Didn't find it?
RSS feed from Feedburner

 Subscribe to this Blog ?

 

Sundar Narayanan's Travelog

↑ Grab this Headline Animator

 

Just another spider on the web
Squarespace
Powered by Squarespace
Archives
Blog Index
The journal that this archive was targeting has been deleted. Please update your configuration.
Navigation

Entries in cooking (29)

Wednesday
Dec092009

Have you ever tried..

To take a potato,
Peel it
Cut a base out
then carve a little flower out of the potato
immerse it in a ceramic bowl with just enough water with salt and turmeric powder
microwave it for 2 minutes
then take the bright yellow rose out
coat it with oil mixed with salt, asafoedita and red chili powder
then bake it in the oven at 350C for 15 mins

If not, try it and do let me know how it turns out...

I will show you how my little rose turns out on Saturday night!

ps. this inspired by watching Julie and Julia.

.

Tuesday
Nov252008

When life gives you lemons

You just take it to Seattle..

No. I am not making that up. The MIL is in Seattle now, spending time with her new Daughter in law, and of course her son.

Unfortunately, neither of them blog and the unique MIL-DIL bonding relationship which is something as primordial as a man woman relationship, will not be chronicled! We are guessing that many SUN TV episodes worth of material may have been created by now. As usual, I digress..

This has been an extra long two weeks at work for me and a real hard time for San, who took the brunt of the kids boredom attacks, but we have "Prevailed"!

Now for the title of the post. When the MIL went to Seattle, not only did she take some lemons from here, which had to be moved around the bags, but she decided to take a "thenkuzhal maker" (refer this post.. the thing on the bottom right in the photo).

After opening her hand bag, the screening dudes were shocked. They had never seen an assorted item list like this. The MIL freaked out and she waved for me and the little one to stay a little longer outside the screening area. A team of people were now working on her with hand held gizmos that beeped all over the place. They checked her bangles, her thali, aranakayar, etc. etc. and finally after making sure that she is just another heavily jeweled middle aged desi woman, moved her aside.

We breathed a sigh of relief and started to wave goodbye, and she gave us the "Stop" sign with her palm, again! Now a lady started to wear gloves and walked towards the MIL. While we were worried that they were going to put her through hell, we saw a sigh of relief from the MIL. They were just wearing gloves to go through her baggage. That is when they pulled up the "thenkuzhal maker", for everyone to see!

To the untrained non-desi eye, it looks like some instrument that would be more at ease on a shelf in a physics lab, and the inspector (who looked like he was of Korean origin) was absolutely clueless. Somehow he let her go after a brief conversation.

Once in Seattle, we asked the MIL, "So what did you tell him?"

"I told him it is a mini pasta maker and he was convinced!" was the answer.

Mini pasta maker, indeed.

Note to self : Screen MIL's baggage at home when traveling with her the next time.

.

Saturday
Jun212008

Ricing prices

Now that Rice prices have gone up and stayed put, replaying Tom Petty's "Learning to Fly" in philosophical hopes of "what goes up must come down" do not seem to help much.

So the household made some adjustments, or tried to! First we bought a cheaper chinese version of rice from Costco. The kids said "no way". They did not just say the two words like adults would. They were more graphic in their response to the rice. The adults in the house did not mind the rice, but it would go into mushiness far too easily. There was He-Said She-Said, He-Said Older She-Said, She-Said Older She-Said arguments on the quality of the rice, economics over taste, responsibility of adults to bring more to compensate for rising prices, ones ability to cook as opposed to just plugging in an electric cooker, etc. etc. By now you get the picture!

The final verdict was that the chinese rice would be used to make the following items only :

1. Sick food for daddy - as the person who has spent a record 27 consecutive healthy days since Jan 1st 2008, daddy did not refute it when it was put in plain terms. Once a month, there will be kichidi or venn pongal or just plain mushy costco rice in Jeera rasam for dad. He won't know the difference anyways because his taste buds will be duds!
2. Sweet Pongal - Once again Mushy logic and an overload of Jaggery can cloak any rice!
3. Backup rice - God forbid, we forgot to buy the usual Sona Masuri Rice and we are out, the Costco rice bag will be used.

If in the event they completely banned the Indian rice, we would eat the mushy version and save a bag or two strictly for the kids, until Barack Obama puts Desi Rice on the dining tables of Desi families!

The ground rules were agreed to by all and signed in blood.

Just as all this happened, daddy fell sick again. Rumor has it that his co-workers have a pool going, on when he will fall sick next! When he was still in the process of recovering, he was asked to go switch off the pressure cooker!

The mini pressure cooker in the house is used for the sole purpose of making rice for the little ones. The exact amount of "mushiness" of the rice is being measured on some esoteric scale by the ladies in the house. The claim is that males cannot detect such sensitivities in the "kozhavvaa vechcha rice"! (mushy rice in lay-man terms). Maybe it is true, because it seems watery and mushy and there is nothing more to it.

San, whose middle name could be Pavlov, has taught me that I should not attempt to prepare rice for the kids. She and only she, knows the exact number of rice grains that are to be put, the exact billi-liters of water to be poured into the vessel and the cooker, as well as precise duration of heating, whistle cycles. All I am allowed to do (when she happens to be in the shower), is to follow yelled out commands like "gas halfla vai" (reduce the gas to half), or "minimize all the way after one more whistle" etc.

The commands would always be subtly disguised so that no pattern can emerge. The desi community has had a sharp spike in the knowledge of Chaos theory and patterns emerging from seemingly random events, especially over the last two weeks! I guess she foresaw all this, and had all the more reason for making the commands cryptic!

This morning a pleasant surprise. The cooker whistles once. I go to turn the valve to half and the MIL says, "NO! Wait for two whistles!". I was in the twilight zone for a few seconds. How can that be? I have finally figured the emerging pattern. One whistle at full gas, two at half gas, 4 minutes with the valve at minimum. It was a cruel blow to the dog in me!

Then I cross checked with the missus, who shouted "No.Turn it down". Apparently there is differences in the trade secrets of the two ladies who rule the rice cooker! This transported me back in time to when I picked an argument with the Saastrigal (priest). It was a long time ago when we were performing a standard ritual where the priest goes "remove the pavithram and do an aachamanam" (if you are not a Tambram, just treat them as remove A and do B).

But, but.. I countered the priest! Your son told me last time to do B and remove A! What is it going to be? The head priest, who was visibly upset (I didn't know if he was upset with his son or me) said "Do as I told you! Remove A and do B!" and my brother chips in from behind "kaasa panama.. Aachamanam dhane! pannitu poinde irenda! enna kezhvi?" (he is not asking you for dollars and cents. just do A and get on with life. Why do you keep questioning?"). My brother quickly suggested I do B, remove A and do B again. The flashback ended abruptly, and I came back to the clock on the stove.

Based on chaos theory, butterfly wings, Ganabadigals, and Aachamanams all making random things connect in my brain, I thought

1. one whistle at full gas
2. two whistles at half
3. go back to one more at full gas
4. come back to one more at half
5. keep it for 4? mins at min?

but by the time I do all that, the pressure cooker will possibly explode!

So, as a responsible, but ignorant male, I did the only thing I could do. Left it to be decided between the two ladies. They talked in hushed tones, worried that I might have caught on to the little secret of making rice and adjusted the knob to god knows what!

I now sleep safe, knowing that there is one thing that is not expected of me anymore, ever!

.

Saturday
May102008

Trade Secret

Ask google questions like

How to build a missile defense system

How do you do open heart surgery

or even

How to understand women and there will be answers.

Ask it how to make Sohan Papdi (try son papdi, soan papdi, etc.) and you get only one answer..

The same freaking answer that is a copy paste job across a dozen or so food websites. (I thought this was some freak of mother internet!). There is one more soul out there that is equally surprised by it ..

No, you dont have to waste your time. I will also cut and paste it here for you!

=====
Patisa (Soan Papdi)
Ingredients:
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet

Method:
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
==========

There, armed with that recipe, you can make it! Right? Wrong.

Somehow this does not give you the same son Papdi that the street vendor sold us when we were kids. He would ring his bell and show up with this push cart with a glass jar (the lid would be wrapped in cloth to get the jar a tight seal). For 25 paisa (what is quarter of a rupee = a quarter of 2.5 cents) he would take a square piece of newsprint, make a cone out of it and put enough of the cottony white "son papdi" into the cone and give you.

Hmmmmmmmmm.. sooooo yummy! Recently thanks to Balaji we found a place in Chennai where they sell the cottony stuff compressed into little cubes and a box of this with around 40 cubes sells for a dollar. By todays standards that is a decent price and it has the same taste and manages to bring back some amazing memories!

Here is the thing though. How do you make the stuff? This is not available in any Indian store in the bay area. We only get the Barfi's!

If you know, please give me a recipe. something with enough details about the beating process to make the thin needles!

I would realllllllllly appreciate it and you know I will try it and there will be a videoblog of "the making of Son Papdi"

.

Monday
Mar032008

cooking once cooking twice

For every hour Mommy spends in the kitchen, daddy probably spends 5 minutes. Somehow daddy manages to put pictures and videos in the blog which might probably make people think that :

1. Daddy takes on the brunt of the cooking duties
2. Mommy does not come near the kitchen.

Let us officially put all those rumors to rest with this post!

Daddy usually does the final tasting to check salt and spice levels for mommy. He is more or less the QA dude!

Daddy only comes into the kitchen for:

1. Making tea (he always makes the tea)
2. Making noodles with sambar powder substituted for Maggi masala (the kids love this and only dad can make maggi work with sambar powder)
3. Making Pilsbury parathas (frozen parathas) or Tortillas
3. Making something exotic as part of some cooking experiment (once or twice a month)

Mommy does EVERYTHING else!

The reason mommy's cooking does not get the publicity is because almost always daddy has an audience when he is in the kitchen and interesting things happen when he goes near the stove!


As an other side to this, mommy is able to cook in peace only because daddy has the kids engaged. If daddy spent more time in the kitchen, the kids would also be there which would make the whole thing counter productive!

So, no more giving mommy grief over daddy's cooking posts!

At the end of the day, we cannot sustain ourselves on Kadalai urundai's and maggi noodles...

.