Archive for May 25th, 2007

Potato Ice Cream

May 25, 2007

 

 

 

 

A HUMOROUS RECIPE FROM A DELIGHTFUL COOKBOOK 

[POTATO ICE CREAM] 

By 

VIKRAM KARVE 

  

Boil a litre of milk on a gentle fire till it thickens and becomes half of the original quantity. 

Boil a kilo of potatoes and after peeling them, mash them nicely and add a little water and pass the pulp through a sieve to make it even. Add this even pulp to the thickened milk and cook it for a few minutes. Add a little pista and chironji chopped fine, and then add 300 grams of sugar (a bit more if you like your ice cream sweeter). 

Cool it. Add a few drops of fine essence of your choice. Put it into a freezer and allow it to set.  

Then, dear fellow foodie, please make it, eat it and let me know how it tastes, for I don’t have the courage (and stomach) to try out  this exotic recipe and sample this wacky potato ice cream myself!  

This recipe is from a cute little book I discovered in my bookcase called POTATO DISHES compiled by the Pusa Institute Ladies’ Association and published by Popular Prakashan Mumbai in 1965 priced for a “princely” sum of Rs. 2.00 ( yes, you read right, the book costs, or costed, Rupees Two only!). [I wonder how this delightful cookbook entered my bookcase – probably my mother may have bought it back then!]  

Whenever I feel low, I leaf through my book shelves and pick out a cookbook. I browse through the appetizing recipes, and in my mind’s eye I “eat” and relish the yummy lip-smacking cuisine, my mouth waters, my troubles seem to go away, my spirits are lifted and I feel good. [Earlier, when I was in Mumbai, I used to rush out and actually eat the dish, or something similar in lieu, which further raised my spirits to a new high; but now that I am languishing in the back of beyond, I just savor the scrumptious food in my imagination which is probably good for my weight!]. It’s true – just the thought of good food can elevate you to a happy plane of living.  

This 80 page book has a collection of 120 recipes arranged in 8 sections, all featuring the ubiquitous potato as the main ingredient, which were compiled during a cookery exhibition of potato dishes organized by the Pusa Institute Ladies’ Association in New Delhi.  

Whatever potato delicacies you could imagine like the curries, koftas, dums, sukhas, rasedars, samosas, bondas, kachories, puris, parathas, snacks, pakoras, chips, chaats, cutlets, rolls and other run of the mill stuff is there. It’s the exotic, out of the ordinary, at times seemingly outlandish, dishes that make interesting reading.   

Let’s have a look at section 7 – the Cakes section. [The recipe for Potato Ice-Cream, described above, features in this section – I didn’t know Ice Cream was a cake!]. The Potato Chocolate Cake, Potato Soufflé and Potato Doughnut sound interesting.  

In section 8, they’ve incorporated and integrated potatoes into all the known Indian sweets – Rosogullas, Chum Chums, Gulab Jamuns, Jalebis, Kheers, Halwas, Pedas and Burfis. I wonder how they will taste and am tempted to try a few.  

I tried a recipe called Alpama, a nice spicy and healthy savory, comprising cashewnuts, dals, suji, and of course the ubiquitous potato, served piping hot – it was delicious and invigorating!   

And while you try out the Potato Ice Cream, I’ll try something substantial like Potato Paneer or the Nargis Potato Kabab.  

Till Next Time – Happy Eating!  

 

VIKRAM KARVE 

http://vikramkarve.sulekha.com 

vikramkarve@sify.com 

vikramkarve@hotmail.com 

  

http://foodiekarve.sulekha.com

  

  

  

Bake a Cake – ¾: 1: 1 ½

May 25, 2007

¾: 1: 1 ½ 

By 

VIKRAM KARVE 

 

 

 

 

 

“ ¾ : 1 : 1 ½ ” – what’s that? No, it’s not what you think – it’s not a code or some mathematical formula. It’s the recipe for a simple cake – probably the first thing I learnt to cook. 

It’s simple. Take ¾ [three-fourth] vati [ katori or cup] of fresh butter, cream it till fluffy with your hand, add 1 [one] vati of sugar and whisk vigorously till the sugar and butter blend smoothly, whip three eggs till they fluff up into peaks, fold into the butter-sugar mixture carefully, and beat with your hand till the batter emulsifies nicely. 

Sieve 1 ½ [one and a half] vaties [katories] of maida [flour] with a teaspoon of baking powder and keep ready in a thali. 

In a glass pour a generous “tot” of full-bodied dark rum – the more darker and more mellower the rum the better – as it will have more caramel which will impart an inimitable heavenly bitter-sweet flavor blended with the richly aromatic enveloping tang of molasses. 

Now start adding, by the tablespoonful, the sieved maida to the butter-sugar-egg emulsified batter, gently folding in and smoothing in with your fingers, and alternately, from time to time add a few “drops” by the teaspoonful of the full-bodied dark rum, licking your fingers from time to time, rolling on your tongue, sampling and tasting at every step, till you get the right creamy consistency and taste. I love to mix in a wee bit of powdered spices like cinnamon, cardamom or cloves – innovate as per your mood and taste. 

Now bake your cake. The rum will guarantee that the cake does not flop and the hot spicy alcohol vapor escaping from the cake and perambulating within the oven will impart a tantalizing aroma and enticing fragrance to the cake. 

This cake tastes best when eaten hot – as the blissful fresh vapors overwhelm your palate with their zesty fragrance and full-bodied flavor. 

This is the first recipe I learnt from my mother when I was a small boy [The “rum” innovation came a bit later]. I used stainless steel vaties, if you don’t have them use cups. Don’t be too finicky about precise proportions, sample and taste at every step; and of course trust the rum to do the rest! 

I bake it in half an hour and it tastes heavenly. Baking a cake is so simple, isn’t it? Just remember simple recipe –  “ ¾  : 1 : 1 ½ ”    

 

 

 

VIKRAM KARVE

  

http://vikramkarve.sulekha.com

  

vikramkarve@sify.com 

vikramkarve@hotmail.com