Tag: food

Categories
Hobbies

The ‘unrefined’ cake


For over three years now, we’ve tried to keep certain items out of our kitchen — refined flour and refined sugar. Refined flour was easy to keep out. Sugar, is a different matter — because we occasionally make sweet dishes, and guests shouldn’t be forced to drink sugarless tea or coffee. And so, we buy sugar, in the least possible quantity at such times, letting the stock remain in the kitchen cupboard.

A little over a year ago, we added another item to the no-stock list — refined oil. And I’m happy to report, I haven’t missed it at all. We now have a range of oils — mustard, sesame and coconut — to add richness to different dishes. And yes, there is white unsalted butter and homemade ghee.

Now, I love cake. And it seemed difficult to make cake without these three ingredients. I also didn’t have an oven, or a cake tin. My pressure cooker wasn’t big enough for a decent size bowl.

So, I did what everyone these days does — ask the internet. I found some makeshift alternatives for the baking apparatus and tried out a wholewheat recipe for my mother’s 60th birthday. It turned out decent.

There has been a pattern to some of my Instagram food posts — with friends asking for the recipe. And so, going forward, I’m going to start posting some recipes that I’ve tried out — for my friends, and my own future reference — with due credit to the original chefs, of course.

The credit roll

A big part of this recipe is borrowed from a recipe on YouTube by Piya’s Kitchen. I replaced some ingredients and the result was not so bad! I recommend going through the video for the original recipe.

Step 1: Going nuts

  • Chopped dry fruits of your choice (I used cashew, almonds, pecans, raisins and assorted berries)
  • 1/2 tbsp wheat flour

Coat the dry fruits lightly with flour to prevent them from sinking to the bottom and keep aside.

Step 2: Just beat it

  • 1/2 cup butter
  • 1/2 cup jaggery (I used honey — turns out, it gives the cake a richer colour)
  • 1/4 cup curd

Beat the ingredients till they form a smooth mixture and keep aside.

Step 3: Shaken, not stirred

  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon powder (or cardamom powder) for flavouring (skip this if using vanilla)

Sieve the dry ingredients together two times to ensure there are no lumps and they are nicely mixed.

Step 4: All mixed up

  • 1/2 cup milk

Fold the dry (step 3) and wet mixture (step 2) and add half of the milk.

If you’re using vanilla for flavouring, add 1 tsp in at this stage.

Add the chopped nut mixture (step 1) and the remaining milk.

Note: When mixing, make sure you stick with one direction; clock-wise or anti-clockwise, your pick — don’t ask me why.

Step 5: Time to bake!

Pre-heat the baking apparatus of your choice as you would normally do for any other cake: oven / pressure cooker / heavy-bottomed pan with lid. I heated a tawa on high flame for ten minutes.

Grease the baking tin (in my case, a saucepan) with butter and dust the greased tin with a little flour.

Pour the batter and tap gently to level the cake.

Garnish with more more nuts.

Place in baking apparatus (I placed the saucepan on the tawa and covered it with a glass lid so that I could see what was going on; and cooked it on low flame)

Cook for 45-50 minutes (or till you get the sweet scent of heaven)

Check if it’s done by inserting toothpick / knife – if it comes out clean, it’s cooked.

Patience, my friend — let it cool.

Transfer to a plate, and then, dig in!

Categories
Hobbies

A ‘date’ with a cake


Baking fascinates me — especially when the aroma of fresh cookies and cakes fills up the home.

Growing up, birthdays were made extra special with home-baked cake. I’d eagerly wait for my mother to whip up the cake batter. When she transferred the batter to the greased cake tin, I’d grow impatient. ‘Why are you being so thorough! Let me have the joy of cleaning that up!” As soon as the mixing bowl left her hands, I’d dip my finger to scrape out every last drop!

Unlike my mother, I have zero knowledge of what goes into baking. It’s the end result that truly matters (and the batter, yes!).

I find it hard to remember the chemicals involved in the process — is that baking soda or cooking powder — what proportion are they to be used and when should they be added, most importantly, what are the chances that the mixture will explode?

Most recipes are handed down generations, and when in doubt, I simply pick up the phone and ask, either my mother, or my mother-in-law; sometimes asking the same questions over and over. Thanks to the internet, I now also have advisors who don’t mind my asking the same questions repeatedly.

With the help of the food blogging community, I have got answers to some questions, such as, “what if I want to bake a cake without eggs… and without refined flour?” and “what if I don’t have an oven, and what if I’m off refined sugar too?” And I think to myself, how did people remember recipes before the internet?

I posted a few pictures of my experiments with different types of cake and some friends asked me for the recipes. This gave me an opportunity to document my own scribbled notes for future reference.

But first, the credit roll

The original recipe for this cake is by the food blogger / YouTuber ‘Hebbar’s Kitchen’. I replaced some of the ingredients with what was available with me, and it worked out just fine!

If you’d like to see a detailed step-by-step process, I recommend visiting the website, or better yet, check out the YouTube video.

And now, here’s my version:

Step 1: Soak ’em up

  • 2 cups of dates, without the seeds
  • 1 cup hot milk

Soak the dates in hot milk for half an hour. In the meanwhile, read ahead, gather up the rest of the ingredients and then soak yourself up under the winter sun.

After half an hour, blend the soaked dates and milk into a fine paste.

Step 2: Going nuts

  • Handful of your favourite dry fruits
  • 1/2 tbsp wheat flour

Coat the dry fruits lightly with flour to prevent them from sinking to the bottom of the batter

Step 3: Just beat it

  • 3/4 cup unsalted butter
  • 1/4 cup curd

Beat the ingredients till they form a smooth mixture

Combine with the date paste from step 1 and mix well

Step 4: Shaken, not stirred

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp cooking / baking soda
  • 1 pinch salt

Sieve all the dry ingredients together

Step 5: All mixed up

  • 1/2 cup milk

Mix the date paste (step 3) with the flour mixture (step 4)

Add milk, mix well

Add the chopped dry fruits (step 2) and mix lightly

Step 6: Time to bake!

  • Pre-heat the baking apparatus of your choice as you would normally do for any other cake for ten minutes.
  • Grease the baking tin with butter and dust the greased tin with a little flour.
  • Pour the batter and tap gently to level the cake.
  • Garnish with more more nuts, as per taste.
  • Place in baking apparatus.
  • Cook for 45-50 minutes (or till you get the sweet scent of heaven).
  • Check if it’s done by inserting toothpick / knife – if it comes out clean, it’s cooked.
  • Patience, my friend – let it cool.
  • Transfer to a plate, and then, dig in!

Coming up in the next post, the very first cake I baked, without an oven or pressure cooker.

Categories
Poetry

Not so gingerly


This morning, as we began making tea, Atul placed a piece of ginger on the kitchen counter and made an interesting observation. “This looks like a rockstar!”

And why not?

The humble ginger has been rocking my life ever since I can remember.

When we were kids, every year, on Diwali (that’s Naraka Chadurdashi or choti Diwali for folks in the north), my mother would heat up sesame oil and crackle black pepper and chopped ginger. Once the oil cooled down a little, and while it was still warm, she would tell us to eat the spices and then apply the oil directly on our scalp.

Diwali signifies the onset of winter, and this little ritual was performed to avoid catching a cold in the changing season. It wasn’t the most pleasant thing to do, and we reluctantly gave in. Over time, though, we began appreciating it for its health benefits, and now, I willingly follow this practice.

Today, as the nip in the winter air pierces my skin, the comfort of ginger makes me feel warm. So I wrote a small ode to the versatile spice, that doesn’t discriminate.

The versatile ginger,
Some love to hate.
But that doesn’t affect her
She doesn’t discriminate.

She blends in well
In my tea as a spice.
And with garlic too,
She plays super nice.

She lifts me up
In bread and cookies
She’s the kick and tang
In my hot curries.

She’s the antidote
To my cold and sores
As well as a soothing balm
To my burning throat.

Ginger, there are some
Who can’t stand your sight,
But ginger, to me
You’re a rock star alright!

Here’s a picture of her, rocking her usual self.

View this post on Instagram

I'm a #rockstar #ginger

A post shared by Kasturika (@kasturika.r) on

With this week’s daily post challenge asking bloggers to experiment, we decided to play around with the picture. I wanted to add fancy stickers and hashtags, and I assumed Instagram would let me do that. So I signed up – today. Turns out, it’s Facebook app that really fulfilled the requirements. (Yes, I’m terribly ill informed about social media apps!)

Here’s what Atul dished up:

She’s so happy I made it past the half way mark!

Psst. Since I’m celebrating my first day on Instagram, can I request you all to follow me? 😉

This is post #16 in this year’s NaBloPoMo, or as Ra calls it Nano Poblano

NaBloPoMo = National Blog Posting Month = Thirty straight days of blogging

Categories
Miscellaneous

Temporary


Yes, I am guilty. Guilty of taking photographs of beautiful looking food. A lot of people find that irritating. I have been on that side of the fence too. I have often found myself judging others Oh, just stop this! Shut the camera and enjoy the food in front of you!

But now, show me beautiful looking food, and my fingers just can’t help themselves. Food is as much an art form, as it is a necessity for survival. And when a chef puts in her heart and soul into presenting her work, it shouldn’t be recklessly devoured without admiring it first.

Savoury Snacks
An assorted selection of savoury snacks at the India Habitat Centre. Needless to say, it didn’t last long

There was this one other time I took a picture of something I liked. I’d posted it for a similar photo challenge some time back. That one disappeared even before I took the picture.

In response to this week’s Photo Challenge: Temporary

Photo taken with Moto G3. Click/tap to enter my Flickr Photostream.

This is post #9 in this year’s NaBloPoMo, or as Ra calls it Nano Poblano

NaBloPoMo = National Blog Posting Month = Thirty straight days of blogging

Categories
Stories

Sweet and sour


Quick, what’s the first thing that comes to your mind when I say the word: Jalebi

If you’ve grown up in India, sometime in the 90’s, then let me describe this for you.

A sulking boy, his head sunk low, marches into a railway station. He throws his bag on to the bench and perches himself, continuing to frown. He tells an ‘uncle’ that he has decided to run away from home because everyone scolds him. But then, when he finds out that there are hot jalebis being made at home, his eyes light up, and he decides to abandon his plans of running away (just for another 20 years, that is!)

Come on, you know what I’m talking about. Let’s say that together now,
Jalebi!

Here’s the iconic ad (in Hindi) for a not-so-healthy cooking oil, to refresh some old memories.

Jalebis are sweet orange bundles of pure sin—zero nutrition, and complete addiction. So I can understand why it is simple for people to fall in love with them. What I don’t understand though, is why they are almost universally prepared by the neighbourhood halwais (confectioners) only during the evenings. As I would find out, years later, this wasn’t as universal a truth, as I thought it to be.

* * *

We reached Allahabad in the morning, and my stomach was grumbling a little. “You want to get some breakfast? Let me treat you to the local speciality here.” It was our second trip to my in-laws’ house, about a month after our wedding—a new family, a new town, a completely new culture. I was expecting a very special something that would blow my mind. And blow my mind, it did!

“You know how jalebis are made only in the evenings in Delhi? Well, in these parts of the world, you won’t find jalebis in the evening. They’re made exclusively in the mornings. And they’re had for breakfast, with dahi (curd/yogurt).”

Say what?

In my world, curd was meant to be had as is, as a cool refreshing dish; as a dip with savoury paranthas; as a main course with rice (thayir sadam, yum!); or as a dessert in mishti doi or lassi. But sour curd with jalebi? It just didn’t sound right. The mental picture of the two together, ruined both dishes for me. Sitting at a table at a local halwai, though, I saw several customers enjoying their jalebi dipped in curd.

Eventually, I tried it too. The point is, apparently, to lessen the sweetness of jalebis with dahi. So that you increase your capacity to eat more jalebis (yay, for cholesterol and sugar!) I get the logic. But the taste, I suppose, is an acquired one. Even after several attempts, I always end up relishing them separately.

Dahi Jalebi

I had often wondered how people could eat jalebis with rabri (sweet condensed milk). Oh, how the mere thought of that much sweet hurt! But try as I might, dahi with jalebi will be more of a mystery to me.

So which foods do you find difficult to understand?

Photo taken with Moto G3. Click/tap to enter my Flickr Photostream.

This is post #8 in this year’s NaBloPoMo, or as Ra calls it Nano Poblano

NaBloPoMo = National Blog Posting Month = Thirty straight days of blogging

Categories
Miscellaneous

Unusual


Growing up, I hated the idea of cooking. But living with someone who loves to cook, in a house that has a beautiful kitchen, I’ve softened up to the idea of cooking – and sometimes, enjoy it too!

Our everyday cooking is quite monotonous, so when we make special dishes, it is an event in itself. Going through all the food pictures we have taken, I have to go all the way back to last October, to find a memory of the last time we made a sweet dish – an unusually long time ago, given that we both love sweets :).

To celebrate our first Diwali after marriage, we decided to make rava kesari (link to the recipe here).

Here’s a picture of the ingredients we were using. Any guesses for what is missing?

Prepping for Rava Kesari

Categories
Hobbies

The food channel comes home!


Having spent two nights in a hospital room with a poor WiFi signal, needles piercing my arms and eating some rather bland food, coming home was a heavenly feeling.

The hospital wasn’t all that bad. For starters, atleast we didn’t have to cook, or worry about household chores. Then there was a large TV – a device we have chosen not to include in our house. After all, who needs another screen and another monthly subscription for something we neither have time nor inclination to watch. So there we were in that homely room switching between food and science channels for pretty much all our waking hours. I have to say it had a little bit of an impact on me.

I’m not really a foodie. I know lots of people who are – they know which is the best place to eat in pretty much any part of town; what is the speciality of those food joints; and are even willing to travel a fair distance just to taste that one flavour which has the perfect contrast of textures and smells. For me, all that is Greek and Latin. But after a prolonged exposure to the micro waves of the TV shows, I decided to turn into a chef for a while.

The recipe – a tower of biscuits layered with creamy chocolate and dunked in coffee – was one my mother had been wanting to try out for long.

I took pictures along the way and noted down all the steps – detailing everything a TV chef would likely mention. Taking pictures meant that it took us four times the time it would normally take to make this sweet.

This week, Jen Hooks asked bloggers where their heart is. Right now, it is set on devouring this delicious piece of home-made tower of biscuits!

The tower of biscuits

To see how other bloggers interpreted this week’s photo challenge, head over to the Daily Post.

For those who are interested, here’s the recipe:

  1. Whip some milk cream with chocolate sauce.
  2. Add cornflour and heat the mixture over low flame, stirring constantly, till it thickens into a smooth paste.
  3. Spread the mixture over 6 Marie biscuits and place them one on top of the other.
  4. Cover the tower with an extra biscuit and press lightly.
  5. Pour coffee decoction over the tower, ensuring that the biscuits are fully soaked. Drain the excess coffee and place it in the freezer.
  6. Remove it after about half an hour, or till it becomes stable. It should be soft and have the consistency of cake. Make sure it does not freeze completely, or it will be nearly impossible to eat it!
  7. Serve as is, or sliced.
  8. Consume immediately – we did not keep it to test its shelf life 😉
Categories
Musings

Homecoming


The shrines at every street turning.
The fifty square feet kolams.
It looks beautiful.

The yelai sappaadu and the million varieties of everything.
The nongu and manga inji.
It tastes exotic.

The aroma of freshly ground coffee.
The incense and malligai.
It smells heavenly.

The taalams of the kutcheri audience.
The rustling of the Palm trees.
It sounds familiar.

The waves rushing towards me.
The sea breeze and the sand.
It feels like home.

coconut-eyes

“Do you like Delhi or Chennai?” My cousin’s grandfather asked me in a soft childlike voice.

“Both!” I replied.

“No, no, no. I won’t accept that. You have to choose!”

“That’s like asking a child to pick a parent!” I protested.

“Of course! And you must pick one” he replied with a mischievous twinkle in his eye.

“Well, I prefer Delhi. But Chennai comes a very very close second.”

He smiled. It was impossible to tell if he was happy with my answer or not.

No matter where you are, or where you’re headed, wishing you a year in the company of friends and family.

As for us, we spent the New Year in both cities 🙂

Glossary

yelai sappaadu/ilai sappadu: literally, food on a leaf. A traditional platter typically served on a plantain leaf. For a more humorous explanation, check out this video.

nongu: Asian palmyra palm, toddy palm, or sugar palm (in science: Borassus flabellifer)

manga inji: literally, mango ginger.  A variety of ginger that tastes like raw mango (in science: Curcuma amada)

malligai: Jasmine. Ladies adorn their hair with garlands made of Jasmine

taalam: beats of a musical composition

kutcheri: musical performance, typically used with reference to Carnatic classical music. Audiences across Tamil Nadu can often be seen tapping their hands to the rhythm of the musical piece.

Categories
Hobbies

When you run out of bread…


Eat Cake!

almond_butter_cake
Almond Butter Cake

Categories
Hobbies

Cake, anyone?

Banana Walnut Cake

Happy Friday, the thirteenth! How about a cake to celebrate?

Taking out the pocket camera to photograph restaurant spreads to share on social media is one (annoying) thing. Capturing the colours, textures and portraying a certain taste, whilst fighting the urge to eat your subject, is something entirely different.

I can now truly appreciate the difficulties of photographing food.

Banana Walnut Cake
Banana Walnut Cake

I suppose you must take my word for it, when I say it tasted wonderful!

nanopoblano2015lightIt’s Baker’s dozen in this year’s NaBloPoMo, or as Ra calls it Nano Poblano

NaBloPoMo = National Blog Posting Month = Thirty straight days of blogging