A little outing and 2 restaurant reviews

Last week, we made plans to take a small vacation. Finally. 

M gets 3 weeks vacation, like most slaves ;). This, if not claimed, is washed down the drain ( which has happened) without any compensation. Smart people ( and those like us, who learn things the hard way), therefore, take leave, when opportunity arises.

Since he is about to start a new project, come September, last 2 weeks of August seemed like a good time. 

We plan things quickly, make bookings quickly, pack minimally and set out. Our destination this time was Houston. It was a matter of minutes before we booked our hotel ( we prefer Marriott Group, simply because they have a kitchenette), booked the car  and we traveled during the week. 

For the first time in 4 years, I traveled without my kitchen! Let me explain, traveling with little S meant cooking food,  I was not too happy about restaurant cooked food for him and preferred making a simple khichadi for him, this ensures no unpleasant shocks with sickness. It did mean carrying my rice cooker and a pre-made khichadi mix from home. 

Now that Little S is 4 and enjoys eating out, we decided to drop the extra baggage of carrying 'the kitchen'! 

But wait, it is still not that easy! When I say eating out, it does become difficult with an antsy 4 year old, fresh from a long-long drive and I do not like spending my time trying to get him to eat or behave, my solution ? Take everything to-go. Sitting in my hotel room and eating peacefully! Ah! Luxury :)

The first night out, we ate at Cuisine India ( read: to- go dinner) 

Tired after a long drive we just wanted to fill our belly and so we did not  do the appetizer, entree, dessert courses. We  ordered only what we needed and therefore, I am giving our opinion only based on what we ate. 
M ordered chicken in Ceylon Curry, a curry redolent with green chilies and heat!  he enjoyed the taste and the serving size was generous. The curry came with Basmati rice and a small salad on the side.
I ordered Paneer Makahani and Naan, keeping it simple as paneer is a good source of protein for little S and for me as well.

The naan was soft  and light, the paneer was soft and fresh, the gravy was mild and creamy,  S enjoyed the combination! I liked the over all taste, however the gravy was on the sweetish side and a strong cardamom scented one. Not offensive, but a bit overwhelming for my taste. But I liked that they were generous with the quantity of paneer pieces and gravy.

The entire meal cost us ~$25, reasonably priced and generous quantities!
For those dining in, the restaurant menu has a good selection  has a pleasant ambiance, and the wait staff is knowledgeable and quick.
Location:
1212 Nasa Parkway

Nassau Bay, Texas 77058

281-333-4343

www.cuisineofindiaclearlake.com

Overall Rating:  4/5

Our outings are child-centric ( no surprises there) and at a pace and time he can handle. 

Day 1: We spent an enjoyable day at the NASA Space Center, marveling at everything, firing the little one's imagination!

We headed back to the hotel in the evening, tired and hungry. That night we got dinner to-go from Mogul.
Here is what we ordered.

M tried the Reshmi Kebab. And for all of us, I ordered, Navratan Subzi, Veg. Biryani, Naan and Zaiq-e-shahi (dessert)

Again, generous helpings. Food taste and quality, very disappointing.

M declared the kebabs were, strange. 
The naan was good, the navratan subzi was a disaster. The vegetables used were probably frozen vegetables, at least the beans were, they were limp, rubbery and inedible. The vegetables were not well spiced, I do not mean hot/ spicy, I like mildly spiced, but there has to be some flavor. 
The biryani was another disappointment, it tasted like biryani rice had been added to  the navratan subzi and a few cashews, fried and sprinkled on top.
The dessert was Gulab jamun in basundi, not too bad, but cloyingly sweet.
The entire meal cost us around $28-30
The restaurant has large capacity with a banquet hall. Reasonably priced, but the taste was just not up to the mark.

My Rating: 2/5
Location:
1055, Bay Area Blvd., Houston, TX 77058
Tel:  281-40 3097

Day 2 we visited Moody Gardens and loved every minute of it.

Everything worked out well for us!  Maybe because it was a week  day. It wasn't too crowded, there was no waiting in lines etc. and the weather was amazing!

There is plenty for little kids and adults to enjoy. There is a fun ride ( height restriction for kids), 3D ( we opted for the Coral Reef 3d movie, there are choices ex: there is one about Sharks, Polar Bears etc)  and 4D movies ( Dora and Diego Adventure, up to 12:00 noon and The wizard of Oz thereafter) 

There are 3 pyramids with exhibits, there is the Rain forest Pyramid, which is so, so beautiful! It abounds with flora and fauna found it rain forests and is fascinating, even to children.

The second pyramid has a Science Exhibit, they have the 'Bodies Revealed' exhibit ( camera usage not allowed) at this time. Though fascinating for older children and adults, young ones are likely to be bored and sensitive children may get scared. 

The third pyramid is the Aquarium and has a large variety of fish and turtles and penguins etc. 

There is a water park and a small beach, which brought back beautiful memories of our time spent in Los Angeles and made us long to go back! 

There is a lot to do on Galveston Island for those who wish to explore more. We restricted ourselves to just Moody Gardens.

Day 3 was spent at the Children's Museum , a wonderful world made just for children, but one that is fun for adults who want to refresh or even discover some facts! Little S had a great time and had to be dragged back to the hotel, he played a lot in the water zone. I did not do my homework and did not carry extra clothing for him, my bad! 

We spent about 4-4 1/2 hours playing and then ventured out in the water zone, so his fun was not cut short, but yes, we left some part unexplored :(

 We came back home on Sunday, happy and tired. I want to 'fess up here. I had a lot of fun in these 4 days but like Little S, I wanted to fret and complain, " I want to go hoooooooooome", just because I wanted home cooked food! I kept thinking of piping hot rice with Daal and pickles. regular chapati/ fulka with a simple stir-fry of vegetables, yogurt-rice.......... oh! 

The first thing I did on returning ( apart from the cleaning up and all those rotten, boring chores) was to make  a simple Gujarati Daal ( recipe coming up) with Rice and scarf it down! 

Does that happen to you as well? Do you long for home cooked meals when on vacation? What do you crave?

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Scallion Parathas

To me, parathas, came in 2 varieties Plain or Stuffed (with potato), there wasn't anything else, the restaurant menu said so.
When we went to restaurants, my mother would opt for a plain paratha, my father liked plain tandoori roti and glutton that I was, I wanted butter Naan. I could never finish one and eventually I would grudgingly share 2 quartered pieces with them.

Then of course I graduated to stuffed paranthas and what a discovery that was! Good bye boring poli-bhaji! I wanted parathas and with Aloo stuffing ( that was the only one I knew). Of course now, thanks to a variety of restaurants  opening  in every nook of the city, we are exposed to cuisine from all corners of India and can sample so many varieties that can satisfy the taste buds and  also leave us wanting more.

While I love my Aloo, Gobhi, Paneer etc. parathas, every now and then, I  go on a fridge cleaning spree and finds small ziplocks of cut vegetables that I had quite forgotten or  something I had picked up at the Indian store meaning to try out a certain recipe but never got to it. does that happen to you, as well?

On such days, I mix and match ingredients to make my lunch / dinner as the case might be.
Last week, I got 3 bunches of scallions, meaning to try out some Asian inspired Noodles, Of course I  had every intention of trying  that recipe,  then I got caught up in routine activities around home and day to day cooking, used 2 bunches ( with  every intention of using the 3rd. bunch fr the noodles, or so I kept telling myself), which never happened  and that is how this recipe was born..

This is a forgiving recipe and you can eyeball the ingredients in the stuffing, within reason of course. 

I used Roti dough for the outer cover.

For the stuffing :

1 bunch Scallions, chopped ( whites and greens)

1/2 tsp. Red Chili powder ( more if you want it spicy)

1 tsp. Coriander powder

Hefty Pinch Kasuri Methi

Salt to taste

2 tsp finely chopped Cilantro

Set the griddle / tawa to heat on medium- medium high.

Mix all the ingredients ( except the salt)  for the stuffing and set aside.

Roll out a small ball of dough ( lemon sized ball of dough), spoon the stuffing in the middle, pull up the sides and seal to make a ball.**

Dust with flour and roll evenly into a circular shape.

Place on the ht griddle and drizzle with ghee/ oil, cook on both sides till golden brown with spots that are a shade darker.

These parathas can be eaten by themselves. As an accompaniment, make a raita ( peel and grate a cucumber, add yogurt, salt to taste, sprinkle with black pepper powder and you are done - this is the-most-basic-raita- recipe and works well with the paratha). You can also pair it with Aloo Gobhi or Rajma. 

NOTES:

Add salt to the stuffing, just before making parathas. Salt will release water in the onions and make it difficult to roll. 

** If you find it difficult to to stuff the filling and seal to roll, make it easy, roll out 2 thin rounds/ tortillas/ rotis of the dough, spoon the mixture on one round, top  with the other, seal the ends  by pressing together, dust with flour and apply gentle pressure with the rolling pin to spread the filling evenly. 

These are best served right off the griddle.

I had the opportunity of writing another article for the New Indian Express and was published  over the weekend, please take a few minutes to read it. The Right measures get the dish right. Thank You.

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4 Ingredient, Creamy Mango Ice cream

I am cross and fidgety when I go out these days. No points for guessing why. The normal temperature here in Dallas has made up it's mind to keep at a loony 3 digit. Only at night, around midnight does it come down to 2 digits, fat lot of good that is! I cannot wake  Little S at that ungodly hour to go for a special walk, can I?   huh! 

To top that, who knows what creature may be roaming free? Don't raise your eyebrows at me! Did I tell you, dear readers, of the time when we had recently moved to this apartment, when one night, around midnight or a quarter to, when M and I were talking to our family in India, glancing out of the window, we spotted 2 coyotes loping on the path right outside!? Yikes! My curly, frizzy hair  stood up in silent shock! Good God! To think, that just the day before,we had gone out and returned home late, real late, gulp!  and walked home, unsuspecting, slowly, carrying a sleeping toddler in our arms, not knowing, not even guessing! 

So now, I  try not to stay out after dark, unless I have lots of company. Better safe than sorry, what! 

What does this have to do with a food post? Why everything! You see, going out in the daytime is pure insanity, for me at least. If I do, the end result is cross and cranky, migraine-y and an antsy 4 year old... what a combination!  Safer option, stay indoors, crank up the air conditioning and invent ways to keep a 4 year old engaged. 

I draw atrocious pictures for him to paint ( he likes them, his, good job Mommy! with a pat on my back makes me feel like some great artist) and watch with pride as he colors his lady bug a violent yellow or pink, his stegosaurus in 4 different body colors and  a varied colors for the plates on his back.

After that is done, we turn to the kitchen, painting (and drawing) are tiring and make us hungry. We churn up something edible and spend time.

Last week, the temperature stayed steady at an oppressive 108F. Foul weather like this demands making ice cream at home. 

If you have 4 ingredients at home, you can make it! 

Interested? Read on........

I could capture just this one shot before we ate most of it! 

You need:

3/4  Cup Mango Pulp ( I got Alphonso Pulp, nothing close to the real thing, but such as it is)
1 Cup Powdered Sugar ( 1 1/2 cups, for those who like it very sweet)
2 Cups Heavy Cream
Juice of 1/2 Lemon

If using granulated sugar, blitz it in the spice mill / coffee grinder (only if the spice mill is free of any smell of spices etc.) / mixer attachment.

Add the sugar and lemon juice to the mango pulp and combine ( I use my hand mixer)

Add the heavy cream and whisk until soft peaks form ( do not over do it)

Transfer the contents to a sturdy plastic container with a tight fitting lid and freeze  ( I left it overnight)

Optional, Top with chopped mango bits to serve or serve plain, either way, you have a wonderful treat for blistering hot days! 

I also wanted to share something with all of you! A few weeks ago, the Executive Editor of The New Indian express contacted me and asked me if I was interested in writing an article for the paper. Of course I was thrilled and agreed. The article was published in the Sunday edition. I am glad I got this opportunity!!

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Green Noodles

An Indian on foreign turf, makes a beeline for the Indian grocery store, like a homing pigeon. He/she will fill the cart with all familiars like beans, legumes, rice and flours, chai biscuits et al. The bachelor will head to the ready-to-eat section, and unerringly stash his basket with frozen vegetable entrees and rotis/naan  and  then order his meal in the store-cum-restaurant, eat his fill.

The 'family' people stagger out with grocery and walk purposefully to pizza hut and stuff their hungry kids to the brim with pizza and heave a sigh of relief. A newly married couple will pick up items that are a mix of ready-to-eat and some 'experiment on spouse' items and then in all probability head out to a restaurant to try something 'different'. They walk in, uncertainly, into a fast food joint or restaurant and gaze at the menu with curious intensity. This uncertain couple are reflections of my former self, a good 6 years ago. I liked eating out as much as at home, the only hitch being, I was a vegetarian in a meat lovers land! What can I order without lengthy explanations of how I prefer my 'vegetarian' soup without it's chicken/beef stock? In a menu where egg or fish were considered vegetarian, I was treated like an oddball, chafing at the limited options I had, or so it seemed.

Sound familiar?

I haunted the local library for cookbooks, much like a family spectre, vanishing at closing time. I read them like novels, gazing lustily at the glossy pictures. Slowly, I stepped into the world of blogging to showcase my love for food and experimenting with flavors and try to replicate international recipes using Indian spices.  I was thrilled to discover, that using staples in my pantry, but with different proportions and technique, I had a completely new dish to serve up. Mexican, Caribbean, Thai food was suddenly an option and I was lovin’ it.  I discovered that we may be worlds apart, but many of these International cuisines used standard stuff I used in my Indian kitchen! What a thrill that was!

My focus was and still is, on simple recipes that do not require me to buy expensive or difficult-to-pronounce-and- procure ingredients, but mixing and matching what was in the fridge to a couple of store bought items, like the recipe I have for you today.


In fact, I have another sauce that can be used with the noodles and that is coming up soon!  Flat rice noodles, 2 ways. 


I like this sort of thing , two ways with one ingredient, when I bring in one packet of noodles, I can never finish it off at one go and  I do not want to repeat the same  recipe and so having an alternative is great.

Green Noodles

Recipe Courtesy:  Cara Hobday’s Noodles Asian Style. 

1 Garlic clove

1 Tsp. Salt

1 Tbsp. Black Peppercorns

2 oz. Fresh cilantro (leaves and stems)

2 Tbsp.  fresh Parsley, chopped

2 Scallions, chopped

1 fresh Red Chili, sliced (add more if you want the noodles to be HOT)

3 Tbsp. Fresh Lemon juice
2/3 cup Coconut Milk

2 Tbsp. Peanut butter

8 oz. Flat Rice Noodles

Lemon Quarters to serve

Make the sauce: Grind Garlic, salt, peppercorn and cilantro together. Add parsley, scallions and red chili and make a rough paste.

In a saucepan, add the above paste, lemon juice, coconut milk and peanut butter, mix well and bring to a boil, stirring occasionally.

Meanwhile, boil water in another pan, switch off the heat and add noodles, cover and let it stand for 5 minutes or as per directions. Drain well.

Final assembly: Toss the noodles in the sauce until evenly coated. Serve immediately with lemon quarters.

Notes: 

·        The noodles are mild, if you want, amp up the heat by adding another red chili. Lemon juice is a must to add a burst of fresh flavor.

·      Leftovers make a great lunchbox option. The flavors soak into the noodles and taste great. Gently re-heat  before serving.

·         This is not a complete meal, add a protein on the side.

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Neiappam/ Neyiappam

If  Vashi, is still what it was a decade ago, there is still a  small shop tucked away in the Mini Market, in sector 9, if I remember correctly. I cannot recollect the name of the shop, but we called it the Kerala Shop. It had all South Indian delicacies one would want. Banana wafers ( Plantain chips) , Murukku, Jackfruit chips...  and many others I have no idea about. I would visit the store every week and come back with what I loved, Neiappam/ Neyiappam. I was addicted to to the little dumplings. 

But first, let me explain how the system works in Mumbai and Navi Mumbai ( and many cities across India), 

There is a small set of apartment buildings and on the ground or first ( as it is known in the USA) floor, there are small stores selling everything one needs, including a Doctor's office and a pharmacy next door. So in short, Life sustaining and life saving, all in the same place. 

Walking  down to the stores means coming home laden with fruit, vegetables, grocery items, utensils ( spoons to stockpots and more), hardware, software, gadgets and appliances as required,  restaurants if you plan to eat out or dinner to go  and the most important part: Snacks galore! 

Among the numerous small shops, lined side by side, there is a small shop, with a name one cannot read, that is because it is a South-Indian language, but who cares? first you notice, there is a flock of  Middle aged South Indian ladies, buying plantains and Coimbatore butter, murukku . Make a beeline for that store. You are in for a treat. 

On one side of the cashier table you will find rows upon rows of snacks of all types, sweet, savory. Many are home made and are packed in plastic bags and sealed over the flame of a candle. Pick one up and you will not regret it. 

If you do not have access to store brought Neiappam, Try these.You will not regret it! 

Makes about 28 Neiappam/ dumplings

You need:

2/3 scant  Cup All Purpose flour (Take off 2-3 tbsp. from top)

2/3 Cup Rice Flour

2 Tbsp Coarse Semolina/ Sooji/ Rava

1 large Ripe Banana

3-4 Green Cardamoms, remove seeds and powder using a mortar- pestle

4 Jaggery Cubes if you have them or about 2/3 cup crumbled jaggery

Hefty Pinch Bicarbonate of Soda/ ENO regular

Fistful Shredded Coconut/ Copra

Ghee, as required

 Appey Pan ( or Abelskiver Pan) 

In a microwave safe bowl ( preferably glass) add 2-3 tbsp of water, place the Jaggery cubes and microwave for a minute. The jaggery will melt , stir to combine any leftover small lumps and set aside. 

Mix the flours and mash the banana. I prefer to  run the banana thru the small  mixie attachment to get a smooth paste.

 Add the jaggery syrup, shredded coconut and cardamom powder and add water as required to make a smooth batter ( like idli batter). Set aside for 10-15 mins. If you do not want to wait, go ahead, to the next step. It does not make a huge difference.

Heat the appey / abelskiver pan on medium high. Add the bicarbonate of soda and whisk to incorporate.

Add a few drops of ghee in each slot.

Carefully drop a spoonful of batter into each slot, to fill no more than 2/3 of the slot.

Cover and cook for about a minute, remove cover, the appams, you will notice that they are a nice golden brown around the edges and the tops, will look solid.

Flip the appams and cook on the other side, uncovered. Cook for another minute (or less, since the pan is well heated now, especially if it is a cast iron pan)

Remove. Repeat the same process for the remaining batter

Serve when slightly warm.

NOTES: 

There are many versions of Neiappam, many using only rice flour or soaking and grinding rice. This is my preferred ( and never-fail) method.

If using smaller sized bananas, use 2. Also intensifies the banana flavor.

My Son does not like t too banana-ey, so I keep it at 1 large, well mashed/ pulverized banana. I call them banana round cakes for him, works for me and for him! 

I sometimes find a particular batch of Jaggery a tad less sweeter than the other, in which case, add another lump or 1 tbsp. Sugar. 


I have used Jaggery lumps in this recipe - this quantity therefore, should not be confused with jaggery powder or soft jaggery, which would be used in a lesser quantity.  


In any case, once the batter is ready, taste a drop of it to ensure that the sweetness is as per your liking. I like mine mildly sweet. The kind that makes you want another bite! 

Do not skip the ghee, there is no replacement. If you do, however, be prepared for an inferior taste, you have been warned!!

Enjoy your weekend! 

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Humble and Simple: Pohe

"मग काय ? आज कांदे - पोहे  का?"  my Mother asked somebody on the other end of the telephone line. I sighed to myself. Why do all Mother's make such a big deal out of this? and WHY? the code language?

 कांदे - पोहे (Kande-pohe) is the code for the 'arranged marriage' scenario. Typically, the boy, comes to meet the girl at her house, both are well dressed, the house is spotless, the best china is brought out. The girl and boy meet, talk, hesitantly, then the mother calls her dear daughter to take a tray out to the guests, laden with snacks, typically,  कांदे - पोहे ( Kande-pohe), and follows with water glasses. Over the first few spoonfuls, the Mother elaborates that her daughter has made the snack, like she always does. She is so fond of cooking, gushes the Mother, goes on to add a long list of things her daughter does so well! Awkward! 

The program concludes and both parties are left to discuss the details of the meeting and decide, the future.

Times have changed, the boy and girl meet outside and discuss what they expect of one another, but the term  कांदे - पोहे still means the same thing! 

Apart from being the code word for a 'program', kande pohe is a regular on the breakfast table and many a times, in the lunch box. Best served hot, these still are a filling option otherwise. Today, we add in vegetables, to up the nutritive value and also enhance taste.

But first, let's see how to go about it,shall we?

Step one: pick the right variety of Poha/ Pohe.

You need to know that there are 3 basic varieties. super thick, medium thick & thin.

We use the medium or super thick for 'cooked' poha/ pohe.  I know of a certain girl, who fell in love with poha and attempted it at home for the first time, with thin poha. I leave the rest to your imagination! (if you still haven't guessed, read the recipe below and you will understand).

Going back to Poha.

Thick ( super thick or medium thick) is the one we use to make this dish. It requires soaking.

Thin poha is used  to make Chivda or Dadpe Pohe 

In this recipe, I have used Super thick Poha, also called Dagadi Poha. This variety requires a longer soaking time than the medium thick variety and is a bit more 'chewy, than regular medium- thick poha.

Now that we have step one well understood, let's move on.

To make Pohe for 2 people, you need:

1/2 Cup of Thick / Dagadi Pohe
1/2 Onion, chopped
1 Small Potato, cubed( place the cubes in water to prevent browning)
1/4 cup or a little less, Green Peas ( I use frozen peas)
1/2 (slender) Carrot, cut in cubes

1-2 Green chilies, chopped
Few curry leaves
Salt to taste
1 tsp Sugar
1 Lime ( squeeze the juice or quarter and serve with pohe)
2-3 Tbsp. Cilantro, finely chopped, to garnish
1-2 Tbsp. Fresh or thawed, grated Coconut,  to garnish

Wash in running water and Soak Poha( medium thick)  in water for at least15 mins. If using super thick / Dagadi Poha, soak longer or add water ( level of water just above the poha) and microwave for 1 minute and set aside for 15 mins.

Heat oil in a wok over medium high heat.

Add the  mustard seeds. Once the seeds pop, add in the cumin seed. These should sizzle  on contact with hot oil.

Add asafetida, chopped green chilies and curry leaves.Mix well.

Add chopped onion and mix. Cover and cook for a couple of minutes  till half done. Add the potato cubes sprinkle salt and cover. Cook till onion is lightly browned and fully cooked and potatoes are fork tender.


While the onion and potatoes are cooking over heat, in a microwave safe ( preferably glass) container, add the washed, frozen peas and cubed carrot pieces, add 2-3 tbsp water and microwave oh high for 1 minute.


Add the peas and carrots to the onion-potato mixture, add turmeric, mix well. 


Add the soaked Poha, sprinkle 1 tsp sugar, mix well. cover and cook for 3-4 minutes on medium heat. 


Check for salt, add more if required and cover and cook for another minute or two.


Switch off heat, add lime juice and mix well.. Spoon the pohe in plates/ bowls, garnish with  cilantro and coconut. 
Serve.



NOTES:
You can make pohe using just onions or onion- potato combination.

To add a bit of crunch, add raw peanuts to the tempering stage, that is before adding onions and saute till golden brown.

Add lime juice after switching off the heat or alternatively, serve pohe with a wedge of lime, to be squeezed if needed.

Poha is very filling and also carbs, addition of vegetables helps to tilt the scale  towards nutrition slightly!

If you like, sprinkle some sev/ shev on top just before serving.

I found these cute 'Funtensils' and they are great for kids. I kinds like them myself ;). Just wanted to share this for Mommies here, maybe your little one would like them too.

That's it for now! Enjoy your weekend.

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Celebrating Sweetness in my life with Classic Shortbread

I peeped from the 2nd. floor , crouching , like a cat, looking at  who was caught and who managed to stay hidden.

We were playing hide-and-seek. 

One by one  the players were caught, I crouched in my place and peeped every few minutes, glad I was 'safe'. 

After a while, I was tired, my knees scraped, my hands, filthy from crouching and adapting the normal behavior of a cat, my nose had a smut from pressing it against the brick walls of the building passage where I had concealed myself and seriously, how was it that no one could find me? Was I really *that * ingenious at finding a hiding place?

It was because I was a kacha- limbu.

I was always the kacha- limbu ( a person of no consequence, when playing) when I was in my lower K.G class. The big boys and girls ( ages 8-11 or more) would let me tag along and play hide-and-seek with them, but  I was never 'caught'. It took me a while to catch on! But it was okay. I was in a group of over 20-25 kids, around my age and it was fun to play anything, even if in many games, I was a kacha-limbu!

Sadly, I cannot say that for my little one. He does not have  a big group of friends and playing together means setting up 'play-dates' something my parents (or I, for that matter) had no idea of. 

We play a modified version of hide-and-seek, around the apartment. Somehow, of late this too has undergone a modification, S will hide under the comforter and yell, " Mommy, lapu (I'm hiding)" and I am supposed to hunt him down. Where am I, did you ask? Why, right next to him , on the bed, a few inches away from him! 

I have to then think and ask, "hmmmm, are you in the laundry room?", 

a giggle and " noooooo", 

" hmmmm, are you hiding in the closet?"

" noooooooo"

" I know!!! you are n the bathroom!"

"hehehheh! nooooooo"

" where are you???"

Where upon, he throws the comforter back, with a flourish and declares, "I am here"!!! 

Rinse, Repeat ( modification: hiding places change to kitchen / in the dishwasher/ wal-mart/restaurant/ school/ park/ Baba's office, all the way to the other end of the country). 

Last weekend was another such day, this time, he dragged his father in the game, of course M obliged, and taught him a further modified version, Look at Father and Son playing hide-and-seek in the picture below! 

M had dozed off, the opportunist that he is and Little S was giggling waiting to be found. This game went on for a good 20 mins. until I stepped in and started asking questions.

Talk about a kacha-limbu! 

Summer activities r us

Of course, four year old's find other games to play. And if anything, I have learned that silence, lasting longer than 1 minute spells d-i-s-a-s-t-e-r.
I was down with a blinding migraine and after swallowing 2 tablets I sank into the comfortable sofa groaning inwardly. I sat like that, letting  the air conditioning cool my throbbing brow and covered my eyes with a limp hand. I sat like that, perhaps a minute or two before it hit me, 'itna sannata kyon hai, bhai' (why this pin drop silence) and I propelled myself out of my comfort zone and tottered into the bedroom only to meet a - fragrant, cloud of- fine dust? I was delusional, I thought for a second. And then the haze cleared, I saw a 4 foot *something* caked  in talcum powder. Head to toe covered, bathed in powder. My head exploded, another few thousand hammers set to work and then I heard a small sound, issuing in the general direction of that *something*, " Mommy, I'm being careful and quiet ". I stood in utter disbelief, how could a 4 year old, within a span of a minute or two cause *all this* and SO quietly? And then I burst out laughing! There was nothing else I could do, well, apart from  grabbing the camera and capturing the moment forever.
All I could manage was catching him when he was taking it off. His face was still white with eyes shining like beads, I wanted to hug him and squeeze him, but that could wait, until he was cleaner. I sat him on a chair and he sat quietly (surprise) while I vacuumed  the powder from the carpet, changed the bed-sheet. Well, the boy and the room smell fresh, something in that!
Sweetness does not go unrewarded! 

Today, feeling better, I made these Classic Shortbread, cookies for him. When Borders went out of business, I went in, late and found this book  that I liked. Picked it up for about $5! What a steal:)
The book has many recipes I want to and can try. Today's recipe is simple, no fuss and few ingredients, which makes it a must - try for me!
They remind me of the famous Shrewsbury Biscuits from Kayani's Pune.So if you like Shrewsbury cookies, do try these.


You need:
8 oz/ 225 g Unsalted Butter
4 oz (1/2 cup)/ 115 g Caster (superfine) sugar, plus extra to dust
8 oz(1 3/4 cup) / 225 g All Purpose Flour
4 oz (2/3 cup) / 115 g Rice flour
Pinch Salt


Preheat the oven to 375 deg. F




Cream the butter and sugar in a bowl using a hand mixer until light and fluffy.


Sift in the A P Flour, rice flour and pinch salt and using a wooden spoon, stir into the creamed mixture until it resembles fine breadcrumbs.


Transfer to a lightly floured work surface and knead gently to form a  soft dough.


Cover with plastic wrap and refrigerate for 30 minutes.


Divide the dough in half and roll out one half on to a lightly floured work surface to form an  8 inch round.


Carefully transfer to a prepared tray, using a sharp knife ( or pizza cutter), score the surface of the dough into equal wedges, prick the surface lightly using a fork and using your fingers, press the edges for a fluted effect.


Repeat for the second  ball of dough. sprinkle lightly with extra sugar.


Bake  for 18-20 minutes or until the shortbreads are  light golden.


Remove from the oven and while still hot, follow the score marks and cut into wedges.


Cool on the baking tray for  minutes and then transfer to a wire rack. makes 16 wedges


I rolled the dough and Little S cut out the star shapes. It is time consuming, but the child had a great time. It was worth the effort. We also made wedges, but the star cookies were a hit with S! 


* Notes:
The Rice flour makes these shortbreads light and crisp. 
If you do not have rice flour, use All purpose flour
They are not overly sweet. A hint of sweet, just how I love it! makes it an ideal tea-time snack or even a treat in the lunch box.

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Good Morning, Sunshine Cheelas!

I was about my son's age when I first sat on a bicycle seat, about 4 or maybe 5 years old. 

I lived in a colony surrounded by friends, big and small. Just across from our colony, beyond the railway tracks, there was a slum area, and in it lived 'Ghani Bhai' -he had a small 'business' of renting bicycles. He had many cycles, all sizes and would charge 0.50 paise for 30 minutes. When tiddlers like me went to him, he'd sometimes help us carry the bikes across the rail road crossing

His bikes did not have training wheels, we usually had a parent or elder sibling or an older (and stronger) friend hold on to the seat and run behind, thus keeping the bike stable.

A few tumbles, bruises and scratches, crashing into the pavement and a grubby handkerchief hastily tied to a bigger and bleeding wound was how I learned to use a bike. 

One summer day, I had rented the bike as usual and a friend was helping me. I guess after a round or two of running behind my cycle, he had enough and decided I could manage well and after the first few feet, silently let go. I had no idea and peddled away talking, soon on not hearing a reply or even labored breathing, I shot a quick glance behind and wobbled in disbelief! WHAT! where..?  and my confidence collapsed like a pack of cards...the aftermath was something very natural, I crashed headlong into what was just up ahead of me, an old gentleman. He hopped  around for a few seconds before sitting down beside me and  saying everything impolite he could think of.. all I saw was stars. 

Somebody helped the poor old man up and walked him away from the scene. Many others came to my rescue, somebody picked me up, another  took charge of the bike and it's return to Ghani bhai and yet another ran all the way home to tell my parents. Of course that person was not the smartest, he ran all the way and panting  up to my parents said, " Pallu chi Aai, Pallu na cycle varun padli, tini na tya Ajobana thokla, doghe padle, te doghe radtayt..." (Pallu's Mom, Pallu fell from her bike and crashed into Grandpa, they both fell and they are both crying..) In his excitement, the boy had jumbled up some facts and my parents, with their hearts in their mouth, ran to where  the 'accident' had happened. They did not have far to go,  there I was, being carried by some 'uncle' from the colony, with a lollipop in my hand and a hanky tied to my knee,and some other resident, carrying my flip-flops, one 'aunty' caressing my hair at intervals, all reassuring me that it was okay, no problem.

How different from now, when  my son has a 12" bike, with training wheels and a helmet and all kinds of safety stuff! Thank God, I do not have to stoop and hold on to the bike seat and puff and pant  behind him in this monstrous heat. All I have to do is saunter behind him, enjoying my walk as he carefully cycles  around the community we live in.

As easy as it is for me, it does get tiring in this heat and I prefer to make a quick snack / dinner. And that is what I made just last weekend!  I have been making these 'cheelas' for sometime now. The original recipe is from American Masala and I am so used to making these now,that I eyeball the ingredients.

These cheelas/ crepes make  a great and quick breakfast and IMHO are best served right off the skillet.

Adapted from : Here


For the Cheelas /Crepes:


1 cup Besan / Gram Flour
2 Hefty pinches Ajwain / Carom Seeds ( about 1 tsp) 
1-2 Green Chilies, finely chopped ( I leave the seeds in, but if you prefer a milder flavor, de-seed and chop finely)
Salt to taste
2 heaped Tbsp finely chopped Cilantro
Water to make a batter


Mix all the ingredients listed above and make a smooth batter ( like dosa batter) and set aside for 10-15 minutes.
Heat a non- stick / cast iron skillet over medium heat. here is what I do, I spray lightly with oil and then with a tissue wipe it gently but deftly ( hot skillet, be careful and quick!)
Drop a ladleful of batter and in a quick motion, spread the batter into a circle, like a dosa / crepe.Drizzle oil along the corners. Let it cook for a minute or so until the bottom is a nice golden brown. Flip over and let the other side cook, till brown spots appear.


Serve hot, with Tomato chutney ( recipe below)
 


Tomato chutney:


2- 3 Tomatoes ( I use Roma), finely chopped
2 Shallots, finely chopped
2 Green chilies, finely chopped
fistful Cilantro, finely chopped
Salt to taste
2 tsp. Oil


Heat oil in a sauce pan/ kadhai.
Add the chopped shallot and saute till it is translucent.
Add the tomato, chilies,salt and cilantro. cover and cook till it is soft and mushy and mixed together.


* Notes:
This makes a great  quick meal


Best served right off the skillet


Do not omit the Ajwain / carom seeds, they not just taste good, but are essential ( for those of you who are not aware, Gram Flour / Besan causes tooting ( flatulence)! Ajwain helps control it.


This is a Gluten free and vegan  preparation

A big thank you to Nupur, who introduced me to Picmonkey a very easy photo editing software. It was really nice of her to share her knowledge, not just where recipes are concerned, but for all the little tips and tricks in other areas too. There aren't many like her!  I made the collage using that software. 


Till next time....

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