Friday, August 1, 2014

Honey I love you..

I truly am in my seventh heaven.. Blogging conference, with friends who I've never met, yet interact with on   daily basis..I'm at the Aloft hotel in bengaluru at the 1st ever Indian food bloggers meet, taking in an intoxicating dose of all things food and blogging. 
its been a fabulous session so far, a foodography by the uber talented Deeba Rajpal, and many many more to come..stay tuned!

Tuesday, July 29, 2014

Kiddie favorites - Baked Mac n' Cheese with roasted corn


You know you're a crazy food obsessed blogger when you run out to pick produce one day before you have to clear out the kitchen fridge, just because there is a challenge out there for your best ideas for a savory dish with baked corn.
Yep, I'm talking about the challenge from Freedom Tree, A purveyor of fine Home Accents based out of Mumbai, along with the Indian Food Bloggers Meet that is happening later this week in Bangalore . The day before I left for Mumbai, the Indian Food blogger's meet threw open this contest  and it became the perfect menu idea for the day,.. except that I completely blanked out on flavor profiles and what to make. My first instinct was to make a savory flan like custard with the corn 'juice', but somehow practicality took over and I allowed my 8 year old son  to dictate the flavors to me.

Mac n' Cheese with Roasted Corn

You need:

3 ears of fresh corn, with the husk and silk removed
3 cups cooked elbow macaroni (boiled in salted water)
1/2 cup shallots
3 tablespoons ghee
2 cloves garlic, smashed
1 tablespoon dried oregano
2 tablespoons All Purpose Flour
1 - 1/2 cup milk
2 cups shredded cheese
1 cup Bread crumbs
Salt and pepper to taste

Roast the ears of corn over the gas stove until the the corn is well roasted with plenty of char spots. Set aside to cool and scrape the corn off the cob into a bowl. Allow yourself to gobble up about one cob's worth. (The recipe only needs 2 ears of corn for the dish).


Preheat the oven to 400 F.

Heat the ghee in a skillet and add in the garlic and the shallots. Saute until the alliums turn translucent, and  add the oregano. Once the herb begins to emits its aroma, sprinkle in the flour and stir the mix until the flour turns a light brown and smells quite nutty. Gently whisk in the milk and simmer until the mix has a thick creamy consistency. Add 1 1/2 cups of the cheese and the cooked Macaroni. Fold to combine thoroughly. Taste and adjust for seasoning.


Combine the remaining cheese and the bread crumbs.
Transfer the Macaroni mix into a 9 inch square baking dish and sprinkle the cheese/bread crumb mix evenly over the top. Place the baking dish in the oven and bake for 30 minutes or until the top transforms into a golden crust


Cut the Mac n' cheese into 4 very generous portions, Serve up a couple to the kids with a glass of milk. Save the rest for yourself, along with a chilled glass of Chardonnay!

Bon Appetit!

Saturday, July 26, 2014

Dishes from my Other Blog - Deadly Desi Martini (a.k.a the Panakatini) - Day 207



Flavored vodkas are great, but they don't come nearly as close to infusing your own. This way, there is no limit to the different flavors that you can introduce to your mixed drinks. This is especially true if you want to introduce classic Indian flavors to your mixology experiments (Unless of course, Smirnoff decides to come up with these flavors overnight)!

I've tried experimenting with about 1/2 a dozen flavors of infused spirits, from fruits to a combination of spices. This drink, the Dirty Desi makes use of a vodka infused with cardamom & dried ginger. The proportions are flexible, I smashed up a 1 inch piece of dried ginger and 4-5 pods of crushed cardamon to 500 ml of vodka, Poured the spirits into a  bottle with an airtight stopper, like this one from Urban Dazzle. Let the spices steep uninterrupted in the alcohol for a week and then filtered out the spices.

The drink itself is inspired by a classic beverage described in the Rig Veda, The Panakam, a divine combination of flavors from ginger, lime and cardamom. I love to serve it up as a chilled, slightly fizzy martini. Maybe it just stems from the fact that I love martini glasses, the conical shape the long stems, evokes the classy 'Bond'ish aura. Well since is is a contest organized by two classy entities, The Indian Food Bloggers meet and UrbanDazzle.com, what better than to serve up a Martini  with classic Indian flavors!

Deadly Desi Martini - The 'Panakatini' (Makes 1 serving)

You need:
3 fl oz Cardamom & ginger infused vodka
Juice of 1 lime + the rind cut up into pieces
seeds from one cardamom pod, crushed
1-2 teaspoon Dark brown sugar or powdered jaggery
3 oz Ginger beer
Ice as required.

Combine the infused vodka, lime juice, the rinds, the crushed cardamom and the sugar in a cocktail shaker and muddle the mix together until the jaggery is dissolved. Add ice and ginger beer and shake the mix to combine. Strain out into a martini glass, garnish with a slice of lime and serve.


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