A lot of meals for our family of 2 feature some grilled meat or tofu, with a side of baked veggies. The idea for one of us to eat clean and healthy is really about complimenting a daily gym routine, but for me, it’s about getting ahead of arthritis and a whole host of auto… Continue reading Quick [Nargisi] Kofte w/o Gravy
There are some foods that signal spring/summer weather, and for me, beets are one of those. Of all the types of beets that one could buy – chioggia beets are the best. Why? besides being sugary sweet, they are also the prettiest and look gorgeous in salads. The marinated beet salad pictured on the left… Continue reading Beet Salads and Summer
I wish I could say “there is nothing I enjoy more than a pretzel”, but unfortunately, I love all carbs. What I do enjoy, is a pretzel that is slightly chewy, crisp on the outside, and right out of the oven.
In days past <read, pre-India>, I would walk to my favorite Bavarian store in Pike Place Market, buy a pretzel and eat it on my walk home. But in Chennai, I have yet to chance upon a Bavarian store in walking distance from my home.
Luckily, I have no shortage of German friends, including a very dear grad-school mate from Bavaria. And while I tend towards not sharing any of my own recipes, I happily share those given to me by others’. Note: I’ve produced these successfully in gas, electric and even toaster ovens.
So here it goes: Hannah’s Pretzels
750 g flour
1 package yeast
½ table spoon sugar
2 table spoons salt
2 table spoons baking soda (for the bath)
some flour for the work area
Dissolve yeast and sugar in 100 ml warm water. Cover and let sit in a warm place for 15 minutes.
<You can buy yeast at Nilgiris or Amma Nanna in Chennai>
Mix the flour, yeast, and 300 ml warm water and salt. Knead dough for 8 minutes (on surface covered in flour). Place dough in bowl that’s dusted with flour, cover and let sit for one hour.
Cover a baking sheet with baking paper. Divide dough into 20 pieces (though I think last time I made these I divided it into fewer pieces). Shape into pretzels. Place the ‘raw’ Brezn on the baking sheet, cover and let sit for 15 minutes.
Bring 1.6 l water to a boil. Remove from stove. Carefully add baking soda. Preheat oven to 200C (400F)
individually dip/submerge raw pretzels in the hot baking soda mixture for about 10 seconds. Place on baking sheet. Sprinkle coarse salt on top. Bake for 20-25 minutes.
There is a real sense of pleasure watching people try new ingredients, new ways of combining food, and new cuisines. The apprehension, followed by curiosity and finally a smile, or shrief of delight! (or a rare grimace at something foul tasting) At a recent event, we brought out Mian Kham – a thai appetizer that uses… Continue reading Firsts’