Thursday, February 20, 2014

There is something about lemon

There are summer desserts (the ones with berries) and there are winter desserts (lots of chocolate and alcohol mixed in with spices). Also in between are the fall desserts (everything pumpkin). In India, fruits and vegetables aren't as seasonal in nature as in the West. But still, I understand the lure of the sweet tartness provided by berries in summer and the warmth of spices in winter.

If there is one type of dessert I refuse to sort is anything made of Lemon. It provides the required freshness and tartness desired in summers and also to me provides the comfort of tang in the winters. I see myself tucked into a quilt digging into a warm lemon pudding. It reminds of the summer to come.

Which is why I think I baked this lemon pudding cake twice, once in April for the boy who was moving to start a new job in a different city, and once again in Feb, just because.

Look at that above picture. Don't you want to grab a spoon, gather around the cake tin and just dig your way through it? Which is exactly what the boy did (single-handedly) in April, and what my roommates and I did recently.

This is kind of cake you would bond over, fall in love over.

This is also the kind of cake that will stand out in a fancy dinner party, just bake it in individual ramekins.

Go on, head over here for the recipe.

Tuesday, January 28, 2014

A Pinch of This, A Handful of That - A Book Review

There is something about a recipe book, isn't there? The joy of leafing through the pictures, checking to see if you have all the ingredients, the frustration of not having some, the anticipation before the final product. The whole whirl of emotion that one book can make you feel.

When the people at India Book Store asked me to host a book review, I was more than willing to oblige. Go on, read the review and also pop over to their blog, it is quite awesome.

This post is part of a guest post exchange with IndiaBookStore. IndiaBookStore is a Book Search

Engine which helps you find the best deals on books. We are book lovers ourselves; we define

ourselves as 'Of the Bookish, By the Bookish, For the Bookish.' Check out our book blog here: and start finding the cheapest books here: http:// Connect with us on Facebook and Twitter @IndiaBookStore. Happy Reading!

This is a book that lives up to its name. A Pinch of This, A Handful of That has recipes from here, there

and everywhere; some everyday, some exotic; some easy, some extremely complicated.

I don’t rightly know whether this book should be classified as a cookbook. That definition is both

restrictive and untrue. Because this book is much more than that. Rushina Munshaw-Ghildiyal is a food

blogger who is passionately interested in cooking, and this passion spills out in her stories. Every section

in the book begins with a food story. Moti Mummy ordering all the women of the household to make

a year’s worth of tomato ketchup because tomatoes are at their cheapest, Maharaj, her family’s cook

who makes the best Mohanthal, Rushina the enthusiastic new bride stocking her kitchen to feed twenty

instead of two, and later, as a young mother, taking a leaf out of Calvin’s (of Hobbes fame) mom’s book

by giving gory names to simple homemade fare – those are the stories that stay with you, long after

you’ve glanced through the recipes.

Taken strictly as a cookbook, I have mixed feelings about the book. The book contains such varied

recipes; Gujarati, Sindhi, Italian; vegetarian, non-vegetarian; desserts, snacks, main courses; that unless

you plan to randomly dip into the book and cook whatever turns up on the page (which may not be

very easy to do, considering that some of the dishes feature exotic ingredients that may not be readily

available in your neighbourhood supermarket) the book may leave you feeling a bit clueless. Neither

does it have a detailed table of contents. How am I to know, for instance, that the book contains a

recipe for Rainbow Chard Saute?

That being said, dipping into the book is a bit like putting your hand into Santa’s bag of goodies and

waiting with bated breath to see what you’ve landed. If, like me, you think you’ve exhausted your stock

of recipes and want to surprise your family or friends with something unexpected, this book is the cure.

The individual recipes are explained in a simple manner, and I tried a couple of things for myself, to

check them out (the Chhole and Nairobi Butter Tawa Prawns) and both tasted great. I feel inspired to try

some of the more exotic recipes; the Undhiyu, for example, and the above-mentioned Rainbow Chard


I suspect the book is aimed at people who read Rushina’s blog. I think it could have been organized

better; into sections based on the type of cuisine, for example. On the other hand, as I said before, the

book might be the perfect antidote to kitchen boredom. Pick a page at random and try something new!

- written by Mugdha Wagle

Friday, January 10, 2014

Flaming Chocolate Whiskey Cake with a Meringue Icing

I have been living by myself for about eight months now (not including my stay on campus during my PG), I have never really felt lonely or missed my family all that much. Except when festivals come around.

When festivals come around, I feel this need to replicate the customs of home. Obviously in my case customs mean food, so I am usually on the phone with my mother jotting down recipes as I try to re-create home. Ganesh Chaturthi had me making modaks (kozhyakottai) and Diwali saw me make coconut and almond barfi. 

Chirstmas isn't celebrated at home, but is a festival I love, because it gives me an excuse to listen to carols and to bake a cake. This time though, I decided to be a bit gimmicky. We threw a big Christmas lunch (16 people is a big deal for 4 girls who are used to cooking for no more than 4-5 people), and went all out with the decorations, so obviously the cake had to be at par. 


I used the New York Times recipe for the cake. I would suggest baking the cake a day earlier than when you need it, resting makes it incredibly moist and beautiful.
Browned tops of the meringue icing

 For the meringue I looked up a bunch of recipes on the net and just whipped up 8 egg whites till they formed soft peaks and added a cup of sugar, and beat it till the peaks were stiff. No cream of tartar, because I don't know where in India would I have gotten it. 
The cake on fire
The cake was set alight by a cup of brandy which I heated on the gas till it became unstable and caught fire by itself. Once it is burning just pour it on the golden meringue. 

It looks really fancy, but it is one of the easiest cakes I have made. Do give it a try!