Dolphia’s Bengali Garlic Spinach Sauté


“Eating healthy is important but so is eating well too. A hearty meal with family is the most important part of leading a meaningful and healthy lifestyle (my personal thoughts)“. For some reason though, we have forgotten to understand that health is not merely in wealth, it also lies in the wealth of real happiness than perceived ideas of joy. Don’t you think?

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For ages joint families dwelled under one roof living a symbiotic life. The house was full of laughter and happiness. The happiness that today we could only imagine. Everything was real and pure. The chores were assigned. Men practiced profession and earned bread while women nurtured the tasks of the family and home in general. The division was clear and unquestioned.

People had no issues with teeth and hair. Their health was perfect. The could walk miles and consume all the ghee and nuts they ate. Their skin was glowing and their life was not about capturing every minute on a gadget.

People were content in little that they earned and shared amongst community. The barter was healthy. Men and women walked distances to achieve their targets. They did not hence need a psychiatrist or a gym. The health was part of their lifestyle and they lived it.

Industrialization came in and men moved out of their nuclear families came about. Urbanization further distanced us from the roots of true concepts of health. Stress, pollution, independence and self-entitlement now govern our lives. We have become the slaves of gadgets and gizmos. My mind is buzzed off sometimes with all the overwhelming technology. Yes, it has enriched our lives but has made it a mechanical engine too. I know it’s debatable.

I notice the change in myself in last one year. This has been the most that I used social networking as a medium of leading life (for lack of better words). I have a reason to curb. But,do we really want to pause and retrospect? No,we (including me) want to get off our struggles and stress through social networks. The question is do we have the healthiest lifestyle and health status? So many amongst us nearing 30’s have health issues and yet they are gymming on regular basis.

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My father was my hero,the epitome of health,strength,wisdom and knowledge.He shall always be! My mind is contemplating what am I going to be an epitome of to my son? Definitely not a hero.

The point I m trying to convey is how important it is to value spending actual time with family laughing, sharing and crying after a whole day of struggles in the outside world. Hence dinner is very important meal of the day to me! I like to make a balanced meal that all of us could enjoy without any gadget interruptions!

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Aspiring to make the meal interesting and likeable I need new recipes to try on. Now everyday cannot be “Eureka” but something new (healthy) could make a difference. So, when I don’t innovate in the kitchen factory my fellow bloggers inspire me with their rustic recipes. I mentioned to Dolphia of my love for Bengali food. However, though Bengalis are known for their exquisite mithai (sweets) and fish of course, their vegetarian platters are equally delicious so requested her to share few traditional recipes.

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The sweet girl that she (Dolphia) is, she took all the trouble of making a variety of these and matched them with perfectly shot picturesque trip to Bengal! Thank-you is too little a word to say, for I have a warm hug for my Bengali sister transported all the way to the east coast! I promise to make each one of those and share pics 🙂 And yes I will dedicate that “Wada Bhaat” recipe to you soon!Please refer her recipe hereJ. The recipe is a simple Spinach-Garlic sauté with practically zero oil and extremely nutritious. My pre-schooler loved it and kept asking for more servings of “palak bhaji” (spinach side-dish).

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I haven’t tweaked much in Dolphia’s recipe much (Yeah, but I said not much:P). I added a kick of freshly crushed “rai” or mustard seeds for the lack of owning a bottle of mustard oil. Back home in Bombay, our Bengali neighbor Krishna aunty added a hint of crushed mustard seeds and cooked in mustard oil always. Dolphia, I hope you don’t mind J. Trust me the recipe overall came together beautifully and your instructions were just perfect. Especially about the quantity of salt, they directions were spot on!

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The combination of fresh greens with garlic and red chilis always is vibrant visually and tantalizes taste buds. We gobbled a power meal of 3 bunches of spinach at one go! So, good job-check J.

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For the love of good life a cure so simple as to having a meal together is really priceless, don’t you think? How many of you like to have meals with no gadgets around (Just “US” kind of thing) ?

I do definitely! ❤

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Chickpea Crusted Eggplant hearts on a Platter


Do you believe in the logic behind ”What’s in the name?” I absolutely do.

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In my defense of POV, I’d say nothing is in the name, the soul lies in the identity of the object (living or not. BTW, food is a living creation for me J)

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On that note of having people confused, let me further say that the recipe I am presenting today is my personal version of its traditional and famous counterparts made with passion, love as well as finesse across India. And needless to say that such a commonly made delicacy has no universal name or taste, but a common emotion! Oh yes, food has emotions and human mind associates food with memories.

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I would stay over at my grandmother’s house every Friday since every Saturday was early morning school day unlike the other days when school started at 10 am. My Aji (my mother’s mother up and bouncing at 89) would make Vangyache Kaap” very often during my sleepovers at their place. The prime reason being I simply adored them! My granny called it the “Brahmin’s fish” (Brahmins, do not eat non-vegetarian traditionally,I m an exception :P)!

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Sounds extremely odd to most mothers, isn’t it? I had surrendered to my mother’s strict discipline about eating all vegetables early on and eventually learnt to like them. So, I fell for eggplant/brinjal too!

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However I renamed my version of the traditional Marathi Vangyache kaap” as “Chickpea Crusted Eggplant Hearts on a Platter”. Sliced eggplant dipped in chickpea flour and minimal spices, elegantly cooked on a flat pan! Isn’t that such a hearty sight? Hence the name! Don’t mind the re-naming please!

And now without any more of blabber or Bakar (local word used for chatter in Bombay) I detail the ingredients and method for this delicacy!

Ingredients: (approx. 10 slices-3 persons)

  • 1 medium sized eggplant/brinjal (sliced about 10mm thick, washed and soaked in water)
  • 4 tbsps. Chickpea flour/besan.
  • 2-3 tsps. Ajwain/Carom seeds.
  • Salt to taste.
  • 2 tsps. Asafoetida.
  • 2 tsps. Turmeric powder.
  • 2 tsps. Garam masala /all spices powder.
  • 1-2 tsps. Red chili powder.
  • Olive oil Spray.

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Note: The carom seeds, asafetida and turmeric help balance the heaviness of eggplant. The eggplant is heavy on tummy or gives gases but its very subjective. To make it lighter on tummy and ease out any trouble later, the addition of these three ingredients plays a vital role.

 Method:

  • Mix all the dry ingredients and set aside.
  • Lightly dap the moisture from the sliced eggplant with a tissue.
  • Coat the eggplant slices with the dry mixture.
  • Heat the flat pan on a medium flame. Spray the olive oil spray on it evenly. Use a brush if required to coat the pan.
  • Lay the slices on the pan.
  • Spray the topside with oil and turn.
  • Allow it to cook for up to 1.5 minutes on each side and spray while flipping to the side not facing the pan.
  • The eggplant would change colour to a beautiful golden from the white and the sides would turn darker.
  • Push a knife or edge of the spatula to check if the eggplant has cooked well.If the fork moves in easily, its done!

 It could be an appetizer or a sidekick with rice or bread! But,frankly it could be whatever you want it to be 🙂

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Good food needs no words, it’s a language by itself. So, relax and relish. Enjoying food and creating aromatic memories is more important. Have it with wine or Sol-kadhi (Maharashtrian Mangosteen Soup) as long as it delights you, nothing else matters!

What say? J

Besanwali Bhindi ( Stuffed Okra with Chickpea flour)


And then there was a ladyfinger. (Stir fry and Ladyfingers, thinking right?)

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Yes, the Indian Ladyfinger is America’s very own Okra! A beautiful green colored long vegetable just like a lady’s fingers.

However, after migrating to the US (post marriage) I was amused to learn that ladyfingers are a kind of biscuit (low density, egg based and sweet sponge like) used as a dessert ingredient and not a vegetable. Ironical isn’t it? :P!

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Besanwali Bhindi (Bharwa Bhindi/Bharleli Bhendi/ Stuffed Okra with Chickpea flour) is one of my favourite stir-fries! Getting fresh bhindi here is a rarity. At least I have not come across a single store that carries a nice sharp stock of it with it’s tails intact (those of you who have shared same pains of selecting amongst broken tailed okras,my heartfelt empathies!)

In childhood, my Aai (my mother) used to be so upset when I used to gobble down all the okra even before the lunchtime. Loved munching on these.

They obviously taste great when the oil dollop is bigger (or so I thought!)

Believe me there are so many people like me who believed that fat, bacon and ice-cream are mandatory sins of the culinary world! The humungous addition of these ingredients alone would make a dish taste out of the world! But, this version of “besanwali bhindi” will change it for all thinkers.

It’s light, time effective and delicious! What more other than a detailed recipe would one ask for?

Voilà!

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Ingredients: (for 2 persons)

  • 20 okras/ladyfingers washed, towel dried and slit lengthwise.(select smaller ones, they are perfectly tender.)
  • 3-4 tbsps. Besan or Chickpea flour.
  • 1 tsp. red chili powder.
  • Salt to taste.
  • 1 tbsp. jaggery or palm sugar.
  • 2 tsps. cilantro powder.
  • 2 tsps. cumin powder.
  • 1 tsp. roasted dried garlic powder.
  • 1 tsp. carom seeds.
  • Oil spray.
  • Oil for tempering.
  • 1 tsp. asafetida.
  • 1 tsp. turmeric.
  • 1 tsp. cumin seeds.
  • 2 tbsps. Garam masala (all spices powder).

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  • Mix the besan, chili powder, cilantro powder, garam masala, cumin powder, salt, jiggery, garlic powder, carom seeds and turmeric along with little salt in a bowl. Set aside.
  • Hold the slit okra is a hand and stuff the besan mixture in it. Gently coat the okra into the bowl of mixture after that. This seals the okra and the stuffing well and does not allow the filling to come out while cooking. (Even if it comes out, it still tastes great J). Repeat the same for all the ladyfingers.
  • Heat 2-3 tsps. Olive oil (or any of your choice) in a pan and make the tempering. Add the cumin seeds and asafetida in hot oil and allow it to crackle.
  • Add the stuffed okra in the pan.
  • Oil spray the okra and sauté.
  • The colour of okra changes to a brighter green, that’s when it is cooked well.
  • But, we need the okra to be crisp and crunchy so allow it to crisp on a medium-slow flame. If you fear the okra to burn in the deep pan, add a flat pan (tawa) beneath it until it crisps.
  • And it’s ready!

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I understand that it takes a while stuffing each okra and then crisping it up, but the results are worth the trouble! I have seen a couple of my friends broil it in the oven to crisp it up, you can try doing that and share how! One word of advice though, while cooking okra do not cover the pan with a lid, the gel like saps within comes off and is sticky. It’s not very appetizing to the eyes L.

Serve besanwali bhindi with your choice of bread or eat it JLT! I have had this as an appetizer for many gatherings and it’s a crowd pleaser!!

 

Soniyacha Sanjã ( Golden Savory/Spicy Semolina Pudding)


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My Aai (mom) did not quite follow the norms of traditional Maharashtrian cooking. Hers is more rebellious style of cooking, I’d say. She always made the most unusual delicacies people skipped from regular fair. If most homes were used to eating Pohe or Upeeth (Savory semolina pudding, also called Upma in southern India), we ate Sanjã !

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Sanjã is really a traditional Maharashtrian version of the popular Upma. The basic ingredients like semolina, curry leaves, udad daal etc are the same. What’s different then? Ahh, this one is yellow-so it has turmeric in it! And that makes it golden :).

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And the addition of turmeric changes the whole world! It gives an earthy taste almost pilaf like, a beautiful colour and an enchanting aroma. I can vouch for this recipe that wasn’t my favourites in childhood (because of my love for pohe-flat beaten rice savory breakfast flakes). But, as I grew up (and noticed that world has varied flavours and ingredients apart from monochromatic), my love for Sanjã grew deeper and deeper :P.

 I rather type now instead of the hype J

Ingredients:

  • 1 Cup fine semolina/sooji/rava.
  • 3-4 Curry leaves.
  • 2 tsps. turmeric.
  • 1 tsp. Asafoetida.
  • 2 tsps. Mustard seeds.
  • Salt to taste.
  • 2-3 cups warm water.
  • 1 green chili finely chopped (optional).
  • ½ cup chopped cilantro.
  • 3 tbsps. Lemon juice.
  • ½ green capsicum, finely chopped.
  • 1 medium sized white onion-sliced thinly.
  • 2 tbsps. Olive oil (you can make it in clarified butter/ghee, it tastes better always J).
  • 2 tsps. urad dal soaked in water for a minute.

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You can add any veggies of your choice, but it’s close to weekend and my fresh groceries are diminishing so made use of the ones handy L.

Method:

  • Heat oil in a deep pan and add mustard seeds, urad dal, asafetida, curry leaves, green chili and turmeric in it. Allow the mustard to crackle. (On a white cooking station and the tempering splashes yellow trickles on it while crackling. To avoid this, cover the pan with a lid. After the splitter, uncover and use).
  • Sauté onions and capsicum over the tempering. The onions would turn soft and change colour to golden. Set this aside separately.
  • In the same pan add the semolina. Roast until aromatic. The use of same pan allows the turmeric flavor to be infused into the semolina well while it roasts.
  • Add water gradually and stir the roasted semolina continuously while doing so.
  • Add the sautéed onions and capsicum in it.
  • Mix well.
  • Mix salt in the lemon juice and add it in the semolina mixture.
  • Add more water if needed.
  • Mix and add cilantro.

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Serve alongside Yoghurt and pickle of your choice.

This Sanjã is an on-the go recipe. Made in barely 15-20 minutes,it could be served as any meal BLD! Relish on the true taste of turmeric! The ingredient shines through!!

Vegan Shammi Kabab with Pear Chutney


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Groomed to be an architect and classically trained by my father, so my work ethic and value system is pretty much old school. At college, my peers disciplined my understanding of dynamic aesthetics, ergonomics, balance and art. Even though not practicing the profession I was trained for the nuances still remain and enchant my fancies often. And totally attracts me to people and places of artistic imagination as well as value.

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I love my food to taste as well as it looks and vice-a-versa J. In the artistic world the shades of red stand for love and romance. So, this Valentine’s day (and our 6th meeting and wedding anniversary, story to be discussed later J). I made these Vegan Shammi Kababs for my bestie Rohan (also my husband :P)-healthy and lite!

It’s again a very simple, on the go recipe!

 Ingredients:

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  • 1 whole bunch of green onion, washed and finely chopped.
  • 1 medium sized red onion.( I grew up eating red onions and my husband ate white ones. So, we decided to use dish specific onions. We carry red and whites both :P).
  • 1 boiled beetroot-shredded.
  • 1 Cup chopped cilantro.
  • ½ packet of organic tofu-crushed.
  • Salt to taste.
  • Garam masala (all spice powder) as per taste.
  • 2 tsps. Cilantro powder.
  • 1 tsp. cumin seeds.
  • 1 green chili chopped (optional).
  • 1 tsp. Carom seeds (ajwain).
  • 1tsp finely chopped garlic.
  • 3-4 tbsps. bread crumbs
  • Olive oil spray to shallow roast.
  • 1-2 slices of bread-broken into pieces.

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Method:

  • Mix crushed tofu, shredded beetroot, green onion, cilantro along with all the spices and chili.
  • Add salt, garlic and bread in the above mixture.
  • Mix and make small balls, flatten them to make a patty.(I made cylinders instead, but it’s your choice totally).Set aside in the freeze for 3-4 minutes.
  • After few minutes, take the kababs out of freeze. Dip each cylinder or patty into the breading.
  • Heat a flat plan and spray some oil on it. Arrange the kababs on it.
  • Cook on each side until crisp.
  • Serve them with love to loved ones J

 They tasted well with my pear chutney but tomato sauce is perfect!

 Btw, wish to share an achievement in the family.. a little bragging 😛

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After coming to US, I met Sheetal, my husband’s cousin but a very good friend of mine. She came from an art background and we shared a lot in common including the love for Tom Cruise (what say Sheetal? J).

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But, the most striking of her was her talent to create artistic endeavors. She is a master of pottery, painting, stitching and yes cooking too! I’d take this opportunity to congratulate her on her venture On the fencewhereby she showcases all her artsy-work. Proud of you girl and everything that you do with so much perfection, finesse and pride!

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What more does one need? Great food, great company and a reason to celebrate J Party begins now!!

Day 14,15 & 16


This was a long weekend in this part of the world celebrated as Memorial Day. Sharing a pic of Pearl Harbour as a salute to all the brave men in United States (this is celebrated for army but i dedicate it all brave men ).The Tuesdays are so boring after a long weekend (I know cannot agree more right? J).

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The house renovations- browsing and weighing materials as well as options (trust me, there is big bad world in the housing décor and improvements market, away from simplicity) consumed our logics on Sunday.But, this day was fruitful in terms that we could at least finalize our bathroom tiles (and saved some money!!) and on our way back had quintessential fight 😛 (me and Rohan obviously cannot do without that bickeringJ) that continued till late evening. Finally, Rohan and Udeet went out to play in the park. I got some time to think. Decided to whip up a chicken cilantro pesto tikka and paneer pesto tikka for dinner. Both the appetizers were a hit with the boys.

But over all Sunday was good. I walked a lot in the hardware stores that’s the happy part about shopping. Started the day early and was able to survive without my fruit breakfast but ate 2 small chapatis and ½ an egg from yesterday’s curry. But, I felt full. In the evening again, my diet was in control. Since it was just appetizers dinner with just spraying of olive oil sparingly on the tikkas. High protein meal!!!

I probably should eat all the chicken for lunch though. We had dinner at 7.30 but I still need to make a change in the long run. Was tired after the shopping spree at hardware stores, so just dosed off at 11pm!

 Do other parents crash like us?? We always think that some couples around are so energetic and always on the go that we seem so lazy in comparison. But any pointers as to how to be enthusiastic all day (& night) long running around kids? Hats off to the mothers and fathers who can manage kids (not just one but two at a time) and yet attend all hobby classes, parties and be the heart of social circle. I really mean every word of it. Makes me feel hopeful that someday we (me and my husband) would be as good as the rest.

Monday I decided to stay indoors during the day. Had 3 machine loads of laundry waiting for me to be folded. So, while the father and son went out hiking at Don Edwards Wildlife Refuge with cousin Sam; I took care of the cooking and cleaning :P.

As Rohan and Udeet came home, I was ready with Veg Jalfrezie & freshly made rotis. Udeet was really hungry and ate well. I took the liberty of eating some carbs and ate a roti with loads of sabji along with it (low calorie, low oil recipe to be shared soon). And we napped for a while. Just like good old days in childhood when Sundays were meant for eating special meals and sleeping!! Miss those days really. We lived such an uncomplicated life. I wonder sometimes if we really keep things simple, wouldn’t this world be a better place? Eat, sleep, study, play, repeat!! I m sure most of us will get into a city long queue to buy this bargain at thanksgiving J

Anyway, back to present. We decided to have dinner at Boudin.The streets around the Pier were unoccupied-almost felt some apocalyptic incident had taken place. The serenity was such a picture. Missed carrying my camera. And my son had zonked all the storage on phone by clicking a million images of himself (just the teeth/tongue/nose pics :P)!!

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We had been home for all meals (like good kids) for last three days, so we deserved a break for sure! Ahh, that lovely chowder is a hearty meal in itself. I adore it.

However, growing up in a country with poverty line rising head above heels-the soup bowl seems like total wastage of good bread. I would enjoy it equally with a loaf of bread served by side. Have you thought about it as well?

I don’t like to waste food in general. At buffets too, I show restraint. Seen so many people waste food at social functions that often I have an urge to walk up to people and tell them about the wastage of food and the need of conservation. But, haven’t gathered the courage yet. The poverty and hunger are not just restricted to my country (India) but we see homeless knocking on car windows at intersections even in US now. If we decide to conserve our fancies, may be we could provide well. These thoughts kept hitting me on way back to the bay from the Pier.

I rather prefer conservation to donation. Both ways help in restoration of those who might die unfed. I m working towards it, are you?

With such thoughts on mind I had a restless sleep. Woke up in the morning with a call from my Aai (my mother). Nothing serious, just the usual call we have for 15 minutes each day. Quickly finished the call and ablutions.

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Today is an historic day for many of my H4 visa spouses who spent years and hours waiting for their turn to make it big. Finally the day has come for all of you! The wait is over and the EAD is matter of few weeks from now. But, your journey has just begun. My Baba (father) always said, “Dream real and work hard.” That’s a good mantra to be successful. Before all that, heartiest congratulations to all of my sisters who are free now to work, to profess vocation and earn their firsts!

I checked in my weight today thinking it might be a bad sight. To my delight, I had dropped another pound. I weigh 167lbs now! I am 17lbs away from my first target.

Regimen wise this was a great day. Had my tea,fruit and lunch on time. Had some left over dough of fenugreek parathas so ate 3 small parathas along with Udeet. Btw, we did start a fun activity today. We create sketches and make a story out of it. Udeet enjoyed the voice-over part of it the most. The activity involves colouring and sketching that kept him busy for 20-25 minutes. Now, those moms who have a pre-schooler would know 20-25 minutes of quiet mean so much more!! But, he did well. Planning to share a video of one of these stories that we made. I wish to educate him more on phonetics these days. He is making an attempt to guess the letter by the sound of any particular word (ga,ma,sa,ta,ro etc).I m happy that he is taking an interest in the process.

Tuesday was emotionally stressful though. I am an only child and hence make a genuine attempt to make honest connections with people around. The more I get involved with someone, the better chances get for me to be hurt in return.

Especially in the US, I have been told that relationships are material. But, I am unable to accept it. My husband often tells me to distract my involvement into people around. It’s hurtful when people you practically know for a substantial time turn insensitive towards you and suddenly begin to avoid you or follow disconnect! In a world full of people, I feel lonely at times. The bewildering part is that people don’t want to share and resolve. This gets an awkwardness and I don’t really know ways to handle it.

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Unaware of what went wrong in a relationship, I keep blaming myself so many times. Is it just me or does it strum a cord in you as well? Hard to believe, but I am straightforward and non-manipulative. Perhaps because of that politics is not my cup of tea and makes me very vulnerable. Have you felt the same ever?

Well, with a boy running and bouncing around me-I have no time to churn such thoughts for long. Most of my blogging time in afternoon was consumed by the depressing and pensive mood. So, it was a busy evening-dinner, walk and cleaning up.

But as I try to put myself to sleep, thoughts just encircle my heart and brain. My logical mind wants a solution on such a problem. Can I ever see a clear world ever?

May be not. May be never. It’s time for me to change. That has to happen someday, be it the start today.

Looking for some solace in these words by L.M Montgomery J;

Isn’t it nice to think that tomorrow is a new day with no mistakes in it yet?” 

Power meal: Warm Asparagus & Tofu Salad


We live a Ratatouille life. “Eat, work, surf, sleep-Repeat” don’t you think?

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We fail to acknowledge the simplicity of flavours and the depth of ingredients most times. That movie is really an eye opener for Water lilies like me 😛

Our world is full of flavours and aromas. Famous chefs/perfectionists like Marcus Samuelsson and Geoffrey Zakarian breathe the taste of each ingredient. Even the slightest hint of a spice like fennel or star anise in a complicated dish and they can tell. We live in such stressful world of our own that we walk past such nuances. Don’t you agree?

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I have consciously been experimenting with flavours using basic ingredients and letting each of them shine by themselves. Less is more sometimes, isn’t it?

My son adores Tofu & Asparagus. I love the fragrance of roasted/tossed in oil garlic cloves and my husband loves a good dust of seasoning into his food.

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Tried this super simple and extremely nutritious warm Tofu Asparagus Salad. I hope when you taste it for yourself, you would agree that each participant on the plate shines for itself. Here’s my attempt to break through the walls of a Ratatouille life J

Ingredients: (2 servings of salad as main course)

  • 1 tsp. Olive oil.
  • 1 tsp. Sesame oil.
  • 2 tbsps. Chopped cilantro/basil.
  • 3-4 tsps. Lemon juice.
  • 15 cubes of Silken organic tofu.
  • 6-7 sticks of Asparagus-cut at a slant (60 deg).
  • Black pepper powder as per taste.
  • Salt as per taste.
  • Chili Vinegar.
  • 1 tsp. Fennel powder (optional)
  • Soy sauce.
  • 3-4 garlic cloves-smashed by a knife.

 Method:

  • Heat the oils in a flat bottom pan and add the tofu cubes in it. Allow the tofu to turn golden. Take the tofu out of the pan and set aside.
  • Add salt and pepper to the golden tofu.
  • In the remainder oil, add the garlic cloves. Add Asparagus once the garlic is aromatic.

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  • Sauté the Asparagus well along with fennel powder. The colour turns shiney green when the Asparagus gets cooked. You can bit a small piece and check if it’s cooked well. We don’t want to make it mushy (overcooked), just need to soften it (retain some crunch).
  • Add cilantro/basil in the asparagus.
  • Set aside, turn the burner off J
  • In a mixing bowl, add the lemon juice, vinegar and soy sauce. Mix well.
  • Assemble the tofu and asparagus together in serving bowls.
  • Drizzle the vinaigrette on top of the Asparagus & Tofu.

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This is totally on-the go salad. It works well as a main course or an appetizer. It’s a great filling for Tacos/grilled sandwiches too.

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I was really surprised to see my son eat it to his hearts delight! It’s an under 15 minutes recipe, perfect for a busy, tired and health conscious mommy on a weekday! Power meal with crunch!

Bon Appetite!