“Wow, that sounds cool. What’s that, something exotic you learnt from one of the chefs you follow.”
“Umm…not really, but if you promise to eat it, I’ll tell you what goes into it.”
“Put that way…I think skip the introductions. But don’t cook too much, I may not take a second helping. Also I have a late evening meeting, so I might just eat something there, make a real small portion of that Gol-whetver you’re making.”
And so ended the conversation between my husband and me on that eventful Monday evening. I say eventful because not just did we enjoy the delicious bake, but a couple of friends dropped by too and went home with a stomach full and a recipe! To add to that we had a 30 minute conversation on additions, substructions, permutations and combinations that cam be used to enhance the flavours. No meal at home is uneventful.:)
For the last one month we’re thriving on a low-carb diet. It’s quite a task to think of innovative tasty dishes that can be mopped up without a bread or rice, but 20 days into the diet I’ve managed to add a delicious salad to every meal. 🙂 This is a super easy salad that can be tossed together in less than five minutes.
When I first read about this combination, I wrote it off as “eeks–cant be”. Then when I bought The Flavour Thesaurus and stumbled on various combinations that were supposed to be meant for each other, my thoughts were drawn to this recipe I had read a long time ago. I mean who in their right state of mind would combine spinach with strawberries and onion! But boy does it work…the textures, flavours literally play bursting bubbles with the taste buds. (more…)
This dish commands extreme reactions–you either love it or hate it. There are no in-betweens. If you haven’t tried, I suggest you must, at least once, just to know what it tastes like. And then knock it off your bucket list.
This simple classic dish, can be made in a million different ways, why in India itself there are many ways of creating this lip smacking delicacy. The Kerala Egg Curry is subtly spiced sauce made with coconut milk; the Mangalorean recipe calls for use of boiled eggs, coconut and red chilies; the Punjabi Egg Masala or anda curry is a spicy curry with boiled eggs,spices and cooked in onion, tomato gravy; the Kolhapuri egg curry has robust flavours and is made by grinding spices along with poppy seeds, the Shahi Egg Curry is rich and is made with cream and sprinkled with kasturi methi and the Gujarati egg curry…am joking most Gujarati’s stay away from all things non-vegetarian, unlike me. My recipe is a combination of flavours I have come to love and understand better over time.
I’ve always, always wanted to cook in an earthen pot. It’s almost like this kind of cooking takes you back in time, kind of connects you to your ancestors. And the flavours that seep into the entree….simply organic! This kind of a pot is not easy to get, and once you manage to buy it, it needs to be made ready for the process of cooking–a two to three day process. But once the pan is ready, you’re reading to go! What’s more you can use this pot on a gas top, in the oven on even on coals.
Burgers have to be sloppy. There’s no other way to devour this gigantic piece of absolute delight. But that’s not where the expectations end! Every teeny-weeny morsel has to burst with a unique marriage of flavours that comes from its spicy, sour, tangy, meaty, creamy and fresh ingredients.
When I started creating these burgers, I knew little about flavours and textures and it was all about slamming a seasoned meat patty between 2 slices of a toasted bun. With French fries, tomato ketchup and mustard for an accompaniment, the meal was basic but filling and left me satiated.
However over time, I started to experiment with flavours and textures. Minced pork was added to minced beef, minced beef was mixed with minced chicken, pork and chicken were minced together with garlic and believe me each one of these different combinations, ticked different taste boxes.