Beat the Heat With This Cold Soup

Today is the first day that I ever craved cold soup - specifically avocado soup. Here's my version of a recipe that I found online. Hope you love it as much as we did!

Cold Avocado Soup - Serves 2

• 1 medium avocado peeled and deseeded
• 1/2 a seedless cucumber - chopped
• 2 tbsp yogurt with any % fat
• 4 tbsp lemon juice
• a handful of mint leaves
• 1/4 tsp ground black pepper
• 1/4 tsp ground cumin
• salt to taste
• water if needed

Simply blend all the ingredients together in an osterizer until smooth, adding a little water if needed. I didn't find it necessary to strain the soup, but I suppose you could if you wanted a truly velvety texture. I garnished with some red chili powder and a sprig of mint. Bon appétit mes amis! 

May I Offer You a Salty Beverage?

I made these yesterday and I'm pleased to report that they turned out so well! These salty drinks are the perfect thirst quenchers for this warm weather, and I hope you give them a try.

Namkeen Lassi - makes 500ml or 2 cups

• 1 cup of plain yogurt with any % fat
• 1 cup of cold water
• 1 tbsp chaat masala
• 1/2 tsp roasted ground cumin
• a pinch of black salt

Simply blend all the ingredients in an osterizer (blender) until smooth and adjust the salt if necessary. Serve this chilled, or over crushed ice, with a dash of black pepper and a sprig of mint.

Jaljeera - makes 1L or 4 cups

• 1/3 cup of fresh mint leaves
• 1/3 cup of fresh coriander (stems and leaves)
• 2 tbsp lemon juice
• 1 tbsp roasted ground cumin
• 1 tbsp amchur powder (dried mango powder)
• 1 tbsp black salt
• 3 cups of ice water

Make a paste of the herbs and spices by combine them in a blender until smooth. Add the lemon juice and spice mixture to the ice water and adjust the salt if necessary. You can strain the jaljeera if you don't like tiny bits of herbs in the juice, but personally I love chewing them between sips. This is best served cold and garnished with boondi. For extra fun, try coating the rim of the glass in sugar, and for the step by step action please check out my video!

To Stuff, or Not to Stuff?

I never grew up eating East Indian paranthas, and I certainly never thought I'd have to make one. Of course, that wasn't gonna fly after I married a Punjabi. My first attempt was a disaster - the stuffing burst out of the dough and the parantha itself resembled a map of Ireland. I may have cried a little. Five years later, I'm relieved to say that I have finally overcome this culinary challenge, and I once overheard my husband telling my mom-in-law about the delicious parantha breakfast I had prepared one day - success! 

There are two methods I use for stuffing my paranthas, but before I get to that, here are the measurements for the stuffings in this week's video:

Aloo Paneer Stuffing - makes approximately 4 paranthas

• 150 gm of paneer - crumbled
• 2 small potatoes - boiled and mashed
• 1 green chili pepper - finely chopped
• 1/2 an onion - finely chopped
• 2 tbsp of freshly chopped coriander
• 1 tbsp of whole cumin seeds
• 1 tsp of cumin powder
• 1/4 tsp red chili powder
• salt to taste

Mix all the ingredients together in a bowl and ensure that they are well incorporated. Small lumps are perfectly acceptable. 

Patta Gobi Mattar - serves 4

• 2 cups of chopped cabbage
• 1 medium tomato - chopped
• 3/4 cup of defrosted green peas
• 1 medium onion - sliced
• 2 cloves of garlic - chopped
• 1 green chili pepper - finely chopped
• 1 tsp whole cumin
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 2 tsp canola oil or any other vegetable oil of your choice
• salt to taste
• fresh coriander for garnish

Please note that Patta Gobi Mattar is a cooked subzi (vegetable dish). I typically use the leftovers to make my paranthas. The subzi should be prepared like this. 

Working with different stuffings has taught me that not all paranthas are created equally. The most popular way to stuff a parantha is to roll out a thick chapati, spoon some stuffing into the centre, gather the outer edges, and pinch them together in the form a large dumping. This method works well with aloo, paneer, finely chopped onion, or any combination thereof. Rolling out the parantha presents few challenges and a round shape and be easily achieved.

For certain stuffings I have found the sandwich method to be most effective. This involves rolling out two very thin chapatis, spreading the stuffing on top of one, and covering it up with the other. This works best with radish, cauliflower, and any leftover subzis. The only drawback to using this method is that in the rolling phase, the parantha can (and mostly does) become extremely large. This, however, may not be a bad thing.

Finding your stuffing method can take time and practice, but eventually you will find a way that works best for you. Please check out this week's video to see the action! 

Urad Dal - It's about time!

As usual, I fell off the Earth sometime back in February. Every time I posted a new video on YouTube and spoke the words "please check out my blog," I felt a twinge of guilt. Of course, I've still been cooking, and still been posting pictures like crazy; I just haven't blogged. So today, I'm re-entering the world of online self-publishing with a simple and delicious recipe for urad dal. 

This recipe uses urad dal without the shell. Urad dal when still in their shell, are most often referred to as black lentils and are commonly used in dal makhani. This version is yellow in colour when cooked, and is much lighter. In addition to being lighter, this dal is extremely simple to prepare. I get the correct texture each time by remembering a simple ratio of 1:3 - that is, 1 part dal to 3 parts water.  Here's a recipe for two, but if you keep the ratio in mind, you'll be able to prepare this dal for any number of people. 

Urad Dal (serves 2)

• 1/2 cup of shelled urad dal
• 1 and 1/2 cups of water
• 1 large tomato*
• 1/2 an onion*
• 2 cloves of garlic*
• 1 inch piece of ginger*
• 1 green chili pepper*
• 1 tbsp canola oil or other vegetable oil of your choice
• 1 tbsp whole cumin seeds (jeera)
• 1 tbsp garam masala
• 1 tsp turmeric powder (haldi)
• 1/4 tsp red chili powder
• salt to taste
• freshly chopped coriander for stirring into the dal, and for garnish
• a pressure cooker

*Cut up these items any way you like, it doesn't need to be attractive

 

Start out by thoroughly washing the dal. I like to use a kitchen strainer for this because it makes my life easier. Now heat up the oil in the pressure cooker, and add the whole cumin seeds to the hot oil. 

Once the seeds start crackling, add the chopped veggies along with the ginger, garlic, and chili pepper. As these items cook, add the spices and salt to taste. Finally, add the dal and water.

Now close the cooker, and turn up the heat to medium high. Allow the dal to steam for 3 whistles then turn down the heat and let it simmer for another 10 minutes. When the cooker stops hissing you can open it up and stir in some freshly chopped coriander. The dal will be cooked, but you should still see the shape of the individual grains. If it seems too thick for you, add a little water and adjust the salt.  

Now you can transfer it to a serving dish and garnish with some more coriander. This is best enjoyed alongside rice or chapati. That's all there is to it, but if you'd like to see all the cooking action, then check out my channel on Friday, and don't forget to subscribe! 

New Year's Resolutions SUCK - Have a Smoothie

What is our obsession with this date on the calendar? Just because a new year begins does not mean that I have to make my life all new and sparkly. I'll sparkle when I want to sparkle. Clearly I've broken one of my resolutions - three actually. I haven't started reading anything; I'm not eating as many raw fruits and veggies as I resolved to; if I'm lucky I might drink pure milk 3 times a week. Anyway, I was determined to do better today so I made a smoothie. Here's the recipe for what I have (somewhat stupidly) nicknamed The Banamangberry Smoothie.

The Banamangberry Smoothie (makes approximately 16 oz.)

• 1 large banana
• 1 medium sized mango
• 5-6 strawberries
• 1/4 cup plain yogurt
• 2 tbsp wheat bran
• 2 tsp lemon juice

Peel and cut up the banana. Wash the strawberries and remove the leaves. Cut up the mango by whatever method you would normally use. Then put all the fruits and the other ingredients into an osterizer/blender/magic bullet/vita-mix and blitz them until smooth. Pour into a glass and happily drink your 3 servings of fruit. Just because I can't stick to a goal doesn't mean you shouldn't enjoy a yummy fruity drink. 

Brownie in a Mug - Still Undecided

A friend of mine recently posted 50 Life Hacks to Simplify Your World to Facebook. Intrigued by anything claiming to simplify my world, I clicked the link and discovered at #34 the recipe for a brownie in a mug. Ever the fan of chocolate, I couldn't resist trying out the brownie and was pleasantly surprised when it didn't explode in the microwave. I did make some minor adjustments to the recipe, but overall I was satisfied with the result. So here it is: brownie in a mug.

Brownie in a Mug (serves 1 or 2 if you like to sharing)

• 1/4 cup all purpose flour
• 1/4 cup sugar
• 2 tbsp cocoa powder
• 2 tbsp olive oil (I used light olive oil for less calories)
• 3 tbsp water (I used closer to 5 to get the right texture)
• pinch of salt
• vanilla ice cream for topping (I didn't have any)
• microwave

Add all the ingredients to a microwaveable mug, saving the oil and water for last. Thoroughly mix the ingredients in the mug until they form a thick yet smooth and gooey consistency. Microwave the brownie in the mug for 1 minute and 40 seconds. I ended up microwaving mine for a little longer because after the suggested time, I didn't quite look ready. And in retrospect, I probably should have taken the above picture BEFORE digging in, but I hadn't thought of it until it was too late. I don't know how often I would make this brownie, though I'm happy to have tried it once. This may or may not end up being both the first, and last time; but in the words of Justin Bieber and many before him: "Never say never."

Edamame Vegetable Soup

A few months ago I received a complimentary issue of Canadian Living. I couldn't remember the last time I enjoyed reading a magazine that much. Then I immediately wondered when I became someone who enjoyed reading about cooking, home decor, or health and wellness. Wasn't this a "Mom   Magazine?" Well if it be Mom, then Mom be I. The articles were thoughtful, useful, and relevant, and ever since the mailman shoved it into our box back in November, it has moved from bedside to counter to kitchen table. My  own mother recently asked if we should throw it in the recycling and I nearly body-checked her to the ground. I'm considering blogging my way through a few of the recipes in the magazine, so let's see how this goes. 

Moving along, I love soup. I don't know anyone who doesn't love soup. We have it when we aren't feeling well, it comforts us, and we associate it with love. Also, it's winter - the perfect soup weather. For the last 2 months, I've been drooling over a recipe for Edamame Vegetable Soup that I read in Canadian Living. I finally gave it a try and am happy to report that it is scrumptious! I had the trifecta - the listed ingredients, the time, and a kitchen all to myself - so I set about making my soup. Here's the recipe, and I hope you love it too!

Edamame Vegetable Soup - as printed in Canadian Living November 2012 (serves 8)

• 1 tbsp olive oil
• 2 carrots thinly sliced
• 2 ribs of celery thinly sliced
• 1 onion diced
• 2 cloves of garlic minced (I grated mine for a finer texture)
• 1/4 tsp pepper (I assumed ground black pepper, but I think white would work just as well.)
• 3 cups vegetable broth
• 1 zucchini thinly sliced
• half sweet red pepper diced
• 2 tbsp sodium-reduced soy sauce
• 1.5 tsp grated fresh ginger
• 1/2 tsp sesame oil
• 450 g medium firm tofu
• 1 cup frozen shelled edamame, thawed
• I also added 1 tsp of red chili oil (because I couldn't resist.)

The instructions given were fairly simple; I'll paraphrase: 

In a large pot, heat the olive oil on medium heat and cook the carrots, celery, onion, garlic and pepper for 8 minutes while stirring occasionally. At this point the recipe says: "Add broth, 3 cups water, zucchini, red pepper, soy sauce, ginger and sesame oil." Since 3 cups of water were not originally listed in the ingredients I was a little unsure about what exactly this meant, but I think it's safe to say that in order to make a recipe for 8 people, you would in fact need 3 cups of water AS WELL AS 3 cups of vegetable stock. 

Now that you have everything (except the tofu and edamame) in a pot along with 6 cups of fluid, bring everything to a boil, then reduce the heat and simmer for 8 minutes, or until the carrots are tender. Use this time to cut the tofu into 1 cm cubes, then add it along with the edamame to the soup and simmer for an additional 3 minutes. 

If you exactly follow the recipe, then each serving will cost you approximately 105 cal, which is pretty good if you like to count. Adding the chill oil will add an extra 5 cal. If you don't have edamame, you can substitute green peas, lima beans, or french green beans and I'm sure it will be just as yummy. Bon appétit!

Intentions for the New Year

I'm not one for New Year's resolutions. When I think of something I want to do, I do it - or if I'm in a procrastinating mood, then I think of doing it later. That being said, I have been trying to live a healthier life by working out regularly and eating a more balanced diet. In addition to these small efforts, I've thought of 5 intentions that I would like to carry out from here onwards. They are:

1. Drink more water

2. Drink at least 1 cup of milk per day

3. Eat more raw fruits and vegetables

4. Walk at least 3.2 km 5 times a week

5. Read more

So far I'm on target, with the exception of the milk. As I type this, I realize that it's 9:15 PM and probably too late to drink anything if I want an uninterrupted sleep (damn it.) Add to the list of intentions my desire to do more blogging. I always desire to do more blogging so maybe this year I actually will. Let's see what happens. For now, here's a recipe for dhania chutney which is made from coriander. 

Dhania Chutney (makes 2 cups)

• 1 large bunch of coriander (or cilantro)
• 2 small tomatoes, or 1 large tomato depending on the size
• 4-5 Spanish thyme leaves, or ajwain ka patta
• 3-4 cloves of garlic
• 2-3 green chili peppers
• salt to taste

Prepare the tomatoes and coriander by thoroughly washing them and coarsely chopping them (to allow for easier blending.) Now, simply blend all the ingredients until smooth and adjust the salt as you go. Enjoy this chutney alongside samosas, chaat, pakore, tikkiyaan, paranthe and more! 

The Last Three (Busy) Weeks

Too much has happened in the last three weeks. In a nutshell, my parents went away and came back twice, I fasted for Karva Chauth, Pranav and I saw 3 very different movies at our local Cineplex, I overfed my online shopping addiction, I built a rangoli out of beads and cork board, we hosted a Diwali dinner party for 10 guests (and for which I cooked enough to feed a tiny village,) Dad brought home the largest pitas we've ever seen, and the 4 of us attempted to watch the new James Bond movie but the lineup was too long so we came back home. Oh, and the cat puked twice. 

The most interesting, and probably the most instructional things I can possibly share from the last month's events are how I made the rangoli and what we ultimately did with the world's largest pitas. So here goes:

Permanent Rangoli for Diwali

One of our family friends makes the most beautiful permanent rangolis. Let's call her Aunty R. While we were planning our dinner party it occurred to us that making an authentic rangoli from coloured powders and rice was simply out of the question because of our curious kitten. I remembered the masterpieces created by Aunty R and decided that I too was artsy enough to attempt a rangoli. So I picked up some cork board and jewelry beads from the local Dollarama, printed some floral and paisley motifs off the internet, and took my magic markers out from under the bed. I also used some coloured paper for the backgrounds and white craft glue. Colouring the motifs, cutting them out, and sticking them to the board was the easiest part. Applying tiny amounts of glue to each bead, and subsequently lining them up along the patterns was both time consuming and slightly mind numbing, but the effect (in my humble opinion) is pretty. I then used some craft borders (also from the dollar store) to finish off the edges, and it was done. It's not up to the same level as Aunty R's but for my first and only one, I'm fairly proud. The entire cost of this project? About $6.00. Closing your eyes at night and seeing multicoloured beads behind your eyelids? Priceless. 

What to do With a Giant Pita

A few days after the Diwali dinner party, the giant pitas were still sitting on the kitchen counter. My dad went out one day in mild angst over our acute tortilla shortage and came home with 10 inch pitas. Those are nowhere near the same thing, as my mother rightly pointed out, and all of us seemed intimidated by the presence of the pitas. I recalled an episode of Dr. Oz in which someone demonstrated how they use pitas as pizza crust and decided that this would be our solution. It's one of the easiest things I've ever done, and all it took was:

• tomato sauce (I used spaghetti sauce to be honest)
• sliced vegetables (use whatever you like on your pizza)
• grated mozzarella or whatever cheese you prefer
• pita bread (for the crust)
• oven preheated to 375 degrees Fahrenheit 

Using the pita as your pizza base, spread the sauce as thinly or thickly as you like, sprinkle the cheese, top it all off with the veggies and stick that baby in the oven for 10-15 minutes. I also put mine on the top rack to broil for about 2-3 minutes so that the veggies would roast a little. The only thing I disliked about this was that the outer edges of the pita (the crust) became rather brittle. But that didn't stop me, I ate that part as well. I'm doing it again tonight, and I can't wait. Dad's mistake was yummy indeed!

Sesame and Garlic Dressing

You HAVE to try this dressing:

2 tbsp sesame or tahina paste blended with 3 tbsp water
1 tsp vinegar
1/2 tsp salt
1.5 tsp sugar
1 tsp vegetarian oyster sauce
1 tsp soy sauce
1 tbsp sesame oil
1 large clove of garlic - finely grated

MIX MIX MIX and use this dressing on cold buckwheat noodles. I was completely blown away by the flavour. Hope you enjoy!

Rajma - Red kidney beans in a buttery tomato gravy

There's not much to say about this North Indian classic, except that everyone loves it. Really, I don't think I know anyone who doesn't. I would put it in the category of "comfort food." It involves a little prep, but if you're using canned kidney beans then you can prepare this without having to soak the beans overnight. Please check out the video below (or in the right sidebar) for a play-by-play of this recipe.

Rajma (serves 3-4)

• 2 cups of kidney beans (soaked overnight and boiled until soft)
• 2 cups of tamato purée
• 1 large onion, finely chopped
• 1 tbsp of ginger garlic paste
• 2 tsp coriander powder
• 2 tsp dried fenugreek leaves
• 1 tsp whole cumin
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 black cardamom pods
• 1 bay leaf
• 2 tbsp canola oil or any other vegetable oil
• salt to taste
• water (optional)

Heat the oil on medium high and add the whole cumin seeds, followed by the cardamom pods and bay leaf. Allow the whole spices to roast and darken a little, then add the onions and ginger garlic paste. Cook the onions until the oil separates. Add the tomato purée and ground spices, and properly combine them with the onions. If the fenugreek feels coarse, you can crush it between your fingers as you add it to the purée. Allow the purée to cook for 2-3 minutes then add the kidney beans. If the gravy seems thick you can add some water to adjust it, and sprinkle some salt to taste. Now simmer the rajma on a slow boil for a full 20 minutes. After 20 minutes you can use a potato masher to squish some of the beans. Remove the cardamom pods and bay leaf, then garnish with some freshly chopped coriander. 

You can enjoy this on plain rice, jeera rice, and with a side of raita. Bon appétit!

Speak it Dr. Oz, and it shall appear - in our kitchen.

When Dr. Oz spoke about the nutritional benefits of quinoa, it was only a matter of time before it could be found in our kitchen cupboard. My mom prepared it once with chickpeas, but it wasn't well received by all in our household (read Dad.) I had it again a few weeks later, which was actually in July, at my cousin's summer birthday backyard soirée and liked it just as much. I was determined to give quinoa a try of my own and came up with this quick and tasty salad. The only preparation involved is the cooking of the quinoa and the chopping of the veggies so I'm thinking of adding this to my rotation of quick snacks and post workout dishes.

Quick Quinoa Salad (serves 2-3)

• 1 cup of quinoa (any colour or a blend of colours)
• 2 cups of water
• 1 medium tomato (diced)
• 1/4 cup of sweet corn kernels
• 1/4 cup of chopped spring onions
• 1/4 cup of olives (green or black)
• 1 clove of garlic (grated)
• the juice of half a lemon
• about 1 tbsp of extra virgin olive oil
• salt and pepper to taste

Start of by washing the quinoa. This should be done thoroughly, and for 3 minutes. Then prepare the quinoa according to the package instructions. Quinoa cooks with twice its quantity of water, and you can add a pinch of salt to the cooking water. It will take about 15 minutes for the quinoa to be fully cooked, and it will have completely absorbed the water. Now it's just a matter of adding the other ingredients and giving everything a good mix. I like to stick mine in the fridge for about an hour, and you could garnish it with freshly chopped coriander or mint leaves. Please check out the link below for a step by step video of my recipe. Enjoy!

Quick Quinoa Salad

Patta Gobi Mattar - A new appreciation

Approximately one year ago when Pranav would ask me to make patta gobi mattar I would stare at him in disbelief and ask "Really?" By far my favourite dish, it consists of cabbage, green peas, and not much else. Perhaps the reason why I didn't like it was that until now, I haven't been able to make it very well. Since moving back to Toronto from Kingston I have prepared this dish on numerous occasions and each time has been better than the last. I think I may finally have it down to a science. 

Another reason I've grown to like it is that if there are leftovers, they make the most delicious stuffed parantha. At Pranav's request (as usual) I used them - the leftovers - to make his breakfast one morning. I shaped two very thin chapatis from my atta, spread a generous amount of the patta gobi mattar on one, added a little salt, covered it up with the other chapati, pressed the edges together and flattened it out with my rolling pin. After that, I cooked in on my non-stick in the same way that I prepare all other chapatis and paranthas. So here it is, a simple recipe that I've grown to appreciate:

Patta Gobi Mattar (serves 3-4)

• 2 cups of chopped cabbage
• 1 medium tomato (chopped)
• 1 medium onion (sliced)
• 3/4 cup of green peas
• 2 cloves of garlic (chopped)
• 2 tbsp of canola oil or any other vegetable oil
• 1 green chili (chopped)
• 1 tsp of whole cumin seeds (jeera)
• 1 tsp of coriander powder (dhania powder)
• 1/2 tsp of turmeric powder (haldi powder)
• 1/4 tsp of red chili powder (lal mirch powder)
• salt to taste

Start by heating the oil on medium high in a non-stick or any other kadai. Then add the cumin to the hot oil - it should crackle on contact. Add the onions and stir to combine them with the roasting cumin, then add the garlic, chili pepper, and cabbage. Keep stirring to combine the ingredients, then add the spices. Next add some salt and the tomatoes. Thoroughly mix the tomatoes into the cabbage, then cook the dish while covered for 3-4 minutes on medium heat. Add the green peas and properly combine everything. This is a good time to check if you need more salt, then cover it up again and cook for 3-4 more minutes. The dish should be ready at this point, but if you enjoy a softer texture then you can continue to cook until that texture is achieved.

Sometimes I add 1 tsp of grated ginger to this dish and that gives it another layer of flavour. I normally add this at the same time as the garlic. If I prefer a drier texture, then I leave out the tomatoes. Hope it works out for you if you decide to give it a try. Good luck and good eats!

My new toaster trick

I'm a huge fan of the open-face sandwich. What? The open-face sandwich is something that I'm going to credit my father with inventing, although I highly doubt that he was the first one to do it. It consists of very humble ingredients: bread, butter, cheese, onion, tomato and black pepper. You put those ingredients on some crusty bread, stick in the oven until the cheese gets bubbly, and you're done. My oven is never empty, and not because I'm always baking. I use my oven to store large cooking vessels that I can't keep in my lower cabinets. This is very inconvenient for making the open-face, which I crave almost daily. 

Lately however, I have managed to mitigate this problem - all thanks to a little trick that my uncle mentioned to my mother, and which in turn was mentioned to me. I can't believe that I never thought of it before, but its very simplicity is what makes this idea so awesome. Turn the toaster on its side. Yes! That's all there is to it. If you have a toaster with wider slots then all the more awesome for you because you can add generous toppings to your bread. Here's what I do:

I begin by spreading a light coat of Becel on my favourite bread (rye with caraway seeds.) You can use regular butter, or garlic butter as well. Then I add some cheese - cheddar, havarti, mozzarella, whatever I'm in the mood for. Next come the onion and tomato which I like to slice in thin rounds, and a dash of black pepper. Now for the fun part - put the loaded up slices into the toaster (which is on its side) and get to toasting on your favourite setting. You'll have to help the bread into the toaster using a knife or other utensil. When your open-face comes out it will be not only beautiful but deliciously crispy. Just a quick note, keep a plate in front of the toaster because when the bread flies out, something will have to catch it. 

My Dollarama Charging Station

The finished look!

My mom and I went to Dollarama today to pick up a toy for Anoushka the cat. A brief word about Dollarama - the name is very misleading. Nothing costs a dollar anymore. Prices have increased by as much as 300% in some cases, and while that isn't a large sum of money to pay, it is proportionately a huge spike. Nevertheless, to Dollarama we went and as I wandered the unlabelled aisles looking for pet supplies I came upon a tile of fake grass. I recalled a segment of Pure Design in which my favourite designer created a charging station using a simple wooden box. Inspiration struck, and when I eventually located the craft aisle, I was able to procure a wooden tissue box suitable for my project. I didn't find a toy for Anoushka (at least not something she doesn't already have) but here's how I made a simple and attractive charging station to keep my wires tangle-free.

Charging Station (Total cost $4.52 including taxes)

• 1 grass tile ($2.00)
• 1 wooden tissue box with sliding bottom ($2.00)
• a drill to make holes in the tissue box
• green paper (I had some at home)
• good glue
• scissors
• 15 minutes of your time

1 inch hole drilled along the bottom of the length

The first thing I did was to drill two 1 inch holes in the tissue box. Hole #1 goes in the middle of one of the lengths (this will be the back) and hole #2 goes in the middle of the removable bottom of the tissue box (this will actually be the top.)

I cut the green paper to the exact measurements of the removable bottom, and also cut a hole in the same place as hole #2 so that the charging chords could pass through. Then I used a few dabs of glue to stick the green paper onto the removable bottom. 

Maybe it's a toy after all.

With the removable bottom (now covered in green and with a hole in the middle) slid into the box, it was easy for me to determine how much grass to use, so I cut it accordingly. The grass tile had fairly large spaces between the rows of grass so there was no need to cut a hole or pull out of any of the grass inserts. After lining up and cutting, I simply dabbed some glue onto the bottom of the tile and placed in on top of the green removable bottom (now the top.) This way, if you look closely at the charging station, you don't see any wood between the rows of grass - just green. 

I let it dry for about 10 minutes before feeding any wires through the holes, and then set it up in our bedroom. It looks totally awesome. If anyone tries this, please let me know how it works out. You can always make more holes, or make them bigger if you have more wires. Enjoy! 

 

Mung bean! Fun to say, fun to eat.



Moong ki dal ka cheela with Coriander Chutney

I had all but forgotten this recipe until last week when Pranav asked me if I would make cheela for breakfast. These healthy savoury pancakes are a wonderful way to start the day, and they are easily among our favourite breakfast choices. They can be made with any dahl, but my go-to dahl is definitely moong. A note: it would be wise to decide the night before if this will be your breakfast.



Moong Ki Dal ka Cheela (makes approx. 8)

• 1/2 cup split or whole moong dahl (mung beans)
• 1/2 medium onion - chopped
• 1 green chili pepper
• 1/2 inch piece of ginger
• 1/4 tsp whole cumin seeds
• 1/4 tsp red chili powder
• 1/4 tsp turmeric
• salt to taste
• vegetable oil for brushing
• a non-stick pan

The night before, soak the moong dahl in 2 cups of water. When you wake up, the dahl will have doubled in quantity, and will be the right texture for making the cheelas. Empty the water that the dahl has been soaking in, and give it a quick rinse in some clean water. Now blend together all the ingredients to form a batter - dahl, onion, green chili pepper, ginger, cumin seeds, red chili powder, turmeric and salt. You may need to add a little water in order for the elements to blend smoothly, but do this slowly and sparingly so that the batter does not become overly runny.

Now heat the non-stick pan on medium heat, and brush a little vegetable oil onto the centre. Spoon 2 tbsp of the dahl mixture onto the centre of the pan and carefully spread it out to form a pancake about 5 inches in diameter. Use a spatula to carefully lift the edges of the pancake as it cooks. The cheela should not adhere to the non-stick. If it does, then either your batter is too thin, or your non-stick may be too hot. At the correct heat, the first side of the cheela will take approximately 1 minute to cook.

Carefully flip the cheela and allow the other side to cook. This side will take less time. When done, parts of the cheela will have cooked to a beautiful brown crisp but overall, it should be pliable. You can serve the cheelas with any chutney of your choice, or spiced yogurt.

Frittata for one!

We're in the process of moving, again, and so I've been trying to keep the fridge relatively empty. It wasn't until I came across a piece of broccoli, some mushrooms, and two eggs that I remembered one of my favourite solutions for leftovers - frittata. I love a good frittata, because: 1) it's simple and quick to make, and 2) it satisfies my unending craving for eggs. It's lighter than a quiche, yet equally yummy. First thing's first, make sure you have a non-stick pan that can be used in the oven.

Broccoli and Mushroom Frittata (serves 1)

• 2 large eggs
• 1/3 cup broccoli florets
• 1/3 cup sliced cremini mushrooms (or any kind)
• 1/3 cup milk
• 1/2 cup grated medium cheddar cheese- separated
• 1 tsp vegetable oil for cooking
• salt and black pepper to taste

Start by turning your oven on broil. Whisk together the 2 eggs, milk, and half of the cheese. Season this with a dash of salt and pepper to taste, and keep the mixture aside. Heat 1 tsp of vegetable oil in a small non-stick pan on medium-low. Cook the broccoli florets for about 2-3 minutes before adding the mushrooms. Lightly season the vegetables with salt and pepper (keeping in mind that the egg mixture is already seasoned.) Allow the veggies to cook for another 2-3 minutes, or until the mushrooms have developed some colour. Now add the egg mixture to the non-stick. The mixture should cover the vegetables, and evenly fill the pan. Use a spatula, before the eggs set, to move the veggies around so that they're well distributed. When the bottom crust has formed, sprinkle the top of the frittata with the remaining cheese and put it in the oven for 2-3 minutes. The eggs will fully set, and a lovely golden and cheesy crust will have formed on top.

Of course, you can use any of your favourite vegetable combinations and cheese to make a frittata. Mushroom and spinach are very popular, as are tomato, onion, and asparagus. Hope you enjoy!

Holiday Cookies

I found a wonderful recipe for eggless cookies last week on Madhuram's Eggless Cooking website. After unanimous praise, I've decided to make them again. I altered the recipe the first time around, and I'm happy to say that I'll be sticking with those changes. Here's my version of the delicious oatmeal cranberry cookies:

Oatmeal Cranberry & Mint Chocolate Chip Cookies:

(Makes approximately 40 cookies)

• 3/4 cup of butter
• 1/3 cup of granulated sugar
• 3/4 cup brown sugar 
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 3 cups quick cooking oats
• 1 cup dried cranberries
• 1/3 cup mint chocolate chips

Start by preheating the oven to 350 degrees F. Cream together the butter and sugars until they're smooth, then beat in the vanilla extract and milk. Now add the dry ingredients and mix well. Stir in the cranberries and chips, and keep combining until a dough is formed. Shape the cookies using your hands and place them on a lined cookie sheet. They don't have to be too far apart, as they wont expand very much during the baking process. Bake the cookies in the oven for 12-15 minutes, allow them 10 minutes to cool.

These are the perfect cookies to leave for Santa this Christmas - enjoy!

For the original vegan recipe, click here.  

Bon appétit!

Simple and Tasty: Aloo Mutter

One of the things I like most about aloo-mutter is that at any given time, I probably have all the ingredients at hand. If I'm not mistaken, there was a time in the not-so-distant past when Pranav and I ate either aloo-mutter or mutter-paneer every weekend. There's just something about the spicy tomato gravy, the soft green peas, and the delicious chunks of potato that make this dish feel like home. The following recipe will guide you through making a simple yet tasty version of aloo-mutter.

Aloo-Mutter (serves 3-4)

• 2 small diced potatoes
• 1 medium chopped onion
• 1 1/2 cups defrosted green peas
• 2 medium chopped tomatoes
• 2 cloves garlic (crushed)
• 1 tsp shaved ginger
• fresh coriander or dhania for garnish
• some freshly chopped pepper of any kind (optional)
• 1/2 tsp turmeric or haldi
• 1/2 tsp red chili powder or lal mirch
• 1/2 tsp whole cumin seeds or jeera
• 1/2 tsp garam masala
• 1 tsp coriander powder or dhania 
• 2 tsp of ghee or clarified butter (may substitute olive oil or any other vegetable oil)
• 1 bay leaf
• salt to taste
• 3/4 cups water

Start by heating the ghee in a pressure cooker. When it's hot enough, add the whole cumin seeds. You can test the temperature of the ghee by dropping one seed first, and if it crackles, then the ghee is hot enough. While the cumin is still crackling, add the chopped onion, garlic and ginger. Stir these together and let the mixture cook until the onions are translucent. Now add the tomatoes, the fresh pepper, and the remaining spices.

Stir the ingredients together and cover the lid of the cooker, but don't close it completely. Let the contents simmer for a short while until the tomatoes are soft and mushy. Now go ahead and add the potatoes. After stirring gently, add the water and some salt. Close the lid, and let everything cook for 1 or 2 whistles. 

Remove the cooker from the stove and wait for it to finish hissing. Check the potatoes to see that they're cooked - a knife should go right through. Now add the defrosted peas, and any additional salt. Combine everything by gently stirring, and close the cooker once more for the peas to absorb the flavour of the curry.

Before serving, remove the bay leaf and garnish with freshly chopped coriander. Aloo-mutter is best enjoyed over basmati rice, but can be eaten with naan or chapati as well. For a great combination, try a side of raita or spiced yoghurt. 

Bon appétit!

The Terrace Gardner is a Sleepless One

Just when I thought I was making progress with my jet lag, I woke this morning at 4:14 AM. Actually, I was up before that, but made a serious attempt at falling asleep before accepting that my need for caffeine was greater than my need for rest. I brewed a cup of chai and resisted the urge to begin gardening. Thankfully my latest obsession is a constructive one. 

I've never really loved plants. My mother has an extremely green thumb and can not only grow just about anything, but can resuscitate plants previously thought dead. I've always been good at getting them to the dead phase. However, just over a year ago, Pranav and I decided to get a couple terrace plants and we've been trying ever since to keep them alive. Overall they're in good shape, though only two of our original three are still with us. When my parents came to visit last spring, my father surprised me by adding a couple more plants to our garden (seven pots holding 11 plants to be exact.) Needless to say, they didn't all make it.

Without going into too much detail or the history of how we got to this point, here's what we have left:

1. Four Bougainvilleas (2 bright pink, 2 that can't seem to decide what colour they are and bloom alternately in white and peach)
2. One small Curry Tree 
3. Three Crown of Thorns cacti
4. One Red Moon Cactus
5. One Celery Root
6. One Palm
7. One Fern
8. Two dissimilar unidentifiable specimens (one, a little tree with curly white and green leaves, the other a plant with double shaded round green leaves)

I'll be attempting to germinate an Habanero pepper plant in the coming week, and I received a packet of "dhanta sag" seeds when I purchased some fertilizer 3 months ago. Nope, I have no clue what "dhanta sag" is, but I'm just dying to find out. Please let it be edible. That's all I have to say in this blurb. When I get back on Bangalore time, I'll resume a more consistent blogging schedule. Ciao for now!