Sundays in the Kitchen #3

I really need to try harder at keeping this up. This post is for Feb 19.


The last Sunday, I planned a huge Spanish meal for the family. I was all prepared only to find out that the parents had other dinner plans. So, this is postponed for another Sunday. And the coming Sunday is a Brownie Points sale at Soul Sante. There'll be lots of baking in the kitchen, but wont be posting anything here. 


Panna Cotta


I ate this heavenly dessert about 10 years ago in the Piazza Navona. One of the few times where I didn't regret not ordering something chocolate. It was so grand that I ordered a second one.


The only other place which came close to matching that one was a restaurant called Giancarlos (where Fireflies is now). Perfect panna cotta and perfect berry coulis too.


I tried making it once before. I made a grand passion fruit coulis, but the gelatin was really rubbish and it didn't set properly, so we had to eat it like pudding. Still tasted good though.


Thanks to my lovely Aunt, I acquired some great gelatin leaves, and quite proud to say that it worked perfectly!


Thank you James Martin for the super rich and super easy recipe with a stunning photograph next to it for motivation.

Sundays in the Kitchen #2

"Neither a lofty degree of intelligence nor imagination nor both together go to the making of genius. Love, love, love, that is the soul of genius." - Wolfgang Amadeus Mozart


Happy Valentines Day. Here's a nice soppy song I was listening to today.

So, back to the kitchen. I actually did bake this on Sunday, it just took a while to post it. 


Another birthday calls for another cake. This is a recipe that I've loved making not because of the taste but more because of how it looks. Even if the top is uneven or if it cracks or looks ugly, you just flip the cake and it's beautiful. Very deceptive, since it is actually a really simple recipe.

Sundays in the Kitchen #1

Sunday lunch at home is my department. But usually I end up making my ten minute rice and dhal and vegetable fry. Nothing too exciting. I overcame my urge to be lazy this Sunday and decided to cook something different for lunch.


The menu:
Cashew nut and Mushroom Rice, Brinjal (Rat) Curry, Tomato Raita


Brinjal (Rat) curry:
For as long as I can remember, this curry with the whole mini brinjals has been called 'rat curry' at home. Despite the resemblance, it's still quite a gross name.


First wash and trim the tails of the brinjals. Cut into quarters but not all the way up the stem to keep them intact. Make a masala paste with dry mango powder, haldi, garam masala, salt and oil. Use a knife to spread the paste into the slits of the brinjal. Deep fry till the skin is slightly crispy and and the insides are cooked.


In a saucepan, add 1 tsp of grated ginger, 1 tsp of grated garlic to 4 tbsps of hot vegetable oil (if you have groundnut oil, it adds a nice nuttiness to the curry). Add 2 onions that are finely chopped. Mix well and cook till the onions have turned translucent. Add 4 tsps of andhra masala- this is a combination of chili powder, corriander powder, jeera powder, haldi, powdered cloves and probably other things too.  The one we have at home was given to us, so I can't even check any list of ingredients. But I'm sure you can experiment with the use of various powders. Just make sure none of them overpower the dish.

Once the masalas are nicely mixed up, add 5 finely chopped tomatoes. Reduce the flame, cover with a lid and leave to cook for about ten or fifteen minutes. Keep stirring to make sure the bottom doesn't burn. Once nicely cooked, add about 150 ml of coconut milk. If you don't have fresh coconut milk/cream, just mix about 4 tbsps of dried coconut powder with milk. Stir well and put over the fried brinjals. I didn't have any fresh corriander today, but it will make a nice garnish.


Cashew and Mushroom Rice:
In a saucepan, add half a chopped onion, 1 tsp of jeera seeds to 2 tbsp of oil and 1 tbsp of ghee. Then add 1 tsp of grated garlic, 1 tsp of salt, 1/2 tsp of pepper and a pinch of cinnamon. Once it is fried well, add a handful of cashew nuts and 1 cup of sliced mushrooms. Fry till mushrooms are cooked and cashew nuts and golden. Add 2 cups of rice and 4 cups of water. Bring to the boil, then lower heat, put the lid on and cook for ten minutes.

Tomato Raita:
Whisk up about 400g of set curd. Add 3 tsps of black salt, 1 tsp of corriander powder and a pinch of chili powder. Then add 3 finely chopped up tomatoes and half a green chili.

And that was my lunch today. Was quite nice. :)

I really need more practice with food presentation and photography. The thing is I'm far too impatient because the food becomes cold. There's always next Sunday for more practice.

Results, Buses and Weddings

Hello 2012.


This is a post about my plans to revive my blog. I've had a pretty eventful first month of the year which is my excuse for not posting on my blog. This is the summary:


1. The dreaded thesis. I spent New Year's eve home alone listening to firecrackers (not even watching, just listening) while I continued working. The stress and lack of sleep and sanity ended a few days later and I got to catch up on sleep, movies and everything else. The results came out and the pretty decent grades finally marks the end of that madness. 


2. The job hunting. This was quite a painful process that began 3 months ago. I sent out a gazillion applications and checked my mail for replies every 6 seconds (I'm not exaggerating). After a lot of depressing phone calls and lack of positive responses, I had to settle for the 5th (yes, there were 4 other cities I applied to) option- Bangalore. I took 2 months to convince myself that I would still be happy, and then a week before I had to join, I sadly had to reject the offer. Anyway, I got another job and surprisingly I've really enjoyed the first 2 weeks of work, despite this job being a backup of my 4th backup option. 


3. I've been lazy. Had lots of ideas of things to post about, but just too lazy to write about it. I did a little cooking, but was lazy to take pictures.