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Highlights this week - Beets with pickle masala, strawberry dressing and doll dress from a sock
This week I had a few unexpected highlights in the kitchen and outside. I thought of putting them together in one post.
Beets sabzi with pickle masala
It was just a normal afternoon and I made a simple daal and rice for lunch. These days, I do not feel right about skipping vegetables in any of the meals. So I wanted to add a vegetable element that I could get done real quick, to go with the daal and rice. I had beet root and carrots in the fridge so I thought of making a quick saute with them and then, it went in a totally delicious direction when I noticed the pickle masala in the fridge. The cashews and chana dal add a wonderful crunch. I love the aroma of the tiny bit of bell pepper but it is totally optional.
rice, masoor dal, beet sabzi and pineapple chutney
chopped bell pepper
dry red chili
Heat oil in a pan. Add the mustard seeds and let them pop. Add the hing, cumin seeds, cashew and chana dal. Let the cashews and dal brown a little.
Add a broken dry red chili and turmeric. Add the chopped onion, carrot and beet. Add the bell pepper if using too. Saute for about a minute.
Add a scant tsp of salt, coriander powder and pickle masala. Mix well.
Add a couple of tablespoons of water and cover and cook for 10 minutes.
After a weekend of strawberry picking and eating, we were left with some squishy berries. I used them to make a salad dressing.
Blend 1 cup of sliced strawberries (I might have used around 8-10 strawberries), a tablespoon of olive oil, a couple tablespoons of balsamic vinegar, about a teaspoon each of salt and pepper. I also added about 4 garlic leaves that were growing on my balcony garden but it is optional. Dress on your favorite salad, preferably with a few fresh sliced strawberries.
Doll dress from a sock
The daughter was playing with her doll and she wanted to change her clothes. So, she slid a sock over her body. That gave me the idea to turn the sock into a dress.
I cut the sock into two parts at the ankle. From the foot part, I made the top of the dress by cutting out holes for arms and neck. The bottom part did not need any help to act as a skirt. I hand stitched all the cut parts to prevent the sock from unraveling. I did not stitch the top and bottom parts of the dress together because it is easier to put on and take off in two parts. Since the sock is already an elasticized material, I did not need anything to hold the skirt up. Although I took a leftover piece of fabric (from making our bookmarks) and used it as a belt. It adds a nice pop of color to the dress too :).
In this short article, I present my take on what "Food for life" means to me.
might have heard that there are two types of people in this world :
those who live to eat and those who eat to live. These two types are
not as mutually exclusive as they seem. Infact, I consider myself as
both of those types. I love to eat and food is a big part of my life
but at the same time, I believe it is important to eat food which
supports life; food that helps the body to function at its best. I
look at it as thanking the body for all it does for me. We
and our children see food all around us. The children are bombarded
with cola blasts and soupy noodles everytime they turn on their
favourite cartoon, which usually is Chota Bheem :) This constant food
imagery makes it hard, even for adults, to cue in on their hunger. If
we can learn to listen to your body, it can really tell us what, when
and how much food it wants. Yesterday, my body was ravenous. I needed
bits of food all through the…
I have a special place in my heart for gujarati food. Having tasted authentic home-cooked gujarati food, I have very high standards when it comes to eating gujarati food. In my experience, it is very difficult to get the gujju taste outside of Gujarat.
Although here in the US, gujarati food in Atlanta does come close to meeting my standards. I haven't tasted the food since a couple of years so I hope this still holds true.
Today's lunch thali of chana bataka nu shaak (black chickpeas and potato curry) and kadhi with rotis and rice is a special combo where everything goes so well together. These recipes make me feel I am back in Gujarat eating a homely meal. Chana Bataka nu Shaak
Black Chickpeas and potatoes are cooked in a sweet spicy gravy thickened with besan. The besan is a key ingredient to get the signature gujarati texture and taste to the gravy.
Ingredients:3/4 cupdry kala chana2-3potatoes1tomato2 clovesgarlic1 tbspjaggery1 tspsalt1/4 tspturmeric powder1dry red chilli1…
I am always looking for new ways to make the humble and healthy lauki (bottlegourd). It is not a vegetable most people look forward to eating. Lauki chane ki dal is the usual way it is made in our house, which is an acceptable way for the picky eaters in the house. I was looking for something more exciting to add variety to our lauki eating habits. I came across this member contributed recipe on tarla dalal website.
This recipe completely disguises the lauki and makes a pretty looking and pretty tasting dish. It will not evoke any of the boring expressions which usually accompany a regular lauki ki sabzi.
Bottlegourd gatte in yogurt gravy
Grated bottlegourd is kneaded into a dough and steamed to make the gatte which are then lightly toasted on a pan before adding to a light yogurt gravy. These go perfectly with some rotis. I used this recipe from tarla dalal website with a few changes.