Showing posts with label Ruminations. Show all posts
Showing posts with label Ruminations. Show all posts

Tuesday, October 27, 2020

Today I Learned

Today I begin this series called "Today I learned," wherein I hope to enlist one to three things that I either learned for the first time, or something that I re-visited and learned again. Considering this is a food blog, I hope to include at least one new food related thing that I learn. 

1. The first thing I was excited to learn early this morning was that today happens to be Stamen Grigorov's birthday and death day. [b: October 27 1878, d: October 27 1945] He was a microbiologist and a physician who discovered Lactobacillus bulgaricus- the stuff that converts milk to yogurt. I have seen these rod shaped bacteria plenty of times under the microscope back in school, but don't recall learning his name. Well, thank you Google! 

2. Today I learned a great lesson on patience. I got myself an unglazed clay cooking pot, only to find out that it came with absolutely no instructions whatsoever on how to use it. Google to the rescue. Found a great YouTube video that explains the process of how to season a clay cooking pot before using. To sum up, after about only 30 hours I just whipped up an excellent claypot of fish curry. Oh, it's simply delicious. Patience certainly paid off, at least in case of the claypot! 













Tuesday, September 24, 2019

Decluttering Tips

There is no other way to say this. If you are serious about decluttering, and minimalism, there's only two words and one rule: LET GO! No, you don't have to hold the thing close to your heart to see if it gives you joy, coz guess what? Such feelings are not to be trusted. Trust me!

During the crucial time of decluttering there is no room for any feelings.

Steps: 

1. Keep a discard container ready, such as a trash bag, or a box, etc.

2. Pick up thing.

3. Simply stare at it blankly, and do not ask yourself, I repeat- DO NOT ask yourself ohhh, do I need this? Believe me, you don't! Say adios, sayonara, hasta la vista, or a simple goodbye, and place it in the discard container.

4. Repeat Steps 2, and 3 until discard container is full.

5. Repeat Steps 1, 2, and 3, until more discard containers are full.

6. Place full discard containers in your mode of transport. A minivan works real well.

7. Drive to the nearest donation place such as Value Village, Savers, or Goodwill, etc. Donate. Pick up tax receipt. Hey, might as well!

8. Drive back home. Make yourself a nice cuppa, sit, relax.

Repeat Steps 1-8 the next time around. You gotta do this diligently, and nonstop until you have truly truly gotten rid of minimum 60% of your original accumulated stuff. After the 60% mark, it'll be a piece of cake to get rid of the remaining 30%. As for the last 10%- eh, keep it.

Now if you feel that the above seems like a very cold and heartless way to go about with the process of decluttering, and you'd like to put some amount of thought into it (ahem- honestly, thinking is a waste of time, if you ask me!) my go-to tip that always works for me is: If I haven't used something for a month, or max 6 months, then I know that I don't need it. And so it can go into that discard container.

Now that you've done a great job of getting rid of unneeded stuff, remember to always remind yourself when you see something that makes you feel like "omg, I need that," that you in fact don't need that. Tyvm. 





Friday, June 21, 2019

Life Lessons

I learned an important life lesson early this morning.

I was on this lovely beautiful summer morning walk, out in the woods. As I walked, handsome blue-green colored swallows flew everywhere, some flying close to my face, as if to say, "hey there, gorgeous," or at least that's what it felt like, and making my heart leap with joy. Flutter with joy? Okay, yeah, I am trying hard to utilize some of those things they taught back in writing class, and it is not working one bit. I mean, you get the idea- there were plenty of cute looking swallows everywhere, red winged blackbirds, which frankly look more like orange winged, if you ask me! And towhees, and red breasted robins. Lots of birds chirping all around.

And then I spotted these bright purple colored bell shaped blooming beauties- foxgloves. They sure look beautiful this time of the year. And of course, the thought of "click a photo for Instagram" popped up. So I took out my nifty phone, and started posing. Yeah, to click a picture, we picture takers have to pose too! Gotta get that perfect angle, light, and everything. So after making some body adjustments, I clicked.

And then followed a silent thud into darkness, and a moment of absolutely blissful empty mindedness, before I discovered myself sprawled on a cushiony slope full of thorns. Ouch! First thought- gosh! hope nobody saw this!! Second thought- phew, the phone's still in my hand! Third thought- um, okay, now what? Fourth thought- lemme put the phone back into my jacket pocket. Wait, lemme see how the picture turned out. Ooh, not bad! 

Thanks to the effect of the soft mud combined with the added benefit of having a cushiony body, the thorns didn't really manage to pierce my lovely epidermis. I escaped with micro-scratches, and a tiny little bruise on my arm. Thanks to all the intermittent workin' out of glutes and quads and hamstrings, I was able to get up quite smoothly, and didn't even hear my knees creak nor grumble.

So what exactly was the life lesson learned? The life lesson learned is: Enjoy your fall while it lasts, for the picture will always turn out great in the end!! ;D 


Monday, December 31, 2018

It’s a Wrap- 2018 highlights

It's the last day of 2018!! Calls for a look at some notable food(ie) highlights from the year.

Topmost food-related news: My baby boy, who is no longer a baby, but will always be my baby boy made pizza for me, from scratch!! And I mean from S C R A T C H- mixing, kneading, flying in air (okay, I don't know what they call it- you know when they toss the pizza dough up in the air and somehow continue to make it bigger in circumference ...), adding toppings on it, and then baking it. He even wrote, "To Mom," on the pizza box. It was delicious!!



Here are the three meals from January 1st 2018. Breakfast was an awesome omelet made by my hubby darling, and he actually did make me many delicious omelets over the span of the entire year- pretty much every Saturday and/Sunday. Yes! There's proof on my Instagram. Lunch was fettuccine alfredo from Pallino Pastaria, and then dinner was homemade yummy upma. I think that totally set a great start to the year.



I succeeded in growing some decent apples, as well as blueberries over summer and fall. I mean, it was a complete "farm to table to mouth to tummy" experience!



My hubby gave me a coffee mug (um, he got it for free at work, but still) that became my favorite coffee mug of 2018. Also made me realize that I am in reality such a geeky nerd. Wait, that is a word, right? But I mean, look at the mug- it's genius!



I ate sweet, ripe jackfruit this year! Was lucky enough to find it at the store, and picked it up. It was delicious. I was able to use the seeds too.



My hubs made a trip to Barcelona. Sadly I couldn't go, but he did send me some yummy pictures, including this squid ink paella that I'm dying to eat. Hopefully I can visit too at some point. He said it wasn't that great, but I think I'll try it first and then decide for myself.



I joined Quora, and was first kicked out because I named myself Guppy. Then I renamed myself Appi. The Quora bot didn't like that either. So then eventually I had to use my official name. I'm quite enjoying writing there. Though, there's a whole bunch of trolls there who sound super grumpy, and keep violating the whole BNBR (be nice be respectful) policy. But then there's a whole bunch of nice people too. All in all, it's been fun so far! I mostly write on food, of course.

My junglee maas, that was inspired by my Quora article on the Bollywood actor, Ranbir Kapoor (lol!):



We all made a lovely road trip to the geological wonder- Crater Lake in July. It was spectacular! Only thing, apparently it has scarred our children, especially our little girl (okay, yeah, she is not little anymore ... but will always be our little girl ...), for life- she hates road trips now. Anything more than a couple hours, she absolutely will not go, she announced the other day, when I happened to suggest that we all go on a nice long road trip next summer.



So there, that's pretty much it. Overall 2018 was pretty darn good. As a person too, I think I have made some progress. In fact, I might have finally attained adulthood. Hey, some of us are late bloomers! Funnily enough, it feels very good, this whole business of being an adult. Statements such as why am I looking for light everywhere, when it is right here, inside me- make complete sense to me now.

Oh, we went to Leavenworth last weekend after some 5-6 years!! It was marvelous. And we ate bratwurst, which was yummy. I ate the currywurst, with all the works. I also ate a nice warm pretzel with actual cheese dip, not the standard yellow colored stuff.




Adios 2018!!

Wednesday, December 27, 2017

Food Post #207: And it's a Wrap

This year is almost over!! Just to wrap things up, here are my food highlights from this year:


1. January: Aam ki Sabzi or Raw Mango Relish





2. March: Salmon over Couscous, and Sautéed Veggies etc  Sunset Dinner Cruise





3. August: 

3.1. Outstanding Food (as ever!) in India!! India Trip 





3.2. Bitter Gourd "gojju"- delicious hot, sweet, and tangy preparation made with bitter gourd and spices. Bitter Gourd Gojju





4. November: 

4.1. Muhammara- delicious Mediterranean style dip made with roasted red bell peppers, walnuts, and pomegranate. Recipe for Muhammara





4.2. NOT Shrimp Vindaloo- shrimp in a delicious sauce made with poppy seeds, ginger, coconut, and other spices. Recipe





5. December: My very awesome "vegetarian" Lamb Curry. I think this is definitely My Dish of the Year. Lamb Curry without onions and garlic





So there, that's my food highlights for the year 2017. Let's see what I cook, and eat in the New Year! :)

Wait, I do want to end this post with a brilliant quote. This was uttered by my darling friend from school, Nanda. As with many such casual utterances, these words just came out. And man, was I amused!! Quick backdrop: we were both trying to encourage one another, and trying to lift up our spirits. You know, we too have had our share of heart breaks and heart aches..... and in trying to uplift one another, these brilliant words came out from her mouth: "We are ahead of time and human intelligence. That's why nobody understands us!" We both burst out laughing. Now that's some serious stuff.



  

Wednesday, December 6, 2017

Food Post #205: Who Made These Rules Anyway

There's rules everywhere. All. The. Time. I have learned to make peace with most (unspoken) rules.... can't do much, that's how it is. But of late, I am having trouble understanding social rules. I have to be politically correct all the time, else someone might get offended. I have to watch what kind of jokes I cut around people, else someone might get offended. Even if something is bothering me, I have to fake it, and just shut up, because my saying anything, might result in someone getting offended. Even if someone offends me (I too have an ego, you see!), I have to just suck it up, else I might offend the offender. The only person I can really be me is with myself.

They have cooking rules too. And there's pasta rules as well. Yes, "pasta rules." Cook it al dente. Cook it in salt water. Do not use oil in that salt water when you cook that pasta. If it's pasta with fish, do not use cheese. Every pasta is to be cooked differently according to its shape. One time a friend commented- you put peas in your pasta?? He seemed to be appalled. I mean, what's wrong with putting peas in pasta? Heck, what's wrong with putting cheese on fish? I'll put peas, fish, and cheese in my pasta, for all I care! Cooking the pasta al dente seems like a reasonable tip; I say tip, not rule. But other than that, it's up to the cook, in this case- me, to use whatever ingredients I want in my pasta. I'll follow pasta rules if and only if a *true Italian cook* tells me that these are indeed the rules to cooking perfect pasta. Then again, maybe I won't! The only person that rules in my kitchen, is me!  


My No Rule Pasta with Mushrooms, Artichokes, Pimento Stuffed Olives, Corn, Capers, Crushed Hot Chili Garlic Sauce, and Torn Basil, topped off with Grated Parmesan 



Pasta a la Appi






Monday, November 20, 2017

Daily Food Post #5: Nachos

It was only recently that I found out the history behind one of the most popular food items in America- Nachos. Quite intriguing, really, how something so simple, and tasty, actually has history attached to it. For starters, I had my own doubts about whether or not this dish was even truly Mexican. You know, like General Tso's Chicken, and Cauliflower Manchurian- that aren't actually Chinese. Or heck, the food served at most Indian restaurants here showcasing paneer tikka masala, tandoori chicken, chicken tikka masala, and naan (highly highly overrated) on their menus, as if these dishes encompass the entirety of *all* Indian cuisine. So not correct!

Going back to Nachos- so apparently back in 1943, in Piedras Negras, Mexico, Ignacio "Nacho" Anaya, the headwaiter at the Victory Club, threw together this dish with some tortilla chips, cheese, and jalapeño poppers for a bunch of hungry army wives. He called it, Nachos Especiales. The hungry ladies were very thankful to Mr. Nacho, and started eating. The warm, crispy tortilla chips topped with ooey-gooey melted cheese, and spicy jalapeños totally made their day. They felt satiated at the end of the meal. When they asked him for the recipe, he was nice enough to give it to them. And then, you know how it goes- people talk, news travels, recipes travel too, and the nachos recipe somehow got into the hands of this one Frank Liberto in Texas. Mr. Liberto altered the recipe by coming up with cheese sauce, which in fact is supposedly not even cheese! Go figure! However, unlike good old Ignacio "Nacho" Anaya, who readily gave away the recipe to his innovation, this latter dude did not believe in divulging the recipe to the cheese sauce created by him. So that's a trade secret. He built a company, made money, and now his son runs the company. Meanwhile, when the original Mr. Nacho died in 1975, they built a bronze plaque in his memory, and declared October 21st as International Day of the Nacho. But then they call Mr. Liberto as "The Father of Nachos." I suppose they ought to call Mr. Nacho as the Grandfather of Nachos? Those hungry women who first tasted nachos, and spread the original recipe around- are they the Grandmothers of Nachos? Also, did someone build bronze plaques in their memory?    

Interesting read: History of Nachos. There's plenty more articles up there on the internet..... the only thing I haven't found is an image of that bronze plaque they made in memory of Ignacio Nacho. Guess that calls for a trip to Piedras Negras one of these days. I am truly curious to see if it actually exists. 


And now for my version: Spicy Chicken Nachos


Appi's Spicy Chicken Nachos



Ingredients: 

Note: Quantities will vary depending on the number of people you are cooking for, and/or how much you want (them) to eat! Gotta go the eyeball route...
*Your favorite tortilla chips

*Cooked chicken- taco style- i.e. with taco or fajita seasoning. I use onions and bell pepper when I cook chicken for tacos/fajitas

*Pepper jack cheese

*Sharp cheddar cheese

*Fresh jalapeños chopped your style (fine or discs or slit.... )

Method: 

1. In a lightly greased baking dish, layer all the ingredients, starting with the chips. On the chips goes the chicken. On the chicken goes some jalapeño. On that goes some grated cheese. You could layer that again with more chips, chicken, jalapeño, and cheese 

2. Bake the above in a 350 degree F oven for 10 minutes, or until the cheese melts 

3. Broil off for a couple minutes to brown the cheese 

4. Optional: Garnish with more jalapeño or some fresh pico de gallo or perhaps some guacamole or just plain chopped avocado. A dollop of sour cream will also go pretty well with these spicy nachos. 

5. Dig in, just like those hungry women did all those years ago when Ignacio "Nacho" Anaya served them that first ever plate of Nachos Especiales. Be sure to try this recipe, and spread the word. 

Maybe many years from now, somebody will build a bronze plaque in my memory too... and then some more years later, someone will write about me and call me the "Mother of Spicy Chicken Nachos!" Hey, I am allowed to fantasize a little bit!! Incidentally, the year this "Nacho" dude died, is the year I was born! Now that definitely adds to the intrigue! 






Saturday, November 18, 2017

Daily Food Post #3: Roots

I watched a short film on National Geographic- Scent of Geranium. It's about an Iranian girl who moves from Iran to America, and she talks about homesickness, and her struggle while being an immigrant in a brand new land. She remembers her mother's words: It takes time for damaged roots to settle into new soil..... and then over time, the plant establishes itself and grows and thrives and flowers. Fair enough, I thought. At the end of it, I felt mildly amused at myself. I realized that I still possess damaged roots! It will be twenty years in December this year since I was "uprooted" from the land where I was born. I think that I have managed to establish, grow and thrive, and flower in this "new" land..... and yet, somehow, the roots are a bit damaged. I have a home here, and yet, I miss being there. I have loved ones here, and I miss my loved ones there. All in all, it's quite a torn kinda situation.

I forwarded the link to the short film to my dear friend, Lara. She responded, and I quote: 

"Yes. Although, as a plant person, it's good to have damaged roots a bit. That's the point where growth happens most, and it anchors you strongly. When we transplant from containers, we scarify and loosen the roots at the bottom, so that they spread and settle in the soil. If we don't do that, the root(s) keep circling around itself (themselves) in the original container shape. Especially in trees- they can choke." 

I read and re-read, and realized the profundity of these words. Thanks, Lara!! I feel fortunate to have a friend like you!

So there, that's my food post for today- it's food for thought. :)

Here's that 4 minute short film: Scent of Geranium

Bee and Flower

Monday, August 7, 2017

India 2017- Annual Report

Dal Chawal 101: 

It was exactly thirty years ago, around July-August, that I was officially introduced to the art of cooking by my first cooking teacher- my dear Dad. One morning, as I sat in my room, probably day dreaming and missing my Mom and baby brother, I was summoned to the kitchen. Dad was going to teach me how to cook the two basic foods a true Indian must know- dal chawal- lentils and rice, utilizing the most important cooking utensil that a real Indian must know how to operate- the pressure cooker. Once you know how to cook your dal and chawal in that noisy yet nifty pressure cooker, you are set for life in the cooking department. And so I stood beside him observing, as he showed me how to cook. I have come a long way since then!  

This time when I visited Wellington, when the car stopped in front of that old flat in Gorkha Hills, a strange mixture of pleasant and not so pleasant, mostly the latter, memories came flooding back. My most vivid memory is of that afternoon when Dad came back from the MH (Military Hospital), and headed straight to the guest bathroom. I quietly followed him and saw him cry for the first time in my life. He sobbed, and I just stood there watching him. There was only one thought that crept up in my twelve year old mind- is my brother dead? He splashed water on his face multiple times, and I still just stood there, watching. The next thing I knew, I was blankly staring at my six year old brother in delirium with IV drips poking his tiny body, while my mother sat beside him crying. I felt relieved at seeing my brother alive. That was the only thing that mattered to me- that he was alive. For the next entire year, that was how it was going to be. Dad and I in the house, Mom and brother in the hospital.

Those houses are now abandoned, and some passersby told me that they were soon going to be demolished. It felt, for lack of a better word, strange. The next time I go there, the house will no longer exist.

The House where I learned to cook from Daddy


Annual Food Report: 

My annual trip to Bangalore this time was filled with food aplenty, with most of it being insanely delicious. My holiday always begins with my Mom's special preparation of either sabudana khichdi or poha. This time it was sabudana, and as always, before I put a spoonful into my mouth, she delivered her disclaimer of how enthusiastically she made it, but it didn't turn out as well as she wanted it to, and then the drill is that I taste it and say, are you kidding me? This is yummy, mummy!!! And then, as always, I gobble it all up, while she tries to hide her joy, and fails. Yep, it's the same every time! :)

Mom's sabudana khichdi 

Then come the benne masala dosas. I like to always begin with THE CTR benne masala dosa, followed by Vidyarthi Bhavan. Dad likes to take me to Hotel Janardhan too. Well, there's many more dosa places he wants to take me to, each of them somehow serving "the best" dosa ever. But then there's never enough time to do so. My favorite dosa by far is the one I eat at CTR. It is an attractive golden brown color, crisp on the outside, spongy on the inside. Delicious!

My favorite benne masala dosa at CTR

Vidyarthi Bhavan Masala Dosa

Hotel Janardhan's Masala Dosa

I am usually not into idlis, but this time I tried the "thatte" idli. Thatte in Kannada stands for plate. They pour the idli batter into small plates and steam it. At the end of the steaming process, what comes out is this extremely soft and spongy deliciousness. First I poke a hole in the center of the idli, pour some ghee into that, and then eat away with simple coconut chutney. Mm!

Other than the dosas, idlis, and vadas, I unabashedly over-indulged in umpteen plates of chilli fish, gobi, and chicken manchurian, chicken tikka, seekh kabab, and more chilli fish and chicken manchurian. Every time I ate, I cried a little inside. That's your Instagram hashtags- foodporn, foodgasm, foodcoma- all clubbed together. Literally!

RSI Dosa 

RSI Vada Sambar Chutney 


RSI Appam with Vegetable Stew

Rasovar food- ate and ate and ate....

Jilebi topped with Rabdi- Mmmmmmm! 


To Wrap Up: 

Overall this India trip was extremely pleasant and I thoroughly enjoyed myself. Somewhere along the trip, I realized that now there's only two things that take me back to India each time: My parents, and the food, in that order. Then again, the food is replaceable.

In case you are wondering what happened to my baby brother- he is a Dad of two now. And a mighty good one too, I must say! I have a feeling that he might be his kids' first cooking teacher too, just like our Dad. The only thing that causes him major delirium now is a restaurant menu!! ;)  











Wednesday, March 1, 2017

Sunset Dinner Cruise

Last weekend a few friends and I went on this dinner cruise called Sunset Dinner Cruise, run by  Waterways Cruises and it was quite a lovely experience. The weather was surprisingly good. It was overcast and cold, with intermittent drizzling. The sun had probably not even risen that day to really "set," BUT it was good weather. If you are a Seattleite, you'd understand!

The Meal: 

It was a four-course plated meal, which included corn chowder, salad, entrée and dessert. Also included was a complimentary glass of champagne or sparkling cider. I went with zero expectations. Because frankly, the menu sounded like a typical affair. The choices were steak, chicken, salmon, and vegetarian. I picked salmon because I like salmon. 

First the chowder arrived. Took one spoonful of it and I thought, hmm, okay, at least it was hot temperature-wise. I like my food not just hot, as in spicy hot, but also hot, as in temperature hot. It was just low on salt, and my Indian taste buds were crying out for some kick. Thankfully they had kept salt and pepper on the table, which I added in ample amount to the chowder. 

Next came the salad. It looked unassuming in the form of a bed of standard greens. But as I dug that fork into the salad, I found underneath the bed of greens tiny bits of sweet pear, gorgonzola cheese, candied pecans, and the star ingredient was this light and refreshing vinaigrette dressing. It was simply delicious! 

And then came the main dish- a good portion of grilled salmon drizzled with a beautiful mustard sauce, garnished with micro greens, a side of pearl couscous, and sautéed veggies. The presentation was inviting. I took one bite of the salmon, and was impressed! Very delicious! The couscous, with capers mixed in, was cooked to perfection. The sautéed veggies added a nice bite to the dish. The salt was perfect, and surprisingly my spice-loving Indian taste buds actually were happy- the flavors were on the spot. And well, the food was chomped down in no time.


Salmon drizzled with mustard vinaigrette, pearl couscous, and sautéed veggies


Finally dessert arrived. Looked okay- you know, strawberry over whipped cream, a wafer stuck on top. Didn't look very crème brûlée-ee to me, really. But one spoonful into my mouth, and I couldn't stop until everything was gone! Super delicious end to the four-course dinner!


Crème Brûlée

I thoroughly enjoyed the dinner cruise. I went there with no expectations, and came out feeling very content. It sounded like a typical affair in the beginning, but it sure was a tasty one! *SLURP*

Aparna's Quote: 

Never judge a salad by it's greens, for underneath that modesty you might find candied pecans! 





Wednesday, November 30, 2016

Kashmiri Pink Chai- an Ongoing Experiment

I drank my last cup of authentic kahwa back when I was a kid at the Vaishnavis' residence back in Delhi. Kahwa is Kashmiri chai/tea and is the most delicious type of chai I have ever had. I remember it being a beautiful pink colored concoction, sweet, with a hint of savory, full of nuts and munakka, i.e. golden raisins, and simply delicious. The other evening I suddenly craved for kahwa and decided to make it myself. After searching online, I kind of got the idea. And with great enthusiasm, I began. 

Ingredients: 

1. Green tea leaves, good quality (not the tea bag kind)- 2-3 tsp 

2. Baking soda- 1/2 tsp

3. Salt- 1/2 tsp

4. Cardamom- 2 pods

5. Almonds, crushed- 2-3 tsp

6. Golden raisins- 7-10 

7. Water- 2 cups

8. Milk- enough to maintain pink color

9. Sugar (optional)- 1/2- 1 tsp 


Method: 

1. Add 2 cups of water, green tea leaves, and cardamom to a pot. Get the heat going.


Water, Green Tea, Cardamom

2. Bring it to a boil. Add baking soda and stir vigorously for a few seconds, until the water starts turning red! Yes, it will turn red. 

Fun Fact: There's chemistry behind it! 

Green tea reacts with NaHCO3 (Sodium bicarbonate i.e. baking soda) in water and turns red under high temperature. 

I tried and tried to find out the exact reaction that occurs, but I couldn't find it. So for now, I just take joy in the fact that Kashmiri Chai making is in fact a scientific experiment that I can conduct in the comforts of my own kitchen!!   


Baking Soda + Green Tea in Water, boiling temperature= Red!! 


3. Continue boiling for a few more seconds, reduce flame, and start adding milk until a lovely pink color is achieved. Stop. Add salt. Stir. 

Optional: I like my kahwa a bit sweet too, so I add sugar as well. 

4. In a cup with crushed almonds (or pistachios) and golden raisins, pour this lovely pink chai, stir, and enjoy! 

Now for the truth: 

*I have tried making this chai 5 times so far. I was successful twice. 2 out of 5, not bad, I suppose.

*For some reason, I seem to get to the red color stage, but then, after adding milk, it stays pink for a few seconds, and then it just turns brown.

*Taste: Quite delicious 

*BUT: Why doesn't it stay pink?? 

Some pictures: 

Attempt 1: Disaster 


Boiling, froth, looks alright



#1: Disaster!! 


Attempt 2: Not bad.... but still, not quite up to the mark

#2: Nope! 


Attempts 3 and 4: Successful!!

Looking red, looking good! 



#3: Yessss!



Red- good! 

#4: Oh yessss! 


Attempt 5: Disaster!!

#5: What? Where's the pink?? 


Factors to consider for next attempt: 

1. Time (?)
2. Temperature (?)
3. Type of green tea leaves (?)
4. Will figure out.....

Conclusion: I haven't quite mastered the technique and art of making Kashmiri kahwa. It definitely is an experiment of its kind. I suppose practice makes perfect..... so I'll just continue practicing until I experience that eureka! moment.

Oh, most important ingredient: Patience, my friend, patience











Wednesday, November 9, 2016

Juice and More

America has a new Mr. President. Wonder how much longer it will take for this "first world" nation to have a Ms. President. Meanwhile, back in my birth country, India, "Operation Black Money" is the talk of the town. Exciting times! Btw, India, a "third world" nation, has had a woman prime minister as well as a woman president..... just saying. And that's about as much politics that I can really talk. Because one- I'm not passionate about politics. 
____________________________________________________________________________

I have a new addition in my kitchen- a Breville juice machine. It's lovely! Every morning I make fresh juice for the family, my favorite combination being carrots, oranges, apples, and ginger, and a squeeze of lemon juice. The result is an extremely delicious, gorgeous bright orange colored juice. One sip, and you-can't-stop-glugging-it-down-delicious!!! Now here's a fun fact: I call this particular juice, "Sunshine in Seattle." The best part is that the words can be played around with- so for instance, in the morning I call it- "Sunrise in Seattle," in the afternoon- "Sun Shines in Seattle," and if I make it in the evening, "Sunset in Seattle." ;) 

This one I called "Sunshine in a Cup" in the morning: 


"Sunshine in a Cup"


The one thing that I am not too crazy about this new juice machine: the pulp that ends up being wasted. It extracts the juice out of the veggies and fruits, but then you end up with this huge amount of "waste." And every time I discard it into yard waste, I cringe. 

However, here's the good thing: I have started incorporating that "waste" into my cooking, and it is working out quite well. What I do is that I first run the carrots and after the extraction is done, I switch off the machine. Then I gather up the carrot pulp (all the good fiber) and store it in a container for use later. And then I run the rest of the ingredients. 

I am not much into dessert making--- but am sure the fruit "remains" could be very well incorporated into desserts (/baking).

Another idea: Smoothies

The carrot pulp from the morning's juice was later used to make a delicious carrot-peas pilaf.



"Sunshine with Peas"

Delicious Pilaf

I am quite enjoying the early morning juice ritual. It's a little bit of extra work in the mornings, but it's totally worth it. Especially because the kids love it. Apparently it gives them more energy. Maybe it does or maybe it's placebo. Whatever it is, it's all good and delicious.
___________________________________________________________________________

And because two- Life Goes On!

Monday, May 23, 2016

Digression

Over the weekend I read Paul Kalanithi's "When Breath Becomes Air." I could not put the book down. In a long time, I actually finished reading a book from start to finish, non-stop. I read and re-read, I cried, I smiled, and I wished I knew this man. 

Some of the things from this memoir that struck a chord (these are all straight from the book, and not my words):

1. The mind is simply an operation of the brain.

2. Putting lifestyle first is how you find a job- not a calling.

3. Diseases are molecules misbehaving. The basic requirement of life is metabolism, and death its cessation.

4. What makes life meaningful enough to go on living?

5. All you have to do is look me in the eye and say, "I'm sorry. What happened was my fault and I won't let it happen again." ...... "No. You have to be able to say it and mean it."

6. When there's no place for the scalpel, words are the surgeon's only tool.

7. Had I been more religious in my youth, I might have become a pastor, for it was the pastoral role I'd sought.

8. The root of disaster means a star coming apart, and no image expresses better the look in a patient's eyes when hearing a neurosurgeon's diagnosis.

9. A tureen of tragedy was best allotted by the spoonful.

10. I came to believe that it is irresponsible to be more precise than you can be accurate.

11. One of the early meanings of patient, after all, is "one who endured hardship without complaint."

12. The call to protect life- and not merely life but another's identity; it is perhaps not too much to say another's soul- was obvious in its sacredness.

13. Science, as I had come to learn, is as political, competitive, and fierce a career as you can find, full of the temptation to find easy paths.

14. Neurosurgery requires a commitment to one's own excellence and a commitment to another's identity.

15. Profanity supposedly ran on a slightly different circuit from the rest of the language.

16. Death comes to all of us. For us, for our patients: it is our fate as living, breathing, metabolizing organisms.

17. You can't ever reach perfection, but you can believe in an asymptote toward which you are ceaselessly striving.

18. Darwin and Nietzsche agreed on one thing: the defining characteristic of the organism is striving.

19. Shouldn't terminal illness, then, be the perfect gift to that young man who had wanted to understand death? What better way to understand than to live it?

20. Samuel Beckett's seven words, words I had learned long ago as an undergraduate: I'll go on. I got out of bed and took a step forward, repeating the phrase over and over: "I can't go on. I'll go on."

21. Moral duty has weight, things that have weight have gravity, and so the moral duty to bear moral responsibility pulled me back into the operating room.

22. "She has your cell membrane," I remarked to Lucy.

23. The tricky part of illness is that, as you go through it, your values are constantly changing.

24. Maybe in the absence of any certainty, we should just assume that we're going to live a long time. Maybe that's the only way forward.

25. There is no proof of God; therefore it is unreasonable to believe in God.

26. Human knowledge is never contained in one person. It grows from the relationships we create between each other and the world, and still it is never complete. And truth comes somewhere above all of them......

27. As I stepped out of my car at the hospital at five-twenty the next morning, I inhaled deeply, smelling the eucalyptus and...... was that pine? Hadn't noticed that before.

28. On second thought, I left my books behind. They'd be of more use here.

29. Doctors, it turns out, need hope, too.

30. In English, we use the word time in different ways: "The time is two forty-five" versus "I'm going through a tough time."

31. And so it's not all that useful to spend time thinking about the future- that is, beyond lunch.

32. Graham Greene once said that life was lived in the first twenty years and the remainder was just reflection.

33. Most ambitions are either achieved or abandoned; either way, they belong to the past. The future, instead of the ladder toward the goals of life, flattens out into a perpetual present.

34. There is perhaps only one thing to say to this infant, who is all future, overlapping briefly with me, whose life, barring the improbable, is all but past.

After A.J. Cronin's "The Citadel," this is my next favorite book so far.


Beautiful, Brilliant, Profound, Touching

_______________________________________________________________________

Funnily enough, in my last post I grumbled about memoir writing and how I find it utterly boring (and ridiculous) to go dig into my past and write pages on events from my life..... well, I now understand why. The highlight of my memoir will probably be the couple small tattoos on my body that mean so much to me and perhaps the paragliding, skydiving and bungee jumping that I intend to check-off at some point.

I know this post is a digression considering this is a food blog. Perhaps I ought to start another blog and call it, "There's more to Life than just Food Blogging." And then maybe I could add that to my memoir.....




Wednesday, May 18, 2016

India 2016- Bangalore, Wellington, New Delhi

My trip to India in March turned out to be the best trip ever!

Let's start from the very beginning.

The above two lines, my friends, was written sometime last month. It is May 18, 2016 today, almost 7 weeks since I came back from my fantastic India trip, and this post has pretty much no content whatsoever. I have been taking a memoir writing class, and really, what it is doing to me is that I am beginning to realize that this whole writing about one's life and events from one's life is, in one word, tedious! Other words I'd use would be boring, boring, boring. There, I said it! I am good with a page or maximum two, but that's about it. I suck at similes and metaphors. Here I am trying to live mindfully, living in the moment- you know, mindful living is currently trendy. And while I'm trying to do that, I am also expected to go dig into my past and write pages and pages on my doll and how my doll with the open-shut eyes was my best friend back in the day (Gosh, I sure was one lonely child!). I am officially done with this whole memoir writing business. And therefore, I have decided to ditch the writing part for this post, because there's too much to write, and I do not want to think. Instead, I'll show you pictures from my trip, with captions, so you understand what I'm trying to say. Incidentally, telling stories through pictures is also quite the trend these days!


Guava. YUM!


What? Our neighborhood Papa John's is there too? Hmm


Ah, a good South Indian style meal on plantain leaf. Waiting for more food to be served....



Miss those banyan trees. On way from Bangalore to Wellington. Fun road trip with mom and dad

I see hills, I see tea plantations

Heading towards Coonoor to get to Wellington

True Blue

Yay! After 29 years!!!! 

The little shop we got Maggi noodles and Marie biscuits from!! Still there!! 

Beautiful Bougainvillea

Entry to Wellington Gymkhana Club- that's where Dad had booked our stay

Ooh, nice tiled entry to the cottage

Begonia- that's where we stayed

Reminds me of the good old military living quarters.... our living room used to pretty much look like this
View from the room (mom and dad sitting there....)

Champaka Tree

The Champaka Flower- oh, that fragrance!! 

Morning Tea

Glyricidia sepium- another fragrant flowering tree, blooming all over the place

My old school- KV Wellington, now Army Public School

The staircase that led to our classroom- still dusty as ever! 

The same staircase 
Club Dress Rules- for Ladies- "respectable" dress please!  
Eucalyptus trees- the air smelled like eucalyptus

Tea plantations

Colorful houses

Ooty! A random outdoor furniture store

While going down, back towards Bengaluru- 36 hairpin bends! That was quite a drive, Dad!! 


Construction worker women

Men digging 

Tea Stall 

Steps

More tea

Pilgrimage? Procession 
Viewpoint

Via Mudumalai Tiger Reserve. No tigers though!

Bar, Jeep, Blue Mosque

Welcome to Karnataka State 

Silk City, Ramanagara- "Sholay" was filmed here

Tender Coconuts

The Ramanagara Hills- the very hills that "Sholay" was shot in and Gabbar Singh went, "Arrey O Samba, kitne aadmi the"

Back home after wonderful road trip with mom and dad
Vidyarthi Bhavan, estd 1943

Delicious Vada Sambar

Expert at carrying dosa plates- look at that!!

Benne Masala Dosa- my favorite! 

Yum-yum

Greasy!! Mm! 

Delicious Sabudana Khichdi made by mom, with love

Century Club Rules- Not sure why anyone would walk into a club in their underwear! Lol! Hot pants? 

Holy Basil- "Main Tulsi Tere Aangan Ki" 

My savior in that heat! 

The 60 year old Stone used for washing clothes, used even today! 
New Delhi!! After 29 years!!!! 

Hard Working Cycle Rickshaw Waalas- standing in the scorching heat, waiting for passengers

Our old house (the blue door) back in 1989-90

My old school- KV Jalahalli 1989-1992

Gangamma Devi Temple in Jalahalli

Temporary accommodation- the last place I stayed before heading off to college in 1992!

Dilapidated

Our house!! 1990-92 

Yep, that was our house! :) 

Couldn't believe my eyes- had friends who lived in this house!! It's all gone now! 

Banyan Tree and the ginormous prop roots

Temple architecture

I visited Wellington after 29 years and I visited New Delhi after 29 years too! How does that work? Well, we left Delhi in 1987 and moved to Wellington. That makes sense, right? I celebrated my birthday with my mom and dad in Wellington amidst the beautiful Nilgiri Hills- it was nice and quiet and lovely.

That's the gist of my India trip. Hope you liked the pictures. If you notice, this time there wasn't much emphasis on the food part of it. I mean, a self-proclaimed foodie saying that the food didn't excite her this time- that's like a whoa! really? I did of course enjoy the benne masala dosas, idlis and vadas, and the delicious food cooked by mom. Sadly, my stomach didn't hold up too well this time. Hashtag girl-welcome-to-the-40s

If I have to describe this trip in one word, I'd say nostalgic. And no, I'm not going to wrack my brain to come up with similes and metaphors to write pages and pages of the how and why this trip was nostalgic. And no, I'm not going to tell you how I found my old doll in the attic and went down memory lane, thank you very much!