The plans took shape three years ago as soon as we finished our ski holiday in Les Orres and took three years to materialise 🙂 However, we were finally here and more than the skiing, I was more excited bc of the endles possibilities of learning a new cuisine. Natalie and Dan were brilliant and had so much patience to deal with my interference and never ending questions.
Anyway, menu for day 1 was chicken liver pate with fruit chutney, chicken in white wine sauce and vegetables and strawberry kiwi parfait.
Chicken in white wine sauce :
Marinade /season chicken and bake in oven till well done.
Saute mushroom in butter, add white wine and reduce till 1/3rd, add lots of cream, season, add tarragon.
Serve on a bed of rice.
How difficult is it to get 2 over-ripe bananas? I have always thought that its no big deal because there is always a poor old banana, lying unwanted, unloved in some corner of our kitchens! With this in mind, last weekend, when I spotted two such miserable souls, I announced to my brood that I was intending to make some banana muffins…..and hey presto, they vanished!!!! My brood thought that they had to eat just those blotchy, soft bananas that morning because it was the end of the world!!!!! Hence, i had to wait a full week ( and hide 2 bananas too 😉 to make this batch, inspired by Sherin’s superb blog.
Anyway, as it often occurs in my culinary travails, my first batch got charred ( thanks to Varun’s warm snuggle 🙂 ) and I had to put the leftover batter to use. The result was amazing, superset, moist, melt in the mouth cake. Do give it a try and share your photos too…
RECIPE: ( I hate measuring stuff because I am too lazy to look for all scales etc etc hence am putting my approximate measurements too )
2 unloved, over-ripe large bananas, mashed
Sultanas -100 gms ( around a big fistful ) , soaked in 1/4th cup hot tea water ( dip a teabag into boiling water and squeeze it out )
Plain flour 175 gms ( 1/3rd teacup); baking pd 2 tsp; soda bicarb 1/2 tsp; salt 1/2 tsp
Butter 125 gms ( half a slab ), Castor sugar 150 gms ( 1/3rd cup or more ); eggs 2 ; vanilla extract 1tsp
1.Preheat oven to 170 degrees C.
2. Mix/ plain flour, soda, baking pod and salt together.
3. In another bowl, melt butter in the microwave; add sugar, mix well; add eggs one at a time, mix well.
4. Mix flour int he egg-sugar mixture, fold well, add mashed bananas and sultanas.
5. Bake till done ( but be careful, don’t let it burn like I did ).
6. Serve hot, straight from the oven….You are guaranteed a special twinkle and a hug, like I got 🙂 …. In fact, Rhea even took pictures for me and added her own touches to the images !
An explosion of tastes ranging from spicy to nutty to sweet and savoury!!! Now thats difficult to resist! All made within minutes…..and with just few ingredients. If you don’t believe me, try it out for your weekend dinner. Its guaranteed to be a success…..
Midweek is my weakness! Wednesday , Thursdays feel really really long and thats when by midday, my mind starts furiously ravaging through scores of ideas about what to cook for dinner, and invariably end up with something thats comfort food. Its what brings a sense of relief at the end of a tough day, the ultimate prize after a great workout, and a great feel good factor. It can be in the form of a hearty soup, a bowl of rajma shawl or something that i cooked last night-
Chicken Fillets – a big bowl
Peanut butter-crunchy : 300 gm
Chilli sauce or fresh chillies to taste
Honey: 4 tablespoon or acc to taste
Onion garlic chopped : 1 cup
Sweet peppers : 3
Raw mango optional
Coriander leaves chopped 1/2 cup
Saute chopped onion garlic in very little oil. When transparent, add chicken and cook till done ( you can also just pop it int he oven and bake or microwave it if you want to save time ). Take it out and place aside. In the same wok, add peanut butter, mix it with water to make a runny paste. add chilli sauce, chopped chillies ( i add lots of chillies to balance the sweet taste ). add honey.
Combine it with the chicken, sliced peppers and mango ( optional ). Garnish with chopped coriander and serve it with a plateful of steaming rice or noodles !!!!!
AMAZING FACT: The feel of crunchy peanuts, fiery chillies exploding in your mouth and sweetness of honey trying to calm it down Love it….Let me know if you like it too, friends
Whats in a name? Its known by many many names i.e. appam, paneeyaram, gunpanglu, appe, etc etc but one thing that is universal is the feeling of nostalgia it evokes when you hear this name.
It takes me back to summer holidays in kerala, running to my grandma’s outstretched arms after a tough day of playing in the fields with friends from the neighbourhood, hair braided with the now wilted jasmine flowers and tiredness writ on our faces.All she would do is smile and slide a plate of these beautiful golden pillowy fluffy balls in my mouth and that would go on and on and on.
Those tender hands are no longer there to feed me, but their memories live forever and so do these appams.
Mum, who is soon coming close to as perfect as my grandma was, made these this morning and hence, am sharing the recipe with you.
Please do drop in within the next hour or so if you want to sample them too 🙂 🙂 🙂
Soak 1 cups urad dal , 2 cups rice and a handful of methi ( fenugreek ) seeds for 6 hours, grind it to a smooth batter and keep overnight to ferment. add salt just before cooking. Pour dollops of the batter into the appam bowls ( non stick ) with only a spray of oil in each. Once a side is done, spray with oil and turn again and cook he other side till golden.
Serve hot with easy groundnut/coconut chutney!!!!
Warning: Its so addictive that you will find yourselves standing by the hob for at least a couple of hours because your family will not have had enough 🙂 🙂 But hey ho, thats why we cook, isn’t it!!!!