Year: 2012

Flame Grapes and Green Apple Salad

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Yes I’m trying to show off and no the grapes are not on fire. That’s just a name for a variety of grapes that are both white and red in colour. Quite pretty really. They are also seedless and firm. Perfect for use in a salad. The tang of the green apple superbly complements the sweetness of the grapes and we bring it all together with some lovely lemon herb mayonnaise dressing. Now I, (like most people) was not a very big fan of salads in the younger days of yore. We even called it Ghas Phoos. (Those who know, will know!). But now that’s I’ve grown older wiser, I gladly fill up my plate with the goodies. I’ve even been known to order just salad for lunch! (Ha ha ha … really got you on that one din’t I??) Anyway, the point I’m trying to make is … some salads do taste awesome! And though you probably won’t bypass a meal to eat just one, it won’t hurt to pile some on your plate. …

Marble Cake and An Ode to Casa Piccola

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This might be very Bangalore centric but I’m sure anyone who’s seen one of their favorite/old eateries shut down, can connect to what I’m saying. Casa Piccola has be serving Bangalore fun and affordable European cuisine from 1979 and the Devtha Plaza location was definitely all the school and office goers favorite. If there was one place I remember frequenting as a kid for burgers and pizza’s and spaghetti – it was Casa’s. Many a date has been arranged here, with the friends sitting at the next table and sniggering away, while the poor boy was left wondering whether he did something wrong! If there is one restaurant that I’ve actually eaten every dish on the menu – it was at Casa’s. We even knew the waiters by name and some of them have worked in the establishment forever and a day. My favorite dish was Pasta Fungi – Pasta and mushrooms in a white sauce. (As a child with limited French vocabulary I was afraid to order it because I assumed Fungi = plural …

Grilled Chicken Souvlaki

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It’s been a Greece obsessed month. Started with Tzatziki, then to the Cucumber Cooler and now to the famous Souvlaki. Maybe it has more to do with summer and the fact that Greek cuisine is so suited for hot balmy weather. When you scrutinize their cuisine, it’s filled with light and fresh recipes packed with flavor. Lemons are abundantly used, as are olives, yoghurt, herbs and cheese. Souvlaki is actually Greek fast food – Meat on a skewer. But unlike the fast food of the west (burgers and fries), this one is a lot more healthy, wholesome and delicious! Greeks generally use pork/ lamb for souvlaki but chicken is popular as well. The grilled skewers can be eaten as a starter or combined with Pita, tzatziki, lettuce and tomatoes to make a super sandwich! The most refreshingly light and filling lunch for a hot day! Now to complete the picture ….I’m on a Greek island overlooking the aquamarine ocean and have a gorgeous Greek God for company …. Sigh! (Yes, I remember I’m married already, …

Mango and Bocconcini Skewers

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As it’s Mango season in India, I thought I’d pay homage to the king of fruits by featuring him in a simple recipe that lets his flavours shine through. Apparently the reason (which I found out only last week) the Mango is called the ‘King of Fruits’ is because kings in ancient India used to pride themselves on the possession of large mango gardens. They were also highly prized in Ayurvedic healing and cooking. They balance all the three doshas. A Mango is ready to eat when it is soft to touch and yields to gentle pressure. Green mangoes can be ripened at room temperature, however once ripe store them in the refrigerator and eat them within three days. The best use of a mango is to savour it by itself or eat it with a dollop of fresh cream. (My favourite type is Alphonso and Begampalli). If you want to take it up a notch, then read on. This appetizer recipe is of a different kind – A no-cook but full of flavor one! …

Aqua De Pepino – Cucumber Cooler

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Featured in Tastespotting.com on 14th June 2012. No, the cooler does not taste vegetal. If anything, it’s brilliantly refreshing. And this was the recipe that I said, you could make side by side with the Tzatziki. (It’s such a waste to be throwing away fresh cucumber juice!). Or if you’re in no mood to grate, strain, squeeze and extract the juice of one cucumber – just use prepackaged cucumber juice. (Though I strongly recommend the fresh version – the colour is unbelievable!). You can either use vodka or a gin with this recipe, substituting one for the other brings no great change in taste. If you are a teetotaler or are making this for a younger audience, by all means skip the alcohol. It’s just as exciting to serve on a balmy summers eve.  Aqua De Pepino – Cucumber Cooler Prep time: 10 minsServes: 2 What you need: 400 ml Cucumber Juice (from 2 Cucumbers)5 tsp Sugar Syrup 120 ml Vodka2 Lemons (Juice of)Lemon and Cucumber slices to garnishIce Cubes to serve What to do: …

Zomato Restaurant Guide 2012 – A Review

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The kind people of Zomato sent me the “Zomato Restaurant Guide 2012” (Bangalore) this week. Considering this is their first attempt at publishing a physical food guide and my first attempt at writing a book review – let’s hope the Gods will be kind. I buy food guidebooks religiously every year – even though I place them on a bookshelf and use them as paperweights once I’ve read them cover to cover. (Yes, I do read a guidebook – just like a cookbook it can transport me to a food wonderland). The reason for ignoring them after aquring them (just like men and the chase!), is that – searching online for a restaurant is so much simpler. (brunch+indiranagar+continental >hit enter). The reason most guidebooks are cumbersome, is because they are not ready-answer-providers. They are directories, with tiny little lettering that one has to frown over with a microscope to get your pick. So has Zomato solved that riddle? Let’s find out. First impressions – the book looks good. The paper quality is nice and glossy …

Tzatziki – Cucumber Yoghurt Dip from Greece

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It’s pronounced zad-zi-ki, in case you were wondering. I do have a penchant for strange sounding names, they intrigue me and force me to delve deeper into them. And this dip is something that you want to dive deep into. Especially on a hot summer day! It’s really refreshing and cooling and goes fabulously with vegetable crudités or grilled meat. After making it, I served it with some olives and toasted pita for a mezze like feel. And announced with a flourish that the Tzatziki was served! Mom took a look at it and declared that it was not really that exotic or strange, actually it reminded her of the ubiquitous Indian raita or pachadi! Nothing like ‘experience’ to throw water on someone’s excitement! (hmph!). I of course brushed the comment aside with a cool wave of the hand and grumbled that she was closed to experimenting with new cuisines (all the while knowing that I had lost the battle!). So in essence, yes it does look and feel like pachadi and maybe the Greeks …

Thai Fish Cakes with Coriander, Lime Mayo

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I love fish cakes. Especially the ones made with Sear fish. Sear fish is a delicacy in South India and Sri Lanka and is generally the costliest fish in the market after Pomfret. In Andhra Pradesh and Tamil Nadu it’s called “Vanjaram” and in Kerala its christened “Neimeen”. Some people also refer to them as king mackerels. I am partial to the seer, because a. it’s an ocean fish, b. it cooks beautifully in a curry or a fry, c. It’s isn’t riddled with too many bones, d. It’s so tasty! My mom-in-law makes the best fish cutlets (south Indian style with loads of masala!) and the co-resident can’t stop eating them. Since I can’t compete with the mother recipe, I din’t try to replicate it. Instead I found one that uses thai red curry paste to give a fantastic spin to the basic fishcake recipe. It’s really simple to make. You can even make the cakes in advance and refrigerate them, just pull out and fry before serving. Now isn’t that what we all …