Panfusine

Inspiration comes from the most unexpected of sources, it's up to the individual to use and interpret the signal and filter it from the surrounding noise. Call it signal processing or an interpretation of the Bhagvad Geeta or simply neural transmission and the brain processing the sounds it hears and making sense of it. you know its a winner of an idea if something constructive comes of it. Yesterday, it was a random babble session with my 6 year old, she came up to me insisting that we had to make some coconut popcorn -  when I asked her who told her that she invoked a character from Jake and the Neverland Pirates. It seemed such a cute conversation that I shared it simultaneously on Facebook. I was rather clueless about what she wanted, since her palate is extremely restricted, Rice and Pasta to be precise. And sure enough, my friends rallied with possible interpretations. Knowing how much my kid does NOT care for anything sweet that I make (told you she keeps me groun...

When I signed up to Oxo's   latest blogger opportunity showcasing their new range of small kitchen appliances, , my initial plan was to make something as simple as Lassi. I even had a name for my blog post - 'Lassi Galore' - obviously because liquid probiotic yogurt  isn't exactly in that glamorous category of beverages like say, a boozy cocktail. All that changed last week at the eleventh hour last weekend, when a group of blogger buddies got together at Anu Rao's  (Allergyfoodie.org) . We were treated to the most elegant dinner (with all the bells and whistles, place settings, matching napkins - the works). The menu, in a delightful ironical twist comprised of dishes from Bihar, an Indian state whose cuisine is unheard of for all practical purposes. And Voila, I found the perfect dish to showcase the new immersion blender from OXO. My old immersion blender is a relic from last century - 19 years to be precise, from my graduate school d...

There's a new Thanksgiving tradition that's taken root at home for the past five years that I've been blogging. A new dish added to the repertoire, its not one of those things you put together at the spur of the moment, -- Thanksgiving is way too special for quick hacks even if its just the immediate family at the supper table. No, its always a recipe with seasonal ingredients with a unique 'Panfusine' twist infused. This year,  I may have very well tossed  the quote 'As American as Apple pie' out the window. All along I've always referred to some standard measurement of what apple pie should be, what spices should traditionally be added, etc.  Those time honored notions went south this time around, and I mean it in a literal and figurative sense. I'm not really a fan of cinnamon and vanilla the way its unilaterally used in practically almost any dessert found in Western cooking, in tiramisu and cinnamon buns yes, in apple pies, I just about ...

Facebook seems to be better at keeping track of my recipes than I do. they promptly reminded me of the very first time I made latkes way back in 2010. a South Indian style recipe spiced with turmeric, chili powder and a pinch of hing . those were my nostalgic day of my faithful Canon point and shoot (my kid decided to literally prod it until it  conked out). My old kitchen with the Formica counter tops. When Le Creuset pots and pans were a dreamy luxury rather than a 'necessity' I have completely convinced myself of, not to mention filled my redone kitchen with so much that I've moved some of the bigger pans down to the basement - And they're the best investment I've made when it comes to Kitchen gadgets. As they say in Hindi - Poora Paisa Vasool (complete value for money). 5 years down the line, I felt the need to move away from the root vegetables and zucchini Latkes seems to be done to death. I'd already gone completely esoteric with Banana stem Latkes...

Lehiyam Gelato Call it what you will, but every year around this time, I can't but help humming this song from 'Fiddler on the Roof'  in my head , except,  the Hebrew word L'Chaim gets twisted into the Tamil 'Lehiyam'. It makes perfect sense though, doesn't it? L'Chaim translates as 'To Life' and the iconic Lehiyam is a life enhancing tonic served up at Diwali. Fits perfectly into the grand scheme of things, in my opinion. Lehiyam , that iconic signature item prepared in every TamBrahm household for Diwali. Its like advertising to the world that while the rest of the Diwali celebrating population is off partying and gambling away, us goody two shoes actually partake of tonic to keep healthy . And, truth be told, the ingredients that go into the Lehiyam are all geared to combat indigestion - ginger figures at the top of this list.  But in real life, we'd all be severely overdosing on the tonic if weren't for the fact that it is...

When you read through Rachel Laudan's book 'Cuisine and Empire' :Cooking in World History ,  one of the things (or lack thereof) that strikes you, -- especially hard if you are a South Indian -- is that despite being the Ground Zero for spices, South Indian cuisine simply does not get mentioned as a world cuisine. The culinary narrative stops geographically at Goa before sailing off towards the Phillipines and on to South America as part of the Catholic trade route. And with this historical trade route, one particular dish traveled halfway across the world and became entrenched as a signature dish from Latin America - Its Spanish moniker is Dulce de Leche , but its original ancestral version is still revered as a signature dish amongst the South Indian communities. Its none other than the iconic 'Theratti Paal'. Its a classic 2 ingredient dessert. All you need is good quality whole milk and some sugar. And plenty of time and a consistent low heat source to cook...