When it is Avocado season, I go mad using avocados in every possible recipe. My dear husband is flabbergasted because the only recipe per him, that does justice to an avocado is Guacamole. Inevitably there is always a batch in the fridge for him, but I need more creative uses for the lovely stone fruit.
Yes, I know what you’re thinking. A recipe for Masala Fried Fish?? I mean, how basic right?! You chuck some chili and turmeric paste and deep fry the fish and it’s done. Fini. Like honestly, why even bother listing it here. But I have, because we make this at home very often and it’s used as a bait to eat the rasam rice. It’s part of the family repertoire of quick fix meals when all we want to do is put our legs up and chill or in most cases, order in some greasy Chinese.
I have a weakness for Potatoes. So much so, that I think it’s my favorite vegetable in the whole world. I remember coming across a meme on the Internet that echoes my sentiments – “Potatoes can be used to make Fries…and Vodka. Other vegetables – please get your act together!’. There’s nothing that gives me greater joy than a bucket full of golden, salty fries or a bowlful of creamy Potato Salad, even a simple Aloo Jeera will lift my spirts up!
When I hear the word Caponata, the first thing that pops into my head is a Godfather-esque movie that has its origins in some remote fishing village in Sicily. For all my romanticism with gangster style movies, this Caponata is actually quite harmless. Dark, Complex, Delicious and even originating from Sicily…but definitely harmless.
‘Let’s meet for dinner’ during my college days, almost always meant ‘Let’s go out for Chinese food’. The décor in all Chinese restaurants was the same – dimly lit with red lanterns and tables covered with a red cotton tablecloth where a single red rose stood proud in a small white ceramic vase. Old timers will remember Continental on Residency Road being one of the upmarket Chinese restaurants. For me it was synonymous with fine dining because (ahem) it had a small waterfall in the entrance!
I get up on Saturdays and have these grand plans of elaborate four course meals that I am going ruffle up complete with menu tags and napkin rings. Unfortunately there has not been a day in the past five years that this ‘plan’ has materialized. A lesser mortal would have been aghast at the failure and made amends as soon as the realization struck. But I’m made of stronger fiber and clearly shake it off and move on with another quick meal Saturday.
The thing about leisurely cooking in the afternoon, is that I get to take pictures. And that is a privilege that I seem to have lost with my current work schedule. Add to that, the imagined pressure of blogging about something fabulous and you have yourself a pretty non-existent blog over a couple of months. (Sorry Shwe!) So I’m breaking the jinx and blogging about something. Even if it’s something really simple. Something I make myself pretty often and something that I really like. My normal grocery shopping always includes a packet of button mushrooms. I like to toss these babies into omelets, pulaos, stews and casseroles. But what I like to do most is just sauté them in butter and garlic and pile them mile high on some good bread. The key to making this more than ‘mushrooms on toast’, is to know how to sauté the mushrooms. What we are looking for is a nice seared brown outside and a juicy plump center. Overcrowding mushrooms in the pan and/or adding them in before …
It’s 38°C! I’m almost tempted to break and egg on the pavement and see if it gets cooked! My house feels like a mini sauna and I have officially stopped wearing pants at home. (I wear cotton dresses – go wash your dirty brains :P). So it goes without saying that summer is here! Which is both a boon and a curse depending on which part of the world you live in. I, for instance live in a city that has salubrious climate for 80% of the year so any extremes in temperature is treated with great disdain. (Yes, Bangaloreans are spoilt that way!). Every year we just whine and crib till the first showers of April hit the sands and then we whine and crib that it’s monsoon already. This year is no different except that I learnt how to make some Vietnamese Summer Rolls. It’s fresh, light and all kinds of colorful. Just what summer should be? This recipe is more about getting your mise en place and rolling technique right. Once …