I love-to-hate harried mornings spent scurrying about the kitchen to get stuff done, but some of my best accidental discoveries happen then! Hmmm…..
My sweet mom packed some pudina (mint) chutney last week, and there was plenty left. I shoved it into the refrigerator, pretty certain that it will end up on my maid s plate the next day. The next morning was a rush of course, and I was unsure what to pack for lunch. Idlis for breakfast, but cold idlis for lunch….Not very nice.
Eureka, the idea just thwacked me on my head. I steamed some long-grained rice and kept it aside. I heated oil, waited until the mustard and jeera sputtered, threw in curry leaves and red chillies that hissed merrily in the hot oil. Then it was the turn of some finely chopped baby onions that cooked in the oil till it was nice and brown. Then went in the mint chutney (which had mint, coconut, salt and green chilles all roasted and blended) which mixed happily into the oil. As a final, to-please-myself touch, I broke lovely, large almonds and pista into bits and sent them packing into the oil. All cooked and ready – the mixture looked a lovely green.
I tossed in some salt and the steamed rice and deftly mixed it up till the chutney-oil mix coated the rice well. Tossed it some more so the grains of rice didn’t stick to one another before removing it from the heat....It turned out well, I must say, with the almond and pista adding different textures to the rice. I’m assuming that a papad and some raita would definitely pack in more punch.
Wednesday, October 28, 2009
Wednesday, October 21, 2009
The Oreo Cookie Cheesecake at Spiga
I love the all-new Spiga. Thumbs up to their stark white-black interiors, their gloriously intact menu and the absolutely, gloriously intact prices! Ok, I write this piece to strictly discuss what I ate—and what I ate from their vegetarian part of the menu. The Parmigiano was nice, with eggplant batter-fried and arranged on a bed of mashed potatoes, surrounded by penne and drizzled with white sauce and olive oil. Nice—would recommend it.
But I am so very, very pleased with the Oreo cookie cheesecake. I was pretty sure that it was going to be a frozen cookie crumb base with layers of cream cheese or chocolate or whatever, but this one is extremely different. The almost crumbly and powdery cookie base has a nice, not-too-thick chocolate sauce layer on top of it, with a layer of whipped cream coming right on top. A spoonful of chocolate is drizzled over it for a stunning looking dessert.
You can spoon away easily and gorge on it. It is a wonderful feeling. I don’t know about its calorie count, but I actually walked out feeling light….
…..It’s a week, and I am still as pleased.
But I am so very, very pleased with the Oreo cookie cheesecake. I was pretty sure that it was going to be a frozen cookie crumb base with layers of cream cheese or chocolate or whatever, but this one is extremely different. The almost crumbly and powdery cookie base has a nice, not-too-thick chocolate sauce layer on top of it, with a layer of whipped cream coming right on top. A spoonful of chocolate is drizzled over it for a stunning looking dessert.
You can spoon away easily and gorge on it. It is a wonderful feeling. I don’t know about its calorie count, but I actually walked out feeling light….
…..It’s a week, and I am still as pleased.
Tuesday, August 18, 2009
Tuesday Trial
Woke up at 6.00 am this morning after a fierce debate between brain and body if I could afford another 15 min of shut eye…
My fridge is a sorry state of affairs during week-days, I just make do. Today, one tomato peeped through the chill refrigerator mist and wished me good morning. I had no clue what to do with it. Bleary eyed, I quickly prepared whole wheat dough, and kept it aside. I chopped an onion, real fine, and with it went the finely chopped tomato. I grated two cubes of flavored cheese, and mixed it up with the chopped onion and tomato. Tossed in oregano, salt and pepper powder and mixed well.
I rolled out the dough into thin chapathis, and spread one half with this veggie-cheese mix. I folded the other half over, so it formed a semi circle, with the filling inside. I patted it well, and sealed the edges with a bit of water. I patted these semi circles some more so they were nice and flattened—made about four of these.
I heated some oil on a tava and cooked the semicircle parathas till they were done well on both sides. Cut this into strips for Sam’s snack box, and left three of them for Shinu.
I sampled it hot in the morning, and thought they were decent. And they don’t take long too. Maybe next time grated carrots and beets too can go in. Maybe grated apple too, for an interesting twist. Shredded palak will go well with the cheese; I’m thinking…….and Shinu says shredded egg- so yeah, possibly that too.
Must shop for lots of veggies this evening…
My fridge is a sorry state of affairs during week-days, I just make do. Today, one tomato peeped through the chill refrigerator mist and wished me good morning. I had no clue what to do with it. Bleary eyed, I quickly prepared whole wheat dough, and kept it aside. I chopped an onion, real fine, and with it went the finely chopped tomato. I grated two cubes of flavored cheese, and mixed it up with the chopped onion and tomato. Tossed in oregano, salt and pepper powder and mixed well.
I rolled out the dough into thin chapathis, and spread one half with this veggie-cheese mix. I folded the other half over, so it formed a semi circle, with the filling inside. I patted it well, and sealed the edges with a bit of water. I patted these semi circles some more so they were nice and flattened—made about four of these.
I heated some oil on a tava and cooked the semicircle parathas till they were done well on both sides. Cut this into strips for Sam’s snack box, and left three of them for Shinu.
I sampled it hot in the morning, and thought they were decent. And they don’t take long too. Maybe next time grated carrots and beets too can go in. Maybe grated apple too, for an interesting twist. Shredded palak will go well with the cheese; I’m thinking…….and Shinu says shredded egg- so yeah, possibly that too.
Must shop for lots of veggies this evening…
Wednesday, August 12, 2009
There’s more to milky desserts Nigella!
It seems Nigella Lawson’s mother tore up crusty bread into bowls, sprinkled a heap of sugar onto the bread shreds, and finally poured boiling milk over it as a comforting bedtime treat. And Nigella on Chew (the show on Travel and Living) recreated the recipe before tucking her two kids and herself into bed (for Mamma Bear and Baby Bears she said).
Unfortunately for me, milk and bread reminds me of fever, of a tongue that can’t tell between chalk and cheese and the breath of painkillers.
Milk, however, is a sassy complement to a few South Indian desserts. Immediately, two of my favorites come to mind: Bele Obattu and Haal Obattu. There are others like Peni and Chiroti, but the former two get my vote!
The hot milk seeps into the soft sweetness of the Bele Obattu, and blends beautifully with the dal-jaggery-coconut-cardamom powder innards of this pancake. You don’t eat it, you savor it….mesmerized.
And the Haal Obattu is apparently a Mysore specialty. Here the milk is boiled with sugar, saffron and ground almond into a beverage called baadami haalu (almond milk) and poured boiling hot over freshly made puris. My grandma would make a hot, watery payasam made of almond, jaggery, coconut and poppy seeds (gasagase payasam) instead of the badaami haalu and it works as an absolutely super alternative! This is topped with toasted almonds for a stunning looking dessert, and devoured instantly. The soft-crunchy texture is so unique.
If Haal Obattu were a guy, I would have said ‘I do’.
Manage to catch hold of a Kannada Brahmin friend and sample this dessert in his/her home—it’s a foodie milestone.
Unfortunately for me, milk and bread reminds me of fever, of a tongue that can’t tell between chalk and cheese and the breath of painkillers.
Milk, however, is a sassy complement to a few South Indian desserts. Immediately, two of my favorites come to mind: Bele Obattu and Haal Obattu. There are others like Peni and Chiroti, but the former two get my vote!
The hot milk seeps into the soft sweetness of the Bele Obattu, and blends beautifully with the dal-jaggery-coconut-cardamom powder innards of this pancake. You don’t eat it, you savor it….mesmerized.
And the Haal Obattu is apparently a Mysore specialty. Here the milk is boiled with sugar, saffron and ground almond into a beverage called baadami haalu (almond milk) and poured boiling hot over freshly made puris. My grandma would make a hot, watery payasam made of almond, jaggery, coconut and poppy seeds (gasagase payasam) instead of the badaami haalu and it works as an absolutely super alternative! This is topped with toasted almonds for a stunning looking dessert, and devoured instantly. The soft-crunchy texture is so unique.
If Haal Obattu were a guy, I would have said ‘I do’.
Manage to catch hold of a Kannada Brahmin friend and sample this dessert in his/her home—it’s a foodie milestone.
Wednesday, July 29, 2009
Thoms’ Treats
Most weekdays are ‘Sandwiches for breakfast’ days. Sandwiches are easy to assemble, versatile (it perks me up 6-7 a.m.), and easy to eat while I’m on my way to office. And after I’ve discovered Thoms, all I want to do is try out sandwiches of all kinds.
For the ignorant, Thoms is this wonderful bakery near Frazer town(Phone:080-25301860; 080-25361076). I just can’t help sneaking away from office at lunch time for a quick shopping extravaganza. Walk in and the aroma of freshly baked breads drives you crazy!
Ok, I try to speak to the sales folks in Malayalam because:
1. They are all from Mallu land
2. I’m improving my own language skills…and,
2. I strike a chord with them instantly and therefore, I’d like to believe that I get the best loaf they’ve baked that day!
Their little tubs of chocolate cake are awesome tasting and so are their chocolate doughnuts. Oh, they have these little chocolate balls which are, out-of-this-world! I simply have no clue as to how they bake these, but I figured it is probably the cake crumbs mixed with chocolate sauce, molded into cute, lemon-sized balls, and liquid chocolate poured on top, for a lovely icing-like finish.
Back to the breads, my favorite is the huge bun-like brown bread which I slice into two, top one half with loads of veggies, cheese and jalapeno sauce, put the top back again and cut this into thick wedges.
I also love their multi-grain bread. Soft and chewy these loaves stay that way even on the third/fourth day, if you don’t manage to use it up. I usually make a sandwich spread with grated veggies, lots of boiled corn and an eggless mayonnaise and slather them on to thick slices of this bread. Delicious!
I haven’t tasted the ragi bread yet, but they were so soft to touch that I once sent them home to my mother-in-law who was experimenting with ragi foods those days. She was floored.
What I like is that they don’t slice the bread, which means you can tear them off and eat them if you are ravenous, or cut them into thick slices (I love my sandwiches this way.) And what I like even more is that they wrap it in brown paper, which is so charming. Simple tomato slices and cheese, grated cucumber in low-cal butter spread, shreds of omlette tossed with veggies (for Shinu), and slices of fruit wedged in with butter (for Samkuttan)…I experiment endlessly.
Am off to Thoms tomorrow for their brown bread, and yeah, while I’m there, will pop one of those chocolate balls if they have them ready by then. Pure Indulgence, that!
For the ignorant, Thoms is this wonderful bakery near Frazer town(Phone:080-25301860; 080-25361076). I just can’t help sneaking away from office at lunch time for a quick shopping extravaganza. Walk in and the aroma of freshly baked breads drives you crazy!
Ok, I try to speak to the sales folks in Malayalam because:
1. They are all from Mallu land
2. I’m improving my own language skills…and,
2. I strike a chord with them instantly and therefore, I’d like to believe that I get the best loaf they’ve baked that day!
Their little tubs of chocolate cake are awesome tasting and so are their chocolate doughnuts. Oh, they have these little chocolate balls which are, out-of-this-world! I simply have no clue as to how they bake these, but I figured it is probably the cake crumbs mixed with chocolate sauce, molded into cute, lemon-sized balls, and liquid chocolate poured on top, for a lovely icing-like finish.
Back to the breads, my favorite is the huge bun-like brown bread which I slice into two, top one half with loads of veggies, cheese and jalapeno sauce, put the top back again and cut this into thick wedges.
I also love their multi-grain bread. Soft and chewy these loaves stay that way even on the third/fourth day, if you don’t manage to use it up. I usually make a sandwich spread with grated veggies, lots of boiled corn and an eggless mayonnaise and slather them on to thick slices of this bread. Delicious!
I haven’t tasted the ragi bread yet, but they were so soft to touch that I once sent them home to my mother-in-law who was experimenting with ragi foods those days. She was floored.
What I like is that they don’t slice the bread, which means you can tear them off and eat them if you are ravenous, or cut them into thick slices (I love my sandwiches this way.) And what I like even more is that they wrap it in brown paper, which is so charming. Simple tomato slices and cheese, grated cucumber in low-cal butter spread, shreds of omlette tossed with veggies (for Shinu), and slices of fruit wedged in with butter (for Samkuttan)…I experiment endlessly.
Am off to Thoms tomorrow for their brown bread, and yeah, while I’m there, will pop one of those chocolate balls if they have them ready by then. Pure Indulgence, that!
Monday, July 6, 2009
The cake that PLUMmeted!
Ruby-red, absolutely fresh-looking plums seem irresistible. And I succumbed to a boxful when I happened to visit Spencers last Saturday afternoon.
It was evident from Samit’s face that they were very sour, as the poor baby bit into the deceptively luscious-looking fruit. So I wondered what I could do with them. Bingo! I sent Shinu to buy some brandy, and soaked the chopped plums in a heady mixture of sugar and brandy.
I let it rest for 30 hours, before proceeding to bake a fresh, continental plum cake.
The flour was measured, the eggs weighed and the sugar creamed into the butter. I spread the batter on to the cake tin and topped the mix with a luscious layer of macerated plum.
The cake had risen beautifully: golden yellow with shiny heads of red, peeping in between the cake. I let it cool and cut them into squares. Only the taste was a bit disappointing. The plums had turned bitter-sour spoiling the taste of what would have been a very nice cake (I think).
Nevertheless….there was a bit left for cheer. The remnant brandy had flavors of plum nicely infused, with hints of sweetness from the sugar, and made a heady drink on a Sunday evening!!
It was evident from Samit’s face that they were very sour, as the poor baby bit into the deceptively luscious-looking fruit. So I wondered what I could do with them. Bingo! I sent Shinu to buy some brandy, and soaked the chopped plums in a heady mixture of sugar and brandy.
I let it rest for 30 hours, before proceeding to bake a fresh, continental plum cake.
The flour was measured, the eggs weighed and the sugar creamed into the butter. I spread the batter on to the cake tin and topped the mix with a luscious layer of macerated plum.
The cake had risen beautifully: golden yellow with shiny heads of red, peeping in between the cake. I let it cool and cut them into squares. Only the taste was a bit disappointing. The plums had turned bitter-sour spoiling the taste of what would have been a very nice cake (I think).
Nevertheless….there was a bit left for cheer. The remnant brandy had flavors of plum nicely infused, with hints of sweetness from the sugar, and made a heady drink on a Sunday evening!!
Of Pumpkins and Parmesan
Surfing the television, I stumbled upon ‘The Naked Chef’, Jamie Oliver whipping up a hearty, gorgeous-looking, chunky pumpkin soup on an episode on Travel and Living.
He chopped up leeks, onions, garlic and fresh carrots and sautéed them in olive oil. And proceeded to dice sun-kissed pumpkins (that probably came straight from the green patch in the garden) into huge chunks. He then pressure-cooked the pumpkin with the other vegetables, and chicken stock (I guess veg-stock for the vegetarians) in a super-looking blue-black pressure cooker (I’ve never seen the kind in India).
As a final step, he blended the cooked mass into a sunny yellow-orange soup throwing in salt and pepper, to taste.
But what grabbed my eyeballs were the croutons he dished up….
Thick slices of ciabatta bread were laid on the chopping board and Parmesan cheese grated on it. He patted the cheese, so it stuck firmly to the bread and toasted these on a skillet. Gorgeous, sizzling, golden-brown slices that made a great pairing with the soup…
This early morning, I tried to recreate the Jamie Oliver magic by grating Britannia cheese cubes (the sour cream and onion flavor) on brown bread and toasted them the same way, for Samit’s snack box – it bombed…..The cheese almost immediately burned into a black layer of carbon that peeled away from the bread.
So while Samit had to stay content with buttered brown bread toast, I’m determined to buy Parmesan and give it another go. What fun!
He chopped up leeks, onions, garlic and fresh carrots and sautéed them in olive oil. And proceeded to dice sun-kissed pumpkins (that probably came straight from the green patch in the garden) into huge chunks. He then pressure-cooked the pumpkin with the other vegetables, and chicken stock (I guess veg-stock for the vegetarians) in a super-looking blue-black pressure cooker (I’ve never seen the kind in India).
As a final step, he blended the cooked mass into a sunny yellow-orange soup throwing in salt and pepper, to taste.
But what grabbed my eyeballs were the croutons he dished up….
Thick slices of ciabatta bread were laid on the chopping board and Parmesan cheese grated on it. He patted the cheese, so it stuck firmly to the bread and toasted these on a skillet. Gorgeous, sizzling, golden-brown slices that made a great pairing with the soup…
This early morning, I tried to recreate the Jamie Oliver magic by grating Britannia cheese cubes (the sour cream and onion flavor) on brown bread and toasted them the same way, for Samit’s snack box – it bombed…..The cheese almost immediately burned into a black layer of carbon that peeled away from the bread.
So while Samit had to stay content with buttered brown bread toast, I’m determined to buy Parmesan and give it another go. What fun!
Subscribe to:
Posts (Atom)