Artichoke Kofta Makhani:
What an incredible fusion of tastes and textures. The spicing is expert -- I was afraid it would be very spicy but it was just the perfect amount of heat. The Kofta are beautifully spiced and the ricotta and the baby artichoke work beautifully together. (I had to add an additional tablespoon of garbanzo flour for the Kofta to hold together in the oil after the first one fell apart.) The Makhani sauce is so smooth and so creamy and wonderfully satisfying -- it goes perfectly with the Kofta. This recipe is a wonderful way to utilize baby artichokes. Delicious. I’d call it comfort food at its best.
Sinfully Divine Lehiyam Truffles:
The Lehiyam truffle packs a mighty experience of bold and luscious flavor within its small footprint. Panfusine has enrobed little balls of a traditional Indian spice paste (renowned for healthy digestive properties), in a silken coating of rich, creamy chocolate. This recipes makes for a cutting edge, artisanal chocolate experience, with coriander, cumin, pepper, and fresh ginger bursting out from the lush, velvety chocolate truffle. For the sake of expediency, I substituted pink and white peppercorns for the long pepper, dark brown sugar for the jaggery, and melted butter for the ghee. A single truffle makes a great little breakfast-on-the-run! The bright bold flavors awaken the palate while the chocolate offers a cushion of comfort.
Carrot Halwa Blondie Bars:
These bars are great on many levels. The finished product is a beautiful pale orange color that you don't see often in desserts and is very eye catching. The flavor is perfectly sweet - sweet enough to be dessert, but not overly sweet - and the spices are just right. Also, the texture is rich and dense, making them feel very indulgent. If you grate your carrots on the fine side of your box grater, they melt away into the batter when baking. Overall, this is a wonderful and unique recipe that I plan to make again and again.