Craving for Pancakes…

Tuesday 1 September 2009 | Posted by Kishi | desserts,Easy Cooking

syrup and butterIt’s been a roller coaster ride for a while and my blog has been suffering coz of that. I think everyday that I will sit down and write but I never get down to typing. Other things have taken main concern. But you know sometimes you got to do it and force yourself.
I was away for a month and more in the US and that has made be behind with things. But no grievances, knowing myself I will catch up soon.
I am going to write my experiences about USA and The Netherlands in different posts. To begin with I started my journey from Delhi to Amsterdam and I stayed there couple of days. Met few friends there and also was travelling with another friend. So all in all it was a fun trip. Amsterdam is the land of beer. I don’t think I have had so much beer at one go as I did in Amsterdam. And Cheese can’t forget that 🙂
I got some old Gouda, aged dry goat cheese back with me too with some Holland mustard.

The architecture is amazing, the canals so romantic and in all I loved the city. Would I go back again…yes in a heart beat? 🙂

My next stop was New York, Miami, Key West, San Diego, SFO, Boston and then going back to my school- CIA. So you see I have a lot of stories to tell.

On the other hand I have been craving pancakes so I made some.

Flour 140 Gms
Sugar 2 tablespoons
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Egg 1 large egg
Vegetable oil 2 tablespoons
Milk, to make the batter pourable

Mingle dry ingredients. Swirl in the egg, oil, and enough milk for batter to pour easily. Mix lightly to unify. Cook pancakes on a hot, well greased griddle or a flat pan.

I ate it with the maple syrup I got from Us with just plain amul butter!Yummmmmy!!

Enjoy while I work on my stories and catch up on work!

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5 Amigo’s

Sunday 5 July 2009 | Posted by Kishi | foodaholics,Taste

An article came in the food section of TOI which I wrote.Have a read…

I remember very well when I had finished college and decided to go to a culinary school one of my classmates, Krishna had given me a Paulo Coelho Book “The Alchemist” as a parting gift. Doubtless one of the most preeminent gifts I have ever received. It just reinforced my faith in what I was planning to do by following my heart and dreams. You see when you choose a different path; you need all the support you can gather. My mother has stood by me in all odds and a lot of friends who believe in me. I didn’t follow the assembly line of joining the corporate world after studying commerce. Instead I decided to do something hands on. I am still grateful for that decision.

It’s my first post here and I am going to write about my five friends as a pastry chef, who too have been amazingly helpful and made my life fun and frolic. With every friend I tell you about, I will give you some recipes they are good at!

5 amigosMy five friends:

• Flour
• Eggs
• Sugar
• Butter
• Chocolate

Flour: What is flour? It’s a powder made out of different grains. It could be wheat, lentils, and pulses. There are different types of flours with different usage. Each country, every cuisine uses it and has adapted a style in which it applies it. It is the main element of bread, which is a staple grub for many civilizations, making the ease of use of tolerable supplies of flour a key fiscal and political subject at a variety of times all through history.

Wheat flour holds the first position in gastronomy. Then you have maize flour and the list can be endless if we pick up different countries. Wheat flour can be distinguished with the protein contents.
Bread flour, pastry flour, all purpose flour, Cake flour and Self raising flour are some of the common types used.

AP flour 3 Cups
Cornmeal, yellow 3 Cups
Baking powder 2 Tbsp.
Salt 2 Tbsp.
Eggs 3 ea.
Milk or buttermilk 3 Cups
Melted butter 1 Cup
1. Preheat an oven to 350°F.
2. Combine the flour, cornmeal, baking powder and salt and sift.
3. Combine the eggs, milk and melted butter and fold into the sifted dry ingredients.
4. Warm two cast iron skillets and oil them lightly. Pour the batter into the cast iron skillets and bake until golden brown and cooked all the way through.

Eggs: Bird eggs are a widespread grub and one of the most all-round ingredients used in cooking. The most universally used bird eggs are those from the chicken. Duck and goose eggs and less important eggs such as quail eggs, are occasionally used as a gourmet thing, as they are the largest bird eggs, from ostriches.
Chicken eggs are extensively used in many sorts of dishes, both sweet and savoury. Eggs can be pickled, hard-boiled, soft-boiled, scrambled, fried and refrigerated. They can also be eaten raw- but beware of salmonella. As a cog, egg yolks are a chief emulsifier in the kitchen. The albumen, or egg white, contains protein but little or no fat. It can be used in cooking independently from the yolk, and can be aerated or whipped to a light, fluffy consistency. Fluffed up egg whites are used in desserts such as meringues and mousse. Yolks are used in a lot of Italian recipes plus ice cream bases.

Ingredient Amount
Heavy cream 3 Cups
Milk 1 Cup
Sugar ½ Cup
Vanilla extract 1 Tbsp.
Egg yolks, large 4 ea.
Cherries, pitted, slightly mashed 2 Cups
1. Boil the cream milk and half the sugar.
2. Whisk the egg yolks and rest half of the sugar.
3. Add in the boiled cream mixture to the eggs to temper them.
4. Cook till nape consistency. Basically make a cream anglaise and cool,
5. Spin, and fold in the cherries at the end.

Sugar: Human flavour buds deduce its flavour as sweet. Primarily comes from sugar cane and from sugar beet, but also appears in fruit like- mango, chiku, banana also in honey and maple syrup. I relate to sugar as candy. My parents are diabetic so I try to keep my sugar intakes minimal but it’s hard to be so regimented! End of the day I am a pastry chef, and I love what I do…so I keep experimenting! Sugar is my friend but I still have a diplomatic approach with it when I have a fight, I am closer to his cousin…natural sugars. Sugar is a major element in confectionery and a reason why one craves desserts. We also use it as a food preservative though merely it’s for sweetening. I love caramelized sugar on a crème Brule.

Ingredient Amount
Heavy cream 8 oz
Coconut Milk 8 oz
Sugar 2 ½ oz
Coconut Rum 1 tsp
Egg yolks, large 8 ea.
1. Preheat oven to 325 F degrees.
2. Combine the cream and milk and bring to a boil.
3. Combine egg yolks, sugar, and coconut rum.
4. When the milk mixture has come to a boil, remove from heat temper with egg yolks
5. Cook the mixture to nape consistency and whisk.
6. Place on a deep baking sheet filled with hot water in centre rack of oven.
7. Bake 15-20 minutes or until centre is nearly set.
8. Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard until a browned sugar layer forms.

Butter: Utterly butterly delicious! This is the first line that comes to my mind with my friend butter. It’s a dairy product made from agitating milk or cream. It is by and large used as a spread and a condiment for breads, pancakes waffles. It’s used in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. We Indians render the butter so much and it has just butterfat –ghee aka clarified butter. Since butter is an emulsion it has to be melted when using for dressings and sauces. Melted butter plays an imperative role in the groundwork of sauces, most observably in French cuisine. Readers my friends butter and sugar are quite close. Butter fills more than a few roles in baking, where it is used in a similar manner as other solid fats like shortening, but has a savour that may better be a foil for sweet baked goods. Cookie dough and some cake batters are leavened, at least in part, by creaming butter and sugar together.

Ingredient Amount
Butter 5 Tbsp
Onion 1 Tsp
Milk 1 Cup
Parmesan Cheese ¼ Cup
Parsley 1 Tsp
Oregano 1 Tsp
Salt ½ Tsp
Black Pepper ½ Tsp
Nutmeg ¼ Tsp


1. Melt butter in a saucepan and add chopped onion.
2. Cook over low heat until onion has softened and are translucent.
3. Stir in flour and cook, stirring, until smooth.
4. Progressively add milk, stirring persistently.
5. Add remaining ingredients; cook, stirring, until cheese is melted and sauce is smooth.
6. Whisk egg yolk in a small bowl; add about 1/4 cup of the hot liquid to it, stirring constantly so it’s tempered. Pour egg yolk mixture into the hot liquid; stir until the sauce is smooth and hot.

You can use this sauce with your meats or just with some nice pasta.

Chocolate: Now we are talking about my best friend Chocolaaaaa! I mean what is better than having a fruit dipped in nice warm chocolate or gooey moist brownie with vanilla ice cream or holding a chocolate bar in summers when the traffic is killing and you are sitting in the car and licking the fingers and that foil mess…okay think I am getting carried away. I have a love and hate relationship with this friend of mine. Can’t live with or without it. Thanks to the Mayans for working on such a beautiful thing. I am a bit biased towards single origin chocolate. I think they have a peculiar taste because of single set of beans that are used. Such chocolates have amazing sheen snap and beautiful finish. I mean working with them is another blessing you know!
I never enjoyed any class as much as I did my chocolate class in school. Chef Peter Grewling was amazing. He not only taught the application but also the science behind it. From what I have read and know, Chocolate includes alkaloids such as theobromine and phenethylamine, which have physiological upshots.
Here is one of my all time favourite recipe.


Bitter sweet chocolate 500 Gms
Cream 250 Gms
Butter for sheen 5 Gms


1. Chop the chocolates and put it in a big bowl.
2. Boil the cream and pour it over the chocolate.
3. Mix with a spatula, moving it in clock wise direction so not much air gets incorporated.
4. One everything is homogeneously mixed add the butter for sheen.
5. Cool, store in a container.

This recipe is one of the versatile ones; it can be used for truffles, tarts, fillings and for layering the cake.

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Homemade Peanut Butter…

Thursday 4 June 2009 | Posted by Kishi | Dips,Guess what?

home made peanut butterSick and throat has been bad, yet I eat everything! Poor doctors…hehehe!

After a long time had a peanut butter sandwich…Simple recipe on how to make a sandwich:
🙂 take the bread of your choice…toast it/or the way it, take a knife and spread some good peanut butter on it add jam/jelly whatever you like if you like 😉

Delhi has a whole bunch of varieties:
Skippy – the old classic American one.
Fab India -organic peanut butter I recommend only if you are in that health mode.
Rupa foods -another local brand
And then my last but the favourite is to make your own peanut butter:

Store bought peanut butter is high on salt and contains added saturated fats, which are not hale and hearty. Here’s a truly fast and unproblematic recipe to make peanut butter at home.
1 cup of peanuts,
1 teaspoon oil (you can use peanut oil or any other vegetable oil that doesn’t have a strong fragrance)
A pinch of salt.
Take roasted, unsalted peanuts. For first timers- go for ones that are already roasted and shelled. Shortly, when you are more practised, you can shell the peanuts at home and roast them in the oven. Perfect during winter times when we get lovely peanuts and cheap too! Leave the red skin on if you like the taste. Now put the peanuts in the food processor. Add the oil and the salt. After starting, check after a minute or so. If you like yours chunky like me don’t grind it for too long. But if you prefer a smooth silky paste then grind it longer till it’s downy. If the butter seems too thick, add some more oil to it.
There- your homemade peanut butter is all set to eat. You can stock up to eat afterwards as well.
Enjoy your treat and let me know how it turned out!

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Gustosa pasta tradizionale..potato dumplings!

Tuesday 26 May 2009 | Posted by Kishi | Italian Cooking

dumplingsThere is a lot of basil growing outside in a big pot and also paint work going on in the house. So I decided I will cook Italian for dinner before the painters make my basil plant there graffiti wall. Made pasta sauce from scratch and then made some potato dumplings also referred as gnocchi.

Gnocchi: pronounced as “neeeyoki”. My first date with gnocchi was in Italy itself. Before I went to school in New York, I had backpacked Italy and France and because I am vegetarian you wont believe the first few days in Paris I ate Chiniese.Dont laugh please…I know its crazy, but they have a huge Chinese community there and food was really good, Indians and Chinese are so abundant, you will find them in Timbak Too also! HAHAH! Bummer now I am cracking up myself.
“Bonjour- can I have some noodles with soy garlic soy sauce and shitake mushrooms please?”

So where were we- Gnocchi?
Call it a thick fat noodle or a dumpling to be more precise and is traditional Italian pasta. The word itself means a lump. They are traditionally made with semolina flour, eggs. Potato Gnocchi is relatively new. The recipe I am sharing with you-I use fresh potatoes, but some people also use potato flour. I think every country rich on culture and food has developed its own explicit type of diminutive dumplings, with the primordial Gnocchi as their familiar predecessor.

Standard accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with nuts, cheese(parmesan being the popular one). I made mine with green pesto sauce, fresh basil and grana prdano cheese. Alternately another simple yet tasty way is that you can serve them with a few leaves of sage, melted unsalted butter and Parmigiano.

Ecco la ricotta (here is the recipe)…


Potatoes 1/2 kg
AP flour or Maida 1/2 Cup or more
Eggs, (optional) 1 ea.
Salt (for seasoning the dumplings) 1 Tsp.
White pepper pinch

Salt (for cooking the dumplings) 2 Tsp.
Boiling water 1 litre
Pure olive oil, not extra-virgin 2 Tbsp.

Method for the Potato Dumplings

1. Bake the potatoes in a 400°F oven until they are quite tender in the middle. Determine this by inserting a small knife/skewer into the centre.
2. Remove from the oven and let sit for 10 minutes. While they are still warm, peel the skin away.
3. Rice the potatoes through the food mill alternatively you can grate the potatoes. Place in a mixing bowl and allow cooling for 30 minutes at room temperature.
4. Add the flour, (eggs if using), the first salt, white pepper and mix well with your hands to form a smooth dough. If the dough is sticky, add up to 1 Tbsp more flour.
5. Roll the dough into about ¾ inch thickness on a lightly floured cutting board. If the mixture falls apart while you are rolling it, it means that it needs more flour.
6. Cut the dough every ¾ inch with a paring knife. Press the dumplings in-between the tines of large dinner fork to make ridges into them.
7. Bring a litre of salted water to a boil with the second salt. Cook 1/3 of the dumplings at a time and remove them after they float. This will take 2 – 3 minutes. Be sure the dumplings are cooked in the middle. Repeat this for the rest of the dumplings. Rinse in cold water; toss with olive oil; chill.

Anyone of you planning to go to Italy this summer?Anyhow try the tasty traditional pasta and think Italy!!

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