Tag Archives: Yogurt

Sweet as Honey: Delicious Indian Desserts (Balushahi and Dry Fruits Milkshake)

Sweet as Honey: Delicious Indian Desserts

Honey was man’s first sweetener. Honey was also an important condiment in medieval times. We crave sweets, as our stone-age forefathers have been deprived of it for centuries. Humans (Homo sapiens) evolved some 50,000 years ago, whereas bees were making honey 40 million years before that. Honeybees as a group probably originated in South East Asia. It seems they developed social behavior and structural identity similar to what we observe in modern honey bees, some 30 million years ago. Apis mellifera, known as the western honey bee, is a commonly domesticated species. It is believed to have originated in Africa and spread later to Europe and Asia. Honey was the staple sweetener in Europe till the 1500s. The name “honey” comes from the English word “huning.” In 1622, European colonists brought these sub-species to Americas. Cooking with honey was a mark of privilege and it was long used for preserving fruits whole or as a jam.
Cave paintings in Spain from 7000 B.C show the earliest records of bee keeping. Honey is also mentioned in Sumerian and Babylonian cuneiform writings from 2100 B.C. From available evidence, we know that humans have been collecting honey for 10,000 years. But the interplay between bees and flowers is understood much later in 1000 A.D.
The pre-historic cave paintings at Bhimbetka in India show men despoiling beehives built on rocks, perhaps around 6000 B.C. Even as early as the Rigvedic period (2nd and 1st century) the Rbhu brothers were credited with building artificial hives of reeds and straws. The Mahabharata (4th century B.C.) has references to apiary keepers, flower gardens and pollen yielding plants, indicating some degree of commercialization by then.
Bees were domesticated in artificial hives both in India and Egypt about 4500 years ago. The earliest record of bee keeping in Egypt is found in the Sun temple (near Cairo) believed to be erected in 2400 B.C. In 1800s, when archaeologists were working in Egypt, they found a large jar of honey, and found that it tasted perfect, even though it was thousands of years old.
Honey is truly an insect product of high nutritive value. The food value of honey may be estimated by the presence of about 80% sugar in it. One should not mistakenly assume that honey is only a plant product because the nectar, pollen and cane-sugar are all secretions from flowers. As they are digested by bees, it gets mixed with their saliva and it soon undergoes certain chemical changes due to the action of enzymes. At this stage sugar (sucrose) is converted into dextrose and levulose. At the same time some ingredients of bees are also added to the mixture and the water content reduces. The whole mixture is then collected in the crop until the honey bee reaches the hive. As the bee reaches the hive this compound is regurgitated in the hive cell and is known as “Honey.”


Honey Dipped Balushahi
IngredientsBahulashi
* 1 cup all-purpose flour
* 2 tsp. yogurt
* 1 tsp. sugar
* 1/2 tsp. baking soda
* 2 tsp. clarified butter
* ghee for deep frying
* Honey for dipping
Method
Mix all the ingredients together, except ghee and honey. Prepare smooth fluffy dough. Divide them into equal parts and shape them as you please. Now, heat the ghee to medium hot (not too smoky) and fry these balushahis to golden brown. Then, dip them in honey until it coats all over it. Serve chilled as a dessert.

Dry Fruits Milkshake
Honey Jar* 3 fresh figs
* 5 dates
* 5 almonds
* 3-4 cashew nuts
* 4-7 pistachios
* 1 large banana
* 2 tsp. honey
* 4 cups of organic milk
Method
Blend all the above mentioned ingredients together till smooth. Serve chilled in tall glasses.

Malar Gandhi is a freelance writer who specializes in Culinary Anthropology and Gourmet Indian Cooking. She blogs about Indian Food at www.kitchentantras.com

First published in May 2017.

Thinking Out-of-the-Box with Baby Eggplants

Thinking Out-of-the-Box with Baby Eggplants

The first signs of spring are in full display. Never before have I been so welcoming of spring. This past winter was harsher than usual and experiencing it in our new home which is surrounded by trees only made it seem worse.  After an especially cold winter, I feel specially invigorated by the advent of spring! I enjoy the crispness in the air, the prospect of longer days and I look forward to seeing fresh vegetables in the farmer’s market. Nature always has its own way of quite literally springing tiny pleasant surprises urging us to take notice.

Our Sunday morning visits to the local farmer’s market have once again become a weekly ritual that I really look forward to. The soothing sight of fresh and vibrant produce complements the hustle and bustle and I feel tempted to buy everything that is arrayed in front of me!

When I head back home, I start thinking about how to prepare tasty, healthy foods that are easy to cook on a weekday. I try to experiment by completely reinventing the recipe or by making small changes like adding cumin seeds instead of mustard seeds.

Some vegetables have been used only in a particular way that I feel bored at the thought of having to make them using the same recipes. One such vegetable is the baby eggplant. I am sure there must be several ways of preparing them, but one dish that immediately comes to mind is Bharwa Baigan. (Stuffed eggplant)

Last Sunday when I picked up baby eggplant, I mentally swore that I would make something other than the usual Bharwa Baigan. Even though it is delicious, it is also quite tedious and time consuming to prepare. As I let my imagination play with these fresh baby eggplants, my aim was to come up with a recipe that was simple to cook and tasty. So here’s the recipe from my Sunday experiment with baby eggplant.


Achari Baigan
Yield: 3 servings
Total Time: 45 minutes
Achari Baigan, Eggplant Dish
Ingredients
12 baby eggplants
1 tsp turmeric powder
½ tsp salt
½ tsp chili powder
3 tablespoons mustard oil
(You can use any oil for this)
Pinch asafetida powder (Hing)
1 medium onion sliced thin

Mix together:
2 medium tomatoes pureed
3 teaspoons sambhar powder
1 teaspoon chilli powder
½ tsp turmeric powder
½ tsp sugar to taste
Salt
2 tablespoons yogurt
½ tsp garam masala
Chopped cilantro to garnish

Steps
1. Make two perpendicular cuts in the form of a cross at the base of the eggplant. Sprinkle salt, turmeric powder and chili powder and massage the insides of the eggplants. Keep aside for 10-15 minutes.
2. Over medium heat, add 2 tablespoons oil into the pan and once it is heated, add in the marinated eggplants.
Stir fry for about 3-4 minutes till the eggplants are charred slightly on the outside. Remove from the pan and set aside.
3. In the same pan, add 1 tablespoon of oil. Once it is heated, add in the asafetida and sliced onions.
4. Sauté till the onions soften and are pink in color (less than 1-2 mins). Now, mix in the dry masala with the tomato puree and add to the oil.
5. Add ½ cup of water and let it cook for about 3-4 minutes till oil floats on the top.
6. Then, add in the sautéed eggplant into the masala and continue to sauté till the eggplant is soft.
7. Now add in the yogurt, mix well and sprinkle in the garam masala and cook for 1-2 minutes. Garnish with chopped cilantro and serve.

Notes:
1. To reduce cooking time, add a little oil to the marinating eggplants and place in the microwave on high for 4 minutes. This softens the eggplants and reduces cooking time on the stove.
2. To make this dish look fancy, you can add a tempering of mustard seeds, asafetida and curry leaves at the end. It adds a touch of sophistication to the dish and yes, the extra love too.
3. I use mustard oil to make it typically achari (pickle-like); you can use any oil that you want.
Having experimented with eggplant, I was immensely satisfied with the results. It was all the more gratifying since I had finally chosen to do something other than the usual Bharwa Baigan. Serve it with plain rice and dal or some pulao. This is a must-make vegetarian dish for all who are eggplant lovers. Don’t be afraid to play around with the recipe and remember to always have fun experimenting!n
A science educator with an ardent love for experimentation in the kitchen, Jagruti writes about cooking in her blog The Turmeric Kitchen. To help popularize her otherwise not very well known East Indian heritage, she writes extensively about Odia food and about dishes that evoke nostalgia of her days growing up in Odisha.