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Black Sesame Seeds Ice~Cream (Rose Scented) ~ Happy Halloween

Recipe Link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/10/black-sesame-seeds-icecream-rose.html

The door bell buzzes and buzzes again and again. That's not usual who could it be. I literally rush down the stairs and just manage to prevent a trip over while missing a stair. As is common in these occasions, the heart pounds and thumps as if there is no tomorrow. Oh dear, I almost feel my heart in my throat. I open the door to a dozen giggly kids who in unison shout out "Happy Halloween", trying their best to make spooky faces at me. I did forget it is Halloween and unlike the times when I was growing up, kids these days, no matter in which part of the world they are celebrate Halloween. I look adorably at their sweet faces, some smeared with charcoal paste, some having scary eyes as an after effect of smudged kohl and some have made good use of their Mum's lipstick to give the impression of blood. Those fangs which the dear little boy dressed as a vampire is wearing is overtly cute. It's such a happy feeling to see these little darlings, trying to look scary. I send them off after filling their jack o lantern printed buckets or small hollow crafted pumpkins with chocolates and toffees.

Since the two most important colors that are synonymous with Halloween are black and orange, I wanted to prepare a dish which would have either of these colors, at the same time both Children and Adults would love the dish. Though the weather has got better here in Dubai, but we are still missing the chill. So I thought it would be a great idea to come up with an ice~cream a black colored ice~cream. So I concocted my very own Black Sesame Seeds Ice~Cream, gave it the fragrance of a rose by using pure rose extract.

This is an egg-less ice-cream which was made without an ice-cream machine. Since it is meant for the Halloween party dessert, while serving you can splash some red colored topping to make it look perfect of the occasion. Don't forget to place some spiders (artificial), on the serving tray. This ice-cream tastes very creamy and there is a light hint of sesame seeds and is fragrant with the Rose essence.
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#dessert #icecream #happyhalloween #halloweendessert
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Zauq E Shahi Recipe / Mini Gulab Jamun In Rabri / Fried Khoya ( Milk Solid ) Balls In Very Thick Milk

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/10/zauq-e-shahi-recipe-mini-gulab-jamun-in.html

Zauk E Shahi translates to Royal Taste. This dessert from the Awadhi Cuisine treasure trove combines the very popular Gulab Jamun with the quintessential Rabri.

In Zauq E Shahi the Gulab Jamuns are served in a bowl of Rabri. Rabri is MILK simmered on slow flame till it reduces to 1/4th of it's original quantity. So 40 kg Milk will yield 10 Kg Rabri. Rabri is truly decadent with the layers of the Milk fat which forms at the top of the boiling Milk and stays in the Rabri as the milk reduces. In Zauq E Shahi, the Gulab Jamuns are smaller in size and are generally stuffed with pistachios and poppy seeds. This is a very indulgent and rich dessert and so befitting to be served during festivities, weddings and other celebrations. Serving Zauq E Shahi is like serving a piece of your tradition in a bowl.

#Diwali #HappyDiwali #DiwaliSweets #Diwalidesserts

#gplusdiwali
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Khirer Chapa Mishti / Traditional Bengali Style Milk Fudge

Recipe Link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/10/khirer-chapa-mishti-traditional-bengali.html

Many a times on Vijay Dashami, my Didun ( maternal grandmother ) would make Khirer Chapa Mishti. This was basically a sweet milk fudge which was pressed in an earthen mould and given shapes of flowers, conche shells and many other interesting shapes. It's basically a very simple sweet to make, but very delicious. So I am sharing with you all my grandma's recipe of Khirer Chapa Mishti.

Please Note since Diwali is just round the corner, the Khirer Chapa Mishti would make for a delectable festive treat. These sweets can be made well in advance and remains good in the refrigerator for a little more than a week. They come in really handy especially when guests arrive without prior information. This festive season we always have sweets ready in our home and it would be a good idea to add the scrummy Khirer Chapa Misti to our collection.
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BAKED MALAI SANDESH / BAKED COTTAGE CHEESE SWEET IN THICKENED MILK

Recipe link --> http://mytrystwithfoodandtravel.blogspot.ae/2017/09/baked-malai-sandesh-recipe-baked-sweet.html

I wake up with a jolt & a pounding heart & strain my eyes to look through the dark room.Collecting myself & my thoughts I wonder what woke me up so early.I pick up my mobile and see the time.It's 3am in Dubai.My eyes fall on the missed call and I scroll down to see that Ma had called.In a flash everything comes back & my eyes light up with a broad smile.I take a deep breath and try to imagine the intoxicating aroma of the pristine white Shiuli Phool(Night Flowering Jasmine).Then I tip toe out of the room, walk downstairs & open the door.As I step out neither can I feel the nip in the air,nor can I see the dancing kash phool(Kans grass native to India) in the far horizon.It's still far from being cold & in the light of my house I can see only Palm trees.Sigh!! I Am in Dubai & not in Kolkata, where my heart is.Today is Mahalaya,a very special day for Bengalis.I sit in my garden & call Ma.All she says is "Shon"(listen) & then the most familiar voice of Birendra Krishna Bhadra buzzes into my ears,as my eyes swell up with tears.
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If you are a Bengali reading this,you know what I mean. For all my non Bengali friends, Mahalaya is that day of the year which heralds the forthcoming Durga Puja.On this day the artisan paints the eyes on the idol of the Goddess,known as 'chokhu daan' in bengali.In my maternal grandparents house,I remember waking up at the wee hours & running to the Mandap(Hall) where Pal Moshai(the artisan) would start painting the eyes of the Goddess.I still get goosebumps thinking about that moment.There would be tears in everyone's eyes,tears of joy.This would be followed by my maternal grandma placing an earthen pot filled with water, Mango leaves on top & a tender green coconut on top of it,in the home Temple.She would fold her hands & request Goddess Durga to come & grace our family.This ritual would continue till Shashti.Then breakfast would be a platter filled with Phulko Luchi,aloor dum,begun bhaja & mishti.
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Far away from all this festivity,I bake Malai Sandesh,which I will serve for breakfast along with Luchi & Aloor Dum, in my effort to familiarize my non Bengali family with Mahalaya. Recipe link above.

#truecooks #foodporn #dubaifoodie #foodtalkindia #foodstreetjournal #feedfeed #foodvsco #clickandeat # #indianfoodbloggers #vscocook #recipeoftheday #desifood #yummly #recipegram #fooddeco #buzzfeast #sodelicious #yahoofood #whatsonmyplate #instayum #eeeeeats #instafood #desserts #tl_eatlist #ndtvfood #foodgasm #nomnom #ShubhoMahalaya #foodoftheday #foodstyling #gplusnavratri
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Bhapa Doi is the Bengali for Steamed Yogurt. I followed Didun's (my maternal grandmother's) recipe in terms of the ratio of yogurt to milk etc. tweaking it accordingly to suit today's ingredients and giving it my touch by adding Raspberry Jam to the Bhapa Doi mixture before steaming it and finally topped the Bhapa Doi with fresh raspberries and raspberry sauce.

Recipe Link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/08/raspberry-bhapa-doi-recipe-raspberry.html

My family loves all kinds of berries and so I decided to flavour the quintessential Bhapa Doi with Raspberry. You can make the most perfect Bhapa Doi in its traditional form or try a bit of fusion by adding flavours of fruits or nuts as per your family's liking. Dear friends if you follow the recipe given, completely you will rustle up the exact Bhapa Doi as the Bengali's do. Bhapa Doi resembles a cheesecake in texture, is dense and always served chilled. It is extremely creamy and liquefies the moment you place a spoonful on your tongue. As there is no added sugar, it is not intensely sweet but just the right amount of sweetness makes this simply delectable.

This traditional Bhapa Doi has been an instant hit whenever I have made it. If you think I am exaggerating then make it and serve to your folks and you will also echo my words thereafter.
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Atukula Payasam Recipe / Poha Kheer Recipe / Flattened Rice Pudding Recipe

Recipe Link ~ http://mytrystwithfoodandtravel.blogspot.ae/2016/04/atukula-payasam-recipe-ugadi-recipes.html


For any Indian celebration and festivity, Payasam / Kheer or Rice Pudding is a must. It has been a significant part of my growing years, especially an integral part of my Birthdays and that of Little D's too. Therefore every year I too try to include Payasam into these festive celebrations. This year I have gone ahead and made this Payasam with Flattened Rice and Jaggery. It is known as Atukulu Payasam or Poha Kheer. Its made with flattened or beaten rice also called Poha cooked with reduced, thick creamy milk and sweetened with jaggery. It is very simple but does leave a lingering creaminess in your mouth much after you have finished a bowlful.
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BEETROOT TOFU BARFI / FUDGE, VEGAN & GLUTEN FREE

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2015/11/beetroot-tofu-barfi-fudge-vegan-gluten.html

The BEETROOT TOFU BARFI is dairy free, gluten free, vegan having no added sugar and most importantly very easy and quick to make. These sweets are for people who in-spite of being extremely busy would want to add their personal touch to the array of sweets for this Season of festivities, without having to spend much time in the kitchen and without having to go for elaborate shopping for making the sweet. Most of the ingredients used are easily available in all kitchens in any corner of the world. So be it for the festivities or just to indulge your sweet tooth make this guilt free delight. It uses only 6 ingredients and does not take more than 30 minutes to make from scratch to finish. Also it can be made well in advance and stored in a refrigerator upto a week. Visually it is radiant and very festive. You will be surprised how insanely delicious it tastes.

#FromBlogArchives
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Nutty Caramalized Disc / Mixed Nuts Chikki

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2016/01/chironji-makhane-kheer-with-mixed-dry.html

A caramelized nutty disc to pair deliciously with any of your puddings / kheer /payasam or just can be eaten like that. This is like the glamour quotient for all these desserts. Catches the eye and adds that sweet crunch too. To know how to make this click the Recipe link in my Profile above..
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#festivesweets #foodporn #dubaifoodie #foodtalkindia #foodstreetjournal #feedfeed #foodvsco #clickandeat #thekitchen #f52grams #foodwinewomen #vscocook #recipeoftheday #f52farmstand #yummly #recipegram #fooddeco #buzzfeast #sodelicious #yahoofood #thatsdarling #instayum #eeeats #huffposttaste #tcmlivingwell #tl_eatlist #ndtvfood #foodgasm #nomnom #vegan
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Pista Gulkand Laddu Recipe / Dairy Free, No Cook, Pistachio & Rose Petals Sweet Preserve Bites / Vegan Pistachio & Rose Petals Preserve Sweets Recipe

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/08/pista-gulkand-laddu-recipe-dairy-free.html

With Raksha Bandhan just two days away if you are racing against time, yet want to serve homemade sweets to your loved ones, then you should definitely try my three ingredient Pista Gulkand Recipe. The Pista Gulkand Laddu / Laddoo takes less than 15 minutes, yes dear readers you heard me right and you are ready with these delectable bites literally in a jiffy. Friends so, get going and make the Pista Gulkand Laddu instead of buying sweets from a store as I can guarantee you that there is no greater sense of satisfaction than personalizing and treating your loved ones with your handmade sweets.
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