muthira horsegram lentil and crushed garlic curry

Muthira curry instantly takes me back to the dining table in my grandmother's home in our little village deep in lush green Kerala. Dancing paddy fields, canoes floating down the river and the young, laughing faces of my cousins come to me with every spoonful.

Whenever we were all visiting, my aunt and grandmother would prepare a feast for us. After many rich and heavy meals we would begin to crave the simple and light muthira curry my grandmother makes by simmering the tiny cooked lentils with chilli flakes, crushed shallots and garlic that has been lightly browned  in hot coconut oil and turned fragrant.

We would devour it by the bowlfuls on its own or as usually served, with rice and pickles and a simple vegetable stir fry. After hours of running around her little farm or playing it the large sand pit in the kaiyala or courtyard we would run back into the house, our tummys growling as we ransacked the kitchen to mop up any muthira curry leftover from lunch with slices of soft bread!

 A simple and comforting lentil curry that is made everyday across homes in Kerala, from very few, simple ingredients. If you have never tried cooking Indian food, this delicious basic lentil stew is a good place to start.

This post is part of my Kerala cooking basics series over at The Kerala Kitchen. so head on over there for the recipe and the basic "formula" to cook most lentils

I am also sending this to The IndianFoodPalooza a wonderful celebration of Indian cooking! 

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Peas and Tomato Curry and Happiness

It's a little late to wish you a Happy New Year. Still I hope you all had a great time and have a truly wonderful, blessed year ahead. 
Our New Year was pretty low key, just the three of us at home, still it was nice. A bottle of champagne, The BEST pizza EVER - and it was home made! (recipe coming soon, I promise) chocolate truffles from Wholefoods (Surprisingly good. Surprising since it is vegan) and a movie in our pj's. 

I didn't even make a long list of resolutions to go and break in a week. Infact it was only today, as I was typing this post-my first, shiny new post of year 2012,  that I decided to make just one. 

No, this year I am not even going to bother resolving to hit the gym or to only eat salad. I know I would rather dance and jump around with my toddler than lift weights right now. It cracks me up that he's learnt to say "Shake it!"  and that most of his dance moves right now involve clapping or spinning around dizzily. 
I know that I will try to cook healthy food like this green peas curry in tangy tomato gravy that I will enjoy eating too, but sometimes I will want a slice of cake. 

Yes, this year I have only one resolution: To be happy. 

My dad told me once how he read somewhere- that even if you are not feeling happy, if you decide that you are and even if you act happy you can convince your brain that you are!
In other words, happiness is in your mind and you can make up your mind that you will be happy no matter how anxious, guilty, or just plain sad you feel. 
And if you are happy then people around you, you kids, your spouse will be happy and you end up uplifting your whole family, your workplace, heck maybe even the world! 
I really hope you try this easy and healthy peas curry. I am quite sure that it will make you happy -at least while you eat it :) 

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Cinnamon Caramel Bubble Bread Christmas Breakfast worthy

"When we recall Christmas past, we usually find that the simplest things - not the great occasions - give off the greatest glow of happiness." ~ Bob Hope

Hey! I just got back here to the US after the really long flight with the little monkey who was thankfully a very good not-so-squirmy boy. He only complained (complaining to his Ammamma halfway around the world away) when I curtailed his socializing with the other  babies so that we could get back to our seats. Finally we landed and after a mix up with the suitcases (guess red is a really popular colour after all) we got home to T after 24 long hours, just in time to spend Christmas week with him.


We are quickly adjusting back to the routines after my holiday to visit our family  in India. The little monkey has rediscovered all his favorite toys and hiding places and I am back amongst the clatter of pots and pans in my own kitchen where I know where everything is ( mostly). The morning sounds and smells of whole wheat toast popping in the toaster and just brewed  tea is actually quite comforting after elaborate breakfasts of dosas and appams which I will miss in a few days but today, warm butter spread-y toast with a sprinkling of sugar on top, is good enough for me!
(Is anyone else in love with the movie Toast based on Nigel Slater's memoirs btw? Caught it on the flight and had SUCH a bread craving! )


Christmas morning, however is not like any morning is it? It's truly the most magical part of the day I think, when the kids ( and some adults ahem ) are all excited about what Santa left them and soon the living room turns into a scene of wrapping paper and ribbon strewn carnage!  Christmas morning deserves somethign special, like CINNAMON and CARAMEL smothered, warm freshly baked bubble bread! 

 I am sure that everyone is counting down to Christmas too! Can't help being excited about Christmas where ever you are right?  I'm still wondering what to cook for just the two of us so we wont miss too much the feast the rest of our large extended families will be enjoying back in India when they all get together. But there is one thing I'm all set on and that's this cinnamon caramel bubble bread  bread for breakfast. I will be whipping up a batch of the easy, versatile dough and putting it in the fridge until the 25th. I strongly suggest that you do this too. 

This is so the month for cinnamon. I had made a loaf of this gorgeous bubble topped bread the day I saw this on Zoe's blog. Although this type of bread is called monkey bread (No idea why- maybe because you pull it apart with your fingers like monkeys, instead of cutting neat slices like I attempted in the pictures above. Tho that was after we had already devoured most of the loaf ) I prefer the name bubble bread and I'm sticking to it. Why did I wait this long to post it? Because I was waiting for it to seem like the right time for cinnamon. And it finally is.


While Zoe used the more rich Brioche dough seen in this apple brownsugar braided bread, I used and loved her Challah dough recipe which has less eggs and so is less rich though it tastes amazing. It is absurdly easy to make and it has been the recipe that I used the most this year. I have lost track of the number of times I made it during my visit to India, with savoury, fruit and even jam fillings. If you have never made bread before, let Zoe and Jeff convert you with their super easy technique.

 Wish you and your families a very Merry Christmas and an extra special Christmas Morning!



Recipe for the Challah Dough
Recipe source: Zoe and Jeff from their book Artisan Bread in 5. This recipe was also featured on the kitchn and Zoe and Jeff share many recipes and instructions on their site Artisanbreadin5


( Makes enough for 4 loaves so you can halve this quantity) 


Ingredients

1 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets -any kind of yeast is ok)
1 tablespoon salt
4 large eggs, lightly beaten
1/2 cup honey ( I used 1/2 cup sugar instead)
1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola- I used oil), plus more for greasing the cookie sheet
7 cups unbleached all-purpose flour
Egg wash (1 egg beaten with 1 tablespoon of water- I omitted this and just brushed the tops with butter)

Method

1.Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (not airtight) food container. I used my extra large pyrex bowl. 

2. Mix in the flour without kneading, using a spoon.You may need to use wet hands to incorporate the last bit of flour.

3. Cover loosely with a lid or a large plate (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time as specified in the recipe below.

5. What ever shape you roll it to before baking, allow it to rise for another 1 hour. Then apply an eggwash or spread some butter on the top and bake at 350 F or 180 C for 30 mins for loaves and 15 mins for buns. See step below how to make the bubble bread

How to make the bubble bread, see step by step instructions here  

( Note: Zoe used brioche bread dough instead of the Challah dough which I used) 

My Notes:
I used sugar in place of the honey since the taste of honey doesn't really come through that much, you can use either. Feel free to increase or decrease the amount of sugar. This is a very forgiving recipe

While making the bubble bread, in the instructions it is mentioned to pour the caramel sauce over the bread only once. I think that it deserves some caramel in the middle too, so next time will be pouring more caramel over the first layer of bread bubbles too.
The caramel sauce hardens as it cools. But just microwave or heat it for a little while and it will soften more.
You can also add a tbsp of butter and 1/4 cup of cream to make it more like a pour-able sauce. And hey why not add a dash of rum in it when no one is looking :)

How do they taste? the dough is yeasty, sweet and soft. So its almost like a bunch of dough nut holes bunched together and smothered in warm caramel and cinnamon. Yes, that means this is VERY dangerous stuff. You have been warned.

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Love Joy Peace Cuppiecakes!

We put up our Christmas Tree today and got into the spirit of the Holiday Season with these drippy chocolate cuppiecakes.

Used my all time favourite so easy to make and yum chocolate cake recipe that I have posted many times already  poured the batter into greased cupcake tins and baked them for 20 mins

Then I dipped their tops in this easy peasy melty chocolate ganache frosting from my post here

Wishing you all much Love, Joy, Peace and baked goodies this holiday season! 

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whipped cream cake- soft airy and cloud-like!

I am totally enjoying having my mom here. Whenever I am with her I hardly even enter the kitchen and happily relax and enjoy her delicious cooking. Everything -even things that I make all the time like dal and even coffee tastes better when mom makes it for me. Mothers have some extra special kaipunyam or magic touch, don't you think?
But I am always game to make the dessert so when she said she felt like eating cake, I happily obliged with this treasure from Rose Levy Beranbaum who is considered the Queen of cakes. This cake is apparently one of her most popular and with good reason. It is tender, airy and cloud-like. Perfect as a simple tea cake or as a layer cake underneath oodles of frosting and it is my current and absolute favourite- a definite must try for all cake lovers! 

Here is a close up shot so you can see how tender it is! Similar to an angel food cake in texture but minus all those eggs and so much easier to make! 

The main fat comes from heavy whipping cream and not butter. Yes you read that right, this unusual cake contains no butter, instead using cream. I am dying to buy a carton of cream and make this again with some simple whipped cream frosting or my favourite chocolate nutella ganache frosting with the leftover cream, or maybe slathered in some dulce de leche , or with some juicy fruit? Mmmm the possibilities! Since we practically inhaled this cake though, you can guess that it's pretty awesome on its own! 

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ada payasam for onam (sweet flattened rice and milk pudding from Kerala)

Tuesday September 11 2001. Ten years. Gosh has it been that long? I am not from New York. I have never been to New York but I am sure like me, almost everyone around the world will remember what they  were doing that day. Early in the morning, I was in my college hostel room in India prepping for a test when my roommate rushed in with the day's news paper. I will never forget the look on her face. Shock, disbelief. Such a senseless tragedy that impacted so many innocent lives.

I remember asking my grandfather after a trip to the zoo when I was eight or so, which animal he was thought could be the scariest and he answered "Man". I understand today how much cruelty and at the same time, how much goodness man is capable of.

By contrast, September is the beginning of many celebrations in India. There are many religious festivals during this time starting with Ramzan to Ganesh Chaturthi to the week long Diwali celebrations in October and ending with Christmas and the universal New Year's festivities when the air is thick from the smoke of fireworks. In Kerala this weekend many Malayalis like me, whether they be Hindus or Christians or Muslims would have wished each other a Happy Onam although Onam is a Hindu festival unique to the state. They believe that during Onam the good king Mahabali visits the homes of his people and so special feasts are prepared and a carpet of flowers laid out to receive him. Today it is celebrated by one and all. Who would not like to share in a delicious feast? I wish we all can find more such happy reasons to come together.

I hope everyone had a wonderful Onam weekend. I enjoyed having my mom here in the US for Onam and the two payasams she made. The first is my favourite and very simple to make,  in fact I would call it beginner's payasam. Am sending this off to Divya who is hosting this month's edition of The Kerala Kitchen  as well as to Shulie for her Rice Love event :)

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grilled chicken wings indian style for the last few weeks of summer

This has been one glorious summer. Beautiful sunny days just meant to be spent outdoors. Picnics, barbecues  melting ice cream, fairs, trips to the park and the  farmers market and a bounty of fruits and veggies and grilling. Let's not forget the grilling!

Especially when it came with views like this..

and days like these..

This is a picture I love of the little monkey going for a walk (or rather a run!) with his Ammama, after which he brought me this flower, sometimes its a leaf or a twig. Once it was a tiny rock. Toddler treasures! 

But back to the grilled chicken which made this summer complete. Simple to make on a grill or under the broiler or even on a pan on the stovetop. Easy and delicious! 

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Apple pie cake aka Marie-Helene's Apple Cake from Dorie Greenspan

Did you all have a fun weekend? I did! We took the little monkey to our county fair and he was mesmerized ( and just a little scared ) by the crowds, the heat, the colourful spinning rides, the animals- (including two llamas!), the music and the fireworks from friday night on, which he insisted on NOT watching, covering his eyes :( Tonight, though I was super thrilled to catch the fourth of July fireworks, from over the Golden Gate bridge, which is celebrating its 75th anniversary this year! Whoa! I love the Golden Gate bridge, love seeing it in the distance, parts of it disappearing under  the thick fog so that it looks magically suspended in the clouds, and I still ( after two years) always feel really excited when we drive over it, so catching the fireworks over the Bay was just a special treat. 


Something else I love? I love the smell of apple pie baking in the oven. The delicious aromas of baking apples, pastry and cinnamon fills the entire house and announces the arrival of good things, and seriously what could be better than a slice of warm, freshly baked apple pie topped with a scoopful of salty caramel ice cream? Nothing, except maybe this cinnamony apple pie cake :)


Yes, you read it right: its apples and cinnamon, but baked into a cake, so no need to bother with that fiddly pie crust. It's quite amazing. It is so full of apples and the texture is not really like a sturdy cake but veering more toward an apple y  bread pudding, and the flavours are unmistakably that of apple pie so that's why I call it apple pie cake and I'm sticking to it!

This was the first thing I took out of the new oven in the house we moved to last month. I didn't get to post because this chocolate Oreo cake too its place. And yes, some days, special days, you need a fluffy frosted cake covered in Oreos, or a barely chocolatey cake covered in Nutella frosting roses and ruffles ( yes the birthday cake, that's coming here soon!) but not everyday. This apple pie cake however, I would be very happy to eat everyday :) Its perfectly easy to make, all the equipment you need is a bowl and a whisk- no food processor, mixer or rolling pin needed.

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Easy Baked Chicken and The Kerala Kitchen June 2011 Event Announcement

Last month the amazingly sweet Sarah of Spoonful of Delight hosted the Kerala Kitchen while I was busy packing, shifting houses, unpacking and rescuing a little monkey who loves to dive headfirst into cardboard boxes. Head on over to her wonderful site here to check out the awesome collection of Kerala inspired dishes we received from our awesome members. Now that I am all settled into my new home and new kitchen, I am happy to be hosting again! Sarah had a neat idea to make it even easier for you to submit entries, with a simple form that you can see at the end of this post, so no need to fuss with emails. Thanks for that, and for being such a wonderful person Sarah! 

Last week was another good friend, awesome blogger and my co host of Kerala Kitchen Ria's birthday and I celebrated with Chocolate Oreo cake. Today I am posting her grandmother's recipe for a delicious tender and juicy baked chicken which is also super easy to make. It earned her mom the Pachakarani ( Queen of cooking) title at a cookery competition so you can be certain this is a surefire hit! 

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Scrambled Egg Curry: Quick dinner and Easy way to use up yolks or egg whites!

I am really excited that my article on Kerala Cooking is up over at The Daring Kitchen :) Go check it out! Come back quick for this awesomely easy, creamy scrambled egg curry in coconut milk, Kerala style!

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Cinnamon Apple Braided Brioche Bread

I totally love baking apples into pies, breads, tarts and cakes. There is nothing I love more than the smell of baked apples and cinnamon, except for the smell of yeasty bread so why not combine the two huh? Let me tell you how fantastic that idea is!

A soft, rich, decadent brioche that lovingly wraps around a filling of apples, cinnamon and caramelized brown sugar. And while this may look like I spent 10 hours slaving over, its really quite easily done. I used the pre-made and refrigerated, no-knead brioche recipe from Artisan Bread in 5. Seriously Zoe and Jeff, like hundreds of others, I love you guys. As you may have realized, I have much love for genius chefs and foodies who come up with easy ways to make delicious goodies, with simple tools like a mixing bowl and a spoon. 

Cinnamon Apple Braided Brioche Bread

Recipe source: slightly adapted from Artisan bread in 5 minutes a day from their website here

Brioche dough (makes about 4 loaves- I used only half the recipe) 
You could also use the slightly less decadent Challah dough (see here) 

Ingredients:

• 1 1/2 cups lukewarm water
• 1 1/2 tablespoons granulated yeast (2 packets)
• 1 1/2 tablespoons kosher salt
• 8 large eggs, lightly beaten
• 1/2 cup honey 
• 1 1/2 cups (3 sticks) unsalted butter, melted
• 7 1/2 cups unbleached all-purpose flour

Method:

Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container. I used a largeglass  mixing bowl ( one from set of  Pyrex stackable, lidded ones I love and use for prepping, storing or reheating daily) 

Mix in the flour, using a spoon until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours.

The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. 
Zoe also uses this same dough to create other goodies like this Tatin, caramel sticky buns, grilled fruit tart, Fresh Fruit Muffins,Brioche à tête, apricot pastries and even doughnuts! The dough can be stored in the refrigerator for up to 5 days. After that you can freeze the dough.


For the Apple filling:
1/4 to 1/2 cup brown sugar
1 tbsp cinnamon pwd
1 apple ( I used a sweet gala apple but you could use any) slice thin with a knife or mandoline )


Eggwash
1 egg (lightly beaten) mixed with 1 tbsp water


Mix the brown sugar and cinnamon powder for the filling
Take the brioche or challah bread from the fridge and working quickly, roll it out on a baking sheet or silpat.
Roll the dough into a rough rectangular shape
Spread out the filling in the center portion of the rectangle and lay out the apple slices over it.
With kitchen shears or a pizza cutter cut evenly spaced strips on both sides of the filling and lightly egg wash them ( The egg wash acts like a glue)
Fold the strips over the filling, crossing one strip from one side over the other, and pinch them together. Zoe suggested something I missed- Make sure that there is quite a bit of excess dough beyond the point where you pinch them together. If you pinch right at the ends it will bust open when baking. Hence you may notice that some of my filling has come out :( 
For a far more easier to understand pictoral how-to see the Danish Braided Bread from Artisanbreadin5 here or their fabulous book.


Let the braid sit loosely covered with plastic wrap ( I didn't cover mine) for about 40 mins
Slide the braid on the baking mat to a cookie sheet/baking tray
Preheat oven to 375 degrees
Lightly coat the bread with egg wash and sprinkle with regular or pearl sugar, a sprinkling of slivered almonds if you like, and bake in the middle rack of your oven for 20 mins or until a tooth pick insirted into the center of the bread comes out clean.
If you can wait that long, allow to sit for about 15 mins before cutting slices off and serving. 
And yes, yes of course you'd like to try other fillings- savoury like feta cheese and spinach, or as Zoe suggests in her Danish Braid:
1/2 cup softened cream cheese, 
3 tablespoons sugar, 
1 teaspoon vanilla, 
raspberry preserves and fresh blackberries or other fruit like peaches, pears... many many beautiful possibilities.


Am sending my gorgeous braided brioche to this month's Monthly Mingle hosted by the passionate about baking Deeba with the theme 'baking with fruit'.

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Beer Bread-No Yeast No Knead Dairy-free Egg-free Quick Bread

I have been on a baking spree baking cakes and cupcakes and the Geek finally rebelled saying that my baking was going to give him diabetes. So I decided to turn to baking bread and have been thumbing thorough some cook books including 'Baking with Julia' and trying to decide between the 'Artisan Bread in Five Minutes a Day' method or the No-Knead Bread by Lahney. But most of these definitely simple recipes still seemed to require a bit of commitment of time and tools I didn't have, until I found this easy, almost absurdly simple and too-good-to-be-true recipe for Beer Bread.


(Update: I have since this post gotten over my fear of yeast and made and love the Brioche bread from Artisan Bread in Five Minutes a Day. Check out my beautiful apple, cinnamon and brown sugar filled braided bread here I am now a bread fanatic!)


Immediately bells began to ring and I ran to George the grocer's little store and asked him for one single bottle of ale- "To make bread" I explained while he looked at me puzzled.


With the world cup quarter finals tomorrow-what could be a better snack for the football obsessed than beer bread? This is one easy and tasty bread that has the flavor of the beer and requires no yeast, no raising, kneading and all that mess.
I added some garlic powder and oregano for some extra yuminess. The crust is crispy and the insides soft and springy as all good bread should be. Still can't get over how easy this is- Just mix, pour, bake!Can all be done in just one dish too

Beer Bread

Recipe source: Gerald Norman on Recipezaar from here

Ingredients

• 3 cups flour (sifted- make sure to sift else bread will be hard)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer 9 recommend using either stout like Guinness or ale )
• 1/4 cup melted butter or olive oil ( I used oil olive)
• I also added 1 tsp garlic powder and 1 tsp oregano-optional

Method

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter/olive oil over mixture.
• Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from pan and cool for at least 15 minutes. If you don't remove it and keep the bread in the pan the bottom may get soggy.

Below are some helpful notes by Gerald : 

This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit". That's because they aren't sifting their flour! 

If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure.

If using non alcoholic beverages then add a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

Put a baking sheet or tray under the dish so that any butter that bubbles over doesn't spill onto the oven floor and catch fire.

Verdict:

Hic! The beer taste in the bread was prominent and I loved it even thought I don't even like beer! I halved the ingredients as I wasn't sure I'd like it so my bread was quite small and was all gone in seconds. Next time I will double it and make two full loves as everyone loved it and tore off chunks of this soft bread with a crunchy top.You don't have to like football or even beer to love this, whether you are making it or eating it.

Take it along for the next tailgate party and you will be the star! 

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Libby's famous Pumpkin Pie- A little bit of fall in the middle of spring!

It's spring! flowers are blooming everywhere in a riot of colours. But sunny California is having some temperamental weather. The whole week was bright and sunny and as soon as I was thinking "mmm barbecue Sunday!" the rain clouds decided to descend on us. Suddenly it's all bleak and chilly, and I've taken out my lovely ( self :) knit scarfettes and beanies that I'd just put away. It's almost like fall is back! And fall always puts me in the mood for.. Pumpkin pie. Thanks giving just isn't complete without the Pumpkin Pie,but this pie can be made all year round since it uses canned pumpkin and is so easy to make. The hardest part about making this pie is probably opening the can of pumpkin pulp. And I know what you're thinking - wouldn't fresh pumpkin taste better than canned? but in this case it really doesn't make a difference and its so much easier and less messier than scooping the pulp out, getting rid of the seeds and all that fuss. I found this recipe right on the can of Libby's pure pumpkin.

Libby's famous Pumpkin Pie Recipe Source: Off the back of the can of Libby's Pure Pumpkin Ingredients 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves

I also used about 1/4 teaspoons of nutmeg powder 2 large eggs 1 can (15 oz.) Pumpkin pulp 1 can (12 fl. oz.) Evaporated Milk ( I just used a cup and a half of regular milk or to make this dairy-free, use soy milk) 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Method

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. If you like you could top with whipped cream before serving, but I prefer serving it with a scoop of creamy vanilla ice cream instead.

Verdict

The pie is delicious, has a wonderful, smooth texture and is a beautiful amber colour. However the lesson I learnt is to use a good pie shell. The one I used unfortunately wasn't very good and made a thin, slightly stale tasting base. Also to keep the edges of the pie shell from burning, I'll cover it with a strip of foil. I would also use some nutmeg powder the next time I make this.

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How to cook rice

There is nothing more appealing than a bowl of fluffy, perfectly cooked, steaming hot rice. 
Although I love tasting food from around the world, comfort food to me is a bowl of rice and dal. 
From a lot of trial and error, I think I have learnt how to cook rice perfectly.
The secret to cooking perfect rice i found is to wash it 4-5 times before cooking to ensure that all the sticky starch has been removed. You should also soak it after washing for about 30 mins to ensure it comes out just perfect. I use a pressure cooker & put a little more than double the amount of water per cup of rice.You can also use a pan with a tightly fitting lid. I wait exactly until the first whistle ( about 10-20 mins) after which I quickly run the pressure cooker under cold water  to release the steam ( this step is of course unnecessary if you are not using a pressure cooker) & immediately strain the rice so that it doesn't get overcooked. If you leave the rice in the hot water in the pot you run the risk of it continuing to cook and turn mushy.


 However, accidents do happen. If they must, you could use some of the following little tricks that I found here and have used to rescue my rice, sadly a few more times than I would like to admit. 
 
 Problem: The rice is still very chewy or hard in the middle. 
Solution: Add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes. 

 Problem: The grains are split and the rice is mushy because of over cooking. 
Solution: This is the worst problem because you can't really fix over cooked rice. You could wash the sticky rice under cold water. That helps a little, but the best way to use it up would be to make rice pudding with it, 


 Problem: The bottom layer of rice has burned. 
Solution: Run cold water over the outside of the pot's bottom to stop it from continuing to cook, and preventing the burnt flavor from permeating the rest of the rice (don't add water to the rice itself).Tip out as much rice as you can salvage. Be careful not to mix the burnt part at the bottom with the rest of the rice.


 Rice is usually eaten with curries. It is also often flavoured and cooked with ingredients as in fried rice, biryani etc.

South Indians have an interesting variety of rice dishes like curd rice, mint rice, coconut rice, spinach rice, tomato rice, sambhar rice, tamrind rice and my favourite, the tangy Lemon Rice.

Lemon Rice
Ingredients: 
2 cups cooked rice 
2 tbsps vegetable/ canola/ sunflower cooking oil 
1 tsp mustard seeds 
3-4 curry leaves 4 green chillies slit lengthwise 4 dry red chillies 
1 tsp ginger paste or grated ginger 
1/2 cup peanuts (roasted and unsalted) 
1 tsp turmeric powder 
Juice of 2 lemons 
Salt to taste 


Preparation: Add salt and lemon juice to the cooked rice and mix well so that it is spread evenly. Keep aside Heat oil in a pan and add mustard seeds, curry leaves and green chillies. Fry till the spluttering stops Add the ginger and peanuts. Fry for another minute. Add the turmeric powder and red chillies and stir. Turn off the fire. Add the rice and mix well so that it takes on the bright yellow colour from the turmeric. Can be eaten plain, with pickle or served with a raita ( Yogurt mixed with a little salt, finely chopped onion, cucumber or tomatoes)

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