Celebrating Summer In Mumbai: Sweet Mango Pickle

 

Pickle making is undoubtedly an age old tradition in India.Commonly known as “Achar” and served as a condiment or an accompaniment while complementing every Indian meal,adding a sweet n spicy zest to the palette. Often thought of as a digestive if eaten in small quantities. Pickles are fairly native to the Indian sub continent and consist of a varieties of raw fruits or vegetables that are preserved in Salt, Spices,Oil and Vinegar. While raw Mangoes reign supreme,Lemons, Carrots, Green chilies etc too form the basis of most pickles,all though pickling styles and methods per say may vary from region to region.A pickle made in Northen India will vary very much from its counter part in the south, primarily due to the oil used. Mustard oil in the northern states and Sesame oil in the  southern ones seem to be predominant choices.

Most North Indian pickles use a variety of mangoes,chilli and lemon.Some even a multitude of vegetables like the  Lotus stem,Amla (Indian gooseberry) Limes and Peas like in the popular “Panchranga” pickle of the north.In Southern India, many  vegetables are sun-dried with spices, taking advantage  hot and sunny days throughout the year, thus making pickles an everyday affair. The sun-drying the pickles acts as a preservative for the vegetable, along with spices such as Mustard, Fenugreek seeds, Chili powder, Salt, Asafoetida, and Turmeric.

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Pumpkin Goodness: Recipes That Go Beyond Pie

 

 

Fall is in the air and there is no better place to experience it, than here in Toronto.There are various shades of tinted amber, brilliant yellow and bright orange everywhere. I sit by my window and look out with a heart filled with gratitude as I admire nature’s canvas, painted ahead of me. The air is crisp and the falling leaves now bid adieu to summer.

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Tried & Tested Hazelnut Torte

Looking for a simple and delectable dessert to serve at your next dinner? Look no more as I have the perfect one for you. How would you define simple? Well let’s put it this way…Easy and Uncomplicated…And I’d like to add, delightful to the last crumb. There’s no other way to describe this little piece of heaven.


Yes I must admit hazelnuts have been doing the rounds in my kitchen quite often lately. They are right here in this wonderful hazelnut torte, made some lovely Hazelnut-almond cookies too last week and they even went into a grilled chicken last night. And yes those recipes are coming up soon too.

I’m a huge fan of hazelnuts…especially when they are toasted…MMMM Sweet, crunchy & nutty. Now I call this a tried and tested recipe as I’ve made this very often .It has been adapted from http://www.Jamie Oliver.com Hazelnut Torte with some variations .I’ve omitted the poppy seeds and have just added a bit more of the powdered hazelnuts .This torte is a treat at all times and have baked it often to take over for friends as well.

What does one do for frosting?
It actually tastes lovely just plain with some crème fraiche. On one occasion I used a lovely dense chocolate ganache over it and it turned out sinful. The last time I had a friend over I just grated some chocolate over it and drizzled it with some fresh homemade lemon syrup. This took the flavor’s to another level I must say. Thanks Tinu Varma for this wonderful suggestion. I’d say choose what you like to dress this up…

Indgredients:
115 grams butter
135 grams hazelnuts(toasted,peeled & powdered)
125 grams sugar
4 large eggs
30 grams plain flour
125 grams Ricotta cheese
A pinch of salt
METHOD:
Pre-heat the oven to 190 C.
Grease a 11 inch loose bottomed cake tin and line it with parchment paper.
Roast the hazelnuts on a pan for about 10-12 minutes or untill the skin peels off.
Cool and then put them into a food processor and powder them.
Take care not to over process.
Now beat the butter and sugar together until pale.
Next add in the egg yolks one at a time.
Seive in the flour and crumble in the Ricotta cheese as well as add in the powdered hazelnuts.
In a seperate bowl beat the egg whites with a pinch of salt till they are stiff.
Gently fold into the hazelnut mixture.
Pour into the cake tin and bake in a pre-heated oven for 25-30 minutes or untill the top of the torte is light brown in color.
Remove from the oven and cool on a wire rack.

Either ways this one’s a winner.
Try it out dear friends and you won’t be disappointed.

Cheers to a fabulous day and happy baking:)

Baba Ghanoush

ImageThis is a wonderful dish made from grilled eggplants.It has a strong smoky flavour especially if the eggplants have been grilled on a charcoal barbecue.

I often serve this a dip with toasted pita bread.However it could also be used as side dish or even a salad if topped with more garnishing.

INGREDIENTS:

  • 2 Medium eggplants
  • 50 ml tahina(store-bought)
  • 25 ml lemon juice
  • 2 cloves garlic(minced)
  • 1 tablespoon olive oil
  • 1 teaspoon pomegranate seeds
  • chopped parsley
  • chopped tomatoes
  • sprinkling of cumin powder
  • sprinkling of paprika
  • salt to taste