Hey everyone, I would like to let you all know that I have transferred my website to a different platform. I’m still constructing the new site and adding recipes to the site. I do appreciate all of you following me, giving views, and likes on here. In a way there’s no worries at all I will have the new website below and my social media. We will keep in touch and I will definitely be sharing my recipes!
A Diwali treat that I always enjoy is super sweet and reminds me of a mini doughnut. Gulab Jamun is a traditional Indian dessert that’s spongy on the inside. Most of the time it is soaked in a syrup that’s rose flavored. This dessert is well-known in other countries like India, Pakistan, Bangladesh, and I know in North America (United States and Canada). Indian dessert shops, restaurants, and food markets sell Gulab Jamun. Wherever you find Gulab Jamun I recommend you treat yourself. You’ll never know what you’re missing out on. Gulab Jamun is served with ice cream, but I’ve never tried it like that before. Next time, when I do make Gulab Jamun I will try it with vanilla ice cream. Gulab Jamun goes by other names such as (Mithai, Rasgulla, or Rasmalai).
Day Before Diwali
The first thing I did was to prepare the sugar syrup:
- Use a medium pot and add 2 cups of water. Bring to a boil then reduce heat to medium-low.
- After reducing heat to medium-low add 1 cup of white sugar and let it melt (looking for a syrup texture).
- Add 2 Cinnamon sticks
- Add 10 Cardamom pods
- Allow everything to boil in medium-low heat for 10 minutes or less.
- When the syrup is done just leave it in the pot. Don’t remove from the heat.
Gulab Jamun using a box mix
Follow all instructions in the box for a perfect Gulab Jamun. (I used Gits Gulab Jamun mix)
- Add milk (Tip: By adding milk to the mix it really does give a richer Jamun) and the Gulab Jamun mix.
- Knead until soft and smooth.
- Take the palm of your hands and coat them using oil or ghee. Shape the Gulab Jamun into little dough balls. To prevent little cracks in the dough balls keep your hands oily.
- Time to deep fry: Get a small iron pot (If you have one) and warm it on high heat.
- Add enough oil about half (1/2) to deep fry. Reduce to medium-low heat.
- Gently add the dough balls for deep-frying until the color changes to golden brown (or dark brown).
- After frying remove excess oil from the Gulab jamun.
- In the other pot place the Gulab jamun inside the sugar syrup.
- Let the Gulab jamun sit in the sugar syrup for 30 minutes before eating.
When the Gulab Jamuns are cooled you may decorate the top of them with pistachios or almonds. This would give a more festive appearance.
Announcement: I was unable to upload my Gulab Jamun video on here. To look at the video you can check my social media pages:
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Ever since I was a little girl Diwali meaning the “Festival of Lights” is one of my favorite Indian holidays to celebrate. Here’s a short version about Diwali and why we acknowledge this holiday. This day is marked to honor Lord Rama’s (also Mother Sita’s) return to the kingdom called Ayodhya. After being in 14 years of exile and he defeated Ravana (demon king). People in the village welcomed them by lighting diyas (little clay pots) across Ayodhya. The villagers prepared a feast and they shared sweets with every household. Diwali signifies the triumph of good over evil and light over darkness.
At my home usually one week before Diwali my family would start fasting and clean up the house. While doing this it helps to purify your mind and your own self. We also believe on the day of Diwali Mother Lakshmi (Goddess of Light and Prosperity) comes for a visit to bless the homes. This is also the time to plan our Diwali menu and start gathering ingredients. I didn’t get the chance to make all the Indian sweets, but I did make Gulab Jamun (Indian mini doughnuts soaked in sugar syrup). Also one of the easiest trini appetizers to fry is Baiganee (trini-style eggplant fritters).
In my next post (Diwali Pt 2) I will have the steps of how I made the Gulab Jamun (including a little video). The Baiganee recipe would be in another post as well (Diwali Pt 3). I will be keeping you guys posted! Those who celebrated Diwali I wish you all the best in this upcoming year.
The fall season is finally here and one of my favorite seasons. There’s something about Autumn that I really enjoy as the cool crisp air starts to arrive. Leaves have a fiery vivid color that changes the surroundings. Now it’s time to keep warm as the weather starts to transition. I have great recipes to share like my Tex-Mex Chili with Broccoli Cornbread and a Pumpkin Spice Cake. Also many more autumn recipes to come!
During, the summertime all of us are enjoying a wonderful time outdoors (the best way we can). This could mean having a picnic in your own backyard or eating lunch on the back porch. For a nice summer sandwich, I have a Curry Chicken Salad recipe that you are going to love. What I did was shred up some rotisserie chicken, add cream cheese (room temperature), and other ingredients. The Curry Powder really stood out in the chicken salad for that wonderful extra flavor. Loaves of bread that pair well with the Curry Chicken Salad are:
- Whole Wheat Bread
- Pumpernickel (Rye) Bread
- Cinnamon Raisin Bread
Sometimes for family gatherings, my mom would prepare this sandwich and serve them as appetizers. Believe me, this recipe was a hit for everyone. Curry Chicken Salad has always been my favorite appetizer. I just can’t get enough of this delicious Curry Chicken Salad! Below are the listed ingredients and step by step directions to follow.
1 Large Cream Cheese (8 oz) *room temperature
¼ cup Milk
¼ tsp Salt
Dash (1 tsp) of Curry Powder
Dash of Pepper for taste (1 tsp) (optional)
1 ½ cups Chopped Cooked Chicken (Rotisserie)
2 tbsp Green Onion slices
- The first thing to do is shred the chicken and set aside
- Use a medium-size mixing bowl and combine cream cheese, milk, curry powder, salt, and pepper until blended (use a Cake Mixer).
- Add chicken and green onions (mix lightly).
- After mixing all ingredients you can store the Curry Chicken Salad in the refrigerator for 3-4 hours.
Makes: 1 hour
Here I have an interesting dessert recipe that you would want to try. Which consists of crushed pineapple, cheddar cheese, and original crackers. I know what you’re thinking “this recipe sounds weird”. Pineapple bake has a buttery cracker crust sweetened with pineapple chunks and sprinkled with cheddar cheese. There are only three ingredients and no eggs. My mom introduced me to this recipe and I’ve made it a few times after that. Usually when I’m fasting for Indian holidays this a Go-To dessert that I always make. This Pineapple Bake recipe would leave everyone going for seconds!
1 can Pineapple chunks (20 oz)
1/2 cup White Sugar
3 tsp All-Purpose Flour ( Plain Flour )
1 cup Grated Cheddar Cheese
1/2 stick Melted Butter
1/2 cup Crushed Ritz Crackers Note: You could use similar to Ritz crackers
- Drain the pineapple chunks and save 3 tablespoons of the juice. Note: Out of the entire pineapple juice you would save 3 tablespoons for the mixture
- Mix sugar and flour in the reserved pineapple juice.
- Add pineapple chunks and cheddar cheese to the mixture.
- Pour the mixture in a greased baking dish.
- Top the mixture using crushed crackers and drizzle melted butter over it.
- Bake at 350 degrees for 20-30 mins.
Hey Everyone, this past two weeks I’ve been working on some changes in my food blog and on social media. This image turned out to be exactly what I wanted to have and I’m glad it worked out. Also, I’ve been spending some time in the garden planting beautiful flowers and vegetables. Definitely planting some hot peppers, because I do like a little kick in the indian food…lol. I also have some young strawberries growing in my backyard. Can’t wait to share with you guys! Follow me on social media:
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Last week, I was having a craving of homemade chocolate chip cookies. So I decided to go online searching for a really nice chocolate chip cookie recipe. I came across Chocolate Chip Pudding Cookies. This cookie recipe came from I Heart Naptime http://iheartnaptime.net. My immediate thought was “Pudding in a Chocolate Chip Cookie”. As I kept reading about this cookie recipe it’s the instant vanilla pudding mix you’re adding in the cookie. That gives the cookie a really soft and chewy taste. Being that I had all of the ingredients I baked these cookies the next day. After following the method of making these cookies it was time to give a try. My goodness! I was really amazed by how these cookies turned out. The edges of the cookie were buttery with a nice crisp. Soft and chewy just like how a cookie should taste. Also, with all the chocolate sweetness it pretty much sums up the PERFECT COOKIE! I do recommend trying out this cookie recipe. Enjoy!
1 cup Butter (salted and softened)
3/4 cup Brown sugar
1/4 cup White sugar
1 1/2 tsp Vanilla Extract
2 1/3 cup All-purpose flour
1 (3.4 oz) package Instant Vanilla Pudding mix
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
3/4 cup Semi-sweet chocolate chips or (milk chocolate chips)
3/4 cup White Chocolate chips
- In a mixing bowl add butter and sugars (brown and white) together. Use a cake mixer to mix 1 or 2 minutes for a creamy texture.
- Include the vanilla extract and the eggs one by one. Mix all together
- Then in a different mixing bowl, add the All-purpose flour, baking powder, baking soda, salt, and Last but not Least the Instant Vanilla pudding mix (actual mix itself). Combine all these ingredients together.
- Gradually add the dry ingredients into the wet ingredients. Add chocolate chips to the mixture and mix completely until a cookie dough is formed.
- You can use your hand to create dough balls or scoop them out. Rest on a baking tray.
- Set oven at 350 degrees Note: On “I Heart Naptime” the directions suggested 8-10 minutes for baking. For me, I baked my cookies for 6-8 minutes.
- After cookies are done baking allow them cool for a few minutes.
Serving Size: 20-24 cookies (My total was 21 cookies)
Makes: 6-8 minutes or 8-10 minutes
How many of you plan to make a trip to Jamaica? The beautiful beaches, exploring the culture, and trying out their tasty cuisine. I do have that on my bucket list as one of the places for me to visit. Being that the weather was sunny and breezy it was the perfect day for a Jamaican meal. As you can tell I was feeling “Irie” today…lol. My dinner today was incredibly delicious and an island staple in Jamaica. Here’s what I had on the menu Jerk Chicken, Rice with Kidney Beans, Coleslaw, and Jamaican fried dumplings. You guys I have to let you know this dinner was very tasty. I do plan on making this recipe again. Next time, I’m making this dinner I’ll add plantains for the real Caribbean vibe.
This past weekend I spent some time with my family and we watched movies. It was very comforting being with them and catching up. For Easter, the dinner I’m about to post includes a creamy potato salad, Caribbean fried rice, and homemade fried chicken. I enjoyed every bit of this meal. Usually for an Easter meal I would cook a baked salmon with an herb and butter rice, but I wanted to something different. I hope you all had a wonderful Easter and keep strong when times are tough.