Pastry squares

This week has been a sifting and a shifting week for us. Sifted my refrigerator while shifting to a new place to make use of the many ingredients staring at me from the shelves, demanding an instant makeover. Among them- Puff pastry, dozen tomatoes, cheese and immediately i knew together they can make some sweet music. So pastry squares and a creamy tomato bisque gave way for a cozy dinner date with my husband beside our warm fireplace. An experience grander than all the chic and upscale dinners we have had outside. 

I detail the recipe of pastry squares here, soon to be followed by the recipe of the bisque in my posts later.

Scalloped tomatoes

Simplicity can never be overrated. But do not get mugged by the simple look of this dish , its devilishly camouflaged to hide a burst of flavors inside. A perfect marriage of ingredients to devour and keep your taste buds immersed in it for a long time!

Gajjar ka halwa

Happy New year's all ! I thought of starting my 2011 recipe box on a sweet sweet note.  Gajjar ka halwa , considered the dessert of desserts , is frequently prepared in the winter season in northern India. A favorite among people of all ages, this recipe will certainly quench and satisfy your sweet tooth  if you have any!

Malai Kofta (Potato croquettes in gravy)

A rich creamy dish for a special day, well that is what i had in mind when i used to make it for my friends a decade or more back!  Sweet days where we could accommodate shopping, movies and even a hand at cooking in the middle of reading a book on micro economics. Days of extreme time management i must say ;)

You can look at Malai koftas as the distant vegetarian relatives of the Italian meatballs, eaten along with rice or naan. The croquettes or koftas can be served in red or white gravy, personally preferring the white i detail the recipe for the same.

Dal Makhani (Lentils in cream)

A perfect blanket for the cold winters, the recipe will warm your heart and envelope your soul in its smooth astounding flavors!

A stew of sorts, traditionally this dal requires cooking on low flame /charcoals for hours to lend the creamy flavor. But today, along with cooking it low and slow in our modern kitchens , dollops of cream and butter also lend to its buttery texture.