Mango Bapa Sandesh

Bapa Sandesh is a popular dessert from Eastern India, in which chhena is mixed with jaggery and steamed. Since, currently it is summer season and mangoes are available in plenty, I have flavored it with mango puree.

This mango sandesh has the sweetness and creaminess of the sandesh and tartness of the mangoes. It is a very easy dessert made with few ingredients, mangoes, sugar and milk.

Ingredients

  • Milk – 1 cup
  • Mango Puree – 1/2 cup
  • Sugar – 1/4 cup (depends on the tartness of mangoes)

Serves – 3-4 pieces

The Process

  • Boil milk in a pan and mix mango purrée
  • Milk will turn sour due the tartness of the mango purrée
  • Once the milk is split, pass it through a cheese cloth and hang for 10 minutes to drain excess water
  • Now mix the chhena with hand in a big plate
  • Add powdered sugar and mix well
  • Now put this mixture in a greased plate and steam for 15 minutes
  • Cover the plate with aluminium foil to avoid steam going into the sandesh
  • Your bapa sandesh is ready
  • Decorate it with mango jelly

Mango Jelly

  • Take 1/2 cup mango purrée in a pan with 2-3 spoons of sugar
  • Cook till all the water has evaporated and the mango pulp starts to leave the pan
  • Put this mixture in a greased tray and spread evenly to form thin jelly

Mango Curd Tart

Srikhand is a popular dessert in western India, especially in the summer season. It is available in various flavors such as Mango, pista and kesar and is usually served with fried puris.

This mango curd tart is a twist to our very own shrikhand-puri combo. Made with hung curd, sugar, mango puree and cream cheese, it is a light and refreshing dessert for the season. Mango curd served in buttery, flaky, pastry tarts gives it a nice texture and cuts the sweetness. Another bonus of the tarts is that they save you from all the trouble of washing greasy bowls.

Ingredients

  • All purpose flour – 1 cup
  • Butter – 1/3 cup
  • Salt – a pinch
  • Powdered Sugar – 3 tsp
  • Hung curd – 1 cup
  • Paneer – 1/2 cup
  • Sugar – 1 cup
  • Mango Puree – 1 cup

Serves – 12- 15 mini tarts

The Process

Tart Shell

  • Take all purpose flour, salt, sugar in a bowl and mix well
  • Add butter, cut into small cubes and rub it in the flour
  • Knead the dough with the help of cold water
  • Rest the dough overnight in the fridge
  • Roll into small circles and place the rolled dough in the tart shell
  • Dock the rolled dough so that it does not puff up
  • Keep the moulds back in the fridge for 20 mins before baking
  • Bake at 180 degrees for 15 mins

Lemon curd filling

  • Mix hung curd, powdered sugar, paneer and mango puree in a blender
  • Keep this mixture in the fridge to cool
  • Fill them in the tarts once they are cooled
  • Keep the filled tarts back in the fridge till serving

Instead of making tarts, you can also prepare small cones by wrapping the dough arround aluminium foil cones and fill them with mango curds.

Braided Banana Bread

There were over 6-8 overripe banana lying in the pantry and i have been making the regular chilas (indian crepes) and pooris (similar to mangalorean buns) with them. I was looking for some new ideas to use the bananas. Since i do not have a deep bread mould, I decided to make this braided bread. To my surprise, it turned amazing in first attempt.

Ingredients

  • 1 cup all-purpose flour
  • 1 banana – overripe and mashed
  • 1 tsp baking powder
  • 1 tbsp flax seeds powder mixed in 3 tbsp water
  • 1 tbsp butter
  • 1/4 cup whey/curd
  • 1 tbsp milk
  • 1 tbsp sugar
  • 1tbsp cinnamon powder
  • oil for greasing the tray

Process

  • Mix banana, flour, baking powder, the flax-seeds mixture, butter
  • Now with little whey, form a soft dough
  • Leave it overnight to ferment in a warm place
  • In the morning, kneed the dough with some flour and form a roll and cut three stripes
  • Braid them and place it in a baking tray and leave for another hour before baking
  • Before baking, spread some milk and sprinkle cinnamon and sugar
  • Bake in a pre-heated oven for 30 mins at 170 degrees

Strawberry Curd Tart

Like lemon curd tart, strawberry curd tart is a refreshing light dessert made with hung curd. Strawberry is kids favorite fruit and gives a beautiful pink colour to the dessert. The crispy, flaky buttery tart cuts the sweetness and creaminess of the curd and gives it a nice texture. It makes a refreshing dessert for summer season.

Ingredients

  • All purpose flour – 1 cup
  • Butter – 1/3 cup
  • Salt – a pinch
  • Powdered Sugar – 3 tsp
  • Hung curd – 1 cup
  • Paneer – 1/2 cup
  • Sugar – 1 cup
  • Strawberry Compote – 1/4 cup

Serves – 12- 15 mini tarts

The Process

Tart Shell

  • Take all purpose flour, salt, sugar in a bowl and mix well
  • Add butter, cut into small cubes and rub it in the flour
  • Knead the dough with the help of cold water
  • Rest the dough overnight in the fridge
  • Roll into small circles and place the rolled dough in the tart shell
  • Dock the rolled dough so that it does not puff up
  • Keep the moulds back in the fridge for 20 mins before baking
  • Bake at 180 degrees for 15 mins

Strawberry curd filling

  • Mix hung curd, powdered sugar, paneer and strawberry compote in a blender
  • Keep this mixture in the fridge to cool
  • Fill them in the tarts once they are cooled
  • Keep the filled tarts back in the fridge till serving

Lemon Curd Tart

Srikhand is a popular dessert in western India, especially in the summer season. It is available in various flavors such as Mango, pista and kesar and is usually served with fried puris.

This lemon curd tart is a twist to our very own shrikhand-puri combo. Made with hung curd, sugar, lemon and cream cheese, it is a light and refreshing dessert for the season. Lemon curd served in buttery, flaky, pastry tarts gives it a nice texture and cuts the sweetness. Another bonus of the tarts is that they save you from all the trouble of washing greasy bowls.

Ingredients

  • All purpose flour – 1 cup
  • Butter – 1/3 cup
  • Salt – a pinch
  • Powdered Sugar – 3 tsp
  • Hung curd – 1 cup
  • Paneer – 1/2 cup
  • Sugar – 1 cup
  • Lemon Juice – 2 tbsp
  • Yellow color – optional

Serves – 12- 15 mini tarts

The Process

Tart Shell

  • Take all purpose flour, salt, sugar in a bowl and mix well
  • Add butter, cut into small cubes and rub it in the flour
  • Knead the dough with the help of cold water
  • Rest the dough overnight in the fridge
  • Roll into small circles and place the rolled dough in the tart shell
  • Dock the rolled dough so that it does not puff up
  • Keep the moulds back in the fridge for 20 mins before baking
  • Bake at 180 degrees for 15 mins

Lemon curd filling

  • Mix hung curd, powdered sugar, paneer and lemon juice in a blender
  • Keep this mixture in the fridge to cool
  • Fill them in the tarts once they are cooled
  • Keep the filled tarts back in the fridge till serving

Barfis & More en français

Je suis totalement d’accord avec Jim Davis quand il dit « Les légumes doivent font partie de notre régime alimentaire. Je conseille le gâteau aux carottes, le pain aux courgettes et la tarte à la citrouille. »

Barfis & More est un effort à traduire mon amour pour des sucreries dans les desserts sains aux légumes. Oui, le nom de mon blogue est BarfiS avec un « s », pluriel,  comme, les gens qui ont une dent douce savent qu’on ne peut jamais manger un seul morceau. Et j’ai aussi ajouté « & More » pour qu’on ne parlera pas seulement des sucreries mais aussi des recettes salées.

L’objectif de ce blog est d’échanger les recettes saines des desserts indiens. C’est aussi un effort de rendre attrayant les desserts indiens pour la jeune génération.

On va d’aborder deux objectifs :

  1. Prestations de santé : par ajouter des légumes et des fruits dans les recettes des desserts, on le fait sains parce que comme ça, on consume moins des  graisses et des solides du lait.
  2. Cuisine durable : en essayant de faire les desserts avec les ingrédients de tous les jours qui ont disponible facilement dans les placards indiens. Ce faisant, je veux encourager à utiliser des fruits et des légumes locaux et saisonniers,  qui aura une faible empreinte carbone.

On ne peut pas penser bien, aimer bien et dormir bien, si on n’a pas dîné bien. – Virginia Woolf

Alors, venez-vous, joindre à nous  dans ce voyage de cuisine saine et durable pour bien diner. J’attends avec impatience vos commentaries, vos demandes et vos suggestions pour enrichir ce voyage pour nous tous.

Carrot-Orange Bomb

I was watching Masterchef Australia on LF. The contestants had 4 hours to create a beautiful layered master-piece. That challenge inspired me to throw a challenge to myself and create a layered dish with different elements with available ingredients.

So I had carrots and oranges in the pantry and voila, this is the multilayered dessert that I made out of those ingredients. This dessert has the following 6 elements – orange zest shortbread biscuit, carrot- orange cake, carrot halwa icing, orange syrup, orange-flavored whipped cream and carrot rose.

  • Ingredients
  • Orange zest – 1 tbsp
  • Whole wheat flour – 1/4 cup
  • Oats – 1/4 cup
  • Butter – 1/4 cup
  • Sugar – 1/4 cup

  • Whole wheat flour – 1/2 cup
  • Sugar – 1/4 cup
  • Oil – 2 tbsp
  • Grated carrot – 1/4 cup
  • Baking powder – 1/2 tsp
  • Baking soda – 1/4 tsp
  • Salt – 1 pinch
  • Orange Juice – 2 tbsp
  • Condensed Milk – 1/4 cup
  • Grated Carrot – 1/2 cup
  • Sugar – 1/4 cup
  • Milk – 1/2 cup
  • Condensed Milk – 1/4 cup
  • Orange juice – 1/2 cup
  • Sugar – 1/4 cup
  • water – 2 tbsp
  • Carrot – 1 small
  • Sugar – 1/2 cup
  • water – 1/2 cup
  • Amul whipping cream – 100 gms
  • Sugar – 2 tbsp
  • Cornflour – 1 tsp
  • Process

Short Crust Biscuit

  • Grind oats and sugar in a mixer and mix with wheat flour, butter and orange zest
  • Put this mixture in cupcake silicon moulds and keep in the fridge to set
  • After an hour, bake them at 180 degrees for 12-15 mins

Carrot- Orange cake

  • Sieve together flour, powdered sugar, baking powder, baking soda and salt
  • Mix condensed milk, oil, grated carrot and orange Juice
  • Fold the dry and liquid ingredients together
  • Fill the batter in the cup-cake moulds
  • Bake them at 170 degrees for 18-20 mins

Carrot Halwa

  • Cook grated carrot with milk
  • Add sugar after the carrot is cooked
  • Add condensed milk and cook

Orange Syrup

  • Cook sugar in a pan with little water
  • Add orange juice
  • Cook on low flame till thickened into a syrup

Carrot Roses

  • Cut the carrot into half lengthwise and peel thin slices of the carrot using the peeler
  • Add the carrot slices in the sugar syrup and cook till tender
  • Take out the slices and put them on a wire rack to drain the excess syrup
  • Pipe orange flavored whipped cream on the slices, roll them into small roses

Orange-flavored whipped cream

  • Take chilled cream in a bowl and whip it
  • Add powdered sugar and cornflour
  • Keep whipping till firm peaks are formed
  • Add orange syrup to the whipped cream to give orange flavor

To assemble the dessert, place the biscuit at the bottom, drizzle some orange syrup on it. Now cut the cup cake horizontally, put carrot halwa mixed with condensed milk in the center. Place this cake on the biscuit. Pipe orange flavored whipping cream on the top of the cake. Drizzle some orange syrup and decorate with a carrot rose.

Makai Matar Dhokla

In the introduction section, I had mentioned that Barfis & More is not just about desserts, but we will also be talking about savoury dishes. Here is my first savoury post on the blog.

Makki ki roti (maize flour bread) and sarson ka saag (mustard leaves) is a popular dish in winter season in India. Currently, fresh green peas and carrots are also available in abundance in the market. So inspired by these winter vegetables and maize flour, I made these maize flour dhoklas. These steamed discs, full of winter flavours can make a healthy and delicious snack or a side dish.

Please do leave a comment if you happen to try my recipe.

Ingredients

  • Maize Flour – 1/2 cup
  • Cooked Green Peas, crushed – 1/4 cup
  • Grated Carrot – 1/4 cup
  • Red Chili Powder – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Salt – As per taste
  • Lemon Juice – 1 tsp
  • Soda bi-carb – 1/2 tsp
  • Oil – 1 tbsp
  • Sesame seeds – 1 tsp
  • Curry Leaves – 1 sprig
  • Green chilies – 2-3 , silted lengthwise

Process

  • Mix maize flour, green peas, carrots, red chili powder, turmeric powder, salt, lemon juice, soda bi-carb, in a bowl with the help of little water and make a soft dough
  • Divide the dough in eight equal parts and roll them into smooth balls and press these balls into disc and make a hole in the center with the help of your index finger
  • Place these discs into a steamer and steam for 15 mins
  • In a pan, heat oil, put black mustard seeds, curry leaves, green chilies and sesame seeds and let it crackle for few minutes
  • Place the steamed discs in this pan and toss them with the seasoning
  • Relish these maize flour dhoklas with green coriander chutney

Serves – 8

Apple Tart(e) Tatin

My daughter loves apple pie and so do I. But I always had trouble making a nice apple pie as I never managed to cook the bottom pastry properly. Many times I used to turn the pie upside down and bake the bottom portion to cook it properly until I tumbled upon the recipe of apple Tarte Tatin.

I tried my version today and it turned out amazing. My recipe is just one step, I have avoided cooking the apple on the gas before putting it in the oven. Please do write a comment if you happen to try this recipe.

Ingredients

  • Apple – 1 medium sized
  • Sugar – 1/2 cup
  • Cinnamon Powder – 1 tsp
  • Salt – 1 pinch
  • All purpose flour – 3/4 cup
  • Butter – 2 tbsp
  • Cold water – 1/2 cup

         Serves – 1 Tart (6 inch)

Process

Step 1 – Preparing the Pastry Dough

  • Take flour in a mixing bowl, add salt, and rub in the butter
  • Knead a tight dough with cold water
  • Rest the dough in the fridge till you prepare the apples and caramel

Step 2 – Preparing the Caramel

  • Add sugar in heavy-bottomed pan and let it melt on medium flame
  • Keep a close eye, add a tsp of milk to aid melting
  • Once the sugar melts, stir and add a pinch of salt and cinnamon powder
  • Remove from the fire

Step 3 – Baking

  • Preheat the oven at 180 degrees C for 10 mins
  • Cut thin slices of the apple and arrange in a flower shape in a round baking tin
  • Sprinkle a little cinnamon powder
  • Drizzle caramel over the apple slices
  • Take out the pastry dough from the fridge and roll it to be 1/4 inch thick and 7-6 inch round sheet, big enough to cover the apples placed in the baking tin
  • Dock the pastry and put this over the apples and caramel in the baking tin
  • Bake this in the oven for 25-30 mins till the pastry is cooked and the water released by the apple dries out
  • When you check in-between, you will see a lot of apple juice on the side as the apples start to cook
  • Serve with a dollop of whipped cream or vanilla ice-cream