Gola

My summer break has begun, and I would now say that summer is here. This was surely the best time growing up: hot summer days, playing with friends,enjoying mangoes, and having chilled ice drinks and gola. Nimboo pani, kalakhatta, orange, rose, keri, khus, pineapple, mango...the colorful syrups on the gola cart attract not just kids, but everyone! Love the sight of color syrup bottles all lined up on the counter. The manual ice shaver and large blocks of ice wrapped in jute cloth. Do not think abut hygiene level...it just builds immunity. :)

As called in Mumbai, Gola is shaved ice or chuski...shaved ice that is packed tightly around a stick and dunked into flavored syrup. Chilled juice is sucked from the ice and dunked back into the glass to absorb the syrup. I can't explain it...you need to make it to enjoy it!

There is science behind packing shaved ice to form gola... principle of physics: (When pressure increases melting point of ice reduces). To explain it in easy language, when you press ice together it creates heat and melts the pieces to form water. as you release the pressure it turns back to ice resulting into fused shape of the container, and in the case a glass. As liquids take the shape of the container they are put it.

In Mumbai we surely get gola on the stick, but in certain parts of country where the water is hard, it is difficult to form gola shape and chammach gola or shaved ice in a glass is popular. Syrup is poured over shaved ice and a spoon is provided to enjoy syrupy shaved ice.

You can make syrups at home or buy them from Indian store. Below are few recipes:

Click Here for my recipe of making rose syrup. 

Click here for the recipe of making berry (kalakhatta) syrup.

To make orange syrup:

Heat 2 cups sugar and 1 cup water. 

Simmer for 10 minutes. 

Add 1/2 tsp. orange extract/essence.

Mix 1/4 tsp. orange food color.

1/4 cup freshly squeezed orange juice

To make pineapple syrup

Heat 2 cups sugar and 1 cup water. 

Simmer for 10 minutes. 

Add 1/2 tsp. pineapple extract/essence.

Mix 1/4 tsp. yellow food color.

1/4 cup freshly squeezed pineapple juice

• To make gola or shaved ice. Use shave ice maker. I have this Hawaiian shaved ice maker and i like it.
• Collect shaved ice in a cup or a glass. Slightly bend a stick from the corner and put into the shaved ice glass. Top with more shaved ice and pack it tightly. Packing the ice tightly and holding it for 5-10 seconds will keep it in shape and prevent it from breaking. 
• In a separate glass, squeeze some lemon juice and add a pinch of rock salt. pour some syrup in the glass and some on top of shaved ice and enjoy immediately.

Click on this link to check the Hawaiian Ice maker

Collect shaved ice in a cup or a glass. Slightly bend a stick from the corner and put into the shaved ice glass. Top with more shaved ice and pack it tightly. Packing the ice tightly and holding it for 5-10 seconds will keep it in shape and prevent it from breaking.

In a separate glass, squeeze some lemon juice and add a pinch of rock salt. pour some syrup in the glass and some on top of shaved ice and enjoy immediately.

My favorite is  Kalakhatta Gola
Use homemade Kalakhatta syrup or Vimto.
Sprinkle rock salt over Gola and then pour syrup in the glass as well as on gola.
Enjoy immediately.

Refreshing Summer Gola!!

Mango Shrikhand

Summer time and summer vacation is always associated with Mangoes. Almost every meal is accompanied with mango or a recipe of mango. And so is this Mango or Aam Shrikhand or Aamrakhand. Aamrakhand is a mango flavored yogurt garnished with almonds and pistanchios. I remember store bought Aamrakhand was packed in a mango shaped individual containers and they were so cute. I used to collect those containers, wash them well and re-use them to put some nic-nacs.

This post is very special, of coarse because it is a special recipe of the season, but also because it shows how I started my summer break. Few months back I met a creative silver artist, Sheela through a common friend. It was so exciting to know that silver articles can be made at home using silver clay and of course many other materials, but it is so possible. Silver jewellery and silver articles are very close to me. I love silver and yes we use silver to serving food and offering prasad (sweet) to God. It would be fascinating to be able to make a silver article that can be used in daily life. I would totally love a pendant or a ring or earrings, but I choose to make little spoon to place it in a little silver bowl. I took this class with Sheela. The entire experience was amazing. It was not as easy as I thought. But with proper guidance and motivation from as expert, I am very thrilled and happy with the end result. It was a well started summer break!

Here are the silver spoons that I made with Sheela.

From molding, shaping, texturing, firing in the kiln, polishing, there are several steps to achieve a perfect product.

Check out this artist and her FaceBook page.

If you like being creative and learning something new, this class is something you should take.

With your girlfriends, this would surely be a fun party!

To make Mango Shrikhand

Ingredients: (serves 2)

2 cups plain yogurt

1 to 1+1/2 cup mango pieces (I used frozen Kesar mango pieces from Deep Foods)

2 tbsp. sugar (or to taste)

2 tbsp. chopped almonds and pistachios

• Place a sieve or a muslin cloth over a bowl and add yogurt to it. This is to remove water from yogurt and make it thick and creamy. You could add Greek yogurt too, but this is a traditonal method of making Shrikhand. Let yogurt drip most of the water (in around and hour).
• In a bowl place mango pieces (you could use fresh mangoes or frozen mango pieces. Avoid using mango pulp as it is very runny and will not make shrikhand thick and creamy).
• Add sugar to mango pieces. Using a fork or a masher, mash and blend sugar and mango together. You could mash it completely to make it smooth or keep some pieces for some texture.
• Add yogurt and mix well.
• Add few chopped nuts and leave some for garnish.
• Refrigerate it for some time. 
• Serve chilled.

Place a sieve or a muslin cloth over a bowl and add yogurt to it. This is to remove water from yogurt and make it thick and creamy. You could add greek yogurt too, but this is a tradiitonal method of making shrikhand. Let yogurt drip most of the water (in around and hour).

In a bowl place mango pieces (you could use fresh mangoes or frozen mango pieces. Avoid using mango pulp as it is very runny and will not make shrikhand thick and creamy).

Add sugar to mango pieces. Using a fork or a masher, mash and blend sugar and mango together. You could mash it completely to make it smooth or keep some pieces for some texture.

Add yogurt and mix well.

Add few chopped nuts and leave some for garnish.

Refrigerate it for some time. 

Serve chilled.

Enjoy Shrikhand with Puffed Puris!!

Raw Mango & Saffron Moscow Mule

We grew up around copper and brass utensils.  Big copper pots were filled with water everyday and the water from those pots was used for drinking and cooking. Grains and flours were also stored in large copper jars. Everyone then new the benefit or copper. Eventually stainless steal took over. New buys were all stainless steal containers, boxes, plates, bowls. And then came Tupperware....  people started replacing old antique storage for Plastic Tupperware... Almost more than a decade of Tupperware now, people are realizing the importance of natural elements and metals. The new trend  is using all copper: Copper to cook food,  Copper as serve ware, Copper bottles to store water. Everyone knows the benefit of copper. Although there is lot of copper sold in India, colorful plastic boxes still attract people there. 

The West now knows the importance of using copper utensils to cook and to serve. Western markets are selling copper at 10 times more price than back home. All my favorite stores, World Market, Pier1 Imports, Anthropologie, and more have aisle full of copper serve ware, and the fun part is that they are all 'Made in India'.  :) Yes, Go India... and make more export quality products!

This recipe is specially created keeping these copper mule tumblers in mind. Though I bought these from India, Pier1 imports also carries them and they are on Amazon too. I used our family favorite Aam Panna which is made with raw mangoes, and spiced it up with our family secret ingredients like cardamom and saffron to make this mule. Although it is Virgin, you are most welcome to add some Vodka shot to it.

Ingredients (Serves 4)
1 firm raw mango
Pinch of saffron
Pinch of cardamom seeds
2 tbsp. sugar

Vodka (optional)
Ginger beer (4 bottles)

To make concentrate:

• Pressure cook raw mango till it is soft. Remove the skin and pit and cut into pieces.
• Add sugar saffron and cardamom seeds and grind it well.

To make mule:

• Chill copper tumblers in the freezer for some time.
• Mix around 2 tbsp. raw mango concentrate with vodka and ginger beer and stir well
• Add ice cubes.
• Serve chilled!

Pressure cook raw mango till it is soft. Remove the skin and pit and cut into pieces.

Add sugar saffron and cardamom seeds and grind it well.

Click on the picture to buy these copper tumblers.

Mix around 2 tbsp. raw mango concentrate with vodka and ginger beer and stir well.

Add ice cubes.

Serve chilled!

A Refreshing Drink!!

Manchow Soup

Few days back while we were busy with yard work and planting new vegetable plants is raised beds, we thought of going to a restaurant for dinner. The menu looked pretty decent, and we thought we could order some delicious Indochinese food (you all know it's our favorite).

My husband loves soup, especially Manchow soup with crispy noodles. Not all restaurants serve this soup with crisp noodles, and we have to ask them to bring some. My husband feels Manchow soup is incomplete without these fried noodles :) So we ordered one by two (a bowl of soup to share). Oh Oh... we were not really happy. The soup tasted like an instant soup pouch using dehydrated powder and to add to it, it was under-cooked. For people like us, we enjoy fresh ingredients and fresh food, Packaged and dehydrated gravies, sauces, and soups do not make us happy. And that soup made me rethink: is it actually worth going to a restaurant? If we can prepare delicious food using fresh and good quality ingredients in the same amount of time, why should we go to a restaurant! Specially for indo-chinese food, it is not worth it.

So here is my soup... I love homemade fried noodles too to serve with Manchow soup. Again, not a big fan of store bought fried noodles (they seem stale and rancid). Manchow soup is very similar to Manchurian gravy, and is very easy to make. Simmering veggies with water is the key to make the soup flavorful. You could also use veggie broth or chicken broth of your choice. Freshly minced ginger and garlic will infuse fresh flavors to the soup. You got to try it!!

Ingredients:
For Crispy Noodles
1 packet Ching's Hakka noodles or any noodles of your choice
Oil for frying noodles

For Soup
2 tbsp. oil
1/4 cup finely chopped onions
1 tbsp. minced garlic
1 tbsp. minced ginger
1/4 cup finely chopped cabbage
1 tsp. salt
1 tbsp. chili garlic sauce (optional) or few chopped chilies (optional)
1 tsp. vinegar
2-3 tbsp. dark soy sauce
1+1/2 tbsp. corn starch dissolved in 1/4 cup water

• Boil water, add noodles and cook till they are soft. Strain noodles and run them under cold water to stop the cooking process and making them mushy. Let them rest in the strainer for 5 minutes.
• Heat oil. Divided noodles into 4 parts. Gently add one part into medium hot oil and fry till they turn golden brown and crisp. Remove on a paper towel. Store in airtight container if using it later or for a party.
• Heat 2 tbsp. oil in a soup pot. Add chopped onions, minced garlic and ginger. Fry for 2-3 minutes. Add chopped cabbage and fry for a minute. Add chili garlic sauce and mix well.
• Add 3+1/2 cups water into the sauteing veggies.
• Add salt, soy sauce, vinegar. Mix well. Bring it to boil and simmer on low to medium heat for 15-20 minutes.
• Dissolve corn starch in 1/4 cup water.
• After 15 -20 miinutes, the soup should have reduced and the concoction should have formed delicious broth.
• Add corn starch mixture to simmering soup while stirring well. The soup will become light in color. Simmer for another 5-7 minutes till the soup turns bright and dark, and cornstarch gets cooked well.
• Serve in a bowl with freshly chopped onion greens (optional).
• Serve fried noodles at the side and top immediately before serving.
• Crisp noodles enhance the flavor of the soup. 
• Enjoy!

Boil water, add noodles and cook till they are soft. Strain noodles and run them under cold water to stop the cooking process and making them mushy. Let them rest in the strainer for 5 minutes.

Heat oil. Divided noodles into 4 parts. Gently add one part into medium hot oil and fry till they turn golden brown and crisp. Remove on a paper towel. Store in airtight container if using it later or for a party.

Heat 2 tbsp. oil in a soup pot. Add chopped onions, minced garlic and ginger. Fry for 2-3 minutes. Add chopped cabbage and fry for a minute. Add chili garlic sauce and mix well.

Add 3+1/2 cups water into the sauteing veggies.

Add salt, soy sauce, vinegar. Mix well. Bring it to boil and simmer on low to medium heat for 15-20 minutes.

Dissolve corn starch in 1/4 cup water. 

After 15 -20 miinutes, the soup should have reduced and the concoction should have formed delicious broth. Add corn starch mixture to simmering soup while stirring well. The soup will become light in color. Simmer for another 5-7 minutes till the soup turns bright and dark, and cornstarch gets cooked well.

All the serving bowls in the pictures are made by me.

I took a clay/pottery class to learn making bowls on potter's wheel or making sushi plates with sheets of clay. It was a fun class indeed!

Soup and appetizers for dinner.

Serve in a bowl with freshly chopped onion greens (optional).

Serve fried noodles at the side and top immediately before serving.

Crisp noodles enhance the flavor of the soup. 

 Enjoy!!

Watermelon & Rose Sharbat

It's summer...it's hot, and it's time for some cold and refreshing drink. Sharbat, a chilled drink made of fruit or flower syrups and very soothing and calming in summer. When watermelons are in season, I remember my mom buying a large one and it had lot of seeds of. (I had not seen seedless one then.) She used to cut into cubes, deseed it, and put into a large stainless steal container. The container was then filled with her homemade Rose Sharbat and then chilled. It would be our evening snack or dessert on a hot and humid night in Mumbai. Oh, how I miss being a child and miss those days!

Rose Sharbat with watermelon cubes is also a common Mumbai street food drink. Cool, refreshing, and energizing, this drink is perfect for summer to keep away from dehydration. Also a tiny bit of salt or chaat masala will keep electrolytes in balance.

Ingredients:
3 cups Watermelon cubes (remove as many seeds as possible)
2-3 tbsp. rose syrup (store bought or homemade)
Chilled water
Ice cubes

• In a blender, blend 1 cup watermelon cube. Strain it is it is pulpy.
• Add chilled water and rose syrup and give it a taste test. The amount of rose syrup depends on the type of syrup you use and your taste buds.
• Serve in a glass with watermelon cubes and ice.
• Add a spoon and straw to enjoy the chilled drink while eating watermelon pieces. Click on the link to check the spoon straw that I used.
• Enjoy this chilled beverage. 

In a blender, blend 1 cup watermelon cube. Strain it is it is pulpy.

Click on the picture to see the recipe to make rose syrup at home.

Add chilled water and rose syrup and give it a taste test. The amount of rose syrup  depends on the type of syrup you use and your taste buds.
Serve in a glass with watermelon cubes and ice.

Add a spoon and straw to enjoy the chilled drink while eating watermelon pieces.
Click on the link to check the spoon straw that I used.

Enjoy this Refreshing Drink!