Spicy Kale Soup with Potato and Sausage

The weather around here is getting positively chilly. It had been a fabulous couple of months with great weather, festivities in the air, glittering lights and overload of sweets. The trees near my house are now preparing for winter, their leaves turning a rusty red, though this year we did not get the gorgeous colors like other years.

This is also the time when I start making soups. Soups that can be sent in a thermos for school lunch, soups that can be served with dinner. Now, the thing is there are millions and billions of soups and soup recipes out there, but my girls like only a few of them, and so those are the soups I make most often. Until they get tired of them that is.

In this whole gamut of soups, or rather a fraction of whole gamut of soups, both my girls seem to have taken a certain liking towards Kale soup.

Yes, you heard it right. K-A-L-E soup. It is a pretty, mossy green looking soup but it tastes delicious. I add little bit of potato to it and even carrots. I might or might not add sausages but sausages are definitely a plus. And garlic, oh yes garlic, lots of it please.

For a spicier, kind of Indianized version of this soup, I make a paste of coriander and green chili and then add it towards the very end to the soup simmering gently on the stove.

You see there are plenty of directions this soup can go. It is for you to decide which road to take.

Dim Narkel Posto -- Egg Curry with Poppy seeds and Coconut

Dim Posto or Dim Narkel Posto -- Egg Curry with Poppy seeds paste

Almost everyday I tell the girls, "Practice makes Perfection. You have to practice <*> everyday if you want to be good at it". Into the wild card goes everything from math, piano, gymnastics to combing hair. By now they have heard it so often that they turn a deaf ear to my gyaan.

Now I will let you on to secret. Though I give them this gyaan repeatedly, I don't always adhere to it. Definitely not when it comes to cooking.

I mean look at it this way. I am an adult! It is not for nothing that I have grown up to pay monthly bills and worry about them. I need some leeway, some pleasure out of this whole growing-up business, something that will make my adulthood worth it. And that is not to achieve perfection. At least not in my kitchen. For to be perfect in cooking any dish, I need to do it again and again and again. That is B-O-R-I-N-G. And then who is going to eat that same thing tell me?

So instead of practicing the same thing over and over, I fleet around from one recipe to another, jumping to add a tomato where it is not called for, posto aka poppy seed paste where unnecessary. My rutis can take whatever shape they want but I am not rolling them until they are round! Of course all of this fleeting around is bound within certain constraints like
a) has to be easy peasy
b) the end product will not be so wild that it will be untouched by my house humans.

Following this line of thought, I made something different with eggs few weeks back. A Dim Posto Narkol or Dim Narkol Posto or Narkol Posto Dim or whatever that required eggs, posto aka poppy seeds -- a Bengali's favorite spice, and coconut. Now my mother did make a Dim Posto and even a Dim Shorshe posto, so technically I am not crossing uncharted territories here. It is just that this Dim Narkel Posto is, you know different!

Try it. We loved it and even Big Sis who is no lover of eggs grudgingly admitted "Eita khub bhalo hoyeche"! She doesn't know about my personal policies on perfection yet. Don't tell them!

Diwali in a Jar -- or Spiced Nuts

In the neighborhood that we live, we have a lot of Indian neighbors, and as a result invites for Indian festivities like Haldi-Kumkum, Lakshmi-puja, or Kanya puja on Ashtami are in abundance. Most of these festivals are done by the women folk, who are very open with welcoming new people into their house or sharing their home-made goodies with others. Puri-halwa-kala chana on Ashtami days, sundal and small packets of haldi-kumkum on the Lakshmi puja days and boxes and boxes of delicious sweets on Diwali are shared with much love and joy.

Now, although I celebrate Diwali with as much merriment as any other, making sweets on Diwali is not a tradition I grew up with. Very practical too, as we are done with our sweets like naru and sondesh making first for Bijoya Dashami, then Lokkhi Pujo and now we are prepping to make more for Bhai Phota. In between Diwali is when we light up candles, enjoy some fireworks, do Kali Puja and enjoy sweets gifted by other people!!!

However this year, I wanted to share some Diwali gift with my neighbors too. I had already shared Roshogolla with them for Durga Pujo and it didn't make sense for me to make more sweets. I was enjoying the besan laddos and gulab jamuns that were piling up in my house.

So I decided to gift them Diwali in a Jar!!! It all started with a 40% coupon for Michael's the craft store and the dozen Mason Jars that I brought home from there. It was to be my project for a relaxing evening. I would sip tea, watch some sitcoms and decorate mason jars. The plan was to put some Diwali trinkets and chocolates in the jar. The main focus was decorating the jars and me having a "relaxed evening". But did that happen as I planned ? No. Never does.

The moment I sat down with all the bling craft jewels and the shiny ribbons, LilSis joined me.

"I want to do one", she said. Well, so, yeah why not. She pulled away the jar from me and started sticking the jewels. I hovered around, hoping to guide. But she was doing a fabulous job anyway.

Soon BigSis came downstairs and whined, "I never get to do anything fun. All I do is homework. I want to do this too"! Oh, boy! Here goes my jar and "relaxed evening", I thought. Both the girls sat around intently decorating the jars with so much enthusiasm and artistry that I did not have the heart to ask them to stop. So they decorated all the 12 jars, and did a beautiful job of it too.

All you need to make these jars is:

1. Mason Jar
2. Variety of stick on Jewels (from Amazon or any craft store)
3. Satin Ribbons (from Amazon or any craft store)
4. Creative ideas

Meanwhile I roasted some nuts following this recipe. The only thing is I changed the spices and used all Indian spices like Bhaja Moasala and Chat masala. Once the spiced nuts were cool, we filled the jars with nuts and chocolates. These sparkling jars filled with spicy nuts and chocolates was our Diwali gift for our lovely neighbors. I am hoping they had a good time snacking.

Don't you think these would make excellent holiday gifts too? It is easy, simple and surely a keeper.

KaanchaLonka Dhonepata Baked Fish

The weather has been amazingly warm for February in the last few days. Being from a warm country, I am not very fond of snowy winters, but such high temperatures scare me. With the new administration, there is little thought being given to global warming though it stares us in the face and even my 8 year old understands the impact it can have. If the EPA is not allowed to do the job it should, it is ultimately we, the humans who lose out in the long run.

We went snow tubing this past weekend. It was sunny and warm and the snow had turned to slush in parts. No one even needed a gloves or a cap.  The kids had a whole lot of fun but in a couple of decades we might have to do this whole snow world in a controlled environment indoors.

Now to this Green Chili Coriander Fish baked in the oven which is  much loved in our home. Big Sis is happiest when dinner is this particular fish dish and rice. It is also so easy to make that I don't have to do any prep work if the ingredients are at hand.

Surprisingly, this fish was inspired by a Lemon-Coriander Fish not from any Michelin starred restaurant but my Etihaad flight last year. I have not seen anyone else take their in-flight dinner so seriously, that too an in-flight dinner devoured in company of absolute strangers in a tight economy seat. But I had honestly liked the fish they had served with couscous.

It had uplifted my spirits even even when I was missing all the tyangra jhal charchari and golda chingri that I was leaving behind. As much as I like my golda chingri kalia, I know that it is not what I will rustle up for a weeknight dinner. For that, inspiration has to come from elsewhere. In this case, it was at 40,000 ft high!

Soon after I came home,I searched up the recipe and then tweaked it enough to make it kick-ass Bengali. Few green chilies will do that for you!

Thai Red Curry with Shrimp -- comfort food

Thai food is comfort food for us. Well at least for the two adults and the teen. Little Sis does not like Thai food!

Don't ask me how this is possible but the more I see my kids, the more I want to get their DNA checked. I don't know where they carry these traits from. So anyway for a long time all that Little Sis would eat at our favorite Thai place was their jasmine rice with a little bowl of ketchup+hot sauce on the side. I was okay with it as long as there was no impediment to my pad thai. As she grew older and became an active member in voting "Where do we go out for dinner on Saturdays?", she also became a vociferous opponent of our favorite Thai place. Imagine the horror. Instead of a nice bowl of Tom Yum soup we were being subjected to mac n cheese, how so ever gourmet it may be.

Only recently she has taken an infinitesimal amount of liking for Tom Yum soup which she eats with a side of jasmine rice. As long as she does not vote out our Thai place, I really don't care.

Now, since making a Thai Red curry is something which has a huge ROI, with little work to do and a huge return on flavor, I make a Thai red curry at home often. Little Sis does not eat it but Big Sis slurps it up. It really is a pretty simple dish to make if you have these two ingredients. Thai Red Curry Paste and a Can of coconut milk. I like the Maesri brand of red curry paste and have not tried other kinds.

To make a Chicken Thai Red Curry follow this recipe

Today we will make Shrimp Thai red Curry

Shrimp Thai Red Curry

Start off with 1 lb of fresh or frozen raw shrimp. If you are buying fresh shrimp, buy the ones without the head. Clean the shrimp which means take out the black thread like thingy on the back of the shrimp and rinse in running water. Toss the shrimp in salt and keep aside

Fry 1 small onion, chopped in pieces, cool and make a paste

Heat canola or vegetable oil in a wide pan

Saute the shrimp lightly until they change their raw coloring. Take out and keep aside

To the same oil add 2 cloves of garlic minced. If you have Thai Basil leaves, add about 3-4 of them too.

Once you get a beautiful flavor, add the Onion paste and fry for a minute

Add 1 red bell pepper and 1 green bell pepper chopped in medium sized strips. Saute for 2 minutes

When the Pepper turns soft add 2-3 tbsp of the Red Curry Paste. Saute and cook with sprinkle of water for the next 2-3 minutes

If you have bamboo shoots,add 1/2 a can of bamboo shoots. Saute

Add 1 can of Coconut Milk + 1/2 Cup of water. Mix well and adjust for salt. Let the gravy come to a simmer. I usually let it simmer at low-medium heat for 6-8 minutes as I see it helps the flavors to blend well.

Add 1 tsp sugar and cook to desired consistency. By this time the gravy will have a beautiful color.

Now add the cooked shrimp and let the gravy simmer for 2 more minutes.

At the very end add the Lime Zest or Kafir Lime Leaves. Serve with rice.



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Spicy Green Beans in the Oven

Today Big Sis was talking about a friend of hers who is apparently very rich by hearsay.

Little Sis listened to the discussion for a minute and then declared "I will never be rich. Being rich is a waste of time!"

Astounded by this bite of information I asked, "Why is it a waste of time?"

Little Sis: "Well to become rich, you have to work hard and that will get you lots of money. Working hard is a total waste of time!"

I was left standing, my mouth agape, while Little Sis confident in her knowledge went off to bed.

But I am totally with her on the "working hard is a waste of time" funda. No wonder I don't like chopping vegetables. Any dish that calls for elaborate chopping of vegetables, is subtly skipped for better days, when I have ample time for an interesting movie to give me company while chopping. There can be nothing more boring than chopping vegetables while doing nothing else.

This Spicy Green Beans in the oven is the perfect recipe that lets me skip chopping, well a large part of chopping. You will have to use the knife but barely. For me, a bag of fresh trimmed beans from Costco does the trick. If you are buying from anywhere else, you will have to trim the ends but that's about it.

Spicy Green Beans in the Oven

Take a bunch of tender green beans. If you can get hold of trimmed beans you are in for immense good luck and fortune. If not, well then, you will have to trim the beans by sniping the head and tail.
Also "Tender" is the keyword here, but isn't that true for all vegetables.

Give them a rinse and pat dry.

Chop half an onion and two cloves of garlic in thick slices

Put beans, onion and garlic in a wide mouthed bowl

Toss them all together with
1 tsp garlic powder
1 tsp red Chili powder/Paprika
1/2 tsp of Cajun Spice powder(or any other spice. Aamchur and Bhaja Moshla can do the trick too)
salt to taste
2 tbsp Olive Oil

Let them sit in the marinade for 15-20 mins.

Now put them in a single layer in a baking tray and bake at 400F. Halfway through(after 15 mins) drizzle a tsp of olive oil and give them a stir.

Bake until the beans are brown and crinkled. We like them crispy so we bake for 30 mins.

While serving add a new dimension by adding either
slivered almonds
or feta cheese
or chaat masala and lime juice

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Home made Marinara Sauce and a Pasta with Peppers and Greens

My relation with Pasta is not something that goes back to my grandmother's or even my Mother's kitchen. My grandmother had no idea about it and my Mother didn't care about it.

It wasn't a food that we even craved for. As a middle class Bengali, way back in the 90's, I don't think we had much idea about Italy beyond Roberto Baggio,Salvatore Schillaci, Michelangelo and Pope John Paul 2, in that order. We weren't bothered about what Italians ate.

Though Pizza had found its way in middle class Indian homes in the early nineties and was described as a kind of "ruti" with ketchup and Amul cheese on it, it was embraced as a food which the rich Americans with poor eating habits, survived on. Very few of us deemed it as food from Italian kitchen. In those days, Domino's and Pizza Hut were not familiar names and Mongini's was where we got our pizza from. Mini round thick crusts with onion, pepper and cheese on them. I think they also sold pizza bases there which I remember getting a few times.

My Mother had this round electric oven, shaped like an UFO. It had a glass porthole at the top of the aluminum lid and couple of times a year, she used this contraption to bake a cake. On all other days it rested on the top of our Godrej almirah, wrapped in sheaths of plastic. I remember the few times that I made pizza in that oven. Squirting ketchup on the pizza base, shredding Amul cheese on it and then watching the cheese melt through the porthole, I am sure I felt like a pioneer ushering in a new cuisine at our modest dining table.

But did we ever try eating or cooking Pasta ? Nope. Never.

Until that is I started working in Bangalore in the late nineties and had a first taste of Casa Picola's delicious Pasta. I have no idea what kind it was but was in a creamy white sauce which was so subtle that it just tickled your senses without over powering it.It had capers and olives and was utterly delicious. That is what I thought was Pasta and loved it.

And then we came to the US. My first encounter with Pasta here was a disaster. At one of those "American-Italian" restaurants that are so popular here, I was served a plate of squiggly spaghetti drowned in a scarlet red colored marinara sauce, which was so bad that I sweared to stay off Pasta all my life. I never really tried eating or cooking pasta there after, except at a Bengali friend's home, who made elbow macaroni with onion, eggs, vegetables and soy sauce, in a similar manner that we make stir-fried noodles. It was so good and for a long time that was the only kind of Pasta I would eat.

But after Big Sis was born and started going to pre-school, pasta re-entered our home. It seemed like a lunch which a 3 year old could easily eat by herself at school. Even as I tried to come to terms with the wonder of pasta, elbow shaped Macaroni or "Macu" climbed the charts in Big Sis's favorite foods list.

Fish Kofta Curry -- and the summer that was

Updated on Apr, 2018 with this photo. Scroll down for recipe.

We are in the last leg, rather finger of the summer holidays. Four more days to go and school opens on Tuesday. It has been a long vacation and a surprisingly fun one. I think that is what happens when you set out with very low expectations. With our holidays(to Yellowstone, which I need to write about soon) done at the very beginning of July and no excitement of grandparents visiting, when we had looked upon the stretch of two months lying ahead of us back in July 9th, it seemed like barren two months of little fun. A lot of our and the kids' friends were also away in India for the summer and the prospect looked really bleak.

As is my habit, I am filled with utter remorse if  summer vacation is not "fun" enough and so I even had a panic attack or two and had I been born in the West I would have a shrink who could have profited by my state. The husband-man who looks down upon my attempt at concocting "summer fun" with utter disdain and thinks I am getting sucked in by Western ideas of "must-have-fun-in-summer" had his own set of panic at the prospect of getting dragged out in the heat instead of zoning out in front of X-files on Amazon prime.

All this panic and absence of "shrink" led to marital discords and two absolutely exciting summer months. Okay, not exactly exciting because of the discord but because we had so little expectations.

So what happened ?

Swai or Basa Fish in a Curry Leaves and Tomato gravy

Fish Curry with Tomatoes and Curry Leaves

This Indian Fish Curry recipe with Basa fish is our favorite. It has a strong flavor of methi seeds and kari patta and is delicious in a tomatoe-y gravy

The Swai Fish or Basa has become recently very popular here. They are from the catfish family and are mostly farmed in Vietnam. There are plenty of debates about fish like Basa and Tilapia as the "catfish war" goes on and it is up to you to decide whether you want to eat these farmed fishes or go for the more expensive wild salmon.

When I first had this fish at a friend's home, I really liked it as I felt that the Swai/Basa has a texture which complements the Indian gravy very well. It goes well with a mustard based curry, a coconut based one or the regular onion-ginger-garlic curry. My girls however did not take to this fish but me and D would enjoy it now and then.

And then one day I made this fish with tomatoes and curry leaves. Big Sis is a huge curry leaves fan and she liked it so much that she will now have Swai/Basa when cooked in this particular gravy. Now this gravy has nothing to do with Swai in particular and tastes as well if you are using filet of salmon or even any other white fish. Try it and I am sure you will like it.

For 3 filet of swai/basa in standard size. You can also use salmon or any other white fish like cod.

Wash the fish filet and pat them dry. Now cut the fish filet in cubes ~ 2" x 3". I think I had about 8-9 pieces

Dust the fish with turmeric powder, salt and then add 1 tbsp of olive oil and toss the fish pieces gently.

Now ideally the fish should have been fried but I don't do that. Too much work. Instead do this.

Put all the fish pieces in a single layer on a baking tray and put in the oven to "Broil". Now depending on your oven the time to broil the fish until it is golden will vary. It takes about 20-25 minutes in my toaster oven while in the conventional oven it is done in 10-15 minutes.
Note: With swai a lot of water is releases on baking so make sure that the fish is spaced out in a single layer on the baking tray.

For making the gravy, the most important thing you need is Tomato Paste. It gives a great color to the gravy. While the fish cooks in the oven, you can actually proceed with the gravy.

Make a paste of
1 large red juicy tomato
2 green chilli
1/2" ginger

Now heat Mustard Oil in a wok. I have also done this gravy in Olive Oil and sunflower oil.

Temper the oil with
5-6 Curry Leaves(Kari Patta),
1/4th tsp of Whole Methi seeds
1 Dry Red Chilli

When the seeds pop add
1/2 tsp of garlic paste
1 tbsp of Tomato Paste from can (like this one)
the tomato-chilli paste you made

Fry for a minute or so.

Now add
1 tsp of Kashmiri Mirch
a pinch of Turmeric powder

Fry the tomato paste until the raw smell is gone and you see the oil seeping around the edges. Around 6-7 minutes.

Add
1 tsp of Coriander powder
1/2 tsp of sugar

Sprinkle a little water and fry for a minute

Now add about 1 Cup of water, salt to taste and let the gravy simmer to a boil

When the gravy is simmering, taste and see if everything is right. If sugar or salt is needed adjust at this point.

Now add the broiled pieces of fish to the gravy and let it simmer for couple more minutes.

Garnish with few curry leaves and serve with rice



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Spaghetti with Broccoli,Sausage and Burnt Garlic

So we are back from our vacation and I am feeling very depressed. This happens to me every summer. I look forward to it with so much eagerness and then BOOM past June 21st I am all anxious and feeling melancholy that the days will start to shorten and soon there will be chilly winter winds blowing. I try to chide my mind and focus on living in the moment but then when I am not being mindful, the melancholy creeps right back in.

Given that the major vacation is done with and there is no family visiting us from India this year, I am trying to scout for things that we can do for the next two months of holiday. Things other than laze around of course. Focusing on happy summery thoughts.

Like, that my coriander is growing.

And the basil I started from seeds is finally ready with tender basil leaves.

And that after "Inside Out"( love, love, love) and "Jurassic World", there is "Minions" to watch!

So anyway, the fact of the matter is that we have been back only a couple of days and have done the laundry! Score point 1. Before leaving, I had frozen a Dal and Chicken curry so that we could defrost and eat those, while going through holiday trip hangover. Also I have really good friends and one of them had supplied us with enough soul food(read musurir dal and posto) on our return. Therefore I didn't have to cook much in the last couple of days.

The only thing I made for lunch today is a Pasta. My daughters somehow never tired of pasta. Almost living on it for ten days they are still glad to have more. I am happy with it too as it is a easy one pot meal that satisfies everyone.

Today I made a Spaghetti with Broccoli and then flavored with burnt garlic.That simple. The trick to this Broccoli pasta is to stir the broccoli florets vigorously until it totally crumbles into tiny tiny green specks and then just hides somewhere in the pasta infusing it with its flavor. And ahem, I also added some andouille sausage.

Here is how you do it.

I used Spaghetti but you can also do the same with elbow or Farfalle. I feel penne requires more sauce and this is too light for penne.

We will be adding some Andouille sausage for the non-veg version and if you are using that take it out to defrost. 

Cook pasta according to package directions. After cooking the pasta and draining the water, I give the pasta a quick rinse in cold water and then toss it in olive oil.

Chop a medium sized head of Broccoli into florets. Chop some of the stem too. No need to chop the florets very small as you will be steaming it.

Now steam the Broccoli with a pinch of salt. I just put them in a pan of boiling water and cook until they are really tender. Like soft tender.

Mince about 4 cloves of garlic.

Heat some olive oil in a pan which is big enough to toss the pasta. Add the sausage cut up in pieces and saute until sausage pieces are lightly browned. Remove and keep aside

Add the minced garlic to the oil and when you get the garlic flavor then follow with the steamed broccoli florets. Saute the broccoli until it crumbles into tiny pieces. Sprinkle salt as needed, remember the pasta was boiled with salt and you will be adding cheese and sausage later which will have some amount of salt. Now add the spaghetti and toss so that the broccoli is mixed with the pasta.

Sprinkle parmesan generously and then pour the pasta in a serving dish. Add the sausage to the pasta and toss.

Now heat some more olive oil in the same pan

Add 1 fat clove of garlic chopped in thin slices to the hot oil and quickly toss it around until the garlic starts to brown.

Pour this garlic oil and garlic on the spaghetti

Garnish with some fresh basil and serve




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Aam Pudina Grilled Murgi -- Chicken grilled with Mint-Green mango chutney

Yesterday was the dress rehearsal at LS's dance class. Being an Indian classical dance you can well imagine the lengths one had to go to, getting the child dressed. But this post is not about the dance so let us not deviate.

I usually drop Little Sis off at her dance class and come back to pick only later. Yesterday however I had to stay back to check with the teacher if the dress and get up was okay or anything more was to be done. The place was full of little girls all in traditional costume and their Moms. Mostly the parent/guardian was female so I assume it was the Mother except for one whose Dad was there.

Now on other days I see many Dads doing the drop off and pick up but yesterday it was mostly Mothers. I guess it was because they were in charge of the costume and make up for the child. Now this particular Dad who was there yesterday wasn't just doing a drop off. He had come armed with full knowledge of what his daughter's dress and makeup should be and was not afraid to ask questions. His daughter, a little girl of probably eight was beautifully dressed but was missing a couple of fake jewellery.There were a few other kids who were missing the same.

The teacher handed them the pieces and said it has to be secured with safety pins. Most of the Moms were clueless and did not have any safety pin on them. I myself had just bought a box of safety pins the day before and the box was tucked away at home.As we were looking around, this particular gentleman fished out a box of safety pins from his bag and fixed his daughter's jewellery. He then also took out some bobby pins and fixed her hair. When all was done, he shared a few of the safety pins with us too. I was really amazed at how well prepared and organized he was compared to moi. Maybe it his wife who had packed the bag, maybe it was his super organized nature but he seemed like a pretty good Dad to me.

The resident Dad is an all rounder and I often get to hear how my life is extremely easy as the Dad chips in.I am happy to see that there are more of his kind.

Quinoa Pulao -- superfood superfast

Sometime around April, the weather around here changes radically. The ground shakes off the expanse of white snow and gets to work.

Green grasses sprout.
Tiny pale green leaves unfurl as if touched by some magic wand.
Flowers blossom. Pollen blows around in the wind to keep the cycle of life going.
I sneeze.
Trees turn a shade of deeper green. The temperature soars.Ceiling fans are switched on. Windows are opened wide.
Evenings stretch longer.The neighborhood kids come calling sharp at 4:30 every afternoon. The girls ride their bikes, play hide and seek, run around playing tags from one backyard to another.

Everything around says "Summer is just around the corner".
Which means I have to start eating healthy. I don't know why this happens. It is not that I have lofty aims to sunbathe in a bikini by the pool or anything.
But with any sign of summer, I start digging in my pantry for that forgotten packet of Quinoa and dusting the Nutribullet to make the first health dripping juice of the season.

Quinoa or Keen-wah is a grain I had no clue of until 2010. I am a rice eating Bong and I don't like any grains other than rice. Not even wheat. Period. So if I have to eat a grain which is not rice, I better get the most advantage out of it. And it better not require more than 30 minutes of my time. Yeah, I am very particular that way.

The first time I tried Quinoa at home was in a salad. It was good if not great and I noticed that the high protein in this grain does quell my hunger for a longer period and read that it has lots of vitamins and nutrients. Now honestly if my Mother were to read this, she would have pooh poohed the whole idea and say that there are plenty of other food with the same benefit and it is a balanced meal that is important and not something which is touted as "superfood". Agreed. No need to buy and eat Qunoa if it is super expensive where you live.

For me what works, is that a dish like Quinoa Pulao makes a nice one pot meal to take to lunch. If you don't get this grain, don't fret, you can do the same with a Daliya Pulao.

Cook Quinoa according to package directions. If there are no direction then cook as follows.

Soak 1 cup of Quinoa in water for 2-3 minutes .

On the stove set to boil a pan with 3 cups of salted water. When the water comes to a boil, drain the quinoa on a strainer and add to the pan. Lower heat to medium and cook for 12-15 minutes. Little thread like thingy will come out from the seeds when they are cooked and the tiny seeds will turn translucent. Once done, drain the Quinoa, put it back in the pan and let it sit for 5 minutes. I also rinsed it in cold water while draining and then fluffed it with a fork.

While Quinoa is cooking do the following
a. cook a cup of frozen vegetables in the microwave
b. chop half an onion
c. mince one clove of garlic. I often buy a jar of minced garlic from the Grocery store. It helps when I don't want to mince them

Now heat Olive Oil in a saute pan or wok

Temper the oil with
1 Bay Leaf/Tejpata
2 small green cardamom

Add the minced garlic and follow suit with the onions. Throw in a few chopped chillies to add the spice factor

Saute until onion is soft

Add the cooked frozen veggies. Sprinkle a little Bhaja Moshla(dry roasted cumin, coriander and dry red chilli powder) and saute for a few minutes. You can use any other masala of your choice too, a little Garam Masala or Biryani Masala works great. Depending on how healthy you want to eat, you can fry the vegetables more or less.

Now Quinoa is cooked and you need to add it to the pan
Add the cooked Quinoa gradually, tossing it with the veggies.

Saute for a about 3-4 minutes. Adjust for salt and some chilli.

Serve it with some boiled eggs if you please



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Potato Carrot Bean Sausage Soup -- soupy days

As Big Sis and Little Sis grow older I have been trying to have them responsible for some simple chores around the house. Both are very helpful in their own ways but when it comes to chores we have not been very successful to maintain a regularity. Like say Big Sis is responsible for folding her clothes and then putting them away. She does this diligently. But, yes there is a but, when once in two weeks, I randomly open her dresser drawers, clothes jump on me and spill out in a manner they should not. Big Sis would rather make scrambled eggs than fold her clothes.

Little Sis is much more organized when it comes to folding and organizing her clothes drawer. However she does not do it in a regular manner. She would rather pull a step stool besides me in the kitchen and roll luchis. Which is wonderful but someone has to do the other work too.

To start her on a simple job routine, I asked her to clean up the shoes that lie cluttered in the laundry/mud room at the end of each week. She did it with enthusiasm for a few weeks. Mind you I do not pay them for these chores so there is no incentive other than that of a job well done. After the first few weeks, Little Sis started forgetting about her chore in a pretty regular manner. I kept thinking she would get back to it. Nothing happened. Finally after a month I decided to remind LS of the chore that she was supposed to do every week. I also decided to imaprt some gyaan.

"LS," I said, "a chore is something you are responsible for. You cannot just do it one time and think it is done. You are supposed to arrange the shoes every week but I have not seen you doing it even once in the last month. What happened?"

LS looked at me and said "But I cannot do it."

"Why?"

"I have been fired from the job. Now I cannot do it anymore!"

And with that she moved on to live a life of leisure.

I wish, I could have clear reasons like that to skip all my daily chores and sit down with a book. But that will not happen. And I will make soup.

Every winter I find a new soup recipe that we love. I still make the old ones but some are clearly cooked more often than the other. Like this Tomato Soup wins hands down every winter. Sometimes we add crusty bread to it. On other days some basil pesto makes it a tomato-basil soup.

Then there is this Noodle Soup in Coconut milk. I call it a Khao Soi but it is not exactly a Khao Soi. Whatever it is, it tastes glorious.

This winter we found a new soup to love. I have a book of soup recipes which I bought from the library sale many years back and every winter I spend a good amount of time poring over the book. I end up making only a couple of them every year.

This year I decided to make this Potato Bean Sausage Soup and it was the best thing that could have happened this winter. It is much loved and even when I am making other soups the girls request this again and again. It is easy and I can make it pretty quickly in the pressure cooker. With some bread it serves as the perfect one-pot meal.

I am sure you will love it too.

I have simplified and added variations to this soup for my own good.

Firs we need a few vegetables.

I have used
1 potato -- peeled and chopped in cubes
1 large-ish carrot --- peeled and chopped in cubes
half of an onion
half of a fennel bulb -- chopped fine
2 cloves of garlic

Next we need a can of red kidney beans and some vegetable or chicken stock. If you don't have stock, don't fret, you can use soup bouillons or just plain water.

The star of this soup is of course sausage. I have used andouille chicken sausages. About 4 of them. Defrost and cut up the sausages.

First heat a tbsp of Olive Oil in  a pressure cooker.

Add the sausages and saute until they are browned. Remove and keep aside.

Now to the same oil add 2 cloves of garlic minced and half-of-an onion chopped. Saute until the onion is soft.

Add a tsp of Tomato Paste.

Add the potatoes and carrots and saute for a minute. If you have fennel you will add some of the chopped fennel bulb now. Saute for a couple of minutes.

Next add enough stock or water so that the vegetables are immersed. Add salt to taste.

Close the pressure cooker lid and at full pressure cook for 3 minutes.

When the pressure is released, open the lid. Now add the kidney beans and the sausage. Adjust for salt and sugar. Simmer until the flavor is well blended.

Serve with some crusty bread.

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Quick and Healthy Butter Chicken -- faux but easy

I have been planning to write about Fall, about Fall in New Hampshire, about Halloween but it seems I am seriously lagging. I will write about all of that when I get a little time but today let me do this post, only because this very easy and quick butter chicken is an absolute favorite with my daughters. Well, they actually like this Butter Paneer more but since this one has a similar gravy, they nod their head in unison and agree to put it on their favorite list.

Now, I have said many times about Big Sis's aversion to eat chicken. Lately I have realized that her aversion is not because she is concerned about animal welfare neither because of any high moral grounds(don't ask me). She will eat chicken if I am using small pieces of chicken breast which have been made into a Chicken 65 or Chilli Chicken. Actually she will be more than glad to eat these dishes, at home or outside. She will also eat the chicken kababs I make for the egg roll. Yes, amazing. The bottomline is she will eat bite size pieces of chicken breast or tenderloin when cooked with enough spices.Honestly, who wouldn't?

After the dry chicken dishes, this butter paneer is another favorite of hers. With due respect to chefs of "Moti Mahal" who are held responsible for this calamity, that is loved so much across the globe that the face of Indian Cuisine in the West is the Butter Chicken, I post my recipe today. I usually balk when people take traditional recipes and turn it up side down or leave out important ingredients but I also practice the fact that  "In my kitchen, I will cook what works for me and what my daughters will like".

So here is my disclaimer.

Vegetable Tikkis or Croquettes -- Kids Summer Snacks

One month of summer holidays is already over, and though I wonder how time flew so quickly, in reality quite a few things were done.

The most important was Big Sis getting her Black Belt in Taekwondo. They had tested just before the vacation and the rank ceremony was around end of June. While Big Sis is now a certified Black belt, Little Sis who was very reluctant in the beginning classes is now a proud Brown Belt. Big Sis is not and never was an aggressive child and I feel this taekwondo class has improved her strength and confidence a lot. She had started out at the age of about five and the five plus years of training has made her a stronger girl.

Then for the Fourth of July we went away to a dear friends' place for a lazy relaxed few days which involved lots of ice cream eating and lolling around under the tress in their backyard.

In between, the girls and their neighborhood friends did a lemonade stand. They also started on their swimming and Little Sis enrolled for a Bharatnatyam workshop where her friend goes too. She likes gymnastics better she says and the "mudras" are confusing her, so we will have to see how it goes in the future.

We also made regular trips to the library and Little Sis graduated to chapter books. She took a fancy for Nancy Clancy and read the two books that she got in the library.

Though a much awaited trip to the Water Park had to be canceled due to family reasons, we managed a short trip to a quaint shore town with lighthouse, beach and a lovely town square.

And then of course there was the World Cup taking over regular life.

There is almost one and half month of vacation still to go and I hope it only gets better.

While summer means whole two months of lazy, no-school, minimal routine days for the kids, it also means a time when every 30 minutes a question pops up --"I am hungry. What can I have?" This is a hard question to battle and a lot of the times I get by suggesting fruits, yogurt, cookies. If things get really bad, I keep a box of snacks, otherwise labeled as junk in the garage, which is then offered to quell hungry minds.

Roasted Asparagus with Nigella seeds, Kashundi and then Pesto

 

For six or more months, the trees here are bare, the air sharp with cold and frost, the grass bleached under a shifting layer of snow, and the birds far far away. But when spring arrives, they all come back with a vengeance.

The grass sprouts a bright green and the dandelions stand upright, their tiny yellow flowers looking boldly towards the brilliant blue sky. Yeah, they may be weeds, but so what ? It is spring, isn't it ? The leaves unfurl magically and all of a sudden the trees have a wild unruly head of green, like a little girl in need of a haircut. The birds arrive from God knows where and tweet urgently early in the morning. Tweet-Tweet.They continue their conversation throughout the day, short sharp busy tweets interspersed with slow lazy longer ones, talking of the far away land they visited and probably dissing those distant relatives who boarded them in winter.The flowers bloom in all colors, stretching their limbs, fresh and raring to go for a ball, after the long winter slumber.

It all seems very fairy-tale kind.

Magical.

How did it all happen ? Who tapped the wand?

I have been in this country for a fair amount of years now and yet every year Spring mesmerizes me.I am awed by the resilience of nature around me. Chin up, head held high, giving a repeat performance year, after year, after year.

"This is our time and we will give it our best shot." They say. "We will pick the most vibrant of all greens in the palette, the brilliant of all blues in the paint box, the boldest red and yellow and purple of our crayons and we will paint a picture that you will carry in our heart even when the colors have wiped off and the canvas is white.And we will come back and do it again."

It is hard not to be carried away with such a show of fortitude and so I spend almost all of my weekends and afternoons, sitting outside, drinking my tea, admiring every weed and bud, and planting anything I can lay my hand on. I am hardly a gardener and so I choose the easy and hardy petunias or marigolds to color my garden. It is little that I  do but there is so much joy to be just under the tent and play a tiny role in spreading that magic that it seems only fair to be outside.

I am hardly in the kitchen therefore. Making quick easy meals is the call of the day.

And this asparagus fits the bill perfectly. I never used to like Asparagus and I have to say it was my friend N's recipe which first pushed me towards trying it. It is so simple that it isn't even much of a recipe really. Once I got the hang of it, I experimented, doing this or that, still keeping it simple. However I have a fondness only for the tender spears and once they get fat and chewy, I lose my interest in asparagus and prefer to wait until next year.

This particular recipe is for a Roasted Asparagus in the oven flavored with Nigella seeds, Kashundi and Pesto.

The key is to get fresh, tender asparagus spears. Which by the way can happen easily in spring.

You then chop and discard the tough bottom portions. Wash them well and pat dry.

Pre-heat oven to 350F

Next take a shallow baking dish or foil covered oven tray and drizzle with 1-2 tbsp olive oil. Add 1/4 tsp of Kalo Jera/Kalonji to the oil and pop the tray in the oven for 3-4 minutes.

Now take out the tray and arrange the asparagus spears in a single layer on the tray.
Sprinkle a little garlic powder(very little). You can also use minced garlic.
Sprinkle some salt to taste
Drizzle a tsp of Kashundi.

Roll the spears so that they are all coated with olive oil+ kalonji + salt + Kashundi + garlic

Pop back in the oven for say 15-20 minutes or so. Time depends on your oven power and the quality of the asparagus. There have been times when 15 minutes was enough for them to get cooked, while at times it also takes 25 mins.

Once the asparagus are done, take them out and eat.

We rubbed those cooked spears with some pesto+green chilli paste. It was so so good.

Almost Magical. Like Spring.

Aam Doi -- Mango Flavored Sweet Yogurt

My Dad is a big health freak. He also has a huge sweet tooth. So he has convinced himself and everyone around him that eating sweets is healthy.

Isn't that brilliant ?

Have you ever had the pleasure of feeding "high calorie-full fat-non vegan-decadent-deliciously- sweet-desserts" to someone who thinks it is actually healthy ?

It is a shocking experience, I tell you.

It gives you so much pleasure that you feel like you are doling out "world peace" by the quarts. You think you have a halo around your head and angels are practicing Mozart on their harp.

It is such an uplifting thing after hearing requests of "only a spoonful" from svelte-skinny jeans-types or skinny jeans-wannabe aunties-like moi that you tend to go overboard, throw out your anti-depressants and start making Mishti Doi every week

That is what happened to me in the last few months while the pater was here. I made Mishti Doi or Bhapa Doi several times and then I made something similar, only with mango pulp and called it Aam Doi. I have never tasted the real Aam Doi and I don't even know how the real one tastes. But from my previous attempts of mixing mango with the yogurt I felt a layering works and tastes better. That is the reason I like to make Aam Doi or Mango Flavored Sweet Yogurt in small ramekins perfect for single servings.

This was good enough with a very nice Mango taste. Everyone loved it but given a choice dad wanted the old Mishti doi back

Read more...

Aam Doi

This recipe was updated on May,2014 with more exact measures

This recipe serves about 4-5 people

If you are using regular low fat yogurt strain 1 heaped cup of yogurt on a strainer for 25-30 minutes till most of the whey has been drained. If using Greek Yogurt no need of straining.

Now we can do this Aam Doi two ways. When Mangoes are in season, of course we will use fresh sweet mangoes. However when getting a mango is in your dreams, just get a Can of Mango Pulp.

With Fresh Sweet Mangoes

In a bowl or blender jar add
flesh of 1 large sweet and ripe mango
1 cup of strained yogurt,
1 cup Evaporated Milk
about 1/2 of a can of Condensed Milk
Mix well
Check the sweetness of the yogurt mixture and add a little more condensed milk if needed.

Pour out this yogurt mix in individual oven safe ramekins/bowl OR pour it out in a large oven safe bowl(a 24oz round bowl should be good)

Add a few of strands of saffron to the mixture.

Pre heat oven to 350F

Fill a oven proof tray half way with water. Put the ramekins OR the large bowl in it. This acts as a water bath.

Put the tray+ramekin in the oven. Check in 30 minutes to see if the yogurt has set. Gently tap on the sides to see if yogurt has set. In most cases it will set in 30-35 minutes but may look a little wobbly in the centre. That is fine. (cooking time will increase if you increase the amount, say 45 mins for double this recipe)

Now take the ramekins/bowl out and put in the refrigerator to cool. Let it cool there for at least 6-12 hours. Serve chilled.

Right before serving, garnish with crushed pistachios and slices of mango. Total delicious.


With Mango Pulp from a can

In a bowl or blender jar add
1 cup of strained yogurt,
1 cup Evaporated Milk
about 1/2 of a can of Condensed Milk
Mix well
Note: Since we will be using Mango Pulp which has its own sweetness, check the blended mix for sweetness and add more condensed milk if you wish.

Make your own Mango Pulp or use a can. Whisk in 1 Cup of Mango Pulp to the above mix. Crush a few saffron stands(about 1/4th tsp of saffron) with your fingers and add to the mix

Add about 1 Tbsp of mango pulp so that you get a thin layer of mango pulp at the bottom of each ramekin.

Add the yogurt mix on top of this till each ramekin is filled a little below the brim. Add a couple of strands of saffron to each.

Pre heat oven to 350F

Fill a oven proof tray half way with water. Put the ramekins in it.

Put the tray+ramekin in the oven. Check in 30 minutes to see if the yogurt has set. Gently tap on the sides to see if yogurt has set.

Now take them out and put in the refrigerator to cool for 6-12 hours. Serve chilled.

Right before serving, garnish with crushed pistachios and slices of mango. Total delicious.


Upadted on 05/31/2013: Quick easy version of aam doi

Blend 1 cup of thick greek yogurt(or strained yogurt) + 1 sweet mango

Take 3 small ramekins. Drizzle little maple syrup. Fill each ramekin halfway with the the blended mango+yogurt

Pre-heat oven to 350F

Fill a oven proof tray half way with water. Put the ramekins in it.

Put the tray+ramekin in the oven. Check in 30 minutes to see if the yogurt has set. Insert a fork gently or tap on the sides to see if yogurt has set.

Now take them out and put in the refrigerator to cool. Serve chilled

Similar recipes:

Bhapa Doi/Mishti Doi

Looking for a recipe? Check out Readers Digest

Bhindi Moshla with Roasted Okra

Bhindi or Okra is one of my favorite veggies. Surprisingly, I don't cook it that often. Last weekend when I finally got some okra, I wanted to do a simple Bengali "Dharosh Aloo Charchari", a dry potato-okra sabzi with a tempering of paanch phoron and barely any other spice. But then I saw this recipe of roasted okra and thought -- "Why Not?". So then I mixed both ideas, first roasting the okra and then doing the paanch phoron tadka and cooking with potatoes. The result was lovely as anticipated.

Since, I was anyway deviating from the norm, I also used Anjali's( who blogs at Anna ParaBrahma) Koli Masala(given to me by lovely Manisha of IFR), in this dish. I have been meaning to use it with fish but then I just put a bit of that gorgeous masala in the bhindi and the flavor was amazing.  For this particular dish, you can use any other spice you like too. Cumin or Coriander powder would be a natural choice.

You guys might be thinking, that I forgot about the giveaway. But I do remember. Winner of Monica Bhide's book is Mausumi Ray. Her comment was -- "My favorite spice is actually a combination of spices that is paach foron. I use it in my Musur daal, kumro chhokka, shak bhaja, achari murgh, chutney and in many more dishes. :-)". Mausumi, look out for an e-mail and please respond.

And wait, wait, after many moons and seasons, I have again updated the Kid's Page. Even if I don't post recipes there that often, I will be posting projects that the kids do or about the books they read. So keep checking. This time it is a 3D-earth layer model project.

Bhindi Moshla with Roasted Okra

Rinse and pat dry okra/bhindi/dharosh. I had about 12-14 of them.

Trim away the tips and the stem ends. Then slice each okra in two along the length, so that they split open.
If the okra is really tender and you prefer to keep it whole, do so.

Put all of the sliced okras in a large bowl.

Toss them with
2 tsp of Olive oil
1/4th tsp of Amchoor/Dry Mango powder
1/2 tsp of Bhaja Moshla
1/2 tsp of Koli masala
Note: The spices are your choice. You pick any two that you think would go in this dish. Get creative.
I picked Koli Masala because I had some great smelling home-made masala by blogger friend Anjali Koli and given to me by dear Manisha.


Next take a large-ish potato.
Rinse and pat dry.
Peel and chop in thick, long, fry like pieces.

Pre-heat oven to 350F.

Line a baking sheet with aluminum foil. Lift the okra and place on the sheet in a single layer.

Bake for about 20-25 mins. Timing might vary. You will see okra will be tender and lightly brown.

Now heat about 2 tsp of Olive oil in a frying pan. Go with Mustard Oil for sharper flavor.

Temper the oil with 1/2 tsp PaanchPhoron and 2 dry Red Chillies

When the spices pop, add quarter of an onion chopped in thin long slices

Saute until onion is soft and translucent

Add the potatoes. Sprinkle some turmeric, 1/2 tsp of Kashmiri Mirch and saute the potatoes. Cover and let the potatoes cook.

Once potatoes are done, put in the roasted okra and toss. Add salt to taste.

Cook for a couple of minutes.

Serve with roti for best taste. Or eat just like that.

Salsa Soup -- in search of Spring

"In Search of Spring" is what I am after.

And after what seems like ages, this weekend did bring a weather where I was not under the illusion, regarding our relocation to the North Pole. 
"Are we moving to North pole or are we not?"

And if you squint your eyes and peer at this picture, you will even see a robin in those bare branches. And see the snow is melting off those roofs. Maybe we are not at 90.0000° N, 0.0000° W after all.

 

Since my rants about the weather in every post might seem a tad boring,let me give a positive spin to this whole snow storm thing. Though on the onset this whole pile of snow, piling over with each storm, might sound like a bad thing, it has its own advantages. Like it renders driving around to fulfill "life's necessities" unnecessary. This means you get a lot of time to realize how unnecessary those necessities really are.

This meant that I could spend two whole days, holed up, doing nothing but drinking tea and finishing "Gone Girl".

I could also spruce up the study and bring some order to the chaos of what is called crayons, markers, glues and other crafty stuff.

And then when the roads were deemed fit, I could go to IKEA to get these orange clamp lights which I think is one of life's necessities.As is IKEA.

This corner reminds me of friends who have moved continents and are enjoying warm weather while we freeze. They are missing all the fun.

I also made lots of soups these season. And last weekend, made a big batch of this Salsa Soup. It is light, tangy, spicy and very refreshing. Kind of like Rasam with a beat. I had blogged about it earlier but never took decent pictures of it, so here goes some vibrant pics of the salsa soup. If you are feeling very lazy and do not want to make your homemade blend, go ahead and open a jar of  ready made salsa to make this soup. But nothing beats the fresh taste of the tomato, green chilli and coriander, so spend couple of extra minutes and try to make the home made speedy salsa for this soup

Make homemade speedy salsa for the soup

In a blender add
2 firm good quality juicy tomato roughly chopped,
2 clove of garlic,
2 hot green chili pepper
1/2 tsp cumin powder
Process till chunky.

Add some minced coriander leaves to the prepared mix.Use this speedy salsa for the soup.

Make the Soup

Heat 2 tsp Olive Oil in a deep, heavy pan.

Add a pinch of red chilli powder and about 1/2 tsp of cumin seeds to the oil and let them briefly sizzle.

When the cumin sizzles, add chopped onion(half of a medium sized onion) and fry till soft.

Now add your salsa. If you don't have the home made salsa, open a store bought jar. If you like it hot add chili powder or use a HOT salsa.

Cook the salsa for couple of minutes, stirring constantly so that it does not burn or stick.

Add the black beans, and the corn. I used a can of black beans.
Note: I prefer using canned beans for this soup and I almost always skip the corn. If you are using dried black beans, I suggest, you soak the beans overnight and cook them before adding to soup.

Next, add 3-4 cups of organic low sodium vegetable stock and stir all to blend well. If you don't have stock use plain water. You can add a packet of seasoning or a bouillon cube if you wish. I used this seasoning from Goya

Add salt to taste.

Bring this soup to a full boil and reduce heat to medium low.

Squeeze in a few drops of lime.Simmer the salsa soup until the corn/bean is completely cooked. For me this happens quick as I always used canned beans.

Turn off heat and stir in a bunch of chopped cilantro.

Ladle your finished salsa soup into individual soup bowls. Top with avocado chunks and toss a bit of cheese on top of that. I don't add any cheese as we like this soup light.

Top with a few tortilla chips or papad instead of croutons.