Black Sesame Gelato

Well, I got me just the toy to make summer better – an ice cream maker! And, boy, have I been using it since! I’ve had it for a little over a week and have already covered my bases on frozen desserts – ice cream, sorbet, frozen yogurt, and granita. It has just brought out the creative cook in me like nothing else in a long time.

Every time we are in the vicinity of Connaught Place, we make sure to pick up a tub or two of Tender Coconut ice cream from Natural’s, our favorite flavour. When I finally agreed to add another gadget to my kitchen tools, this flavour was going to be the litmus test. If I could re-create reasonably good tender coconut ice cream at home, then giving over some kitchen retail to the new gadget could be deemed to be well worth it.

Before I could even make a list of the ingredients I needed, The Husband, as he drove off, called to say he was sending the coconut vendor my way. I answered the bell, hesitated briefly, and asked for two coconuts. I handed over two bowls to the vendor, one to hold the tender coconut water and the other for the coconut flesh. When I went to check he was scraping out the flesh from what looked like a pretty mature coconut. He had assumed I would prefer it for making chutney. I requested a really tender coconut, one with malai.

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Ragi Laddoo for Diwali

What better reason to post after a long gap than Diwali! It’s a low-key Diwali at home this year; Baba, my father-in-law, left us recently, and the son is also studying far away. But marking Diwali with some frenzied activity in the kitchen still feels natural and so I made these quick laddoos last night after a regular day at work. I shared a few pictures in my Instagram stories which had many asking for the recipe and I thought why not “revive” the blog with a quick recipe that anyone with half an hour to spare can make.

All you need is ragi (finger millet) flour, jaggery (unrefined cane sugar), ghee, almonds, and cardamom – all healthy, minimally processed ingredients. I stocked up on the first two ingredients at the just-concluded Women of India Festival 2017 at Dilli Haat showcasing organic products manufactured by women. These laddoos are a great way to include millets in our diet. I will need to make more to share since we’ve already polished off half the lot and it’s not 24 hours since I made these!

Ragi Laddoo
Makes 18 small laddos

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The Perfect Flan: In the Kitchen with Manisha

The Perfect Flan: In the Kitchen with Manisha

At the Garden of the Gods

[Continued from the previous post]
The next morning Andrea graciously offered to drive us through the Garden of the Gods before dropping us off at Jim’s office downtown. Kristin was driving up from Denver to pick us up. She, her husband Paul, Jim, and I, had been classmates at KSU and later Paul and I ended up working together in Denver. Today they own a successful design firm that is doing impressive work in and around Denver. It was so good to note that not only were all of us make a living out of what we had trained to do but also that we loved doing it!

In Denver, Paul and Kristin took us down memory lane, literally. Together we drove to some of the once-familiar places including the little garage-unit at Corona and 11th (it had it’s own fractional address: 1125 1/2!) that had been my home, and the office at Cherokee and 11th. By the time we were through it was too late for a Japanese country-style lunch at Domo’s, which had been a favourite with the office bunch. So we went to Benny’s for Mexican instead – chimichangas and margaritas it was. Later we hung out at the City Center Cultural Complex with quick visits to the Denver Public Library, the Capitol Plaza, and the Denver Art Museum before catching the bus to Louisville from the all-new Union Station.
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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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