*******************************************A slice of life - pith, zest and pits all******************************************
Wednesday, August 11, 2010
Everybody Loves A Happy Ending - Of Chalks & Chopsticks
When the sweet-faced teenager navigating a shopping cart in the narrow aisle asked her to “excuse me, Aunty”, she turned and stared. “I’m not your aunty,” she told him severely, and as he watched the boy’s face fall, Amar turned away and smiled to himself, but not without some exasperation.
Why couldn’t she let things go? Did she have to kick up a fuss all the time? And it wasn’t as if she wasn’t of Aunty-age, after all … As if she had heard him, she came up to him, wagged a finger and said, “I’m Aunty only to my niece and my friends’ kids, not to every Tom, Dick and Harry in the supermarket.”
Amar knew the quality of the time they would be spending together would deteriorate rapidly if he continued the conversation. They had lost enough time, and he wasn’t prepared to let her slip through his hands yet again.
It struck him that this behaviour was a pattern - he’d say something, she would respond, and a few lines later, he would shut up, for fear of putting her off. When he had finally gathered the courage to tell her he wanted to spend the rest of his life with her and did not shut up easily, it hadn’t worked.
They had spent hours in the miserable canteen, eating those erosive, grey dosas and a chutney which tasted like it had been fermented with great deliberation. Often, the cook would draw off a line of sweat from his forehead with his thumb and flick it off nonchalantly, and continue frying his work of art. Amar had gotten inured to the sizzle of sweat on the canteen-sized tawa but the day she noticed this was the last day both of them ate dosa there.
“Good riddance, at least now you won’t go after those dirty dosas!” she had said, and he looked at her, astonished. Wasn’t it for her that he had gotten used to those foul pancakes, hadn’t it been she who had declared, in that opinionated style of hers, that nothing else in the canteen was worth eating, and how could any sentient human being eat anything but those?
Amar smiled at the memory. Then there was that incident where she had railed, raved and ranted for an entire week because “that debauched lowlife” had asked her to go out with him. He had been pleased, of course, but pretending to be a selfless friend, he’d egged her on gently. “You shouldn’t be so inflexible, he might be worth it, so what if he smokes and drinks a bit?” he’d said.
“Other things aside, did you know kissing a smoker is like licking an ash-tray?”, she’d retorted, and he’d felt himself go red. He didn’t want to ask how she knew - was it from the funny sticker with that line they had laughed at in the gift shop or did she really have some experience …
When Amar looked back on those four years that they’d worked together, his eyes would twinkle at the memories. Maybe he shouldn’t have given up so easily - at least that’s how it felt, though he had then believed he had tried enough.
His mind cast back to the day he had invited her for dinner, all ready with the proposal. He knew she loved good food. Was that the way to her heart? Would a sizeable chunk of velvety rich chocolate cake have her eating out of his hand? Amar caught himself laughing at the incongruity of it - people would have you believe that was the way to a man’s heart, and here he was, wondering whether it would work in her case. Ask her, and she would be certain to say the surest way to a man’s heart is through his chest!
She was bad at remembering birthdays, so he could pretend it was his birthday soon, ask her over for a home-cooked meal and ask her how she felt about him. Thus a Saturday evening three weeks later found him cooking up a storm in his apartment. His roommate had made himself scarce but he had had to keep the door open to let the neighbours, and her, know there would be no hanky panky …
He arranged the meal with great care. He knew of her love for salads, so he’d made a salad of French beans topped with grated hard-boiled eggs. He’d scoured the cookbooks for an exotic recipe and put together another salad made with roasted sweet potatoes, carrots and crunchy, raw chow chow. He knew she liked unusual combinations of ingredients, and he hoped he’d got it, get it, right with this one. This salad had its origins in Brazil. (Now that would be an interesting place to honeymoon in!) Then there was a shrimp and avocado salad. How he had tended to the avocados, pressing them gently everyday to see if they would give just that little bit, had attained the perfect stage of ripeness! Then, for dessert, there was rich chocolate cake, and bread pudding with chunky, bitter marmalade.
She was right on time, with two bottles of non-alcoholic wine in hand. (She had to do that even for his birthday, didn’t she, stick to her no-booze principles!) She pushed the door a little wider open, and made herself comfortable in the sofa.
There was no conversation for a few minutes, then he switched channels and a rain dance from a popular movie came on, patches of the heroine showing through her wet, transparent clothes as she and the hero, wig and false moustache askew under all that water, whirled and twirled around each other. She launched into a diatribe on “exploitative film-makers and ageing, randy heroes” and “heroines who didn’t know any better”. Not the mood he intended to set at all - he jumped up, went into the kitchen, served the tomato soup - and changed the channel. He asked her how her day had gone and managed to steer the conversation to the food.
They ate leisurely, discussing the food, especially the Brazilian salad. She had talked non-stop, had something to say about everything: Chow chow! Really? I can’t believe you used it in a salad, and I can’t believe it doesn’t taste crappy; The sweet potatoes don’t really do it for me, though, maybe you didn’t roast them well enough; That’s grated egg? I thought it was coconut!; I love shrimp, but I dislike the smell of fish; You’d have made a great chef, Amar, maybe you should write a cookbook one day! She ate the last of the chocolate cake and the bread pudding, lapping up every crumb, licking the spoon clean as he looked on fondly.
They went back to the living room, the clock had just struck nine. He offered mints, she didn’t want any. He placed the dish of mints on the table, took a deep breath and leant towards her.
“Deepti, I need to ask you something,” he said.
“Ask away,” she said, eyes fixed on the TV.
“Look at me, it’s serious,” he said.
“Okay, what?” she said, turning to face him.
“Let’s get married,” he said, bluntly, even as he wondered how he’d managed to strip the moment of all romance.
But her reaction puzzled him. She didn’t look delighted, nor did she look offended. She smiled, rather sadly. “I can’t, Amar, I’m not the marrying type,” she said.
“Why not?” he asked. “I’m quite a good catch,” he joked, knowing how it burned her up that traditionally it was the man who was supposed to be the prize.
“Oh, stop joking, Amar! I’m serious. I’m not sure I won’t get bored with the whole thing. And I don‘t like the gender imbalance in a marriage.”
“Gender imb …? Listen, you know you won’t have to bother about that with me. And we love spending time with each other, don’t deny that.”
“Yes, Amar, but we aren’t married yet, that’s why. Marriage kills romance and friendship, and I would hate to hate you,” she said, getting up and collecting her things. “Thanks for dinner, I’ll see you Monday.”
He couldn’t persuade her, though he tried over the next few weeks. Then family circumstances forced her to move back home, and any hope that he had of convincing her died slowly. He didn’t think he could ever look upon her as merely a friend …
But here they were again. He looked the same, but there was a fair sprinkling of grey in his hair. She had greyed too, but her haircut did a good job of masking it. In the same city for the last three years, and neither had known, till they ran into each other in the supermarket. There was only the slightest hesitation before they’d enveloped each other in warm hugs. They had abandoned their shopping, gone down to the cafeteria and caught up with their lives over a cup of coffee, till the waiter finally interrupted them to say it was past 10 p.m. and closing time. The manager looked at them pointedly - the bill wasn’t proportionate to the amount of time they had spent there - and they hightailed it out of there, suppressing laughter and vowing not to go back for a while.
Neither had found a partner, Deepti because she had had no reason to believe her reasoning was wrong (“just look at my friends, caught in a rut, stuck in monotonous matrimony, I enjoy my solitude”) - and Amar because he believed it was wrong to look for a ‘next best’ when he still missed Deepti. Two decades had taken the edge off the ache, but seeing her - and her warm reaction - had rekindled hope.
Two months later, he was again cooking a meal for her, to celebrate her getting a raise and a new assignment at work. She still loved salads, but was going easy on the puddings, she said. And she had allowed him to pick up a bottle of wine, though she wouldn’t drink any. Had she mellowed at least a little bit? You wouldn’t think it given the way she had glared at that boy in the store. And to their utter amazement, the Golden Oldies programme on TV was playing the very same rain dance that had made her erupt the last time they ate together.
“Switch off that darn thing, Amar!” she yelled, even as he scrabbled for the remote control, “I can’t believe this revolting song is haunting us again!” Silence reigned for a while as both of them fell quiet.
Looking at her watch, Deepti got up. “I’ll leave now,” she said.
“Not so fast!” he said, reaching for her hand. “Let’s get married, I’m still a good catch.”
“So’s a haul of smelly fish,” she said, with a straight face, even as she took his hand in hers.
{Fiction ends.}
This goes off to Desi Soccer Mom who is hosting Of Chalks and Chopsticks, Aqua's brainwave.
This story is for all of you who were disappointed with the not-so-happy ending in the previous story.
The grated egg salad is here.
The shrimp and avocado salad is here.
And the salad that did not do its intended job, of getting Deepti to say yes to Amar's first proposal (do you think it was because he was clueless, which guy would woo a girl with chow chow anyway?), will come later. Until then, sweet dreams!
Of Chalks and Chopsticks Food fiction Humour Romance
Wednesday, August 04, 2010
Of Chalks And Chopsticks - The Round Up
1. The sabzi had become a bit watery and Nikita had acidly remarked that now she understood why there was a water shortage in Mumbai and everyone had laughed.
2. And then after few more minutes her Kaka was gone. With that, he left some wonderful memories to cherish for Vabhavi and her parents. Few years later they also moved to this big city. And since then whenever her Kaka would come to meet up with them, he never forgot to bring a big pack of samosas.
3. She was so engrossed in grating that she gave a start on hearing the door bell. With bits of carrots all over her, she jumped out to open the door, only to get the shock of her life. Standing on the door step was Dev along with few friends. They came to help grate the carrots, and even got the graters!
4. Doctor asked the boy whether he eats all the vegetables and fruits and does he drink milk or not. The boy answered yes I do, I eat everything mom gives. Doctor was happy and gave him a toy car to play and sent him home.
5. 'You have a lot to explain ...', said Sruthi,wiping her tears.
'Relax babe,let me get you something to comfort you ...'
A few minutes later, ... came out with two bowls of soup...
6. I love coriander, but that is exactly why I scaled mountains, I swam rivers, I pierced forests, I fought terrors and obtained coriander seeds!! Now we have acres and acres of land growing coriander for our kingdom! This Prince is hopelessly out of touch with current events!!
7. As I pushed open the door, my senses were gently assaulted with the tantalizing aromas of spicy daal, fragrant rice and vibrant bell peppers nestled on a bed of moong sprouts.
8. She climbed one of the trees with ease and found that there were more green mangoes on that one. She thought about having them with some salt & red chilli powder and that was enough to motivate her to start picking them and throwing them on to the back pack that she was carrying.
9. Her fingers wallowed in the sensuous touch of the sticky, hard, golden lumps of jaggery as she chopped them into tiny pieces and added them to milky grated coconut to make a filling for her karanjis.
10. As she looked at the last dregs of her tea and idly rotated it watching the small tea leaves swirling around the cardamom peels, she realised that she hated being alone for long.
11. The red and green glass bangles on her thin, rough wrists would make a sweet tinkling sound while she rolled the smooth black nora, grating the poppy seeds by rhythmic regular pressure of her hands.
12. “There is not too much space on the counter to knead the dough,” he says. “Let’s quickly vacuum the floor. Then I can knead it on the floor.”
13. She could overhear the guests appreciating the food she had slaved over all day, crispy Aloo Tikkis, spicy Baingan Bharta, creamy Aloo Dum, hearty Palak Paneer, subtly flavored jeera rice, Vegetable Pulao and cardamom infused Shrikhand.
14. Was she as surprised to know he was no longer a dusty, rural lad but a chef in a fancy restaurant in the country's Capital, much celebrated for his innovativeness? "Simplicity, improvisation, imagination," was his favourite, oft-quoted line.
Please mail me in case I've omitted an entry or a link.
Desi Soccer Mom is hosting the August edition - please participate!
Of Chalks and Chopsticks Food fiction Round-up
2. And then after few more minutes her Kaka was gone. With that, he left some wonderful memories to cherish for Vabhavi and her parents. Few years later they also moved to this big city. And since then whenever her Kaka would come to meet up with them, he never forgot to bring a big pack of samosas.
3. She was so engrossed in grating that she gave a start on hearing the door bell. With bits of carrots all over her, she jumped out to open the door, only to get the shock of her life. Standing on the door step was Dev along with few friends. They came to help grate the carrots, and even got the graters!
4. Doctor asked the boy whether he eats all the vegetables and fruits and does he drink milk or not. The boy answered yes I do, I eat everything mom gives. Doctor was happy and gave him a toy car to play and sent him home.
5. 'You have a lot to explain ...', said Sruthi,wiping her tears.
'Relax babe,let me get you something to comfort you ...'
A few minutes later, ... came out with two bowls of soup...
6. I love coriander, but that is exactly why I scaled mountains, I swam rivers, I pierced forests, I fought terrors and obtained coriander seeds!! Now we have acres and acres of land growing coriander for our kingdom! This Prince is hopelessly out of touch with current events!!
7. As I pushed open the door, my senses were gently assaulted with the tantalizing aromas of spicy daal, fragrant rice and vibrant bell peppers nestled on a bed of moong sprouts.
8. She climbed one of the trees with ease and found that there were more green mangoes on that one. She thought about having them with some salt & red chilli powder and that was enough to motivate her to start picking them and throwing them on to the back pack that she was carrying.
9. Her fingers wallowed in the sensuous touch of the sticky, hard, golden lumps of jaggery as she chopped them into tiny pieces and added them to milky grated coconut to make a filling for her karanjis.
10. As she looked at the last dregs of her tea and idly rotated it watching the small tea leaves swirling around the cardamom peels, she realised that she hated being alone for long.
11. The red and green glass bangles on her thin, rough wrists would make a sweet tinkling sound while she rolled the smooth black nora, grating the poppy seeds by rhythmic regular pressure of her hands.
12. “There is not too much space on the counter to knead the dough,” he says. “Let’s quickly vacuum the floor. Then I can knead it on the floor.”
13. She could overhear the guests appreciating the food she had slaved over all day, crispy Aloo Tikkis, spicy Baingan Bharta, creamy Aloo Dum, hearty Palak Paneer, subtly flavored jeera rice, Vegetable Pulao and cardamom infused Shrikhand.
14. Was she as surprised to know he was no longer a dusty, rural lad but a chef in a fancy restaurant in the country's Capital, much celebrated for his innovativeness? "Simplicity, improvisation, imagination," was his favourite, oft-quoted line.
Please mail me in case I've omitted an entry or a link.
Desi Soccer Mom is hosting the August edition - please participate!
Of Chalks and Chopsticks Food fiction Round-up
Wednesday, July 28, 2010
Of Apples, Cheese, Chalks & Chopsticks
They were meeting after twenty-five years. She looked the same, though he could detect a thread of silver here and there in her still luxurious hair. Surprise, not excitement, had been his first reaction when she mailed him out of the blue, saying she needed to meet him. He couldn't bring himself to ask her why. Slowly, though, curiosity and elation took over and he began to look forward to the visit.
The last time he saw her, they were around 20 years old. Her lip had curled in derision when she saw him playing kabaddi along with the other village boys on the beach. He should have known then, that he couldn't expect to be anything to her but a rustic.
"But I'm going to be an engineer," he had protested silently, and could hear her retort, loudly in his head: "So what, you don't have the style!"
He knew she would be married off in the next couple of years. This village visit, he was certain, was to indulge her passion for photography, he was sure it was nothing to do with getting in touch with her roots - she was never to be found without her camera. Every little thing found its way into it - the ixora bush in his house, the haystack, the paddy fields, even the vividly painted staircase.

Though he resisted it, his parents' secret hopes began to rub off on him - that she would become their daughter-in-law, bring home a fat dowry and he would never have to worry about working hard, making money and supporting a family. Her wealth would take care of all that.
Her parents remained mute to the suggestion. She had gone abroad to study and was now a celebrated photographer. Her subjects had changed to more serious ones - ethnic conflict, migration, famine, women's empowerment. He would never have guessed it was more than a passing fancy but who was he to say? Was she as surprised to know he was no longer a dusty, rural lad but a chef in a fancy restaurant in the country's Capital, much celebrated for his innovativeness? "Simplicity, improvisation, imagination," was his favourite, oft-quoted line. Oh yes, he had learnt the English alright, he'd show her!
Would she like to join him for dinner, he'd mailed back. She said yes. Had she turned vegetarian? No, but she liked inventive vegetarian and vegan food, could he come up with some? Had her tone turned teasing? Was she testing him? Flirting with him? Did he have a chance, after all? He'd heard she wasn't married either ... His parents' unrealistic expectations for him had ensured he hadn't gotten married, but of course, they, him included, went around telling people it wasn't easy to find a girl for the likes of someone as talented as him.
He planned the menu with great care. He remembered how she had come upon a pale, coral shell on the beach and said it resembled an ice-cream cone.
Should he serve her ice-cream in a cone-shaped shell? Would she remember those rare moments of pleasantness that had passed between them when she was not being her haughty, city-bred self? The only time she had exhibited any interest in him and his family was when they had their meals - she was full of questions as to how a certain curry was made, why their rice was brown, why their food tasted better than in the city.
He planned a feast. And he served up one that was much appreciated. She asked him about his choice of a career. He lied and said he'd chosen to go into catering because it was creative, and that engineering was run of the mill. (In truth, he gave up after the second year.)
"What about you? But it's not surprising, I suppose," he said.
"Yeah," she said with a laugh. "You know me, I was a shutterbug, but somewhere along the way, I decided to combine it with a greater purpose than pure pleasure, so I specialised in photojournalism," she said. Then both fell quiet. He wanted to ask her about herself, but the gauche village boy surfaced.
"So what brings you here? Work?" he asked.
"No. Life," she said.
His heart leapt in excitement. Would there be a romance ... and marriage, at last?
"Really? What do you mean?"
"Guess! I bet you can't," she said.
"Are you coming back to these parts, hanging up your boots?"
"Not really." (So there was still hope that she COULD be hanging up her boots, after all.)
"You came here to see someone? Someone special?"
"No, no one special. Just you."
Disappointment, nay, despair, filled his heart. Thank God he had bowed his head and she wouldn't be able to make out how hurt he was.
"What is it then?" he asked, with a smile he knew was too bright, tiring instantly of the guessing game.
"You know your signature apple and paneer stew? I want the recipe," she said.
"You came all the way to meet me for a recipe?" he asked incredulously.
"Well, yes. I'm taking a break from all the tragedy I cover. My partner and I are producing a coffee table book on traditional and innovative recipes - and when I came across a mention of you somewhere on the Internet, I knew I had to have it for the book. It's too zany to go without mention," she said.
He realised he'd been nodding weakly. Partner? What sort of partner? Life partner? Business associate? Another journalist? And zany? His recipe was zany? But was any of this more cruel than her saying, "No, no one special. Just you."?
"One minute," he heard himself saying, and then he found himself printing out the recipe. He didn't hear her thank him, didn't hear her tell him how she didn't expect he would part with it so easily. All he could hear was a voice in his head saying, "This too will pass."
{Fiction ends.}
Disclaimer: The above piece, purely fiction, has nothing to do with the photos in this post, I just used the opportunity to show off my photographs - from my much-awaited, much-enjoyed recent vacation. It also does not have much to do with what I think of rural lads or kabaddi or the male of the species in general. I wish them the very best - but that doesn't include wives and easy money they don't deserve.
I came up with this wacky recipe this morning when I over-salted the paneer and the only thing that struck me as remedial measure, besides sugar and jaggery and amchur which I didn't want to use, was lime, and then when it didn't work, apple and some tamarind. It turned into a faintly tangy but mostly mellow dish.
Paneer, cubed: Two cups
Whole cashew nut: Four
Roasted sunflower seeds: A fistful
Onion: 1, sliced
Ginger-garlic paste: 2 tsp
Peas: 1/2-3/4 cup, boiled
Apple: 1/2-3/4 cup, diced
Watery, thin tamarind extract: 1/4 cup
Salt, turmeric and chilli powder
Soak the cashew nuts and sunflower seeds in a little water for about 20 minutes and grind to as smooth a paste as possible.
Saute the onion, then the ginger-garlic paste and then add the ground paste.
Let it cook for a while and then add the peas and paneer.
Mix well and then add the salt, turmeric and chilli powder. Add some water if it's too thick and let it boil well.
Add the apple and cook on low heat, just a tad above 'simmer'. Once you feel the apple softening, add the tamarind liquid, bring to a gentle boil and turn off the heat.
This is for Of Chalks and Chopsticks, the event created by Aqua, which I'm guest-hosting this month. Hurry up and send me your entries, the deadline has been extended to July 31.
Of Chalks and Chopsticks Vegetarian Fiction Humour Paneer Apple
The last time he saw her, they were around 20 years old. Her lip had curled in derision when she saw him playing kabaddi along with the other village boys on the beach. He should have known then, that he couldn't expect to be anything to her but a rustic.
"But I'm going to be an engineer," he had protested silently, and could hear her retort, loudly in his head: "So what, you don't have the style!"
He knew she would be married off in the next couple of years. This village visit, he was certain, was to indulge her passion for photography, he was sure it was nothing to do with getting in touch with her roots - she was never to be found without her camera. Every little thing found its way into it - the ixora bush in his house, the haystack, the paddy fields, even the vividly painted staircase.
Though he resisted it, his parents' secret hopes began to rub off on him - that she would become their daughter-in-law, bring home a fat dowry and he would never have to worry about working hard, making money and supporting a family. Her wealth would take care of all that.
Her parents remained mute to the suggestion. She had gone abroad to study and was now a celebrated photographer. Her subjects had changed to more serious ones - ethnic conflict, migration, famine, women's empowerment. He would never have guessed it was more than a passing fancy but who was he to say? Was she as surprised to know he was no longer a dusty, rural lad but a chef in a fancy restaurant in the country's Capital, much celebrated for his innovativeness? "Simplicity, improvisation, imagination," was his favourite, oft-quoted line. Oh yes, he had learnt the English alright, he'd show her!
Would she like to join him for dinner, he'd mailed back. She said yes. Had she turned vegetarian? No, but she liked inventive vegetarian and vegan food, could he come up with some? Had her tone turned teasing? Was she testing him? Flirting with him? Did he have a chance, after all? He'd heard she wasn't married either ... His parents' unrealistic expectations for him had ensured he hadn't gotten married, but of course, they, him included, went around telling people it wasn't easy to find a girl for the likes of someone as talented as him.
He planned the menu with great care. He remembered how she had come upon a pale, coral shell on the beach and said it resembled an ice-cream cone.
Should he serve her ice-cream in a cone-shaped shell? Would she remember those rare moments of pleasantness that had passed between them when she was not being her haughty, city-bred self? The only time she had exhibited any interest in him and his family was when they had their meals - she was full of questions as to how a certain curry was made, why their rice was brown, why their food tasted better than in the city.
He planned a feast. And he served up one that was much appreciated. She asked him about his choice of a career. He lied and said he'd chosen to go into catering because it was creative, and that engineering was run of the mill. (In truth, he gave up after the second year.)
"What about you? But it's not surprising, I suppose," he said.
"Yeah," she said with a laugh. "You know me, I was a shutterbug, but somewhere along the way, I decided to combine it with a greater purpose than pure pleasure, so I specialised in photojournalism," she said. Then both fell quiet. He wanted to ask her about herself, but the gauche village boy surfaced.
"So what brings you here? Work?" he asked.
"No. Life," she said.
His heart leapt in excitement. Would there be a romance ... and marriage, at last?
"Really? What do you mean?"
"Guess! I bet you can't," she said.
"Are you coming back to these parts, hanging up your boots?"
"Not really." (So there was still hope that she COULD be hanging up her boots, after all.)
"You came here to see someone? Someone special?"
"No, no one special. Just you."
Disappointment, nay, despair, filled his heart. Thank God he had bowed his head and she wouldn't be able to make out how hurt he was.
"What is it then?" he asked, with a smile he knew was too bright, tiring instantly of the guessing game.
"You know your signature apple and paneer stew? I want the recipe," she said.
"You came all the way to meet me for a recipe?" he asked incredulously.
"Well, yes. I'm taking a break from all the tragedy I cover. My partner and I are producing a coffee table book on traditional and innovative recipes - and when I came across a mention of you somewhere on the Internet, I knew I had to have it for the book. It's too zany to go without mention," she said.
He realised he'd been nodding weakly. Partner? What sort of partner? Life partner? Business associate? Another journalist? And zany? His recipe was zany? But was any of this more cruel than her saying, "No, no one special. Just you."?
"One minute," he heard himself saying, and then he found himself printing out the recipe. He didn't hear her thank him, didn't hear her tell him how she didn't expect he would part with it so easily. All he could hear was a voice in his head saying, "This too will pass."
{Fiction ends.}
Disclaimer: The above piece, purely fiction, has nothing to do with the photos in this post, I just used the opportunity to show off my photographs - from my much-awaited, much-enjoyed recent vacation. It also does not have much to do with what I think of rural lads or kabaddi or the male of the species in general. I wish them the very best - but that doesn't include wives and easy money they don't deserve.
I came up with this wacky recipe this morning when I over-salted the paneer and the only thing that struck me as remedial measure, besides sugar and jaggery and amchur which I didn't want to use, was lime, and then when it didn't work, apple and some tamarind. It turned into a faintly tangy but mostly mellow dish.
Paneer, cubed: Two cups
Whole cashew nut: Four
Roasted sunflower seeds: A fistful
Onion: 1, sliced
Ginger-garlic paste: 2 tsp
Peas: 1/2-3/4 cup, boiled
Apple: 1/2-3/4 cup, diced
Watery, thin tamarind extract: 1/4 cup
Salt, turmeric and chilli powder
Soak the cashew nuts and sunflower seeds in a little water for about 20 minutes and grind to as smooth a paste as possible.
Saute the onion, then the ginger-garlic paste and then add the ground paste.
Let it cook for a while and then add the peas and paneer.
Mix well and then add the salt, turmeric and chilli powder. Add some water if it's too thick and let it boil well.
Add the apple and cook on low heat, just a tad above 'simmer'. Once you feel the apple softening, add the tamarind liquid, bring to a gentle boil and turn off the heat.
This is for Of Chalks and Chopsticks, the event created by Aqua, which I'm guest-hosting this month. Hurry up and send me your entries, the deadline has been extended to July 31.
Of Chalks and Chopsticks Vegetarian Fiction Humour Paneer Apple
Tuesday, July 27, 2010
Of Chalks And Chopsticks - Extending Deadline
If you've concocted a recipe but not a story yet (or vice versa) for the event, you're sailing in the same boat as me.
I'm extending the deadline till July 31 - hurry up and send me your entries.
I'm extending the deadline till July 31 - hurry up and send me your entries.
Tuesday, July 13, 2010
Payasam For A Rising Star
I'm a 'rising star' - or so my gym would have me believe. Today, I found out that my name had been put up on a poster in a decorative script under that head and my weight loss of 1.5 kg had been marked against my name. (Later, at weigh-in, I found I had lost 500 grammes more, so the net loss is 2 kg).
So what do rising stars eat - especially when they are on a strict diet, monitored by two sincere, feeling dieticians who continue pouting even after you've told them you made up for the piece of chocolate cake at the office party by having only a guava three hours later and a whites-only-full-of-veggies omelette two hours after that?
I really won't take you through my diet sheet. Suffice it to say my meals nowadays are full of brown rice, oats, millets and broken wheat in various permutations and combinations - I don't remember if I've ever eaten most of this stuff! And what's a diet without a little temptation, which was raked up by this and egged on by this, after which I followed a trail of links, then lost patience - 'WTH! Boiled, parboiled or raw, I'm just going to make it and see how it turns out!'

So I took
1/4 cup of Kerala matta rice
1 pack (200 ml + a little more) of coconut milk
1 cup + An indeterminate amount of water (lots)
6 spoons (not tsp, not tbsp, just any spoon) of dark jaggery
And
A healthy dose of plump cashewnuts
A tsp of ghee/oil
Some powdered cardamom
I pressure-cooked the washed rice with a cup each of water and coconut milk. It didn't boil enough, so I put in the indeterminate amount of water (maybe even more than a litre) and pressure cooked away, for several whistles (maybe 8-10).
After the pressure fell, I opened the cooker, added the leftover coconut milk and stirred and stirred. I began with one spoon of jaggery, and finally stopped at six when it became clear no amount of jaggery would sweeten that mess.
I turned off the heat.
Then I fried the cashews in the ghee and added it to the mess along with powdered cardamom.
Ultimately, not bad at all! I actually enjoyed the tablespoon of payasam I had as a post-lunch treat - maybe I was content with it because I'd skimmed off many cashewnuts before that.
In a typical case of dieter's dishonesty (hey, did I just coin a term?), this didn't make it to my food diary. It would save the dieticians some angst, and it was only a tablespoon, after all.
And still I was to become a rising star!
Remember, I'm hosting Of Chalks and Chopsticks, so please send me your entries - there's just two weeks left.
Payasam Dessert Vegan/Vegetarian Rice
So what do rising stars eat - especially when they are on a strict diet, monitored by two sincere, feeling dieticians who continue pouting even after you've told them you made up for the piece of chocolate cake at the office party by having only a guava three hours later and a whites-only-full-of-veggies omelette two hours after that?
I really won't take you through my diet sheet. Suffice it to say my meals nowadays are full of brown rice, oats, millets and broken wheat in various permutations and combinations - I don't remember if I've ever eaten most of this stuff! And what's a diet without a little temptation, which was raked up by this and egged on by this, after which I followed a trail of links, then lost patience - 'WTH! Boiled, parboiled or raw, I'm just going to make it and see how it turns out!'

So I took
1/4 cup of Kerala matta rice
1 pack (200 ml + a little more) of coconut milk
1 cup + An indeterminate amount of water (lots)
6 spoons (not tsp, not tbsp, just any spoon) of dark jaggery
And
A healthy dose of plump cashewnuts
A tsp of ghee/oil
Some powdered cardamom
I pressure-cooked the washed rice with a cup each of water and coconut milk. It didn't boil enough, so I put in the indeterminate amount of water (maybe even more than a litre) and pressure cooked away, for several whistles (maybe 8-10).
After the pressure fell, I opened the cooker, added the leftover coconut milk and stirred and stirred. I began with one spoon of jaggery, and finally stopped at six when it became clear no amount of jaggery would sweeten that mess.
I turned off the heat.
Then I fried the cashews in the ghee and added it to the mess along with powdered cardamom.
Ultimately, not bad at all! I actually enjoyed the tablespoon of payasam I had as a post-lunch treat - maybe I was content with it because I'd skimmed off many cashewnuts before that.
In a typical case of dieter's dishonesty (hey, did I just coin a term?), this didn't make it to my food diary. It would save the dieticians some angst, and it was only a tablespoon, after all.
And still I was to become a rising star!
- It's been three days, and the payasam, despite being in the fridge, is still moist.
- Just 1/4 cup of rice turned into the amount you see in the picture, so be prepared! I don't know how I'll ever finish mine, considering that I'm going away and The Spouse won't even look at it.
- To veganise this, just use oil instead of ghee to fry the cashews. Coconut oil will probably make it more coconutty.
Remember, I'm hosting Of Chalks and Chopsticks, so please send me your entries - there's just two weeks left.
Payasam Dessert Vegan/Vegetarian Rice
Tuesday, July 06, 2010
Of Parties & Peanuts
As inadequate as pop quizzes are, they are fun to do. Often, there are questions where none of the choice of answers apply; heck, even the question doesn't apply.
Like this question, for instance:
What's your usual pick-up strategy?
This time, though, I think I do know what my party personality is. It’s ‘wallflower’ or ‘group wallflower’. Let me tell you why.
Last year, I attended something called an ‘offsite’ as part of work, the evenings of which included much entertainment, food, drink and dancing. Many polite hands were proffered, and all declined - I can’t and don’t dance. At the end of the day, the hosts said they wouldn’t let me escape the next day. Indeed, someone dragged me on to the dance floor but I clapped rhythmically and as long as some part of me was moving, I figured, there would be no pressure. Then the dancing picked up pace, everyone forgot about me, and I began taking a step back, and then one, and then one more, till I was back on terra firma.
Last week, I attended a party thrown in honour of some folks visiting here from abroad. They were from The Spouse’s side and I had never met them before.
I didn’t meet them at the party either.
(Well, technically, I met one of them, the wife, who smiled and nodded as part of a perfunctory, fleeting wordless introduction that was all nods and waves with heads, hands and teeth. )
I spent the next few minutes clinging to a few aunts, then chatting with someone who looked equally lost and then being introduced formally to another. (I had seen her quite a few times earlier but we had had to ignore each other as we hadn‘t been introduced.) Another lost soul disengaged herself from a chair, hovered around us tentatively, and was immediately included into our little group.
“Relative or friend?” we asked each other, and identity being established, settled into our chairs and looked out on to the lawn where a huge screen was showing Brazil going going gone Dutch. And thus we remained, snacking on short eats that are typically served in clubs, till one of us received a text message from Mom somewhere in that long, narrow hall that dinner was, finally, being served upstairs. (Oh, in between, I ran into someone I actually knew a bit and amused myself teasing her that I would put the picture of her in her very fashion-forward, very plunging blouse on my photo blog. She threatened to slap me, of course, but when I told her I would morph it and jazz it up even more, she relented and asked me to send her too a copy.)

But back to the party - here’s one snack that’s super easy to make. It’s relatively quick too, though I’d call it super-quick only if it materialized out of thin air and presented itself all ready on my table.
What you need to do is mix
A big handful of dry-roasted peanuts/groundnuts, skinned
Half an onion - chopped
Half a green chilli - minced
Lime - one, juiced
Salt, to taste
Oil - a few drops
And you can have a party all your own!
This goes to My Legume Love Affair, brainchild of Susan and hosted this month by Siri.
I’m hosting Of Chalks and Chopsticks this month, so please put on your thinking caps, write those stories and send them to me. You have until the 28th of this month to do so!
My Legume Love Affair Peanuts Vegan
Like this question, for instance:
What's your usual pick-up strategy?
- Dress in something revealing, then go to a bar or dance club and mope at the counter with a martini until someone notices me.
- All I have to do is walk out my front door, it seems. I get a lot of people - both guys and girls (regardless of which i am) hitt (sic)
- People notice me I make sure of that. If I can beat 'em at arm wrestling, or show off my hot dance moves, I pretty much have 'em
- Just be there for them, get to know them. People trust me and are attracted to me because they know I don't play head games
- Uh ... tell them I like them?
- I 'get' whoever I damn well want however I damn well want. Nobody says no to me.
- Impress them with my intellect. Poetry doesn't hurt, either.
This time, though, I think I do know what my party personality is. It’s ‘wallflower’ or ‘group wallflower’. Let me tell you why.
Last year, I attended something called an ‘offsite’ as part of work, the evenings of which included much entertainment, food, drink and dancing. Many polite hands were proffered, and all declined - I can’t and don’t dance. At the end of the day, the hosts said they wouldn’t let me escape the next day. Indeed, someone dragged me on to the dance floor but I clapped rhythmically and as long as some part of me was moving, I figured, there would be no pressure. Then the dancing picked up pace, everyone forgot about me, and I began taking a step back, and then one, and then one more, till I was back on terra firma.
Then
Last week, I attended a party thrown in honour of some folks visiting here from abroad. They were from The Spouse’s side and I had never met them before.
I didn’t meet them at the party either.
(Well, technically, I met one of them, the wife, who smiled and nodded as part of a perfunctory, fleeting wordless introduction that was all nods and waves with heads, hands and teeth. )
I spent the next few minutes clinging to a few aunts, then chatting with someone who looked equally lost and then being introduced formally to another. (I had seen her quite a few times earlier but we had had to ignore each other as we hadn‘t been introduced.) Another lost soul disengaged herself from a chair, hovered around us tentatively, and was immediately included into our little group.
“Relative or friend?” we asked each other, and identity being established, settled into our chairs and looked out on to the lawn where a huge screen was showing Brazil going going gone Dutch. And thus we remained, snacking on short eats that are typically served in clubs, till one of us received a text message from Mom somewhere in that long, narrow hall that dinner was, finally, being served upstairs. (Oh, in between, I ran into someone I actually knew a bit and amused myself teasing her that I would put the picture of her in her very fashion-forward, very plunging blouse on my photo blog. She threatened to slap me, of course, but when I told her I would morph it and jazz it up even more, she relented and asked me to send her too a copy.)

But back to the party - here’s one snack that’s super easy to make. It’s relatively quick too, though I’d call it super-quick only if it materialized out of thin air and presented itself all ready on my table.
What you need to do is mix
A big handful of dry-roasted peanuts/groundnuts, skinned
Half an onion - chopped
Half a green chilli - minced
Lime - one, juiced
Salt, to taste
Oil - a few drops
And you can have a party all your own!
This goes to My Legume Love Affair, brainchild of Susan and hosted this month by Siri.
I’m hosting Of Chalks and Chopsticks this month, so please put on your thinking caps, write those stories and send them to me. You have until the 28th of this month to do so!
My Legume Love Affair Peanuts Vegan
Sunday, June 27, 2010
The Week That Was + Of Chalks and Chopsticks
A month ago, I did my eyebrows for only the second time in my life, painted my toenails a metallic, stamp-pad-ink purple, saw to it that my party clothes still fit me and prepared to go on vacation.
Sadly, it didn't happen.
About three days ago, I wiped off the nail paint, threw some clothes into a suitcase, went to work and much later, got out in a tizzy and clapped hand to mouth so that my heart wouldn't spill out as the cab I took to the airport to more work in another city jostled others to ensure the flight wasn't lighter by several tens of kilos.
I reached the destination a few hours later and couldn't sleep for another hour - until I had yielded to the temptation of one of a pair of Fuji apples provided by the hotel.
The next day was spent cooped up in a grey meeting room, getting facts and figures right, and ignoring some newer speakers to ensure I had got the previous speakers' facts and figures down right. Then there was dinner, with some of the same speakers, but mercifully, no facts and figures.
The day was also interspersed with some texting and calls, this time about getting the logistics right of my visiting friends or the friends visiting me the next day. I'm glad to say that the logistics worked out well - I caught up with friends old and newer, a wonderful spread at lunch and much laughter and companionship, ignoring the calls of the cabbie to hurry up as my flight back home was looming closer.
I finally left in a haze of euphoria, and even the late, late realisation that I had been booked on a low-cost flight where no dinner would be served unless I paid through my nose didn't affect me as I feasted on the memories of the day.
With so much on my plate, I haven't been my usual prompt blogger self these days. Nor the strict event hostess I have a reputation for being, that is, I haven't even announced the event (not that I am lowering my standards, oh no!).
Well here it is now - I am hosting the third edition of Of Chops and Chalksticks ... er ... no, Of Chalks and Chopsticks, so please send in all those stories that you've got playing out in your head - come on, make it a wild success, you can be the hero/heroine as long as there is some food also playing a prominent role in the story. It needn't be a recipe, so what are you waiting for?
Send in your entries to srablogATgmailDOTcom by July 28, 2010.
The subject line should say: Of Chalks and Chopsticks - 3
The e-mail should provide the
Blogger's name
Title and URL of the post
Some information, borrowed from earlier editions
The writing should be original, i.e, yours.
There is no word limit or theme - you can write on anything so long as the story stars food. It has to be written in a single post.
Old posts posted again are accepted (but a new one's always more exciting.
These posts CAN be shared with other events.
Link your post to this post and Aqua's post (mentioned earlier).
Event Of Chalks and Chopsticks Food+Fiction Travel humour
Sadly, it didn't happen.
About three days ago, I wiped off the nail paint, threw some clothes into a suitcase, went to work and much later, got out in a tizzy and clapped hand to mouth so that my heart wouldn't spill out as the cab I took to the airport to more work in another city jostled others to ensure the flight wasn't lighter by several tens of kilos.
I reached the destination a few hours later and couldn't sleep for another hour - until I had yielded to the temptation of one of a pair of Fuji apples provided by the hotel.
The next day was spent cooped up in a grey meeting room, getting facts and figures right, and ignoring some newer speakers to ensure I had got the previous speakers' facts and figures down right. Then there was dinner, with some of the same speakers, but mercifully, no facts and figures.
The day was also interspersed with some texting and calls, this time about getting the logistics right of my visiting friends or the friends visiting me the next day. I'm glad to say that the logistics worked out well - I caught up with friends old and newer, a wonderful spread at lunch and much laughter and companionship, ignoring the calls of the cabbie to hurry up as my flight back home was looming closer.
I finally left in a haze of euphoria, and even the late, late realisation that I had been booked on a low-cost flight where no dinner would be served unless I paid through my nose didn't affect me as I feasted on the memories of the day.
With so much on my plate, I haven't been my usual prompt blogger self these days. Nor the strict event hostess I have a reputation for being, that is, I haven't even announced the event (not that I am lowering my standards, oh no!).
Well here it is now - I am hosting the third edition of Of Chops and Chalksticks ... er ... no, Of Chalks and Chopsticks, so please send in all those stories that you've got playing out in your head - come on, make it a wild success, you can be the hero/heroine as long as there is some food also playing a prominent role in the story. It needn't be a recipe, so what are you waiting for?
Send in your entries to srablogATgmailDOTcom by July 28, 2010.
The subject line should say: Of Chalks and Chopsticks - 3
The e-mail should provide the
Blogger's name
Title and URL of the post
Some information, borrowed from earlier editions
The writing should be original, i.e, yours.
There is no word limit or theme - you can write on anything so long as the story stars food. It has to be written in a single post.
Old posts posted again are accepted (but a new one's always more exciting.
These posts CAN be shared with other events.
Link your post to this post and Aqua's post (mentioned earlier).
Event Of Chalks and Chopsticks Food+Fiction Travel humour
Monday, June 14, 2010
Operation Jackfruit

We got this bounty today. Some of it is not yet ripe and is hopefully, ripening in the heat of this summer's night.

How did it come about? K, who works with us, harvested this on his farm and brought us one, and cut it up for us. Cut it up doesn't describe it adequately enough. Neither does the word procedure. It is an operation, out and out.
The way he did it: Several sheets of newspaper, a small bowl of oil, sharp knives, one big, another small ...

... lots of strength and more patience. The round, white core at the centre is tough and need to be prised apart.

The oil helps mitigate the gummy stickiness that will adhere to your hands when you are cutting through the fruit. Notice the knife on the left, covered with it, all grey-white.

He cut it in half first ...

Then quartered it

... and cut it into eighths if it is a large fruit. Ours was not large.

Then, steadily, and with much concentration (throughout the operation), he cut off the sections of the central core.

Now the individual segments are easy to separate - they were earlier attached to the core. You can see it in the section on the right, where the core has been removed. It's almost like carving them out. He separated what looked like strips of jackfruit to get at the segments - it seemed to me that you need quite a bit of experience, else, you could cut through a segment and waste a lot of the bounty. K seemed to know exactly where one segment began and another ended. I guess I would have known too, had I also participated instead of taking photographs.

K also had this interesting technique where he scored the core's length and width.

He said doing so helped him minimise the damage to the segment's tops, and prevented some of the flesh from thus being wasted.

It makes for a more precise method, he said.

The exposed segments ...

... after the strips have been separated ...

... completely - a clearer picture

I read on the Internet that the strips are used to make jackfruit chips. They were tastier than the segments, which weren't as ripe.

Bon appetit!
Disclaimer: This is only a pictorial report, not intended as instruction. This post is the result of my being carried away with the golden opportunity I got, pun fully intended. I do not recommend any method, this or any other, as I
1. have not tried it myself
2. don't intend to
3. don't trust myself to do it well
4. believe one needs a fair amount of practice before I go recommending it to others.
Hence, I am not/do not hold me responsible for any blood that you may shed or any injury, whether to body, pride or other aspects, that you may suffer if you attempt this.
Having said that, I will proffer one serving suggestion: Stick a toothpick in each segment, put them on a nice platter and pass them around as appetizers. I was really wowed when I saw that done somewhere.
This is going to Jaya's Back to Basics event.
Weekend Herb Blogging Jackfruit Fruit
Tuesday, June 08, 2010
Dressing Up 'Food That's Good For You'
Did you have to be bribed with idli and sandwich smileys when you were younger so that some nutrition could be forced into you? What are those, you ask? Oh, you know, that's when you put pea eyes, tomato mouth and carrot nose on a nice, white dumpling to get the tiresome kid to eat a sensible breakfast, never mind that YOU're losing all YOUR nutrients in the process!
I often have this problem with The Spouse who is rather opposed to "food that's good for you". However much I dress them up, most vegetables stay firmly away from his plate, unless they're served to him in other people's houses - I recently saw him gush over yam, chunks of it, in tamarind gravy at his aunt's place, something I'm willing to bet he wouldn't even recognise at ours. And there's no point talking about brown rice, he will simply "perish the thought!" The only reason he tasted my tomato upma, I suspect, was because it was on his aunt's table and that huge plank of wood must have added to its appeal. I have almost given up making him give up on ghee supplied by some fond and rustic relatives, rice and ghee added to senaga karam (chana dal powder) supplied on request by his fond and urban mother-in-law, rice and ghee added to red chilli pickle supplied by loving aunts and cousins and sundry goodies supplied by ourselves. But the thought of being defeated - and the amount of waste all those leftover supplies make for - make me keep trying.
A while ago, I bought a small packet of something called 'low-carb' rice. It looked normal enough but when I finally cut it open, I realised I'd been looking at the wrong side of the pack - there WAS a transparent patch at the back and it was very distinctly light brown.
Now, had he not seen me open it and pour it out into the pressure cooker, he may have eaten it - but I think the sequence of events was that he did, made a face several times and sulked but ungraciously conceded he would try it because "it doesn't seem to be like the usual brown rice I know you don't like" (said in a loud and earnest tone). Unfortunately, the pack instructions failed me - and it was hard and remained brown. He may well have gone to bed angry and hungry, I really don't remember.
I couldn't eat it either. (I was never very good at self-flagellation.)
It stayed in the fridge for a few days till I began to suspect something was wrong with it because it wasn't going bad. So I dumped it.
Then came about some circumstances where, for over a week, we were eating at someone's place everyday and I too began to contribute to those meals. As it was a hectic and difficult phase, I could not even shop for supplies but had to make do with what was available at home. For once, I had had potatoes, some carrots were withering in the fridge as usual and I had just exhausted my supply of peas. I didn't know if I had run out of Basmati and I didn't want to find out. Some black chickpeas were turning to speckly white dust in their container.
Some of our meal companions wouldn't eat onion and garlic, it had to be quite a big amount (to serve about a dozen people) and it needed to be something I could make swiftly so that once I woke up the next day and finished with it, I could try to snooze again, find time for Yoga, social networking and lunch before I set off for work. Not to mention having a bath, of course!

One of the cookbooks I love is Tarla Dalal's Gujarati cookbook. I haven't made all that much from it but I love to flip through it and look at the pictures. It's seen me through many a sleepless night. So I chose the Vagharelo Bhaat which seemed pretty swift and straightforward.
I doubled the quantities and made my substitutions: Brown rice for Basmati, kala channa for green peas, and some oil added to the ghee. (Mine is organic, again bought to lure The Spouse away from what could be some hormone-ridden one.)
If he reads this, he will find out it was the brown rice he once so violently rejected, rendered so palatable by soaking, oodles of ghee, the potatoes, other bits and pieces, and, of course, the communal (as in 'community', not 'religion', lest you wonder) nature of the occasion.
Brown rice: 3 cups (soaked for at least 30 minutes, then washed delicately several times, and drained)
Potatoes, diced: 3 cups
Kala channa/black chickpeas: 1 cup, soaked overnite, cooked till soft
Carrots, diced: 1/2 cup
Cloves: 4
Cinnamon: 1-inch blade
Cumin seed/jeera: 1 tsp
Asafoetida/Hing: 1/2 tsp
Turmeric powder: 1 tsp
Chilli powder: 2 tsp
Garam masala: 1 tsp
Ghee: 5 tbsp
Oil: 1 tbsp
Hot water: 6 cups
In a large pot/pressure cooker, heat the ghee, add the cloves, cinnamon, cumin, asafoetida and fry for half a minute.
Add the vegetables and salt and stir for about four minutes.
Add the turmeric, chilli powder, garam masala and rice and stir again for five minutes till well and evenly mixed.
Add six cups of hot water, cover and simmer till the rice is cooked. If you're using a pressure cooker (like I did), put it on simmer for about five minutes after three whistles. It was perfect.
I did not hesitate to use so much ghee and oil because this meal was spread across many people and I'm hoping none of them ate more than their recommended allowance of fat and starch. A happy consequence was that I didn't have any charred and crusty residue at the bottom of the pressure cooker.
Rice Vegetarian Vegetables Potatoes Humour
I often have this problem with The Spouse who is rather opposed to "food that's good for you". However much I dress them up, most vegetables stay firmly away from his plate, unless they're served to him in other people's houses - I recently saw him gush over yam, chunks of it, in tamarind gravy at his aunt's place, something I'm willing to bet he wouldn't even recognise at ours. And there's no point talking about brown rice, he will simply "perish the thought!" The only reason he tasted my tomato upma, I suspect, was because it was on his aunt's table and that huge plank of wood must have added to its appeal. I have almost given up making him give up on ghee supplied by some fond and rustic relatives, rice and ghee added to senaga karam (chana dal powder) supplied on request by his fond and urban mother-in-law, rice and ghee added to red chilli pickle supplied by loving aunts and cousins and sundry goodies supplied by ourselves. But the thought of being defeated - and the amount of waste all those leftover supplies make for - make me keep trying.
A while ago, I bought a small packet of something called 'low-carb' rice. It looked normal enough but when I finally cut it open, I realised I'd been looking at the wrong side of the pack - there WAS a transparent patch at the back and it was very distinctly light brown.
Now, had he not seen me open it and pour it out into the pressure cooker, he may have eaten it - but I think the sequence of events was that he did, made a face several times and sulked but ungraciously conceded he would try it because "it doesn't seem to be like the usual brown rice I know you don't like" (said in a loud and earnest tone). Unfortunately, the pack instructions failed me - and it was hard and remained brown. He may well have gone to bed angry and hungry, I really don't remember.
I couldn't eat it either. (I was never very good at self-flagellation.)
It stayed in the fridge for a few days till I began to suspect something was wrong with it because it wasn't going bad. So I dumped it.
Then came about some circumstances where, for over a week, we were eating at someone's place everyday and I too began to contribute to those meals. As it was a hectic and difficult phase, I could not even shop for supplies but had to make do with what was available at home. For once, I had had potatoes, some carrots were withering in the fridge as usual and I had just exhausted my supply of peas. I didn't know if I had run out of Basmati and I didn't want to find out. Some black chickpeas were turning to speckly white dust in their container.
Some of our meal companions wouldn't eat onion and garlic, it had to be quite a big amount (to serve about a dozen people) and it needed to be something I could make swiftly so that once I woke up the next day and finished with it, I could try to snooze again, find time for Yoga, social networking and lunch before I set off for work. Not to mention having a bath, of course!

One of the cookbooks I love is Tarla Dalal's Gujarati cookbook. I haven't made all that much from it but I love to flip through it and look at the pictures. It's seen me through many a sleepless night. So I chose the Vagharelo Bhaat which seemed pretty swift and straightforward.
I doubled the quantities and made my substitutions: Brown rice for Basmati, kala channa for green peas, and some oil added to the ghee. (Mine is organic, again bought to lure The Spouse away from what could be some hormone-ridden one.)
If he reads this, he will find out it was the brown rice he once so violently rejected, rendered so palatable by soaking, oodles of ghee, the potatoes, other bits and pieces, and, of course, the communal (as in 'community', not 'religion', lest you wonder) nature of the occasion.
Brown rice: 3 cups (soaked for at least 30 minutes, then washed delicately several times, and drained)
Potatoes, diced: 3 cups
Kala channa/black chickpeas: 1 cup, soaked overnite, cooked till soft
Carrots, diced: 1/2 cup
Cloves: 4
Cinnamon: 1-inch blade
Cumin seed/jeera: 1 tsp
Asafoetida/Hing: 1/2 tsp
Turmeric powder: 1 tsp
Chilli powder: 2 tsp
Garam masala: 1 tsp
Ghee: 5 tbsp
Oil: 1 tbsp
Hot water: 6 cups
In a large pot/pressure cooker, heat the ghee, add the cloves, cinnamon, cumin, asafoetida and fry for half a minute.
Add the vegetables and salt and stir for about four minutes.
Add the turmeric, chilli powder, garam masala and rice and stir again for five minutes till well and evenly mixed.
Add six cups of hot water, cover and simmer till the rice is cooked. If you're using a pressure cooker (like I did), put it on simmer for about five minutes after three whistles. It was perfect.
I did not hesitate to use so much ghee and oil because this meal was spread across many people and I'm hoping none of them ate more than their recommended allowance of fat and starch. A happy consequence was that I didn't have any charred and crusty residue at the bottom of the pressure cooker.
Rice Vegetarian Vegetables Potatoes Humour
Labels:
chickpeas,
humour,
potatoes,
rice,
vegetables,
vegetarian
Monday, May 31, 2010
Were You Looking For Me?
It's a long time since I listed the keywords/ search terms people find me by. Here are some gems from the past few months. I find them funny because I'm sure some very earnest, solemn soul sat at a computer and chose these combinations of words, probably unaware that they would strike others as amusing
1. Fish pickle project report - which sent them here
2. How to make traditional AFAM soup (AFAM being the monthly fruit event started by Maheswari about three years ago)
3. Red coloured creeper, small bunch flower
4. Showered with raisins and nuts - here
5. Words for pickles in my soup
6. Blogs about a doctor, the wiz and old chopsticks
7. Colour coming out of black beans
Keyword humour Search + Terms Humour
1. Fish pickle project report - which sent them here
2. How to make traditional AFAM soup (AFAM being the monthly fruit event started by Maheswari about three years ago)
3. Red coloured creeper, small bunch flower
4. Showered with raisins and nuts - here
5. Words for pickles in my soup
6. Blogs about a doctor, the wiz and old chopsticks
7. Colour coming out of black beans
Keyword humour Search + Terms Humour
Thursday, May 20, 2010
Quinoa - A Love Story

It was late evening and Sri, who had just come back from work, was washing the quinoa thoroughly. That involved quite a bit of dexterity, the way She would have it. It had been almost a year since she brought it back with her from her vacation abroad, and life had begun to take form, little black creepy-crawlies making their way among those pale brown grains. She had almost lost it when she saw him squeezing the quinoa well under water. "Sri!", she had screamed, "You're going to squish all the insects, just run water over it several times till they all float up and pour it away, then maybe you can wash it vigorously. Call yourself a most intelligent guy but I have to instruct you in the most common of sense!" she said, her face all twisted in irritation.
Sri opened his mouth to yell back but closed it as a tidal wave of dejection washed over him. Why why why had he said yes to this girl? What had possessed him? He should have read the warning signs. At what was supposed to be a romantic evening on the beach soon after they got engaged, she told him she couldn't and wouldn't cook breakfast and other meals as per convention. Well, it must have been romantic, because all caution and instincts of self-preservation deserted him and he leapt to the occasion and told her, "Why bother about all that, I can cook and I'm not particular about traditional breakfasts."
But she had tried, that one year that she couldn't work because of the shift - mango milkshake, just mango, something or the other ... and he had rejected a series of whatever she offered - cereal, upma, cornflakes ... And then she had begun working and life had been fine as they had had a cook for most part. Then they moved again and decided a cook was a luxury ...
But they had had fun, hadn't they? Even though there were times when she wasn't suitably appreciative ... "All you've done is dunk paneer and peas in a pack of tomato puree and heat it up," she would cry; at other times, he was "the most thoughtful spouse ever, thank God you aren't like my friends' husbands!" They had kneaded flour, experimented with yeast, made naans and sheermals, grilled paneer, fried breaded chicken, laid out five-course meals for friends and family. Where had all that gone?
They had gotten older and busier. More world-weary. And while food wasn't the last thing on their minds, and they had learnt a lot more about it, its preparation at the end of the day was a chore. It was past 9 p.m. Why couldn't they just go out to dinner? When would this quinoa boil, when would the entire salad be put together and when, finally, would they have dinner and would he be able to play Hearts on the computer?
"Sri!"
Her voice interrupted his reverie and he hurriedly filled the bowl of quinoa with some more water to give it another rinse. "You're still at it, Sri? Just finish with it and spread it out in a plate to dry."
"What do you mean? This has to dry before we make the salad?"
"Well, of course!"
"So when will we have dinner?"
"Whenever you want!"
"What about the kinowa?"
"It's keenwah. Keen-wah. Get it? I told you that twice already."
"Alright, keenwah. What about the darn salad?"
"The darn salad is for the darn blog. It's for tomorrow. Finish up and come soon - I've brought fried chicken and chocolate mousse and ice-cream, they're waiting."
Healthy and hurry don't go together. She understands!
It was hard to tell which came first - the rush of joy at the mention of that unabashedly unwholesome menu or the sigh of relief that the salad could be put off! Or was it neither of these but a surge of love, coupled with the reassurance that he had chosen right, after all?
This piece of fiction goes to Bong Mom, who's hosting Of Chalks and Chopsticks, Aqua's idea.

The original recipe came from here.
1 cup quinoa
2 cups water
2 cups frozen shelled peas, thawed
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped coriander
1/2 teaspoon salt
Red peppers or de-seeded red chillies - I used pickled red chillies but washed them clean before I used them.
1/4 cup toasted sunflower seeds
Toast quinoa in a pan over medium heat, stirring often, until it begins to pop, about five minutes. Transfer to a fine sieve and rinse thoroughly.
Boil the water in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook for eight minutes. Remove the lid and, without disturbing the quinoa, add the peas. Cook another 7-8 minutes, until the peas and quinoa are tender. Drain any remaining water.
Whisk lemon zest and juice, oil, coriander and salt in a large bowl. Add the chillies and the quinoa mixture. Toss to combine. Top with toasted sunflower seeds.
As it contains a substantial amount of legumes, I'm also sending it to My Legume Love Affair 23
MLLA Of Chalks and Chopsticks Humour Story Humour Quinoa Vegan
Wednesday, May 12, 2010
Salad Days
It's often the very small things in life that can make you feel wildly happy.
(Ah yes, the armchair philosopher has begun spouting Wisdom for the Week - but do humour her - just as you would a rather green-behind-the ears DJ on a music channel proffering love and life advice - it's just some home-spun experience extrapolated to a world, nay, universal view ...)
Well, yes, how would you account for the fact that one of life's happiest moments, perhaps the only one, was when she discovered how to get dry yeast to work?
And the second happiest moment, just a few days ago, when she discovered her favourite brand of frozen (cleaned and deveined) prawns had made a comeback?
And the third happiest moment was when she discovered that she had refrigerated the avocado at the perfectly ripe moment so much so that when she cut through it, there was a paragon of green, glossy, buttery perfection in her hand?
Out went plans for an avocado, papaya, tomato salsa, in came what we shall now call a 'shrimp' and avocado salad. By the way, the difference between a shrimp and a prawn is this. (But I didn't go through it because it seemed boring, and who knows, my prawns might have been shrimp anyway!)
(It's a synthesis of various recipes I found on the Net, try as I might, I cannot zero in on the two I synthesised.)

But enough of meandering, here's how this impressing-friends salad is made!
Shrimp 500 gm
Oil: 1 tbsp
Red chilli powder: 1 tsp
Garlic, minced: 2 tsp
Salt, a pinch
Avocado: One, diced (sprinkle lime juice all over immediately to prevent browning)
Hard-boiled eggs: 3, cubed
Tomatoes, de-seeded and julienned: 1 cup
Carrots, julienned: 1 cup
Dressing
Olive oil: 3 tbsp
Lime juice: 4 tbsp
Sesame oil: 1 tbsp
Salt
Crushed black pepper
Stir fry the shrimp/prawns in the oil with the ingredients for just 2 minutes.
Now add the tomatoes, eggs and carrots.
Whisk the dressing ingredients well and pour over the salad.
Mix well, but with a light hand so that the eggs don't disintegrate.
Chill.

This salad goes off to Marija of Palachinka, who's hosting Kalyn's WHB this week.
In other matters, the second edition of Chalks and Chopsticks, Aquadaze's idea, has rolled around and the Bong Mom is waiting for you to spin your yarns and send them to her. Go on, do that and delight all of us, yours truly is a co-host.
Weekend Herb Blogging Salad Prawns/Shrimp Humour
(Ah yes, the armchair philosopher has begun spouting Wisdom for the Week - but do humour her - just as you would a rather green-behind-the ears DJ on a music channel proffering love and life advice - it's just some home-spun experience extrapolated to a world, nay, universal view ...)
Well, yes, how would you account for the fact that one of life's happiest moments, perhaps the only one, was when she discovered how to get dry yeast to work?
And the second happiest moment, just a few days ago, when she discovered her favourite brand of frozen (cleaned and deveined) prawns had made a comeback?
And the third happiest moment was when she discovered that she had refrigerated the avocado at the perfectly ripe moment so much so that when she cut through it, there was a paragon of green, glossy, buttery perfection in her hand?
Out went plans for an avocado, papaya, tomato salsa, in came what we shall now call a 'shrimp' and avocado salad. By the way, the difference between a shrimp and a prawn is this. (But I didn't go through it because it seemed boring, and who knows, my prawns might have been shrimp anyway!)
(It's a synthesis of various recipes I found on the Net, try as I might, I cannot zero in on the two I synthesised.)

But enough of meandering, here's how this impressing-friends salad is made!
Shrimp 500 gm
Oil: 1 tbsp
Red chilli powder: 1 tsp
Garlic, minced: 2 tsp
Salt, a pinch
Avocado: One, diced (sprinkle lime juice all over immediately to prevent browning)
Hard-boiled eggs: 3, cubed
Tomatoes, de-seeded and julienned: 1 cup
Carrots, julienned: 1 cup
Dressing
Olive oil: 3 tbsp
Lime juice: 4 tbsp
Sesame oil: 1 tbsp
Salt
Crushed black pepper
Stir fry the shrimp/prawns in the oil with the ingredients for just 2 minutes.
Now add the tomatoes, eggs and carrots.
Whisk the dressing ingredients well and pour over the salad.
Mix well, but with a light hand so that the eggs don't disintegrate.
Chill.

This salad goes off to Marija of Palachinka, who's hosting Kalyn's WHB this week.
In other matters, the second edition of Chalks and Chopsticks, Aquadaze's idea, has rolled around and the Bong Mom is waiting for you to spin your yarns and send them to her. Go on, do that and delight all of us, yours truly is a co-host.
Weekend Herb Blogging Salad Prawns/Shrimp Humour
Friday, April 30, 2010
A Thing of Dirty ...
... is a joy forever.

If you need an unusual mould for your cottage cheese or puddings, use the strainer in the sink.
And don't forget to pay me a royalty.

Technique:
Buy four packets of milk.
Freeze for a week or more.
Then, empty one pack into a pan, set it to boil on the lowest flame, watch it curdle, throw it away.
Next day, repeat the action - and face the same consequences.
The third day, history repeats itself.
On the fourth day, put it in the pan, recognise the signs, give up.
Neatly deposit the block of milk-ice in the kitchen sink.
Leave well alone, even though there are more recent packs of milk in the freezer.
Go into the kitchen about 40 minutes later for a drink of water. Et voila, what do you find?

Disengage carefully, with the back of a spoon.
Look for the camera, click away.
Humour Kitchen accident

If you need an unusual mould for your cottage cheese or puddings, use the strainer in the sink.
And don't forget to pay me a royalty.

Technique:
Buy four packets of milk.
Freeze for a week or more.
Then, empty one pack into a pan, set it to boil on the lowest flame, watch it curdle, throw it away.
Next day, repeat the action - and face the same consequences.
The third day, history repeats itself.
On the fourth day, put it in the pan, recognise the signs, give up.
Neatly deposit the block of milk-ice in the kitchen sink.
Leave well alone, even though there are more recent packs of milk in the freezer.
Go into the kitchen about 40 minutes later for a drink of water. Et voila, what do you find?

Disengage carefully, with the back of a spoon.
Look for the camera, click away.
Humour Kitchen accident
Wednesday, April 21, 2010
Cabbage, Chalks And Chopsticks

The jaundice had whittled her down by half or more, and everyone was exclaiming over the transformation. She was just nine, too young to hope the loss of appetite would be permanent in the interests of her figure. Her grandparents fussed over her, making sure she took the Liv 52 and other medicines on time, pleading with her to eat “something at least”. She just couldn’t, she had no hunger and the oil-less food that was served, lovingly and carefully made by Ammamma, did nothing to titillate her numb taste buds.
She welcomed the break from school, though she wondered what it would do to her rank. After three weeks, would she still be able to come first in the monthly exam? Or would she be somewhere in the middle of the list? Dad always said, “If you’re not in the first five, then …” and would trail off ominously.
When she wasn’t lying down and reading books, she would be receiving visitors, mostly her other set of grandparents who lived close by. That grandfather was a doctor, and he would often tweak the skin under her eyes to see if the yellow had faded.
“How are you feeling today?”, he would ask, and she would tell him she was alright. One day, the skin on her lower lip began to chap, and when she pulled at it, it peeled off, just like that. That day, when he came to see her, she peeled off some and showed it to him. “Tatayya, what is this, is this normal?”, she asked, holding out a scrap of skin. “Oh, it’s alright, don’t worry about that. Are you feeling hungry today?”, he asked.
“I want to eat tamata chaaru. Can I?” she said. “Go ahead and eat it, absolutely no harm in it,” said Tatayya.
Ammamma was amazed, even a little hurt, she guessed. “Papa, if you had wanted it you could have told me, I‘d have made it for you for lunch,” she said.
“No Ammamma, I felt it only now, will you please make it for dinner?”
“I will, darling, is there anything else you want?”
“Umm … no, just tamata chaaru.”
That night, at dinner, she ate rice and tamata chaaru to her heart’s content, the grains floating in a thin, red river. There was some spicy cabbage-channa dal to keep it company. The cabbage was a mixture of fiery red and yellow, the channa dal undistinguishable from it at first glance. Had Ammamma got it wrong? It was usually a pale green, why did it look almost orange today?
Hesitantly, she asked Ammamma to serve her some cabbage. She put some in her mouth. It didn’t taste of anything. She had a little more rice mixed with chaaru. Then she had some more of the cabbage. She did this two more times, alternating between the rice and the cabbage. Some taste began to come through - slightly spicy cabbage steamed with dal cooked a little earlier, a little bit of resistance when a grain of dal asserted itself amidst the soft shreds. The tang of the tomato and the heat of the cabbage tickled her palate, and she was on the road to recovery - both of good health and every single lost kilo.
Here’s the recipe for the cabbage:
Cabbage, chopped: 1 medium-sized (3-3.5 cups)
Channa dal/Split chickpea: ¾ cup, soaked for a while and cooked until soft but not mushy
Mustard seed: 1 tsp
Cumin seed: ½ tsp
Urad dal/Split & skinned black gram: 1 tsp
Broken red chilli: 4-5 pieces
Curry leaves: 3-4
Salt, to taste
Chilli powder: 1-1.5 tsp
Turmeric: 1 tsp (or less)
Oil: 1-1.5 tbsp (actually you may not even need that much; definitely not if you’re jaundiced)
Some water, optional
Heat the oil and pop the mustard, cumin and urad dal. Add the curry leaves and red chillies.
Before the chillies and urad dal turn black, add the cabbage and saute well.
Lower the flame and add the salt, chilli powder and turmeric. Mix well, cover the pan and let it cook in its own steam. If you’re not confident of that, add one or two tablespoons of water before you cover it.
Once the cabbage is cooked, add the channa dal and mix well with the cabbage. Cover again and simmer till the dal absorbs the flavors.
Tomato chaaru: Put two small pieces of tamarind, 3 sour tomatoes, rasam powder and salt in about a litre or more of water and pressure cook for a while (or boil for a very long time till it looks all well blended and mushy.)
Temper with ½ a tsp of mustard and cumin and 3-4 curry leaves in ½ a tsp of oil.
This post goes off to Aquadaze's event, Of Chalks And Chopsticks. Spun a yarn yet? Hurry, you have another 10 days left.
Of Chalks and Chopsticks Cabbage Vegan Humour Food Fiction
Friday, April 09, 2010
Of Lucky Escapes, Quinoa & The Past Week
The week started off with what was meant to be a spouse-pleasing biriyani, but the dustbin, not his stomach, became its receptacle instead. Don't try to imitate the dum action by weighing down a light and unsteady lid with a heavy stone mortar and pestle. They will overturn the lid and fall inside the biriyani if you're lucky, otherwise spill the biriyani all over the stove and under the microwave, in which process you would burn your arms too.
I was lucky.
After fishing out the hot mortar and pestle from the hot biriyani and washing your arms to make sure the experience doesn't leave any scars, a most familiar fire and brimstone smell (well, not really, it smelt like well done kababs) tells you your biriyani is going going gone to hell anyway - that you should have trusted your gut instincts and added some water to the meat underneath the rice in the heavy-bottomed pan despite the instructions in the fancy cookbook.
Cook in its own steam? Hah!
It's a few days later and you remember having soaked some dried cranberries overnight a few days ago, forgotten that you drained and stored them in the fridge. You have an hour before work starts, why don't you set about making the salad as planned with quinoa, that wonder grain with all the eight essential amino acids, among other goodnesses?
Step 1: Retrieve the cranberries. Reach in, pluck that dish out and realise it was the milk after it spills all over the fridge and under. There's some on your feet too - rub it in for a free beauty treatment! Clean up the mess (the bonus is that the dust bunnies under the fridge come out).
Step 2: Set to making the salad on the dining table with the TV news on in front of you. Topple the basket of TV remotes over, fix all the loosened parts and leave it in the same precarious position.
Mince, chop, boil, grind.
Chill.
The salad, that is.
Meanwhile, YOU can go have the third bath of the hot, humid summer's day that it is, sit under the fan a while to try and calm and cool the tortured spirit and flesh and give thanks that bigger misfortune hasn't befallen you.
Get through the day thinking of this new, never-before-in-your-experience salad.

Here's the original recipe, or is it from here? (And below is how I made do.)
1 cup quinoa
2 cups water
4 tbsp honey
1 tsp finely chopped garlic
1 1/2 teaspoons minced green chillies
1/2 cup dry cranberries, soaked overnite, drained
Juice from 2 big limes
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh coriander
1/4 cup finely chopped red onion
Salt to taste
Rinse quinoa several times. Boil water, add quinoa and simmer 20 minutes or until all liquid is absorbed. Let rest, cool a bit. Add some salt, fluff.
Meanwhile, combine half the honey, garlic and green chillies in a bowl.
Whiz the cranberries and remaining honey and lime juice in a mixer.
When quinoa has cooked and cooled a little, stir in both mixtures.
Add the mint, cilantro and red onion to the quinoa and mix thoroughly, but not with a heavy hand.
Chill.
This goes off to The Cabinet of Prof Kitty who's hosting Kalyn's WHB this week, now administered by Haalo.
Weekend Herb Blogging Quinoa Salad Vegetarian
Monday, April 05, 2010
Of Chalks And Chopsticks
Soon after I took Sandeepa's cue and wrote my foodie short story, Aquadaze mailed us both wondering whether we'd like to turn this into an event. Both of us liked the idea a lot, I think mainly because it would get us to dust the cobwebs off our fiction writing, and asked Aqua to kick it off.
Well, she has. So please head over to her blog, read the rules for Of Chalks and Chopsticks and put on your thinking and writing caps - we would love to read the outcome of your fevered imagination!
Event Fiction
Well, she has. So please head over to her blog, read the rules for Of Chalks and Chopsticks and put on your thinking and writing caps - we would love to read the outcome of your fevered imagination!
Event Fiction
Saturday, April 03, 2010
The Nutcracker And The New York Times Natural Foods Cookbook
A short while ago, I wrote a post saying I didn't know if my family/community had many cooking traditions, and what they were. I'm sure they did, just that I never bothered with them that much. But we did have one tradition, no, two, that I remember right now. One was to pour ice cubes into a napkin, gather the ends and clutch it so that none of the ice-cubes fell out, and bang it heartily against the wall. And we would have crushed ice. (Though I no longer remember what it was used for.)
The other, more mine than family's, was this.

The Nutcracker
Don't do that, the doors will get damaged, my grandmother would say, but who would listen to her? (I'm sure one of the adults showed me this trick.) The walnuts, whenever they were available, would be cracked like that in the space between the door and the hinge jamb, and consumed. I wouldn't crack that many walnuts, and never did the doors get spoilt.
A few months ago, my mother sent me a bag of whole walnuts. (Aside: I'm suddenly anxious to buy more whole walnuts even though I have half a bag of them with me still, are they still sold whole?) Anyway, I was more exasperated than happy and I suspected she was getting rid of them (there will be rather indignant recriminations if she reads this, I'm afraid) but managed to sporadically use up about half of them in sundry cakes - I recently went through a baking phase.
They are beginning to smell rather odd from being cooped up inside a plastic packet inside a plastic container, and I despair of using them up before they smell more desperate.
But asides and digressions aside, here's what I rediscovered in my cookbook shelf:
This is The New York Times Natural Foods Cookbook, by Jean Hewitt. How I could have not tried something from this since I bought it a few years ago beats my comprehension (or have I?). It's in excellent condition and the inside cover has 'Senke' written on it. Of the many links that I came across about this book, I read just a few, and all of them related how the writer had stumbled on to this cookbook at a sale. Here is some more information about the book.
Bereft of a mystery or a sitcom to immerse myself in, I took this book to bed, and came across this Mediterranean Cucumber Salad, which I made today. It was attractive to me because I had all the ingredients, though the cucumber was regular size, not small, and the raisins were not monukka. I let it chill from morning to evening and ate two helpings of it for dinner. The Spouse has promised to have it for breakfast.
I think the raisins did it. Made all the difference, I mean. This recipe was contributed by "Jane Margulies, New York, NY"
Here's what you need:

Cucumber, peeled, seeded, diced: 1-1.5 cups
Curds/Yoghurt: 1 cup
Raisins: 3 tbsp
Onion, chopped: A small fistful
Walnuts, chopped: 1/4 cup
(Sea) Salt and freshly ground black pepper to taste
Mint leaves, chopped: 1 tbsp
Place the cucumbers in a bowl. Add the remaining ingredients and mix well. Chill and serve very cold.

And yes, I've started another tradition here - using my expensive, branded, and very impressionable (read 'not stain-proof'), ab stretch exercise mat as background for my pictures. What crazy traditions did you follow?
This post is off to Haalo who is hosting Weekend Herb Blogging this week, the event started by Kalyn.
Weekend Herb Blogging Curds/Yoghurt salad vegetarian humour
The other, more mine than family's, was this.

The Nutcracker
Don't do that, the doors will get damaged, my grandmother would say, but who would listen to her? (I'm sure one of the adults showed me this trick.) The walnuts, whenever they were available, would be cracked like that in the space between the door and the hinge jamb, and consumed. I wouldn't crack that many walnuts, and never did the doors get spoilt.
A few months ago, my mother sent me a bag of whole walnuts. (Aside: I'm suddenly anxious to buy more whole walnuts even though I have half a bag of them with me still, are they still sold whole?) Anyway, I was more exasperated than happy and I suspected she was getting rid of them (there will be rather indignant recriminations if she reads this, I'm afraid) but managed to sporadically use up about half of them in sundry cakes - I recently went through a baking phase.
They are beginning to smell rather odd from being cooped up inside a plastic packet inside a plastic container, and I despair of using them up before they smell more desperate.
But asides and digressions aside, here's what I rediscovered in my cookbook shelf:
This is The New York Times Natural Foods Cookbook, by Jean Hewitt. How I could have not tried something from this since I bought it a few years ago beats my comprehension (or have I?). It's in excellent condition and the inside cover has 'Senke' written on it. Of the many links that I came across about this book, I read just a few, and all of them related how the writer had stumbled on to this cookbook at a sale. Here is some more information about the book.Bereft of a mystery or a sitcom to immerse myself in, I took this book to bed, and came across this Mediterranean Cucumber Salad, which I made today. It was attractive to me because I had all the ingredients, though the cucumber was regular size, not small, and the raisins were not monukka. I let it chill from morning to evening and ate two helpings of it for dinner. The Spouse has promised to have it for breakfast.
I think the raisins did it. Made all the difference, I mean. This recipe was contributed by "Jane Margulies, New York, NY"
Here's what you need:

Cucumber, peeled, seeded, diced: 1-1.5 cups
Curds/Yoghurt: 1 cup
Raisins: 3 tbsp
Onion, chopped: A small fistful
Walnuts, chopped: 1/4 cup
(Sea) Salt and freshly ground black pepper to taste
Mint leaves, chopped: 1 tbsp
Place the cucumbers in a bowl. Add the remaining ingredients and mix well. Chill and serve very cold.

And yes, I've started another tradition here - using my expensive, branded, and very impressionable (read 'not stain-proof'), ab stretch exercise mat as background for my pictures. What crazy traditions did you follow?
This post is off to Haalo who is hosting Weekend Herb Blogging this week, the event started by Kalyn.
Weekend Herb Blogging Curds/Yoghurt salad vegetarian humour
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