- Mix sugar powder and grated coconut paste.
- Place the mixture over the heat and stir constantly to avoid lumps.
- When the sugar melts, add milk powder and remove the pan from the heat. Stir few more times.
- Add the cardamom powder and mix again.
- Now cool it a little and then smear the stone mold with oil; Press sugary-coconut on the mold to decorate their upper surface occasionally with help of water.
P.S. May add little bit more sugar if you prefer muffin sweet.
Till far only soup ever tried to make was carrot soup in Paris that too in bleak winter. Big thanks to my French Teacher for sharing the recipe en Français. Recently, went to local vegetable market; seeing tomato got so tempted that without thinking bought two kilos. Then I brainstormed a bit to think and idea of soup came as an escape. Here is my 2 cents recipe. If craving for something sweet and sour at the same time just have a bowl of creamy tomato soup to satisfy your desire as an appetizer.
- One kilo Tomato – boiled, peeled and deseeded.
- Two/three carrots – chopped to tiny pieces.
- One big Onion finely chopped
- Few cloves of garlic
- One red chili
- One Bay leaf
- ½ tsp cumin seeds
- Black pepper
- 2 tbsp Olive oil / ½ tbsp butter
- Juice from one fresh Orange
- Low fat cream or thick yoghurt
- Dried Basil / Parsley leaves - optional
- Salt to taste
Heat the oil/ butter and fry cumin seeds, bay leaf, garlic and onion with pinch of salt. When onion turns golden, add carrots and continue frying at low flame. Once carrot is tender add tomato and fry for few minutes
Make puree in a grinder (remove bay leaf before). Add water according to thickness required. Put the blended soup back in the pan. Bring to boil and cook for 5 minutes on medium heat. Now add freshly squeezed orange juice and cream after removing from heat. Season it with nutmeg and fresh black pepper. Garnish with a couple of parsley or basil sprigs if any and serve hot with either croutons or bread slice.
Best news is “Bread-Talk” boutique has recently opened at Vashi. It is a famous bakery chain from Singapore and they do cater good quality of various breads as well as desserts. But sadly, the dessert I got from there was too creamy, spongy and sugary. I will say tasteless to my taste buds as these kinds of pastries are very popular throughout India. After tasting European pastries, I find these one as - concept of western baked goods mixed with Asian ingenuity makes cool looking pastries that are hit-and-miss at certain point. While multi-cereal bread which I got was awesome.
Sweet potato dessert (Ranga Alur Puli) is an age old Bengali dessert - a sweet lover's delight for sure. Its crispy outer layer mesmerizes gastronomic senses. As for its availability, it is more of a traditional sweet, prepared in households. These days some sweet shops are starting to include this in their repertoire to cater to the time-constrained generation.
My hubby being born with a sweet tooth, do enjoy sweet of any kind. So, this recipe is actually initiated and arranged by my mom-in-law for him while I prepared it under her guidance on our short stay at Siliguri this year.
- For Puli Dough:
- Sweet potatoes: 500 gms
- Flour: 1 ½ tablespoons if preparing stuffed one (otherwise 100gm for plain one)
- For Stuffing: (optional)
- Milk: ½ litre
- Sugar: 1 tablespoon
- Coconut: ½ (grated)
- Cardamom (green): 2-3
- For Syrup:
- Sugar: 1 cup
- Water: 1 cup
- Oil for frying
Wash and boil the s.potatoes until soft. Peel and mash. Add the flour and knead into dough. Keep aside.The Stuffing: (optional)
Bring the milk to a boil by adding a tablespoon of sugar in it. When the milk starts to thicken, add the coconut and the raisins and condense it to a thick, sticky consistency. Remove from heat and add crushed cardamoms. Let it cool.The Syrup:
Add a cup of sugar to a cup of water and bring this to a boil. The syrup should be of medium consistency. Let it cool.Making the pulis:
Take a small portion of the dough in your hands and shape them accordingly unless it is stuffed. If preparing stuffed pulis then flatten the dough and make a cavity in the centre and fill it with a little of the above stuffing. Seal the edges of the dough and give it the shape of a puli. Heat oil in a wok and deep fry the pulis in batches. Remove from oil as pulis start browning or golden. And dip the pulis into the syrup carefully, one by one. Serve hot or cold.
Frying Pullis: We prepared plain puli without stuffing but stuffed one are really mouth-watering and delicious….no doubt! Actually, Ranga alur puli (fried sweet potato dessert) along with other pulis like Muger puli (made of moong dal or yellow moong lentil), Chirer Puli (made of poha -beaten rice), chana dal puli, Chaler puli (made of rice) use the harvest produce—rice, coconut, date palm juice and jaggery etc speciality items of Shankranti.
Continuing from my last post I like to share a great experience I had. It was a sudden plan and I was tagged along with my instructor who in-turn was invited by a local Singaporean colleague after work for dinner. It was buffet for a fixed price at Marina Bay Shopping Mall. The crowd was very young far-eastern or North-Asians. Sorry guys, I could not figure out who is Chinese, Japanese, Koreans or just Singaporeans…as they all looked alike and age-wise they looked like high school or college students to me. Thankfully, our local guy made a reservation otherwise we might had to wait in long queue.
I started with some sea foods; I tried Oysterr for the first time. It was OK but did not found the delicacy as it is said in France - a key component of fruit-de-la-mer (fruits of the sea or sea food - in this except shrimps and prawns rest all like oysters, clams, mussels, whelks, and periwinkles come raw). If I am not wrong the concept is same in Kerala (south-most state in India) where any fish is treated almost the same. Being a Bong- I am a lover offresh river fish.
In the second round, I opted for Japanese sushi and sashimi which I love and can have a lot. For many, it is raw fish (actually firm but melt-in-your-mouth when you bite it). To me it tastes delicious when dipped in Shoyu (Soya sauce), speck of Wasabi (very strong, hot flavoured green mustard) and with gari (thin-sliced sweet pickeled ginger). Ocassionally at end it is accompanied by sake-japanese liquor.
While I was enjoying the same my colleague’s girlfriend had turtle skin soup. It seems that it is very good for female skin according to Chinese belief. Well well… all big cats of Asia are almost extinct due to high demand from such Chinese myth. But I kept my WWF conservation “fundas” with me while my colleague enjoyed fish-head which has same realm of myth.
To conclude, I think I beat every one when it comes to desserts which were really yum. Unfortunately, I did not had enough room left for ice-creams which they had so many varieties to choose from. But, indeed it was a great dinner.
Singapore has so many ethnic cuisines to offer for its natives that you have to stay long to explore all the corners. Food is highly influenced by Malaysian, Chinese, Indonesian and none other but South Indian too. Even annually Singapore government organizes “Singapore Food Festival” in month of July. I was lucky enough to get a glimpse of it. When it is a matter of food I consider myself to be “not a typical desi” sticking only to one variety of food. I love to explore as much as I can. But of course at same time I try to avoid certain meat other then duck, chicken, turkey,lamb or goat. So, after that only sausages or bacons can make way to my plate with choice rest I do not like to taste due to various personal reasons. Well, please do not be surprised as I went very specific with meat. As, according to French there are so many delicious delicacies to taste ; that do not think only about Chinese or Korean if you are a vegetarian.
Recently, I had Red chilli chicken from a western wok at my lunch. For lunch, we have a food court opposite to our Singapore office. It is not specific to any company; it seems there are few others nearby as well. Variation ranges from Indian to Japanese to even cross-cultural fusion. So a lot to choose from if you can figure out. I am not sure sometime what they have as main-ingredients. But this dish was simple to order as it said red chili chicken with rice. But, astonishing part was the numbers of chilies it had. At first, I was bit skeptical about its spiciness with so many chillies in plate but later I took a bite of one of those and found they are not as hot as they looked. A Good experience indeed:D.
The second picture of Fish curry is from a food court eatery; the curry was excellent… very close to Indian kind but then the down hill journey started for me. They said - you can choose two veggies as side dish and I opted for Spinach and peanut sauce. I specifically asked about the Peanut one as they mentioned it will be melange of sweet and sour savour. When I was ordering my plate it looked like that sauce had some sprouts but thank god I am not a vegetarian - infact it had some dry fish. But, as a whole this side-dish was a big thumbs down which changed my taste-buds …yuck!!! :.(
From this Monday I moved to a corner desk as I put a new pair of shoes at work. The desk is nice but I lost my view from the window. Well, this post is not about my office and work.
Our boss is sailing Far-East and we had a dinner at Marine Plaza Hotel honoring him. The location of the hotel is great and as we were a big group we got a hall to ourself facing Black Bay and Marine-Drive of Mumbai. This windswept promenade is the crown of Mumai’s attraction. If you are in Mumbai try this location for an evening dinner - lots of high end hotel to choose from.
The food was good but not an excellent one; it was a buffet - with many verities of salads, soups and Indian snacks. I hardly had any place for main course after all those but I saved enough for dessert. There were around 10 types of them; and you can see I have taken almost all of them in my plate. I do not recollect any of those fancy names. Chef’s delight was the ultimate one. I was bit skeptical when taking the big white dessert, it had a layer of chocolate in the middle to make it yummier.
Keeping my palm starched and flat on the key-board I confess I have sweet teeth. No big secret, I love [desire will be a better one to express my feeling for them] desserts particularly chocolates. I love dark chocolate but I just can not have enough of them at one go. Unfortunately, I am not getting my daily dose of chocolate as I used to have after dinner in Paris. In Paris, you even get 100% chocolate which comes with warning on the wrapper that you might find taste too strong. Chocolates of main-land Europe particularly from France, Switzerland, and Belgium are the best. Only chocolate I know and like from Italy is Ferro Rocher – well enough of chocolates for this post …but never enough for my tongue.
This thali is named after a small town of South western coast of India Udupi near to Mangalore. It is famous for Krishna temple where from udupi (also called udipi) cuisine got originated. It is basically delicious vegetarian cuisine with no onion, garlic as commonly found in rich north Indian cuisine. Udupi cuisine comprises dishes made from grains, beans, vegetables. The variety and range of dishes are wide and a hallmark of this cuisine is the use of locally available ingredients.
Udipi thali is very common in Mumbai where food is mostly served in Steel plate; but at certain resto you have choice of Plantain leave. Eating with bare hand is more fun although spoons are available. Normally, meals you get are with unlimited serving except the Sweet Dish (Only one portion of Sweet Dish is included like kheer or kalajamun). Service is very fast and before you blink your eyes you have the meal in front of you even at peak hours; hardly sometimes one has to wait for 10 min. at max. The menu is not at all spicy nor rich in oil but very close to ghar kaa khana (everyday meal). That is one main reason these places are very crowded during lunch hours.
- Thali consist of small dishes of several curries-
- Chapatti (wheat bread) or Purri,
- Sambhar - a soupy vegetable(pumpkin or gourd) liquid with a sour edge
- Rasam ( spicy pepper water)
- Chutney (mostly of coconut) or Dal (lentil curry unlimited),
- 3 Vegetables (Fixed Qty) - one Dry Vegetable, One with Gravy and one made with freshly grated coconut
- Curd (1 bowl)
- One bowl steamed rice. (If you want to eat less Rice you can take 2 Chapatti or 3 puris or vice-versa).
But in recent times non-vegetarian variation of the same cuisine is making marks not only in India but across the world. Sea food cooked in coconut and whole red-chillies are one of the common one.
Bon Appetite – bien sur, while you tear off a small morsel of Chappati, dip and devour the taste of authenticity.
It’s too hot and humid with power failure I was sweating like a hell. Though just few minutes before I took my shower. Having my last portion of lunch I was searching desperately for something in my fridge but actually I forgot to buy one. My all time favourite item which I can even take truckload if needed in any form. It is generally considered to cool the body in tropical climates.
I don’t know how and when exactly I developed taste for it. One of my favourite childhood food item was a heaping spoonful of it. I’d lick it like a lollipop until all traces of thick delectable were gone. As I got older, I use to mix it with portion of vegetable curry(s) as well lentils given to me beside the last course. Now also I regularly indulge and make sure to have it at last after two main meals. Without that it’s something incomplete for me. I hope you guessed it by now… yes, I am talking about yogurt known for its characteristic taste and consistency.
Being born and brought up in cosmopolitan town had known taste of India from my childhood. Due to the employment opportunities created by the Bhilai Steel Plant, people from all over the country flock here and the culture here provides a scintillating example of "Unity in Diversity".
We had a south Indian neighbour when I was a child. I used to love auntie’s food over my mom despite she tried her best to make best food which I never appreciated. Like the proverb says “ghar ki murgi daal barabar” (Self possessions are always undermined and other's possessions seem better). The memory still brings forth strong emotions when I think of it. I have one memory of eating this dish called Curd-rice as a small kid which Auntie used to prepare by mixing curd and rice with pinch of salt to taste if yogurt is bit tangy. For them it is common practice to finish any meal with curd rice. While our other neighbour was from North, so often used to have Raita - a special preparation with yogurt; normally served chilled. Though there are lot of variation in raita of which boondi is most common. Vegetable Raita involves adding grated cucumber and mint paste or using tomato, cucumber and onion raitas or diced carrots. Sometimes tempering it with mustard seeds, cumin seeds, curry leaves, channa & urad daal with pinch of asafoetida. Actually, Raita is good foil for spicy North Indian dishes like parathas, tandoori chicken, etc.
Now being born in bongo family we have Misti doi a thick sweetened yogurt which taste as sweet as pudding which is served and sold in earthern pot. Presently staying in western part, Shrikhand is taken in form of dessert made from strained curd. A soft muslin cloth is tied up and hung to drain all the water for a few hours from the curd. Sugar, salt, saffron, cardamom, diced fruit, raisins, and nuts are then added for its taste.
Apart from all these, curd is widely prepared at home where it has an important place in traditional cuisine. It can be made from a small amount of store-bought, plain, freshly cultured yogurt by adding lukewarm milk thoroughly. The quality of curd depends on the starter used. The time taken to curdle varies with the seasons taking less than 3 hours in hot weather and up to 10 hours in cold weather.
During our stay at Europe I use to wonder seeing one complete row on umpteen varieties of yogurt from fat-free to bio-organic in super-store. Not only natural and unflavoured yogurt but also yogurt with fruit, vanilla, chocolate and various other flavours are common. To offset its natural sourness, yogurt is often sold sweetened, flavoured, or in containers with fruit or fruit jam on the bottom. And when ever we travelled different parts of Europe we found different texture and taste for the same. It tastes completely different just across the border; in 2003 European Union debated to give a standardized name to yoghurt, but later abandoned that project.
Well well, wherever you go you will find curd; may be of different version in terms of taste and characteristics. So, while I have my daily dose of friendly bacteria you can certainly think on whether its worth to have or not.
As I said lots of thoughts were coming across in spite of my busy-ness. So first was to ask Pamela to come over at Fort area for lunch which was denied by her saying that lots of household chores left to be done. Then again I modified my plan and asked her to join at evening for dinner when she told me she won’t as without any prior booking no food will be available at any good restaurant because of that day- which is in fact quite true.
Despite of her denial I didn’t left any hope I ended up saying we will go somewhere outside for sure. With passage of time I got busier in work and stuck for long hrs. When I almost realized that there is no chance of dinner outside. But, somehow I finished my work by seven and left for home. I reached home at half past nine when I was to take my shower and then leave so another 30 min. gone. By the time we got into car it was around ten so on the way we decided to have our dinner at Bombay Blues, Center-One - Vashi. On reaching the restaurant the doorman said with smile it will take 40 minutes minimum to get a seat. So, we took a stroll around other shops. Even after 40 min. there was no luck so we stood at door only waiting for our turn. After 11 we had luck to have our seat; now it was time to place order..... since it was enormously crowded so one can guess quality of service and food to expect. Somehow around 11.40 got something on plate.
I ordered for Chicken sizzler which looks awesome to hungry stomach but awful to taste. Never heard Chinese food being served with cheese so was that plate. My god! somehow survived with Pamela’s plate and appetizer.
Learnt a lesson that never to go for dinning without prior reservation or it’s much better to enjoy and relish food at home only especially on V-day. All these can be explained with the new economic growth that Indian higher middle class are enjoying at this moment, and everyone from mega-malls to jewelers to flower shop or even food-stalls are cashing in.
Ballard Estate is old corporate park in Mumbai where most of the buildings have high ceiling and windows a left-over from British Raj. I feel very fortunate as my workplace is on this street and moreover when I get bird's eye view of Mumbai from my desk.
For lunch, I have walked past Britannia before but for some or other reason I did not entered. It is one of Bombay's famous old Irani (Persian) restaurants situated at Ballard Estate. This no-nonsense, no-frills, 90-year-old restaurant is the last of a dying breed of establishments once found on every corner of South Mumbai. The environment is simple and functional, with little room for extras like presentation and ambiance. There is no love greater then love of eating - is their motto. It is mentioned on the menu food will be served within 10 minutes and they really do so. A must if you don't like vegetarian food you might want to drop-in. There is a different menu for each day of the week. Apart from the fact that it is the stuff of legends, the building was designed by George Wittet, the architect of the Gateway and the Museum.
I was lucky one as there was Berry-pulao that day one of their speciality. Berry pulao (a version of the Iranian zereshk polow) is the outstanding signature dish, made with succulent spiced boneless mutton (or chicken), fragrant long-grain basmati rice, and tart barberries imported from Iran. Though it was rich and heavy but its worth - once in a while.
During my stay at Paris for last 3 and half years, most of my lunch at work was at shared corporate cafeteria between three companies. I appreciated the price, quality of that food always particularly the desserts and varieties of yogurts available there. May be I understand, why French cuisine is considered to be world’s most refined cuisine. Unfortunately, I am not a food critic that I can pen down those exotic tastes to get water in your mouth. But as I think about them I roll my tongue ;)
In general, breakfast in France is a small affair consisting of croissants & bread rolls with some butter and jam to spread which is usually accompanied by milky coffee or hot chocolate or café noir. Since there is no set time for breakfast in France it makes them bit hungry by noon :) . Le déjeuner (lunch) was once a two hour mid-day meal but has recently seen a trend toward the one hour lunch break.
It is common at corporate world to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and traiteurs; however people having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations. A sandwich followed by a dessert is quite commonly seen and can be found ready-made at bakeries and supermarkets, cafes, bistros or restaurants. Even many restaurants, offer a lower priced prix fixe menu at lunch which is not available in the evening.
I have been a silent participator for most of the times as I use to feel shy to communicate with my linguistic skill of French. These three pictures are the only I have from all those lunch time I had with my colleagues. These were taken at very end of our stay with Pamela’s new phone camera. I always felt that I was going to miss those lunch hours if I move out of Paris; now I write about them before they become distant memory.
At my current location in Bombay we do not have any in-house cafeteria at our office (a small office compared to Paris). There are plenty of restaurants around to choose from or I can order for lunch at my desk. With the last one you can work as you take a bite. I am sure any health freak will tell that it is not good for soul and body. Food is supposed to be taken properly so that you chew and eat in peace while a meal in France is not simply a moment dedicated to the nourishment of the body; it is indeed a time for social and even spiritual replenishment.
In Modern India, where average work hours are getting longer and people are slogging more at work. This may be very disturbing social and physiological changes and might have adverse effect as the dynamic working population grow older.
A charlotte is any dessert that's moulded into a container lined with sponge fingers or boudoir biscuits (purchased at a bakery or supermarket). It’s normally easy to prepare; hardly takes 15 min.
Make the syrup by mixing equal amount of sugar and water flavour it with adding same amount of rum or brandy to taste.
First line the bottom as well as sides of a container with clean wrap & then with sponge fingers soaked in sugary alcoholic syrup. Now layer it alternatively with chocolate mousse and sponge fingers in a way that top layer should be covered with sponge fingers. Then cover with clean wrap tightly and lid. Leave it to chill for more then 12 hours.
To serve, invert dish onto serving plate and unmold charlotte. Carefully remove plastic wrap. (Variation can be done using vanilla mousse & chocolate mousse alternatively). While serving dust with icing sugar and decorate with fruits or with cold custard or whipped cream.
Having salad has got few plus points like less time consuming to prepare, don’t heat up a hot kitchen, very healthy especially in this hot Paris summer…..which means salad season. Besides watermelon or strawberry smoothie, salad is the perfect summer food. They're light, crisp and refreshing-- especially when paired with a dressing and they're versatile with one’s imagination can invent.
So we had this lettuce leaves with deseeded olives, cherry tomatoes & cheese which was enrobed with a salad dressing of balsamic vinegar, olive oil and few drops of lemon juice. At end drizzle it with salt and whisk together in a large shallow bowl. One can serve in small portions as an accompaniment to roast chicken, or grilled or poached fish. This dressing is actually to highlight not to overpower the salad ingredients. Too much salad dressing will weigh down the salad ingredients and mask their flavors. So...
We were just back from Switzerland and went for picnic at St.-Germain-en-Laye with few colleagues of Santanu. And Santanu promised he is going to prepare all by himself -simple vegetable-rice and Date walnut brownies.
Lately I borrowed one book on vegetarian by Nicolas Graimes from one friend which includes light meals, main courses, tarts, salads, desserts etc. The best part of this book is initial descriptions on each ingredients starting from seeds, vegetables, different types of cooking oil and what not with colourful pictures. We see certain things in the local market but do not how to prepare them. Neither we know the corresponding English names nor are they commonly available in India. So, its an excellent book for reference.
Even his friends from RFS wanted to have the recipe. These rich brownies are great for afternoon tea and even they do make a fantastic dessert when served with crème fraiche (whipped crème) or vanilla ice-cream. I will be infringing copyright if I copy those here but still couldn’t refrain myself.