Treats For Diwali

 Halloween has its' many treats, from caramel apples to festive cupcakes.Yet Diwali also has it's share of delicious sugary treats. The holiday starts tonight and start it with sweetness to represent good overcoming evil. These are bardem burif and pedi  South Asian confections that are easy to make at home.Try them for a different kind of treat.

Regular contributor Priya Krishna wrote about this sweet  in yesterday's  New York Times Food section.They're known as mithai, sweet usually made with ghee or clarified butter, nuts and dairy. Mithai wasn't always this sweet. Before colonization, the Indians used jaggery , a mix of sugar from sugar cane and the sap of the date palm.The flavor was toasty and not cloyingly sweet .Yet a robust can sugar industry emerged during thi s time according to Arun Kumar Singh, an associate professor of politicla science at Multianimal Modi College in Modimagar,India/,Now many Indian -American chefs are going back to the somewhat original taste. This means adding salt to counter the overpowering sweetness.It even appears in American desserts cooked by Indian chefs.Che Deepa Shrihars at Thali, Omikase, a popup create a pumpkin pie based on Mysore pak,,a fudgey chickpea based sweet that boasts jaggery - and salr.even in India mithai is changing. Flavors such as Bischoff crackers and tiramisu are popping up in sweet shops such as the one inMumba at the Bpmbay Sweet Shop

Creating both Badam barfi and pedi are relatively easy.The first is a blend of ghee, cardamon, almond flour, sugar and salt..It's creating a soft ball stage syrup of sugar and water,The almond flour, cardimon and slated and sifted together  The almond flour and ghee is then added to this and then cooked  until the sides pull away from the pan and becomes slightly puffed. Pour this into a ghee greased pan and pat down with a spatula. The top is a Barbie pink chocolate made from ruby chocolate. This is a kind of chocolate made with red cocoa beans and it has a fruity flavor like strawberry or raspberry. It's melted in the microwave with freeze dried strawberries and then it's poured over the barfi. Cut into diamond shaped squares. You can add edible gold flecks too. Ped is made with either sweet milk ice cream mixed with saffron threads and cardamon. Four cups of whole milk powder is added .Use the ghee for greasing your hands.It's melting the ice cream in a frying pan, then adding the saffron and powdered milk.Its then poured onto parchment paper. Pinch off a goofball size pieces and roll in your hands.Flatten and then make an indentation with your thumb.Andd chopped pistachios in each well and then chill for two hours.

Diwali is full of sweets.Make these to celebrate the festival of light. They're a wonderful way to enjoy the holida

Versatile Roti

 Roti is the type of flatbread that can be used in traditional and non traditional dishes. It cna be sweet or savory, served with lamb or jaggery sugar. The one thing it is is tasty and can be made in any home chef's kitchen.

Regular contributor and cookbook author Priya Krishna wrote about this basic yet versatile bread in today New York Times Wednesday Food section. Roti is a staple at many Indian restaurants but thnaks to both forced and voluntary migrations is alsoa staple in such diverse cuisines as Caribbean, Malaysian and Guyanese. The name itse;f derives from Northern Indian according to Professor Krish Ray who teaches food stiduies at NYU. However the basic recipe was common. Early people made rounds of unleavend bread cooked over open fires and either eaten plain or with somekind of meat and /or veggies. You can make it at home or even buy it at any grovery store. Caribbean chef Peter Prime gets the rounds at his local Caribbean mart in Mary;and. He does create his own too  - theTrinidadian buss up shut which has butter giving the bread a smoother texture. Keep in mind that it can also be made much easier wirh the help of the Rotimatic which sells for $1299 .

However Ms Krishna also includes a recipe for it. it calls for ghee, the clarified melted butter but you can use melted unslated butter too. There is flour, usually refined white will do along with baking powder for rise. A tablespoon of light brown sugar imparts a sweet taste making it perfect for dessert recipes too.The ingredients are added to the flour and baking powder by the well method. The dough at first will be shaggy looking but as tablespoons of water are added , it should evolve into a smooth ball. when this happens cover it with either plastic wrap or a kitchen towel  and let it rest  for anywhere between one to four hours. In the meantime combine the ghee or melted butter with coconut oil. When the dough has rested them roll it out on a floured surface. Formronds, and cut a slit in the middle Add the butter coconut oil mixture, then roll the dough onto itself, It should form cone. Sealt the ends , return to a buttered pan and allow it to rest for thirty more minutes. The dough is cooked in al large skillet with the butter mix to fry it. Keep brushing it with butter and shredding it with two spatulas. Repeat until allk the pieces are cooked . Serve with curry or a sweet filling.

Roti is a delcious bread that can be served with a variety of fillings. Have it sweet or savory.It''s a delicious treat either way.

Purim And Holi Treats

 There are so many delicious treats with two fun holidays, the Jewish Purim and Hindu Holi happening now. Both are fun , with the first having an almost carnival atmosphere and the second a joyous celebration. Enjoy them both with sweets and treats

Purim is the commemoration of the Jewish people being saved from annihilation at the decree of an ant- Jewish official of the Achaemenid Empire.There is wine drinking by the men in some Orthodox communitiues while the whole community share in games and treasts along with wearing costumes.Hamantaschen or Haman's pockets (named for the villain of the story, Haman a minister to the king of Persia).In Israel they're called oznei Haman. They're triangular cookies filled wirh a variety of different fillings.The cookie is like a shortbread dough, with flour ,eggs sugar and flour. it's a mild flavor won't over power the fillings. You could use poppy seeds which represent  the bribes that stuffed Haman's pocket. Apricot and prune are also popular fillings and some home bakers use chocolate now. There are also hadgi badah , am almond cardamon cookie that Iraqi Jews love. Borth African Jews love debla, strips of thin dough wrapped in the shape of a rose  and deep fried. They're covered in sugar syrup and nits and symbolize the megillah, the Book of Esther.

Holi is another joyous holiday starting tomorrow. It symbolizes the coming of Spring and the blossoming of love. It's also a time to forgive, play, laugh and mend broken relationships.People throw colored powders at each other in wild abandon as they enjoy both savory and sweet dishes. Hosts offer platters of gujiya, a sweet fried dumpling stuffed with milk solids, coconut and nuts. These can even be made in an air fryer, The dough is an easy make, consisting of flour clarified melted butter or ghee and water. Mawa is added and you can buy this at any Indian  supermarket or make it with ricotta and ghee. Add cardamon for a heavy sweet flavor along with raisins and nuts. Mix with powdered sugar  to create a kind of cannoli fuilling. Another type of dumpling , a lentil one is also served. This is dahi bhalla, which are dipped in a yogurt  dip. Two kinds of dal or mashed lentils are made . Chilis and peppercorn are added for zing , The dipping sauce is a mix of Greek yogurt with kashmiri chilli powder whuch gives th e yogurt a rich red color. Sugar and tamarind juice balance it out with sweetness.

Celebrate Purim and Holi with tasty bites.It;s a time for partying and eating good food. Try these treats for extra fun.

Bursting and Smashing

 There seems to be an aggressive way of cooking these days. Ingredients are somehow mangled or exploded. Is this a new trend or are we just bored with the usual slicing and dicing .

The New York Times Sunday Home section had a recipe for crispy gnocchi and burst tomatoes. This is a must make which I'll probably be creating tomorrow. It's the sauce that's intriguing me. The tomatoes can be either cherry or grape, They're better in flavor than their bigger cousin, the beefsteak. They're cooked in a mix of  browned butter, pepper flakes and garlic. Heat splits the skin and they burst. it's then smashing them with a spoon to help that bursting along.Why burst them? They instantly release the juice into the butter  sauce. it seems that there are other recipes for burst tomatoes , namely with shrimp.It's an easy summer sauce for those future sweltering days. Tomatoes can also be smashed. Martha Stewart has a recipe for these that involves just smashing cherry tomatoes seasoned with salt and pepper. These make a great side but add some olive oil and they make a nice topping for crostini or spooned on top of sliced and split Italian and French breads. It could also be one of the layers in pain bagnat, that tasty Provencale layered sandwich of tuna, anchovies , veggies and eggs.

Smashing isn't just relegated to tomatoes. Smashed potatoes are a popular side and many love their crispy , crunchiness. New potatoes work best for this because they're easily smashed. Recipetineats has a good recipe for them.It's boiling them until ty're soft for about thirty minutes. It's then draining them in a colander and then using a large fork or potato masher to smash them. The thinner they're smashed, the crispier they'll be while thicker means fluffier insides. leave on a tray to steam dry. Drizzle with both melted butter - for flavor and olive oil to get that crispy texture.Bake them in 390 degree F oven for forty-five minutes. You can also use your microwave and air fryer to get a similar taste and texture. Melted butter or ghee is brushed on each side and the potatoes are then air fried  at 400 degrees F for ten to twelve minutes.  Flip them halfway through so they're equally crisped on both sides. You can also dust them with garlic and onion powder for more flavor or dried herbs. You can also smash Brussels sprouts in the same manner too, save they're smashed with a glass' bottom. 

Cooking seems to be getting a bit violent, with bursting and smashing veggies. However the methods produce some of the most flavorful sauces and crispiest sides. Take your frustrations out on tomatoes, potatoes and Brussels sprouts,. Burstt them Smash them. The end result is a delicious dish.

A Very Paleo Christmas

Christmas is the time for rich food and even richer desserts. There's a lot of guilt - and calories involved though and that means spending January dieting. Yet suppose you can have tasty treats and eat them too? You can - with a Paleo based menu and recipes.

Ham is a big deal and a classic Christmas main dish for centuries. Guess what? It's also the star of many a Paleo dinner too. Instead of crusting it in brown sugar and ginger ale use a mix of coconut crystals, raw honey, along with maple syrup. Zing it up with dijon mustard and coconut vinegar which has the similar taste to apple cider vinegar.It can still be decorated with pineapple rings and cloves. Another choice is of course,turkey.Keep it moist with constant basting. so there's no need for gravy. Since a flour based gravy is taboo, try a barbecue sauce mixed with chicken broth for a different spin. Every Christmas dinner table is also laden with sides. Think a simple grilled Brussels sprouts  with just olive oil or better yet a melange of veggies. Try a colorful mix of cauliflower, kohlrabi, and butternut squash baked in coconut oil and spiked with thyme and rosemary. For fanciness, try a sweet potato Dauphinoise, made with almond milk.There is some decadence with the addition of butter and Gruyere cheese. You could also just roast them in the oven and serve with a small dab of butter or coconut oil.

Christmas means cookies and treats. The Paleo diet allows for a wide variety of ingredients to be used so that means a variety of goodies. Paleo sugar cookies have an extra nuttiness thanks to homemade cashew flour being added to the recipe. This is easy to do. It's just taking raw cashews and grinding them in your food processor. Coconut flour is added for more substance, Tapioca flour is also added as a binder along with the clarified Indian butter ghee,one egg and honey. It  may sound like a bit too much for a simple cookie but the end result is worth it. Want more variety ? Then try the caveman's version of the chocolate chip. It's more or less the same as a regular one, but the standard brown sugar is replaced with raw honey (keep in mind that the taste won't have that earthy sweetness regular ones have). Blanched almond flour mixed with coconut flour is used instead of white.The Paleo recipe does require organic dark chocolate chips and not the usual bag of morsels. If these recipes are a bit off putting then think about Paleo peppermint meringue trees. These don't vary too much from the original  recipe. They're made with egg whites, tinted with a natural green dye , and piped into three blobs on top of each other. After baking, the bottoms are dipped in a mix of peppermint oil and dark chocolate . This is a great treat for kids and adults alike.

Paleo doesn't t mean basic. You can have some good for you holiday treats Paleo style that are relatively healthy and fun. It's still a Christmas with a good meal , followed by tasty treats.

The Most Perfect Pop

What's movie night without popcorn, especially popcorn that's been made on a stove top?There's nothing like it, with the fluffy kernels buttered and salted to perfection.Now it can be made even better - if that's at all possible.

Melissa Clark tackled this in her A Good Appetite column in yesterday's New York Times Wednesday Food section, She had been making stove top corn the way everyone has for decades, cook them in oil and then coat them in melted butter and salt. That changed when she had Jessica Koslow's recipe.Ms. Koslow is the owner and chef of the trendy Los Angeles eatery, Sqirl, She has a knack for taking the familiar and turning it into the extraordinary. Her toast is what put her on the map. Slices of brioche are toasted until burnt then  slathered with creamy ricotta and served in a puddle of homemade jam. Her tweaks are not for the faint of heart home chef - or family popcorn popper .She uses two to three times the amount of oil for cooking the kernels. Think half a cup of oil for one third of a cup of popcorn kernels.That much oil gives the corn a richness and the fluffy whites a sturdy extra crunchiness, what Chef Koslow calls "potato chip sturdiness"/Her way of seasoning is also different. Toss the kernels in dry ones before cooking. That way the fluffy whites aren't sogged down by the  seasonings .

What kind of popcorn and what kind of oil should be used? Ms. Clark doesn't give suggestions on the first. Some food blogs recommend Amish Country which you can buy on Amazon. An easier buy is Orville Redenbacher .from your local grocery store. As for the oil, Chef Koslow recommends grapeseed for its' high smoke point and clean flavor, but you can use another other oil such as sunflower, safflower, canola and corn. Ghee can also be used.Ms. Clark pops hers in a mixture of oil and butter for a buttery taste without the sogginess. She has also combined oils with low smoke point fats such as duck(!) and bacon (!).If you want flavored corn, then stick with dried seasonings such as ground spices, seeds, chiles, nutritional yeast,seasoned salts and dehydrated herbs. Stay away from anything with a high moisture content such as Parmesan cheese lemon zest and fresh herbs.They'll turn the popped kernels into mush. The recipes included are a spicy Pimenton or smoked paprika, a vegan cheesy one that has nutritional yeast filling in for the real thing, and one that's combines cane sugar with turmeric for a unique take on kettle corn. Any of the three is the perfect snack for movie night or or even as an appetizer at a barbecue.


A good movie deserves good popcorn. Pop them this new way with more oil for the ultimate snack experience. Just remember to make a lot. This flavorful new corn will be more of a hit than the movie.

Diwali Feasting

Today is Diwali, the  Hindu festival of lights, starts today. It's a time of celebrating but also feasting on delicious savory and sweet dishes They are easy to make , not just for this holiday but for  an every day treat as well. Usher in  the harvest with them or just have them star in a dinner.

Diwali is praying to the goddess Laksmhi, the goddess of prosperity and fertility. Families dress up in their best clothes, visit each other and exchange gifts.it's a five day affair with families honoring each other on the different days. Food  plays an important part and various  New York Times Food writers gives us some excellent savory and sweet ones. Try David Tanis' Chana Dal Sundal,  Southern India  street fare that reminds one of popcorn.It is the perfect party food, especially if there are a lot of kids in attendance . It's simply cooking cold water soaked chickpeas in abundant lightly salted water and then afterwards placing them on a cookie sheet to dry. They're then tossed with curry leaves cooked with curry leaves, red chiles and mustard seeds. A pinch of asafetida gives it a mild leek taste. An eggplant curry would be a great main dish . Again, most of the ingredients from the Chana Dal Sundal are used along with tamarind paste and unsweetened coconut. The eggplants are sliced and  slashed . Spices are then pressed into them and cooked over a high heat for six minutes.  A heartier dish is lamb curry , from David Tanis. It is rich with coriander, turmeric and cumin. The Indian clarified butter, ghee is used to cook the meat and sliced onions. A raita or sauce made from Greek yogurt, cumin and mustard seeds is also made to pour over the lamb.

Diwali is really a holiday of sweets, with sugary treats given to children.Kids will adore the chocolate burfi  - a kind of fudge given on holidays,birthdays and special occasions.  Like fudge it's super easy to make, using ghee, cocoa powder, and both condensed milk and powdered milk. A few drops of rose water  along with sugar gives the treet its' rich sweetness.The treat is made in layers, from the buttery ghee bottom to the chocolate top. Adults may choose shrikhand or sweet strained yogurt recipe from famed Indian food writer, Teja Rao.. This  is made by straining Greek yogurt for twenty-four hours in the  fridge and then gently adding in pistachios, confectioners sugar, saffron,  and cardamon. Once everything is thoroughly mixed , place into serving dishes and decorate with more pistachio and saffron threads.. A European take , again from Dave Tanis, is the coconut cardamom panna cotta. The spice's pods are added as well as unsweetened coconut milk. It's decorated with candied grated ginger along with peaches, nectarines, blackberries or raspberries. Sip some of Melissa Clark' mango rose waters Lassi, a refreshing mix of  mango, yogurt, milk and rose water. This can also be frozen intoa frozen yogurt for dessert.

Diwali is a time of lights and celebrating. It's also a time of feasting. Make savory and sweet treats to enjoy with family and friends.

The Leftover Issue

What to do with those scores of leftovers? Not surprisingly Wednesday's New York Times Food section came out with its' leftover issues. After all, it guided home chefs through the prepping and cooking their Thanksgiving meal. It should be no different the day after. There are some innovative dishes to try with what's left of your holiday  bounty.

If you're tired of tetrazzini or turkey sandwiches you may want to read  Samin Nosrat's contribution to the Food section.Chef Nosrat not only cooks but writes a popular blog. She spices up the usually bland meat with a dazzling array of spices and ideas. Turkey is an excellent canvas because it easily absorbs other flavors which only accentuate its mild gaminess.If you're looking for a light leftover then think the Vietnamese chicken noodle soup pho ga .It' a clear broth zested up with star anise, ginger, and fish sauce.It does require turkey broth but if you don't have it  then sub in chicken broth.There's also brown sugar and fish sauce.If you don't have or can't find the last mix up soy sauce with hoisin and use that.The soup also has yellow onion too for flavor and texture. The onions and ginger can either be charred over an open flame or broiled on a foil-lined baking sheet. Pho ga is a fun soup because eaters can customize it from a platter of add-ins such as mung beans, cilantro, Thai basil, limes, and jalapenos. It can be fragrantly herbal or zingy with fire. It's also a comforting noodle soup thanks to also having rice vermicelli added, perfect on a cold November night.

Chef Nosrat also gives us turkey mole verde and turkey tikka marsala. The first is a nod to Mexican cooking and is a great way of combining light and dark meat.It's not the typical mole recipe that requires cocoa  but a green one made up of  tomatillos, chard  romaine leaves, jalapeno,cilantro, and oregano. Again it does require turkey stock but chicken can do nicely here.It also has an interesting paste made from pumpkin and sesame.It can be served with steamed white rice or corn tortillas.For an entirely different spin Chef Nosrat gives us turkey tikka masala.It's marinating four cups of the bird in a bright  and spicy bath of garam masala, coriander ,cumin, paprika and turmeric blended with crushed garlic and plain yogurt.The masala  calls for ghee or clarified butter but you can also use a neutral tasting oil such as vegetable or olive.This is made separately with tomatoes and serrano peppers as the marinated turkey is broiled  until it blackens in spots. This  usually takes five to six minutes..Before combining the meat and masala, the masala has to be pureed for a smoother texture, The turkey is then added to this and simmered for five to ten minutes, with an occasional stir until it's done. Garnish with cilantro and serve with steamed basmati rice.

Don't  let that turkey languish in the fridge.Use it in fun and spicy recipes that will accentuate its' gamey , sweet mildness. It is the perfect canvas for all sorts of flavors and techniques.

Nepali Cuisine Spice And Mountains

Many only know Nepal for Mount Everest, the world's highest mountain top, yet it's also a fascinating, ancient country/It lies between China and India, and there's no doubt of their influence on the cuisine. It is tradition mixed with the exotic, two cultures fused as one in an interesting blend of spices.

Nepal sits on the top of India so it's no surprise to see certain Indian dishes in the cuisine..Dal, a staple of New Dehli and Bombay is made here as well.It's a spicy but easily replicable soup of lentils and spices.It's served with bhat or cooked grains along with rice. Sometimes vegetable curry is also served with it for a more  satisfying meal. A more Nepalese dish is dhindo.This is a kind of polenta being cooking with clarified butter or ghee and water. Buckwheat can also be added to the mix for more nutrition, Aachar or a tomato pickle is often served . This is a  kind of ketchup , but with zesty zing of cumin and mustard. Timur, or Szechuan pepper is also added to give the sauce more kick. There is  the chutney, made super hot by adding chili peppers and ginger to a sweet mango and tamarind mix. Most of the people are vegetarian , due to Hinduism and Buddhaism so most meals have yogurt as the main dish.Those of Pahari background enjoy yak meat.

The Chinese influence is felt very strongly here. There are momo, Tibetan style dumplings with Nepali spices. They were originally filled with buffalo meat but now have chicken and vegetarian fillings.Fermented soy and bamboo shots are also used.The janajati or indigenous people are big on buffalo and pork while another group, the Magars eat nothing but pork. Along with different ethnic groups different locations have different dishes Thakali cuisine, located between the Himalayas and the lowlands are big on sheep. Their meat is air dried and then eaten. The Thakali also make a kind of blood sausage rhat is also dried. These are added to curries  or sautéed in ghee and sometimes dipped into timur-ko-chop, Szechuan pepper, salt and local herbs.Newars, the urbanized people of Katmandu have huge feasts  that feature fried tofu or even cottage cheese. Their festival foods would not be out of place in a restaurant featuring nose to tail cuisine either. They are big on fried liver and tongue as well as stuffed lungs. Tea and beer usually round out any Nepali lunch or dinner.

Nepal is known for beautiful and exotic scenery.It is also know for interesting foods that reflects the cultures around it. It is full of variety and spice as it has been for centruies.

A Hot Curry For A Cold Night

These are the nights for a fiery curry to warm us up after a chilly day out. It's like a quick vacation to a warmer climate where there are fragrant spices wafting through the air,It melds the familiar and exotic into a tasty dish that anyone will like. Not only that it;s an escape from the all too usual stews and chilis usually made around this time of year.

Curry was the topic of  David Tanis's City Kitchen column in yesterday's New York Times Dining section. He creates a lamb curry that anyone from chef to novice can easily make.It's marinated lamb chunks  that have been flavored with garlic, tumeric, and cumin along with cayenne for heat. The spices should be ground with a microplane so their full flavor can be appreciated. The mixture is then browned in the traditional  Indian butter ghee in a Dutch oven. Onions are also  added for some sweetness  as is a ground cinnamon stick.

Mr.Tannis suggests a carrot  raita as a side dish. This is a traditional Indian yogurt full of more rich spices and a blend of flavors. Raita calls for mustard seeds that have been heated in hot oil until they pop.  Garlic and  cumin are also added along with the grated carrots , fresh mint , chives and cilantro. For a cooler version to counteract the curry's fire  try a simple cucumber based one that is devoid of the spices but imparts a clean , refreshing taste. Another authentic touch is adding basmati rice or Indian bread such as naan to scoop up the curry.

A lamb curry is a different spin on the traditional winter dishes such as stew and chili. Its' spices and flavors evoke  warmer climes and bright colors a, contrast to the season's drab landscape. It has a different kind of heat that perfect for these chill winter nights.