Aloo-r Nimki from Maa's kitchen

This past week I was at home, chatting with Baba, Maa, shopping in Gariahat and eating food that evoked memories from my childhood.

You know there was a time when I hated anything that was deep-fried. My favorite meal used to be "sheddho -baat," steamed rice and boiled vegetables with a generous helping of butter and that I could eat even for breakfast. Back then, before leaving for parties, Maa would always remind me, "Ja deoya hobe khabe" that is 'try what ever is served,' and me being the sweet obedient girl that I was, would begrudgingly try the samosas, pakoras and puris which the kakimas would prepare with care and diligence... until one fine day I began to like what I was eating and was doomed for life... :)

Wholegrain Caramelized-Banana Bread

Banana bread is probably one those things which everyone bakes all the time. Each one following a time-tested recipe of her own which yields a lovely loaf every time. My favorite recipe is an adaption of Tarla Dalal's Banana Pecan Walnut Muffin Cake, an eggless whole wheat banana muffin recipe with layers of flavors added by the addition of nuts and raisins. Adding cocoa powder and chocolate chips to the basic batter always takes the bread up a notch so I unfailingly do it every time.

Roasted Beet, Cherry and Apple Smoothie

Busy or not, come February 

                                   and I feel the urge to mix and blend 

create something red... 

something ....      perfect for fourteenth Feb.....

Last year the urge stretched a little beyond.. so sometime in March toddler and I blended this lovely red smoothie and I, charmed by its hue, decided to call it the V-day smoothie... just because it was red and looked so valentine-y ;-)   since February was long gone, I saved the recipe only to share it with you in good time...

Penne with Eggplant Sauce

Penne with eggplant sauce... Well a friend had recommended this combination a few months ago. I wasn't sure whether to appreciate it or dismiss the thought of trying it,  until the other day eggplants, green pepper and tomatoes were the only vegetables I had at hand to prepare dinner with. A little search on the net showed that the combo is Mediterranean... so I tried since I love everything from that part of the world.... and wow... what a flavorful dish it turned out to be.

Husband however was not overly excited about it. He thought Chinese eggplants would have made the sauce tastier. Perhaps it would. But after fretting for months about the lack of variety, I have finally learnt to live and be happy with the local and seasonal produce. So the sauce as it was tasted lovely to me.....

Koncha Kodoli Boda (Plantain Cakes Odiya style)

In Odiya, plantains are called Koncha Kodoli, which literally means raw banana. Probably they are so called because of the semblance in their shape and color. Whatever it be, this vegetable is widely grown in Odisha and plantain cakes or Koncha Kodoli Bodas are quite popular with the people here.

Kheer Komla (Milk Pudding with Orange)

Happy Friday and a very happy Children's day !!

After procrastinating for days I am finally here....

A lot has happened in the last few months... the toddler has started school, I joined work and...... aah.. yup. and thats about it. Actually, though a lot hasn't really happened, life suddenly seems to have picked up pace and toddler and I are gradually settling down to our new routine. Naturally the time spent on doing things that are not of mutual interest has minimized... but I guess that is alright. after all they stay little for only so long and I should know better than to spend this time doing things that can wait.....  

...thus dinner these days is usually quick and simple.. wrapped up almost always with a helping of yogurt for dessert. Weekends are however different. We are all relaxed and while the boys hang out doing boy-stuff... I take my time and prepare something special for them. 

Last weekend I cooked Kheer Komla, one of my favorite desserts from childhood...

Literally, Kheer Komla means milk pudding with orange. In winter when the local markets flood with oranges almost every Bengali I know picks up a bunch and prepares bowls of Kheer Komla. Of course those who have the luxury of time, patiently watch over a kadai of whole milk while it simmers and reduces to kheer, then sweeten the reduced milk, flavor it with elaichi(green cardamom) and sometimes saffron, chill the kheer, then dot it with segments of oranges... While others like me take the short route and prepare the kheer with a mix of whole milk and condensed milk and then flavor it and adorn it the usual way. 

However if you are like me and find condensed milk a little too sweet for your taste, you might want to consider the way I prepare kheer these days. The recipe is a medley of  Cajeta and traditional Kheer. It is relatively quick, gives you a handle on how sweet you want your dessert to be and works like a charm every time....  

Kheer Komla (Milk Pudding with Orange)

Oranges in milk pudding flavored with green cardamom and saffron

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Recipe by Tanusree

Cook time: 45 minutes                                                               Total time: 45 minutes + chilling time
Yield: 2-3 servings

Ingredients

• 2 + ½ cup milk
• 3 tbsps sugar
• ¼tsp baking soda
• pinch of salt
• 1 green cardamom
• 5-6 strands of saffron
• 1 orange

Cooking Directions

1. In a large saucepan or kadai, combine 2 cups of milk with the sugar and salt and bring to a boil over medium heat.
2. Dissolve the baking soda in 2 tablespoons of the milk mixture and stirring vigorously pour it into the saucepan of milk mixture. (The milk swells at this point so keep a close watch and stir continuously. )
3. Reduce the heat to medium-low,split open the green cardamom, add it to the milk and stirring occasionally simmer the milk for 10 minutes.
4. Meanwhile stir the saffron into the remaining milk and keep it aside.
5. Once the milk in the saucepan thickens and becomes a light shade of orange , add the remaining milk to it and stir occasionally simmer over medium-low heat for another 15-20 minutes until the flavored milk  thickens enough to coat the back of your spoon.
6. Now switching off the heat, pour the flavored milk into 2 or 3 serving bowls and chill for 1 hour.
7. Add the orange segments to the bowl and chill the dessert for another hour or until you are ready to serve.

Serve and enjoy !!

Until next time,
Tanusree

I shall be sharing this dessert at the following parties..

Sunday
Sweet & Savory Sunday Link Party @ Baking in Pyjamas

Monday 
 Mix it up Monday, 
Made with love Monday, 
Marvelous Mondays @ This Gal Cooks, 
Recipe Sharing @ Jam Hands
Melt in your Mouth Monday, 
Inspiration Monday Party 
Recipe Sharing Monday,
Inspire Me Monday, 
Clever Chicks Blog Hop,
Maniac Monday Linky Party

Meatless Monday :  Meatless Monday My Sweet and Savory

Tuesday 
Totally Tasty Tuesday @ Mandy's Recipe Box,
 Show Me What You Got @ Our Delightful Home ,  
Hand Made Tuesday @ Ladybug Blessings
Share it Link Party @ Winthrop Chronicles,  
Tasty Tuesday @ Anyonita Nibbles,  
Hearth and Soul blog Hop @ Zesty South Indian Kitchen,
In & Out of the Kitchen @ Feeding Big & More, 
Tuesday's Table @ Love in the Kitchen, 
Tickle My Tastebuds@Mini Van Dreams
The Southern Special @Spatulas on Parade
 Time to Sparkle Tuesday, 
Create Link Inspire, Tuesday Talent Show, 
Two Cup Tuesday, The Scoop, Simple Supper Tuesday, 
Brag About it Tuesday, Social Media 2-for-Tuesday, Take a Look Tuesday, 
Treasure Box Tuesday, Take a Bow. 

Wednesday 
What's Cooking Wednesday @ Buns in my Oven, 
Cast Party Wednesday @ Lady Behind the Curtain, 
Show and Share @ Semi Homemade Mom, 
Wine'd Down Wednesday, 
Wonderful Food Wednesdays at @ All She Cooks
Wonderful Food Wednesdays at @ Mom's Test Kitchen 
Wednesday, Whatsit@White Lights on Wednesday,
Wednesday Extravaganza @ Hunger Little Girl, 
Create & Share @ The Trendy Tree House,
What I Whipped Up Wednesday @ Sugar & Dots Look, 
Hump Day Happenings @A Savory Feast

Thursday
Link it Up Thursday @ Seven Alive,
Fantastic Thursday @ Three Little Chiefs, 
Thriving on Thursdays @ Domesblissity,  
Full Plate Thursday @ Miz Helen's Country Cottage , 
 Freedom Friday @ My Turn,  
Thursday's Treasures @ Food Done Light,
Pin it Thursday @ Sweet Bella Roos

Friday 
Foodie Friday @ Simple Living and Eating,  
Friday Linky Party @ The Pin Junkie, 
Get Him Feed @ Anyonita Nibbles
 Friday Favorite (DYI too) @ Simple Sweet Home,  
Foodie Friday @ Not Your Ordinary Recipes,
 Foodie Friday @ Rattlebridge Farm, 
Weekend Wonders @ The Thriftiness Miss, 
Friday Food Frenzy @ Mostly Food and Crafts, 
Weekend Potluck @ Sunflower Supper Club, 
The Weekend re-Treat @The Best Blog Recipes

Saturday
Saturday Show Stopper @Will Cook for smilles
  Gluten-Free Wednesdays, Fresh Foods Wednesdays, Allergy-Free Wednesdays, 
Let’s Get Real, Gluten-Free Fridays,Fight Back Fridays

Tomatoes Provençal # French Fridays with Dorie (Catch-up)

Its been almost two weeks since we moved to India.  My toddler hasn't yet come to terms with the move. He constantly insists that we get back "home." I guess it takes time to get used to the heat and dampness .... the very things that breathe home to us....

My toddler celebrating my grandma's birthday in Kolkata

After living with my parents in Kolkata for a week, toddler and I finally moved to Bhubaneshwar over the weekend. The city of Bhubaneshwar, experienced a IT boom a couple of years back. As a result apartments with basic facilities are mushrooming everywhere, but so far, we have not been able to find a place that is close enough to the institute where my husband works. So we are living out of our suitcases in a guest house and looking for a place we can call home.   

Under the present circumstances, cooking is not an option. We've been eating in the student's canteen. The food in the canteen is tasty but spicy. Way too spicy if you ask me... The toddler wisely has turned towards healthier options. He has been surviving on plain white rice, oats, boiled eggs, milk and bananas. The combination has been keeping him happy and energetic, so we are not overly worried about the lack of greens and colors in his diet. Afterall this arrangement is temporary and hopefully things will start falling in place soon....

In an effort to keep pace with the Doristas, I prepared a few dishes from AMFT, before we left US. This baked tomato dish was a particular favorite. Because tomatoes were cheap, and preparing the dish is easy, I kept including Tomatoes Provençal (sometimes an "almost-Indianized" variant of it), as a side for every other meal. In all its avatars this dish was well received... So, in case you are running out of ideas or enthusiasm for an  elaborate side for dinner tonight,  consider this simple baked tomato dish..

To prepare it, preheat your oven to 375°F,  cut few tomatoes in halves, mix crushed garlic, basil plus few other herbs of your choice, salt and pepper and olive oil in a bowl, rub the mixture over the open halves of the tomatoes, place them in a greased baking tray and bake for 50 minutes, basting the tomatoes once in between with the juice released from them... and viola ! Tomatoes Provençal is ready to enjoy. I think, baked with a sprinkle of pesto and mozzarella on top, these baked tomatoes will also make excellent starters at any girly party ....

You can find Dorie's recipe for Tomatoes Provençal in her book Around My French Table . Also it has been published in Pittsburgh Post-Gazette.