Eggplant Cajun Focaccia Bread

Barfi has been a magical experience. In today's materialistic world when the value of everything is measured in terms of money, watching two people bound in selfless pure love is amazing. Some of the emotional scenes which could bring tears were projected in a way inciting laughter and that's what I find so fascinating about the movie. No unnecessary attempt made at moving the audience to tears, the movie pivots around the life of 'Barfi' played by Ranbir Kapoor and the mute world he lives in.

 

Ranbir Kapoor brought life into his character by his stellar performance, charming the audience with his effervescent cute smile, properly suited to the persona of Barfi. Priyanka too was good as Jhilmil Chatterjee, but I found her little overshadowed by Ranbir's powerpacked acting prowess, similar happening to Konkona Sen Sharma in Wake up Sid. I am very fond of Konkona and consider her as one of the very fine actresses among the current platoon of heroines, but she too looked pale before the charismatic Ranbir who with his outstanding performance stole the spotlight from her on the big screen. Ileana was looking ravishing in the movie, though I felt a little pile of flesh would have enhanced her beauty.

 

 

Shot entirely across a number of choice locations of Kolkata, Darjeeling and Purulia, the movie besides the lead actors was spangled by some of the all-time greatest side actors - Saurabh Shukla, Rupa Ganguly and the cameos thrown in by Jishu Sengupta and Haradhan Banerjee. Welded together, the movie offers sweetness, as described by my niece so beautifully, "of a slab of chocolate which long after it is melted in the mouth remains sweet in flavour."

 

 

Tomato Basil Focaccia Bread

As my husband is snoring away the night sleeping by me and me, a night owl with my earphone hooked on to my ears, catching the peppy Hindi numbers being played in the radio station, I recall my bachelor days in my parents' home when I used to retire to bed every night with a pair of headphones plugged into ears, listening to the nocturnal programs aired on radio dropping off eventually, still wired. Hardly a gap of few years, and so many things have changed. I got married; my most beloved childhood companion breathed its last, my maternal uncle passed away and so many veritable other things have taken place, one after another.

 

I read somewhere "Change is the only thing that is constant." But we all pass through an age when we think that we won’t grow old, others will but we won't. However, time ticks by making us realize in due course as we step into the shoes of our parents and as the older generation dwindles into eternity in contrast with the younger generation growing into adulthood, we open our eyes as our parents did, years ago to the change. It's shocking how quickly time flies.

 

Anyway, deviating from the serious topic above let me share a recipe of Focaccia Bread that I recently baked. Focaccia is Italian flat bread that comes close to pizza in texture, though not the same. Topped with choice herbs and generous amount of olive oil, it is basically yeast bread processed through a laborious effort. I maintain yeast bread involves a convoluted procedure, really time taking and requiring patience in following through on the steps. So unless you are passionate about baking and willing to undertake the endeavors to taste the fruit of your labour, don’t try it.
 

Garlic Knots

Baking is a science and unless you know the science behind the reactors reacting with the reactive agents, you will not be able to bake perfectly. For beginners, among all, two things should be kept in mind. One: while making yeast bread, don't ever dilute yeast in hot or boiling water. It will kill the yeast and your bread will not rise. 

Two: Baking yeast bread involves a lot of patience. It is time-consuming. Unless you are ready to devote at least 3-4 hours to follow through on the requisite steps involved, don't attempt it. Believe me, it's not everyone's cup of tea. 

The Garlic Knots detailed below is one of my favourite items for dinner. It serves as a great accompaniment to a bowl of soup. A beautiful aroma of garlic and fresh parsley leaves permeates the air as the baking comes to a close. Best served as warm, garlic knots taste great even in room temperature.