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India- It is so hard to choose a favorite…
I realize I have been going on about my favorite things to eat… there are so many to choose from – I am feeling quite overwhelmed. I find myself thinking about what I will be eating even more than I normally do- I am not sure how that is possible but somehow I am doing it.
One very fond memory of mine is to go for a meal to a fancy hotel’s coffee shop. In India a lot of the very good restaurants reside inside very fancy hotels. I have vivid memories of these fancy, large lobbies leading to some very good eateries. One of the things I remember eating a lot were chicken sandwiches. Delicate, poached chicken was served with soft white bread- yum! I used to wash it down with a tall glass of cold coffee with ice cream. As I got older, I started eating club sandwiches. Club sandwiches taste quite different in India than they do in the US. These have soft chicken pieces, delicious European style bacon and a fried egg- served with fresh, hot french fries.
I went to La Baguette in the Imperial Hotel. We sat down and I saw the club sandwich on the menu and didn’t look at anything else. I was quite taken aback with the price, almost $20 for the sandwich!!
Well, the taste was worth it- well, almost. I realize it was quite a lot for that meal but to me it was worth re-living the memory. The taste was exactly how I remember. The chicken was tender, the bacon was delicious and the fries were hot, crispy and fresh. Everything was done to perfection… it made me happy.
India- Familiar Tastes
There are a few things I have to eat whenever I go back to India. As I mentioned in my previous post, it has been five years since I ate the foods but my taste buds remember the flavors very well. One of the things I miss is a simple pound cake. It sounds a bit strange because you can find a pound cake anywhere but somehow the taste is not the same as I remember as a kid. It obviously has lots of butter in it which makes it quite dense and creates an almost crispy crust on the outside- which is simply divine. A perfect breakfast would be a piece of toast with some cheese, a slice of pound cake and a big, huge cup of coffee. Did I mention, my healthy eating is on hold for the moment?? Actually it is on hiatus for two weeks. The good thing about going to Europe or Asia is that one doesn’t gain any weight. My theory is the lack of processed foods. Although things have changed quite a bit since I was in India.
My daughter complains about being deprived of McDonalds back home (USA). I don’t encourage fast food at all. I did promise her I would take her while we are in Delhi, thinking the food will be a lot better- no corn by products, etc. We visited the joint today and she ordered McNuggets, etc. It was the same bad food… she was thrilled but I was disappointed about wasting a meal- I could be eating something really delicious…
Another must have is cold coffee from Depaul’s. It is a tiny little joint that sells snacks and the most divine cold coffee. It is a perfect combination of bitter coffee, a bit of mocha flavor and a lot of creamy sweetness- it is a small 6 oz bottle that somehow is devoured in a matter of seconds.
My favorite of the bunch is a simple pineapple pastry. The confections in India are very much European in nature. The cakes and pastries are not overly sweet and most of them are topped with fresh whipped cream- which is my favorite. I am always seeking similar tastes in the US and don’t find them too often. We have been frequenting Wenger’s Bakery for years and love their pineapple pastries- delicious!!
So far my daughter has not shared my love of any of the things I mentioned above. Initially I was a bit disappointed but now realize it is an acquired taste. She is used to different flavors… even the pizza is different and so are the candies and ice cream. I am not taking it personally- she has to make her own memories. I on the other hand am enjoying mine!!
Kashimiri Koftas (Indian Style Meatballs in a Yogurt Gravy)
My mom has been making these meatballs ever since I can remember. A friend from Kashmir taught her these a long time ago. Since then the dish has been tweaked to perfection. Technically speaking- it is not a typical Kashmiri dish. My mom has changed it over the years by adding more onions to the gravy, etc- she has made it her own.
I had never made these before. I would usually wait for my Mom to visit and make this delicious dish. I finally decided to write down the recipe and try it on my own. It is a bit laborious- but definitely worth all the work.
It is a bit different than the rest of Indian dishes I have posted- the dish does not have any tomatoes or garlic. The main flavorings in the meat are ground fennel and ginger powder. The gravy includes whole cinnamon and cloves. The most interesting flavor comes from asafetida. It has a very distinct flavor. If you can’t find it, no worries- just eliminate it. The dish will be good even without this spice.
Serve it with naans or rotis. I would highly recommend this dish- try it and it will part of your repertoire…
read more …
India- How Much Time Do I Have To Eat??
I am excited as I embark upon another travel adventure. This one is very familiar and used to be home for the first 12 years of my life. I have not been back for five years and was a bit curious yet apprehensive, especially thinking about the long plane ride. It was almost thirteen hours – not as bad as I thought. Food was tolerable- I had the vegetarian Indian option. Somehow the ethnic food varieties on the plane are a lot better than your usual run of the mill, cardboard chicken breast.
As we got off the plane onto the airport- I realized it was a brand new international airport- very impressive. So much had changed, but the smells were still familiar and remind me of home. I tried to explain it to my eight year old daughter- about the familiar smell- not sure if she really comprehended my emotions.
A lot has changed but most of it is the same. It is nice to be back. All I can think about is food- and what all I will be eating. I have several old landmarks in mind but am open to all the new adventures coming my way. I have my trustee camera in tow and am ready to venture out regardless of the jet-lag that is setting in slowly and it is all of nine in the morning…
Stay tuned for the upcoming food adventure…
Amaretto Cherry Brownies
Delicious brownies for Valentines Day…
This is yet another version of the quick brownies I have made in the past. I don’t make them very often as this treat has two cups of sugar. Even though I use turbinado sugar, it is still a lot.
Once in a while I do get in the mood and make them- they are very sinful. I modified them by using dried, tart cherries. As I was thinking of complementing flavors, amaretto and almonds came to mind. So, I added both to the mix- why not- the more the merrier.
I thought of adding toasted almonds but then I wasn’t sure if anyone who might be eating the brownies is allergic to them- so I avoided them. I do think they will be delicious with the nuts.
While the brownie pan was in the oven, the house smelled divine. My daughter came back from school and her nose lead her to the kitchen and like a little puppy, she sniffed her way to the brownies.
I wasn’t sure if she will like the treat with tart cherries and the almond flavor- but she clearly had no problem . She loved it and so did my husband. I have to say, they were delicious- a bit dangerous to have in the house. I kept munching on them all day and it is especially bad for me since I am in the kitchen practically the whole day- it was not good.
The good news is they are delicious- the bad news is they are delicious and you will eat them all…
read more …
Pineapple and Fresh Cream Cake
This is a great dessert to make for Valentines Day… enjoy.
I grew up eating pineapple cakes and pastries. I recall going to restaurants and bakeries where this cake was the most popular to eat. It was layers of soft, moist white cake, filled with whipped cream and pineapple. It was not overly sweet and most of all the icing was delicious. I think that is the reason why I don’t like buttercream or any other kind of icings. It just doesn’t taste fresh to me and most of the time they are overly sweet.
We were going out for dinner with some friends and I asked them to come back to our house for dessert. I was in the mood to bake a cake- I haven’t done it in a while. Somehow the pineapple cake came to mind. I bought the crushed pineapple and the whipping cream. Now, as some of you know, I do all of my baking with white whole wheat flour. I was a bit torn which way to go with this dessert. Since the icing is not overly sweet, the cake stands out. I wasn’t sure how the whole wheat flavor will taste with the rest of the ingredients.
I decided to go ahead with the whole wheat flour and went looking for whole wheat cake flour. Cake flour has less protein than the rest and results in a softer cake. I was not able to find whole wheat cake flour so I came home and made my own. For 2 cups of cake flour, I used 1 and 3/4 cups of white whole wheat flour mixed in with 1/4 cup of corn starch. I proceeded with a recipe I found on the internet but used extra light olive oil and raw sugar instead of butter and white sugar.
I went ahead and baked the cake and assembled it. It is very important to soak the layers well and properly with the pineapple juice to ensure a moist cake- especially if you are using white whole wheat flour.
My daughter was extremely excited to taste this dessert since I told her it was my favorite treat growing up. I was a bit concerned how she would react to the nutty cake flavor. Well, I don’t know what I was worried about- she loved it. My husband and I could taste the difference- it is not the same but it is a welcome change. For those of you looking for that authentic flavor, I would stick to regular cake flour. Me, on the other hand, will be making this cake again with the whole wheat flour. It was delicious- moist, soft and creamy.
Brought me back to my childhood. I love how food has the ability to transport you thousands of miles away…. Enjoy this delicious pineapple and fresh cream cake- you will love it.
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup extra light olive oil
- 1 cup raw sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup milk
Preheat oven to 350 degrees F. Grease and flour 2 9-inch cake pans.
In bowl, combine the flour, baking powder, and salt with a wire whisk.
Cream oil and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be should. Divide between 2 pans.
Bake the cakes for about 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
- 1 pint whipping cream
- ¼ confectioners sugar
Beat the cream till it forms stiff peaks. It should take about 5 to 7 minutes. Keep aside.
- 1 (14 ounces) crushed pineapple with juice
Strain the crushed pineapple saving the juice (it should yield about ¾ cup juice). Keep the juice aside. Add one cup whipped cream to the strained pineapple. Mix well.
In the meantime, add one layer on a serving platter. With a large spoon soak the surface with half of the pineapple juice. Add the cream and pineapple mixture and spread evenly on the cake. Add the second layer on top and press down gently. Soak the top layer with the remaining pineapple juice. Frost the cake with the remaining whipped cream.
Chunks of fresh pineapple can be added as embellishments on the top. Refrigerate before serving.
