New Book!

This post is quite old- wrote in april- forgot to publish!

Just arrived this morning- Dorie Greenspan's Baking From My Home to Yours!!! Yipeeeee

I really like the way she writes. Although I must say I still have to start trying out recipes from the other book she did for the Julia Child TV project- Baking with Julia child. Although I am verrrrry conscientious about not ordering new books, this one looked irresistible.

When I got it and I went through it- I must say I was stupid enough to say that I didn't like it 'that much'. Who did I think I was- the goddess of kitchen? And please don't even remind me of poor old botoxed Nigella- it's not that I don't like her, I just don't subscribe to her.

Anyway, the book sat for a bit while I considered selling it off. Boy, am I glad I didn't! I baked for a's birthday for the book, and I must say it is magical- baked three cakes from there and all of them turned out to be absolutely incredible. The ingredients are beautifully listed, the variations many and the whole processes are wonderfully detailed.

I love the book- try it. 

Boiling Potatoes!

Ok...I know that sounds really inane. But I promise there's just a little teeny weeny twist.

Did you know that when you want to boil potatoes in a pressure cooker or a pan of boiling water, you can do so in a microwave (if you have one at your disposal that is)!
I discovered this in Phuket while staying with friends. The breakfast menu was potato paranthas and when I tried to find a pot to boil the potatoes in, F- our friend produced already boiled potatoes. She explained how she always uses the microwave to do the needful. It sounded great to me- after all it does save a lot of mess and time.
All you need to do is to microwave them on high for 3-4 minutes depending on the size of the vegetable.

After returning from Thailand, I have gradually discovered that not a lot of people know about this. Why? Maybe we just never tried, the idea just didn't strike. Maybe we didn't read the right kind of cook books- the microwave variety!

Whatever the reason, I thought it would be a good idea to share this- after all I can't be the only un enlightened 'cooker' (as my son calls me) around! 

Sugar Sugar and Other Gifts!!!

Yummmmmm...Bettina you always get it right!

Ralf came visiting yesterday and bearing loads of goodies for all of us...

We spent a really enjoyable evening catching up and now I share the things I can over this public portal. As usual B sent lots of cheese- the one with the picture of the goat above. It's a type of German goat's cheese that A and I adore. It is mild and fresh tasting and not at all like some of the other heavier stuff around.

But a really interesting thing- and the other pack in the above pic is boat shaped sugars! As it says on the pack- Swimming, Sinking and Sweet or something like it.

I always head to the biggest or the best supermarket whenever we travel. Not just to buy, but to feast my senses on the sheer variety of foodstuff available to all. Things like this pack of sugars- I follow a non sugar diet by the way, and many many more things that I can only dream of here in New Delhi.
Why should we not be treated to this splendour?

When we come back from a trip, my suitcase invariably is stuffed with ingredients and cooking equipment of all kinds.

I don't think, we are going to have big treats like 20 types of cheeses or 7 varieties of sugars, or dried porcini mushrooms and the other 6 kinds as well anytime soon. I don't even want to get into the whys of it...for the moment just wait with baited breath as the next set of kitchen goodies arrive! 

Mushroom Do Pyaaza

Not the best in food photography...but then I took this from my phone!!!

So this morning I was wondering what to make for A's lunch the following day. Spotted the pack of mushrooms in the fridge and decided to go with mushrooms cooked with crunchy onions and tomatoes.
Now I don't really know why any do pyaaza dish is so called. I don't really buy the explainations on some of the websites- that it gets its name because of the quantity of onions used is twice the quantity of mushrooms. How would that pan out? I mean,  it really wouldn't be very savory- 500 gms of mushrooms with a kilo of onions!
No, it doesn't ring very plausible...and if I find the origins of this dish, I sure will share them with you.
In the mean while, here's what it minimally takes to make this dish. To each his own- feel free to tweak flavors as you please.

Button Mushrooms with Crunchy Onions in Tomato Gravy


You need at the very minimum:

a pack of mushrooms- 200/250 gms
two onions
a single green chilly
two tomatoes
one clove garlic (optional)

salt to taste
a pinch of garam masala

And that's about it!

You need to slice mushrooms thick or thin according to preference (after wiping them with a damp cloth- but wash them if running short on time)

Also need to slice the onions very thin, chop the tomatoes into 8 (4 quarters and their halves), if using the garlic then mince it fine and slit the green chilly into two.

Heat some oil ( a tablespoon of your regular vegetable oil will do) in a thick bottomed pan and let the onions sizzle till they brown a bit.
This is the time to put in the garlic if using- stir it together for about 20 seconds.
Time to add the tomatoes- be careful to not make them all squishy. It's great to bite into them when they are chunky.

Let it all mix together nicely for about a minute.
Add the slit chilly and let the piquant flavor rise a bit.
Time to add the mushrooms- don't add any water as the mushrooms will shed some.

Cook on a relatively high flame or else the mushrooms will lose their crunchiness.
30 seconds on the fire, put in the salt and the garam masala (my mother hates it when I put the masala while cooking- for her it's always added at the end)
30 more seconds and you are good to eat this delish dish with anything you care to eat it with- rice or bread or chapati.
Take your pick and enjoy!