Berries from the East and the West...in a Gelato !!

"I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream."

My last post was about my favourite summer fruit, which is nothing short of indulgence.
However not all fruits of this season are to be blamed to go straight to the hips. One such is the Indian Blackberry or Jaamun/Jaam as we call it here.
Although there is a riot of colours at the vendors’ cart, you can’t help but notice this raging crimson-purple oblong shaped berry.

Jamun (Sygium cumini L) also known as Myrtus cumini and Eugenia jambolanum is classified as a minor fruit since most of the trees have been planted accidentally by the ancestors of farmers, who are now happy to find a tree or two on their plots of land. They were grown mainly for shade along roads and highways and in coffee estates to provide shelter for the coffee plants. Cultivation has not been actively encouraged by the government and plantations do not exist. Sigh!

You can read more about the fruit here and here.






I remember my mother using this fruit to make red vinegar and soaking up baby onions in it for a week or two. Those onions then blushed in all their bright hue and decorated any platter with their mere presence (especially with a chicken dish). Ofcourse the tangy oniony taste was the talk of the meal !

Though indigenous to India, these fruits will remind you of the astringency of a good Vino Nobile di Montepulciano (Italian red wine). The same inadvertent ‘ch-tack’ and pursing of the lips after a sip (in this case ‘bite’) is inevitable. You develop a taste for it as with all good things. :)

The harvesting season lasts from the end of March to the beginning of June so, while they were still to be seen , I picked up quite a few to eat…I love nibbling in between meals and what better way than to pop these fruits (coated with some sea-salt) in my mouth and roll away, sucking the sweet-tart juice.
After eating quite a few; the insides of my mouth all purple black and when my tongue refused to take any more astringency of the fruit I decided to make something different out of it.
Thought …thought….and thought till it hit me why not use them (whatever little was left...chuckle!) along with some preserved blue berries to make a Gelato.





What a feast of colour it was right through the process! Talking about colour, I just wanted to share that purple coloured foods are full of antioxidants that prevent and some times reverse the ageing process. So ladies what are you waiting for…the elixir of youth lies in your own kitchen!

There is also a popular short story which features this fruit, and is related to kids during their primary schooling years, about a monkey and a crocodile. We once did a play to the effect, with some children of an orphanage. If interested you can find it here.

Blue berry and Indian Black berry Gelato-

Ingredients:

approx. 30 gms of firm Jamun/Indian blackberries

1 cup granulated sugar (adjust sugar according to tartness of jamuns)

4 tbsp dried blueberries, (soaked in two tbsp of warm milk for five minutes)

1/2 lt. skimmed milk

1 tin condensed milk (400 gm)

1 1/4 tsp of strawberry/vanilla extract (your choice)

1 cup whipping cream (25% fat)

Method:

Clean the tart berries by washing them under running tap water.

In a heavy bottomed sauce pan, heat the berries with the sugar, till they become soft and pulpy.Mash and strain, thus removing all the seeds.Set aside.

At this point I would like to mention that the berries I used here were not very ripe, still very tart and I used a very small amount (since it was a tester) so I could not get the colour. But if using ripe berries/jamuns, you will get a lovely crimson hued pulp.

In a heavy bottomed pan, heat the milk. Mix in the condensed milk and stir continuously to avoid forming lumps. Bring to a boil.

Let cool. Add the whipping cream, extract and jamun pulp. Blend in a food processor.

Pour in a tin/tupperware container and freeze. After an hour, take out the half-set mixture and whip at medium speed. Add the soaked blue berries now.

Pour in ice-cream container and freeze, preferably overnight.

Enjoy!

Malaai ki Subz ....from my Mom.

“ A good cook is one who not only makes great food, but makes food taste great with what is available at hand.”
-- My late Nani ji

(the greatest cook I have known from close quarters, followed closely by mum)

That’s my maternal grand ma for you. I have discussed at length about her in few of my earlier posts, like this one.
She was the first one who instilled in me the desire to enter the kitchen and cook up delicacies in a jiffy with local stuff, food that enticed all the senses of sight, sound, smell, taste and feel.

We talk about plating dishes now, but she had taught her daughter and grand-daughter about presentation a long time ago. You would want to eat all that she dished out.

My mother being her direct descendant has inculcated the same skills and has obviously (like all future generations) has improved upon them. This is one such dish—
Malaai ki Subz.

I don’t know how many of you out there, collect the malaai (cream) of milk; like my mom I have been in the habit of collecting the milk’s cream/malaai.
It serves two purposes…
1) this makes the milk you drink comparatively less in fats.
2) also, you don’t have to but tetra packs of fresh cream , when you have it in your fridge at all times.

Like most of my dishes this one too has a story. It was when I was in standard eleventh (I guess), when in my ever varying tween moods I had given impromptu invitations to two of my buddies for lunch, without even informing my mum( read designated chef).

Anyways I did surprise my mum with my two friends. I didn’t have to tell her that they would be staying for lunch, for in my home it was a given that guests would be fed as if there was a gala party. So while mum had made lunch only for me, she had to check the pantry and the fridge to come up with something quick for all of us hungry souls.

It was then that this subzi was born. It was made with malaai/ milk cream and some aromatic Indian spices. And with a few veggies thrown in, the malaai was well disguised (urrgghh ! how we hated malaai back then), and the dish lip smackingly good.

I made this dish today, for lunch, as I wanted something tasty yet simple with no elaborate preparations. After which I called mom to tell her that she has taught me so much while not actually saying a word. Thanks Maa!!




Malaai ki Subz
Ingredients-
4 tbsp malaai/milk cream
a pinch of cumin
2 tbsp chopped onion
1 medium sized potato, boiled and cubed
2 tbsp chopped tomatoes
2 tbsp carrot, diced
2 tbsp frozen peas
1 tbsp green bell-pepper/capsicum, diced
½ tsp ginger-garlic paste
a pinch of garam masala ( an indian spice mix)
½ tsp chopped green chillies
1 tsp cooking oil
salt to taste

Method-
In a wok, heat oil, and add cumin seeds. Once they splutter add the chopped onions and sweat them a little.
Now add the tomatoes, carrots, capsicum, peas and chillies . Add the ginger-garlic paste and garam masala. Add salt as desired. Cook covered for half a minute, stirring occasionally.
Finally add the boiled potatoes and milk cream. Stir well.
Serve hot with parathas/ chapattis.

I share this with Mahimaa for her 15 minutes cooking event, and with EC for her WYF Quick Meal event.

"From her blood sprouted .......'chocolate' !!" (Double Chocolate Brownie-Cookies)

Once upon a time a prince went to battle to defend the borders of his father's kingdom against a hostile tribe. His wife, the princess was left to guard the kingdom's vast treasures.
The invaders were fierce--they defeated the princes' army and advanced on the capital city. Alarmed the princess hid the treasure. The barbarians took the city, captured the princess and ransacked the royal keep, seeking treasure.
Not finding it, they tortured the princess. Despite her prolonged suffering she did not reveal the hiding place of the treasure. Enraged they killed her.
But from her blood sprouted the cocoa plant and eversince that time people have known there is treasure hidden in its seeds, as rich and strong as love itself , but bitter as love torn/lost.

Hello dear friends, I'm back with everything that you love about this blog-- the history, the fables, the food, ....and yours' truly; thus making this humble place dearer and special.

Thank you so much for the overwhelming comments on the last post and all those wonderful wishes/comments. I know that they were truly heartfelt because I could feel the warmth when I read them.

All the love I get from my readers, followers, admirers, fills me up with immense joy and pride--thanks for being there...for sticking by me, my friends!

All's well at my end and I am dying to know whats abuzz at blogosphere.

Couldn't wait till 1st April to post this (wink wink). Can't stay away from you guys for long!

Will be off making courtesy calls to all of you now! :)

But not before I divulge the creative recipe of these indulgent Brownie-Cookies, I made for the birthday of a dear kid, of a friend.

Cookies and brownies in one! Could life get any better?!!

Note: This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.

Double Chocolate Brownie-Cookies

Ingredients-

3/4 cup vegetable oil
1 1/2 cups sugar
1 cup cocoa powder (not sweet chocolate powder)
1 1/2 cups all-purpose flour
1/2 cup ground almonds/walnuts(if not using nuts, substitute with ap flour)
2 tsps baking powder
3 eggs
2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips

Method-

In a mixing bowl combine flour, ground walnuts/almonds and baking powder.
Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in chocolate chips. Knead the dough slightly, if required dust with a little flour for ease in kneading.

Wrap the dough in cling foil and chill overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Take the dough out 2 minutes before you intend to bake it.

In between two parchment paper/sheets, place the dough and roll out to about 1/2 inch thickness. Dust your cookie cutter with flour and cut out desired shapes.
Bake cookies for 10-12 minutes.

Burger Battle !

You can find your way across this country using burger joints the way a navigator uses stars. -Charles Kuralt

Well so we love our burgers...as we all know America gave the world a dish that is quick and affordable, thus uniting the masses, and not to forget ...DELICIOUS !

Ok health fanatics will prefer to die with hunger than eat an inviting burger. But to blame the burger is totally unfair. It can be made with fewer calories and still taste great. Heres' my version of the world-famous, chicken burger.

Chicken Burger

Ingredients-
(For two burgers)
500 gm minced chicken (I buy 5 pieces of chicken thighs and mince at home)
1 egg
2 tbsp corn flour
1 cup fresh chives, minced
2 tsp pepper
1 tbsp Tobasco (I prefer 'red pepper')
1 tsp ginger paste
1tsp garlic paste
1 tbsp fresh oregano, minced
a dash of soy sauce
salt to taste
2 cheddar cheese slices
2 sesame topped whole-wheat buns (either home made or store bought)
2 tbsp margarine (instead of butter)
Ketchup

one slice per burger of-
onions
tomatoes (optional)
lettuce (optional)

Method-

In a bowl, add together the minced chicken,lightly beaten egg,cornflour, chives, oregano, salt, pepper, tobasco, soy and ginger-garlic paste. Mix well to form a sticky dough. Add more cornflour if the mixture is too sticky.

Wash your hands and apply ever so lightly a little oil on your palms. Now divide the sticky-dough like, minced chicken mix into two equal parts. Form round patties by rolling in your palms and then slightly flattening it with your fingers.

In a hot skillet, put the margarine and place the chicken patties immediately. Cook on one side for a minute or two and then flip to cook the other side.The patties should turn a golden brown.

Now toast the slices of the buns slightly.

For assembling- place the bottom half of the bun with a cheese slice, then place the onion slice. Put the patty next. Drizzle with ketchup (add the lettuce and/or tomato slice now, if using) and cover with the bun top.

Serve with home-made fries. Bite in....

Now here is some 'food for thought', after you have fed your stomach that is. :p

Tracing history back thousands of years, we learn that even the ancient Egyptians ate ground meat, and down through the ages we also find that ground meat has been shaped into patties and eaten all over the world under many different name. You will be surprised to know that burgers existed (ofcourse not like the way we know them now) even during the 13th century!

1209-1121 - Genghis Khan (1167-1227), crowned the "emperor of all emperors," and his army of fierce Mongol horsemen, known as the "Golden Horde," conquered two thirds of the then known world. The Mongols were a fast-moving, cavalry-based army that rode small sturdy ponies. They stayed in their saddles for long period of time, sometimes days without ever dismounting. They had little opportunity to stop and build a fire for their meal. The entire village would follow behind the army on great wheeled carts they called "yurts," leading huge herds of sheep, goats, oxen, and horses. As the army needed food that could be carried on their mounts and eaten easily with one hand while they rode, ground meat was the perfect choice. They would use scrapings of lamb or mutton which were formed into flat patties. They softened the meat by placing them under the saddles of their horses while riding into battle. When it was time to eat, the meat would be eaten raw, having been tenderized by the saddle and the back of the horse.

1238 - When Genghis Khan's grandson, Khubilai Khan (1215-1294), invaded Moscow, they naturally brought their unique dietary ground meat with them. The Russians adopted it into their own cuisine with the name "Steak Tartare," (Tartars being their name for the Mongols). Over many years, Russian chefs adapted and developed this dish and refining it with chopped onions and raw eggs.

Frothy Banana-Cognac Smoothie

“On a traffic light green means go and yellow means yield, but on a banana it's just the opposite. Green means hold on, yellow means go ahead, and red means where the hell did you get that banana at..”

Weekends are ours'....no hurry..no work...no botheration. Sleep till late..its catching up on the lost sleep of the week days.We woke up real late in the morning on Saturday, had a good tall glass of Banana-Cognac smoothie(talk about weekend drinking...lol), then decided on a restuarant we would go to for lunch...err brunch.It was a good start to what was going to be a tiring day, ending up in an unexpectedly harried search.

While on our way we spotted a huge gathering and hustle-bustle in place of what used to be the beautiful quiet Victora Park here. The HKBPE fair.
We decided that we would go for our meal, after a quick stop at the Hong Kong Brands Products Expo. It was mere curiosity that led us to the exhibhition, but we are glad we allowed our inquisitiveness to take the better of us. It was simply w-o-n-d-e-r-f-u-l! With so many top brands and so much to see...like all the vibrancy...all the colour that Hong Kong has ...was all at one place.

It was fun visiting each stall and trying out new things...like putting your palm in a tub of (mild) hot liquid wax (which initially you thought was water) so that I can get my skin tested..(ughh! it was sticky) and well my baby-skin was just fine for my age...lol. Then we went on to the Food-Zone (my favourite) trying all the sweet and savoury dishes on offer..the exotic fruits....sun-dried sea food...wines, sauces,blackbean garlic pastes etc, wafers, home made steamed cakes, varieties of green tea..even a guava tea....the sheer variety was mind boggling! After six hours of endless shopping and ending up buying so much stuff...that we exhausted all the cash(cards not accepted) we had just drawn from the ATM in the morning (and which was plenty because it was worth four three-course meals for two people). It was only then that we stopped...or rather had to..lol.

Now for the unpleasant and frantic part of the day--We came back home to drop off our shopping before we headed for an early dinner. While unpacking and sorting out the stuff , we realized that we had lost a big packet of stationery that I had lovingly picked as gifts for my nephews and sis back in India and (since I am crafty and creative) for myself too. A few picture frame balloons,paint-me and blow-up pictures, glitter fabric colours, stain glass cut outs and some D-I-Y stuff.

As the HKBPE visit was undecided, we weren't carrying our back pack..so all the packets were hand held, and one of it might have slipped without us noticing, in the heavily crowded fair. :(
We searched high and low but to no avail...it was S-A-D...I am batting my moist eyes even now as I write. We did register our concern at the Informations/Lost & Found Stall at the fair, though I do not expect any outcome of it. :(

I tend to get upset if I lose anything....my hunger had vanished...I wasn't tired anymore...my legs weren't paining any longer(or I couldn't feel )....I was searching frantically....all I wanted was my lost packet. Hubby dear made me some Banana Smoothie again to comfort me a little. He is the calming factor in my life...I am the one who gets worked up easily.
Anyways, after a lot of consoling and banana drinks...we did go for dinner. Whatever has to happen...happens! (s-i-g-h!!)

Banana-Cognac Smoothie

Ingredients-
(for two tall glasses)

1 cup eggnog (Cognac-rum flavoured)
1 cup rum
2 bananas
2 cups of 2% milk, chilled
pinch of nutmeg
pinch of cinnamon
2 tbsp brown sugar
chocolate shavings for garnish

Method-
Blend everything (except chocolate shavings) in a blender. Serve garnished with dark chocolate shavings.
Note: I skipped the natural/flavoured yogurt as I am a milk-child. :)

This is one of the few treats you only get this time of the year--eggnog, so we combined that delicious eggnog flavor with a smoothie-- a calming drink for harrowing nights like ours.



This goes out to Lubna (of Yummy Food) who is hosting FIC-White, an original creation by SunshineMom/Harini (of ToungeTicklers).

Spaghetti Americana

Pasta is the entrepreneur of the kitchen, using whatever ingredients are available, and turning them into a satisfying sauce. It offers endless variety: it can be straight or curly, fine or thick, fresh or dried. Pasta waits for our imaginations to burst, then rewards us.

I have tried the Spaghetti Americana several times at The Spaghetti House; and by now I think I have gotten the recipe in my head. When I eat any dish of our liking, my mind automatically goes into the "guess-the-ingredients mode". So after eating a couple of times at The Spaghetti House I decided to give the same dish a try at home.

I personally prefer the pasta over the pizza..as they are a healthier choice comparitively (or so I would like to think)! ;p

Anyways healthy or not ...I am a pasta aficionado. If its pasta its got to be good.Made this recipe today for lunch. Easy and all vegetarian.Though my hubby doesn't share my passion for pasta, he still ate what I made (he had no other choice...lol). Needless to say it was yummy and almost as tasty as The Spaghetti House( if not better). I like it on the spicier (read 'hot') side without any parmigiano. So i tailor made it suit my palate...ahem.. "our" palate.


Spaghetti Americana

Ingredients-
1/4 cup olive oil
4 cloves garlic, minced
1 whole packet spaghetti, linguini, or pasta of your choice
2 large plum tomatoes,peeled and chopped/pureed
1 teaspoons dried oregano
1/8 teaspoon red pepper flakes (or to taste)
1/2 cup black cured Sicilian olives (you can use any olives you like)
1/4 cup drained capers (optional)
1/2 cup parsley, chopped
Salt to taste



Method-

First boil/cook the spaghetti la dente. (i.e. a little raw). Drain and keep aside.
In a wok, heat the olive oil. Sautee the miced garlic. Add the pureed tomatoes, olives. red pepper flakes and capers. Stir.
Now add the spaghetti and mix well. Finally, add the salt, parsley and oregano. Mix well.
Serve hot with cheesy garlic bread.


This goes to none other than Presto Pasta Nights, held by Ruth (of Once Upon a Feast) and co-hosted by C (of FoodieTots).

The wonderful monthly event that is a haven for pasta lovers' like yours truly.



N.B. The pic was taken in so much of a hurry that a few of them were blurred. Only the above turned out fine. I was sooo hungry and the spaghetti was steaming and calling out my name. :p

Prize-Winning Squash Vadas (Steamed Squash Dumplings)

warm your body by the fire

let your spirit be at peace

warm your heart with friends

rest a while your soul at ease

warm is the feeling of our joy

we're drawn together you and me

warmed by the season's cheer

so sweet we singin in harmony

This is a very special post for a special someone, who has the strength and courage to smile in the face of trouble. Someone who faces the worst fears with a smile...Barbara, who I met just today in this virtual world of blogging; and who has floored me with her strong yet loving demeanour. Going through her chemotherapy...she still takes time to enjoy the beauty of life and all it has to offer.

Two of her friends, Bron (of Bron Marshall) and Ilva (of Lucullian Delights) are sending her a 'virtual hug'. I wanted to send one too.

So here I am sending her way a small token of love. This recipe is made from the seasonal squash and is steamed not fried, so its healthy and filling.

Infact this recipe of mine had won me the 2nd runner up place in the recently held Hong Kong food festival at Ngong Ping here. It was marked on originality, creativity and minimality of ingredients alongwith ofcourse the health and taste factor.

I used organic squash as they are easily available in this season and the chives-tempering adds the necessary zing to the otherwise humble dish.Its healthy, filling and nutritious.

I am all about simplicity in food without forgoing on taste or health.Hope you enjoy it as much as we do.

Heres' the prize-winning recipe for a heart-winning soul. :)

Squash Vadas (Steamed Squash Dumplings)

Ingredients-

2 cups finely grated squash

1 tsp salt (to taste)

1/3 cup bengal gram flour/chick pea flour

1/2 cup whole wheat flour

1 tsp baking soda

2 tsp cumin powder

1 tsp ground ginger powder

1 tbsp oil

For tempering-

2 tbsp oil

1 tbsp finely chopped chives

Method-

In a bowl mix the grated squash with all the other ingredients.

Mix well.Add a little water(if required)and knead to form dough like consistency.

Break a piece and make small ping-pong sized balls,using your palm.

Place in a lined steamer for 15 mins. The dumplings will double in size.

Cool for a minute.

In a wok, heat 2 tbsp oil. Add the chives, once the oil is heated. Finally add the vadas/dumplings into the wok and toss lightly.

Serve with ketchup or your favourite chutney.

Nutritional Information-

This dish is as healthy as it can get, without compromising on flavour/taste.

It is made with the seasonal(winter) vegetable squash which is beneficial to the evironment, as seasonal produce are the best from nature and good for Mother Earth.

Ths dish is steamed not fried, so no trans fat.

It has whole wheat flour and chick pea flour, which give fibre and protien, respectively to the dish.

The recipe calls for ginger which as per 'ayurveda' cures flatulence and aids digestion.

It has cumin which reduces the risk of stomach and liver tumors and has antiseptical properties.

Sinful Chocolate & Luscious Strawberries

"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart."

This was the thought we girls were debating upon, while quite ironically biting into our fresh strawberry-chocolates. Yes, thats what we girls mostly do as many would agree--no matter what we talk about...food is part of the discussion and it is little wonder that we go weak in the knees when it comes to chocolate, when on the other hand we are so strong that we can take on the world. The most beautiful creation of God...although she was made with Man's rib,she has assisted the Gods with their demon slashing.. she is a heady concotion of both gentleness and ferocity.Thats the paradox of a woman,yet it is what makes her intruiging and ofcourse wonderful! (yes keep the cheering on..!)

I have been busy with family and friends (my sis-in-law was here with her friends and it was a girl gathering) lately.

Festivities and family/friends are synonymous. Both complement each other and its almost impossible to imagine either sans the other.So here I have my friends visiting us, for the holidays. Ahhh! Now you know why I have been away for sometime (hope I was missed ;-p).

I have been using the microwave/oven quite a bit lately. With so many girls,so much gossip and so little time. I just wanted a quick and sweet snack/dessert. (As my regular readers would know that I consider desserts are not to be confined to merely after-meal pleasures.)

The girl gang wanted to help me ...ahem! now well my kitchen isn't exactly big enough to accomodate so many girls(6). (There is a space constraint issue in Hong Kong appartments.)

Hence, I decided on chocolate dipped strawberries--which are easy, no-mess, no-fuss,can-be-made-in-the-comfort-of-the-drawing room and quick.

Working together was soooo much fun with the chatting-away-to-glory, no judging, no harm....just sheer joys of girly talks and melt-in-the-mouth choco-strawberries. Quite like the tangy-sweet strawberries and the warm-sinful chocolate. Awesome combination!



Chocolate-dipped Strawberries
Ingredients-
1 packet of semi-sweet chocolate chips (340 gm/12 oz)
1 inch butter cube
2 boxes of fresh strawberries (1 dry pint/8.08oz x 2)


Method-
In a double boiler, melt the chocolate chips with the butter knob.
Mix well to form a smooth, lump-free paste.
Wash and pat dry the strawberries with kitchen towel.
Now, carefully holding the strawberries by the greem stalk dip them in the melted chocolate and give them a swirl to coat the strawberries half-way through.
Place on a tray lined with cookie-sheet. (I made use of the paper-muffin cups for individual strawberries and easy handling.)
Chill for about 30-40 mins in the refrigerator and serve.


N.B. I saved only two for my hubby and (oops!) those are the ones I could click for this post, as the girls didn't have much patience.


This goes out to SriLekha (Me and My Kitchen) for her Event-of-the-Month-November-Sweets.
(Although I had expressed earlier my inability to participate in this event I could not be at peace with myself for not having been able to fulfill a friend's request, SriLekha. So here it goes to you.)