food | Pakoda Stories

How to Make A Vanilla Bundt Cake

January 29, 2021 No Comments

A Walk Down Memory Lane

My husband and I were reminiscing over our childhood memories on New Year’s eve. Living away from your home country makes you go down a burrow of memories from time to time. Is it because we miss our homeland so much? Is it to remind us of who we are and where we come from? Some of those cherished memories almost always revolve around food.

Iconic Foods from Madras/Chennai

Some of the iconic foods we totally miss from our hometown Chennai are the following:

The infamous Iyengar bakery puffs in Dhandeeshwar Nagar, Velachery
Anything from Shakes n Creams in Adyar because there was nothing of the kind back in the 90s. (Side note: also the Bajji Kadai right next to Adyar bakery and shakes n creams)
Samosa chaat, khandvis, pav bhaji, and dhoklas from Shree Mithai/Gangotri
Alsa Mall parathas
Just plain ol’ idli, dosa, vada sambhar from Karpagambal Mess in Mylapore.
Wheat Halwa from Gomathi Shankar T Nagar.

Anyone from Chennai would know exactly what I’m talking about. These places remain iconic even today. They hold a special place in every Chennaiites heart. NRIs love to visit these spots on every visit back home. If you are visiting Chennai and want to eat some delicious food from down-to-earth spots, the above list is it!

Honey Cake from Chennai

There was one more item in that list that we spoke about that day. It was the honey cake sold in bakeries across Chennai that my husband seemed to remember from his childhood. I have to admit. I have never eaten cakes out of our local bakeries mainly because we were more into hot snacks than cake. There were a few sweet dishes that made a regular appearance like the mysorepa, pastries from Adyar bakery, and halwas from Kanyakumari/Tirunelveli. But never the infamous honey cake.

I have passed a gazillion bakeries in Chennai in my childhood and have seen those squares of cake laden with a bright red jam and freshly grated coconut placed carefully in glass boxes for the world to see. Nevertheless, it is not something I have tried. Kar had his own doubts whether he would actually like the red jam if he were to try it again.

Altering Ingredients to Suit our Adult Tastebuds

So I decided to recreate this special cake for my husband’s birthday. Instead of the gooey red jam and coconut, I decided to make a simple vanilla cake with an orange honey glaze that seemed like the perfect swap for our adult tastebuds. This is also the first year that our mandarin orange tree gave us oranges. They obviously had to make an appearance in making this special cake.

Love for Bundt

Thanks to the slew of festivals in the last quarter of 2020, I knew that a frosting-laden cake wasn’t going to make an appearance for at least 6 months. I opted to bake the cake in a stunning bundt cake pan from Nordicware. This recipe makes a little more than 4 mini bundts. I poured the excess batter into a muffin pan and tweaked the bake time.

Notes:

You can also make some simple syrup. Poke a few holes in the cake using a toothpick once it is out of the oven. Put the simple syrup onto the cake a tbsp at a time and allow it to absorb the moisture before using the glaze to make it extra moist!

Speaking of cakes, I have an easy winter cake recipe that is the perfect addition to your tea time routine. Check it out and leave me your comments!

FOOD

5-Minute Prep Recipes – How to Make Vegetable Kurma

January 27, 2021 No Comments

As much as I love cooking, there are days when I want to have a good meal but don’t feel like slogging it out in the kitchen. I like having recipes in my repertoire that are quick to prep but look like you spent hours making it. One such dish is a simple vegetable kurma. A favorite childhood memory is devouring this thick coconut stew with a flaky parotta from one of the many fast-food restaurants like Sangeetha and Saravana Bhavan in Madras. It pairs well with rice or chapati. This is a recipe that you can make from scratch with fresh vegetables or use a few shortcuts with frozen vegetables and shredded coconut. You will need to buy a packet of frozen grated coconut for this recipe. This is a shorter version that makes this dish a breeze to put together.

Notes:

Use only frozen or freshly grated coconut. Desiccated coconut or coconut flakes will not provide the same flavor or texture.

FOOD

5-Minute Recipes | How to Make Cilantro Cheese Æbleskivers

January 5, 2021 No Comments

Discovering Æbleskivers

On one of our trips to Southern California, we stopped at a city called Solvang in Santa Ynez Valley. Once you enter the exit to Solvang via another city called Buellton, the architecture is more German/Danish than American. You see a traditional windmill which is rare in this side of the country. As you drive further down into Solvang, you are transported to the midst of a very Danish city. The only American things are the currency used and the way they drive their cars.

Paula’s Pancake House in Solvang, California

One of the highlights of this trip was definitely food. It was delightful to see so many Danish families carry forward their traditions to this day. Interestingly, this was also the trip we had Æbleskivers for the very first time. On our first day in Solvang, we had breakfast at a popular spot – Paula’s pancake house. I was amazed at how very similar these little bite-sized pan-fried doughnut holes were to our Tamil “Kuzhipaniyaram”. Our paniyarams are both sweet and savory. I loved it and we make it a point to stop at Paula’s every time we drive by Solvang.

Celebrating New Year’s Eve during the Pandemic

On New Year’s Eve, we celebrated a quiet evening at home. My husband and I cooked up a simple and sumptuous meal. The day before, I was looking through recipes to plan a simple menu for New Years’. I had already decided on a Spinach Mushroom Lasagna and a squash and fig salad.

Paniyaram or Æbleskiver?

I was looking up recipes for an appetizer. I wasn’t in the mood to fry up anything or bake more. I needed something that was quick, savory, and never tried before. The only thing that came to my mind which would qualify for an appetizer without baking or frying was Kuzhipaniyarams. That recipe needs an overnight fermented batter. This is when I had an A-ha moment. Why not make savory Aebleskivers? They are like paniyarams except they don’t need all that fermentation. The batter takes all of 2 minutes to put together. And the topping options are endless.

I made a simple cheese and cilantro stuffed Aebleskiver. It takes all of 5 minutes to cook up a batch of Aebleskivers. It is delicious, light, fluffy, and mildly spiced. Overall, this is one recipe I will be revisiting.

Notes

You can deseed the pepper if you find it very hot.Take 2-3 cardamom pods. Lightly crush and remove the seeds. Powder the seeds

I’m not sponsored. But these are some of the pans I like. Cast iron is always the best. But sometimes a non-stick pan can help especially for those with weak hands!

FOOD

How to Make Ghee Rice

December 21, 2020 1 Comment

Origins of Karnataka

The first time I had this dish was at a restaurant in Karnataka. I remember being amazed at my friend’s choice to pick Ghee Rice. It seemed rather mundane. How can rice with just ghee be something you order at a restaurant? It’s after all only ghee and rice! For us from Tamil Nadu especially, ghee and rice is an everyday ritual. On tasting it for the first time, I was blown away at the simplicity of the ingredients and the abundance of flavor. It was the highlight of our table even with the ghee-laden luscious paneer butter masala in front of us.

Simple and Elegant

This recipe is so simple yet very elegant. You can make it for a simple everyday meal or as an elegant rice dish to serve at your evening party. It goes well with rich curries and dals. The smell of home-cooked cow ghee infused with the whole spices is spicy, sweet, and floral. The aroma and the warmth are what make this extra special. I honestly can eat this rice dish plain without any sides. It is that good!

Notes:

The Ambe Mohr Rice is why this dish tastes just like the restaurants back in Karnataka. The rice varietal goes by different names in different parts of the country. Ghee Rice tastes the best with Ambe Mohr.
Raisins are a personal preference. Add more than a tbsp if you like a touch more sweetness to your ghee rice!
I make my rice in an Instant Pot. You can make it in a rice cooker with the same ratio. For manual pressure cookers, you would need about 2 whistles / 7-8 mins on medium and 3 minutes simmered.

FOOD

How to Make the Ultimate Chocolate Chip Cookie

December 9, 2020 3 Comments

Finding the pearl in the ocean

It is an ocean when it comes to food recipes on the internet. They are EVERYWHERE. WordPress, Instagram, Youtube, Pinterest …. I could go on. Learning to make something is not that hard anymore. We have so many blogs or websites to choose from. But there comes a time when you make a golden recipe that is so precious you don’t want to let it go. You put it carefully in your recipe box… in my case, a recipe folder. And you revisit this special one over and over again!

The Ultimate Chocolate Chip Combo

One such recipe from my recipe box that is a prized possession is the recipe for Chocolate chip pecan cookies. Since I chanced upon the wonderful pairing of chocolate chips with pecans, I have never gone back to anything else. This is big coming from someone who is not big on pecans otherwise and used to adore a creamy macadamia nut white chocolate chip cookie!

Why not just chocolate chip cookies?

Why not just chocolate chip? What is so great about adding in the pecans? Because once you have had the combination of chocolate chips and pecan in a cookie, there is no going back! It is dreamy, delicious, and festive all in one bite. The cookie is soft and chewy on the inside and chunky on the outside. This recipe, especially, demands you put more chocolate chips than mentioned in the recipe. Because… why ever not?! If you are looking for the ultimate chocolate chip cookie recipe, this might be it!

Notes:

The recipe calls for toasted pecans. Toast them in a hot skillet until fragrant about 3-5 mins on medium heat. Wait until they become fragrant. Do not burn them.

FOOD

How to Make Fluffier Chocolate Chip Waffles with Buttermilk

December 8, 2020 No Comments

‘Tis the season to be jolly!

There is something about Christmas that brings in a feeling of calm and relaxation. We look back at our accomplishments and failures for the year. Every December, we rest our old baggage and look forward to the new year. The cookies and Christmas cheer also help!

Fluffier Waffles with Buttermilk

I worked on a shopping list for recipes I was going to make for Christmas when I realized I had a ton of buttermilk that wouldn’t make it to the end of the year. I needed to use it up ASAP. The recipes that instantly came to my mind were waffles and pancakes. I opted to make the waffles. This would be a good opportunity to use my waffle iron which is used only a few times every year. I threw in some chocolate chips to the mix. If you are doing it, you must do it right! What do you say?!!

Notes:

The softened butter has to be added in small pieces before mixing. This will allow it to melt and cook the waffles evenly.
The batter can look lumpy after adding the butter. That is ok. The butter will melt when cooking the waffles.
Each waffle iron maker cooks differently. Cook for a minimum of 2 minutes to allow the batter to cook.

FOOD

How to Make A Basic Winter Chai Time Cake

November 29, 2020 1 Comment

Winter Pangs

Picture this scene – Winter is here. You are sitting by the fireplace with warm clothes and woollen socks. You wrap yourself in a cozy throw. But it doesn’t feel right. Something’s missing. So you make yourself chai and repeat the process. Somehow that cup of chai hasn’t changed the picture by a great deal. So now you go make yourself a beautiful cake – spongy and light with the right amount of sweetness to go with your chai. Hmmm….. sounds perfect! Now that’s a beautiful picture of a cozy winter day.

Simple and Essential

This is how I spent my weekend. A perfect little cake that completes your winter day. I threw together a simple cake wanting something like an airy sponge to go with my evening tea. I call it my Winter Chai Cake. It is very easy to make. This cake takes all of 30 mins to put the entire thing together. There are a million toppings that go with it. Or you can have it plain.

Serve small slices of this beautiful cake with whipped cream, fruit and chai. Enjoy!

FOOD

How to Make Idli – Essential South Indian Breakfasts

November 28, 2020 1 Comment

Fermentation – The Foundation of South Indian Cooking

One must learn to ferment to get a true understanding of South Indian cuisine. From our pickles to our idlis/dosas to our yogurt, we rely heavily on the process of fermentation. So what is fermentation? To put it in simple terms, it is to simply wait. If you learn to wait, half the cooking is already done.

Practice the art of waiting

Wait for the pot to get hot.
Wait for the water to boil.
Wait till you get a sour smell in fermentation
Wait a few days before you mix the pickle before you wait again!
Wait… Wait… WAIT!

Good for your Guts

The best way to learn the art of waiting is to learn fermentation. The recipe that will teach you that is the humble Idli. This fermented and steamed recipe is the most essential South Indian breakfast. The fermentation creates good bacteria in the batter that is good for your gut health. Indian doctors recommend idlis as the first solid food for babies. If you are sick, have idli. If you are celebrating, have idli. Idlis are perfect for every occasion.

Use this recipe to make crispy dosas too!

Over the weekend, I made a fresh batch of idlis with a delicious instant pot sambar. Some families are so particular about their batters. They will use separate ratios and ingredients to make their batters. I use one ratio for most batters. Why? Because it makes my life easy and also the closest thing to home.

Notes:

There are variations. But the base ingredients of rice and dal remain the same. Some add poha or flattened rice flakes. Some add a handful of cooked rice and some add broken rice.
You can soak the urad dal an hour before grinding.
Ensure the pot is only filled halfway through to allow the fermented batter to rise.
I like mixing the batters with my hand to allow some bacteria from my hands to propel the fermentation process. I follow it up with a quick turn of my hand blender.
I like to place the batter in my instant pot or the microwave. The instant pot ferments the batter on yogurt mode. This usually takes about 6-10 hours in the summer and 18-30 hours in the winter.

Once fermented, the batter should have risen. Idlis can be made using a special idli cooker or by simply steaming the idli plate in a closed pot with a little water at the bottom. For either method, you will need to purchase a set of idli plates for the authentic idli.

STORIES

Where are the farmers?

October 28, 2020 No Comments

Soubin’s year of mandatory military service was here. He packed his bags with essentials, a photo of his family, a drawing by his daughter and some of his favorite food. The borders were hostile with active mines, uninhabitable terrain and arid vegetation. A war had broken out. One so intense, the likes of which had never been seen before. The poor and vulnerable had no choice but to serve. Countries everywhere fought. They fought for a very long period of time until they could no more. They could fight no more not because they had lost the will to fight but because they had lost so many in the fight. There weren’t enough people. The country’s birth rate had fallen. They had to pull back. So did their neighbors. Feeding their families was far more important than any war in the world. In the meantime, there was no food at Soubin’s home as the farmers had gone to fight.