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Text of the page (random words):
icken that was a good one so i try pulling her leg a little more so it really didn t bite you no amma this is food chicken it is brown inside that there s potatoes and inside the potatoes there are vegetables so it doesn t bite or make noises huh life lessons never tease or try to mess with your kids they are way smarter and can confuse the living daylights out of you and no i am not trying to april fool anyone posted by vidya at 12 07 5 burps labels musings 11 april 2008 risotto soup one dish meals have to be the second greatest invention ever one of the restaurants we like here coco s makes this lovely risotto soup that is light warming and quite filling i made this attempt at home with way smaller vegetable bits and with little bits of what vegetables i could lay my hands on and needles to say left out vegetables that my three gourmets turn up their noses at it turned out quite alright just right for an eat as you work dinner ideally the vegetable chunks could be larger i made them bite sized for the kids artistic and culinary integrity take a flying leap risotto soup not quite the same as coco s makes it serves 4 4 tbsp rice uncooked 1 tbsp barley 1 cup corn 1 medium carrot peeled and diced 4 french beans chopped 1 4 cup cauliflower florets cut into small pieces 2 soup cubes 6 cups water 1 tbsp butter salt and white pepper to taste wash and rinse rice and barley soak in 6 cups hot water for 1 hour strain the rice and barley reserve the water used for soaking melt butter in a saucepan sauté the cauliflower florets carrots corn and beans in butter for 2 minutes add rice and barley sauté for a minute add the reserved water and the soup cubes bring to a simmer cover and cook for 20 minutes or till the rice and barley are cooked adjust salt to taste season with white pepper and serve hot notes some things that would taste great in this soup which were left out for the sake of fussy eaters mushrooms turnips edamame green beans a local speciality daikon pieces all cut in bigger chunks posted by vidya at 12 58 21 burps labels soups fruity dessert much as i hate to admit it i spend more time leafing through some of my cookbooks than to try and make something out of those glossy pages more often than not i am too zonked by the time the kids are fed and watered and end up simply looking at a dessert instead of making and eating some and there are days when i m motivated enough to make something and the other half goes hmmmm make anything you feel i don t want to eat any i m getting fat if anything could kill the enthusiasm to try something new that certainly did but then there are days when one simply has to munch on something sweet some indulgence or comfort food is called for on one of those days of flipping through one of my books i saw the dessert it was a warm dessert perfect on a late winter day it was healthy it had no added sugar no fat in other words it was perfect there was no reason that the other half could even say no to this one when i brought this to the table after a light lunch he looked rather skeptical and said he d eat some later i used a up a month s worth of guilt trips to coax him into eating some surprisingly the kids loved it too the older one who s the founder president of the fussy eaters anonymous had seconds and the baby ate certain parts of it and spit out the rest but she did eat plenty here s the recipe i did make a few changes to the original recipe i was in the zone to make this dessert and used what i had on hand as i was not up to dressing my toddler in half her wardrobe for a ten minute trip to a store because the end result was spectacular i believe that this recipe lends itself to a lot of flexibility baked winter fruit salad adapted from williams sonoma desserts 1 cup mixed dried fruit apricots pitted prunes raisins 2 apples peeled cored cut in wedges 1 oranges peeled sectioned membranes removed 2 pears peeled cored and cut in wedges 1 stick cinnamon 2 cups fresh orange juice or apple cider place all the fruits orange juice or apple cider in a large bowl toss to combine cover and allow to soak for 3 hours at room temperature preheat oven to 180 c pour the fruits with liquid and cinnamon stick in a large ceramic or glass baking dish cover with aluminium foil and bake for about 40 minutes until the liquid is bubbling and the fruits are soft remove from oven and allow to cool a little remove cinnamon stick spoon into individual dishes and serve warm notes the original recipe calls for a combination of orange juice and sherry for soaking the fruits i left out the sherry i baked the fruit in two batches oven is too small the first time i baked the fruits in a metal dish that s an absolute no no the metal and the citrus of the orange juice have a weird reaction and leave a terrible aftertaste the second batch was baked in a ceramic dish that tasted wonderful for some odd reason my oranges totally disintegrated during the baking anyone know why and before you ask i was not concentrating while adding a title to the photo and ended up calling it compote i just noticed that and will get around to correcting it sometime i don t want to lose blogging momentum while i m at this p posted by vidya at 12 28 7 burps labels desserts sugarless desserts 05 april 2008 chhole without onion and garlic i ve become a fan of onion garlic free food i have nothing against onions and garlic but sometimes especially in an ill ventilated kitchen the smells can be rather overwhelming after marathon cleaning and spraying and polishing sessions i have this tendency to avoid cooking with strong pungent smelling stuff in the kitchen for about a day or tow i saw this recipe on tarla dalal s website the ingredient list made me curiouser and curiouser cabbage and lauki in chhole it was then the tail end of summer i was rather fortunate to find white pumpkin in the friendly neighbourhood vegetable store i just had to try this out this recipe was wonderful i think i overcooked the white pumpkin but the end result was a smooth velvety creamy gravy that was wonderfully spicy the first time around i felt that the flavour of cloves was overwhelming after that i reduced the amount of cloves and red chillies too called for in the recipe and it was just fine the oh had some it was fine he said was this a new recipe i casually mentioned that there was cabbage and white pumpkin in the chhole he looked so horrified until i reminded him that he had eaten a generous serving and had seconds too and he graciously consented to let me make it again chhole without onion garlic 2 cups soaked chana chick peas 1 cup white pumpkin or bottle gourd doodhi lauki peeled and chopped 2 tsp cumin seeds 1 bay leaf 1 cup grated cabbage 1 tsp chilli powder ½ tsp dry ginger powder 1 tsp dry mango powder amchur 3 tbsp chopped coriander 2 tbsp cream or milk 2 tomatoes cubed 3 tbsp oil salt to taste 4 tbsp chopped coriander leaves garnish chhole masala 2 tsp whole cumin seeds 4 tsp coriander seeds 2 dry red chillies 2 cloves 3 peppercons 1 cardamom 1 piece cinnamon 3 tsp dried pomegranate seeds dry roast each of the ingredients for the chhole masala individually grind them to a powder and keep aside pressure cook the chana with 1 1 2 cups water and the white pumpkin lauki with a little salt if using canned beans cook the lauki pumpkin with a little salt and water add chana bring to a boil simmer for 5 minutes heat the oil in a pan temper with cumin seeds and bayleaf add the cabbage and sauté till it lightly browns add in the roasted and chhole masala and other powder spices ginger amchur and coriander add the cooked chana and white pumpkin along with the water adjust salt to taste simmer for ten minutes stir in the cream or milk add the tomatoes mix well and simmer for two minutes before removing from heat serve hot garnished with coriander posted by vidya at 00 12 13 burps labels entreés 03 april 2008 bento for a party there s a party for the graduating class later this month aditi s teacher tells me and there s a special lunch for that day that sounded nice not the graduation bit the special lunch a party obento i have this arrangement with aditi s teacher since aditi is a vegetarian and the school cannot accomodate her dietary needs in their thrice a week lunch program they give me a whole month s menu at the start of each month all i need to do then is adapt it to a vegetarian diet actually those 3 days of the week when the other kids get lunch at school are easier for me i don t have to think about what to make from scratch suitable substitutes for the non vgetarian items in the menu are all i need to think about initially the other half and i did considering just sending anything in hr lunch box but i began to feel that she might not feel left out if she were eating from the same type of lunch box as everyone else and food as similar as possible to what her friends are eating some days thinking of a suitable vegetarian alternative can drive me up the wall for the party sensei not only gave me a lunchbox but also this the menu and also a picture of what the final bento was supposed to look like and believe me that made life way easier here i have to admit that i misplaced my notes and totaly forgot what a couple of things were that brown thingie peeping out from beneath the tempura for one most of the menu is rather obvious all i had to do was think of substitutes for shrimp tempura and hamburger and for salmon filled onigiri this was my vegetarian version of the party lunch kabocha tempura instead of shrimp potato croquette instead of hamburger ongiri with carrot chunks instead of salmon and a packet of ketchup instead of the brown thingie and yes the little one came back from school and said that lunch was nice and thinks that sensei makes cute lunches for her why can t amma do the same posted by vidya at 16 31 5 burps labels lunch box 31 march 2008 bananas and walnuts and variations my daughter loves pancakes that s one breakfast that s super easy to make goes down fast and without too much prodding but then again each bag of pancake flour seems to last for forever and a day sometimes just the sight of that bag of pancake flour in the pantry bugs me there isn t any rational reason for that but it just irritates me how it never ever seems to get used up i use less that quarter of a cup each time and it takes for ever to finish each packet then one day i saw this post in mahanandi and followed the link to this recipe i couldn t have asked for more the first time i followed the recipe exactly it was awesome another time i thought i d make muffins for breakfast using the same recipe i left out the sugar this time around the pancake flour and bananas were sweet enough for these delicious muffins i used more bananas and reduced the oil as suggested in the original recipe and since the kids kept spitting out the walnut bits i powdered them coarsely no chunk ie s for my little monkeys banana and walnut muffins makes 8 1 cup pancake flour 1 2 cup walnuts coarsely powdered 2 bananas peeled and mashed smooth 2 tbsp oil 2 tbsp milk 1 2 tsp cinnamon 1 pinch nutmeg 1 tsp baking powder preheat oven to 160 c stir together flour baking powder spices and nuts mix the wet ingredients make a well in the flour mix pour the wet mix stir until just combined pour into muffin cups and bake for 20 mins till done notes try pureeing the bananas in a blender that gives these muffins a smoother finish and then i wondered what would happen if i left out the milk and oil too i read somewhere on the fatfree vegan blog that applesauce is a good substitute for butter and other fats in baking i checked in a few stores here but couldn t find any so i shelved my ideas for fat free baking for a while then one day a friend d called and asked if i was free and whether she could drop by i thought i would bake this cake for tea and took a deep breath and decided to make this dish the fat free way i pureed an apple and stirred that puree into the batter the final result was good it was wonderful with afternoon tea but not sweet enough to classify as a cake i called it a banana walnut loaf banana walnut loaf 1 cup pancake flour 1 2 cup walnuts coarsely powdered 1 4 cup cashewnuts and almonds powdered fine 1 2 tsp cinnamon 1 2 tsp dry ginger 1 pinch nutmeg 1 tsp baking powder 1 tsp vanilla essence 2 bananas peeled and mashed smooth 1 apple peeled cored and pureed preheat oven to 160 c line a loaf tin with baking parchment stir together flour baking powder cinnamon nutmeg walnut powder and almond cashewnut powder make a well pour pureed apple and bananas and vanilla essence into the well mix well pour into prepared baking tin and bake for 40 minutes or till a tester inserted into the loaf comes out clean this particular experiment resulted in totally mixed reactions d who was over for afternoon tea said it was great and found it difficult to believe it had no fat and refined suar in it my daughter took one bite and said she didn t like it the baby spit it out the other half said it was a good fat free sugarless cake go figure will i make this again of course i will i personally think it s a great thing to have around for a guilt free snack but wait there s more the next day as soon as she got back from school the older one suddenly asked for banana cake and had seconds and thirds after she was done eating i had to ask her why she didn t eat any the previous day amma yesterday the cake was not tasty today it is make it this way from now on and since akka was eating some the baby too ate some and later in the evening pointed to the cake tin asking for more kids they ll drive me nuts one of these days and i can see the occasional gray hair too posted by vidya at 10 17 14 burps labels breakfast desserts sugarless desserts 29 march 2008 dal shorba both the kids are down with a cold so am i runny noses cough and rising body temperatures set the tone for the weekend to come two cranky babies one cranky mommy and incessant rain which is way noisier than incessant snow add to that my inability to even go out for a walk what s a girl to do wait for the kids to go to sleep make a hot bowl of spicy dal based soup my m i l s recipe sit at the table with a good book and eat at a leisurely pace in perfect silence the other half having been warned that i ve had a really bad day bliss what more can i ask for dal shorba the way my mother in law makes it 1 cup split masur dal washed well and soaked for an hour or two 1 onion coarsely diced 1 tomato diced 3 tbsp garlic minced 2 tbsp or more curry powder 2 tbsp oil salt to taste croutons and or chopped coriander leaves for garnish heat oil fry onions and garlic till well browned add curry powder and stir for a minute in a pressure cooker cook soaked masur dal onion garlic mix and tomatoes with about 4 cups water after the dal is cooked let it cool till it s about lukewarm puree in blender add water to the puree to adjust to desired consistency season with salt a...