Life happens.....

.... just because I cannot use s*** happens, in the title. After all, this is a food blog.

But this is also the space where I laugh, smile, reminisce, thank, whine, rant... you get the drift.

So things were going well, when I last posted, I finally began to believe that bad times were behind me. I was just relaxing into that mindset when, of course, fate has to go and blow the whole thing up in my face.

The first thing that happened was, I started slowing down, specially in the mornings. I would wake up to the alarm and start planning on my day in my head, but the moment I tried to stand up I felt shooting pain in my heel.

This was something that had started when I was visiting India, I had no time to think or do anything about it then. When I came back, I just ignored it, as usual. The thing with pain (and when it impairs mobility) is, you have to sit up (or down, in this case) and take notice.

Turns out I have Plantar Fasciitis. 

All my plans for a Thanksgiving Dinner with special friends is now postponed until further notice.

It sucks.

Just when I  thought medicines and a bit of care would settle that.... then I go ahead and suffer another set back.

On the day of my last post, we had a break-in, in our apartment and my Nikon DSLR was stolen.

It was a big shock for me and fair broke my heart.

This sucked even more.

Still does. 

Much as I'd like to forgive, I cannot and have (and still do, when I look at the place I kept my camera kit) roundly cursed the wretched thief (you know, the Hindi filmy drama types (polite version here), "main tujhe shraap/ shaap deti hoon, papi, bhrasta duratma, tu insaan kehlane ke layak nahi...chor, daku, goonda-mavali.. types. )

The whole process of research and evaluation and reviews and all that has to be gone through again, but this time, there is a bit of hesitancy. I am.... not ready. But I do want a camera.
I feel horrible, when I see my son sitting with a particular look on his handsome face and the fact that I cannot capture every detail of it, as  a memory, when I am old. My blog feels lost without it. I know I do not blog regularly, but I still need a good camera.

I do.

So for the time being, I will try and post recipes and take terrible pictures with my iPhone. 

I am also  trawling the blogosphere for recipes to try out. And that is why I love Pinterest. People everywhere are doing everything possible. My favorite section is the food and drink section, of course. I pin recipes, some that I want to try immediately and some in the near future and then some, I may or may not try, but boy! they look (and read) good. For example, a few weeks ago, I had a Soup, Salad and Sandwich lunch and made my favorite Tomato Soup
The recipe is fairly simple,
Blanch 5 Roma Tomatoes in boiling water, peel and puree ( I also sieve them to get rid of the seeds)
Chop 1/2 Onion
Peel and chop 1 Carrot ( I place the chopped carrot in a microwave safe bowl, add 3-4 Tbsp water and microwave for 2 mins. - till tender)
In a  deep saucepan, heat Oil ( I used Olive, but sometimes I just use Canola or even butter) and saute the chopped onion.
Once the onion is translucent, add the cooked carrots and stir them around for a while, add the tomato puree and about 2 cups of water ( I just use the regular coffee cups, not the real measuring cup) and add / crumble 1 Veg. bullion cube. Let it all boil. I use my immersion blender at his stage to puree everything to a smooth consistency.
Add 2 tbsp. sugar, salt to taste and dried Oregano and reduce the heat to medium and let the soup come to a boil.
Lower the heat and add about 3/4 cup milk while stirring and cook for a few mins longer (use 1/2 cup heavy cream, if you are not calorie conscious)
Serve hot with or without croutons and a dash of black pepper.

- Black pepper can be added  while cooking as well (with the oregano) unless you prefer it mild.
-If you have vegetable stock on hand, please use that instead of water ( or the veg. bullion cube).


For the salad, I adapted the recipe from here,and just adjusted the amount of peanut butter ( I get migraine with PB,but I still indulge, once in a few months). The salad is all that it looks, good and filling and packs in a good amount of protein and vegetables and makes it all so enjoyable. I am a recent convert to salads and am enjoying  different versions that can be made and thankful that it's not just lettuce (not that I dislike lettuce, but it gets boring after a bit). I have been toying with the idea of substituting almond butter for peanut butter so I can make this more often.      

For the sandwich part, I took the small liberty of calling a burger a sandwich. I found this burger patty recipe. Thyme is a new addition to my pantry, thanks to this wonderful recipe. The patties freeze well and can be re-heated and used when you want a quick, but filling and nutritious meal. 

I made these on my cast iron pan, which heats up quickly and brown the patties well with a crispy cover, just how I like it.
But now, I have a new grill and I am looking forward to making my burger patties (and more) on this.

I am looking at replicating the Panera Bread Panini which has sun dried Tomato Pesto and tomato and mozzarella cheese, oh yum!

Do you  have a grill? Please do share your ideas and suggestions in the comments section.

I'll see you all soon, hopefully with cheerful news and some yummy recipes and food adventures to share.
Till then, take care and stay warm!

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Sweet Corn Soup

Since the weather has made up it's mind to keep low, it is time to bring out the soup recipes. Simple, hearty , filling and brimming with healthy ingredients. 

Do I need to explain any more?!

A steaming hot bowl so capable of spreading warmth and making me feel so good deserves a mention on the blog.

My love for soup, when young, was limited strictly to Tomato Soup. Other soups did not exist. Indeed, many restaurants, at that time boasted only of Cream of Tomato soup and some with Clear Veg. Soup. 

Then came the Indo-Chinese restaurants and they took everything up one level and oh my! the variety of soups they offered! And the flavors! What an explosion in every slurpy spoonful! 

I will admit though, I do not make those soups, I still favor Tomato soup ( and the Marathi Tomato Saar) above all, but always order some spicy Indo-Chinese Soup when we eat out.

Perhaps the simplest (but flavorful)soup is the Sweet Corn Soup. What I like is how very simple it is to put together, once you have the ingredients on hand. For those watching their food or limiting their intake need not fear of indulging in this one! Full of vegetables and no oil, ya heard me! NO oil make this a winner! and for those sniffly days when the eyes and nose waters and the throat itches and tempers flare, take a comforting bowl and make it a meal. This is one of the soups I learned at a cookery class I took, long ago.

It is for one of the reasons stated above that this soup was made in the kitchen today.

My friend Sujata was on a holiday in Los Angeles and her poor little daughter caught a bug. The poor child has been under the weather the whole time and is just about recovering, with a heavy dosage of antibiotics. And ever since they got back, a couple of days ago, Sujata is feeling a bit down too, no wonder. I am hoping this soup will make them feel a bit better. I know it isn't medicine, but just having a warm comforting bow of soup can help just a bit.

You Need: 

1 Can Sweet Corn Cream Style (14.75 oz)

approx. 1 cup Mix Vegetables, I used :

2 medium Carrots

approx. 1/2 cup shredded Cabbage

8-10 French beans

1/2 Green Bell Pepper

(*)Veg. Stock

Salt to taste

approx. 1.5 Tbsp. Rice Vinegar

1 tsp. Black pepper powder ( Optional)

Spring onion / Scallions, chopped to garnish

2 tsps. Cornstarch, mixed with a little water to make a smooth paste.

Chop the mix vegetables, finely and steam them. Set aside.

In a sauce pan, empty the contents of the can.

Add the veg stock to the corn. (*) I filled the sweet corn can with stock and added it in and also the same quantity water. 

You can use just stock, omit the water.

Boil the corn and stock mix for about 3-4 mins.

Add the vegetables and salt and Vinegar, mix.

Add the cornstarch paste  and stir well to combine and let it boil.

Add pepper powder, if using before switching off the heat.

now you have 2 options, add the scallions (white and green) and leave until you serve or just before you ladle out the soup, put some scallions in the bowl and ladle soup on top and serve.

NOTES:

-I used Rachel Ray brand Veg. Stock (no particular preference, just picked it up  in the store), hence the deep brown color.

-You can make your own vegetable stock

- The use of black pepper powder is optional, but it does add a kick to the soup. That is particularly welcome, to me, in the cold weather.

-If you do not have a can of Sweet Corn, cream style, use regular sweet corn , take 1 cup of corn and pulse it in the mixie/ food processor and use.

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Tomato Rasam from the Iyer Kitchen

There are a few things that really make one feel nice, warm and comfortable... it is that way for me with rasams!

Whenever I catch a cold (or even if I do not.. ) or the weather turns nippy, like now, I like my hot bowl of rasam.. spreads a glow, if you know what I mean..

I had this friend in college who was an Iyer. Now, she used to live very near the college, which to our group translated into one thing only... when we had exhausted our supply of pocket-money and we felt mal- nourished, we would raid her kitchen. Her Mom was sporting too, and when we descended on her like a pack of hyenas, she would make us some food in a jiffy which was very tasty. On such ocassions I'd pitch in and help.. not fair having one lady cook for a dozen hungry *ahem* hyenas, is it? !!

M and I were reminiscing about old days, college days and I remembered all these little things. Smiling to myself I decided to try this out... I don't have a cold, but yearned for rasam!... do I still remember how Aunty made it? Let me try... Lets see now...... I need :

4 Med. Size tomatoes

2 dry red chilies

3-4 curry leaves

½ sp. Bengal gram (chana) daal

¼ sp. Cumin seeds

¼ sp. Mustard seeds

½ sp. Tamarind pulp

1 sp. Jaggery

2 pinches asafetida

Salt to taste

Cilantro

Blanch tomatoes in hot water. Gently peel and mash them. Keep aside.

Heat oil in a kadhai. Add the chana daal, cumin and mustard seeds, asafetida, red chilies and curry leaves. Sauté till the daal turns golden in color. Add the mashed tomatoes, tamarind pulp, jaggery, salt. Boil for a few mins.

Garnish with fresh chopped cilantro. Serve hot

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