Wild rose – pretty to look at, smells heavenly and great to eat.

Wild rose in my yard. Pick a handful of roses with strongest flavor to make about 2 cups of petals. Clean petals by swishing in cold water. Wacth out for small insects. Add to one cup of water, one cup of sugar, jelling agent and juice of one lemon. Cook for about 20 minutes and chill.

Rose jam with cheese. Also nice with yogurt. The rose petals are chewy in the jelly.

Coconut filled rice crepes, a Bengali delicacy

Pati Shaptar Pithe/Pitha or coconut filled rice crepes. Pati means a mat, and shapta means simple in Bengali.

Grate raw coconut (or get frozen unsweetened grated coconut and thaw), about two cups, add sugar to taste and stir fry until golden brown. If you wish, you can add a tablespoon of raisins and a tablespoon of toasted and chopped cashew nuts or slivered almonds.

Pitha comes in various shapes. These are the simplest. To prepare the crepe batter, to a cup of rice flour, add a pinch of salt, and a tablespoon of sugar. Add milk, 2% or full fat preferably, until the batter consistency is like crepe. Heat up a non-stick pan. If needed, you can wipe it down with a buttered cloth/brush. Follow cooking temperature regimen for a crepe.

Pour about 1/4 cup of batter and roll it around on the hot pan to form a thin crepe.	As the crepe cooks, it starts to lift off the edges.
Add two tablespoons of filling. Optionally, form the filling in the palm of your hand in shape of a small spheroid.	Roll in form of a fat cigar.

Keep aside while you prepare the rest. These can be eaten warm or at room temperature. To take them to the next level (i.e. not simple), you can bake them in condensed milk as well but they do become heavy. Drizzling some condensed milk on top while not traditional can be an excellent substitute.

During this trip to India, I am seeing some new sweets in Bengal including baked rasogolla (boiled cheese balls dunked in sugar syrup) , Kolkata’s famous sweet and chana pora (literal translation for roasted cheese), a dish very similar to cheese cake.

Frangipane tart

This is based on David Lebovitz’s french tart dough recipe. The ratio of liquid to dough is critical in this one. After several failed attempts, the one that worked as advertised was where our chef didn’t really wait for the butter to brown at the edges – just enough for it to bubble.

After the tart is partially baked and cooled, add a layer of fresh made frangipane and add sliced figs on top. Let bake for another 30-40 minutes – during this time, frangipane puffs up and encases the figs. Sprinkle powdered sugar on top. And Voila!

Frangipane tart with figs

The tart shell is delicate and buttery and holds up well to cutting and transfer to plate. Flavor of almonds becomes a lot more pronounced upon cooking. This has so much butter that the gluten molecules pass unnoticed through your system!

Ginger-y banana bread

I think I am one of those who buy bananas hoping that no one would eat them so I could make banana bread later. My go to recipes for banana bread these days is David Lebovitz’s site. He seems to have a tropical appreciation for this particular fruit. This time, starting with David Lebovitz’s recipe, I made following modifications:

• Whole wheat flour
• Yogurt instead of sour cream
• Ginger syrup instead of sugar from “the ginger people” brand
• Guittard’s white chocolate chips
• Crushed kernels of allspice instead of cinnamon

Needed to be baked for 60 minutes but the result is again a super moist banana bread with overtones of ginger and allspice. Next time, I have to try the upside down banana cake.

Can you convert flour to chocolate?

After resting in the fridge for a bit	A little crumbly to roll
Cooling on the rack …	These disappeared a little too quickly. I rolled some of these around in dried and roughly crushed orange powder.

Recently, my husband made these intensely chocolate-y sables from Smitten Kitchen recipe. He used the recipe as is and used Valrhona chocolate bars (75% dark). Result is a crumbly version of Valrhona, not significantly far from eating the chocolate bar by itself. Combine it with an espresso and you will be ready for anything the day throws your way.

Black rice pudding

Black rice pudding with coconut milk and garnished with tapioca pearls, Green Goddess, New Orleans

Yesterday, an energetic re-organization of my pantry reminded me that I have been aging Burmese black rice for at least an year. The rice itself was bought from a local branch of Whole Foods. I had also snagged myself Steen’s Cane Syrup during a recent trip to New Orleans. The two came together in a quick lactose free pudding last evening.

Pressure cook on low 1/4 cup of black rice, a pinch of salt with 2 cups of milk (2% lactose free or almond milk) for 1 hour. Add more milk to achieve desired consistency, add cane syrup to taste, perhaps a few spoonfuls of raisins and nuts and serve at room temperature.

Buckwheat tea cake

Buckwheat tea cake

Somewhere between lunch and dinner, I often find myself craving for a slice of cake and a cup of tea. Mostly I make do with a health bar. Some weekends, when all the chakras are in alignment, a cake is born in my kitchen. This one started out being yet another banana bread variation but the nutty taste of buckwheat overtook the tropical taste of banana. The end product was so moist and nutty that I decided to call it a tea cake, perhaps the best tea cake to come out of my kitchen.