I'm at home for the next two days folks, so Colours is to become a food blog. You see, I've always wanted to become a food blogger, but sitting in a dusty hostel room, that wasn't really an option. So expect daily posts here on all the stuff I'm cooking.
Yesterday, Amma and Appa were to throw an official lunch. The spread was lavish- four starters, three main courses and two desserts. I was in charge of two starters, one main dish and of course the desserts. We had two cooks to help out, so everything went pretty smoothly. Unfortunately, I wasn't able to snap pics of the final dishes- I had to sit at the table and concentrate on not dropping my napkin as the waiters brought the food in. I did snag a few preparation photographs though. Please excuse the bad quality- I'm new at this.
One of the starters was tandoori vegetable- speared on toothpics and baked in the oven. This is the first time I tried them- I had to play about with the masala a little to get it right, but these little morsels were absolutely delicious.
Here the tandoori vegetables are baking in my trusty little oven alongside my other starter- cheesy eggplant. Eggplant was rubbed with lemon juice, smothered with creamy cheese and spices, then coated with breadcrumbs, spotted with butter and baked. I didn't get to taste these, 'cos none of them returned from the service.
My main course dish, in preparation. This was actually the filling for this trusty little invention of Amma's that we simply call bread dumplings. The recipe's very forgiving. Just throw together any ingredients you like, stuff the mix into moist slices of bread to form balls, and smother with spicy curd. This one's always a winner. The filling I used yesterday had pomegranate, coconut, ground peanuts, green chillies, mint, sultanas and roasted almonds. Yum!
Stuffed capsicum- this was made by one ofthe cooks, but the capsicums looked so pretty and shiny with their paneer and corn stuffing, I couldn't resist posting a picture.
The table looked pristinely lovely with all its cutlery and flowers. Again- not my work.
And finally- one of the desserts. This was actually the one that required the least work. It's coconut barfi and jangris from Pahalwan-di-Hatti in Jammu- they make the best jangris in the world. Appa brought them back from his recent trip to Udhampur, especially for me. In the centre is homemade rabdi, and it's dotted with tuitty-fruity, simply to provide a colour contrast.
The other dessert I made was a sophisticated take on the standard brownies with ice cream. I decided to turn the dessert topsy turvy, making it a scoop shaped brownie atop a square of ice cream. This was then topped with rum- caramel sauce and a chocolate coated hazlenut. The brownies were my old favourite- trusty cocoa brownies. They always bake up densely fudgey with a sugary crust. The caramel sauce also came out shiny and deliciously boozy. Unfortunately, since I wanted the brownies hot and the ice cream cold, I had to serve these up quickly and couldn't pause to snap pics.
Do visit again soon. I'm baking apple pie today with the Kashmiri apples Appa brought.