After a long time I am posting something for Daring Bakers’ (I was kind of scared I’ll be kicked out of the group since I missed so many of the previous ones but luckily that did not happen).
And am I glad that I did not miss this one. Because these Momofuku Milk Bar’s Crack pies are freakishly good….and addictive! I had the hardest time restricting myself to one piece. But restrict I did ( yup, sometimes my will power amazes me) and took a few pieces for my friends and packed the rest for one of V’s colleague.
Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she
had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack
pies! There’s nothing like pie! 🙂
For today’s GMT I am sharing a fairly easy, next to zero pre prep recipe- Kerala style fish fry. A perfect side dish to lentils and rice or a great gluten free starter for a Kerala style meal. Not only does this Kerala style fish fry not require much preparation, it also comes together in a jiffy. And the next to zero effort is so much worth it. Because that means you can make this and sit back and enjoy it with a big, huge glass of chilled wine (yes, wine connoisseurs I like my wine chilled and I like it white!)
Of course I did neither of that. No sitting back and relaxing or drinking wine. Although I have half the mind to pour me a glass of wine and drink it while I write this post. It had been a busy day of cooking, cleaning, quickly photographing for the blog, cooking, cleaning, deep freezing stuff for V and then some baking and cleaning.
I have mentioned on my about me Page about my Dad’s Spaghetti Sauce and how good it is. And not that I have tried plenty of other homemade spaghetti meat sauces to compare with (I have only eaten his version), but still believe me, will you please, when I say its really good. My dad hardly ever gets in the kitchen, probably because my mother is an excellent cook, but when he does, he does a darn good job of it.
My dad is in the Indian Air Force and when I was in first grade he came to the US for a course. After he completed the course my dad took some time off so that we could travel around US and also visit my mom’s brother in Canada. Now in Canada they release this annual Milk Calendar, where they feature recipes which are “ready in 45 minutes or less, include at least 1 cup of milk, and meet the recommendations of Canada’s Food Guide to Healthy Eating”. My mom, being the avid cook she is, flicked many Milk calendars from her brother’s house. And the recipes from these calendars made way into our home. The spaghetti sauce recipe I am sharing today is one of them.
I do not know how it got to be that my dad started cooking this recipe from the Milk Calendar. I don’t remember him cooking anything before he started making this spaghetti sauce. Like I said, he hardly ever entered the kitchen to cook. But somehow he decided to try this recipe out on his own. And then from that day onwards this recipe was his thing. If I remember correctly my mom made the same sauce once, but I think I told her that Papa makes it better. I know, I was a mean kid to my mom. :/
