Dessert|Saffron Pistachio Indian Bread Pudding {eggless} … with Mauviel1830 @thekeybunch #copperware #dessert #Indian #Diwali

“I put the kitch into kitchen.”
Nigella Lawson,

Saffron Pistachio Indian Bread Pudding Saffron Pistachio Indian Bread Pudding {eggless} …. this is a post about bread pudding, the festival season, travel, cookware, memories, possessions, obsessions, food props & styling, connects and so much more. To begin with, a bit about the dessert. Fascinatingly, almost every culture across the world has it’s own version of bread pudding.Saffron Pistachio Indian Bread Pudding with Mauviel 1830 In many cases, eggs are an intrinsic part as they help to firm up the custard to offer a rich pudding. That version is often baked. We grew up with a no bake eggless version, quintessential in this part of the world. Locally referred to as Shahi Tukda, its translation quite literally ‘the royal bit{e}’!Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Inherent ingredients … bread of course {day old if possible} clarified butter, sugar, full cream milk, often  khoya {milk solids also known as mawa}, dry fruit. Saffron if you want to add to the flavours and give it that special touch. I love using saffron. A nice generous teaspoon and you have seductive, lilting flavours in your dessert.

edible rose petals & pistachios Mauviel1830Pistachio slivers, rose petals, beaten silver foil, more saffron … anything to make it even more festive. I thought it fitted right in with my newly acquired {read received as a gift} Mauviel1830 rectangular roasting pan. And there begins another connect … a food prop connect!

Food photography metal I am fascinated by food props. Metal, stone, wood, ceramic, stoneware. However, metal is my first love. Copper to get even more precise. Most folk who know me know well of my love for food props, vintage mostly. A trip to the Kashmir valley in March this year left me virtually breathless. The people, the places, the architecture, scenic beauty, an old world charm …Srinagar March 2014 Also old markets, spices and of course copper-ware. Loads of it. Old Srinagar market is filled with the most beautiful intricately engraved copper. The natives use it in everyday cooking; it’s a part of their life. There was only so much I could carry back. I had been warned about excess baggage!!

Food photography metal

Srinagar March 2014And then last week came something that I had never imagined. More copper. A gift all the way from Normandy, France. Not vintage, but something that left my heart going THUD THUD THUD!! A set of the most beautifully crafted, stellar quality copper and steel cookware form the iconic French brand Mauviel 1830! Take a look.

Mauviel 1930Around the same time, Sharon @ The Keybunch asked if I could do a guest post for her in October, maybe a travel destination with a recipe woven in for Diwali. Her blog is about beautiful spaces, stories, people,travel destinations, art, food, culture….love! I had Srinagar in mind it is one of the most stunning places on earth.

Srinagar, India ... paradise on earthSrinagar means a lot to me. A childhood connect, copper-ware, shikaras, houseboats, snow, saffron, rogan josh, goshtaba, bakeries, fruit, beautiful people … For the recipe, I wanted to use saffron. I’ve done a really nice Caramel Saffron Panna Cotta earlier, so this time opted for a simple eggless Indian Shahi Tukda or bread pudding.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 This Mauviel1830 rectangular pan offered me a perfect choice even though it’s a roasting pan. You can bake an egg custard bread pudding in the pan for a variation. Here is what I did. I tried to use as many of the beautiful creations from Mauviel1830 in this simple recipe. The adorable little pan was used to melt the clarified butter in. The copper bowl for whisking the milk, cream, and condensed milk, the heavy bottom saucepan for reducing the milk concoction…and of course the rectangular pan for final plating.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 It’s a really nice set, and using Mauviel made my experience totally memorable. I felt royal. You got to experience it to believe it. Each piece screams quality, feels great to hold, is crafted with care, and beautiful to look at of course…About Mauviel1830… as a friend rightfully commented on FB, Mauviel1830 is an investment.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Do head off to Sharon @ The Keybunch to find my simple, rich and indulgent yet rich Indian Shahi Tukda or Saffron Pistachio Indian Bread Pudding {eggless} recipe. It’s a quintessential Indian dessert, kept light by toasting the bread. Feel free to play around with spices and or/ingredients. The recipe is pretty basic. Use cardamom or star anise, maybe nutmeg for a change in flavour. Skip the condensed milk and use ricotta, mawa/khoya and sugar instead.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Have a warm and happy Diwali!

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Festive Food | Moong Dal Halwa, Dark Chocolate Nut Clusters, Baklava from scratch … have a sweet Diwali

“You have to find what sparks a light in you so that you in your own way can illuminate the world.”
Oprah Winfrey

Baklava, dark chocolate nut clusters, moong dal ka halwa 1Moong Dal Halwa,  Dark Chocolate Nut Clusters, Baklava from scratch how can we not go sweet on Diwali, the festival of lights? The halwa is special. The recipe is from the very sweet, talented and humble Chef Kunal Kapur, of Indian Master Chef fame. Masterchef Kunal Kapur judged a charity cook-off between a few chosen ones from the canola India Facebook contest and a couple of food bloggers. The chosen contestants came together to cook some healthy Diwali treats, in canola oil, for the underprivileged children from the NGO – Katha.

Baklava, dark chocolate nut clusters, moong dal ka halwa With an attempt to “Lighten up Diwali” for underprivileged children, Canolainfo joined hands with Masterchef India Judge Kunal Kapur to put together an inspiring afternoon and some delectable Diwali treats.

Phase I was online: inviting all food enthusiasts to upload a recipe of an interesting Diwali treat in order to participate in the “Light Up This Diwali With Canola Oil” contest sponsored by Canolainfo. Top 3 contestants were selected/invited to attend a charity cook-off, along with a few bloggers, at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology wherein Masterchef Kunal Kapur judged the cook-off and interacted with the contestants. All the contestants were given recipes to make, in canola oil. The best out of all – Ms. Deeba Rajpal, chosen by Chef Kapur was given a hamper from Canolainfo. This was phase II of the event.

For the last and final phase, the Diwali treats made by contestants of the cook-off, was served to children of Katha, a non-profit that promotes children’s literacy. The event concluded with the children enjoying a healthy meal cooked in canola oil, put together for them along with an interactive session with Chef Kapur.

Canola, Chef Kunal Kapur, Katha

The spirit of the season took over. My first competitive cooking competition, which initially had me on the edge. Once we got talking, time really flew by. The entire experience was amazing. From weighing ingredients, working in a very very basic kitchen with just a bunch of utensils, shared space and basic ingredients, one simple dessert recipe bought us all together. It was a sense of community. That we had the timer on for 40 minutes was challenging is a small way. None of us had ever made a moong dal halwa before, let alone in oil. This was Chef Kunals recipe. It was cooked in oil versus clarified butter, then the oil was drained off. The texture was very interesting as there was a small portion of semolina in it that added texture to the halwa.

Moong dal ka halwa Otherwise a pretty straightforward recipe, the only important thing while cooking a halwa is to give it some TLC. Patience while roasting halwa is a virtue you need to develop. Hurry it up and you might not get the prefect end result! Kunal was a gem. Interacting with everyone, dropping pearls of wisdom when needed, the key was to keep your ears and eyes open! Suddenly, there was a twist. We had to incorporate any one of each the available fruits and spices in the halwa.

moong dal ka halwa On offer were cheekus, bananas, oranges and limes. The spice box offered nutmeg, cinnamon, cloves, mace, cardamom etc. I opted for orange and nutmeg, and infused the sugar syrup with a whole orange, chopped up, peels bruised and grated nutmeg. It was a beautiful halwa in the end. I loved doing it. I won first place for mine too. Happiness!!

Katha, NGO, DiwaliTime really flew by. Before we knew it , we headed for Katha, an amazing and beautifully done up school. Seeing Chef Kunal interact with the bright eyed, eager enthusiastic kids was an emotional and satisfying experience. He has a gift, a special gift. Within 10 minutes he had broken ice and had all the kids literally eating out of his hands.It was time well spent!

moong dal ka halwa It was a nice launch of the festive season. With sweet cravings arising with Diwali, it wasn’t long before I hit the sugar on fast track. It’s just once in a while that I go on a sugar overdrive. Mr PAB and the lad had been on my case for moong dal halwa.

Baklava, dark chocolate nut clusters, moong dal ka halwa So that had to be made on priority. Dark chocolate nut clusters was what I made as gifts to a few folk that I like gifting over Diwali. I enjoyed doing them a lot, packing them onto pretty white platters, finished with a hand made card from the daughter. Coco was right in the middle of everything as usual!

diwali 2013, CocoThen of course, I got bitten by a terrible bug. I had some home made phyllo left over form the Daring Baker challenge {for savoury pot pies which I still have to post}. I made the pies using homemade phyllo as the base pastry. I doubled the pastry because I have wanted to make that baklava once again.

BaklavaThe first time I had made it was for the Daring Bakers two years ago. That was a beautiful challenge, and still evokes great memories. ’twas was only when I began rolling the phyllo, that I realised I was a glutton for punishment. WHY??? It was a rather long drawn exercise, with me cursing myself all along. Yet, I DID IT!BaklavaOnce you pop the layered and cut baklava into the oven, you feel like you’ve conquered the world. Once you take it out an hour later, pour the infused honey syrup all over it, you begin to smell sweet success! Just looking at the tin the next morning, and  you realise it’s been so worth every bit of heartache and hard work! You can find the baklava recipe here, though I used a slightly different phyllo pastry recipe.

Baklava, moong dal ka halwaThe dark chocolate nut clusters are easy. They are just tempered dark couverture chocolate with nuts mixed in, then dropped in spoonfuls on butter paper and allowed to set in the fridge.

Hope you have a safe and bright diwali. Eat a lot of sweets, light up some lamps, share loads, laugh lots!

Don’t miss a post Also find me on The Rabid Baker, The Times of India

No Bake | Date & Prune Chocolate Truffles … truffles on a diet don’t get better than this #festivefood

“Life is like a box of chocolates … You never know what you’re gonna get.” Forrest Gump

Date, Prune & Walnut Chocolate TrufflesDate, Prune & Walnut Chocolate Truffles are something I never thought I’d make. Yet a chance FB update sighting a while ago set me on the track. And my, what a great idea. Healthy, delicious, a power house of energy and guilt free indulgence, truffles on a diet don’t get better than this!Date, Prune & Walnut Chocolate Truffles These were fun to make, and so fast track! No bake, no cook, practically no work … almost like instant gratification! I got to step one in a matter of minutes but one bite into it was like, “Ummm nice, but something was missing, not indulgent enough“. Into the fridge they went!Date, Prune & Walnut Chocolate TrufflesThey sat there bugging me the next morning. Thought of adding some dark chocolate to the truffles and running them in the processor again but the task of remaking the little balls bothered me! Seemed daunting for a fast track dessert.Date, Prune & Walnut Chocolate TrufflesNext idea, and it turned out to be a good one. The dark couverture I had ordered reached that same morning. Melted some in the microwave and had such a great time dunking each little ball into luscious, thick, satiny melted dark chocolate.Date, Prune & Walnut Chocolate TrufflesMelted ooeey gooey dark chocolate is strangely therapeutic.  Is it just me? Whatever, but I really enjoyed this part and was rewarded in a while.Date, Prune & Walnut Chocolate TrufflesThese were GOOD! The teen loved them till the junior told her they had dates. “I don’t like them“, she declared, but soon was back digging into the bowl. ‘These are really good,” she declared. “Butter?” … the diet goes on, very conditional though!!  {Note: Thank you Sangeeta for the wooden board above. I ♥ it!}Date, Prune & Walnut Chocolate Truffles These make for good gifts in the festive season. They were a great addition to the Porcelain Buono Decoration Plate Silver from Urban Dazzle. It’s quite reasonably priced too. This was one of the many products I received for review which I shared when I made one bowl cocoa wholewheat almond brownies .Date, Prune & Walnut Chocolate TrufflesAbout the truffles. They have a wonderful texture. You can play around with the combinations since both prunes and dates afford a good sticky base. Don’t like walnuts, use almonds. Don’t like nuts or are allergic to them, use dark chocolate, crystallised ginger, candied peel. Roll them in sprinkles after the dark chocolate has almost set; jazz them up if you like! Urban Dazzle Diwali Range Also, thank you Urban Dazzle for giving me a chance to review your Diwali range. I really love the variety and the quality of stoneware, ceramic, porcelain, drinkware and bakeware. You can see some of the range in my picture up there. I did wholewheat gingerbread men the other day and they looked so HAPPY on the platters, ornamental & ceramic.Panna Cotta 3 waysI also did a vanilla panna cotta in three flavours paired with three dessert sauces – coffee with a dark chocolate sauce, raspberry with a raspberry lime sauce, and saffron with  salted caramel saffron sauce! Then did mini panna cotta in these tiny little white ceramic bowls, three on a plate {The honeycomb plate is from a set my sis sent me from the US. White love!}Urban Dazzle Diwali RangeThe bowls are really versatile. Dipping sauces look great served with them. Else a good extra virgin olive oil, sea salt and queen olives with a sour dough bread served on a matching Mediterranean inspired ceramic platter! So much inspiration

Don’t miss a post Also find me on The Rabid Baker, The Times of India

Related Posts Plugin for WordPress, Blogger...