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Posts Tagged ‘dessert’

Creamy Chocolate Shrikhand with Cranberries - a decadent birthday treat!

Chocolate Shrikhand with Cranberries – a decadent treat!

Can I just say, sheer decadence can be captured in a cup of Shrikhand, a Gujarati dessert of strained yogurt spiced with cardamom and other Chai spices. A spoonful of this heavenly dessert can always put me in a good mood.

Just give me a reason and I will make this dessert in a moment’s notice!

Presentation is pretty in a glass dessert bowl or cup.

Presentation is pretty in a glass dessert bowl or cup.

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Sweet Potato & Carrot Chai Spiced Halwa Cake with Cream Cheese Frosting

Years ago at the Harborside Organic Farmers’ Market we used to visit Round Plains Plantation for their organic sweet potatoes. Not only would I pick up a couple of delicious sweet potatoes, I would also sample some of their sweet potato baked goodies at the same time.

This reminded me I could use sweet potatoes in my baking when thinking of trying a new fall sweet recipe this weekend.

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Greek yogurt makes this one of the easiest Indian desserts to prepare. I love it!

Greek yogurt has made life so easy! It’s my perfect little secret for making Creamy Chai Spiced Shrikhandmy one and only favourite Indian dessert which I make only once every year…on my birthday!

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Chai Spiced Peanut Coconut Burfi ~ Jolly Vindaloo and My Tasty Curry inspired me to post this!

This week I made an amazing sweet that has all the flavour, authentic taste typical of Indian sweets but without the fat (ghee)!

Some of you may be familiar with my recipe for Arvinda’s Orange Almond Chai Spiced Running Balls from a previous post — my favourite ‘long-run’ running treat. Although these are delicious I sought to make something similar, but more authentic to resemble the taste of a traditional Indian sweet–Burfi.

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Arvinda's Saffron Scented Almond Chai Spiced Milk

On this moonless February 12, Hindus all over the world observe Maha Shivratri, an auspicious day in the Hindu calendar.

Shivratri is a sanskrit word meaning ‘night’ and this is the day it is said Lord Shiva performs his cosmic dance of creation, preservation and destruction. The day is observed with a fast and is celebrated with a diya (lamp) lit all day and night.

This day is most significant for women — married women pray for the health and well-being of their families and unmarried women pray they will find their ideal husband. Offerings to Lord Shiva include fruits, flowers and milk.

On my recent trip to India, we went to a temple dedicated to Lord Shiva in southern Gujarat. In mid-January, preparations for today’s celebrations were already underway, where we were told thousands of people are expected on this night.

According to one source, “the night of Shiva worship, devotees, prepare a drink called ‘Thandai’ made from almonds and milk, sing songs in praise of the Lord and dance to the rhythm of the drums.” Click here for more information.

Here is my version of Kesar Badam Doodh ~ Arvinda’s Saffron Scented Almond Chai Spiced Milk. I tried it in Jaipur, Rajasthan, served in a clay vessel. I’ve been craving its sweetness and richness ever since! It’s a perfect sustenance beverage, that’s dessert-like at the same time.

My first taste of heaven - Kesar Badam Doodh in Jaipur, Rajasthan

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Arvinda's Chai Spice Ladoos (Snowballs)

Here’s a recipe for my Holiday Chai Spice Ladoos (snowballs) featured in last week’s Toronto Star as part of the article, “How to Create a Signature Party” featuring ‘foodie’ Torontonians and their cool holiday traditions.

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On the first of December, we hosted Arvinda’s Merry Masala Cookie Exchange at Nella Cucina featuring holiday goodies infused with Arvinda’s artisanal spice blends. In attendance was Suresh and Jenny of Spotlight Toronto, who are also a part of Toronto’s FoodieMeet @foodiemeet, an online community of VERY passionate Toronto ‘foodies’.

The FoodieMeet Bake-Off is on

A couple of emails later, I was invited as a baker to participate in the FoodieMeet’s Bake-Off in support of The Stop Community Centre on December 13. I read the details and thought the invite should have read, “please bring your sweet tooth”. This was going to be ‘sweet tooth’ heaven, plus a good party at Samovar Room (a great place by the way, reminiscent of Russian bar Pravda). An invite not to be turned down!

Amongst the professional and amateur bakers, judges and FoodieMeet attendees, I was most impressed with the hyper-creative, heightened taste buds and sophisticated palettes all under one roof. Everyone there really loves food, which I found very inspiring.

Bakers were to be guided by the theme, “Escape Toronto”. I went with our Arvinda’s Merry Masala Cookie Exchange’s Curry Mango Snow Crescents. Give passionate foodies an “Escape Toronto” theme, and you’re left with an array of heavenly sweets including–Coconut Cupcakes with Kafir Lime Icing; Tandoori Shortbread Tarts with Passionfruit Curd; Chinese Almond-Cookie Cupcakes with a Wonton Wrapper Snowflakes; Sticky Date Cake with Beer-Caramel Sauce with Pomegranate Compote; Sri Lankan Jamaican Patties (savoury); Mayan Spice Mousse Macarons…I could go on.

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