The fruits are everywhere, on flat ground, on hilly slopes, in people’s backyards, even out in the wild, in the middle of nowhere.
The pineapples simply love the soil and the weather here, and grow, grow, grow. They are food for the local people here, as well as a means of earning a livelihood.
The husband and I had never before seen pineapples growing on a plant. The first-ever glimpse we caught of one was at Mawylnnong, growing in someone’s bountiful garden.
The pineapples of Meghalaya are so not your regular fruits that you buy off a shelf in a store. They are ambrosial, beauties to look at, so sweet that you wonder if they have been dipped in sugar syrup – which they haven’t, of course, because they were cut right then and there, in front of you. One bite into them, and the juice gushes out of them, runs down your cheeks and elbows. You don’t mind the messiness one bit, of course.
While we were in Meghalaya, we ate pineapples whenever and wherever we could. We gorged on them to our heart’s content. They weren’t exactly cheap, but not over-the-moon pricey as well. On the drive from Mawlynnong to the Indo-Bangladesh border at Tamabil, we had the luxury of eating a wild pineapple, sitting by a waterfall, listening to it croon beautiful music in our ears. At how many places in India can you do *that*?
So, we were driving down when we came upon this pretty little place – almost forest-like, full of green, a place where you can hear water gushing and birds chirping, with no vehicles passing by. A lone armyman patrolled the area, looking out for infiltrators from the nearby Bangladesh and, of course, for anyone creating a nuisance, generally. There appeared to be no one else there, but then we spotted this little boy, a local, selling pineapples that he had plucked from plants out there in the wild. We had to have one, of course.
Our cab driver haggled with the boy in the local dialect, and they agreed upon a price. A gorgeous, sun-ripened pineapple was chosen.
The boy went on to expertly shave off the thorns from the fruit.
The pineapple was then cut into slices of just the right thickness, under the careful eye of our driver. We were handed the slices wrapped in a couple of banana leaves, and we pounced on them. Meanwhile, the waterfall nearby gushed on, the birds continued chirping, and insects twittered in the trees. The army man on patrol gave us a warm smile.
It was an experience we will cherish for ever, being one with nature at a place where it abounds.
When we left, one pineapple down, drunk on nature, stomachs and hearts sated, the boy offered us a peek into the lunch he had been having when we arrived there. It was a stunningly simple meal that I absolutely had to click – and, of course, there was pineapple in it too!
As we drove off, we waved to the little boy and the army man.
They waved us off with smiles.
I hope you have read and enjoyed my other posts about our trip to North-East India. If you haven’t, here are the links for you:
The uber-luxurious Plaza Premium Lounge at the Bengaluru International Airport served a special lunch buffet for Christmas this year. The honour of getting an exclusive preview of this Christmas menu was bestowed on me, along with a few other food, travel and lifestyle bloggers. Read on, to know how I found the spread!
This menu, specially curated by Executive Chef Ankit Mangala for the occasion of Christmas, was served at Plaza Premium Lounge on December 24 and 25, 2017.
Apart from a sumptuous Honey-Glazed Turkey (of course!) served with cranberry sauce, the extensive spread also included some Christmas-sy desserts like Pumpkin Pie, Plum Cake and Yule Log, as well as some very traditional Indian dishes like Daal Makhani, Butter Rice and Peas Pulao for the benefit of international travellers who would love a taste of India.
I tried out the vegetarian dishes, and found most of them to be well-executed, beautiful in taste and presentation. Though I felt several of the dishes didn’t really have a Christmas-sy touch to them, the menu was well thought out, from the angle of an international traveller who might have a couple of hours to kill at Bengaluru Airport on or around Christmas day.
Here’s what I loved the most from this spread.
1. Pumpkin & Roasted Garlic Soup
The pumpkin soup was simply beautiful, expertly prepared. It had just the right texture to it, neither too thick nor too watery. It tasted lovely, with bits of roasted garlic adding a lovely depth to the flavour. I loved this one to bits – it was perfect for the cold evening we visited!
2. Roasted Potato Salad With Lemon Vinaigrette
This salad, served cold, tasted absolutely lovely. The potatoes were cooked just right, and the lemon vinaigrette – mild and subtle – made for a beautiful complement to them.
3. Daal Makhani and Peas Pulao
The daal makhani was the star of the meal, for me. It was rich and creamy, without being greasy or overwhelming. The taste was stunningly gorgeous, and it coupled just perfectly with the mild and simple peas pulao.
4. Stir-Fried Vegetables With Tofu, Ginger & Chilli Sauce, and Garlic Vegetable Fried Rice
This was yet another beautifully executed dish at Plaza, a huge hit with me. The runny gravy had a lovely gingery flavour to it, without being overloaded with spice, just enough to warm the cockles of your heart. The curry had a generous amount of vegetables and tofu in it, and made for a lovely, lovely complement to the mildly spiced garlic vegetable rice we were served.
5. Butterscotch Pastry
We were served a tasting portion of a few of the desserts that would be part of the Christmas-special buffet at Plaza Premium Lounge. Of these, I loved the butterscotch pastry the most – it was light yet sinful, delicate yet full of flavour. Very well done!
What could have been better
I loved how the menu offered a taste of India and how the team had added little Christmas-sy touches to certain dishes (the Couscous Salad, With Zucchini, Mint & Cranberries, for instance). That said, with all due respect to the Chef and his team, the menu (main course, especially) could have been a bit more festive, a bit more significant of the occasion.
I felt the vegetarians had limited (albeit delicious) options to choose from. Vegetarians should have had something equally enticing as the Honey-Glazed Turkey or the Chicken Dhansak or Creamy Pesto Chicken Casserole.
Taste-wise, the desserts (except for the Butterscotch Pastry) could have been better.
Plaza Premium Lounge, a warm note of thanks for making this sneak peek possible!
So, people, the next time you have a few hours to kill at the Bengaluru International Airport in between flights, you know where to head to! Christmas or not, Plaza Premium Lounge dishes up some wonderful meals all right!
What are you eating this XMas? I must tell you that you’ve really got to try out this home-made strawberry butter!
It takes but a few minutes to put together, and tastes absolutely delicious. Apart from a lovely spread for bread, toast and bagels, this home-made strawberry butter makes for a simple and beautiful icing for cakes and muffins. The pretty pink of this butter is eye-catching, just perfect for the Christmas season.
This is a great way to use the beautiful strawberries that are in season right now.
Here’s how I make home-made strawberry butter. The idea for the spread came from Pinterest, and I perfected the recipe after a bit of trial and error.
Ingredients (yields close to 1 cup):
100 grams of salted butter, softened
About 10 medium-sized strawberries
1/3 cup sugar, or to taste
Wash the strawberries and pat dry gently, using a cotton cloth. Remove the green leafy stem. Chop them up and puree in a mixer.
Heat a heavy-bottomed pan and add in the sugar and the pureed strawberries. Reduce flame to medium.
Cook on medium flame till the strawberries and sugar meld together and begin to form a thickish mixture, 2-3 minutes. Don’t overcook it, otherwise it will become too thick.
Allow the strawberry-sugar mixture to cool down completely.
When the strawberry-sugar mixture has cooled down fully, place it in a mixer along with the softened butter. Blend for a couple of seconds, stopping in between to mix the ingredients together with a spoon. Done!
Store in a clean, dry, air-tight box, refrigerated, when not in use. This strawberry butter can be used as a spread for bread, sandwiches, plain cakes, toast and bagels.
You can use unsalted butter to make this as well. Just add in a pinch of salt while blending, in that case. I used Amul salted butter to make this.
You can skip pureeing the strawberries and cook the chopped pieces directly, with the sugar. I prefer pureeing them.
Use more or less sugar depending upon your taste preferences and how tart/sweet the strawberries are.
Don’t use butter straight out of the fridge to make this. Ensure that the butter has been kept at room temperature for a couple of hours and has softened enough, before proceeding to make this.
Refrigerated, this butter stays well for up to a week. Make sure you use only a clean, dry spoon to remove the strawberry butter.
You like? I hope you will try this out too, and that you will love it as much as we do!
This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Christmas recipes’.
It was an enriching and enlightening experience for me to be part of The Culinary Symposium On Millets, held recently at MS Ramaiah University, New BEL Road.
Dignitaries like Shri Krishna Byre Gowda, Hon’ble Minister of Agriculture for State, Government of Karnataka; Karnataka State Agriculture Commissioner Shri Satheesh; Executive Chefs from The Oberoi, The Taj and a number of other hotels of great repute, representatives of eateries like SodaBottleOpenerWala and MTR as well as from food delivery services like FreshMenu, producers of millet-based foods, food critics and other well-known figures from the food scene in India, as well as select food bloggers.
The Symposium was a run-up to the Organics & Millets International Trade Fair 2018, which is to be held at the Bangalore Palace in January 2018. The event was a huge success in 2017, and it is expected to be even bigger and better in 2018!
The event served as a meeting point for various stakeholders to meet and discuss the road map to the very promising Organics & Millets International Trade Fair 2018. Restaurants, food bloggers, social media experts, home chefs, hotel management institutes, culinary studios, everyone has a role to play to make the upcoming event a success all over again, something that was discussed in great detail at the symposium.
Some of the key points discussed were:
What restaurants could do to educate patrons on the importance of consuming millets and how to gain better acceptance for them.
Organising millet-based cooking competitions to encourage more people to cook with millets, especially homemakers.
Organising workshops at various places to teach people how to cook using millets.
Involving street carts and stalls in the millet cause, and encouraging them to use more millets in their offerings.
Including millets in the curriculum at hotel management institutes.
Introducing healthy millet-based foods in school and college canteens, as well as hospitals.
Training of the staff at hotels in how to use millets in cooking.
Ensuring a steady supply of various kinds of millets to restaurant kitchens.
Spreading awareness about the benefits of consuming millets, in schools and colleges.
Spreading the word about millets through Instagram and other social media networks, so that the campaign can reach the younger generation.
Another reason for the organisation of this Symposium was to showcase the huge variety of foods (traditional as well as contemporary, vegetarian as well as non-vegetarian) that can be prepared using millets. These dishes were all thoughtfully conceptualised and prepared by students and chefs of MS Ramaiah University.
I was surely awed by the sheer variety of millet-based dishes on display! Mind = Blown! I could see the other guests at the Symposium having the same awe-struck reaction on their faces, too. Of course, how could they not?!
Along with the other guests, I sampled the dishes on offer – the vegetarian part of it, that is. Most of what I tried out was absolutely, finger-lickingly delicious!
Drooling yet? No? 😦
Well, the desserts will make you drool for sure! Take a look at them!
Mind you, this is just a small part of the millet feast that was on display at the Symposium – this is just for the purpose of representation; there was much more!
I hope you enjoyed the visuals! Do drop in a note, through the comments, to tell me what you thought of this post and the pics.
May this inspire all of us to do more with millets in the days to come! And, oh, don’t miss visiting the Organics & Millets International Trade Fair 2018!
For more pictures from the event, check out my Facebook album here!
“About a decade or so ago, most restaurants in Italy would make fresh pasta for the customers. They would begin to roll out the pasta only as a customer got in the door, and to serve anything less than just-made, hand-crafted pasta was a sin. Today, though, there are hardly any eateries who do that, in Italy or the rest of the world,” said Chef Michel Basaldella as he began the ‘pasta-making from scratch’ workshop last week.
“Consider yourselves very lucky to be able to experience hand-made pasta just out of the pan,” he added. I acquiesced, as did the few other food enthusiasts on board. We were at Cafe Onesta in Koramangala, eager to begin learning how to make pasta the old-fashioned way, at a workshop organised by InnerChef. I was lucky, indeed, to be able to learn from the Italian maestro himself, lucky to be invited to the workshop in my capacity as a food blogger. I was lucky to be able to get a bite of Provence, where Chef Basaldella hails from – that place I’ve always dreamt about after reading Peter Mayle! – from the hands of the Chef, who has an extensive experience of working in Michelin-starred restaurants in London and Paris. Woah!
And the workshop began on that promising note, making it an evening that panned out so, so, so beautifully I am sure all of us present are going to cherish for a long time to come. Chef Basaldella teamed up with Chef Armando Di Filippo (who is a native of Rome, and is presently Consultant Chef with Onesta) to demonstrate quite a few varieties of hand-made pasta. I will take you through my memories of the lovely evening, through my pictures.
“Different regions in Italy prepare pasta with slight variations in the proceedure. Some add in about 12 eggs for 1 kg of flour, while some add in about 6. And a splash of white wine is an absolute must, for a great-tasting pasta,” quipped Chef Basaldella, as he mixed the dough for the workshop.
Into the mixing bowl went a kilogram of maida (a good substitute to the 00 flour – a very fine flour made from wheat – that is commonly used in Italy for the purpose), three whole eggs, the yolk of three eggs, a dash of white wine, olive oil, a pinch of turmeric (for that mild yellow colour – because the egg yolks in India aren’t as yellow as those in Italy), and just a pinch of salt, for all of it to be mixed together with gentle hands. The flour and other ingredients were then tipped onto the table, and bound together into a firm but soft dough.
“Every family in Italy has a wooden table, where generations of women have stood and made pasta by hand,” Chef Basaldella quipped. “Here, though, we’ll be using this metal surface,” he said, almost apologetically.
The dough was then stretched and pulled and pushed to release its glutens, then bound up in cling wrap and allowed to rest. “If you think you cannot do all that pulling and pushing, think of your spouses,” Chef Basaldella said jokingly, “and you will automatically start punching the dough.” Ha!
It was after this that the magic began, and the audience watched on, spell-bound. Once the dough had had time to rest (about 20 minutes), one shape of pasta after another emerged from the skilled hands of Chef Basaldella and Chef Di Filippo. “There are over 3000 different shapes in which pasta has been made – only the documented versions, that is,” Chef Basaldella said, eliciting a ‘Wow!’ from the audience.
Chef Basaldella went on insert a little of the prepared dough into a pasta-making machine, specially flown in from Italy for the purpose. The output was a thin, stretched-out sheet of dough. This dough was then folded and folded again, again inserted into the machine, to get an even thinner sheet of dough. This process was repeated 8-10 times, at the end of which a highly pliable, super thin and soft sheet of dough was obtained.
Chef Di Filippo demonstrated the same process with a rolling pin, for the benefit of those who do not have access to a pasta-making machine. He rolled out the dough thin, thin, thin, folded it and folded it again, rolled it out again, quite a few times. The end result was, again, a thin and pliable sheet of dough.
Chef Basaldella and Chef Di Filippo then showed the audience how to make ravioli in different shapes using simple things like glasses and cookie cutters. The filling used in the ravioli was customized, using ingredients that are very commonly available in India – paneer, salt, spinach and nutmeg, for instance, among other things.
The hands of both chefs flew as one shape after another emerged – from the classic round and square shapes of the ravioli to the very exotic ‘mezzaluna‘ (‘half moon’ in Italian.
The ravioli cooked in boiling water tasted absolutely fresh and amazing, a far cry from the out-of-a-store-bought-packet pasta I have had so far.
Next up, Chef Basaldella demonstrated how to use the pasta machine to make thin strips of fettucine, from the sheets of dough he had prepared earlier. Chef Di Filippo showed us how to cut out strips of fettucine from the dough, using a sharp knife.
The fettucine was then cooked in boiling water and served with Chef Basaldella’s signature basil pesto sauce. Oh my God, was this delicious or what?!
Next up, we were witness to a demonstration on how to cook dry pasta out of a packet (excellent-quality pasta that came all the way from Italy, specially for the workshop) with broccoli, Chef Basaldella’s way. Chef Basaldella cooked dry pasta along with shredded broccoli (in the absence of the Italian ‘rabe‘), in boiling water. The sauce was very simple – just olive oil, garlic, a little of the shredded broccoli and some of the pasta water. Again, another delectable, delectable dish!
The workshop ended with a sampling of this gorgeous pasta, and a little question-and-answer session with the audience. It was amazing to see just how humble both the chefs were, ready to answer any query. This was followed by a delicious high tea courtesy of Onesta and Inner Chef, the relatively new food delivery service in Bangalore.
I am still reeling with all the excitement of the workshop. I can’t wait to practice all of that at home. The workshop has, effectively, changed the way I see pasta – I don’t think I can ever be eat pasta out of a packet all that comfortably now.
Onesta and Inner Chef, I can’t thank you enough for this wonderful experience.
Some notes from the workshop:
Instead of making pasta dough entirely using maida, you can use a mix of 70% maida and 30% whole wheat flour.
Pasta can be made without eggs as well. However, dough made without eggs might yield slightly thicker pasta and might not be pliable enough to make ravioli and the likes.
A pasta machine is a good investment if you want to make pasta at home on a regular basis, and experiment with different kinds of flours. If you have made thin rotis the Indian way, though, a pasta machine might not be necessary.
Use the pasta water to make the sauce. This infuses a beautiful flavour into the sauce.
Pasta should always be cooked al dente, as per the chefs – cooked just enough, neither undercooked nor overcooked. Undercooked or overcooked pasta might cause issues with digestion, but al dente pasta never will.
Always use only Extra Virgin Olive Oil, the best quality you can manage to find. The bottles marked only ‘Olive Oil’ aren’t really worth it, the chefs say.
Did you like reading this post? Do tell me by dropping in a note in the Comments section.
It’s XMas season! The festival is just around the corner, and there’s festivity in the air. There are Christmas trees and fairy lights and lanterns and snowmen everywhere. There is a nip in the air, and the pictures of gingerbread and hot chocolate and fruit cake make you want to eat something sinful, too. Letters are being written to Santa, wishlists are being made. Why should I not, as well? 🙂
Here’s my foodie wishlist for Santa – 10 foodie gifts that I absolutely wouldn’t mind Santa bringing me this XMas.
Wooden spice box
I love, love, love the look and feel of wooden spice boxes. I think they would make a perfect gift for cooking enthusiasts, with their charming, very Indian looks.
Wooden spice boxes are available on websites like Amazon and Pepperfry, but I would prefer picking them up from an arts-and-crafts fair or something similar.
2. Quirky spoons
I have always been in awe of the very unique, sometimes quirky, spoons that some bloggers use in their food photography. You know the ones with beautiful artistry on them, or ones with cute messages? I would love to own a few of these as well, but have never been able to get my hands on them.
Check out this and this on Amazon. That said, I would like for these spoons to come directly from the artisans, maybe from a handicrafts fair.
3. Sprig’s gourmet food products
My love for Sprig’s very interesting gourmet food products is not unknown on this blog. I have used a couple of these products and been absolutely thrilled by them. This Christmas, I would love to receive a few more of their beautiful products, to experiment with in my kitchen.
I’m game for cheese any time! I absolutely love cheese, love using it in my cooking. Lately, though, I’ve been slowly moving away from commercially produced cheese and gravitating towards hand-made, artisinal cheese.
It’s Christmas time! How can I not think of plum cake, the Indian term for fruit cake that is?
We have come to love the plum cake from Koshy’s and Fathima Bakery in Bangalore. If Santa could get us some, it would be simply fabulous!
6. Jams from Big Bad Wolf
I got to know about the hand-crafted jams from Big Bad Wolf recently, and am totally in love with them. These are not just any ordinary jams, but ‘jams for adults’! Wondering what I mean? These are artisinal jams made for adults, not the same old sweet fruity stuff that we have always been eating. Some have a splash of wine in them, some a dash of rum, some have the kick of chilli. They have some really amazing flavours on board – Chilli Chocolate & Coffee Mole, Salted Caramel & Coffee, Red Pepper & Jalapeno (my personal favourite!), Pineapple & Rum, and Christmas Jam (with plum and wine). Fantastic, right?!
This XMas, I would be thrilled if Santa would come bearing a couple of jars of these beautiful jams.
7. Fabelle chocolates
In recent years, Fabelle has set a benchmark in terms of exquisite chocolate. I have heard so much about the gorgeousness of these chocolates that I am dying to try out a few.
Is Santa listening? 🙂
8. A wok from Wonderchef
For the longest time now, I’ve wanted to cook in a granite wok by Wonderchef, a brand by the famed Chef Sanjeev Kapoor. Here’s hoping Santa gets me some lovely cookware from Wonderchef, and that some of Sanjeev Kapoor’s culinary magic rubs off on me too! 😉
My little balcony garden has almost entirely died and dried up. 😦 Among the myriad tasks that I want to undertake in 2018, I do want to take up the task of getting our home garden back to life. I want there to be a little patch of herbs whose smell will carry to me on the wind, and bring a smile to my face. I want to be use these hand-plucked herbs in my cooking, rather than those out of a packet off a supermarket shelf.
Italian basil, Indian mint and coriander, some thyme and lemon balm for starters, maybe. Where from? From any local nursery, of course!
10. Glare knife
I believe a good knife, like Glare, is a must for satisfactory cooking. I have used a knife from Glare in the past and absolutely loved it. Sadly, I lost the knife a couple of years ago, and have missed it ever since. This XMas, I would love to get my hands on a Glare knife again.
So, that’s all about my foodie XMas wishlist? What’s on yours?
PS: All pictures in this post are mine. The pictures are for representational purpose only.
Join us for a wonderful Christmas celebration! Here’s introducing you to our Christmas Blog Train. 16 popular Indian bloggers will be sharing some amazing posts with you, specially for the XMas season!
Click here to find out which bloggers are a part of this blog train.
Did you like reading my Christmas foodie post? Don’t forget to read what the next three other bloggers have in store for you today!
Strawberries are in season right now, and they are all over Bangalore. Being the passionate advocate of seasonal eating that I am, how could I resist buying some? 🙂
With one batch of strawberries that I bought, I made this Strawberry Chilli Jam, strawberry jam with the gentle kick of chilli. It’s sweet and berrylicious and wonderful, and a mild punch from the chilli that I added in. It makes for a beautiful spread for bread and toast, and I am planning to do some other things with it as well. And, oh, it looks absolutely fantastic – the red making it a perfect Christmas-time thing to make.
Here’s how I made the Strawberry Chilli Jam.
Ingredients (yields about 1-1/2 cup):
About 30 medium-sized strawberries
1/2 cup sugar
3/4 tablespoon chilli flakes
A pinch of salt (optional)
A dash of lemon juice (optional)
Remove the green leafy stems from all strawberries. Wash them well and pat dry with a clean cotton cloth.
Chop up about 25 strawberries and puree them in a mixer. Keep aside.
Chop up the 5 remaining strawberries. Keep aside.
Heat a heavy-bottomed pan on high flame. Add the strawberry puree, chopped strawberries, sugar and salt (if using) to the pan. Mix well, and reduce the flame to medium.
Cook on medium flame till the mixture begins to thicken. Stir constantly, to prevent sticking to the bottom of the pan.
When the jam is starting to thicken, add in the chilli flakes. Mix well. Cook for a minute or two more, or till the jam reaches a quite-thick-but-still-runny consistency. Switch off the gas.
If using lemon juice, mix it in at this stage.
Let the jam cool down completely and then transfer to a clean, air-tight, dry container. Store refrigerated when not in use.
I pureed most of the strawberries, and added a few chopped. You can choose to puree all of them, if you want it that way. Puree into a fine paste or keep it chunky, as per your preferences.
You can skip the pinch of salt or choose to add it in. The salt enhances the flavour of the Spicy Strawberry Relish, but it is not a must.
If the Strawberry Chilli Jam is tart enough on its own, there’s no need to add in the lemon juice. However, it would make a lovely addition if you think the jam is quite sweet.
Increase or decrease the quantity of sugar you use, depending upon how sweet or sour the strawberries are.
You can use store-bought or home-made chilli flakes, to make this Spicy Strawberry Relish. I made them at home – I just broke 8-10 dry red chillies into halves and pulsed them a few times in a mixer. I used about 3/4 tablespoon in this jam, and stored the rest of the chilli flakes in a clean, dry, air-tight bottle.
You can use red chilli powder for heat as well, instead of the chilli flakes.
You like? I hope you will try out this Strawberry Chilli Jam, and that you will love it as much as we did!
This post is for the Foodie Monday Blog Hop. The theme for this week is ‘Cooking With Berries’.
I absolutely love Sprig’s range of gourmet food products. I love the fact that they have some really interesting products on board – Salted Caramel, Mango & Jalapeno Sauce, Extract Of Natural Culinary Lavender, Rosemary & Lavender-Infused Sea Salt and all-natural food colouring, to state some examples. How do I not get excited by all of this? 🙂
On this blog, I have waxed eloquent about my love for Sprig products and my desire to try them all out. I am trying them out, too, one at a time. Every now and then, I sneak a Sprig product into my grocery shopping list, and then have fun experimenting with it. 😛 I used Sprig’s Tangier Spice Mix to create these Oriental Spiced Cookies first, which tasted absolutely amazing. Now, I present to you a Hot & Sweet Sandwich that I made with cheese, Pikkle Shikkle’s pineapple jam (another home-grown brand that I absolutely adore!), and Sprig’s Mango & Jalapeno Sauce.
I must also add here how I adore the jams and pickles from Pikkle Shikkle! The jams are super fresh, home-made with real fruit, using limited sugar and no preservatives or additives. The pickles too come with no preservatives and additives, and limited oil and salt. I prefer buying these products over commercially made jams and pickles, when I can’t make them at home myself.
Now, let’s see how to make the aforesaid Hot & Sweet Cheese & Jam sandwich, shall we?
Ingredients (for 2 sandwiches):
4 slices of bread
Pikkle Shikkle’s pineapple jam, as needed
Amul processed cheese, grated, as needed
A dash of Everest chaat masala
Sprig’s Mango & Jalapeno sauce, as needed
1. Spread the pineapple jam evenly on one slice of bread.
2. Spread some grated cheese evenly over the jam.
3. Drizzle some of the mango-jalapeno sauce over the cheese, evenly.
4. Drizzle some chaat masala over the cheese and sauce.
5. Close the sandwich using the other slice of bread. Serve immediately.
I have used whole wheat bread here.
I love the taste of Pikkle Shikkle’s pineapple jam, slightly tangy and not overloaded with sugar. Of course, you may use any other brand of pineapple jam you want to.
Pineapple jam works best for this type of sandwich, so I would suggest you stick to this particular flavour.
I am partial to Everest chaat masala and Amul cheese, and these are what I have used here. You could, however, use any brand of chaat masala and cheese that you prefer to.
The slight sweetness, hotness and slight tanginess of Sprig’s Mango & Jalapeno Sauce works perfectly in this sandwich. If you want to, please do go ahead and use any other hot sauce, but I would personally recommend this particular sauce by Sprig.
If you want, you can spread the pineapple jam on both the slices of bread you are using, for a sandwich.
I prefer eating this sandwich as is, without toasting. You can go ahead and toast the sandwich, if you want to.
This isn’t a sponsored post or an advertisement. I am recommending these products simply because I love using them. These views are entirely my own, entirely honest, not influenced by anything or anyone.
You like? I hope you will try this out, too, and that you will love it as much as we do!
Move away, pine nuts and walnuts! I’ve got pumpkin seeds! 🙂
Lame, eh? Well, my opening line might be, but this basil and pumpkin seed pesto surely isn’t.
I recently managed to get my hands on an uber-fresh bunch of basil, at about the same time as I managed to grab some roasted and salted pumpkin seeds from Ajfan, that store in Bangalore that I have come to love so much. So, this basil and pumpkin seed pesto was concocted, and it turned out absolutely, mind-blowingly brilliant. The pumpkin seeds make for a lovely substitute for pine nuts or walnuts or any other nuts that you might use in a pesto, and you just cannot make out the difference!
We have been having a grand time using this basil and pumpkin seed pesto in just about everything, from sandwiches and pizzas to dosas and adais (yes, you read that right!). I’ll be sharing the recipes for these soon, but for now, I leave you with the recipe for the pesto. Do try it out, folks!
Here’s how I made the basil and pumpkin seed pesto.
Ingredients (makes about 1-1/2 cup):
2 cups basil leaves (only the leaves, no stems)
2 cubes of cheese (I used Amul processed cheese)
Pepper powder, to taste
Salt, to taste
1/2 cup roasted and salted pumpkin seeds
1/2 cup olive oil
1. Wash the basil leaves well under running water, ensuring that no traces of mud remain. Pat dry, gently, with a cotton cloth.
2. Chop the cheese cubes into smaller squares.
3. Take the basil leaves, salt and pepper to taste, and the chopped cheese in a small mixer jar. Add a little of the olive oil. Mix well.
4. Pulse the mixer, just a couple of seconds. Now, scrape down the sides of the mixer, add a little more olive oil and mix well. Pulse again, a couple of seconds. Again, scrape down the sides, add more olive oil, mix and pulse. Repeat these steps till you get a smooth, fragrant paste.
5. Transfer the pesto to a dry, clean, air-tight bottle and use as needed. Keep refrigerated when not in use.
My pesto turns out a little thick because I get a tad stingy with the olive oil. If you want a nice, flowy pesto, use more olive oil. That said, this pesto tastes beautiful even with 1/2 cup of olive oil.
Ideally, Parmesan cheese should be used to make pesto. This cheese is dry and, hence, helps in obtaining a creamy pesto that does not clump together. I use Amul processed cheese instead, which causes the pesto to turn out slightly thick. However, the pesto still tastes beautiful.
Use the best olive oil you can get your hands on, for best results.
It is imperative to add the olive oil little by little, while grinding the pesto. This helps in obtaining better consistency of pesto. Do refrain from adding all the ingredients at one go and then grinding the pesto.
Pumpkin seeds can be substituted with peanuts, walnuts, pine nuts, walnuts, cashewnuts or almonds. I decided to use pumpkin seeds because I wanted a less fattening version. I got the pumpkin seeds, roasted and salted and ready, from Ajfan. You can collect the seeds from pumpkins at home and roast and salt them yourself, if you want to.
Instead of basil, coriander (or just about any green!) can be used to make the pesto.
Substitute pickled jalapeno or chopped green chillies or paprika for black pepper powder, for a different taste experience.
This pesto stays up to a week when refrigerated. Make sure you use only a clean, dry spoon, though.
Use only the leaves of the basil. Make sure all the stems are removed. There is no need to chop them. Also, make sure you use very fresh basil, for best results.
I prefer my pesto to be creamy and smooth. Keep it slightly chunky, if you want it that way.
Be careful while adding in the salt, because the cheese and pumpkin seeds have salt in them already.
You like? I hope you will try out this basil and pumpkin seed pesto, and that you will love it as much as we did!