Skip to main content

Chocolate Sandesh for the Hindi Bindi Club


I really hesitated before I bought my copy of the Hindi Bindi Club by Monica Pradhan. That was a year or so ago, and I thought the book looked and felt the same as the Joy Luck Club. Immigrant mothers and American daughters, so similar yet so distant - the basic theme of the two books is the same. But I loved the Hindi Bindi Club so much more. Because it was so familiar, and because I know and I can relate to the Marathi Meenal, Punjabi Saroj and Bengali Uma so much more. Also to their daughters who grew up in an alien culture and no longer know what's right versus wrong.

This second time, when "This Book Makes Me Cook" picked the book for October, I thought I'd just go back and pick a recipe (there's one at the end of each chapter). But I got drawn into the story and ended up reading it all over again. The Meenal-Kiran duo gets the most coverage in the book, but my favorite of the lot is Uma the rebel. Who understands her daughter Rani way better than the other two. Or maybe I just like her independent streak.

When it came to picking a recipe, I wanted to pick one from the Uma-Rani repertoire. Not to mention something that showcased their combined cultural influences. So I picked Rani's chocolate Sandesh truffles - the delicate, traditional sandesh presented as you would a truffle.

Rani's recipe uses homemade chhena and cocoa powder. I converted it to use store bought paneer and melted chocolate (never use cocoa when you can use chocolate!).

So first, take 100 grams paneer and knead it lightly will your palms until the grains disappear and it turns very smooth. In a microwave safe pan, melt 70 grams semi-sweet chocolate. Do it in 30 second bursts i.e. heat it for 30 seconds, whisk with a fork, back in the microwave for 30 seconds until melted and smooth. Add the kneaded paneer and mix well. Pop it back in the microwave and cook on high, again in 30 second bursts and stirring each time, until the mixture loses most of the moisture and thickens. It took 2 minutes in mine.

Let cool to a temperature where you can handle it but it's still warm. Shape into balls with a cookie scoop or between two spoons, then roll to smoothen out the truffles. Roll in coarsely ground almonds and let cool.

Looks like I am not the only Uma fan in our book club. Aparna made chocolate sandesh truffles too, complete with a chocolate drizzle.

Ann picks an Uma recipe too and makes Bengali Grilled Salmon. Also check out her review.

Aqua made Saroj's Punjabi samosas.

And finally, Jaya makes Meenal's kheer.

Next month, we are reading Bread Alone by Judith Ryan Hendricks. Leave a comment here if you want to join us and I will get back with more details.

Comments

CurryLeaf said…
I too love HBC,and can feel some sort of connection with the characters.And BTW Uma is my favourite too.I always wondered why she is sidelined then thght its just my feeling.I feel more than independent streak its her practical wisdom that makes her the way she is -well a bit of everything we must say.
Well,I too will never use cocoa when we can have chocolate dearie.Love the sandesh truffles and your thought on the book.
Hope you had got my mail on my inability to join this time.I am also not sure of next month,as I have not yet got the book.
Srivalli said…
How very delightful Simran. I love your reviews on the books you read and the recipes you make out of them!..wish it was that day when I can say I will join you!..until then I shall enjoy these the other way..
Dips said…
Interesting review...and a nice and quick recipe!
Ann said…
Yeay!! You liked Uma too? My fave character in the book as well and the reason for my choice of something Bengali to make. Kudos on the truffles - this was the next recipe that I would have attempted from the book.
Manasi said…
I loved the Hindi Bindi club ! Found it at the local Library and pounced on it ( mainly 'coz it had recipes as well! ) A foodies delight as well as a good read !
I have never tried chocolate sandesh! look like choco truffles!
suvi said…
Never use cocoa when you can use chocolate - I love that!!
Desisoccermom said…
Lovely truffles and lovely sentiment -- "never use coco when you can use chocolate'.
I liked the book but couldn't help comparing it with TJLC. But like you said, the uniqueness of the characters sets it apart. I do have some contentions with the book. Will post the review soon and talk about it.
Priya Suresh said…
Never tried out sandesh with chocolate, looks scrumptious:)
Spice said…
Like it : never use coco when you can use chocolate. Interesting review and quick & easy recipe to follow.
Bharti said…
You guys are making me want to read this book! Truffles look really good.
Kanchan said…
Lovely review... wouldn't comment till I get the mentioned book this time :(

Infact had read about HBC long time back on Meera's blog here : http://enjoyindianfood.blogspot.com/2007/12/novel-food.html , so when you mentioned it had a craving to read it, anyways next time !

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but