Staff Appreciation Week and Indian food (Vegetable Pulao and Aloo Mutter)

I was one tiny drop in an ocean of a school. There were classes up to grade 10, 10 divisions and about 75 kids in a single class. 

If that wasn't enough, we had English medium, Marathi and Gujarati medium of instruction too.

So, you see what I mean by the tiny drop?

The teachers were strict. I don't remember them smiling and being cheerful and so supportive at all.  Now, when I think back, it must have been a stressful job for them. So many kids, so many challenges... Teens in a co-ed. Yes, it was chaos. 

And then, when my son went to school, everything was just SO different. Teachers were sunny and cheerful, kind to children and encouraging. Everything was 'awesome', 'fantastic' and any task done was always a 'good job'. Students never got a rap over the knuckles, were never asked to stand outside the classroom-facing the wall.

I used to think teaching was an easy job, but now I know, there are challenges, takes a lot of patience to deal with different personalities all day. 

Likewise, the school administrative staff, they are also cooperative and cheerful. 

As a gesture of appreciation, our school had the annual Staff Appreciation Week.

The work for this began early in January. A small committee discussed themes and ideas.I was lucky to be a small part of this make plans.

During the week, the plan was to treat the teachers and admin staff (a total of 70) to breakfast and lunch. Each day would also end with the staff getting a high-five, not the hands, this high five was a memento of the day, a small way of saying thank you.

A theme was set for everyday of the week. 

Mid-week was to be the big luncheon and 'Around the World' theme was decided, with breakfast being Indian themed. 

Another mom and I were in charge  and it was fun deciding on a menu. I chatted with  Nupur and Shankari and a Face book group and had tons of ideas. The thing was, getting volunteers for making those ideas a reality. 

So we settled on something very do-able.

The breakfast was to be omelet (Indian style) and Idli- chutney (The idli-chutney (sauces) were loved by all). 

Lunch, as it was a big affair and 'Around the World', we had a lot of variety (Indian, American, Mexican, German).

The Indian table was loaded with 30 servings each of  Pulav, Aloo mutter , Chana Masala, Naan, Butter chicken, Chicken Biryani, carrot salad. The dessert table had varieties like gulab jamun, kaju katli, pedha, kesari.

We got wonderful reviews and no leftovers! 

I took Aloo Mutter and a simple Veg Pulao.

For the Aloo mutter I used this recipe. I just scaled down the heat, a lot. 

Peas and Potatoes in an onion tomato gravy. Aloo Mutter

The pulao recipe is one I make quite often. This recipe is #kidapproved

Here is a scaled down version.

Prep:
Chop 1 small Onion, lengthwise.
Measure out 1 cup of Peas and Carrots ( I used frozen)
You also need:
1 bay leaf
2-3 Green Cardamom
2-3 cloves
1 x 1 inch piece of Cinnamon
1 tsp Jeera/ Cumin seed
1 tsp each - Ginger and garlic paste
2 Tbsp Oil + 2 Tbsp Ghee

Wash 1 cup White Basmati Rice in several changes of water, drain and set aside.

If using Instant Pot or other Electric Pressure Cooker:
Start the IP / EPC on Saute mode. Add Oil and then Ghee ( this ensures that the ghee does not burn).
Add the cumin seed, bay leaf. As the Cumin sizzles, add the other spices (cardamom, cloves, cinnamon stick) and let them sizzle. Once they smell aromatic, add the onion and saute till it's soft and browning at the edges.
Add the ginger and garlic. Saute till the raw smell disappears.
Add the rice and mix gently, ensuring that the spiced oil coats the rice well.
Add the peas and carrots and salt to taste.
Add water (1 1/2 or 1 3/4 cup to get separate grained pulao).
Hit the 'cancel' button and seal the IP / EPC. Select 'Manual' mode and 6 minutes.
Once the timer beeps, let it go on warm mode for 5 mins (this is optional, but I've always done this) and the do QPR (Quick Pressure Release) carefully.

Empty the pulao to a plate /tray to cool down.This ensures that each grain of rice is separate.

If using the stove top method:

Use a deep and strong bottomed pot.
Add Oil and then Ghee ( this ensures that the ghee does not burn).
Add the cumin seed, bay-leaf. As the Cumin sizzles, add the other spices (cardamom, cloves, cinnamon stick)and let them sizzle. Once they smell aromatic, add the onion and saute till it's soft and browning at the edges.
Add the ginger and garlic. Saute till the raw smell disappears.
Add the rice and mix gently, ensuring that the spiced oil coats the rice well.
Add the peas and carrots and salt to taste.
Add water (1 1/2 or 1 3/4 cup to get separate grained pulao).
Once the water comes to a boil, reduce the heat to low, cover the pot and let it cook till the water is absorbed and the rice is fluffy and the grains are separate.
Serve with a vegetable curry, raita, pickle. papad or enjoy it as is.

*NOTES: I've often substituted fried onions (store brought) instead of regular onions when in a hurry and that tastes very good too.Just eye ball it to about 1/4 cup or a bit more.  Add it on with the vegetables.  Please adjust the amount of salt, reduce the quantity as the fried onions have salt in them.

Vegetable Pulao

I have often come across questions like, 'doesn't Indian food require a lot of special spices and ingredients?', or, ' all those spices, I'm not sure I want to buy them and then end up not using them', or, 'what if I buy those big packs of spices and never know what to do with them, I'm not used to cooking Indian food, you know.'

I get it. For someone who might be trying Indian food for the first time, or is not comfortable buying all those ingredients and blends, only to waste them, it is a big deterrent.

I've so often wished for smaller ( read, single portion) packs of spices where I waste neither money nor the spices. so, for the High-Five of the day, which was to be a small memento, I thought of making a small packet with a recipe card and adding spices to it (pre-measured).

The challenge was to come up with a simple / non-fussy recipe. One that had few ingredients and simple to follow instructions. 

I narrowed my choice to finding a recipe from Raghavan Iyer's 660 Curries. After shortlisting 2 recipes, I also messaged him and sought his opinion. and then went with his recommendation (Pyaaz Murghi). The result was, we had typed out the recipe cards and the only spices needed were Turmeric and Garam Masala. These were added to small Ziploc bags and labeled.

I am not very good at wrapping up things and making them look pretty, but I hope they don't mind. 

We also had a Photo Booth set up. One mom made the booth with PVC pipes and hung white shower curtains. Another mom sent filmy posters and some oxidized jewelry and I took along some dupattas  and some imitation jewelry I had. The teachers and staff who came up to the booth had fun trying on the trinkets and bindis, an embroidered jacket, my friend Prachi loaned me and bangles and posing for us! 

This was for all the entire staff.

But I also wanted to do something for my son's class teacher. So I asked the 'Room Mom' if she knew anyone who did gluten free baking (our teacher has allergies). I have never baked anything Gluten Free  and did not want to experiment this time. Luckily one mom stepped up and said she'd bake a cake and I would decorate it. I went with my buttercream recipe for the floral decorations. I hope Mrs. T liked the cake.

It was a hectic week and I thoroughly enjoyed it!

But now, I want to take it easy and make simple food, you know, the amti-bhaat, poli- bhaji  meals. Which reminds me of the simple recipes I am planning to share with y'all. Coming up soon on AC@H.

Enjoy the long weekend and mid-winter break! 

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Spring on my cookie!

Spring is here and while that means big changes across the country, there really isn't a big change in Florida. We have some rain, but other than that, it's pretty warm and humid. Very 'Mumbai like' weather.

And while blogging had taken a backseat, I had to come out of my cave and tell you about this.

Spring is also the time to try something new ( and something you have been itching to get your hands on). For a long time now, I've been eyeing these Russian Piping tips that are taking over the cake decorating world by storm. I finally caved in and ordered a set.

Picture source Aliexpress Via Google

There are many sites selling these, but I ordered mine from here. They are a steal for the price. 

Just a word of caution, the shipping is prompt but the tips come from China, I believe and travel slow. If you are in a hurry and do not mind spending more, check out other options like ebay or amazon.

I used the tips for some cupcakes and a small chocolate cake I made, just to get a hang of these tips. They are lager than the normal Wilton ones i have been using. In fact a bit bigger than the large tips.

But they make decorating a snap.

I have used only Buttercream Frosting.

I have modified my earlier recipe. This time I used salted butter, yes, salted and in my opinion, it cuts the cloying sweetness a bit.

Its still a bit too sweet for me, but buttercream works best for  this kind of decorating. Stiff consistency buttercream is the best to create flowers.

Stabilized whipped cream might work well too, but I haven't tried it.

Chocolate cake with buttercream frosting

Here I have used a 6 inch chocolate cake and filled it with a small layer of buttercream and piped flowers on top, I did not frost the cake, that would have been a buttercream overdose.

And then, just a couple of days ago, I had to opportunity use the tips again. It was my son's teacher's birthday and I offered to decorate her 'cookie cake'.

I used this chart to color the buttercream.  I used these shades: Cherry blossom, Dried Lavender and Pancake  Batter for the flowers.

I used 2 tones for some flowers, using white buttercream with the pink and for the other, I used a combo of light and darker shades.

Cookie 'cake'

Something I learned using these tips,

• Stiff frosting will give you well formed flowers
• Using the tips takes a bit of getting used to, pipe a few flowers on a test surface to understand how much pressure you need to apply.
• Some flowers need to be 'longer' to look fancy and some just need a little pressure to form a really good flower. Just pipe on a few to get a good idea.
• These are super easy to use and not labor intensive. They make cake decorating fun! 

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A basket (cake) of flowers!

Every August, my cousins and I would plan.. it was Aaji's (Grandmother) Birthday. 

I would go to my cousins home and my Grandmother lived just a few minutes walk from there.

We would buy a cake from Monginis and wait impatiently for midnight. 

10 minutes to midnight, we would start out and carefully carry the cake, gift and flowers and walk to her home, on the silent streets. 

As we entered the apartment owners community, we would start giggling and our eyes would twinkle with  anticipation at her surprise.  We would light the candle on the cake and stand outside the door.

At exactly midnight, we would ring the bell and wait breathlessly for her to open the door. And when she did, we would sing Happy Birthday To You.....  rather tunelessly as we were so high strung with excitement.

It was the happiest of times, we planned our midnight venture with great care and looked forward to it so much! Maybe Aaji knew or suspected our plan or later even waited for it, knowing that we would turn up, but the love and happiness in her eyes was a treat to behold. She always acted surprised and made her birthday memorable for us! 

We are all far apart now, my cousins and I and of course, these small surprises are history. 

But I am one lucky girl! I have friends ( and their parents) who are like minded! 

In April, K Auntie (whom I had not met before) and I put our heads together ( via telephone calls) and conspired to put together a surprise for her daughter and my friend Sonali's birthday. It was a hush hush plan and I got what Auntie wanted for Sonali, I had already planned on baking a cake. Though it was  rushed, the cake was delicious and we all enjoyed it.

Come June, Sonali and I put our heads together- this time to plan a surprise for Auntie (visiting Dallas), for her birthday. This time I  had ample notice and could plan carefully.

I made a 4 layer cake. I used box mix for the cake. The flavor was Orangesicle ( specially requested by Sonali). The frosting was my usual, heavy whipping cream and cream cheese
The flowers are all hand made-I made the flowers a day in advance so they would be dry and ready to place on the cake. I made them using Royal Icing (recipe follows)

I baked the cake as per the box instructions, in a 9 inch spring foam pan, which is very simple and fail proof.

Cool and level the cakes ( use a leveler or a sharp serrated knife)

Cut each cake in half, horizontally.

Brush the base cake top with a simple syrup of sugar and water.

Slather the top with a thick layer of frosting. you can also add some cut fruit, like strawberries, raspberries to the frosting ( I did not add fruit)

Carefully align and place the next layer on top, press down slightly.

Brush with sugar water syrup and top with a thick dollop of frosting.

Repeat with all 4 layers.

Spread a thin layer of the frosting all over and around the cake. This will seal in all the crumbs before you start decorating. Chill for 15-20 minutes before final decoration.

I used a Basket weave all around the cake

Here is a video demonstrating the weave. It needs a bit of practice. I used Wilton Star Tip (#21) for the weave)

ROYAL ICING:

4 Cups of  Powdered sugar / confectioners Sugar

3 Tbsp Meringue Powder

5-6 Tbsp Warm Water

Mix the confectioners sugar and Meringue powder.

Add water and beat all the ingredients together till the icing forms soft peaks ( about 6-8 minutes) in a stand mixer. It may take a bit longer with a hand held mixer.

I made apple blossoms (the tiny ones) and then went on to just using the 104 tip to make flowers that look like 'sadafuli' flowers  ( check the red flower on the extreme right) 

I used the round tip and the 104 tip to make Roses. 

The leaves are piped using the whipping and cream cheese frosting tinted with green and using the Wilton leaf tips.

The flowers are made using Wilton technique. 

Once the cake is assembled and you have done the basket weave, it it just a matter of placing the flowers artistically.

There is no end to the combinations that you can make with the flowers.

I chose to use the roses and the sadafuli type flowers on to and have the smaller blossoms cascading down the side of the cake.

I *must* mention one very important detail! My 5 year old was very keen to help me in making and decorating the cake. He stayed by my side all  the time and when I was weaving the basket around the cake he, very gently placed his small hand on my arm with a, "I want to help, Mumma"

At first, I admit, I was not very happy about this, specially as I was making this weave after ages and was unsure, but when I saw the expression of total sincerity on his little face and eyes aglow with excitement, I could not refuse and I am so glad I did not. 

The look of pure happiness on his face was so motivating, I would have willingly made another cake just to have him 'decorating' by my side, aching back be damned!

He also helped bring all the flowers (very carefully) from the table they were drying on, to help place on the cake. Take a look at the picture below, he has helped place a couple of roses, small and larger blossoms and not a flaw! I am so proud of my li'll man! 

The cake was a hit. The look on Auntie's face (as well as all the other guests) was my reward!

Without sounding a whiny wimp, I want to add, I wish my parents were here and I had made this cake for my Mom. She would have totally flipped! She always likes my decorations ( there is something to be said about a Mom's unconditional love, she flipped for all the initial cakes too, which as you can imagine were totally amateurish!)
My Dad has a very discerning eye and he too was all praise for my effort!  What more can a person want!
I wish.............

Wishing you all a Happy 4th. of July! Enjoy the long weekend with your loved ones and don't skip the sun block! 

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Mommy, I want a Cheese Burger Cake!

I have questioned, I have doubted, I have spent sleepless nights, shed tears  and laughed out loud, loved with all my heart and soul... for 5 years, I  have been up and down this roller coaster, every day and loved it.

The young 'un turned 5, so very quickly. From butter ball to a smart and handsome boy with a merry twinkle in his eye.

We celebrated his birthday in a quiet way at home as it was a weekday and the poor baby was unwell, a day earlier, he had 'water and sand day' in school and he caught the bug there. The nurse called me  from her office saying that he had thrown up and was running a temperature. I rushed to school, full of anxiety, he was sleeping in the nurse's office, curled up, looking tiny and his backpack on his shoulders and a paper crown on his head ( he distributed treat bags on that day as it was a holiday on his birthday and the teacher fitted him with the usual paper birthday boy crown and everyone sang the birthday song). 

I felt a stab of pain, looking at him, laying down on his side, the nurse could have had some sense and taken his backpack off his back! I gently lifted him in my arms and he hugged me  and lay his hot, fevered brow  against my neck and said,  "it was the Popsicles Mommy, they made me eku (throw up)".

A day later, on his birthday, he was better, but weak and no appetite. but he wanted to cut a cake! 

So when he was napping, I made a small cake, no fuss, and quick (we had planned a party over the weekend with his little friends and their families)

This was a simple layered Vanilla cake layered with whipped and cream cheese frosting and strawberry jam/ jelly, the chocolate words were made by melting candy melts, putting the melted chocolate in a piping bag and tracing the letters.

By the day of the party, he was fine and up to his usual antics! For once, I did not complain, well, not too much and only once threatened to 'cancel the party if you do not stop jumping from chair to sofa'. What can I say in my defense? I had a lot on my hands, with his illness, the party planning, prepping....

This year, he wanted a Cheese Burger Cake. Unlike most 5 year olds, who want a super hero cake, my sonny boy had cheese burger on his mind. we took inspiration from youtube- Rosanna Pansino, a video that my son watched, repeatedly, fascinated, first because of the cat and later for the cake.

The idea of the cheese burger had taken firm hold. I was happy, this is an easy cake to make!
Here is a look at the cake, just as I finished it, right in time for the party (minutes before the party, actually!)

I used 2 Butter cake (box) mixes.

The bottom of the 'bun' was baked in a 9 inch round pan as was the brownie 'meat patty'
The top of the Burger bun posed a challenge, the 2 quart Pyrex bowl was not big enough, so I used a 'Kadhai'(Indian wok) that I have. It was a perfect fit (whew!)

The cakes and the brownie patty were cooled. The cakes had to be leveled. The Frosting was my usual,whipped and cream cheese frosting.
The frosting is perfect for us, it has slight tanginess that is not unwelcome, it is mildly sweet and light and airy, unlike butter cream frosting that uses a high ratio of butter to sugar ratio (1:4), yikes!
The cream cheese gives it sturdiness and the frosting did not melt or misbehave in any way, despite the heat.

I used Wilton's Brown color and added it slowly to the cream to get a tan shade to resemble a bun.
I skipped the 'sesame seeds' on the bun as I could not find any candy coated sunflower seeds and felt no inclination to make any at home.

The 'lettuce, tomato and cheese' slices were fruit roll ups ( found in any grocery store), I used a leaf pattern cutter (from my Wilton kit) and pulled the leaf a bit to give it a lettuce-y look and round cutter (use any cookie cutter) to cut out the tomato slices.

Notes:

1. Bake the cakes and brownie a day ahead. chill in the fridge and then level. this reduces the crumbs
2. Brush the cakes (leveled side) with a simple sugar-water mix, to seal in the crumbs and keep the cake moist. don't overdo it.
3. Chill the mixer bowl and beaters in the freezer until you are ready to frost.
4. Pull out the heavy cream and cream cheese at the last moment.
5. Frost the round cake ( bottom part of the burger bun)  and place the brownie 'patty' on top. make sure the patty and cake are aligned perfectly.
6. Gently, place the 'lettuce leaves' under the brownie patty .
7. Alternate the 'tomato' and 'cheese' on the brownie and press the corners to make them stick ( they will stick as the fruit roll ups are - well, sticky)
8. Frost the top Bun, separately and use a big, flat spatula ( pancake spatula) to pick up the bun and VERY carefully place it on the brownie patty, aligning it perfectly, you get one chance to get it right! 
9. Top with candy coated sunflower seeds, this is optional.

The cake was a hit and most importantly, the Birthday Boy was thrilled! His eyes reflected the  happiness and I felt like I had won a billion dollar lottery!

Our guests made the party really special with their wholehearted participation and the love and good wishes they showered on the birthday boy (and the generous gifts they gave made him one happy boy!)

Here are a few pictures of the party I'd like to share with you all and a small flashback ( thanks to my Mom!)

The Venue ( left) and our little guests ready to play games (right)

Flashback! 

Enjoy the rest of the week! See you soon.

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