The power of food

On a cold last November morning of this year after an invigorating bike ride with my foodie friend and biking enthusiast...I realised the 'feel good factor' that usually floods your mind and body after an exercise,was not complete without my warm beverage that I craved for, soon after getting home ! The endorphins that work like magic to uplift your senses have a close connection with food and what it does for our well-being !

Lately my warm beverage of choice is a cup of green tea...not easy initially for a coffee lover like me,to switch (it helped that I've always liked green tea!) to something far less comforting than caffeine and milk ! Oh...I haven't gone off it completely ...no way...just kept on reserve for 'emergencies' aka days of extreme fatigue ;))...

So when you approach food as doing good and consume it with those thoughts,they work as powerfully as a big helping of anything sinful..only afterwards you still continue to feel good ! So,while we do need  as foodies to cook all kinds of food both healthy and comforting,for our families and friends,we need to limit ourselves and learn portion control without feeling that we are depriving our minds and bodies or sacrificing anything for anyone else !We are in fact doing an excellent job in nurturing us and our families by using food as a powerful tool for growth of mind ,body(refering to the kids ) and thereby reaping the benefits of fabulous skin ,hair...all far superior to the anti-ageing products on the shelves !
 So go ahead embrace your cravings, just point them on a slightly altered path... don't starve or go on a diet...food does so much more than add to weight gain or loss ,it comforts,protects,nurtures,makes you feel loved,helps you express friendship where words cannot,gives solace when little else can..... how many us feel we bond a great deal more with family or friends sitting around a dining table...so...my point..food in all it's flavours is powerful...I see it so clearly now and if you think about it,so will you...enjoy your weekend !

Brownies on order

If you are on the look out for home made luscious chocolatey brownies,you don't have to look very far...I sampled a bit of these brownies  recently and it took every ounce of  my will power ,not to demolish a whole one ! The first thought that came to mind,well the second thought rather...the first was "Oooh yummy yummy"...anyway..lol...the second thought was that I needed to share this info asap with you all...the lady in question,Mrs.Rani Vidyasagar, makes not only these delectable treats but a huge variety of savoury bites and  other wholesome vegetarian and non vegetarian dishes too...she can be reached at 98940 43038...I would also like to apologise for my hurried pic of these gorgeous brownies...it was at an event and I had to act quickly and the lighting wasn't to my advantage and yes that is the truth !!! ;D

French cafe

Coimbatore city has always been home to discerning foodies...well travelled folks with a good insight into food,flavours,cuisines and hygiene. Naturally in such a place the demand exists for a good eatery which satisfies the above requirements and continues,above all to maintain those standards...such a restaurant will definitely find itself visited by the residents frequently .After many years of grumbles and sighs by my fellow Coimbatoreans...we are all pleased to note that our city has indeed been suddenly discovered by hoteliers and restaurateurs  from other parts and we are only too willing to support their entry and sample the delicious food on offer !
The metro plus article today on a french cafe called V's...for those of you who have not seen it...sounds  absolutely delightful,who can resist warm  loaves of bread made with good quality ingredients...one could almost hear the passion for food in Chef Manikandan's remarks,when he talks about the process of making bread. To have the option of being able to buy well made foccacia,baguettes,croissants and other healthier breads is something I think most people here will look forward to a great deal !...Imagine biting into a flaky croissant (calories be damned) or the smell of a freshly baked baguette and being transported to the cafes of France...our picnic hampers will never look the same again...will they ?!! :)) just make sure you balance it out by a good trek or a physical activity that you enjoy,life is all about balance isn't it ?!

Cafe V at NSR road,open between 3-11pm...4322206 is their number...I hope for all our sakes that this cafe lives up to it's name and ends up being a place frequented by foodies,art lovers,book clubs and is filled with lively interesting conversation and fun times....because that's what makes the world a better place  !!!

Mini tartlets

Many a time while hosting a party ,deciding on a dessert can be quite a task...with people being very particular about counting calories  keeping in mind the vegetarian guests who may prefer egg less desserts...I tried this idea ,a few years ago and was a huge hit...to serve a selection of mini tartlets with a variety of fillings...something for everyone,the chocoholic , the fruitoholic,the calorie counters...no one wanted to say no to a mini tartlet ! You can  order the tart bases from a bakery or make them yourself if you have the time...they can also be assembled quickly just before serving if you are worried about a soggy base ! The other great thing about it is that it's stress free and fun for the host,to serve up something so pretty with little effort...I had fun thinking up of fillings, I know you will too...just as long as you are not partial to your taste preferences alone ;)))...ok...since you are doing all the work,reward yourself, 2 of your favourite fillings and 1 for your guest...lol !!!

For the short crust pastry base

Ingredients

 125g flour

 55g icing sugar

 55g butter 

Method

  You can use wholemeal flour if you prefer !

Sift the flour and icing sugar into a large bowl

Crumble the butter into the flour with your fingertips until it resembles coarse breadcrumbs

Add a bit of water, a tsp at a time and bring together without kneading ,to a dough

If it's too wet,sprinkle a bit of flour,too dry,add a bit of water.

Wrap it in cling film and flatten it slightly

Chill it for about 20 mts

Pre heat oven to 180 degrees C

When you are ready to use ,roll it out and cut into small rounds and place inside greased tart cases

Prick them slightly with a fork and bake until golden...about 10 mts or so

Let cool and store them in an airtight tin.

If you want to make chocolate bases,you can make it 105 g flour and 20g cocoa...or lessen the cocoa ratio ,if you prefer say 110g flour to 15 g cocoa powder.

Fillings

One simply has to have a chocolate filled tart...it's unthinkable not to...a simple filling of melted dark chocolate or a more complex mousse filling or a decadent nutella filling...up to you...mine is a melted dark choc filling-double boiling method !

Simply melt chocolate in a clean bowl over a pan of hot water

The second is a thick yoghurt and honey filling topped with strawberries

The third is a filling of mixed caramelised nuts,walnuts,almonds and cashew nuts ! YUM !

To 5 Tbsp of sugar,add a Tbsp of water and place on low heat,gently swirl the pan,until the sugar melts...when it starts turning colour,take off the fire and quickly add in the nuts and mix well through until well coated...these you need to fill into the tart bases right away as the caramel hardens quite fast !

Pop them on a platter...dust a bit of icing sugar for the ooh la la effect and you have dessert fit for a queen !

Daily nutrition

Often while trying to lead the healthiest lifestyle possible not just for us but for our family as a whole,we are fed with an abundance of information ! The same things are mentioned by medical experts and books on wellness about the health benefits of various foods ! Now, I know in the hustle and bustle of everyday nutrition can sometimes take a back seat to more pressing duties or responsibilities !
It is not easy to remember from dawn to dusk,the in take of what vitamins and their respective quantities...for most of us...there are many who are super organised and know exactly what their body needs and is in fact receiving ! While we all strive to achieve that level of wellness,I'd like to take a moment to tell you ,that in fact daily nutrition does not have to be that hard...you don't have to remember which food is rich in what Vitamin/mineral...the good news is we need them all....with large doses of sunlight ;))
So,for those of you who are not already following this,I have a simple tip to make sure you get as many nutrients as possible from the veg family...that is...to go with colours...nature has given us this awesome colour chart of fruit and veg to choose from,depending on what's in season try to choose at least one veg/fruit in all the colours,everyday,to that add some nuts and you got it pretty well covered !!!

Example of diff colours in one day

Day 1

Start your day with adding a pomegranate for breakfast...1/2 a cupfull will be 1 serving

Lunch can include any green vegetable (spinach) and cauliflower- eat at least 1 cup full of veg

Remember that onions and tomatoes also count for your intake of coloured fruit/veg

you can snack on roasted almonds/apples

For dinner you can include corn ,yellow pumpkin...so now the colours red,green ,white,yellow..will give you

without you having to even remember vitamins A,C,B1 and a host of other minerals and salts,very essential for well being ! Now you just have to make sure you eat it all ;))

 Day 2

Start your day with a banana for breakfast- 1 banana per person

Lunch can be peas and radish...the same quantity as above

Again,a snack can be some papaya, channa sundal,sprouts etc

Dinner can be a beetroot dish...salad /chutney

Day3

Breakfast can include pears

A lunch with bottle gourd/ridge gourd and carrots is an option

snack on an orange,boiled/roasted peanuts

For dinner you can consider brinjal/aubergine to add to a pasta or a gravy

For me this is a very simple way of getting a variety of nutrients into every day meals...if you have other suggestions,do post them and add your comments if you like my suggestions ! Happy meal planning :))

Flavoured cubes of ice

Thanks to a friend and reader who suggested this tip for storing fresh herbs , it got me thinking on the need to share cooking tips to help make every day cooking more pleasurable ! Thank you Priya AnandPrasad !

If you don't have easy access to fresh herbs but  love the flavour it imparts to your dish,an easy alternative is to buy them when they are available and freeze them in ice cube trays...and when you do make a sauce or a soup,just add in the required quantity of ice cubes directly to the pan...however if you want to add herbs to an omelet or bread dough etc,it would be wiser to use the dried version instead!
Not just herbs,to flavour a drink instead of just adding ice cubes you can add a slice of lemon to your ice cube tray or a spice like star anise which looks pretty and that in turn will add flavour to your drink of choice...something to think about ! Have fun experimenting ;))

Uppma and curd shots

Whenever I plan a do or a party,the one thing that I positively need to keep me going is to have fun in cooking my food,sometimes it's not the cooking but the plating or presentation that brings so much joy...especially with simple foods and time tested combinations that most people enjoy like the wheat uppma and curd combo with a bite of vadumangai (tiny green mango) pickle...so why not present it in a chefy avatar...I enjoyed assembling it and loved the reactions of my guests even more...a discerning group of foodies and very good cooks,they have been masters of food flavours for decades and their childlike excitement so touched me to my very soul ! It was truly a pleasure cooking for such lovely human beings !

So,my suggestion is,if you are planning a party,add a dish or two which you are sure of the flavour combos and present it in such a way ,that it makes for a great conversation piece and is delicious at the same time...brings an element of cheer to your food table and that's all a host wants,happy guests !

This little shot glass is filled with a layer of wheat uppma,curd,chopped vadumanga pickle and a piece of roasted pappad...I was unsure if it would turn out all right after having refrigerated it for a few hours...it was perfect !!!!....so I decided to share it with you !
I'm sure all of you who read this will have ideas of your own...please do send me your comments,I would love to hear from you all,on my blog...your texts and phone calls are very welcome....I would also like to hear from you on PINK LEMON TREE ;)))

13 colour Marble cake

Baking has never been simpler...more and more people are starting to bake at home because it's fun,you know what you are eating and it's great when you have like minded friends who share your interests !
Recently,I was quite dumbfounded while talking to a local baker...I was given the simple task of ordering with him a marble cake for a kid's party...a day later I discovered that he had no idea what that was...I sent him this pic and he almost backed out...I had to re assure him that all we wanted was a simple two tone vanilla and chocolate marble cake ,explained the process and he reluctantly agreed and thankfully did a good job in the end...but for days I wondered how a successful bakery had no idea what a simple marble cake was...a month later when I had to speak to him for a huge order of red velvet cake,I discovered what it was all about...he proceeded to advise me about the nuances of modern baking and how no one makes a cake from scratch anymore and told me how he got these 'imported' pre-mixes...vanilla cake mix,red velvet cake mix,chocolate cake mix, etc etc...well no wonder !!!... no one thought to send him a marble cake mix...!!!! I was absolutely horrified...I do hope that he is the one exception and that others do make cakes the 'old fashioned' way !!! Boy ,was I glad to be baking at home and not relying on commercially baked cakes !

To make a marble cake

Not only are marble cakes ,easy to make,they are a joy to behold and they feel a bit more special...to a basic vanilla cake batter...you just need to divide it in half and add a Tbsp of cocoa to one half...dollop it in a pan alternatively with the vanilla batter...once all the batter has been put in the cake pan,using a bamboo skewer,just swirl it around to get a marbled effect !

For a multi colour cake...take out as many bowls as you have colours and add a bit of batter in each bowl,mix in the colour and dollop side by side in the cake pan...once done,swirl them all with a skewer...so much fun...sometimes I'm having so much fun that I tend to go overboard with the swirling...LOL..it's so much easier than a rainbow cake where each layer needs to be baked separately...but looks beautiful,in a different way !

Dark Chocolate Cake with a caramel glaze

Yum...is the word that first came to mind on reading this recipe....I waited to make this cake as it looked and felt like a special occasion cake and what better occasion than a loved ones birthday ?!!!
I was initially a bit apprehensive as there was an option to use commercial caramel syrup or to make my own with a lot of cream...with great trepidation,I substituted with milk and I was more than happy with the result,especially after seeing the reaction of the people for whom it was intended...the fact that they did NOT want to share the cake with anyone else,was reward enough for having made it....with all the smiles and hugs that came with it of course...what is cooking without all of that !!!
A deliciously moist dark chocolate cake with jaggery (optional) and whole grain flours (optional),I recommend that you use the very best quality dark chocolate that you find and not the compound chocolate...I also used one of my recent finds...Hershey's dark cocoa (optional)...it's perfect for a true chocoholic !!!! I would also suggest that you use the best organic jaggery that you can find,the darker the colour,the deeper the flavour...I happen to love the flavour of dark chocolate and jaggery,the original recipe calls for regular sugar,so I leave the choice to you !

Recipe for Dark chocolate cake with a caramel topping

Ingredients

Dark chocolate-100g

Butter-65 g

Water-125ml

Cocoa-25 g

Flour- 175g (I prefer wholemeal flour)

Sugar-200g (jaggery )

Egg-1

Vanilla essence-1 tsp

Baking powder-1/2 tsp

Baking soda-1/2 tsp

Milk-4 Tbsp 

chocolate curls to decorate

23 cm round cake tin or a 20 cm square cake tin-greased and lined

Method

Pre-heat the oven at 180 degrees C

Melt ,in a saucepan ,on very low heat,the butter,chocolate and water...stir to mix.

Sift the flour,cocoa,baking powder and baking soda into a bowl (this sifting,I believe makes for a lighter cake...though the recipe does not ask for it)

Mix  the sugar into the flour mixture 

 In another bowl,whisk together the egg,vanilla essence and the milk

Add the melted chocolate to the egg mixture and stir in

Add the dry ingredients and gently fold in

Now you will have a fairly thick batter

 Ladle it into the prepared cake tin

Shake it gently to even out the batter

Place it in the oven...and check after 30 mts

It should have come away from the sides and a light crust will form on top...or you can stick a skewer in the centre and test if it comes out clean

Take the cake out of the oven and let cool for 30 mts while you prepare the caramel topping

Caramel glaze 

5 Tbsp water

200 g sugar

50g g butter

4 Tbsp milk

Now for this cake,half a quantity of this recipe will do...there is a lot of caramel glaze left over after drizzling on the cake,it will keep well in the fridge and can be used to pour over ice cream or for a smoothie or you could just make enough for the cake and skip the extra calories ;P

Put the water and sugar in a pan on low heat,do not stir ,let the sugar melt and turn into a light golden syrup,take it off the fire and place it over some cold water,in a vessel to stop the cooking process.

Add the butter and milk and mix in vigorously

Then return to low heat and keep stirring until well combined

Take off the heat and place on a trivet to cool..it will thicken gloriously-20 mts

Pour over the cake and garnish with chocolate curls

This cake also keeps well in the fridge.

It just goes to show that no matter how many cake books one has read or how many recipes one has tried,there is always a special recipe hidden somewhere to delight you and teach you something new...I thank my friend who gifted me this charming cake book that has helped me share this recipe with you and brought delight to a lot of people :)))

If you do try this cake,I would love to hear your comments,it helps me share my food tales with you better !!!

Coconut rice

When one thinks of swaying coconut palms ,tender coconut water...the mind immediately conjures up images of lying on the beach in a hammock...coconuts are associated with warm tropical weather...a fresh taste which goes well with both sweet and spicy ! People living in Asia tend to take the coconut and it's health benefits very lightly...now we hear the amazing benefits of 'virgin coconut oil'...something which has been made in all our homes when we were children !!!
"Improves Heart Health by providing healthy short chain and medium chain fatty acids (MCFA) that are essential to good health.  Close to 98% of all fatty acids consumed are composed of long-chain fatty acids (LCFA), which are very different from MCFA that have no negative effect on cholesterol ratios and help to lower the risk of atherosclerosis and protect against heart disease.  Studies have shown that populations in Polynesia and Sri Lanka, where coconuts are a dietary staple, do not suffer from high serum cholesterol or heart disease.  Unlike other fats, the unique properties of coconut also contain a large amount of lauric acid, which is the predominant fatty acid found in mother's milk".-www.coconutresearchcentre.org
 ...'the plant life contains no cholesterol " which will endanger the heart...most of us are unaware of this....our coconut rice,coconut burfi ,coconut chutney,does not affect heart health...the coconut milk that is boiled until the oil separates,however is not good as molecular changes happen when heating for so long at a high temperature !
In addition, coconut contains No Trans-Fats, is Gluten-Free, Non-Toxic, Hypoallergenic, and also contains Antibacterial, Antiviral, Anti fungal, and Anti-parasitic healing properties.  Coconut helps to aid and support overall Immune System functions.
So,please do include it in your diet ,it makes for great dietary fibre with a low glycemic index !

Coconut Rice

Coconut rice is a mildly flavoured light rice with subtle flavours and it makes for a good lunch box option.It is delicious accompanied by Avial or a poosanikkai (pumpkin) morrkozhambhu(buttermilk gravy)...ideal for a satisfying lunch !

Recipe 

Freshly grated coconut-2 C

Rice- 1 1/2 C

Dried red chillies/Green chillies-4

Mustard seeds,curry leaves,channa dhal (fried Bengal gram) for tempering

Onions-small-10-chopped fine 

Oil , salt

Method

Cook the rice...set aside to cool

In a pan add a little oil,add the mustard seeds,when they splutter,add the curry leaves and channa dhal and cook until slightly golden

Add the chillies and onions and saute

Take off the fire

Add the cooled rice to the pan 

Add the coconut and salt and toss together gently...this retains the coconut flavour and prevents the rice getting clumpy

Put back on very low heat and gently warm through...serve immediately or store in a thermal heat trapping container to keep warm . 

Bento Box

The Japanese are famous for their artistic flourishes whether in food,their living spaces,their attire,their tea ceremonies and the way they present their wares. It's a culture where respect and reverence is steeped in every action,the guest is indeed treated on par with the divine.  They shower so much attention on their guests from the moment they walk into their home and make them feel so special and welcome,that one just cannot help but enjoy being pampered !
I would like to share with you some pictures of an amazing meal at the home of a Japanese friend and the well packed lunch that was presented to my spouse at a luncheon meeting...the care and precision taken keeping in mind our food preferences was absolutely amazing ! An absolutely unforgettable experience both for the palate and for the eyes !!!

Bento is a single portion meal usually consisting of rice, meat/fish ,pickled vegetables and other accompaniments...they are arranged together artistically,whether it was carried to work or to school,the same perfection was always a requirement ! Japanese homemakers do spend a lot of time on carefully prepared lunch boxes for themselves,their spouses and their children. These were arranged in beautiful wooden lacquered boxes,which are a visual treat themselves ! Nowadays you do find the aluminium and plastic Bento boxes too along with the beautiful wooden ones ! Bento boxes taken to work or school were tied daintily with a cloth and secured with chopsticks,these when opened became the napkin/tablecloth and eating utensil respectively ! How very ingenious !
Many restaurants also serve their meals in well crafted bento boxes as it makes for elegant dining...and the Japanese are masters at making everything look so pretty and minimalistic !!! Nowadays ready made Bento boxes are available at airports,at railway stations for people on the move...it certainly makes for a convenient meal !
The flavours of soy,wasabi,Norri along with pickled vegetables and cured fish,tempura make for a very satisfying meal and will suit most palates ! If you do have the opportunity to taste a home cooked Bento Box meal...I promise you,it will be an experience worth mentioning to others ! :))

Potato Poriyal

Like every home in South India has their own version of rasam....the ever popular uralaikezhangu (potato) poriyal also comprises of many variations. Much loved by most kids and adults,due to the starch content in this root veggie, a lot of people are wary of adding it to the lunch menu these days...but few people are aware that the majority of carbohydrates in potatoes are complex carbohydrates and it is in fact the way in which they are cooked that leads to an increase in the fat content and not the vegetable itself !
High in antioxidants particularly carotenoids and anthocyanins,it contains no sodium or cholestrol ! Steaming, baking,boiling and roasting are some of the healthier ways to cook a potato.In many countries potato flour is used instead of regular flour as the health benefits are so much better ! There are about 5000 varieties of cultivated spuds,mostly in South  America and about 200 or more varieties of wild potatoes...they come in many colours and shapes too ! That's a lot of potato !

The trick I found to getting a nice golden colour to a potato without frying it,is to first par boil it and then roast in a pan on low heat with very little oil for a long time,this retains the flavour, adds that crispness and is light on the stomach...potato poriyal and rasam rice...one of those combos that are hard to resist !!!

Recipe for potato poriyal

Ingredients

 Potatoes-1/2 a kg-boiled and cut into medium chunks

Curry leaves,mustard seeds,urad dhal

Tomatoes-pureed and strained -2 C

Turmeric powder,Chilli powder-to taste

Salt

Vegetable oil

Method:

In a pan ,add about a Tbsp of oil and add the mustard seeds,when they pop add the urad dhal and curry leaves

Add the diced potatoes and stir to coat well

Add the tomato puree,chilli powder,turmeric powder and let cook on very low heat,cover the pan with a lid

Cook until the oil from the tomatoes floats

Add salt and let cook until the liquid evaporates and clings to the potato

Keep tossing or if it catches in the pan,add a sprinkling of water and keep cooking until the potatoes are nice and golden.

Check seasoning

Serve warm.

Apples

An Apple is one of the first fruits introduced to a child as weaning foods...it's also one of the first words a child learns at school while learning the English alphabet ! The shape and colour of the fruit are so pleasing that it's not uncommon to find it illustrated in a lot of our childhood explorations of art :)) The perfect apple is something we all strived at achieving on paper in kindergarten,complete with the stem and leaf ;)))

Today while becoming aware of the food that nourishes are bodies the Apple sadly has got a lot of bad press...All over the world people looking at primarily short term monetary gain are ripening the fruit unnaturally and thereby slowly allowing it to do more harm than good for the human body ! I for one had given up eating the apple a while ago...because one always never knew where exactly the fruit came from...if I did need to cook with it I preferred to stick to the Indian apple rather than a glossy waxed one.

Reading an Enid Blyton book as a child one always thought of an apple as picnic fare...the child sitting by the brook,munching on a crunchy apple and then tossing the core in the water after eating...I always wondered,what it would be like to pluck an apple off the tree and bit into it....would I be disappointed or would juicy,crunchy,sweet,tart be the adjectives that came to mind?!......
Recently thanks to the efforts of a dear family friend and my mother in law,we actually got a tiny apple harvest after 7 long years of nurturing the trees...small ,though they were and of different shades of red...I am pleased as punch to tell you that they were indeed,crisp,juicy,sweet and tart all in one bite...the only thing missing was the picnic spot !!!!

So imperfectly perfect ! Now ,since the kids were always taught to eat an apple without the skin due to the pesticides etc....that posed to be a problem...I could not bear the thought of throwing away the skin so in a flash of inspiration, set out to make an apple peel chutney....nothing much to look at,thanks to the efforts of an over exuberant kitchen helper,who ground it to a fine puree  but oodles of flavour :)))
If you do have an organic dealer in your neighbourhood and you know where the produce comes from,do try biting into an organic apple,it does indeed match the taste and smell  of the childhood stories that you have stored away somewhere deep in your subconscious !

Molten lava chocolate cake

I've always wanted to make a chocolate cake ,where the centre is all gooey and oozes out in a puddle of liquid chocolate !YUM ! Thanks to a 'foodie friend' who very kindly shared with me the you tube video of Chef Manu Chandra's molten lava cake...I made it and now happily would like to share it with you...the only addition i made to this recipe was some vanilla extract because I love that smell wafting out of the oven and I'm always apprehensive with a high content of egg yolk if the cake might turn out smelling 'eggy' !!!If you like the chocolate bomb that is available at 'Little Italy'...then you will love this one too !

This is the picture of the finished lava cake,I regret that I do not have a good enough picture of the molten chocolate...a good excuse to make it all over again...while the recipe calls for 4 portions,i split the batter into 6 portions,enough to satisfy and less butter per person that way !!!
Now, I need to do justice in describing this luscious cake...very low in flour and sugar,it's the perfect treat to get a chocoholic to do your bidding ;))...if you can ever use food to bribe someone then this should be at the top of your list !!!! Lol ! The thrill of unmolding a still hot cake to perfection was written all over my face...thanks to Manu Chandra of Olive Beach...it was a flawless recipe...only the baking time differs depending on your oven,so after 10 mts watch it like a hawk !!!! Silence prevailed as spoons were quickly pushed into the heart of this cake...which resulted in a fair bit of mess...should have expected that...maybe a picture of the chins dribbling with chocolate would have been more appropriate and endearing... but the next time I make it...I do hope to reduce the quantity of butter !

Recipe for Molten lava chocolate cake

Ingredients

Dark chocolate-100g

cooking butter-100g

Castor Sugar-40g

Eggs-2

Egg yolks-2

Vanilla extract-1 tsp or essence-2 tsps

Cocoa powder

Flour-20g (I used sifted wholemeal flour)

Icing sugar to dust over the top

Individual ramekins or like the chef suggests,small steel cups-greased with butter and dusted with cocoa by swirling it around the cup in a circular motion-tip the excess out.

Method:

Melt the chocolate and butter in a double boiler ,that simply means to melt over a pan of simmering water and not directly on the flame and also careful to not let the steam get into the chocolate.

Beat together eggs,egg yolks and Castor sugar with a whisk until combined,do not over whisk.

Add in the melted chocolate and mix,add the vanilla.

Whisk in the flour slowly to avoid lumps

Pour into the prepared molds and refrigerate for 3-4 hours ( i prefer to cover the top)

Before serving, bake in an oven pre-heated to 200 C,for 10 mts

If the top has still not set,leave it in the oven until it does.

Now,to unmold,run a palette knife around the cake...holding it with mitts put a plate on top and overturn in one fluid motion,it will slip out whole !

Dust the top with icing sugar...ideally it should be sieved but if you have impatient young members in your family like I do...it will look clumped...Sigh !!! ....that does very little to deter from the exquisite taste of gooey dark chocolate...for want of a better word...xxxxxxxxxx......

Tapas ideas

Tapas...a word which in Spain refers to small servings of food of different kinds,easy to pick up and eat,usually the more snacky kind ! The word Tapa originally meant 'to cover',people covered their glasses of sweet sherry with a slice of bread to ward off flies...this got the owners of the bars to add toppings on the bread,usually a salty piece of salami,which in turn will increase thirst,thereby leading to more sales of alcohol ! Smart :))...now of course Tapas bars are very popular in Spain,it encourages a kind of social eating where people feel free to stand around a table of small appetisers and gives one the liberty to converse easily...it's not uncommon to go Tapas bar hopping in Spain,the variety of Tapas on offer is immense !
Thanks to a friend who recently hosted an "Asian Tapas" party at home and asked me for suggestions for Asian inspired Tapas desserts...I was quite inspired and would like to share my ideas with you.Tapas can be as light or as wholesome as you choose,cold or hot,a dish can even be as simple as olives and cheese.

My suggestions for an Asian Tapas dessert selection was;
Green tea sorbet with toasted almonds
Sweet saffron vermicelli,served in shot glasses with slivered and toasted almonds
Rose water and pistachio mini cupcakes with a cream cheese frosting
Mango fool served in tiny cups with a crumbled cookie topping
Almond/Cardamom/Saffron flavoured Naan Katai- butter cookies
I would also like to add to that;
Lime pudding with toasted coconut shavings
Poached pears in red wine and cinammon
Honey and seasame brittle
Black sesame and jaggery balls (how exotic does our ellu urandai sound ? ;)) )

For Savoury Tapas- Asian inspired

Broccoli and cashew nut stir fry

Rice paper rolls with veggies and herbs with a sweet chili dipping sauce

Cheese/meat samosas

Discs of bread with prawn and mango chutney

Roasted cherry tomatoes with garlic on crackers

Jalapeno poppers served in tiny glasses with a green gooseberry relish

Tempura vegetables with a dipping sauce

Crispy chili chicken/fish nuggets

Veg or non veg koftas

I'm sure those of you who have never tried it,now get the general idea...it involves a fair amount of planning but it'll all be totally worth your while in the end !

All these dishes except for the last minute frying (if any) can be pre prepared which also leaves the host stress free,to enjoy the party and actually be able to eat something.It's fun and informal at the same time ,very special,some good music, a few cocktails alcoholic or not,lively conversation and an awesome evening guaranteed,whether it's for 5 people or 50!!!!...I'm sure your brain will be buzzing with ideas too...A tapas party is for all adult age groups and planning it,cooking it and deciding how to serve it adds to the fun quotient...do I have all of you thinking of planning a Tapas party soon ??!!! ;))

Nithya's Asian Tapas dinner

 

This is a photo of the dinner hosted by my friend...I hope this picture inspires you even more...li'l bigger than bite sized portions of delicious morsels ! Yummy !!!

Baked Banana Chips

Banana Chips...sweet and savoury is such a popular snack and more famous in the South of India ,than in other parts. Made with the unripe banana,it is full of flavour and is a delicious accompaniment to a traditional South Indian lunch or as a snack. It's not uncommon to find requests from people from other parts of India or the world for a few kg of Banana chips...and they do have their own preferences about which store to buy it from.No matter how many establishments sell these banana chips,they do almost always end up selling most of their stock everyday and since a lot of them are family run small enterprises,one is always assured of quality and freshness.

A flavour very different obviously to the more common potato chip...the texture is also not as thin and as such does not give you the taste of oiliness as can sometimes be the case of store bought potato chips.These banana chips are very famous in the city of Calicut,in the state of Kerala...so famous ,in fact that I would not be surprised if it soon carried a GI tag !

The unripe banana takes to flavours beautifully not unlike any other starchy vegetable....so,chili,lime,mint,salt are some of the popular savoury flavours,while the sweet flavours comprise of jaggery,honey or those which are made with a naturally sweeter version of the banana. While these deep fried chips are not the healthiest,even though a banana comprises of so much nutrition.....I wondered if there was another option to eat these crisp banana slices without the extra helping of oil...I give you the recipe for baked banana chips...the lime needs to be added to prevent discolouration..do try :)

Baked Banana Chips Since these keep well in an airtight container,it's a good snack option to carry while travelling,or in a kid's snack box.

Makes about 60 chips
Prep time: 15 minutes
Cook time: 3 hours

INGREDIENTS
 5 unripe bananas, peeled
1 cup fresh squeezed lemon juice
Cooking spray / lightly brush the baking tray with oil
Salt to taste

INSTRUCTIONS

1. Preheat oven to 200°F. Coat a baking sheet with cooking spray or lightly brush with oil
2. Cut bananas into 1/4” slices. Dip them in lemon juice, then place on a prepared baking sheet.
3.  Bake, turning over once, until golden brown and crispy, about 3 hours.
4. When slightly cool,sprinkle with salt and mix gently .

Funnel cake

A name which arouses curiosity and a cake which looks so unique that even the most discerning foodie will not be able to resist one bite of it ! The first (ahem!) bite reminds you of a sugar donut...same principal,deep fried flour batter,dusted with powdered sugar,quite scrumptious ! I first tasted this sugar confection while strolling down a theme park and the locals were clamouring for it...Now something that has such a long queue waiting for it,just needs to be looked into, experimented with, savoured and shared...sigghhh the sacrifices that I make for R&D ;)))...well,all I can say is, it is a taste worth experiencing and it looks really very fascinating,nothing like what you and I would call a 'cake',that's for sure !!!

Like donuts,you can change the toppings to taste,this one was served with a drizzle of chocolate sauce,the other options were honey,caramel sauce,blueberry sauce and strawberry sauce...with the icing sugar,of course !

Lucky for you,I have a recipe if you want to try making it at home !

Recipe for funnel cake

Ingredients

eggs-2

Milk-1 C

water-1 C

Vanilla-1 tsp

Flour (maida)-3 C

Sugar-1/4C

Baking powder-1 tsp

Salt-1/4tsp

Oil for deep frying

Icing sugar for dusting

A funnel...cleaned and dried

Method:

In a large bowl,beat the eggs

Add to the eggs,milk,water and vanilla essence and mix until well combined

Combine in another bowl the flour,baking powder,sugar and salt

Now,whisk it gently into the egg mixture to avoid lumps in the batter

Mix until you get a smooth batter

Heat oil in a deep dish

Drop a cube of bread in,if it turns golden,the oil is hot enough for deep frying

Cover the bottom of the funnel with your finger and ladle about half a cup of batter into the funnel

Now position it high above the oil ,release your finger and move funnel in a spiral motion until all the batter is used up...Repeat for the remaining batter.

Same technique as making jalebis,i guess !

Fry for 2 mts on both sides until golden.

Remove and drain on paper towels

Dust with icing sugar and serve warm.

I would love to see a pic of your funnel cake when you make it...maybe we could also call it 'tunnel cake' for little boys,certainly reminds me of tunnels and mazes !!!

 

Onion chutney

 Onions come in so many sizes,colours and shapes...they can be crunchy,spicy,sweet,intense or mellow depending on how they are prepared or what variety you choose.This vegetable lends itself quite easily to all cooking techniques and adds a unique flavour to most cuisines from all parts of the world ! There are onion fans who can eat them in any form and there are people who tolerate them and of course the ones who wonder why such a veggie exists...I actually feel sorry that the onion haters miss out on the amazing flavours these add to a dish :)
Pickled,fried,pureed,sauteed,roasted or eaten raw,it can be as delicate or as robust as you want it to be ! The kind of acrid burn that a raw onion imparts is so very different from the almost sweet jammy flavour they give when cooked in a pan with a little oil and salt ! They also pair very well with all sorts of herbs coriander,thyme,rosemary,curry leaves etc...onion pachadi is a favourite accompaniment to a biryani in Southern India...an acquired taste for many visitors from other parts !
An onion chutney on the other hand is almost like a sweet and spicy onion marmalade...made with pearl onions (shallots) and red (Spanish)onions,they make a great side dish for an Indian breakfast of dosai or idli (Indian rice cakes/pancakes)...they keep well refrigerated for about a week...it's very good with bread as well,I'm told...so it's definitely something for children in boarding school or university to keep in storage ! I was told by my grand mum that back in her youth,this chutney was made entirely with the tiny pearl onions for a family of 10 or more...my goodness,the number of onions they would've needed to peel to get a sizable amount of chutney....!!!! I do think the large onions don't really diminish the flavour of the chutney in any way...it is made with a whole lot of love after all...and since it is cooked down until soft and golden,it can be eaten for breakfast and you don't have to worry about it being too strong for the palette in the morning...just toss in a mint after,if you must ;)

 Ingredients
Small pearl onions-3 c (peeled and chopped)
Onions- 3 sliced
Dried red chillies-4/5
Tamarind pulp-1 tsp
salt,oil
Method:
In a pan ,heat some oil (just about 1 tbsp) ,add the small onions ,saute,when soft,add the Onions and saute,add salt.
Add the dried red chillies and continue to saute on very low heat until soft and golden and sticky.
The onions are caramelised at this stage...careful that they don't get crisp.
Add the tamarind pulp and mix through well for a minute or so.
Set aside and let it cool.
Once it is cool,check seasoning and grind it either by hand or in a blender...there is no need to add water...that will shorten the shelf life of the chutney.
Grind it to a smooth paste and check seasoning...the colour comes from sweating the onions to a golden brown .
Some people do temper it with curry leaves and urad dhal and red chillies,but I prefer it as it is...why add the extra oil unnecessarily !!!
Enjoy :)

Onion chutney

 

 

 

Orange peel

When people talk of citrus fruits...Vitamin C quickly slips into the conversation...drinking OJ world over,is very common and most all breakfast buffets will serve a pitcher of this refreshing orange drink...it's one of those foods that signify health instantaneously...the sweet sometimes tart taste of the fruit finds it's way into many many dishes both sweet and savoury.Now a whole lot of varieties are also available from different parts of the globe...the Indian 'kamala orange'  more than makes up for taste what it sometimes lacks in colour !
I wonder how many of us actually utilise the whole orange ? Like most citrus fruits the rind has natural oils which are great for the skin...as healthy as the fruit is to eat ,the rind also has amazing anti aging properties,keeping the skin supple not to mention adding a healthy glow ! So,if you don't already do so,the next time you use oranges at home,dry the peels out in the sun instead of discarding them...when they are completely dry,that will take a couple of days,the brittle peels can be ground into a coarse powder,that makes for a great scrub!
If you want to use it as a mask,just add a bit of gram flour and some 'malai' (milk skin)...mix to a smooth paste and apply for 15mts...it truly does feel wonderful and the skin really does feel pampered.
In some countries in the middle east they make 'spoon sweets' out of orange peel..very interesting...who's gonna throw away the Orange peels now eh ?!! ;))

It keeps really well in an airtight container in a cool dry place...make sure the jars are clean and free of moisture before storing...it's a great scrub for all skin types...do try !!!
 

Kaffir lime aka Narthangai

Kaffir lime,that fragrant ingredient that has permeated into our home and our food...full of flavour and really adds zestiness and zing to an Asian dish ! The citrusy flavours go so well with the sweet flavours of coconut milk and the spiciness of fresh red chili...truly a marriage made in heaven ! While we fret over the fact that it's not easily available and no Thai or Malaysian dish can come close to authenticity without this 'exotic' ingredient...it did lead people to do a lot of thinking as to why can it not be grown here,after all the climate fits the required profile...!!! So,I'm grateful to all these curious minds,one among whom is my mum, that lead to the discovery of our very own Narthangai...similar in size,shape and colour...with the same zesty fragrance...could it be the Indian cousin of Kaffir lime or are they in fact the same ??!!!

Narthangai

Kaffir lime

Kaffir lime

Narthangai

While most people are convinced that they in fact are one and the same...one does find a critic or two that insist that the flavours of Kaffir lime are very different to that of the Narthangai....I for one do find the fragrance of the leaves quite similar and I'm more than happy to use the locally grown leaves and fruit in all my Asian dishes...I suggest you get a Narthangai sapling,it's so versatile,we make pickles,pachadis in Indian food,thuvayals and chutneys too...and it is a key ingredient in Asian cooking...and the flavours are so fresh,you might just be inspired to create your own dish...after all,isn't that what cooking is all about ;)))

Laksa

Laksa in my book is at the top of the list of comfort foods...wholesome and nourishing,a hot bowl of Laksa on a rainy day really hits the spot ! Encompassing all the flavours spicy,sweet,salty and sour....it's a great 'pick me up' at the end of a long day..or even as a special family meal....either way it's delicious and makes one feel utterly pampered and special while slurping it up ;) Well !!! there's really no other way to enjoy it ,is there ;p. It's just as delicious with vegetables...the flavour of fresh herbs and chili in a coconut milk broth does indeed transport you to the streets of Malaysia.
Recipe for Laksa
Most Laksa recipes also add chicken in the broth...I quite like it even without...doesn't alter the taste in any way !
Ingredients
Medium sized prawns-shelled and de veined or you can use veg like broccoli,carrots,bell peppers and baby corn -cut into even size pieces
coriander leaves-1 cup full
mint leaves- 2 tbsp chopped
spring onions-3 stalks julienned
fish sauce /soy sauce-to taste
lemon juice-to taste
coconut milk-4 c thick milk and 3 c thin milk (from the first and second pressing respectively)
noodles-250g
bean sprouts-1 C(steamed)
sugar-to taste-1 tsp or so
red chillies- sliced-3
shallots(small onions) sliced and fried-10 (optional)
turmeric powder-1 tsp
Laksa paste
Red chillies-5
ginger- 1/4 inch piece
garlic-5/6 cloves
galangal-1/4 inch piece
lemon grass-1 stalk ,sliced and chopped
 Grind the above to a paste with a little water.
Method
In a large pan,heat some oil and add the prawns or the veggies...let cook (prawns need to turn opaque-a minute or so)
Add the laksa paste and saute well
Add a little bit of water,to deglaze the pan and cook the paste and prevent if from burning
Now add the thin extract of coconut milk,half the spring onions,quarter of the coriander leaves,some sugar,fish sauce,turmeric powder and let it simmer...10-12 mts,with the lid closed
Check for seasoning...once the coconut milk has reduced and the flavours are blended,take off the fire and add the thicker extract...and let it simmer,with the lid open,stirring once in a while...about 5-6 mts...check flavours...
Cook the noodles as per packet instructions,just before serving.
To serve,place the noodles in a bowl,pour over the coconut milk broth(with prawns or veg) and garnish with sliced red chillies,coriander leaves,mint leaves,a squeeze of lime and some friend shallots and spring onions.

While the dish has a lot of elements to it,the cooking process as you can see is extremely simple...it just involves stocking up on some basic ingredients and I'm guessing the first time you make a Laksa will certainly not be the last ....quite an addictive dish.
Most of the Metro cities do have galangal in speciality stores...if you don't find it,use a bit of the dried galangal or you can omit it,the other flavours are still finger licking good !!!

Veggie Quiche

Broccoli,tomato,olive and caramelised onion Quiche

Veggie tart with an olive oil pastry

 A variation of the traditional short crust pastry,I tried this one with olive oil instead of butter,though it may not have the same richness,it's light and quite flaky and I will definitely make it again !

The veggies are onion,tomato and broccoli...saute the onions-2 sliced ,in a bit of olive oil with thyme and salt,add the tomatoes,pepper and saute until pulpy...just before adding to the crust,add in steamed broccoli and saute lightly for 2 minutes.

Finish with a topping of 2 beaten eggs with 1 cup of milk and 10gms of grated cheddar cheese

so much healthier and gives you the same satisfaction as a regular Quiche...I just had to make a healthier one...I did promise you after all !!!!

Olive oil pastry

The method is similar as the butter short crust pastry...instead of 100g of butter,add 85-90ml of olive oil...then proceed in the same manner !

Short crust pastry...a delicious buttery pastry that offers a tasty base for a variety of toppings both sweet and savoury...few can resist a well made quiche/tart/pie when it's filled to the brim with delicious goodness !
Home cooking at it's best...which conjures up visions of homemakers in cookbooks of yesteryears,proudly posing with a rolling pin, clad in a checkered apron,make up and hair neatly in place,bag of flour on the counter and beaming big smiles of accomplishment...that pic always stayed in my head and probably the reason why pies fascinated me since childhood !
One reason the quiche is a good meal option is that ,once you get the hang of making short crust pastry...the filling is quite versatile...you can make it as healthy or as decadent as you wish...I who have always had a mental block for making short crust pastry,am very thankful for Rachel Allen's simple and foolproof method of making a short crust pastry...Ido promise you variations of this one soon !While I am quite averse to the idea of using potato in a quiche,when there are so many other more delicious and far healthier options,this one was made on request,delicious but I do recommend that you add other veggies like spinach/zucchini/broccoli...all go well with an egg and milk (no cream!!!) mixture !
It's a one dish meal really and a soup and a quiche make for quite a wholesome dinner...as always I have refrained from using white flour and have used instead a whole grain flour...I do plan at some point to substitute olive oil for butter...I'm sure it will work well too..I do hope you will try this recipe and I look forward to hearing from you of all the variations that you may come up with :))
A step by step version....

Potato and Chive Quiche

Bread crumb stage

adding beaten egg

dough to be chilled

lining the tin

baking blind with beans

brushing the pastry with egg yolk

the filling

baking at 180 C

Baked and ready

The last slice ;p

Recipe for Potato and Chive Quiche
Ingredients
Potatoes-4 boiled and cubed
Onions-2 finely chopped
chives-2 Tbsp (optional parsley,dill )-finely snipped
Eggs-4
egg yolk-1-whisked
Whole grain flour-200g
Butter cubed-100g
Olive oil-1 tbsp
salt,pepper,lemon rind-1 tsp
milk -250ml
cheddar cheese/Parmesan-25 g-grated
Method
Rub the butter and flour together with fingertips until it resembles breadcrumbs
Add most of the beaten egg yolk and bring together with a fork...or hand ,do not knead,just press to a firm dough
Place in some cling film,flatten slightly and refrigerate for a half hour to 1 hour
Now,in a pan ,heat the olive oil and saute the onions and potatoes with salt and pepper until golden...set aside.
Place a cling film on the work surface,put the chilled dough and stretch another sheet of cling film on top
This ensures that the pastry does not stick while rolling...keep stretching the cling film as you roll to a quarter inch thickness..
butter a quiche tin
Remove the top layer of cling film...lift the rolled out pastry with the bottom layer of cling film and quickly over turn onto prepared tin...use the cling film to smooth en and even out the pastry...remove the cling...your tin is lined...no mess ,no extra flour.
Now place some foil on the pastry and fill with beans to bake blind...to prevent the pastry from rising...
Bake for 25mts-until the pastry is almost cooked
Now ,beat together,eggs,milk,salt,pepper,lemon rind and grated cheese and chives/parsley/dill...set aside.
Remove the beans,brush with egg yolk to seal and bake for another 10 mts until dry
Now add the potato mixture.
Pour over the milk mixture and place in the oven
Bake for 20 mts or until set
Wait for 5 mts after baking to slice .