My search for the perfect dense chocolate cake that can be used for layers has been on forever.
Ive spent the last year or so, attempting many a cakes, from various books and blogs and websites..but have not managed to find that perfect, quick and simple recipe that can be used for a simple cake, which could be dressed up in layers for a fancy occasion cake. Most often, the cake does not rise enough- and no, I don’t have 2 identical pans yet to bake them separately. I follow the traditional technique of slicing up the cake. After this recipe though, I will definitely buy 2 identical pans; the cake was so soft and moist and most importantly- well-risen, that I have decided to have some fun with layered cakes for all occasions this year. People around me should be glad- they may be treated to cakes, maybe often enough.
Anyhow, coming back to this cake, It was my little brother’s birthday –the other Ak in my life (well- not so little actually), who is far away, across the seas, studying hard to become one of the fancy management men, who will hopefully teach me a thing or two about managing a business. At the moment, it is the husband Ak, who’s constantly teaching me more than just two things. Since the brother and me have been in different cities for the last many birthdays and I have been wanting to bake a cake for my dad for a while as well, I decided to bake a special chocolate cake- celebrating the chocolate lover’s birthday. Often, when I cook, I think of the brother and how much he would have enjoyed it, and then message him a picture. This time, though, I decided to find the perfect recipe, just for him. We all got together, celebrated with nice Punjabi dinner outside, and then came back home- to facetime the cake-cutting ceremony in two different time zones.
I found the recipe on the Hershey’s website- It’s just BRILLIANT.
For most beginners at baking, I would recommend this website- I don’t think that I have tried anything here that has failed. The recipe was quick, since I didn't have much time before we left for dinner. I dressed up the cake (in the centre and on top) using the traditional frosting that I use- recipe can be found here, and then just garnished with roasted almonds and sprinkles.
The cake took an hour from start to finish- including baking time. Who said baking special birthday cakes was a challenge? Everyone thought the cake was quite pretty- and I already know I am baking it again this week.
For the recipe, visit the Hersheys Website. (No- they didn't sponsor this post! I do hope I get a lifetime's supply of cooking chocolate though)
p.s. In the rush, I used 3 eggs instead of 2- Although I am sure, that using 2 would be just fine. Unfortunately, due to the rush, there are no photographs of the process as well. The cake is so simple though- noone would need step-by step photographs.
Middle-Eastern food always fascinates me. In fact as I write
this post, I have just finished cooking a Lebanese spread for some friends. So
when The Blogger’s Table was invited to the Cypriot festival at Eros Hotel
managed by Hilton, Nehru Place, New Delhi, I was pretty excited. This was
more so because I had missed the Table’s events in the last few months- and I
was looking forward to meeting everyone.
It was a perfect winter evening, not too cold; just right to
be outside in the garden. The Spread was extensive, with a very elaborate menu.
Unlike Traditional Indian hosting style, the focus was not on the appetizers
but instead on the Main Course spread, which comprised of a wide range of
salads, and anti-pastis. After a brief introduction on the festival itself and
the chefs, Cocktails were served with a variety of marinated olives, crackers and
a creamy yogurt dip. Other appetizers were pickled calamari, filled chicken
breast roulade with poppy seed bread and tomato/feta mousse on multigrain
bread. The flavors were nice, but the bread tasted like it had been laid out
for hours.
Coming back to the Main course, Personally, for me, this was
the best part of the evening. The salads were unique, only made with
ingredients that we all use often. I loved haloumi cheese salad, even the one
with white beans, the rocket and tomato salad- how simply they had removed the mozzarella,
and added sesame seeds instead.
The grills attracted a lot of attention too-
people were almost queuing up. My experience was mixed- the meats could have
been cooked a bit more, but maybe that’s just because there were so many people.
Other traditional dishes that were a part of the menu Pork Afelia (Pork braised
in red wine with crushed coriander seeds), Beef and Tavvas (Oven cooked beef
and potato with cumin, onion, and tomatoes). The Keftedes (meat balls of Lamb
and Chicken) were really, really good- only that they were deep fried! Freshly
made, I could have gone back for a second helping of these. I did pass the
pickled octopus though.
I didn’t try much of the desserts, but the ones made out of
phyllo were nice. The festival offers a great variety of food, for those
interested in a lavish spread. If you are a foodie and someone interested in a
wider experience of Turkish food, the festival offers a great variety.
Work like you don't need the money, love like you've never
been hurt and dance like no one is watching.
- Randall G Leighton
No- this
blog has not died yet. At least, not as of now. And Yes, I Know it’s been a
while since I posted.
A lot
happened since the last cake that I baked, and it’s almost after a month and a
half that I baked something today. And while going through the camera, I found
this. I realized that I must post this wonderful cake that I had baked early on
for a New Year celebration, simply because it looks so pretty. Also, it being Valentine’s, which I’m not
really much of a believer in- This cake is perfect for those who would want to
indulge in the reds and strawberries and the chocolate. I adapted the Sponge Recipe from Passionate AboutBaking- one of my favourite blogs, and did the icing myself from a unique trial
and test that I have done over the years. A must try, very simple to bake, this cake disappears
sooner than one would imagine- the cousins for whom it was made, finished it within 24 hours. Serve it with some whipped cream or a scoop of Vanilla
or simply have a slice by itself.
Most often, despite
the troubles, it is only the simple things that add joy to our life.
Today was cook 'n' play day. I finally bought a squash racquet and after playing for an hour, came back home to make this spanish tapas and keema and chicken. Since, i haz already perfected the latter 2 dishes (refer previous mails),this mail is only about the tapas. Here is the latest khana from my khazana i.e. the latest entry in my cooking journal which I call the "Ajay Jadeja Chronicles" coz i refer to it jab mujhe "bhookie" lagti hai.
Requirement:
Smoked salmon (50-70g per person)
2-3 slices of Bread
2 Eggs
Mayonnaise
Yes, I know it is extremely healthy, rich
in many nutrients, and is a leading fad in health cooking- But no, I don’t like
fish, its taste, its smell and everything that goes with it. And the irony in
my life is – That Ak loves fish. And I know that health wise; I need the fish
in my system. Hence, last year, I Had decided to add fish to our intake of
food, at least through the winter. I really like an oriental steamed fish
recipe, learnt at a Thai cooking class that I used very often, but decided to
innovate with the fish this year, in the hope that I will find one that I
really love. Also, once I continued to cook with fish over a period of time- I
discovered that Sole is a wonderful fish for the not so fishy- people.
Sole Fish, I had discovered last year- is good to
cover up for Vitamin D Deficiency. Hence, we had a lot of Steamed Sole last
year. I had begun to like the taste, and this year, was looking for some
grilled sole recipes. The Italian Cooking Encyclopaedia is really a book I
recommend; mostly all recipes tested and adapted from it have ensued wonderful
results. Sole is a flat fish, and getting the perfect grilled lemon sole is
really an art in fish-cooking. The recipe that I am sharing here is certainly
one to try and play around with. It is one that is adapted from a grilled
recipe from the book mentioned - but with added flavours and accompaniments
that make it a perfect meal, even for those not so fond of fish. Welcome to the
world of fish!
So much
Happened, on the work front- I can’t believe, that I am an entrepreneur. I have finally decided to move forward with
Epistle- the last year was spent trying, testing, learning, and unlearning; and
all of it was done in a shy, obscure manner. One of the challenges for the New
Year will be to step out of the concealed world, out into the real one. Another
will be to grow, to do more and to innovate. The onus is of course on me, and
only me. Although I am not one to procrastinate, I sometimes fear the rut of
daily life overtaking the desire to do more.
It’s terrific
to hear encouraging words from people around me, both personally and
professionally. I am at least convinced at the end of a year, that this was the
right thing to do, and not a mistake. I really do have hope for Epistle. I must
attribute a lot to Ak of course, and everyone else around me. Sometimes, I
guess it is worth not playing it safe after all.
Communicooking
too had its share of ups and downs- me being in an on and off relationship with
it. However, I have almost been consistent. A lot of cooking was done- and some
great recipes were discovered. The Blogger’s Table was a good kick- in the
right direction. Making me do more, strive for more. To more cooking in 2013. Also, something a friend shared for New Year- Great thought to begin with.
I decided
to bring in the New Year by caking not one, but 2 new cakes. And Yes, I
Challenged myself by not opting for what I already knew, and by going in for
the unknown. The results were good and bad. I have discovered that cakes don’t
always need to rise; and some authentic recipes just mildy rise. The recipe
that I will share is adapted one from my current favourite-The Italian
Encyclopedia- A Walnut and Ricotta cake which I adapted to be a Pecan and
Ricotta Cake. The flavours are complicated and progressive; on begins to like
it more, as the piece in the mouth melts. The cake is just perfect for a cold
wintery afternoon tea. Best served warm, and fresh. Perfect start to New
Beginnings.
p.s.
Thanks to Ak for the photography capture through the day. Don’t miss the Pink
Highlights.
"Nine out of ten people like chocolate. The tenth
person always lies." - John Q. Tullius
Be Calm and Eat Chocolate.
I read this recently and thought of Ak. Not that I don’t think of him otherwise, but
this was one of those moments which made me remember how a simple object like
Chocolate, can provide instant gratification. A bad day, a headache, post
drink, a visit do someone’s house, ill-health or simply, post dinner- All It
takes is a piece of chocolate to make Ak happy. I wish that there was something
as unassuming and straightforward and effortless that would be a solution to my
happiness. Women are just that much more complicated I guess. Although I was
quite fixated on chocolate in the early years, as I have grown older- for some
reason, my love for chocolate has reduced and I can only eat in extreme
moderation. The husband, the brother and the parents however completely
compensate.
So, what if one could begin their day with chocolate
for Breakfast? I had eaten something similar on a trip to Italy, and this
recipe that I had seen in a book on Italian cooking, had been calling out to me
for months. Freezing winters, seemed to be the perfect time to test it out and
hence, on a cold winter morning, I set out to bake this Chocolate Bread Loaf. I
had also been graciously sent some wonderful packets of instant yeast from
across the seas by SIL, of which some were still left. The recipe hence, seemed
to be good use. The bread turned out to be quite wonderful, almost cakeish- but
not a cake. I do think, bread-making practice would have yielded better
results, as I kneaded a bit too much maybe- But those, who have delved deeply
into the art of bread-making; do give this one a try. You will love it.
This chocolate bread can be a wholesome Breakfast, if
toasted and served with butter or cream cheese or even post dinner, with dinner
or any other meal. Traditionally in Italy, it is served with Mascarpone or
Gorgonzola cheese and a glass of red wine.
“Blessed is the season which engages the whole world in a conspiracy of
love.”
Merry Xmas.
For some reason, Christmas is a festival that I have always cherished,
right through the early years of my childhood- thanks to my schooling. While
the longer vacation was an added plus, the carols, the plays, the entire spirit
of festivities always made that little corner in my heart extremely happy. We
never really celebrated Christmas at home, but I Would make it a point to
decorate my own little Christmas tree- and that itself would be extremely
therapeutic. There is something about this festival, that is exceedingly modest
and unpretentious; the spirit really is about the giving, about connecting, and
sharing the love. (and that just sounded like the episode of Friends- where Joey
is giving his speech at Monika and
Chandler’s wedding!)
Anyhow, for various logistical reasons- I don’t have a recipe
to share today (even though there are a few in my drafts), But what I will
share is a recent experience that I had, which I think is in line with the Festive
spirit of Xmas, and of exceptionally good service. Usually, as bloggers, we get
invited to review books, and restaurants and new products quite often. I know,
for a fact that that the really popular bloggers, sometimes are requested for
reviews almost once a week or fortnight. Sometimes, the experience is good, the
products are great and then there are times, when the service is horrible or
the food is just average, and one is really caught in a situation- that can end
up being quite harsh. However, there are moments, when one is NOT invited for a
review, but is out somewhere for a casual coffee in the middle of a weekday,
meeting an old friend, and IF the service is exceptional, it really calls for a
post. The experience that I will share
today- was hence, not a planned review or a post- I am quite sure that they did
not expect me to blog about it, and therefore there are no pictures. But it has
found its way here, because it really is symbolic of what counts as brilliant service,
which many a times, one does not even get at the best of places.
I was meeting an old friend for coffee at the 361 Coffee
Shop at The New Oberoi, Gurgaon, post lunch at around 330. I had undergone some
dental treatment earlier that day, and hence could not eat much. I ordered
some coconut waffles and ice-cream to sooth my hurting jaw, while she ordered
some Kaava, which she said was fabulous and a vegetarian quiche. As we were
meeting at the odd hour post lunch, all she wanted was a small bite. The kava came,
and while we were waiting for our food, the server who served us (Deepak- here
onwards referred to as D), came and informed us that the vegetarian quiche
would not be available until the next hour or so, and can only provide us with
one that has bacon. My friend M, didn’t mind the meat, and opted for it. Another
10 minutes later, when my dessert came, we were informed that even the bacon
quiche was unavailable as an unexpected guest had just picked up all the party
snacks that were in the patisserie. The ‘after lunch hours’ menu was offered
again, and M was asked to opt for another dish. It is worth mentioning, that the
menu was extensive, but it didn’t have too many options for a smaller course
for 1 person; and on a cold winter day, a salad would just not have seemed
right. M was a bit unhappy at the lack of choices, and decided to skip the food
altogether. The manager came and apologized, and so did D- and offered to bring
her any other food that she would like. They really insisted that she picked
out something. After a detailed discussion of what was available, M decided to
stick to an assorted sushi platter, which would be leftovers from the lunch
buffet. The sushi came quite instantly, and was really a diverse assortment- so
diverse, that I hadn’t seen some of the variations. We continued to chat,
whilst I was hogging on my large plate of waffles and ice-cream. Almost 15
minutes later, D came, along with a freshly baked, very appetizing quiche. The
process had taken so long, that the chef had managed to bake a quiche by then-
just for us. M was pleasantly surprised, but declined, as she did not have much
of an appetite by then. But they insisted on her tasting it, and despite her
not being too hungry, she devoured the quiche. We really felt that they had
done more than their bit in offering us whatever we had wished to order and
ensuring that they delivered. The experience and service had turned out to be
pleasant after all. And it was all not over yet.
When we asked for the cheque, we were quietly informed that
the payment had been taken care of. We were quite surprised, called for D, and
insisted to pay. We had, after all, eaten, and got all that we had ordered for.
And then, we were humbly informed that they had not been able to deliver what
we had asked for- and could only do it much later than desired. These were the service
standards that they subscribed to, and anything lesser, was not acceptable and
did not account for 361 service.
For me, it is not the fact that they did not ask for money;
what strikes me is that they continued to try and ensure that we got what we
wanted, right till the very last minute. While some people may not find this
unique, I felt special and taken care of. They stuck to the 360/361 reputation
of delivering prime quality and exceptional service; something that can be
easily slipped on, and cost/payment did not have a bearing on the experience
and on what they offered. It is very easy for people to come back and write a
stinker email to the management, and complain about the horrible experience
that they have had- but it is rare for us to be grateful for when are offered a
great one instead. So, here is my thanks to the 361 management, for ensuring me
a wonderful afternoon; this was precisely why I had opted to be there.
I have a concluding thought though- How often is it that we
continue to strive for perfection; or deliver quality in whatever it is that we
may do; or sticking to our fundamental beliefs and values? We let it slip by too
often; and that maybe is just not acceptable. Here is a lesson possibly to be
learnt.
Merry Xmas. Enjoy the Christmas cheer and spread the love
and light.
“We write to
taste life twice, in the moment and in retrospect.”
― Anaïs Nin
My world has been extremely hectic. From Family
weddings back to back for a couple of weeks- to festivals, gift shopping, gift
exchanging, all the finery and finally with travel across the seas, It has been
a frenzied two months. A lot of action, a lot of thinking, a lot of doing, and
yet- a lot still needs to be done.
In the midst of all of this chaos, a lot of cooking
and tasting took place as well; especially, as an ode to the festive season.
And of course, some wonderful dishes were concocted as a result. This recipe for
a Blueberry crumble was fed to family for breakfast, lunch, evening tea (a
traditional Swedish fika for our new
Swedish family) and even dinner. The fika is a distinguished meal, and
personally, I thought it was the perfect way to bond with family/friends and of
course, eat some wonderful food in the process. More information on a
traditional fika can be found here.
Coming back to the crumble, Batches were prepared, and
then again, more batches were prepared. In fact even post the festivities, I
made a batch yesterday again. We constantly had people over, through the course
of a few days around Diwali and I don’t think I have ever used a recipe in a
manner like this. Easy to prepare in advance- and all one has to do is just pop
in the oven when the guests arrive. The fillings can last up to 15 days, when
refrigerated. Although Blueberries are not so easily available here, I used the
dried ones that my SIL had kindly sent about a month back. To get them closer
to taste like the fresh ones, I usually soak them in milk for about 15 minutes,
until they swell up and are ready to be used. What is remarkable about this
crumble is how healthy it is. I adapted the recipe from the crumble topping by
the fabulous Deeba @ Passionate about Baking- and of course, one of her recipes could never go wrong. Her crumble
recipe can be found here and the filling was adapted from another of my favourite blogs-How Sweet Eats. A beautiful blog, with great writing, and of course, brilliant recipes.
The oats add just the right crunch to the moist
blueberry filling and the warmth is ideal for a cold winter day. One of those
flawless desserts- the flavours are precise. For variations, and if blueberries
are not available, strawberries can easily be used to replace the blueberries. Served
with ice-cream or whipped cream, the crumble is a delectable dessert. For anyone who loves fruity
desserts and likes to serve individual dessert servings, This one is a must try- Now!
There are no
mistakes. The events we bring upon ourselves, no matter how unpleasant, are
necessary in order to learn what we need to learn; whatever steps we take,
they're necessary to reach the places we've chosen to go. - Richard Bach
Life has a funny way of making one realize what is
important. The old adage of not knowing what one values, unless it’s far away
from them is- really- true. The last few months have made me realize the same.
Only through my last trip, I have had the opportunity to apprehend what I have,
how lucky I am to have it, and that despite failures and troubles- Life is
good.
Sometimes one does accomplish a few Good things,
even by making mistakes- and this pending recipe is in line with my thoughts,
just perfect for this post.
Sometimes when you innovate, you
make mistakes. It is best to admit them quickly, and get on with improving your
other innovations.
Steve Jobs
And that’s exactly what I did. I had tried a new
recipe for a chocolate cake- hoping to find that perfect chocolate cake. The
cake turned out to be a disappointment- The taste was perfect- but it just
crumbled its way through. An imperfect cake recipe, set grounds for innovation.
Instead of serving it in the traditional manner, with some ice-cream, I decided
to make some cake shots. For handy desserts- this is a great recipe that I will
surely repeat- with hopefully a more perfect cake.
It's a crispy winter evening in Delhi and I am going to be stuck in front of the telly for the next couple of hours. For those who aren't in the know, today is Sunday evening and the last Formula One race of the season is on. If that wasn't motivation enough, today's race decides the 2012 F1 champion, and it's at Interlagos, Senna's home track. The championship hunt usually doesn't last all the way to the last race - the years where Schumacher was winning them back to back were so humdrum, you could literally sleep through the season. Tonight though is a close fight between Alonso & Vettel, with the odds highly favouring Vettel. I am not really writing this post to celebrate Vettel's victory or even Alonso's for that matter. It's Schumacher's last race before he retires, and while I am not a fan (I prefer Raikkonen, and Senna before him), he did win seven seasons and that surely deserves a toast.
"I never go jogging. It makes me spill my martini." George Burns
The martini is a great drink. Stories of the origin and evolution could fill volumes and they have, so I'll dispense with the mythology and the history that drunk bores go on and on about. What I would like to touch upon is the martini/manhattan relationship to the original cocktail. The word cocktail simply denotes mixed drink these days, but the cocktail was once an exact combination of sugar, water, bitters and spirit. The entire concoction was a delivery for the medicinal quality of the bitters, a combination of herbs much like achaar. They were a cornerstone of the hard working man's daily routine and helped keep away the diseases that plagued the industrial revolution. There was a lot of alcohol in the glass, typically 2oz, but it was simply to make the bitters better. Like Betty with her butter.
The availability of French & Italian vermouth from across the Atlantic really changed the cocktail scene around the turn of the century. The addition of vermouth meant that sugar was no longer required as a sweetener, and that you could add even more alcohol to your daily alcohol intake. The vermouth, being fortified, kept much longer than regular wine, which was more likely to go bad after opening. Sweeter vermouths were added to create the manhattan family of drinks and dryer vermouths created the martini family. The earlier martinis were notably vermouth heavy, presumably to mask the unappetizing notes of turn of the century spirits. However, as the quality of spirits improved, bartenders and drinkers across the world reduced the vermouth quantity to the point that Noel Coward simply waved his double shot of gin "in the general direction of Italy."
Update. We are on lap 41/71 and although Alonso is ahead, Vettel looks to win the championship on overall points. The first 10 laps were quite engaging, hence my slow speed in typing.
Gin is the primary ingredient in a martini. One of the older distilled spirits, its Christmas tree smell and clarity are distinctive. Originally a herbal medicine, Gin has evolved from its primarily naval heritage to a more sophisticated spirit that has found its way into many a modern day classic libation. I dont mind either Gordons or Bombay Sapphire in my martini, but Tanqueray is the only one that really makes it perfect. Tanqueray, although owned by Diageo, is a Scottish Gin, surely there must be something in the water up there. The folks at 12bottlebar, David & Lesley are experts on Gin History and Lesley has literally written the book on Gin. In fact, you can buy it here.
I mentioned earlier that the martini is a family and that what it really is. The purist view is that a martini is a lot of gin, a little bit of vermouth, a dash of orange bitters, served really really cold. However, like all good things, it has spawned a lot of offshoots. I have a book on martinis that list 4 chapters and 63 kinds of distinct martinis. Thankfully, the author, and I both agree somewhat on the "classic" recipe. Here it is.
3oz of Gin (Tanqueray recommended)
1/2oz of Vermouth (Noilly Prat recommended)
Dash of Orange Bitters (Angostura or Fees)
Mixing a martini is an art unto itself. You need a chilled mixing glass, large cubes of ice that don't melt as much as smaller ones and a chilled bar spoon. Add the bitters and vermouth to the ice in the mixing glass and give it about 20 seconds of stirring. A little water from the melting ice will help mix the ingredients. Add the gin, preferably from the fridge. If you're adding the gin at room temperature, you could add a little more to compensate for the melting ice that will form a sizable component of the drink, considering all the stirring you'll have to do to chill it down. That it needs to be cold is an understatement. You best keep the glass in the freezer and handle it only from the stem. Pour without ice and garnish with a couple of olives that have had the brine wiped from the surface. A thin slice of lemon zest can also be used, but in my opinion, it adds too much of a strong flavor to the drink and distracts from the herbal notes.
I am adding a video of Mr. Mori of Mori's Bar, Tokyo, making a martini. I've ordered a great many martinis and probably mixed a lot more, but this is certainly the best example I have seen to date.
Where Mori-San and I differ, is that he uses Boodles Gin. I've never used it myself, but I just love the ad. Also he free pours, something I am not yet confident of doing, opting to measure using a jigger. The distance at which he twists the lemon zest suggests he too is trying to control the amount of lemon oil that lands up on the surface of the drink and the inner surface of the glass, to avoid overpowering the drink.
Another Update. Kimi Raikkonen just went off the circuit onto part of the older layout and didn't really realize what was happening until he saw he was pretty much racing alone. What a lunatic. Reminds me of James Hunt & Duncan Hamilton. First time I've ever seen something like that in a live F1 race.
A word here on Bond. James Bond. He was Wrong. Dead Wrong.
You never shake a martini, it becomes cloudy with the ice shards. You never use vodka for a martini either, it really should taste of something besides the vermouth and the olive brine. You don't add Kina Lillet(which you can't even buy anymore), unless you want to make a Vesper. Even worse, in Skyfall, I swear I saw him have a beer, a Heinekin lager at that. The least he could have done was have a proper pint, a scottish ale perhaps.
Last Update. What a Race. Alonso finishes second in the race, just 3 points behind Vettel in the overall standings. Vettel is world champ. Toast to Adrian Newey, the man behind it all.
Ideas are like Pizza dough; made to be tossed around.Anna Quindlen
The news is that Communicooking has a new look. Ak, being his usual kind self has revamped the design of the Blog to be more in sync with me- Simple and clean. How I like things to be.
And to add to it, I have decided to sync the blog with what I do. And hence, a new section of Inspiring Travel times will now frequent this webspace more often. A lot of things inspire me, sometimes it is food that i eat, food that i read about, Pinterest and very often, Food that I come across on my travels. Some of them are recreated through memory, while some are researched, and attempted.
Just like Pizza, here are some travel ideas that have tossed their way into my life- and maybe will find their way into yours too. Enjoy.
On a recent trip to the hills, on the way back we
stopped by at one of Ak’s favourite stores- Himjoli.
No matter how often the trips are, this visit is like a visit to
the Temple, that we cannot avoid. Ak loves the jams, I – the herbs. My first
tasting was of their scrubs, and cosmetics, when I had initially met Ak, and
now, we restrict our share to the foodie yield. Quite often, our pantry is stocked
with enough of an assortment of products, despite us constantly sharing the
stuff with both sides of the family. Almost, well, actually Everyone has loved
the products- from the flavourings, to the jams etc. I must say, their stuff is
quite good. My personal Favorite is the Himalayan Herb Salt- adds some
wonderful flavors to anything and everything! The only one thing that one must
be vary of, which was a tip shared with us recently, was the date of expiry- some of the
products at the store- could be expired or due to expire soon.
So, back to the last trip, Ak insisted we pick up
some ‘Wild Red Rice’. Personally, I really like Brown Rice, or Wild rice, or
rice in any form- But I know that a lot of people don’t appreciate the
healthier forms of rice. I was quite surprised on his keenness to try it out,
and hence, jumped at the opportunity to pick up a packet.
And am I glad that I did! I am a complete rice
person- plain, basmati, sticky, jasmine- I could have rice every day. But with this
new discovery to into the healthy rice world, I am quite pleased with the
results, of a great, HEALTHY meal. So much so, that even though I had made this for the first time quite a while back, and have just managed to write down the post, I was
recently asked to make it again on a sick day, as comfort food. That- I think,
is a big deal, and a significant compliment to the dish.
To be honest, I didn’t test out the recipe that was
written on the back of the packet. By simply adding a few vegetables, and some
basic kitchen ingredients, and slow cooking it like a risotto, and a salad as
an accompaniment, I think I may have a new visitor to our list of regular
meals.
For all the Health Freaks- I totally recommend it.
My idea of heaven is a great big baked potato and someone to share it
with.
Oprah Winfrey
I don’t like potatoes.
Don’t get me wrong, I am a complete potato
chips/crisps/fries/hash browns/baked potatoes etc. addict, but I don’t like the
way potatoes are used in traditional Indian Cooking, just as a side dish. For
me, it disrespects the vegetable that the potato is accompanying, and of
course, the potato itself. The flavors of both the vegetables end up getting
compromised, and it all just doesn’t come together in my head.
It’s almost like the plight of a 25-30 year old ‘single’
girl, who without a man in company, is, kind of considered, incomplete. The
thing that is missed however is that, it really is ok to be single.
And yes, that should be the life of Dear potato. We
must appreciate it, and love it in its singular form!
Ak loves baby potatoes, and I kind of like them
too. I usually like to use them in the form of a salad (one of the recipes can
be found here), but on a day when I
was making regular Indian food, with dal and rice, I thought of making
something, a bit more Indian. Using some remnants of Green chutney in the
fridge, I was hoping to add some zing and of course, use up the green chutney. This
warm, chutneyed baby potato dish can be tried with regular potatoes too, but I
think, the thin potato peel of the baby potatoes, adds a third dimension to the
dish. Both my Mom, and mom-in law make something similar, with full potatoes,
and this recipe I guess, is adapted from a bit of both, and is an adaptation of
the traditional jeera aloo. Can be
served as an easy accompaniment to Indian food, both as a main course, or as a
snack as well. Enjoy!
So this post was due to be posted on 5thSeptember; it was filed, dated and everything.
All I was waiting was for some time to test out one
of the dishes from the Book- The Mango kheer. I even had 2 mangoes in the
fridge and promises made to my Mom about the new recipe. Unfortunately though,
after the meet, I was NOT Enthused enough to try it. Then, came the wonderful
holiday, and of course, by now, it’s too late to try out a mango recipe. Sorry
Mr Bal, Better Luck next time- I wish there was something in the book to
inspire me to instantly test out a recipe. The original post is as follows.
The Bloggers Table has had a hectic 2 weeks; and
along with that my life has been extremely social. With a packed 10 days over 3
events, I’m amazed how I didn’t know this existed till a while back. Although
the first time was a bit intimidating- especially meeting people who are so
good at what they do, I finally loosened up a bit at the second event. Having
met this wonderful group of people, I feel there is a lot to learn, a lot to
explore and a lot to discover.
This meet was at Veda, Connaught place, a fine
dining Indian restaurant, run by the ever so popular Rohit Bal. The event was
organized by West Midland Publishing
House that has recently launched the Book Chakh Le India by Aditya Bal (Coincidentally Rohit Bal’s nephew).
The event was organized for the Bloggers
Table to have a tete-a-tete with Aditya on his new book. As much as we were
given the book a week earlier, to be able to make a more informed review, I
didn’t manage to try out a recipe before we actually met. However, I did make
do by going over it from back to front.
My first thoughts were that the book is simple,
intended for easy reading, and Aditya’s casual style of writing makes him
really reach out to the reader. Also, the fact that it is based on a TV show,
my initial reaction was that it would be a good buy for people who follow the
show regularly. The introductory chapters are fun to read, But, on going through
it in detail, The photographs were not enticing enough and the recipes- well,
without the photographs, I am not sure how many I would end up trying. Hailing
from a publishing background, where I do this on a daily basis, I do feel that
the real reason why pick up books, especially cookbooks are for their glossiness
and the tempting photographs which would entice one to try out the recipe. In
this case, there was none. It seems to be just another book off the shelf,
which may actually just get lost in a bookshop, unless Mr Bal decides to
actively promote it on his show!
The event though, was fun; he is a simple man, a
novice at this, who found himself amidst a few people, who really knew what
they were talking about. The chat over some wonderful, famous Palak Chaat and Kurkuri Bhindi at Vedaa, went beyond the book itself. I think the
evening was a great reality check for all of us- some of the people on the
table I assume would be writing books soon! It was good reminder for all of us
- to keep that Quality check in control, rather not do it, than do it without
your heart. Aditya however was extremely positive about feedback, and I would
want to wish him luck. The publishing business is a tough one- and I experience
that daily- it’s a pity, but if I was to go ahead, I would just self-publish.
But that’s a personal opinion. Wonder though, if out of the many books I plan
to write- will a cook book be one?
Sadly though, beyond the above mentioned dishes-
the food was not worth talking about. In fact, the Gobhi Manchurian- Well, it
tasted of ‘more flour than cauliflower.’ Hats off to Aditya and the Bloggers
Table to keep the conversation going- and to create an event that was a lot of
fun and learning. Looking forward to a few more. The book is kinda lost on me now; am not so
enthused to try a recipe, but maybe will test out one sometime in the future.
Good Luck Mr Bal.
p.s Apologies for the shaky photographs- The
lighting @veda was extremely dim!
I missed a True Anniversary. That
ought to have been celebrated.
My first post was on August 22
last year, when after a late night baking session, and many conversations about
why I should have a blog, Ak decided to not wait for a yes from me, but instead
go ahead and just do it. Yes, he thought of the name (of course, we discussed it),
setup the blog, and even clicked the photographs, while I was baking. All I had
to do was to write, and of course, cook. Those were the good old days! Sigh.
I have come a long way since
then. Today, I cook, and then suddenly remember that I want to click as well. I
rush to get my camera, and then realize it’s late. I am a true believer in ‘process’ and then, I
realize that I had to shoot before the last mixing step. Or had to capture a
shot of the fancy ingredient before I decided to add it to the bowl. Or that I
had to capture it without mixing it with another ingredient etc. And then there
are times when I realize after the complete documentation of the process, that
I have served the dish without documenting the ‘final product’. Yes, it has
been a learning all the way, and yes, I am still discovering.
Since the inception of the blog,
I have almost always, been sheepish about it. Including the times when someone
at work told me of a moment when they discovered me/the blog on Google images-
accidently, or each time, when someone much older/experienced appreciates my cooking skills, when I become a part of the Bloggers Table or the fact that I get called to judge a cooking competition at a school. I am
still very shy- yes, and each time I wonder, Really? Me? So much so, that I only updated the 'Me' section very recently.
But with any luck, I will learn.
Parenting, we all know is a tough
job, and this blog baby was not planned. Hopefully, I will get better at it,
and with all the late nights and the managing with work life balance, I hope to
not disappoint you Communicooking in its growing up years. Thank you Ak- for
being the Guinea pig to all my experiments, for always encouraging me, for
withstanding all my anxiety about this blog and making me take that one extra
step- forward. For making me do this.
A celebratory recipe is due.
This recipe was yet another test that Ak was subjected to- with my love for Feta, this is my version of a Twisted Greek Salad, inspired by one of Martha Stewarts' here. I am sure like all mothers, both of ours would think of him as a tormented child, being fed something that doesn’t quite suffice as a meal- He as usual was a sport, and his love for salads was hopefully not compromised. I served it with Special Seekh Kebabsand bread. Given the occasion, all that was missing was some wine J
Life has a brilliant way to demonstrate some action
in one’s life. Sometimes, one fails to see the signals, while, on other
occasions, they hit you- bang- in your face. If you read my recent post (about
almost giving up on the blog!), this one may come as a shocker; I have decided
not to- at least not just yet. Ironically, while I had just finished posting a
recent post, I got invited to be a part of the Blogger’s Table, and well, after
much resistance from my confused inner self, I decided to go ahead, not give up
just yet. And I am quite glad, I didn’t. This is my first post as a part of the
Blogger’s Table; thank you all for having me as a part of this.
The event was the launch of a summer menu at
Italia, DLF Promenade, New Delhi and they were kind enough to host a table for the
big, chatty bunch of us as part of their upcoming Olive Festival. Italia is an
extremely warm and cosy, Italian restaurant by the Park Group, amidst the very
busy mall. In my daily life, it actually holds a very special place in my heart,
with some fond memories. Being close to home, me and Ak actually frequent it
quite often. The evenings are usually, simple, with excellent, luscious food
and a classic ambience. Their outdoor
terrace is perfect for winter evenings, and the interiors are elegantly done-
great to celebrate pleasurable occasions. Hence, to be invited for a special
tasting menu, was an opportunity I grabbed.
It’s amazing how versatile the onion is. Or rather
I should specify- the Red Onion. Yes, the epitome of Stink-The wonderful red
onion. I never knew the concept of Red Onion, until my stint in the UK a few
years ago. In our part of the world, Onions were always red or green, aren’t
they?
Yes, they make you cry, but what the heck- the
flavor I have discovered over time, is surely worth it. The tangy flavor, which
I sometimes remove (by soaking cut onion in water for about 10 minutes), is in
essence quite wonderful, and for those who despise it, there is news- Onions
are good cures for colds (Wikipedia) and are quite useful as
flavoring agents.
Well, it was only once I started to cook Indian
food often enough, I discovered the difference between the varieties of onion,
except just red and green. I figured, how some traditional Indian dishes cannot
just be made, using anything else except for red onions. The white onion simply
isn’t flavorful enough for its usage in traditional Indian cooking. It was
tough, (and expensive) to find good red onions in the heart of where I stayed,
but soon enough we realized that food such as the traditional dal with tadka or
baingan ka bharta just wouldn’t be the same without the beloved red onion. And
therefore, we would stash bags of onions at our home and use them all the time,
everywhere. Initially, when I started cooking, I would keep the red onion away
from international cuisines, but as I started to experiment, I soon realized
that I just needed to pair it well. This dish is my favorite form of the Red
Onion – in a cuisine other than Indian. An interesting twist is the
caramelization, which adds to the colour as well. I had always thought that
caramelized onions are tough to do, but as I learnt from Martha Stewart, the
trick really is to cook them slowly. The icing on the cake for this dish is its
pairing with 2 of my other favorite ingredients- Feta and Rocket. Am not sure
if it is unique, but what I do know is that the blend is absolutely harmonious-
I usually drool at the thought of either of these 2 ingredients, and paired
together, surely results in bliss. Try at your own risk.
p.s. RB, if you are reading this, for the love of Onions- this
post is for you.
p.p.s. Totally directed by a whim of mine, I’m glad my audience@ 261
enjoyed these as much as I did.
