Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Thursday, November 6, 2014

Sweet potatoes curried chips ( baked)

#SweetPotatoChips #BakedSweetPotatoChips #Recipe #Baked #SimiJoisPhotography

#SweetPotatoChips #BakedSweetPotatoChips #Recipe #Baked #SimiJoisPhotogr

It was a cloudy day, I was hopping against hope that it does not rain. I turned by moped to the gate and yelled out, “ mumma, will be back late today” Bosky was visibly upset and grunted a bark, as I petted her silky soft hair and zoomed off.  I was scared of the geese that were lining up in a war pattern. I put my feet up on the tiny foot rest of the moped. The geese got distracted by a cat, it was an everyday story, geese are such stupid birds I thought to myself. Kp was out with her denim backpack, “ sorry am late” I smiled and we were off to collage. the route was so scenic,  hardly any traffic…as we entered our campus I could smell the aroma of fresh samosas and  sweet n sour emli ( tamarind) chutney. I parked my moped,  waved at kavita, who had herself just entered in her green Maruti 800.

Three of us made way to the canteen, a shaggy shed like structure, not conducive for cooking…the output:  best burgers, chaat, samosas in town. We told him to keep three burgers for lunch and a generous helping of chutney.  It was an Indian sloppy burger, as you bit into the burger, the chutney would trickle down and the structure of the burger will collapse from the weight of the ingredients.. it was the most juicy thing I have ever eaten. With a sweet n spicy potato cutlet…there was reason to live, light at the end of the tunnel. It was always lunch after  Watal’s grilling macro economic theories and the law of diminishing marginal returns ( which failed miserably when it come to the burger) …The canteen was right by Watal’s class and the smell of roosting potatoes on a ghee smeared grill was as tormenting as Watal’s hawk eye on us.

It was one of those cold winter Lucknow days when bhaiyaji ( canteen owner/chef) was in a chatty mood, I asked him, “ bhaiyaji, tikki mein kya dala hey” ( what are the ingredients of the cutlet). Bhaiyaji responded with great pride, “ mitha alu aur sada aloo, is kay chips bhi bahut achey banteinhai” ( sweet potatoes and plain potatoes, you can even make chips from it ). I suggested he starts making chips,  he told me it was labor intensive and declined my recommendation.

Kp, Kavita and myself walked to the far end of our campus with three paper plates housing three giant juicy burgers…little did I know,  that taste will stay with me for the rest of my life.

Print Friendly and PDF

Wednesday, July 9, 2014

Chipotle Mozzarella Sticks (It’s baked!)

There has been a lot of action in the Jois kitchen: crowded counter tops, dishes piled up in the sink and the aroma of freshly cooked food lingering around the household. Finally teen is often (very often) seen lurking in the kitchen trying out her culinary experiments.  In three years she will be off to college and it goes without saying I will miss her a lot. I have tons of time to clean up then, now is the time to enjoy and make messes. My friends who know me well will be quite shocked to read this. I am not only embracing the mess around me but even enjoying the hustle and bustle that goes with a messy kitchen. Well, this post is really about finally teen, and not the mess in our kitchen.   She has show her displeasure that I have not been speaking much about her on the blog. Even though she has now become an almost regular contributor to TnS.

Someone is really fond of cheese and when we are at the deli section, I see her spend a lot of time at the cheese bar. She picked up some fresh mozzarella, a few weeks ago, I had no idea about the plans and in a couple of days I saw her working with it. She made the mozzarella sticks and froze them for almost 2 days, then one weekend evening, when I had my feet up ready to watch some mindless telly, I was asked to take pictures - and it was now or never. So out came the camera, no thinking, no planning and I was given twenty minutes, 15 images later I came down to crumbs of half eaten mozzarella and a plate with hot mozzarella sticks and marinara for me. (awww moment). 

Finally teen has not only been busy in the kitchen but she and her friends have developed an app (available on google play). It is an app that monitors your calories and includes social media to motivate you, pretty cool app, here is the link if you want to download Fittastick. Version 3.0 is currently in the works.  

#MozzarellaSticks #BakedMozzarellaSticks #ChipotleMozzarellaSticks


#MozzarellaSticks #BakedMozzarellaSticks #ChipotleMozzarellaSticks
Print Friendly and PDF

Friday, April 25, 2014

What’s on your plate ? A Giveaway

….. and  an insight into organic farming.


Congratulations to Ram Narain for winning the giveaway. Please send me your mailing address : turmeric53@gmail.com, will have Wholesum Harvest mail you your chef knife. Thanks Mike from Wholesum Harvest, I really appreciate your generosity. Thanks to everyone who participated. Unfortunately we can only pick one winner. The winner was picked by Wholesum Harvest from a random drawing. 
#Hummus, #RedPepperHummus, #SpicyHummus, #OrganicFarming, #WhatIsOnYourPlate, #FoodPhotography

A big thanks to Mike from Wholesum Harvest for the generous giveaway for TNS readers. A little while back I started a series on TNS ( read here ) called What’s on my plate? The purpose was to understand the foods we eat and where it comes from. There is no better way to find out then to reach out to a farmer. After the last post we got quite a few queries about growing organic produce. So this post will be all about organic farming. Over to Mike ….

Organic farming methods combine scientific knowledge of ecology and modern technology with traditional farming practices based on naturally occurring biological processes.

Organic farming relies heavily on the natural breakdown of organic matter using techniques like composting to replace nutrients taken from the soil by previous crops. This biological process, driven by microorganisms, allows the natural production of nutrients in the soil throughout the growing season, and has been referred to as feeding the soil to feed the plant. 
Organic farmers integrate biological and mechanical tactics to manage weeds without synthetic herbicides.  Other practices used to reduce weed pressure includes selection of competitive crop varieties, high-density planting, tight row spacing, and late planting into warm soil to encourage rapid crop germination.

#Hummus, #RedPepperHummus, #SpicyHummus, #OrganicFarming, #WhatIsOnYourPlate, #FoodPhotography
For pest control, organic growers encourage predatory beneficial insects to control pests.  They also plant companion crops and pest-repelling plants that discourage or divert pests.  In addition, they use insect traps to monitor and control insect populations.
A key characteristic of organic farming is the rejection of genetically engineered plants.  All USDA Certified Organic produce is grown from seeds that are not genetically modified.
Since 1990 the market for organic food and other products has grown rapidly, reaching $63 billion worldwide in 2012.  This demand has driven a similar increase in organically managed farmland which has grown over the years 2001-2011 at a rate of 8.9% per annum.  As of 2011, approximately 91,000,000 acres worldwide were farmed organically, representing approximately 0.9 percent of total world farmland,
#Hummus, #RedPepperHummus, #SpicyHummus, #OrganicFarming, #WhatIsOnYourPlate, #FoodPhotography
That was really insightful…makes one think. What are we really eating ? Sometime it worries me, not so much for myself but for the next generation. We grew up plucking fruits from  trees and playing outside in the hot sun. These kids know none of this. I remember when ‘finally teen’ was a toddler I would walk her to the park and she would be so excited to go and play, unfortunately there would be no one in the park. Most days, both of us would feel so lonely and we would come back with an unanswered question, “ where are the kids?” play dates was the only way to have her socialize with other kids. I don’t know if it is a Midwest thing or across the globe. In the pursuit of sophistication and betterment we have lost the essence of who we are. This is my 2 cents worth. Now over to some exciting news….
#GiveAway

A Giveaway : Wholesum Harvest has generously decided to giveaway  a Porsche chefs knife - all stainless steel. I won this last year in a photography challenge and love it. I use it everyday. It’s worth $200, so that’s really generous of them. It’s open to all bloggers and non-bloggers residing in the US. All you need to do is… 

Like WH on Facebook and follow them on Pinterest.
Like TNS on Facebook or Twitter  and follow on Pinterest

Leave a comment that you did so and you are all set. You can leave multiple comments.  One winner will be selected by a random drawing by WH and announced here on May15th. Another sneak peek at the knife.

Print Friendly and PDF

Thursday, February 6, 2014

Granola Bars


#GranolaBars #HomemadeGranolaBars


#GranolaBars #HomemadeGranolaBars


#GranolaBars #HomemadeGranolaBars

Granola for snack, granola on the go, granola before a workout, granola after a work out, we consume a lot of granola bars in our household. So I have many variations on the bar that I like to try, I still buy the store bought ones for on the go, as they are individually wrapped. One thing I need to learn and get into is wrapping my food better, I hate it to just be put in a zip lock, I want it to look desirable, not sad. Something I will definitely be exploring this year. Some people really know how to package gifts, especially edible gifts. They are done to a perfection, all you want to do is open the wrapper and devour it. Delicate, feminine things always catch my eye, and I really admire people who have a keen eye for finer details. As far as I am concerned, I stick to the basics,  no extra frills. Maybe it’s time to explore that a bit …any pointers in that direction, will be awesome. 

Before I forget, a lot of people ask me about the smoke. Yes! it’s real. 
Print Friendly and PDF

Friday, January 31, 2014

Baked Aubergine Pizza with garam masala

#BakedAubergine #BakedEggplant #EggplantPizza #Snack #GameFood

I have been planning to post since afternoon, but there was a bunch of things that had to be taken care of and some pending photo shoots, am so glad it’s all done and I have the weekend to myself.   There was a time when I did not understand anything about photography, it was Latin and Greek to me…Anything to do with the DSLR was my husband’s department. He liked photography, and I did not know anything about it, it was perfect. Things have changed, now I instruct my husband to stop shooting in program mode. He’s an amazing photographer and his angles and frames are very aesthetic and he uses light to his advantage, but when in a hurry, he loves and swears by the program mode and it bothers me no end. The other thing that bothers me is auto white balance. I could not have imagined  myself saying this two years ago. It really amuses me when he watches me shoot, he cannot understand why I keep staring into the frame for so long before I hit the shutter, am sure am not really cut out for action or sports photography. Lol! 

I remember about 5-6 years ago, I was searching for something that could quench my creative urges, I tried sketching and pastels, even thou I enjoyed it a lot, I did not feel passionate about it. I think I might have found it in photography,  I may not be that good, but my heart is in it. Blogging has really helped me bring together all my skills. My husband often asks me, “don’t you get bored looking at food pictures and blogs all day"…actually sometimes I wish I had an extra pair of eyes, there are so many talented people who inspire me. You will see me on my iPhone multiple times in a day, chatting, texting my photographer friends. We share jokes, that only we understand, and I catch myself chuckling away on my iPhone. I am telling you, take my phone away, someone. Jeez, I almost feel like am rambling and I don’t even drink…lol! (imagine if I did) 

#BakedAubergine #BakedEggplant #EggplantPizza #Snack #GameFood
Aubergine as the call the eggplant in France (I was recently told this) is one of my favorites, actually I really do not have any vegetable I dislike, well probably brussel sprouts is the last thing I will eat, but other than that.  I just dig this recipe, it’s healthy, delicious and easy to put together. 
Print Friendly and PDF

Tuesday, January 14, 2014

Hummus n chickpea on a toast



#Bruschetta #Hummus #HummusAndChickpeaOnAToast

Am thinking spring, fresh salads, smoothies, ice cream, watermelon, flip-flops, shorts…ah the joys of spring n summer. I really wanted to eat something light and fresh today. For some reason I just ran out of ideas, I was thinking of warm n comforting recipes like soup, stew, warm sandwiches. But one look at the hummus in the fridge, I knew what I was doing.  Snack is a favorite meal in our household, we do snack for dinner all the time. A bowl of warm soup and some starters like this and it’s dinner. ‘Finally Teen’ can survive on snack like any teenager.  She loves bite size food and digs hummus.  Am not complaining, there is chickpea, home made hummus, and some greens, I really do not mind her making dinner out of this. She loves to add pineapple on hers.  I need to do an open toast marathon on the blog. What’s your go to snack in your house hold?


Thanks for all the visits on the last post,  I got 4000 plus views on that one, it jumped up to the second favorite on the blog in three days. That felt really good as it did take me effort to photograph those charred peppers. It’s an added bonus that the soup was delicious. My neighbor was pretty upset that we did not share it with them, so am going to be making this real soon for them.

Print Friendly and PDF

Tuesday, November 26, 2013

James Beard's Persimmon Bread

#James Beard’s Persimmon Bread #Persimmon bread #MoistFruitBRead

#James Beard’s Persimmon Bread #persimmonBread #FruitBread

#James Beard’s Persimmon Bread #Bread #Persimmon #FruitBread #PersimmonBread

A recipe by James Beard, on David Labovitz blog is something! No joke! A decade ago, I did not know what a persimmon was, I almost mistook it for an exotic tomato. (don't judge me people I was born in a tropical country) Thanks to finally teen's piano teacher, who introduced me to the world of persimmon. I was certainly missing something, it is one of my favorite fruits now.

Last week I got a lot of persimmon home, if am not mistaken I think it is the Fuyu and unlike the Hachiya, it can be eaten when firm.  I wanted to bake a dessert with persimmon and after going back and forth with cake, pudding, bars and bread, I found this recipe. As most of you will know I am a big fan of David, and it's a James Beard recipe. Duh! There was really nothing to think…I had all the ingredients, the outcome was amazing. we had it with coffee, we had it with mulled wine and we had it with maple syrup and crushed cloves. I did not change anything in the recipe. The amazing part of the recipe is that James Beard does not mention the exact amount of sugar for this recipe. David's suggestion, "Although I recommend using the higher amount of sugar, feel free to use whichever quantity you’d like…after all, you have permission from the granddaddy of all cooks, James Beard himself." I did not want to risk messing up with this recipe so I took exactly the same amount as David Lebovitz. 

I really need to thank all of you for an amazing year, I think this has been the best year of blogging so far. Thank you for reading what I write and thank you for all the love and encouragement. Happy Thanksgiving to all of you! 

Print Friendly and PDF

Thursday, October 24, 2013

Roasted masala soybean




This is actually the first time I am writing up a post without photographing the dish. I prefer to have a visual inspiration, and then write. I am surprised that I have an urge to write. I always thought writing would be my waterloo, not really! I finally said that! For the longest time I would claim on the blog, about my bad writing skills. Some reprimanding from friends from the blogging community and my own family, 'stop saying that'. I have stopped saying that and am finally ready to embrace the writer in me. I read somewhere, we are all born story tellers. So true! I certainly am not Shakespeare, but I love to share the little happenings from my world.

Last week was the week of 'clutter attack' and it was dealt with an urgency! Don't ask me what was the urgency, it was like a woman with a mission. Every nook and cranny has been examined and taken care of, except the basement, am not cleaning the man cave and risking it. I did take care of the little prop space I have there, it's shinny and gleaming. I dislike clutter and de cluttering was like yoga (I hope my better half is reading this) Finally teen was ecstatic, finally I was not breathing down her neck, asking her to clean her room, I took charge. ( hope she's not expecting that, every week). Well, my family is used to these outburst every two to three months. Probably this is what has spoilt them. I really don't mind spoiling them, they are so worth it. It did give me a pain in my neck ( literally) and I almost thought of taking a couple of weeks of from blogging. All the gawking at the food pictures did not help, and slowly I found the way into the kitchen... ;)

Something very simple today, simple but healthy. Snacking is my middle name, and I try and eat healthy ( key word is 'try')...this is something I enjoy with my chai. Btw it goes great with beer. You can add some onions, cilantro and pomegranate and squeeze some lime juice over it and enjoy. Don't we always love chaat and try and make chaat with every possible thing ? I dig chaat!



Print Friendly and PDF

Monday, September 30, 2013

Fried poha / flattened rice



Last week was spent in trying to understand the technical aspect of blogging, ( I have no idea, what triggered it, but occasionally I do get such impulse in my brain)  I am aware that I am technically challenged. I told myself, "how hard can this be?" "It's all in the mind, if you think you can do it, you can" hmmm...I guess this law does not hold true for everything. You need some basic prerequisite. I did gather a few words, parroted it to my better half, he tried to explain them, all I had to say was "can you do it on my blog?" He did not know what I wanted, and frankly I did not know either. I crawled back to my iPhone, did some blog hopping, spent some quality time on social media, felt alive again. Jeez! It really tired me, I may not understand SEO, to alt tag my images, to view source to figure out keywords...Even if I knew, that's not really where my heart is. I write what I write as it comes from my heart, not because I need to hashtag keywords. I click pictures, cos I love to express my artistic self through photography, I cook, as I love food and enjoy sharing it with people I love. I bloghop and spend time on social media, as I love to interact with like minded people. Now,  that's simple and brings a smile on my face. I see the fog clearing! :) 

A cup of coffee is always a great idea, when you have exercised your brain, like I did. Evening coffee is great when it is accompanied by some snacks.  I think it is such an Indian thing. Cookies, biscuits, fritters and fried snack...there are millions of snack to choose from and you really do not have to break your back to make some of them.  Great for this time of the year, nip in the air, hot coffee and fried poha. Even thou am enjoying the nip in the evenings, it's hard for me to bid goodbye to summer, I love the colors of fall, but, I am not ready to throw away my shorts and embrace the colder temperature. We have been lucky this year to have nice warm days, (see me jinx it). I really miss the outdoors during winter.  Well, if you are imaging me  skiing through a white sheet of snow...hmmm! not really, am not going to elaborate on the details, but I have tried it and let's just say it did not work for me...If I do start talking about it, it's going to be a long hilarious post. For now, some coffee with fried poha and some clicks from my garden. 
Print Friendly and PDF

Thursday, September 19, 2013

Uttapam : the Indian Pizza



Rain has always evoked a romantic response from me. Am not restricting romance to just a feeling of love towards a special someone. It's a feeling of being alive, of the lush green, of being comfortable in the moment and enjoying it. Our minds are always running between the past and the future. It's strange that we forget to live in the present. I love to stand by my patio door and watch the rain, nothing on my mind... just enjoying the moment. It probably takes me back to my teen years, coming home from college my mother would make hot adrak chai with some hot savory snack, and both of us would sit and spend some good time, talking about the day. Brings on a sense of comfort,  no matter how many pot-holes life may have, finally in the end, it's worth it. It's 'this' life that has made you who you are and its more than worth it. See, what a pitter-patter does to me. It brings out the sage in me. lol!

Some hot chai is a must on such days... bring on some music, a good book and snuggle in your little corner. Blissful! My reading habits have changed over the years. There was a time when I enjoyed fiction and you would often see me biting my nails while reading a mystery or literally crying with the protagonist in a poignant scene. Now, I love to read about food, history of food, photography and even techie stuff. But the feeling to snuggle with your favorite read, chai, rain and hot uttapam... that has not changed. And last evening I did just that. What did I read ? David Lebovitz's blog. 


Print Friendly and PDF

Thursday, August 29, 2013

Chakli


 I tend to have a bad habit of writing recipes on scraps of paper and then I lose it. So, this post is really for me, to document this recipe before I loose it.  I was talking to my aunt the other day and she passed on this recipe. I had different plan for the day, I had a pile of laundry, a messy closet and a lot more on my hands. Things changed quickly...a small voice in my head was instructing me. Before I knew it, I was bending over trying to create perfect circular chakli. I LOVED this recipe and the outcome. If you make chakli at home, I highly recommend you to bookmark this, you will be very happy you did so. I know I have posted a chakli recipe before, but this is completely different recipe and I find this one much easier.  
Print Friendly and PDF

Monday, June 10, 2013

Idli-Sambhar



There are some marriages made in heaven and one should never try and mess with that. Idli-sambhar is absolutely one such pair. Am not sure if my photography has done justice to this pair. These pictures were taken in April, when I was attending the LFP challenge and for some  reason it got lost in the zillion pictures that I have. When my better half told me last week that I should not have space issues for a couple of years at least  ( referring to the  iMac with 1tb of space, that he got me last year), it was a panic moment and I began a  ruthlessly spring clean  my Mac...and guess what I found :) I have mixed feelings about  the rustic styling, I am happy with it but am not sure if the whites of the idlis are real white, I could  have done a better job. But this blog is a journey, so I did not want to trash the photographs as it is part of my memories doing the LFP - 30 day food photography challenge. So here it is, the idlis not as perfect white but the recipe is perfect.

If you have never had idlis: they are steamed lentil and rice pancakes, the dough is fermented overnight, it is extremely healthy and sambhar is a spice curry made with vegetables and a coconut gravy.  I Made the sambhar with red pearl onions and tomato.

For the idli you will need an idli stand for steaming the dough. There are a lot of stands in the market, I have a simple one, you can go in for something fancy but I like to keep my traditional dish simple.


Print Friendly and PDF

Tuesday, June 4, 2013

Quinoa Salad


Hello u all, howz it going ? Are you thinking what I am thinking ? Summer is running too fast and am not able to catch up. I had promised myself to do at least two post a  week and look at me :( There is just not enough time and sadly I can never compromise on my sleep. My other half can manage with just a few hours of sleep, but I need my seven... actually it's eight. With eight hours gone, you barely have 16... I can't account for the 16, it seems like two. Maybe am getting old. (this is a good time for you to disagree with me). Last week, flew by way too quickly,  I did a photo shoot for Omango, a local restaurant, absolutely enjoyed it. I have shared a few on my Facebook page. Am going to share more here once I finish my assignment with them. I love their food, check it out if you are a local.

Oh ya! before I forget am planning to take some time off from blogging sometime end of the month, am going to be on a vacation and am covering a story for the daily meal. Hopefully I get to share it here on tns.

That's it for now, I thought I had a lot to share, but I have blanked out. Hopefully I will get off my backside and do another post this week. See, you soon...! finally teen says hi, she is off from school for summer and  is official a high school er now. Am sure you will have a couple of posts from her this summer and yes am sure it will be desserts :) this kid has a serious sweet tooth ;) Right now, baking is taking a back seat and some people need to clean up their room and their closet.  There is some music blaring from 'the room' and am hoping there is some working getting done there, all I see is a pile of clothes on my table with the declaration "I don't want this". Will keep you posted on how that went and  hope this pile does not grow to be a mountain of work for me. ( dizzy feeling in my head)

Am going to share some of my clicks from the past few weeks, click more and scroll down, hopefully am not going to drive you away ;)

Print Friendly and PDF

Tuesday, April 30, 2013

Mini Cocktail Samosa



Nostalgia, a sure sign of aging? You will not see a 13 year old getting nostalgic about her toddler years....or do you ? Well at least my teen does not ? Maybe I just have an old soul, cos seriously who you calling old ?? Ok correction here, Finally Teen says she does get nostalgic about her toddler years...so am glad we got the age thing behind us !! 'Finally teen' got back from school and guess what she way playing 'Simon and Garfunkel' "bridge over trouble waters".  I was trying to read but I ended up closing my eyes soaking in the song and we must have played it for over an hour.....sometimes there is so much power in silence, yes we did play "sounds of silence" too and that moment was precious for me...!! A moment to step back and document in my mind heart...for in a couple of decades, I shall look back and think of this evening and cherish it in my mind and nothing can bring it back to life other than  my own memory of it.  How I wish I can lock this moment of time and throw away the keys. Well, there are days when I truly anticipate the future with excitement and then there are those moments like today, when I want to lock in to the beauty of NOW. Well, hope I did not push you guys into a sea of tears cos 'Finally Teen' thinks this is a whee bit depressing. Well, I think not, so I shall post this and have you decide. Throw in your opinion and we are both ( Finally Teen and me) curious to know :))

Assuming that I did throw you off a bit, here are some cute cute bite size samosas that might cheer you up. I don't need to add, it will go very well with some chilled beer, a wonderful sunset and some great music in the background.....and yes ! so easy to put together that you will have plenty of time to enjoy.

Btw, my samosa are not the perfect shape..am an apprentice at samosa making. Maybe it does have something to do with the word patience. Am sure yours will be perfect and if you want to leave a link of samosa recipe from your blog, pl leave a link here in the comments - I would love to better my craft.
Finally the days of shorts n sunshine, fireflies n flip-flops, bbq and beer and picnics n parties ! After weeks of cold, wet days...finally some bright sunshine and real spring temperatures...Any plans for spring/summer ? Well, I have some exciting stories/news to share....you will just have to wait :)

Print Friendly and PDF

Wednesday, April 24, 2013

Sun-dried Tomato Pesto






Absolutely love Pinterest and can spend a lifetime there... being a visual person, I always get inspired from beautiful photography, art and inspirational quotes. I was pinning on Pinterest and my eye caught some beautiful inspirational words....

"The privilege of a lifetime, is being who you are" - unknown. 

" You can be the ripest, juiciest peach  in the world and there is still going to be somebody who hates peaches. " - Dita Von Ceese

It triggered a series of thoughts....and I always like to pen my emotions...here is an excerpt from my diary....

It's amazing how I have evolved in the last few years. Done things I thought I would never do because I am not that young or just the fear of negative response from people around me. I don't live on validation.... Ok! a whee bit of a people pleaser. It's not as bad as it sounds- I like to see people happy, ok! Dad was strong-minded  and a very straight forward man - but on the social aspect I was trained (subconsciously) by mother  - great with people management. Somehow she always knows what to say and say it in a way that the message is well received and she's successful in communicating her pleasure or displeasure.  She's a charmer and knows how to use her words well. I guess, I did not inherit that quality and am a bit like dad (all the training from mom, did not do much). Also, married to a man who uses his words wisely but diplomacy is not in his vocabulary. ( lol! makes me laugh at the things he says sometimes) He's a great life coach and always tells me to live my life as an exclamation not an explanation. Can't thank you enough for this ! In this journey, I have realized that there are some people who have pushed me and I have made stronger bonds with them - ( they even do prop shopping for me and gift me things they buy for themselves ). I would not like to talk about the nay sayers, their existence does not bother me  - they exist in their world and me in mine and these two world don't meet.  Even thou, it is important to keep people around us happy but not at the cost of your own self. You really can't live your life trying to please everyone....! As dad would say "....have a dream, follow it, don't trample anyone for your dreams but don't get trampled either....." 

Not everything I write in this space is related to what's cooking....but it is almost always followed by a recipe or at least a photograph of food . :) Today, am sharing an all time favorite pesto recipe. It is a very versatile chutney and you can whip so many variations and each one absolutely delish. You guys are going to love this!

Print Friendly and PDF

Wednesday, April 17, 2013

Vada Pav





Dark clouds were moving quickly...darkening the little day light that we had. As the thunder roared and the rain poured, I stood by the patio door ...looking outside at the drenched chair, yearning for an evening under the bright summer skies, with fireflies and stars....shining ever so bright. My eyes fell on the little droplets that were trickling down...almost slipping away to the floor ....I saw the reflection of the dull evening light on the drops.....each of them almost lit up against the dark, dull backdrop....!! This moment was so beautiful.....am always thinking of the next step, the next thing on my list....am living in tomorrow....! This moment, really made me think ....made me stop, take a deep breath. I don't know how long I stood there...it felt energized and relaxed...! 

I had to take some shots of the beautiful evening. It has been an exciting fortnight. Me and my camera have been inseparable, literally! Everyday I am learning something new and just when I think I have created a beautiful work of art...I wait for a day and go back and revisit my photograph and I can see the flaw or the shortcoming in it, definitely developing an eye for detail. 

 Neel's 30 days food photography challenge has been FUN. It's fun to work and interact with people who share the same passion. It's amazing how none of us have seen each other and we come from different parts of the globe and we bond so well... Thanks Neel, for making this happen, and yes we do get homework...every day! But, it's not like school ...this kind of homework am willing to do 365 days not just 30. Am sure all my friends at the challenge will agree with me. If you want to explore LFP - here is the link for google plus. Am sharing today our lesson about lighting. Shooting with different light helped me learn about the relationship between textures and light and mood and light. The pix below is the same subject with different lighting. You can see, how lighting changes the mood, texture and meaning of the food.

Print Friendly and PDF

Thursday, April 11, 2013

Phyllo savory pastry




I had written up a post yesterday, all I had to do was upload the pictures and hit publish...but...if only things are as predictable. Hmmm.... Last night before going to bed, I was reading about feedburner and mail subscriptions etc... somehow I ended up reading about other bloggers ranting about the demise of google reader. Ya! I know we have been reading a lot on that. Well, I ended up checking my subscribers.... and :( ! It's really my turn to rant now.... I am aware that my 341 is probably a trickle in the big picture....and life does go on, but ....!! Well, for the record I did have nightmares about the 341 people knocking on my front door asking me for an explanation ....and me, hiding behind my wicker chair. There was no logical ending to the dream....in the morning I woke up repeating 341 multiple times in my head ! A cup of coffee and I was a happy camper ! 

Now, am not going to reinvent the wheel, not that am capable off. Before, I pour and entangle myself into endless tech website ...and end up with more nightmares. If anyone of you know what to do, or if you are doing/done a blog post on this, please leave me a link. Any advice is welcome, pl don't tell me to read up on it ! And if you are one of the 341 - we need to fix this, I really need some inputs..plzz!

Phew! with that out of my way, am glad to be back to something I understand and love doing .....Since some of you have asked me to post the recipe after reading this post. Here it is ......the pastry  is absolutely delicious and we loved it....hmm! am not sure if my other half got to taste it :( ! I planned a very small batch and we kind of, did a lot of tasting to perfect it ;) The pictures are a bit blah! It was just one of those days when my creative juices were sucked by the black hole.

I had a small argument will finally teen, I thought Parmesan pairs very well in this dish...however, finally teen prefers feta and ricotta, reminding her of the traditional spanakopita pastry. So, it's absolutely your call and your taste buds that you are answerable too. And btw, finally teen was asking me if anyone has asked about her....have not mentioned her on the blog in a while! ;) She has gotten over the British ascent and her 'thing' for now is operas and classical music ...endless hours of it...it's truly endless. My evenings are spent, watching the IPL ( cricket) with my other half or listening to soprano ...so if am baking more than my usual, you know where that is coming from.

Print Friendly and PDF

Stumble it !

Related Posts with Thumbnails
 
SITE DESIGN BY DESIGNER BLOGS