Dahi Vada

Despite having visited Delhi over the years, the visits have always been fleeting. Never enough time to explore the facets of a city that they say, has risen and fallen and then risen  again (seven or is it eight times), each time with the fortunes of a different empire and its rulers. And yet, over the past year, three books have taken me to the heart of Old Delhi, bringing it alive at three different points in time.

It all started with Pamela Timms' 'Korma, Kheer & Kismet'. Fed up by the set rules of an expat's life in Delhi, she embarks on a journey to experience the street food of Delhi with it's seasons as her backdrop. She braves Delhi's unbearable Summer for a plate of Ashok and Ashok's mutton korma that finishes within an hour of opening and endures the lashing Monsoon rains and scare of the infamous 'Delhi belly' to try the Mughlai food in the streets around Jama Masjid. The sight of a mound of shakarkhandi (sweet potatoes) atop a khomcha wallah signals the cooler days of early autumn and chilly Winter mornings are spent in the search for the ephemeral 'Daulat ki Chaat'. And in between she visits a whole plethora of small shops and eateries that dot the landscape of Old Delhi feeding the multitudes of residents, immigrant workers, shoppers and curious travellers alike. In her quests, she goes anywhere and everywhere. From Pt. Ved Prakash Lemon Wale's nimboo soda to Old and Famous's jalebis to Gopal Krishna Gupta's aloo tikki to Bade Mian's kheer to a whole host of other places that all sell that one unique dish that they have perfected over the generations, never to be replicated by another.

In her aimless rambles around the streets and bylanes of Old Delhi, she surrenders to the chaos and embraces the mayhem that is Old Delhi and in return, it's people open their homes, kitchens, hearts, lives, dreams and just about everything else except of course, that closely guarded family recipe. With her words, she brings alive the Purani Dilli of today with all its quirks and idiosyncrasies, as the city continues to reveal itself to her through its street food and the people and families behind it.

The second book was Ahmed Ali's 'Twilight in Delhi' that I got to know of while reading another book on Delhi, a couple of years ago, 'City of Djinns' by William Dalrymple. Set in the early 1900s, the author sets out to describe in painstaking detail the days and lives of the people of Delhi at the time. Of women cloistered within the four walls of the zenana oblivious to the humdrum of life navigated by the men outside. Of days punctuated by the calls to prayer, cries of street vendors, whines of beggars, sounds of craftsmen at work, blessings of the fakirs and poetry on the lips of everyone when mere words would not suffice to convey the emotion of the moment. Of nights that belonged to courtesans whose beauty and allure hid a lifetime of heartbreak and denial. Of marriages arranged, festivals celebrated, epidemics battled and deaths mourned. 

But, this is all in the shadow of time when the Mughal Empire was defeated, its rulers exiled and its people looked on as a new colonial ruler sought to stamp its authority at the cost of the local culture. The flashes of despair and melancholy that you glimpse early on in the book grow to a vice like embrace by the time you reach the last pages. Partition's unfortunate legacy would mean that the author had to leave for Pakistan and the Oxford University Press would reduce the book to being described as 'a novel that describes.. ..a way of life in the predominantly Muslim areas of Delhi'. What it is, is a book that documents a time in the life of this city lost forever as it was on the cusp of being re-imagined by its new rulers from the ashes of the previous empire. 

And finally, the book that captivated me completely was Madhur Jaffrey's 'Climbing the Mango Trees', her childhood memoirs. Born into a Kayastha family, a community that were traditionally the record keepers of the Mughals and who would make the transition under the new colonial rulers. On a historic timeline, this books picks up where Ahmed Ali's book ends. Growing up in a large joint family in a house overlooking the Yamuna, she takes you into the world of her childhood. A world where Mughal, British and Hindu influences would intermingle while the country inexorably marched towards Independence. While she discusses the social milieu of the time, this is a book about her childhood. 

She introduces you to her large joint family over expansive family meals with its doses of bonhomie and humour and underlying currents of gossip and speculations. You accompany her on her summer holidays in the hills and her trips to the Yamuna river bed for the choicest pick of watermelons. You watch as her elder brothers and sisters grow up and embrace their lives and loves. She takes you to her school and you meet her teachers, friends and that comes with school life. And there's so much more she will reveal about her childhood and with such honesty and intimacy and with a language so descriptive that these recollections don't feel like those of a stranger but those of a grandmother or grand aunt by whose side you sit as she reminisces. 

Most of us today know Madhur Jaffery as a cook book author and you'd imagine her book to be about food and in that assumption, you won't be doing this book justice. Food weaves itself through the pages of this book as inextricably as it always does with our memories. But this book is so much more. It is about her growing years in all its intimate and innocent detail which you will remember long after you've read the book.

All this talk of Delhi had me pulling out a recipe for Dahi Vadas or as the Dilliwallas call it, 'Dahi Bhalle'. I would describe them here but Madhur Jaffrey does such a delicious job of it that why bother. She describes them as "fried split-pea patties spread with creamy yogurt, salt, a hot chili mixture and, finally, tamarind chutney “as thick as melted chocolate." And then she goes on to write that "the dahi baras would melt in our mouths with the minimum of resistance, the hot spices would bring tears to our eyes, the yogurt would cool us down, and the tamarind would perk up our taste buds as nothing else could. This to us was heaven.”

After such a description, there is really nothing more for me to say except that I've shared my mother's recipe but goes without saying that every home in India would have their own trusted one. It is a simple enough recipe that goes down a treat during tea time. 

For a city that keeps rising from the ashes ever so often in the history of time, I leave you with these words of Anupreeta Das, "Delhi now belonged to everyone who lived in it. But no one belonged to Delhi."

Roast Potato And Spring Onion Tartlets / Spinach And Walnut Salad With Orange Vinaigrette

On turning 95, one of India's most prolific writers and journalists, Khushwant Singh wrote on happiness and what one has to do in order to achieve it. As expected of anyone who reaches that age he had something substantial to say on the topic. And besides, his irreverence and honesty made it a refreshing read in today's politically correct world.

That article I talk about was a while back and among all the maxims that he had written, many of which one had read or heard elsewhere in some form or substance, one of them stayed with me. It said, "Plant your own trees and flowers, see them grow and blossom, and cultivate a sense of kinship with them."

I would be reminded of his words when I read Timothy Egan's article, "The Eight-Second Attention Span" in the New York Times. He writes how in the age of the ubiquitous smart phone and our need to always be connected and for instant validation, our attention span has been the biggest victim. And no amount of digital detox will help. What will help is to consciously engage and make time for activities on a daily basis that will work as an antidote to what he calls our 'shrinking attention span'. He recommends deep reading and gardening. He reckons there is no instant gratification in gardening. Sow the seeds and nature forces you to wait while it takes its course and decides whether to reward you or not for your efforts.

I don't know about you but I am some time away from owning my own piece of land or home where my gardening aspirations can come to fruition. So, instead I improvised this winter and grew my own herbs in little pots. We grew coriander, celery, mint, spinach, methi (fenugreek), rosemary and thyme. 

The celery, mint and spinach were outright successes. The coriander and fenugreek did well but somewhere along the line, the lack of experience showed up and both the plants got a bit messy and we reasoned that it was better buying them from the market where they are fresh and easily available. As for the thyme and rosemary, it was as if we hadn't even planted them. Not even a teeny  green shoot to boot!!

And I'll admit, the whole process was not only gratifying but it brought along a certain childlike fascination and excitement with it. Try it, and see how many times you check on those little pots looking for some sign of life and growth. In its own way, it creates an empathy and understanding about the entire food cycle and the challenges it faces. And see if you can resist showing off your homegrown produce at every instance! 

Fresh herbs are best used to enhance the flavour profile of any dish but when it comes to spinach and fenugreek, they are best made the hero of the dish. So, for a meal over the weekend, I made a spinach and walnut salad that I paired with some roast potato and spring onion tartlets.

The tartlets are from my all-time favourite 'Popina Book of Baking' to which I added some chopped celery for added flavour. While I adore roast potatoes, I did find them a bit too starchy and creamy in these tartlets. I recommend and would do so the next time I make them, to replace the roast potatoes with either some roast chicken or even mushrooms.

Luckily, in this case, the spinach salad came to the rescue. Tossed with the walnuts in the orange-honey vinaigrette, it cut all through all that creaminess. It was light, fresh and zesty and lightened up the palate. And the walnuts are always a welcome textural and nutty contast.

And to end it all, we had strawberries and cream. I am not a huge fan of cream but then the other day, I whipped up some cream with a wee bit of orange liqueur and I think I might have created a monster. Because from now on, that's the only thing I want to pair my strawberries with. For something different, I did macerate the strawberries with some ahem(!) homegrown mint. Such a small and simple twist, but a huge payback on the flavour front. I recommend you give it a try before the strawberries leave the market!

I know there are a lot of urban farmers out there. Any tips or suggestions that you have, I'd love to hear from you. The weekend's already upon us.. Have a lovely one!!

Chicken Pulao

A week before I left for University, my concerned mother dropped a few packets of dry spices, a couple of pages of handwritten recipes and 2 books on Indian cooking into my bag. Knowing fully well that my cooking repertoire extended to eggs and toast, you'd think she was being a tad optimistic but there's a reason they say Mum knows best!

 

Settling in with the new flatmates, the first thing my darling but absolutely incorrigible American flatmate, Sam, said when we introduced ourselves was "Oh, from India!! I love Indian food, you must make us some..". Of course, I laughed nervously, mumbled something and changed the topic. But, Sam was anything but persistent. So, guess who came to the rescue - one of those cooking books that Mum put in the bag. I looked for what seemed the easiest recipe, a chicken pulao, read it a million times, crossed my fingers and toes, said a little prayer and attempted to make it. And would you know it, the stars were on my side!!

 

A fool proof recipe and those spices that Ma had packed, resulted in a simple chicken pulao that not only won over Sam but also Becca, the only competent cook in the house. It was restrained, subtle and packed with flavours, a complete antithesis to the somewhat dodgy fare they had been exposed to from the ubiquitous curry houses that dot the British landscape. So successful was that attempt, that friends, flatmates, neighbours, classmates, anyone and everyone who wanted a taste of Indian cooking was fed that chicken pulao. By the time I left, I could make it with my eyes closed. Never did I alter it and never did I attempt to make anything else!!

 

 

So, why am I telling you this all now?! Over the weekend, I made a chicken pulao from Maunika Gowardhan's blog that tasted a lot like the one I made all those years back in University. It is Indian home cooking at its simplest and most flavourful. I paired it with a tomato and onion raita, just as I did, back at Uni.

 

Flavoured with whole spices, this is one pot dish where the chicken is slowly cooked to create a flavourful stock in which the rice is also cooked in. As it cooks, the fragrance that permeates your kitchen will itself tell you that you are onto a winner. There are no harsh or overpowering flavours. It's just simple, hearty, fragrant home cooking that will nourish, comfort and satiate all at the same time. Perfect for an easy weekday dinner. 

 

 

I have always said that the most important aspect of food is the memories it creates and the memories it brings back. And this chicken pulao brought back the best of them, when each of my flatmates tried it. 

 

The one time I was heavy handed with the chilli would be the one time when Hania and her mild, Egyptian palate would try it, only to then go on and finish a whole tub of ice-cream after that. Matthew was just happy to have a meal so that he did not have to resort to having a Mars bar between slices of bread for dinner. John would have preferred his Brazilian bean and rice but was too much of a gentleman to say otherwise.

 

 

And then there was Vince from Hong Kong who never got to try the dish. Because, for the whole time he lived in the flat, he would stay awake all night, have his dinner in the wee hours of the morning and breakfast was somewhere in the middle of the afternoon. So, of course with all the collective wisdom at our disposal, we came to the most rational and logical conclusion. We decided that he was a spy!!

 

Like I said, the best memories! Have a great weekend ahead!

 

Dahi Baingan - Aubergine Cooked in Yoghurt / Lemon Rice / Fried Spiced Bhindi (Okra)

Last weekend, Jamie Oliver threw his voice behind 'Meat Free Week', a campaign that is being launched in the UK, after its launch in Australia in 2013. Meat Free Week is an online campaign to not only make people think about the amount of meat they consume and the importance of a balanced diet. But, it also compels us to think about the origin of all the meat, including processed meat, we consume and its impact on the welfare of the animals and this planet. To cater to the enormous demand for meat around the world, a large part of the meat we consume is factory farmed and factory farming is the number one cause for animal cruelty in the world today.

 

So, this is not a debate about vegetarianism but a platform to educate ourselves and make ourselves aware and make informed choices about the origins of the meat we eat. Just as we should be informed and aware of where our vegetables, our fruits, our grain and our dairy products come from. That's something to think about!!

Coming back to today's post, if there is one cuisine that celebrates its vegetables, it has to be Indian cuisine. For the sheer variety of vegetables available in the market to the diversity of ways of cooking them, it is very easy to go without meat in India. Moreover, with Summer here, I, anyhow have a personal preference for less meat.

 

 

In this weather, I, like many other Indians, can't help but lean on yoghurt as a way to cool the system to take on the rising temps. So, I made 'dahi baingan', a dish from eastern India that cooks aubergine in a simple, yoghurt curry. The curry is light and creamy while being light on spice with a tinge of sweetness. As you can see, in this weather, I also prefer less spice.

 

I paired it with lemon rice where the rice is flavoured with curry leaves, some whole spices, lentils and lemon, of course. It does have some whole red chillies but more to add to the flavour profile, not so much for spice. It works well with creamy curries from down South. So, I saw no reason why it could not be paired with the 'dahi baingan' and I was right.

 

 

This is all about flavour that is subtle and light on the palate, perfect for the weather in mind. I added some okra fries in the mix and that is purely as an indulgence and to tease the palate with some crunch and spice.

 

Fried vegetables as an accompaniment is a weakness of mine that I have inherited from my mother's side of the family. The food from Odisha is light on spices and the emphasis is on the letting the taste of the produce shine through. Their one indulgence, amongst many, is to fry different vegetables as an irresistible accompaniment to the meal. Potatoes, cauliflower, spinach, pumpkin flowers and any other vegetable that can be fried usually makes it to the table and they are so addictive that they compel you to throw all caution when it comes to portion size. As for these, okra fries, make them once and you will know what a good thing you are onto!!

 

 

Each of these three components can be had together or made on their own and paired with different components. Pair the lemon rice with a coconut based curry or the dahi baingan with some plain rice and dal or even meat. As for the okra fries, I'll suggest that you can even serve them as a bar snack!!

 

I'll sign off saying that there is a great need for all of us to educate ourselves on where our food is being sourced from so that we can make informed choices that are kinder on the world we live in.

 

Coq Au Vin

Just as I was getting ready to launch my annual rant on the Summers, the rain Gods obliged. Some unseasonal showers, the temperatures dipped and the world was set right again!

 

With my new found enthusiasm for savoury, dinner posts, I thought I make use of the good weather. I discovered this beautiful, rustic French stew, Coq au Vin, over the Winter. Made it on a particularly cold night and we were completely captivated with it and I rued the fact that I never managed any photos to make a post out of it. So, I thought I'd make it again and sneak a post because let's face it, we can't stave off Summer for much longer.

 

 

It is a stew where the chicken is braised in red wine with bacon, carrots, mushrooms and some herbs and garlic. They say every home in France has their own coq au vin recipe. I used this recipe by the 'Barefoot Contessa', Ina Garten. It is a very forgiving recipe and use the recipe as a broad guideline, varying the ingredients as per your preference.

 

 

Over the slow braise, all the flavours meld together to create a beautiful, hearty, rustic stew. The wine envelops the entire stew with a beautiful dark, sensuous hue although, you can't really discern the alcohol. Rather, it adds a certain complexity and richness to the stew.

 

I served it with some simple mashed potatoes, perfect to mop up all the gravy.  

 

 

Out here in India, these are the last few days of tolerable weather but for all those for whom Winter is not showing any signs of ending, I can't think of a better recipe for a cosy dinner!

 

Hope you had a lovely weekend!!

Pea And Bacon Soup / Rustic Focaccia

I am not being paranoid but anybody else, here in India, feel that Summer is coming on a bit too early this year?! And no, all those of you living in sub-zero temperatures, I don't expect you to understand my line of questioning!

But, it is just mid-February and the days are already feeling uncomfortable. Winter, as always, seems to have just whizzed by and it feels like I was sick for half of it. And this year, many said we had a longer than usual Winter. So, where did it suddenly disappear?? Ok, maybe I exaggerate. The nights are still pleasant but you will agree that Summer is approaching a bit too fast for my liking!

 

I started Winter with a soup out here, so it's only fair that I bid it farewell with a soup too.

 

I have gone seasonal with the peas and have kept it classic by pairing it with bacon. To go along with it, I thought I'd give making focaccia a shot one more time. The last time I gave it a go, it all went horribly wrong and I was left with a thin, crispy flatbread!

 

The soup is made in minutes. Although, I do recommend that you get your hands on some fresh, tender peas. Not only do they taste much fresher and sweeter, they also cook much faster. For those who do not eat bacon, I'd recommend pairing the peas with some fresh mint instead.

 

I have gone with a Popina bakery recipe for the focaccia. While the purists might raise an eyebrow at how the recipe simplifies matters, it does make life so much easier!

 

 

This is a thick and wholesome soup where the flavour of bacon is a dominant one. And that's why this focaccia is a perfect complement to the soup. It is light and flavoured with olive oil and herbs that are fresher on the palate.

 

If you are in the mood for a light dinner, this should do the trick!

 

The seasons are changing. For those covered under all that snow, I know you can't wait!! What about the rest of you?

Chicken And Mushroom Pies

Nothing like a spot of rainy weather in the middle of December to get you to pre-heat your oven!! With an empty afternoon ahead of me, I thought I give a shot at making some individual, savoury pies. For someone whose baking sojourns don't last longer than an hour at a stretch, this was beyond ambitious.

The savoury pies I had in mind were to have a chicken and mushroom filling that would be encased in a short crust pastry case and topped off with a puff pastry lid. So, I was putting my hand up to make not one but two pie crusts from scratch. What was I thinking??

Three and half hours later, I have survived to tell my tale and honestly, it wasn't as bad as I thought. The short crust  pastry dough is something I am familiar with and hardly took much time. As for the puff pastry, I went with this  fantastic recipe by Gordon Ramsay for a rough puff pastry. I don't think any home cook should waste their time attempting the classic puff when the rough does the job so admirably. On another ambitious afternoon, I might be tempted to give the all-puff sausage rolls a try!!

As for the filling, it was a straightforward creamy chicken and mushroom filling. The assembly sounds more tedious than it actually is.

 

I did question, more than once, the wisdom behind attempting two kinds of pastry dough. But, it all gets justified when these pies come out hot from the oven and you cut through all those buttery, flaky, crackly layers of the puff pastry. All that beautiful, buttery crust is then contrasted with that creamy, herby filling. These individual pies pack in quite a bit and with a cup of soup and a side salad, I'd say one pie is enough for one person.

While a bit of unseasonal rain might have inspired these pies, they would make perfect picnic grub. And with the tropical Winter finally making its appearance, time to pack the Picnic baskets...or so I wish!! 

 

Khaman Dhokla - Steamed Savoury Cake

These days, every morning, the area outside the porch of my mother's home is carpeted by these delicate white flowers with orange stems. These fragile flowers belong to the Parijat (Harsingar) trees planted just outside the gate. They bloom as the sun sets, perfume the night air with their fragrance and then as dawn arrives, they fall to the ground. It is magical sight to wake up to. Carefully collected from the ground, they are offered to the Gods. They flower from September to November, just in time for India's festive season, from Ganesh Chaturthi to Navratri to Diwali.

 

And talking about Navratri, if there is one festival that Gujaratis wait for all year round, it has to be Navratri. As someone who traces half her roots back to Gujarat, I have been privy to the sheer madness that overtakes the community for the nine nights of Navratri. The rest of the country celebrates Navratri too, but the Gujaratis take it to new, and if I might admit, embarrassing heights. You may bemoan the crass commercialism that has crept in and overtaken the festival but you can't take away the excitement and euphoria that fills the air as they dance the night away.

 

So, I couldn't let Navratri go by and not pay homage to my Gujarati roots. If there is one dish the country associates with Gujarat, it is the dhokla. While the Gujarati and his dhokla has been the topic of many a joke, it is a dish very close to the Gujarati palate and rightly so! 

 

 

It is a steamed cake made from gram flour, flavoured with green chillies and ginger and topped with a tempering of mustard and sesame seeds. Like every other Gujarati dish, the heat in the dish is countered with a little bit of sugar. Extremely simple to make and made in under thirty minutes, this is a delightful tea-time snack.

 

You can taste the spice with a hint of a sugar and it does not overpower the palate. It is steamed and resultant lightness in texture is always a good thing. The tempering on top provides its own flavours and texture that complete the flavours of this dish. Paired with coriander chutney, you discover its charm for yourself!!

 

 

Navratri is the celebration of good over evil but, more importantly, it is nine days when we celebrate the power of our Goddesses. I said it last year and I'll say it again, it is one of India's cruel ironies that in a country that worships her Goddesses so fervently, women have to face their biggest challenges on a daily basis.

 

I invoke the words of the Mahatma who said, "To call woman the weaker sex is a libel; it is man's injustice to woman. If by strength is meant brute strength, then, indeed, woman is less brute than man. If by strength is meant moral power, then woman is immeasurably man's superior. Has she not greater intuition, is she not more self-sacrificing, has she not greater powers of endurance, has she not greater courage? Without her, man could not be. If nonviolence is the law of our being, the future is with woman."

 

 

With those words, I wish you and yours a very happy Dussera. May we overcome all the evil that befalls our lives and emerge stronger and more prosperous!!

Indian Style Lamb Burgers With Herbed Yoghurt

Increasingly I have come to believe that for most people, food is about the familiar. Once in a while, we lean on our adventurous side and try out a new cuisine and flavours or get dazzled by the showmanship of molecular gastronomy. But, we come back to flavours that we are familiar with. It is comforting and unpretentious when one is faced with flavours one is familiar with.

 

Like the flavours in these lamb burgers!

 

 

I came across these burgers in Anjum Anand's 'Indian Food Made Easy'. She takes a regular lamb burger and spices it up with Indian flavours. So, you have ginger, garlic, coriander, green chillies, cumin powder and garam masala. And instead of a mayonnaise that would seem off key with the Indian flavours, we have a herbed yoghurt.

And the final flavour profile won't just appeal to the Indian palate but to anyone who enjoys the effortless ease with which spices can make food sing. This is not about spices that are overpowering and drench your senses with heat. This is about spices that subtly enhance the complexity of flavours while keeping it simple at the same time.

 

 

Yoghurt is a soothing complement to Indian spices. And the herbed yoghurt is perfect with these lamb burgers. The mint is a refreshing addition that helps cool the palate and counter any lingering heat from the chillies.

 



This is a beautiful rendition of a burger with Indian spices that comes highly recommended. Hope you have a lovely weekend!

Pakoras - Vegetable Fritters

Petrichor, yes, that's the word! That's the word to describe that beautiful, heady, scent of the first rain, when the rain drops hit the parched, dry earth. It is the scent we wait for all Summer. It is the scent of relief. It is the scent of rejuvenation. For me, it is the scent that encapsulates the magic of the Monsoons!

 

There will be time later to complain about the leaky roofs, the clogged drains, the broken roads, the flooded lanes, the smelly clothes and the smellier people. But, not now. Now is about the romance of the first rains!

 

And what do we Indians love to have during the rains?? Pakoras and steaming chai, of course!! Make them at home or have them at a dhaba, they are inextricably linked with the rains.

 

For this batch, I have used onions but the ingenious Indian home cook uses a variety of vegetables. Think spinach, corn, potatoes, cauliflower or even brinjal. There's something about these deep fried, spicy pakoras when eaten and then washed down with a cup of steaming chai or a glass of chilled beer, that awakens the senses and simply, heightens the magic!

 

What about you.. do you love the rains?? or hate 'em?
 

Oven Roasted Potato Chips with Homemade Tomato Ketchup

You know how sometimes, a piece of dark chocolate is all that is needed to set the world straight again. Well, I feel the same way about potato chips! I am yet to meet a person who doesn't enjoy a portion of chips, whether it be as a side for dinner or alongside that cold drink, while rooting for their favourite team!

 

Now, if it were not for a small issue of thickening waistlines and slowing metabolism, I'd reckon we'd indulge ourselves more often than we currently do. But there is hope with oven-roasted chips being the answer we've been looking for! 

 

Instead of wasting gallons of cooking oil and risking a potential fire hazard and feeling like the unhealthiest person around, try this method. It uses only a tablespoon of oil. Yup, one tablespoon! Oven roast those chips and you can enjoy one of food's great creations guilt-free! Eeps..that sounded so much like a cheesy commercial!

 

But, honestly, the end result of these chips is just how you'd like them. Crisp and golden brown on the outside and fluffy and soft inside. And without the guilt of frying and all the health risks that come with it. This recipe blanches them before roasting them and ensures a much, shorter cooking time too.

 

I did also try my hand at a homemade tomato ketchup. Why? Because its something we food bloggers do. Try and recreate something that is shop bought and then talk about how easy it is to make it and how the supermarkets are over-pricing everything! That's just the way it is!

 

However, this ketchup got mixed reviews. I, personally enjoyed it. You could taste the sweetness of the fresh tomatoes and the various other spices that had gone into flavouring it. There was a complex flavour profile that made the supermarket version seem bland in comparison.

 

 

But, my brother-in-law who is extremely fond of his shop bought ketchup wasn't impressed. The shop bought stuff has been his constant companion since his boarding school days and through University,  when it helped make many a bland meal, palatable. Nothing could trump it. Clearly, it was an emotive issue and he was in no mood to switch loyalties. I'll leave it to your discretion on whether you'd like to give it a go!

 

I will insist that you give these chips a shot.  Because life's too short to deny yourself simple pleasures!

 

Chicken And Spinach Quiche

After weeks of lacklustre baking, I got bitten by the baking bug yesterday in a big way. I don't celebrate Christmas, so I had the whole day as a holiday where I chose to stay home and bake up a storm. Ma was a bit bewildered with all the sudden action in the kitchen. I'm holding the weather responsible for this spurt of enthusiasm...the joys of a tropical winter!!

 

 

First up, for lunch I baked a chicken and spinach quiche. After all the sweet pie and tarts that this blog has seen, a savoury quiche has been on my mind. I went with a filling of cooked chicken, spinach, cheese and some celery, for some added herby flavour. Celery is one of my favourite herbs to add to food. So, I even raised the profile of the crust, by adding some celery to the pastry. It is a subtle touch that adds bags of flavour to this pie.

 

You can play around with your filling, as per your taste. Off the top of my head, I can think of mushroom, cheese and thyme, chicken and mushroom or even spinach, corn and ricotta. Just don't be stingy with the filling. I have used an egg-cream-milk mixture to bind the filling together. If you aren't generous with your filling, you run the risk of tasting more of the egg mixture, making it taste more like a frittata. I think I managed to get the right balance.

 

 

The filling was just right. My main ingredient was the chicken, with the spinach and celery giving not only some veggie flavours but also some needed visual texture. The creamy egg mixture binds it all together without in any way overpowering the other ingredients.

 

This quiche is a rustic and hearty dish, perfect for any family dinner. Make it as a part of a larger spread or if its just two of you, then it's a meal all by itself. I would, however, recommend some sort of green salad to infuse a certain freshness to help counter all the eggy creaminess of the filling. Come to think of it, this quiche would be perfect picnic food too, with its beautiful flavours and easy portability.

 

 

I do apologise for the poor quality of the photographs. We've been experiencing some overcast weather for the past few days and the lack of natural light has really affected these pictures. Moreover, I took them in haste with everyone waiting for lunch to start!!

 

Now, come back tomorrow and I'll tell you what we had for tea! Yup, it was a busy day in the kitchen!!

 

Cheese and Ham Herb Bread / Roasted Pumpkin Soup

Can you feel it?? There is a slight nip in the early morning air and at night. Winter's round the corner and you know what that means .. milder temperatures, increased appetites and loads of baking!! After months of erratic baking, I see a busy few months on this blog. Soups, cakes, cookies, stews and warm puddings.. .. I want to make it all this winter!!

 

 

But for today, we'll start slowly with a soup. In deference to the pumpkin craze all this month on blog-o-sphere, I decided that my first soup of the season should be a roasted pumpkin soup. If you are looking for a fuss-free recipe that is full of flavour, you turn to Donna Hay.

 

The pumpkin is roasted along with an onion and a couple of garlic cloves. The best part, there is no peeling and chopping involved. You roast the veggies, just as they are, with a drizzle of oil. Once they are roasted, you simply peel off the skin and blitz it all and then add some chicken stock, milk and a teeny bit of honey. That's all there is to it!! Now, you know why I chose this recipe.

 

 

To go along with the soup, I made this bread. The recipe uses no yeast. So, anyone out there who's had a difficult relationship with yeast, this is for you!! It is bread speckled with ham, cheese, mustard and herbs... perfect with a soup.

 

Except for roasting the veggies that took an hour, making the soup and baking the bread, took a little over an hour. The soup is such a beautiful celebration of the vegetables involved. Roasting them heightens their flavour and brings out their natural sweetness. You balance the flavours and texture with some chicken stock and milk. We were won over!!

 

 

Since no yeast is used, the bread has a more denser and tightly packed crumb than usual. But, the flavours are all there and you will taste each and every component...the ham, cheese, herbs, the mustard.. all of it!! And did I mention, it also uses whole wheat flour.

 

The two dishes are wholesome and complement each other. In fact, keep the bread in mind for any soup you might have in mind. Sounds like just 'soup and bread', but it is a complete meal.

 

 

Winter is so gentle out here, that it brings a spring in my step and a smile on my face. What about you.. how's winter looking in your part of the world??

 

Handvo - Savoury Spiced Mixed Lentils Cake

They say you can spend an entire lifetime sampling India's vast and diverse cuisine and you still would not have sampled it all. Every state has its own distinctive cuisine, with further subtle nuances within the different regions of each state.

 

 

For me, diversity begins at home. My father hails from Gujarat on the west coast and my mother from Odisha on the east coast. Much like the people of the two states, their cuisine could not be more different. Odia food is simple and without too much spices, letting the beautiful produce from the generous land speak for itself. Gujarati food, on the other hand, is more robust in terms of spices and flavour. Since, the land is not as bountiful as that in Odisha, the cuisine has a more lentil-based flavour profile. Each cuisine so unique and yet, so delightful. No wonder then that my sister and I grew up with such adventurous palates!!

 

 

We are in the middle of the nine day, Navratri festival, where India worships and celebrates the divine power of its feminine deities. The Gujaratis wait all year for Navratri, where they unleash themselves and their dancing talent on the world. Every night is a night for family, friends and some insanely crazy traditional dancing of 'garba-dandiya'. The enthusiasm and the energy is simply put, heady and infectious.

 

 

So, in the spirit of the season, I bring you this savoury lentils cake, straight from the Gujju heartland. The recipe is from Tarla Dalal, a Gujarati herself, who's taken a traditional recipe and adapted it for the modern kitchen.

 

The recipe might seem a bit lengthy but that is only because you have to soak and ferment the rice and lentils overnight. Once that is done, it hardly takes any time to put it together.

 

 

The end result will impress even the purists. The cake sets beautifully with this crispy top, thanks to the tempering that we pour on the batter just before baking. That crispy topping that is flavoured with seeds is addictive. This is a very wholesome cake with enough spice and complexity to tantalise and excite the palate. If you are balking at the thought of the vegetable, rest assured, it is there for volume and texture, you don't really taste it.

 

Paired with some mint-coriander chutney, it is a meal by itself. Wash it down with some lassi, it doesn't get better!!

 

 

I believe Navratri is a timely reminder to society to treat its women with the same respect and devotion we accord our Goddesses. With that sentiment in mind, I wish you all a very Happy Navratri and Dasera.

Spinach and Chilli Straws with Yoghurt Dip

Last week, Indians celebrated their Independence Day and fortunately for all of us, August 15th fell on a Thursday. And that can only mean one thing.. an eagerly anticipated looong weekend!! Whether you took a much-needed vacation or you stayed at home, at some point over the weekend, you would have met up with family and friends.

 

 

There is something so relaxed and informal about lazy weekend brunches. It is about easy-going conversations, raucous laughter, good food and those simple pleasures that help you forget about that long list of pending things-to-do, even if its just for a few hours.

 

And then invariably, the 'remember when..' stories will start. Those timeless stories from your school or college days that have  already been repeated a million times. Not only have you heard them before, you probably were witness to the incident. And yet you laugh so hard, that by the end of the story, you are laughing and crying at the same time.

 

 

Helping those stories along are endless rounds of drinks and of course, the munchies that go with those drinks. Munchies in bowls that are conveniently placed on tables around you, so that you can reach out to them, without even realising it. Remember there is no place for dieters at weekend brunches!!

 

In that list of munchies, these spinach and chilli straws find a place. I found them in the 'Popina Book of Baking'. Isidora Popovic describes them as "crispy, fiery straws to die for with a glass of cold beer and a light dip." In other words, a perfect munchy!!

 

 

What caught my attention was the spice mix that she uses to flavour them with. It reminded me of the Methis Puris I had blogged about last year during Diwali. And the final product is almost like them, except with a different shape. Although, what Isidora's Serbian palate found fiery, my Indian palate found mild. If you can handle a bit of spice, I would recommend upping the red chilli content.

 

Else, these straws are crispy and the kind you will keep eating and then at some point, wonder why are you feeling so full that you can't eat another one. With the yoghurt dip, they are a perfect match to be washed down with a cold drink. The yoghurt dip is a favourite at home and can be had along with chips or even as a healthy filling for a sandwich.  

 

 

I hope you had a lovely weekend. Mine got the perfect ending, when a darling flatmate from University announced the birth of his beautiful, baby daughter. Parabens, meus amigos!!