We had a fabulous BM meet in February when around a dozen of us met in Delhi and had an absolute blast. I met some of my fellow marathoners for the first time and we got along like a house on fire. During that trip, we visited a spice market and picked up some spices and condiments, one of which was dried rose petals. Now, when I have something on hand, I am always eager to finish it up because I am perennially worried about forgetting about stuff and remembering only when it is too late. Most of my nightmares are about discovering a long lost ingredient after it’s expiry.
So I was looking for recipes using dried rose petals and I landed on this rose petal jam / gulkand muffin recipe. It was so simple that I wanted to make it immediately. It had oats flour, cardamom an pistachios which convinced me of its flavour and aroma. But the recipe had egg and I was out of eggs. So I replaced that with some curds and the result was a soft, aromatic and delicious muffin. The daughter and husband gobbled up quite a few which is the intended goal anyway.
Makes 12 medium sized muffins
Recipe adapted from here
WHAT WE NEED
All purpose flour 1/2 cup
Quick cooking oats 1/2 cup
Sugar 5-6 tbsp
Cardamom powder 1 tsp
Baking powder 1/2 tsp
Baking soda 1/4 tsp heaped
Salt 1/4 tsp
Milk 1/2 cup
Canola oil 2 tbsp
Curds 1/4 cup
Pistachios, chopped 3-4 tbsp
Rose petal jam / Gulkand 3 tbsp
Dried rose petals (optional) to sprinkle
WHAT TO DO
- Preheat the oven to 175C
- Line a muffin tray with muffin cup liners
- Powder the oats finely in a blender
- Mix all the dry ingredients, all purpose flour, oats flour, sugar, cardamom powder, baking powder, baking soda, salt in a bowl
- Mix the milk, curds and oil in another bowl
- Mix the wet ingredients with the dry ingredients to form a batter
- Add the chopped pistachios and rose petal jam and mix to combine
- Pour into muffin cups up to 3/4 full
- Sprinkle few dried rose petals on top
- Bake for 20 minutes or till a toothpick inserted comes out clean
- Allow it to cool for 15 minutes
This is my post for the Blogging Marathon under the theme, Picnic dishes’.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76
My second recipe for the festivals of March is Poori Shrikhand for Gudi Padwa which is celebrated as the first day of a new year in Maharashtra, India. This idea is again from my bestie who i requested to give me the name of any dish except puran poli. For some reason the poli is nemesis. I have tried it thrice and failed so miserably that I am convinced it is not to be. I have conducted extensive research on puran polis but every hack and idea fell short and my husband’s face was a sight to behold whenever I tried to make it. Since he is a nice guy, I decided to spare him any further experiment and stop trying for now.
Thankfully Maharashtrians make puran poli for Sankranti which is the harvest festival in the month of January and they make the delightful shrikhand poori for Gudi Padwa. The shrikhand is amazingly easy to make and can be done within minutes, once you have the hung curd ready. It is a creamy, smooth dish which leaves you licking your fingers for a long time after. Another lovely aspect is that it lends itself to multiple creative flavours and can burst into a new flavour every time. You can add fruits like strawberry, mango or apple or spices like cardamom, saffron and cinnamon to name a few. This is a perfect dish to try new flavour combinations.
Since this is my first time I decided to try the classic flavour of saffron and cardamom and I couldn’t have been happier with the result. Since this is a no cook recipe, it can be whisked together within minutes and served to an excited family.
Recipe from here
WHAT WE NEED
Curd (made from 1 litre milk) 4-5 cups
Sugar, powdered 1/2 – 3/4 cup
Cardamom powder 1/4 tsp
Milk 1 tbsp
Saffron 5-6 strands
Pistachios 4-5 for garnish
WHAT TO DO
- Take a clean kitchen towel and place it over a deep bottom vessel
- Pour the curd into the towel and tie it up to a large spoon or spatula and place it in the vessel
- Ensure that there is a significant gap between the bottom of the towel and the vessel so that the whey that drips from the curd does not find its way back to it
- Keep it in the fridge overnight till all the whey drips from the curd to the vessel and only thick curd remains in the towel
- Take the milk and add the saffron strand to it and keep aside for 10 minutes
- Take the thick curd in a large bowl and add the powdered sugar, cardamom powder, milk and saffron
- Using a whisk, mix all these ingredients together to form a smooth mixture
- Taste it to ensure it is sweet enough for your taste
- Chill the shrikhand for 2 hours before serving
- Garnish with pistachios and serve with hot pooris
- Usually 1/2 cup of sugar should be sufficiently sweet but if you need more then add 1 tbsp at a time and taste before adding more
This is my post under Festival Themes for the Blogging Marathon.
Check out the Blogging Marathon page for other marathoners doing this BM.