Curry & Chabilis?

 

Indian food is characterised by its generous use of spices like black/green cardamom, cinnamon, cumin, curry powder, cloves, coriander, turmeric, fennel, fenugreek, mace, peppercorns and hence the term Spicy. The "spicy" does not always refer to the hotness of the curries. It could also mean the amout of spices used in the food. The kind of wine that goes with such heavily spiced dishes like sweet and sour vindaloos (Usually Pork & potaoes) to tikkas, (chunks of veggies/meat marinated in yogurt and cooked in a sauce ), is always a big question. The best wines for pairing are usually Pinot Noirs, Zinfandels, and Riojas that can nicely boost the spicy sauces. To complement the juxtaposition of strong spicy and creamy-rich flavours of Indian foods, I personally like whites more than reds like Riesling, Gewürztraminer and Chabilis. 

Yes Chabilis!! I know it’s a bit unusual but somehow it works. White wines temper the palate that's overloaded with spices; cools the palate that's blazing from chilly heat and the fruitiness pair nicely with the flavours of Indian dishes. Dry wines go well with all kinds of Indian dishes owing to their ability to retain their crispiness and freshness, regardless of the spiciness of the cuisine. 

I was graciously sent 2 bottles of finest Chabilis (see notes below) to be paired with take-out food of my choice. I paired it with local Indian-takeaway with food from 3 different regions of India to see how the wine pairs with different styles of Indian food. Tikka Masala from North India, (region consisting of the northern part of India that includes northern and most of eastern India). Tikka masala is chicken/Paneer marinated in spices and yoghurt  and then baked traditionally in the tandoor and then served in a creamy tomato sauce with a few key spices. Keralan Khorma from the South of India, a dish made from coconut, cashew-almond paste & cream balanced with spices. Goan Vindaloo style Egg Curry from West of India. (Goa: a former Portuguese colony and hence the Portuguese influences in food). This delicately balanced spicy, slightly sweet and sour curry with a rich tomato flavour is made with spices & vinegar. 

Both the wines really complemented the dishes. The Keralan Korma was the mildest of them all with rich coconut milk, cream, almonds-cashews, saffron balanced with garam masala, coriander, cumin and paprika. The Chablis La Maladière 2010/2011 William Fèvre paired well with Korma. The Goan Vindaloo style curry with onions, tomatoes, garlic, garam masala, coriander, cumin and sugar with the sour vinegar was great with Petit Chabilis. The slightly spicier of the three, Tikka Masala with Onions, Tomato, garlic, paprika, curry powder and cream was great with Petit Chabilis, cooled the palate after the spice hit. 
I think its absolutely misunderstood that Indian food is always spicy and hence cannot be paired with wines like Chabilis. The dishes I picked from 3 different regions of India are all quite different in terms of spiciness and creaminess, a good example to use when pairing white wine. 

A little about the wine:

Chablis, in the eastern French region of Burgundy, is famous for its dry white Chardonnays. Chablis has four different quality levels. The austere soil which is a combination of fossilised/limestone soil, as well as the continental climate (very cold in winter and hot in the summer with frosts in spring) define its character. The plots on a plateau are the cheapest Petit-Chablis. The next level is Chablis. The best are the Premier and Grand cru wines. Again due to extremity of the climate there are good years when the wines have high acidity and can age well. 
Chablis La Maladière 2010/2011 William Fèvre £14.99 
Taste: An intense back note of acidity and dry finish with fresh citrus notes that is lemony and orangey. 
Smell: Mineral notes with hints of chalk on the nose. 
Colour: Golden with green tints, this wine has a fresh bouquet notes of citrus and lemon. 
Petit Chablis 2011 Union des Viticulteurs de Chablis £9.99 
A very fresh and vibrant wine! A Chardonnay made from grapes grown at higher elevations or on mixed limestone soils in the Chablis region of northern Burgundy. 
Taste: Fruity, spicy and slightly acid notes but crisp with plenty of ripe apple and citrusy boost (orange, lemon and grapefruit notes) with mineral hints. 
Colour: Light gold colour/ straw yellow colour. 
Smell: Zesty apples and lemon 

Post for Theo

I wanted to share the story of an amazingly brave woman who went through a horrible ordeal recently. She had Theo at 33 weeks, born sleeping! Just few months back she was strutting around the office with her huge bump, so happy, so proud. Then one day, out of the blue, we got a message that Theo  is not with us anymore. It was a huge shock for us and I broke down as soon as I heard it. For anyone in this situation, it's a roller coaster of emotions, no matter how hard they try, it is difficult ride to get off. I am one of them who lost a baby many years ago and still clueless on why it happened. Please read the story below and please dig deep to donate for the noble cause.

On 21st April 2012 Dan and I were overjoyed to find out that we were having a baby. We had already had a miscarriage the previous Christmas so we were understandably nervous but we couldn't wait to become parents.

I loved being pregnant, every second of it, every ache, every headache, every stretch mark and every toilet stop because this baby was going to make us a family.

In October we knew something was wrong and went to Leighton Hospital. We were scanned and told that the baby wasn't growing or putting on weight as quickly as he should. We were told we would be monitored closely.

At first appointment we heard a strong heartbeat but the kicks just weren't as frequent as normal. The hospital said that they were happy with the test results and the baby might just be lying funny and we were sent home.

We returned 3 days later and as soon as the monitor was placed on my tummy I knew we had lost our baby. There was silence. Any parent who has lost a child through stillbirth will tell you that the silence they hear is the loudest noise that they will ever hear and the words that follow from the doctor or midwives - "I'm sorry" are heart-breaking....

Read the complete story here https://www.justgiving.com/Theos-Star/

Tiramisu and my New Year Resolutions

I am not very big on New Year resolutions. I always think one does not need New Year to make changes. I just want to make a few changes and enjoy my blessed life a bit more.

Enjoy life more:  Pausing and enjoying little moments life has to offer amidst all the crazy schedules. Enjoying simple things like coffee and conversations on a Sunday or walking on fresh snow (that always results in a snowball fight).

Read a new blog a month: Amidst all the work and studies I have somehow forgotten how much I loved discovering new blogs and following them. I have started making a note of all the new blogs I visit and it is looking good.

Bake more: Not just for the blog but also for the zen like feeling I get out of baking.

Be truthful to myself:  This is something I need to do when I get caught up in feeling like I'm failing. Sometimes when things do not go the way I want to, I tend to get frustrated quickly and occasionally, in those moments of doubt, compare myself to others.  I need to start believing in myself more and (start listening to my husband more). I have to probably start chanting more positive mantras during these episodes of self doubt.

What are your resolutions?Let me know.

Amaretti biscuits are domed-shaped biscuits, light and airy, crunchy on the outside and chewy in the middle. Originated in Venice, Italy during the Renaissance period, these cookies are made from either ground almonds or almond paste, along with sugar and egg whites, ground apricot kernels and flavoured with liqueurs, mostly the Almond flavoured Amaretto Liqueur. Amaretto is an Italian sweet almond-flavoured liqueur.

Note: Serve these trifles in recycled (small) nutella jars or yoghurt jars.

Amaretti Tiramisu Trifle

For the Mocha Zabaglione Cream

2 Egg Yolks

85g Sugar

1 tbsp Amaretto Liqueur

1 tbsp Kahlua/Tia Maria

250g Mascarpone

1 tbsp Cocoa

1 tsp strong coffee granules (like Starbucks Via)

2 tbsp freshly brewed Coffee

For Layering Trifle

200ml double cream whipped with 3 tbsp sugar to soft peaks.

Amaretti Biscuits

200ml Freshly Brewed Coffee mixed with 1 tbsp Kahlua/Tia Maria & 1 tsp Amaretto

2-3 tbsp Cocoa

50g chopped Hazelnuts

Method:

Prepare the zabaglione by whisking the yolks with sugar until pale. Now cook the yolks along with the liqueurs, over a double boiler set over simmering, not boiling, water until it doubles in volume about 10 minutes. Cool slightly and gently fold the Mascarpone, both Coffee and Cocoa.

Layering the Trifle:

Dip the Amaretti biscuits in the Coffee- liqueur concoction and place onto the form you are using to layer the trifle. Pour a layer of the Mocha Zabaglione next. Cover this with a layer of whipped cream and repeat the layers until you have reached the top of the form & make sure whipped cream layer is on top. Chill the mixture for 2-4 hours. To serve, mix the chopped roasted hazelnuts with a teaspoon of cocoa and sprinkle on top. Dust more cocoa if desired on top.

Panettone

The best thing about any festive occasion is family/friends get-togethers. Since I live abroad away from my beloved family, every year we try to spend Christmas & other festivals with friends. Each of us make a dish and gather around, eating and drinking all day, playing games, watching some good old movies. Tasked as the official Baker, I bake batches of traditional fruit cake, along with festive favourites like panettone or stollen, christmas pudding, steamed ginger pudding. I make this bread every year and we like this for breakfast on holidays. Trust me , it is not as hard as it looks, do give this a go.

Panettone

For the Biga*

Ingredients

200g strong breadfFlour

½ cup cool water

1/16 teaspoon instant yeast

Method:

Combine the flour, water and yeast, stirring with a wooden spoon to make stiff dough. Place the

dough in a lightly greased bowl, and allow it to rise overnight or until it become bubbly.

For the Bread:

Ingredients

300g strong bread flour, plus extra for dusting

2 whole eggs + 6 (med) egg yolks, beaten

2 sticks softened butter, plus extra to grease

½ cup caster sugar or mixed spice sugar

7g instant yeast

1/3cup jumbo golden raisins

1/4 sultanas

1/3 cup mix of cranberries, blueberries, sweet morello cherries & inca berries

1/4 cup candied peel, finely chopped

seeds scrapped from 1 vanilla pod

1 tsp vanilla extract

Lemon Extract 1tsp

grated zest of 1 large orange

grated zest of 1 lemon & 1 lime

¼ cup warm milk

1 tsp salt

pinch of freshly ground nutmeg & cinnamon

3 tbsp dark rum or brandy

1 tbsp Amaretto

1 yolk+1tbsp olive oil, beaten together for glazing

1 tbsp vanilla sugar to sprinkle on top

Method:

Soak the fruits in a bowl with both rum/brandy & amaretto. In the bowl of an electric mixer, fitted with dough hook, combine all of the ingredients except the dried fruit. Knead the dough till it's combined; it will be very sticky at first, but should come together eventually as you knead. Place the dough in a lightly greased bowl, and allow it to rest for an hour. Knead the raisins, sultanas and candied peel into the dough gently, until evenly distributed. Form the dough into a ball and place it in 8 inch springform tin or a ready-made panettone mould. Cover with cling film or towel and leave to rise for 2 hours in a warm place until the dough has tripled in size. Meanwhile, preheat the oven to 180°C. Brush the top with egg wash and sprinkle vanilla sugar. Bake the panettone for about 40-45 minutes, covering it with aluminum foil for the final 15-20 minutes of baking if it browns too quickly. A skewer inserted in the middle should come out clean without any crumbs or wet dough. Allow panettone to cool and then brush with melted butter. Dust liberally with icing sugar on top before serving.

Note: Panettone can be served toasted with Zabaglione or with coffee. Stale panettone can be used to make bread & butter pudding or French toasts.

* Biga is a type of starter used to make traditional Italian breads. It gives bread a light, open texture with holes.

Note: Yeast & flour measurements are in grams to be precise.

Change... This 5 letter word is a biggie. Something that is hard to accept, but inevitable. You know its coming, but still afraid of it. This happens to me every year. The change sets in so quickly, it gets harder to accept Summer is no more. As I look out of the window on my drive to work,   it seems only yesterday the leaves turned from green to mellow yellow. But today its various shades of yellow, auburn, burnt orange and reds covering the ground. The days have gone shorter and the long sunny days replaced by chilly autumn evenings. The weather’s unpredictable, it’s cold one day and colder the next. Berrymania replaces the grocers by Pumpkinmania. And before you know it its Halloween. 
In the hope that Summer is not far-off, I embrace this change,  welcoming it with these Pumpkin cupcakes and more such cosy comfort food (soon to follow). 

I find comfort in food, so I know I will wade through this season with steaming mugs of home-made soup, freshly baked bread, these cupcakes curled on the sofa...staying cozy, safe & warm. 

Happy Halloween!

Pumpkin Cupcakes (Adapted from Martha Stewart)

Ingredients
2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon salt 
1 teaspoon ground cinnamon 
1 teaspoon ground ginger 
1/4 teaspoon freshly grated nutmeg 
1/4 teaspoon ground allspice 
1 cup packed dark-brown sugar 
1 cup caster sugar 
1 cup unsalted butter, melted and cooled 
4 large eggs, lightly beaten 
1 can pumpkin purée 
Handful of white chocolate chips 
Method: 
Preheat the oven to 180C & line the cupcake tins with liners. I have used gold here. In a bowl mix the dry ingredients and in another bowl mix all the wet ingredients. Add the dry ingredients slowly into the wet ingredients with the mixer running on low. Stir in the white chocolate chips. Carefully ladle the batter onto the liners and bake for 20-23 minutes. Cool Completely. 
Icing: 
1(300g) pack cream cheese (philadelphia) 
1 cup double cream 
Pinch of nutmeg, cinnamon & all spice 
1 tsp vanilla extract. 
Method: 
Whisk everything together until smooth and has reached a soft peak stage. Either pipe or spread liberally on the cooled cakes.

*I have used home-made roasted pumpkin purée. The result is a much sweeter & dark coloured purée.

*Chuck in some pecans for added texture & flavour.
I also made made these from the leftover puree.