This post has been lying in my drafts for a long time. I made these during Diwali (November of last year) and wanted to post them before Diwali but somehow that never happened.
Since I am hardly cooking here in India, (I do bake though and am learning a little from the talented cook my parents have at their house), I thought I should make use of that fact and post recipes that have been pending for a long time.
Mathri or Matthi is a very famous indian tea time snack option in North Indian homes. They are crisp, flaky, buttery biscuits/cookies/crackers, usually salty but can be made sweet as well. The basic mathri is a blend of hot melted ghee, salt and refined flour to which one can add a variety of spices such as ajwain(carom seeds), kalaunji (onion seeds), kasuri methi (dried fenugreek leaves), shahjeera(caraway seeds) and even peppercorn.
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Since the world doesn’t seem like it’s ending today, and since the in-laws are at work and the husband is at the dentist, I figured its the best time to sit on the computer and post something on the blog that has been neglected for far too long now. Its been almost two weeks since my last blog post, but with my current schedule of traveling, socializing and erratic net connections, I just haven’t been able to find enough time to devote to the blog.
Today, too, its going to be a quick post. Kind of befitting the recipe that I plan to share. I have, in the past, shared a recipe for homemade puff pastry. And also made mille feuilles and aloo puffs with homemade puff pastry. But, sometimes certain situations arise where your mom invites some guests over and swears there’s store bought puff pastry in the refrigerator and asks you to make the mushroom tarts you constantly rave about, only to see that the puff pastry she so confidently had said sits in the refrigerater is actually a packet of phyllo dough. The phyllo dough is then used to make some channa dal cocktail samosas by one of the three cooks in the house leaving you, the blogger (who your mom has, of course, bragged about to the guests), to think of an alternative way to shine. True story.
Its situations like these that this rough puff pastry comes to your rescue. And you will be pleasantly surprised by the flakiness you can achieve in just a matter of few hours, as opposed to the waiting and turning and folding of actual puff pastry that takes two days to get the desired result. Of course if you want to be all professional about it, the real deal puff pastry is the way to go. But if you are short on time this rough puff pastry recipe is the ticket.
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I love Michelle’s site- The Brown Eyed Baker.
In the past I have made the portobello pesto pizza adapted from her site, and it was wonderful.
Coincidentally (although it was not intended) I chose another mushroom recipe from her site to try.
Last week, it was my turn to host the weekly coffee meets we ladies of our small town have every Friday.These get-togethers are my lifeline and thanks to the amazing group of people I have met through these weekly affairs, living in this town has actually become enjoyable.
While browsing through FoodGawker for some appetizer ideas to make for my friends, I came across these caramelized onions and mushroom tartlets. One look at the recipe and its rave reviews, I was sure this is what I had to make.
I love mushrooms.
And caramelized onions. And Gruyere.
And I loooooooove puff pastry. So I knew these would be delish.
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I know! I know! I have posted about Samosas before. So why again today? Well, there are quite a few reasons why I return to these delectable fried babies.
For one, a lot of you weren’t following my blog when I first blogged about Samosas. Yes, I am aware a lot of you out there still don’t follow my blog, but I have to admit, without compromising on my modesty, my blog following has increased a bit from when I last posted about samosas. So, its only right to post it again as many of you missed out on it the first time!
Another reason why I post again today, which is probably the main reason- I think this recipe needs to be a part of Garam Masala Tuesdays. Samosas are the most popular tea time snack in India and a favorite when you have guests over and thus deserved to be here at GMT. It would be a crime if I don’t talk about them in my weekly Tuesday posts dedicated solely to Indian food.
Plus, I wanted to see if I could improve on the recipe and even though the previous one was great, these are a notch better- well, the crust has been improved- no more bubbles on the samosa (well, significantly less) and perfectly crispy! (Note: you will see a lot of difference in the quality of pictures taken then and now. Please don’t be too harsh- I was just learning then and continue to do so even now. We have to start somewhere, don’t we!)
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Yesterday, I spoke how there are those days when things go just right- well, today wasn’t one of them. First, I got up with a bad headache- the insomnia is killing me! Second, I broke a glass. Now, had the breaking of the glass been a solitary incident- I would have got past it. But, well, somehow for the past few days lots of things have broken in succession. I lost 3 of my best mugs when the rack they were on, fell in the middle of the night. So, today’s broken glass brought back those painful memories. Sigh! Then, while working on this painting project I have taken up, I managed to get some paint stuck on my hair! Luckily, (the optimist in me finds the silver lining in such situations too!!), I had been planning on getting my hair cut and had already scheduled an appointment with the salon, and since the paint was on the tips- I took a pair of scissors and chopped that part off! To top it all off, my laptop charger decided to die on me! I mean, this was just those days- the one where everything goes wrong.
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