Potty About Pottery

When P saw my work which I brought home last evening from pottery school, he said – you have graduated to the next level.

Earlier, in class, Mrs K, my teacher said she was very impressed with my work this time, and she had told people how it was for only three months that I had been doing pottery!

I was over the moon and had stars in my eyes. Just like a little girl’s. And here I am, bubbling with enthusiasm of the pure girlish kind, eagerly waiting to show you my work.

I am specially pleased with this copper and licorice serving platter with hand-sculpted roses. By far one of my best. Or so I think.

I could also use it as a fruit platter. No? I have plans to retire to an east Mediterranean island, dip my feet in an ocean inlet, and eat olives from it. You are welcome to join in.

Then I made these two soap dishes. With holes punched in them for the ease of drainage.

And then this, something inspired by my love for Sushi. These two dishes. A sea-themed Sushi/Sashimi tray and a blue-finned fish. Maybe maach bhaja will look good on it too.

This textured trinket dish was made one day with leftover clay, I used warm green and brown glazes on it to give the colors of Earth, a sign I belong to. I also hand carved some “grass”.

Okay, that’s all I got for this week. More from the past here if you still have some time.

Garlic Hummus

It helps when your mother-in-law to-be and you live in the same city. It gets even better when the son lives in far away Canada, which means that you get the undivided attention of his Mother.

Almost every weekend, before I got married to P, my Mum-in-law would make sure she would send me home-cooked food from their place to mine. This was in Delhi. Among her favorite things to send would be a jar of freshly made Garlic Hummus which she learnt many years ago during their stay in the Middle East.

I got so hooked to her Garlic Hummus, that I would eat it with everything. Including slices of toasted bread. Before my jar of Ma’s Hummus got over, she would make more and send through someone or bring it herself. I also think she did not mind a prospective daughter-in-law with garlic breath, as long as the garlic was from her Hummus.

I have learnt to make Ma’s Garlic Hummus, and find it an easy dip for finger food of freshly cut vegetables like carrots, celery, broccoli, etc.

Ingredients for Garlic Hummus are:

2 cups cooked chickpeas, retain a little water its boiled in
3 tablespoons white sesame seeds, lightly roasted
4-5 garlic cloves
Juice of one lemon
Pinch of cayenne pepper
Sprig of fresh parsley
Quarter cup + 1 tablespoon extra virgin olive oil
Salt

Traditionally, Tahini is used in Hummus, but if you don’t have it, use roasted sesame seeds like I do.

Start by breaking down the sesame seeds in a blender. Then add the chickpeas, garlic, EVOO and lemon juice and give it a good whoosh, till you get a thick, smooth consistency. You can add spoonfuls of the water you have retained from cooking the chickpeas to get the right consistency of the Hummus.

Do a taste test and see if you need any salt. Season accordingly.

Just before serving, drizzle a little more of the EVOO, a generous pinch of chopped fresh parsley and cayenne pepper on the Hummus. You can use it as a spread between your pita bread or roti, or just as a freshly made dip for breadsticks, vegetables or kebabs.

The Hummus bowl that you see here is something I made at Pottery School, I had in mind the “Middle East” and my hands just followed my mind.

More pictures of my Pottery Work is here.

Give Peas a Chance!

A couple of weeks ago at Pottery School, when I had some extra clay which was fast turning too hard to work with, I made this “Peas in the Pod”. Thinking it’d make a pretty display for my countertop.

I rolled three balls in different sizes. I cut a rectangular slab and ran the pin tool very unevenly on the sides. Then I kept the three peas at the center of the slab and raised the side walls with my fingers. Of course I “slipped and scored” each “pea” to the “pod”.

It was left to dry for a week and then my teacher bisque-fired it. I used a green underglaze to paint it. Lastly I used a transparent lead-free glaze on top.

It was again fired in the kiln. What you see is twice fired Peas in the Pod! What do you think?

While we are on the subject of my favorite vegetable I lovingly called “Poto” as a kid, please see my peas recipes too. They have real peas in them!

Peas, pretty peas!

• Peas Pulao
• Chire Koraishuti
• Alu Matar Chaat
• Bengali Shingara
• Alu Chorchodi
• Alu Matar Keema
• Moturshuti'r Kochuri
• Shrimp and Peas Risotto
• Alur Chop with Koraishuti Filling

Say Hello…

…to my new handmade chutney bowl in warm green with a hint of yellow.
I have used lead-free, non-toxic glazes and under glazes, which means it is safe for food, microwave and the dishwasher.

And don’t miss the spoon in navy. Which was just an experiment actually. But practical enough to scoop some chutney out of my bowl.

And this free-flowing bowl in cream green with little freckles of turquoise.
 
This could be a multifunctional bowl, especially in this Holiday season, where I think I can use it as a salad bowl or just throw some potpourri in it and make it sit with all the reindeers I have!
What are your suggestions?

For more of my pottery work, click here.

Sweet Cinnamon Brown

I know good food does not necessarily create good mood. But good colors. And smells? Like the warm, sweet smell of cinnamon. Aren’t you glad God gave you a nose.

When this same sensuous warmth transcends to gooey cinnamon rolls, I also thank God that she gave me a mouth to taste and savor the stickiness Cinnamon Rolls bring with them.
Cinnamon is one of the greatest spices the merchants found in the barks of a tree. The Holiday season is just an excuse for me to become a part of a ritual called cinnamon, and give in to this picker upper spice in any form.

Even incarnating my newly-glazed free flowing bowl in the same color!

Because I am a bad baker, I stick to ready-to-bake indulgence. Today was a box of Pillsbury Cinnamon Rolls.

The easy substantiality of an under-30 minute baked delight with my favorite spice, cascading icing and toasted pecans in each more-ish mouthful, reinstates my faith in Nature’s bounty. Cheers to its colors and flavors.

For pictures of my pottery work, click here.

The Warmth of Green in a Handmade Bowl of Chutney

Its getting more and more difficult to spot a patch of green these days. Its gray, rainy, cold and you also see traces of sleet early in the mornings. Winter is making its presence known and how!

But am in a defying mood, just like that rebel without a cause protagonist. Just that I do have a cause. Lots of fresh coriander in the supermarket got my taste buds tickling. I call coriander/cilantro the Miss Congeniality of the Herb World. Chutneys, garnishes, or just to add some color, the humble dhania never fails you.

In India, if you are a regular with your vegetable wala, he will give you a handful of dhania and mirchi free! Here in TO, I have to pay close to a toonie for a bunch. But that doesn’t stop a die-hard Chutney-lover from wet grinding this bunch of green goodness and storing in a glass jar for at least a week.

Ingredients for Green Chutney are:

1 bunch of fresh cilantro/coriander, stems and leaves, thoroughly washed
5-6 fat cloves of garlic
7-8 green chilies
Half of the white portion of a small tender/green coconut/daab
Juice of one large lemon
Salt

Grind together all the ingredients, adding very little water. I added the lemon juice and the water from the green coconut.

The Chutney should be smooth to your touch. Season with salt and store in a clean, glass jar.

You can pair this Chutney with Alu Bonda or use as a marinade with some plain yogurt for chicken or fish.

While you are looking at that bowl of green chutney, please notice the platter and dipping bowl I made at Pottery School. I used warm green glaze for both before they were fired in the kiln. Both are food and microwave safe.

For more of my Pottery work, click here.

I had this green chutney with some Alu Bonda, something our Gujarati neighbors would make, with mashed potato, pomegranate, fresh coriander and green chilies. Do you want the recipe?

I decorated my Bonda plate with the Chutney and green chili fry. Just spoon some chutney or sauce in one line. With the tines of a fork, make random strokes at the end of the line of chutney. I learnt this yesterday from Chef Bob Blumer while he was plating Sushi.