My second year publishing the Diwali ebook is FINALLY here!
and other fun Diwali and Fall inspired recipes
Hello Friends,
The last few weeks were terrible with the heat wave, but I am finally feeling FALL! With temperatures of 55 degrees in the chilly, slightly foggy mornings, sun coming out much later in the morning, and highs of about 78 degrees, it is certainly a relief. I am loving the start of fall foliage around our area.
In other news, I have been working HARD at the Diwali ebook - second year in the making! I had a lot of fun making the ebook last year and the response was amazing! So I decided to go at it in 2024 as well. I love the whole process of coming out with a cohesive, seasonal and produce heavy menu, that is unique than what you would get at your regular Indian restaurants. My husband Roger has designed the entire ebook and as usual his work is absolutely STUNNING! :-)
A little bit about my Diwali ebook - 2024
The Jam Lab Guide to Diwali Entertaining - 2024 IS FINALLY HERE! Please show your support and get your Diwali ebook at my shop on my website. I would truly appreciate it!
Here is the link to the website where you can purchase the ebook : https://thejamlab.co/shop/
Similar to last year I have incorporated the beautiful California Produce with Diwali - the Indian Festival of Lights, and the biggest festival of India. Diwali celebrates the victory of good over evil, light over darkness and the harbinger of good health, wealth and happiness to all.
This ebook focuses on a vegetarian, seasonal, modern twist on Indian recipes - bringing in a flair to Indian food not found at your regular Indian restaurants. The ebook is ABSOLUTELY STUNNING, beautiful and shares recipes from Appetizers to Mains, Dessert and Drinks. There are 14 recipes that can be put together with a complete Timeline sharing what to prepare when so that the host or hostess are not stressed out on the day of.
The ebook will be shared in a pdf format on my website, and I will charge a small amount - 30% of the proceeds will go to charitable cause in India ( I have yet to decide on a charitable organization). If you have any suggestions - please let me know!
Again, I appreciate the support from the bottom of my heart.
May this Diwali and Hindu New Year bring in health, wealth and happiness for you and your family.
New and old Recipes on the Jam Lab Blog
Masala Chai Apple Fritters
I recently made these Masala Chai Apple Fritters and BOY are they addictive?! I recently found out - shhhh after 20 years of knowing my husband that he LOVES apple desserts! I did not grow up with apple desserts in India, so I have never understood them. OK - DO NOT come after me! My husband loves apple pie, apple fritters, apples and peanut butter, basically apple anything!
So I came up with Masala Chai Apple Fritters, where I use chai - as in milk tea along with Chai Masala (Chai spices) in the batter. I used Honey Crisp apples because I love that it has a sweetness, tartness and crunchiness to it. Granny Smith apples are way too tart for me. The batter turns this light brown color due to the chai. You can use tea bags or use loose leaf black tea. I used loose leaf black tea, because that is what I use for my morning cup a chai.
Fritters are then coated in a Chai Masala icing, which is SOOOO GOOD by itself. The fritters are excellent, and I have all the tips on the blog on how to make them, get them crispy, and how to store them and how long will they last? OR will they?!
Here is a video on how I made them for reference:
Orange and Fennel Penda Brownie Bars
Orange and Fennel Penda Brownie Bars are my fusion take on a Gujarati mithai or Gujarati sweet called penda, which is essentially made with milk, milk powder, sugar and saffron. I give it a California twist by adding orange zest from Navel Oranges which are popping up all over our farmer’s market now, and toasted fennel. Fennel imparts that distinct licorish taste that I absolutely devor and love. I combine the pendas with a classic American dessert - the quintessential brownie - since orange and chocolate are a match made in heaven!
I first published this for the S.F.Chronicle last year and I can now publish it and have it reside on my blog to share with my fellow readers! I hope you enjoy this recipe, making it, eating it and sharing it with your fellow friends and family. It a fun one to make for Diwali and share.
Here is the video for reference:
Pear and Ginger Barfi Bars
Pear and Ginger Barfi Bars is another recipe that I shared on my blog last year. This recipe was such a hit with the readers and Instagram alike! So many folks made it for Diwali as well as for the Holiday Cookie Boxes as well. The base is a shortbread base with ground ginger and candied ginger in it. The barfi which is another Indian dessert or mithai, is made with ricotta, milk, sugar and cardamom. I added ginger and pureed pear because it helps to reduce the sugar in the barfi layer.
The pear taste is subtle but it is a beautiful bar that will be loved and appreciated by all.
Recipes for S.F.Chronicle lately….
Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich
With back to school lunches, this lunch box rendition is a riff of a popular Mumbai Street food- bhajias or fritters sandwiched between white bread with cilantro mint chutney, which I ate a lot of growing up in Mumbai. My rendition is using in-season eggplant and zucchini, which are shallow fried in a masala chickpea batter, and then sandwiched between focaccia with a delicious romesco sauce with melty fontina and peppery arugula - ALWAYS the California twist!
They are absolutely delicious and you can find the recipe here.
Roasted Bok Choy and Tofu Asian Bowls
This is an easy weeknight meal where the oven does most of the work - roast the bok choy and the tofu - all in ONE GO! The sauce it used to coat the bok choy which is then roasted in the oven. It is also used to cook the baked tofu in, before the final assembly with sticky jasmine rice. The garnish consists of Jimmy Nardello peppers, peanuts, scallions and black sesame seeds, that gives the bowl extra pizzazz!
They are absolutely delicious and you can find the recipe here.
Hearty Kichdi with Roasted Acorn Squash
I was not a fan of acorn squash, but after roasting it with the Indian masalas, I am blown away! I want to add it to all the Indian dishes! My hearty khichdi is like a warm hug in a bowl - think porridge or chicken soup for the soul. Khichdi is an age-old traditional dish that originated in India thousands of years ago. Every family has its own way of making khichdi that is passed down through the generations.
Start off by roasting acorn squash in all the Indian spices. Soak the rice and yellow moong daal in warm water for an hour. The khichdi starts off with tempering whole spices. Once the seeds start splattering in the ghee, add the alliums which give the khichdi much flavor. Then we add in the finely diced squash and spices like ground cumin, ground coriander and turmeric. Add water. The mixture is covered and cooked for about 25-30 minutes. The squash melts into the khichdi and is so good.
Serve in bowls, add a dollop of ghee on the top with the roasted acorn squash. Serve immediately and enjoy the warm bowl of goodness in the cooler weather.
I love this dish, and it reminds me of home. Find the recipe here.
Here is the video of the Khichdi making for reference.
I hope you are having a wonderful fall - enjoy the last few months of the year, as we wind down 2024, and gear up for 2025 and what is in store ahead for all of us.
XO
Amisha