What we eat…

Growing up, some vegetables were a strict no-no almost always and some were forbidden on upvas(fasting) and other auspicious days, as my parents practiced a modified (modern?) form of saatvic diet. Of course, when there were strict rules about vegetables, the words eggs and meat were not even uttered. So, it is not very surprising that “we are what we eat” is ingrained in my psyche, though I didn’t give it too much thought until recently.

As cooking and food slowly piqued my interest, I wanted to know more about what I (and we as a family) are eating. That led me into looking for Farmers’ markets and local produce stores in my neighborhood where I could get vegetables and fruits instead of going to super-market chains. I started to shun even the organic super-markets as I got to know about food miles. That’s when I realized sometimes it is fine to eat the non-organic locally available in-season fruit, instead of an organic one transported all the way from Brazil or Australia. As with many other things in life, it is all about making the right choice.

Then, I got to read Michael Pollan and his many books but the one that I truly love is “Food Rules“. As the tagline says, it is truly an eater’s manual and every eater should read this book. It is one of those no-nonsense books that is not based on any new fancy studies which will be discredited 10 or 20 years on, but on centuries-old traditions from across the world. To make it easier for the reader, Michael lays out a set of rules that are easy to follow like:
a) Shop at the edges of the supermarket as fresh foods like vegetables, diary, meat are laid out here and not in the center aisles which are filled with processed junk
b) Avoid ingredients that you don’t understand or recognize – some are preservatives, some are stabilizers and you don’t know the long-term effect of these ingredients, so stay safe and avoid them. Better yet, if you don’t use them in your kitchen, why bother buying food with these ingredients?
c) Avoid any food your grand-mom (or great grand-mom) won’t recognize – as these are probably not from nature but from a food processing plant and better to avoid.
You get the drift. There are more rules in the list, which are also fairly easy to follow.

Reading all this made me realize, unless we grow our own food or live closer to where our food is grown, we will never really know what we eat and that is when I came across this talk by Joel Salatin of PolyFace Farms:


He has a very interesting story and an important message to say and he conveys that beautifully. I urge all you readers to listen to his talk and think about whether we are leaving the world as a better place than the one we inherited? For the last few generations, we probably did not but I don’t think we can continue like this for long…


Posted by on November 6, 2011 in General


Dried Fruit & Nut Halwa

My love affair with dried fruits and nuts started when I tasted the dried fruit and nut milk-shake at a restaurant (which I vaguely remember was called Mac) on MG Road in Bangalore. This shake was fit enough to be a meal both in taste and satiation. I remember drooling over this shake and although I have had this shake several times after that at many different places (including chez moi) none measured up to the lofty standard set by the original one. Anyway, I digressed and this post, although is about dried fruits and nuts, is definitely not about shakes but about halwas – the ubiquitous dessert found in almost all cultures and cuisines. Of course, in India, we make halwa with everything ranging from moong dhal to wheat to carrot/potato to pumpkin – looks like we are capable of turning everything to a halwa. “When in doubt, turn it to a halwa” should be a national tagline!

The base template for all halwas is the same – basically, throw in the ingredients in a heavy-bottomed vessel, cook it over low-medium flame for about 30-45 minutes and slowly, in front of your eyes, what was a sticky-icky blob turn will turn into a still lumpy ball that importantly, moves easily when guided with the spoon leaving the sides of the vessel.

The template will have to be tweaked a little bit based on the kind of halwa at hand. For this one,

20 dried figs
20 dried dates
1 cup milk
handful of roasted and chopped nuts (almonds, walnuts, pecans, cashew)
1-2 tsp of butter

Start with about 20 pieces of figs and dates soaked over-night in a cup of warm milk. Blend it into a find paste with the milk that was used for soaking.

Add this to a thick-bottomed vessel (I used the cast-iron pot from here) and cook it in a low to medium flame with a tsp of butter.

While the mixture is cooking, coat a clean plate with a tsp of butter and keep it aside.

After about 30-40 minutes of slow cooking, during which time it needs very little attention except for the occasional stir to make sure the mixture cooks evenly, add the chopped nuts and cook for a couple of more minutes making sure the nuts are mixed and incorporated well.

Turn the stove off and transfer the mixture to the butter-coated plate.

Let sit for a few minutes and then cut it in diamond-shaped pieces.

The dried fruit halwa was inspired by Soma’s version here, after I drooled many days over those pictures.


Posted by on October 31, 2011 in Desi


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Fall in fashion

While Winter conjures up images of pristine white snow, Summer of  bright sun and Spring of colorful wild flowers, Fall brings to life the colorful leaves – yellow, golden orange, red, pink and the various earthy shades.  Based on color alone, if I have to pick a season, it would most definitely be Fall as I am a sucker for earthy tones.  If I had a choice (and people around me agreed), I will live in a orange-rust world… Well, but we do not live in a perfect world, do we? 🙂

K and I have been planning to go to the East Coast and Blue Ridge Parkway every fall for the past few years and for a myriad reasons, it never happened.  Finally this year, everything fell in place and we made the trek.  We landed in Charlotte and after a quick visit to K’s alma mater, drove to the Smokies.  It was breath-takingly beautiful and sitting right outside this park is the city of Gatlinburg, which was everything the park was not, to put it mildly.

Gatlinburg is a shock to the system from whichever angle you survey it, but never more so than when you descend upon it from a spell of moist, grubby isolation in the woods. It sits just outside the main entrance to Great Smoky Mountains National Park and specializes in providing all those things that the park does not– principally, slurpy food, motels, gift shops, and sidewalks on which to waddle and dawdle–nearly all of it strewn along a single, astoundingly ugly main street. For years it has prospered on the confident understanding that when Americans load up their cars and drive enormous distances to a setting of rare natural splendor what most of them want when they get there is to play a little miniature golf and eat dribbly food. Great Smoky Mountains National Park is the most popular national park in America, but Gatlinburg–this is so unbelievable–is more popular than the park.

So Gatlinburg is appalling…

Bill Bryson, A Walk in the Woods

After recovering from the shock that was Gatlinburg, we finished our hurried trip of the Smokies and started doing what we came here to – driving on the Blue Ridge Parkway.  We experienced clear blue sky, dark clouds of an impending storm, fog & rain – all in a matter of 2 days.  While I was initially worried that weather may play spoil sport, we enjoyed the trip not in spite of, but due to the weather.  Words fall short of explaining the beauty of the place, so I am leaving you with a few pictures, as always taken by K.


Sunset from Clingman's dome

Sunset from Clingman's dome



Lone Tree on the Road

Lone Tree on the Road



Somewhere along the way

Somewhere along the way


The trip was supposed to end @ Shenandoah National Park with Laksh and family visiting us.  But to know what happened, you will have to go here.  And that was how I spent the last week.  How was your week?


Posted by on October 27, 2011 in Travel


WW: Badam Roll for Diwali


Posted by on November 17, 2010 in General



Spicy Indonesian Peanut Soup

For the longest time, soups (and salads for that matter too) were synonymous with diet food, to me.  I never truly enjoyed them and didn’t care much for them.  I could never have them for a meal; I tolerated them enough to have them soups as an appetizer before a big buffet lunch.  I could have never foreseen that I would be making soups regularly at home for dinner and ENJOY eating them.  Oh!  how we all change with time 🙂

When I was perusing the cooking section @ my local library, this book – Love Soup – seemed interesting enough to pick.  I glanced through this book and found quite  a few interesting recipes – some old, some new and some wild.  I have earmarked quite a few of them to try and this was the first one that I made.  If I can make a judgment call on 160 recipes based  on just 1, then this book is a keeper.  There are some recipes that sounds really exotic but you know it won’t work for various reasons and some that sounds exotic and plausible but doesn’t turn out as good.  This one sounds exotic (the soup is named “Indonesian”, for crying out loud 🙂 ), downright practical, comes together in a jiffy and tastes delicious.  So, now tell me, whats not to like about this soup and this book?

I picked this soup out of the scores of others that I had earmarked as I had all the ingredients needed for this soup handy – yes, I am cheap and lazy 🙂  But don’t ask me, why I bought parsnip, for the first time, during my previous grocery run – I have no clue either.  It was there, sitting fresh and pretty in a parsnip-y way and I couldn’t resist buying it.  Most often, I buy things out of a whim and scurry around for a recipe to use them but this time somehow, everything came together ever so correctly.

Not sure how many of you out there are true recipe followers but I am not.  Almost always, I cannot stay 100% true to a recipe, I always add a little something of my own to it, and in a weird way, feel that it completes my cooking experience.  The little twist that I added to the recipe makes it mine and personal.  This recipe has my twist as well and I have made a note of it, so that you can omit it, if you are not upto it.

Spicy Indonesian Peanut Soup

1 Parsnip – peeled & cubed
2 Sweet potato – peeled & cubed
1 Carrot – peeled & cubed
1/2 radish – peeled & cubed (this is my addition, omit it if you are not a radish fan)
1 onion – chopped finely
4-5 Garlic cloves – chopped finely
3-4″ ginger piece – chopped finely
2 green chillies
1 Tbsp – Tamarind paste
1 tsp coriander-cumin-red chillies powder (original recipe called for curry powder, and I don’t use this, just like most Indians)
A handful of curry leaves (original recipe called for coriander, since I didn’t have it @ home, substituted with curry leaves)
2 tsp – Peanut Butter
2 Tbsp – Lemon Juice

In a saucepan, combine all the ingredients except peanut butter & lemon juice, add sufficient quantity of water, close the lid and let it cook for about 30 mins.  Alternatively, you can pressure cook this too.  (Note:  as per the original recipe, you have to boil the vegetables & saute onion, garlic, ginger, tamarind & the curry powder and then add the sauteed mixture to the vegetables.  I just boiled everything together so I can make it in a single pot.)

Once the veggies are fork tender, blend them well, preferably using a hand-blender.

Now add the peanut butter & lemon juice and let it simmer for about 5-10 mins. Believe it or not, that’s it and the soup is ready to devour!

Optionally, you can toast some peanuts and use it for garnishing the soup.


Posted by on November 15, 2010 in Cooking, One-pot Dish, Soup


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Diwali @ Lemon & Chillies

As with every Diwali, I started out with Mysore pak this diwali too. I overestimated the amount of mysore pak I made, so ended up pouring it onto a bigger plate resulting in anorexic-looking mysore pak, instead of healthy-looking ones 🙂

Followed this with thenkuzhal, a savory murukku without the spikes and spice; thenguzhal is fairly easy to make, provided you have the murukku mould.

Mix 4 parts of rice flour to one part of urad (black gram) dhal flour, add a tsp of cumin seeds, salt (~tsp), a dollop of butter with water to make a dough that is almost like a pizza or chappathi dough.

Fill the dough into the murukku mould, and press it into the oil, in a circular motion. Fry them till they are done – as soon as you press them into the oil, it bubbles up and then it subsides. Wait for a few seconds after the bubble stops, turn it and let it cook for a few seconds (a minute maximum) and then take it out using a slotted spoon.

Take care not to brown it and also, do a taste test for crunchiness so you can adjust the cooking time accordingly.


And finally, inspired by Soma, I also made a dried fruit & nut burfi. Picture & recipe to follow soon.


Posted by on November 12, 2010 in General


Fall Soup

We are well into November and there is no doubt that Fall has arrived unlike the hide-and-seek that Summer played, at least in this part of the world. The evenings are dark and gloomy, especially so after the time change. It is so cold, even inside the house, that I don’t feel like spending long hours in the kitchen to cook. Time for one pot dishes (are you listening?) and more specifically, soups. Nothing feels more comfortable than snuggling over a warm bowl of soup and to make it more luxurious, some garlic bread.

Fall is the season for squashes and melon, and my local produce store has an abundance of these. These beauties look very tempting; it takes a lot of self-control to not splurge and buy lot more than the two of us can possibly consume. Over the years, I have devised a system whereby I don’t buy more than one variety of squash every week, lest I end up wasting them. Anyway, it was time to buy butternut squash last week, which, to me, is easily the best among equals. They have a vibrant orange color with a deep nutty, sweet taste that is amplified when roasted. I have made pasta with these occasionally but the soups are easily the best.

Roasted Butternut Squash – Apple Soup

1/2 Butter nut squash (cut vertically)
1 Apple – cored and cubed
1/2 Onion – chopped coarsely
1 Tomato – quartered
2 Green Chillies – split length-wise
1/2 cup Black (kala) Channa – soaked for about 8 hrs
Seeds from 1 Pomegranate
1 Tbsp Almond Butter
1 Tsp Tamarind paste
1 Tsp Sugar
1/2 Tsp Salt (more or less, based on your taste buds)
1 Tbsp – roasted and powedered coriander, cumin & redchillies
2 Tsp Oil

Chop the butternut squash into 4 big pieces, brush them with oil and roast them till they are fork-tender. Scoop the roasted squash using a spoon, while leaving the skin intact. Alternatively, you can peel the skin before roasting the squash.

In a thick-bottomed vessel or a cast iron pot, add a tsp of oil, followed by onion, tomato, green chillies, apple and salt; close the lid and let it sweat for a while.

After about 10 minutes, add the roasted squash, kala channa, tamarind and the coriander-cumin-red chilly powder. Let this cook for another 10-15 minutes. Do *not* add any water.

Add a cup of water and puree this concoction either in a blender or using a hand-held blender. Add the almond butter and pomegrante seeds, not before saving a couple of spoonfuls for garnishing, and let it simmer for a few minutes.

Ladle it into soup bowls, garnish with the reserved seeds and serve. Perfect meal for Fall evenings.

For those of you who are wondering at the unconventional list of ingredients: I did not follow any recipe for this soup, that I made yesterday and improvised as I went along. I craved for something that is spicy but sweet, nutty and tangy, which resulted in this soup. So, be creative and feel free to add or omit ingredients that you prefer (or not) and believe me, you will not go wrong 🙂

More Thursday Challenge pictures.


Posted by on November 10, 2010 in Cooking, General, Soup


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