An Ode to Adaptation

Adaptation comes in so many forms. You enter this world from the warm cocoon of your mother’s womb … you adapt
You break away from the apron strings for the first time, when you start school … you adapt again
You experience freedom in college … it’s adaptation time once more
You step into the big, bad world of corporate sharks … you’d better adapt!
You fall in love … of course, you adapt!
You get married and share your life with someone, you adapt like never before!!
And so it goes on….
Since adaptation is so ingrained in our nature, it’s but natural for us to keep on doing it in every sphere of our lives. Be it dressing, eating, speaking, it’s what we do, without a second thought. And of course, when it comes to cooking, adaptation is a fundamental right!

One of A’s schoolmates runs a very successful snack bar cum sweetmeat shop called Trupti. The original store is located in CP Tank and has been in the family for I’m not sure how many generations. R and his wife have expanded the business to open a new outlet at Phoenix Mills. Not wanting to compromise on quality and personal attention, they are limiting themselves to just these 2 stores, at least for now. Their sweets and snacks are simply lip-smacking, you can’t go wrong with anything you buy from here. A and I love their Aloo Tikki, which has a crisp potato coating encasing a delicious filling. Now, coming back to my earlier point about adaptation, I wanted to try and replicate the crispiness of Trupti’s tikkis and while doing a net search, stumbled on this recipe at Earth Vegan. I followed the recipe to a T, but we found the tikkis turned out a tad too dry, albeit tasty. So the next time around, I reduced the quantity of rice flour and besan by half and added moistened slices of bread to the potato mixture. Now these little babies hit just the right note - crispy on the outside and soft and delicious on the inside.



Potato Tikkis
(makes about 15)

Ingredients

Potatoes – 3 nos, medium sized
Onion – 1 no, medium sized
Green chilli – 1 no, minced fine
Chickpea flour – 1 tbsp
Rice flour – 1 tbsp
Ginger – 1 tbsp, grated
Garlic – 1 tbsp, chopped fine
Bread slices – 2-3, moistened and crumbled
Curry leaves – 2 sprigs, crushed
Coriander leaves – a handful, chopped fine
Salt to taste
Oil for deep-frying

Method

1. Boil, peel and mash the potatoes
2. Add finely chopped onion
3. Mix in all the rest of the ingredients and knead well to bind together
4. Moisten your palms and grab small handfuls of the mixture to form into flat patties
5. Heat oil for deep frying and cook the tikkis on both sides till golden


This recipe goes to Blog Bites #3 – Adaptation, being hosted on One Hot Stove. And just to give a little twist in the tale, here’s an adaptation of another kind :-) For sometime now, I was in search of a simple crochet pattern for a shoulder bag, that was “holey” enough for a lining to show through. Clicking on links that listed patterns for “Bags and Purses” did not yield any joy. So, I hit upon the idea of looking at items like blankets, afghans and dishcloths, from where I could simply take the pattern of stitches and adapt it into a bag! Et voila … this granny square blanket at The Handmade Dress was the perfect match. Here is my work in progress.



I simply loved the summery, citrusy colours of this yarn. I plan to make 2 of these squares, and then crochet 3 strips wide enough for the sides and base. Finally, all these pieces will get seamed into one shoulder bag… whew, I’m keeping my fingers crossed, hoping the finished product will be blog worthy :-)

Steakhouse Blues

Well, I didn’t really suffer from them years ago when I gave up eating non vegetarian food. I would attribute it to the fact that I was, in any case, a rather sporadic meat eater. Never having developed a liking for seafood and eating meat only on occasion made me virtually a vegetarian before I actually turned into one (except for eggs). The only non veg dish I missed was the Goan Roast Beef that my aunt used to cook and the Pepper Steak at Fountain Sizzlers in Mumbai.

Of late, I was wondering if we vegetarians could get a close enough substitute to the original pepper steak that would be as tasty as the real McCoy. I found this recipe by The Chubby Vegetarian which I then adapted based on the ingredients that I could find here locally. The original recipe calls for Portobello mushrooms, but these are something I wasn’t able to locate anywhere in Mumbai (surprisingly!). I made do with the Porcini variety, which also gives a nice, meaty texture when cooked.



Mushroom Steak
(serves two)

Ingredients

Porcini mushrooms – 1 jar (prepare them as per instructions)

For the Marinade

Roasted tomatoes – 1 no
Garlic – 4 cloves (peeled and roughly mashed)
Onion – 1 no
Olive oil – ½ cup
Juice of 1 lemon
Ajwain – ½ tsp
Cracked pepper – to taste
Salt – to taste

For the Sauce

Garlic – 3 cloves (peeled and roughly mashed)
Onion – 1 no (chopped fine)
Flour – 2 tbsp
Butter – 2 tbsp
Olive oil – 1 tsp
Vegetable stock – 1 cup
Cracked pepper – to taste
Salt – to taste

Method

1. Combine all the ingredients for the marinade, except the olive oil, and blend until smooth
2. Gradually drizzle in the oil and continue to blend till completely mixed in
3. Coat the prepared mushrooms with this marinade, cover and refrigerate for 2-3 hours
4. Melt the butter and oil till it stops bubbling
5. Add the flour and stir constantly till browned
6. Add onion and garlic and cook till translucent
7. Add pepper & stock and allow to thicken to the required consistency
8. Grill the marinated mushrooms
9. Assemble on a serving plate with the sauce spooned on top
10. Sprinkle a dash of cracked pepper

I chose to serve my faux steak with a side of mashed potatoes and caramelized onions. I am sending this experiment to Blog Bites #2 – The Copycat Edition being hosted at One Hot Stove.

My tips:

1. If you don’t have any stock on hand, you could dissolve a Maggi cube in one cup of water. The salt content in the cube is rather high, so be careful while seasoning. You may not need to add any more salt

2. The Porcini mushrooms I used are available at the Godrej Nature’s Basket outlets. Anyone knowing where I could get Portobello mushrooms in Mumbai, do let me know by leaving a comment. Thanks

Eating Pretty

Good eating, I’m sure you will agree, is a lot more than just good taste. It involves all the five senses. In fact, the more the number of senses a dish engages, the higher is the enjoyment level the eater experiences. No rocket science there :-) The crackle, splutter and hiss you hear when ingredients are being cooked; the aroma and fragrance you smell when a dish comes together; the widening of the eyes when you see the final product; the texture of the food you feel as you consume it; and of course finally the taste that you slurp, smack and savour … all of which contribute to the ultimate eating experience!!

I am constantly amazed and quite overawed by the talent exhibited by food bloggers the world over who keep updating their blogs with beautifully illustrated posts. If what is seen is as drool-worthy, then I can only imagine what these delicious looking concoctions must taste like! What is even more remarkable about these bloggers is that they are not necessarily “blogging pros” who make a career out of blogging, but are people with demanding jobs and other responsibilities. Yet, they find the time to update their blogs regularly with highest quality standards – both in their writing as well as their photos. This, to my mind, speaks volumes about their passion, commitment and creativity, not to mention their generosity of spirit when it comes to sharing recipes, tips and techniques. Hats off to all of them.

My baby steps into this world of prettying up food presentation were crocheting this set of placemats. These go to our friend D, as a belated birthday present. Both D and her sister J are amazing cooks. A and I have enjoyed many a lip-smacking meal at their table, which I hope my little offering will grace the next time we are invited over :-)


The yarn I used for these placemats is what is called “Purse Thread” here in Mumbai stores.

Chain 70
Row 1: DC in second chain from hook and all across. Ch 3. Turn.
Row 2: Skip 1 DC, DC in each of next 3 spaces, DC in skipped DC sp. Rep across.
Repeat rows 1&2 till your work reaches desired length. Fasten off.

I finished off the placemats with matching lace edgings that I purchased separately and got my tailor to sew across.

As a final round-up to this post, here is just a small sampling of some of the wonderfully talented bloggers who I would like to raise a toast to. Cheers! More power to you as you continue to inspire fledglings like me.

Stirring up Sweetness

We celebrated Gudi Padva this week. One of the many fond memories I have of my childhood is that of festivals being celebrated. One didn’t really care about whether or not you belonged to a particular community or practiced a certain religion, those special days were all enjoyed with equal gusto.

It saddens me now that somewhere in the daily grind of life, this spirit of celebration has somehow lost its meaning. A festival that comes by is welcomed more for the holiday it brings than for what it actually signifies :-( The camaraderie of family & friends getting together, the joy of donning new clothes, the pleasure of exchanging gaily wrapped presents and of course, the gleeful devouring of all those lip-smacking goodies ….. sigh…where have they all gone?

A common tradition in most Indian households, on any festive occasion, is to make a special sweet or dessert. Now that is something, I have resolved to keep alive, if nothing else!

My father-in-law loves Firni. So that is what I chose to make this Gudi Padva. This is a classic North Indian specialty very similar to rice pudding. While it uses a few ingredients and is pretty simple to put together, the process of continuously stirring the milk is a tad laborious. In fact, A and I were wondering as to why is Firni so called? And we laughingly concluded that it probably comes from the Hindi (or is it Urdu?) word “Firna” which means “to go round in circles”. That said, a special occasion rightfully deserves a little more effort … and the end result is so worth it. Cold and creamy, it made for the perfect after lunch dessert that sweltering afternoon.



Firni
(makes 6 servings)

Ingredients

Milk - 1 litre
Sugar - 6-7 tablespoons
Raw rice - 3 tablespoons
Salt - 2 pinches
Cardamom - 10 pods, peeled
Unsalted Pistachios - to garnish

Method

1. Pour the milk into a wide, preferably non-stick pan
2. Bring to a boil without letting the milk spill over
3. Quickly turn heat to medium - the milk should simmer as vigorously as possible without boiling over - and cook, stirring now and then, for about 15-20 mins or until the milk has reduced to 750 ml (1 1/4 pints)
4. In the mean time, while the milk is coming to a boil, grind the rice and cardamom finely
5. Sprinkle the ground rice slowly into the pan, stirring as you go
6. Add the sugar and salt as well
7. Stir now and then cooking for 7-8 mins or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
8. Turn off heat and set aside to cool
9. When the pudding has cooled to lukewarm, ladle into individual serving cups
10. Sprinkle the top with finely slivered pistachios
11. Cover and refrigerate for 2-3 hours until cold and set

Hello Uncle Sam(osa)

One of the most popular desi snacks that I’m sure every Indian must have eaten at some time or the other is the ubiquitous samosa. From lending its name to a tie knot to satiating hunger pangs in a quick bite, this yummy delicacy is a study in versatility. I say this because there is no end to the fillings you can experiment with. The classic versions include peas and potatoes in the vegetarian option and a spicy minced meat concoction in the non-vegetarian one. Here is a detailed description of this delightful treat.

My friend K had been to Goa recently cos’ she’s getting a Portuguese citizenship on account of her ancestry. Lucky her, now she can travel to Europe on a whim without going through the pain of applying for a visa! But, I digress. While there, she got back for A and me, a bunch of mushroom samosas from Café Central in Panjim. They were absolutely divine and inspired me to try my own version of the same. Given A’s undying love for cheese, I divided the filling in half and made a mushroom-cheese adaptation as well.

Mushroom Samosas

(makes 15 pieces)

Ingredients

Mushrooms – 1 pkt (about 200 gms)

Onion – 2 nos

Ginger Garlic paste – 2 heaped tsp

Green chillies – 2 or 3 nos

Turmeric pd – ½ tsp

Red chilli pd – 1 tsp

Coriander Cumin pd – 2 tsp

Asafetida – a pinch

Salt – to taste

Coriander leaves – a handful

Samosa covering strips – 15 nos

Method

1. Wash and clean the mushrooms well. Mince into tiny itty-bitty pieces
2. Chop onions and green chillies very finely.
3. Heat oil and sprinkle asafetida
4. Add ginger-garlic paste and green chillies. Stir around a bit
5. Mix in chopped onions and continue to cook till soft
6. Add dry masala powders and salt. Mix well
7. Finally add in mushrooms and salt
8. Cover and cook on low fire till mushrooms are done
9. Sprinkle coriander leaves and keep aside to cool
10. Take a strip of the samosa covering.
11. Fold in a triangle and fill in some of the stuffing.
12. Seal edges with water.
13. Heat oil in a deep pan and fry the samosas till golden and crisp
14. Drain on absorbent paper and serve hot.

I served these at a little do we had with friends over the weekend. They were absolutely melt-in-the-mouth and were walloped within seconds.

The samosas can be prepared in advance and stored in the freezer. You need to thaw them by keeping them out at room temperature for about 4 hours.

The samosa covering strips are easily available at most grocery stores.

Merrylicious Christmas!

The weekend was a blessed one. What is it about the year end, more than any other time, that makes one aware of one’s blessings? Well, whatever the reason I am taking this opportunity to give thanks to the powers that be for the innumerable blessings that have been showered on me over the years.

Thank you for giving me

· A husband who is a true soulmate
· Parents who have always tolerated, loved, accepted, supported, guided and done everything without judgment or condemnation
· A sister and brother-in-law who are my personal Rocks of Gibraltar
· An adorable niece who has brought a burst of sunshine into my life
· Friends who are always there to laugh and cry with me & for whom I would do anything (P, K, P, D and D you know that!!)
· In-laws who are accepting, undemanding and kind
· A job that is fulfilling and rewarding
· Health of body and mind, with occasional bouts of stress to keep me on my toes
· Time to enjoy creative pursuits
· Resources to travel and experience new lands
· Freedom to practice my religion and speak my mind
· The luxury of not having to worry where my next meal is coming from
· Knees that can bend and a head that can bow in gratitude

I hope all of you had a blessed and wonderful Christmas. Every time, I step into my home after a tiring day at work, my spirits get instantly uplifted by the sight of our Christmas tree, all decorated and lit up. Look at this picture and I’m sure you’ll agree :)

Since we got married, A and I have started a tradition of hosting an open house both for Diwali and Christmas. Just another excuse (not that we need any!) to bask in the company of friends, enjoy a glass of wine & a spread of festive goodies, and of course share in the love, laughter and goodwill that the season personifies.

My contribution, this year, to the party table was Marzipan. This recipe was generously shared by my colleague, C who also bore the brunt of my frantic calls to her when I was struggling to get the mixture to set at just the right texture :)

Marzipan (Cashew)

Ingredients

Cashewnuts - ½ kg
Sugar - 1 kg
Egg whites - 2 nos
Rose water - 1 glass
Vanilla essence - few drops
Food colour as per choice

Method

1. Grind the cashews and sugar separately to a fine powder
2. Add vanilla essence to egg whites and beat till stiff.
3. Mix all the ingredients well and cook on a slow fire, stirring constantly till a wax like consistency is formed.
4. Just before the mixture comes together in a ball, take off fire.
5. Divide into parts, add different colours to each part and knead well.
6. Sprinkle mould with icing sugar. Place small balls of dough into moulds to get desired shapes.
7. Leave under the fan to dry and store in an airtight container.

My tips

1. You may use powdered sugar. In case you do, be sure to sift the sugar before using, else the lumps will get in the way
2. If the mixture is too dry, use a little rosewater / regular water while kneading.
3. If you have used additional water to knead, then you will need to store in the fridge, else these will stay good even if stored at room temperature.


Have a wonderful 2010 everybody! Don’t ever stop loving, don’t ever stop believing, don’t ever stop being grateful!

Of Food And Friends

A couple of Sundays ago, A and I had a few friends over for a small do at our place. The guest list was an eclectic mix of people from varied walks of life. There was D, who works for a human rights organization and her husband E, who runs one of the oldest and most popular bakeries in Mumbai city. D and E are expecting their first baby real soon, and are quite expectedly counting the days till the wee one makes its grand entry. Then, there was B and her husband R, both in the field of journalism; she as a features writer for a travel publication and he as a graphic designer for a leading newspaper. And, rounding off our guest list were two lovely ladies, RS and S; the former a theatre enthusiast and patron of the arts, and the latter, visiting from Germany and currently occupied with a project studying contemporary writing on Mumbai. This short but diverse guest list certainly made for an interesting evening, replete with stimulating conversation and enjoyable banter.

The menu was a joint effort by A and me with him doing the salad and entrée and moi, the starter, soup and dessert. Here’s what we dished up that night:

Appetizer : Roasted Bell Pepper Dip with Chips
Soup : Cauliflower and Carrot Soup
Salad : Tossed Corn Salad
Entrée : Fusilli in Cheese Sauce, Mushrooms in Coconut Gravy and Pasta with Zucchini tossed in Italian Herbs
Dessert : Chocolate Mousse

The recipe I’m sharing in this post is the one I used for Chocolate Mousse. Inspired by Baking Bites, it makes short work of what seems an elaborate effort :)

Chocolate Mousse
(serves eight)

Ingredients

Water – 1 cup (boiling)
Gelatin – 2 ½ tsp (powdered)
Cocoa powder – 2 ½ tbsp
Eggs – 5 nos (separated and at room temperature)
Sugar – ½ cup
Chocolate flakes for garnish

Method

1. Combine water and gelatin in a small bowl and whisk till the gelatin has completely dissolved
2. Whisk in cocoa powder and set aside to cool
3. Place the egg whites in a bowl and beat briskly till soft peaks appear
4. Add sugar gradually, working with 1-2 tbsp at a time, while you beat the egg whites
5. Once the egg whites and sugar are well mixed, beat in the egg yolks one at a time
6. Slowly pour in the gelatin mixture and mix until uniform in colour and well combined
7. Evenly distribute the mousse into individual serving cups and refrigerate until set
8. Grate chocolate over the top of each mousse before serving

An earlier post had talked about my recipe for the dip. I pretty much followed this recipe to the T for the soup, except that I pureed the mixture in a blender for a smooth consistency. The rest of the meal, I need to prevail upon A to write out the recipes for me. Hopefully, my blog will play host to a guest columnist real soon :)