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Mango and Persian Cucumber salad in a Lemon Jalapeno Dressing

This is a great dish to make at home but also when you have to take something for a potluck. I use firm, almost green Kent mangoes which stay firm even after being cut up.

Salad:

3 Firm Mangoes, peeled and thinly sliced

3 Persian cucumbers, peeled and thinly sliced

1 tomato , seeded and sliced

Handful pumpkin seeds

1/d Red onion, sliced (optional)

Dressing:

2 lemons juiced

2 jalapenos, seeded and finely chopped

1/2 tsp cumin powder

1/2 cup cilantro finely chopped

salt as needed (sea salt)

Combine all the ingredients for the salad and keep aside. Now whisk together all the dressing ingredients, pour on the salad and toss lightly.

Serving Suggestions:

  1. As a salad.
  2. As a side to grilled chicken or steak.
  3. As a topping on cracker or toasted bread.

Happy Cooking!

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To Bodega, To Bodega to buy a fat………

This past Father’s Day , with the kids away, L&M wanted to spend it as per his choice. So we started the day watching an ICC World Cup cricket match. Then a moderately strenuous ( Bull S***) hike in the Mt Diablo State Park, which actually is amazing. The views are just breathtaking. If any of you are in the area (Danville, CA) please do visit. We rounded that off with a Burrito Supreme at the local Taco Bell , priceless !

What we did that evening for dinner is something I highly recommend to all you novelty seeking, fabulous cooks and foodies. So we met up with a friend who lives in the Mission District in SF and walked over to the local bodega. Did not have a menu or a shopping list so made it up as we walked through the produce aisles. The plan was to buy fresh groceries and come back to his kitchen and cook together. Picked up some assorted greens, peppers, jicama, mango, poblanos and cilantro. And of course fresh tortillas. This particular bodega did not carry fresh fish or meat so we improvised. Next door was Rosamunde , a restaurant / deli that serves and sells the most delectable, juicy , fat sausages. Everything from duck, rabbit, lamb, pork… you name it. We picked up some Merguez (lamb with Moroccan spices), duck, rabbit and the hot Italian. Again , highly recommended.

Rosamunde’s
Rosamunde
Sausage Galore

Once back the first thing we did was pour ourselves a drink (wine and scotch) and started cooking together. The kitchen was very well appointed with every gadget and cooking tool a cook could imagine, so off we went.

The menu developed organically ; with such fresh produce and meat definitely did not want to do many spices. To start, a fresh salad with greens, jicama, oranges (from his tree), avocados (also from his tree), peppers and onions drizzled with a dressing made from reduced balsamic vinegar , chaat masala ( mixed spice available in Indian stores), EVOO, Pepper and of course, salt as needed. Next, a mango salad made with thinly sliced mangoes, red onion, jalapeños ,cilantro, lime juice and a pinch of sugar. Additionally, I sautéed some onions, poblano peppers (de-seeded) and tomatoes for a couple minutes as another side, served warm. Then in a heavy bottomed pan we sautéed the sausages till brown and kept them warm on the side. To finish off, I prepared the tortillas like a Baida (egg) Roti. It’s simple- beat a couple eggs with salt and pepper. In a pan, a little oil, then the tortilla, pour a couple tbsps of the egg, place another tortilla on top and cook both sides. Sprinkle mango powder and chopped cilantro.

A quick chimicurri recipe – 1 cup parsley, 1/2 cup EVOO, 2 pods garlic, 1 jalapeño, salt as needed , all blended together.

Viola the table was set ; Green salad, mango salad, sautéed onions and peppers, chimichuri sauce (homemade), sausages eaten street taco style with the Baida Rotis.

An Impromptu Meal

Wine Pairing: A Bordeaux goes excellent with the dense sausages, bringing out all the flavors while cutting through the fat. We had the 2016 Chateau Le Doyenne, cotes de Bordeaux. 90 points on Wine Enthusiast, rich, dark and full of fruit finishes with a hint of chocolate. Mid-priced, excellent buy.

Would love to know when you try it out!

Happy Cooking!

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Comfort in Food

So this past week the L&M had been down with a viral bug, aka, don’t know what’s going on. Cough, cold, fever, the works. The dutiful wife , aka me, has been at it, slogging it out in the kitchen, trying to please with delectable soups and stews. Must say I am very kicked by how good I am at said job. L&M is definitely on the mend, thanks for asking. Yesterday my clues to ‘ What’s for Dinner ‘ were something semi-mushy, meat based and tasty and specifically, NO SOUP! I set my cooking brain to work and came up with a combination of Turkey mince and rice and called it… drumroll please …..Kheema (mince meat) Rice!!. What ? Not fancy enough. Sorry I can either cook a mean meal or come up with fancy names, not both.

The L&M loved it, said it hit the spot so here I am sharing the recipe with you. Simple , comforting food. Even though cooked rice and mince meat are both soft , the difference in texture makes it a very interesting composition. The south has their Nawlins dirty rice which is very similar and this is my version of it.

I have also included a Veggie and a Keto option for you, my friends.

Kheema ( mince) Rice

1 lb Turkey or any mince of your choice (sitting in water)

1 cup rice soaked

1 large onion chopped fine

1 tsp minced garlic

1 tsp grated ginger

1 cup plain yogurt

3 tbsp oil

2 bay leaves

4 cloves

2 tsp coriander powder

1 tsp red chili powder

1 tbsp amchoor ( dry mango) powder

1/2 tsp turmeric powder

1 tsp Garam masala

Chopped cilantro

Salt as needed

In a non-stick Dutch oven take oil, add the bay leaves and cloves. When they get aromatic, add the onions and 1/2 tsp salt and sauté. When they turn light brown add the ginger and garlic. Continue cooking on a medium flame, stirring continuously.

Drain the meat and add to the onions all the while stirring to make sure no lumps are formed. When brown add the coriander , red chili, amchoor and turmeric powders. Sauté for a few minutes. Drain the rice and add to the pan, saute for a few more minutes, add the yogurt and Garam masala, continuing to sauté for about 5-6 minutes. Now add about 1 cup of water and bring to a boil. On a low flame cover and let the rice cook till it is nice and fluffy and all the water has evaporated.

Sprinkle chopped coriander and serve hot.

TIP – once the rice starts cooking stir using a fork so it doesn’t break.

Cooking options:

For a Veggie option substitute meat with Soy granules – 1 cup dry soy granules to 3/4 cup rice. Follow the recipe above but a couple things ; do not soak the soy, use 1/2 cup yogurt and start with 3/4 cup of water, add more if needed.

Keto option : cook the meat all the way without adding rice. When about 1/2 the liquid is absorbed take off the stove, add 1cup of Riced Cauliflower, mix gently, cover and let stay for 10 minutes.

Serving Suggestions:

Serve hot with a cucumber and yogurt raita or Dahii Wada (lentil dumplings in yogurt) with some papadums on the side.

Use it in a burrito. Line a wrap with lettuce leaves , put in the rice, add a little hot sauce (or not), fold tight and you have a meal in one.

Use left overs to make delicious Arancini. Add an egg, mozzarella and Parmesan cheese, bread crumbs to the rice. Shape into balls and fry or bake.

Waiting for your comments.

Happy Cooking!

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Cauliflower crusted Whole Silver Pomfret Fish stuffed with a spicy peanut chutney.

For this recipe I am using Silver pomfret but it works well with Pampano and Butter fish, too. Both of these are delicate fish but with a subtle non-fishy flavor. Ask your fish monger to Scale the fish, cut off the head and clean it from inside after slitting it. These fish don’t lend well to filleting as the pieces get too thin. If you want to fry them just have the fish cleaned and cut up into 1/2” steaks. There are some bones so be careful when eating or feeding kids.

Recipe:

1 large Silver Pomfret, Butterfish or Pampano , cleaned and slit.

4 Large florets cauliflower riced or grated

3 tsp Almond flour

Juice of 1 lemon

1/2 tsp turmeric powder

2 tbsp oil

Salt as needed

Chutney:

5 -6 Serrano peppers

1/2 cup peanuts (no skin)

Juice of 2 lemons

Salt as needed

Marinate fish in salt , lemon juice and turmeric. keep aside for 30 minutes.

In a pan take a 1 tbsp oil, add the chilies and sauté on a low flame till nicely seared on all sides. take out and let cool. In the same pan, take the peanuts and roast till light brown. After the chilies and peanuts have cooled put them in a food processor with lemon juice and salt And grind to a slightly rough and thick consistency.

Put the fish in a lined or nicely oiled baking pan, leaving all the juices from the marination behind. Stuff the inside with the chutney spreading it nicely inside the slit.

Mix together the oil, riced cauliflower and flour with some salt and pat on to the fish for the crust. Do it only on one side.

Bake for 35 minutes at 375. Take out , let cool and serve whole or sliced.

Serving Suggestion:

With Roti or naan.

On a salad as your protein.

Happy Cooking! And keep the comments coming.

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To Keto or Not

Welcome me back ! I took some time off from talking/writing to change my relationship with food. I am probably not there all the way but its been a learning experience for sure. A process where I actually took the time to learn about my body and my mind because what you eat, your level of activity and the amount of exercise, all contribute to the mind-body sync. Cliched, but easier said than done but like they say, wisdom comes to the old. Oh well better late than never.

One part of my journey towards good health involved talking to friends and reading up on the subject. Very often we equate losing weight with a healthy lifestyle, and end up looking for quick fixes. We listen to the weighing machine more than our body. The mantra has always been been the two P’s ; Persistence and Patience. It’s a work in progress for me…. 3 months and counting – almost like an AA program but with food and exercise. Everyday is a new challenge that you have to overcome ,but play it like a game of Snakes and Ladders (remember those!) and its fun. Up a ladder one day and slither down a snake another.

The Keto diet has been trending for a while now and people have successfully lost weight but I personally, my body does not react well on a meat and high fat diet. I decided to go the low carb route so I took the Keto guidelines for carbs and incorporated it into my version . To lower my carb intake I use almond and coconut flours instead of wheat or all purpose, Xanthan gum and eggs for binding and flax seeds and psyllium husk for fiber. As for fruits and vegetables, I pretty much eat everything other than potatoes and bananas, more berries though. My biggest challenge was eating out but to my pleasant surprise most restaurants have low/no carbs alternatives on their menu. It’s difficult, an uphill climb both ways, but well worth it. My food has to be delicious and interesting, so its been fun trying to cook with all these new ingredients. Its almost been like out with the old and in with the new in my kitchen adventures. Its not all roses, what I miss most is bread and wine but I am learning to restrict myself to a couple cheat days a month and that too within limits.

And yes, I will be posting non- Keto recipes too! Wish me luck!

Here is one recipe for a soup I cooked up.

Keto Kadhi. (Indian Buttermilk soup)

450 ml Buttermilk

2 1/2 tbsp Almond flour

A few sprigs of cilantro

1 jalapeño

1/2 pc ginger

2 pods garlic

Salt as needed

Blend all the ingredients together well till fully smooth and pour into a heavy bottomed pan. Bring to a boil on a low flame, stirring all the time so the buttermilk does not split. Take out in a soup bowl.

Tempering

2 tbsp avocado oil

1/2 tsp mustard and cumin seeds each

2 dry red chilies

In a small saucepan, heat oil, add the seeds and when they sputter add the chilies. Pour over the soup .

Serving Suggestion:

Hot with riced cauliflower

As a cold consommé .

Side Bar :

Add zucchini roundels to the soup as it boils and cook till al dente .

Happy Cooking!

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Thanksgiving with Hen

Every family I know has a Thanksgiving tradition they strictly adhere to and so does mine.  I can say with all certainty that never has a Turkey crossed my kitchen doorstep.  And all because the “Holy Trinity” does not like turkey. Anyways, our family tradition has been to cook a couple of Cornish Hens instead of the traditional turkey for Thanksgiving dinner. We stick with the usual sides like mashed potatoes, potato salad, cranberry chutney (must share this recipe with you soon), brussel sprouts cooked in bacon, corn bread stuffing and pecan and or pumpkin pie.

Of course as with every family, recipes evolve over time making them unique and special.  So over the years what started off as a Stuffed Chicken Tandoori has emerged as a Lamb mince stuffed Cornish Hen.  Its a small bird, definitely more flavorful, can be served as a whole bird (conducive to table top carving)  and most important, we don’t have humongous amounts of left overs.

Here is the recipe; From my kitchen to yours.

 

Lamb Mince Stuffed Cornish Hen

2 Cornish hens

3/4 cup oil (shallow frying)

Marinade: ( overnight)

4 tbs Ginger – garlic paste

1 tbsp red chilli powder

Juice of 1 lemon

salt as needed

Stuffing:

1 lb Lamb or Turkey mince

1/2 cup chopped onions

1 1/2 tsp Garam Masala

15 almonds soaked, peeled and sliced

2 hard boiled eggs minced

2 “piece ginger julienne

salt as needed

Basting:

4 tbsp sour cream or yogurt

3 tbsp heavy cream

1/2 tsp black pepper powder

a couple pinches mace powder

a couple pinches nutmeg powder

10 strands saffron

1/4 tsp green cardamom powder

In a broad bottomed pan heat oil and brown the marinated birds, one at a time, over medium heat,  turning gently with cooking tongs so they are nicely browned on all sides.  Take the birds out of the pan on to a paper towel to drain the excess oil.  To the same oil add onions and saute till transluscent.  Now add the mince and saute till nicely browned. Put in the Garam Masala, ginger and almonds and saute for about 10 minutes.  To finish add the minced eggs and salt and cook for a couple minutes, stirring gently, and take off the flame.

After it cools , stuff the birds with this mince, leaving enough for a side dish.

Pre-heat oven  to 375  degrees.  Place the bird on a roasting pan, baste with the sour cream sauce and  roast for 30 minutes (or till cooked), basting regularly till all the sauce is used.

Garnish with Fresh chopped coriander.

Happy Cooking and a Very Happy Thanksgiving to all!

Wine Suggestions:

Lambrusco or Pinot Noir. If you want to go really bold, a Zin works really well with the strong flavors of the spices.

 

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Butter and spice and everything nice

Greetings from sunny Florida once again! There is something to be said about being around good weather, it makes you a nicer human being.  Really, I feel mentally upbeat, I have been working out and eating healthy. All of this positivity brings my thoughts to the matter of making a lifestyle change and settling into a regimen that is sustainable for me.  Easier said than done because I haven’t found one yet, so instead I get to wax eloquent on the subject in my blog today. Authorship has it’s privileges.

There  are quite a few diets making the rounds , right from utter starvation (fasting diet) to intermittent eating ( 8/16 formula) to the Keto diet( no sugar or carbs). I personally have not been able to stick to any of these but have friends, bravehearts actually, who are doing a bang up job on them. Only time will tell if these can be sustained but for now, boy do they look like a million bucks. There are studies out there extolling the virtues of one as opposed to the dangers of others, but at the end of the day if any of these diets can be used as an initial weight loss tool on the path to maintain a better body/ weight/ fat index, I say so be it.

The Keto diet according to me is one of the more fun diets to be on as you are allowed all the meat and fats in the world. That brings me to the world famous Indian chicken dish Butter Chicken, which is loved by kids and adults all over and is tailor made for Ketonians. It’s origins can be traced to a restaurant in Delhi  called Moti Mahal and was the brainchild of the three owners who came up with the recipe. Folklore goes that they wanted to do something with all the tandoori chicken that they would have left over every night and needed to put it to good use. So they basically took the left over chicken mixed it up in a rich tomato gravy , rich in butter and cream.  Their version of the hundreds of recipes that sprung out of a need to use left over turkey after Thanksgiving.

I  have come up with my own easy, breezy version of that dish which I kid you not, touches the soul. It’s a hit with all my guests and so I share it with you today(It comes with a vegetarian / vegan option too).

Butter Chicken / Paneer/ Tofu

2 lbs boneless, skinless chicken thighs (whole not cubed)

Or 1 lb paneer ( cottage cheese) or extra firm tofu

1 tbsp garlic and red chili paste ( use 3 dry red chilies soaked for an hour in warm water and then grind with the garlic)

juice of 1 lemon

1 tsp turmeric

1/4 stick Butter

3 tbsp olive oil

2 tsp ginger garlic paste

2 tsp dry fenugreek leaves ( kasuri methi)

1 tsp red chili powder

1 tbsp coriander powder

1 28oz can San Marzano crushed tomatoes

1 tbsp honey

1/2 cup whipping cream

#salt as needed

Marinate the chicken for about 4 hours in the garlic- red chili paste, lemon juice, 1 tbsp olive oil , turmeric and salt. Pre- heat the oven to 375 degrees and bake for about 40 minutes or till chicken is cooked but still moist. Cool on a rack and cut up into 2″ pieces. Set aside. If using paneer or tofu use pre- cubed and the baking time would be about 15 minutes.

In a heavy bottom pan on medium flame take the butter and  2 tbsp olive oil, when heated add the fenugreek leaves crushing it with your fingers as you drop it in. Sauté for a minute on a low flame, now add the ginger garlic paste and sauté for a few minutes.  Next put in the red chili  and coriander powder, cook for a couple minutes. Add the crushed tomatoes  and salt and let it come to a boil. Next add the chicken/ paneer/ tofu and gently stir.  Now put in the honey and after a few minutes add the cream ( save a tbsp for the garnish). Let the cream just about warm up and then take the pan off the  stove.

Just before serving garnish with a spoon of cream and chopped coriander leaves.

Serving Suggestions:

1. With Naan or Rotis

2. On al dente Penne Pasta or Fettuccine

3. As a Tapas in a small earthen dish with dipping bread on the side.

Wine Pairing: I think this dish would go great with your favorite Zin. I love the 7 Deadly Zins from Trader Joe’s .

Notes:

1.For Vegan substitute tofu instead of chicken and use full fat coconut milk instead of cream.

2. Paneer is available at all Indian stores and Costco. Tofu and coconut milk can be bought at ant local grocery store.

Happy Cooking !!

 

 

 

 

 

 

 

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From Katra, with love.

Hi friends, writing from sunny Florida.  The holiday season has begun and with it comes dressing up, meeting up and of course , eating up ! A celebration I participated in last week was one where women fast all day- sunrise to sunset-  praying for the long life of their respective husbands. It usually falls around the middle to end of October, depending on the position of the moon (fourth day of the waning moon).

I see that look of disbelief…. whaaaa, really? But you have to understand that a lot of these religious beliefs came out of a need for social connections between women. It wasn’t easy for them to just step out of their homes and visit one another on a whim. Thus came about  these social gatherings , in a safe place, away from prying eyes, cloaked under religious reasons.  Nothing like a few gossip sessions in lieu of therapy.

Now there are parties that start days before the actual day of fasting so women can meet and make merry leading up to it.  Got to roll with the times!!

So at said Pre – KC ( Karva Chauth) party, as it is called, I brought a dish to share with my girl friends. To my surprise it was such a big hit that I promised to share the recipe on my blog. This is a dish I first ate when I visited the Mata Vaishno Devi  Temple  located at a height of 5300 feet about 12 Kms from Katra in the state of Jammu and Kashmir.  Not to be glib, but truly, this trip was fulfilling spiritually as well as gastronomically.  I had a Potato curry that is served in all the roadside dhabbas ( restaurants) in the town of Katra, which is at the base of the hills, from where you start your trek up to the shrine.  A typical meal is  alu sabzi ( potato curry), choley (garbanzo bean stew), hot puris ( deep fried bread) served with a side of yogurt and mango pickle.

A hearty meal before and after you have made the long trek on foot which takes  about 5-6 hours each way. I have tried to deconstruct this potato curry and share it with you today. Please let me know if you liked it. Feedback is so important.

Potato Curry a la Katra

1 lb potatoes boiled and peeled

1  28 oz can tomato purée

3 jalapeños deseeded and chopped

3″ pc ginger chopped

3 tbs oil

1 tbsp Cumin seeds

1/4 tsp fenugreek seeds (methi)

pinch of asafetida ( hing)

10-12 curry leaves ( kadipatta)

1 tbsp fennel seeds, roasted and powdered ( saunf)

1 tsp turmeric (haldi)

1 tbsp red chili powder

2 tbsp dried fenugreek leaves ( kasuri methi)

2 tbsp coarsely ground coriander powder

4 dry red chilies

chopped coriander leaves

#Salt as needed

In a large Dutch oven take oil and start the tempering process by adding the cumin  and fenugreek seeds, then the jalapeños and ginger, sauté for a couple minutes and now add the curry leaves and the asafetida.  Next put in the turmeric, red chili, fennel and  coriander powder. Sauté on a low flame making sure it doesn’t burn. Add a half cup water and let it come to a boil. Now add the tomato purée and let it cook for a few minutes.  Drop the dry red chilies in. When this mixture comes to a nice boil start adding the potatoes by crushing them with your fingers, one at a time, directly into the pot. Add salt as per your taste.  Cook for about 10 minutes, stirring occasionally. Add a little water if needed keeping the consistency semi- thick.  Take off the flame and add the dried fenugreek leaves by crushing them with your fingers. Garnish with chopped coriander leaves.

Serving suggestions:

1. With hot puris , Rotis or naans.

2. As a topping on hot kachoris ( see note) garnished with sweet tamarind and mint chutney and chopped onions.

3. As a hot dip served with  baguette slices or bagel chips.

Notes: Kachoris are available fresh in all Indian stores but I always have a box of #Haldirams Frozen Kachoris in my freezer.

The sweet tamarind and the mint chutneys are also easily available in the Indian stores. (#Patel Brothers)

Ready to eat choley is available at # Trader Joe’s and Indian stores (# Patel brothers) n

Happy Cooking! Continue reading “From Katra, with love.”

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Fish and Foremost

Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.  I would love to a go a step further and add ; Teach him how to cook it and the whole family eats well. This is an old Chinese proverb where men and women shared all kinds of household chores, so let us not get into the gender bias argument.  But seriously, so few people actually like fish that something needs to be done about it.  The kids, in particular, complain about the fishy smell and will not eat it unless its double dipped in flour and eggs and deep fried making the whole idea of eating the healthy option such a wasted exercise.  The Prodigal Kids (mine, for the uninitiated) love sushi, so go figure.

Fish is high in omega-3 fatty acids, which is essential for development of the brain and eyes. Research shows that making fish a part of your regular diet, has been helpful for patients with diabetes, asthama and also cognitive dysfunction . The caveat being to mostly eat  wild caught as opposed to farmed fish. Rainbow trout, squid, salmon, walleye are some tasty and easily available wild caught fish. But as in anything in life everything should be done in a balanced way rather than take one thing and run with it. I get catfish and black pampano sometimes because they both take to Indian spices really well.

I make it a couple different ways: baked or curry.  In India some of the best fish preparations come from the coastal areas, be it the Macher Jhol from the east, the Meen Kuzhambhu from the south or my personal favorite  the Malwani masala fish from the west coast that is spicy and flavorful but bakes well and the masala translates well to the curry form , too. You could definitely shallow fry it too. Today I share with you a recipe for the masala, which stores well in an air tight container and the dish itself.

Malwani masala

5 tsp coriander seeds

2 1/2 tsp poppy seeds

1 tsp caraway seeds

1 tsp mustard seeds

1 tsp cumin seeds

7-8 dried red chillies

1 small star anise

1 inch pc cinnamon

2 tsp black peppercorns

5 cloves

2 bay leaves

1/4 tsp nutmeg

1/4 tsp mace

2 tsp dry dessicated coconut (optional)

Dry roast all the ingredients on a low flame till light brown. Cool off and then grind, store well.

Baked fish

1 lb fish (  salmon, black pampano or trout) or any fish you prefer.

1 tsp garlic and jalapeno and  paste (5 garlic pods and 2 jalapenos)

1/2 tsp turmeric

1 tsp tamarind paste (bottled works well)

2 tsp malwani masala

2 tbsp oil

salt as needed

Wash fish well and pat dry. In a bowl mix all the other ingredients well and apply to the fish using your hands so it spreads nicely. Marinate in the refrigerator for about an hour. Pre-heat oven to 350 degrees, lay the fish out on a pan covered in foil and use a light cooking spray. bake for 20-25 minutes(depending on the fish).

Serving suggestions;

  1. With Dal and Roti with a side of an onion and tomato kachumber (salad)
  2. With Dal and Rice with a side of sliced onion and cucumber tossed in vinegar, sugar and salt.
  3. With  Gnocchi tossed in olive oil, salt and pepper.

Wine Suggestions;

A good rose will go well or a Gruner Veltliner which is an Austrian white that compares well with any good chardonnay.

Side bar:

This masala can used to make a curry using fish, shrimp, chicken or dried peas (soaked over night).

Basic  Malwani  Curry

3 tbsp oil

1/2 tsp ustard seeds

1/2 tsp cumin seeds

1 onion chopped

1 tbsp ginger garlic paste

2 tsp malwani masala

1 tbsp coriander powder

1/2 tsp turmeric

1/2 tsp chilli powder

5-6 curry leaves (important but optional)

2 tsp tamarind paste (4 chopped tomatoes for chicken)

salt as needed

Add mustard and cumin seeds to 1 tbsp oil, when they sputter add the curry leaves and turmeric. Add  onions and saute till light brown and then add  ginger garlic paste. Add the malwani masala, coriander powder. Saute well, cool and grind to a paste. Take 2 tbsp oil in the same pan and add the ground masala to it , saute. Now add the tamarind paste (or chopped tomatoes ) and salt. Saute well till  oil appears on the sides. Now add your protein and cook. If using dried peas, soak overnite and pressure cook before adding it to your curry.

HAPPY COOKING FROM KAVITA ATUL!

 

 

 

 

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OF LOSSES AND MEMORIES

 

My apologies on being MIA for so long.  A couple of months ago, in the middle of giving thanks for everything my family and I have, we received the shattering news of my mother passing.   I went numb, but the world went on like it always does; the earth kept moving on it’s axis. How was that possible? How dare everything go on like nothing had happened when I had lost one of the most important people in my life?  Loss and the aftermath, stages of dealing with grief, trying to get through these devastating times, that is what the past few months have been about.

One stage is memories; Memories of my Mother, her gorgeous face, her expressions, her kindness to people less fortunate , her words of support no matter how difficult the times were.  All these memories come rushing back and hit me at the strangest of times.  The smell of certain foods, especially, trigger such intense memories it is almost unbearable.  One of the more vivid memories  is of her standing over the stove  preparing a meal along with her sous-chef(maid),  admonishing her on the untidy kitchen one moment  and enquiring about her kids the next.  She was a great cook, even if she kept it simple.  Back then it wasn’t fashionable but I remember our meals still being healthy and nutritional.  She personally went grocery shopping every day and the  menu  only consisted of seasonal foods, something every nutrionist recommends today .  My lunch box (tiffin) that was delivered to school, always had a 3 course meal with a  loving note on top . I miss her so.

One of her signature dishes was a Spinach and Lentil entree called Sai Bhaji. This is a terrific one pot dish that can be served with Indian Bread or a  simple Pilaf.  It originated in Sindh, Pakistan, but my mother who hailed from Southern India took it and made it her own. I share with you this versatile dish from my childhood that I continue to make to this day and is a family favorite in my house too.

SAI BHAJI (SPINACH AND 3 LENTIL DISH)

2 bunches fresh Spinach or 16oz frozen spinach.

1/4 CUP Bengal Gram dal (soaked for an hour)

1/4 cup Split Black gram (soaked for an hour)

1/4 cup split Green gram (soaked for an hour)

2 tbsp Ginger garlic paste

2 green chillies finely chopped

4 tomatoes

1 potato chopped

1 large onion chopped

1 small eggplant chopped

1 carrot chopped

1/2 tsp Turmeric

2 tbsp Coriander powder

1 tsp Dry mango powder

SALT AS NEEDED

Tempering:

2 tbsp oil or ghee

1 tsp cumin seeds

1/4 tsp asoefitida (hing)

1/2 tsp red chilli powder

  1. In a pressure cooker or insta-pot combine all the ingredients other than the ones for tempering, and cook so the lentils are done.
  2. Mash the lentils nicely with a spoon and remove in a serving dish.
  3. In a small pan prepare the tempering by heating the oil, addding the cumin seeds and when they start sizzling take it off the fire and  add the hing and chilli powder. Drizzle this over the Sai Bhaji, sprinkle some chopped cilantro and serve.

A perfect plating of this would be Sai Bhaji, Roti, Jeera Pilaf (Cumin flavored basmati rice), Papad and Boondi or Cucumber Raita (beaten yogurt with grated cucumber or Boondi -available in Indian stores) .

HAPPY COOKING!