Its three years past since the time our daughter came into our lives as a bundle of immense joy, love and responsibility. There she was, my little tiny tot whom I held close to my heart; so close that our breaths and heart beats felt one when I first cocooned her in my arms. That every laughter or wail of hers was instinctively a signaling feat only I could decipher. She moved out of her infancy far quicker than I had realized. I could carry her around like a doll, cuddle her fondly, swirl around with her in dance and soar her high so she would drop soundly into my arms. My playmate in every sense. I could plant a kiss on her baby cheeks at my will and dress the way I own her. She was my perfect baby doll.

By the time she turned two, she had popped out of my cuddling arms, and learnt to balance herself on foot. Her bunny jumps on our black-brown sofa has a deep dent on it. We've left it behind without mend as a hint of her mischief. She could chuckle by now, mimic her grandpa snoring and babble a rhyme or two. She could feed herself by a cup, but by no means was a neat or willing eater. She loved tender hugs and basked in the joy of being pampered. And she always needed me for her company through nights.

Her regular watch at height and weight tells us she’s tad below the normal range. But then she’s been that way since her birth. She’s now a hyper active kid of age three, in an age ripe for a child to be schooled they say. We pulled it this long home-schooling her elementary basics, avoiding so far any methodical training that would culminate her freedom to enjoy learning or push her to any orderly duress. As a quick learner she’s been way ahead of her peers. She can be friend with you quickly, can walk you through a dozen of nursery rhymes with ease, sing A-Z in phonic rhythms confidently and catch your misreckoning for your count on 1 to 10, pretty much putting many to surprise.

She needs a bit of seasoning though. She loves adults for her company and at times behaves like one. In company of other children, she is timid and demure. For long, she has been around with big folks, growing up in lack of company of children belonging to her age group. She speaks a ton that could tire anyone. Her mind is constantly bustling with dozens of questions every minute; the why-s, where’s, what’s, in constant need to be answered. She gets bored and cranky at the busyness of house and its people. She loves having someone around her every minute to play and keep her busy. As demanding as she sounds, she is a very happy child in company.

Last week, after much forethought, we placed her admissions with a nearby school. So she could wean away from comforts of being winged under parents and grandparents all the time; and find new friends for herself. To make friends with kids of her age group and discover joy in childhood and friendship. So that her curious mind would be busy with fun filled activities and play, instead of grown-up conversations. It’s a charming little place amid the bustling traffic ridden cross roads of Bangalore. With an artificial turf, bracing landscape, couple of outdoor and indoor games for play, and responsive teachers around, there’s enough there to keep her safe, busy and creative.

I was a bundle of nerves on the first day of her school. Worried as I was, several frantic calls went to my parents to know if she was doing ok or if the school had summoned them to pick her before time. In my mind I had expected her to cry her throat out, more in the company of thorough strangers and alien classmates whom she had never known. She came back home dancing happy feet instead. Certainly a joyous news for me. On day two, I accompanied her to drop at school; walking hand in hand, she, ideating about her dress and the matching shoes, and waving a cheerful bye-bye to me. A majority of her schoolmates were seen wailing, as their parents, grandparents, and aayas came to see them off. I expected she would cry for me. Instead she was still a happy child like the day before. It was a big proud moment, a revelation that my little one was adaptable and loved her time at school. Over the past two weeks, she has walked through her nestling period with no tears shed or anxious moments to deal with, making good progress at school. She is slowing getting accustomed to the company of other children, but has certainly got into good books of her teachers, gaining their confidence of being a good child. Soon someday she will wean away from tête-à-tête approach and come back to us with stories, games, learning and activities from her friends at school. She will soon grow up with an aura of her own. An individual with an independent mind who may not require her mommy or grandparents around for her being. A girl with definite thoughts, empathy and strong opinions of her own. I hope this is what good schooling will instil in her.

My little girl now carries a mid-morning snack for her school breaks. Her snack box that has healthy titbits like cut fruits, a piece of sandwich, bites of khakra or paratha wedges excites her, and each day she looks forward to what's being packed in her dabba. Mid-morning snacking was customary to her even during the time we were vacationing in US. That was the time, my little girl and I spent most of our mid-mornings together in the kitchen either chopping vegetables for lunch, baking a quick snack or whipping up berry smoothies to quench our thirsts. She would sit perched on the kitchen counter, while I stayed on my foot near the blender. She would peel bananas and I would slice them for her. The tall blender jar could nearly consume a quarter her height. Yet, she would unyielding adjust them neatly between her tiny legs and throw in ingredients by the order I said, all in for a game when it came to identifying colors and fruits.

This Banana Berry Smoothie was our all time favorite mid morning drink. I could say more deary hers. She has a penchant for bananas. We would gulp tall glasses of it in a single go, sometimes go for seconds. Add in some oats while blitzing and it makes up for a breakfast too. Thick and luscious. Sincerely healthy. And vegan to boot.

Vegan Banana Berry Smoothie

INGREDIENTS

1 cup orange juice, cold
1 big banana
3 strawberries
12 raspberries
A dash of honey / maple syrup, optional

DIRECTIONS

Wash and clean all the berries thoroughly. Peel and chop the banana to rounds. Blitz them together along with orange juice and a dash of honey or maple syrup. Serve in tall glasses.

Note: You may use frozen berries for a cold drink. Frozen bananas work well too. I used chilled orange juice here since the drink was served for a child and was about the right temperature for a toddler.

I had a craving last noon. It was a serious one to say. A craving that cracked me crazy. In a long time I reminded myself and yearned for a morsel of it. Just a morsel that would satisfy me and feel at peace. May be it was the dreary weather or miss of my daily dose of conversation over phone with amma-appa, ever since they whisked far away to explore the greener pastures of Europe for their annual holiday. But it kicked me hard in my stomach. So hard, that I reached out to my husband on a frantic phone call to make a trip down to Indian stores that very evening, in every sense of urgency. 'Twenty-eight miles just for a coconut? Can it not wait? Wasn't it two days ago we had been there?', he zapped in midst of Monday morning chaos at work, composing his thoughts over matters more important than a mere coconut. Damn! Who knew I would hanker so much for a simple bowl of huli! For a craving that has least sense of timing or inventory (could I just not do with the leftover sweetened coconut I used here?), but had to be appeased.

Truth to be told, the past three months never saw a day with fresh coconut. We never bought one here. The Indian store we shop at barely stocks one or two sad looking coconuts, often sleeping on the verge of their expiry bed. The packaged grated coconut is a bigger risk to buy. What if it tuned out to be rancid? After all, with no packaging date on it whatsoever, I wonder for how long it has been sitting there. The brand new blender I bought, advertised it could churn blocks of ice to granita in seconds. It broke out within days with a nasty burnt smell while attempting a simple fruit-date smoothie. That, enough was a hint for me. It could not stand the heavy duty grinding of Indian spices and coconut.

Coconut chutney, tambli, gojju, paladhya, menskai did not feature in our menus. Otherwise the usual course of tip-toeing and balancing myself between Northern and Southern cooking, here I was, survived mostly by chopping copious batches of onions, brewing gallons of tomatoes to broth, throwing mounts of red chillies and garam masalas in almost every fare I made, cooking basic Northern dishes much to my husband's delight and satisfaction. I did make occasional saar that didn't call for coconuts, served dosas with coconut-less-chutneys and palyas that went without the mellowed sweetness from the much-desired-generous-garnish of fresh coconut. The pre-packed coconut I had bought long ago assuming would be good for curries was so sweetened, that it was consumed in desserts and occasionally bitter-gourd stews.

The little Southerner in me craved for the real deal.

So it had to be. A day I called for huli. Made the way my mother makes it, smashing whole tondekayi (known as tindora in hindi / ivy gourd in English) and tossing them in a delicate coconut based curry infused with garlic tempering. Little toiling and more satisfaction of finally accomplishing it - done, served and relished. In feeling of worth and delirious joy like none other. Of clinching rice between fingers, mashing them through huli and drawing morsel by morsel of it with fingers to satisfy the insatiable desire of being home. Of savoring comfort food that reminds me of my mother. Of swaddling in spices that brings aromas of her kitchen into mine. Deep satisfaction. Simple joys.

TonDekayi MeNasina HuLi | Ivy Gourd in Spiced Coconut Curry

INGREDIENTS

20-24 ivy gourds( also known as tondekayi/ tindla/ tindora)
1/2 tsp. turmeric powder
Salt to taste

Grind to Paste:

1 cup grated fresh coconut
1 tbsp. thick tamarind pulp
5-6 red chillies
1 tsp. jaggery

For Tempering:

2 tsp. coconut oil
1 tsp. mustard seeds
3-4 garlic pods, smashed
A twig of curry leaves

DIRECTIONS

Wash the ivy gourds in running water and clean them on a kitchen towel. Snip off the tips at both the ends (as shown in the pic above). Using the wide bladed knife, smash the ivy gourd down against the blade, putting just enough pressure using the palms of your hand to smash it. We generally use a pestle to do this. A heavy rolling pin works fine too. What you get is a rough smash of ivy gourds that is still in tact and not broken apart. Transfer the smashed ivy gourds into a pressure cooker along with turmeric powder and salt and just enough water to cover the vegetable. Pressure cook it for 2-3 whistles. Meanwhile, while ivy gourds are being cooked, proceed to making the coconut curry.

Grind to paste the grated fresh coconut along with tamarind pulp, red chillies, jaggery. Add little water to enable smooth grinding. Set aside.

Release the pressure off the cooker and transfer the cooked ivy gourds along with the water into a steel vessel. Add the ground coconut paste, stir well and bring to a rolling boil. Adjust salt and more water depending on your preferred consistency. Simmer and let it boil for 5-7 mins for the spices to be absorbed.

Prepare the tempering by heating coconut oil in a small kadhai / wok. Add mustard seeds to it. As it begins to splutter, add smashed garlic and curry leaves. Fry them till the garlic turns golden brown. Add this to the prepared huLi. Serve hot with steamed rice.

Easy Moth Dal Recipe | How to make Moth ki Dal | Matki Dal

Two weeks ago there were signs of winter slowly slipping away giving their way to spring time. The snow shrank and shriveled away long ago, but the temperatures are still pitching low and below to call it the ideal spring time. Each time I look out of my window for that ray of warmth and sunshine playing its peek-a-boo, the sky is gloomy and dull, and warns of rains. More than a month ago we were hoping to welcome spring. Yet the weather is cold, wet and chilling.

Spring may have been slower than expected this season, but after those dreary winters that had pretty much confined me indoors, watching the sun raise up in the morning and gleam till dusk, even though it may be quite occasional, gives me some hope that this month will be bright and cheerful with spring in its full bloom. The patches of dry twigs and fallen leaves have given way to fresh grass sprouts and tender new leaves. The black and white canvas has transformed to vibrant shades of green and blooming colors of spring. All I wish to do right now is shed my winter wears away and make way for lighter clothing, which seems to be distant at the moment. The weather Gods have been quite temperamental and the mercury still shows in single digits. With infrequent sunshine interspersed with drizzles, showers and windy chills, I think we may have to wait for that sunshine and warmth a little longer.

As the drizzles trickle down my window panes, there's nothing much I can do, but to wait and watch till the pours go away. Instead I sip this moth ki dal with steaming hot rice. I love the spice that makes it perfect for the cold weather. It's just so comforting.

Moth bean that's the heart of this dal is also popularly called as Matki. Though it's traditionally consumed for breakfast, after being sprouted and cooked, I use this dal often to accompany our main course meals, pairing them well with rice, rotis or puris. They have a taste and texture quite similar to that of moong, but they cook faster making it my preferred choice. It's spicy and soupy. This dal is a comforting dish for any winter or rainy day.

Moth ki Dal

INGREDIENTS

1 cup moth beans
1/2 tsp. turmeric powder
3 tbsp. vegetable oil
1 tsp. cumin seeds
2-3 small pods garlic, finely chopped
2 tsp. grated ginger
1 large onion, finely chopped
3 medium sized tomatoes, pureed (finely chopped also works great for more chunky textured gravy)
1 green chilli, finely sliced
2 tsp. coriander powder
1 tsp. cumin powder
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. garam masala
Salt to taste
Chopped coriander leaves, for garnish

DIRECTIONS

Wash and soak the moth beans overnight or atleast 6-8 hours. Drain the water from soaked beans. You may either proceed with the recipe or choose to sprout them further for a day or two. To prepare the dal, pressure cook the soaked moth bean in 3 cups of water along with 1/2 tsp each of turmeric and salt for 3-4 whistles. Allow the press34e cooker to cool down completely. Meanwhile prepare the gravy for the dal. Heat oil in a thick bottomed pan. Add cumin seeds and allow them to splutter briefly. Next add in garlic and ginger and fry them for another 30 seconds on medium high heat. Then add the chopped onions and fry till they turn golden brown. Add the chopped green chilly and fry another few seconds. Next add the tomato puree (or chopped tomatoes, in case using) and fry till the oil oozes from the edges. Now add in the spice powders, the coriander powder, cumin powder, red chilli powder, garam masala and a dash of sugar. Stir well and fry for 2-3 minutes. Add the cooked moth along with a cup of water*. Bring the dal to a rolling boil and adjust the salt to taste. Remove from heat and garnish with chopped fresh coriander leaves. Serve hot with rice / phulkas / puris.

Notes:

* Water can be increased or decreased depending on the consistency of the gravy you prefer.
* Sugar is optional, but I prefer adding a dash of it as it neutralizes the salt, the spices and tang.
* I like to add either lemon juice or amchur (mango powder) at times when there isn't enough sourness from tomatoes. This is just optional.
* I generally use vegetable oil for cooking our day to day recipes, however a dash of ghee / clarified butter enhances the taste of this dal. Skip if you choose to keep it vegan.

Its cliché that I call myself a diehard foodie, because there are many encounters I make from time to time when I tell myself “oh! I dislike that” or “it tastes gross…. this is yuck!”. I hated papaya always but ate them with no favour because my parents reminded me how much good they would do. I could never stand the sight of jalebis and jahangiris from the time I can remember. I dislike the smell of flax and eggs in my bakes. The smell of strong coffee nauseates me even today. Breads, doughnuts and croissants were never my favourites. Several years now, I still despise samosas. My tummy aches each time I relish the street-side Indian chat. Bread Puddings at restaurants always taste gross. I could go on with this list.

Those exceptions apart, I still assert that I am a foodie at heart. As a kid, my parents did not face problems feeding me with whatever was made in our kitchen. My mom quotes often that even as a toddler I relished bitter gourd juice with as much penchant I did with any other fruit juice. I loved vegetables and fruits with far little exceptions. I was known to sneak peek into the kitchen in mom’s absence at odd hours and do furtive tasting of what was cooked for lunch and dinners. Frivolous memories of digging spoons into the prepared palya, skimming off the spiced watery part that floated on top of the huli saaru, sipping tumbler full of tamblis much ahead of lunch time, and flicking the roasted cashews and raisins that dotted the prepared halwas, till mom worried where they had disappeared still stay fresh and warm.

There were some dishes that could not be made ahead of time. They were meant to be made instantly and served immediately. One that attests my love for our cuisine is this paper-thin beaten rice spiced with green chillies and coconut. It’s really simplicity at its best and revokes fond memories of my school days when mom would whip this up in minutes to forage our hunger with such easy evening snacks. So dead simple and tastes great!

Hasi MeNasina Kayi Avalakki

INGREDIENTS

1 cup beaten rice (paper-thin variety)
1 tsp. coconut oil
1 tsp. mustard seeds
4-5 green chillies, finely crushed
1/4 cup fresh grated coconut
1 sprig curry leaves (optional)
1 tbsp. sugar
Salt to taste

DIRECTIONS

Crush the green chillies in a mortar and pestle or by hand. It's a common tradition to crush the chillies by hand, however to avoid the heat getting to your fingers, you may use mortar and pestle for the same. Crush these chillies into the fresh grated coconut so that they release all their flavors.

In a small kadai / wok, heat the coconut oil. Add mustard seeds and allow it to splutter. Add the curry leaves if using. Switch off the gas and allow it to cool. Add the crushed chillies and coconut along with the tempered oil into the beaten rice, followed by salt and sugar to taste. Toss everything well so that the beaten rice takes in the flavour and spices. Serve immediately. Accompanies well with upma for breakfast or evening snack with tea.

There has been a long silence on my blog. But that's with a reason. There has been a lot going on in the past few days. Remember I told you how I was caught between making productive decisions, weighing out their pros and cons and hoping for the best. A lot got sorted and matters did get clearer with time. I feel a lot better. There was a lucrative offer that I turned down unwillingly for a good reason. Instead, the daughter and I planned an overseas travel to join my husband for a holiday. It seemed dicey initially, but all fell in right place, the right time and we did travel as intended. So there was packing and unpacking, unsettling and re-setting, the jet-lag and weather change, an adaptation to a new country, a new home and new kitchen.

It's taken time to get into grooves of routine in a new place where I am vacationing for 3 long months. For these months, I am on a sabbatical from work, devoting my time wholly to the family; my husband and daughter. I had been looking forward to this personal time and space for a long time, particularly to spend some quality time with my growing daughter, hence this break was thoughtful one and a big welcome. Three months may be a too short period to justify the time spent, yet I wish to make every use of this and enjoy her company.

My recipe post for today and, may be, for next couple of weeks comes from my kitchen in India. In a bid to wrap up the pantry staples and close the kitchen before we moved out, I consumed the last batch of Ragi (Finger Millet Flour) to bake these biscuits. These Ragi biscuits (as they are commonly referred to in Indian bakeries) are gluten-free and delicious. If you are not gluten intolerant you may consider using equal qualities of millet and all purpose flour for easier handling. They are simple to make and easy to put together. I hope you enjoy them as much as I do.

Ragi Biscuits

2 cups finger millet flour (ragi flour)
1 cup powdered sugar
1 cup clarified butter (desi ghee)
1/2 tsp. cardamom powder
1 tsp. baking powder

DIRECTIONS

Preheat the oven at 180 C.

Roast ragi flour in a thick bottomed pan / kadai on a medium low heat, for about 5-10 mins till the raw smell goes away. Take off the heat and add the powdered sugar, melted ghee, baking powder and cardamom powder to it. Mix well.

Make small balls of the dough and keep it on a greased or (lined with parchment paper) baking tray. Poke an almond each into the biscuit dough. Bake at 180 C for 12 minutes. Allow them to cool completely. Store in a cool dry place.

Notes:

* Roasting Ragi is very essential, else you will end up with muddy tasting, flavourless biscuits.
* Instead of cardamom powder, you may flavor them with vanilla seed powder.
* These biscuits are quite delicate since ragi flour does not have gluten in them. If you are not particular about being gluten free, you can substitute half of the ragi flour with whole wheat flour and bake as suggested.
* These biscuits are quite nutrition and can be fed to kids as a snack box item.

I kind of cheated here. Some leftover delicious pesto was stuffed into the yeasted dough, then let it rise and baked it for our breakfast. That made up these delightful bread rolls paired with a cheesy mayo dip. When breakfast gets so simple and easy, there can never be a complain!

As I write, my freezer is loaded with walnuts right now. So do expect to see some walnut recipes back to back, which I hope you will love.

A while ago I was crazy to have an organic kitchen garden of my own. The kinds that could supply me few tomatoes, chillies, spinach, mint, curry leaves, and some greens. But I have given up on my tiny kitchen gardening now. Over these months I made frantic attempts to get my plants all the nutrition they needed in behest of keeping them organic. I aerated the mud, replenished them and fed them field fetched dungs. They grew well, but only for a part of the time. Then my life got so busy that pursuing the weekly routine of caring for them seized. Just watering did not help as they needed extra effort and care when gardened in pots. While many other plants failed to grow as much I would have loved them, it was the mint that surprised me the most. She spread wild and nice, her leaves bursting in depth of greens, the stalks emanating the peppery aromas of mint, making it such a delight to watch her each time I nutured her. I basked in the happiness of watching her bloom and contemplated on how much beauty she would bring to my dishes. Sauces, chutneys, desserts, and this pesto. Such small joys give bounty happiness.

So one evening this pesto was made; mint, some leftover dill and coriander stalks ground with walnuts and garlic, seasoned with salt and pepper and liberally flavored with a dash of grated cheese. I've used the leftover dill and coriander stalks in making this pesto, but I recommend, you skip dill and only use coriander since both mint and dill have a unique strong flavour. Nevertheless, it's a comfort food that goes well with Garlic Spaghetti or into making these bread rolls for our breakfast.

Walnut Mint Pesto Bread Rolls

INGREDIENTS

For the dough:

2 cups all-purpose flour
1/2 cup warm milk (maybe a little more or less)
2 tsp. active dry yeast (I used Baker’s here)
1/4th cup melted salted butter
1/4th cup powdered sugar

For the Pesto filling:

1 garlic clove
1 cup fresh mint leaves
1/2 cup mix of dill leaves and coriander stalks
1 tbsp. extra-virgin olive oil
1/4 cup walnut halves, lightly toasted
Salt and freshly ground black pepper to taste
1/4 cup finely grated cheddar

DIRECTIONS

Dissolve 2 tsp. of active dry yeast in half a cup of warm water and a teaspoon of sugar. Keep it aside for 10 minutes till the yeast is active and frothy. If the yeast fails to froth, discard and start again.

After 10-15 minutes, in a separate glass bowl, combine all the ingredients for the dough; the frothy yeast, sugar, butter and flour, pouring just as much milk in small additions so as to form a sticky soft dough. The dough will initially be sticky, but later will begin to leave itself from the sides of the bowl. Knead into a smooth elastic dough with as little flour as possible. Stickier the dough, lighter will be the bread. Knead the dough for atleast 5-7 minutes so as to release its gluten which helps in a nice, light bread.Place the dough in a bowl, cover it and allow the dough rise until it has doubled in size (should take about 90 minutes in warm condition).

Meanwhile to prepare the pesto filling, grind all the ingredients except the cheese mentioned under pesto above. I like some bits of walnuts coming through, hence I used a mortar and pestle for this purpose. Set aside.

After about 45 min the dough should have risen. Give it a punch and knead it further for 5 more minutes. Using a rolling pin, roll the dough out on a lightly floured surface to form a rough rectangular shape with uniform thickness. Spread the pesto filling all over the dough. Sprinke over the grated cheese. Beginning with the long edge closest to you, roll the dough into a tight roll. Slice the roll into 9 even pieces. Gently poke some more grated cheese into the rolls. Place them on the baking tray and keep them in a warm place for at least 1 hour, until they've roughly doubled in size. Bake them at 180 deg C for 30 to 35 minutes.

About 4 years ago when my husband made his first trip to the States, he had asked me what is it he could get for us from there. Like there was no tomorrow, I had requested bag full of goodies that he bought from there. My list ran long and seemed endless. That was the time I was hardly a year into blogging and baking and photography were the new fad. A large springform pan, the mezzaluna, a pie dish, few ramekins, many muffin cases, dried cranberries, blueberries, ounces of walnuts, almonds, artefacts, photography gears, and what not. He patiently went hopping shop to shop carrying my list around and satisfying my needs and wants. The bags were stuffed to their brim, as if they were about to burst out, crossing their baggage limits on his return back home. As he opened each suitcase, I was fascinated like a kid opening her birthday presents with excitement. Over the years, I have hardly used the springform pan. The pie pan worked best for cakes, while the ramekins made their neat appearance for chutneys, sauces and dips to be served when we had guests around. I used mezzaluna a couple of times to chop the greens, but it was too pricey was daily use and nothing seemed to work better than the good ol' kitchen knife. The only solace, I've used the muffin cases on couple of occasions and exploited the dry fruits and nuts in almost every dessert I made.

Last year, when my husband made frequent trips abroad, I asked him to travel light, partly because my home was brimming with so much clutter that I could not afford to add more to it, and mainly because what I assumed then to be unavailable in Indian markets is now widely available in most stores. From exotic ingredients to baking essentials, its far more simpler to fetch them now than it was long ago.

On his previous trip, he came back home with a pack of organic Quinoa to surprise me. Having never tasted them in the past I was quite apprehensive about what they would taste like. The first I made them, it wasn't best of those grains I had, yet over couple of recipes I have acquired their taste and quite like them now. My simplest way is to consume them as salad. They have a lovely crunch when lightly toasted. Balsamic adds a great depth of flavour and tang, while brown sugar counters it with a mild sweetness that I adore it. Simple, yet flavoursome.

Quinoa Salad with Balsamic, Mint & Walnuts

INGREDIENTS

1 cup / 150 gm Quinoa
1 tsp. Butter
1 tbsp. Balsamic Vinegar
1 tsp. Brown Sugar
2-3 sprigs of Mint leaves
5-6 Walnut Kernels
1 Tomato, diced
Handful of Black Olives and Jalapeños (optional)
Salt and Pepper to taste
Processed Cheese, grated (optional)

DIRECTIONS

Cook 1 cup quinoa in about 2 cups of water. Quinoa takes about 15-20 minutes to cook and is done when its translucent with a visible white ring around the center kernel. Remove the cooked quinoa from heat and allow to sit five minutes. Fluff them gently with a fork. Next, in a wok, add a teaspoon of butter and lightly saute the cooked quinoa till its slightly toasted. Add salt, brown sugar and balsamic vinegar. Saute the quinoa for a minute so that most of the balsamic vinegar is absorbed. Turn off the flame and add in the mint leaves, walnuts, diced tomato, olives and jalapeños. Season with pepper to taste. Serve cold and top with cheese and more walnuts before serving.

Happy New Year 2014 folks! Welcome to the New Year with revived energies and new hopes for more dreams to fulfil. Hope you had a fabulous holiday time with your family and friends. I hope this new year brings good health, happiness, positivity, strength and peace to all.

We are getting over the holiday season and slowly bringing ourselves back into a routine. This year too, we headed to our home-town like we do every year during Christmas time. A short stay there with my parents and I was back home just before the new year eve. With work and office, this new year eve was a silent one for me. No frolicking, no partying. Just a retrospection.

While I have rarely listed down resolutions for new year in the past, simply because I find it too imposing to live with, I hope to make small promises that will help me bring about some basic changes to my lifestyle. The idea is to make our life more simpler and healthier at every possible step. To control and eliminate processed food to every extent possible, to cut down on sugar and salt intake, to relish more fruits and vegetables in organic and raw, to bring in variety to our palate of food, above all to consider physical well-being as a priority. I shall indulge judiciously, not resist, yet with a tab on them. I would love to learn more, cook a lot good. I am yearning for that healthy rustic food that is comforting at heart. I wake up early and sleep quite late, a not so healthy habit that I need to bring a change to. I need more sleep and I wish to take that up seriously. It is not a diet regime, but the motto is to eat good to feel good. And to feel good is to bring happiness and positivity to mind and body.

The recipe I share with you today is a rustic one that comes from the kitchens of my mother and grandmother. Kalasida Kempu Avalakki simply translates to Crushed Red Spices in Beaten Rice, where the whole red chillies are fried with mustard and curry leaves and then crushed by hand to a coarse texture. This releases all the spices from red chillies into the oil. Yum! I insist a good helping of sugar here as its the sweet, spice and salty flavour that makes this dish flavoursome. It's common to add chopped onions before serving, but I prefer it this way. Serve and consume this immediately as you make, since the paper-thin variety of beaten rice will lose its flakiness as it tends to absorb the moisture from the fresh grated coconut. This dish been there for ages in our traditional Havyaka homes, been loved by many for being so humble, often served as a snack with a cup of tea or an accompaniment to a breakfast. It takes just 5 minutes to put together, is gluten-free, easy on stomach, yet lip-smacking. It's a great tea-time snack, but is commonly served in breakfast as a side with uppittu. With all that partying and indulgent food you had over these holidays, this is an ideal recipe you will love to make. With just few everyday staple ingredients, its simplicity at it's best.

Kalasida Kempu Avalakki

INGREDIENTS

1 cup beaten rice (paper-thin variety)
1 tsp. coconut oil
1 tsp. mustard seeds
4-5 whole red chillies (I've used Byaadgi variety)
1/4 cup fresh grated coconut
1 sprig curry leaves (optional)
1 tbsp. sugar
Salt to taste

DIRECTIONS

In a small kadai / wok, heat the coconut oil. Add mustard seeds and allow it to splutter. Add the red chillies along with curry leaves and fry them till the chillies swell and change their colour. Switch off the gas and allow it to cool. Crush the chillies well in their oil. I like to use my fingers for this, however if you worry about the heat getting to your hand use a mortar and pestle for the same. Once you see coarse flakes of chillies, add this spicy oil into the beaten rice, followed by fresh grated coconut, salt and sugar to taste. Toss everything well so that the beaten rice takes in the colour, flavour and spices. Serve immediately.

How to make BasaLe Soppu HuLi| BasaLe Soppu Kodhel | BasaLe Soppu Sambhar

Homely, rustic and vastly organic. This is the kind of comfort food we grew up eating, often made from easily available farm grown wilds and greens fetched from aunt's estate, grandma's gardens and at times home-grown. I made this dish to bring back fond memories of a part of my childhood spent in the serene small town where convenience to such wild greens was in sheer abundance and was often subjected to lack of appreciation. And so much more to apologize myself for hating this dish through my growing up years. I remember disliking these greens in particular, eating them with puckered brows every time they made an appearance on the table, because my mom never spared cooking even those thick stalks of these creepers every time she lay her hands on them. I have seen dad relish them with relentless penchant. They were probably their favourites, rest assured they were not mine.

But now, it seems like ages since I had a chance to taste BasaLe Soppu or commonly called Malabar Spinach. The Malabar Spinach, also known as Red Vine Spinach grows abundantly in humid weather conditions. It has wide heart shaped leaves with soft-stems that grow into creepers. Despite my dislike for them through my growing up years, I missed them ever since I moved to Bangalore. I have never seen them around here where we live. If someone offered me this dish now, I would probably tag them 'exotic'. As kids, we were told these are healthy and have a great source of nutrition. But it's only now that I have learnt to appreciate those thick stalk-y chews of these wild creepers.

(Pictured above, a lone creeper of Kempu BasaLe Soppu in midst of home-grown mint leaves)

A while ago, I grabbed a budding Malabar Spinach plant from a nursery on our trip back home. A handful of budding leaves on a stalk is all it stood with. Before I could let them grow and spread their wings, my impatience to revive my childhood memories with this dish took control over me and I went on a chopping spree. What remains now is a single barren short stalk that is making its way to climbing, twining, and creeping along another stem. As I patiently watch it grow to nurture new leaves, which will probably take a couple of months, I have a strong sense of excitement of using these home grown leaves in this home styled traditional recipe today. I hope you enjoy them as much as we did.

Basale HuLi

INGREDIENTS:

1/2 cup Basale soppu (Malabar spinach / Red Vine Spinach)
1/2 cup togaribeLe / tuvar dal (pigeon peas)
1/2 tsp. turmeric powder
3 tbsp. kottambari beeja (coriander seeds)
10 + 2 Byadagi red chillies
1 tsp. hing (asafoetida)
1 tsp. jeerige (cumin seeds)
1 tbsp. kadale bele (split bengal gram)
1/2 tsp. menthya (fenugreek seeds)
1/2 cup grated raw coconut
Lemon sized tamarind
1 tsp. coconut oil
1 tsp. jaggery
1 tsp. mustard seeds
A sprig of curry leaves
Salt to taste

DIRECTIONS:

Wash and cook the togaribeLe/pigeon peas in pressure cooker along with turmeric till they are soft and mushy.

In a thick bottomed pan, dry-roast the coriander seeds, cumin seeds, methi seeds, split bengal gram, hing with about 7-10 red chillies till they are fragrant. Remove from heat and allow them to cool. Grind them to a fine paste with a handful of grated fresh coconut and tamarind. Set aside.

Wash the Basale leaves, along with their tender stalks. Chop them into small pieces. In a wide mouthed pan, cook the leaves and stalk in some water. As the leaves wilt and the stalks are cooked, add the cooked dal to this along with the freshly ground paste, a cup of water and bring to a rolling boil. Add a tsp. of grated jaggery along with salt to taste. Adjust the consistency of this huLi by adding more water to your taste and preference.

For the seasoning, heat a tsp of coconut oil in a wok. Fry the mustard seeds till they splutter. Add in torn curry leaves, hing and 2 broken red chillies. Fry for 30 sec and turn off the flame. Add this seasoning to the prepared huLi. Serve hot with steaming hot rice.

Gojju Avalakki recipe, HuLi Avalakki recipe, Havyaka recipes

I have been busy lately. We’ve had lot of travel on our cards this month and have been really enjoying all of it. Earlier this month, we were off to Goa to celebrate our anniversary. Then we headed to Lucknow last week for my brother-in-law’s wedding. Next week, we'll be off travelling to Chennai to celebrate Diwali with the newly-weds. We are just back from the wedding, beginning to unpack and trying to settle our life into normalcy. After all those pre-nuptial sacraments and wedding ceremonies, the late night partying, lot of gluttony gourmandizing, home coming feels good and we are craving simplicity. Weddings like these bring about gastronomical feast and when it spans over a couple of days, over several meals, you know you’ve had excess of it. Here’s when we are in need of a serious post-holiday diet detox. To settle into something homely and comforting like this one.

As much as I wish, not on all days do I have the luxury of making a full-fledged breakfast at home. Most weekdays, we hugely depend on office cafeteria for our breakfast due to lack of time to make one, much unlike of what I have grown up being to. Infact back home at my parents place, breakfast was a 3 course affair and it still continues to be. Being the most enjoyable meal of the day, this is when the family comes together seated at the table and grows over healthy conversations. Starting with a coveted cup of morning tea, seldom a biscuit or rusk to accompany, it’s followed by a main course of either idli, dosa, upma, poha, roti subzi or anything solid and nutritious to fill the stomach, and always ends with a variety of fresh cut fruits to wrap the meal. It’s a norm to have homemade pickles, chutney powders, jams, honey, ghee, jaggery syrup within hands reach on the table to accompany our breakfast dish. Between my hectic routine, I may have gone away from those traditions of enjoying daily breakfast leisurely, but on weekends and days where mornings are at my luxury, I ascertain to make a breakfast that is filling and wholesome and boasts of my family traditions.

Gojju Avalakki, also commonly known as Huli Avalakki is a delicious Karnataka breakfast delicacy made from beaten rice (called as poha / avalakki). I wonder what took me so long to make this breakfast dish at home considering how much I love this dish. This is yet another dish that comes from the realms of our traditional kitchens. A dish that I have grown up eating and evokes strong memories and wonderful nostalgias. My mother made this effortlessly, particularly on special occasions like Shivrathri, Navarathi and Ganesh Chaturthi, where use of onion and garlic are forbidden. It often makes a prominent presence during festivities such as weddings, poojas and Hindu festivals. With a delectable combination of spicy, sour and sweet, this dish is so traditional that you would hardly find them in hotels and restaurants anywhere.

Gojju Avalakki / HuLi Avalakki

INGREDIENTS

1 cup Beaten rice (called as flattened rice / avalakki / poha – thick variety)
1 tbsp. Thick tamarind pulp
2 tsp. Sambhar powder
1 tbsp. Grated Jaggery
1 tsp. Turmeric Powder
½ cup Grated Coconut
Salt to taste
1 tbsp. Coconut Oil (highly recommended)
1 tsp. Mustard seeds
2 Broken Dry red chillies
1 tbsp. Groundnuts
A Sprig of Curry leaves
A pinch Asafoetida / Hing

DIRECTIONS

Wash the beaten rice / avalakki in a couple of washes of water. Drain off the water and allow the beaten rice to absorb little water retained during washing. It should swell and soften in 15 minutes, yet maintain it's shape and texture. Once softened, add a tsp. of coconut oil (optional, but helps in keeping the avalakki separate), salt to taste and a pinch of turmeric.

As the rice soaks, prepare the gojju / huLi masala for the avalakki. In a small chutney grinder, finely pulse the fresh grated coconut along with thick tamarind pulp, sambhar powder and grated jaggery. Do not add any additional water while grinding. Set aside.

For seasoning, heat a tbsp. of coconut oil in a thick bottomed pan and add mustard seeds. As they begin to crackle add the peanuts. Fry them for few minutes till the peanuts change their color. Add the red chillies, asafoetida / hing powder and fresh curry leaves. Fry further for few seconds. Next add the avalakki to this and mix well. Add in the prepared gojju / huLi masala to the avalakki and gently stir the entire mixture further for a few minutes. You may cover and cook also. However, I like to cook open to ensure there is no excess water trapped that may make the avalakki soggy. When cooked, turn off the fire and serve hot. Gojju Avalakki goes well with yoghurt/curd, chutney powder or plain jaggery.

I have a recipe featuring nuts back to back and my apologies if they are not your take. It simply shows how much I have been nuts about nuts these days! Seriously, the fact is that despite my profound love for them, thanks to this appreciation towards dry fruits and nuts I have inherited from my dear dad, they've always remained in the hind of this blog. For no particular reason, I have been on nut binge off late, indulging in them more than warranted, though I have rarely felt guilty about them. To an extent, the other day, I added roasted walnuts in a typical south Indian styled beans stir fry and felt mighty good devouring them. These Honey Loops & Nuts Chikki made up our sweet treats during mid-day breaks and post meal snack the last week through. Yet, I say, it doesn't justify my love for these roasted treats, almonds and cashews in particular.

Indeed, I have my freezer loaded with them in kilos that should last me a year. Dates, raisins, figs, almonds, cashews, walnuts and handful of apricots. Handful, because dried apricots are tough and not really my favourites. But among the rest it's hard for me to make a choice.

We are just back from a short vacation in Goa. A vacation to commemorate our wedding anniversary and his birthday. We basked in the serene beauty of Goa’s pristine beaches, green foliage and golden sand. Out there we soaked up the sun, got a massage in the spa and relaxed all day long. We discovered moments of togetherness with the sand castles we built together for our daughter as the frothy waves swept them gently, watched the sun go down the other side of the coast and took long strolls on the private beach. We revived our energies as we went swimming, biking and street hoping (Goan streets and markets never fail to amaze me). No vacation is worth the vacation without good food, so we certainly made our's worth as we binged on loads of delicious good food.

The trip though short (2 nights and 3 days) was packed with energy, fun and enthusiasm. Goa carries an ethereal realm of Portuguese culture that none other city in India has seen and it leaves me amazed each time. We are back home fresh and rejuvenated after this therapeutic vacation, much to an extent that we are craving for another trip soon. :)

Perfecting the holiday mood we were in, I decided not to bake or spend too much effort in the kitchen. Instead I made and carried these Dry Fruit Rolls for our trip. These rolls are not just healthy, but sugar free. They are well suited for toddlers and diabetics. Naturally sweetened with dates and figs, these have my coveted roasted nuts that make this a decadent anytime treat. Hope you'll enjoy them as much we did.

Dry Fruit Rolls

INGREDIENTS

2 cups pitted and chopped dates
1/2 cup dry figs
3/4 cup roasted cashew nuts
3/4 cup roasted almonds
1/2 cup roasted walnuts
1 tsp. orange peel
2 tbsps. orange juice

DIRECTIONS

Chop dates and figs as finely as possible. This will help in easier blending of ingredients. Combine the chopped dates and figs along with orange juice in a pan and bring it to a boil for about 5 minutes on medium low flame. Using the back of a flat wooden spoon, mash them as much possible. Switch off the flame and allow it to cool. Medjool dates can be best used here. If not, use any moist date you have at hand. I used Lion seedless dates, which were moist enough for this recipe. Remember dried ones are tough and will not help here.

Pulse the dates-fig mixture along with chopped orange peels in a food process as much as possible with no additional liquid or orange juice. It should have a moist and sticky dough like consistency. Roughly chop the roasted cashews, almonds & walnuts and add it to the prepared date-fig dough. Scrape the entire mixture into a plastic food wrap (a butter greased aluminium foil will do alternatively). Roll the wrap over to encase into a roll. Chill for about an hour. Remove from refrigerator and using a serrated knife cut them into rolls of desired sizes.