Tag Archives: steamed

Proof of The Pudding, Is in the Eating

I have a soft corner for puddings. Very English. Very story bookish. But I love them nevertheless. Puddings can be of different types and even using varied cooking methods- boiling, baking, steaming.

A pudding instantly brings to my mind, the bread pudding my husband makes for me, on rare occasions though. Flavoured with raisins and with a caramel base, it is unparalleled. What’s more it is steamed.So light and healthy too. Well, some amount of indulgence is permitted right?

My all time favourite is the regular Bread Butter Pudding  with buttered slices of white bread, baked with egg and condensed milk.  I give it a twist with vanilla beans. Oh! the aroma is to die for. Arrange the bread soaked in milk. Cover it with custard along with roasted nuts and bake it in a double boiler. This one never fails you. Me for sure. One has to be careful with the nutmeg though. Just a pinch, is a lot. 

I recently tasted a Salted caramel brownie pudding  at a Hotel in Mumbai. It was delicious.I am itching to make it at home myself. A sticky toffee pudding if well-made is irresistible too. But I somehow love fruits in my puddings. Seasonal ones of course.

An otherwise chocolate fan, when it comes to puddings, I prefer to skip this and try other ingredients. Strange but true.  A friend of mine does a unusual tapioca pudding. Apart from the taste, the texture is unique. Our very own  Rice pudding or kheer is common in India and delectable as well.  A must-have on any festival or special occasion.

There are hundreds of variations of sweet puddings in England but each one begins with the same basic ingredients of milk, sugar, eggs, flour and butter. Sinful, but necessary.

Given the lifestyle choices we all make today, healthy substitutes can be used when making puddings.  They should as a matter of fact.

With the advent of summer, I love to make a fresh fruit pudding using seasonal fruits and lots of nuts and honey. I also do an interesting sesame soy milk pudding. But that is great for winters. Gives warmth. Comforting too.

But without a doubt, I wait all year through for a Christmas Pudding, which easily surpasses all others. One cannot go through the season without digging into a rich one. Many hotels in Mumbai serve a great one. Generally, I like to make mine at home too. Laborious, but worth it.

CHISTMAS PUD.jpg.jpg

Puddings need not be sweet only. Surprised? Have you ever tried the East Indian liver pudding? It is a savoury pudding which is generally used a stuffing for chicken. It is absolutely  lip-smacking.

Another pudding which left an indelible mark on my taste buds is a cheese and leek pudding  I sampled years ago at a restaurant in London. Nothing beats  the light and fluffy, Yorkshire pudding with a gravy though.

My mouth is watering now. So what shall it be tonight? A sweet or a savoury pudding. Sweet naturally!

 

 

Advertisements

Delicate Dumplings and Robust Chinese Breads: Mamagoto

My favourite Pan Asian cuisine restaurant, Mamagoto has a whole new menu with Dumplings & Chinese Breads. A lethal combination really, considering I love both.

Hearty comfort food with varied ingredients, textures and flavours, is yet again the hallmark of this new carefully crafted menu. There is a lot of variety and some of the offerings are unusual and relatively unknown. The vegetarian options too are plenty.

Jungle Shrimp Dumpling

Jungle dumpling, with a green coloured covering made of potato starch et al, arrived on our table. Soft and spongy, the dumpling melt in our mouth. The shrimps were soft and made for a great filling. Our taste buds really came alive. There is a vegetarian version of this too.

One can never go wrong with a Gyoza  or pot stickers as they are popularly known. The Old school gyoza proved us right. The chicken dumpling was light and had a flavoursome filling. Served with momo sauce, the right amount of zing was imparted to this dumpling. I specially love their thin covering and marvel how chefs keep it intact despite the generous filling.

My palate was sufficiently tingled with these two dumplings and I was looking forward to the rest, as Chef informed me there were 8-9 varieties to follow.

20150504_205357

To break the monotony, Chef sent us the Cheesy Veggie Bun. Steamed to perfection, this one reminded me of the ones I had eaten in the Chinese Market in Calcutta for breakfast quite often. The filling was a treat- stir fried pak choi, pine nuts, spices and cheese. The creamy cheese complimented the crunchy pine nuts. Pak choi added a unique flavour to it, making it an innovative fun bun. But yes, wholesome too.

The traditional Peking dumpling was something I was waiting for. Simple, with no fuss, this one was a delight. The chicken filling was tasty, but unpretentious. Dipping it in vinegar, soy and red chilies gave it a bit of a boost, although it was wholesome and delicious on its own too.

Chinese Chicken puffs were heavy in texture. Literally too. Minced chicken wok tossed in a 5 spice aroma and baked into a puff. Although well made, I think I preferred the good ol’ lighter dumplings. What struck me was how each dumpling was distinctly different from the other in appearance, flavour and texture. Full marks to the chef.

IMG_8212

The Tokyo Metro Mantou aka Chinese bread with aubergine for veggies and chicken for the carnivores, deserves a special mention. I have had nothing quite like this one ever before. Innovation at its best. The crumb crusted aubergines were a class apart. The typical slimy texture of aubergine had been so well masked and yet, the flavours were intact. Of course the chicken version was naturally better, although less innovative, I must admit.

I loved the way the menu was an amalgamation of classics and yet, the chef had added his own contemporary twist to these. Indeed laudable.

Each item on the menu was more unique than the previous one. There was a storm in my taste buds, as I relished a medley of flavours and textures.

The Grand Finale to the meal I was told, was the the seasonal Mango Coconut Sago Pudding.But alas! I was a bit disappointed. The sago was too tough, a bit undone. Should have been soaked a bit more perhaps? That took away the flavour and taste of the dessert. The mangoes on top too were not overtly sweet and so the dessert proved to be a bit of a dampner.

20150504_212232

But we were not complaining as our taste buds had been treated well with the dumplings and Chinese breads. I wanted that memory to linger longer in my taste buds.

Affordably priced, given the exotic fresh ingredients, used, this menu too is value for money. If these lil “pick me ups” or dim sums are what you enjoy, this new menu is just what you may be looking for.

Rating: 3.5/5