Dessert|Saffron Pistachio Indian Bread Pudding {eggless} … with Mauviel1830 @thekeybunch #copperware #dessert #Indian #Diwali

“I put the kitch into kitchen.”
Nigella Lawson,

Saffron Pistachio Indian Bread Pudding Saffron Pistachio Indian Bread Pudding {eggless} …. this is a post about bread pudding, the festival season, travel, cookware, memories, possessions, obsessions, food props & styling, connects and so much more. To begin with, a bit about the dessert. Fascinatingly, almost every culture across the world has it’s own version of bread pudding.Saffron Pistachio Indian Bread Pudding with Mauviel 1830 In many cases, eggs are an intrinsic part as they help to firm up the custard to offer a rich pudding. That version is often baked. We grew up with a no bake eggless version, quintessential in this part of the world. Locally referred to as Shahi Tukda, its translation quite literally ‘the royal bit{e}’!Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Inherent ingredients … bread of course {day old if possible} clarified butter, sugar, full cream milk, often  khoya {milk solids also known as mawa}, dry fruit. Saffron if you want to add to the flavours and give it that special touch. I love using saffron. A nice generous teaspoon and you have seductive, lilting flavours in your dessert.

edible rose petals & pistachios Mauviel1830Pistachio slivers, rose petals, beaten silver foil, more saffron … anything to make it even more festive. I thought it fitted right in with my newly acquired {read received as a gift} Mauviel1830 rectangular roasting pan. And there begins another connect … a food prop connect!

Food photography metal I am fascinated by food props. Metal, stone, wood, ceramic, stoneware. However, metal is my first love. Copper to get even more precise. Most folk who know me know well of my love for food props, vintage mostly. A trip to the Kashmir valley in March this year left me virtually breathless. The people, the places, the architecture, scenic beauty, an old world charm …Srinagar March 2014 Also old markets, spices and of course copper-ware. Loads of it. Old Srinagar market is filled with the most beautiful intricately engraved copper. The natives use it in everyday cooking; it’s a part of their life. There was only so much I could carry back. I had been warned about excess baggage!!

Food photography metal

Srinagar March 2014And then last week came something that I had never imagined. More copper. A gift all the way from Normandy, France. Not vintage, but something that left my heart going THUD THUD THUD!! A set of the most beautifully crafted, stellar quality copper and steel cookware form the iconic French brand Mauviel 1830! Take a look.

Mauviel 1930Around the same time, Sharon @ The Keybunch asked if I could do a guest post for her in October, maybe a travel destination with a recipe woven in for Diwali. Her blog is about beautiful spaces, stories, people,travel destinations, art, food, culture….love! I had Srinagar in mind it is one of the most stunning places on earth.

Srinagar, India ... paradise on earthSrinagar means a lot to me. A childhood connect, copper-ware, shikaras, houseboats, snow, saffron, rogan josh, goshtaba, bakeries, fruit, beautiful people … For the recipe, I wanted to use saffron. I’ve done a really nice Caramel Saffron Panna Cotta earlier, so this time opted for a simple eggless Indian Shahi Tukda or bread pudding.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 This Mauviel1830 rectangular pan offered me a perfect choice even though it’s a roasting pan. You can bake an egg custard bread pudding in the pan for a variation. Here is what I did. I tried to use as many of the beautiful creations from Mauviel1830 in this simple recipe. The adorable little pan was used to melt the clarified butter in. The copper bowl for whisking the milk, cream, and condensed milk, the heavy bottom saucepan for reducing the milk concoction…and of course the rectangular pan for final plating.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 It’s a really nice set, and using Mauviel made my experience totally memorable. I felt royal. You got to experience it to believe it. Each piece screams quality, feels great to hold, is crafted with care, and beautiful to look at of course…About Mauviel1830… as a friend rightfully commented on FB, Mauviel1830 is an investment.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Do head off to Sharon @ The Keybunch to find my simple, rich and indulgent yet rich Indian Shahi Tukda or Saffron Pistachio Indian Bread Pudding {eggless} recipe. It’s a quintessential Indian dessert, kept light by toasting the bread. Feel free to play around with spices and or/ingredients. The recipe is pretty basic. Use cardamom or star anise, maybe nutmeg for a change in flavour. Skip the condensed milk and use ricotta, mawa/khoya and sugar instead.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Have a warm and happy Diwali!

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Also find me on The Rabid Baker, The Times of India




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Baking | Baked Dark Chocolate Mousse … rich, intense, indulgent {Guest post for Cookaroo}

“May your life be filled, as mine has been, with love and laughter; and remember, when things are rough all you need is … Chocolate.”
Geraldine Solon

Baked Dark Chocolate Mousse 1These are tiring days. Life seems cumbersome. Maybe it’s that time of the year, the heat and humidity; maybe the after effects of trying to pack too much into working days. I needed a break. That came today! I offered to guest post on Cookaroo to help ease her tiring days! This Baked Dark Chocolate Mousse seemed to be the thing! {Recipe here}

Baked Dark Chocolate Mousse
Baked Dark Chocolate Mousse Had to send Ruchira’s blog some deliciousness while she works hard {read struggles} to get life up and running in her new world. The thought of doing something for this large hearted and fab girl injected some enthusiasm into me. With a spring in my step, I grabbed the camera early this morning. I knew just what would make her smile.

Baked Dark Chocolate Mousse So grab your spoons and head straight for Cookaroo for these petite beauties. They’re a chocolate lovers dream come true. Deep, dark, sensuous, seductive … petite dark chocolate mousse with a drizzle of deep, dark, salted caramel. Need I say more?

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Also find me on The Rabid Baker, The Times of India



Cooking| ‘Baingan ka Bharta’ / Roasted Eggplant Stirfry … Guest Post

“Food is our common ground, a universal experience”
James Beard

Baingan ka bharta/Roasted Eggplant Stir FryMy hate hate relationship with the eggplant goes back to childhood, yet never say never may be cliched but true,  and it was love at first bite recently. It took one spoonful of this ‘Baingan ka Bhurta‘ 2 months ago to radically change my opinion, and I am glad I didn’t need to wait any longer.  Some time back, I ‘met‘ a very talented Croatian food blogger, TamaraBite My Cake over Povitica / Croatian Sweet Walnut Bread , one of my most cherished bakes to date! When this lovely lady from beautiful Croatia invited me to her Eat Global table, I offered her  this simple vegetarian stir fry, a savoury dish native to India.Baingan Ka Bharta  Roasted Eggplant Stirfry {Indian veg side dish}From childhood my culinary likes and dislike were very strong. While fruits were a relatively easy YES, veggies fell into HATES and LOVES. I intensely disliked that purple egg plant, the aubergine, or the humble ‘baingan’ as it is called in India. In my years of food blogging, I often read ‘excited eggplant food posts‘ and  wondered HOW on earth anyone could love that purple monster! To each his own and my happy non brinjal life carried on.Baingan Ka Bharta  Roasted Eggplant Stirfry {Indian veg side dish}Then one day my Mums help came by to cook for me as she was away. I had folk over and bought every vegetable under the sun {bittergourd, spinach, eggplant, beans, lady fingers, potatoes, pumpkin}. ‘Sushma‘ is an express cook and I love her different takes on the way food appears on the table. She takes a lot of pride in what she makes, yet at the end looks on nervously, awaiting approval!Baingan Ka Bharta  Roasted Eggplant Stirfry {Indian veg side dish}She decided to roast the brinjal and some time later hesitatingly asked me to check if it was cooked to my liking, check the salt etc. That look on her face, and I braced myself … how could I say no? So I gingerly took a TEENY quarter-spoonful … the rest was history! Stupid me. What had I been missing out on?Baingan Ka Bharta  Roasted Eggplant Stirfry {Indian veg side dish} I couldn’t believe I had missed this for so long.So I bring to Tamara’s global table an Indian preparation of the humble, now beautiful, eggplant, which is lip smacking good, and is worth every morsel! I cannot keep from eating spoonful after spoonful. Do go across to Bite My Cake for the recipe. What a good time to share something comforting that brings Indian cuisine to the forefront other than our famed Butter Chicken!Baingan Ka Bharta  Roasted Eggplant Stirfry {Indian veg side dish}I think this would be great served on a platter with pita chips too. It’s a simple dish, bursting with smoky good flavour, and fresh green chilies and coriander leaves. Reduce the green chilies if you aren’t very used to ‘hot’ food, but do add one at least.

As I sign off, I must announce the winner for the Shabby Apple Apron Giveaway. It’s Rachel @ Teacher by Day – Chef by Night who said “I think my favorite thing about this pie is the adorable little snowflake cut-out on the top!(I like S.A.on FB and am now spending time trying to figure out how to spend my money!)” Congrats Rachel. Will mail you soon, and the lovely folk at Shabby Apple will be in touch with you too! Thank you for joining the giveaway!

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Also find me on The Rabid Baker, The Times of India

 

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