Category Archives: kitchen non-confidential

06.37pm 28th may 2009

sunset at vagator, goa, struggling to remember the name of the shack we were drinking our beers in. it’s a little place, just at the cliff, so an obviously brilliant sunset.

we weren’t the only ones who thought so. the photographer was taking a picture of his son with the sunset as a backdrop. he was really concentrating. took quite a few shots to make sure he got it right. he made the boy move left, then look a little to the right. no no…sit at the edge. chin slightly down, hands on lap. that’s it. smile…now one standing…he showed it to his wife, she didn’t approve…then profile, followed with many opinions from his many clan members…sit again…this went on for a good many shots. the son grinned ear to ear through it all!

if i remember right, it was a samsung phone. i could be wrong.

this whole photo session could have made a great advertisment. or so i think. we were pretty much entertained, while gobbling down pakoras and beer. for me, pakoras is a strange munchy to have in goa. but it had been a bit of a rainy day. pakoras in the rain is always perfect and filled with childhood memories.

normally beef chilly fry, surmai tava fry, fried mussels, calamari in butter garlic sauce or fried calamari…brilliant with beer or so my taste buds passionately tell me! hits the spot perfectly.

the beer i’m enjoying these days for some strange reason is tuborg. most people, when in goa, drink kings beer, including husband. i don’t know why, i just haven’t been able to drink it with any relish. but hey, when in goa…kings it is meant to be…or a gin and tonic, full soft spot for it. better still fenny or urrak!

02.00pm 27th march 2009

the lunch thali at aniket, on the way to anjuna, goa. as i said in the earlier post…most brilliant lunch! definatley worth a visit on your next trip.

fishcurry, rice, thisria masala (mussels), fish fry, one vegetable, depending on what ‘mausi’ (aunty) felt like cooking and roti if you want.

wholesome, typically homemade and definately hits the spot.

to add to it, order a glass of fenny or urrak. goes well with lemonade and a dash of salt.

this picture was taken on the same day as yesterday’s pic. i didnt take it. the husband did. i took yesterdays. (go left to check it out)

someone once told me that i write like a child.

03.03am 24th nov 2008 (IST)

ailerou a la basquaise with sweet peppers, a poached agg, pancetta, chard and polenta

they’ve published a cook book. it’s by judy rogers. i bought it in all my excitement. i do collect them. but, unfortunately it doesnt have the recipe. it was brilliant! if i manage to get hold of it, i’ll fill it in here. i took their menu cards, food and an extremely long wine list and stapled it to the back of the book. it’s been 2 years…there’s no way i would remember the name of the dish, looking at that picture. i was shocked when i saw the menu stuck there. i’d completely forgotten.

9.20pm 16th aug 2010

picture blurry. i detest using flash. bad lighting in our house. it’s an ongoing debate between us…

half a box of spaghetti + 1 can tuna + 100gm mushrooms + 5 cloves garlic + 2 spring onions + a whole fist full of parsley + sea salt + freshly ground pepper + 1tbs olive oil + a bit of parmesan, if in your fridge

drop the spaghetti into rapidly boiling salted water. pour in a few drops of olive oil. drain the tuna and flake + chop mushrooms into tiny bits + smash garlic + chop spring onions. use all the good green + roughly chop up the parsley + heat olive oil in a large frying pan.

drop in the garlic in the pan. when it starts browning and sputtering, throw in the spring onions. 2min later add the mushroom. move it all around for 5min. then salt and pepper to taste. add in half the parsley and give it a few minutes. if a littel dry, put in a few spoons of the pasta water. drain the spaghetti and mix it with all the yumminess in the pan. sprinkle all the remaining parsley. top with grated parmesan and more pepper.

a salad of many leafy greans is a must with this – baby spinach + rocket + lettuce + a sprig of rosemary + juice of half a lemon.

12.19pm 01 may 2010

kitchen counter, prepping for pasta with squid in a cream sauce

500gm pasta – cook in rapidly boiling salted water. i have a preference for sea salt. add a few drops of olive oil. i feel it keeps the pasta from sticking. i think i read that somewhere. i don’t know. but i do it nonetheless. drain and return to the pot.

1tbsp olive oil + squid (to be honest, i do not remember how much squid i used. when we buy it in the fish market here, they sell it by the bowl. i think each bowl is about 400gm. maybe i used that amount. maybe less. use as much squid as you want. (i think the more, the better) + 5 spring onions chopped (if the greens are healthy, use them) + 200gm mushrooms sliced + 250ml or 1cup dry white wine (i used a chardonnay) + 400ml cream + 2tbsp chopped dill (feel free to use a good handful) + 1to2tbsp lemon juice, depending on preference + 100gm parmesan cheese grated + lemon edges to serve

heat the oil in a pan, add the squid, spring onions  and mushrooms. cook for a few minutes or until the squid is almost done.

add the wine and cream. bring to a boil. reduce the heat and simmer for 1min. dont let the sauce get too thick and dry.

mix the sauce with the pasta and stir in the dill and lemon juice. add the parmesan and season with pepper. mix well. i like to do the mixing in the sauce pan. that way you get all the niceness from the bottom.

serve with the lemon wedges and a nice green salad. rocket and tomotoes works brilliantly with this. maybe a drizzle of balsamic vinager on the top.

i fed 3 hungry men and myself. unfortunately no left overs!