Days pass by so quickly, same thing applies to week. As soon as they begin they end especially the weekends ~ there is never enough time to do all things that needs to be done. First quarter of 2014 already gone and month of April soon touching its mid-mark point. Phew! Every time I think and try to manage my time efficiently, I end up wishing for more hours in a day... does that happen to you ? While checking my to do list for the coming week, I suddenly realized its 2nd Monday of the month and I need to post the 4th session in my guest post series.
So friends, today I would like to introduce my friend Jayashri Baleri on Flavors and Colors. I met Jay on FB food group. Initial interactions were just related to our recipe posts. Her posts have been inspiring with interesting recipes always and classy presentations that will never fail to tantalize your tastebuds. Many times I have tried her recipes like for Besan Laddoos and Badam Burfis and have been successful with the results. After about 6 mnths time, we became friends, started exchanging messages and in no time our wavelength matched. Now we are close friends as if we have known for years interacting on topics other than recipes. Though our paths crossed on a virtual platform, I am glad to have found a wonderful, loving person like her and hope to meet her in person in near future.
Jay is popular on our food group as a dessert queen, who amazes and tempts all of us everytime with her perfect desserts posts! So when I asked her to be my guest she happily agreed. I was super duper excited to see the recipe of Bhapa doi cheesecake being shared by her. I know you want me to stop here as I can imagine your excitement to read through her recipe and drool over those tempting pics.
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Cholar Dal is a delicious daal preparation with chana dal [Bengal gram]. This slightly sweet, delicately spiced dal is very popular nutritious dish from Bengali Cuisine. It is easy to prepare and made by adding ghee, coconut and mixture of spices. The consistency is thick and bit different from other dals. Kaushi Bhatia, the author of "Favourite dishes of India", mentions the dal to be appetising both in appearance and taste if it is not very watery and if the whole grains of dal are visible. I adapted the recipe from the above mentioned book and have been doing this regularly now as we liked the unique taste of coconut slices in the dal besides the mixture of spices that impart extraordinary flavors to this dal.
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Holi is being celebrated in India today. This festival of colors is known as harvest festival and marks the beginning of spring season. It has its origin in ancient Indian mythology and these origins differ in various parts of India associated with legends of Lord Krishna and Radha, Bhakt Prahlad and Holika, Sacrifice of Kamadeva.
Personally, I don't play Holi, a habit that I developed over the years from my childhood as my dad opposed playing with colors only to prevent us from getting exposed to artificial colors. Now residing in the region for so many years with cultural differences, such celebrations in public stands no chance. Moreover, as a family including my kiddo, we value the need for water and are aware of our social responsibility towards Mother Earth. Thus, its always no no playing colors and wasting water at my place, but then there's no stopping to enjoy the colorful delicacies on this festive occasion. Posting here the recipe of COLORFUL RASGULLAS ... chilled ones to beat the heat!
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