Pickles – This condiment literally tickles my palate. I LOVE pickles of any sort – sweet pickles, sour pickles, water pickles, candied pickles, fermented pickles, spicy pickles, tangy pickles. Pickles are vegetables or fruits soaked in solutions as a preservative. Be it European pickles that is acidic like the gherkins in brine and Kosher dill pickles or Far East’s fermented pickles like Kimchi and Japanese tsukemono with complex flavors. Likewise, Indian pickles have a myriad of spices and flavors. When citrus fruits are in season I make lemon/ lime pickle and preserve for later use.
Lemon pickle is commonly used in my household. I must say I’m the only pickle lover at home. I need any pickle with thayir sadam (yogurt rice). The husband cares less. It’s time consuming (about 2-3 weeks) to yield the desired outcome, but takes less than an hour to put together. I make tonnes of pickle during summer and savor it throughout the year. Usually, I make the south Indian style pickles. Difference being the oil used for tempering and the spices used for seasoning. South Indians use sesame oil, while north Indians use mustard oil. Each impart a distinct flavor and aroma to the final output. Price wise, It costs half the price you’ll spend outside.
This post is dedicated to my Grand mom. She’s the first baker I knew. I grew up eating her pressure cooker cakes for Christmas and birthdays. She was one strong woman who left the country she was born and raised (then British Malaya, now Singapore), married a stranger chosen by her family and moved to India during World War 2, bore 8 kids, raised them with discipline and values, worked as a school Principal all her life, worked post-retirement just to keep herself occupied and took her last breath on her birthday at the ripe age of 80. Grand dad was the typical chauvinist husband. Nothing much to write home about.
Theobroma Cacao, my nemesis and my kryptonite. Who doesn’t love chocolates, at least the good ones? I LOVE chocolates. So, couple of years back I took interest in learning the art of chocolates and did a lot of on line research plus book reading. But then, there is only so much one can learn from these resources. There is nothing like hands-on experience, witnessing trained professionals work methodologically and share their wealth of knowledge gained over decades. Hence, I opted to do a course in the ‘Art of Chocolates’ from Le Cordon Bleu, San Francisco. I’ll be sharing some of the chocolatey things I learned in LCB.
Winter begins in November/ December. Wind chills. Frosty mornings. Frigid temperatures. Naked plants and trees. Heavy clothes. Dampness and darkness. Large gas bills. These are some of the not so pleasant things.
Mulled wine and warm cider. Soups and breads. Christmas. Baking fruit cakes and Christmas pudding. Christmas tree and nativity decoration. Ornaments and icicle lights. Buche de Noel and candy canes. Hymns and carols. Santa and the fire place. Poinsettias and pine trees. A brand new year and few carried over un-kept resolutions. These are some of the pleasant things.
I’ve been trying to post this recipe in the notes of Kitchen Kemistry’s Facebookpage, but was unsuccessful. I tried doing it in Google chrome and IE. Both didn’t work. Finally, I gave up and decided to post it here. I make these muffins often and have packed for friends. It’s a hit and a treat by itself. This also makes a great party food. Try these when you’re in a mood for pizza but do not want a full on one.
“Hello wonderful folks! I’ve been missing in action for past few months. Needless to say, I was either busy or bored not to post anything. This post has no recipe but a small chat with me. Plus a wonderful giveaway (I assume) for all the readers of Kitchen Kemistry”. This is how I started the post on the first week of December, 2013. There came a mild headache, runny nose, nasal congestion and fever. I was unwell for a couple of weeks. All plans went kaput. After that, It took forever to get my rear moving. My mojo ebbs and and flows. Finally here’s the post.
On the personal front, last month marked an important milestone in my life. Three years of married ‘bliss’. Cliched! Playing wife needs a lot of patience, people’s skill, investment of trust, mutual respect and tolerance. If wedding is a day’s affair, marriage is a work in progress. That’s what I learned about this wonderful institution.
I love summers because I have an excuse to dunk my head into a tub of ice cream. You’ll be surprised how many pints I can finish myself. All those calories conveniently rest on my waist throughout the season, and longer. After all it’s ICE CREAM.
Ice creams with a smooth mouth feel, rich body and milky sweetness is what I prefer . I absolutely dislike ice creams that tastes sugary. My first American ice cream experience was in NYC, a vanilla waffle cup bought from an ice cream truck. It was cloyingly sweet and headed right to the bin. You know what I mean. Since then I stick to trusted brands I’ve tried before.