Pinni

Its Lohri today! Lohri is an important festival of Punjab and is celebrated with utmost fun and fervor. It is popularly believed that Lohri marks the end of the bitter cold but traditionally it is associated with harvest of Rabi crops. It is celebrated on the 13th Jan every year and marks the last day of Paush and beginning of Magh(both Indian calendar months)  when the sun changes its course.
Like any other festivals, Lohri is associated with yummy food esp the winter must Sarson da saag and Makai di roti. Along with it people relish on Pinni, ganne di kheer, makhane di kheer. In the evening, bonfires are lit and everyone sits around spending lovely time singing, dancing, talking and eating Gajak, rewadi, chikki, moongphuli, popcorn etc
I remember when we were small, my Grandmother, ,my Aunt and my Mom would be busy throughout the day making delicious things for the evening bonfire. Amongst all the things I fondly remember my love for the kurmura ladoo which is made with puffed rice and jaggery.

While vacationing in Punjab recently, we had a relative who gave us heaps of homemade khoya. My elder Masi was quick to use it into some seriously out-of-the-world delicious Pinni. I was so amazed at the purity and simplicity of the recipe. Just mixing of few basic ingredients and you have such a yummy  traditional ladoo.

Try this super easy and super yummy Pinni from Punjab.

Recipe source : My Masi

Ingredients : 

• 3 cups good quality khoya/mawa/milk solids
• 1 cup whole wheat flour/atta
• 1/2 cup ghee/clarified butter
• 3/4- 1 cup desi khand/shakar bura/powdered sugar (depending on your taste)

Procedure : 

Take ghee in a heavy bottomed vessel and warm it. 

Add atta to the ghee and on a medium flame cook it. till it slightly changes colour.

Add sugar to it and mix well. 

Now add khoya and cook till everything comes together and mixes well.

Let it cool a little and then make balls out of it. Put a halved cashew on top or just let it be.

Note :

• Use very good quality of khoya for Pinni. I used homemade khoya which I received from a relative on my trip to Punjab. 
• Desi Khand or Shakar Bura is powdered sugar made of jaggery. It is healthier than using refined sugar. You can replace it with easily available powdered sugar. 
• Adding cashew or almond or any other dry fruit is optional. You may even add chopped dry fruits in the mixture and then make Pinni out of it. 

Sending  this recipe to Kolkata Food Bloggers ongoing event 

Happy Lohri
Amrita

The Flavours of Telangana..!

Kolkata Food Bloggers with Master Chef Sakala Sankara of the ITC Hotel

"Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. Its about sharing. Its about honesty. It's about identity".-Louise Fresco.

The quote above, in my opinion, couldn't be more truer than in connection to my experience with the 'Flavours of Telangana'; an exquisite cuisine from the state of Telangana in south India, presented by The ITC Sonar, Kolkata, at their Eden Pavilion, from 12th February to 21st February, 2016.

With Kolkata Food Bloggers it was indeed a pleasure to get the glimpse of the same.

The range of daily changing menu was intricately crafted by Master Chef Sakala Sankara himself who hails from the, now rechristened state of Telangana, and has developed mastery over the regional cuisine. 

Master Chef Sakala Sankara

I was surprised to see the variations in flavours and preparation of  so many dishes that was far beyond the conception of usual South India cuisine that we normally encounter in north Indian restaurants and sidewalks. Indeed I was blown over.

In the starters we were treated with 'Karjam Vepudu' or lamb liver spiced with onion and chilies. The touch of the curry leaves in it along with other spices was spectacular. It was devoured in no time and reordered again. 

Karjam Vedupu - Lamb Liver spiced with onion and chilies

In the main course the tangy spiced fish pulao or the 'Chapa Pulusu Pulao' was the first type of fish pulao I had had. Very beautiful balance of flavours. At first look it almost looked like a biryani. 

Chapa Pulusu Pulao

'Gongoora Mamsam' or Mutton cooked with Rossel Leaves was very soft, succulent and juicy with beautiful flavour of the rossel leaves. The mutton was slow cooked to perfection.

Gongoora Mamsam- mutton cooked with rossel leaves. 

The 'Royyala Vepudu' or Prawn tossed in thick Onion and tomato gravy was a treat to devour. It was not as spiced as it looked. 

Royyala Vepudu - Prawns tossed in thick onion and tomato gravy. 

'Vellulli Kodi' or Garlic flavoured Chicken was as distinct as the other two of its compatriots. Very beautifully balanced flavours and perfectly spiced. 

Vellulli Kodi - Garlic Flavoured Chicken

Ragi Sangati, ragi flour cooked with rice and napped with fresh ghee was an entirely new dish I had tried. Very soft and flavourful. 

Ragi Sangati - Ragi flour cooked with rice in ghee

Coupled with the blend of raitas like mix fruit raita, mint raita and vegetable raita, the Flavours of Telagana was indeed a very special treat to have been invited to by the ITC Sonar and we from the Kolkata Food Bloggers have absolutely enjoyed it to the hilt.

The Flavours of Telangana would be on till the 21st of February 2016 at the Eden Pavilion of ITC Sonar, Kolkata. 

Happy Telangana

Vishal Tupper             

Swiss National Day celebration at Swissotel, Kolkata

Swissotel Kolkata Neotia Vista, celebrated Swiss National Day which falls on August 1 with a lavish inaugural dinner at Cafe Swiss and Kolkata Food Bloggers were invited to join in the fun. 

Being a weekday me and Vishal got a little late to reach there and missed on the celebrations before the dinner which included some games. Enakshi Kundu greeted us with her warm smile as always and we got ourselves seated with the rest of the gang from KFB. 

Very soon we met Pastry Chef Sanjay who has a heart as big as himself and creates the most droolworthy desserts and is super humble. He introduced us to Chef Abhiru Biswas who has flown in from Mumbai to take special sessions on chocolate and recommended his creations on the dessert counter. 

With not much knowledge about Swiss food apart from their cheese and chocolate, we were happy to discover the widespread delicacies from the region.

The Salad spread

The salad counter was loaded with fresh, creamy and cheesy dishes like Swiss Potato salad, Red Apple and Walnut salad, Carrot and raisin salad and Swiss cheese salad...just to name few. 

The vegetarian fare

The Swiss love their potatoes as much as their cheese and chocolate and it was evident with the traditional Suuri Gummeli (potatoes with sour cream) and the famous Roesti with melted cheese on top which added to the sinful experience. 

Also on the spread for vegetarians was Swiss vegetable casserole and Capuns which has steamed cabbage filled with vegetables served in a tomato based sauce. 

Non vegetarian delicacies 

The Food extravaganza had just began and we continued our journey with the beautifully cooked Prawns with Garlic flakes and olive oil and Salmon cooked with sparkling wine, fresh herb and cream sauce. 

The Spatzle and Urner Hafelichabis (spiced lamb and cabbage stew) were traditional dishes from the region and I personally loved the latter. 

more to the non veg fare

We continued to fill ourselves with dishes like Alpine Rabbit stew, Chicken Cordon Bleu (Crumbed fried chicken with ham and swiss cheese), Rippli (Swiss specialty of pork loin preparation), Suure Mocke (Sauerbraten roasted meat dish served with sour sauce)

My favourite counter-Desserts

If you are wondering how could we have any more place in our stomach, let me tell you that Swissotel's Dessert counter is a beauty in itself and is as lavish as their main course spread. And how much ever full you feel, you can never say no to their awesome range of desserts. 

I was definitely in for some treat with Strawberry Swiss rolls, Baba au Rhum, Engadine Nut cake, Swiss muesli Quark cheese torte, Mini Carrot cupcakes, Duo mousse, Raspberry milk chocolate torte, Apple strudel with vanilla sauce and many more apart from the Chocolate fondue. 

I loved the mini carrot cupcakes exuding the gentle cinnamon flavour and the Engadine nut cake bursting with walnuts. 

The hallmark of Swissotel is an awesome meal with the best of products and warm hospitality.

Do not miss the ongoing celebration which is on till August 7, 2014 and is available for Dinner buffet priced at Rs 1600/- plus taxes at Cafe Swiss from 7-11 pm

Amrita and Vishal

Nolen Gurer Muffins

Come Winters and us in Kolkata begin our wait for the season's gem-Nolen/Notun/Patali gur. It is a special kind of jaggery collected from Palm trees where the sap collectors climb the tree and make cuts in them and then tie earthen pots below it for the sap to collect. The same sap is then boiled in shallow vessels to turn them into the nolen gur. 

This year, I got my batch of Nolen gur around Diwali time when a reader of our blog suggested me to experiment with Nolen gurer mousse and share the recipe. Since then, I have been experimenting all kinds of things with this winter sweet gem. 

Nolen gurer muffins were experimented for a sweet friend who was in Kolkata for a short visit. The ones I made for her had ugly cracked tops but the flavour was rich with that amazing nolen gur sweetness. The sweet fragrance of the baked muffins filled my kitchen and I knew I had to make them again. And what better day to make these beauties than 'Sweet day' on our blog where Vaanya turns 2 years and six months. I added almond halves on top for some crunch and they turned out a winter must. 

Ingredients : For 4-5 muffins

• 3/4 cup all purpose flour
• 1 large egg
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup grated nolen/notun/khejur gur/date palm jaggery
• 1/2 tsp baking powder
• 4-5 almond halves(lengthwise)

Procedure : 

Preheat oven to 160 degree Celsius. Line muffin tins with liners.

Take butter in a bowl and beat it well. If water separates from the butter, drain it. 

Add grated nolen gur and beat well again till the gur gets incorporated in the butter.

Sieve all purpose flour and baking powder. 

Beat egg in a bowl.

Add the beaten egg and flour-baking powder mixture in the butter-gur mixture in two batches and mix gently till incorporated well.

Divide and pour the batter in the prepared muffin tins and gently press almond halves.

Bake for 20-25 mins or till a toothpick inserted in the middle comes out clean.

Notes :

• You may replace the date palm jaggery with normal jaggery.
• If the muffins brown too fast on the top, cover loosely with aluminium foil to avoid direct heat. The muffins in that case may take more time to bake.
• To further enhance the Nolen gur experience, poke some holes in the muffins and pour some diluted Nolen gur on it.

Happy Nolen Gur experimenting

Amrita