Delicious World of Chefette Spicy

formerly Ladles and High Heels


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India Trip 2014- A Round-up of Food and Fun

Things have changed around here! WordPress has a brand new dashboard, the colors have changed and I cannot recognize one freakin’ thing. This is bad, you guys- well, bad and good actually. We got back from India a month ago and I hit the ground running the minute we reached home. First, baby A fell sick with a tummy bug. She hit poopy land (erm, sorry for the graphic details. I have to get it off my chest some how) for quite a few days. Although the doc assured us that this will pass, things hit further rock bottom when I followed suit and fell sick with a viral.

Yet another first birthday cake for Aarabhi. This one was for one of her numerous birthday parties in India. It was a chocolate mousse cake with fresh fruits. Yum!

Yet another first birthday cake for Aarabhi. This one was for one of her numerous birthday parties in India. It was a chocolate mousse cake with fresh fruits. Yum!

The hub, the father of my poopy pants daughter spent a couple of very busy days tending to us. As we recovered, my semester started and I had to look alive and start studying, an art I had conveniently forgotten over the summer. Weekends have been spent catching up with friends, promising to clean the very messy kitchen (a task I got done only today. Shudder!) and catching up on the sleep we have been steadily losing since the toddler decided to embark on her purple crying phase.

Kiran's Lunch Box: My mother-in-law is probably the champ of making quick but delicious tasting lunches. This here was for the BIL.

Kiran’s Lunch Box: My mother-in-law is probably the champ of making quick but delicious tasting lunches. This here was for the BIL.

Oh, I forgot the day care fiasco! A had happily forgotten her beloved auntie and friends from daycare and we spent a tense couple of weeks getting her reacquainted. Although we were told that she adjusted way easier than some children do, I don’t think I have the strength in me to take her away for a month again!

Yes, I cooked too. I made my Egg Korma with coconut milk for dinner and watched my mom and sister go crazy! Achievement unlocked.

Yes, I cooked too. I made my Egg Korma with coconut milk for dinner and watched my mom and sister go crazy! Achievement unlocked.

Ah, the month. It was a whirlwind romance for me with the city I love. Hot, humid, complex and cheerful Madras. So much has changed, I realized every minute of my stay there. But amidst the bustle all the new developments had brought, over the blare of the traffic honks and away from the blinking lights of the overly commercialized lifestyle that has become the new identity of my people, I recognized my old city, the one that will always be the love of my life. It was warm, it was inviting and it is a place I want to return to again and again.

One of the best things to ever happen in so long was meeting all my ladies at the same time... after five long years!

One of the best things to ever happen in so long was meeting all my ladies at the same time… after five long years!

Paneer

With my super-cool brother-in-law, drinking Paneer Soda, a local delicacy in one of the oldest cities in the world, Madurai. It happens to be the husband’s home city on his maternal side. Made with rose water, this fizzy drink is the best beverage I’ve tasted in so long!

Another awesome drink from Madurai, the Goli Soda. Perfect for a hot summer day. I don't regret the sore throat I acquired after.

Another awesome drink from Madurai, the Goli Soda. Perfect for a hot summer day. I don’t regret the sore throat I acquired after.

So with all this going on, I forgot that my blog existed. I have been cooking, I have been taking as many photos as my schedule lets me but while trying my best to keep up with Chefette Spicy, I have come to admit to myself the bitter truth- I cannot do this like I used to. This blogging thing became a full time job back when I could afford to spend time on it. But with a demanding course schedule, a baby who makes me want to spend all my free time with her- making dog and cat noises over and over again, and a non-demanding husband who deserves more attention from me than I seem to give, my blogging days might be coming to an end.

I know that I might probably be undoing years of work I put into it. I cannot say it doesn’t make my heart feel cold and lonely. But I need to set my priorities right. So I might keep the blog running but it is going to be slow and updates might become sparse. Ah well, it has been a good run.


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Appa’s Sweet Potato Chips

One of the things I miss the most about Appa is his crispy, salty-sweet sweet potato chips. Amongst other things, of course. There have been countless Sundays (his only off day) we used to find him standing over a pot of hot oil and wielding a mandoline in one hand and a chunk of sweet potato, also called VaLLikizhangu in Tamiil, in the process of making the crispiest chips in the world! It used to be raw plantain sometimes but no matter which vegetable, his chips had a huge fan following at home and outside, for I remember fighting over a bag of these yummies with my friends at college once.
sweet potato chipsBut then, I never bothered asking him how he managed to it so delicious, so perfect every time. Or I probably knew the reason already- culinary trance. Although I some how feel he would have disown that term with horror if I had mentioned it to him, I kinda get the feeling that it was exactly that. So when I wanted to make it at home three years ago, I asked my mother for the recipe and she thought I had gone crazy. It was the easiest thing to make: grate the sweet potatoes, heat the oil, fry them and add salt to the container you put the chips it, close the lid and shake the box until dizzy.

I followed the recipe. And I failed. I also had to give up making it because back then, we used to live in a super-tiny apartment and the fire alarm there could weirdly sense when I was about to fry. I swear it would go off the minute I start heating up the pot of oil. But things have changed since then. I have a better command over the kitchen now, have since disowned my grater and finally and most importantly, we live in a better apartment with tall ceilings and better ventilation now. So a week ago, I decided that it was time to put Appa’s recipe to test again.

I was not disappointed this time! I ended up with the crispiest bowl of perfectly browned chips. How did I do it? I ditched the mandoline and “hand-crafted” my chips. Yes, I used a knife (and felt secretly pleased at my gradually acquired knife skills). Moreover, I practiced the art of keeping my hands to myself and resisted adjusting the temperature every time I felt like it. It was at the medium mark all through (after heating it up at high, of course!). And finally, at the fear of breaking my precious chips while mixing in the salt, I sprinkled some as soon as they got out of the oil pot. I have seen people doing this on television. It was bound to be a sensible thing to do, and it was.

I ended up missing Appa extra lot, of course. But I wagged a chip up at heaven as we sat eating our lunch. I am sure he was pretty proud of the chip maker in me!

 


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Roti- How to Make Soft Roti in an Electric Cooktop- Step By Step Post

I feel rather ashamed to admit this. I used to suck at making Chapatis/Rotis. I have heard from people whose staple diet consists of Roti that every demure housewife is judged by the shape and texture of the Rotis she rolls. I am not demure.  Nor was I a perfect Roti maker. The latter saddend me, of course. So I decided to push things further and tried everything I could think of- every tip food blogs and recipe books had to offer. Most of my experiments ended in roadblocks and rock-hard Rotis.

My father-in-law, when he visited us for a couple of weeks along with my mother-in-law, used to be half scared during dinnertime, thanks to my skills or the lack of in the Chapati-making department. So I trudged on for a few weeks more to realize this: I needed to come up with my own method. The problem was my cooktop. Our environment-friendly apartment has an electric stove. Although it gives off heat and cooks food rather wonderfully, it needs a whole new skill-set to perfect making foods like Roti, Dosa and pancakes. The method of preparation doesn’t affect the latter two but making perfectly soft Rotis starts with making the dough.

Why? This is because you cannot show the Rotis on naked flame on an electric cooktop, an essential step for making soft Chapatis or even Phulkas. So the need to correct the dough arose and this is what I set out to perfect. After mixing, remixing and changing the quantity of  the wet ingredients I used (thanks to diet-conscious Roti dinners every night), I hit jackpot. And I decided that it would be cruel to not share my method with the part of the world that owns/rents homes with electric stove. Since it is a tricky process (haha, just joking!), I decided to add the step-by-step process with pictures. Since I seldom do this, gather around and make the most of it, everyone!

The key to soft Rotis is three-fold:

  • Warm water
  • Use of yogurt
  • Autolyse (autolysis)

When you hit all the aforementioned notes, there is no reason to eat another tough/crunchy/pull-your-tongue-out-and-die Roti again!

Ingredients:

One cup whole wheat flour + extra for dusting

Two Tbsp olive oil (or vegetable oil)

Two Tbsp yogurt (any kind would do)

Quarter (to half cup) very warm water

Quarter tsp salt

Method:

Mix wheat and salt in a bowl. Add the olive oil and yogurt and mix it into a crumbly dough. Now add water gradually as you knead into a soft pliable dough. The amount of water you need could be anywhere between a quarter cup and half a cup (influenced primarily by the humidity in the air). When it forms a rough dough, transfer it to a clean working surface and knead with the heel of your palm. Stop when it comes together into a soft ball of dough.

Wrap it up in a kitchen towel or cheese cloth and let it rest anywhere between 30 mins and two hours (autolyse time!). If you plan to make it the next day, put it in a ziplock and leave it in the fridge. Bring it out the next day and bring it down to room temperature and then make the Rotis.

The Process of Making Soft Roti

The Process of Making Soft Roti

When you are ready to start making the Rotis, heat a pan on the stove top. Pinch the dough into equal size balls (one cup makes roughly 5 Rotis) and roll them smooth on the counter top. Dunk each ball ever so slightly in wheat flour. Gently press into a flat disk. Roll it out with a rolling pin into a thin, round (-ish in my case) circle. Switch the stove to medium. Place the circle in the pan/Tawa/griddle and let it cook. You will see small bubbles forming.

When quite a few of them form, turn it over. While it cooks, bunch up a piece of kitchen towel and use it to rotate the Roti on the pan. This will aid it in puffing up and cook evenly. When the other side has also equally browned, take it off the stove and place it on the cloth that you used to cover it initially. I like my Rotis with a drop of butter so I spread some before wrapping it up. You don’t have to if you prefer non-buttered Rotis.
rotiSo yes, Vaish- 1, Electric Cooktop- 0

 


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Bhindi Sambhariya

If there is one cuisine (apart from an eclectic mix of many other) I had to eat all my life, I would probably choose Gujarati. Why not? Their spices are mild, every dish is invariably vegetarian, made with fresh vegetables at that, and most of the dishes have a slight sweetness to them. So yes, why not? I first tasted Gujju food in this wonderful little restaurant in Madras called Mansukh’s Sweets and Snacks. It is quite a famous place to eat in my locality back home and the Gujarati Thali you got there used to be unparalleled. Yes, I used the past tense because the quality has pretty much gone down the drain now.
bhindi sambariya2When it used to be an awesome place to dine at, I got a chance to do a feature on them for the Newspaper I was working for. After the interview, the owner of the store gave me and my friend (who was the protographer) some Basundi that s the most decadent dessert I have ever tasted! But apart from a vestige of better known Gujarati fare, Mansukh’s never served anything more native. So I decided to dig deeper and find foods that we can enjoy at home instead of dream about another visit to the restaurant.

My favorite place to look for Indian food, Tarla Dalal’s literature, is where I began. I bought The Complete Gujarati Cookbook off Amazon (thank you very much, Prime!) and proceeded to turn pages, admiring the simplicity of Dalal’s narration and the wholesome Gujarati foods she has featured in the book. I sent her a silent thanks for not including the usual suspects like Khakra and Jalebi and proceeded to examine the book with much care.
bhindi sambariyaMy most favorite dish (and the first I made) in the book is the Bhindi Sambhariya. A close cousin of Bharli Vangi, this tasty side makes okra the star of the show. By stuffing this normally slimy (but very tasty) vegetable with fresh spices(hence the name Sambhariya, where Bhariya means fill or stuff), Gujarati home cooks only hit the ball out of the park. I don’t stuff, no sir. When I get cooking, I am always pressed for time. Moreover, eating stuffed whole okras and the husband don’t go together but let me not go into details on this. You don’t want to know that info on a food blog. Although there are many versions to this Sambhariya, here is mine-

Bhindi Sambhariya (Adapted from Tarla Dalal’s The Complete Gujarati Cookbook)

Ingredients
Two cups fresh okra, diced into bite-size pieces (or one and a half tray, leave it whole and slit a hole in the side)

One fourth cup cooking oil

To be mixed together:
Six Tbsp freshly scraped coconut (no other kind would do)

One tsp ginger-green chile paste

One tsp turmeric powder

Two tsp cumin-coriander powder

One tsp Garam Masala powder

One tsp Aamchur/dry mango powder (substitute with two tsps lemon juice)

One Tbsp jaggery (substitute brown sugar but I strongly recommend jaggery)

One tsp salt

One Tbsp sesame seeds

Two Tbsp ground peanut (optional but recommended)

Method:
If you dice the okra, mix it with the Masala paste. Heat oil in a pan, add the okra mixture, put a lid on and cook it on medium-low heat until the vegetable is cooked. Make sure you give it a gentle mix a couple of times in the middle to prevent burning.

If you slit the whole okras, stuff the Masala into it and cook it exactly like I have mentioned above.

Adapting either of the methods doesn’t alter the taste. I should probably not call mine “Sambhariya” but I exercise my blogger license here since I adapted it from the traditional recipe.


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Third Anniversary Deserves Something Sweet

My WordPress Notifications informed me that today is this blog’s third anniversary. As a blog that has evolved over time and become what I did not imagine even in my wildest dreams would become, it is time for some celebration indeed. Hence, I decided to do it with something sweet, Rava Laddu.

You might have seen a Boondi Laddu, even a Motichur Laddu but not even in your wildest dreams would you have come across the Rava (Semolina) Laddu… unless you are India, of course. No, your local Indian restaurant or store is not going to carry this delicate sweet. You have got to go online and find the recipe. Since it is a specialty in the city of Madurai in Tamil Nadu, which happens to be my mom-in-law’s hometown, I did not have to go looking for the recipe anywhere.
rava laddooAfter rummaging through my pantry a month ago, she came across a packet of pre-made Laddu mix (that she had made the year before when we visited home) and was slightly horrified bordering on miffed to know that I hadn’t made it yet. So praying to all the deities that it shouldn’t have gone bad, she ventured into making delicious Laddus for snack one day. The Rava Laddu, what can I say about these beauties? Semolina is gently fried until slightly brown and then sugar is added along with cardamom powder. This is sauteed again on gentle heat until golden brown and aromatic. Fried nuts are mixed into this powder, along with a generous amount of Ghee (brown butter) and this mixture is gently molded into small spheres by loving hands.

The result is a very decadent sweet that is extensively made during Deepavali in India. But Amma made it as a snack at home. Can you blame me for making a dinner out if Rava Laddus?
rava laddoo2


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Coconutty Egg Korma

I have plans for you this weekend: you are going to make this flavorful egg Korma with coconut milk for dinner. It will pair well with rice, Naan, grits, pita bread, lavash, quinoa or any other bread/grain you can think of! It is crazy good and made me wonder what I had in me to make this out of the blue. I mean, I am bad at making things up as I cook.
Coconutty Egg KormaGrowing up, I’ve had my share of tasty egg Kormas. If I’ve already told you this story, please forgive me for repeating, because my parents’ egg Korma deserves unlimited mentions! I also have very happy memories associated with this dish because egg for dinner always meant we were all alone at home, with no extended family for company. In a household that used to frown upon cooking egg in the kitchen with normal everyday utensils, family time with Roti and egg Korma was a luxury we would always look forward to.

Fast-forward to slightly grown up days, I remember gobbling up hot egg Biriyani with Jan and my favorite cousin, S, in dimly-lit restaurants that specialized in Biriyani from everywhich state. Oh, the taste. Of warm rice induced with every Indian spice imaginable. The succulent grains of Basmati coated with the Masala and fresh cilantro, oh heaven!  I had eggs, coconut milk and other things in my pantry that could make super yummy food. So I made up my own recipe and this is what I ended up with-Coconutty Egg Korma2Coconutty Egg Korma

Ingredients:
Four eggs, boiled, skins peeled and halved

One big purple onion, finely sliced

Two big tomatoes, diced

Half a can coconut milk

One Tbsp ginger-garlic paste

Two Thai green chilies

One Tbsp Dania-Jeera/Coriander-Cumin Powder

One tsp turmeric powder

One tsp cayenne pepper powder

Salt

To temper-
One tsp mustard seeds

One sprig curry leaves (optional)

Quarter bunch cilantro finely chopped

Two Tbsp cooking oil

Method:
Heat the oil in a pan. Add the mustard seeds and let it pop. Add the curry leaves and the sliced onions and saute on medium flame. When slightly brown, add the ginger garlic paste, chilies and tomato. Cover the pan with a lid and let it cook for five minutes on medium-low.

When the tomato turns mushy, add the Dania-Jeera powder, turmeric powder, cayenne pepper powder and salt. Let is cook for a few minutes, then add the coconut milk and one cup of water. Bring it to boil and switch it off. Don’t let the gravy boil for too long, it will change the taste of the coconut milk. The curry will thicken when you add the halved boiled eggs. Garnish with cilantro.

I think S will dig this gravy. I just have to find a way to make it and sneak it to her when I visit home this time…


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Pongal Post- Finally an Update!

pongal kolamI am like the worst blogger. Ever. Okay, that is probably an exaggeration- neither do I update only once a year nor do I leave random burns on other blogs. But I am down there with the ones that seldom reply to the comments you leave on their blogs and the ones that never post recipes to yummy food they put up pictures of. Anyhoo, Happy New Year and Happy Pongal, people!

I have been monstrously busy since 2014 slid in and I am still trying to find time to click pictures of stuff that Amma (or I) cook. No, seriously. I am so behind on blogging that I haven’t even done my post for the monthly Photo Styling Challenge and we are done with two Mondays already this month. I am aiming at getting that up over the weekend. We had good holidays, ate wonderful food, like this Orange Cola Cake (with leftover cranberry sauce from Thanksgiving) that the NJ aunt made-
orange cola cakeI know, crappy pic but it was a rainy day and  I had to click before anyone got to it, which meant switching on the kitchen lights in a very photogenic kitchen. Blasphemy, I know! So we got back down south on New Year day and hence began the same ol’. Preparing for the commencement of semester, running behind Aarabhi and finding a good daycare. All of the above were achieved, I went to school for a couple of weeks, we celebrated a rather important Indian festival, Pongal. We call it the Indian Thanksgiving but during the three days of Pongal, we show our gratitude to the Sun, the hardworking farmers that plow our fields of rice, without which almost all South Indians would starve!
pongal4
The first day of Pongal, called Bhogi, signals the end of one Tamil month (Margazhi) and the beginning of another (Thai). Until around ten years ago, people used to burn leaves and papers amongst other things, signifying the death of all things old and the beginning of everything new (and good). Well, the good news is that we have stopped setting fire to random combustible objects but  Bhogi still means  let the good times roll, baybay!

The second day is the most important day of all four: Pongal. On this day, we make a huge feast which begins with boiling new rice with milk and jaggery. When this concoction boils over, we yell “Pongal-o Pongal”, which literally means “Boiling over, boiling over!” Sounds weird, right? It is actually so much fun at home, when all of us are peering over the brass pot perched on the cooktop, with a metal plate and ladle in hand. And when the white milk rises to the brim, bubbles up and starts overflowing, with clangs and clings, we yell (most of the time into each others’ ears) with all the lung power we can muster!
pongal2After all the screaming (at the pot of milk by the whole family and later, by Paati at us to go take a shower), we get clean, wear new clothes, bring out all the yummy food and thank the sun for being merciful on our farmers and the crops. Phew! That was a pretty long narration. This year, Pongal was special because it was A’s first and for the first ever time since we got married, we had a set of parents at home with us to celebrate with. Thankfully the weather behaved itself too, a surprise since we have been seeing a lot of rains.

So about the blog: the url has changed! You can find us at http://www.chefettespicy.com from now. We have a new banner also. And as always, I will do my best at keeping the updates consistent and constant. Thassal, folks!