A Cheery End to the Year

"What's the big deal?", I asked my agitated brother when he excitedly informed about his trip to "Goa" and checking himself into the craziest, wackiest, party of the year, with pure music indulgence called "Sunburn" -that too for the umpteenth time. He was lost behind his trance-tinted glasses, so he chose not to answer my dowdy sounding question. 

I clearly recollect my December visits to Goa, they used to be enjoyable enough with family and friends depending on who was available, especially during the Christmas week and ending it all with a New Year's showdown - typical Goan style. My Mother a half-goan, technically speaking, as being born and brought up there,she still prides in calling herself a full out Goan, dont blame her though, the tag itself is relaxing enough. It used to be a delight to spend the holidays in Goa. Christmas Eve would all be about dressing up after dinner and being ferried across the river to the city to attend Missa de Galo and then partying into the wee hours with practically the whole city spilling out on the streets. Driving off to the Miramar beach (with a bottle of rum to keep warm) when the only thing with us at 4 a.m. would be the the sea and the sand. Christmas day would be all about meeting our Catholic friends and visiting their homes which were done up tastefully to compliment the season. Wine, Food and Cheer was the agenda and Goa has never seen better days than what I have seen through my eyes. 

I do agree, it's still maintained much of its charm, but people who visit there nowadays have not an inkling of what they are actually missing. This charm is still hazily in focus with stories told to us of what Goa was before liberation and the memories still hold intact of what Goa once used to be. 

As the season recommends, I do love to indulge in cooking up some Christmas delicacies. Sweets are usually the call of the season and every year I try and make something new to bring in the celebrations. Indulgence in the form of Christmas Cakes and Marzipans are fun, I love making the quintessential eggnog too. This year, in fact, I was quite bored of the quintessential stuff as had been loaded delicacies from around the world by house guests, but I still wanted something sweet to whip up and bring on the cheery mood. So thought to myself why not "Churros"?. I came across this dish in a French Food Magazine, A famous Spanish dish which is typically deep fried dough, crisp on the outside and soft on the inside with loads of sugar and drizzled with honey or my favourite - dipped in Chocolate. With the sound of it, I could not get closer to being any more Christmas-y than this? 

Even though this is not traditionally a Christmas dish, It still was a hit amongst many the visitors on Christmas day, all the more - now I have something new to dish out the next time I am in Goa. 

Ingredients:

2 cups Flour (Maida)

1/2 cup White Butter

1/2 tsp Baking Powder

1/4 tsp Salt

2 tablsp Brown Sugar (Granulated)

4 large eggs (whisked lightly)

2 cups water 

1/2 tsp Vanilla extract / essence

Several Tablsp of white granulated sugar to sprinkle 

Bowl of Nutella (Optional)

Heat a 2 inch tall pan with enough oil till its 3/4th up the edges of the pan. 

In a deep dish sieve the flour with baking powder and keep aside.

In a saucepan, mix the water, butter, brown sugar and salt, place on high heat and give it a good boil. Pour the boiling water-butter mix slowly onto the flour and with a wooden spatula mix well. The flour will immediately absorb the water and turn into a heavy lump. 

Whisk the eggs with the vanilla and then add to the flour mixture. Mix well till well incorporated and till the mixture resembles a thick paste. 

Test the oil heat by dropping a small drop of this mixture, it should rise straight up like a tiny bubble. 

Ideally, I use the thickest mould of the cake icing decorator / piping bag / injection to get the perfect Churro shape with the ridges and all, but if you dont have easy access to one, simply fold a large handkerchief into a square fold and cut tip to get a large hole in the middle of the handkerchief, pour some mixture into the handkerchief and gather the edges to form a bag. Squeeze the dough gently into oil in parallel lines about 5 inches long and deep fry for about 4 minutes or till they are golden brown. 

Remove with a slotted spoon and place on a paper towel release all the excess oil. 

To serve, spread on a large serving platter, pour some powdered sugar into a tiny tea sieve and sprinkle over the Churros. You may also serve it drizzled with honey or better still with a bowl full of Nutella to dip and go. 

Top Naught

This is how a conversation, which I overheard, at a high end mall between two P.Y.T.'s in their early 20's went.

P.Y.T. No.1 wearing a form fitting white shirt, gold charm bracelet, leather boots and matching belt, Calvin Klein's white washed jeans and Jackie O sunglasses perched over her head

P.Y.T. No. 2 summer dress in sky blue, high heeled sandals, swinging, what could probably be a Louis Vuitton limited edition bag, sunglasses to shy a bumble bees eyes, also perched over her perfectly coiffed hair

- Animatedly walking the talk and eyeing each and every store in site with their piercing stare and not a care in the world.

P.Y.T. No. 1: Passing by the Ed Hardy Store: Dahlin' dont you think Christian (as in Christian Audigier by his 1st name) should be a little more mellow in his designs, I mean come on this (pointing to a rack displaying the latest designs) does not suit the Indian body at all and only a few (at that moment she stops by a mirror and looks at herself, smirks) can carry it off. 

P.Y.T. No.2: I know, he is hilarious (sic), what in the world made him think his stuff would sell out here and worse off (pointedly staring at a women in her 40's, wearing a salwar kameez and browsing through the tee rack at the store) to people like that. 

P.Y.T. No.1: Totally, no wonder I prefer the streets of Milan to this god forsaken place, damn not one thing in sight which I like, so yesterday. 

P.Y.T. No. 2: Let's go next week, I think Ill convince daddy to make reservations at Four Season's, it's been long since he has given me anything, anyway.

I stood there quite transfixed while they made their way around the mall scoffing everything and everyone in sight. What I do not understand, why come here at all?

We all live in some sort of a rose tinted platinum lined bubble, things don't always need to be so in your face and pretentious. Now, don't get me wrong, I am not against brands, or things which are classified as uber luxury, I too endorse a couple of them for my own liking. When you wear a Gucci or the new pair of moccasins from Bally, and if someone ask's / exclaims - "nice shoes", the least you can do is not burst out saying "ohhh, they are bally's". I personally feel these apparels, accessories etc. are meant to be enjoyed by the person who has bought it and not flaunted. Period.

Same goes for food, I have seen so many dishes being primed, propped, defined luxurious, but if they remain understated, that's when they truly bring out their true flavours. The joy of ordering gourmet is as much as is in eating it quietly (equivalent to loud burps, belches and other non-mentionables).

One of the most understated foods is soup, as much as you may add the fanciest of ingredients, the best of vegetables, sauces etc. the humble broth, world over, keeps you satisfied, filled, hearty, warm and cozy. It can be made fancy yet look simple, or remain simply clear with fresh veggies and look divine. It's one of the most uncomplicated, no-nonsense dish in the world.

We all love our Tomato Soup, my search for the perfect Tomato Soup has not yet ceased and I still crave to find the humblest yet tasty Tomato Soup, world over. Though, today I'll share with you my favourite recipe, tried, tested, tasted a hundred times over, and it can come up to a certain level of flavour which I can boast of as - perfect.

Ingredients:

8-9 Large, Firm Red Tomatoes
1 small Onion (chopped finely)
2 cloves of Garlic (peeled)
2 Bay Leaves / All Spice (Fresh)
3-4 Basil Leaves
1 tablsp Fresh Celery (chopped)
5-6 Whole Peppercorns
2 tablsp Butter
1 tsp Olive Oil
1 tablsp Parsley / Coriander
1 tsp Sugar
Salt to taste
Cream to garnish

Take a large pot with about 4 cups of water and keep to boil. Add the tomatoes, whole, the peppercorns, celery and bay leaves. In another small vessel, heat the olive oil, once heated slightly, add the garlic cloves, whole and stir around till slightly browned. Be careful not to burn it. Dunk the garlic-oil mix into the simmering tomato mix. Simmer till the tomato skin breaks apart. Remove from heat, strain (keeping some water in reserve), and remove the bay leaves. Puree the mix adding a bit of water if too thick.

In a soup pot, heat a tablsp of butter and add the onions, stir till translucent and fragrant. add the rest of the spices and seasoning's, except the parsley/coriander and give it a quick stir. Pour the prepared soup with a cup of reserved water and simmer uncovered, on low, for about 15 minutes. Check for salt and Serve hot or transfer to individual bowls.

To add a bit of fine desi tadka:
In a vessel, heat the balance spoon of butter, add the parsley / coriander and stir fry for few minutes. Top on the soup before serving with a swirl of cream and its ready to be devoured.

Hope this is one dish you cherish no matter whether you are eating it at a Michelin star restaurant or in the comfort of your own home.