August 31, 2011
We recently got a big bunch of chard from our friends (thanks S, N and little V!). I wanted to make something special with it, so I set it aside and then promptly forgot about it. Last week, when I was scrambling for dinner, I opened the fridge, and there sat the chard, slightly wilted, but waiting patiently.
I gave a big sigh of relief, and used the fresh chard with chickpeas (which I happened to have in the pantry) for delicious curry which we had with chapatis. We gave a little bit to Little A, who played with it, but refused to eat it. His new favorite is plain rice mixed with some ghee. I put it in a plate or bowl in front of him. He exclaims "bhaat, bhaat" and will eat it either with spoon or hands.
1 can chickpeas (you can also soak dried chickpeas)
1 bunch chard - chopped
1 large onion - chopped thin
1 tspoon grated ginger
1/2 tspoon garlic
2 medium tomatoes
1 tspoon cumin seeds
2 bay leaves
2 green chillies
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
1/2 tspoon cumin powder
1/2 tspoon ghee (butter)
2 tbspoon oil
salt to taste
Heat oil in a deep saucepan and temper it with cumin seeds, bay leaves and green chillies. Then add the ginger, garlic and the onions. Saute it for 2-3 minutes. Add the chard and let it cook for 3-4 minutes.
Now add the tomatoes, turmeric powder, cumin and coriander powder and let it cook for another 2-3 minutes till the tomatoes turn soft. Drain and wash the chickpea and mash some roughly with your hands.
Add the chickpeas, 1/2 cup water and salt. Let it cook on medium heat (closed lid) for another 4-5 minutes till it all mixes well together. Add ghee and take it off the heat.
Serve warm with chappatis, rotis or rice.
I am sending this to MLLA- 38 hosted by Preeti @ W'rite' food. The event was started by Susan "The Well-Seasoned Cook".
August 17, 2011
The day I saw the recipe for zucchini dosa on Nupur's blog I got some fresh zucchini's from a colleague's garden. So I was all excited about trying it at home in the evening. Of course, I didn't have all the ingredients, so I improvised and made it quickly for dinner. It was a hit among adults and babies alike. Little A loved it! He ate almost one dosa for dinner and since we are in the process of getting him to eat more by himself, we were thrilled. Thank you Nupur! We've already made it a few times and it comes out great every time.
I followed most of what Nupur said, but I added some mint, no chillies and a little bit pepper and coriander powder instead. I also ended up adding about 1/4 cup water. Now I am a big fan of trying new things with zucchini. Recently, someone told me that they make zucchini brownies. That's what I am trying the next time I get a big batch of zucchinis.
In other news, I am excited about my kitchen garden. We have been getting tomatoes and chillies for little over a month now. The zucchinis are blossoming and the cabbage and broccoli are beginning to form. We had a nice harvest of tomatoes this week, here's a picture.
And here is how I made the zucchini dosas.
(recipe courtesy Nupur of One Hot Stove)
2 cup zucchinis - shredded
About 4-5 tbspoon rice flour
About 4-5 tbspoon chickpea flour
pinch of fresh ground pepper
1/4 tspoon coriander powder
pinch of turmeric
1/4 onion -grated
big bunch of mint - chopped finely
salt to taste
(I can never get a decent round)
Add salt to the zucchini and set it aside for 10-15 minutes. Then add the rest of the ingredients and make it into a batter. Add a little bit water if needed to make it into a pancake batter like consistency.
Heat a pan and spoon a ladle and let it cook on low to medium heat. Turn over to cook the other side till brown dots appear.
Serve warm with chutney, or pachadi. We had ours with Beetroot pachadi.
I am also excited to send the Black and White image to Susan at The Well Seasoned Cook for Black and White Wednesdays. A great idea Susan.
August 03, 2011
Last month we went to London and Scotland for a week-long vacation. Aswin had a conference and we all tagged along and joined in the fun. I've never been to London so I was quite excited, but also a little worried. This was little A's first outing and I didn't know how he was going to do. But I needn't have worried. He had a blast roaming the aquarium, running around in the park and playing with his (ahem, Aswin's) iPad. He also got along famously with our friends and would spend an hour every morning watching planes go by with "bua".
One of the highlight of the trip was the high tea we were invited to by another friend. It was an amazing spread. There were sandwiches, scones, crumpets, pastries, everything I had read in Enid Blyton books growing up.
The tea stretched over 3 hours and by the time we left, we couldn't stop talking about all the goodies we couldn't taste.
All the Indian food we tasted was amazing. We had great kerala food from a small restaurant called Raagam. And on the last day, we went for afternoon chai to "Dishoom" in Covent Garden,
we enjoyed with kebabs and pav bhaaji.
The resort in Scotland was breathtakingly beautiful. We joke that Little A played in probably one of the most beautiful playground. While Aswin was busy, Little A and I roamed around and discovered a beautiful garden.
He also insisted on pushing his own stroller, but we had all the time in the world to walk in the garden
and throw stones in the puddles.
Even the snack offered on the flight piqued my interest. Now masala papad, I can eat that on any flight!
I also spoke to Sunita. We couldn't meet, but made plans for the next time.
The one week went by quickly, we are now back to our routine. Before I sign off, a big thank you to our gracious hosts. We had so a lot of fun and I am secretly making plans to visit the city again.