My first blog

A few months back, I followed a link to an interesting blog from somewhere and got hooked to the world of blogs, food blogs and more food blogs. A bit late to the blog world, I have been thinking whether I even have the time to sit and blog once every week, once a month atleast, then I convinced myself saying maybe I'll blog everytime the husband cooks up something wonderful, which is really rare !!


Last weekend, a lazy saturday afternoon we were channel-surfing and stopped to watch the Italian cooking show on PBS. My husband got so inspired (happens very rarely) that he printed the recipe from the Internet, went grocery shopping, made a very professional looking Eggplant Parmesan and Shahi Tukde for dessert and they were both wonderfully delicious; and I decided to blog, for the sake of posterity !



Egg Plant Parmesan - America's test kitchen


Shahi Tukde (adapted from Sanjeev Kapoor's desserts book)


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Ingredients:
Dates - 1 cup, chopped finely
White bread - 8, edges trimmed and cut into rounds.
Ghee - for frying
Pistachios & Almonds - 10 each, soaked in hot water for 10 minutes
Green cardamom powder - 1 tspn
Milk - 5 cups
Sugar - 1/2 cup


1. Heat ghee and shallw-fry each slice of bread for about a minute, till brown & crisp. Drain on paper towels.
2. Slice pistachios & almonds. Mix with chopped dates. Divide this into 4 equal portions.
3. Place a portion of date mixture onto a piece of bread, cover with another piece of bread. Press to seal, repeat with remaining bread slices.
4. Simmer milk & sugar and reduce to half.
5, Dip each stuffed bread into the milk for about a minute, remove and keep aside.
6. Reduce the milk further, till it thickens to a custardy consistency.
7. Place soaked bread on a serving platter, pour milk. Garnish with additional chopped pistachios & almonds. Enjoy !


We substituted Apricots for dates and really liked it !