Blog posts - Chocolates & Dreams

All blog posts tagged with food

Happy New Year

Posted January 12, 2012

WISHING EVERYONE A HAPPY & PROSPEROUS NEW YEAR ! ! !

Here I am, after one of my disappearing acts, AGAIN. I am really good at this, disappearing I mean. A girl has to do this for her sanity sometimes & other times when she has no option. This time around I had no option. My fingers itched to write about all that was happening around me, all that I was doing & experiencing but with the whirlwind of activity that was afoot I had no time to write. I cook & baked but never got to photograph anything. The plum cake that turned out far to rummy to be called a plum cake was named rum cake & disappeared in our tummies without any pictures. The Gajar Halwa disappeared twice without trace , this time I will post about it.

The year ended with a visit from my aunt, uncle & sister on the 31st of December. It also brought along with it the blossoming of the lone rose in our garden.

The year began with the 1st Birthday Celebration of a friend’s daughter & an afternoon spent catching up with friends & delicious food.The evening was spent watching “Key Tumi” a play based on the writing of Kabiguru Rabindranath Tagore. Beautiful Bengali recitation by the evergreen Sharmila Tagore & Shoumitra Chatterjee & Rabindra Sangeet by Lopamudra Mitra & Paramita Chatterjee filled our evening with complete bliss & satisfaction.

Santa came a little late this season wearing a postman’s uniform with an amazing & much anticipated gift pack from Mortimer Snodgrass that I won in a giveaway from Evelyne Budkewitsch beautiful blog Cheap Ethinic Eatz. What an amazing array of gift came my way. A table saw that can cut cakes & lettuce with equal ease, Joyce Green is an all natural citrus reamer made from a combination of wood & plastic, a sprout making kit, a pepper grinder with three different pepper settings, and some sexy hot chili pepper to cool my drinks without making them watery. I hope I have more surprises coming my way this year.

Then my friend Tashi came to meet me with her son Zino. We meet after 5 years. The last meeting had been my wedding reception. I have no recollection of what we talked about but had been mighty pleased she could come. Now she has a 2.5 year old son who is a handful & a bundle of joy. I sometimes wonder how time flies …

December & January have also been a busy time for my Dreams …
Chocolates & Dreams was started with a desire to share all that I make in my kitchen, experiments, tried & tested recipes, failures, improvements everything. It was my way into the world of food & happiness. I am happiest when I am whipping up a cake or rolling out dough on the kitchen counter with music in the back ground & a house to myself. The Dream was to always start of a little bistro of my own, a small place where pancakes, waffles, muffins, French toast would be served with a dose of music, discussion & all things fun. What it would also sell would be home made soft filled chocolates for the chocoholics craving soul. The dream has partially taken flight. With order of chocolates going out steadily I have been a little tied down & away from the blog. But, I promise to be regular between all that will go on because this blog is my lifeline.

Chocolates are now available on order in the Delhi & NCR region. So just send me a mail to chocolatesanddreams@gmail.com if you would like to order.

6 comments

Posted in Others

Tagged as food, theatre, roses, chocolates, dreams, family, and life

Homemade Coconut Milk

Posted December 21, 2011

Coconuts are a staple ingredient in every Bengali household. West Bengal is a coastal region that has an abundance of coconut trees. Almost every house has its own trees or at least one tree that is a constant source of coconut supplies. As children, when we went to spend our summer vacations with my maternal grandparents one of the most exciting event was when a man was hired to climb the three coconut trees to pluck coconuts. A wiry, dark man with just a loin cloth around his waist would first bargain the rate for climbing, once that was finalized he would inspect the trees and another conversation would start about the number of ripe coconuts that can be plucked. Finally the grand show, when he would climb up the tree like a spider and pluck those coconuts.
While coconut were never abundantly used in our household, they were used to make sweets and certain fish delicacies. Coconut milk was never used. Then coconut milk packets suddenly started appearing on grocery shop counters and I started wondering where it came from. In my initial derivations I miss took it for coconut water. Then a little research and colleagues from Kerala revealed its secret to me. I slowly started incorporating it into different dishes I made and then I decided to make it at home. A little asking and a few internet searches had me wondering if it was as simple as it seemed. Now having made it once, I wonder what took me so long. It takes 5 minutes, costs 4 times lesser than what canned coconut milk costs and is fresh and free from preservatives.
So here is my proposition, give it a try, I promise you will never touch store bought coconut milk ever again. If you let it pass, you will at sometime wonder what took you so long, but then, better late than never.
Homemade Coconut Milk :-
Notes:-
•Make sure that the water is hot and not boiling. When pressing the coconut with your hand, first test how hot the coconut is to ensure that you don’t burn yourself.
•You can take out more extract from the coconut. But usually 3 extracts have the maximum flavour.
Fresh grated coconut 1 cup
Hot water 3 cups
•Heat 1 cup water and add to the grated coconut. Cover and let rest for 5 minutes.
•Pour the coconut and water mix through a thin sieve into another vessel. Press out the remaining water from the coconut with your hands.
•This is the first extract and is also called coconut cream. The liquid is dense and forms a foamy layer on top.
•Now heat the second cup of water and pour into the coconut. Repeat the procedure as above. This will yield the second extract.
•Repeat the same procedure with the third cup of water. It will give the third extract.
Yields : 1 cup – Coconut Cream(first extract)
1 cup – Coconut Milk (second extract)
1 cup – Coconut Milk (third extract)

Enjoy ! ! !

4 comments

Posted in Others

Tagged as coconut milk, homemade, food, and simple dishes

Sans Rival – Daring Bakers Challenge – November 2011

Posted November 27, 2011

I had hardly gotten over the sadness of missing out on making the delicious Povitica in the last month’s challenge when the November challenge was announced.
The simple reason why I look forward to every Daring Bakers Challenge is that it gets better with every passing month. Like old wine, this challenge matures and presents us bakers with amazing surprises & unique desserts.
This month Catherine of Munchie Musing challenged us to make Sans Rival. Born to a Philipina mother & British father she is in the process of getting closer to Philippine culture cooking. What could have been a better way to sharing her experiences and experiments than to challenge us to something deliciously Philippine.
The meaning of the word Sans Rival simply means “Without Rival”. The dessert is Philippine but has its origins in France. This delicious cake is full of the goodness of cashews that are incorporated into a meringue base which forms a Dacquiose. It is then baked dry until the base is crisp and then iced with a rich & delicious French butter cream.
This delicious Sans Rival is unique & different from anything that I have tasted before and is truly “Without Rival”.
To see all the other amazing creations go HERE.
Sans Rival :-
Notes :
•It is very important that you brush the parchment paper with oil. It is really helpful when you peel it off the Dacquiose.
•Don’t grind the nuts to fine flour. They taste much better when they are grainy. They add to the crunch of the cake.
•Remove the Dacquiose from the oven once done & immediately remove the parchment paper. It is almost impossible to take it off when cold.
•Ensure that you bake the Dacquiose to a nice crisp layer or else it will stick to the parchment paper. Every over bakes differently so keep the time as a bench mark but do bake a little more if it seems soft in the centre.
•Once cool the layers become crispier.
•If you have a small oven and will be baking the layers one at time I would suggest mixing the batter in two rounds. The meringue looses all it air if left out for too long. That is what happened in my case. But the time I was ready to bake the 4th layer the meringue was a watery mess. My last layer was a complete waste.
•I have halved the recipe from the original so it can be doubled easily.
Large egg whites, room temperature 5
White sugar ½ cup
Cream of tartar/White vinegar/Lemon juice ½ tsp (I used vinegar)
Cocoa 1/8 cup (optional and not traditional)
Chopped, toasted cashews 120 grams
•Preheat oven to moderate 325°F/160°C/gas mark 3.
•Line the baking dish base with parchment paper and butter and flour the sides really well.
•In a large, clean & dry glass or metal bowl, beat egg whites on medium until foamy, about 2 minutes. Sprinkle with cream of tartar/vinegar/lemon juice. Sprinkling this helps to build in more air into the egg whites and makes them fluffier.
•Gradually add in the sugar, a couple of tablespoons at a time. Continue to beat at a high speed until stiff shiny peaks form, about 7-10 minutes.
•Once done fold in the cashew flour slowly. Make sure that you set aside some of the cashews for decoration.
•Now divide the Dacquiose into four equal portions. Bake each for at least 30 minutes or till it turns a beautiful golden brown.
•Remove and quickly take out of the baking dish & remove the parchment paper. Let the baking dish cool completely if reusing.
French Butter Cream :-
Notes:
•Thread Stage: Drops of sugar syrup when dropped into a bowl of cold water form thin threads, this is the thread stage. When using a candy thermometer the temperature should reach 235F/112C.
•It is best to make the butter cream while the layers of cake are baking as it needs setting time before it is spreadable.
Large egg yolks, room temperature 3
White sugar ¼ - ½ cup
Water 1/8 cup
Butter, room temperature 80 grams
Optional Flavorings:
Unsweetened chocolate, melted 50 grams
OR Almond essence ¾ tsp
OR Vanilla essence ¾ tsp
•Put the egg yolks in a mixing bowl and beat at high speed until the yolks have doubled in volume and are lemon yellow in colour.
•Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down until all the sugar is dissolved and the syrup has reached the thread stage. (See notes above)
•With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all of it has been incorporated. Be very careful as the syrup is hot and could burn you if it splashes from the beater.
•Continue beating on high until the mixture reaches ROOM TEMPERATURE, about 15 minutes.
•Beating on high, add in the soft, room temperature butter a tablespoon at a time till all of it is incorporated.
•Add the flavoring after you beat in the butter.
•Refrigerate the butter cream for at least an hour, and whip it smooth just before you use it.
Assembling :-
Place the 1st layer of cake and cover with butter cream, repeat the same till all the layers are done and then ice and decorate the cake with the remaining butter cream & reserved cashews.
Serves : 8.

Enjoy ! ! !

1 comment

Posted in Baking

Tagged as sans rival, phillipines, dessert, cashews, meringue, baking, food, and daring bakers

Ladies finger/Okra Kadhi : -

Posted November 8, 2011

The name of this vegetable will make small children burst into giggles or be very scared. Seriously, who wants to ever eat “ladies fingers” for lunch? And the mention of the Hindi name “bhindi” will present as array of crunched up faces.
Surprisingly I have always been in love with ladies fingers. To help make it a little more appealing, let’s call it by it American name, “Okra”. Now that the name sounds all sophisticated and appealing, lets add another term to it, “Kadhi”.
A Kadhi is an Indian dish made of curd, chicken pea flour and spices. It is often eaten with boiled rice & made in different styles in different parts of the country.
Okra Kadhi is a Guajarati style of making this dish. It is light on the stomach and helps in digestion of food. In many parts of the country kadhi is eaten as a drink after the main meal. Kadhi is a regular feature in almost all Indian homes.
So, here is a delicious meal from an Indian home.
Okra Kadhi :-
Okra/Ladies fingers 10 – 15
Oil 1 tbsp
Ghee/Clarified butter 2 tbsp
Methi seeds ½ tsp
Red mustard seeds 1 tsp
Curry leaves 10 – 15
Fresh green chilies 2
Ginger paste 1 tsp
Red Chili powder 1 tsp
Turmeric powder ¼ tsp
Salt to taste
Curd 200 grams
Chicken peas flour/Besan 4 tbsp
Water 1 – 2 cups
•Cut the okra into 2” pieces and shallow fry in 1 tbsp of oil. This is best done covered for 2 minutes. Be careful so that it does not lose it firmness.
•In a large bowl mix curd, besan, red chili powder, turmeric, ginger paste and water and mix well. This will form a thin mix.
•In a deep frying pan heat 2 tbsp of ghee. As it releases steam, reduce the heat & add methi seeds, mustard seeds, curry leaves, green chili and let the spices crackle for 30 seconds or till they release an aroma. Be careful not to burn the methi seeds.
•Add in the thin mix. Be careful, the spices will spatter. Bring the mix to a boil and reduce heat. Add salt to taste. Cover and let cook for 5 – 10 minutes.
•The mix will now be a little thicker. Add the fried okra and bring to a boil. Switch off the heat and serve with warm boiled rice.
Serves : 4 – 5.

Enjoy ! ! !

3 comments

Posted in Vegertarian Dishes

Tagged as okra, ladies finger, kadhi, curd, vegetarian, besan, and food

Pan Fried Pomfret

Posted September 22, 2011

Pomfret is one of the most cherished delicacies of any coastal region. They are mainly found in Atlantic, Indian & Pacific ocean and are a staple for any fish market in Mumbai. The smooth silvery skin and the fact that they just a single bone running through the middle make it a good fish for almost any form of cooking.
The dish that I make quite often is Patrani Machhi. But this time I decided to try something different. Marinated & then pan fried for that fried feel but not deep fried to avoid all the extra calories. This is a simple dish with ingredients that are readily available at home, a perfect starter of side dish to a hurried dinner.
Pan Fried Pomfret :-
Pomfret 1 (about 300gram)
Onion juice of 3 medium onions
Vinegar 2 tbsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt to taste
Cumin powder 1 tbsp
Red chili powder ½ tsp
Refined oil 1 – 2 tbsp
•Wash & clean the Pomfret & make about four slits on both sides.
•Now marinate the fish in all the ingredients other than oil.
•Let marinate for a minimum of 1 – 6 hours.
•Heat 1 tbsp of oil in a flat bottomed frying pan.

•Add in the Pomfret along with all the marinate gravy and cook on low heat turning the Pomfret over once in a while.
•Once it has soaked in all the gravy add in 1 tbsp of oil and fry.
•Serve hot with chopped onions & sprinkled with chat masala.

Enjoy ! ! !

10 comments

Posted in Fish Dishes

Tagged as pomfret, fried, fish, food, and recipe

Baked Vegetables

Posted September 19, 2011

Baked vegetables in white sauce were a favorite on our table. When children don’t want to eat there veggies, what better way than to dress them up in a white sauce, smooth, buttery and exotic. I am sure that is what mom thought when she made baked vegetables for us. My brother would & still does prefer eating only potatoes if given a choice, even better would be to live on poultry or fish. My sister & I were better eaters but I am certain still gave her sufficient trouble with food.
Baked vegetables were a treat that we would eat right of the bowl if given an opportunity. It is an important part of my childhood food memories and any family get-together is incomplete with this on the menu. I hope you enjoy & cherish this simple recipe as much as I do.

Baked Vegetables :-
Notes :
•The basic to baked vegetables is the sauce. Once you have mastered it, increase or decrease the quantity & throw in whatever your heart desires. Yellow & red bell peppers for more colour & flavour. Mushrooms, pieces of cottage cheese, tofu, boiled chicken or fish, prawns etc. the sky is the limit to variations.
•Cabbage, pumpkin, bitter gourd etc are vegetables I would not recommend. This is a recipe that goes well with winter vegetables.
•White sauce can also be made with whole wheat flour for those who would like to avoid all purpose flour. The only difference would be in the looks. The sauce will look brownish.
•As the flavour to the recipe comes from salt & pepper I recommend that you make some freshly ground pepper. Just give the peppercorns a good grinding in a mortal & pestle.
Carrot 1 big
French Beans 10-15
Capsicum 1 big
Cauliflower ½
Cherry Tomatoes 10-12
Baby Corn 7-8
Butter 2 tbsp
All purpose flour/Whole wheat flour 2 tbsp
Milk 2 cups (skimmed or full)
Salt & Fresh Ground Pepper to taste
Cheese cubes (grated) 2
•Cut all the vegetable to a size of 1” & cut the cherry tomatoes into half. Wash well & set aside to dry.
•In a sauce pan heat the butter till it melts. Now slowly sprinkle the flour into the butter mixing continuously. Once incorporated the butter & flour will form a semi solid mix.
•Now slowly add in the milk. Repeat as earlier. Pour and incorporate. We want a smooth & thick sauce.
•This should be done in 5 – 10 minutes. Bring to a boil & add in the vegetables.

•Add in salt & fresh ground pepper to taste.
•Mix & cook on low for 5 minutes.
•Transfer the vegetable to a microwave & oven safe bowl. Sprinkle with grated cheese.
•Cook on high in the microwave for 10 – 15 minutes & at 160C for 20 -25 minutes in the oven.
•Once done the vegetables should still retain a bit of a crunch.
•Serve as a side dish with dinner rolls or as a topping on bread or just bowls full of veggie goodness by themselves.
Serves : 5.