Archive for the ‘spicer’ Category

APPETITE FOR A STROLL Foodie Adventures, Simple Recipes, Musings on The Art of Eating and Vikram Karve’s Authentic Guide to Value For Money Food in Mumbai and Pune

November 30, 2008

APPETITE FOR A STROLL 

[Foodie Adventures, Simple Recipes, Musings on The Art of Eating and Vikram Karve’s Authentic Guide to Value For Money Food in Mumbai and Pune]


By


VIKRAM KARVE

 

I have recently written a Foodie Adventures Book – Appetite for a Stroll.

Please click the link and read the review of Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008 

http://www.indianexpress.com/story/358363.html

expressonline book review

http://www.expressindia.com/latest-news/Food-for-soul/358363/#

 

If you want to get a copy of the book just click the links below:

 

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

 

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

 

 

I am sure you will enjoy reading the book, the delicious food at all the value for money eateries and cooking the recipes.


Happy Reading and Happy Eating

VIKRAM KARVE

http://vikramkarve.sulekha.com

 

Bake a Cake – 3/4 : 1: 11/2

August 1, 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

             

LAMINGTON

July 21, 2007

LAMINGTON
( a melt in the mouth treat )

By

VIKRAM KARVE

In the evening I often go for a walk on Aundh Road from Bremen Chowk towards the railway line at Khadki. It’s one of the best places to walk in Pune, wide roads with plenty of greenery and foliage on both sides. And on my way back I treat myself with a Lamington at the Spicer College Bakery Shop. I delicately place the soft delicacy between my lips, press and squeeze a piece of the wonderful stuff on my tongue. I close my eyes in order to enhance the experience of supreme bliss as the Lamington melts in my mouth and the chocolatty-coconutty luscious syrupy sweetness permeates into me.

A Lamington is a delicious cube of sponge cake, dipped in melted chocolate and sugar and coated in desiccated coconut. They originated in Australia around 1898 in what later became the state of Queensland. Whilst the origin of the name for the Lamington cannot be accurately established, there are several theories.

Lamingtons are most likely named after Charles Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. However, the precise reasoning behind this is not known, and stories vary. According to one account, the dessert resembled the homburg hats favoured by Lord Lamington. Another tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut or peanut butter. A diner thought of replacing the gravy with chocolate and thus created the lamington as we know it today. Ironically, Lord Lamington was known to have hated the dessert that had been named in his honour, once referring to them as “those bloody poofy woolly biscuits”. Another theory is that they were named after Lady Lamington, the wife of the Governor.

The Spicer College Bakery Lamington is my favourite – and can you imagine it costs just Eight Rupees [that’s six Lamingtons for a Dollar, for those who think in Dollars!]. The chocolate icing keeps the cake moist. The desiccated coconut protects it from drying out in the hot climate. And it’s quite a juicy generous lip-smacking treat!

The Spicer College Bakery serves a variety of healthy goodies like carrot cake, nut cake, doughnuts, samosas, soy patties, soya milk; but, for me, it’s always the yummy succulent Lamington!

VIKRAM KARVE

vikramkarve@sify.com

vikramkarve@hotmail.com

http://vikramkarve.sulekha.com

http://www.ryze.com/go/karve

http://www.linkedin.com/in/karve