An inspired meal…..

We all have a signature dish….one that all our friends and neighbors clamor to eat and get the recipe for. In my case, it is my version of the khow-suey.

Calling it khow-suey is a very deceptive description for this dish since it truly is an amalgamation of 1) a tasting I had when I was around 16 yrs old (as you can see, it really stayed with me J), 2) development of an appreciation of Thai cuisine (which happened around my mid twenties) and 3) a lot of helpful insight from my cook (in the last year or so….I am not including my age for obvious reasons).

So, as a 16 yr old kid, I was invited to a Gujarati family’s house for dinner and then served up “Samosa” and “Kadhi”. This combination sounded so odd, that I was very hesitant to try it. However, I did try it and was floored. Life moved on and so did I, and this dish was left somewhere in my memory box. After experimenting with cooking some Thai curries in the US, I decided that I loved the flavor of coconut milk, basil and lemongrass. After moving back to India, as I was planning a dinner party at my house, I decided to incorporate the best of both worlds and create a fusion of sorts by retrieving the samosa and kadhi combination from the memory bank and adding Thai flavors to it. Thus was born the “samosa-khow-suey”.

There are some very key reasons why this dish is so popular amongst everyone I have fed this to….the unique combination, the use of crispy, flaky, home-made samosas, and that very special touch that my cook added to the khow-suey through her own innovation. She effectively created a “kadhi-coconut-curry” and honestly, this recipe has to be tried to be believed…. 

 

Fusion Khow Suey (serves 4)

 

3/4 cup roughly chopped fresh coconut

2 tbsp chana dal (split Bengal gram) soaked in water for 1 hr

1/4 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp sugar

1/2 cup water

1 green chili (as per taste)

1 inch pc of ginger

 

1 cup plain yogurt (kept outside the refrigerator for at least 2 hrs)

 

3/4 cup each of cut babycorn, green beans, carrots

1 cup broccoli florets

(add any vegetable of your choice - mushrooms, brinjal, celery, brussel sprouts, cauliflower etc.) 

1 cup water
Salt to taste

 

1/3 cup spring onion cut lengthwise

10 or so basil leaves

10 or so kaffir lime leaves/ or lemon grass

Zest of 1 lemon

 

1 tsp oil

pinch of cumin seeds

pinch of fenugreek seeds
garlic (optional)

 

1/2 cup coconut milk

Blend the first 8 ingredients together.

Add the yogurt and blend the mixture into a paste.





Sieve the mixture and add to the vegetables and water.

Take the sieved coconut mixture, add 1 cup of water and blend again. Add the sieved extract into the vegetable mixture. Also, add the salt.

Heat the curry on a very low flame, till it reaches a full boil. You can cover it slightly. Cook for at least 20 minutes so that the vegetables get cooked.

Add the kaffir leaves, basil, spring onion and zest of 1 lemon to the cooked curry.

 

Allow the flavors to blend for another 15 minutes. Add a "chownk" (tempering) to the curry using oil and the seeds. Add the coconut milk and cook for another 5 minutes. Remove from heat and get rid of the kaffir lime leaves.

 

Samosa (makes 15 small pcs)

 

For the dough:

3/4 cup all purpose flour

1/4 tsp salt

1 tbsp. melted ghee (clarified butter)

warm water for kneading

 



Mix the above ingredients to make a firm dough. Cover and let it rest for 1 hr.

 

For the stuffing:

2 large boiled and mashed potatoes

1/2 onion chopped

2 tbsp. spring onion and cilantro chopped

1 pinch garam masala

2 tsp oil

Green chili, red chili and salt to taste

 

Heat the oil in a pan and cook the onions till they are soft. Add the mashed potato and the seasoning. Cook for 3-4 minutes and your samosa stuffing is ready.

 

 

Make and fry the samosas. Slice them into 2-4 pcs, depending on the size...

Add the curry....

And your choice of toppings. Such as, fried noodles, cilantro, spring onions, green chili, salt, red chili flakes, roasted garlic, bhujia (Indian gram flour snack), lemon juice (a must!).

You can also choose to add fried onions,  roasted peanuts, fried spinach, sri racha sauce, tobasco, or anything else that you fancy :).

 

 

Honestly, one taste and you will be hooked!! So go ahead...get inspired!!

 

 



Now you see it….now you don’t

I see you…..you mothers with dazed looks early in the morning as your kids are leaving for school….you mommies who are left scratching their heads thinking about the stuff that was already eaten by your kids this week…..you who turn your face away when the discussion outside the school veers towards kids lunch boxes - on how many of them do not finish theirs or worse still bring them back home untouched. I see you…because I have been there myself.

Although I cannot technically call my two boys “picky eaters”….their huge difference in likes and dislikes are enough to drive me up the wall….one loves strawberries and hates kiwis….another loves kiwi and cannot stand apples. One can live on a diet of rice in any form (favorite being plain) and another cannot stand it more than once a week. Yes, the eternal topic of how could both my children be SO different from one another????? Then, I had to start finding some common ground for the sake of all our sanity.

Being a vegetarian brings about its own set of challenges, combined with my own very finicky nature about what temperature certain food items need to be served in….I could not bear to send mac n’cheese in their lunchboxes…just the idea of lukewarm pasta in a semi-solidified sauce was enough to cause me some palpitations. Yes, maybe my kids have gone on me….I will admit it!!!

Anyways, back to the issue of lunchboxes…what would work? That’s the challenge that I decided to take up and here are some of the solutions that worked for me.

Basic Stuffing (makes 1 cup)

1 boiled and peeled and grated potato

1/2 cup grated carrot

1/4 cup minced green beans

1/4 cup chopped onion

 2 tbsp chopped cilantro

2 tbsp chopped spring onion

Salt and some red chili

2 tsp oil

 

Add oil to a pan and add the carrots, beans and onions. Cook for 2-3 minutes. Add salt and chili powder.

 

 

 

Add grated potato, cilantro and spring onions and cook the mixture for another 3-4 minutes.  Your basic stuffing is ready.

 

 

Toasty Sandwich

 

2 slices of whole wheat bread

1 slice of cheese

1/3 cup of basic stuffing

1/2 tsp of butter

 

 

Take the bread slices, arrange the cheese slice on one side and spread the stuffing on top. Cut up the sandwich into squares (or any other shape).

 

 



In a heated pan, add the butter and cook the sandwich on both sides till golden brown. Add to the lunchbox after covering with foil and parchment paper.

 

 

 

Indian Paratha Sushi

 

1/3 cup basic stuffing

1 clove garlic crushed

Pinch of garam masala

1/2 tsp oil

1 paratha

 

Take the basic stuffing and add the garlic and garam masala and cook for 2-3 minutes more.

 

 



Roll it into small, oblong balls and cook on a hot pan with a little oil.

 

 

Roll these stuffing balls into a paratha and then cover with parchment paper and foil and cut up from center. Voila....your indianized sushi is ready!! Serve plain or with ketchup.

 

 

 

 

Vegetable Quinoa (1 cup)

1/3 cup quinoa

2/3 cup vegetable stock (made at home with bayleaf, onion, celery, garlic, ginger, carrots, pepper, salt and a touch of sugar)

1/2 cup chopped vegetables like babycorn, carrots, beans, onions, celery, peas etc.

Salt and pepper to taste

1 tsp olive oil; 1/2 tsp Lemon juice

Garnish with cilantro, raisins, pomegranate and almond flakes (optional)

 

 

 

Heat olive oil in a pressure cooker and roast the quinoa for 3-4 minutes. Add the vegetables and salt and cook for another 2-3 minutes. Stir in the stock and pepper. After the mixture comes to a boil, cover the pressure cooker and give 1 whistle. Open and use a fork to fluff gently. Add the lemon juice and garnish of your choice.

 



Skewer Style!!

1 plain cheese sandwich

Olives

Grapes

Melons

Skewers (warn your kids about how to handle these)

 

You can add mushrooms, tofu, paneer, babycorn, broccoli, pineapple, apple etc....

 

 

Cut the sandwich into interesting shape....gather the other ingredients and assemble....

 

 

 

 

We all know that a meal served up beautifully (whether on a plate or a lunchbox) is always a hit….with kids and adults alike. So try the “now you see it…and now you don’t” experiment and let me know how it goes J.

 





Changing times….call for moderation

So, how many of you remember being able to indulge in whatever cakes, pastries and treats that came our way when we were young? I distinctly remember gorging on luscious chocolate filled treats in the most unconcerned manner….my mom never told me that its full of “flour, processed sugars, and butter”. I was allowed to enjoy to my hearts content. Of course....today it is a different story all together....my waistline does not permit such indulgences :).

Most mothers I meet nowadays seem to look for the best way to make “treats” healthy for their children. It seems like if a cookie does not have some pure brown sugar, healthy dose of nuts and whole grains within it…there is definitely something wrong with it. When did we become so conscious of what our kids eat?

In thinking further about it, I realized this may have to do with the change in lifestyles and quite honestly the excessive ease of availability of all sorts of products nowadays. I would have to admit that my “treating” myself to unlimited pastries was a once in a fortnight occurrence at best…so some moderation came into play naturally. Today we are surrounded by cupcake chains, cake outlets, we cannot enter malls without seeing the cookie man posted right at the entrance...all in all, we are bringing up a generation of children for whom having a “treat” daily is almost an expectation versus an indulgence. 

With this in mind, I made the below noted super-moist-eggless-chocolate-cupcake and you have to try it to believe it….and then let me know how your kids took to it!!

Chocolate Cupcake

(makes 10 small cupcakes – moderation helps with the healthy factor J)

1/2 cup flour

1/4 cup powdered oatmeal

1/8 cup unsweetened cocoa powder

1/4 cup chopped dark chocolate chunks

1/2 cup brown sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 cup apple puree (I make this at home)

1/4 cup water

1.5 tsp white vinegar

1 tsp Vanilla extract

3 tbsp oil (I used olive oil)

10 cupcake liners size 4.4 cm*3.5 cm

 Oven pre heated to 175 degree Celsius

 Nutella Icing

1.5 tbsp  Nutella

2 tbsp unsalted butter softened

3/4 cup icing sugar

2-3 tsp milk

Sprinkles or any other decoration (optional)

 

 

Start by mixing up all the dry ingredients thoroughly......the flour, powdered oatmeal, salt, sugar, cocoa powder, and baking soda.

 



 

In a separate bowl, mix together all the wet ingredients....the apple puree, the water, vanilla extract, oil and vinegar.

 



Stir the dry ingredients into the wet ingredients and mix enough to combine...don't over mix. Add the chopped chocolate chunks and give a quick stir. 

Fill your cupcake liners 1/2 way....since kids will be eating this (primarily), I want to keep the cupcakes within the cup, icing included....and bake for 15-18 minutes.

 



 





Let the cupcakes cool for 10 minutes or so. And make the icing in the meanwhile.

 

 

Warm the nutella in a microwave and whisk with softened butter and add the milk and sugar in small amounts alternatively till you get the consistency that you desire. Occasionally tasting this helps as well :).

 

 

Spread the icing using a simple spatula and ensure cupcakes are fully covered......

 

 

Add sprinkles if desired.....one taste and I kid you not...your kids will be smitten!!! I store these for 2-3 days in a airtight container. Its fantastic when microwaved for just 4-5 secs before serving to allow the chocolate chunks inside to get slightly gooey....

 

So go ahead....let your children eat their cake....

 



 

Much ado about nothing....

Salads….that is the new catchphrase amongst most people that I meet nowadays. Everyone seems to seek interesting, yet readily available ingredients for this dish that truly would have been defined by my dear grandfather when he was alive as “ghaas phoos” (grass and hay?) type of food. I tell you, the quirky sense of humor that my grandfather had still manages to make me smile.

Thankfully, compiling this somewhat forced dietary option for most health/weight conscious people is truly an enjoyable culinary experience for me.

I have often come across people who feel very happy enjoying their lunch in the form of “only” salad without noticing the very fattening dressings and cheeses that accompany the same. One wonders whether there is any health benefit remaining in a bowl of iceberg lettuce that has been drenched in mayo rich caesar dressing and a ton of grated parmesan cheese?

My mother-in-law, who is an amazing lady, first introduced me to the concept of “home made dressings” and I promise you, there is nothing better…..

I want to share the details of my own version of a Chinese salad made with an easy-two-minute-delicious peanut dressing.  

 

Chinese Peanut Salad (serves 2)

 

2 cups of mixed salad leaves/or sliced red cabbage
1/4 cup of chopped bell peppers
1/4 cup tofu cut up and lightly cooked in olive oil with salt and red chilli
1/4 cup peeled and slivered apples
2 tbsp of chopped spring onion leaves
2 tbsp of chopped grapes
1 tbsp of roasted peanuts
1 tbsp cilantro
Some red chilli flakes

 

Please feel free to modify the ingredients for the salad with whatever is in your refrigerator…..I could have added a handful of basil leaves; grated carrots; paneer instead of tofu; fried noodles (make take away a bit from the healthy factor); and anything else that felt complementary

 

For peanut dressing

1 tbsp of peanut butter

1 tbsp of hot water

2 tsp ketchup

1 tsp dark soya sauce

1 tsp vinegar (I used apple cider, but rice vinegar works just as well)

1/4 tsp grated ginger

Pinch of grated garlic

1/4 tsp of sugar

Salt and pepper to taste

 

 

 

Combine all the salad ingredients....

 

 

Take a bowl and add the dressing ingredients...

 

 

Mix well...

 

 

Mix with the salad ingredients and enjoy....guilt-free :)

Barcelona - Trip of a Lifetime!!!

Did I mention already that other than being an avid reader, I am also a travel addict - this is serious. I don't mean the kind of travel that simply works around schedules and timeliness and thru careful contemplations.....I am talking serious "traveloholicmania" (yes, a new phrase that I just coined!!!).

There is nothing better in this world than the opportunity that we have received of being able to broaden our horizons thru extensively experiencing other countries, cultures and cuisines. 

So the girl friends and I decided to meet up mid way between USA and India since we had not seen each other for over a year. Yes, I have amazing friends!!! And since one of us is an architect, another an attorney and the third a CPA (I will let you figure out who is who), it was appropriate for us to let the creative one take over and decide the destination to be Barcelona.

Wow, if a vacation can go perfectly - then this was it. Leaving 8 kids behind (between the three of us), we set off to sunny (miraculous in early May), vibrant and stunning Barcelona.

It was love at first sight when we saw the apartment that we had booked thru "barcelonanextdoor" in the area around Barri Gotic.

The Cathedral, Gaudi's masterpieces, Sagrada Familia (we took the elevator up one of the towers and came down the spiral stairs), Palau da Musica (we saw a Spanish guitar quartet's live performance), Mercat and La Boqueria markets, Monsterrat tour with a funicular ride, Codorniu Cava winery visit, Santa Del Mar church, Citudella Park, Picasso museum, Barcelonata beach, Montjuic visit, walking around Gracia and running into a local carnaval parades, watching the locals perform the sardana, enjoying the view of the city from Parc Guell.......I could just go on and on.

So far, I have not even mentioned the food....have I? Sangria, Tapas - manchego/mahon/goat cheese, olives, breads topped with olive oil and fresh tomato, patata bravas, pimentos, Maoz's falafel, .....I could just go on and on....and this is just the vegetarian selections!!! Yes, "be-he-tarr-eeano" was my favorite phrase there :).

My plan was to convert my tryst into a sumptuous meal for the family - with a lot of tapas and a lot of my "vegetarian" modifications.....see for yourself how it went...

 

 

 

So...the table is set...decided to invite a few friends over as well...

 

 

 

How about some chilled sangria mocktail made with cranberry -pomegranate twist, orange juice, soda and lots of lemon and orange wedges?

The beautiful mosaic around the city inspired this salad made of cooked and sliced beetroots, topped with sliced starfruit and served with a balsamic vinaigrette.

The watermelon salad has a surprise factor - its actually sandwiched with feta cheese and the dressing includes mint infusion!!

This sliced and roasted potato skin is stuffed with khoya (milk solids), paneer, cilantro and olives!! Yes...a true extravaganza for your taste buds :).

The jalapenos were sliced and roasted after they were stuffed with cheddar cheese and corn....further topped with roasted carrots and served with an accompaniment of sour cream dip.

The roasted vegetable medley held surprises in the form of sweetened gherkins and fresh feta bites....

Possibly, no Spanish meal can be complete without a paella and this was my vegetarian take on it....with lovely saffron infusion, roasted broccoli and carrots for accompaniment.

For dessert I went slightly down south by making the individual French tarte tatin with apples, cinnamon, brown sugar and caramel sauce.....

 

Yes..I know one picture would not be enough....I served these tarts with vanilla ice cream.

So go ahead - say Hola to new experiences, fun company and make memories that last you a lifetime!!!!