What the fudge…?!?!

terrace_floor

The first droplets of rain in Mumbai, left streaks across the tiled terrace floor, almost washing away the dirt my gardener leaves behind every alternate afternoon. You could hardly call it “rainfall” since the drizzle was nothing compared to what Mumbai usually faces.

We’re all gearing up for the washout due 23rd or 24th of the next month. How lovely.

Meanwhile, I’m getting deliciously absent-minded, day by day.

I released the wrong set of drawings to the wrong consultant yesterday and then made his assistant drive back to the office and collect the right set. Not to mention the madness with which I cursed at myself while he was paying full attention to my instructions. His spectacles almost fell off the edge of his nose, I swear.

I typed a fantastically raunchy text message meant for the Lieutenant and then sent it to his best friend. Don’t ask me how that happened. I’m only thankful that M. is a very understanding guy and wasn’t really scandalized by the message.

I got inspired by the new book on chocolate that I bought and decided to try out the orangette recipe….I know, I know its technically not orange-season in India, but the tangy green ones are out. I just couldn’t help it.

It was destined to get all fucked fudged up really. Sorry Mom.

And hurriedly read through the directions, and instead of letting the peel strips cool in the sugar solution for 6 hours, I strained them out and left them in the open. By the time I came back from office, red ants were yelling out “Thank You Amrita!”

I know, I’m smart.

And if you’re wondering, then no, green peels don’t work as well as orange ones…they’re just not as sweet or easy.

Continue reading “What the fudge…?!?!”

White Chocolate and a Tired Chicken

What do I like about chocolate mousse?

Well, the question should really be, “What I don’t like about it?”.

Its chocolate, its as sweet or bitter as you want it to be, it can have any added flavor that you’d want, fruits, nuts, foam, requires far less time to set than ice-cream or semi-freddos (a highly attractive feature to seek for in recipes, when it comes to impatient bums like me), it melts in your mouth, and what not.

So, I tried to choose between a sumptious honey-chicken-prawn-pilaf dinner and a white chocolate mousse, for the sole reason that I didn’t feel like making both….but ultimately ended up doing so, anyway.

This time its a white chocolate mousse…

Ingredients:

100gms white chocolate

– 1 heaped tablespoon of unsalted butter

– 2 egg yolks

– 1 egg white

– 50gms heavy cream

– 4 teaspoons of castor sugar

– vanilla essence (I used 2-3 drops of a really strong one)

How-to:

Melt the chocolate and butter in a bain marie. Take it off the heat after the chocolate’s melted. Let it stand for minute and beat in the egg yolks.

– Lightly whip the cream (lightly…only soft peaks).

– Combine the chocolate and cream well.

– Beat the egg white till it holds its shape, gradually adding the sugar in.

Try the inverted bowl test. The white should be whipped to such a consistency that, if you hold the bowl inverted, it shouldn’t plop out!

I usually hold it over my head…but that’s me.

– Fold on the chocolate-cream mixture into the egg white gently.

– Pour in glasses and chill in the freezer, till set. 2-3 hours should do it.

Cookies and Bandhani

I’ve been obsessed with my mother’s closet since I don’t remember when.

Its weird if you think about it – I’m a full-grown twenty-three (almost twenty-four) year old woman who can cook and housekeep like an expert (at least, by now I can), but I still cannot resist rummaging through my Mum’s dressing table or try on her saris, whenever I get a chance.

I know, I need help.

Anyway, while my dark chocolate & walnut cookies were baking, I pulled out all Ma’s old dupattas. Cottons, silks, chiffons, crepes, lace and what not…she even had one in a ‘fishnetty’ lycra material.

OK.

Most of them have faded and some have huge holes in them and some are torn in half, literally. But what caught my eye was this hot pink bandhani-work dupatta, which was surprisingly intact, kept twisted properly and not the slightest bit faded. The color just popped and said “HI!” to me!

For all who’re wondering what on earth is “bandhani” – bandhani work is a type of tie-dyeing art particular to Gujarat and Rajasthan, India.

As for the cookies – well, they’ve got chocolate, walnuts and honey in them.

What You Need –

1 and a half cups regular, all-purpose flour

– 3/4 cup dark cocoa powder (Dutch is preferable, but any good quality cocoa powder would do)

– Half cup of walnuts, chopped coarsely

– 1 teaspoon salt

– 3/4 tsp baking soda

– 1 cup unsalted butter, at room temperature

– 1 cup confectioners’ sugar

– 3 tablespoons of honey

– 2 teaspoons pure vanilla extract

– 2 large eggs

How-To:

– Preheat the oven to 375 F.  Prepare cookie sheets.

-Sift the flour, cocoa powder, salt and baking soda together.

– Cream the butter with sugar till smooth and fluffy.

– Add the eggs one at a time beating continuously. Add the vanilla essence and honey.

– Add in the dry ingredients an stir to make a creamy batter.

– Add in the chopped walnuts and mix well.

– Spoon out the batter (1 tablespoon for each cookie) onto the sheets leaving enough gap between each lump.

– Bake the cookies for 10-15 minutes. Cool the cookies on cooling racks and serve with…uh milk? I prefer vanilla ice-cream though.