Dad’s Drink

I am exploring my new camera… and it’s taking frustratingly long to re-learn the ropes. I really wish I could just use my ancient NikonF4 and have the film change into a chip somehow… Someday someone will do something like that I am sure. Till then I have to get used to focusing by half pressing to ‘lock’ the focus… grrr.

On a dear friend’s advice I am trying to carry my camera wherever I go and shoot ‘from the hip’. A couple of days back we were visiting my parents. My dad is very fond of his drink and it is natural for TH to sit down with him for one. Or two. The spread of Sunday papers and magazines seemed to be the perfect backdrop and I suddenly felt inspired. So I took a few shots, reviewed them, moved a few things around (the almond dabba), and also managed to get one in focus (amidst all the impatient folk wishing to get to their drinks)!

Without much further ado, it is going to the Click event: Liquid Comfort! And by the next Click deadline, I should have really figured out my camera!

Camera: Panasonic DMC-FZ18
Exposure: 1/4 sec
Aperture: f/2.8

Here’s to the old…

I hope it has been a good year for all of you. If it’s been a mixed bag, as most years are, you’ll find yourself looking back at it with much nostalgia soon enough. The past has a way of turning rosy.

There was much that was good with this year for me too. Even though I slowed down in the frequency of my posts, it was always fun to discuss with you, dear reader. I have to admit that you are the best part of blogging! After each post, I eagerly await your response. Since I usually post in the night, checking the comments is the first thing I do next morning, with my morning cuppa by the side. For some of the posts there is as much information in the comments as there is in the post… even if occasionally the discussion gets off topic .

Thanks to some of you I got to taste many new flavours this year - some quite exotic!

Thanks to this blog I have made new friends at an age I never thought it possible; friends with whom I have found much in common, and much to learn from. What did The Learned One say about surrounding yourself with smart people? …some of it will rub off on you. So true.

I am late for Nupur’s event: Best of 2007, but I do want to do the roundup… Come along, grab some hot chocolate (while it is still snowing here) like I did, let’s walk the year again together…

My ten favourite posts (and recipes) from 2007:

Sunny Salubri-tea

The spirit was willing…but the flesh very weak. But here I am after a not-too-long hiatus from blogging. I guess, we all need a break now and then, to get the juices flowing again.

JFI:Rice came. And went. Nothing from the Kashmir stables after having admitted “there is much Kashmiris do with rice.” That too when I have, at the least, nine varieties of rice in my pantry! And I had so planned to cook ver, the Kashmiri rice gruel/konji/risotto named after the spice mix that goes into it, that is cooked to kick off all auspicious functions. It will have to wait for some time, though I do have just the rice for it.

Meanwhile, let me serve you something cool and refreshing, while there is still some heat in the sun and warmth in the weather. Just in time for Meeta’s Monthly Mingle: Liquid Dreams.

When Life Gives You Limes…

When life gives you lemons…well, actually I got limes, Persian limes, to be precise…make limeade.  I have finally established that what we use in India are not lemons! The most common yellow nimboo (from Persian - limoo) that we use day in and day out, goes by the name Key Lime in the US. What my Dad has in his garden are two Persian Lime trees.

The crop is in – I have 90 kilos of Amrapali mangoes, and 20 kilos of the most beautiful limes to deal with! Usually, I have to tackle just about a third of this, but with my parents away for the summer I have to consume/process the major part of this lot. A third has already been sent to my sister who lives in the neighbouring city of Gurgaon. She is going to have to make her own pickles and jams this year – I have too much on my hands.

Kahva - no ordinary Cup of Tea, and a Quiz

A cup of tea is just what I need tonight. Even in this stifling heat. Just the act of making the tea is a sort of unwinding. The relaxation comes as much from the process of making tea as it does from the cup itself. And a cup of tea is what we are going to have.

As a typical Indian, I am a die-hard tea-aholic. And no matter how low-brow it may be, I really love black tea served with milk and sugar. I love the Punjabi tea which is more milk than water that has been boiled with black tea leaves, and some ginger (during cooler weather), and not a little sugar. I also like what I drink everyday - a mix of equal parts (by volume) of granular black tea (Brooke Bond Red Label) and green tea (Brooke Bond Green Label) steeped in hot water for a few minutes to which I add a little milk and just a wee bit of sugar.

The King of Fruits

Thawed, sliced Amrapali (from my Dad’s trees)

Summer is peaking in Delhi and there is, on the Web, a lot of hot air around the most beloved of our fruits, the Mango. On it being exported to the US. On Hapoos vs. the Rest. All the heated debates and discussions are rooted deep in our love, bordering on reverence, for this most delicious of fruits. The Mango is believed to have originated in India, and the best varieties still do! There is no debate over that

The mango is no ordinary fruit; it is woven into the warp and weft (literally!) of this ancient country and its customs. Torans made out of the leaves of the mango tree adorn the doorway of Hindu homes on auspicious and religious occasions, and are included into many of the associated rituals. The tree and its fruit are symbols of fertility and abundance, love and devotion. It is also referred to as Kalpavriksha or Kalpataru, the mythological wish-fulfilling tree.

Babur, the first Mughal emperor, called it the ‘finest fruit of Hindustan’. The beautiful mango tree with its evergreen fronds was frequently featured in the beautiful Kangra school Miniatures.

fruit laden Amrapali (in my parents’ garden)

The beautiful mango is the inspiration for the ageless Indian motif, the ambi that weaves its way into sarees and other textiles. The ambi was later modified into the elongated Kashmiri badam (almond), better known all over the world as the Paisley motif, after the Scottish town where machine-made copies of the exquisite Kashmiri embroidered shawls were manufactured in the 19th Century.

Rose Hip Tea

Going back to those rose hips…

Most of us grow roses for the beautiful flowers. And those of us who have little interest in things wild may not even know that there is more to the wild rose than its fragrant flowers. A rambling shrub rose still looks beautiful when its flowers fade. The stunning brilliance of its fruit, the rose hips, is as arresting.

And the beauty of the rose is not skin deep either. We are all familiar with the culinary, medicinal, as well as cosmetic uses of the rose extract. There’s still more. The rose hip is one of the best sources of natural Vitamin C! Apparently, it has 20 times the vitamin C of most citrus fruits. It also has vitamins A, D and K, in addition to antioxidant flavonoids.

During Word War II when Britain faced a shortage of citrus fruits, rose hip syrup made with wild rose hips collected from hedge rows became an important supplement. In the days before the vitamin C pills, rose hips were also part of standard sailors’ rations.

All these qualities makes the pretty rose hips good candidates for a wonderful cup of tea!

Jasmine Ball Tea

 

tea shop in HK

If conversations and tea go together then this is the grandmother of all teas. It can become the topic.

It has become fashionable to drink Chinese green tea here in India. Almost to the point of having snob value. But I like to drink it for its lightness (this may not be the ‘fashionable’ word). I realised that drinking lots of chai in the winter days was good up to a point. Too many cups and I would not be feeling very good. Tea is diuretic so, actually makes your body hungry for water. Not quite the thirst quencher. As it is, I drink way too little water in the winter.

Chinese tea was the perfect answer. No sugar, no milk. Just a fragrant warm brew, to rehydrate and refresh. I think that a hot cup-that-cheers in the hand makes me appreciate the Delhi winters that much more.

tea-tasting session, and the tea I bought

On a visit to HK last year I visited this quaint tea shop full of beautiful tea accessories and of course, varieties of tea. The tiny attendant spent the lunch hour with me explaining the process of brewing the tea and patiently served me a good many cups. While there were the usual floral jasmine and peony green teas, the one that was really exotic was this Jasmine ball tea.

Hibiscus Red September…Hic

If you are meeting up with old friends partying late into the night is inevitable. Before the gang returned to their respective permanent addas in Maharashtra, we did some partying here in Delhi. A lot was cooked but only a little was photographed. I was too rushed at times, and the fact that my ‘food photography’ was the source of some amusement to the lot was not lost on me. All in good humor, of course.

It may seem to some, who don’t live to eat, that tender ginger, giant cucumbers, and cups of tea, are not the best subjects for photography. Obviously they have forgotten all the art appreciation classes we had as undergraduates students of architecture. Food and drink are very suitable still-life subjects. Thank you.

Were they appreciative of the quirky concoctions I had in store for them though!

Quirky enough for Paul’s Mixology Mondays being hosted this time by Meeta at What’s For Lunch Honey. And I am going to call it:

Red September

30ml Hibiscus syrup
60ml Vodka
15ml lemon/lime juice
lots’a ice cubes

Shake everything and pour into glasses. Cheers.

Now, where are you going to get the Hibiscus syrup? Make your own, where else!

Just step out of the front door this morning and gather a dozen or so fleshy dewy Hibiscus blossoms (before the old ladies get to them) which you have never sprayed with pesticides (like the rest of your garden). Rinse them out (no need for this if you stay away from polluted cities). Trim and use only the petals. Squeeze the juice of one big lemon and toss.