Masala Kandh/Ratalu

Just before winter starts, yams, and sweet potatoes, and other root vegetables rule farmer's market in India. Streets full of vendors with veggies pilled in a large basket or just a cloth is not a rare sight. Women get out of the house to shop fresh veggies and prepare delicacies for their family... of coarse winter is the time to indulge in food. :)

Although most vegetables are no longer seasonal, but available year round, we still enjoy the flavors of the food in that season. Like spicy, hot, and delicious Undhiyu in preferred and enjoyed more in winters rather than summer. So while it is not summer in California yet, I found our favorite purple yam/kandh/ratalu. This underground root vegetable is purple, is pretty, and delicious too :)

Purple yam brings me memories of Rajasthan...our trip to Shrinathji/Nathdwara, 100 km away from Udaipur where we specifically go to worship our God. This small town of Nathdwara has colorful shopping and delicious food experience.  Below are pictures of our family trip to Nathdwara. Sorry about posting so many, but the train experience, the food, family fun... is making me mostalgic. You will also see pictures of food carts, cows in a shed where we specifically go to feed and worship them, little hand carts and rickshaws as means of transport.

The expression from my dad reveals everything about Masala Kandh/spicy purple Yam

So while I do bring Kandh Masala from Rajashthan, here is my attempt to create my own too. This masala or spice mix is so versatile that it can be added onto any roasted, grilled, or fried veggies to make it deliciously chatpata.

Kandh Masala or Spice mix

1 tbsp. red chili powder 

1 tsp. salt

1/4 tsp. fine pepper powder

1/4 tsp. rock salt

Mix all these well and store this spice mix in a glass jar.

To make Masala Kandh

Purple Yam/kandh

Kandh Masala or spice mix

Lemon juice

Opitonal: Fried Chilies

• Peel kandh. Wash it well and pat dry it. 
• Cut into 1 inch thick slices.
• Fry slices in hot oil for 3-4 minutes. This is just partial frying to partially cook them. Let it cool.
• Cut into cubes and re-fry till they form crisp. You could also bake in a 400 F oven for 20 minutes.
• Remove fried cubes in a bowl and add spice mix and juice of a lemon.
• Mix well and serve immediately.
• For authentic feel, serve in a leaf bowl (duna) and a pick :)

Here are few pictures.

Peel kandh and wash it well and pat dry it.

Fry slices in hot oil for 3-4 minutes. This is just partial frying to partially cook them. Let it cool.

Cut into cubes and re-fry till they form crisp.

Remove fried cubes in a bowl and add spice mix and juice of a lemon.

Mix well and serve immediately.

For authentic feel, serve in a leaf bowl (duna) and a food pick :)

Fried chilies are optional.

चटपटा मसालेदार कंध

Rabdi

Trip to Nathdwara is primarily to worship Lord Shrinathji/ Krishna, but we definitely enjoy the food there. Nathdrawa, a small village is situated in Rajashthan, an hour drive from Udaipur city. This little village is visited by thousands of pilgrims to do darshan or The Lord. We had our ancestral house there. Our parents did show the place where they use to visit and stay often. I can only imagine the fun they had. Lately, this little village has turned into a popular tourist destination. With lot of facilities and hotels developed, it is easy to go and stay there for few days.  Food and shopping is also main part of the visit there. Delicious fresh rajasthani food and Thali is the highlight. Lehriya, Bandhej, Khadi work, Kota fabric, Silver jewellery, Kundans, and embroidered gota...all come from there.

Trip to Nathdwara is incomplete without Rabdi. Rabdi, a simple dessert made with just two ingredients: milk and sugar. Milk is boiled for hours in a large pan or kadhai over wood and cow dung heat which eventually turns into this thickened milk. Caramelized milk cream stuck onto the sides of the pan is also scraped and put back into the milk. Eventually imparting caramelized flavor. This sweet thickened milk is the favorite offering to Lord Shrinathji and also to the pilgrims there. This simple Rabdi has the flavors of its own. No added cardamom or nuts...this is delicious as is!

The other most important ingredient that makes it special is the clay pots of kulhad in which Rabdi is served. Rabdi is transferred into these pots, and clay pots keep this milk dessert stay cold and fresh for a long time.

Below are the pictures of our visits to Nathdwara and our indulgence into Rabdi.

Here is boiling of milk which will turn into Rabdi.

Wood and dry cow dung is added for fuel.

Simmering milk.

Here is Rabdi: Prasad offering from the temple.

The first thing my husband does on reaching Shrinathji is having Rabdi :)

Here is my brother bringing early morning rabdi from the temple.

This was my attempt to create the delicious taste of Shrinathji Rabdi.

Bring 4 cups of milk to a boil and simmer on low heat for 2 hours stirring occasionally. The cream stuck onto the sides can be scrapped out and put back into the simmering milk.

When milk thickens, add 2-3 tbsp sugar. Simmer for some more time. 

Remove in clay pot and serve while it is warm or chilled in the refrigerator.

Enjoy the Delicious Traditional Rabdi!!

Thandai Kulfi

My husband loves kulfi, I think he prefers Kulfi over Icecream. Although there is not much difference between the two, Kulfi is thickened milk with nuts or fruits that is frozen so it is denser than icecream but really soft and smooth.

Kulfi is pure thickened milk that is frozen. I know there are short cut recipes by adding cornstarch or bread as thickening agents, but then it cannot be used as offering to God or eaten during Hindu fasts. I know sometimes boiling milk to make kulfi can be tedious but believe me it is the right way to do and the flavor as the milk boils, thickens, and caramelizes tastes amazing. Check my recipe of regular Kesar and Malai Kulfi here. 

Since I did not have lot of time to let the regular milk boil and thicken, I tried using Half & Half and heavy whipping cream. Both these are found easily in the store and by using good quality organic Straus Milk products I achieve deliciously tasting kulfi for my family! While it is time for Holi, (festival of colors), friends meet over and part and enjoy chilled Thandai. It was time to combine the flavors of Thandai with the texture of Kulfi to make Thandai Kulfi.

Ingredients: (serves 4-6 people)

2 cups Half & Half

1 cup whipping cream

4-5 tbsp. My Thandai syrup (click here)

                              OR

4 tbsp. My Thandai powder (click here) + 4 tbsp. sugar

For garnishing

Slivered almonds and pistachios

• In a heavy bottom pan boil half & half. Simmer for 10 minutes till it reduces  and thickens. It will not take a long time.
• Add heavy whipping cream and simmer the mixture for 5-7 minutes.
• Turn off the heat and let the mixture cool.
• Add Thandai syrup to the thickened mixture. whisk well using a whisk or hand blender. If using Thandai powder, add sugar and thandai powder to thickened mixture and blend in the hand blender.  Strain the mixture.
• Pour in cups, garnish with slivered almonds and pistachios. Cover and freeze it for 6-8 hours. 
• Serve chilled

 

Here is step-by-step pictorial recipe:
       My Thandai Masala                               My Thandai Syrup

In a heavy bottom pan boil Half & Half. Simmer for 10 minutes till it reduces and thickens. 

Add heavy whipping cream and simmer the mixture for 5-7 minutes.

Turn off the heat and let the mixture cool.

Add Thandai syrup to the thickened mixture. whisk well using a whisk or hand blender. If using Thandai powder, add sugar and thandai powder to thickened mixture and blend in the hand blender.  Strain the mixture.

Pour in cups, garnish with slivered almonds and pistachios. Cover with plastic wrap or foil, and freeze it for 6-8 hours.

Enjoy Thandai Kulfi!!