Eggplant Caviar

For the Doristas the final countdown has begun. Just four recipes  to go before they complete their journey through "Around My French Table". I had joined the group late and owing to grid-shift and unavailability of the ingredients in this part of the world, left the group early. Nevertheless I hope to catch-up with the others in the years to come and cook my way through all of Dorie's books as and when I find the ingredients and the time...

This week I did a bit of catching up. I tried Dorie's version of Eggplant Caviar....

Kiwi Pear Basil Smoothie

Hi ! Hope you all are keeping well and enjoying summer to the fullest. We've been busy packing our way off USA. With only three weeks left to go to India, the move is finally feeling more real every day. Piece by piece our furnitures are selling off, cardboard boxes are getting filled and stacked around the corners. Our car is sold and right now, we are pretty much dependent on friends and rentals to move around. The move is a little confusing for our toddler. He was born here and to him, India has always meant holiday. He cannot yet understand the need to give away everything before leaving for India... Guess it'll take sometime before the idea of moving countries sink into him..

Black Bean Quinoa Salad

The other day I spotted a few odd ingredients in the fridge.  A chunk of pineapple, some corn, a red bell pepper and some cilantro. Now what do you make with such odd ingredients ? May be a hundred odd dishes, may be delicious ones too... but I just wasn't in the mood to think and create. So I Googled and landed upon Guy Fieri's Black Bean Salad. The salad looked appetizing and I was sure that adding a little something would make it a meal. I decided on quinoa and minutes later was ready with a bowl of bright and zesty Black Bean Quinoa Salad.

Chocolate Banana Cookies

Over the past two and a half years of parenting, there is one thing I have learnt, when travelling with a toddler, carry lots of food and lots of distractions ( read books, toys, coloring books and more toys.) While we are extra cautious about not forgetting the latter, sometimes we buy but forget to pack the perishables at the end. During a recent trip, that is what happened with a bunch of bananas. They simply got forgotten. So we returned home to a bunch of overripe bananas, seeking immediate attention. With Google at service, I soon found a million ways to use those and that is how these Chocolate Banana Cookies came to being.

Green Pea Hummus

My toddler has an unusual love and hate relationship with peas. He claims that he likes them, but will spit it out the moment I give him some.

So the other day I was telling my mother about it and she said,
"Probably its the skin that he dislikes. Try pureeing the peas and see if he likes it that way."

Ever since I had been on the look out for a recipe with pureed green peas and this green pea hummus hit the spot. The recipe is   A Cup of Jo and then decided to make one using my favorite hummus recipe... the one from Around My French Table.

Day one, he had it as a dip with his steamed veggies.
Day two, he had it as a spread over his beet pancake.
And on day three, I just mixed it with his khichdhi and un-suspiciously he ate it all without complaining once about the taste or texture of his food.

I guess Maa was right. It was the skin that was bothering him all this while and in the hummus everything felt fine ! Mmmm it is not for nothing that they say..  moms know best ! They really know it all...

Baby Bok Choy, Sugar Snaps and Garlic en Papillote #French Fridays with Dorie

Cooking something 'en papillote' means wrapping the food in a pouch and baking it in the oven.. That has been my husbands favorite method of cooking for sometime. Ask him to cook dinner and thats what you see him do next. Of course neither of us knew that he was cooking 'en papillote.' It was a method that he had tried on impulse and it seemed to work pretty well...

This week the Doristas were assigned to do just that. Wrap quartered baby bok choy, paper thin slices of garlic, halved baby white onions and sugar snaps along with orange zest, mint, salt, pepper and olive oil in a aluminium foil and bake them in the oven at 400°F for 15 minutes and serve immediately..

Bajra Dosai (Pearl Millet Dosai)

I guess no one really needs an introduction to dosai... In case you do.. they are crispy South Indian crepes made with a fermented batter of ground urad dal (black lentils) and rice. While plain rice dosai with a filling of potato and side of sambar is standard, there are several variations like maida (refined ywheat flour) and rava (semolina) dosai that are widely popular in South Indian households. Traditionally these crepes are consumed for breakfast. However with the increasing popularity of South Indian cuisine throughout India, people these days do not mind a lunch or dinner  of dosai along with dosa masala, sambar and coconut chutney.

This month Sowmya of Nivedhanam tried a healthy variation of the traditional Dosai. Replacing rice with pearl millet she created Kambu dosai or pearl millet dosai and challenged the Northern Group of SNC team to try it out... Now I had urad dal and pearl millet flour in my pantry. I asked her if  I could use bajra flour to make these crepes. She said I could and the same proportion of  bajra(pearl millet) to urad dal would work even if I were to substitute the bajra with bajra flour. So that is what I did.  I soaked the urad dal with fenugreek seeds for few hours, then ground it to a smooth batter and to it I added a paste of the bajra flour. As you can see the substitute worked beautifully..

However if you prefer to use pearl millet instead of pearl millet flour,  soak the same measure of the grain along with the urad dal then grind the mixture to a smooth batter and follow the recipe thereon. You can use a different combination of vegetables to top the dosai,  but I stuck to Sowmya's choice of carrots and green beans and we enjoyed the way the crepes turned out.



Now a quick word about the accompaniments..  As I mentioned before, traditionally dosai are served with sambar and chutney. But if you are in a mood to experiment, try it with this Cucumber Kootu and some South Indian garlic powder. It is a delightful combination.. even my husband with really high standards for south Indian food was pretty impressed with the combo !

Irene's Lentil Soup with Turnip and Pounded nuts & Weekly Menu Plan

A few weeks back I mentioned to you the Italian Cookbook that I am crushing on these days... Cooking with Italian Grandmothers... from Tuscany to Sicily. I tried a few more recipes from it over the last few weeks and cooked this particular lentil soup twice in two subsequent weeks. Well I had to... for turnips are in season and this soup is so healthful and delicious. 

This recipe is again by Irene of Piedmontese, Bra and bears her characteristic earthy style. It is a slow food as opposed to fast food, and the original recipe featured one of the Slow Food Presidia products, namely the locally grown yellow fleshed Caprauna turnips. I however cooked it with the regular white turnips that are showing up in the vegetable aisles these days. Also instead of puy or beluga black lentils, that the author suggests, I cooked the soup using red lentils and used a combination of pecans and pistachios for garnish instead of walnuts.

Before going into the recipe let me tell you about an interesting project that I learnt about in this book... the Slow Food Presidia Project. In the words of the author, "it is an organization  that was created in 1989 in Italy to counteract the trend towards fast food and a faster life. It promoted the values of traditional foods and their preparation, the pleasures of table, of conviviality, and a life lived in connection to one's local terrain."  Though these are the very values that I grew up with, under circumstantial pressure I have often found myself losing sight of them and ordering fast food instead of cooking a nourishing meal for the family. The objectives of the Presidia sounded like a solemn reminder to go back to the basic values and stay rooted... a thought that is well worth remembering and imbibing in our fast changing lives... 

Irene's Sweet and Sour Red Cabbage

The other day I wandered into this lovely book in the library... Cooking with Italian Grandmothers... from Tuscany to Sicily. As the title suggests, the book is a collection of time-honored Italian recipes by Italian Nonnas. In the foreword, Jessica Theoroux describes her book as one about women, food and listening.  As a young chef, she had spent a year travelling around Italy, learning from Italian mothers and grandmothers all about their food, culture and life in general. In her book, she dedicates a chapter to each of the twelve Italian women with whom she spent a considerable time, and shares the recipes that she learnt from them. While each story and recipe has a charm and flavor of its own, the ones I was instantly attracted to, were by Irene of Piedmontese, Bra. Her recipes looked earthy yet intriguing and her approach towards cooking and life in general resonated with the idea that I constantly try to imbibe in our life... "welcome whatever arrives, .. then listen closely and nourish well." 

One of the first dishes that I tried from Irene's menu was her Sweet 'n' Sour Red Cabbage. Apparently, "Irene is known far and wide for her wine-flavored red cabbage.." and once I tried it, I knew the reason why.  Simmered with red wine, apples and caramelized red onions, her slow cooked red cabbage is by far one of the tastiest cabbage sides I have ever tasted. 'The dish makes use of one's leftover wine', and compliments a meal of meat and/or lentils wonderfully....

Sweet 'n' Sour Red Cabbage

Sweet and Sour Red Cabbage (Cavolo Rosso)

---

Recipe from Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily 

Prep time: 10 minutes                     Cook time: 55 minutes                           Total time: 1 hour 5 minutes
Serves : 2

Ingredients

• 1 tbsp olive oil
• 1 medium sized red onion, thinly sliced
• 1 thick clove of garlic, crushed
• 1 pound of red cabbage, shredded (I used half of a medium sized cabbage)
• 1 small sweet apple, cut into thin wedges (I used red delicious apple)
• ¼ cup + 2tbsps red wine
• ½ + ⅛ tsp salt

Cooking Directions

1. Heat the oil in a medium sized pan.
2. Add the onions and a pinch of salt and cook till it softens a bit and turns golden, about 5 minutes.
3. Add the garlic, then the cabbage and apple and stir well to combine.
4. Cook uncovered for 5 minutes until the cabbage and apple begins to caramelize.
5. Add the red wine and salt and bring it to a simmer. Then cover the pan and stirring occasionally, cook for 45 minutes.
6. Know that the cabbage and apple are done when they are tender through but still holding their form.

I shall be sharing this at the following parties..

Monday 
 Mix it up Monday, The Scoop, Made with love Monday, 
Marvelous Mondays @ This Gal Cooks, Recipe Sharing @ Jam Hands
Melt in your Mouth Monday, Inspiration Monday Party 
Inspire Me Monday, Clever Chicks Blog Hop,
Meatless Monday :  Meatless Monday My Sweet and Savory

Tuesday 
Totally Tasty Tuesday @ Mandy's Recipe Box,
 Tasteful Tuesday Party @ Nap Time Creations, 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, 

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, 
What I Made @ Creations by Kara

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,  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

  Fresh Foods Wednesdays, Let’s Get Real, Fight Back Fridays

Medu Vadai

Medu Vada or Ulandi Vadai are donoughut shaped urad dal fritters that have been a traditional favorite of south India from antiquity. With exchange of food and culture, they have now become popular all over India and is often considered a healthy breakfast item. In south India they are often served with sambar and coconut chutney. You can however serve them with just about any chutney you have at hand and enjoy at teatime with your dose of caffeine.

Lately things have been somewhat unsettling around here. The  thing is... we want to move back to India. But right now the job scenario in homeland does not look too promising. We feel that the fact that husband and I are both past our mid thirties is working to our disadvantage. While I do not mind a change of career, my husband is not quite prepared for it. So he is tensed and I have been doing all that I can to lighten the atmosphere at home. Cooking his favorite meals, indulging in little scoops of ice-cream after dinner and mostly listening him out.. Hopefully things will change for the better soon.. Till then there will be a lot of deep fried snacks coming out of my kitchen. 

I adapted the recipe from Ez Cook Book.  Chopped onions were my only addition to their recipe. You can leave them out if you like or add some greens like finely chopped spinach, kale or fenugreek leaves to the batter. The recipe is highly adaptable so feel free to customize the flavors and make your own veggie medu vadai... 

Spinach, Red Grapes and White Turmeric Smoothie

Remember I told you about the Grape Must Syrup a while ago. The syrup that the Greek bakers from Athens dip their Koulouri dough rings in before coating them with sesame seeds.. Well I did say back then that you may skip the ordeal of making the grape must syrup if you wish and replace it with honey. However. In case you baked some Koulouri and ignoring my remark made some grape must syrup, then you are in for a treat right now.  Today I have for you a super refreshing healthy detoxifying drink that will instantly set you in the mood to sing... Spinach, red grapes, and white turmeric smoothie.. 

O.. Oh.. Did I intimidate you with that last ingredient ? Oh. Please. Hear me out... White turmeric is actually good for you and you cannot really taste it in this smoothie. It is there in the background and does not bother the taste buds at all... So get over your mental reservations and give this smoothie a try. I promise.. you'll love this one.  

Turnip with Coconut

Though Indian dishes cooked with coconut are usually associated with South Indian cuisine, coconut is a common ingredient used in most of coastal India. We, Bengalis tend to use it a lot, specially for flavoring our lentils and cooking root vegetables like carrots and radishes. I probably had that at the back of my mind, when the other day I tossed in some grated coconut into the pan of grated turnip ... the result was a lovely side dish to go with dhal and roti.  Both husband and I liked it and husband instantly recommended it for the blog.

My husband is fond of roasted potatoes and at his suggestion I added some while preparing the dish today. The potatoes do add to the flavor and also help increase the volume of the dish. However roasting the potatoes take time. So if you are in hurry and do not mind the extra oil, pan fry the potatoes or skip them altogether, you'll still have a lovely side for your meal..

Blueberry Cherry Banana Bread

Its the second Thursday of July and hence the reveal day of

BEHIND THE CURTAIN DESSERT CHALLENGE !!

This month, the two ingredients that Sheryl wanted us to include in our desserts were Blueberries and Lemon, a marriage made in heaven ! i however had a hard time to keep the marriage intact. you see, i had made some very lofty plans for this round of the dessert challenge. but when plan A and plan B failed miserably and left me with just a few blueberries and a few hours in hand, i resorted to this humble Blueberry Cherry Banana Bread, which by the way is also vegan....

Though its just another Banana Bread, its really quite tasty. I made it for the first time a few weeks back when i had two over ripe bananas at my disposal. and then when a new pack of bananas arrived i kept two aside and let them ripen so that i could make this loaf again. yes. this loaf is that good. once you have tasted it, you'll want to come back to it over and over again..

I adapted this recipe from FatFree Vegan Kitchen. Her loaf is oil free and is a tad-­bit healthier than mine. But i had to make a few additions and substitutions, because i couldn't imagine a banana bread otherwise...

Blueberry Cherry Banana Bread Adapted from FatFree Vegan Kitchen

ingredients        2 over­-ripe bananas 2 tbsp lemon juice 6 oz unsweetened apple sauce 1/2 cup light brown sugar * 2 cups + 2 tsps all purpose flour** 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1/3 cup olive oil 1/2 cup frozen cherries 1/4 cup blueberries 1/2 cup almonds, chopped zest of one lemon       * you might want to add another 1/8 cup of sugar in case your banana are not over­-ripe.     ** the 2 tsp of flour is used for coating the cherry and berries before adding them to the batter. -  what i did first of all i added 2 tsps of flour to the frozen cherries and blueberries to coat them lightly and set them aside. i then preheated the oven to 350 degrees F and buttered a 9 x 5 inch loaf pan. next in a large bowl, i mashed the bananas, added the lemon juice, applesauce and sugar and mixed thoroughly till the ingredients were well combined. then using my biggest mesh strainer, i sifted the 2 cups of flour, baking soda, baking powder and salt into the banana-­apple sauce mixture and stirred in the flour till the ingredients were well combined. to this mixture i then stirred in the olive oil, chopped almonds, the coated cherries and blueberries and zest of lemon, and spooning the batter into the loaf pan i baked the bread for 50­55 minutes, till a knife poked in came out clean.

since eggless loaves taste best after overnight rest, i left it on the kitchen counter to cool completely and then enjoyed the slices for breakfast this morning...

This loaf was featured in..

Yay !!