How much are you willing to expose?

Have you had that feeling? The one where you wonder - am I the only person in the world who does this? Like, walking the length of the public restroom to find the most inconspicuous stall, hoping that others would go for the more obvious, closer and convenient ones. Trying on clothes and finding it fits but then going back to the display area and picking the same exact piece in the same exact size, except it would be an unopened one (or so I think). Choosing the second to top plate in the buffet table, just in case the top one is dirty.

My guess is that I should stop just about now. Maybe, based on reading the above, you have already concluded that I am certifiable!!

Seriously though, aren't we all in our own way, full of individual idiosyncrasies? Is that not what makes us fun and unique?

I realized that as individuals, we are simply like icebergs, so much more inside than outside. What others see and what we allow them to see is just the tip. There are so many things about ourselves that we choose to keep guarded. Possibly because we assume we will be judged or feel like we are the only ones who think in this way.

In course of chatting with a dear friend, I told her about one of my beliefs (sounds better than idiosyncrasy wouldn't you say?). I must mention here that we were out for an evening walk. She actually stopped in her track and looked at me for a few seconds. Then she hugged me and told me that I have so much more depth than most people possibly realize (yes, I too was wondering at this point whether I had received a compliment or an insult).

To be able to speak my mind and get such a beautiful reaction to the same (yes, I chose to take it as a compliment), made me reflect further. It made me realize that it is better to be yourself and get accepted wholly than live half your life in your head wondering am I the only one doing this.....

Before we get too side tracked with my beliefs, let me share a quick to make and yummy to eat salad recipe with you. This version of Gado-Gado was modified in my head after reading multiple versions of its recipe. Hope you try it too! 

Gado-Gado

 For the dressing:

Fresh Coconut milk 1 and 1/4 cup using 1/2 cup coconut and 1 cup hot water

1 chopped onion

2 grated garlic cloves

1/4 inch grated fresh ginger

1 tsp peanut oil

1 tbsp. brown sugar

1/4 tsp chili powder

1/4 cup peanut butter

1 tsp of vinegar

Salt to taste

Blend the coconut and water and strain the milk. Heat the oil and add the onions and garlic to it. Cook till the onions become transparent and then add the milk and the ginger. Stir continuously and allow to come to a boil. Add the remaining ingredients and allow to cook for 2-3 mins till it thickens slightly. The dressing will be poured on the salad while it is still warm.



Salad:

 1 package tofu sliced and cooked in 2 tsp of peanut oil

1 cup red cabbage sliced thinly

1 cup potatoes sliced thinly and cooked till crispy in peanut oil

1/2 cup sliced green beans

1 cup carrots thinly sliced

1 cucumber sliced

1/2 cup bean sprouts

2 eggs hard-boiled

2 tbsp. of roasted peanuts

Some cilantro for garnish

Take the cabbage and bean sprouts and place in boiling water for a few seconds and drain and cool immediately. Par boil the carrots and the beans.

 



Arrange all the veggies and the tofu in a platter and place the sliced boiled eggs in the center. Sprinkle with peanuts and cilantro. Pour the warm dressing on top and enjoy this heartiest of salad!!

 

When you eat this salad, each bite will delight you with its texture, taste and flavors. A lot like people....the more you meet them and talk to them, the more depth you see in them and the more pleasantly they surprise you.



 

Warmth in a bowl

Why is it that after returning from a vacation, most of us come back saying - "I need a vacation to recover from that one".  This was true when I was working in the US (maybe because I usually returned back to 800 unread messages!! or was it the 3 loads of laundry that I usually ended up doing on Sunday nights?); when I had very young children (transition to day-care was always a nightmare and there was laundry to do as well!!); when I come home to Bangalore (it seems like my whole routine has been disrupted with regards to staffing - yes, I lose a few and gain a couple each time I leave for a week or more). All in all, vacations are great while you experiencing them, but, the nightmare starts setting in as soon as I start heading towards the airport for my return flight.

Some of my favorite, but, somewhat unexpected "moments" of trauma after my return are - "standing next to the baggage carousel and wondering if my bags will ever show up!....this may have to do with the fact that all International flights land in India at ridiculous hours and my kids are typically trying to figure out the mechanics of the carousel as I repeatedly pray for my bag to come fast"; Monday morning blues start with looking at my children's school bags and getting some vague recollections of "holiday homework" and then, with minutes to spare....I am trying to evaluate if anything was done or better still, if I can come up with a grand excuse for why it was not done; how can I forget about the time when I realized a bit late that I went to the local vendor with only Thai Baht in my purse? Yes, switching wallets should be a priority!; and what about the "unpacking"???? Seriously, is there anything worse? There is truly nothing more draining that running around the house and trying to put clothes/accessories/gifts/food items/toilet kits/shoes etc. in the right place.  Each time I go thru this exercise, I kick myself mentally for not packing more "intelligently" (you know, by packing for "each room" so unpacking is a breeze).....maybe next time.... 

Of course, catching up with friends and family, getting unexpected house guests, getting back on schedule, sharing and enjoying the treats you picked from your time abroad, all make it worth it!!! Almost :). 

Within a week of our return, my son wanted to eat some Thai curry! Apparently, the Bangkok hangover was not just limited to me!!!

I made my favorite green curry with vegetables and tofu because, a) it is extremely easy; b) it is superbly quick; c) it is delicious; d) it is a meal in a pot and e) it is truly "warmth in a bowl"

 

Thai Vegetable Green Curry

(serves 4)

 

1 Packet of Firm Tofu

1 tbsp. peanut butter

2 tsp oil and 1 tbsp. oil

2 cups coconut milk

1 cup vegetable stock

1/2 cup chopped onion

1/2 cup chopped mixed bell peppers

 

(Any 3/4 of the below vegetables or all -just reduce quantities)

1/2 cup sliced carrots

1/2 cup chopped green beans

1/2 cup sliced baby corn

1 cup broccoli florets

1/2 cup mushrooms

1/2 cup cauliflower florets

1/4 cup green peas

 

For the curry paste:

2 lemon grass stalks, chopped

1 cup Thai basil leaves

1/2 cup red onion

1 lemon zest

3 tsp lemon juice

1 tbsp. brown sugar

1/4 cup cilantro leaves

2/3 green chili (stems and seeds removed) - add as per taste

1 inch ginger

5 cloves garlic

1 tsp of roasted cumin seeds

Salt and pepper to taste

 

For garnish/serving:

1/4 cup sliced spring onions

1-2 sliced lemons

Steamed rice

 

Cut all the vegetables approx. 1 inch in size. Cook tofu in a pan with 2 tsp oil, after cutting it in cubes. Steam/par boil the optional vegetables (carrots, broccoli, baby corn, green beans etc.).



Take all the ingredients from the paste and add to a blender. Blend well till a smooth paste is formed. Keep aside.

Sauté the onions and bell peppers with 1 tbsp. of oil for 2 minutes till slightly softened, but firm. Add the curry paste and cook for 3-4 minutes. Add the steamed vegetable and stir well. Cook for another 2-3 minutes till the flavors are well blended.

Now for the super amazing addition!!!! Add the peanut butter and mix well. This is truly my secret ingredient - it creates a richness to the curry with a slight nutty flavor, which seems to be usually missing in the vegetarian versions. In case you don't have peanut butter, you can add roasted peanuts to the curry paste before blending.

Add the cooked tofu and stir well. Then add the coconut milk and vegetable stock (for a richer curry, you can use only coconut milk). Keep the heat between low and medium and stir well. Let the mixture come to a slight simmer. Add the spring onions. and mix well. Do not allow the curry to come to a full boil. This will truly reduce the flavor.

 

Serve in a bowl with steamed rice and a wedge of lemon. Truly, heaven in a bowl!!!



Cooking is therapeutic, and in this case, there is no better way to re-visit great memories from a vacation, than to bring back the flavors, the taste and the smells with you!!