Ranjini Rao's Blog, page 3
October 24, 2016
Pumpkin Shrikhand with Honey-roasted Pumpkin Seeds
Over the years, Diwali has lost its acute edges in our world, and with that, the loudness and garishness have faded, too. The parties have gotten quieter, the firecrackers relegated to a few sparklers lit by our girls to honour the essence of the festival, and the tall order of lavish gift and sweet boxes have been replaced by humbler, more meaningful favours. Only, the recipient lists have gotten bigger..and with reason. The prospect of a simple sit-down meal with the family seems so much more satisfying, and the thought that the dear ones we lost this year are looking...
Continue reading "Pumpkin Shrikhand with Honey-roasted Pumpkin Seeds"
Pumpkin Shrikhand with Honey-roasted Pumpkin Seeds
Over the years, Diwali has lost its acute edges in our world, and with that, the loudness and garishness have faded, too. The parties have gotten quieter, the firecrackers relegated to a few sparklers lit by our girls to honour the essence of the festival, and the tall order of lavish gift and sweet boxes have been replaced by humbler, more meaningful favours. Only, the recipient lists have gotten bigger..and with reason.
The prospect of a simple sit-down meal with the family seems so much more satisfying, and the thought that the dear ones we lost this year are looking down upon us with grace and love, seems to bring a curious sense of relief. In their memory, and in the hope that the grounding it will provide to the next generation will be strong, here is a simple recipe for Shrikhand, with the season’s flavour..sweet pumpkin, and hints of saffron and cardamom coursing through it. It’s mellow and perfect to take to a festive potluck, and just right to follow that home cooked meal on Diwali or the days leading up to it, too.
Happy Diwali! Wishing that we are all surrounded by love and light.
Pumpkin Shrikhand with Honey-roasted Pumpkin Seeds
3 cups thick curd
300g yellow pumpkin
2 teaspoons ghee
Pinch of salt
2 tablespoons pumpkin seeds
1 teaspoon honey
8-10 saffron threads
1 tablespoon warm milk
1/4 cup sugar
6 cardamoms
1/4 to 1/2 cup cream
Place a cheesecloth in a large sieve and the sieve over a bowl. Pour the curd into the cloth, cover and place in the refrigerator for about 2-3 hours or until most of the whey has drained away and the curd is very thick.
Meanwhile preheat the oven to 180°C / 350°F.
Peel the skin of the pumpkin and remove the seeds and fibres. Cut the pumpkin into about 1″ pieces. Toss with the ghee and add a pinch of salt. Spread the cubes on a baking tray and roast in the oven for about 30 minutes or until tender and just starting to brown.
Spread the pumpkin seeds on another small tray, drizzle the honey over them and roast in the oven for about 10 minutes or until brown. Set aside
Soak the saffron in the warm milk and set aside.
Grind the sugar with only the seeds of the cardamom pods and set aside. Reserve the skins for another use.
Once the pumpkin is roasted, remove it from the oven and allow to cool. Grind the pumpkin cubes in a small mixer, adding the cream as needed to achieve a thick puree. Set aside.
Transfer the hung curd to a bowl. Whisk until smooth.
Add the pumpkin puree, sugar-cardamom mixture and the saffron with its soaking milk. Whisk the shrikhand well. Taste and adjust the sweetness.
Transfer the shrikhand to a serving dish and top with the pumpkin seeds. Chill well before serving.
Oven-roasting concentrates the mild flavours of the pumpkin and removes its natural moisture effectively. However, you also can steam or pressure cook the pumpkin, grind it into a puree and then hang the puree in a cheesecloth to remove the excess water.
Don’t throw away the whey or water that you get while draining the curds or pumpkin! You can use these nutritious liquids to make dough, or in dals and soups.
September 26, 2016
Granola..As You Love It
The term “Granola” probably makes you conjure up a scene in 1970s Los Angeles, zooming into Sunset Boulevard, perhaps, where Hollywood stars ordered their power breakfasts brimming with high-protein ingredients like chia seeds, tossed with hand-pounded crunchy oats and grande coffees before taking on the day. Zoom out back to the reality of today, where even small towns around the world, not just America, are teeming with counterculture lifestyles, and you’ll see fruit-nut muesli and seed-studded granola varieties, rich in Omega-3 fatty acids and antioxidants, listed conscientiously on menus.
In the wake of this new health-food revolution that is sweeping past us, it isn’t essentially a lofty task to make your own wholesome breakfast mix or snack fix. Our grandmothers and mothers have been at it for ages now, and if that isn’t inspiration enough, what is? Here’s a Do-It-Yourself granola recipe that works like a charm, whether you’re in La-la-land or just at home sweet home. You don’t need a dictionary to learn how to pronounce the ingredients, or a lavish list of exotic add-ons. You can mix and match your favorite dry fruits and nuts, seeds and even staples. Rolled millets or wheat, flax or hemp seeds, desiccated coconut slices, prunes, cranberries are just a few of the variables we can think of. The expanse of the baking sheet, as it were, is your only limit.
DIY granola
(Makes 5 cups)
2.25 cups (200g) rolled oats (preferably not the instant/quick-cooking variety)
2 tablespoons seeds (sunflower or pumpkin)
1/4 cup flaked or chopped nuts
1/4 cup honey
2 tablespoons coconut or sunflower oil
2 teaspoons powdered cinnamon
Pinch of freshly grated nutmeg
1/2 teaspoon salt
1/2 cup chopped dried fruit (raisins, dates, blueberries, cranberries, apricots, kiwi, or pineapple)
1/4 cup dark chocolate chips
Preheat the oven to 325°F / 160°C.
Line a large baking tray with parchment or foil. Set aside.
Place the oats, seeds and nuts in a large mixing bowl and mix lightly.
Pour the honey and oil in a saucepan. Whisk in the cinnamon, nutmeg and salt and heat the mixture until it just starts to simmer. Do not boil.
Pour the hot liquids over the oat mixture and toss well with a spoon.
Spread the oats evenly in the baking tray in a thin layer.
Bake for about 20-25 minutes or until the oats get to a deep brown colour without getting burnt. Remove the tray from the oven after about 12 minutes of baking, toss the oats and spread them out again. Return to the oven to complete toasting.
Place the tray on a rack and allow the oats to cool completely. The granola will crunch up as the oats cool.
Toss in the chopped dried fruit and chocolate chips with the granola once cooled completely.
Store in an airtight container to retain freshness.
Tadka Tip: This granola can be eaten by the spoonful as a snack, with milk as cereal and scooped on top of yogurt and fruit for a light breakfast. Its lightly sweet and spicy flavours and crunch work well when sprinkled on salads, or on top of wholesome muffins or snack cakes just before you pop them into the oven.
September 22, 2016
Granola..As You Love It
The term "Granola" probably makes you conjure up a scene in 1970s Los Angeles, zooming into Sunset Boulevard, perhaps, where Hollywood stars ordered their power breakfasts brimming with high-protein ingredients like chia seeds, tossed with hand-pounded crunchy oats and grande coffees before taking on the day. Zoom out back to the reality of today, where even small towns around the world, not just America, are teeming with counterculture lifestyles, and you'll see fruit-nut muesli and seed-studded granola varieties, rich in Omega-3 fatty acids and antioxidants, listed conscientiously on menus. In the wake of this new health-food revolution that is sweeping...
September 20, 2016
Smokin’ Hot Fire-roasted Corn Dip
If all our growing up years were to be condensed into a single nugget, what would it contain? There was so much play, and there was so much done on impulse. There was music that soothed the senses as it poured out of vintage gramophones, and books that were read cuddled up under the bed in a little pool of torch light. There was scope for carefree moments that involved dancing in the rain, and hopscotch being played until the bones creaked. There were games invented during power cuts, even as shadows on the wall teased us from an arm’s length. And then there was food. Food smothered in Mother’s love, food cooked by grandma on a wood-fired stove, and food devoured at the wayside shacks without a moment’s thought for anything else but the appetite, sometimes washed down with a pop of cola.
Corn-on-the-cob is probably at the top of that list. It brings back a rush of tender, warm memories..of rain, lips burning from the dust of fiery, hot chili powder, and the sweet aftertaste of the fleshy corn kernels lingering on until it was time for the next meal. This recipe, inspired by that childhood memory, is stellar on all counts. It has the zest of corn-on-the-cob, conveniently spruced up and mashed down. You can scoop it up, one spoon at a time, and eat it all on its own, or use it as a dip or a spread – whatever soothes your soul. This right here, is what we call – a true taste of nostalgia, in a bowl.
Fire-roasted Corn Dip
1 corn cob
1/2 cup vegetable stock or water
2 tablespoons olive oil (divided)
1 small onion, minced
1 tomato, chopped
4 pods garlic, minced and smashed
to taste Salt
1/2 teaspoon red chilli powder
1 teaspoon paprika
1/2 teaspoon white pepper
1 teaspoon cumin powder
Shuck and then roast the corn cob on the flames or grill. Cut out the corn kernels while holding the corn upright on a plate. Grind the kernels to a paste in a grinder, adding the stock as needed to achieve a smooth paste. Set aside.
Heat 1 tablespoon of the oil in a small nonstick saucepan or kadai set on medium-low heat. Add the onions and garlic and sweat them for a few minutes, with a generous pinch of salt.
Once the onions just begin to turn golden add the tomato and cook for a couple of minutes.
Now add all the spices (red chilli powder, paprika, white pepper and cumin powder) and toast them briefly.
Transfer the corn paste to the pan. Stir well and cook, covered, on low heat for 2-3 minutes.
Transfer the dip to a bowl and drizzle the remaining olive oil on top. Dust with a pinch of paprika, if desired.
Serve the dip hot, warm or at room temperature.
September 19, 2016
Smokin' Hot Fire-roasted Corn Dip
If all our growing up years were to be condensed into a single nugget, what would it contain? There was so much play, and there was so much done on impulse. There was music that soothed the senses as it poured out of vintage gramophones, and books that were read cuddled up under the bed in a little pool of torch light. There was scope for carefree moments that involved dancing in the rain, and hopscotch being played until the bones creaked. There were games invented during power cuts, even as shadows on the wall teased us from an arm's...
September 14, 2016
Tadka Travels – Magical Mysore
Volumes have already been recorded about the magnificence of Mysore, the land of spices, silk and sandalwood, as the word goes, and should you want to plan a quick trip to this lovely little town just about 150 kms from Bangalore, the internet will indubitably offer an overdose of information. Yet, there is something so magical about the place that it warranted a log of sorts in our little nook here.
Mysore is a small town that is a perfect mix of old world charm and green-thumbed innovation, an ideal weekend getaway when the city life gets too much with you. If you’re driving, make sure you’ve stocked up on a variety of pickings and plenty of water for the road, and also be prepared for heavy traffic up until Bidadi if you leave home after 8 am and especially if it’s a long weekend, which could feel cumbersome as you worm your way out at a snail’s pace. The standard eating pit-stops are Kamat Lokaruchi a little past Ramanagara, MTR after Channapatna and Adiga’s near Maddur. Maddur vada is a hot favourite that will manifest in almost all the eateries.
Tadka Tip:
If, however, you prefer to sit back and bury yourself into the folds of gripping page-turners or lose yourself in day dreams, then the train – the Shatabdi in particular – is your life line. Just hop on board and thumb through your books or take a little nap, and you’ll be in Mysore before you know it. The Shatabdi gets you there in just two hours!
Where to stay:
There are numerous stay options in Mysore, and while the plush interiors of star hotels might seem alluring to some, some others would prefer low-key homestays, known for their simplicity and unpretentious bearing. We, on the other hand, chose a heritage hotel, an erstwhile palace – Chittaranjan palace (can’t beat that when in Mysore, can you?) called The Green Hotel, which was worth every penny in the wallet, especially given that all profits go to charities and environmental initiatives. A charming, quaint hotel with Victorian undertones in every pillar and post, it is dotted with antique furniture, well-tended green alcoves both inside and outside to take refuge in, and houses a well-appointed library at the back, too. The sprawling garden with white furniture and exquisite, paisley-printed table linen is the perfect spot to sit and enjoy your morning coffee and breakfast spread, which is a lovely combination of South Indian fare and Continental bites, or evening cup of tea, with a comely line of fresh-off-the-oven nibbles from the bakery tucked into the back of the hotel, which is also the face of the delightful Malgudi Cafe.
What to see:
The sights of Mysore are many, and they’re bound to enthrall you from the word go. If you intend to squeeze as many of them in during your visit, your itinerary would probably be a round up of all the standard places of interest spelled out in the books. If you’d rather have a leisurely visit and soak in the culture of the city, here’s a list that could be useful:
Jaganmohan Palace & Art Gallery
Highlight:
A big collection of musical instruments used by Krishnaraja Wodeyar IV.
(Photography is prohibited inside the gallery)
The Mysore Palace
Highlight:
A golf cart tour of the palace grounds and the spectacular sound and light show in the evening, recounting the stories that broke and made the kingdom, complemented by the dazzle of a thousand lights.
Chamundi Hills
Highlight:
A panoramic view of the city.
St. Philomena’s Cathedral
Highlight:
The Gothic architectural magnificence of the cathedral is a highlight all on its own, not to mention the tall twin spires that scrape against the sky.
Zoo
Highlight:
We definitely squealed over the lions and cheetahs, the too-tall giraffe and the peculiar sleep-standing birds, like the Sarus Crane, for one.
Karanji Lake
Highlight: Winged friends, especially the peacocks, in the walk-through aviary.
R.K. Narayan’s House
Highlight:
Everything about R.K. Narayan’s house is a significant part of the overall experience, right from the photographs to the accoutrements on display..which tell many stories about the greatness of the writer and the humility of the human being that was R.K. Narayan. It was a surreal experience to get a glimpse into his life and to go down memory lane with snippets of Malgudi Days adorning the walls that once housed its creator. A wonderful initiative by the City Corporation..and it gets a big thumbs up from us!
Grub Hubs
Mysore offers an eclectic mix of traditional food halls and fancy hole-in-the-wall cafés. Here’s the Tadka hot list of eats and eateries you must try when in Mysore:
Hotel Original Vinayaka Mylari:
Benne Masala Dosa and filter coffee – no second thoughts about this one!
Depth ‘n Green:
Choose from a range of pastas, smoothies and vegan desserts, or just opt for the homely vegetarian thali that comes with a delicious Indian sweet – we had gasa-gase payasa or poppy seed/ khus khus kheer in coconut cream, which was lapped up to the last drop.
Café Cornucopia:
Sandwiches are a surefire hit here, if you ask us, and so is the caramel custard, which is curiously unique.
The Old House:
With delectable wood-fired pizzas and desserts, this is a favourite that scores big for both ambience and service.
The Green Hotel/ Malgudi Cafe:
The Green Hotel serves a kingly breakfast on the house, and the a la carte menu for lunch and dinner is rather comprehensive, too. A special recommendation would be the pastries and breads from Malgudi Cafe, particularly the carrot cake.
It’s hard to say good bye to this beautiful little town, which bears the seductive seal of romanticism in its laid-back appeal, offering a rich tapestry of sights, sounds and smells, to the weary-eyed city slicker. As the refrain goes..”Nammooru Mysuru,” everyone feels at home in Mysore and no one can just visit once.
Go to Mysore to experience the magical world of Maharajas. A world that comes alive every step of the way, in the streets and walls that house big monuments. And in the way you get treated by the locals, if you were to stop and ask a question, or just listen as they tell you stories of a glorious past, and hum a notable tune or two, set to the rhythm of regal, Godly yesterdays.
Tadka Tip:
If you want to experience Mysore Dasara in all its chaotic liveliness, you should probably plan at least a month ahead. But there’s nothing quite like clocking into this fascinating little town before the frenzy takes over (or perhaps after it has died down), when you can have all the serenity and space that you possibly can, with visitors that are few and far between.
August 28, 2016
Tadka Travels: Teatime at Valparai
When one is weary of the bustle and smog of the city, the idea of heading out for a mini vacation is pretty appealing, at least until you find yourself marooned at a crowded spot, along with a million other souls who have had exactly the same notion. This scenario is highly unlikely though, if you happen to wander into the tranquil green hills of Valparai in Tamil Nadu, India.
Located in the Anamalai region of the Western Ghats, Valparai is a short and pleasant drive of about 100 kms from Coimbatore city, with about 40 hairpin bends thrown in to appease the adventure seeker. There’s so much to look at all around, as the sweeping views of the plains are replaced with softly rolling hills, and then the lush expanses of tea plantations.
Much of what Valparai is today was shaped by the British. They planted miles of tea bushes in the rich soil of the hills, and setup factories to process the harvest. Sprawling estates, bungalows nestled in picturesque spots, tiny hamlets with neat rows of huts, and colourful temples is what meets the eyes all around. Every inch of the landscape is carpeted in the verdant green of tea bushes in bloom, with evergreen forests nestled at the fringes. There’s plenty of water to be found, at least in the rainy season, and you would encounter tiny ponds, rivulets and quite a few sparkling waterfalls as you drive through the area.
Many of the British-era bungalows have been re-engineered into hotels, and staying at one of these is highly recommended for that ultimate tea estate experience. We just couldn’t get enough of the Sirukundra Bungalow (managed by Briar Tree Bungalows) where we spent the night. Set in manicured gardens blooming with lilies and roses, complete with a porch at the entrance and verandahs running through the front and sides, this immaculate property makes you smile even as you drive in.
The Sirukundra Bungalow was constructed in 1917, and is beautifully maintained and elegantly furnished with period furniture and antique objects d’art. There is a spacious living room with lots of comfortable seating that opens up to the front of the house, and a bright and airy dining room, with an old-fashioned pantry area and powder room attached to it.
The three generously-sized bedrooms, furnished in pretty blues and greens, each have a large attached bath, and a inviting sit-out area with comfortable chairs.
Wooden and tiled floors, working fireplaces and botanical prints on the walls..all bring that old world charm alive. There are so many little touches that make the decor special.. coffee table books, antique knickknacks, a set of flowered plates on the sideboard and warm rugs placed underfoot.
Other options for stay here at Sirukundra include wooden chalets and well-equipped tents. They’ve even put in a swimming pool on the property!
If you’re wondering what there is to do in Valparai, the best answer would be to just let the peace, fresh air and greenery soak restfully into your mind and body. You can do this from the depths of a recliner on the front porch, while sipping on ginger tea and munching on crunchy onion pakoras. Or, you could take a long rambling walk around the plantation, through the paths worn into the dirt by decades of tea pickers, stepping over muddy streams and knotted roots, perhaps stopping every few minutes to admire the endless emerald vistas of the rolling hills. Do remember to get back to the gates before dark, since the area is prone to visits by wildlife, including leopards and herds of elephants.
And yes, we’re happy to report that the kitchens at the Sirukundra bungalow turn out some pretty delicious and elaborate meals. The cooking is home-style and the taste finger-licking good. A special word for the lovely desserts which are too often overlooked – a rich, caramel-tinged butterscotch pudding at lunch and creamy, not-too-sweet tender-coconut souffle at dinner. Yum!
Visiting Valparai is like stepping back into another era, and you may never want to head back to modernity. The quiet calm of the hills cleanses the spirits, and whether you like to laze around or trek energetically, take photographs or paint pictures, tour factories or explore local markets, spot wildlife or go bird watching, this is one of those perfect nooks of the world where there’s really something for everyone to love.
August 23, 2016
Magical Mysore
Volumes have already been recorded about the magnificence of Mysore, the land of spices, silk and sandalwood, as the word goes, and should you want to plan a quick trip to this lovely little town just about 150 kms from Bangalore, the internet will indubitably offer an overdose of information. Yet, there is something so magical about the place that it warranted a log of sorts in our little nook here. Mysore is a small town that is a perfect mix of old world charm and green-thumbed innovation, an ideal weekend getaway when the city life gets too much with...
August 5, 2016
Tadka Travels: Teatime at Valparai
When one is weary of the bustle and smog of the city, the idea of heading out for a mini vacation is pretty appealing, at least until you find yourself marooned at a crowded spot, along with a million other souls who have had exactly the same notion. This scenario is highly unlikely though, if you happen to wander into the tranquil green hills of Valparai in Tamil Nadu, India. Located in the Anamalai region of the Western Ghats, Valparai is a short and pleasant drive of about 100 kms from Coimbatore city, with about 40 hairpin bends thrown in...
