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February 27, 2008

Posted by K in food.
1 comment so far

Ho man!! Whoever imagined food reviews could be painful and tedious to do!

(Sorry, not been reading blogs. Will be back in a few days.)

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Ilish Machh! August 29, 2007

Posted by K in food.
10 comments

I am a Bengali, I am a Bengali, yay! 😀 Actually, I AM a Bengali…I always knew that (except, I don’t sing or dance), but living in metropolitan Delhi, I need a reconfirmation now and then…by means of Durga Puja and Ilish Machh. Oh, the wonders of ilish maachh! Now, in the ordinary way of things, I loathe fish. Okay, maybe not loathe, my palate is widening, but given a choice between fish and meat, I’d go for the latter ninety seven times out of hundred (this would disqualify me as a Bengali, most times, except, the rules differ for almost-Delhi-born-confused-bongs), however, I NEVER, and I mean NEVER say no to Ilish-Hilsa to you non-bongs.

Ilish has a unique flavour- it is delicate and it explodes in your mouth. It is subtle, yet it bursts with a sense of ‘freshness’. And if you are a true blue Ilish aficionado, you will know to keep away from the Myanmari variety- the Bangladeshi Ilish are top of the pack.

Ilish can be had in many, many ways, but I personally prefer the subtler curries, which allow you to disseminate the taste of the fish on your tongue.

Ilish eating can be time-consuming- there are bones and bones and bones, but at the end of that half hour(which is how long I take,lol) you will be one satisfied foodie.

Oh, and I got asked if I’m a south Indian today. At a bus stop. Hm. And this is not the first time either…

Chocolate Cornstarch Pudding February 27, 2006

Posted by K in food.
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INGREDIENTS:

  • 1/2 cup white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 3/4 cups milk
  • 2 tablespoons margarine or butter
  • 1 teaspoon vanilla extract

DIRECTIONS:

  1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.