“Alcohol and desserts are pretty great on their own. When combined, the results are often epic”. – Ash
Diwali is right out the corner. Colors, lights, fireworks, clothes, family, friends, parties, dancing, and, of course, we can’t forget about the food. There is so much food and sweets. I love the spirit of this festival. It has the spirit of coming together, laughing over mugs of coffee and tea, snacking, and just relaxing. One of the specialties of Diwali is the snacks that are prepared days before the actual festival…
4 Tablespoons unsalted butter, room temperature (½ stick)
¼ teaspoon kosher salt
1 large egg
1 Tablespoon unbleached all-purpose flour
to top the cake
1 tbsp sugar
Garnish with berries
Preheat oven to 325 degrees. Line the base and sides of a 20cm square or round baking tin.
Sift All Purpose Flour+baking powder+salt+ powdered sugar
Beat egg whites to soft peaks
Mix oil+yolks+orange juice+zest.
Add the dry ingredients, all purpose flour and everything with the oil, yolks, orange juice and zest. Mix well to incorporate everything.
Then fold in the egg white in 3 parts to incorporate well.
Pour in round pan and bake for about 30 minutes in a 325 degree oven or until it golden brown, will be not be cooked through. Let cool for 20 minutes until you can proceed.
For the Frangipane.
In your food processor, grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
Spread the filling over the cooked base. To decorate like I have in the photos, cut the nectarines/apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the stone fruits into slices and decorate as you wish.
Bake the cake in a 325 degree oven for 45- 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean.Around mid point of the bake, turn the cake pan and sprinkle some sugar for the extra caramalised bits.
Leave in pan to cool.
Decorate with more berries and serve with some Ice cream.
There are some dishes we make when there’s nothing in the refrigerator. There are some dishes we make when you have no time at all. There are some dishes we make that are purely comfort food and remind you of home. This dish is all of those things for me………
I couldn’t pick just one. It’s coffee cake one day, falooda another, or a simple gulab jamun, which I always love.
While San Francisco is famous for it’s Golden Gate Bridge, cable cars and earthquakes, it’s also very famous for its restaurants. There are no words to describe the popular sourdough of San Francisco, it’s amazing. The food truck festival is a very popular one. The Ghirardelli ice cream is just to die for. My mouth just waters with the memory of the English muffins from Model bakery. Ahhh, so good. Little Italy has some beautifully created dishes as well. While burritos are considered sacred here, Chinese food is like an institution. We have some very very popular chefs who have great restaurants, and I’ve been to a lot of them. It is a food heaven filled with culture and beauty.
One of the main things that makes me smile about this soup is its name. The word is derived from Tamil (South Indian language). Mulliga means pepper, and tawny/tanni means water. I speak that language, so you can imagine why I find it slightly amusing.
I have had my share of this soup in restaurants, not because I love soups, but only because I was intrigued by the name. Because soups were not part of meals growing up, we were adventurous and just had to start off very daintily with a soup at restaurants. When a bowl of soup was kept in front of us, I always had this expression: like how could this be pepper water? Some served it with a mango relish, some were soupier and had tomatoes in it. Chicken broth was used in many and chunks of chicken were found in some. I even had mulligatawny soup once which was so bombarded with cream that I wanted to chat with the chef. Honestly though, I have no clue what the original was and how it came about.
Eggplant is a love or hate kind of a vegetable. Most of our household belong to the latter. A reason that this is my first eggplant dish on the blog:). In the words of one of my friend, ‘this is a curry even a non-eggplant lover would enjoy’.
It’s just that growing up I was never fond of aubergines/eggplant and dad would sit next to me for hours staring and waiting for me to take a small bite. Time would go by slower than normal..tic toc tic toc. I didn’t give up, I didn’t eat. He gave up..poor dad. Although not a big fan then, now I am. I have found a formula that I love. Just that now, hubby will eat a burnt toast but not eggplant and he is the most non fussiest person I know. Oh well…to our post.
Have you ever asked yourself, “If I were to re-live the last 10 years, would I do some things different?” I definitely ask myself that sometimes.
We rush to achieve perfection in everything, and try to juggle a ton of stuff when all we can do is manage one. After all, we are just human. I would like to change small things. I didn’t have to vacuum everyday. I didn’t have to buy that perfect gift and drive around 4 hours to find one. I really didn’t have to eat that whole bag of chips (although I enjoyed it then). I would’ve loved to visit family back in India more often.
There’s something about the cooler weather, twinkling stars as early at 6.00 p.m., and all the festive pumpkins and persimmons in the grocery store. Everything screams of holidays, parties and food. Everyone gets in the mood of perfecting their pies, the sides and their birds.
The appetizers are some of the last to be remembered. Don’t you think?
I have a great one for you. Just make a lot of it and have some bottles of chutney ready to go for your guests, they’ll want it.
Being a foodie has always made me think in one perspective, the sensual experience of eating is all in the head. I’ve always felt garlic is a package of surprises. You can use it in every possible innovative way, and there’s a new surprise each time. Now let’s hold onto this thought for a while…
Our bags packed and we are ready to get this thing going. We drove four hours to this beautiful site with winding roads. We reached our destination and were able to stretch our legs a little. Tall redwood trees, green and white tents, sounds of birds chirping invited us. It was hot, but we felt cool under the shade of the tightly packed trees. The tall trees towering above called us in a way with their outstretched branches. The warm sunlight streaming in was definitely inviting. We parked our cars and decided to poke around some more. Little did I know, I’d see the shadow of a bear that night…