Daring Bakers Challenge: Apple Strudel

This gotta be a joke! The exact reaction I had over this month's challenge. Suddenly all other challenges I have done in the past sounded so easy. Pftt..what tossing pizza dough compared to stretching and rolling paper thin strudel dough?! I was about to sit this month's challenge out. As I diligently read the forum and gazing dreaming-ly to such beautiful results from fellow DBs - I was so tempted. And on very positive notes, seems like almost everybody was so surprised on how easy the dough come around. Maybe it's not at all too bad then.

The fact that this challenge does not cost much at all helped tremendously - in case I mess it up big time. Every single thing in recipe is pretty much a staple. I simply could not any excuse of having to buy extra fancy stuff to get this strudel going.

In short, oh wow...the result itself was slightly above average, the apples' one was bit too tart - hence I decided to glaze it with Canadian Maple syrup infused with orange peel, cloves and cinnamon. The cabbage one though was pretty good. However, what wow-ed me was the dough!! LOVE IT! It was super easy to work with and the feel of it - ahh...clay vs gum combo I think. I could just play with it for hours!! I was mesmerized by its elasticity and how transparent it could get without having to put too much effort in rolling. Just simply pull and stretch.




At first, I was just going to make apple strudel, with 1/2 recipe of the dough. However, after all that fun stretching, I couldn't resist to use the other half of the dough. Quick rummaging through the fridge, 1/4 head of cabbage. So, yeap..I was too lazy to come up with fancier filling. I also wanted to whip it up quickly while the other half of dough sitting on countertop for over 2 hours already. I sprinkled chopped up green onions when rolling out this savory dough. Quickly chopped up the cabbage, panfried it - with touch of sugar and pepper. Mmmh....not too shabby, if I may say.


The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Daring Bakers: Abbey's Famous Cheesecake

Such dilemma when I saw this month's challenge. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. Cheesecake is one of very few desserts I can truly say that I enjoy. Almost savory dessert, see? The tag of the challenge though 'Be Creative with flavors, toppings, etc.' - oh, I think of myself as quite creative person. That's besides the point. Point is, I am cheesecake type of gal. Rarely go with something flavored or fancy toppings. One, the whole idea of cheesecake is the cheese, no? Second, cheesecake on its own is sinful enough.

However, if I were to make a batch of ole' plain cheesecake - how would I face fellow Daring Bakers? Hence, I decided to make cheesecake tartlets, couple plain ones and few assorted kind.

Figuring out the type of assorted flavor was a challenge on its own. I tried to remember the last time I had a not-plain cheesecake. Mid 2005! Cheesecake factory just came to the town I used to live at. Not a big fan of franchise and food in the Factory is mediocre, in my opinion. However, my parents were visiting and my dad was baffled on something called 'Cake Factory.'

Long story short - I took them there. Dad picked one with chocolate on it. He has never been a fan of cheese, but he'd eat bugs dipped in chocolate - just for the sake of chocolate. Mom decided on Tiramisu one. My dad ended up polishing his entire Chocolate Cheesecake and half of my mom's!


Hence, the Chocolate topping cheesecake and Tiramisu (swirled ones). Like usual, I tend to make sure there will be some other people (family or friends or strangers), other than us, who will help polishing off any dessert I bake. Girlfriend's birthday gathering happened to be on that weekend. Pretty sure that they'd go for chocolate/tiramisu kind, but just to complete the cheesecake scene - I did some simple fruit glaze: passion fruit and mixed berry.

Glad I only made 2 plain ones. If I were to make all plain ones, I'd just stand right in front of the fridge and ate them all!!

Daring Bakers Challenge: Lasagne of Emilia-Romagna

I was beyond ecstatic about this month's challenge. Was so ready for savory recipes!

The sauces are pretty easy. Have always made my own ragu sauce, so it's not a biggie, until I read the recipe. Celery and carrot. Really?! Just never thought of mixing in celery and carrot in it. Interesting. The way the sauces sounded, bechamel and ragu sauce..mmhh, I knew it'd be super delicious. And spinach is one of my favorite vegetables. What a combo.

I was so thrilled, or to be exact, so sure about my memory that I went pouncing to kitchen ready to make the lasagne shells without printing nor writing down the recipe. Flour, spinach, eggs. As I mixed in the dough, I though to myself, shouldn't this be somewhat sticky in the beginning? 'Nawh' - keep mixing keep mixing. )#()@!!!! This does not feel right.

Ran to my laptop - holycow!!! Spinach measurement!! 300 gr FRESH spinach or 170 gr FROZEN!!! Used frozen but with 300 gr (150 gr since I halved the recipe) as measurement. So 1 egg and 200 gr flour with 150 gr frozen spinach. Of course only time like this that I only had less than a cup of flour left in my flour tin. And no eggs!! Grrr!! Wait, I have some egg whites in fridge, leftover from some baking couple days ago. Hm. So it came down to, sprinkle some flour and egg whites and had to mix it by feel. Oh please please, let it come out alright!


The dough was not as pliable as I thought it'd be; I think I could safely blame it to my totally wrong ratio of ingredients! Such a simple and short list of ingredients and I just had to measure it wrong! Didn't roll the dough as thin as I would love to, simply because if I spent another 30 minutes to roll out the dough, I'd have no energy to lift my fork to eat the end result!! If I were to do this everyday, I would be able to omit all the dip and curl in the gym, for sure. Thin or bit thick pasta - did not seem to have a major impact on our appetite. No leftover!

Decided to skip out the meat part and used chopped up cremini mushrooms, red peppers, zucchini and artichoke. For having said that, I just couldn't say no to pancetta and prosciutto. It's just way too important of ingredient to be left out. :D The ragu sauce came out so good that I was so tempted to serve it right away with plain ol spaghetti.

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. And it is absolutely one of my favorites challenges and recipes from Daring Bakers!

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Oh and the new logos are just way too cool!

My favorite is of course the Chopping Ninja!! Love my knife!

Belated Chinese New Year Dinner Post

Growing up, my grandma's menu for Chinese New Year has always been lontong/ rice rolls and its fixings. Oh, the memory I have. My grandma with her huge pot - she and her tiny frame of 5'1" could easily fit in the pot!! A week worth of cooking. She is about 80 now and still fixing up this dish for the New Year. So I thought, okay..let's do lontong this year!

Note: I sent her a photo of finish product and she giggled, chuckled and I think...sorta proud. Or so I hope.

It was lontong, lodeh (mixed vegetables in mild coconut milk gravy), tauco (sliced up chillies cooked in salted soy beans sauce), rendang (beef in spicy coconut milk), sambal kering kentang and a must of such dish, shrimp crackers to top it up. The trio lodeh, tauco and rendang will have their own designated posts soon.


And guess what was the hardest part of all? Frying up the sambal kering kentang! The fried potato stick thing. Three attempts!! I was so flabbergasted. I couldn't even bring myself up to ask my mom what I did wrong. She'd laughed her head off. Seriously. The spices was a cinch. My mistake was not frying up enough oil for the spices (I have a tendency to cut back oil to minimal)..and they all turned up clumpy.

Recipe for Sambal Kering Kentang:
- 1 kg potatoes, cut up like matchsticks, soak in water and drained thoroughly. Deep fry and set aside once crispy.
- 1 tsp vinegar
- 3 tbsp fried onion

Grind to paste:
- 8 small shallots
- 2 garlic
- 10 candlenuts
- 1 tbsp dried shrimp
- 2 tbsp sugar
- 10-15 red peppers (though I only throw in about 4, half of our guests can't stand much heat)

How:
- Heat about 4 tbsp oil and stir in spice paste, add vinegar and keep stirring until paste is somewhat dry up. Toss in fried potato sticks and fried onion. Stir and mix well with spices. Quickly turn off heat.
- Let cool before storing in a jar.

Mini chicken pies and curry puff as starters:


And it's only complete to serve some pineapple tarts with it:


I had to thank Lidia of 'Bianca's and Jordan's Mom' on her tips about whipping up pineapple jam/filling using canned pineapple!!! Oh what a time saving tip and less expensive too.

I have always wondered about using canned pineapple for these tarts but never tried it out, so when I heard she successfully did it. Why on earth would I spend time grating pineapple?? :D

Pineapple Tart:
What:
- 700 gr flour
- 100 gr sugar
- 500 gr butter
- 3 egg yolks
- 2 canned crushed pinapple
- sugar to add to pineapple jam
(My mom recipe calls for old way of measuring : 1 rice bowl of fresh grated pinapple + 1 rice bowl of sugar) *sigh* And that's what I did all the time before using this quicker simpler method of canned pinapple!!

How:
- Making the jam: Drained most of the juice from canned pineapple, leaving maybe just few tablespoons of it. Dump crushed pineapple to soup pot with medium heat on.
- Add sugar a little bit at the time. I forgot to measure how much I actually put in it. Hmm. But I am sure everyone has their preference in sweetness. I have always liked my jam/jelly on the tart side. I use hand blender to crush it some more. Then keep cooking until it reaches consistency of thick jam. Set aside and let cool.
- Making the tart dough: Beat sugar and butter until pale and creamy. Add in egg yolk, one at a time.
- Using hand/spatula, mix in flour and knead until it leaves the side of bowl.
- Take about 1 tablespoon of dough and roll to ball, make indentation in the center (like mini cup) and fill with pineapple jam. Gather back dough over jam and shape it back to round ball shape. Glaze with egg wash.
- I top mine with cloves - that is maybe the oldest method of making pineapple tart. Easy and sorta cute, no?
- Bake in 375 oven for about 30 minutes or until golden.

To end the night, some light fluffy cream puffs.

Daring Bakers : For the Love of Chocolate. Flourless Chocolate Cake with Coffee-Cardamom Ice Cream

I am not at all adventurous when it comes to chocolate. Only eat those candy bars type. I don't even do hot chocolate or chocolate ice cream or fudge. Boring, I know. However, I joined Daring Bakers for reasons. To challenge myself with baking adventures. No excuse about like or dislike over chocolate. Plus, I have never made flourless cake. And at that, home-made ice cream?!!

The cake is quite good. It's very rich and dense, not exactly my cuppa tea, but I have a feeling that it must be a huge hit for chocolate lover. Say if I were to make this for my grandma and my dad, both of them will fight off each other for the last crumb. Oh! It would be perfect for fancy dinner party.

Chocolate Valentino
Preparation Time: 20 minutes
1 lbs semisweet chocolate, roughly chopped
1 stickplus 2 tablespoons unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Bit timid about ice cream part. I told my mom about it and felt like hitting my head afterward because I just knew it!! She says 'But it shouldn't be that hard. Your grandpa used to make it..ya da yadayada..' I find it amusing that my grandpa and his brother used to make ice cream at home. My mom said it was to entertain the kids (read: my mom and her 6 siblings and dozen of cousins) and put them to some useful work - cranking the ice cream drum. Though no one in family made any home-made ice cream once my grandpa passed.

So armed with hand blender - I buzzzzzeeddd and mixed my way through. Oh WOW! Did I really just make home-made ice cream?!

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.




Vik was absolutely in love with the ice cream. Scraping off the bowl of his second serving, while subtly giving hints of what flavors next home-made ice cream should be. Huh. Did not remember telling him I'd be making it again.

However, truth to be told, I was blown away by the ice-cream and can't wait to experiment with different flavors. What about green tea for St.Patrick's Day party?! I sorta whipped it (perhaps) way too many times than necessary, simply just so I could lick the leftover off the whisk.

I decided to make coffee and cardamom ice cream cause, well...it sounded good. Have always loved cardamom as spices: it gives such a special aroma and hint of warmth and 'mmhhh' factor to dessert. Then of course, coffee and cake pairing just sounds right.

Made only half recipe of the cake, plenty for the two of us and still enough to give as a 'thank you' token for a client. Boxed it up, drizzled with some glaze - a quick whip of coconut juice and confectioner sugar. To prevent the cake from moving around, I tossed in some home-made candied citrus peel.



The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan

India Trip 2: The Chow

Without further ado...

Oh, this little package. Ain't it pretty?! It's Paan. And since I am no expert in it, I won't go all lengthy in explanation. In nutshell, it's a filled up betel leaf. There are many variety of paan, according to its fillings - sweet, tobacco, spices/herbs (cardamom, saffron, fennel, etc). I guess it's similar to what 'Sirih/Sireh' is in Indonesia. It is believed to freshen up palate as much as helping with digestion after meal.

I have tried only couple different ones. And personally think it's too perfumey and sweet. The smell of it, I like. To chew it in my mouth, that..I don't like. However, my dad (to my surprise) seems to enjoy it!

The gentleman in this below photo - we pretty much walked by him few times within the 2 nights we stayed in Delhi. With my fear about taking photos of things/ other people in public, I kept throwing (what I felt) charming smiles at him, hoping he'd notice and oh...smile back, maybe? Oh no. Did not happen.

But I really wanted to take this picture!! Especially due to the fact that my mom in law made fresh paneer few days before that and just thought it'd be nice to see the differences, you know?

Me (to Vik): Can you go and take his picture? (Yes, I am that pathetic!)
Vik (sipping on Thumbs Up - carbonated drink, similar to Pepsi): You go! He won't mind. Seriously. It makes more sense if you are the one taking the picture. You are the tourist, anyway. (Insert sarcasm here)
Me: Can you come with me at least, please pretty please? (My dad would be so ashamed of me!)
So we walked and I gave the guy the sweetest smile I could mustered and asked 'Can I take a photo?' He nodded or..shook his head, in a way of agreeing.
Me (smile in triumph): You think I can ask him to smile? (whispering to Vik)
Vik: Err..let's dont push our luck!

This one was made by mom in law. Pretty much, when milk comes to boil, squeeze in some lime juice (or vinegar) and let it curdles. Strain and mold to shape.


Next is green chana. Green chick peas. Bought raw in its pods and then dry roasted in a pan, giving a delicious smokey slightly burnt flavor to it.


Khaman, maybe one of my favorite Indian snacks of all time. I could skip breakfast, lunch and dinner just for this. Pretty much a snack food, though it can be made at home, it's equally normal to get it from store - easier and economical and the taste is just as good. Seems like the texture varies depending on the store. Denser in some stores. Airy and fluffy in some. I love airy fluffly lighter version. With tons of cilantro and chutney!

This is new for me. Fafrad. It's fried dough made of chickpea flour and is eaten along with pickled vegetables and green mangoes. During the 2 weeks we were in India, we ate fafra oh..about 5 times!

I had quite hard time taking good photos of plated dishes though. When dishes are something with some sort of gravy, it always came out bit 'slobbish/globbish' in photos, no? I guess if I have the time to arrange it and under adequate light, it'd be okay. However, I am nervous enough about taking food photos in public...so..




Oh tandoori naan!!! These guys were smiling when I brought out my camera, I assume that they are accustomed to such 'attention.'


According to my mother in law, dinner is not complete without dessert. Not much of dessert person, however, I rarely say no to a good gulab jamun. So, we headed to Bikanervala and sample few items. Mmmh.
The drink in the earthen clay cup is thandai or badam thandai (milk beverage with almonds, cardamom, saffron, and some other seeds), ladled from the pot insert on the cart.


Oh and .. just a random food related photo. Our schedule was quite a mess on that particular day, due to the high traffic (Christmas holiday) on our way to Amber Fort. Hence, we took a quick detour and made a stop at city park - so starved that we decided to grab a plate of noodles. It was not mind blowing by any means, but for about USD 0.50, it kept us going for couple hours.

India Trip 1 : Kitchen and cookware

Oh, I have sooo many food related news to share, but oh so little time! Making new year resolution has never been a big thing for me. Long time ago, Vik and I made a list of things we would like to do (achieve) in our lifetime, and we both agree not to get too excited and keep coming up with new list each new year, ya know? Though, I wonder if I should add to that list : Blog more often! :)

One tiny new wish for this year is to be tad braver....in taking photos in public! I admire those who click away over dishes in dining places, wherever that may be. Fancy or street hawkers. I am terrified in doing so, worrying whether I am disturbing other patrons, etc. Maybe I am just being chicken!! Here I am, wishing I have taken more food related photos while vacationing. Argh!

Anyways, so yeah, our trip to India. Before the trip, I knew that I'd have to take some photos of kitchen. Growing up, we traveled quite often and my dad always made the point of eating whatever local eats. He believes that it's one way of learning the culture, if not the most important way, that is. As my love for food deepens, cookware and cooking technique become somewhat of interest. To study not only on how and what local eats, but the scene behind it all before the food being set on the table.

At that, wouldn't be fun if all bloggers post their kitchen and utensils in their blog?!

The first two photos are taken at Vik's aunt's kitchen. The shallow round ones, standing on their own slots or compartments are used for eating. Of course, there are regular plates too - glass/ceramic kind, but these are more commonly used in household. I think it's neat how they store it. Small tin bowls on the top shelf are for dhal, curry, etc. The few bigger ones on the first shelf and top-side shelves are for cooking.

Most pantry I have been and seen are sorta walk-in type, like shown in the photos. Spices, lentils, flour, sweets and snacks.


This utensils photo is taken at in law's kitchen and I am kicking myself for not taking more photos of other utensils!! Again, most kitchen I 'visited' - there is always a rack like that to hang their cooking utensils. There is even one that is designed to store silverware.


And these stainless steel - copper bowls are what I bought. They are used mostly in restaurants and lemme tell ya, hunting them out was quite a trip! See, I wanted decorated handles. Most market/shops carry ones with plain handles. After quite of struggle, hopping from one market to another. I found them in below market in Ahmedabad. Oh, I love riding the rickshaw. Vik hated it. But that's the whole point of traveling, I think. To mingle and simply to absorb the surrounding.

Vik: Oh gosh, taking video?!! You are acting like a tourist.
Me: What do you mean?! I AM A TOURIST!!



Each strip in the market is dedicated to certain things: poojas (praying items), spices, cookwares, etc. Instead of fixed price, the bowls were being weighed on a scale and priced according to its weight. I was hoping to find fancier ladle, but the one I got will do. I believe it's being used to ladle out water from its container. But I can't wait to use it for oh..dozen other ideas!

I will post about food on next post and at that, I couldn't help but had to take a photo of this 'kaka' (uncle) ;) He literally stood in the centre of a courtyard, overlooking Jal Mahal - palace on the lake. Looks so chilled and extremely attentive to whatever he is doing. Just gotta take picture of him.