Blog Event |Indiblogger and alphabet soup – just words, no pictures #BeautifulFood

” A picture is worth a thousand words ….”

Well this is going to be a difficult post for me … words only, no pictures. For an obsessive shutterbug this might prove to be the most difficult challenge yet, but with a little shove from a dear friend, I am game to give it a shot!

“They say that a picture is worth a thousand words. Can you use words to describe a great picture? Using words alone, write a blog post that describes a mouth-watering, perfect meal and how you can make it more beautiful with Borosil Glassware from myborosil.com.”

Interestingly we’ve had a few meal experiences on our very recent trip to Leh, some good, and others best forgotten. The best one possibly was our first one on the banks of the river Indus. The open air tented breakfast and lunch room at the eco camp is set by the gently bubbling Indus. The river is low on water as the summer heat has yet to melt the ice on the glaciers that feed it.

Set amidst beautiful greens, nestled in the Himalayas at 11000ft,  we would have never imagined a meal under tents, the brown wood and canvas blending perfectly with the surroundings. Keeping us company were a few cows from nearby villages, a mongrel called Kali, a wild cat who endlessly bothered a handful of warring black billed magpies, finches and oriental turtle doves, also wild asses grazing just across the river.

Lunch was soon served by the very efficient chef who has honed her skills in Delhi {ex Olive} and now develops recipes to serve at the camp using local ingredients. Just my kind of chef. She has another tough job on hand … adapting the recipes to cook at high altitude. It’s a different ball game altogether, one which she seems to have perfected. {And it’s not an easy one as we were to learn later!!}

Fresh local salad greens and watermelon balls tossed in the most awesome honey mustard dressing was the first to arrive. Mixed together with pretty and delicate bamboo salad forks from Meghalaya, it was the best salad ever! It has inspired endless salads that we enjoy everyday since our return. {Wish I could share a picture!!!}

We were really hungry ; must have been the mountain air and the lack of oxygen. It was Budh Purnima which meant Ladakh has to be ‘vegetarian’ on the day. The meal was simple yet bursting with flavour. The Palak Paneer {spinach cottage cheese} made from local spinach and cottage cheese had a nice tang to it, pleasingly different from the one we eat here in the NCR. I loved it!! On the side was a stir fried Zeera Aloo {cumin potatoes} also beautifully seasoned and cooked just right. Fresh chapatis {flatbreads}, a yellow dal and short grained boiled rice completed the menu. I can well imagine how beautifully the essential combination set would fit in with this menu!!

Did I just say completed the menu? No wait, there was more! An absolutely smashing good banofee pie set in the sweetest little glasses. The toffee sauce, whipped cream and bananas were marriage made in heaven. Scrape, scrape, scrape … we could have licked the glasses clean! I can visualise how stunning the dessert this might look layered as it were in the borosil glass katoris! Desserts do look wonderful in glassware.

The meal was one of the most memorable and picturesque ones we’ve enjoyed of late. Hopefully I managed to convey the picture of #BeautifulFood!!

Don’t miss a post Also find me on The Rabid Baker, The Times of India

Food for thought | What’s the one kitchen appliance you couldn’t live without?

“I put the kitch into kitchen.”
Nigella Lawson

Kitchen appliancesI have a confession to make: I love baking. Bit of an understatement? I love doing things from scratch and pushing my own boundaries to get creative in the kitchen. A recent post I did for the Home Bakers Guild got me thinking. There I talked about my passion for baking and the ingredients I enjoy using. Today my mind went a step further … What’s the one kitchen appliance you couldn’t live without?

Baking ingredientsThose who know me know that I don’t have a sweet tooth. My joy lies more in the making than in the devouring. Without my kitchen and my favourite kitchen utensils, would I be able to create the same great food? Would I find baking therapeutic? The answer’s probably no. AmulPerhaps I’ve grown so used to working with them I take my beloved kitchen appliances for granted, and a  tribute to my favourite and much-loved cooking tools is never too late! Do you have favourites? Other than my heavy duty machines, these are 2 things I often turn to on a daily basis. Irish Creme Chocolate Cakes with an Irish Creme Caramel Sauce

 Sieve

One of the most popular kitchen appliances, some people only use a sieve when they need to strain vegetables, rice or pasta. However, for a baker like me, a sieve can make all the difference between a bad cake and a good cake. Actually I think it holds the key to macarons too. Think sieve, think airy, light and dreamy!

Blood Orange Macarons with Maple Orange Chocolate Pastry CremeLearning that I had to sieve flour to make cakes that not only looked good, but also had a light and fluffy consistency whilst tasting great was probably one of the first lessons I ever learned in the kitchen. Have you ever had a cake that hasn’t had some of the ingredients sieved? I’ve made the mistake once, and I can safely say it’s not very nice! Coffee Chocolate Mascarpone Layered Cake It’s better to play safe … and bake yummy!! Did I forget to add that a sieve is also handy for a quick dusting of icing sugar or cocoa powder to finish off a cake? That’s why I love my sieve.

Hand Mixer

Swedish Prinsesstårta, princess cupcakes Years ago, I used to mix my cake mixture by hand. In the beginning it was kinda fun, had the promise of stronger and leaner arms, but it was very tiring. The lean arms didn’t happen of course!!

Oven Roasted Plum & Almond Cakes Julia Child 500My first hand mixer arrived as a birthday present from my husband who heard me whine quite a bit about the woes of hand mixing and elbow grease issues! It changed the way I have baked since that day. In my early years of baking, this was one good piece of advice I handed out to new bakers especially in India. It makes mixing ingredients together so much easier, quicker and it’s a lot more fun to do too!

Hyatt Chef Maurizio Masterclass I remember the Italian chef at a Masterclass at the Hyatt whipping up egg whites to stiff peaks in seconds with a HUGE bowl and a balloon whisk. I just gaped. Tried to emulate him, and can safely say I was back to the hand mixer really soon. One press of the button and it’s like magic!

Food photographsYou can see how much these mean to me, two appliances that I couldn’t live without. If I didn’t have them in my kitchen, then I truly believe that baking wouldn’t have been the cake walk it currently is!! So, which kitchen appliances can’t you live without? Do you have favourites?

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Related Posts Plugin for WordPress, Blogger...