Saturday, March 27, 2010

pickeld while picking

Medusa has discovered garlic in the past few years, and now loves as much of it as she can get. so she decided to make a garlic pickle, faithfully following the recipe in Sananda.
The ingredients called for were:But did she know how difficult peeling garlic was? of course she did, she had peeled a few flakes during her very very slim culinary life, but to peel 250gms + 350 gms, is no mean task!!!!! It took her two and a half hours straight, sitting on the floor, with a knife in hand, and at the end of it, her back ached and a drowsy numbness pained her senses.

Thank goodness for the feudal set up that her home has, and for Bobydidi, who ground and minced and mashed and pastedAnd in the end, there was it, to be bottled and sunned for three to four days, and then devoured.And, wonder of all wonders, it looked just like the photo in the magazine. the pickle tastes somewhat sour and salty at the same time, has a grainy texture, with the added delight of innumerable garlic flakes to chew on.
enough of beating one's own drum.

2 comments:

  1. no updates? Or, no cooking?

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  2. Hey dear...I am still to taste the paradise of a dish...when are you treating me on this? By the way, I cooked butter chicken the other day...I was very faithful to Sanjeev Kapoor's recipe...It turned out to be quite good, indeed! But, the very thought of taking out and putting back the glassware in the microwave (several times to be precise) at the risk of sending down the drain 300 bucks (that's the price of the bowl) takes away from me half the enthusiam of re-cooking the dish in near future.

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