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………
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Happy April!!
I can’t believe we’re in mid April already!
Four years! It’s been four years and two days since I published my first post.
It is a relationship. A bond between the writer/creator, blog space and readers/friends. A relationship I take quite seriously and cherish every bit of it….
It’s that time again for Indians to slap colors on each other. A festival which brings people together, a festival of camaraderie and jollity. Holi – the festival of COLORS.
India does have a lot of festivals, and the whole country turns into a colorful atmosphere. Among these festivals, some are religious, some are based on seasons, and some are of national importance. I consider this festival in particular to be a more free spirited, joyous occasion for the young and old and everyone in between. It’s a festival where people forget anger, sadness and join in for a day of fun, food and become kids at heart.
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Uncles, Mom and Dad have left for work. It’s just my Amma (grandmom) and I. It’s the peace after the storm.
With no one to order me around, tease me, or make me bring things, I very quietly walk to the balcony and hold the railings with my two tiny little hands and start my favorite pastime. Watching people. A variety of people with a myriad of emotions: preoccupied looks, busy smiles, the nervous laughter, all for different reasons. They all were in a rush to get somewhere. I was plain amazed by that. I looked at their clothes, their make up and everything. I remember one day asking my grandmom, pointing to a lovely looking girl: “She looks so pretty ma, will I ever be as beautiful as her?” To that she responded, “You, my dear, are much prettier than her and without all that makeup!” That made me feel good then. My ego booster, my Grandmom.
We sit chatting for a bit…..Until we hear the sounds of the guy we were waiting for….
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I wonder how the days were when there was no puff pastry in the freezer.
Making a puff pastry is an art, an art of being patient. The dough is breathtakingly soft and pliable. There is an aura of romantacism while you handle the dough and roll carefully, quarter turns and striping/dotting The ingredients are just a few, but so many small details go into making the dough. I had little clue until then about the process, and how amazingly flaky, pure buttery it would be. The first bite I took after we baked one batch just blew my socks off. I instinctively remember closing my eyes and tasting the butter, the flakiness and the gazillion layers so thin and crispy. The effort paid off….
Do you bookmark and pin a lot of recipes to try?
A few days ago, I saw an Indonesian Melon drink posted by the very talented Lorraine from Not Quite Nigella. It looked so fancy, simple and so different, I couldn’t wait to make my version and it went right on top of my ‘to-make’ list. I am sure most of you know her by now, if not please do check her out, you will love her. I am always amazed at how much great food she puts out on her blog. Apart from her fabulous food, I admire her sense of humor and she is such wonderful person.
I am a big fan of fancy looking food, which requires less fussing around and this cocktail/dessert is just that. So here is an inspired float. Simple, stunning and bombdiggity, if I may say so myself:).
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Happy February!
The only thing that comes to mind during January is Downton Abbey.
We watched or let’s just say binge watched all 6 seasons under 3 weeks. I know..I know..it’s crazy. We did though. For a month I spoke in an accent new to me, and I felt quite posh. Now that fancy accent is fading away as fast as the memories of Downton Abbey are. I enjoyed it so much that I pretty much have withdrawal symtom now. I’m looking for another period drama. If you have suggestions, please do let me know.
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Welcome to the first post of 2016. Happy NEW YEAR!!
“What do want for dinner?” – Mom
“Anything mom.”
“Something spicy today.”
“Something with rice.”
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Chicken Pakora/fritters is an amazing appetizer and perfect party entertainer. It’s best made using boneless chicken and chickpea flour/besan. 
We are thoroughly spoiled by where we live. Right in the middle of the bay, there are farmer’s markets every week, people with light casual clothes all year around. There are strawberry picking, the cherry festival, the peach trees, and garage sales which will close down the streets. Apple orchards filled with the most delicious ones to pick, tangerines and oranges everywhere. We are greedy every season and try to hold on to the harvest preserving it bottle by bottle. When there are snow and storms everywhere, we are trying to preserve the water because of the dry weather. Craving for exotic food, we have options: we can either make them because the international grocery stores carry everything and the restaurants here are amazing. There are mountains to one side and sea to the other. Ski resorts are a couple of hours north and Disneyland a few more to the south.
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