My Take on Apple Pie

Made with love

I seem to be experiencing writer’s block; actually, it’s more like writer’s flow. There are so many things I want to write about pie, so many routes I could explore with this post.

I want to write about how I’ve grown up on my mama’s delicious Apple Pie.

I also want to write about the time my sister-in-law and I spent the entire day in the kitchen making our first ever Apple Pie.

Maybe I should write about the process of making pie. I mean, we all love the smell of pie in the making – apples stewing, jam bubbling and the smell of butter as it hits the flour – watching these two ingredients mixing with ease. The whole process of making pie encompasses you. Your kitchen feels warm and cozy, you feel warm, the smells coming out of your kitchen engulf your house and everyone wants in…

Or maybe I should focus on the beautiful photographs my sister took while hovering around me when I was making the pie… notice the vintage look on the 1^st one.

Come to think of it, I should write about the person who encouraged me to start this blog, whose compliments about my food and writing gave me confidence in myself – my brother; who also hovered around me telling me to hurry up coz he wanted a slice!

Then I thought I should center this post around Father’s Day, which is on 16th of June, so I should write about the one person I know who is as warm as pie and who enjoyed it piping hot with vanilla ice-cream – My dada!

As you can see I could not decide on the route I wanted for this post but I did come to one awesome conclusion; it’s not only about delicious pie or food for that matter, it’s about the lasting memories made around it.

Happy Father’s day dada! You are my pie! Love Kay

This is my Apple pie with raspberry and strawberry jam. It may seem a bit tedious but I promise you it’s not.

Ruby red jam

For the raspberry and strawberry jam:

• 400 gms hulled strawberries, frozen or fresh
• ½ tsp cinnamon
• 1 tsp lemon juice
• 1 tsp lemon zest
• 75 gms castor sugar
• ½ cup water
• 3 tbs raspberry pulp (see method below)
• 1 tsp icing sugar

Step 1

Add the strawberries, cinnamon, lemon juice and zest, castor sugar and the water to a medium size saucepan. Place the saucepan over the stove and cook on medium-high heat till the strawberries can be mashed with the back of a wooden spoon. Now turn the heat down to low and spoon in the raspberry pulp and icing sugar. Stir till well combined (at this time if you find the jam too tart, add more icing sugar). Take off the heat and let cool.

For the raspberry pulp:

Ingredients:

• 150 gms hulled raspberries, frozen or fresh
• 2 ½ tsps icing sugar

Step 1

Put the raspberries in the food processor and pulse till you get a nice thick pulp. Add in the icing sugar and pulse till well combined. Strain through a sieve to remove all those little seeds. You will end up with a smooth purple pulp.

To stew the apples:

• 5 apples
• 1 ½ cups of water
• 1 lemon
• 100 gms granulated sugar

Step 1

Cut the apples into 4 segments. Cut each of the 4 segments into 3 segments. You will get 12 segments per apple.

Step 2

As you cut and add the apples to a medium size saucepan, squirt a little bit of lemon juice on them to keep them from turning brown. Work fast and don’t add too much lemon juice or the pie will turn tart.

Step 3

Add the sugar and water to the cut apples. Place on medium to high heat till apples have soaked up all the water and are well stewed. Take off the heat and set aside to cool.

At this stage your kitchen is going to smell sooooooooo good! The smell of cinnamon and strawberries still linger in the air and nothing really beats the aroma of apples stewing  :)

Ready for the oven

For the pie shell:

• 450gms flour
• 2 ½ tbs icing sugar
• 150gms butter, cold and cut into cubes
• 4-5 tbs of ice cold water

Step 1

Mix the flour and icing sugar in a bowl. Then mix in the butter cubes either with your fingers or pulse in a food processor till the mixture resembles bread crumbs. Add in the water, one table-spoon at a time. Bring the dough together and  transfer onto cling wrap. Refrigerate for 30 mins.

Step 2

Preheat your oven to 230 C.

Butter a 7 inch round pie tin. Roll out the pastry, line the tin with the rolled out pastry. You will have extra pastry so put it back in the cling wrap and refrigerate. Blind bake till the pie shell is golden brown, about 30 mins. Set aside to cool.

Two slices for me, please!

To assemble the pie:

Preheat your oven to 245 C.

First spoon the jam into the cooled pie shell then layer the apples. Roll out  the remaining pastry and cover the pie. Pinch the sides and make a hole in the center to let out the steam.

Bake for 45-50  mins or until the pastry you used to cover the pie is golden brown.

Tips:

• For those of you who do not have a sweet tooth this is the perfect dessert since it is a bit tart; which makes it delicious when eaten piping hot with vanilla ice-cream.
• Feel free to add more sugar to the jam or the apples if you don’t like your pie slightly tart. Add an extra 25 gms of castor sugar to the jam or an extra 50 gms granulated sugar to the apples. Taste as you go along, add and subtract sugar or lemon juice accordingly.
• If the pastry does not come together feel free to add more water but, be careful or you will be left with mush.

For those of you who missed The Treat Truck facebook page updates, my personal photographer has started her very own writing and photography blog! Check out www.huesandwords.wordpress.com

A Foodie’s Panchgani

Panchgani is a scenic hill station nestled among mighty mountains, flowing rivers and abundant forests.

This is Panchgani!

When work and the city etches its way into life and you need a weekend getaway or if you are lucky a week or more, Panchgani is the place to be… 5 hours out of Mumbai, Panchgani is a second home for us and worth even a two day stay.

Now let’s get down to business, how does Panchgani score in the food department? I’d score it pretty high! What does a foodie’s Panchgani look like? Read on…

The best and freshest produce is available here; now, if you are a foodie and love to cook you know what it feels like when you get excellent produce.

Even if you are driving-by, stop and pick up some vegetables and fruit.

Panchgani was the first place I ate a Wild Fig. It’s sourced from deep inside the forest and if you can get past the appearance once you break it open, it’s not that bad.

Wild Figs

What - Fresh Produce

Fruit – The sweetest fruit are available here. So stock up on whatever is in season.

Strawberries, rasberries,  deep purple mulberries, grapes, sweet as can be figs and so much more.

Where – Go to the vendor right outside the SBI ATM.

Luscious Strawberries and Juicy Grapes

Ruby Red Rasberries

Sari clad lady in the background. Just like the vendor…

Strawberries in Abundance

Vegetables – Desiree Potatoes – I discovered these pink wonders in Panchgani way before I found them in Mumbai, Cherry Tomatoes – I ate more than half a bag before we even reached home!, Zucchini, Lettuce, Pumpkins, Raddish and much much more.

Where – Available near the fruit vendor and inside the Panchgani market.

I am not a big fan of corn, in any form but when I am in Panchgani I eat tons of it – on the cob, in a vegetable dish, etc. Now, you know the produce of a place is good when you eat things you normally would not!

Where – Go to the vendor right outside the SBI ATM

Fresh Mint. Doesn’t get fresher than this!

Cherry Tomatoes and Roses – Such a Pretty Picture

Cabbage Patch

I know, I know… you are not cooking on holiday. Don’t worry I got your back. Try out our favourite restaurants listed below.

Restaurant – Purohit Lunch home.

Where - The Pachgani Market

What to eat – They serve the best veg. limited Thali and that is all they serve. You can choose between Chapati or Bajra Roti to go with the Sabji’s, Dal’s and Kadhi. My favourite part of the Thali, and this may sound a bit ridiculous, the Dahi (Yogurt)!

Veg Thali

Restaurant – Purohit Veg. Restaurant

Where - The Pachgani Market

What to eat – All time favourites here – Dal Fry, Dal Tadka, Veg Paulo and Makhai (Corn) Masala . Also, try their Sandwiches and if you are here for breakfast do not miss out on the Idlis!

What – Being a hill station Panchigini has bakeries, with character. I say character because each of these bakeries have a personality of its own, thanks to their lively owners!

The Red Rose – Is the oldest bakery in town, Lucky’s – A must visit and the Bakery near St. Joseph’s Church – the name of which I don’t know.  The first two bakeries are located in the Pachgani Market.

What to eat – At Red Rose try their Jam Biscuits and the Fan Biscuits (be a local and call them Saira Banu, the nice owner explained to us that the school girls came often to the bakery and nick named these biscuits after the Bollywood actress) Needless to say, in no time the name caught on.

Lucky’s Bakery – You can sit here and eat and eat and eat. I am not kidding, everyone comes here and orders one thing after the other. We love the Chicken Roll, Cream Filled Doughnuts fresh out of the oven, Potato Waffers and all the egg dishes. Oh, do not forget the Bun or Brun- Maska with Chai (Bun or Crusty Bread with strong milk tea)

The Bakery neighboring St. Joseph’s Church – Perfectly baked bread.  I think it’s extremely cute to buy bread from this bakery; you knock on the window and place your order, which is handed over to you through the window grill…

Buy Bruns from all three bakeries. Each Bakery has equally fresh, crusty on the outside and soft & fluffy on the inside bread.

Since, we were in Panchgani for Easter we tried out the Hot-Cross buns from all three bakeries and everyone came to one conclusion – all three were different and no one could pick a favourite. They were all soft, mildly sweet with a hint of cinnamon. Lucky’s was a bit different from the other two bakeries but like I said, all were winners.

Bakery Goods

At Lucky’s Bakery

Brun

What - Satara Milk Center

Where - The Pachgani Market

What to eat – Lassi, Strawberry Milk and Basundi. My favourites are the Lassi and Strawberry Milk and my family loves the Basundi too.

What – Strawberry Inn

Where - On the way to Mahableshwar

What to eat – Strawberry Inn has delicious Parsi food. Try the crispy on the outside and tender on the inside Chicken Farsca. It’s difficult to find even in the city; that perfect Farsca with evenly and lightly battered pieces of succulent chicken but here at Starwberry Inn you can satisfy your Farsca craving. Also, delicious is Sali Boti and my favourite, Cutlet with Gravy; perfectly spiced gravy is served with well cooked mutton cutlets. For dessert opt for the Strawberry and Cream. We ordered one, ok my sister ordered one and we dug into hers and ended up ordering two more.

What – Mapro’s Food Court

Where - On the way to Mahableshwar

What to eat – Firstly let me tell you a little about Mapro’s – it will, without a doubt surprise you. Even though it’s all veg., it’s one of my favourite places in Panchgani. Get their Wood Oven Pizza’s, Veg Sandwiches or Soup of the day but save room for their delicious Ice – creams, Strawberry and Cream (get the one with both ice-cream and cream), and Milkshakes. This place will pleasantly surprise you!

Grilled Sandwiches in the making at Mapro

Fresh strawberries with Ice-cream and  Cream at Mapro

Wood-Fire Oven Pizza at Mapro

What – Bagecha Garden Restaurant

Where – On the way to Mahableshwar

What to eat – This is simple, eat the Makhai (Corn)Patty, Bhajia’s, Starwberry & Cream and Rose Ice- Cream. Tip – order a couple of each, especially if you are in a big group.

Makhai Patties at Bagecha

Rose Ice-cream at Bagecha

Now these are my favourite things to eat at these places but do look through the menu you could just find something I haven’t discovered yet.

Panchgani

Pops of Colour

This is my Panchgani. This is a foodie’s Panchagini. I hope you make the trip and have fun eating!

The quaint and beautiful St. Joseph’s Church is my favourite place in Panchgani.

St. Joseph’s Church

I’ve been posting quick and fun recipes on the facebook page. Check them out here
http://www.facebook.com/pages/The-Treat-Truck/144440575718765?ref=hl
 . More quick recipes to come

Not So Beige After All

Away from Beige!

I consider my job beige. Now don’t get me wrong I don’t hate my job and I work with lovely people.

By beige I don’t mean boring but lackluster.  What’s the difference you ask? Clearly you haven’t started working yet or you belong to that lucky group of people who found their passion early on in life and pursued it; head on. I on the other hand found my passion when I was neck deep in beige!

So here I am sitting in my beige cubical dreaming of the springs of colour that jump out of the pink Tupperware sitting in my tan leather bag waiting to meet my eager taste buds; that little mid-day snack I carry, whether it’s a plum and rocket salad or a homemade chocolate chip cookie, it doesn’t matter where I eat it – at my desk or while returning home in the back of a bumpy rickshaw – I am immediately transported out of beige and into colour. Beautiful, Beautiful colour.

If you haven’t guessed already the colour than dons my otherwise beige walls, my passion – is food! I love food and writing about it. I try out new restaurants over the weekends, I plan my holidays around the cuisine and food culture of the place I’m travelling to and I enjoy nothing more that travelling, eating and writing!

Starting a blog has turned beige into a shiny gold, because for someone like me who wants to write about every mouthful of plum and rocket salad or that amazing hot chocolate I had on a trip overseas or the best pani-puri in Mumbai, you see, there is no other choice – for me food and writing about it go hand in hand.

So, now, I can say I am safely out of beige and neck deep in so many colours.

I’ve been experimenting in the kitchen, making baked chips and infusing flavours. So stay tuned for some fun recipes and a special post on Panchgani.

In the mean time take a look at beautiful couture and wedding designs on my talented cousin’s fb page. If you like fashion, and who doesn’t, this is the place to be www.facebook.com/aliishadliima

My Multi Purpose Hot Chocolate

Warm silky hot chocolate

I am extremely excited about this post and have had it ready for some time now, but I got distracted and excited about the city’s first ever Taste of Mumbai; which was a lot of fun. I was a kid in a candy store with a ridiculous smile plastered on my face. Then there came my favourite season in the Church’s year – Easter; which my family and I spent in Panchgani, a beautiful and pleasant hill station bursting at the seams with fresh, flavourful and vibrant produce. More on Panchgani coming soon.

Now the main reason this post gets me so excited is because it’s about chocolate! And to really understand how much I love chocolate please read on – I occasionally, ok more than occasionally, eat chocolate for breakfast. I once spent the entire day with 2 friends eating only chocolate. By mid day they wanted to eat anything that was not sweet including a chilli. I on the other hand, wanted more chocolate! My favourite chocolate store is in Lugano (Switzerland), I know it’s far off but I’ll make the trip even if it’s for a few hours to get my hands on some of those chocolates. If I could, I’d live in a house made of Green and Black’s organic chocolate. There was a time when cooking was not a passion but I could make one thing really well; you guessed it, chocolate! You get the gist. I beyond just like chocolate. I am crazy about the cocoa bean!

This recipe came out of wanting to make something truly decadent, luscious and obviously loaded with chocolate. So I laid out everything I had in the pantry and the fridge; all the ingredients came together to make this silky rich hot chocolate. Then months later I felt like I struck gold when one more ingredient added to the hot chocolate made the most soothing pudding! Then, tart shell + pudding, oh my! I really hope you have your ingredients ready coz this one is gonna make your day.

For the Hot Chocolate

Would you like a cup?

See tips below

Ingredients:

2 cups milk

2/3 cups black coffee, freshly brewed

75 gms milk chocolate

125 gms dark chocolate

2 ½tbs thick cream, heaped

3 tbs nutella, heaped

1 tsp vanilla extract

Step 1

Add all the ingredients for the hot chocolate, except the vanilla, in a medium sized saucepan. Whisk until chocolate is melted and all the ingredients are well combined. Whisk constantly or the chocolate will stick to the bottom of the saucepan and burn. Once all the ingredients are well combined add the vanilla. Whisk to mix in the vanilla. Take off the heat, pour into a big cup and enjoy!

For the Chocolate Pudding

Pudding!!! Pudding!!! Pudding!!!

Ingredients:

All the ingredients of the the Hot Chocolate

3 tbs cornstarch, slightly heaped

Step 1

Same as the Hot Chocolate

Step 2

Take the hot chocolate off the fire and set aside. Transfer 6 to 7 tbs of hot chocolate to a small bowl. Now add the cornstarch one tablespoon at a time to the small bowl; thoroughly dissolving the cornstarch after each addition. After you have added all 3 tbs of cornstarch to the small bowl your mix should be smooth with no lumps or undissolved starch. Now place your hot chocolate back on the fire, on low heat. Add the hot chocolate and cornstarch mix to the saucepan and turn the heat up to medium. Now whisk fast and continuously, scrapping the bottom and sides of the saucepan with the whisk to keep the mix from sticking.

Step 3

Once the mix thickens to the consistency of a thick cake batter take your pudding off the heat but continue to whisk until the pudding cools down. This is to ensure you do not get a thick skin on the top of the pudding. Transfer to the fridge and enjoy once cool.

For the Chocolate Tart  

Comfort Pie

Tart Shell Ingredients:

400 gms flour

2 tbs icing sugar

100 gms butter, cold and cut into cubes

4-5 tbs of ice cold water

Method

Step 1

Mix the flour and icing sugar in a bowl. Then mix in the butter till the mix resembles bread crumbs. Now mix in the water one tablespoon at a time. Bring the dough together and transfer onto cling wrap. Refrigerate for 30 mins. This will make one big tart shell and 3-4 mini tart shells.

Step 2

Blind bake the tart shells. Allow to cool and spoon in your chocolate pudding. Refrigerate overnight or 12-15 hours. Serve straight from the fridge.

Golden pastry with a rich chocolate filling

Tips:

• If you really want to indulge, once the hot chocolate has cooled tip into an electric mixer with 1 scoop vanilla ice-cream, 1 scoop chocolate ice-cream and a handful of ice-cubes. Blend till the ice is crushed.
• If your pastry dough doesn’t come together feel free to add more cold water.
• Make sure your chocolate pie is well refrigerated or the pudding will spill over the sides when you cut it, making a delicious mess. The pie sets better if left overnight in the fridge.

Don’t you just love it when ingredients come together to make not just one but in this case three delicious desserts.

Stay tuned to The Treat Truck facebook page for some fun chocolate facts 
http://www.facebook.com/pages/The-Treat-Truck/144440575718765?ref=hl

My Mama’s Carrot Cake with Frosting

Rustic Elegance

My mama is a stellar cook and I don’t say that lightly. She cooks with love, abandon and generosity. She is a gracious, elegant, loving, honest woman and that comes out in her cooking.

Mama measures nothing, which is something I can understand when it comes to savoury dishes but, desserts as well… which includes cakes, pies and all things sweet. And her cakes rise high; they are fluffy, light and taste deeeelicious.

So under her watchful, caring eye I made this cake, using her method and it turned out better than anything I’ve baked before. I suppose some of her love spilled over into the cake.

My mama has taught me more than just how to put together a standout dish. She and my dada, together, have shown us the true importance of God in life and in family. And for that we thank you both… You guys are so cute & fun; we love hanging out with you.

Sifting Flour

Ingredients:

200gms flour

175gms light brown sugar

1 tsp baking soda

1 tsp baking powder

2 eggs

175gms butter (I used salted)

1 tsp vanilla extract

½ tsp cinnamon powder

150gms carrots, finely grated

75gms apple, finely grated

50gms walnuts, finely grated

2 or 3 tbs milk

Reminds me of Christmas

See tips below

Step 1

Butter and line, with baking paper a 7 x 3 inch loaf tin. Make sure to leave an overhang on two sides. Preheat your over to 260 C.

Step 2

In a clean bowl whisk together the sifted flour, baking powder, baking soda and cinnamon, set aside. In the bowl of an electric mixer add the eggs, vanilla and sugar. Now layer half the flour mixture over the eggs, vanilla and sugar. Add all the butter and then layer the remaining flour mixture. What you are doing is creating layers, to ensure the wet ingredients are not together so that your batter doesn’t curdle. Mix until combined (½ min on low and 2 mins on medium-high). Toss the grated carrots and apple into the grated walnuts; add your carrot mix to the cake batter and mix on low speed until just combined. If your mixture looks too thick add 2 tbs of milk and mix again. Add a third tablespoon of milk only if the batter is still thick. You want the batter to resemble a cake batter of dropping consistency.

Step 3

Pour into prepared loaf tin and bake for 45 – 60 mins or until an inserted tooth pick comes out clean. Leave to cool completely before using the overhang to lift the cake out of the loaf tin.

The taste team was divided over the frosting and since both frostings were equally creamy, frosty and yummy here are both. Make a little of each to decide which one you prefer.

Cream Cheese Frosting:

3 tbs cream cheese

3 tbs fresh cream

1 ½ tbs icing sugar

1 ½ tbs vanilla extract

Method:

In a bowl whisk together all the ingredients until well combined. Spread over cooled carrot cake.

Mascarpone Frosting:

½ tbs unsalted butter

1 ½ tbs fresh cream

1 ½ tbs mascarpone

2 tbs icing sugar

1 tbs vanilla extract

Use same method as above.

Tips:

• Grate the apple at the last moment so it does not turn brown. I got my mama to help me, so she began to grate the apple while I layered the ingredients in the bowl of the electric mixer.
• The cake tastes delicious fresh out of the oven and even better the next day. It also cuts better the next day.
• I think frosting is subjective to each person’s taste, so feel free to keep tasting and adding ingredients as you go along.
• I used the Indian winter carrots and since they are juicy I used only 2 tbs of milk. So depending on the type of carrot you use you will have to add or subtract the amount of milk that goes in. Remember your mix needs to resemble a cake batter; you don’t want it too thick but be careful here as even a spot more milk will curdle the batter, making the cake heavy.
• And here is a tip from mama – Quick handling of your recipes always gives the best results.

Thank you mommy! Your food is creative and delicious; you should be setting restaurant menus.

Get your ingredients ready for the next post. To know more go to http://www.facebook.com/pages/The-Treat-Truck/144440575718765?ref=hl

Roasted Pecan and Brown Butter Chocolate -Chip Cookies

Hello, birdie!

I heart cookies. Really I do. For as long as I can remember I’ve loved cookies. Especially chocolate -chip cookies. I was never sure if I liked the idea of a cookie or the actual cookie itself. But where ever I went, if there were cookies around I’d buy them, eat them and forget about them. Then on a holiday in Australia my uncle took us to Fitzroy Falls; a beautiful walk took us to the breath- taking falls and on the way back to the parking lot we stopped by the gift shop, picked up a gorgeous clay bird and moved on to the Fitzroy Falls cafe, where I picked up a chocolate-chip cookie and my mama got a Florentine cookie.

Sitting in the car I bit into the buttery, crumbly wonder that was my cookie and in that instant I knew there was no confusion; I was sure I liked the actual cookie and not just the idea of it.

Since that day, I’ve been scouring the internet to find the Fitzroy Falls cookie recipe and I’ve spent hours in the kitchen trying to re-create it. I’ve baked and eaten a ridiculous number of cookies in search of my ultimate cookie. I have not found it yet but I’ve stumbled upon some delicious cookies along the way.

This one is one of my favourites and comes closest to my Fitzroy Falls cookie. It’s the toasty sweetness of the pecans, the nuttiness of the brown butter, the distinct taste of the two kinds of chocolate-chips and the combination of the two sugars which meld together to make a rich, toasty, chocolaty incredibly delicious cookie…

Ingredients:

220gms salted butter, sliced in to equal pieces

300gms all purpose flour

2 tsp cornstarch

1 tsp baking powder

½ tsp baking soda

219gms packed light brown sugar

67gms granulated sugar

1 tsp vanilla extract

2 small eggs

75gms homemade milk chocolate-chips

75gms homemade dark chocolate-chips

50gms pecans

See tips below

Step 1

Brown Butter is Better. Now you say it!

Browning Butter:

Place the butter slices in a wide base saucepan on medium-high heat. Once the butter melts it will start to spit, bubble and foam, don’t be afraid this will subside. You will start to see brown bits appear in the bottom of the pan and on the sides. Use a whisk to stir the butter occasionally. The butter turns brown very soon after the bubbling so watch it closely as it burns easily. If the foam starts to rise take the butter off the heat and set aside. Once the foam settles the butter will most likely be brown and have a nutty smell (exactly reminiscent of roasted nuts). On the off chance that the butter has not browned place it back on the heat. Once the butter is brown take off the heat and set aside.

Step 2

Toasty Pecans

Chop the pecans into small similar sizes. Place on a pan to roast. You want a nice even brown colour around the pecan pieces. Once roasted take off the heat and set aside.

Step 3

In a bowl whisk together, until well combined, the flour, cornstarch, baking powder and baking soda – set aside. The brown butter will have cooled by now, so place the brown butter, sugar and vanilla in the bowl of an electric mixer and mix until pale and fluffy, about 5-7 minutes. Add the eggs one at a time scraping down the sides each time until well combined. With the mixer set on low speed slowly add the dry ingredients and mix until almost combined. With a spatula fold in the pecans and milk and dark chocolate chips. Tip the cookie dough into a clean bowl, cover with plastic wrap and refrigerate.

Step 4

In the last 5 minutes of refrigeration line your baking tray with baking paper and set aside. Turn on your oven to 260 C. Take your dough out of the refrigerator and make small balls of equal sizes, approximately 2 ½ tbs. Evenly place the cookie dough balls on the prepared baking tray and evenly press down with the back of the spoon. Place in oven and turn the heat down to 245 C. Bake for 10-12 minutes or until golden brown.

Tips:

For 1st time bakers, the thumb rule of baking is – all your ingredients must be at room temperature.

If your oven takes time to heat up turn it on in the last 10 minutes of refrigeration.

The butter takes seconds to brown so don’t step away from the pan while browning. Don’t be discouraged if the butter burns just start again.

I always bake two cookies at the beginning to get the size I want. So make two or more test cookies of different sizes. Once they bake you can choose which size you would prefer.

Oh my cookies!

Move on over to thetreattruck facebook page. To get a sneak peek at what’s to come, check out  http://www.facebook.com/pages/The-Treat-Truck/144440575718765?ref=hl

Gourmet Desi Burger

My Kitchen Window

Looking outside my kitchen window I’m reminded about how much I enjoy living in this city. I’m a Mumbai girl, born and brought-up here. The sites, the sounds and my favourite, the food; is what excites me the most. Feet firmly planted in the food history of our city and ever ready to join the new culinary direction we are headed in, I curiously watch as the old and new combine to make Mumbai a delicious melting pot of vada pav and foie-gas. Mumbai has a tasty food past and an exciting food future considering each of us Mumbaikars enjoy our vada pav by the street-food stall and our crepes at the new French cafe. We are eager to try new cuisines at the same time ever ready to sit down to a plate of baingan bharta and roti.

It’s our adventurous palates that lead me to this burger. Soft on the inside and crispy on the outside; nestled in a crusty brun no veggies to go through to get to this desi patty. One that I think would settle nicely at the street-food stall and be equally comfortable in a fine dining restaurant.

To my banker friend in scenic Switzerland and my beautiful Aunt in Australia, I hope biting into this burger makes you feel like you’re in Amchi Mumbai… this one’s for you.

Adapted from GoodFood Magazine

Makes six patties

Ingredients:

For the Patty

400gms kheema (minced meat of your choice)

60gms besan/chickpea powder

1 tbs garam masala

½ inch ginger, minced

4 chilies, minced (I used big light green ones, in the photograph below)

Salt to taste

Vegetable Oil for frying (or any oil you use on a daily basis)

6 bruns/paos (or any crusty bread)

For the Mint Spread

2 cups mint leaves (stems removed)

8 garlic cloves, minced

½ cup roasted almonds

Salt to taste

½ cup extra virgin olive oil

My twist on desi

See tips below

Step 1

In a big bowl combine all at once – the kheema, besan, garam masala, ginger, chilies and salt. Use a big spoon to mix the ingredients till well combined. Form into burger patties. And keep aside.

Step 2

In an electric mixer add all the ingredients for the spread.  Pulse the ingredients till they look like bread crumbs. With the motor still running drizzle in the oil till the mix looks moist and can be easily spread using the back of a spoon. You don’t want the mix to be floating in the oil nor do you want it to be too dry.

Step 3

Heat a pan with oil and fry the burger patties on both sides till cooked through. Slice the brun and apply the mint spread on both sides. Place the patty in the centre and njoy…

Tips:

• If you feel that the kheem isn’t binding well enough feel free to add more besan.
• You can use more or less oil than specified depending on the consistency of the spread while blending.
• When adding the grama masala don’t heap it but sprinkle it over the kheema. This will help it spread more evenly.
• You can lightly heat the brun over a tava before you add the mint spread and the patty.

Bon Appétit! And Bog in Mate! (Australian for attack the food with enthusiasm!)