“सुक्या-मेव्याची पेशवाई खीर” (Dry Fruit Porridge)

The “Peshwa” (hindi:पेशवा, plural Peshwe, Marathi:पेशवे) were Brahmin Prime Ministers to the Maratha Chattrapatis (Kings), who lead Maratha armies and became the hereditary rulers of the Maratha empire of central India from 1749 to 1818. Prior to 1700 Peshwa enjoyed the status of king for eight or nine years. They oversaw the greatest expansion of the Maratha Empire in 1760’s.Their culture,heritage & luxurious style of living has had a great influence on the way of life of the entire civilization in Pune.

My paternal grand-mother hailed from Hasabnis family who served as Sardars (generals) to Peshwas.

Vasant Kaka (Rohan’s father,I fondly address him as uncle) reminds me of the Peshwe era in some ways.His charm,wit,sophistication, love for art & good food make him perfect to be born a Peshwa!In his own way,he is a King.The king who is generous at heart yet a family man.

 “Badam Sheera” (Almond thick porridge) is one thing he loves to eat and Hema Athya (Rohan’s mother,I fondly address her as paternal aunty) has to make efforts to keep him away from sweets (for obvious reasons).However,its Diwali and I could not stop myself from finding a suitable recipe for his likes.Although,Ruchira did not have a recipe for Badam Sheera,it did have one for “Badam Kheer” (an almond liquid consistency porridge) which I m going to enrich with other dry fruits.

This is my Diwali Gift for Vasant Kaka (hopefully,Hema Athya would relax the diet restrictions for a day in Diwali & make it soon :)

Ingredients

• 1/4 muffin-full bowl of Finely powdered Dry Fruits.I used raisins,walnuts,pistachios,almonds,cashews.One may follow the book’s method of soaking almonds in hot water to de-skin and later crush them thoroughly with pestle & mortar ,which I skipped.
• 1/2 muffin-full bowl of dates+poppy seed+sugar mixture (left over of the dates paratha i had made earlier this week,my addition)
• 2 tsp cardamom powder
• 2 tsp nutmeg powder
• 2 mugs full of low fat milk
• 1/8 muffin-full bowl of heavy cream
• 4-5 strands of saffron-soaked in 2-3 tbsp of milk
• 1 tbsp pure ghee-I would not suggest any thing else for this recipe.(my addition)
• 2 cloves-powdered (my addition)
• 1 small piece of cinnamon-powdered (my addition)
• sugar

Stir thy Soul

The Book’s method: Its pretty simple and non-fuss.Boil the milk and add the crushed almonds in it along with cardamom powder & sugar.Allow this porridge to cook for 5-8 minutes or until the milk thickens considerably.

I want it my way: I sautéed the powdered dry fruits & dates mix in some ghee on medium flame.Simultaneously,I boiled the milk and heavy cream.I pushed  the sautéed dry fruits and dates mix into the boiled,thick milk.Allowed it to boil for some time,I transferred the saffron,cardamom powder,clove powder,cinnamon powder & nutmeg powder into it.I was stirring it continually,until my hand and back paved way for a tired fall on sofa (:P)!!

Anyway,the Kheer was awesome! I love it chilled as well as hot! Choose your pick!!

 I really miss serving to Vasant Kaka.How I wish he was here with us in US?! Hope,he is listening (reading) what my diwali wish is!!

“खजुराच्या पोळ्या” (Sweet Paratha made of Dates)

“First Fifty Dates” a movie starring Drew Barrymore & Adam Sandler ; too vague for the likes of moi but serves to be one of the favourites of most of the female population.

I m fascinated with the word “DATE” though :) They are not merely reminders of merrier times in future or those in past but also sweet & nutritious candidates to  achieve healthy appetite.Yes,I m very much referring to the very edible “Khajoor”(खजूर).The date fruit is almost synonymous with good times since eternity.

Date-a-file

Dates are believed to have originated around the Persian Gulf, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 6000 BC.

A 100 gram portion of fresh dates is a premium source of vitamin C and supplies 230 kcal (960 kJ) of energy. They are fat free, cholesterol free, and are a good source of fiber.Dates have a high tannin content and are used medicinally as a detersive (having cleansing power) and astringent in intestinal troubles. Dates may be administered for sore throat, colds, bronchial catarrh, and taken to relieve fever and number of other complaints. They may counteract alcohol intoxication. The seed powder is also used in some traditional medicines while their roots are used against toothache.

Well,enough of advocacy! The main ingredient for today’s recipe is Khajoor/date.I m making one of my Aai’s specialties namely "khajoorachya polya”.

Total Time=Cooking Time+Preparation Time=30-35 minutes.

Ingredients

• 1/2 muffin-full bowl of dates/khajoor (preferably black dates since they are softer and easier to work on,available at most of the Indian stores)
• 1/2 muffin-full bowl of sugar (floured-quantity depends on the type of sugar)
• 1/8 th muffin-full bowl of roasted poppy seeds (खसखस)
• 1/8th muffin-full bowl of semolina (रवा) –I used roasted semolina so that the end result is tastier & crispier.
• 1/8th muffin-full bowl of all purpose flour (मैदा)
• 1/8th muffin-full bowl of wheat flour (my addition)
• 1/8th muffin-full bowl of vegetable oil
• salt to taste
• 1/8th muffin-full bowl of rice flour (तांदुळाची पीठी)
• 2 tsp cardamom powder (instead of whole cardamom suggested in the book)
• 2 tsp nutmeg powder (my addition)
• 2 tbsp of साजुक तूप (pure ghee –my addition)
• some walnuts (10 max-my addition)
• small piece of cinnamon (my addition)
• 2 tsp milk powder (my addition)

Roll It Round

Kamala Aji must have been extremely active to use the typical “huge pestle and mortar” to mince most of her chutneys and spices.It sure a tough job to mince dates,walnuts,poppy seeds,cardamom powder ,nutmeg powder,cinnamon & sugar on “पाटावरवणटा” (bigger and heavier pestle and mortar).I m too impatient for all this so opted for a mixer grinder until it turned into a soft thick paste (add little ghee so that it does not stick to the blender).The consistency must be good enough to be rolled into a ball or ladoo (added 2 tsp of milk powder) so I kneaded it.This is the stuffing dough.

I mixed semolina,wheat flour,all purpose flour,salt,hot oil and kneaded it into a dough ( a little on harder side).I hammered (कूटणे) this dough with my rolling pin (low blows please :P).This process softens the kneaded dough.This is the outer crust dough.

The Binding & Rolling

Make 2 balls of the outer crust dough and one ball (slightly bigger than one of the two dough balls) of stuffing dough.Then roll down a round (10 cm diameter circular flat base) roti/poli and place it between the two outer crust dough balls.Finally roll the triplet again.

The khajoor poli turned out to be quite tasty (even though it was not as good as Aai’s,but not bad attempt either) and We (Ze Ranadez) ate it merrily with “pure ghee” and lukewarm milk (with/without sugar) as a dip!!

ONE SUGGESTION

Please avoid usage of poppy seeds & semolina.I found it difficult work with both of them since while rolling most of the stuffing would move out.I could not roll the dough into a perfect round due to the gravels of Rava.I would suggest (having done as per the book) the outer crust dough should be made of wheat flour and all purpose flour only.

Surprise your brothers this Bhaubheej with Khajoorachi Poli (the brother showering day)!

जीवेत् शरद् शतम्! (may god bless him with long life).