Some Food Pictures

Here are a few pictures I’ve shot over time using my humble point-and-shoot camera. Which just proves a point: You do not need a fancy DSLR and expensive lens to get a good picture.

Please note that none of these pictures are edited in any manner.

After Eight Donut from Mad Over Donuts

My friend Anindya treated me to donuts at Mad Over Donut because he was happpy I like having friends like these.

This was a traditional Gujarati lunch at my cousin Vaishali‘s pre-wedding ceremony.

Marshmallows on a stick. Bought from a store near my place for Rs 10. It was too sweet for my liking but Sosha easily devoured two of these.

Photo credit for this picture: Sanjana Jain

These delightful-looking cupcakes are made by my friend Sanjana. We used to be best friends in primary until I suddenly shifted schools. We found each other again in standard 9 at the coaching class we both went to. Now, thanks to Facebook, we are in touch

Chocolates, hazelnuts rolls, strawberry dipped in chocolate and more at my friend Eli’s wedding.

I have also penned a guest post on how to make Orange Mint Lemonade (because hello?! Summer’s here!) for Kavi’s wonderful food blog. Do go through it!

Let me know how you like the pictures.. whether or not they made you hungry

Wishing you love and good food (because they’re the only two things that matter).

Manali

Unravelling Thai Cuisine

Perhaps you remember the article on the basics of Italian cuisine that I wrote for Scribido Magazine. This is the second part in the series. Allow me to take you on a virtual tour of Thailand’s popular food delights.

Tom Yum Soup

Tom Yum Soup

This soup invariably finds a mention in all Thai, and often Chinese, restaurants. But this is an original Thai creation and owing to its hot and sour flavour, which has found much appreciation in the neighbouring countries. Apart from chicken stock; lemongrass, kaffir leaves and galangal (Thai ginger) are the herbs responsible for the heavenly aroma that arises from this clear orange-coloured yum soup (pun intended). Tom Yum Goong is a well-liked touristy version of this soup and features prawns as the chief ingredient. Rice can be an accompaniment for this spicy soup, although it tastes just as good on its own.

Green Thai Curry

Indians are no strangers to curries and Thai cuisine boasts of several variations. This one, in particular, is extremely spicy with a just a hint of sweetness to it. It is made with coconut milk, green chillies, galangal, shallots (type of onion), aubergine, and is flavoured with Thai basil for an inviting aroma. It is cooked with all kinds of meat and fish alike, though vegetarian alternatives will be available (in India, not Thailand!). It is a main course dish, to be eaten with roti or rice. Interestingly, the paste for Green Thai Curry is made in a mortar, which is typical to Asian food.

Pad Thai (also known as Phat Thai)

These fried noodles (Pad means ‘fried’ in Thai) have a rather unusual and interesting history. To tackle widespread unemployment after World War II, the government of Thailand encouraged setting up of noodle shops. Step-by-step instructions on how to make basic noodles were handed out to the masses. Chinese immigrants added their hot and sweet flavours to these noodles, and thus was born Pad Thai. The classic way of cooking it is to stir-fry the noodles with eggs, fish sauce, red chili pepper,bean sprouts, shrimp, chicken or tofu. The ingredient that makes or breaks this delicacy is the Pad Thai sauce, which is the spicy cousin of the sweet and sour sauce. This dish is one ofThailand’snational dishes and with good reason.

Khao Phad (also known as Khao Phat)

Khao Phad

Khao literally means rice in Thai. As inviting as a name can get, this Thai fried rice gives off a nice aroma since the rice used is fragrant, such as jasmine rice. Chicken, shrimp, pork and tofu are the favoured choices for Khao Phad. It may be seasoned with soy sauce, or the very popular Nam Pla (fish sauce). A few sprigs of coriander and spring onion are then sprinkled on top as a garnish. Khao Phad is not very different from the Chinese version of fried rice. There is a certain way the Thai serve this dish. You will find a few slices of cucumber and lime wedges to  be present beside the rice.

Satay

Chicken, pork or beef are marinated for a good couple of hours in an assortment of spices and sauces before threading them in skewers. They are then placed on heat, and garnished with a little bit of cilantro when done. Vegetarians can opt for satay of tofu and soy. Peanut sauce is the most preferred and loved accompaniment for satay. This popular style of grilling meat on skewers originated in Indonesia, but has caught the fancy of the neighbouring and western countries alike.

Original article on http://scribidomagazine.com/?p=336

I’m M.O.D

I’m M.O.D. Stands for Mad Over Donuts, which is actually a popular chain of donut shops. The minute you walk into an outlet, the counters dazzle you with their array of pretty looking donuts: all just sitting there, waiting to be devoured. They have flavours that cater to every kind – the chocolate purists won’t be disappointed, the bold ones will have plenty to experiment with, the comfort food seekers will be suitably comforted and the eccentric ones will be just as pleased.

Colour Me Bad

I know people who’ve never tasted a donut in their entire lives. Are you one of them, dear reader?

Christmas special treat

Are you tempted yet?

Raspberry Ripple

By sheer chance, I happened to be at their latest outlet at Korum Mall, Thane within an hour of opening and was greeted enthusiastically by their attendants. The entire vibe of the place and service was warm, friendly and easy-going. And the donuts? Nothing short of fantastic. Cinnamon, dark chocolate, milk chocolate, peppermint, Oreo cookies, pesto, nacho sauce, you name it, they have the flavour.

My personal favourites are the filled ones. You’re halfway through the donut when gooey, hot melted chocolate comes rushing forth; or a bright sauce that provides a burst of raspberry or blueberry or strawberry. I also love the quirky pizza and spicy chilly flavoured donuts. Another particularly delightful donut is It’s Greek To Me, which is garnished with chopped black olives on top of a mass of creme cheese.

The price range starts from Rs 40 and doesn’t go very high after that, remaining affordable. Perfect for a on-the-go snack that won’t put a hole in your pocket.

The M.O.D website lists 10 delicious ways to devour your M.O.D donuts:

1. Give your jaws a s-t-r-e-t-c-h, take as BIG a bite as possible
2. Dunk fresh original glazed donuts into hot coffee
   …pure indulgence!
3. Loop it round your finger and take mini bites
4. Double the pleasure, stack two donuts together and sink in!
5. Make it topless!
   Lick off the toppings before taking the donut… Mmmm
6. Look through the hole-y centre and have a snapshot taken
7. Give it a savoury twist, add some cheese!
8. Put a skewer through and eat it like a lollipop
9. Hang it like a mistletoe and kiss, kiss, kiss!
10. Add a dollop of ice-cream over the centre for a hot/cold mix

How do you like your donuts? Is there any donut shop in your city I should know about? Let me know in the comments section below!

*Hog alert*

Details: Mad Over Donuts, Level 3, Korum Mall, Off Eastern Express Highway, Thane (W). Home delivery on minimum order of six donuts.

Lemon Tea

What’s delicious, makes under two minutes and requires zilch effort? Nope, not instant noodles. Lemon Tea.

It requires all of three ingredients - lemon, tea leaves and sugar – and all you need to do is add it to warm water.

Lemon Tea is perfect for when you’re too lazy to step into the kitchen, too broke to order in, too cold and need a warm beverage, too bored and hence want to eat/drink, too busy with work to bother with food, or _____. Make up your own excuse for needing a lemon tea or be unapologetic about it and down it unabashedly.

Lemon Tea

Here we go: 

Makes one cup of Lemon Tea (but feel free to make more )

Heat a cup of water.

Add one teaspoon of tea leaves. The water should turn black now. If not, abandon mission.

Take it off the stove and strain it into a pretty cup.

Squeeze a little less than half a medium-sized lemon. Stir.

Add 3 teaspoons of sugar. Stir again.

Note: That is how I like my Lemon Tea. You might want too add or lessen quantities of lemon and sugar depending on, well, umm, your taste/mood/weather/PMS. If you’re adventurous, experiment with honey and/or mint leaves.

If you happen to make this Lemon Tea, click a good photograph (of you and the tea, or only your tea if you’re shy) and send it to me. I’ll feature it here.

Lemon Tea

Recipe tip off: My best buddy – Sumedh.

Drink away, my friends.

Cheers,

Chef Manali