Happy May The Fourth!! For those who are not familiar with this particular day, it's the day where Star Wars fans celebrate Star Wars! May the Fourth (as in "May the force be with you") is a fan created celebration/holiday. All the Sci Fi and particularly, Star Wars enthusiasts are out in force today! Something you may or may not know about me is that I am a big Sci-Fi techie nerd. I don't know if its because I grew up watching Star Trek, Star wars and a whole lot of other Sci- Fi, American imports back in England (Not that the UK is lacking in its collection of mind boggling Sci-Fi: Dr Who, TorchWood) or because I was a science major in school, but I love Sci-Fi. Lucky for me, I married an even bigger Sci-Fi nerd than me. He took it one step further because he was into comic books also. He still would be if I didn't put a stop to the constant influx of comic books and the simultaneous draining of our bank account. Comic books are not cheap! My husband even has a tattoo of the Star Trek symbol on his chest! He was told by his friend one time that he was the luckiest guy in the world because not only did his wife cook great food and was hot (I could possibly be using that term a ... continue reading...
Chicken and Vegetable Pullao
What do you do when you've worked all day or in my case; chauffeured children, laundry, groceries, soccer practice, and you stumble home with not a clue as to what's for dinner? Believe it or not, even on days that I've been to the grocery store, sometimes I have no clue what I am making for dinner that evening. On days, when I am almost out of everything, it is even harder! What is your plan on days like these? Everyone has store cupboard staples, in my case, I always have rice, lentils, onions and garlic ginger paste! It's an Indian store cupboard :) What are the must-haves in your pantry? And how about when supplies are running low? What do you all turn to (apart from takeaway)? My meals in a hurry, or on days that I need some comfort food, I always find myself turning to something with rice. It's my comfort food because growing up, I ate it almost everyday. I wasn't going to post this recipe because it happened to be one of those last minute, I am "out of everything" meals. It was thought of at the last minute after returning home exhausted and kids whining for dinner. However, as I was devouring my plate, I realised how good it was and how easily it came together. I ... continue reading...
Orange Savarin | Daring Bakers’ April Challenge
One of my favourite past times back in the day, and even now, is to thumb through cookery books. I make elaborate mental plans to make such and such but the reality is crushing, I barely have time to get dinner on the table let alone work my way through a baking bucket list. Nevertheless, I have one, and one day I will start ticking it off. One cake that always caught my eye, especially when I used to day dream with my mothers cookery books, was a Savarin. It always looked so elegant and sophisticated; so impressive that I made a mental note. So, when the challenge for the Daring Bakers this month happened to be a Savarin, my bucket list blinkers went on alert. Here was my chance to finally tick one off! The Savarin is named after the famous French politician and lawyer, Jean Anthelme Brillat-Savarin, who gained fame as an epicure and gastronome. I am sure everyone has heard his famous quote "Tell me what you eat, and I will tell you what you are." (source: Wikipedia) My Orange Savarin did a bit of a double duty; not only did it satisfy the Daring Bakers' Challenge, it also served as a beautiful birthday cake for my husband, Trace. His birthday was yesterday and we thoroughly ... continue reading...
Baghare Baingan | Spicy Eggplant Masala
Baghare Baingan (bug-aray bai-gan) is an incredibly popular dish from Hyderabad, India. Weddings, special events, family dinners don't take place without this on the menu. It is the accompaniment to the very famous Hyderabadi Biryani and I have to say, they are perfect for each other. The term "baghare" means tempered in Urdu and the dish then is known as "tempered eggplants"; since the eggplants are tempered with hot oil, curry leaves, garlic and cumin seeds. If you are imagining tempering as in glorious, melty chocolate tempering, this is not quite the same. In Indian cooking, tempering or baghar is usually hot oil infused with spices being poured over a dish to finish it off before serving. The tempered oil adds great flavour to the end dish because of the spices and herbs that have released their oils and flavour into the hot oil. Some of my favourite curries are tempered; usually with curry leaves and mustard seeds. What makes baghare baingan such a beloved dish is the time it takes to make it. Much time is spent roasting the spices, the seeds, and nuts and then grinding them into a paste. This paste is the stuffed inside the eggplants and left to marinate for a bit. The ... continue reading...
Gulab Jamun – Indian Donuts in Cardamom Syrup
Gulab Jamun are one of a handful of Indian desserts I love. They are loved by almost every Indian and non Indian that has ever tried them. There is something addictive about these syrup, soaked donuts and you begin to crave them if you haven't had them in a while. I don't know if it's the buttery, fried, donut balls or the exotically scented cardamom syrup that calls to you, but when it calls, you run! In India, they are typically made from pure, condensed, powdered milk. It's mixed together with a bit of ghee or clarified butter, an egg or milk if necessary and fried. They are dropped into a rose water flavoured syrup and are ready to be devoured. The modern method of making Gulab Jamun is using dried nonfat milk powder. We have to add a little flour as a binder and an egg or milk. I have made both kinds, with milk or with eggs, and both have come out well. I have included the egg free recipe today. The name Gulab Jamun comes from the Urdu/Persian language where gulab is a rose and jamun is a plum like fruit native to South Asia. When these donuts are fried they resemble the little dark plums and since they are soaked in a rose scented syrup, hence the Gulab Jamun. Gulab Jamun ... continue reading...
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