This
evening, the sun will go down for the last time in 2013. As far as this blog is
concerned, 2013 will go down as the year with the least posts. And I hope to
keep it that way.
When Sig resumed the project 365, I was very tempted to join
in. My attempt to do the same in 2010 got derailed for a bunch of reasons. This
year, if there’s one thing I have taken to completion, it would be this project.
A smartphone, good connectivity and an abundance of subjects resulted in my
ability to stick with the project till the end.
On the
cooking front, I also signed up for baking 12 breads this year with Aparna. I
baked two breads with the group. I did everything with the third “bread”,
except post it on the blog. Several things happened in the next three months.
Some good, and some not so good. Moments of immense happiness were followed by moments
of immeasurable grief. And many plans were derailed. But as I type this, I know
that this, too, shall pass.
2013: The
year in which
- We rang in the new year in the company of friends, as always.
- We took A to India for the first time.
- We celebrated my parents’ 50th anniversary.
- We traveled, on work and for fun.
- We made full use of our Annual membership to USS.
- I attended a cookie decoration class.
- I signed up for a cake decoration class.
- A and I baked and cooked together.
- We were able to spend a lot of time with friends.
- We shall welcome the New Year in the company of friends.
I shall be
thankful for what I have, and understand that what wasn’t mine, was probably not
meant to be. One of the things I will be eternally thankful for is this blog
and everything it has given me. If I may say so myself, I am a much better cook
today than I was 7 years ago. My interest and enthusiasm for all things food
related have not waned, but have, in fact, grown. Today, I am equally at ease
making vegetable pies or bisi bele bhat, ricotta cakes or ribbon pakoda. And
while S has been a major pillar of support by being the one who appreciates as
well as criticizes, I need to acknowledge all of you too. Fellow bloggers and readers
have taught me so much and have been so instrumental in expanding my
repertoire.
This post
is monumental. It is my last post for 2013. It is posted on the last day of
2013. And it is the 600th post on The Singing Chef. I have always
said that this blog grew much bigger than I’d ever intended for it to. I’ve
caught myself going back to it for inspiration every so often. And it will
always be a part of me. And I will always be grateful for that one hot
afternoon in May, in sunny and dry Gurgaon, when on an unexpected holiday I
started this blog on a whim. From not expecting to put up any photos, to
getting an SLR just so I can take better pictures, to ditching everything and
clicking photographs with my phone, it has been one heck of a ride. I remember
how eagerly I participated in blog events, how excited I was when I got a
blogger award and how I even went shopping for pretty plates and bowls just so
I could take pictures for the blog. Now, I just take a photo of my plate (the
hand me down melamine ones we eat in) before I eat and use that for the blog.
At least, that is the intention.
In attempting
to keep up with tradition, I leave you with a sweet recipe. One that has been a
super duper hit in my family and friends’ circle. While I have yet to master
Indian mithai, I have been rather successful in recreating the same flavours through
my first love: baking.
1 cup Flour
1 ½ tsp
Baking Powder
½ cup Sugar
a Pinch
Salt
¼ cup Butter
¼ cup
Ricotta Cheese
½ cup Milk
2 tsp Milk
Masala Powder (I use Everest)
A few
strands of Saffron
Sift all
the dry ingredients together.
Preheat the
oven to 350F. Prepare the mini muffin pans by lining them with paper muffin
cases.
In a bowl,
beat the ricotta cheese with the butter and sugar. Add the milk gradually. When
the mixture is well blended, add the sifted dry ingredients and mix until just
well blended. Add the saffron and the milk masala powder.
Pour the
batter into the prepared muffin cases. Bake for 15-20 minutes.
This recipe
beats slaving over the stove to make the perfect Indian mithai. No more
worrying about one thread or two thread consistency, no need to stir until the
mixture leaves the sides of the pan. Just mix, bake and get ready to eat a melt-in-your-mouth piece of
goodness.
Make these,
pop one in your mouth and reminisce the year that just went by. Dwell on the
good, count your blessings, and surround yourself with friends and family. May
2014 take you one step closer to whatever your goals are. Thank you for following this space. Thank you for missing me. Thank you for helping bring this blog back on track. Wishing you and yours
a very Happy New Year!
