.  If you have more rose petals to add, follow the same procedures. Add a layer of the petals and cover them with sugar. Continue this till you have filled the bottle with the desired volume of petals. Keep this in the sunlight during the day and make sure to shake the bottle and stir the petal and sugar mixture. Continue this for a couple of weeks till the sugar has melted and the petals are nicely coated and have a brown hue. You can taste it at this stage and determine if the petals are the right consistency. If the temperature is high during the day, the gulkand will be formed n a week to 10 days after you have stopped adding the petals and sugar. It will take longer with milder weather.

Instant method #1

Cut the petals and crush them lightly. In a saucepan, add the sugar. Add a few spoons of water, just enough to ensure that the sugar is wet and there is enough water to stir it. Heat this and make a syrup. Add the petals and boil them for a few mins till wilted and cooked. Take off the heat and let cool.

Instant method #2

Cut the petals and crush them lightly. In a pressure cooker safe bowl add the petals, sugar and a few spoons of water. Stir it and cover the bowl with a lid or aluminum foil so that it is tightly covered and the steam created during the pressure cooking will not enter the bowl. Add water to the pressure cooker as per the directions for your cooker. Then place the bowl in the pressure cooker and cook the petal and sugar mixture for about 5/6 whistles or 4 minutes in an electric pressure cooker. Once the pressure drops, remove the bowl and remove the lid/foil gently ensuring that any water collected on it doesn’t fall into the bowl. Stir the mixture and let it cool.

Tips

The traditional method preserves the fragrance better and the gulkand will have a stronger aroma. However, it does take longer for the gulkand to get cooked in the sunlight. This is however a better method with long term storage. Since the roses are preserved in sugar and additional moisture is not added, it is a better method to make it in bulk as it will not get spoiled easily. As long as you do not introduce any moisture, it will last even an entire year.

The instant method is much faster and you will be able to eat the gulkand immediately instead of having to wait for weeks. It is better when you are planning to use just a few roses. The taste is flavorful, however the fragrance is not as strong as it evaporates a little due to the heating at high temperatures. A small quantity will last without refrigeration for a couple of weeks, but keep it in the fridge for longer storage time.

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Dark Chocolate

I love chocolates and all kinds of chocolate desserts. My favorite these days is a piece of really good quality dark chocolate. Just a small piece is enough as long as it is good quality. In my quest to try and make everything at home, I decided to try my hand at making chocolate at home. I first tried my hand at making milk chocolate using my Mom's recipe and it was a resounding success. The kids loved it. After that success, I decided to buy a packet of good quality cocoa butter and try out my hand at dark chocolate. I scoured the web for recipes and methods. My first try was with equal proportion of cocoa butter and cocoa powder and cold maple syrup. It tasted great but did not set well and remained soft even after keeping it in the fridge for a while.

So I went back to research the factors on which the texture of the chocolate depended. The main variables seem to be the proportion of cocoa powder to cocoa butter, and the temperature during the process of making chocolate and how quickly it is set. So with a better understanding of these factors, the tempering process (which makes the chocolate set in a crystalline pattern which provides the much needed snap), and the seeding process (by which the crystalline structure begins development), I decided to give it another go and this time the results were much better. The chocolate set beautifully and got the correct texture.  I also used chocolate molds and this gave the chocolate a gourmet look. The taste was also rich and I needed only 3 ingredients.

After this successful experiment, I plan on using a thermometer to better manage the tempering process and also trying different flavors. And of course I will post updated recipes with details to make it easier and foolproof for you to get the perfect dark chocolate.

Ingredients

1/4 cup raw cocoa butter

2 tbsp cocoa powder, dutch processed, unsweetened

4-5 tsp maple syrup

Method

Sieve the cocoa powder to remove any lumps and set aside. Finely chop or grate the cocoa butter. Fill a small saucepan with about an inch of water. Heat it up till you can see bubbles on the surface and then reduce the heat to low. Place a glass or ceramic bowl, which is heat proof and can be used in the oven or microwave, on the saucepan. The bowl should be large enough to completely cover the saucepan opening. This set up is called a double boiler and is used to provide indirect heat to the chocolate so that it doesn't overheat. Add the cocoa butter to the bowl and once you see it start to melt, warm up the maple syrup for 15 seconds in the microwave. It should be at room temperature or lukewarm. Once the cocoa butter is completely melted, add the maple syrup and stir, so that it is well mixed and a homogenous liquid.

Take the bowl off the saucepan and wipe the base of the bowl which has a layer of the condensed water. Turn off the heat and move the saucepan off the stove top. Now add the cocoa powder and stir well till you get a beautifully dark glistening liquid which takes about a 20 seconds to a minute. Pour this into the chocolate mold and then keep it in the freezer for 10-20 minutes till completely set. Remove the chocolate from the mold by following the instructions on the mold package. Store in fridge.

Tips

Make sure that not even a drop of water falls into the mixture during the process, as this will cause the chocolate to seize and then the chocolate won't set and will become a mess. Use a glass or ceramic bowl rather than a steel bowl as it seems to help maintain the heat better. If you do not have a chocolate mold, you can use cup cake liners as molds to shape the chocolate. Else you can pour it in a pan and let it set as a chocolate slab and break it into pieces.

Jowar Bhakri - Bhakri made from Sorghum Flour

Jowar or Sorghum is a gluten free grain and is delicious. While growing up my mom made bhakris (tortillas) using jowar flour and we used to eat it with pithla and phodni. It was absolutely delicious! My mom has great bhakri making skills and kneads the dough as she goes along while making the bhakris.  She makes an individual dough ball, pats out the bhakri without it breaking and then cooks it. It puffs up beautifully and is a delicious treat.

I have been trying to make the perfect bhakri for almost the past decade and have finally succeeded. One reason I was told that it was difficult to make the bhakri here was that the flour available here is not fresh and since it is already gluten free, it is difficult for it to stay together as it is patted out.  I tried making bhakris using the technique I had seen my mom use for the the longest time but the bhakris were never that great.

I finally created this technique which is an absolute foolproof way to make bhakris. Each one will always turn out perfectly round and puff up while cooking and be soft and delicious. There is no longer reason to blame the flour or lack of practice or lament about the wonderful bhakris we once ate. Follow this easy foolproof method and make bhakris a part of your daily repertoire.

Ingredients
2 cups water
2 cups sorghum or jowar flour
1/2 tsp salt

Method
Bring the water to a rolling boil. Add salt to the water. Add the flour to the water and turn off the heat. Take the pan off the heat and stir the flour in and cover the pan with a lid for a couple of minutes. Once the mixture is a little cooler and easier to touch, knead it into a smooth dough. Cover it with a damp towel as you make the bhakris, so that the dough doesn't dry.

Line a tortilla press with cling wrap or a plastic ziploc bag cutouts so that each surface is lined with the plastic. Now take a fistfull of dough and roll it into a smooth ball.  Place it on the tortilla press so that it is on top of the plastic covering the lower surface of the press. Then making sure that the upper surface of the tortilla press is also covered with plastic wrap, press it down onto the dough ball, flattening it into a round circle.

Heat a pan/tava/cast iron flat pan. When hot, place the flattened bhakri/tortilla onto the pan and let it cook on one side. Once it is cooked, you will be able to flip it over. While cooking, it sticks to the pan and if you try to flip it, you will break it. So wait for it to separate from the pan and flip it over and cook the other side. Then flip it again pressing the tortilla gently till it starts puffing up. Cook it so that it has some brown spots on both sides of the tortilla. Serve it hot with a gravy, pithla, jhunka or some butter.

Tips
If the dough seems to be cracking or getting dry, add a few drops of water and knead again till smooth. Make sure to keep all uncooked dough covered with a damp towel. If you don't have a tortilla  press, you can use a flat cutting board and then use a heavy flat bottomed pan/cooker to flatten the dough ball into a tortilla. Make sure to place the dough ball between two plastic sheets so that the tortilla doesn't stick to either surface.

Cluster Beans with Carom Seasoning - Gavar Bhaji

I have come to the conclusion that distance (and time) makes the heart grow fonder. When I was a child, this was not a vegetable that I liked. I remember a frown on my face when I looked at this vegetable on my plate. Fast forward several years, after not having seen these beans for the longest time, I was surprised that I go so excited to see a packet of the frozen beans. I immediately wanted to cook it just like my Mom used to make it. I rushed home and all I could remember was the taste and the distinct smell of the caraway seeds. So, I let my memories of the taste guide me to make this and it turned out just the way Mom used to. 

These days this has become much more accessible and I can even find the fresh beans in the Indian grocery stores here. I still enjoy eating it though it is commonplace now, because whenever I make it, it takes me back to my childhood days.

Ingredients

2 tbsp oil 

1/8 tsp mustard seeds

pinch of hing/asafoetida

½ tsp carom/ajwain/owa seeds 

1-2 green chilies slit lengthwise

½ lb gavar/ cluster beans, diced

¼ tsp turmeric powder

salt to taste

½ tsp sugar (optional)

1 tsp goda masala (optional) – If goda masala is not available, substitute with ½ tsp cumin/jeera powder and ½ tsp coriander/dhania powder

1-2 tbsp water if needed

Method

In a pan, heat the oil and then add the mustard seeds. Once they crackle, add the hing and ajwain. Then add the green chillies and let them cook a little. Then add the turmeric powder, stir and add the cut gavar. Stir to coat the gavar well. If using, add the goda masala or the cumin-corrianger powder and mix well. Add the salt. Cover the pan, switch to low heat and let the beans cook stirring frequently to make sure it doesn’t burn. Once the gavar is cooked, add the sugar, stir well. Serve hot with roti/chapati.

Tips

If the gavar is not tender, and fibrous, it takes longer to cook. In this case, you can add a tbsp. of water to increase the moisture content and to help cook the beans.  

Ginger and Garlic Noodles

This is a beautiful and very flavorful version of the traditional chowmein. In this preparation, I have added lots of vegetables and these lend a hand in making the noodles even more flavorful. When I was a kid, I never liked ginger in my noodles and always protested when I detected ginger when my Mom made chowmein for me. But now I realize that garlic and ginger together give this a deeper flavor.

Recently when I made it for my kids and their friends, they loved it and polished off their plates. That was probably the best compliment I could ever get on how good these tasted. 

Ingredients

2 tbsp oil

2 tbsp finely grated ginger

2 tbsp finely minced garlic

1 tsp garlic red chilli paste

1 tbsp soy sauce

2 tsp vinegar

1-2 chillies (optional)

1 onion, finely sliced

15 green beans, finely sliced

1 green bell pepper, finely sliced

2 carrots, grated/finely sliced

¼ cabbage, shredded finely

10 scallions/green onions, finely sliced (separate the white onion part and the leaves)

salt to taste

one packet of chowmein, boiled per directions on the packet

Method

In a large pan or wok, heat up the oil. Once hot, add ginger and garlic and let it cook. Once slightly browned, add in the chillies, if using and then add the garlic red chilli paste. Let it cook for a couple of mins and then add the onions and the white part of the scallions. Fry the onions till cooked, then add the soy sauce and vinegar. Next add the green beans, stir fry and let it cook for a couple of minutes till adding the next vegetable. Add the bell pepper, then carrots and then the cabbage. Add half of the green scallion leaves. Cook the vegetables till they are cooked but still crispy. Don’t overcook these. Season the vegetables with a little salt and then add the noodles. Toss the noodles in till well mixed with the vegetables. Garnish with the remaining scallion greens. Serve hot. 

Tips

Add a little oil and salt to the water in which the noodles are boiled to prevent them from sticking. Also, after cooking, drain the water and toss the noodles in a teaspoon of oil. This will prevent them from sticking as they cool down.Taste the noodles and then adjust the salt when you finish off the dish. Since soy sauce is also salty, it is important to taste the noodles before adding more salt.
To make the garlic red chilli paste, soak 4-5 red chillies for a couple of hours. Then add 4-5 cloves of garlic to it and then grind these together. This can be stored in the fridge for a week to 10 days. You can also use sambal oelek paste which is a red chilli paste in vinegar instead of the garlic red chilli paste.

Mixed Vegetable Kurma - Coconut Based Curry

This is a delicious, vegetable rich curry with a coconut base which forms the gravy. I ate this for the first time in a South Indian style restaurant with Uttapam (thick rice pancakes). I absolutely loved it. I  then started making it at home whenever I would have grated coconut on hand. I believe this has its origins in Karnataka. It is very different from the mixed vegetable kurma which is found in North Indian style restaurants where the gravy base is onions and tomatoes.

This pairs very well with phulkas, uttapams and is worth being on a feast menu when served with puris. If is also a great gravy accompaniment with simple pulao. I love this preparation and hope you enjoy it too.

Ingredients

1 onion, finely chopped

2 carrots, cut into small cubes

15 green beans, finely diced

1 potato, cut into small cubes

¼ cauliflower, cut into small florets

½ cup peas

2 tbsp oil

¼ tsp cumin seeds/jeera

2 bay leaves/tej patta

salt to taste

water to form the gravy

For the gravy masala paste

1/2 onion, chopped

1 cup fresh coconut

4-5 garlic cloves

1 inch ginger

1-2 green chillies (to taste)

¼ cup cilantro/coriander leaves loosely filled (approximately leaves yielding from 10-15 stems)

½ tsp turmeric

½ tsp tamarind paste (soak tamarind in warm water and once it is softened, remove seeds and any fibers and extract the pulp from the tamarind)

1 tsp garam masala (optional)

water to grind the ingredients together to form a thick paste

Method

Blend all the ingredients listed under the fresh coconut masala paste into a fine thick paste. Cut all the vegetables into approximately similar sized pieces. To reduce the overall cooking time, you can steam cook these or cook these in the microwave till partially cooked. Do not overcook them. It is not necessary to semi-cook the vegetables. It will just take a little longer for the kurma to cook if raw vegetables are added. If using frozen peas, just thaw them. Do not cook them with other vegetables as thawed peas cook really quickly.

Heat a pan. Add oil and then cumin seeds and bay leaves. Once the cumin seeds crackle, add the coconut paste and cook it till the raw smell of onion and garlic goes away and it starts to brown slightly. Next add the cut vegetables – the carrots, beans, peas, potato and cauliflower. Stir to coat these in the coconut masala and let these cook for a few minutes. Then add about ½-1 cup of water to create a gravy, based on your preference. Add salt to taste. Let the vegetables boil till completely cooked.

Serve hot with chapati, puri or uttapam.

Tips

Do not use cold or frozen coconut directly when making the masala paste. Thaw it and warm it a little. If it is very cold, the oil will separate out during the grinding process. Also, use warm water to grind the masala. You can also add 10-12 cashews (not roasted, raw) to the paste to give it a richer taste.