Orange Rind Pickle

Posted on November 21, 2020 by Caroline Radhakrishnan

This year has been about using up every possible ingredient without much wastage. Covid lockdown created a sudden shortage of hitherto easily available produce and while I have always been a proponent of low wastage, this time I stretched myself and my ingredients :-D, to produce quite a few interesting dishes. The stars of my show were the watermelon rind and orange peel and I will be gradually documenting all the recipes that I created out of these scraps.

I will start with the Orange Peel/rind pickle that I made, more so because I am quite pleased with the picture that I clicked. The bangle adorned hands of my neighbor, inspired me to style the shot, with the bright colors matching the exciting tanginess of the pickle. Not to mention that both of us were out of our minds with boredom, being jailed at home for so many months and needed some action to entertain us 😀

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Sourdough Semolina Puri

Posted on November 18, 2020 by Caroline Radhakrishnan

 

The final recipe in the Semolina Cracker trilogy is the Sourdough Semolina Puri. The first two which I hope you have seen, were the Sourdough Semolina Crackers and the Sourdough Semolina Cracker Papdi Chaat

The cracker recipe gives rise to this puri recipe and merely consists of deep frying the rolled out dough, instead of baking it. The end result is quite distinct and one really gets the benefit of 2 different products from the very same recipe.

How is that for convenience 😀

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Sourdough Semolina Cracker Papdi Chaat

Posted on November 18, 2020 by Caroline Radhakrishnan

What kind of warped brain would think of incorporating Sourdough (SD) into Chaat? Well the answer is right here because Yours Truly is constantly crossing lines and breaking boundaries in a quest to include SD into everything that emerges from the kitchen 😀

Yes Chaat, the quintessential Indian street food, has not been spared either and this variation in this popular range of snacks has been made easier by the fact that throughout the country Chaat has always been quite a target for experimentation, resulting in versions that coexist peacefully alongside the traditional and classic original forms too.

My Sourdough Semolina Crackers of the previous post, were the catalyst that resulted in this SD Papdi chaat. As mentioned in that post, the Sourdough Semolina Puri was also a very welcome outcome. You can read about that in the next post.

For now, let us immerse ourselves in the tangy, spicy, sweet and exciting pleasures of the Sourdough Semolina Cracker Papdi Chaat.

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Posted in Baking, Chaat, Chutney, Recipes, Snacks, Sourdough, Vegan, Vegetarian, Wholegrain | Tagged , , , , , , , , , , , , , | Leave a comment

Sourdough Semolina Crackers

Posted on November 17, 2020 by Caroline Radhakrishnan

Oh Sourdough (SD) crackers, how many are the ways that I love thee. And more importantly, how many are the ways that I can make thee 😀

Well the answer is apparently Infinite because these crackers can have that many variations in flavor, texture, ingredients etc etc.

I have so far only documented 3 of them on this blog, though I have made far many more variations. But then you know, at times I just go ahead and create things without the additional pressure of writing and photographing them. If you are a (bad) blogger like me, then you will totally understand that feeling 😎

Anyway, it has been quite a while since I obsessed over my crackers and these semolina SD ones have been very patiently waiting in my files to be unleashed on to the hungry world.

So let us set them free, while running the risk of enslaving ourselves to their wily charms!!!

And on that dramatic note, I hereby present the Sourdough Semolina Crackers and subsequently the Sourdough Semolina Cracker Papdi Chaat and the Sourdough Semolina Puri, both of which were serendipitous outcomes of this cracker recipe.

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Sourdough English Muffins

Posted on November 17, 2020 by Caroline Radhakrishnan

For something that sounds so stylish, English Muffins are a surprisingly easy kind of bread to make.

Yes again contrary to their name, they are actually little discs of bread and different from the cup cake shaped items that the Americans refer to as muffins.

So why the gingerbread people prancing around, you ask? Well that was just me, Ms Itchy Fingers, who thought that circles were too tame and not exciting enough 😀

But purists, fret not. There also are a few in the shape that the inventor originally intended.

The beauty of English Muffins is that they can be cooked on a tava (griddle) and do not even need an oven. Which is somewhat a big deal in India where ovens are still not all that common an appliance in people’s homes.

English muffins have a texture that is full of nooks and crannies and this creates quite a bit of excitement for the butter or spread that is used, since it provides multiple destinations for it to slither into and hide, just before it slips out onto our palate and surprises us pleasantly 😀

English muffins can be leavened with commercial yeast or even sourdough and if you know me by now, you will definitely guess what I opted for 😎

So let us slide into the recipe just like the butter gently slides into the muffin.

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