Pinku-Enchanted Life

The past saturday found us excitedly heading towards Jawahar Lal Nehru Stadium to attend the Street food festival being organised there by NASVI . Last year I had heard a lot of good things about this festival and also read up a two page write up in Brunch by Vir Sanghvi which left me salivating for these treats from the streets. So off we went, the hubby, kid and me to check out the fare at the JLN Stadium grounds. Post working out the parking format (essentially about getting your car to climb the pavement and sitting there) we walked up to the gate, paid the entry fee of Rs. 50/- per head and were all set to explore. We decided to take a quick round of the place before choosing the stuff we would like to eat. Bihar, Jharkhand, Assam we looked at before settling for a Chicken 65 at the Karnataka stall.  A big chicken leg wrapped in a spicy batter and deep fried till the outer layer is crisp, the inner layer is cooked and yet the juices have been left intact is what we got on our plat

For Diwali this year we planned that we would attempt to make sweets at home instead of buying ready made.  Now the partner is the one with a sweet tooth and I only nibble at sweets once in a while. My one weakness however is the rasmalai.  I can have 3-4 of those lovelies and for someone who as a rule doesn't eat sweets, that's a lot. So it was decided that we will make rasmalai as it would be a pity if the maker herself wasn't inclined to eat.  I got out my recipe notes and pulled out my trusted rasmalai recipe.  It iis fairly simple and the only real concern is the timing for taking it off the gas, as over heating tends to break the balls.  This is what you need for it: 2 Litre full cream milk 1 cup sugar - as I mentioned I don't have much of a sweet tooth so this quantity works for  Blanched pistachios and almonds cut into small slivers - half a cup Half a cup cream Few strands of saffron 1 cup milk powder 1 tablespoon all purpose flour/ maida 1/2 teaspoon baking po

Yummy sweet fritters which are good as snacks if a sweet tooth runs in your family or as an unusual dessert. How to make it? Half kg sweet potato, boiled and peeled. Half cup grated coconut. Half cup sugar. Half cup suji. Half cup white oil. 5-6 green elaichi. A tablespoon each of crush kaju and kishmish. Mash the sweet potato well with the kaju, kishmish, grated coconut, sugar and suji. Add powdered elaichi powder. Leave the mix in the fridge for about an hour. Heat the oil in a kadhai, using your palm and fingers shape the sweet. Keep water in a bowl handy to help you with this. Having wet hands ensures the mixture doesn't act to sticky. Fry them carefully on medium flame. Let one side fry to a golden brown only then turn the sweet, this will ensure it doesn't break while turning. You can serve hot or at room temperature. Enjoy!!