Choco Shell

Recipe contributed by Dhara Balwa

There was a wave in Gujarat when I think almost all the households made Choco shell as snack or dessert especially for kids as its a favorite among them. I think the recipe was printed in a newspaper and being different from the Indian sweets and so easy to make with very few ingredients and no baking or cooking  required, it was an instant hit. The other day, going through the aisles in the Indian store, my eyes stopped at the Marie biscuits and I remembered the time I had made this dessert for the first time. My first dessert ever! Quickly I put two packs of the biscuits in the cart with the aim of making Choco Shell as soon as I reach home. They were ready to eat in an hour and a half and I cherished the soft cake-like slices.

Servings: 20-22
Prep time: 35 min Freezer time: 20-25 min
Difficulty level: Easy

Desi Mango Tiramisu

Recipe contributed by: Sandhya Luhana, Gujarat, India

The recipe contributed here is by my Bua (Dad's sister) and she is one of the few best cooks I know. I am so lucky to have had the privilege of tasting the food prepared by her. The other day she told me she already has 4 diaries full of recipes and counting. You can imagine her expertise and command on the ingredients in the kitchen! She has been a constant inspiration to me being such a perfectionist and spreading delight wherever she is. I love you, Sandhya di! I would like to thank Shweta (my cousin) for taking wonderful pictures of the recipes that does justice to her mom's cooking. Love you too!

The term 'Desi Mango Tiramisu' is actually coined by the mother-daughter duo :). This recipe is on my to-make list in the near future. You really can't go wrong with such ingredients in the list. Marie biscuits, Vanilla custard and Mango, what's not to like? And the different textures just makes it all the more interesting for the taste buds. The quantities of ingredients are good for a deep pan with the dimensions of the regular bread loaf pan. Adjust ingredients according to your container size.

Serves: 5-6
Difficulty level: Easy

Shahi Paneer

Recipe Contributed by: Amrita Singh, Iowa, USA

First of all, I would like you to know that I can cook Punjabi food better than any other cuisines--just because of my best friend Amrita. She told me the secret ingredient to make all North Indian dishes yum. When she came to the U.S., she did not know much cooking like me, but her husband's love for  Indian food has made her a great cook. She prepares delectable food, and my words would not justify her incredible cooking; so let your imagination soar high.

When my parents were here, she made Shahi Paneer without onion and garlic, and there was no difference in taste from the original recipe. Add low fat milk instead of heavy cream for healthier version. With cream, it will be more creamier and richer. You can adjust the spice level according to your taste buds.

I hope you all will enjoy this mouthwatering, easy recipe as much as I do.

Serves: 8
Prep Time: 20 min Cooking Time: 20 min
Difficulty Level: Easy

Parsi Vegetarian Dhansak

Recipe contributed by Dhara Balwa

I was introduced to Dhansak by my bestie, Kruti. First spoonful of it in my mouth and I instantly fell in love with this spicy mixture. Her sister-in-law is married in a Parsi family who makes dhansak with all the leftovers of vegetables or dal and meat or if you have medley of vegetables in the refrigerator waiting to be used up. Dhanksak is usually non-vegetarian but this is a meatless version with its special spice powder. What's more is that it is so healthy packed with proteins and vitamins and very low in fat. It is served with brown rice and salad and bread butter (which I don't do).

Mango Ice cream

Recipe contributed by Dhara Balwa

As I said, lot of mango recipes will be on this blog through the summer. This recipe was possible thanks to my brother who gifted me an ice cream maker for my birthday. I wanted mango ice cream to be the first one to try on the machine. And I wasn't disappointed. It turned out creamy and fluffy. The taste reminds me of a local ice cream store in my state. How just few simple ingredients can mix and make the best of dishes! This is one such dessert. Keep in mind that as no stabilizers are used, this ice cream melts quickly once out of freezer. I like it with a little soft consistency. So it works perfectly for me.  You can make it without an ice cream maker too but I am not sure about the consistency and the texture. Plus it takes a lot of time and attention when making ice cream by hand. But if you are up to it then go ahead and try it. The taste will be the same.

Serves: 8 servings (1/2 cup each)
Prep time: 30 min + time to cool the ingredients and preparing ice cream maker
Difficulty level: Easy

Chicken Tikka Masala

Recipe Contributed by: Amit Monga, Iowa USA

Amit is our friend. His skills cross boundaries from being a good physician to a great cook. I have tried his vegetarian cooking, and it is wonderful. He researches extensively on his recipes, and has shared with us his secret on making chicken tikka masala.

Amit states, "Controversy about the recipes origin will  never end. For several years, India and England have claimed the invention. Whatever the origin, it tastes great. I am not sure if it is the controversy or its creamy taste or the grilled-smokey smell that makes this is "THE" recipe for all chicken lovers. The best part of all is that you can never go wrong in making it."

Cooking is done in two parts in this recipe, first you have to marinate the chicken and then grill it.  Second step would be add the chicken to the gravy and cook. You can marinate Paneer in the same way and make paneer tikka masala.

Serves: 4
Total time: 3-4 hours Cooking Time 20 -30 minutes
Difficulty level: Medium

Fajeto (Mango Kadhi/Mango Rasam)

Recipe contributed by: Dhara Balwa

A lot of mango recipes will be coming from my kitchen with summer here. I have already tried a few mango recipes and tomorrow is mango ice cream's turn. But let me not get ahead of myself and talk about Fajeto. Fajeto is a Gujarati recipe which was created to get the most out of mango. That is after you get the pulp or the fruit, the seed of the mango with whatever pulp and juices are left on it is boiled with water and tempered with spices, kind of like rasam. Then it evolved in kadhi. Gujarati kadhi is sweet, tangy and spicy at the same time so may be some mango lover like me would have thought, "How about adding mango to it?" And let me tell you, it tastes amazing! Whoever thought of it needs a round of applause. And apart from the flavor, the color is appealing to the eyes too. My son pronounced his verdict today that Fajeto is his favorite among dals/kadhis. I am not surprised! Try this refreshing recipe that you can have as soup too.

Photo by Dhara Balwa

Serves: 6
Prep time: 12 min Cook time: 30 min
Difficulty level: Easy

2-layer Roti/Gujarati Padd Rotli

Recipe contributed by: Dhara Balwa

Mango season is here and I am so delighted! We found really good mangoes that taste good as pulp. They are mexican mangoes. Nothing beats the Indian Kesar and Alfanso mangoes though. But they are a good substitute. There is a special gujarati roti that is specially served with mango pulp called Padd(meaning layer) roti. And I call it 'See-Through' roti (I will show you why as we go further.) It is a little tricky to have it right and requires practice. I make them well but it takes more time for me to make them compared to regular rotis. Experts actually make twice the size of padd I make but my roti pan is smaller to accommodate the bigger size. I would encourage to keep practicing and not get disheartened if you don't get it right the first time. You can also first try to make them the thickness of regular roti and once you get the rhythm, you can start decreasing the thickness of individual layer.

Right image: Just look at my fingers through this paper thin roti

Servings: 16 individual layers
Prep time: 20 min; Cook time: 15 min
Difficulty level: Medium-Difficult

Seviyan

Recipe contributed by: Shilpa Balwani, Gujarat, India

Seviyan is a standard Sindhi breakfast usually served with fried potatoes, Papad or Puri. What? Don't believe it? If you have such a heavy breakfast, you might not be hungry till the dinner that day. Oh but how delicious is the fusion of sweet Seviyan and spicy potatoes! Though I don't know if Sindhi families still have this kind of breakfast regularly or they reserve it for special occasions/weekends! Sindhi people, I would like to how often do you serve it as breakfast?

My cousin, Shilpa is a regular contributor on this blog. Check out her other delicious recipes too. This is one of her favorite Sindhi breakfast dish. But you can have it as dessert after lunch/dinner. I have also posted the Sindhi-Style fried Potatoes recipe. Make them together for a perfect combo.

Serves: 3-4
Prep time: 5 min Cook time: 10-15 min
Difficulty level: Easy

Cherry Pie

Recipe contributed by: Kintu Vyas Mehta, Virginia, USA

Pies make such wonderful desserts. With summer here, the fruits are so much more tasteful, tarty and juicy. It is a good time to make desserts adding fruits in all possible ways. One of the ways to incorporate them is given here. This Cherry Pie recipe comes from my friend, Kintu who is a great cook. I had a chance to try this decadent dessert at her son's birthday party. I am very delighted that she chose to share this pie's recipe. Try it out. You can also substitute other fruits like blueberries for cherry.

Photo by Kintu Vyas

Serves: 8
Prep time: 15 min Bake time: 4 1/2 hrs or 3 1/2 hours, if using Ready-to-use Pie fillings
Difficulty level: Easy