Molten Lava Cake

Recipe contributed by Dhara Balwa

I think almost everyone who knows me knows that I am not a big fan of chocolate desserts. Chocolate by itself, I love. But cakes, fudge, brownie-nope! Of course there are some exceptions like Ghirardelli's brownies and Oreo cookie dessert. But generally, I don't make much chocolaty desserts at home.

Anyway, so last weekend, I had a girls night-in at my home. It was an after dinner 'desserts and drinks' kind of get together. I decided to serve hot, cold and ready to eat desserts including Baklava, Gulkand icecream, Kulfi. I was still in the middle of making up my mind on hot dessert. The only thing I was sure was of doing individual servings. I realized that chocolate dessert is favorite of all my friends. I am the odd one out! And though I don't eat it, the Molten Lava cake always makes my mind say OOOOs and AAAAs. I wondered how it worked! You know a mountain of chocolate filled with lava of chocolate! It seemed very tricky. But I decided to do a search last week and find out what it takes to make a good Lava cake. Well, it turns out its super easy with minimum ingredients. You just need to make sure to use good quality chocolate and stay very alert while the mini-cakes are baking. So are you ready to make and enjoy this delectable dessert this weekend which is now on my 'Chocolate desserts I eat' list?

Serves: 6
Prep time: 15 min Cook time: 10-11.5 min
Difficulty level: Easy
Adapted from Paula Deen's recipe

Baklava

Recipe contributed by Dhara Balwa

Baklava is a Mediterranean delicacy. It is one of the best desserts to end your Mediterranean meal or a delicious snack. I was first introduced to it on my stay in Sudan. Heavily coated in sugar/honey syrup and butter, it is sticky goodness. But too sweet for my liking. Ever since then, in the past 7 years, I have tried so many varieties.. from Egyptian, Saudi Arabian, Turkish, Lebanese, also a made in America brand available in Costco on which we settled.

But recently, a friend who has moved to Jordan gifted us a pack of Baklava from a very popular sweets chain called 'Habibah'. The best Baklava I have eaten so far! So light and perfectly sweetened. You taste the flaky layers, the nuts, the sugar and the essences. No ingredient overpowering the other. Honestly, its the balance that makes the best recipes. SO, my only disappointment---it was not enough. :) Of course we have requested(ordered?) our friend to bring it again the next time he visits us.

But me being the crazy person I am, my hunt for the copy cat recipe began. It would be a few months before he comes back and seriously I was craving it too much to wait! After so many search queries in google including the word Habibah and Amman, I ended with zero recipes. But that got me thinking that homemade anything is usually better than store bought. So, trying a baklava recipe at home should yield good results especially when I can control what I put in it. Generally, there are only handful of ingredients in a traditional recipe. And all the good ingredients should have a combined better result. It is simple math! Settling on combining three recipes that looked good, I decided to take a chance and try the tricky looking baklava at home. Thanks to the frozen section of Whole Foods where I got my Fillo/Phyllo dough sheets from Whole Foods whose listed ingredients mimic that of home-made sheets, it was an easy though time consuming task. The end result totally makes it worth though! Different from Habibah but equally delectable.

So, I have tried to do a step by step tutorial. The only steps I am missing is making of sugar syrup and adding it to the Baklava after they are out of oven as it is a quick process and any wasted second can change the quality of Baklava.

I have tried baklava with three kinds of nuts - Pistachio, Almonds, Pecans. Walnut and Pistachio are typically used but I have read even pine nuts and cashews are not unusual. So really! whatever you have on hand. Pistachio Baklava is the most famous though.

Without further Blah Blah Blah... here is the recipe! The pictures may not be doing justice to them. But they are delectable. Trust me!

Almond Pecan Baklava

 

Servings: 75-80 pieces
Prep time: 30-45 min  Cook time: 35-40 min
Difficulty level: Medium

Authentic Veg. Thai Green Curry

Recipe contributed by: Dhara Balwa

Hello World! I realize how much I miss blogging when I actually sit and start typing the post. At least 10 recipes on hands to type in and share around! It has been busy couple months lately. I am learning to manage the time better to take time out for blogging. Let's get this exotic recipe down so one less on the backlog.

My husband LOVES Green Thai Curry. Me, hmmm, I am not as excited about it as Sichuan cuisine. It is flavorful nonetheless. We completed 10 years this year since we started going out or dating. It was a special milestone and I wanted to cook something that he especially likes. Thus began the search for authentic Green Curry. I must have searched a minimum of 25-30 recipes to find the one that sounded the closest to real deal. I finally settled on one (cited below) that is by a Thai and explains everything so well, you feel you can do it! Whenever I am trying out a new recipe and I am looking for ingredients I have never used before, I have a hop in my step due to excitement! It was so exciting browsing through the Asian grocery store aisles looking for very specific ingredients (someone may call me very picky). Anyway, bags full of variety of vegetables and coconut milk, I was ready to try it. The results were AMAZING. It was better than many restaurants around, if I say so myself. :)

This recipe is actually two recipes. One is Green Curry Paste and other is Green Curry which is very flexible in terms of the kind of vegetables and protein you want to add. You can make the Green Curry Paste in advance which lasts for at least 1-2 months in refrigerator. Enjoy it as much as we do!

Khajoor/Date Balls

Recipe contributed by: Dhara Balwa

Dates is my favorite dry fruit. I like all varieties but Deglet Noor are my favorite kind. Not too sweet, a bit chewy and stuff it up with some roasted nut -- it is a perfect filling healthy snack. This recipe, however, requires Medjool dates because of their soft and plump nature. Due to the same reasons, Medjool dates are overly sweet and you have to tone down the sweetness with lots of nuts, shredded dried coconut and edible gum. Edible gum, light brown/white in color, is a frequently used ingredient in sweets made in India during the winter time. It supposedly helps in keeping the body warm and strong. It also provides a slight crunch which I love. This Christmas, I decided to gift a pack of these date balls to friends celebrating the occasion. They are quick to make and again a good snack for the winter time (which has been brutal this year BTW!)

Makes: 90-100
Prep time: 30 min; Cook time: 10 min; Finish time: 15 min

Veg. Momos

Recipe contributed by: Dhara Balwa

Well, I have been away from blogging for so long it feels like I am starting all over again. While I have been busy with other things, there are still recipes written and pictures taken. Just not typed up here. The New Year is notorious of bringing this feeling of a new start and across the globe so many people decide to live differently and make resolutions. I am one of them. I have made two resolutions. First, to post at least two recipes a month. And in order to fulfill that resolution for this month, here is the first one.

Did you know I never had Momos before until these friends of ours prepared it for dinner at their place? First Momo with the special chutney and the flavors so harmonious, my mouth and tummy did a happy dance. Though I haven't had it anywhere else, I can say they are as best as the Momos can get. While I was so appreciative and happy of this tasty meal, my husband was elated. He is the reason I decided to give it a try making them. It was not rocket science to figure out that they are not so easy to make and very time consuming, especially to make the best kinds. So, having looked around at few recipes and videos, I plunged into the kitchen. The result, Ehhh! The filling was nice, the dough covering it was okay. But as the bench mark was high, it was a disappointment. Given the time the prep took, I decided not to try it again.

We were invited for Christmas dinner at the same friend's home and because we loved Momos, they were kind enough to prepare it again. Since I had tried already and wanted to ask what I was not doing right, I discussed it and got inspired to try it again. Mind you, it was not less laborious, but the end results were more than satisfactory. So, was it worth it? Yes! Will I be making it regularly? No! Only when I really feel like making a treat/butter up my husband. :) It would also help if you are at least a team of two. It is faster to prepare then.

Lastly, I would like to convey a very special Thanks to Renu, whose recipe I have adapted. She shared the recipe of Chutney and also put in so much effort to make these Momos. She should definitely be in Momos Business.

Makes: 40 Momos
Difficulty level: Medium
Prep time: 50-60 min Cook time: 10-15 min

Yummy Peanut Chutney

Recipe contributed by Dhara Balwa

Summer is on the verge of getting done for this year. Vacation time is over and kids are back to school and so is the routine. After two long months of masti and relaxation, time to go back to monotonous cycle of the weekdays. With that comes the desire to update the blog too, that has been kept aside for a couple of months. While I rev back full fledged to writing big recipes, here is something quick to make(and write!) But just because it is a condiment, doesn't make it any less a part of your meal! I alert you how you can be hooked to this chutney that reminds me of Rajkot's Gordhanbhai ni Chutney. If you haven't had it before, try to get hold of it. Although not very similar in taste, this chutney is equally tasty.

The recipe is shared by my mother-in-law who loves condiments with everyday meal including home-made pickles and chutneys. Gordhanbhai's leeli chutney is on her list of favorites. So she put her heart to try and recreate the chutney at home and came up with a close(and I would say better) version of the chutney. I have suggested to her so many times to get the patent for the recipe. It is that good! So many of my meals consisted of roti and this chutney while I was finishing my graduation far from home. She knows that I like it very much so since the past ten years whenever we get together, she will make a big blob of it for me to relish for many days.

I never tried to make it earlier but in past months, I was craving it and decided to try making it myself. So, I got the recipe from my MIL. Mine has turned out more peanutty than hers - the reason being the hot peppers used. In India, the hot peppers are more watery, so my MIL washes them and keeps them out to dry a little for 2-3 days to take some water out. I used Thai hot peppers and boy, are they hot! A little goes a long way. So I have to add more peanuts to compensate for the heat of the peppers but it tastes good too. I have written so much about this, you have to try. Pretty Please! :)Anyway, a few of my friends who eat spicy food tasted this chutney and they enjoyed it very much. I hope you do too.

Prep time: 15 min
Difficulty level: Easy
Spicy level: Hot

Bhindi Masala

Recipe contributed by Rashmi Sampat

Okra is a favorite of many. My Son loves okra and can eat it everyday. Unfortunately, he wanted the same recipe day after day. Now, my husband and I got tired of eating the same thing. So, I tried something different and thankfully for us, my son loved it. This has now become our family favorite. Some of my friends also requested the recipe after tasting it. I hope you enjoy this delectable dish as much as we do.

Serves: 4
Prep Time: 20 min Cooking Time: 30 minutes
Difficulty level: Medium

Dal Dhokli (Dal with spiced up roti)

Recipe contributed by Dhara Balwa

Dal Dhokli is a well known Gujarati dish. As most of the Gujarati savories, this dish is also spicy, sweet and tangy at the same time. I have heard the recipe was invented to use up the left over dal and make it a one dish meal. The dal is let to come to a boil and the pieces of spiced up roti known as Thepla are added and heated up until cooked. It is a very simple to make and satisfactory at the same time. Of course, there are some variations to the preparation now. Some people add stuffed 'potlis' commonly filled with shredded coconut and some spices or filling of their liking. I like the simple one. In this recipe below, you can add boiled peanuts but as I was preparing it as lunch for my son and he is in a nut-free class in school, I didn't add them but the peanuts taste delicious with this. Also, I use lime juice for the sourness but some people do use tamarind pulp or raw mango slices instead. And one last thing, I know some people who drizzle some oil and sprinkle some dry ginger powder on the Dal Dhokli when served. Feel free to try the versions as per your liking. This recipe is medium on spice level but I believe that quantities of salt, sugar, sourness and hotness is all subjective depending on a person's liking and spice tolerance.

Serves: 2
Prep time: 25 min Cook time: 15 min
Difficulty level: Medium
Spice heat: Medium

Gujarati Pizza/Jasuben na Pizza

Recipe contributed by Dhara Balwa

Growing up, my mom used to make pizza on special days. It needed a bit planning and special ingredients to make them and they are the yummiest pizza. Living in a small town, all these varieties were sparsely available in restaurants and the enthusiastic cooks would make them at home. Imagine my surprise when I had pizza (My cousin said these are the real pizzas!) outside for the first time. My mouth rejected the US style pizza. It wasn't what I had eaten so far! Stringy mozzarella cheese in a pizza? No thanks.. I loved the mountain of uncooked, finely shredded processed cheese. Bread-like base? Nope. The home-made thin, crisp base was(and is) the preference. And don't get me started on the delicious spicy gravy! Prepared on a pan in the absence of conventional oven, it was a treat. Then I went to college and eating those pizzas became rare and it had been at least a decade since I had it last. Of course, in the meantime, I developed my likeness for the US style pizza. And coming here in the States, I got to taste the original Italian pizzas that are truly delicious.

One day, a friend asked me if I knew how to make Jasuben style pizza. A quick search and I realized she was talking about the kind of pizzas my mom made and the craving began. Honestly, I was very intimidated by the base, as I remember how time-consuming it was to make them. And the gravy took a long time to get done too. There came a day when the craving over-powered the laziness and I set to recreate the pizza at home. Surprisingly, it was not that time consuming as I had expected it to be. The base was a bit of disappointment but I have found a good ready-to-use substitute of it in Indian store. The gravy was delicious and just as I remember the taste. The toppings are not really much of work. So try this gujurati style pizza. You can call it Jasuben na pizza, Choice na Pizza or Amdavadi pizza but for me, this is Mom-style pizza! :)

Serves: 6-7 Pizzas
Prep time: 15 min Cook time: 50 min
Difficulty level: Easy

Sindhi Chhole Dhabel (Spicy Chick peas and Bread)

Recipe contributed by Sandhya Luhana, Gujarat, India

Dhabel means bread or Pav (sort of dinner rolls.) The Chhole prepared the Sindhi way is served in a deep plate with layer of pav covered in lot of gravy and chickpeas. This oil-free dish is a simple yet tasteful family recipe. Made with the basic ingredients, it is filling and healthy. Contributed by my aunt, she said this is how my grandmother used to make it and we have continued the tradition. It has also been turned to street food in various Sindhi pockets where the recipe is topped with sweet and spice chutneys and garnished with sev and cilantro. You can make that version too and serve as appetizer.

Serves: 3
Soak time: 6-8 hrs Prep time: 10 min Cook time: 35-40 min
Difficulty level: Easy

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