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!

 

Malai Kulfi

And before you know it, Holi's here! This past weekend, we celebrated the 'festival of colours', here in India. It is supposed to herald the onset of spring but considering how unseasonally hot it was in my neck of the woods, it felt more like summer. The Indian summer is enough to make me one whiny, bothered, tortured soul but in the spirit of Holi, I won't complain today. I'll leave that for another day. Instead...I'll let you know that I made some 'kulfi' - the Indian answer to no-churn ice-cream!!

 

 

And lest you think, I slaved over the stove for hours (although you should know me better by now), I'll also let you know that this is a cheat's version that uses condensed milk and milk powder, halves your cooking time and tastes just as good.

 

This recipe is, of course, all thanks to my one-stop shop for easy Indian cooking, Tarla Dalal! The recipe uses just four ingredients - milk, condensed milk, milk powder and cardamom powder.

 

 

The end result will surprise you. In all likelihood, if you live in India, your kulfi is going to be shop bought. But, let me tell you, this kulfi matches up admirably. I do realise that looking at the photographs you are not going to be convinced. But, I did mention that it was hot and moreover, yours truly is hardly the most adept at unmoulding desserts smoothly. But, take my word, it is creamy and smooth with the right amount of sweetness with the cardamom pairing beautifully. This is the real deal!

 

 

Did you go all crazy this Holi?? Did you make something special for the occasion? Tell me!

 

I wish you and yours a very Happy Holi. Much the like colours of Holi, may your days ahead be coloured with love, happiness and good health!!
 

Homemade Granola

OK.. Put your hands up, all those who made a resolution to eat healthy this year! And now put your hands up, all those who have broken that resolution in disastrous fashion! Hmmm.. thought as much! Well.. you can still make amends for your sins, considering we haven't yet crossed Q1 for the year.

 

Everyone who is anyone knows that the path to healthy eating starts with a good breakfast. Don't even think of putting up a contrary argument to this. Just go onto the Internet and read why breakfast is so important. In an ideal world, the ideal breakfast would be a freshly cooked breakfast. But, we don't live in an ideal world. So for those rushed weekday mornings, there is invariably cereal and milk to start the day.

 

And this is where we are all getting it wrong in the first place. Because, those boxes of breakfast cereals have a huge amount of sugar hidden in them, more than we realise. Read this article for a quick read on the topic. There's always Google and its wealth of information for more on the topic.

 

And the alternative to shop bought is to make it at home. It is fuss-free, healthier and tastier. Search around for granola recipes and I found most of them had a bit too much honey/maple syrup/apple juice for my liking. So, I tweaked this recipe I found on Jamie's website and it worked for me.

 

This is a lot like the honey-toasted muesli recipe I put up a while back. But, I loaded this with nuts and dried fruits much more. Nuts because they keep me full longer and dried fruits provide their own natural sweetness and hence, remove the need to add extra sugar.

 

Any blogger will tell you that making your own homemade granola is all about customising it to your taste. Simply add whatever you like and leave the rest out. The end result is a granola that will at first, taste less sweeter than what you usually buy. You probably think that you'll have to add honey when you have it. But, once the dried fruits are added, its just right!!

 

 

As you can see, I like my granola with milk and fresh fruit but it works well with yoghurt too! And because of all the nut and dried fruit action going on, a small amount goes a long way. Its works as breakfast as well as for a mid-afternoon snack. Just try making it once. If it doesn't convert you, you can go back to those sugar bombs for breakfast!!

 

Finally, I have been missing for most of February but I am gonna correct that this month. I have some interesting posts lined up that should hit you very soon in quick succession. Till then, why not make some granola! Hope you had a lovely weekend and Monday morning was kind to you!!

Classic Baked Cheesecake

Am not sure how it is possible that I have completed two years of writing a baking blog without having done a single post on a cheesecake. Well, when better than a lazy Sunday afternoon to rectify matters.

 

Cheesecakes hit the Indian food scene a few years back and it became the de rigueur dessert to order when one stepped out. Of all the variations put out, the no-bake blueberry avatar was the crowd favourite. I have lost count of how many times I have had the one at Café Moshe in Bombay. And then just like that, I think I had one too many and haven't had another slice since then. Maybe, that's why it took me so long to get it on the blog. So, for my first time baking it, I thought I stick to the classics. I went with a classic, baked cheesecake.

 

 

There are literally a trillion cheesecake recipes on the Internet. But, I stuck to the tried and tested Donna Hay who hasn't yet disappointed till date. Her recipes are straight forward and easy to follow. My advice, follow her recipe to the last word and the end result will be as promised.

 

 

Most of the ingredients are regular pantry items except for the two cheeses mentioned. The recipe uses cream cheese and ricotta, both fairly expensive cheeses, here in India. Moreover, they are not easily available all over the country. Luckily for me, I got my hands on a tiny packet of Philadelphia cream cheese but the ricotta I made at home. I recommend that you do the same. It took me half an hour with only ten minutes of work to get the ricotta the recipe needed.

 

Once you have the cheeses sorted, its all smooth sailing. Its one of those one-bowl recipes where you simply dunk everything in the food processor, whiz it and your filling is ready to be baked. Again, just follow the recipe and you can't go wrong. Pay attention to your mise-en-place and the rest hardly takes time.

 

 

And what a beauty the end result is. The cheese filling bakes into a layer that is creamy and light and not claggy and dense. It has a hint of lemon that is refreshing and a sweetness that is not cloying. It is one of those deceptive desserts that easily tempts you into a second helping.

 

Pair it with a fruit compote and I went with a strawberry one. It complements the citrusy undertones of the cheesecake perfectly. But, this cheesecake is so light and fresh, that if had on the day that you have baked it, owing to its freshness, you might even be ready to forgo the compote. It is delightful just as it is.

 

 

I'll go as far as to say that this cheesecake that you make at home will rival some of the best that you've eaten. So, what you waiting for?? Hope you had a lovely weekend!!

 

Til Ladoos - Sesame Jaggery Brittle

In early November last year, the news broke on social media, as news breaks these days, that Tarla Dalal, India's celebrated cook book author, had passed away. As the news spread, the unanimous reaction was not for the loss of a cook book author but for a loss of a teacher. Almost every home cook who heard the news reminisced how they first started cooking, by learning from her books.

Her appeal lay in her life story that many could relate to. She didn't go to any fancy culinary school, rather it was marriage that prompted her to learn how to cook. From there she went on to take cooking classes and eventually, published her first cookbook, 'The Delights of Vegetarian Cooking' in 1974. She would go on to build a food empire, with over 150 cook books to her credit.

So, what was the secret behind her popularity? A couple of things, I believe. She catered solely to India's vast vegetarian population and took in to account their religious and social compulsions. Her recipes were tested and simplified for the novice cook in such a way that if you followed her recipes to their last step, they would never fail you. Look around my blog and you will see many of my posts on Indian food are her recipes and till date, none of her recipes have disappointed.

But, even more crucial was what she taught us through her books. She taught Indians to move out their comfort zone when it came to food. This was much before the age of television cook shows and the Internet and food blogs. Why, it was even before India had opened her doors to the outside world.

We were hesitant and at times, even ignorant about food outside our individual communities. She taught us not only about India's diverse cuisine but also introduced us in small doses to global cuisine. And her students were delighted that from their home kitchens, not only were they exploring Indian food but also the world's.

So, you had a South Indian woman trying her hand at paneer korma, a Punjabi favourite and a Gujarati lady attempting a Thai green curry or Italian cannelloni, even if it was a much altered version that catered to an Indian, vegetarian palate. And to keep up with the times, as Indians were confronted with lifestyle diseases, she even came out with cookbooks for diabetics and those battling hypertension and obesity!

Rather than being some intimidating, highly qualified professional chef with supersonic knife skills, she had a personality that reminded many of a family aunt or friend who you would turn to for a trusted recipe and advice. So, when I decided that I wanted to make til ladoos, a traditional Indian sweet that is made in the winter, I naturally turned to her website and it did not disappoint.  

For those not in the know, these ladoos are best described as having a texture similar to a brittle that is then rolled into balls. The ingredients, sesame seeds and jaggery are considered by Indians as traditional foods to fight the winter blues.

The recipe is a very simple one. Do take care while rolling them as they can be a bit hot to handle. These are a personal favourite and I reckon, for many of you out there too!

Thank you Tarla Dalal, for teaching us Indians to cook and to step out of our predictable, comfort zone when it came to food and explore diverse cuisines, from India and the world!! RIP!

White Chocolate And Coffee Truffle Brownies .. .. Baker-in-Disguise Turns Two!!!

A few days back, late into the night, I looked at the date at the bottom right corner of my screen and I kept looking. And then it struck me, it was on this day, two years back, I started this blog as a tentative, unsure effort with absolutely no clue on how it would all play out. Two years?!!? Time, sure, does fly by!

 

And as with all important anniversary dates, one can't help but reflect on the year gone by..

 

The first thing that jumps out at me is how I learnt to stand back a little, as with my photography, so too with the blog. No longer did I excessively obsess about blog stats or whether I got a blog post up every week or how could I get more page views. I stepped back and simply enjoyed myself.

 

I put it down to a little confidence in myself. By the end of the first year, I figured, notwithstanding all my clumsiness, I could follow a recipe to its conclusion and at times, even put my teeny personal twist to it. It wasn't about baking the best ever brownies or the fanciest cake or the most perfect, spectacular looking loaf of bread.

 

 

It was about reaching out and sharing with you something that had bought a smile to my face and I hoped it would be the same for you. It could have been a book or a sheet of music or the fruit of the season or the weather of the moment.

 

And as for the food, it was about anything that piqued my interest, be it a new technique or an old classic. Yes, I had my posts of grainy photographs and unimaginative writing that make me cringe, but this year the blog was a truer medium of self expression!

 

I'd say it was the tiny amount of confidence that I talked about earlier but more importantly, I owe it to you, the reader of my blog. When you dropped by for a post or you stayed for some time looking around or you came back again. When you read my post silently or you tried a recipe or you appreciated a photograph. Whether you knew me personally or you met me through this blog, I treasure every visit and every word of encouragement. Words will never be enough to express how grateful I am that you appreciate what I do!

 

 

And so to celebrate two years, I baked something that I would make if we were to meet in person for a cup of coffee. Because, increasingly this is what baking has come to mean to me. A way to reach out to people and share with them something, simple and fuss-free that would make them smile and their eyes light up!!

 

These truffle brownies tick all the right boxes. You've tried brownies and then you've tried brownies with their gazillion variations. But, you cannot get through life without sampling these little beauties. No one can not love them!

 

I have the lovely 'Popina Book of Baking' to thank for this beautiful gem of a recipe. These are extremely easy to make and crowd pleasers. The coffee ensures that despite all the chocolate decadence, these brownies don't get overpoweringly sweet. The white chocolate pieces not only provide a visual contrast in a sea of chocolate blackness but also some much needed textural crunch. Pair a chocolate brownie with a coffee chocolate truffle and this would be their love child, destined for higher glory!

 

 

As I enter another year of blogging, I want to bake more savoury and gluten free and learn to cook more  of India's diverse cuisine. More importantly, I want to hear from you. What do you like? What do you not like? Am I stuck in a rut with respect to certain aspects? Should I be doing something differently? Is there something you'd like to see more of on this blog? Please tell me.. I am listening.

 

I'll wait to hear from you. Till then, I'll leave you with a most heartfelt 'THANK YOU'!!

Dark Hot Chocolate

It was a quiet start to the year for me. Down with the flu, I made myself a cup of hot chocolate and decided to make a mental list of resolutions for the year ahead and reflect on the lessons from the past year. But, halfway through the cuppa, all that thinking got me drowsy and I thought to myself, since when did life turn out as intended or as anticipated. So, I ditched the list but that cup of hot chocolate, I kept. If you must know, I even splashed some coffee liqueur into it!!

No one can not like hot chocolate. I like mine with dark chocolate and flavoured with cinnamon and orange. And this one is no ordinary "milk with sugar and cocoa" hot chocolate. This is milk with some cream that is infused with cinnamon and orange zest, heated and then poured over some chopped chocolate. The hot, flavoured milk will melt the chocolate and result in the most delicious, thick hot chocolate that just keeps getting thicker and more chocolaty as it cools.

Depending on your taste, substitute the dark chocolate with milk chocolate if you want it sweeter and play around with milk-cream ratio to get the desired consistency.

I leave with you some of my favourite cookbooks that have enthralled and inspired me ever since I've started writing this blog. Some have taught me, some have appealed to my fuss-free nature, some have taught me to work with fresh and seasonal produce and some have simply spoken a language I could connect with.

A dear friend recently told me, "The best is yet to come..". With that beautiful sentiment in mind, I wish you and yours, all the best that life has to offer in 2014!! Happy New Year!!