Tuesday, December 31, 2013

Another Year Gone By.....


...and what have I done?
Plenty; but not enough......
As a part of self-improvement plan, I aspired to, and got into a fellowship program. Whether the goal came of  a need for a mid-life career change, or a sense of underachievement, is irrelevant. Just the odds of competing against kids almost half my age, and succeeding, was fulfilling. It hasn't been easy going back to the life of assignments and grades, but I've survived half a year...and I look forward to actually getting back in a classroom at the receiving end this Spring.
I've kept up with this space here...sporadically, but surely. Writing this blog and hearing back from all of you has been uplifting in my darkest moments. Lets just suffice it to say that through you, I've managed to fill in a niche as close to my loved ones as possible.

Friday, December 27, 2013

Gajar Ka Halwa - slow cooker


Gajar-Ka-Halwa and Delhi winters are synonymous, in more sense than one.  Start November, and fresh, red juicy carrots flood the vegetable markets. By December, the were the most prolific fresh produce you’d find for the next three months. This deluge of carrots also coincided with the festive and the marriage season back home. There just was no escaping this rich Indian fudge like sweet made with fresh grated carrots, milk, and loads of ghee.  

Although it requires relatively few ingredients, the actual recipe varies from family to family. My mom’s style of cooking this popular North Indian dessert involved roasting the grated carrots with  a humongous amount of pure ghee in a heavy bottomed karahi, till the moisture evaporates completely. Then she’d add whole milk and sugar and cook till the carrots were mushy and milk evaporated. Then she’d top off with khoya, nuts and raisins and crushed cardamom seeds.  It was melt in your mouth delicious, but it also took a greater part of half- a- day from start to finish to get it done. Whenever I made it here in the US, I never got it right. First because I did not have any heavy-bottomed cast iron pots to cook it in- so the milk eventually, almost always, got stuck towards the end and gave me the burnt flavor. Second; for all my faux-health conscious issues, I always skimp on the ghee….and third, my patience usually lasts about 45 min or so. So if it don’t cook by then, I just assume it’s done :-)

Thursday, December 26, 2013

Weekend Morning Brunch with Samosa

We grew up in a time when schools and offices in India dictated a 6-day work-week rule. To re-affirm Sunday as his day off from work, my dad did all the things that he normally wouldn’t on a week-day. He was always an early riser, but on Sundays, he made tea for mom and himself.   He also let her sleep that extra half-hour - a big concession since he was a stickler for time and schedule. My dad was also a foodie, as well as overtly conscious of hygiene. He loved eating spicy chaat and “gourmet" food; but then insisted that his digestion-related issues were because of the unhygienic conditions of the roadside stalls rather than his over-eating. In his mind, the perfect solution was to start a Sunday Brunch tradition where he insisted that we break free of the dal-roti-sabzi routine and cook something “special". My mom wasn’t too keen initially; but he promised her he would help her with getting the brunch started. And he kept his promise as far back as I can remember….

One of the first recipes I remember him bringing home is that of a Samosa. He had it on a piece of a greasy, lined notebook sheet, with step-by-step diagrams for my mom to follow. He said he’d given 10 rupees to his favorite roadside-samose-waale-panditji for the recipe. Mommy was so miffed, that she refused to make it for him. So him and I sat down with a bowl full of all-purpose flour and emptied a big jug of water to make the pastry dough. And then, we were stuck- for the recipe said to break the dough into balls while we had a river of white gooey stuff in our bowl…nowhere near a dough that you could break balls out of….The samose-waale-panditji, in all his wisdom, hadn’t bargained for complete novices trying to replicate his recipe. 

Monday, December 16, 2013

Craisin Scones

This past Thanksgiving, the kids were hankering for a meal like they had read about at school. Baby P actually came home with a written down menu that was a "vegetable..rian". We were to have corn and potatoes and beans :-) So I humored her. We had creamed corn soup, mashed potatoes, pickled beets (beets and beans sound the same…so I chose to mis-hear her since I just had beets in the fridge!!), oven roasted sweet potatoes….and this easy cranberry scone recipe for bread.  Went fairly well with the rich soup, even though I didn't add enough milk, and so the scones came out a bit crumbly….