KL can be an exciting place for foodies with its incredible variety of street food and cuisines - brought together by the different ethnic groups that make up this interesting country. I had a chance to sample a selection of foods, some for the very first time. There are three distinct sets of cuisines associated with the major ethnic groups: Malay, Indian and Chinese, but there are also some lesser known ones such as Nyonya (of the Straits Chinese ethnic group) and Sarawak (a community that lives on the island of Borneo).
Madam Kwan's is a restaurant on the 4th level of KLCC that offers local Malay cuisine. The popularity of this place during lunch was easy to see: there was a long line of people outside waiting for seats. Malay food has a lot of similarity to that of its neighbours, Thailand and Indonesia, but with some unique twists.
Belacan and Assam are probably the most common ingredients you will find in their dishes. Belacan is made from fermented baby shrimp which is then dried and formed into small cakes. A tiny amount is added to most Malay dishes to add that special 'kick'. Assam is essentially tamarind paste commonly added to fish and vegetable dishes to make them more tangy - probably a practice that came from South India many years back.
We ordered several great dishes: Assam Laksa, an aromatic tamarind broth with lai fun noodles and fish; Sambal Petai, a hot and spicy prawn dish topped with local twisted cluster beans; Belacan kangkong, a variety of local greens stir-fried in the spicy shrimp paste. There was also an interesting fish cake followed by a lovely dessert called Sago Gula Melaka which is made of tapioca (sabodana in India) with palm sugar. Absolutely loved this one!
On another day, we went to Mum's Place, another delightful eatery here. I ate the tear-inducing Fried Cencaru Fish with Chili Padi Paste and Petai Beans; Fried Jenahak Fish with Mum's Special Belacan Paste, Beef Rendang - popularized by Malaysian restaurants worldwide; Smoked Chicken with dip and Tom Yum Soup.
Then came Steamed Beancurd with minced chicken meat, Fried Aubergines with Chili Padi paste and finally, Pulut Tekan - glutinous rice served warm with kaya.
As you can see from the pictures, that was a lot of food, but everyone of them delightfully different and exciting for me. There are several more delicacies such as Fish Head Curry that came into Malaysia and Singapore from the Indian immigrants. However, it was the tastes of belacan, petai beans, the Durian fruit, and Assam that made for my most authentic and unique experiences this time around. Incidentally, both Petai and Durian have strong (and to some, offensive) odors in their uncooked form.
For those you interested in the authentic street food experience, there is no better place than Jalan Alor, which comes alive in the late evenings. Watch where the locals are crowded the most and go have a feast!
Posted by Shantanu (noreply@blogger.com) on January 26, 2012 11:57 AM· permalink
There were no signs of the recent floods during the day we spent gallivanting through Bangkok. We had decided to take some time off from our beach vacation in Koh Samui to soak up some culture and food in this captivating city. Our hotel, the Royal Orchid Sheraton, was located right on the banks of the Chao Praya River, giving us the flexibility of choosing between a taxi, tuk-tuk or a riverboat. In addition to the Grand Palace and Wat Phra Kaew - which I have visited before - we took a diversion to some other temples off the beaten path.
Wat Ratchabhopit, a temple dedicated to the Buddha, was a-glitter with gold and red motifs. Far away from the tourist hordes, this temple provided us a peaceful oasis from which to admire the thought and intricate workmanship that went into building Thai temples, many of which such as this one is a combination of influences - local Thai, other Asian and European.
This temple is co-located with the Royal mausoleum containing the ashes of the Queen, daughters and concubines of King Rama V who built this temple complex. The manager of the temple complex gladly gave us a detailed tour of the temple, explaining the significance of the different Buddha statues.
It was here I learnt about the Buddha's different postures that are associated with days of the week. Thai devotees prefer to keep images of the Buddha that represent their birth weekdays. The posture for Sundays has the Buddha standing with his hands down in front of his body, while Mondays has him standing with his right hand raised palm outside. And so on.
Gems have special meaning in Thailand too. Rubies from Thailand are very popular the world over, but beware the scam artists when in Bangkok. In fact, if a friendly tourist policeman at the Grand Palace helpfully points you to a different place followed by a tour to the 'famous' Royal Factory' which is selling rubies and gemstones for a discount only on this day, it is most surely another scam. Unless you are an expert at gems, stay clear of expensive stones in Bangkok.
The cultural highlight of our visit to Bangkok was clearly the Siam Niramit theater. We strongly recommend this to anyone who hasn't experienced this show before. Siam Niramit is a lavish spectacle put together with the panache of a Las Vegas extravaganza.
The show begins at 8 PM, but gates open at 5:30 PM for visitors to get a little taste of Thai history and culture through street-side performances and live displays of village life. There is also a great buffet restaurant to sample the cuisine right on-site. The show covers Thailands history: the ancient kingdom of Lanna in the North, the traders who came in from the South Seas, the heritage of the Khymer kingdom and Ayuttaya, the mighty capital in the central Plains.
The show ends with depictions of their common beliefs in the Laws of Karma and the worlds of Hell, Himapan - gateway to the heavens, and Heaven itself.
All throughout this trip, we tasted some of the very best in Thai cuisine. Even the 'regular' Thai curries tasted so much more better in the country of its origin. We always ended up ordering more food than we could finish in our eagerness to taste everything!
Bangkok posts from my previous trip here: Siamese Wonders, Snapshots, More Goodness, A Dinner to Remember.
Posted by Shantanu (noreply@blogger.com) on January 26, 2012 11:34 AM· permalink
Shisha is Persian for hookah. Which gives you some idea of what to expect: a Persian themed cafe run by an Iranian where a flavored hookah can be ordered at the table-side. However, what makes Shisha truely popular with the locals and foreigners alike is the refreshingly different interiors, the greenery all around, and the live jazz on select weekend.
Shisha is a great place for a casual date or even a late-evening rendezvous with friends and colleagues. But it isn't a place you visit with kids in tow! The large restaurant has two levels and on most days is packed during the late evenings. The restaurant opens for a late breakfast and lunch, if you are nostalgic for some Iranian staples in the city.
This is one of my favorite places for a meetup with friends over drinks, but it has been a while since I had come here. I was glad to see that the food seems to have improved over the years.
We choose Jujeh Kababs followed by Keema Mutter with Garlic Naan. The Iranian kababs were perfectly cooked over charcoal. The Keema Mutter was an instant hit with our American colleagues and we were left with no space for desserts.
Shisha has an extensive menu with Persian staples, North Indian kababs, Mughlai curries, as well as some Italian options. However, it is the overall atmosphere of the place that makes the experience outstanding.
Now for another Koregaon Park dining spot, Addah.
The word addah reminds me of spirited conversations with steaming cups of coffee at Calcutta's iconic Coffee House. However, Addah, in a more generic sense means a gathering place for friends - a place to spend time chatting over food and drinks. And for this the rooftop restaurant of the O Hotel in Pune is quite perfect. Addah can be a brilliant spot to wash away the day's stress with a glass of your favorite tipple and platters of succulent kababs.
Addah is co-located on the rooftop with a open-air bar and the swimming pool. We were here early and the place was still empty. The evening was very pleasant with only a slight nip in the air. The skies were clear but the lights all around the Koregaon Park area made it difficult to see any stars in the night sky. Still, the Pune skyline all around made for a wonderful backdrop.
They brought us some papads and green salad as we perused the menu which consists for a good selection of kababs, curries and desserts. We weren't hungry enough to order the kabab platter, and so settled for the gosht sheek kababs and murgh malai tikkas.
The kababs were quite delicious - succulent, smoky from the charcoal fire and a little on the spicier side, the way I like them!
The Rogan Josh, with chunks of mutton in a red gravy made with fried onion and red chillies was excellent as were the Lasooni Naan that we had ordered with the dish. Rogan Josh is not on their menu, but the chef was willing to make it for us.
We ended with a rich, warm dessert of Badaam Halwa which was perfect for the winter evening. By now the restaurant was quite full and the noise level had begun to go up. However, the service was pretty good all through the evening.
Overall, I would say Addah is a good choice is you are looking for an interesting rooftop dining experience. As for the food itself, it was all good, but I did not find anything that was particularly memorable.
Overall, both Shisha and Addah are both interesting options but I would pick Shisha over Addah on most days.
Posted by Shantanu (noreply@blogger.com) on January 26, 2012 11:27 AM· permalink
Kuala Lumpur was decked in gold and red as the city got ready to celebrate the Chinese New Year - the Year of the Dragon. Chinese restaurants in the city advertised special menus with names such as Prosperity, Happiness, Wealth. The upscale malls of Jalan Bukit Bintang were crowded with well-heeled shoppers out to have a special time for the New Year. Seeing all the excitement, one wouldn't realize that only 20 percent here are of Chinese origin while the majority are Malay who are predominately Muslim. This is one reason why Malaysia advertises itself as Truly Asia. With a vibrant multi-cultural population of Malays, Chinese and Indians, this country is a melting pot of religions, cuisines and cultures, not very unlike India.
I was at the Westin hotel in KL which is surrounded by some of the most upscale malls in the city. I strolled down to The Pavilion mall, past a long line of bears painted by artists representing the countries of the world. This seemed to be part of some kind of global awareness event. The atrium was ablaze in red and gold with a large dragon snaking through the four floors.
Several Chinese vendors show-cased Chinese artistry. One that caught my eye immediately were the delicately painted snuff bottles. Unbelievable as it sounds, these bottles are hand-painted from the inside by painstakingly manipulating a bent brush through the narrow neck of the bottles. The bottles were expensive, but I had to buy myself one - and I did. This art-form was perfected by Chinese artists during the Qing dynasty several years ago and can still inspire awe.
During dinner that night I began with an Yee Sang. This dish of raw fish salad is unique to Malaysia and Singapore and only found during the Chinese New Year. Long strands of carrot, turnip and other vegetables were surrounded by colorful heaps of condiments that were ceremonially mixed together and topped with raw slices of salmon. But the fun part is the 'prosperity toss' where the entire family joins in tossing the salad with chop sticks trying to toss from as high as possible. My waiters joined me in this, while wishing me success on everything thing from health, wealth and even promotions! :)
After this uniquely Malaysian ritual, I followed with a dish of steaming hot udon noodles tossed with black pepper sauce and red grouper. A dessert of Durian ice-cream topped with red bean paste in a pumpkin sauce made for a very different dessert experience. Incidentally, Durian is a seasonal fruit popular here which is notorious for its smell.
I saw the term 'China Doll' bandied around in newspaper headlines and conversations - turns out they weren't referring to the delicate porcelain ones, but real girls. Apparently, there has been a influx of pretty girls from mainland China in massage parlors, hotels and other types of hospitality industries with the aim of finding sugar daddies from among local Chinese and rich expats. This has led to a public backlash from local conservatives and Chinese wives who are up in arms against what they see as lax immigration procedures.
Next: Malaysian Cuisine in KL
Posted by Shantanu (noreply@blogger.com) on January 26, 2012 09:04 AM· permalink
Gota Bhaji in Marathi
Time: 25 to 30 minutes
Makes: 15 to 18 medium Bhajji
Ingredients:
1/2 cup Besan (tip 1)
1/2 cup mung dal flour (tip 1)
3 tbsp coarse rava
1/4 cup Kasoori Methi
1 tsp garlic...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on January 25, 2012 01:24 AM· permalink
Pita Bread pizza in Marathi
Time: 30 minutesMakes : 4 servings
Ingredients:4 Pita Bread1/2 cup Pizza sauce1 small red onion, Make thin round slices, then separate the rings.1 small bell pepper,...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on January 20, 2012 03:59 AM· permalink
http://in.omg.yahoo.com/photos/oprah-drapes-sari-to-meet-ash-beti-b-1326785991-slideshow/oprah-bash-photo-1326788685.html
Posted by Shobhaa De (noreply@blogger.com) on January 19, 2012 10:57 AM· permalink
Ginger Candy in Marathi
Time: 25 to 30 minutes
Yield: 15 medium pieces
Ingredients:
100 gram ginger roots
1.5 cup sugar (tip 5)
1/2 cup Khova or milk powder
1 tsp ghee
Method:
1) Wash and peel the...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on January 18, 2012 02:35 AM· permalink
My favorite dish to cook and eat has always been
My Dad's "Not-Mutton" Mushroom Curry-- a recipe I shared long ago here at Holy Cow! It is a spicy, saucy vegan curry made using the same flavor base my father used when he cooked his very special mutton curry for our family each Sunday, when I was growing up.
The vegan version I first shared contains far less fat than my father's curry did, because I both cut down on the amount of oil added to the dish and because, of course, I cut out on all that fat that meat inevitably introduces to a dish. As I explore ways to
make my recipes even leaner than they already are, I decided to challenge myself this weekend: to see if I could make a version of my dad's not-mutton mushroom curry with no added fats whatsoever, without losing any of that wonderful flavor.
I must say I surprised myself-- very pleasantly. I left out completely the two tablespoons of oil that I had used in my earlier version, and I cut down on the coconut milk. But I also modified the process to add more flavor without adding more oil. For instance, I roasted the garlic and the chillies, and I added green bell peppers. It had been a suggestion from a reader who'd tried the recipe, and it was a really good one.
I also used a different spice mix: instead of the garam masala that my father mixed up each time he made the dish, I used Kolhapuri Masala. This is a zingy red masala from Kolhapur, a city in the Indian state of Maharashtra known for its fiery chillies. I chose it because it has more ingredients than garam masala does, and therefore it adds more depth to the dish-- very important when you're cooking without fat. Since Desi can't stand too much heat in his food, the chillies I use to mix up my Kolhapuri masala are just the moderately spicy dry red chillies I keep in my pantry and not the super-spicy ones. Still, the flavor's quite special. I always keep a jar of Kolhapuri masala around for those evenings when I need to come up with something really special really fast.
Here are the recipes, then, for my no-fat-added version of My Dad's "Not-Mutton" Mushroom Curry, and for that very special Kolhapuri masala. Enjoy, all!
My Dad's "Not-Mutton" Mushroom Curry, the Fat-Free Version
Ingredients
2 cups sliced shiitake mushrooms
2 cups sliced crimini mushrooms
2 medium potatoes, cut in 3/4-inch cubes
1 large green pepper, cut into 3/4-inch pieces
1 large onion, coarsely chopped
8-10 cloves garlic, coarsely chopped
1-inch finger of ginger, coarsely chopped
1 cup tomato puree
2 green chillies
1/4 cup Kolhapuri Masala (recipe follows)
1/4 cup coconut milk
Heat a large pan. Turn the heat to medium and add the onions. Roast, stirring frequently, until brown spots appear.
Add the garlic and ginger and saute another two minutes.
Remove the onions, ginger and garlic to a blender. Add the tomato puree, green chillies, and half the coconut milk.
Add enough water and blend into a smooth paste.
Heat the same pan and add the kolhapuri masala to it along with the rest of the coconut milk. Saute for a couple of minutes, then add the potatoes, mushrooms, and green bell pepper and stir to coat everything.
Add the blended masala paste and add enough water so the veggies are almost but not quite submerged. Bring everything to a boil and lower the heat to a simmer. Slap a lid on the pan and let it cook for about 20 minutes or until the potatoes are tender.
Season with salt to taste. Garnish with some fresh coriander and serve hot with rice, roti, naan, or a crusty bread.
Kolhapuri Masala
Ingredients:
8 dry red chillies
1 cup coriander seeds
2 tbsp cumin seeds
8 cloves garlic
1 large onion
12 cloves
12 green cardamom pods
1 tbsp black peppercorns
1 tsp mace
1/4 cup sesame seeds
1 2-inch piece of cinnamon
4 large bay leaves
2 tbsp poppy seeds
1 tbsp fennel seeds
1 tbsp turmeric
Roast all the ingredients one at a time (except the turmeric), until they are a couple of shades darker and aromatic. Roast the garlic and the onion until dark spots appear, but don't let them burn.
Remove everything to a dish to cool, and then place in a blender. Blend into a coarse powder. I sometimes add some coconut milk, blend the masala into a paste and then freeze it, but you can skip that because we are trying to cut out fats from our diet.
Posted by Vaishali (noreply@blogger.com) on January 17, 2012 12:00 PM· permalink
My dead oven sprang to life last week and I couldn't wait for the weekend so I could put it to work again. I had the perfect job for it too: baking up a Whole-Wheat Sourdough Baguette. Or two.
Baguettes can be tremendously healthy eats, especially when made my way. These crusty hunks of French goodness contain no fat, are largely whole-grain, and the sourdough brings down their glycemic index, which makes them perfect for the diet-conscious, diabetics, and just about anyone who likes to eat consciously while eating well.
My
sourdough starter, which has been going for a few months now, has matured beautifully and it adds tremendous flavor to anything I add it to. It was just amazing in these baguettes because it contributed a discernible yet mellow tang.
This recipe makes two loaves: one for eating, the other for sharing. Or for eating more, if you'd rather. This is a great bread for sandwiches or for dunking into soups. Or for just slathering some vegan butter over.
Here's the recipe. Enjoy, all!
Whole-Wheat Sourdough Baguettes
(Makes two 12-inch baguettes)
Ingredients:
1 tsp active dry yeast
1 1/2 cups warm water
2 cups sourdough starter (recipe
here)
3 cups white whole-wheat flour or regular whole-wheat flour
1/4 cup vital wheat gluten (if you decide to skip this replace 1 cup of the whole-wheat flour with bread flour)
Up to 1 cup bread flour
1 tsp salt
Mix the yeast and the warm water and let stand for 5-10 minutes or until the yeast is all bubbly and happy.
Add the sourdough starter, mix it well with the yeast, then add the whole-wheat flour and the vital wheat gluten.
In a stand mixer set to low speed or by hand, mix everything. Then slowly, a little at a time, add the bread flour until you have a dough that's not sticky. I needed just about 3/4th of a cup. You might need less or more.
Continue kneading by hand or in the stand mixer for 10 minutes. You should have a very beautiful, resilient, elastic dough.
Form the dough into a smooth ball. Spray oil to coat a large bowl, place the dough, top side down, in it, and turn over once so the top is coated in oil.
Cover with a kitchen towel and let it rise in a warm place for about two hours or until it has doubled in size.
Once it has doubled, punch down the dough to get all the gases out. Then divide into two, shape into balls, and let them rest on the countertop, covered, another 10 minutes.
Follow the shaping techniques in this
step-by-step recipe post to form two baguettes.
Place the baguettes on a baking sheet dusted with cornmeal, at least three inches apart. Dust them with some flour, cover loosely with a kitchen towel, and let them rise in a warm place for another hour.
Start preheating your oven to 425 degrees about half an hour before baking your bread. Place a pan in the bottom rack of the oven.
When you are ready to put the loaves into the oven, take a sharp knife or blade and score each loaf three times. The cuts should be diagonal and should be parallel to each other.
Just before you put the loaves in the oven, pour a cup of water in the pan you placed in the bottom rack. Then place the baking sheet in the oven and bake 30-35 minutes or until the loaves sound hollow when tapped on the bottom.
Remove the loaves to a baking rack to cool.
Posted by Vaishali (noreply@blogger.com) on January 16, 2012 09:55 PM· permalink
Latest Suchi
Latest Banking Suchi
Posted by granthasampada on January 16, 2012 12:23 PM· permalink
We had a very exciting potluck lunch event on 31st December 2011. Saroj Choudhary and Monika Mehta organised the whole event. More than 25 Mumbai vegans came...with more than 30 tasty vegan dishes to eat....posting a single picture here which tells the story of how happy Mumbai vegans are....Also Darshana Tacker was here with us from California. All the young vegans are very inspiring. If you want to meet them, do join in for future potluck lunch/dinner events....
Posted by Mumbai Vegans (noreply@blogger.com) on January 16, 2012 07:34 AM· permalink
Paneer Sandwich in Marathi
Time: 20 minutes
Yield: 3 sandwiches
Ingredients:
6 Bread slices
3 tbsp Onion julienne
3 tbsp Bell Pepper julienne
1 tsp Chat masala
3 tbsp green chutney
1 tbsp...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on January 12, 2012 05:13 PM· permalink
I had been to my Mom's native (and also my wife's) recently. Here are the few pics from the place. Nevertheless I enjoyed the place.
Posted by Pankaj Z on January 10, 2012 04:48 PM· permalink
Bhendichi Amti in Marathi
Servings: 3
Time: Prep Time- 20 minutes Cooking time 10 minutes
Ingredients:
20 no. Bhindi (Okra or Lady finger)
For making paste: 1 small onion, 1/2 cup freshly scraped...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on January 10, 2012 12:44 PM· permalink
India's regional cuisines are so strikingly diverse that when resemblances and overlaps occur they inevitably make you wonder where the dish could have originated. There's never a simple answer.
A long-running food argument in our home has been over the beginnings of what is perhaps Tamil Nadu's most famous stew: the sambar, or kuzhambu. You would recognize sambar if you've ever ordered a dosa or an idli at an Indian restaurant. It's the lentil and vegetable stew that comes alongside as a dipping sauce.
Lentil stews, or dals, can be found across regional cuisines in India, but what sets the Tamil Sambar apart is the tang of tamarind and the unique blend of spices that go into it.
Sambar is one of the most-cooked foods in my kitchen because my Tamil husband, Desi, adores it more than any other food in the universe-- after all, it's what mom would cook.
Then one day I came upon an article that said the sambar may have actually originated centuries ago in the kitchens of Maharashtrians occupying Thanjavur, a region in Tamil Nadu. I went home and gleefully rubbed that bit of information in Desi's face.
He remains cynical to this day-- and to be honest I have no idea about the article's veracity (it's just something fun to needle him with every now and then). But no matter who first created it, over time the sambar or kuzhambu has found a home in kitchens across south India under slightly different but always delicious avatars.
My recipe today is a version that I grew up eating in my
Konkani home and it goes by the similarly different name of Kholamba, or Kholambo. This is my stepmom's recipe, exactly as she would make it, except that I cut down on the oil almost entirely except for spraying the pan a couple of times, once to roast the spices and the other to roast the garlic. Altogether, it works out to less than half a teaspoon of added oil and that's important because let's not forget-- this is the year for healthy, fat-free eating. I also cut down on the chillies: the recipe asked for six, but I knew Desi wouldn't be able to stomach anything over two. My stepmom uses Byadgi, a chilli from the state of Karnataka, which gives the dish a deep red color. I have to make do with whatever chilli I can find here at my Indian store, so my Kholamba looks a little paler.
Kholamba uses more spices than you'd find in a Tamil kuzhambu and there is one surprising addition: garlic, which imparts a fabulous depth. Traditionally Kholamba almost always includes drumsticks and red pumpkin, so I used these, although you can easily substitute other vegetables. Try any squash, potatoes, sweet potatoes, carrots, eggplant, or even green beans. You can mix and match as many veggies as you like. You can also use tomatoes instead of tamarind to add the sour tones to this dish. I went with tamarind because I had that on hand, but use tomato by all means, if you'd rather.
Here's the recipe, then, for a low-fat version of Kholamba, a childhood favorite. Enjoy, all!
Kholamba (Konkani Sambar)
(Makes 8 servings)
Ingredients:
3/4 cup tuvar dal (about 2 cups cooked). Boil with 1/4 tsp turmeric until very tender and mushy.
1/4 tsp asafoetida (hing)
1 cup red pumpkin cubes
1 cup white pumpkin cubes
1 large onion, diced
15 2-inch pieces of drumsticks (You can find these dark-green, ridged stick-like veggies, already cut up into smaller lengths, in the freezer at your Indian store. Indian drumsticks have nothing to do with chicken-- they grow on tall trees and are named thus because they are long and slender like the drum sticks a drummer would use. Drumsticks have great flavor that is ethereal in a sambar, but parts of a drumstick are not edible. You chew on the cooked drumstick to extract the flavor from the flesh and seeds inside, and throw away the hard part.)
1 sprig curry leaves
8 large cloves of garlic, minced
For the masala:
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
15 black peppercorns
1/2 tsp fenugreek seeds (methi seeds)
1 tbsp chana dal (Bengal gram dal)
1 tbsp udad dal (black gram dal)
2 dry red chillies
1 1-inch-diameter ball of tamarind (make sure there are no seeds hiding inside)
1/4 cup coconut milk or 2 tbsp freshly grated coconut
Heat a skillet, spray it with some oil, and then toast the ingredients (except the coriander), one by one, until they are a couple of shades darker and aromatic. Cool in a plate and transfer to a blender along with the tamarind.
If you are using fresh coconut, toast it to a light brown shade. If you're using coconut milk, add it directly to the blender.
Place all the prepped veggies, including the onion, in a microwave-safe dish, ad 1/4 cup of water, cover loosely and zap for about 10 minutes or until the pumpkin is very tender. Set aside. You can do this on a stove-top as well.
Blend the spices with enough water to make a smooth paste. Set aside.
Spray a saucepan with some oil and add the garlic and asafoetida. Saute, stirring, for 30 seconds to a minute. Don't let the garlic turn dark brown or burn.
Add the curry leaves and stir in. Now add the blended masala and let it come to a boil. Turn down the heat and simmer for five minutes.
Add the cooked vegetables and the cooked tuvar dal. Bring the mixture to a boil and then let it all cook on low heat, about 10 minutes, for the flavors to meld. Add water if the stew is too thick.
Add salt to taste. Serve hot over boiled rice.
Nutrition estimate per serving (for 8 servings): Calories 109, Total fat 2.4 grams, Potassium 400 mg, Dietary Fiber 4.4 grams, Sugar 1.4 grams, Protein 4.6 grams
Posted by Vaishali (noreply@blogger.com) on January 08, 2012 09:39 PM· permalink
Broccoli Paratha in Marathi
Time: 30 minutes
Makes: 4-5 medium Parathas
Ingredients:
::::Stuffing::::
1 medium broccoli head
1 medium onion, finely chopped
2 tsp garlic paste
1 tsp ginger paste
1...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on January 08, 2012 12:26 AM· permalink
Christmas at the Four Seasons Koh Samui was a lot of fun! The gala dinner at Lan Tania on Christmas Eve turned out to be a gourmet's delight, and for my daughter the highlight was clearly Santa who arrived with an elephant in tow. In addition to the Castaway Dinner which I wrote about in my previous post, they had a Bounty of Thailand evening showcasing the culinary delicacies of the country featuring live cooking stations and Thai dances. For those who did not wish to leave their villas, they had in-villa dining options that included Xmas turkey specials and bar-be-que dinners.
We decided to go with the special seven-course Thai dinner at Lan Tania. The restaurant had been transformed for the special evening with festive decorations all around.
Our dinner started with a trio of starters: the Goong Shair Narm Pla was a raw tiger prawn salad with lemongrass, garlic and spicy lime sauce. The Pooja turned out to be deep-fried stuffed crab shell, and the Hoi Nang Roam was a large Thai oyster with seafood sauce and garnished with fried onion and tamarind leaf salad. The oyster and the crab were particularly good!
The soup came next. Tom Som Pla, a fish soup with lemongrass, fresh turmeric and lime leaf was delicately flavored and excellent!
The entrees after that. The Paneng Kang was rock lobster in a dry red curry with peanut and kaffir lime. The Sua Rong Hai was grilled beef strip loin with spicy herbs and roast rice cracker sauce. While the lobster was very good, I found the beef hard too tough and chewy to enjoy.
Finally, the desserts! The Kao Niew Mamuang, mango sticky rice was made with an interesting twist: the sweetened rice and the mango pulp had been blended separately and served chilled in a glass like ice-cream. And to end it all, a serving of their deliciously creamy coconut ice-cream, tonight served in half of a tender-coconut with long gratings of its soft kernel.
Christmas morning arrived with other gifts: goodies in a Xmas stocking, pastries and fruit breads from the kitchens. Then Santa himself made an appearance for the kids with a baby elephant in tow making this Xmas particularly memorable for my daughter when she got to ride the elephant.
We tried both the Lan Tania and the beachside restaurant, Pla Pla, multiple times during this trip. The food was consistent good and the prices reasonable too - by Four Seasons standards.
During Castaway Dinner we had gorged on grilled sea bass, red snapper, rock lobster, blue crab and calamari with sides of baked potatoes with sour cream and bacon, corn on the cob, grilled veggies on skewers and several local salads and a seafood carpaccio shake. Therefore at Pla Pla, I decided to try a different fish, a Thai sole, which turned out extremely flavorful and tasty.
Even the in-villa dining made for a great experience. They would lay the table expertly on our outdoor deck, plating the food at the table and in the evening even light a candle to give us that perfect outdoor dining experience.
We loved the authentic flavors of Thai curries, salads and noodle dishes. While we now get good Thai food in India, everything seemed that much more tasty here. Southern Thailand, where Samui is located, is known for its spicy food and also dishes influenced by Indonesian and Indian cuisine. We loved every dish we tried. As you can see, this was pretty much a gastronomic Christmas Holiday for us!
Posted by Shantanu (noreply@blogger.com) on January 07, 2012 04:41 PM· permalink
Since our last vacation at the beautiful resort island of Landaa Giraavaru in the Maldives, I was looking for something different but equally breathtaking. Koh Samui turned out to be just that. The lush green jungles and coconut groves on the hilly terrain of this island dramatically gave way to the most amazing view as the ground fell away steeply. The 360 degree panorama painted by the blue-green waters of the Gulf of Thailand, the large expanse of clear skies, and the white sands of the beach snaking far below is awe-inspiring even for the most demanding hedonist!
The Four Seasons report at Koh Samui is set on a private bay at the northern tip of the island. After a brief welcome drink at the picturesque reception sala at the hill crest, we were quickly escorted to our villa in a golf cart. The villa was luxuriously large with its own outdoor deck and infinity pool overlooking the Gulf. The resort is built on a steep and thickly forested hillside affording great privacy and views of the ocean, beach and swaying coconut trees. However, the winding roads are steep - very steep! They have golf buggies that will quickly take you anywhere within the resort.
Within minutes of arriving, we were in the infinity pool. The water was a little cold but that didn't discourage us one little bit. Before the evening was over, our daughter was already planning her activities at the Kids Club. They have a calendar of cool activities to keep the kids busy the entire week: building sand-castles, lotus flower folding, Thai dancing, kids yoga, baking cookies, and learning to make jasmine necklaces, sea-shell bracelets and decorative candles.
We had made reservations for a Castaway Dinner experience at the beach. They had set up six tables in a small sandy cove. The tables with their flickering lanterns, the waves crashing on the sandy banks just a few away and the variety of fresh seafood grilled to order made for a memorable evening.
We were reluctant to get out of our soft bed next morning. Our daughter was already up and dressed in her Kids Club ready for the day's activity. We took a golf buggy to the hill crest restaurant called Lan Tania. The breakfast buffet was quite delightful: a lavish spread of excellent breads, pastries, Asian staples, exotic tropical fruits and live egg and pancake stations.
My wife and I had the rest of the day to laze around in our amazing villa, at our pool and strolling on the sandy beach. The day was overcast and the temperature pleasantly warm; the busy lives we had left behind was long forgotten!
Next in this series: A Tropical Xmas
Posted by Shantanu (noreply@blogger.com) on January 07, 2012 09:32 AM· permalink
Lisa Pitman event in Mumbai was a complete sold out event. It was for the first time that Mumbai people go to see raw vegan food, so delicious! Lisa was very enthusiastic and everyone loved her style of teaching! Here is the link for more pictures of the event.
Loved the cashew cheese recipe....yummy.
Posted by Mumbai Vegans (noreply@blogger.com) on January 06, 2012 07:01 AM· permalink
In a couple of days I will be on the train again. This time , to my native state, city and village. The first and statutory port of halt will be to Chennai aka Madras and then am off on a heritage trail called the Naanjil Naadu tour, to some of the temples and towns in down South in Tamil Nadu bordering Kerala. thereafter I am heading to Thirunelveli and to my dad's village, Kalladaikurichi . It has been more than 20 years since I went to my village and am hoping to make the most of it. The area is rich in eco and wildlife tourism, heritage and culture and am not sure how much time I will have to explore around. However, I am sure to make more trips down South this year.
Posted by Lakshmi (noreply@blogger.com) on January 04, 2012 01:54 AM· permalink
Bisibele Bhat in Marathi
Time: 40 minutes
Makes: 3 servings
Ingredients:
3/4 cup rice
1/4 cup toor dal
1 tbsp tamarind
1 and 1/2 cup cut vegetables (Potatoes, green beans, eggplant, carrot,...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on January 03, 2012 05:10 PM· permalink
President of India has given approval to Madhya Pradesh's Cow Slaughter Ban (Amendment) Bill. I have my own views on this issue of cow slaughter, but thats insignificant right now.
The dangerous provision of this Act is "The amended Act puts the responsibility of proving the prosecution wrong on the accused in a cow slaughter case."
I dont know how the President and the Law Ministry approved this clause, I dont know if it is according to the constitutional principle of 'innocent unless proven guilty'. But I can sense a very great potential of misuse by state machinery.
TOO DANGEROUS INDEED !
Posted by Narendra Damle, words to speak and a heart to listen (noreply@blogger.com) on January 03, 2012 04:35 AM· permalink
A destination that had eluded me for three years,Maidenhalli and the Black Buck sanctuary was finally on the agenda in 2011, although it was as usual a unplanned and a spontaneous trip
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Posted by Lakshmi (noreply@blogger.com) on December 30, 2011 08:12 PM· permalink
My heart goes out to those lives who have been affected by the
cyclone Thane in Pondicherry and Cuddalore. It was barely a few months
ago, when I was driving down the Coromandel coastline. Memories of the
busy old Cuddalore port came back to me when I was reading about the
impact of the cyclone. May the people find the strength to rebuild their
lives in 2012.
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Posted by Lakshmi (noreply@blogger.com) on December 30, 2011 06:35 PM· permalink
A sudden trip to Tripunithura - the palace town in Kerala where every
house is a palace and every person you meet is a royal descendant .
Walk by the streets and you would hear the rhythm of chenda and
kathakali performances from every door.
My story on Tripunithura was published in my column Inside Story in
The Hindu .
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Posted by Lakshmi (noreply@blogger.com) on December 30, 2011 03:09 PM· permalink
Dudhichi Bhaji in Marathi
Time: 15 minutes
Serves: 2 servings
Ingredients:
2 cups bottle gourd, small cubes (peeled and deseeded)
2 to 3 tbsp chana dal (soaked into water for 4 hours)
For...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on December 30, 2011 02:14 PM· permalink
A Merry Christmas to my readers.. Here is a post on Biblical Jordan.I was invited by Jordan Tourism Board and was in this fabulous country for a week. Besides the Dead Sea , Petra, Amman , Jerash and Aqaba, I was completely fascinated by Madaba , Mount Nebu and Bethany beyond the Jordan - sites that tell you from the Bible.
My story was published in
The Hindu on Biblical Jordan.If you like my posts and photographs, please do join me on my
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Posted by Lakshmi (noreply@blogger.com) on December 29, 2011 08:04 AM· permalink
A detour to Nainital from Corbett. I was there in October 2011 as a part of the bloggers trip arranged by Club Mahindra. As the editor of
CLAY, the Club Mahindra Blog, I have got the opportunity to travel with the group of bloggers for the last four years.
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Posted by Lakshmi (noreply@blogger.com) on December 28, 2011 07:34 PM· permalink
My Goan stepmother is a talented and adventurous cook. The last time we were visiting with her and my dad in Goa, she pulled out some pink beans from her pantry and introduced them to us as...
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Posted by Vaishali (noreply@blogger.com) on December 27, 2011 09:56 PM· permalink
One of the few trips where its just you and the world of nature . BR Hills, Karnataka
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Posted by Lakshmi (noreply@blogger.com) on December 26, 2011 01:38 PM· permalink
In Pulicat at The Dutch Cemetery, Its tragic to hear about the tragedy that happened yesterday, but we had a great time spotting the flamingos
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Posted by Lakshmi (noreply@blogger.com) on December 26, 2011 12:20 PM· permalink
It's Christmas Eve and the neighborhood is looking really pretty. Yards are draped with multicolored lights and inside windows you can catch glimpses of ornamented Christmas trees. It's all quite picture-perfect except at the malls, I'm sure, where it's a mad rush and you won't catch me within a mile of those during this season (or most times, for that matter).
I was planning to post some more cookie recipes for you last week, but my oven went on the fritz and will remain quite useless until next week when the repair service arrives. Everything works a little slower around the holidays, but how could anyone be mad about that?
It's probably a good thing too, because I had been on a bit of a sugar high these past few weeks with all that cake- and cookie-baking. Having to rely solely on my cooktop and my tiny toaster oven for all my cooking, I've gotten a little ahead of myself and started coming up with healthy recipes in anticipation of that inevitable New Year resolution: weight loss.
You know I like to cook healthy most times, but I am not one of those people who can stomach bland albeit wholesome food. I love food, and I like it to be delicious: a luxurious treat for my tastebuds. My Pappardelle Pasta with Roasted Tomato Chipotle Sauce proves food does not have to be high-calorie to be rich, nor dripping with grease to taste great.
I combined ingredients from two strong yet diverse cuisines for this recipe: Mexican and Italian. The Roasted Tomato Chipotle sauce is a
Mexican classic, made -- as the name suggests-- with roasted tomatoes and chipotle chilies, and it is a spicy, versatile sauce you can serve with enchiladas, tacos, burritos, or even as a chip dip.
To adapt this sauce for pasta I stuck with the traditional recipe and then, at the very end, I added some cashew cream to mellow out the spicy sting. It was perfect. Keeping up with the roasted veggie theme and to balance the spice, I roasted a trio of sweet, multicolored bell peppers and added them to the pasta along with some sweet basil.
This is an easy and quick recipe, and the only time you need to make it is to roast the veggies and boil the
pasta, but most of that does not require constant monitoring. There's also almost no added fat in here, except the 1/2 tsp olive oil in the recipe and some healthy fat from the cashews. But no one would ever be able to tell, because the flavors are so bold and rich.
I used Pappardelle, a broad ribbon that is one of my favorite pastas, but fettucini would also be great for this sauce.
A quick note about toaster ovens: I rarely use mine to make toast, and more often to roast, heat and brown foods-- stuff I don't need precise temperature control for, like I would for baking a bread or cake. It turns out to be more energy efficient too because toaster ovens are much smaller than regular ovens and heat up much faster.
I'll leave you with all of my best wishes for a lovely, lovely holiday and a very merry Christmas. May all be well with the world.
Pappardelle Pasta with Roasted Tomato Chipotle Sauce
(Makes four servings)
Ingredients:
1 8-oz package pappardelle pasta. Cook until al dente per package instructions.
2 large ripe tomatoes.
2 jalapeno peppers (use one or skip altogether if you want a milder sauce)
1/2 chipotle chili in adobo sauce
5 cloves garlic, skins on
1/2 tsp olive oil
Salt to taste
1/4 cup cashews, soaked in water for at least 30 minutes, then ground into a fine, very smooth paste.
10-12 leaves of Italian basil, torn
Heat a heavy skillet and then place the whole tomatoes on it. If your skillet is large enough, place the jalapenos and the garlic cloves with skins on in the skillet too. If not, roast these one at a time.
Roast the tomatoes until the skin starts to char and brown spots appear. Turn them around and let them cook on all sides until the skin is fairly browned. Do the same for the jalepenos and the garlic.
Remove everything to a plate. I like to roast the tomatoes further in an oven to intensify the sweetness. So cut the tomatoes in half and put them in an oven-safe dish, cut side up, and place in a 500-degree preheated oven for 20 minutes.
Once the tomatoes cool, place them in a blender along with the jalapeno peppers (deseed them if you are sensitive to heat) and the chipotle chili. Peel the garlic and add it to the blender too.
Blend the tomatoes into a puree. You don't need to add more water-- there's enough liquid in the tomatoes to help you along.
Heat the olive oil in a skillet. Add the tomato-chipotle mixture to the skillet and cook until it is reduced to the consistency of tomato paste and has become darker, about 8-10 minutes.
Add the cashew cream and mix well.
Add salt to taste. You can also add some ground black pepper for more flavor, but I find that there is already enough heat in the sauce.
Add the cooked pasta, basil, and strips of roasted bell peppers (instructions below) and toss.
Roasted bell peppers:
3 medium bell peppers (use any color. I used one red, one green, and one yellow)
Place the bell peppers in an oven-safe dish with deep sides (don't use a flat plate because some juices might run from the peppers).
Preheat an oven to 500 degrees. Place the peppers in the oven and let them roast, turning them occasionally, until the skin is evenly brown and charred.
Cool the peppers and then peel off the skin and remove seeds. Cut into thin strips and add to the pasta.
Nutrition estimate per serving: Calories 368, Total fat 8.6 grams, Dietary fiber 4.9 grams, Sugar 2 grams, Protein 12.6 grams 
Posted by Vaishali (noreply@blogger.com) on December 24, 2011 10:18 PM· permalink
Cucumber Soup in Marathi
serves: 2 persons
Time: 20 minutes
Ingredients:
2 big cucumbers
1/2 tsp green chili paste
2 pinches black pepper powder
2 tsp olive oil
1/4 cup onion, finely chopped
2...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on December 22, 2011 05:14 PM· permalink
A sudden trip to the United Kindom happened in September 2011 when I was invited by Tourism Ireland . I extended my trip by an extra week to visit London and Edinburgh
Posted by Lakshmi (noreply@blogger.com) on December 22, 2011 08:48 AM· permalink
On January 2011 , I was here
As a guest of Nature Zone in Munnar, Kerala watching the mist furl and unfurl
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Posted by Lakshmi (noreply@blogger.com) on December 22, 2011 08:39 AM· permalink
Desi's the kind of guy who usually just eats whatever I cook, but sometimes -- to my delight-- he will come up with a special request. Usually it's a taste from his childhood in Madras. This past weekend it was a request for Vadakari (also sometimes called Vada Kari or Vadai Curry), a spicy dish he and his brothers would sometimes order at a hole-in-the-wall restaurant in Chromepet, a suburb of Madras where he grew up.
I have been cooking Tamil food for so long now I could pass for a native, but I must confess Vadakari is not something I'd ever heard of before. So I set about trying to find a recipe and landed at
this one which sounded really good. I adapted it a little, and voila! I had a wonderful new recipe that not only any vegan would love, but one that would satisfy any carnivore's chewy tooth. Now that's a find.
Vadakari is exactly what it sounds like (well, at least to a Tamilian). It is a curry, or a spicy gravy of tomatoes and onions with tiny little lentil dumplings, or vadai. The vadai are deep-fried, then broken into little pieces and added to the gravy, which gives them a really great chewy texture.
Desi told me that Vadakari is served with
pooris, puffy little Indian breads, probably just as a ploy to get me to make some (did I ever tell you he's nuts about pooris?). But this curry would also be gorgeous with some chapatis or any Indian flatbread, like a
naan.
Here's the recipe. Enjoy, all!
Vadakari
Ingredients for the vadai:
1 cup chana dal (bengal gram dal)
1/4 cup brown rice flour
2 red chillies
1 tsp fennel seeds
1 tsp cumin seeds
1/4 tsp turmeric
Salt to taste
Oil for frying
Soak the chana dal for 3 hours or if you don't have the time do what I did and cheat-- put the chana dal in a microwave-safe bowl, add enough water to top the dal by at least an inch, and zap for three minutes. Then drain.
Grind the chana dal with the rest of the ingredients. If the processor or blender blades refuse to turn because the mixture is too dry, add just a tiny bit of water, a tablespoon at a time. You want a coarse paste that clumps together, but it should not be too watery or you won't be able to form your vadas.
Form 1-inch vadas by pulling off a piece of the dough, rolling it into a ball, and then flattening it between your palms. I got about 16 vadas.
Heat the oil in a wok or saucepan. Deep-fry the vadas until they are golden-brown. Don't let them brown too quickly or they'll stay raw inside. Drain onto a paper towel. Once the vadais are cool enough to handle, break them up into small pieces.
Ingredients for the curry:
1 tsp black mustard seeds
1 onion, finely chopped
3 garlic cloves, minced or crushed with a garlic press
10-12 curry leaves
1 tbsp ginger paste
1 large tomato, finely chopped
1/2 tsp chilli powder, like cayenne
1/4 tsp turmeric powder
1 tsp garam masala powder
A generous pinch of asafoetida (hing)
1 tsp vegetable or canola oil
1 cup coconut milk
Salt to taste
Coriander leaves for garnish
Heat the oil in a saucepan. Add the mustard seeds and asafoetida. When the seeds sputter, add the onions and curry leaves.
Saute until the onions start to turn transparent. Add the ginger and garlic and stir well, about a minute. Add the tomatoes.
Add the turmeric, chilli powder, and garam masala powder. Mix them in and saute the mixture until the tomatoes are all crushed into a paste and most of the liquid has evaporated.
Add a cup of water, bring it to a boil, then add the pieces of vadai. Once the vadai absorb most of the water, add coconut milk and salt to taste.
Stir well, bring the curry to a boil, and let it simmer another five minutes. Turn off the heat and add chopped coriander leaves.
Serve hot.
Posted by Vaishali (noreply@blogger.com) on December 21, 2011 10:20 PM· permalink
I revisited Pondicherry after many years and went on a heritage walk with the INTACH , understanding the cultural and historical landscape of the French quarters of Pondicherry. I was hosted by Neemrana and Terrascape and I worked on a pull out on the Coromandel Coast for them .
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Posted by Lakshmi (noreply@blogger.com) on December 21, 2011 04:03 AM· permalink
Oats dosa in Marathi
20 medium dosas
Time: 2 to 3 minutes/ dosa
Ingredients:
1 cup rice
1 cup urad dal
3 cups rolled oats (quick cooking oats)
1/2 tsp fenugreek seeds
salt to taste
Oil to roast...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on December 21, 2011 12:37 AM· permalink
New Year's resolutions about eating skinny are for the new year. For now I give you this scrumptious Chocolate Oreo Cake.
Early on in a new vegan's journey comes the delicious discovery...
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Posted by Vaishali (noreply@blogger.com) on December 19, 2011 10:29 PM· permalink
Staying in Barrackpore and having lots of relations in Calcutta meant that
short train journeys (
about an hour and a half) were a regular part of our holidays. Trains meant a mix of excitement and apprehension, clutching tightly to Baba's hands on the crowded platform, the pleasure of standing in front of the window with the wind whipping my hair into my eyes, seeing the fields and houses tush by, getting warned every now and then not to put our hands out of the window, buying candies or fruits from the hawkers on the trains. And getting the yellowish cardboard ticket as a keepsake after the journey.
But my
first really l-o-o-o-n-g overnight journey on Indian Railways was when I was seven years old, and we (
Maa, Bhai and I - Baba had to go to 'office') accompanied my
Dadu (
mother's father) to Bhopal to visit my
Mashi (
mother's sister).
Bhopal is 1356 kilometers away from Kolkata and we went the distance in an ordinary (
not air-conditioned) second-class compartment, in the summer vacation when the temperature outside was often more than 40 degree celsius, in a
train that had a coal-engine (
which multiplied the heat-factor considerably) and which took two nights (
if I remember correctly) to reach
Itarsi (
the station where we alighted, 77 kilometers away from Bhopal city). But being children, being middle-class, and being part of the frugal-seventies-generation, we never felt the heat or the discomfort. We didn't know any better.
Maybe that is a good thing.
Dadu was a meticulous planner, and
Maa was his able ally. So we got up on the train accompanied by, among other things, one
kunjo of water (
earthenware pot) in a wooden stand (
to get deliciously cool water - beats refrigerated water any day), unlimited home-made cakes (
to last the entire journey and beyond), limited
luchi-mangsho (
unleavened bread and mutton-curry, for the first night's supper, in such enormous quantities that it could feed an entire coupe of people), and
one bedding-roll.
Why bedding-roll? At night,
Dadu slept on the lower berth, taking an air-pillow and a two bed-sheets (
one to lie upon, one to cover up),
Maa and
Bhai (
then a three-year old enfant docile)
slept similarly on the middle berth, and
I was put inside the bedding roll with a pillow under my head and the straps tied over my body and bundled up onto the top berth. Despite being
strait-jacketed to sleep, I loved the novelty of my high vantage point and spent a large part of the daytime sitting up on the top berth, reaching up to touch the ceiling every now and then.
Only the
lure of the window got me down. Travelling through the vastness of India, with its changing terrains, soils, vegetation, cultivated and barren fields, villages, crowds and miles upon miles of empty spaces was an eye-opener.
Except when the coal-engine belched extra-vigorously and the sooty smoke wafted into our eyes.
Faces black with soot, tummies full of a constant supply of food, mind replete with a multi-sensory experience of a lifetime, we got down at Itarsi station past midnight, the darkness adding to the mystery of the new place.
Maasi (aunt) was waiting for us, and we travelled through the dark and long 77 kilometers to Bhopal clip-clopping in a
tonga (
horse-drawn carriage).
But that's another journey, and another story.
DO SHARE YOUR TRAIN OF MEMORIES WITH US.
Posted by Sucharita Sarkar (noreply@blogger.com) on December 19, 2011 11:51 AM· permalink
If it's a joint serving fish dishes at middle-class-pocket-friendly rates, what are the chances that there will be a lot of Bengalis in the clientele?
Yesterday, we went to
Pratap Lunch Home for, not lunch, but Sunday evening dinner. Now, Pratap, near the Fountain, is an old favourite of the spouse and his press-wallah friends, as they serve really delicious seafood and booze. Also, unlike the more-famous Mahesh Lunch Home, the crab claws and lobster claws not really pinch the pocket. Even I have come here, travelling by train all the way from the suburbs lured by their Crab Mongolian and Seafood Fried Rice and Squid Butter Garlic. The only grouse was that they made you sweat for your food, as they eschewed air-conditioning even as you chewed on the tasty secrets of the sea and kitchen.
Now, in the new AC-avataar, that grouse is gone. So we went en family, kids and maid included. And we were surrounded by AC-chill, the wafting-inviting aromas from the kitchen, and by Bengali noises and Bengali voices!
Our waiter was a Bengali. The table behind us had a few Bengalis in their cosmopolitan mix. And the table next to us had three young Bongs chatting away in Bengali, on whom we shamelessly and smilingly eavesdropped. Till the Lil Kitten gave the game away by stridently demanding for something in loud, unmistakable BENGALI!
In the ensuing inter-table conversation, we found out that two of the Bright Young Bongs at the next table were Presidency College Physics Department alumni currently working at Tata Institute of Fundamental Research, and the other young man was also certifiably brilliant, having passed out of the incredibly tough-to-get-in Indian Statistical Institute. And we bonded a bit over fried Machh-Bhaja (Fish Fry) and frightful Mumbai and, of course, "Do you know X/Y/Z who passed out in so-and-so-year?", although we were separated by more than a decade.
The spouse loves his
alma mater, and, by extension, is willing and ready to love all the alumni of this hoary and honourable instutution.And so we went home, replete with good food, and the good news that Presidency is still churning out bright brains that can make a mark (and eat a fish) anywhere in the world.
Posted by Sucharita Sarkar (noreply@blogger.com) on December 19, 2011 11:02 AM· permalink
After Hong Kong returned to China in the late 90s, Singapore pretty much became the top choice for the white man's outpost in Asia. Modern and efficiently run, this city of steel and glass considerably eases the transition from the West to the East. At some level, expat businessmen and their lives here are probably not very different from British governors from another age - but that's another story. To me, this tiny city is like a sampler platter of delicious morsels that you can savor over a single meal. You can take that literally too! Singapore's culinary scene is quite mind-blowing: from swanky restaurants run by global celebrity chefs, humble hawker centers, and everything in-between.
Today, Singapore's cosmopolitan character allows for a seamless melding of cuisines where you can dig into crispy Peking duck skin with five-spiced foie gras at renowned chef Susur Lee's Chinois or order Laksa pesto linguine and roast Chilean sea bass with chai poh and chicken congee at Wild Rocket, another delightful eatery on Mount Emily.
Between business meetings, my colleagues took me to a Cantonese Chinese restaurant called Taste Paradise for lunch. I wasn't too worried that it was situated in one of the shopping malls - I have tasted some interesting foods in Singapore malls before. Two girls in traditional regalia greeted guests at the entrance while bright orange slats curved like a dragon's back above the dining room and lit up the hand-painted portraits of emperors on the walls.
Taste Paradise was started by a local restauranteur who began with a small coffee shop but now owns a string of successful eateries in this city. I decided to let my host order for all of us, and what a good thing that turned out to be!
We began with a soup of chicken. The waitress brought out the large pot to the table and ladled out clear soup into our bowls. She fished out pieces of chicken and neatly put them on a plate, but apparently these were not meant to be eaten. Carmelized cashews and cups of steaming green tea followed.
Then came a series of dim sums: Ha Kau, Siew Mai, Xiao Long Bao, Char Siu Bao - the last one being among the best roast pork buns I have eaten.
The steamed Cheong Fun with honey BBQ Pork filling was excellent too as were the Crackling Pork Belly. The XO Carrot Cake is a popular item on the menu and it was certainly interesting but not exceptional in my opinion.
For me, the stand-out items were the ones we ended with. The Custard Bun, Liu Sha Bao, with its molten bright yellow middle was fabulous as was the unusual dessert made of chilled avocado with a scoop of coffee ice-cream that was served in a dish with heavy white fumes coming off its base!
On Friday evening, after a long day a few of us headed to the watering holes in Orchard Road. First in Alley Bar, a dim-lit and high-ceiling L-shaped place popular with expat businessmen and hipsters alike. I was meeting with some old friends after a while and it was fun chilling out over glasses of Guinness and Truffle Fries.
We then walked down to Marche, a Movenpick owned restaurant themed like a bustling open marketplace in the basement of one of the swanky malls on Orchard Road. I settled for grilled sea-bass, German sausages and beer.
Finally, we walked down at Wine Connection to give in to our sweet cravings with a glass of Kracher wine and Tiramisu. I had a flight to catch so by midnight, when the night was still young, I headed back to my hotel. The Holidays were in the air with Christmas trees, lighting and sweet cakes and pastries on display everywhere.
Note: You can find my posts from previous visits to Singapore here, here and here.
Posted by Shantanu (noreply@blogger.com) on December 18, 2011 07:07 AM· permalink
...Or Shengdanyachi Aamti, Phodanicha Bhaat ani Kobichi Bhaaji.
This is the kind of meal we cook and eat in our home most days. It's traditional Indian food at its wholesomest. The kind you...
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Posted by Vaishali (noreply@blogger.com) on December 17, 2011 08:30 PM· permalink
Anticipating festivals can sometimes be more fun than the festivals themselves.
The evidence is all around us. Take the holiday season when just about everyone you meet appears to wear a halo of...
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Posted by Vaishali (noreply@blogger.com) on December 15, 2011 09:40 PM· permalink
Besan Chila in Marathi
5 medium Dhirdehttp://www.blogger.com/img/blank.gif
Time: 15 minutes
Ingredients:
1 cup besan
2 tbsp rava
1 tsp green chili paste, coarse
2-3 tbsp cilantro, finely chopped
1...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on December 15, 2011 08:02 PM· permalink
A plump, golden Lemon Poppy Seed Bundt Cake with a Lemon Glaze is what I have for you today.
After all these years of baking vegan cakes and cupcakes, I am still amazed at how easy it is to...
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Posted by Vaishali (noreply@blogger.com) on December 14, 2011 06:47 PM· permalink
Here's a master recipe for a gravy you can use to make any kind of "makhani" dish.
If you've eaten at an Indian restaurant, you've likely come across Chicken Makhani, or Butter Chicken. The reason for Butter Chicken's immense popularity is its smooth, signature-orange gravy that wraps itself silkily around your tastebuds, and the fabulously buttery flavor that rounds off sparkling notes of spicy, sour, salty, bitter and sweet.
But Butter Chicken is also not, as the name suggests, a healthy dish. It usually includes cream, butter, and -- of course, chicken, with all of the accompanying fat and cholesterol. All of which makes it a no-no in my kitchen where the only creatures who wander in are there to eat, not be eaten.
A reader recently asked me for a vegan version of Butter Chicken, which spurred me to cook this delicious dish once more and share it with all of you. This gravy is exactly similar to the one typically used for Butter Chicken, with the exception, of course, that there is no butter or cream here. At least not real butter, but we do need a tablespoon of a good quality vegan "butter" like Earth Balance. It's really not much since this recipe would easily serve four people, so don't try to skimp on it because you won't end up with the desired smooth, rich result.
You can use this gravy with tofu, as I did, or even with meat substitutes and vegetables like mushrooms or eggplant. It is fabulous every which way. Adding tofu to this dish brings it closer to another popular Makhani dish, Paneer Makhani, where paneer, an Indian cheese, is added to the gravy. But tofu has healthy fats, unlike paneer, and it is bursting with good protein. Dal Makhani is a slightly different dish and you can find my recipe here, but you could easily adapt this recipe to make a dal makhani by simply adding boiled and tender lentils at the stage where the tofu gets added to the dish.
I marinate the tofu for extra flavor, and it really helps, so take the time to do it. If you are using veggies or meat substitutes, you can use the same marinade ingredients and brown the veggies or meat substitutes before adding them to the makhani gravy. Add the veggies or meat substitute at the same stage where you'd add the tofu.
Here's the recipe, then, for an incredibly super and versatile Tofu Makhani. Enjoy, all!
Tofu Makhani
(Makes 4 servings)
Prepare the tofu:
1 tsp vegetable oil
1 block extra-firm tofu. Swaddle the block of tofu in a paper napkin or cheesecloth, place it in a sieve, and place a heavy weight, like a pan, on top. Let the tofu stand for an hour at least so most of the water has drained out of it. Then cut it in half down the middle, and halve again crosswise so you have four slices.
1 tsp coriander powder
1/4 tsp red chilli powder
1/8 tsp turmeric
1 tbsp lemon juice
Salt to taste
Mix all the ingredients except the tofu. Now slather the marinade on the slices of tofu you've prepared and set aside for about half an hour.
Smear the oil evenly in a nonstick or cast-iron griddle. When it's hot, place the slices of tofu in the pan without crowding them. Cook until golden-brown on each side, about four minutes per side. Remove to a plate and, when cool, cut into 3/4-inch cubes. Set aside.
Prepare the Makhani gravy:
1 tsp oil
3 green cardamom pods
3 cloves
10 peppercorns
1-inch piece of cinnamon
1 tbsp cumin seeds
1 tbsp coriander powder
1/2 tbsp grated garlic
1 tbsp grated ginger
1 small onion, finely chopped
1 large tomato, finely chopped
1/4 cup tomato paste
1/2 tsp turmeric
1/2 tsp red chilli powder
2 heaping tbsp kasoori methi (dry fenugreek leaves)
2 tsp grated jaggery or maple syrup (use sugar if you don't have these)
2 cups vegetable stock, or more (use water if you don't have this, but stock will add more flavor)
1/4 cup cashew nuts
1 tbsp vegan "butter"
1 tbsp lemon juice
Fresh green coriander for garnish
Heat the oil in a saucepan. Add the cumin seeds, and when they sputter add cardamom, cloves, peppercorns and cinnamon. Saute for a minute over medium-high heat.
Add the onions and a little salt and saute until the onions start to brown, about five minutes. Add ginger and garlic pastes, kasoori methi, and cashew nuts and saute for another minute.
Add the tomatoes and tomato paste, powdered coriander, turmeric, and chilli powder.
Saute the mixture until the tomatoes turn really soft and melt into the saucepan. If the mixture starts to get too dry before the tomatoes are done, add some water or vegetable stock and continue cooking.
Once the tomatoes are really soft, turn off the heat and let the mixture cool. Pour into a blender and add a cup of vegetable stock. Blend to a smooth paste. (Don't blend the mixture while it's still hot because it can be dangerous. If you have a hand blender, this is the time to use it.)
Pour the blended paste back into the saucepan, turn on the heat, add the remaining vegetable stock if the mixture is thick, and bring to a simmer. Now add the tofu cubes and stir them in. Add salt to taste. Let the mixture simmer for about 10 minutes.
Add the vegan butter and turn off the heat. Stir to melt the butter into the sauce.
Add the lemon juice and maple syrup, mix well, garnish with coriander leaves, and serve hot with some boiled rice or naan.
I've lapsed on adding nutrition estimates for the past few recipes because of time constraints, but I did calculate them for you this time. As you can see, this dish ends up being quite healthy.
Nutrition estimate per serving: Calories 251, Protein 14.7 grams, Total Fat 16.3 grams, Cholesterol 0 mg, Potassium 529 mg, Carbohydrates 16.1 grams, Dietary Fiber 2.5 grams, Sugar 5.4 grams, Vitamin A 10.9 percent, Vitamin C 18.7 percent, Iron 18.3 percent, Calcium 14.2 percent.
Posted by Vaishali (noreply@blogger.com) on December 14, 2011 03:54 AM· permalink
Paneer Jalfrezi in Marathi
Time: 15 minutes
Makes: 2 to 3 servings
Ingredients:
200 grams Paneer, cut into fingers
1 cup Bell Peppers, julienne (I used tricolor peppers red, green and yellow)
1/2...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on December 13, 2011 12:40 PM· permalink
Me: You are up early
He : This is regular. Everyday.
Me: Do you catch a lot of fish at this time?
He: I do my best. Sometimes I catch. Sometimes I dont.
Me: You are alone here.
He: In this world we all are. It doesnt matter.
Me: How many children do you have ?
He: Three
Me: What do they do ?
He: They go to the municipal school.
Me: Is it a good school ?
He : I dont know. They go. They come. They are happy. I am happy that they are happy.
Me: Have you considered a big boat ?
He: I have thought about it. I am happy with this. On a good day, I make about Rs.200/-. On a bad, its next to nothing.
Me: You could make much more with a big boat !
He: Your educated mind will tell you so. But I am happy this way. No loans. No folding of hands before some money lender. Just about enough to give the family what it needs.
Pause. Reflective pause. Silence.
He: Just about enough of money. I dont understand you educated people. Running behind money.
Saying so, he lowered the boat into the water and went fishing. I kept looking as his steady rowing took him farther away. Aware that in his matter of speaking, he had brought me closer to myself.
Which is when the phone rang. I had to get back and get ready to participate in the conference. We were to discuss 'Inclusive growth' !
Posted by Kavi (noreply@blogger.com) on December 13, 2011 12:48 AM· permalink
In October , Club Mahindra took us , travel bloggers on a trip to Corbett. As editor of
CLAY, their travel blog , I have been lucky to be part of their blogger trips for the last three years in succession. The Kosi river was our constant companion and birding was one of our activities, Here is a river lapwing welcoming us
If you like my photographs and posts and would like to know more about my travels, please join me on my Facebook
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Posted by Lakshmi (noreply@blogger.com) on December 10, 2011 12:33 PM· permalink
The cold chill of winter is not without its warm comforts: fuzzy slippers, the glow of the holidays, friends and family, cookies hot from the oven...and Butternut Squash Risotto infused with the...
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Posted by Vaishali (noreply@blogger.com) on December 09, 2011 04:38 PM· permalink
Dahi Butti in Marathi
Time: 10 to 15 minutes
Makes 2 to 3 servings
Ingredients:
3/4 cup Rice
3/4 to 1 cup yogurt
1/4 to 1/2 cup cold milk
1 tsp ghee, 3-4 curry leaves, 2 dry red chilies, 1/4 tsp...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on December 08, 2011 01:10 PM· permalink
Some of you have asked for a basic Indian grocery shopping list, and here it is.
One of the challenges of living here in the United States but cooking Indian food in my kitchen most days is that I need to be pretty organized when I go grocery shopping for ingredients I can only find at an Indian store. That's because the Indian grocery store nearest me is more than 10 miles away, so it's not like I can just pop out to the shop around the corner for that missing ingredient while I'm putting dinner together in the midst of a busy work week.
The grocery list below is a master list for pantry items that won't spoil on you for months or even years. If you are an Indian food enthusiast, I'd recommend keeping all of these handy. But if you cook Indian just once in a way, you might want to get only the items I've highlighted in bold type. I've deliberately not included Indian vegetables, because I wanted to focus on items that you can keep in your pantry without worrying about cooking them the next day. That said, I do have some fresh herbs on the list that are essentials in Indian cooking. Some, like coriander and mint leaves, you will find at any grocery store here. Others, like curry leaves, are harder to come by. If you buy more curry leaves than you will use up immediately, divide them up in an ice tray, fill with water, and freeze. Thaw the ice cubes and the curry leaves when you're ready to use.Always store your spices -- whole and powdered-- in airtight jars in cool temperatures.
Wherever possible, I've tried to give short explanations or link to recipes so you will know what these ingredients are for. And if you believe I've missed something or have questions, let me know. I've also added this list to the pages above under the title "Indian Vegan Pantry", so you can find it easily when you want it.
GRAINS:
Basmati Rice
Brown Basmati Rice
Cracked Wheat
Flattened Rice (Poha)
Puffed Rice (Kurmura)
Rava (Cream of Wheat, Sooji)
Whole-Wheat Durum Flour (for chapatis, pooris and other Indian flatbreads)
Millet Flour
Bajra Flour
Besan or Chickpea Flour
LEGUMES:
Tuvar Dal (pigeon peas)
Chana Dal
Urad Dal
Moong Dal
Masoor Dal
Rajma (red kidney beans)
Chickpeas or chole or garbanzo beans
Matki (tiny little brown beans)
Whole Moong Beans
Chawli (Black-eyed Peas)
Whole Masoor
Peanuts
SPICES:
Red Chili Powder
Paprika
Turmeric Powder
Black Mustard Seeds
Cumin Seeds
Coriander Seeds
Fennel Seeds (saunf)
Ajwain or Carom Seeds
Kalonji or Onion Seeds
Poppy Seeds
Fenugreek Seeds
Sesame Seeds
Saffron
Cardamom pods (green)
Cardamom pods (brown)
Cloves
Cinnamon
Nutmeg
Mace
Black Pepper
Bay Leaves
Whole Red Chillies
Asafoetida or Hing (Not strictly a spice, but it gets clubbed in here because it's used like one)
READYMADE POWDERED SPICES:
Garam Masala
Biryani Masala
Pav Bhaji Masala
Sambar Powder
Rasam Powder
Chaat Masala
Amchur Powder
Goda Masala
Tava Masala
OILS:
Unflavored vegetable oil, like canola or peanut oil
Sesame oil
Coconut oil
Mustard oil
MISC.:
Jaggery (an unrefined Indian sugar that's perfect for Indian sweets)
Tamarind, pulp or pods
Poppadums or papads (rice or lentil crackers that can be zapped in a microwave in an instant to provide a crackly, delicious accompaniment for meals)
Golden raisins
Cashews
Pistachios
Coconut milk
Alphonso Mango Pulp
Kasoori Methi (dry methi leaves)
FRESH AND FROZEN ITEMS:
Curry Leaves
Coriander Leaves
Mint Leaves
Shredded Coconut
Green Chillies
Posted by Vaishali (noreply@blogger.com) on December 06, 2011 07:41 PM· permalink
Sweet Potato Chat in Marathi
Time: 15-20 minutes
Makes: 4 to 5 servings
Ingredients:
1/2 kg sweet potatoes
1/2 cup green chutney (cilantro + green chilies)
1/2 cup tamarind chutney (tamarind +...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on December 06, 2011 12:52 PM· permalink
This is the winning team at a prestigious Golf tournament at Kandy in Sri Lanka. The Willingdon Warriors walked away with that gorgeous trophy! Guess which one is my son, Aditya in that triumphant group shot??
*****************
Shall post my tribute to Dev Anand tomorrow. But I really can hear him humming 'Gata Rahey Mera Dil' with all the nubile apsaras in Heaven!
Posted by Shobhaa De (noreply@blogger.com) on December 04, 2011 05:22 PM· permalink
I was in Valparai in August 2011 where I attended Kalyan Varma's photography workshop in the rainforest. It was one of my best trips of the year. I am yet to document it ,except for some photographs of the lion tailed macaques in
FB and my column on Velu, the man who has Seen God in
The Hindu. Here are a couple of photographs of the Nilgiri Tahr from Valparai
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Posted by Lakshmi (noreply@blogger.com) on December 04, 2011 02:34 PM· permalink
I recently travelled First Class on Emirates from Mumbai to New York City on their latest aircraft. While I have briefly reviewed the Emirates experience in the past (here and here), the First Class cabin on the A380 - especially the Shower Spa on-board this aircraft - deserves a new post!
Emirates provides a free limo pick-up service for its business and first class passengers. The Mercedes-Benz with a prominent Emirates logo picked me up from my Mumbai hotel about two hours before departure time. Once I got past the crowded outer gate of Mumbai airport, it was smooth sailing. The First Class check-in counter was free and within minutes I had breezed past immigration and on my way to their excellent upper-class lounge.
The lounge itself is easily the best in Mumbai: large, well-designed and stocked with a variety of food and drinks. There is complimentary Wi-fi too. Soon, they were ready to board us for the 2.5-hour flight to Dubai.
The aircraft had their new short-haul cabins, with its futuristic pod-shaped seats in the first class with an attached mini-bar. The seat folded out completely into a lie-flat bed. Very soon we were landing in Dubai. The sun was up and I looked out of the window at the sandy expanse below and marveled at man's enterprise that could turn this wasted desert land into a ultra-modern oasis of steel and glass with its fountains, green lawns, trees and flower-beds.
The Emirates First Class lounge at Dubai airport is very large and luxuriously appointed. There are multiple dining areas serving light snacks, a full dinner buffet, drinks and beverages. They even have a spa for those with more time to kill between flights. After dining on a Middle-Eastern version of the biryani - fragrant rice cooked with meats and spices and garnished with nuts - and some Mediterranean staples such as Hummus, Baba Ganoush and Pita bread I sat down with a cup of Royal Ceylon tea. Soon it was time to board the A380 - directly from the lounge level and into its upper level without having to get into the crowded general boarding area. I love this part of the Emirates upper class experience when you fly the A380 from Dubai or from JFK.
A pretty Korean flight attendant showed me to my private suite. Emirates First Class suites come with their own coat closets and you don't have to put your bags into overhead bins - there is ample space within the suite to store them. Soon the purser come up to introduce himself and ask me if there was anything I needed. The flight attendant returned with a elegant bag that contained a set of pajamas, an amenity kit, slippers and eye-shades. The suite itself was equipped with a mini-bar with sparkling and still water, fruit juices, etc. There was a basket of chocolate bars, mint and wafers and a vanity mirror with a set of skin-care products.
The seat itself is large but not as comfortable in the sitting position as Singapore Airlines. However, it is far more comfortable as a bed, especially with the down-filled pillow and duvet. As for the entertainment system, Emirates provides one of the largest selections: almost 400 channels including a good selection of Bollywood and world cinema. What I also enjoy are the three camera which let you look under, ahead and over the tail of the aircraft. This is especially good if you like watching take-offs and landings.
Food is served a la carte and on-demand. This is another very nice feature of first-class travel - not having to wait for the service to complete before you can get some peace and quiet. Therefore, even before the flight had taken off, I was changed out of my clothes into pajamas, a glass of Dom Perignon in hand, not able to feel as depressed as I should have been with the headlines on my copy of the Financial Times.
Another interesting Emirates touch: a serving of dates and Arabian coffee poured out of a long-necked traditional brass jug.
After we were airborne, my flight attendant came over to chat with me and explain the shower spa on-board for the use of first class passengers. I reserved a slot for 1.5 hours before landing. They have a couple of attendants to ready the shower-spa after every use, so you find it spotlessly clean when you enter. There are two of them - right at the front, on both sides of the large staircase that goes down to the lower deck of the aircraft.
The shower spa is probably three or four times the size of a regular aircraft restroom. A full-size basin, large mirrors, leather seating areas and a capsule-shaped shower stall are available here. A tray is filled up dozens of spa creams and lotions. The shower itself is timed - water will flow for a full five minutes, which I realized is more than enough.
When I was done showering, the spa girls had a cup of green tea with honey ready for me. In my suite I also found a plate of fruits waiting for me. Doesn't get any better than this, does it?
On landing, they handed out Quick Connect cards to those who had connections to catch within three hours. The card allowed me to breeze through the Express lanes in both Immigration and airport security at JFK. For those familiar with this airport, you can imagine how much of a boon this is!
Overall, this is probably the best flight experience I have had until now. One caution however, and that is related to service quality which can tend to be a little erratic on some trips. I think Singapore Airlines has a slight edge here as also in its dining options.
Posted by Shantanu (noreply@blogger.com) on December 03, 2011 06:12 PM· permalink
There are few restaurants in Pune that can boast of surroundings such as this. Lush green vegetation, an occasional peacock from the neighboring Osho ashram, and a large outdoor dining space under a canopy of tropical trees. But oodles of atmosphere is not the only charm here. Dario Dezio's eponymous restaurant in tony Koregaon Park is also known for its extraordinary and authentic Italian salads, pastas and wood-fired pizzas. The care they take to make their food safe is lore: for example, they wash their greens in mediclorex and then in silver colloid to to kill bacteria and neutralize the taste of chlorine.
Dario Dezio moved into Pune from his native Silicy about 20 years back. He was the chef at Little Italy for several years before starting his own restaurant. The one thing you need to note is this restaurant serves only vegetarian food. It is a testimony of how good the food is that you may not even notice!
This time I was here for a leisurely lunch experience with my family. We sat outdoor with the sun playing hide-and-seek through the green canopy overhead. Maroon-robed sanyasins, expat couples and Indian families occupied other tables. A peacock shrieked loudly somewhere beyond the trees. We sat back enjoying our cocktails - my mojito, a perfect complement to the setting!
We started with Nachos Messicani for our daughter - a large platter of Mexican style nachos with melted cheese sauce. She was delighted with it; actually, even we couldn't resist digging in!
I had ordered the Carpaccio di Bietola, thin slices of beetroot with feta cheese, rucola, extra virgin olive oil and lemon. Another dish made great by a deft combination of fresh ingredients.
My wife began with a Santa Benedetta salad made of mixed lettuce leaves, pineapple chunks, matured Ricotta cheese, pomegranate, fresh home-made cheese and cold pressed olive oil.
We shared a main dish of Gnocchi Ai Formaggi di Salaparuta, excellent home-made gnocchi with a trio of Italian cheeses, white wine and thyme. Absolutely lip-smacking!
Finally, we shared slices of their Picciutti pizza made of fresh tomato sauce, mozzarella cheese, artichokes, mushrooms, garlic, olives, broccoli and sun-dried tomatoes.
We were too full by now, so we had to ask them to pack the remaining pizza and gnocchi - which they did rather nicely as you can see here.
Dario's has a pretty good list of desserts that include the popular Tiramisu and Torta al Caffe. Their breakfast menu is good too with a selection of waffles, croissants, crepes and sandwiches. This is a place you must try for that special dinner date with the wife or girlfriend, a lazy weekend lunch with the family, or just the food in tranquil surroundings.
Dario's is located within the gardens of Hotel Sundarban, Lane 1, Koregaon Park. Ph: 26053596, 26053597, 32405960.
Posted by Shantanu (noreply@blogger.com) on December 03, 2011 02:18 PM· permalink
A new journey, a new destination . I am off to Jordan today courtesy Visit Jordan, the Tourism Board and I cannot tell you how excited I am. On Thanksgiving day, I feel grateful that I get to see so many unexpected surprises on my lap.
While I explore new vistas, here is my contribution for Skywatch- a sun setting against the backdrop of the Chausath Yogini temple, one of the oldest of the shrines in Khajuraho, built around the 9th century.
I was fortunate enough to have Lalit group of hotels hosting me on recommendation from Small Luxury Hotels of the World and I had a great guide in Mamaji, a veteran tourist guide and scholar who took us to all these temples.
For great skies around the world , visit
Skywatch.
If you like my posts and pictures and if you like to travel with me , join me on
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Posted by Lakshmi (noreply@blogger.com) on December 03, 2011 02:07 PM· permalink
Posted by Lakshmi (noreply@blogger.com) on December 03, 2011 05:15 AM· permalink
Holy Cow! is four -- a grand old lady in Internet years-- and to celebrate I have for you a savory, elegant treat: this golden Caramelized Onion Tart.
But first I want to say a big thank you to all of you-- my wonderful, intelligent, passionate readers -- who have stuck with Holy Cow! through the good food times and also through the slumps, pet illnesses, and cook's block (there is such a thing, trust me.)
It has been a fun and educating journey-- I've learned from you, shared with you, and told you stuff as if you were my closest friends.
You have tried my recipes, written to tell me when you loved them (or not), or you have just written to tell me that you love the blog. You have helped us keep going.
So thank you for becoming part of Holy Cow! and my world. You make it happen!
**
This Caramelized Onion Tart is just the kind of light, good-for-you food to treat yourself and your family to after all those Thanksgiving excesses. It's a tarted-up
pizza, so kids should love it too.
I make the crust part-whole-wheat and it is golden with crispy edges and a slightly more bready and delicious middle. If you want a super-crispy crust, go with an all-purpose-flour-only crust. You can also use storebought pizza dough.
There is some labor involved in this dish-- you need to caramelize the onions to the point where they are golden and really, really sweet-- almost like jam. It took me about 40 minutes, but they were totally worth it. And once the caramelizing is done, all you need is to assemble some stuff.
Here's the recipe. Enjoy, all!
Caramelized Onion Tart with Olives
Ingredients:
1 portion pizza dough (half of
this recipe)
1 tbsp olive oil
3 medium-sized sweet yellow onions, sliced fairly thin
1 tsp salt
1 tsp sugar
1/2 cup pitted olives, like Kalamata
4 cloves garlic, thinly sliced, then dunked into 1 tbsp olive oil (this keeps them from burning)
Salt and pepper to taste
Heat 1 tbsp of olive oil in a skillet.
Add the onions and saute for about five minutes on medium-high heat. Add the salt and continue to saute until the onions begin to turn golden-brown, about 15-20 minutes.
Add the sugar, turn the heat down to medium, and continue to saute until the onions are deeply golden and very sweet. This should take about 20 more minutes. Turn off the heat and set aside.
Roll out the pizza dough, about 11 inches long and 8 inches wide. Sprinkle cornmeal on a cookie sheet and place the dough on it.
Spread the caramelized onions in a thin layer on top of the pizza dough, leaving a 1-inch border on all sides.
Sprinkle the garlic on top, and use the remaining oil to brush the edges of the tart.
Sprinkle on some salt and pepper to taste.
Bake in a preheated 500-degree oven for 11-12 minutes or until the sides are golden and the tart comes easily off the cookie sheet with a spatula.
Cut and serve hot.
Posted by Vaishali (noreply@blogger.com) on December 02, 2011 04:10 PM· permalink
i) over stove top:- If you have gas burner, rub little oil to eggplant and roast it on the flame. Turn it occasionally. (Note- Eggplant releases water after roasting, so it may leave stains on the...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on December 01, 2011 03:04 PM· permalink
In the world of cutting edge, avante grade cuisine, there is no name held in higher esteem than Ferran Adria. The man credited for elevating Spain to its pinnacle in the world of fine dining, turning molecular gastronomy into a buzzword, creating culinary foam, and for making El Bulli the #1 restaurant in the planet for foodies. Recently, Ferran announced his intention to close El Bulli so he can spend his time on other things; however, he will continue to cater to his fans through two small, casual but upscale places in Barcelona. Tickets is Ferran Adria's take on a tapas bar which is located beside 41 Degrees, his spin on a chic cocktail bar that serves several of his El Bulli classics. As you can imagine these are currently the most happening dining spots in town!
You enter 41 Degrees through Tickets and past a curtain in the bar. Tickets itself is designed like one of those old world theaters - a host in top hat out front, bright neon lights, the works. The bar is named for the latitude on which Barcelona lies and is designed to look like the intimate backstage hangout to Ticket's spotlit center stage.
The low slung chairs, the bull skulls on the walls, and the restaurant logo projected on the dark walls all contribute to the atmosphere here. The extensive cocktail menu has a selection of Ferran Adria's speciality creations. I cannot remember the names of the cocktail I tried, but they were beautiful.
We ordered a variety of food including the famous liquid olives, oyster with lychee nectar and horseradish iceberg, oysters with miso and black garlic, and the oysters with spicy chicken consume and kimchi. The liquid olives were as delightful as we expected, bursting in our mouth with flavorful olive oil. The oysters were very creative and we loved the flavors we tasted.
The Pistachios in Tart Yogurt was a work of art. Pistachios wrapped in a delicate lattice of dried sweet yogurt that was served in something that looked like a dead tree trunk in the miniature.
The fried fish reminded me of the prawn wafers you get in Asian restaurants. The fish seem to have been powdered and re-created in a wafer form. Then there was a rendition of a deconstructed sushi. As expected, every dish had an unexpected twist - with the taste and texture very different from what you would expect by looking at it.
Finally, we brought the dinner to an end with yummy macarons and melt-in-the-mouth profiteroles flavored with black currant and anise.
For those of you who wish to try 41 degrees, remember that the only way to get a seat is through their website. Having only been open for the last few months, both this restaurant continues to be hottest ticket in town.
Previous in this series: Gaudi City
Next in this series: Lip-Smacking Tapas and Paella
Posted by Shantanu (noreply@blogger.com) on November 30, 2011 05:23 PM· permalink
Aliv Ladu in Marathi
Time: 15-20 minutes
Makes: 18 to 20 medium laddus
Ingredients:
4 cups fresh coconut, scraped
1.5 cups jaggery
1/2 cup Aliv seeds
15 Almonds, peeled and slivered
3 to 4 tbsp...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on November 29, 2011 01:30 PM· permalink
Around here, the very word "waffles" brings a sparkle to Desi's eyes. Rivaled only by the word "pancakes." Which explains why I have so many pancake and waffle recipes plastered around this blog.
This waffle recipe I have for you today is perfect for the morning after Thanksgiving. You are beginning to get hungry again (and never mind last night when you swore you'd never eat another bite as long as you lived). You want to eat something that makes you feel great. Something healthy. Something delicious.
And what's more healthy than wheat germ, flax meal and whole-wheat flour? What's more delicious than maple syrup?
These waffles are by themselves very sweet because of the maple syrup, and they are extraordinarily crispy, which is how I love them. The batter is thinner than what you'd get with a typical waffle recipe. If you want to make the waffles less crispy, reduce the nondairy milk by 1/4 cup so you don't end up cooking them for as long in the waffle iron. You don't even need to pour more maple syrup or any other syrup over these waffles because they are sweet enough, but feel free if you want to (Desi does).
I have to run now, but keep your eyes peeled for a very special recipe tomorrow to celebrate a very special milestone for Holy Cow!
Hope everyone had a lovely Thanksgiving. Enjoy, all!
Maple and Wheat Germ Waffles
(Makes 8 regular-sized square waffles)
Ingredients:
1 1/2 cups whole wheat pastry flour
1/2 cup wheat germ (use bran for a variation)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups nondairy milk, like soy or almond. Mix it with 1 tsp vinegar and let it stand to curdle for a couple of minutes. (If you want softer, less crispy waffles, reduce the nondairy milk by 1/4 cup)
1/3 cup pure maple syrup
1 tbsp canola or other vegetable oil
2 tbsp flaxmeal (powdered flax seeds) mixed with 6 tbsp water
Whisk the dry ingredients -- the flour, wheat germ, baking powder, baking soda, and the salt-- in a bowl.
Whisk together the wet ingredients-- the nondairy milk, maple syrup, oil, and flaxmeal.
Make a well in the center of the flour and pour in the wet ingredients. Mix until the batter is evenly wet, but don't try to whisk out any lumps. Overmixing batter promotes the development of gluten which can give you a chewy waffle-- not what you want.
Bake in a waffle iron according to instructions. If you follow the directions for a crispier waffle, the waffle will take a longer time to cook.
Serve hot.
Posted by Vaishali (noreply@blogger.com) on November 25, 2011 02:00 PM· permalink
Chocolate Trifle in Marathi
Serves 4
Time: 15 minutes
Ingredients:
2 cups crumbled chocolate sponge cake or crumbled chocolate brownie
20 cherries, pitted and halved
2 to 3 tbsp sugar
1/4 cup...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on November 24, 2011 02:09 PM· permalink
While most Indian communities celebrate Rakshabandhan, Bengalis usually prefer to celebrate the brother-sister bond on Bhai-Phonta, which comes a day or two after Diwali.
There are certain disadvantages. Rakhis for Rakshabandan can be couriered, and there are even virtual Rakhis that can be e-mailed. But Bhai-Phonta is when the sister has to touch her brother's forehead to apply tika three times, and it cannot be done long-distance.
With brothers and cousins staying in different cities and countries now, the bhai-phonta is a more a memory than an occasion for many of us. This year, I did manage to have one at my Ma's home, where some of my cousin brothers were present. But not my Bhai (brother).
When we were young, Bhai-Phonta was a much-anticipated event, full of promise of exciting gifts and being the centre of attention.
Mornings would begin very early, to try and catch the shishir (autumn dew) that had fallen on the grass overnight. We would usually leave out thin squares of muslin cloth on the grass the night before, and would collect these before sunrise and wring them out to fill up a small brass bowl with dew.
Then we would be made to rub the sandalwood stick over stone to get chandan (sandalwood paste). And then put it in another brass bowl. After that we would make kajal, by rubbbing ghee (butter) on a leaf and blackening it over a 'pradiper shikha' (flame). We would also take dhaan (unhusked rice grains) and dubbo (trident-shaped grass stalks).
Arranged on a thali (platter), it all looked so good and festive. Proud of our handiwork, we would dress up in gaudy finery (from our recently-received Durga Pujo stock of new clothes). Ma and the aunts would be in charge of the food arrangements - which would be quite formidable but the end results would be totally mouth-watering and worth-the-wait.
Bhai (my brother) was the youngest of the cousins, he would be at home. But the other cousins would arrive, along with uncles (my mother's and my barama's brothers) and granduncles (my grandmother's brothers). Throughout the day, the house would be a-bustle with guests, and full of laughter and happy talk, and the smell of luchi-mangsho (puris and mutton-curry) would linger in the air along with the incense-stick fragrances.
The brother would sit, self-important and cross-legged, on the ason (carpet) laid on the floor. The sister would put dip her finger into the dew-then-sandalwood-then-kajal and each time she would put a mark on the brother's forehead, muttering rapidly the prayer which roughly translated into a wish for a long, long life for her dear brother. The elder sibling would then take the rice-and-grass and bless the younger one who would touch the other's feet.
And then came the nicest part. The brother, especially if he was employed, would put his hand in his pocket, take out his wallet and ruefully shell out some money as a gift to his sister. Of course, many sisters, like my mother would received elaborate gifts of crockery. Grandmother would usually receive saris from her brothers. Grown-up sisters would give gifts to their brothers as well, a shirt-piece, a watch...
But for us kids, it would be cash. And we would count out blessings, and our stash, at the end of the day, happy with love and flush with cash. Who said Money can't buy you Love???
HOW DID YOU MANAGE TO GET YOUR BROTHER/SISTER TO GIFT YOU SOME CASH?
Posted by Sucharita Sarkar (noreply@blogger.com) on November 24, 2011 01:04 PM· permalink
Back in Mumbai...the annual Kolkata visit on Diwali holidays was the usual blur of eat, meet, laze, daze, ....you know the drill.
If last year's indulgence was Sarbhajas (a sweet where the 'sar' or cream atop the milk is deep-fried and soaked in sugar syrup...gruesome gluttony, eh?), this year it was the humbler, but no less horrific, Gujiya (the Bengali version is a ring-shaped sweet made of dried milk and sugar) and Danadar (which is unredeemingly made of only and only sugar drenched in even more sugar syrup).
Now I am back after eating enough of the above to last me till next year. In fact, am back in stride as well, with school and work and home and all such other busy-making stuff that life is made up of.
But time-outs are there, and they pull at the heart-strings, and also pull the facial muscles into a smile...sometimes.
There was this bottle of Dalimer Hajmi ( anardana churan...a sweet-sour digestive) that I had bought and ate in Kolkata, and had then stuffed a lot of other things in as well, from cookies to jeera golis to Narkel Naaru (coconut and jaggery laddus) made by my Mom (who was coincidentally in Kolkata during this time as well). I had taken out this bottle after unpacking to wash and reuse it as a spice jar. Before washing it, I was putting my finger inside and licking the remnants.
And my taste-buds got a surprise when after a lot of hajmi/churan/salty-sourness I suddenly bit into a small chunk of sweet jaggery-infused-coconut. A tiny bit of Ma-made naaru, travelling all the way from Kolkata. To make me all teary-eyed and wry-smiling in Mumbai.
Calories and memories...funny how closely they weave together.
Posted by Sucharita Sarkar (noreply@blogger.com) on November 24, 2011 12:17 PM· permalink
I love going to Artesia in Southern California. Artesia is brimming with Indian stores and
Indian restaurants.
Udupi Palace is a vegetarian restaurant in Artesia. Dosas (rice and lentil pancakes) are really good in Udupi Palace.
Usually vegetable oil is used to make dosas, but sometimes ghee or butter is used to make dosa.
I once had masala dosa, and the waiter confirmed the cook used vegetable oil to make dosa. If you are a vegan, make
sure you say that ghee and butter are not used for making dosas.
Last time, I ordered Channa masala(Garbanzo beans gravy) . Channa masala came with a bowl of rice, chapathi(pita like flat bread) . Channa masala was not spicy, even my toddler son ate some chapathi with Channa masala.
Coming to desserts, everything from kheer (pudding made from rice or semolina), to halwas is made from milk based
products such as ghee and butter. If you are a vegan,
you can't have these desserts. However, if you like Indian sweets, you can veganize most of Indian sweets.
The recipes for Indian sweets and other indian recipes can be found in blogs such as Vaishali's holy cow
In short, Udupi Palace is a great restaurant for Indian food.
If you visit,
Udupi Palace
18635 Pioneer Boulevard
Artesia, California 90701
Phone 562-860-1950
Posted by Kumudha (noreply@blogger.com) on November 24, 2011 09:27 AM· permalink
Khasta Paratha, which translates to a flaky flatbread, is a unique treat that just begs to be torn apart with your fingers, dunked into a spicy curry, then popped into your mouth.
I've seen...
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Posted by Vaishali (noreply@blogger.com) on November 22, 2011 10:25 PM· permalink
My sourdough starter has been bubbling and maturing for a few weeks now, just begging me to bake some bread. And because it is so darn special and smells so damn good, I've been working hard to come up with ideas that'll do it justice and more.
I first made this all-whole-wheat sourdough bread recipe a couple of weeks back by riffing off my whole-wheat sandwich bread recipe, but after the bread had baked up I realized I had made a mistake: I didn't score the bread. While there is no need to score my regular whole-wheat sandwich bread, sourdough is different because the bacteria in the starter produce tons of gases and alcohol. When the bread bakes in the oven the gases need an escape hatch. Ideally that should be out through a cut or score you make on the top of the loaf.
My unscored bread, baked in loaf pans, did rise quite nicely and had great texture, but it formed this huge, domed skin on top where all those gases got trapped with nowhere to go. Poor things.
The bread still tasted great, though, so I decided to try again, and this time I did score the bread. And because I was feeling particularly kitchen-goddess-like, what with baking with sourdough and all, I thought I'd go a step ahead and bake it up in a cast-iron skillet. Just like those superwomen of the past did.
The loaf was brilliant: it was easily the best sandwich bread I've ever made or had, with a light, perfectly airy texture-- nothing like those dense, oversweet whole-wheat sandwich breads sold at supermarkets. The cup of sourdough starter I used in the recipe was just enough to give the bread extraordinary flavor without making it too sour, which is how both Desi and I like it.
This is a very versatile bread to bake, shape-wise. You can divide it into two and bake it up in loaf pans for a more conventional look. Or you can form it into a round boule and bake it on a baking sheet and it would look cute as a button. Or do as I did and bake it up in a cast-iron pan.
The recipe follows. Enjoy, all!
All-Whole-Wheat Sourdough Bread
(Makes one large boule or two regular-sized loaves)
Ingredients:
Mix in a large bowl and set aside for five minutes until it begins to froth:
2 tsp active dry yeast
1/4 cup warm water
Then add to the bowl:
1 cup sourdough starter (Read this for instructions on how to get a starter going)
1 cup warm soymilk
1 cup warm water
2 tbsp vegetable oil
2 tbsp maple syrup (use sugar if you'd rather)
1 tbsp salt
2 cups white whole-wheat flour (use regular whole-wheat flour if you can't find this)
1/2 cup vital wheat gluten flour
Mix together by hand or at low speed in a stand mixer until everything is well-mixed. Then, add a little at a time until the dough is no longer sticky:
1 to 2 cups of white whole-wheat flour (add more flour if the dough's still sticky).
Continue kneading for another 10 minutes. You should have a pliable dough that looks slightly sticky but doesn't stick to the sides of the bowl or your hand.
Transfer the dough to an oiled bowl, turning once so the top of the dough is coated with oil.
Cover with a kitchen towel and allow it to rise in a warm place (like a cold oven with the pilot light on) for 1 to 1 1/2 hours, until doubled in volume.
Now punch down the dough, and put it back in the bowl to rise for another hour.
Lightly grease a cookie sheet or a 10-inch cast iron skillet or two standard (6-cup) loaf pans. Sprinkle with some cornmeal or coarse semolina (rava or sooji).
Now punch the dough down again. If you are going to bake in a cast-iron pan or on a baking sheet, shape the dough into a round boule, tucking the seams underneath, and place it in the pan or the sheet. If you are using a baking sheet, you can also divide the dough into two and shape it into two smaller boules.
If you are baking in loaf pans, divide the dough into half. Shape each half into an oval, tucking the seams
underneath. Place each oval into a loaf pan.
Sift some flour on top of the bread and cover loosely with a kitchen towel. Set aside to rise for 90 minutes.
Preheat the oven to 350 degrees.
Using a sharp knife or blade, score the top of the loaf or loaves. If you are baking a boule, you can cut in a cross-hatch pattern, as I did. If you are baking a loaf, make two long, parallel, slightly diagonal cuts in the top of each loaf.
Bake the bread for 60 minutes or until the bottom sounds hollow when tapped.
Cool on a rack for about 10 minutes, then remove the loaf from the pan and continue cooling on the rack. If you are using cast iron, be extremely careful and use mitts when removing the loaf because the iron gets very hot and doesn't cool down as fast as regular bakeware does.
***
Fall is the perfect time to bake some bread -- the kitchen is at just the right temperature to get the oven going, and it's not so cold that the yeast plays hard to rise. Besides, the smell of bread baking makes you feel all cozy and comfy and warm inside.
If you are someone who's never baked bread before, I hope this will be the weekend you will try your hand at it. Sure, it's easy to buy great artisan breads now at bakeries and even supermarkets, but trust me there is nothing quite so delicious as the bread you bake yourself. It's also a great way to show those you cook for how much you care. Don't be daunted by all those stories about how hard bread-making can be. You might not get perfect results the first time, but you will get better with practice.
I've posted tons of bread recipes over the last four years on Holy Cow!, including some with detailed guides on basic bread-making: feel free to browse through them. But the best piece of advice I can give you it is to follow recipes to the letter and not try to substitute a little bit here and there, especially if you are new at this. In bread-making -- or almost any kind of baking-- small changes can lead to big disasters. Once you get more experienced at making breads, you will be able to come up with your own recipes because you'll have a better understanding of how the ingredients work together.
Now go, bake some bread!
**
This recipe goes to YeastSpotting, hosted this week by Hefe und mehr.
Posted by Vaishali (noreply@blogger.com) on November 22, 2011 09:14 PM· permalink
'Tis the season for gorgeous, luscious, delicious pie and just in time comes a book with every kind there is-- deep-dish, tarty, free-form, cobbled. And fruity, creamy, nutty, chocolatey. All of...
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Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:09 PM· permalink
You don't have to be Elvis Presley to eat like the King.
The rock 'n' roll legend's love for food was well-known, and the infamous peanut butter and banana sandwich he adored,...
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Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:09 PM· permalink
Because everyone deserves pie for Thanksgiving, I have for you today this gorgeous Strawberry Pie.
In our house, the berry is the king. Desi loves blueberries, I love raspberries, and we both...
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Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:09 PM· permalink
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if (window.PinIt.loaded) return;
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Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:09 PM· permalink
It's late Thanksgiving morning, those special someones are coming over for dinner, and you've been slaving over a delicious vegan meal from the moment you got home yesterday afternoon. Everything looks amazing, but you still want to kick yourself. Because you forgot dessert.
Well maybe you're different, but that often happens to me. I usually leave dessert for the very end in my meal planning because there's always the possibility of making it optional. Or serving up some fresh fruit. All well and good, except, honestly, you simply cannot do that on Thanksgiving.
No, Thanksgiving is the day for stuffing yourself and your guests without any excuses, and even if you've just served up a meal everyone will remember a year after, there is no way you can wriggle out of serving up a slice of pie.
Well, this Pear and Almond Tart is the perfect recipe for a day so special. It's easy as pie to make, looks perfectly elegant, and is incredibly delicious with the warmth of nutmeg-kissed pears in a biscuity, almondy, part whole-wheat crust.
I add some Amaretto, an almond liqueur, to add more almond flavor to this tart, but if you would rather not, use a little almond extract instead. You could also try mixing some slivered almonds in with the filling-- they'd be perfect in here.
Enjoy the recipe, all!
Pear and Almond Tart
For the crust:
1/2 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/4 cup almond butter
1/4 cup vegetable shortening
1/4 tsp salt
1 tbsp sugar
Ice-cold water
Mix the two flours, salt and sugar in a bowl and then, using a pastry cutter or two forks, cut in the almond butter and shortening until they are evenly dispersed through the flour. The shortening should be in little pieces, about the size of peas.
Using a fork to mix the flour, drizzle in the ice cold water, a tablespoon at a time, until the dough comes together in a ball.
Place the dough in plastic wrap, shape into a disk, wrap tightly, and place in the refrigerator for three hours or overnight. You can even make this a few days ahead and freeze it, then thaw it ovenight in the refrigerator. Remember to keep the dough cold at all times.
For the filling:
3 pears, cut into halves, then thinly sliced horizontally (there's no need to peel them-- the skins melt in the mouth when baked)
1/4 cup sugar
1/4 tsp nutmeg (use cardamom for a delicious variation)
1 tbsp Amaretto (almond liqueur). Use 1/2 tsp almond extract if you'd rather not use the liqueur.
1 tbsp lemon juice
2 tbsp all-purpose flour
Toss the pears and other ingredients together gently (the pears will break easily, so be careful)
Set aside for 15 minutes
To assemble the pie:
Take the refrigerated dough and, on a floured surface, roll it into a disc about 12 inches in diameter (most tart pans are 10 inches in diameter, and you want to give another inch or so to cover the sides. When rolling any pie dough keep rotating the dough and flouring the surface and rolling pin to ensure it is not sticking to the surface.
Fold the disc in half, then lift it into the tart pan. Open it to cover the tart pan. Very gently, with your fingers, push the dough into the corners so that the dough fits evenly into the tart pan. Use a rolling pin to roll over the edges of the tart pan and cut off the excess dough.
Refrigerate the tart pan with the dough inside for 10 minutes.
Working quickly, arrange the pear slices in the pan in concentric circles, overlapping them. You can try any design you like, or even go free-form, but this simple design I made is an easy one and doesn't take any time at all. If you have broken pear pieces, put them at the bottom and use the good ones on top.
Pour any juice at the bottom of the bowl into the tart pan.
Place on a baking sheet and bake 55-60 minutes in a preheated 375-degree oven. The filling will be mostly set but might appear slightly jiggly in parts, which is okay.
Cool thoroughly on a rack before serving, which gives the filling time to thicken and solidify.
Eat.
***
You've likely already noticed the Thanksgiving Recipes tab at the top of this page, but if you haven't I put it there to make Thanksgiving planning a little easier for you. There's a mix there of recipes traditional and not-so-traditional, and ones that I make in my kitchen on this very special day. I hope you will find it useful.
Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:09 PM· permalink
When President Clinton replied, "I guess I am," to Sanjay Gupta's query, "Do you call yourself a vegan?" it was, I think, a turning point for the way the rest of the world...
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Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:02 PM· permalink
Pretzels may or may not make you thirsty, but the idea of a twisted, chubby, salty cloud of dough baked to golden perfection is enough to make just about anyone hungry.
I began a sourdough...
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Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:02 PM· permalink
Ciabatta is my favorite Italian bread, but it is not always the easiest and quickest bread to make, even for a seasoned baker. The dough is rather wet and sticky and can seem impossible to work with when you're new to the process, but that wet stickiness is also vital to the light, bubbly, airy texture of this bread. This also is a bread that requires some planning ahead because you need to let the starter stand overnight or at least several hours. And planning ahead is not my favorite thing to do.
I was resigned to making ciabatta only when I have the time, which is not often, until I found this video and tailored the procedure to my usual ciabatta recipe that involves overnight rising. The initial rise time for this ciabatta is under two hours, and the second rise is just about an hour. So in under four hours, including prep and baking time, you are rewarded with a fluffy, crusty, delicious bread that you won't be able to stop dunking in olive oil and popping into your mouth. Imagine that.
I have a busy Sunday, so I can't chat too long. My neighbor Heather and I are trapping some feral cats in our neighborhood and I am transporting them to the spay and neuter clinic this afternoon. But before I say ta-ta, here's the recipe. Enjoy, all!
Quick Ciabatta
Ingredients:
4 cups all-purpose flour
2 1/4 tsp active dry yeast
2 1/4 cups warm (not hot) water (you might need more if you are in a dryer area)
1 tsp salt
1/4 tsp sugar (not usually found in traditional ciabatta, but it really helps speed the rise)
Mix the sugar, water and yeast in a bowl and set aside for five minutes for the yeast to start working.
Add the flour and salt and mix in a stand mixer fitted with a paddle. You want the mixture to be just slightly thicker than a pancake batter-- it should definitely not pull together into a firm dough.
Let the mixture stand for about 15 minutes. Then turn on the stand mixer to a medium-high setting. After about six minutes, the dough will start to make a flapping sound and start rising up the sides of the bowl.
At this point, switch the paddle for the dough hook and knead for another six to seven minutes until the dough starts pulling cleanly off the sides of the bowl. It will be smooth at this stage but still very sticky and loose.
Grease a bowl and pour the dough into it. Cover with a plastic wrap or kitchen towel and place in a warm spot, like an oven with the pilot light on.
In about 1 1/2 to 2 hours, the dough would have tripled.
Prepare a cookie sheet by lining it with parchment paper and then dusting the paper liberally with flour.
Pour the dough out of the bowl and into the center of the cookie sheet. Dust the top with flour.
Using a bench scraper, divide the dough into two pieces. Using the bench scraper and a wet hand if needed, shape the dough, tucking the irregular pieces underneath, until you have two flat logs. The logs should be about six inches apart. This is a rustic bread, and the wet dough is not going to hold a definite shape, so don't even try for a beautiful, even look. This is known as an Italian slipper bread for a reason. The baked bread will turn out absolutely gorgeous, trust me, with a translucent, lit-from-within look and those gorgeous air holes.
Dust some more flour over the logs, then cover them with a loose kitchen towel and place in a warm spot for about an hour or until the logs are risen and all puffy-looking.
About half an hour before baking, preheat the oven to 500 degrees with a pizza stone or baking stone in place. Place an empty pan in the bottom rack while preheating, then add a cup of water to it just before you place the bread in the oven.
Place the ciabatta loaves directly on the baking stone by sliding the parchment off your cookie sheet. If you are really not sure how to do this, just place the entire baking sheet on top of the baking stone.
Bake for 25 minutes or until the loaves are golden-brown and the bottom sounds hollow then tapped.
Cool thoroughly on a rack.
This quick, easy and delicious Ciabatta goes off to YeastSpotting.
Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:02 PM· permalink
Before I share today's recipe-- scrumptious, crusty Mexican rolls called Bolillos that are like little football-shaped baguettes-- let me reveal the winner of last week's giveaway of Isa...
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Posted by Vaishali (noreply@blogger.com) on November 22, 2011 06:02 PM· permalink
Bhindi Raita in Marathi
Time: 5-7 minutes
Makes: 2 servings
Ingredients:
Okra 10 no. medium
2 green chilies
Yogurt 1/4 to 1/2 cup
Salt to taste
1 tsp oil
pinch of asafoetida (hing)
1/4 tsp cumin...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on November 22, 2011 02:09 PM· permalink
Jackson 20 is named after the American president whose face adorns every $20 bill. Elegantly designed in the style of an old American tavern, the place exuded warmth on a cold evening. The gaint bronze pig in the center of the room and the whimsical pig-shaped napkin holders provide a clue to what is really special here: pork based items. In fact, they have a weekly pig-a-palooza event where a beautifully prepared whole roast pig takes center-stage as a band plays and bottles of wine are opened.
Jackson 20 is a restaurant located within Monaco Hotel, another lovely boutique property of the Kimpton group of hotels. Located in the heart of Old Town Alexandria on the outskirts of Washington DC, this hotel is only a short drive from Ronald Reagan international airport.
The restaurant was busy when I walked in. The hostess was a charming elderly lady who showed me to the table. My waitress took a few minutes to get to my table, but I was not in a hurry.
I sipped on their excellent Manhattan and watched the people around. Two varieties of corn bread arrived in front of me and they were amazingly good. There wasn't a crumb left by the time I was done!
The Oysters Rockefeller were excellent too: large Rappahannock oysters baked in herb-butter that left me feeling rather good, dissolving away some of my travel weariness.
I had ordered the North Carolina Catfish entree which turned out to be rather large, batter-fried and served on a bed of brown rice, gumbo sauce and crispy okra. Pretty good.
I ended with a Bread Pudding which was really good but also rather filling.
Overall Jackson 20 is a fun place for happy hours or dinner with friends and colleagues. I hope I am here next time during the Pig-a-palooza event so I can pig out on pig!
Posted by Shantanu (noreply@blogger.com) on November 19, 2011 11:52 AM· permalink
Pan Asian cuisine seems to be the latest rage in Pune's dining scene. Red Zen, which opened at the new Courtyard, is probably the third restaurant in town that is helmed by an expat Thai chef. The Courtyard Pune City Center, the latest Marriott hotel to open, is located on Bund Garden Road right next to Jehangir Hospital. The restaurant has been tastefully designed with beautiful red lamps and a large granite counter in the center. An open kitchen in the back show-cases the cooking techniques from the Far East.
Red Zen was meant to be a noodle bar and I recommend you try their noodle meals. All the seven varieties on their menu looked interesting and the three we ordered turned out very good.
We took a table indoors. Since they haven't gotten their liquor licenses completed sorted out, we ordered cocktails. The chef soon sent a complimentary amuse: a nice little wonton in sweet chili sauce and slivers of onion and tomato. They also put some prawn crackers in front of us.
We began with an appetizer of Goong Hom Sabai, deep-fried prawns wrapped with noodles that was served with plum and sweet chili dips.
I had asked for the Mee Goreng, a complete Indonesian meal in a bowl consisting of stir-fried noodles, chicken satay, Ayam Goring - Indonesian fried chicken, kroepoek - Indonesian crackers with a fried egg on top and served with a spicy sambal.
My wife decided to try the Khanom Jeen Gaeng Kiew Waan Gai, a bowl of Thai rice noodles served with chicken green curry.
My daughter ordered the Laksa, one of my favorites. Laksa is a popular Malaysian noodle soup made with prawns and coconut milk and is served with a variety of toppings including chill, crisp fried onions, florets of cauliflower, sprouts, etc.
All three noodle meals were quite delicious and completely filling! Please remember these dishes are a complete meal by themselves.
In spite of being quite full, we had to try our favorite dessert in Thai restaurants, Tub Tim Krob. This lovely dessert was served to us in cocktail glasses: red rubies of water chestnut mingled with crushed ice in cold and sweetened coconut milk. They also brought us a variation that included lychees and ripe jackfruit along with the water chestnuts which I loved even more.
Service was excellent throughout with the young waitstaff eager to please. Given the quality of food on offer (and at reasonable prices too) I would have expected more people here on a Friday evening. I guess the hotel is new and its restaurants haven't been discovered by many of the local foodies yet.
Posted by Shantanu (noreply@blogger.com) on November 19, 2011 11:46 AM· permalink
Toni Da Dhaba has been a unchanged fixture on the old Mumbai-Pune highway for a very long time. Old-timers will claim the quality has gone down while prices has gone up, but isn't this what old-timers say about every thing? So, one Saturday morning, when all we wanted to was get away and drive somewhere, I decided to take the older highway and head towards Lonawala for dhaba food.
The Old Highway is not only more interesting but also a comfortable ride given its tar-covered surface. It is at its prettiest during the monsoons, but even now there were long stretches where the roadsides were carpeted with brightly colored flowers. Beyond, swaying fields of barley and corn criss-crossed the undulating land in large geometric patterns with distant hills as its backdrop. This picture-perfect surroundings were interrupted only by the high-tension electric cables with their towers and the villages that dot the highway.
Toni Da Dhaba is located just before you enter the Lonawala region. They have a large open area for parking with a small play area for kids and an eating area that is open on all sides but covered overhead.
The lengthy menu contains kababs, Mughlai gravy-based dishes, tandoori breads and a selection of exotic fowl, among them emu and guinea fowl. They have a farm adjacent to the kids' playing area with ducks, emu, guinea fowl and turkeys on display. My daughter took a special interest in the emu and that put an end to my plan to order an emu dish here - she just wouldn't allow it!
We began with the Murgh Lasooni kababs which were pretty good: succulent with large flakes of garlic in the dish. The Dhania Murgh was a gravy based dish and worked well with the Tadka Dal and tandoori Roti. We stayed with the dhaba staples for today. We thought the food was pretty good.
The highlight of the meal turned out to be the Jalebis and Rabdi. Turns out these guys make some of the best jalebis in Pune. Prepared in desi ghee and accompanied with thick delicious rabdi, the jalebis were pure pleasure for a foodie with a sweet tooth!
For those curious about emu, this fowl is showing up on the plate in and around Pune. The meat itself can be mistaken for mutton - it is red and probably closer in taste to turkey. Tony Da Dhaba has a Emu Handi which is popular with roadies who stop by here on their way to Pune.
Posted by Shantanu (noreply@blogger.com) on November 19, 2011 08:13 AM· permalink
My vegan version of the classic Ethiopian favorite Doro Wat is a labor of love unlike the more minimalist recipes I've shared recently. It took me upwards of two hours to put together which, to a...
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Posted by Vaishali (noreply@blogger.com) on November 18, 2011 09:08 PM· permalink
Last week, I was travelling around Madhya Pradesh and spent a couple of days in Khajuraho, courtesy Lalit Hotels and the Small Luxury Hotels of the World, who hosted me . I had a wonderful trip of all the temples in Khajuraho in the company of an erudite scholar and guide , Mamaji. More on this trip later, while you enjoy some wonderful skies around the world in this week's edition of
Skywatch
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Posted by Lakshmi (noreply@blogger.com) on November 18, 2011 05:58 AM· permalink
Makhani gravy in Marathi
Time: 20 to 25 minutes
Ingredients:
5 big tomatoes, riped and juicy
1 tsp garam masala
1 tbsp ginger garlic paste
1 tsp red chili powder
1 tsp kashmiri red chili powder or...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on November 17, 2011 02:19 PM· permalink
Tithi Dainandini Vikrete Letter
Posted by granthasampada on November 17, 2011 11:44 AM· permalink
Tithi Dainandini letter A4
Posted by granthasampada on November 17, 2011 11:35 AM· permalink
I love this pickle.It is made of raw turmeric and raw Amba- Turmeric. In local language it is called Haldi and Amba-Haldi. Haldi is yellow in colour. Amba Haldi is white in colour. Both are underground vegetables. Turmeric is the famous yellow spice that we use a lot in Indian cooking as powder. In winter time, we get fresh, raw haldi and amba-haldi. I wash it thoroughly. Dry for a short time, like an hour. Then , I cut it into round pieces. You can cut into long shreds also.Then I add Lemon or lime juice and some salt. Now, I refrigerate this in a glass bottle. Refrigeration is not a must. After 3 days, the roots are softer and we can eat as pickle. It is very good to take in the beginning of meal. It is good for digestion, improves skin and purifies blood. Good as detox. Use whole winter while it is available fresh. Helpful in diabetes and those who may have higher cholesterol.
Posted by Mumbai Vegans (noreply@blogger.com) on November 17, 2011 06:46 AM· permalink
Now in winter time, we get lots of Aamla. Also called as Aavala or Indian Gooseberry. It is very sour and very rich in Vitamin C. Botanical name is Phyllanthus emblica (syn. Emblica officinalis). I make juice of one Aamla Daily. It has anti-aging properties according to Ayurveda. Also useful in diabetes. Make use of this fruit optimum in the season. The famous chyavanprash preparation of Ayurveda is also made from Aamla.
Posted by Mumbai Vegans (noreply@blogger.com) on November 17, 2011 06:30 AM· permalink
The erstwhile French colony, Pondicherry seemed all sedate and quiet when we went for a morning heritage walk along its shores
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Posted by Lakshmi (noreply@blogger.com) on November 17, 2011 05:46 AM· permalink
Chettinad, a region in the south Indian state of Tamil Nadu, brims over with opulent wealth, beautiful temples, and fiery cuisine that can make your eyes, nose, and mouth water simultaneously. And if you think that sounds like most Indian food, you've got another think coming
Chettinad cuisine and its unique fieriness come from a liberal use of black pepper. While black pepper is part of nearly every garam masala or spicy curry ever cooked up in India, its heat and flavor usually mingles and merges with the heat and flavors of other spices during the cooking process. But in Chettinad cuisine the black pepper is usually added to dishes at the tail end, separating out its fieriness from that of other spices.
The first Chettinad dish I ever ate was at a restaurant in Chennai (then Madras), and it was a chicken curry. A Chettinad chicken curry was also one of the first dishes I learned how to cook from watching one of my favorite chefs, Sanjeev Kapoor, on Indian television. As my own food preferences have changed over the years, I have tried to translate those well-remembered flavors into plant-based dishes, like the Spicy Mushroom Chettinad I have for you today.
This is a supremely healthy dish that's quite easy to make, but do adjust the pepper and chilies per your taste and tolerance. I usually tone down the heat in my own recipes because of Desi's sensitivity to spicy food-- were my dad cooking this dish, he'd probably add four times as much and still find the recipe not spicy enough. Still, this curry, when I made it this past weekend, brought tears to my eyes.
This dish tastes best with an Indian flatbread, like an Aloo Paratha, which balances the heat perfectly. It's also great over some boiled white rice.
Here's the recipe, all. Enjoy!
Spicy Mushroom Chettinad
Ingredients:
1 pound cremini or button mushrooms, halved or quartered if large
1 green pepper, cut into fairly large chunks, about 1-inch square
1 medium onion, finely minced
2 large tomatoes, diced
4 cloves
4 green cardamom pods, whole
2 1-inch pieces of cinnamon
2 bay leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp garlic, crushed into a paste or minced
1 tbsp ginger, grated
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 green chillies, minced
1 sprig (about 10-12) curry leaves
Coriander for garnish
1 tsp canola or other vegetable oil
1 tbsp ground black pepper
Salt to taste
Heat oil in a saucepan. Add the mustard and cumin seeds and let them sputter.
Add the cloves, cinnamon, cardamom and bay leaves and stir for a minute. Add the onions, curry leaves, and green chillies.
Sprinkle some salt and saute the onions until they start to brown.
Add the ginger and garlic and saute for another minute.
Add the turmeric, red chilli powder, coriander powder and cumin powder. Stir to coat with the oil and toast for a minute.
Add the tomatoes and saute, stirring frequently, until the tomatoes begin to express the oil.
Add the mushrooms, green peppers, and salt to taste.
Stir everything together, lower the heat to a simmer, cover with a lid, and cook for 15 minutes or until the vegetables are tender and have expressed some liquid.
Finish by adding the black pepper and coriander leaves. Turn off the heat.
If, after adjusting the chilies to your taste, you find the dish is still too spicy, add some coconut milk to tone it down. You can also serve the curry with some Raita.
Posted by Vaishali (noreply@blogger.com) on November 16, 2011 02:26 PM· permalink
Tapas and paella formed the mainstay of my lunch and dinner experiences during this trip. Dining can be fun and memorable for reasons other than the quality of food. This was particularly true during this trip: friends and colleagues from distant places, jugs of chilled sangria and the briny breeze from the Mediterranean Sea - they conspired to make the most insipid dishes seem interesting! That said, there were a couple of stand-out dining experiences I must describe to you.
The first was Merendero de la Mari, with its al fresco seating overlooking the picturesque marina. With its killer location, this restaurant is always packed in the evenings with tourists and locals alike. They have a number of menu options - all good; however, you definitely want to try the Arros Negre and the Zarzuela here.
They started us with small plates of fried chilli peppers, prawns tempura, and battered squid. Every dish without fail was a delight on the palate. We had some fun popping chilli peppers into our mouth not knowing how hot the next one would be - I had to stop after the fifth or the sixth one set my mouth on fire!
Arros Negre is a version of the popular paella with an unique twist: cuttlefish and squid ink gives the dish its unique flavor and deep blue-black color. The cherry colored Baigorri Crianza, a red wine from this region paired very well with this amazing rice dish.
The Zarzuela, with a fine selection of seafood baked in fresh tomato sauce was another instant winner. The dish was characterized by the simplicity of its ingredients and highlighted the abundance of locally sourced sea-food.
Finally, for dessert, we ordered the Pijama 2011. This turned out to be a flan. Intrigued by the name, we asked the waitress who came back with the sous chef. He said the name came from the fact that this dessert used to be served in a large multi-layered portion. The joke was that if you finished the dish, you would be donning your pajamas soon: in the hospital or to take a nap!
The other outstanding place was the high-end tapas bar at the Ritz-Carlton. Chef Sergi Arola's eponymous restaurant takes traditional Catalan tapas offerings to a new high. With chic dining spaces in white and blue, five-star service and food reflecting of the chef's Michelin stars, this was an uniquely satisfying tapas experience for me.
They started us off by bringing toasted bread, fresh tomatoes, pods of garlic and olive oil. We then learnt how to rub the garlic and tomato pulp on to the bread, add a drop of olive oil to turn these simple ingredients into a very tasty appetizer.
The minced crab with homemade toast, candied sardines in olive oil, and the white shrimps accompanied by minced vegetables and guacamole were all very nice.
Then came plates of Filet Mignon tartar with a soy infusion and ginger, pork slices in dry sherry marinated with onions and sprouts, and the ubiquitous Iberian ham but in the form of mini-croquettes fried in olive-oil.
We ordered a dish of octopus along with the 'Arola Bravas' potatoes fried and filled with chilli sauce and garlic mayonnaise and cod fritters.
We ended this fabulous dinner with a dessert of white chocolate cream with passion yogurt and melon followed by Coffee and Bailey's: Bailey's cream, coffee ice-cream and black chocolate sauce.
Previously in this series: Tasting Ferran Adria
Next in this series: Barcelona's Gothic Quarters
Posted by Shantanu (noreply@blogger.com) on November 15, 2011 03:26 PM· permalink
Stuffed Capsicum in Marathi
Time: 40 minutes
Makes: 2 to 3 servings
Ingredients:
4 small capsicums
1/4 cup green peas
1/4 cup corn kernels (boiled)
1/2 cup small paneer cubes
1/4 cup onion, finely...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on November 15, 2011 01:31 PM· permalink
Posted by ashishchandorkar (noreply@blogger.com) on November 15, 2011 07:50 AM· permalink
TODAY IS A VERY SPECIAL DAY FOR ALL...
AS TODAY IS 11.11.11 A DATE WHICH WILL COME ONLY ONCE IN ONE'S LIFE TIME.
ITS ALSO SPECIAL FOR ME AS ITS MY MOMS BIRTHDAY TODAY AND I WILL BE GOING OVER TO HER PLACE FOR LUNCH AND DINNER YEY!!!!
The above Indian sweet which is called as MODAK is made with a wheat flour covering and filled with coconut sweetened with jaggery with a dash of cardamom powder and ghee.. This was made by my mother some time back and on the occasion of her birthday I wish to share these photos with you...
Posted by Mahek (noreply@blogger.com) on November 12, 2011 04:14 PM· permalink
Samruddhi Masik
Posted by granthasampada on November 12, 2011 11:11 AM· permalink
Read it somewhere....there are three types of fear for which you can not be trained no matter how hard one tries...I mean how to counter them can not be taught...
....... the startle reaction upon hearing an unexpected noise
....... Vertigo
....... Rapid and direct approach of a known killer...
Don't know whether its true...but its good to know that sometimes its ok to be afraid....:)
Posted by Neeta (noreply@blogger.com) on November 11, 2011 04:26 PM· permalink
So I was thinking....suppose we are given a task of writing something...
and we are given a pen and say 10 pages ...we have been told thats all you will get as the material for writing...what do we do normally?
We will use the paper in such a way that it will last us as long as possible...we will try to scribble on paper with smaller and smaller letters with minimum gaps in between....we will not leave margins...we will not let go even a centimeter of space waste....and will constantly worry about running out of paper....but how come we never think of running out of pen? Do we take pen for granted here? :) Or do we think controlling paper is in our hands...controlling pen is out of our reach? :)
Are we trained by default to concentrate on the problem that is tangible?
Posted by Neeta (noreply@blogger.com) on November 11, 2011 04:20 PM· permalink
Posted by granthasampada on November 11, 2011 10:22 AM· permalink
Found this tiny fellow on the stairs...and it let me click the snap without any trouble...
Posted by Neeta (noreply@blogger.com) on November 04, 2011 06:08 PM· permalink
i had totally forgotten...even i have a blog online !!! was so happy when blogs were newly introduced on the NET. gave away my favorite diary so easily to write my new blog...n now here i am. its been ages since i've posted something on my blog !!!
where can i set reminders for such things..sigh !!
Posted by sonal m m (noreply@blogger.com) on November 04, 2011 03:29 PM· permalink
I was recently in Nainital as part of the Club Mahindra Bloggers Trip. We were waiting for the cable car to take us downhill when we saw the sun setting on the Himalayas.
For more skies across the world, visit
Skywatch
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Posted by Lakshmi (noreply@blogger.com) on November 04, 2011 09:31 AM· permalink
As I recuperated at home last week, my stomach went through some wild food swings, ranging from an extreme apathy to anything food to a hunger for nothing but salty crackers to a deep craving for...
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Posted by Vaishali (noreply@blogger.com) on November 02, 2011 03:01 PM· permalink
Here I am putting up pictures of the lunch boxes that I made for my son .
I am doing this so that those moms like me who are always in a dilemma as to what to make for her child's lunch has some tips and ideas...
I normally pack 2 lunch boxes one which is wholesome for the longer break and one which is lighter to prepare and to eat for the short break...
Posted by Mahek (noreply@blogger.com) on November 01, 2011 06:42 AM· permalink
I almost did not make it to Barcelona. The Spanish consulate insisted they needed more time to process my visa - something I did not have since I was flying out that weekend to the USA. Just when I had given up, they handed me my passport with the visa - one day before my flight. And what a trip it has been!
I flew into Barcelona on a Lufthansa flight late in the night. By the time I had checked in and taken a shower, it was close to midnight and I was thinking of ordering room service. But then I looked out of the window. Down below I could see cafes open and packed with people. It seemed too good to pass up. During the week I spent here, I would discover several uniquely delightful things about Barcelona, including the fact that dinners begin late and continue well past midnight!
This was my very first trip to Spain and the first discovery I made was Barcelona wasn't Spanish speaking! The local language, Catalan, is very distinct and shares a few words with French. My limo driver, a young man from Valencia, gave me some quick facts about the city. While the city has a population of about 1.5 million people, the cruise ships bring in almost the same number of tourists every year. As he put it, Barcelona is the Bahamas of Europe.
I took a table outdoors surrounded by tourists and locals who had come out of the nearby shopping mall to grab some dinner. A cool breeze blew from the ocean nearby. I ordered their red house wine, a selection of Iberian ham and a seafood paella.
The Hilton on Diagonal Mar turned out to an excellent choice. While the location is not central, it is right on the oceanside and has easy access to the Metro station. The large shopping mall opposite the hotel also provides several small tapas places for a quick bite. My room was airy and comfortable with panoramic views of the city and the ocean. The lounge on the executive floor is another nice location to work or laze around with the sea-breeze blowing on the open terrace.
I found a good amount of time to do the tourist routine here. While Barcelona has many attractions - history, architecture, food and wine - one needs to be aware of the seamier side of this lovely city. With unemployment rampant, criminal activities are on the rise. Be wary of pickpockets - there are several incidents of mugging and thefts, especially in crowded areas. If you are in the wrong side of La Rambla in the late evenings, you may be accosted by pimps, prostitutes or drug peddlers openly. To be fair, I haven't heard of violent crime involving tourists.
Next in this series: Gaudi City
Posted by Shantanu (noreply@blogger.com) on October 30, 2011 07:21 AM· permalink
gulabjam in Marathi
Time: Prep. time- 45 to 50 minutes | Cooking time- 30 minutes
Makes: 40 to 45 medium sized gulabjam
Ingredients:
Gulabjam Balls
1 lb ricotta cheese (use lite ricotta)
3 tbsp All...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on October 27, 2011 06:07 PM· permalink
I am debating whether or not to inaugurate my traditional Maharashtrian 'nath' today. It is calling out to me. But I think not!I mean, how would it look for me to wear it to Inox for a 'Ra.One' screening? Yup. That's my Padwa entertainment. Am hoping we will be 'entertained' over those two and more hours. The reviews have been consistently discouraging. Not that I base my response on reviews. I invariably like films that most reviewers savage. So, I'm going to watch SRK's magnum opus with an open mind.... and a generous heart. The popcorn had better be bloody good tonight. More on the most discussed \trashed movie after I watch it.
Right now, I am holding the handsome 'Deep-utsav' issue of Lokmat in my hands and feeling really proud of it. I worked with a fantastic, dedicated editorial team... and as Guest Editor, what more can one ask for but bright,receptive team members willing to go flat out and ensure the final product is amazing! The theme I picked was 'Power' , but not in the conventional understanding of the term. For example, I got Nita Ambani to discuss the power of a surname... and she did so in a candid fashion. Similarly, Amitabh Bachchan has spoken on the power of 'samskaar' and family ties. While Maharashtrian intellectuals and thinkers from Kumar Ketkar, Arun Tikekar and others have explored the many aspects of power... small town power, for example.Then there is the power of words ( Javed Akhtar ), the power of sensuality ( Vidya Balan ), the power of progressive thinking (Ramchandra Guha), the power of beauty ( Kareena Kapoor ),oh... it was challenging, exhilerating and exciting going back to my first love - editing! The Lokmat issue has been a sell out and is now in its third print run. So much for the power of Power!
Tonight is Padwa - or 'Husband's Day'. It is the Maharashtrian version of Kadwa Chauth, but mercifully, without the fasting - our focus, sensibly enough, is on feasting. This year I have experimented wildly with mixed flavours and come up with my own combos - top of the list is crumbled macaroons over spicy Kolhapuri Chivda made out of corn flakes! Bizarre? You bet! But YUMMMMYYYY! Try it! I dare you!!
Posted by Shobhaa De (noreply@blogger.com) on October 27, 2011 12:47 PM· permalink
Deepavali Greetings from Corbett..Let there be light !
Posted by Lakshmi (noreply@blogger.com) on October 27, 2011 09:28 AM· permalink
Food spawns traditions-- or maybe it's the other way round. But you get what I mean, don't you?
Most of life's biggest celebrations, observations, and events center around food,...
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Posted by Vaishali (noreply@blogger.com) on October 27, 2011 03:24 AM· permalink
You may have worn Ralph Lauren, but have you eaten at his restaurant? That's correct. Fashion designers apparently are no longer content to sell you expensive clothes; they now intend to wine and dine you too. Right below the imposing structure of The Peninsula in Chicago, Ralph Lauren has what is supposed to be the largest store for their Polo branded clothing and accessories. RL is located right next to the store. A fashionable but casual place that is said to be one of Oprah Winfrey's favorite spots, this restaurant serves what they call city-club cuisine.
I popped in for a quick lunch one day. The restaurant was quite busy but I was able to immediately get a seat at the bar where they offer the full menu. The restaurant is all wood with framed pictures on wood paneled walls, comfortable leather couches and dark furniture. You could also sit in the patio to dine in shaded comfort outdoors.
Having done my quick research, I ordered a cup of their popular lobster bisque followed by the RL Burger with Angus beef and extra mushrooms.
The bisque was very good with chunks of lobster in the thick, creamy soup. But it was the RL Burger that stole the show. Nice and juicy, the buns and the quality of meat made all the difference.
After the filling lunch at RL's I decided to get a bird's eye view from Hancock Observatory, on the 94th floor of the John Hancock Center - only a few blocks from my hotel. Going up in what much be one of the fastest elevators took less than a minute.
The view from the top was amazing. The lakes, the downtown - several skyscrapers now looked small when seen from up above, and the surrounding vistas were a sight to behold. After taking my time here, I walked back to the comfort of my hotel room. Here are a few pictures of my room at The Peninsula, Chicago.
This trip was mostly business and I didn't have time to venture too far from my hotel. Hopefully, I will be back here with more time to spare and maybe I will even manage a dinner reservation at Alinea. Let's see!
Posted by Shantanu (noreply@blogger.com) on October 26, 2011 11:15 AM· permalink
On my way to the USA, I had a quick dinner at Dakshin, the speciality South Indian restaurant of the ITC Maratha at Mumbai. Here are a couple of pictures from this delightful South Indian restaurant. The mini-dosas they serve as starters are a fun sampling before the actual meal: one was a pesaruttu, made of different varieties of lentils, another made from bananas and dates, and the third of the regular variety.
The dinner itself was fiery, hearty and left me feeling very full - like a good South Indian meal ought to! But it is the small touches like the dosa sampler and the 'filter coffee' served in stainless steel that brought a smile to my face.
I remember how they served coffee at the Udupi restaurants in Mysore where I spent much of childhood. The waiter would swiftly go from table to table balancing dozens of stainless steel cups of hot, steaming coffee. At the table, he would create a froth in every cup by quickly pouring the coffee to and fro between two cups - one held high up and another low down - with the panache of an expert bartender mixing cocktails.
Posted by Shantanu (noreply@blogger.com) on October 26, 2011 10:32 AM· permalink
Castro Street is the best known dining location if you are in the Mountain View area in the heart of Silicon Valley. On a recent visit, I realized there have been several new restaurant openings, and some are really worth a visit.
Zucca Ristorante opened a few months back bringing new life to Mediterranean cuisine in this bustling tech town. Gary Danko protege Paul Cohen brings some real winners from Greece, Italy and Turkey on to your plate right here in California, at affordable prices to boot!
We chose from a variety of small plates and everything worked for me; the evening passed by pretty quickly as we talked, people watched and savored the cuisine.
The next day we were at Scratch, where they specialize in upscale versions of homey food. Here our expectations were higher but disappointment set in quickly. It was evident there are still getting their act together, so I will probably give them some time before I revisit.
We started out on a good note with the Oysters Rockefeller delightfully created of baked oysters, creamed spinach, Pernod, leeks and herbed brioche crumbs. Even the crab cake was pretty good as was the buttery, Bourbon glazed pork belly served on grits, braised greens and honey-glazed pears.
The twice-baked goat cheese souffle has toasted hazelnuts, green beans and heirloom apples which sounded more promising than on the palate.
Then began the disappointments. The entree of the center-cut Rib Eye was very mediocre. Most of the wine selections on the list were not available on that day. More importantly, our waiter could not open wine bottles cleanly resulting in bits of cork in our drinks.
Another place I am hoping to try soon is Xahn which serves up Vietnamese Fusion cuisine in a chic, contemporary setting. We almost made it there for a dinner, but then decided to choose Cascal - another of my Silicon Valley favorites.
Posted by Shantanu (noreply@blogger.com) on October 26, 2011 10:17 AM· permalink
My three year old son loves to eat Tasty brand organic fruit snacks. A couple of days ago my son gave me one fruit snack and I just adored the taste.
Fruit snacks or gummy snacks usually contain gelatin, high-fructose corn syrup, and corn syrup.
Tasty brand organic fruit snacks does not contain artificial colors or preservatives.They are vegan, so it does not contain
gelatin.
I found these yummy snacks at Costco and at Whole Foods Market. Even if you don't have kids, I highly reccomend that
you buy these tasty fruit snacks.
1-866-luv-tasty
www.tastybrand.com
Posted by Kumudha (noreply@blogger.com) on October 26, 2011 08:41 AM· permalink
kalakand in Marathi
Time: 30 minutes
Makes: 15 medium pieces
Ingredients:
1 liter Milk
1/2 tsp Citric Acid or Juice of 1 lemon
150 gram Khova
3/4 cup Sugar (approx 150 to 175 gram)
1/2 tsp...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on October 26, 2011 02:35 AM· permalink
Posted by granthasampada on October 25, 2011 07:07 AM· permalink
Image Courtsey: www.funonthenet.com
The office has holidays for the whole of next week and I'm off to celebrate Diwali by taking a much-desired vacation.
See you on the other side of Diwali with pictures and tales of the vacation.
Have fun you all and be safe and enjoy your Diwali :)
Posted by The Wanderer (noreply@blogger.com) on October 21, 2011 07:28 AM· permalink
Rice flour Chakali in Marathi
Time: Prep Time- 15 minutes | Cooking time- 20 minutes
Makes: 15 medium chakali
Ingredients:
1 cup Rice Flour
1 cup Water
1/4 cup butter
salt to taste (tip 1)
1/2 tsp...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on October 21, 2011 03:06 AM· permalink
Kaju Katli in Marathi
Time: 15 to 20 minutes
Makes: 12 to 15 medium Pieces
Ingredients:
1 + 1/4 cup cashew powder
3/4 cup powdered sugar
1/2 cup milk powder
1/4 cup milk
1/4 tsp cardamom...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on October 21, 2011 03:02 AM· permalink
Pardon the cheesy title.
I was watching 36 Chowringhee Lane the other day. It's a movie anybody who is old, or is growing old, or is refusing to grow old, should watch.
But this is not about the movie. Its about Shakespeare. That's because, the central character, when she is at her loneliest, most betrayed, most hurt moment, quotes from King Lear. Understandable, she is a Shakepeare teacher after all.
Shakespeare has a way of getting in your veins, in your arteries, and then flowing over to your heart.
This post is not about Shakespeare either. That will take many, many books to write. And I am not erudite enough.
It is about Anjana Miss, in Class X, who taught us Julius Caesar. And who taught me not to fear Shakespeare. Who told me to grab the verbs to make sense of the blank-verse sentences. Who taught me the power of Antony's oratory and Brutus's honour.
It is about Kajaldi, at Presidency College, who taught us Twelfth Night. And who taught me about the rainbow-witted comic genius and the pathos-lined romance of Shakespeare.
It is about Sukantada, at Jadavpur University, who taught us King Lear. And who taught me about the poetry of pride and fidelity, and the tragedy of delusion and dementia.
King Lear was the Shakespeare play that made me spontaneously cry when I read it.
Thank you.
I will quote those lines from King Lear, which are spoken by the old and lonely Jennifer Kapoor to a stray dog, as they walk on a desolate Christmas evening:
"No, no, no, no! Come, let's away to prison:
We two alone will sing like birds i' the cage:
When thou dost ask me blessing, I'll kneel down,
And ask of thee forgiveness: so we'll live,
And pray, and sing, and tell old tales, and laugh
At gilded butterflies, and hear poor rogues
Talk of court news; and we'll talk with them too,
Who loses and who wins; ..." But then, when we strip ourselves of our foolish possessions and comforting relations, aren't we all this lonely and wailing:
Why should a dog, a horse, a rat, have life,
And thou no breath at all? Thou'lt come no more,
Never, never, never, never, never!"
WHAT'S YOUR FAVOURITE PLAY, SHAKESPEARE OR OTHERWISE?
Posted by Sucharita Sarkar (noreply@blogger.com) on October 20, 2011 12:37 PM· permalink
This past week, I have been home alone.
The spouse and the kittens have all gone to Kolkata, and I'll be joining them in a few days, when my College will deign to give us our Diwali Holidays.
The first few days were miserable.
I was buried under an avalanche of semester-end exam papers to be corrected. Correcting bad exam papers, paper-after-paper, for nearly 500 papers always give me a feeling similar to a bad bout of influenza. I feel feverish, my neck and back ache, my eyes feel dry and blinky, and in my sleep I toss and turn in nightmares.
Then I really had a flu onset and a stomach upset.
Then I had a cleaning frenzy, fighting against every particle of dust that dared to enter the flat.
Gradually, I settled down. Watched back-to-back-back movies all evening-night, slept way past afternoon, curled up on the sofa eating lemon tarts and drinking jaljira-spiked (Diet) Cokes, dipped my feet in warm water-with-lavender-bath-salts.
And, of course, I went out.
To work, boringly.
To other places, excitingly.
Strolled at Carter Road and window-shopped at Linking Road.
Discovered a tiny shop called
Shimmer at Atria Mall that sells tops and tunics in the most lovely understated shades.
Grabbed, at
Satguru's, a vintage
Sholay poster and a tiny brass table fan that actually works.
Chatted with an old, smiley-bearded painter outside Jehangir Art Gallery and bought some tiny sea-scape watercolours.
Browsed through the
Museum and Museum Shop and marvelled at our handicrafts.
Just as I was warming up to the experience, it is nearing its end. And really, I am so looking forward to being with them all again. And being back in Kolkata for my annual nostalgia pilgrimage.
Ah well, time flies...
Posted by Sucharita Sarkar (noreply@blogger.com) on October 20, 2011 11:42 AM· permalink
Dear Friends,
Here are the pics of one of the most rocking potluck meets we had!!!!
There was tonnes of food (yummyy!), the perfect most amazing host ever Saroj Choudhury (dont have words to describe Saroj's generosity!!), all the fabulous vegans who wore white in solidarity with the animals who suffer everyday (we all rock!).
Highlights in food (in my opinion) were the masala milk (with abundance of kesar and dry fruits), almond & brown rice curd chaat and curd (superb)!!
Enjoy the visible camaraderie in the pics :)
Thanks & Regards
Monika
Posted by Mumbai Vegans (noreply@blogger.com) on October 18, 2011 12:14 PM· permalink
Vegan Bites.............Enjoy Diwali with vegan Sweets!
Vegan Bites .......taking orders for different kind of Ladoos for Diwali. If interested, please let us know.
Prices per kg. are as follows:
Peanut Ladoos - 350
Mixed Nut Ladoos - 350
Crushed Peanut Ladoos - 400
Coconut Ladoos - 400
Til Ladoos - 400
Vegan Bites
health meals & catering
+91 76665 86430
https://www.facebook.com/veganbites
Posted by Mumbai Vegans (noreply@blogger.com) on October 18, 2011 11:25 AM· permalink
Garlic sev in Marathi
Time: 30 to 40 minutes
Ingredients:
2.5 cups Besan (Approx 325 Grams)
1/2 cup Oil
1/4 cup garlic paste
1/2 cup water
2 tsp green chili paste (Tip)
1 tsp Carom Seeds
1/2 tsp...
Read complete recipe on my blog http://chakali.blogspot.com
Posted by Vaidehi (noreply@blogger.com) on October 17, 2011 11:11 PM· permalink
KL can be an exciting place for foodies with its incredible variety of street food and cuisines - brought together by the different ethnic groups that make up this interesting country. I had a chance to sample a selection of foods, some for the very first time. There are three distinct sets of cuisines associated with the major ethnic groups: Malay, Indian and Chinese, but there are also some lesser known ones such as Nyonya (of the Straits Chinese ethnic group) and Sarawak (a community that lives on the island of Borneo).
Madam Kwan's is a restaurant on the 4th level of KLCC that offers local Malay cuisine. The popularity of this place during lunch was easy to see: there was a long line of people outside waiting for seats. Malay food has a lot of similarity to that of its neighbours, Thailand and Indonesia, but with some unique twists.
Belacan and Assam are probably the most common ingredients you will find in their dishes. Belacan is made from fermented baby shrimp which is then dried and formed into small cakes. A tiny amount is added to most Malay dishes to add that special 'kick'. Assam is essentially tamarind paste commonly added to fish and vegetable dishes to make them more tangy - probably a practice that came from South India many years back.
We ordered several great dishes: Assam Laksa, an aromatic tamarind broth with lai fun noodles and fish; Sambal Petai, a hot and spicy prawn dish topped with local twisted cluster beans; Belacan kangkong, a variety of local greens stir-fried in the spicy shrimp paste. There was also an interesting fish cake followed by a lovely dessert called Sago Gula Melaka which is made of tapioca (sabodana in India) with palm sugar. Absolutely loved this one!
On another day, we went to Mum's Place, another delightful eatery here. I ate the tear-inducing Fried Cencaru Fish with Chili Padi Paste and Petai Beans; Fried Jenahak Fish with Mum's Special Belacan Paste, Beef Rendang - popularized by Malaysian restaurants worldwide; Smoked Chicken with dip and Tom Yum Soup.
Then came Steamed Beancurd with minced chicken meat, Fried Aubergines with Chili Padi paste and finally, Pulut Tekan - glutinous rice served warm with kaya.
As you can see from the pictures, that was a lot of food, but everyone of them delightfully different and exciting for me. There are several more delicacies such as Fish Head Curry that came into Malaysia and Singapore from the Indian immigrants. However, it was the tastes of belacan, petai beans, the Durian fruit, and Assam that made for my most authentic and unique experiences this time around. Incidentally, both Petai and Durian have strong (and to some, offensive) odors in their uncooked form.
For those you interested in the authentic street food experience, there is no better place than Jalan Alor, which comes alive in the late evenings. Watch where the locals are crowded the most and go have a feast!
