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Cardamom Chai Tiramisu

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Since it’s a New Year I thought it was high-time that I tried something a little different with my content. So instead of just doing pictures and a written post, for this recipe I actually did a video! This is something that I’ve wanted to do for a very long time and I’m thrilled to share it with you! Enjoy!

Tiramisu with classic Indian flavors
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Cardamom Chai Tiramisu

 Tiramisu flavored with cardamom, chai, and rosewater: an Italian-Indian fusion dessert

Servings 6 people

Ingredients

  • 1 cup masala chai no sugar added!
  • 10-12 slices angel food cake may substitute with lady fingers!
  • 1 tsp chopped pistachios optional, for garnich
  • 3/4 tsp cardamom for garnish

Custard

  • 4 egg yolks
  • 1 cup heavy whipping cream (may substitute remaining egg whites)
  • 1/2 cup marscapone cheese
  • 3-4 tbsp sugar or to taste
  • 2 drops rosewater
  • 1 1/2 tsp cardamom
  • 2 tsp vanilla extract
  • 1/2 tbsp lemon juice or to taste
  • 1 pinch salt

Instructions

Custard

  1. In a bowl, whisk together egg yolks, sugar, salt, and vanilla. 

  2. Create a double-broiler by bringing an inch of water in a pot to a boil to a simmer and fitting your bowl with your egg yolks on top. 

  3. On low heat, whisk eggs vigorously for a few minutes until they became a light yellow color. Make sure the water from the pot below does not hit the bowl with your custard. Set aside.

  4. In a separate bowl, whip up your heavy cream using an electric mixer until stiff peaks form. (Traditionally egg whites are used in tiramisu, so if you don’t mind that using raw eggs, feel free to whip them up! It will make for an even lighter tiramisu!)

  5. Now add in your marscapone cheese to the heavy whipping cream and beat until well-incorporated. You should end up with a fluffy mixure.

  6. Add in your whipped cream + marscapone cheese mixture to the custard you made. Whisk together and make sure there are no lumps. 

  7. Now add in the cardamom, rose water, and lemon juice. Taste and adjust if necessary. The custard should not be too sweet because we will later be adding the cake when assembling. 

Assembly

  1. Using whatever dish you have (I used a 9.5 by 7.5 inch pyrex dish which allowed for two full layers), start assembling the first layer of cake. Spoon over the chai throughout. If you are using lady-fingers, dunk each one lightly into the chai on both sides. Make sure the chai is cool before doing this step or else everything will become mushy!

  2. Once you add the chai-soaked cake and/or lady-fingers, top with a layer of custard. 

  3. Repeat until you no longer have any custard left. 

  4. Top with cardamom and pistachios (optional). 

  5. Cover and let sit in the fridge for at least 6-8 hours. This will allow the custard to set and the flavors to meld together. 

Chicken Spring Rolls

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Are you ever just completely lost when it comes to figuring out what to bring to a  potluck?

Someone’s bound to bring a sad veggie dip, a soggy casserole, an underseasoned chili – 10 people bring store-bough cookies because they can’t be bothered or can’t cook, one person brings something that’s actually really tasty but by the time you get there it’s all gone…and that’s about it.

I’ve got a great solution for you.

These chicken spring rolls take a bit of effort and time but are so worth it. There are incredibly flavorful, juicy, and the perfect balance of salty, sweet, and hot.

I first start off by making some shredded chicken. I take boneless chicken tenders and simmer them in chicken stock and bay leaves.

For the filling I use about 3.5 cups of veggies for 1 pound chicken. Don’t bother with a knife and cutting-board. Get out your food processor and grind until extremely fine.

The secret to these babies is cooking down everything in a good amount of ginger-garlic paste. This will add tremendous background flavor. I also like to add  in some turmeric and chilli powder (because I am brown) along with some soy sauce and oyster sauce.

My second secret is a bit of msg. Whenever I make anything Indo-Chinese, I always pour a little in. I know some people have reservations about this notorious seasoning – but let me tell you that literally every processed food has msg in it – from chips and crackers to breads and sauces. A little goes along way with flavor enhancement and brings these to the next level.

Lastly, I squeeze in a generous amount of lime juice for brightness and acidity.

Assemble these, fry them up, and serve these up with some good old sweet chilli sauce. Your co-workers or classmates are sure to be impressed.

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Chicken Spring Rolls

A super flavorful spring roll - perfect for your next potluck or holiday party!

Ingredients

shredded chicken

  • 2 lbs boneless chicken (may use breast and/or thighs)
  • 1 chicken bullion cube
  • 1 bay leaf

Filling (total yield = 7 cups of veggies)

  • 4-5 medium carrots
  • 1/2 cabbage
  • 1/2 bell pepper (don't use green)
  • 4 green onions
  • 7 tbsp oil
  • 2 Tbsp ginger-garlic paste
  • 2 1/2 Tbsp soy sauce or to taste
  • 2 Tbsp oyster sauce
  • 3/4 tsp turmeric
  • 2 1/2 tsp chilli powder or to taste
  • 1 tsp msg
  • lime juice to taste

Instructions

Shredded Chicken

  1. In a large pot filled half-way with water, add in your boneless chicken pieces along with the chicken stock cube and the bay leaves. If you don't have chicken stock (halal chicken bullion is sometimes hard to come by) then just add some salt and extra aromatics of your choice (ex - black peppercorns, extra bay leaves etc).

  2. Bring water to a boil then lower to a simmer. After several minutes you will notice a layer of white foam form on the top. Remove with a spoon. 

  3. Allow the chicken to cook and tenderize. This will take at least 1 1/2 hours or even longer. If the water evaporates too quickly, just add more. Once it's done, it should be shredded and tender. 

Filling

  1. Throw in your veggies - bell pepper, carrot, cabbage, green onions into a food processor and blitz until completely fine. You should have a yield of about 6-7 cups of veggies. 

  2. In a large wok or wide pan, add in your oil on medium-high heat. Now add in your veggies. Allow them to cook down for a minute or two.

  3. Add in your turmeric, chilli powder, and ginger-garlic paste. Cook until the rawness of the ginger-garlic paste goes away.

  4. Now add in your shredded chicken, soy, sauce, oyster sauce, and msg. Mix well. Make sure your mixture is dry and doesn't have too much moisture or else you're spring rolls will be soggy!

  5. Add in your lime juice. Taste and adjust for seasonings. You may require more soy sauce. 

Assembly

  1. Take a bunch of thawed spring roll wrappers. Carefully separate each layer without tearing them. (NOTE - these are not the same as wonton wrappers! They are a bit larger in size and thinner. My favorite brand is Spring Home - "TYJ Spring Roll Pastry". You can find these in the asian frozen section of your supermarket!)

  2. Take a spoonful of filling just bellow the center. Form into a log shape and fold the ends tucking the sides like an envelope. (If you are confused, there are plenty of good youtube tutorials that will break this down for you in much better detail than I can describe here!)

  3. Make sure to cover your spring rolls with a damp paper towel or cloth so they don't dry out. 

  4. Bring a wok or large pot with at least an inch of oil to 350 F. Slowly add in your spring rolls and fry until golden brown.

  5. Your spring rolls are ready! Serve with sweet chilli sauce. 

Masala Mac N’ Cheese

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Masala Mac N’ Cheese is a concept that has been on my mind for a while. Ever since I’ve heard of the bomb-ass kimchee mac n’ cheese from the Korean American food bloggers I knew an Indian version had to be made.

Since masala is in the name, I start off by making a masala-based component. Like with many South  Indian curries, I begin the dish by tempering some oil with mustard seeds and curry leaves. I then sautée in some onions, chilies, and cooked it all down in pureed tomatoes.  I wanted to keep this vegetarian so I also used mushrooms as a great flavor enhancer and base of the masala, but if for some strange reason you don’t like them, you can of course used ground beef. Lastly, I season it all with your go-to classic Indian spices – turmeric, chili powder, cumin, and coriander along with some ginger-garlic paste.

The bechamel cheese sauce is made in a standard-fashion (if it ain’t broke, why change it?). I make a quick roux with butter and flour, added milk, sharp cheddar cheese cheese, and season with a pinch of salt and black pepper.

I don’t think there should ever be hard-and-fast rules for mac n’ cheese. As long as it tastes great, you should be able to do any variation you like. Everything is subject to change. But if there is one rule for making mac n’ cheese that everyone should abide by it’s this:

Always use a block of cheese and grate it yourself. Don’t use pre-shredded; it jut doesn’t melt that well!

The assembly is pretty straight-forward. I combine cork-screw pasta cooked al-dente with the masala and cheese sauce. I then pour it all in a casserole dish, add a layer of extra grated cheese along with some crushed up butter crackers. (You can of course substitute with bread crumbs or even potato chips).

I then bake it at 400 F until its beautiful and bubbly and golden brown.

Some people might feel apprehensive about this fusion dish. After all classics remain classics for a reason, and sometimes adding too many things can turn it into conFUSION.

Traditional mac n’ cheese is comfort food at its finest but often it can be a bit heavy and rich. The spices and acidity of the masala cuts the richnesss a little bit and adds a new dimension of flavor making this irresistibly good.

If you want a little something special on your Thanksgiving table make this and you won’t be disappointed!

********** This recipe has been updated to have more cheese sauce!

4 from 1 vote
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Masala Mac N' Cheese

An Indian-American fusion dish perfect for thanksgiving

Ingredients

bechamel cheese sauce

  • 3 Tbsp butter
  • 3 Tbsp flour
  • 8 oz sharp cheddar cheese (grated) (1 block)
  • 2 1/2 cup milk
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Masala

  • 4-5 tbsp butter and/or oil
  • 2 small onions
  • 1/2 bell pepper
  • 1-2 jalapenos or serrano chilies
  • 3 large tomatoes (pureed)
  • 3/4 lb ground beef OR 1 lb of mushrooms (vegetarian version)
  • 1.5 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 2 1/2 tsp cumin
  • 1 tsp chili powder
  • 2 tsp paprika
  • 2 tsp coriander
  • 1 1/2 - 2 tsp salt or to taste

Assembly

  • 1 lb pasta noodles (cavatappi or macaroni etc)
  • 4 oz sharp cheddar cheese (grated)
  • 5-6 butter crackers such as Ritz may substitute with bread crumbs
  • 1 tsp masala spice mix of your choice optional

Instructions

  1. Start by prepping your ingredients for the masala. Dice your onions, bell pepper, chilies, and mushrooms (if you are using them instead of ground beef). Puree your tomatoes in a blender or food processor. Set aside. 

  2. In a large and wide pan, melt your butter on medium high-heat. You may also use oil.

  3. Now add in your ground beef. Break up with a wooden spoon and allow it to turn brown. If you are using mushrooms instead, allow them to cook down and shrink.

  4. Now add in your onions, bell pepper, chilies. Cook down until onions are translucent and vegetables begin to caramelize. 

  5. Add in your salt, spices, and ginger-garlic paste. Cook and stir for about a minute or two. 

  6. Add in your pureed tomatoes. Cook down the mixture until about half of the liquid is gone. The masala shouldn't be too dry nor should it be too thin like soup. Somewhere in the middle is just right. Taste and adjust for seasonings.

Bechamel Cheese Sauce

  1. Start off by making your roux. In a small pot, melt your butter on medium-high heat. Add in your flour. Stir with a whisk. Make sure there are no lumps. The roux will start to thicken and turn brown. 

  2. Now stir in your milk. Mix well. Then add in your cheese. Allow it to melt while you stir frequently. The cheese sauce should be a little thick yet smooth in texture. 

Assembly

  1. Set your oven to 400 F. 

  2. Boil your pasta in salted water (al dente) according to the package instructions. Drain and set aside.

  3. Combine all three elements - pasta, masala, and cheese sauce. 

  4. In a oiled or buttered casserole dish, add your pasta mixture. Now top the mixture with the remaining grated cheese. Sprinkle some extra spices such as a good quality channa masala blend on top if you'd like. Crush up your crackers and add to the top. 

  5. Bake in the oven until cheese is melted and top layer is golden brown. Your Masala Mac N' Cheese is ready to serve!