SNIPPETS: WHERE WE TRY TO MAKE NEW FRIENDS

I have to confess I never thought this blog would last this long.

I thought it would be one more thing I start enthusiastically and quickly tire of. I know it's only been 8 months but I'm still as excited and nervous about putting a post up as when I started in June. I  feel terrible if I'm not posting things regularly (and I know I havn't been) or if something doesn't turn out looking the way I want when I hit publish.

In 8 months I think I've barely managed to get the basics together - the blog presentation, font size and post format. It's going to be a long time before I manage to master sufficient technology to make this mess of food writing presentable. But there are moments I consider milestones (which most right thinking people would probably consider obvious glitches).

Anyhoo, barrelling on with the things I've learnt:

1. I really like taking pictures but it's shocking how mediocre I am at it and also how *@#&*$% difficult it can be. It seems easy. Just hit the round button on the top of the camera but don't even get me started on how much I obsess about lighting. It's why I hate all my restaurant review photos - I usually go out for dinner and all these places with soft, warm, romantic lighting just end up looking dim and vaguely orange.

2. Recipe writing is really hard. Till a friend pointed it out recently I realized I never mention how many people a recipe will serve. I know that's really obvious but it didn't even strike me and now of course I'm mortified and can't believe I missed it.

3. I worry about strange things. This is true for me generally also but now I spend a lot of time being anxious about whether I should specify cup measures or gram measures. I'd like to use cup measures because I assume anyone trying to cook will at least have a cup at hand but I can't be sure these are standard measures and if it's a fancy baking thing I don't want you to buy all those expensive ingredients and end up with a puddle of flour and eggs because the proportions don't work. Wow. That was a long sentence. It's because I worry.

Apart from my fears (there are many more which I won't bore you with now) there are things which make me really happy about this blog. No, it's definitely not it's wild popularity (it is the world's smallest food blog I'm sure).

Starting to write restuarant reviews has been a lot of fun. I really enjoy it and since I eat out a lot it's nice to put my two cents in. I apologize to all my lunch and dinner companions for my embarrassing, tourist-y photo taking every time we go out. So there are definitely going to be more of these. Also I'd love to hear if you disagree. I mean it's great if you agree but I'd be really interested if you had a different experience at these places.

Also, guest posts! Love 'em! Not just because I'm lazy but because when someone is doing something awesome I want to tell everyone! So far I've introduced you guys to Vrinda who has contributed very many exciting recipes I wouldn't have the courage to try, Lekha who with Danish has her own blog that I love, Radha and her lovely blog and Aashmita's adorable illustrations.

I'd like if this was a more regular thing so expect to see more blogs I love, people I admire and projects which I think are interesting. It might not all be food related but then I promise to supply a recipe so nobody forgets this is the world's smallest food blog.

CHEESE AND GARLIC DINNER ROLLS

“All sorrows are less with bread. ”  ― Miguel de Cervantes Saavedra

 

 

I don't even know if I should be recommending that you get into this sordid bread baking business. It's a terrible addiction. I've been elbow deep in flour each weekend since I started. I was at this party recently and all I was thinking about was if I get home early I can wake up early to bake these garlic rolls in time for lunch. These are rich, cheesy and gorgeously garlic-y rolls. Pair them with a thick soup for a simple, satisfying meal.

 

Anyway turns out even my blossoming addiction can't wake me up early on a weekend but these rolls were delicious as a late afternoon snack.

 

Once again, many, many thanks to Food Wishes and Chef John:                                                           http://foodwishes.blogspot.in/2012/03/garlic-parmesan-dinner-rolls-can.html 

I've said this before but I'm a huge fan of his video recipes - they really help break things down into simple steps and make unfamiliar recipes a lot less intimidating.

 

 

Some thoughts on this recipe:

 

1. Don't bother adhering to the garlic and cheese quantities prescribed - go ahead and load the dough down with as much garlic and cheese you can take or your conscience will permit.

 

2. You can afford to be generous with the seasoning - it will all add up to a hot, cheesy, flavourful bun.

 

3. Yes, this is a bun. A dinner roll. Basically flavoured bread. Not a roll or some sort of fancy pastry puff with stuffing so you're going to need to pair it with something to make a meal of it.  

 

 

ROSEMARY AND THYME DINNER ROLLS

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...

Breadmaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.” ― M.F.K. Fisher, The Art of Eating

 

 

MFK Fisher was a genius.

 

I've been thinking of getting into baking bread for a while and putting it off because it was too intimidating. Then I found this great blog by Chef John Mitzewich http://foodwishes.blogspot.in/ which has hundreds of really well edited video recipes. Anyway now bread making is becoming a little bit of an obsession and I've been making rolls and loaves every weekend. The only problem is that I don't have an electric mixer yet and to knead this baby by hand is crazy hard.

 

Anyway, back to the recipe - the video format was specially helpful for this dinner roll endeavour because it let me see exactly what the dough should look like at different stages. Very useful when you're trying something new and cooking blind since you're not entirely sure how to get to the photoshop-perfect-end-photo you see in a recipe. (Unlike the really imperfect end photo here - please don't be discouraged by my amateur, yellow, blurry pictures).

 

These rolls are a great first step into bread making and baking. They're so pretty and the rosemary and thyme together smell amazing.They're also light (unless you plan to add more butter to the recipe - I would never say no to you adding more butter to anything) and most importantly they taste great. Replace with oregano or any other seasoning you like. This would pair perfectly with an otherwise heavy meat dish or a pasta plate.

 

So here's the video recipe for the dinner rolls: http://foodwishes.blogspot.in/2012/12/rosemary-honey-pull-apart-dinner-rolls.html.

 

Some notes on things I did differently from the video and some general thoughts:

 

1. I did all the kneading by hand (first with a whisk then with a strong wooden spoon and finally by hand). If you don't have an electric mixer this can be quite an effort.

 

2. I didn't have fresh rosemary and thyme so I used a couple of tablespoons of dried seasoning and it worked perfectly well.

 

3. Don't just ration out 3 cups of flour for this. For my dough to get to the right state I ended up using a lot more plus extra for flouring surfaces etc.

 

4. This is a time consuming process so if you're planning it for a party or an occassion it's probably best prepared in advance and warmed up for the event.

 

5. Bread making (specially if you're kneading by hand) is messy so get your apron on.

 

Oh and many many thanks to Mythili for finding me the foodwishes blog! I really need to make a batch of this and have it sent over!

CARROT and CHICKPEA BURGERS

“Eat food. Not too much. Mostly plants.” - Michael Pollan, In Defense of Food: An Eater's Manifesto

I love burgers! Though it isn't a very honest love. I really like bastardized/ chat masala-d versions of burgers like the Wimpy's Burger or the Maha Mutton Burger at Kents, which I've tried to imitate here. I'm also a big fan of the Indian vegetarian, aloo tikki burger. My favourite is a tie between what they serve up at Nirula's and the Hariyali Kebab burger from Fasttrax. So though this burger patty is made of carrots it's has the gorgeous, heavy handed, aloo tikki feel of the kind of burger I like. Add as much masala as you like, fry it up and enjoy...

Makes 6 burgers

Adapted from Good Food Magazine

 

What you’ll need:
 

200 gms carrots (peeled and grated)

300 gms chick peas (soaked overnight and then pressure cooked for about 3 whistles)

1 onion (grated)

6 tbsp vegetable oil

4 tbsp lemon juice

4 tbsp garlic paste

4 tbsp chaat masala

3 tbsp tahini (optional)

2 tbsp coriander powder

2 tbsp ground cumin

1 tbsp red chilli powder

2 eggs

Salt to taste

Pepper to taste

6 burger buns

Butter

Serve with ketchup and mustard

 

How to:
 

1. Grate the carrots and dump into a large bowl (hereinafter referred to as the “Bowl”). Add grated onion.
 

2. Pressure cook the chick peas for about three whistles (if you’ve soaked them overnight) if you havn’t soaked them then just pressure cook them silly because you need them to be mush.
 

3. Pour the chick peas with a little bit of the liquid they’ve been cooking in and the garlic into your blender and blend to mush. Add this chick pea garlic mush to the Bowl. Break two eggs into the Bowl.
 

4. Throw in all other ingredients except the burger buns and butter into the Bowl. Get in there with your hands and mash everything together evenly. Shape into good sized patties and lay them out.
 

5. Heat oil in a flattish pan and carefully (I can’t manage more than 2 at a time) add the patties. Cook on each side for about 4 -5 minutes.
 

If it starts to fall apart when you’re trying to flip it don’t worry. You can just use a couple of spoons to press it back into some kind of shape. Same for when you’re done cooking and you think it’s falling apart on the bun – just use your hands and squish it into shape.
 

6. Toast the burger buns, butter them up. Place a patty in there. Add a couple of thin slices of tomato, lettuce, onions and mayo if you like and serve with ketchup and mustard on the side.

RESTAURANT REVIEW: CA VA - CURRENTLY CLOSED

 For when you need some peace and quiet

 

 

I loved Ca Va for being warm and quiet on a frenetic Saturday night. I turned up when it felt like all of Delhi was trying to make it to at least three weddings. I had my own set of wedding and wedding related things to attend but the thought of getting my hair done and matching earrings to shoes was too much for that Saturday night. Instead I found myself in this quiet, comfortable restaurant playing scrabble and eating pork pepperoni pizzettes with chilli flakes.

 

  

LOOKS LIKE

The other reviews I’ve been reading me tell me Ca Va got a face lift recently. I haven’t visited before but I love the new avatar with its almost ridiculously harmonious white, blue and yellow palette. Two corners have fluffy, overstuffed sofas and the rest of the tables are rustic, paint chipped wood. Board games are stacked on the side waiting for you to curl up with a glass of wine, bruschetta and good company. The other corner has a sweet, tiny, white bar tucked into it.

 

 

TASTES LIKE 

The menu reads ambitiously with sandwich, burger, pizza, soup, salad and grill options. Everyone knows the problem with all these options is ending up with dishes that turn out too similarly or the collective whole just being much less than the sum of the parts. Maybe it was just a lucky day but the smoked salmon with arugula on baguette was much more than I expected – slices of warm baked bread loaded down with generous helpings of fresh salmon and salad leaves. The pork pepperoni with chilli flakes isn't a  delicate gourmet confection but sometimes all a girl needs is melting cheese and pepperoni rounded up with oregano. The lamb meatballs in arrabiata sauce was similar, well cooked, heavily flavorful pasta with satisfying chunks of meat – not going to win the chef any stars but so satisfying. Unfortunately the tenderloin fillet steak with red wine and mushroom sauce was a disappointment. The sauce was fine but the meat much too well done. I wouldn’t recommend Ca Va for when you want a fine dining experience but its basics are in place and if you don’t try anything fancy you should walk away full and content.

 





Smoked Salmon with Arugula on Baguette



 FEELS LIKE

 

One more hurrah for non-Hauz Khas Village/ Khan Market type restaurants – the staff were helpful, considerate and prompt.

 





Tenderloin Steak with Mushroom and Red Wine Sauce



 

THINGS YOU NEED TO KNOW

Should you go: Definitely!

Vegetarian Options: Yes

Liquor License: Yes

Smoking Area: No

Address: 7, First Floor, Defence Colony Main Market, New Delhi

Phone: 011 30146022

 



Lamb Meatballs and Penne in Arrabiata Sauce

SNAPSHOTS: A HOLIDAY IN THE HILLS

After climbing a great hill, one only finds that there are many more hills to climb - Nelson Mandela

Different people take different kinds of holidays. There are beach people and city people. Some scuba dive, others soak in spas. I struggle with some sort of Austro-Hungarian hangover since I keep turning up in or around the empire for every vacation since graduation.

This winter I disappeared to the hills for a little bit for a holiday unlike any I've ever taken and it was wonderful. Doing something completely out of character taught me so much more than Vienna could. It sounds like the kind of advice you find on the side of a coffee cup and ordinarily I really resent proverbs. But cliches become that way because they work, right? More coffee cup print! Before someone has the good sense to clobber me I'll get to telling you more about my holiday. It might sound too sedate but I loved it.

I got to stay in a beautiful house and wake up to a view like this -

 

I took some long, quiet (apart from my panting) walks down paths like these - 

 

I saw nature being incredible in ways I hadn't seen before -

 

 At the end of the day I watched the sun set - 

 

The evenings sometimes came with this:

After dinner I curled up in front of a blazing fire with a good book. The Mortdecai Trilogy, I recommend it strongly to fans of crime fiction. 

 

 

I was asleep by 9 on most nights but I managed to knock 4 books off my reading list and learnt I might even be a mountain person.