Traditional Parsi Mutton Dhansak and Velveteers

Hope everyone had a fantastic Thanksgiving with not very pervasive hangovers! :) I'll tell you how our Thanksgiving went when I am back in town! :D. Can't wait to see how it goes!! In the meantime, I wanted to share with you an ethnic comfort food that will be perfect for that leftover turkey/meat - Parsi Dhansak.

Dhansak is the quintessential Parsi dish. It is a stew of lentils and meat flavored with traditional spices and brown sugar or jaggery. The dish is mild and tangy with just a touch of sweet to represent the balance of yin and yang in life.

Now, I am sure you want to know, who/what are Parsis. :) Well.. Parsis are Zoroastrians, originally from Persia who later, fearing religious persecution, took refuge on shores of Western India. Reflecting this confluence of cultures, old and adopted, their cuisine is a meld of Persian origins and Indian influences.

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Kale and Carrot Crostata - Daring Bakers

The 2010 November Daring Bakers’ challenge was hosted by Simona of Briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I have made tarts and tart crusts so many times now, I have lost count. It's almost a staple in our house, especially since it's so easy to put together and one of those dishes that is always elegant with fillings only limited by creativity. Plus I love that I could potentially use the same crust for savory and sweet fillings which makes storage logistically simple! :)

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Thanksgiving Special: Drunken Bread Pudding with Homemade Pumpkin Challah

My! Is that a pumpkinilicious bite or what?! Well, you may have guessed the reason for this pumpkin indulgence. Yes, this was the slated round 8 dish for Project Food Blog. I made this dish last Friday. As I removed the pudding from the oven, I found out that it was no longer needed!

I gobbled a generous slice to drown my disappointment, right then. After that, the world seemed sunnier and I smiled again. In the FSK household, there is nothing like not needed as far as food is concerned. All good food is welcome and will be consumed at the hastiest! :) Mr. FSK was bummed for me, but, glad I had made the pudding before the results came out. LOL.

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Kulinarya Anniversary Post: Chiles Rellenos

Whhheee!!! It is Kulinarya's Birthday today!!!! One glorious year behind us and looking forward to many more. This year has been a fantastic journey for me in meeting new bloggers, making friends and in learning a whole lot about Filipino culture and cuisine during these months.

To celebrate the occasion and in season with the upcoming Holidays, Annie and Dahlia chose the theme of this month as Rellenos! Being in the US, one has definitely heard of Rellenos, especially Chiles Rellenos, a popular Mexican dish.

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Farm to Table: A Simple Fall Lunch - Soup and Dessert

Voting for round 7 of Project Food Blog is now open until Nov 18. I would much appreciate your votes. You can read my challenge post and vote here. Thank you very much! :)



Two consecutive posts with the word 'simple'. You must think I really mean business. I do! Stick with me and there will be more of it coming up.. :)

The last couple of weeks have been extra busy with some travel thrown in. Between that, trying to get posts ready for PFB, and a couple of other projects, it was just a mad scramble. If you had dropped by to visit in between, you would hardly have recognised the smooth, suave, collected lady from here.. hehe.. ok, I am not any of that there either but atleast I don't look like a mad scientist! ;-)

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Voting Open: Project Food Blog, Video Recipe: Dosas

Hope everyone had a fabulous weekend! Voting is now open for the video round (round 7) of Project Food Blog!! I submitted a video recipe for making South Indian Dosas. If you like my work, I would really appreciate a vote for me using this link.

Below is a list of all my Project Food Blog entries so far. Your comments and thoughts are much appreciated.

Round 7: Video recipe - South Indian Dosa Meals



Round 6: Recipes for a road trip - East-West Course Fall Picnic



Round 5: Reinterpreting Pizza - Turkish Pide



Round 4: Step by Step Photo Tutorial - Spiced Pumpkin Tart



Round 3: Luxury Dinner Party - Entertaining the Indian Way



Round 2: Ethnic Classic Dish - Sicilian Caponata



Round 1: Introducing FSK

Farm to Table: Simple Baked Meals

November 15, 2010: This post was featured on FoodBuzz Top 9 today

I love that I can bake again, enthusiastically. Only a couple of months back, it was unbearable to even think of switching the oven on. I have a gas oven and I do think they radiate more heat than the electric ones. Nevertheless, these days even that is a blessing; multipurpose efficient energy use! :)

That the cooler months bring out a bounty of vegetables and fruits that inspire more baking just makes it perfect. Roasted vegetables satisfy the palate in a way that no other preparation can while keeping individual flavors clean and perceptible. Besides, baked meals are so much lesser effort than stove-top! Less labour, more flavor! Can't beat that :)

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Welcoming you into my South Indian kitchen...

Today, I am taking a giant step... So long, I have been content to stay in the shadows allowing my words and photos to paint a picture of me and my kitchen, safely ensconced in the security of their relative anonymity. But today, I am peeling back this veil and inviting you to see me .. in action. If ever there was a pun that would be it! :) This is the first ever video post on this site!

For my debut appearance, I went back to my roots, South India. I wanted to share with you a dish that I grew up with; Dosa, a favorite that I can eat any time of the day and is a true comfort food, especially when someone else makes it for you! :D. Another reason, I chose to showcase the dosa technique is because it is versatile and you can also make sweet crepes using the same technique.

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Happy Diwali and an Eggless Banana Cake

November 8, 2010: This post was featured on FoodBuzz Top 9 today

It's that time of the year again.. when houses, in India, are lit up with gorgeous little oil lamps and people, young and old, dress up in fine, new clothes, a radiant smile and exchange a ton of homemade goodies and simply enjoy each others' company. It's Diwali, the Indian festival of Lights!! It's the symbol of light entering our lives and the triumph of good over evil.

I remember as a kid, this was a much looked forward to time of the year. I got new clothes, a lot of yummy goodies, those my mom made as also those from friends and family. And, then there were the crackers! Being the festival of lights every family literally lights up the sky with gorgeous flares that in every passing year increase in complexity and beauty!

The ritual of the crackers begins many days, even weeks, before the day of Diwali. First, you scout all available choices and exchange notes with friends and classmates. Then, you wheedle your parents into buying that fancy package or yet another of that!

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Farm to Table: Fall Vegetable Tart

I have waxed eloquent here, before, about roasting; How, it is just simply transformational, sometimes just elevating a simple dish and sometimes metamorphosing an ingredient completely. I first tasted this magic of the oven when I roasted a chicken. I had tried every form of cooking the bird but roasting was simple the one way, I actually like the meat; succulent, moist and flavorful.

Then I roasted veggies. And, that was indeed a revelation! The natural flavors of the vegetables get so enhanced in this process that it isn't just a side anymore. They actually compete with the main dish itself!

With Fall comes vegetables, both above and below the ground, that are just perfect for roasting - potatoes, yams, winter squashes, pumpkins, beets, yes, beets. These are starchier veggies and the roasting process brings out their natural sugar and enhances their flavor. You don't need much more than a bit of salt, oil and pepper and you have a delicious vegetable meal!

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