I love entertaining and hosting dinner parties, and my favourite part is planning the menu – everything except dessert that is. Don’t get me wrong, I love to eat desserts as much as the next gal, but I’ve never been good at making them. Baking is too exact of a science for me, I’m more of a cooking by ‘andaza’ type of girl. This may be the reason that I’ve gotten so good at doctoring desserts over the years.

gulab jamun cupcakes

Nobody can dress up a boxed Betty Crocker mix better than I can, and I’m pretty much ready to accept the Oscar for faux desserts in the fusion category any time now. If you fear baking dessert as much as I do, may I suggest one of these so easy they almost don’t qualify as recipes, recipes….

chocolate dipped besan, indian fusion desserts

Chocolate Dipped Besan – you have no idea how good chickpea flour and milk chocolate are together (and no one will really ever know why I thought of trying them together).

baraf ka gola

Barf Ka Gola – my version of the desi snow cone is made with gourmet syrups and tastes mmm, mmm good!

indian fusion desserts, gulab jamun cupcakes

Gulab Jamun Cupcakes – gulab jamun inside a cupcake, need I say more?

rooh afza sundae

Rooh Afza Sundae – so pretty and so yummy, and did I mention so easy your children can make it?

http://www.pinkchailiving.com/hot-chocolate-chai-makes-the-holidays-delicious/

Hot Chocolate Chai – not exactly as dessert but it’s soooo good you have to try it.

If you try out one of these delicious recipes I’d love to hear what you think! Leave a comment or share your pic with me on Instagram or Facebook…@pinkchai.

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Rakhri is a pretty low key festival at our house. The kids do their Rakhri exchange, have some sweets, and then go on with the rest of their day. I do try to encourage them to make each other cards, or do something special for each other, but it’s really up to them to decide how they want to celebrate their special brothers & sisters day.

pink chai living
This year my baby niece is visiting so we included her in the fun. Zara, Tanisha, and I made mini cupcakes for the festivities yesterday, and let’s just say frosting cupcakes with a three year old is just a bit of a challenge! The girls are super excited to share them with their Armaan Paji today.
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Blueberry IdliHappy BC Day! I absolutely love my home province and wouldn’t want to live anywhere else in the world, so I’m excited to share a BC Blueberries inspired recipe today. (Ironically, I’m sitting in a hotel room looking out at the Coos Bay in Oregon as I write this post – but I’ll share more about that next week!)

bc blueberriesA couple of weeks ago our family took a trip to a local berry farm, and I’ve been itching to try a recipe with our u-pick bounty every since. I’ve had this idea to do a stuffed idli banked in my file filled with random blog post ideas for nearly a year, and I finally found the perfect filling – blueberry jam. 
Blueberry IdliAn idli is basically a steamed rice cake, and the blueberry jam is the perfect compliment to this basic snack item. I have high hopes of this becoming a school lunch option in the fall, and am already planning some fun new filling ideas. 
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I’ve never been one to turn down an invite to a party that involves food – even a virtual one, so I’ve created another fun and easy dessert for Asiyah, Sarah, and Henna’s Eid Eats link-up! After last year’s gulab jamun cupcake experiment, I wanted to keep the dessert trend going and put a new spin on a classic Eid staple; Rooh Afza.  Enter the Rooh Afza sundae topped with chopped pistachios, almonds, and just a hint of dried rose petals. rooh afza sundae{Rooh Afza – a staple at most festivals and celebrations in India}
rooh afza sundae, eid desserts, pink chaiThis is my take on a classic strawberry sundae with some decidedly Indian touches. Choose a rich, creamy ice cream (make it at home if you want something really special), lay out some toppings and a bottle of Rooh Afza for your guests, and let them go to town! Bonus: mom doesn’t actually have to make the dessert and can put her feet up for just a few minutes. rooh afza sundae, pink chai 3My ever growing collection of mix and match brass bowls (including some from my grandmother’s trousseau) are filled with topping options. If you have kids at your Eid dinner you could even include mithi saunf/candied fennel for fun.rooh afza sundae, pink chai

Delicious photos by: Aziz Dhamani
Pin the post for later….rooh afza sundae, pink chai 3

I hope you enjoyed this idea for an easy and delicious dessert idea, and I wish a very happy and blessed Eid to all my readers that are celebrating – Eid Mubarak!

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There are probably only three or four items in our pantry that get used every single day without fail, and Kraft Peanut Butter is one of them. Mr. T and the kids are obsessed with pb & j sandwiches. They could easily have one every day for the rest of their lives and not get tired of them. It’s obvious then that we go through A LOT of peanut butter at our place. They are also pretty much married to their favourite; Kraft Smooth Peanut Butter and after that one melt down fiasco by Zara in kindergarten, we can’t even try to switch to the stuff that supposedly tastes like peanut butter but you can take to school.peanut butter chutney, pink chai living

You know what’s weird though, I almost never eat peanut butter. I’m not a sandwich girl and that’s how I’ve always seen it served, in bread paired with jam. I had never “cooked” anything with PB, I’ve only every used it as a spread. But after a quick visit to the Kraft Peanut Butter site sticktogether.ca, and a few minutes browsing around their recipe suggestions, I was all in for a cooking with peanut butter challenge! (Sometimes I get over-excited in the kitchen and have mini Iron Chef style throw downs with my own challenge ingredient. Sad but true). Turns out, it’s not just a spread, it’s so versatile and it’s a major upgrade to my latest recipe.peanut butter chutney

After a couple of evenings of experimentation, I was able to narrow my favourite peanut butter recipes down to two. This week I’m sharing a Sweet and Spicy Peanut Butter Chutney that pairs well with idlis, paranthas, or even dosas, and very soon I’ll be sharing another fusion dish that is a combination of my favourite Indian and Thai dishes. But you’ll have to wait for that delicious fusion, and a very special contest (with a grand prize with Kraft Canada), that will be launching on the blog very soon!peanut butter chutney

For now, back to this sweet and spicy chutney. Guys, this might be one of the best original recipes I have ever come up with and my family enjoyed watching it all come together. So much yum, and so easy to put together. It is the perfect balance of sweet and savoury thanks to the peanut butter, garlic, and whole spices, but the kick that you get at the back of your throat from the dried red chillies just makes it out of this world good. On day one I ate this with idli (steamed rice flour cakes) for lunch, and on day two I spread it on a parantha and rolled it up to go. Both were ah-mazing. So you want to know how to make it?

Ingredients:

½ cup Kraft Smooth Peanut Butter
1.5 tbs unsweetened coconut flakes
¼ cup milk boiled then cooled

Tempering:

2 tbs vegetable or canola oil
4 garlic cloves peeled
1 tbs mustard seeds
1 tbs cumin seeds
1 tbs urad dal (washed black lentils)
2 dried red chillies broken in half*

*Note – usually I say chillies are optional, but in the recipe the best part really is the mix of the sweetness from the Kraft Smooth Peanut Butter and the heat from the chillies. If you must, knock it back to one, but don’t eliminate them entirely.

Directions:peanut butter chutney

Start by heating the oil and all tempering ingredients in a shallow frying pan. Temper on a medium heat, stirring regularly. This process will take 4-6 minutes. You want the urad dal to be a medium golden brown, not burnt.peanut butter chutney

Once your tempering has cooled, blend it together.peanut butter chutney

Add Kraft Smooth Peanut Butter to your mixing bowl. Add the blended tempering and coconut to your peanut butter and fold it all together.peanut butter chutney

Now add the boiled and cooled milk and create a well-blended chutney.peanut butter chutney

And the best part…eat the goods! The only thing to remember with this chutney is that it will keep in the fridge for 7-10 days (not that you won’t use it up before then!)peanut butter chutney

If you want even more recipe ideas made better with peanut butter, because the ideas really are endless, check out the Kraft website, and be sure to let me know what you cooked.kraft_logo

Disclosure: Although this post has been generously sponsored by Kraft Heinz Canada ULC , the opinions and language are my own.

 

 

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