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

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.    

Starting from left (picture above). First jar has pickled radish, second cashew sauce, third peach chutney.

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.

Pumpkin and dried pea soup

Creamy delicious vegan pumpkin and dried  pea soup 

Nothing like a good bowl of soup, I just love soups. I can live on it and never complain. First, it’s just super easy to make, you can have so many variations and it’s literally a meal in itself. And last but not the least it’s the ultimate winter comfort food.

I had some leftover pumpkin from halloween, paired them with dried yellow peas and the result was a fabulous full-bodied flavorful cup of soup.

Looks like a super busy day ahead of me. I have a ton of errands to run, yesterday was cold and wet, so I postponed everything to today. It’s going to be a long day, but had to post this before I did anything else. So I shall run, while you guys enjoy this soup.

Pumpkin Masala Deviled Eggs

Camera, my overused shoes and a light jacket have been my companion for the last few weeks as the colors of the landscape change from summer to fall on this side of the world. I really don’t have the human ability to capture the beauty. At times,  I have literally put the camera down and started into space, trying to soak in all that nature has to offer. A strange tingle of emotion inside,  felling infinitely small in the gamut of the universe and it’s miracles and at the same time the immense emotion of joy that I am alive. Life is transient, as I walk into the wilderness, I remember my dad. Even though I had never questioned mortality, I did take it for granted until I realized otherwise.

We are at the turning point of another year, I have never been good with resolutions and have always found them to be a hindrance. We naturally gravitate to who we are. As another years almost comes to a closing, I really hope the new year gives me the ability to reflect and ponder, to have the eye to be marveled by the miracles of nature. In the last few weeks I must have at least taken 500 images on my walks, I will try and share some decent ones on the blog. I don’t want to chase you guys away, I will try and limit myself, I promise. 

When I think of fall  I think of warm spicy flavors and here is my masala version of the deviled eggs. You can serve it as a starter or a side. Btw they taste amazing with hot rotis.If you like warm spicy flavors, you will love this. 

Blueberry hibiscus chia chai

Yum

Gorgeous color and perfect drink for a lazy summer afternoon. I love the fruity flavors. 

Summer is all about lazy long days….atleast that’s the perception I had. For a stay-at-home mom that’s the best time of the year. No early morning schedules, no dropping or picking up. Not really! Summer is really the most busy time of the year, I see myself working like an ant and all the dreams I saw on winter snowy days of basking on the deck is really not happening. I feel myself chasing the next thing on the to-do list. I do have to admit I waste a lot of time browsing on Pinterest and FB. So starting last week I have started managing my time better. So far it has been working well. My dad was a great proponent of discipline, more self than imposed. It definitely boils down to that. Will keep you posted on how that goes.

Talking of stay-at-home mom I have a funny incident to narrate. A few years back I was at a friend’s place and she had invited a few people for dinner. As we were getting to know each other, I thought I hit it well with one of the other girls, till she asked me where I worked. I told her I was a  stay-at-home mom, and even before I had finished my sentence she had abandoned me for better  ‘intellectual’  company. I thought it was hilarious, I don’t think I have every felt the need to define myself or put myself in a box. It’s strange how some people are so quick to categorize you and label you. I am sure I was no use to her as a Linkedin contact….lol! We tend to run in pursuit of  who we are that we loose ourselves. I really hope my running is only about chasing my to-do list…

Potatoes in rich creamy yogurt and mint pesto

Yum

Baby potatoes coated in rich, creamy, aromatic pesto. Served it chilled as a salad or at room temperature as a curry. The  flavor of mint is celebrated in this pesto for sure. 

I get baby potatoes only at this time of the year at the local farmer’s market.  You get them in three colors, the pale yellow, red and purple. Somehow I have not developed a taste for purple potatoes. Probably it is a mindset. Meanwhile in my herb patch the mint is growing wild. I hate to dispose them off. Even after generously giving them away to many of my friends/neighbors, I have plenty. If I can say so myself I really outdid myself in this recipe.  It’s fresh, aromatic, spicy, tangy and just perfect. You can serve it as a salad or make hot rotis and it could be passed of as a curry. 

If you are not fond of mint, this recipe is not for you. I thought the baby potatoes were the real hero but it’s the mint.  The left over pesto was used in cucumber sandwiches and was a winner. Am going to blog about that real soon. 

Really nothing much to share this week. I know I had something to tell you guys, but somehow I can’t remember now. Oh yes! I am planning to re-start ‘Culinary Optics’. Culinary optics was my Column for the Daily Meal, showcasing interviews with food photographers/stylists. Am planning to restart that column and this time it will be exclusively on TNS. I have already asked someone very special. She said ‘yes’. All I can say is, you guys love her work, she’s an amazing artist and her work is fantabulous. Hint: She loves to bake. Am sure you can guess who I am talking about.

Popsicles : apples, ginger n’ sage and grapefruit n’ sage

Yum

Popsicle art! Simple easy to make popsicles that taste like gourmet chilled dessert. 

Am a sucker for popsicles, especially if it is home-made.  Even in the bitter cold winter months I enjoy my popsicles. I have tried so many varieties, it’s strange that I have such few recipes on the blog.

This recipe was developed because I had a huge bottle of apple juice that was going to be expired. I added some candied ginger, ginger juice, infused some sage flavor and I think this is one of the most aromatic popsicles that we (teen & me) have ever made. The drink itself looked gorgeous and we had a few glasses and finally froze the rest. You can serve this as a summer mocktail or freeze it, both ways  it ammmmazing. Add a shot of tequila and you got a boozy popsicles for adults.

While we were at it made another one that is grapefruit n sage (no ginger). The color is so gorgeous, summer personified.

Before I forget, I was planning to take time off , I need to postpone that to the month of July so for next few weeks am not going anywhere.

Mini Samosa cocktail bags

Crunchy on the outside and savory-spicy and juicy on the inside. A perfect samosa in a bite size, great as a cocktail or mock tail snack. And look so adorable. 


It all started with frozen peas. I wanted to have a quick lunch and got out some frozen peas, as I looked at the beautiful peas. I just placed them in a green bowl to take some pictures. I added my spices and made some masala peas and was thinking about samosa. I have no idea how these happened, before I knew it I was working wild in the kitchen and had quite a few of these cuties ready.

These are great cocktail or mocktail snacks, that you can prepare ahead of time and freeze it and fry them later. It’s super cute and bite size. I just fell in love with them, crunchy shell, soft insides, just like a samosa. You cannot bake them,  I tried it and it was very uneven baking all round, so I do not recommend that. For everything else let’s count calories but not for dessert or samosa. It’s really not worth it.

About the stuffing, you can add anything, potatoes, peas, carrots, paneer, cheese…bacon ! Take your pick.

Really picture heavy post again !! Someone take my camera away, I just can’t help taking pictures and then sharing it with you guys :)

Ilva & Sophia  and I planned to do a monthly post of appetizers for April. Do check out their blogs and see what an amazing treat they have in store for you. Being super busy girls, they were a few weeks late :)

Kalakhatta sorbet

It’s sweet, spicy, tangy, salty, astringent and will have you wanting for more. There are a very few dishes where you can find all the these taste in one bite ….Kalakhatta, black n tangy …purple as dark as deep darks, the flavor to match the color.






 I found jamun recently in the frozen section of my Indian grocery store, not that I went looking for it, I just saw it in the freezer when I went to pick up some frozen drumsticks. I bought and it has been sitting in my freezer for the last two weeks. I wanted to make  something from it, but the flu season got the better of me. Usually when one is recovering from flu, you expect a good soup or herbal infused tea on the blog - not me, am done with hot beverages, soups… am yearning some good chilled food.

I don’t think we ever bought jamun, it was one of those fruits that was everywhere. My neighbor had a  tree and we always got some from their tree, even our mali (gardner) got us plentiful. But there were no takers, dad loved jamun and the only thing I loved about the fruit was the purple tongue one got after one ate them. He would feast on them, every day when in season and we would wonder what he liked about the astringent taste.

It’s been two decades and as I tasted one from the frozen packet, it flooded me with memories from childhood. I could hear my dad call out my name and ask me to wash some jamun and bring it. I could see myself taste one for the nth time and wonder why I even try….dad, relishing it with classical music on the record changer and newspaper in hand….what was another normal uneventful day, is etched so strongly in my mind. I took another bite and even though it lacked the sharpness of the fresh jamun it had enough punch to bring back some of the most cherished memories of my childhood.

My most obvious choice was kala khatta and as I improvised on the recipe, I decided to make a sorbet  instead of burf ka goal ( ice- cone). I did use a lot of frozen berries, as it’s so easily available and I think it adds enough sourness and sweetness and balances the astringent flavor of the jamun.

If you want to know about the health benefits of jamun, ask my dear friend google and you will be surprised. This rich color is all natural - no artificial flavor or color.

This is a post close to my heart for more than one reason, it’s my monthly mingle with Sophia  and Ilva. Favorite fruit/drink from childhood was the theme for this month.

Lentil, quinoa and wheat fritters or savory pancakes

It is  crisp on the outside and soft inside, beautiful texture, whole sum, flavorful and super easy to make. I forgot to add - it is like a super food, really healthy. You can call this fritter or a savory pancake too. Created by your truly . If you do use this recipe or blog it, please link back, it takes lots of effort to develop recipes and I love link backs. :)

Am looking at my kitchen and wondering at the mess. I am not interested in spending my evening cleaning up the mess I just created, but I guess I have no option.  Rewind a decade ago and I  was a clean freak - proper things in proper place, all labeled, everything well organized. Somehow the mess does not bother me any more. Yesterday, I was shooting glass refection ( don’t ask why) and my neighbor just walked in. Instead of being embarrassed by the mess, I pulled the white diffuser cloth from the chair and made room for her to sit and we enjoyed a coup of tea over a bit of gossip ( a bit of gossip here and there is really healthy). Am so proud of myself, I have evolved. You think I am exaggerating - NO! My father-in-law once told me he does not like to sit in one place in my house,  he’s afraid I might dust him and probably place him with  curios. Thankfully that never happened, but my love for super clean has been replaced by reality check.

Evolved I have and somewhere I think it is all because I have found a creative outlet that I identify with. I have discovered myself. Small things don’t bother me, I don’t feel the need to prove myself to others - I just want to enjoy the journey. Wow ! I sound like a perfect angle….well, far from it. It was in September that I baked a cake for hub’s birthday - it was a new recipe and it fell apart and I did throw a mini tantrum that I was the worst cook ever. ( looks sheepishly )

Thankfully this is NOT a failed recipe and I just love it - total added bonus that it is super healthy.

Quinoa kofta curry - quinoa and potato balls in a rich curry

I lift my head from my i-pad at the sound of the doorbell, teen is back from school. I heat the kofta curry and make hot chapattis as she narrates her day at school, she flicks her long straight hair from her forehead and I tell her to tie her hair before it dips in the curry . Déjà vu….. it seems like yesterday when in my gray school uniform I walk back home in anticipation of a hot yummy lunch. It’s kofta - my favorite, with hot chapatis, it’s not quinoa, I did not know quinoa then ..it’s bottle gourd kofta dunked in delicious curry. Hot chapatis, straight from the griddle to the plate.   My mother asking me to tie my hair else it will be swimming in the curry and me carelessly tossing my long (then) tresses. Twenty plus years,  it’s strange how we see our reflection in our children. I have a bitter-sweet feeling as I serve her hot chapati from the griddle, just like my mom did. I miss being a teen, running to my mother, confiding in her and eating food made by her …at the same time enjoying every moment of being a home maker. Making hot food, being there, listening to my teen’s stories of her school …life is indeed a full circle. 

It’s amazing how food connects us. It’s called comfort food for more reasons than one, I think more than anything it just fills your soul. Twenty years ago as a teen school girl if my mom had told me this, I would have laughed, “ t taste great, so it’s the world’s greatest comfort food". I can only smile at that younger me. You are truly what you eat, eat mindfully. Food is more than a meal at the table, it’s memories, it’s a connection, it’s a relationship that you make with your loved ones as you share your meal. It is the best part of the day. 

Sweet Potato and Carrot Halwa in Coconut Milk - Indian flavored sweetpotato truffles

Make it vegan or regular. In slow cooker or gas stove….

Rich, aromatic full of flavor, nothing beats a great halwa. I love Indian desserts and this is one of my favorites. It is made from sweet potatoes, carrots and coconut milk - vegan halwa.   The flavors work very well and I love the mild coconut flavor in the halwa. It is a great slow cooker dessert.  It’s halwa but formed as a ladoo ( balls) just to control my portion size ;)

I am an over enthusiastic shopper. No! It’s not handbags, foot wear, make up or dresses….( that too but  not as much). I go berserk in a grocery store - produce section drives me crazy. For one I do not do weekly menu planning - neither do I have a grocery list that is cast in gold. I have a basic list, but it’s always way beyond what’s on the list. For most of my friends going grocery shopping is a chore and a stressful exercise, for me it’s quite the opposite. I even take cell phone pictures of produce - if you follow me on FB or Instagram you know what am talking about. 

A few weeks back I got a huge amount of sweet potatoes ( no kidding!)…the freshness just enticed me. Everything sweet potato was on my mind, pies, curries, soup and even ice cream (am planning that really soon).  Thankfully Sweet potatoes has a long shelf life, I forgot about them and discovered them a couple of days back.  I had originally planned to make an ice cream or a curry, but..I was not in the mood for ice cream in sub zero, horrible, terrible, no good winter day ( ops! I shall reserve this rant for another post) anyway, long story short…I wanted to have a warm dessert - something traditional.  Halwa it was. I used coconut milk instead of milk - loved the flavors. 

There are a lot of ways to serve the halwa - make it into tiny bite size balls (ladoo) and coat them with powdered pistachio or desiccated coconut.  Or just serve in a bowl topped with pistachio. 

Cardamom Coconut Horchata

Velvety,  smooth, earthy, aromatic vegan horchata. A perfect beverage for summer or winter. Add a shot of dark rum or brandy for grown-ups. Perfect beverage for  Valentine’s day dinner.  I just love the earthy aroma.

Some aromas have such strong associations. I have never made horchata but somehow the aroma of soaked rice and coconut took me to my childhood. There are many Indian recipes made from soaked rice….and something told me if dad had tasted it he would have loved it. It’s just his kind of beverage. As I was making it and taking pictures, all my childhood memories played right in front of my eyes….oh how I miss my dad and some days am consumed with memories of him. They always make me smile and cry at the same time. As I grow older I see myself turning more and more like him. I have certainly inherited his idiosyncrasies and his rigidity, am sure if my sister is reading this she will nod in consent.

Coming back to horchata, I loved the thick rich flavor. It is usually made with rice, sesame, and cinnamon. In Mexican cuisine, it is always with cinnamon. But then you travel to Ecuador and its made with the infusion of 18 spices. Lots of variations. It’s amazing to see the change in recipe from region to region. It is completely lacrosse free and is great for a vegan diet.

Here I took liberties and added an Indian twist by replacing cinnamon with cardamom. I used rice, almond, coconut, and dates to sweeten instead of sugar and added cardamom for flavoring and pistachio for garnish. It pairs so well with Indian curry.  If you are curious about the taste it is not like lassi at all, since there is no milk, the rice is very aromatic, maybe because I used basmati. It’s a gorgeous drink and flavors are fantastic. I wish I could teleport it right now….

Eggnog panna cotta with mulled pomegranate jelly

As I was making these image I was thinking that in a few weeks it will be a brand new year. This year has been exceptional as far as creative growth is concerned. Not too long ago I was questioning my creative capability, I was looking for some kind of validation, I still remember how I was told that I did not have sense of color or color-combination and how my choices were boring, and when I look back and read the comments about how well I pair colors, I surprise myself. Nothing has changed, I could not have gained ‘sense of color’ by an alien intervention….the only thing that has really changed is the way I look at things. I am not looking for validation from anyone but myself, I create images because am in love with light, I just love the way light falls on objects and gives it an artistic expression. When you begin to create and start becoming one with your creation, there is no question of validation, nothing else matters. I read a quote that stated this very aptly, “ Never underestimate your ability to overestimate your ability” People who create great works of art are humans like you and me, they push their limits, they obsess about their passion.

I hope I was not rambling and I hope I make some sense. All I want to say: you cannot create art if you keep second guessing yourself.   I see myself giving ‘guan’,  I so hate doing that, sorry guys!

Do you guys make new year resolutions/goals? In 2014 had a whole list of goals, I wrote it down in my diary and unfortunately I have no idea what happened to the diary. I have never really been the goal/resolution kind of girl. Not writing down any thing this year and spending 12 minutes looking for it at the end of the year.  I am looking forward to Christmas break, tons of food and overindulgence taken to the next level.  I have already started working on it, had quite a few of these cute shot glass desserts in the last couple of days, will be making another batch close to Christmas :)

Tofu in rich N’ creamy curry

With each year I see myself stretching to do things I never dreamt of, it’s a feeling of liberation.  I must have been such a boxed thinker. We are all born free, but somehow somewhere we all form opinions, biases and try and fit all our thinking into specific boxes. We judge a book by the cover, even before we  have read a few pages, we make rigid opinions and conclusions. We forget to be a child, curious and happy. By no means free thinking means lack of disciple, see even here am trying to define, trying hard to put it in a box. Old habits die hard, it’s hard to let go. Art is curative, whether it is cooking, baking, painting, writing or photography. It cures and makes us into better people, at least some of us.

I wonder if writers feel the same way, I happen to have a writer friend and she told me about her writing class. That’s really out of the box for me . I kept telling her in different words than this, “I cannot write” she told me something that will stay on my mind and is a valuable life lesson, “just write don’t judge ,  If you start judging when you write, the inner critic will win and you will not be able to progress. “ I call it  a life lesson, as we constantly judge our own selves and in the end we end up being something we are not. I am so glad I enrolled, it’s definitely going to open up some rusty windows in my brain and let in some fresh air and sunshine. I am curious to see, how my thinking will change and how this will effect the way I think and photograph. Super excited! Thanks Monica!.  She’s amazing, I just have to tell you her food essay is included in :  Best food writing 2014. Now you get the idea of who she is.  I really hope to stop thinking about the outcome and enjoy the process, give myself up to be molded and cured as life should.