All posts tagged: festive

Dal Baati with Pineapple Churma

Pineapple Churma

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Dal Baati Churma is one of those dishes that instantly takes me back home to Jaipur. It is traditional, comforting, and such an important part of the festive meals I grew up with. For Ganesh Chaturthi, I wanted to keep that traditional feeling but give the churma a fresh little variation, so I made this Pineapple Churma. WATCH HOW TO MAKE PINEAPPLE CHURMA: The pineapple adds a lovely fruity flavor without taking away from the richness of traditional churma. You can use either fresh or canned pineapple here — both work perfectly well. I also use one of my favorite shortcuts in this recipe: instead of making mawa separately, I simply add two pieces of any mawa-based mithai, such as kalakand or milk cake. It melts right into the warm churma and gives it that rich, festive flavor with hardly any extra work. Serve it as part of a traditional Dal Baati Churma thali. And since this was our Ganesh Chaturthi thali, I finished it with modaks! — because no Ganesh Chaturthi celebration feels complete …

Baked Puran Poli Rolls

Baked Puran Poli Rolls

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Baked Puran Poli Rolls — the simplest mithai that is effortlessly stunning and topped with a golden honey glaze! Needing just 15 minutes to make, these feature a traditional puran poli filling with chana dal, jaggery, coconut, cardamom, nutmeg, and saffron! WATCH HOW TO MAKE BAKED PURAN POLI ROLLS: We’ve kept the filling super traditional. Cook boiled Chana dal and jaggery until it gets this lovely golden brown color. To this we’ll add some ghee, elaichi, jaiful, coconut, and kesar. This filling is so aromatic and nostalgic, I could eat this just by itself. To assemble the rolls, take some rotis and spread your filling on top. Top with some slivered almonds and roll tightly, sealing with a flour slurry. These rolls look so classy and elegant and but are incredibly easy to make! Just brush them with some ghee and bake until nice and golden brown. For a beautiful, irresistible shine, I’ve garnished these with a glaze of honey, almonds, pistachios, edible gold, and some rose petals. I’ve paired them with some aamras for …

Badam Rose Roti Churma

Badam Rose Roti Churma

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Almond Rose Roti Churma — delicate and floral, this prasad comes together in just 15 minutes and is such a delight! With notes of rose, cardamom, saffron, and almond, this is perfect for Navratri and for those sweet-tooth cravings. WATCH HOW TO MAKE BADAM ROSE ROTI CHURMA: We’ll start by mixing together whole wheat flour, almond flour, salt, ghee, and some fresh beetroot juice. Use your hands to work this together until well combined. Add in saffron milk and use your hands to knead this into a medium firm dough. Now we’ll divide the dough into 3 equal parts and roll them out into 1/2 inch thick rotis. Transfer to a hot tava and cook on low heat until golden brown on both sides with a drizzle of ghee. Make sure to press down on them to ensure they cook through since we are keeping them a bit on the thicker side. Now, we’ll crush the rotis using our hands for that classic churma texture. To this, we’ll add jaggery for some sweetness, rose water, …

Mixed Fruit Kanji Vada

Mixed Fruit Kanji Vada

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Mixed Fruit Kanji Vada — smoky and refreshing, elevate the classic holi dish with some fresh in-season lychee, strawberries, and oranges for a spring-inspired twist! With gut-healthy, fermented kanji that features mustard and an addictive tang paired with fluffy vadas, this is the ultimate dish to entertain with this time of year! WATCH HOW TO MAKE MIXED FRUIT KANJI VADA: We’ll start by grinding our yellow mustard, black mustard, and cumin seeds into a coarse powder. To this we’ll add salt, black salt, red chili powder, and water. Now we’ll let this kanji ferment for a day. For the vadas, take soaked moong dal and blend coarsely with ginger and green chili. To this, add some crushed spiced and give it a mix. Pour over a mustard oil tadka and definitely don’t miss this, this will totally take your vadas to a new level. Now we’ll fry the vadas until golden brown. I made these mini round ones but you can make the traditional flatter ones too. Now, we’ll transfer the vadas into salted hot …