Think Spice -Think Vanilla

"Think Spice". This is the name of the monthly event started by Sunita Bhuyan. Each month a different blog chooses a spice, and hosts the event. This month, I get to host it. And the spice I chose is Vanilla - the orchid plant producing the aromatic vanilla bean - the second most expensive spice in the world (after saffron).
When I had chosen this spice a couple of weeks ago while suggesting my blog for the event, I had been doing a lot of reading about it since I was kind of mesmerised with it's fragrance. I had used up a vanilla pod in a recipe and tossed the used up pod in my sugar canister. The soft, warming, vanilla fragrance that would wake me when I would open it to add sugar to my coffee kind of had me delirious for a few days!

A lot of us living in Switzerland are found groping for a couple of ingredients during our first few weeks of cooking here, which are almost staple in the rest of the world. Things like packed light brown sugar, dark brown sugar, cake flour, chocolate chips and of course vanilla extract! We get vanilla pods, and also vanilla sugar. But the extract has to be procured while on visits abroad!

While buying the extract or the pod, here are a few things I keep in mind
- Try picking up one with Madagascar-Bourbon bean
- Look for "pure" vanilla extract. Never one which says "vanilla essence". This would be cheap synthetically produced scent
- If buying a pod, see that it pliable and shiny
And of course, never ever throw away a used up pod. You can add it to your sugar to make vanilla sugar, or even a homemade vanilla extract!

So this is the theme for this month's "Think Spice". Onto the "rules".
1) Send me the recipes from your blog using vanilla in any form before 1-Feb-2010.

2) Mail me at snacksgiving[at]gmail[dot]com with the subject "Think Spice" with the following details
Your Name:
Blog Name:
Recipe Name and URL:

3) If you do not have a blog, just send in a picture

4) Link back to this post. If using an old blogpost, please update it with a link to this post as well.

5)Use the below logo if you like.









I will post a roundup in the beginning of the February.
Have fun! Share

Happy New Year

Herez wishing all of you a very Happy New Year.
Hope you had fun during the holidays, and ate a lot in the Christmas, New Year spirit.
I surely had my share of stollens, cream laden muffins and a few mince pies. Needless to say, I am reaching for all my loose T-s these days. But hey, it's ok. We are allowed to binge every once in a while right?
Anyways, good luck with your resolutions if you have made any. For me, birthdays seem more a time for thinking through, making and breaking some promises to self. But yes, since everyone around seems to be following some regimens for a few days past the new year, it is probably easier to keep oneself motivated around this time..at least until we all forget about them after a few days :))
Have fun, and hope the world sees a nice and peaceful 2010 Share

Coconut burfi

I continue from my last post on my love and craving for 'desi' sweets and desserts around this time of the year. The celebratory atmosphere is just infectious, isn't it? A time to let go and forget about the calories for a change - after all the time to make new resolutions is not far!

Coconut burfi is what's on the menu today. Another one of my childhood favourites. Although we rarely made it at home, it was regularly seen around the house when we would have guests over. And I would wait for the guests to leave so I could eat them all up! Haha! Fun times!
Anyways, for those not familiar with a burfi - it is a fudge like Indian sweet and is prepared with a lot of different ingredients and flavours - the popular ones being cashew, almond, coconut, or just with thickened milk.

So here is the recipe.
4 cups finely grated coconut
1 14 oz can of sweetened condensed milk
4-5 cardamom pods - seeded and crushed
Pistachios for garnish

Traditionally, a fresh coconut is used, and of course it gives the best results. But since it is not so readily available here, the dry one from the grocery store works fine and is quick and convenient.
Dry roast the coconut on medium-low heat for a couple of minutes until it releases the typical coconut-y aroma (around 8-10 minutes). Sprinkle the crushed cardamom seeds and stir. Add in the condensed milk and stir. Continue stirring until it all starts to clump up - this should take only about 3 - 4 minutes. At this time, pour it onto a greased plate. Flatten it out evenly and let it rest for about 10 minutes. Allow it to set in the refrigerator for about 45 minutes to an hour. Take it out, cut it into squares and garnish with pistachios. Share