Doodh Pak

April 4th, 2010

Rice pudding from Gujarat

The vast land area and the differences in climate in the State of Gujarat have contributed to the different variety of food and cuisine. Gujarat is one of the few states in India where many different and flavorful vegetarian dishes can be found. Gujarat cuisine has a number of desserts which are different from the desserts of other states, but since rice is more or less the staple food of India, each state has it’s own method of preparing rice pudding. “Doodh Pak” is rice pudding from Gujarat. I got this recipe in course of my travels to Porbandar and Bhavnagar in Gujarat.

4 Cups Whole Milk

1 Cup Basmati Rice Available at Indian or Thai groceries.

11/2 Cup Sugar Read the rest of this entry »

Baklava

April 4th, 2010

The Mediterranean cuisine has been popular all over the world for its delicious taste as well as for the healthy ingredients. The first known inhabitants of Greece were some people of the Stone Age around 7000 BC who came from the east. The Greeks arrived about 2000 BC from the north. Flour, honey, pastry and nuts have been the style of Greek food since fifth century BC as mentioned in the comedies of Aristophane the famous Greek philosopher. After the partition of the Roman Empire in AD 330, Greece became part of the Byzantine Empire based in Constantinople, which is now Istanbul. This lasted for more than eleven centuries. In 1453 the Ottoman Turks captured Constantinople and Greece lived under Ottoman control for the next four hundred years. By the time Greece emerged as an independent nation again in 1830 their cuisine became Middle Eastern.

Greek desserts are typically very sweet with a lot of fat content. One of the most popular one is Baklava, a dessert made with phyllo pastry, nuts and sweets. Another variation of the Baklava is Sourota, which is a Baklava Roll. When I was in a Loreto School in Calcutta India, one of my classmates was called Athena and was originally from Greece. Her grandmother used to come from Greece every summer to visit her. I took a few notes while watching her make this dessert and I have worked on refining this recipe ever since. This is the sweet result.

Ingredients: Read the rest of this entry »