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.
I baked cookies today. So I shall call myself cookiewali!
For the non-Indian readers, ‘wali’ is the suffix for female gender and ‘wala’ for male gender. Recently, I came across a thread in an online forum where a home baker was addressed by her client as ‘cakewali’. Going by the same suffixation, an IT personnel is computerwala/wali, an oscar winning actor is nautangiwala/wali, a chemist is dawaiwala/wali, a renowned chef is bawarchi, a pâtissier/ chocolatier is halwai and so on.
It sounds funny, right? Politically and technically it’s not wrong. At the same time, it’s about being sensitive and respectful to your fellow being. Addressing someone by their name is a kind gesture. Trust me, it costs nothing!
I had a long day. Cleaning, cleaning and more cleaning. Phew! I was tired by the time I cooked dinner. But I had all the energy to bake something. I had no agenda. I put together something with the ingredients I had in hand. Well, I had two zucchinis sitting in the refrigerator. I try to incorporate this vegetable in my cooking now and then. Even in the bakes.
The husband dislikes zucchini. He thinks it’s flavorless. So,I think of all possible ways to make it flavorful. Chocolate was the way to go. I’d to disguise this veggie in a loaf of quick bread. I was in a ‘healthy’ baking mode. I used whole wheat, no dairy and no eggs. Good one. Ain’t it? Continue reading →
This preparation is made in my household every week. Almost every Indian household has a version of Dal Palak. Usually, the north Indian version has different seasoning and south Indians add sambar powder for that unique flavor. You can use spices that suits your palate. I use a set of spices that works for us. Know what, PR is put off when he takes a bite of a whole spice in the curries. It’s not nice to chomp on a big cardamom or blades of mace. I use Garam Masala or smaller spices that just disappear into the dish. Cumin, fennel, carom et al are spices that give texture and flavor to most curries.
This is a series of smoothies I whip up almost every morning for our breakfast. It happens to be vegan. I don’t prefer adding yogurt or dairy milk to my smoothies as it tends to mask the flavors. As well, I don’t like too many ingredients with clashing flavors. Less is more! I keep it simple by using vegetables or fruits of same color tone. I will update this series as I gather more smoothie recipes. The pics are shot on my mobile just before I consume. Practically it’s not possible to set up a shoot when you’re ready for breakfast. Kindly excuse the quality of the pictures
If you’re venturing into baking bread for the first time, I strongly suggest you bake this generic recipe (white sandwich bread) to get the hang of bread baking. You’ll see magic happen when you mix the flour with yeast, water and salt. Initially a shaggy mess will marry in harmony and transform into a beautiful puffy loaf. Baking this loaf as my first yeast bread taught me a great deal about flour, gluten, kneading, yeast, baking temperature and shaping.
Phew!!! I’m back with baked bitter gourd…..and this time, it’s for good. I was on too long a hiatus than planned. Well, a cross country move, hubby’s new job and a new place to settle in does demand time and energy. That’s not the only factor that kept me away from blogging, I had blogger’s block. I didn’t know where and how to start again. I kept procrastinating the ‘come back’ out of sheer laziness. Oh Yeah! I admit. Meanwhile, I made new friends (real life and virtual), actively participated in online discussions on forums like Home Bakers Guild and did a lot of baking. In a way, I decided to post this recipe after I saw the interest from several ‘Karela Lovers’ for baked version of bitter gourd opposed to the fried counterpart.
Before getting the right crispy texture, I had failures with regards to right balance of spices, oven temperature and baking time. It was either charred or soggy. But I was hell bent on baking it instead of deep frying just to escape the guilt trip of feeding on ‘fried’ food. Saying that, I came across two varieties of bitter gourds in the market. One was the long Chinese light green bitter melon with pebbled texture and the other is the shorter Indian variety with spiky texture. Taste wise, both are just ‘bitter’. I call it pleasant culinary bitterness which I enjoy with a bowl of rice and curry. While selecting bitter gourd, take note the color matters. Dark green and firm ones are tender and bitter, while the light green and soft textured ones are less bitter, sometimes even ripe inside with reddish pith and big seeds.
This bitter vegetable with least appealing acrid taste is believed to make the diabetics fitter. Neah, I’m kidding. It is scientifically proven that bittergourd improves the uptake of glucose. It is loaded with Vitamin A and C, Beta carotene, Iron and Calcium. According to Ayurveda ‘Karela’ was used to balance the doshas (composition) of our body.