Sourdough Scallion Pancakes

making-bread

Last summer I started my sourdough experiments all over again. Six years ago I had grown and maintained my first starter for quite some time but it fell out of favour one day and was finished off with nary a trace. In the intervening time interest in sourdough seems to have moved into the mainstream. When Pamela Timms shared images of the beginnings of her sourdough starter on Instagram, I got sucked right in again. It was the month of June and Delhi was at its hottest best. My starter bloomed overnight and fell never to rise again. Not given to quick surrenders I starting over, this time keeping the starter out in my cool bedroom at night and in the fridge during the day. In a few days I had Frothy smiling at me. She is very different from her spring-born sister from 6 years ago, as bubbly but less tart. I have had nothing but success with her. My sourdough bread game is still not topnotch but the journey to get there has been full of tasty steps.

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Bake your own Burger Buns

Bake your own Burger Buns

buns02

I don’t know about others, but I feel a sense of liberation when my maid calls her day off. My brain starts buzzing with plans of things I want to cook to make the most of her absence, dishes that I prefer prepping for myself even when she is there. It doesn’t include making roti. You’ll be surprised the lengths I’ll go to just to avoid cooking our daily bread. To keep me in good spirits Kumari, the maid, calls off often enough and I get to break the routine roti-dal-subzi meals. Like today.

In an ideal world, she’d take all Sundays off but I’m glad that she usually let’s me know ahead. This Saturday she informed me that she was planning to take Monday off. I started planning! 🙂 I finished off the leftovers last night. Today there will be pasta for lunch – the tomato sauce is simmering gently on the stove. I might fry some eggplant, if I feel inclined [later: I didn’t.]. Dinner is going to be vegetarian burgers with home-made buns. Lately, I have been on a pantry-cleaning mission and ingredients that have been around for a long time are getting special attention. Every bottle of spice, or blends, and every container of strange ingredients sitting around, is destined to be consumed before the summer is out. With the second fridge also chock-full, that might well be wishful thinking but I should certainly have a cleaned-out pantry before the year is out. Then I can look forward to stocking it up again with new ingredients from near and far.
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It’s time for some Deep Fried Bedmi Love

The first month of this year is history already.  How time flies!

After some fumbling this season, old man winter got into his groove here in Delhi.  The weather has been at its frigid best for the past 6 weeks even though we celebrated Basant Panchami  (the fifth day of Spring) last Saturday.  I even poured myself a glass of kanji while preparing dinner the other day. But, the thaw has certainly started and if you blink the short Spring will be over.

In the fast pace of 2011 many celebrations got left out.  No one got a birthday cake :shock:.  The blog anniversary was overlooked since there was no time to come up with a theme, announce a party, or be a proper host to all of you.  But, it is always party-time at A Mad Tea Party where we celebrate food as just that – nourishment; food that satiates, the kind that engages all our senses.  Mindful eating without dissecting what is on the plate.

bedmi poori

One-dish-themed blog-events are now commonplace.  The poori-party might have been one of the first of that kind but it was quite by accident.  None of the subsequent celebrations were a patch on that first party.  From that party on, I have made a concerted effort to fry poories more often.  Every time the son visits for holidays, poori-bhaji features on the breakfast menu on one of the days.  Just the once maybe, but it is sure to be there.  Then, for Ram Navmi I indulge the little girl in me who misses doing rounds of the neighbouring homes to gather loads of prasad be part of the ritual to revere the goddess in all girls, by cooking poori, halwa, and kala chana.  That adds up to at least three poori-frying sessions a year!  And if there are friends or family visiting (and it is cool enough to fry in the kitchen) then it is likely they will get some deep fried love!

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Sunday Brunch: Gobhi Paranthas

Gobhi Parantha
A lot has happened in the past four weeks since my last post.  I am back to eating foods through the week that are usually reserved for weekends!

It’s not a very long story, actually.  Over the past few years I gave into TH’s helpful insistence on delegating more housework to the maid so that I had less on my mind and hands.  But that is more complicated than it sounds.

There are two kinds of people: those who like to have extra hands to do their work, and those who wish they could do without.  If you have a slight OCD regarding how you want things in your home and kitchen, you may have to start by teaching the maid everything.  And then you have to remind her constantly (about the same thing) in a kind of continuing education for her (which has nothing to do with your OCD).  If you can look the other way, then it is all fine and dandy.  I cannot.  I cannot drink out  of cups with the lightest tea-stain; I have to have my veggies cut exactly so; the rug centered, the doors shut, and the windows open.  All this takes supervision.  I mean, really super-vision!   One time I caught her about to chutney a roach along with the coriander!  I  don’t know how I saw from the corner of my eye what she could not while putting the ingredients in!  Enough to say that after that there was little chance of her being allowed to cook unsupervised.  To me it always felt as if the maid was in control of my time!

pizza dinner
Pizza dinner on Monday

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