Woah! It’e been a whiiiiile, hasn’t it? But like I said in our Cucumbertown Monthly update, I have a good enough excuse for going missing. There was the whole getting married thing you see, and like all things that seem to happen to me, the wedding was not short of drama too. But I’m not going to bore you with all that, especially when I have food stories to share with you!
Crustless Baby Potato and Broccoli Quiche in a Skillet and Tips on How to Clean Your Cast Iron CookwareBy Ramya Menon on June 3, 2016
Do you have those moments when you simply know what something should taste like? I mean when you are 100% sure of the flavour combination, but have zero clue on the actual recipe itself? I certainly have a LOOOT of of those recipe epiphanies, when I can imagine the taste in my head and need to work backwards. This recipe is a product of that, and I must say, I have to credit those grey cells of mine.
Readers, are you a little bewildered at this vegetarian-for-a-year posting about chicken curries? Well first, this was not for me, it was for my extremely carnivorous maternal uncle, who thinks anything vegetarian put on his plate is meant for the pig farm (thats where the food waste in our apartment complex goes to, you see). So this morning he peeked into my apartment and asked if I could at least make the non vegetarian stuff even if I wasn’t eating it, in this bribe with God (the vegetarianism was a payoff for getting both sides of the R&r families to stop warring like maniacs about the wedding). When I assured him that I was cool to cook the chicken, he sauntered off to get the stuff.
Food blogger confession time. I hate making flatbreads of any kind. Hate the rolling pin with a vengeance. In fact whenever I think of general paratha making, I think of a Bollywood matha types, the Nirupa Roy kind of lady, who is whipping up buttered parathas and poignant one liners with equal ease. Now I am not that kind of paratha maker. I belong to the made-parathas-and-transformed-my-kitchen-into-a-flour-fest kinda gang. So I try to avoid making the stuff as much as possible.
Erm, no butter? No sugar? Then why bother, right?
I thought the same way too! But this is so moist, and good that you will not regret making the decision to try it out like I did. But before I give you the recipe, I have to tell you all about how I stumbled on this beauty of a recipe!
Have I told you guys I have gone off chocolate? Yeah. I know! Craziest decision ever. Especially when everyone in my family wants me to bake them delicious treats. It’s not like they need the sugar high, but, they are a pretty chocolate obsessed lot.
I know you are all fed up of me droning on and on about the heat. But sorry, peeps, it’s become the biggest talking point for everyone around me that there’s really no escaping it. To distance myself from the always heat-related and by-no-means hot conversations, I have taken to practising my hindustani music lessons endlessly or eating bowls of fruit while watching reruns of Luther. Idris Elba, you hot, hot man!!! How I wish any heat related conversations revolved around your kinda hot and not the prickly-heat kinda hot! Sigh…
If there are two things that I turn to when I want to make something that defines comfort food, I turn to paneer or pasta. A hot bowl of paneer curry or a cheesy creamy pasta, with that new Game of Thrones episode, yummmmmm! Off late though, I don’t eat when I watch GOT. You never know when people will start getting off or gurgling blood with that show. Sigh!
Do you have a very vivid memory that triggers every time someone mentions a certain ingredient or a recipe? I am sure you do, which is why you endure my long passages foodie prose! I certainly have a lot of those memories. Memories that make me want to go back in time.
I know everyone is going on about the heat. But seriously! It’s something else this summer. And when you are stuck in heat that is so bad your hair is perennially wet and your clothes are doing a wet-rain-dance-sticky routine on you, you gotta do something about it!
Am a journalist with an almost unhealthy fascination with food. My journey with cooking started off with disastrous misadventures while a student in Bangalore. But a few burnt aprons and cut fingers did not put me off the, frankly enticing prospect of cooking. After a few years of living alone, lets say I'm now more sure footed in le kitchen! I love experimenting with my own recipes, and am constantly imagining flavours in my head.
- Punjabi Style Malai Kofta
- Crustless Baby Potato and Broccoli Quiche in a Skillet and Tips on How to Clean Your Cast Iron Cookware
- Tea Spiced Indian Chicken Curry and How to Tenderize Chicken for Curries
- Aloo Mattar Parathas (Flatbread stuffed with spiced potatoes and peas)
- No Butter No Sugar Dry Fruit Tea Loaf