1 April 2014

Spicy Pomelo Salad - Recipe from my childhood!!

When was the last time you tasted pomelo? Or rather, when was the last time you saw a pomelo fruit? :). Last weekend, we drove down to Bangalore, and just upon reaching the city that holds a lot of memories for us, there at the roadside were a line of tables with men selling pomelo! I was ecstatic! And i picked up a couple on my way back to Hyderabad. So, here is a fiery salad recipe made from a super refreshing winter fruit to welcoming the fiery Hyderabad summer.

This is a simple but spicy pomelo salad recipe that will keep your mouth watering for a long, long time. Let me warn you, if you make it, you are enjoying it at your own risk and yours truly holds no responsibility to/for what happens to you afterward. :)

For those of you who are not aware of this fruit, pomelo fruit has two varieties, one is this sunshiny peachy pink ones that i have today, and the other variety is one with a white pulp, that looks a lot like sweet-lime. Both are equally great, but somehow, my preference has always been for this bright, happy, sunshiny peachy pink variety. Depending on the amount of sunlight the fruit tree received, some can taste a little astringent if grown in the shade. But no matter how it taste, sour, sweet or astringent, there is nothing that sugar, salt and green chillies cannot fix.

My excitement for this fruit, i guess, stems from its association with memories of happy childhood winter days, climbing up on the kitchen roof, one or two big pomelo fruit in hand, enjoying it as it is, or making a salad like today's recipe. Time definitely ran at a slower pace those days, life was carefree and days were spent having reckless fun. I grew up to a backyard that had a lot of fruit trees, guavas, lemons, peaches, pomelos, super sour grapes, passion fruit etc.. fruits for every season and life was just great fun! 

Lately i have been grieving a little, thinking that my son will grow up deprived of experiencing a bit of the laid back, fun filled village life that i enjoyed. He will not know or get to taste the number of fruits and vegetable that i grew up on, this i know because my husband's first experience to enjoying this fruit was after our wedding, at my cousin's place, where we were served a basket full of pomelo freshly plucked from the tree in her backyard. Until that time, he had not heard, seen or tasted this amazing fruit. Shocking right!

Anyway, here is the recipe for this simple, spicy and amazingly refreshing pomelo salad. Hope you try it out soon. 

Pomelo Pulp - About 500 gms
Sugar - 3-4 Tbsp
Salt - 1 Tbsp
Green Chillies - 3-4, sliced

Take out the fruit pulp and keep aside in a bowl. Add the sugar, salt and chillies. Then, with your hand, mix, squeeze and crush the pulp and everything together till the juice or what i like to call, spicy nectar, fill the base of the vessel. All you got to do then is to take a spoon and just slurp up this refreshing goodness. Enjoy!

27 January 2014

Lime Bars made with Oats flour!

I love lemons! Love lemony cakes and bakes even more! I had obsessed over this cake years back and this year round it is these Lemon bars. My friend introduced me to it, and it was love at first bite! I've had my friend make this for me a couple of times but had never bothered to bake it at home.

Last week, i had this major craving for some lemony-buttery goodness. So finally i baked it at home. The first time round, the crust was slightly browned, as the oven temperature too high, and also baked for too long. It was good, but the lime curd had dried a little instead of mouse like consistency it ought to be. The photos of the lime bars are from my second attempt. This time round i wanted to add some semblance of healthy something into it, and so i used part oats flour and also readjusted the oven temperature and baking time. The result as you can see is lush, moist, lemony, buttery, and can i say...healthy goodness, i just cannot get enough of. 

It is a very delicate desert, and me with my heavy hand just could not get a neat slice, so i decided to click them in the tin itself before i gobble up everything. You absolutely must use country eggs to get this intense lemony yellow color. Salivating already?? Ah! When life hands you lemons, i say, make this lemon bars...much better than lemonade i promise! :).

I love it just the way it is, but if you so prefer, you can dust some powdered sugar and just slurp! slurp! away. Enjoy!!

For the Base
1/2 Cup - Plain Flour
1/2 Cup - Oats Flour ( blitz ready to eat oats)
100 gms - Butter, I used regular Amul butter
1/3 Cup - Icing Sugar

Lime Curd
1/2 Cup - Granulated Sugar
1/2 Tsp - Baking Powder
2 - Country Eggs, medium sized, if small, use 3 eggs
1/3 Cup - Lime Juice
Zest of 2 Lime

Preheat oven to 170 centigrade and keep a 7 or 8 inch square ungreased baking pan ready.
Mix the ingredients for the crust, blitz in a food processor, then press it into the square baking dish to form the base and bake it for 20 minutes.
As the base bakes, take the ingredients for the lime curd, blitz it in the same food processor and pour this mixture on top of the hot pre-baked base and bake it further 20 mins.
The lemon bar is done when the top is soft yet firm to the touch.
Cool till the base of the pan is cooled enough to handle and then cut it into squares and serve.