I topped the mousse with cardamom-flavored drained yogurt / labne to offset the intensity. Crème fraiche would have worked similarly.
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King Arthur choc mousse. I made this for the first time at Xmas, and made it again for the ladies’ card party.
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Egg Custard Buns from Mooncakes and Milk Bread. My niece loves these and wanted to make them at Christmas but there was too much sweet stuff around to do that. So, since we’re both on March break, this was her request, along with a fennel salad. We’ll have that tonight with ricotta gnocchi. The first time we made these was the best—light and fluffy, but the last 2 batches have been a little dense. I think the dough needs more water as it was really hard (for her) to knead by hand last night. Still delicious.
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Mixed lentil, grain, and seed batter a few ways.
This started as batter for a savory cake called Handvo.
Then I remembered that I had successfully played with low carb idli and dosa batter a few years ago, so I thought I’d see how this fared in that format as well.
Steamed cakes / Idlis: just the batter with salt.
Handvo / savory baked (or pan-cooked) cake: grated carrot and zucchini, cumin, coriander, and chilli powders, and a tempering of mustard, cumin, and sesame seeds.
Batter was made from a mix of dals — moong / yellow lentils, masoor / red lentils, tuvar / split pigeon peas, chana / split Bengal gram, udad/ split matpe — plus rice and quinoa, all soaked, then blended and fermented overnight.
I’ve saved some batter to try a dosa too.
I don’t know why I don’t make the batter from scratch more often, it’s always better than the shortcut. (I do know, laziness 
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Last of the batter became Dhokla / steamed rice cake.
This was probably my favorite of all the applications this time around — or I was just craving Dhokla more than the other things
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Are idlis the same as Goan sannas? They look the same.
Similar but not same.
Sanna varies somewhat, but usually has coconut and yeast (used to be toddy of the coconut or palm variety originally), and doesn’t always include urad dal.
The molds are also slightly different (deeper, katori shape).
Pistachio crème anglaise, raspberries , confectionery sugar…I should have sprinkled with crushed pistachios!
Next one!
I added a little milk to the pistachio crème patisserie to thin it out for more of a sauce, worked well.
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PURI & ALOO-PANEER PARATHA
I wanted a bhatura for the classic combination of chhole-bhature (chickpeas with fried puffy bread), but I didn’t want to waste the oil it takes to fry a giant bhatura, so I went with smaller puris instead.
Enough dough for 4 big puris, but I only wanted 2, so then I turned the rest of the dough into aloo parathas – flatbreads stuffed with spiced potato, to which I added a good scoop of ricotta just because I had it on hand.
One heaves a sigh of relief when a puri puffs up as intended, but a paratha puffing up on the tava / griddle elicits a chuckle.
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A few not baked things this past week -
My husband made Carlota de Limón for Cinco de Mayo, which I didn’t try, but he said was a huge hit at his office. He found the Maria cookies at our local supermarket. So easy, hardest part is juicing the limes only because it takes a few minutes. I’d never heard of it before but we’ll definitely be making this for summer bbqs.
I made this for a mother’s day “tea party” yesterday - we loved it. It is cheesecakey and gingery, two of my favorite things, and I love the lime.
Also technically not non-baked because I baked the brownies a while ago and froze them, but I made Dubai chocolate brownies yesterday too and they were a huge hit.
Pictured is the lime biscoff cake with the brownies in the background!
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