All posts tagged: fusion

Crunchy Chinese Bhel Rice Cups

Crunchy Chinese Rice Bhel Cups

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Fried rice is always a crowd pleaser, but this time we’re giving it a fun, crunchy, party-style makeover with these Indo-Chinese Rice Bhel Cups! WATCH HOW TO MAKE INDO-CHINESE RICE BHEL CUPS: Fragrant basmati rice is tossed into a quick Schezwan-style fried rice with colorful vegetables, tofu or paneer, edamame, and bold Indo-Chinese flavors. To make it extra fun, we top it with a crunchy Chinese bhel made with crispy noodles, onions, peppers, and all our favorite sauces. Served in little cups, these are colorful, easy to pick up, and perfect for summer entertaining, picnics, game day gatherings, grazing tables, or graduation parties. They’re playful, flavorful, and such a cute way to serve fried rice. These Indo-Chinese Rice Bhel Cups are the perfect mix of comfort and crunch. The fried rice is flavorful and light, while the Chinese bhel topping adds that fun crispy texture that makes every bite exciting. I love using basmati rice here because the grains stay long and separate, which is so important for fried rice. Once the rice is cooked, …

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 …

Rajasthani Stuffed Corn Baati

Stuffed Corn Baati

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Stuffed Corn Baati — perfect for the monsoon season, make use of in-season corn with this innovative twist on the Rajasthani classic dish! Baked to golden brown perfection and served with a generous drizzle of ghee and tomato peach chutney, this is a Rajasthani’s comfort food leveled up! WATCH HOW TO MAKE RAJASTHANI STUFFED CORN BAATI: Corn is in-season right now and I promise you this is the best way to use it this monsoon! We’ll give our corn kernels a quick pulse and set this aside. To make our baatis, we’ll add atta, suji, salt, ajwain, baking powder, and oil. Use your hands to knead this into a semi-soft dough. We’ll also add some yogurt to help with binding. You might need to add some water to help it come together but make sure you don’t make a very hard dough. Let this rest covered while we make the stuffing. In a pan, heat oil and add cumin seeds, hing, and corn and let this sauté. Add in ginger and green chili paste and …

Tropical Steamed Sandesh - Bhapa Sondesh

Tropical Steamed Sandesh – Bhapa Sondesh

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Tropical Steamed Sandesh (Bhapa Sondesh) — with fresh fruits and a silky coconut sauce, this dressed up steamed sandesh is the dessert of the summer! Requiring minimal ingredients to make and so refreshing, this is a modernized take on Indian mithai you have to try! WATCH HOW TO MAKE TROPICAL STEAMED SANDESH (BHAPA SONDESH): We’ll start by draining any excess water from our homemade chenna (cottage cheese). Transfer this to a blender along with some milk and powdered sugar. Blend this until it has a really smooth consistency and we’re ready to transfer this to a greased mold. I’ve also added a parchment paper lining here as well. Gently tap the sandesh to remove any air bubbles and sprinkle with saffron. Gently cover the mold with some foil to seal the edges and now we’re ready to steam this for 20-30 minutes. If you can insert a knife and it comes out clean, your sandesh is ready! Let this chill in the fridge for at least 30 mins. Meanwhile, we’ll make our super simple coconut …

Strawberry Shahi Tukda Mithai

Strawberry Shahi Tukda

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Strawberry Shahi Tukda — rich and velvety, this pink dessert features in-season strawberries and a rose rabdi that is so perfect for Valentine’s Day! Made with no frying and a super quick rabdi, this is decadent and indulgent, with notes of saffron and cardamom, without any of the guilt! WATCH HOW TO MAKE STRAWBERRY SHAHI TUKDA: We’ll start by making a fresh strawberry jam by caramelizing some strawberries with sugar. Finish this some salt and you should get a beautiful jammy consistency. Then, we’ll heat milk, cream, and sugar and let this come to a simmer on medium heat. I added a cornstarch slurry to get the lovely silky texture but without having to boil the milk which makes this lighter and quicker to make! Finish with some kesar, elaichi, and rose syrup for this light fuchsia color. For the bread, I cut them into hearts so they’re perfect for Valentine’s Day. Then, brush them with ghee or butter on both sides and you can bake or airfry for a golden brown color without frying! …