Saturday, May 27, 2017

Watermelon-Hibiscus-Kiwi sangria


Watermelon-Hibiscus-Kiwi sangria : Simi Jois Photography
Watermelon-Hibiscus-Kiwi sangria : Simi Jois Photography
Watermelon-Hibiscus-Kiwi sangria : Simi Jois Photography


This is definitely going to be a story in pictures kind of a post. I am in middle of a huge to-do list plus and I definitely want to post this before the long weekend is over. So, scroll down to enjoy the pictures and recipe :) Enjoy the long weekend, every one in the US.
Watermelon-Hibiscus-Kiwi sangria : Simi Jois Photography










Watermelon-Hibiscus-Kiwi sangria or punch 


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Saturday, May 20, 2017

Vegan red bean kofta balls in curry





I love the exuberance of the blogging world. There is so much of talent and so much to learn, not just food, or  photography but other genre, be it a travel blog or a beauty blog or just musings. Collaborations between bloggers is not uncommon and sometimes we also  get inspired or create rich content by collaborations. It always saddens me to see when people do not give due credit to a recipe or an image or content, by linking back or a mention. It's not just protocol, I think it is generosity to acknowledge the talent and contribution of others in our creative pursuit,  no matter how small their contribution is.   We are all here to create our small space and share what we do best,  it's so nice if we can all give credit that is due. Thanks to everyone who links back to my blog or portfolio site, when they share my work. I really appreciate the generosity.

Generosity is giving more than you can, and pride is taking less than you need.

- Khalil Gibran 

What should I tell you about this recipe, red bean is not the preferred legume in this household. No one, other than me is crazy about it, which is so different from my sister's place, where everyone loves rajma aka red bean curry. So, I decided to make red bean and Swiss chard kofta or balls  and cook them in a curry. You know something works when you don't have left overs. I was really happy with this curry and I hope you guys try it too. Glad the family gave it a 5 stars. 
















Easy vegan red bean kofta balls in curry

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Sunday, May 14, 2017

Sunday stills - Happy Mother's day !

Sunday stills - Happy Mother's day !
 Mothers shape our lives like no other, there is no other relationship that is stronger and more impactful in a person's life than a mother n' child. I have been blessed with a mom who is strong and wise, fun loving and witty...she's strong as a pillar in my life. Ever major decision I have taken in my life is not without her consultation. I wish I could be like her.

To all the women out there, mothers, sisters, aunts and friends - Happy Mother's Day ! You make the world a better place.  Yes everyday is Mother's day but let's make this day special - and celebrate womanhood and motherhood.
Sunday stills - Happy Mother's day !

Sunday stills - Happy Mother's day !

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Thursday, May 4, 2017

Mango ice cream sundae with strawberry compote

Creamy mango ice cream with a strawberry swirl, flavored with dried hibiscus petals. How can you go wrong with this combination. I also used the straw berry compote to serve as a sundae, aren't sundaes the best way to indulge.

Mango ice cream with strawberry swirl




Mango ice cream with strawberry swirl









I am sure you want to go straight to the recipe. How about we sit down in my backyard, I'll pull another chair and we can eat our ice cream and talk about food and ice cream and the endless possibility of flavors ?  Or we could go on a visual journey through my lens. I promise to keep the post short, so made a collage of some of  my favorite spring flowers.

Now having promised you that there will me less words and more visual treat, I take you down my street ...........

Spring flowers - simi jois




Spring flowers - simi jois



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Friday, April 28, 2017

Indian Vegan Buddha / Glory / Hippie Bowls

Healthy, delicious, colorful and looks like it is from a gourmet magazine... all in one single bowl - the Buddha / Glory / Hippie Vegan Indian Bowl.    

Indian Vegan Buddha / Glory / Hippie Bowls Starting from left (picture above). First jar has pickled radish, second cashew sauce, third peach chutney.

Indian Vegan Buddha / Glory / Hippie Bowls



After all the love in the previous Buddha bowl post, I thought of creating a vegan Indian Buddha bowl.  A friend of mine saw my Buddha bowl post on the blog and she asked me to make one for her, since she loves Indian food and prefers vegan, I created this for her. It was so much fun, catching up over lunch and assembling the Buddha bowls. They look tiny but trust me, they are very filling and even though we wanted to go for seconds, we could not...

I love the concept of Buddha bowls, as there is so much variety on one plate bowl,  also you can get very creative with the ingredients and assembling the bowls. If you are a foodie like me, I assure you, you will love this. Teen who is so fussy with her taste, not picky but fussy with flavor parings and taste, she just loved it. I think that was my biggest victory for the day... to get a 'wow' from a teen. Those of you who have a teen, know what I am speaking about. Just a decade ago it was a look of awe, "mom knows best" and now it is more like, "mom doesn't know" in a decade it will change again :) I'm glad even though mom does not know much, she's somehow figured out, how to make a 'decent' Buddha bowl. lol!

The Buddha bowl recipe does look long and intimidating, but it's not. It's pretty simple when you get to making it. I personally think, writing the recipe is more work than making it.

Indian Vegan Buddha / Glory / Hippie Bowls




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Tuesday, April 25, 2017

Saffron Basmati pilaf

Aromatic Basmati pilaf - simple to make with big flavors. It's culinary aroma therapy :)

Saffron Basmati pilaf - simi jois
 
Saffron Basmati pilaf - simi jois
Spanish saffron paired with Dehraduni basmati is probably no less than a culinary genius. I just love basmati and probably it has something to do with the fact that I have lived a substantial fraction of my life in Dehradun. If you know Basmati rice and you do not know Dehradun, oh well what can I say.

Rice is a stable grain in an Indian diet. You will probably find a couple of variety of rice in every Indian household. If we just stick to the Indian sub-continent,  you will find so many varieties, that it will take a life time to try each one without repeating. We have rice from the foot hill of Himalayas, to Karnataka, Odisha, Kerala, Tamil Nadu,  Assamese, west Bengal and each of these regions not only have their own specialty, but they also have numerous varieties. Then we have rice from Sri Lanka, Vietnam, Philippine, Japanese, Pakistan, Iran ... the list is endless and beyond the scope of this blog post. And among all this stands out our very own Basmati. Even Basmati is subdivided into varieties and hybrids, so if one brand of Basmati is different from the other, you know the reason. Basmati is undoubted the king of rice, hands down... and with so many varieties and hybrids, it says a lot about the rice. It has served royal kitchens for centuries.

Parrying the most exotic rice with the most expensive spice in the world...is something. I don't think we think of it much when cooking in the kitchen. But this combination has been used for centuries and probably served in many royal banquets, it is amazing how ancient culinary scientists created this true classic that has stood the test of time.

The color of the rice is completely from saffron - pure Spanish saffron.
Saffron Basmati pilaf - simi jois Saffron Basmati pilaf - simi jois
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