Wednesday, September 30, 2015

Green chilies and Fennel seed Omelete

Fear I believe is an elusive emotion. The fear of unknown is  so intangible yet has the power of crushing ones spirit indefinitely. I have succumbed to this fear countless number of times. Being bold, talking a risk and venturing in to an unknown territory were all forbidden in my little world. 

Along came the little guy and I found myself teaching him “Don’t let fear overtake you" and was personally avoiding all sorts of things because of my own irrational fear. 

There comes a point in parenthood when you have to actually walk the talk. So, I tried.

I tried in my own naive way to be bold and take risks. It felt exhilerating to let go of that rigidness, that unknown fear and be free. 

To celebrate my new found act of boldness, I made an omelet with bold flavors. Green chilies and fennel seeds with a dash of black pepper make a bold statement with their spicy, smoky flavors.

2 eggs 
1 green chili - split in 2 halves 
1/4 tsp of fennel seeds 
1/4 tsp of fresh ground black pepper 
olive oil

Heat a pan with 2 tsp of olive oil.

when the oil is hot add the green chilies and  fennel seeds.

Let them toast for couple of seconds, you should be able to smell the smoky flavor of the chilies and fennel seeds. 

Beat two eggs in a bowl thoroughly, and add to the pan when the green chilies and fennel seeds are toasted.

Mix the egg mixture, chilies and fennel seeds. Sprinkle some salt and pepper.

Reduce the heat and close the pan for 30 seconds. 

Open the lid and fold the omelette in to half and flip it over. 

Let it cook for a few seconds until the omelet is nice and toasty on the outside and fluffy on the inside. 

If the green chilies are too spicy for your palette- you can add green bell peppers. The key is to make sure the chilies/peppers and fennel seeds are nicely toasted before adding the eggs. 

The little guy as always has taught me an important life lesson - never fear the unknown. You never known what sort of surprises are lurking underneath the veil of fear that we all insist of wearing. Take out the veil and have a bold look at the world out there. While you are at it, try a chili or two with some fennel seeds.

Linked to .belleaukitchen. at eggcellent-

Wednesday, August 12, 2015

Green eggs and Spinach

There is something magical about space. We all need it. We need space in a relationship, living space and in general no one likes the feeling of being congested. Having your own little space brings in a sense of solitude, peace and serenity.  Sometimes it may not be a tangible space; it may be something as intangible as being lost in your own thoughts. There are times when I escape from my day and sneak back in to the house when no one is around to experience the sound of silence; the kind of intangible space for myself. 

There were times when I felt like I was following the crowd and being a part of the crowd because that was what was expected of me. Not to say that I dislike being among people, but sometimes it’s necessary to step away from the crowd and collect my own thoughts.

I was told at times that I am wasting my time sitting in solitude, I beg to defer. I am constantly running around, and it’s imperative that I sit still for some time and ponder over my thoughts. I was afraid if I didn’t I might lose it completely my marbles and all. I needed that space for myself to ponder. Often the thoughts that cross my mind during these periods of solitude are quite dreamy and irrespective of them turning in to realities, I believe one should always find the time and space for dreamy thoughts.

I thought of this dish during one of those dreamy moments. The creamy spinach sauce with bold spicy fried eggs reminds of how every ingredient in this dish has its own culinary space, yet they all come together in a dreamy way making this totally irresistible.


4-5 cups of loosely packed spinach 

1 cup of coconut milk 

1 cup of water

1 medium sized red onion, peeled and cut in chunks or two small red onions

2 cloves of garlic 

2 green chilies

6 boiled eggs 


1 tsp of cumin seeds 

1 tsp of fresh ground black pepper

1 tbsp of coriander powder

2 tsp of turmeric (1 tsp for spinach mix and one tsp for frying the boiled eggs)


and 2 tsp of ghee or 1 tbsp of olive oil. Ghee is nothing but clarified butter and adds a layer of richness to the dish, you can substitute it with olive oil and the dish is still irresistible.  

To begin with bring the water to boil and add the 6 eggs and let them boil. 

While the eggs are boiling, in a food processor or a blender: add the spinach, onion, green chilies, garlic and the coconut milk/water and blend it to a smooth paste.

Heat a pan with either the oil or ghee; add the cumin seeds and turmeric. 
Let the seeds and turmeric roast for 3-4 seconds and then add the blended spinach mix.
Add the coriander powder and salt, stir it and let it boil. 

After 3-4 minutes, little pockets of bubbles start forming and let it boil for good 7-8 minutes after that. Once the mix starts to thicken (you can see some of the spinach mix sticking to the side of the pan), turn off the heat. 

Now, the eggs should have been boiled. Peel the eggs and fry them in a pan with 1 tsp of turmeric and 1 tsp of oil or ghee. 

Let the eggs roast in the hot oil and turmeric for a minute, until they are crispy on the outside. 

Now, add the fried eggs along with the leftover oil/turmeric in to the cooked spinach mix and stir it well. 

The dish is done!

Tuesday, April 7, 2015

Broccoli and Potatoes in spicy Coconut Milk

We all come in to this world with our own baggage and destiny. May be the series of events which we call life are all predetermined and we just play it along. We may have no control over what is meant to happen, but we do have control over how we react to what is happening right now. We do have the ability to believe in our selves and work hard towards what we want to achieve. May be all the hard word, blood, sweat and tears will change our destiny. May be with faith in our selves and our abilities we can re write our destiny. I like to believe it can be done.

Just like life, food has its own destiny. Some ingredients are destined to be together. They have to wait patiently until they are brought together through some sort of culinary karma. It was one of those weekend mornings when I woke up feeling like contributing to some culinary karma.

Broccoli and potatoes are like the match made in heaven, add to it some spice and coconut milk, you will end up with the best tasting karmic experience of your life.

2 cups of Broccoli - steamed

1 cup of peeled, boiled and cubed potatoes

1 tsp of grated ginger

2 cloves of minced garlic

1 tsp of fresh ground black pepper

1 tsp of cumin powder

1 tsp of coriander powder

1 tsp of red chili flakes

1 cup of coconut milk and 1/2 cup of water


Heat a pan with about a tsp of olive oil.

When the oil is hot, add the ginger and garlic.

Next, add the Potatoes and Broccoli.

Let them cook for a minute, add the spices - Black pepper, Cumin and coriander powder.

Stir it together and add the coconut milk and water.

Cover the pan and let it come to a boil - about 4-5 minutes.

Add the salt and chili flakes.

The dish is simple, yet is bursting with flavors that make you happy inside out.

Linked to Extra veg at fussfreeflavours and utterlyscrummy

Monday, February 23, 2015

Orange Pancakes with Turmeric

As a parent I used to be very predictable. I went about the day; following the mundane chores which revolved around making sure he is well fed and taken care. The taken care of part was the text book example sorts; making sure he does not end up with broken bones/arms or hurt himself in any shape or form. 

One day I realized, I need to snap of out this. I have to enjoy my role as a parent and not just be his safety net (there is nothing wrong with it, but I wanted more for us). If I enjoy being a parent, he will enjoy growing up with me. 

I decided to let go of myself and enjoy the "being parent" part rather than stress about it. I had no qualms about acting silly, going down the slide, getting dirty, playing in mud, not getting upset when he spilled the milk, make a mess with him, tell him funny stores - all the while being a parent. 

Many years later, one day we got home from what was a rather long day for me and he pops the question " Mama do you think when I grow up I will be a good parent?" I had no strength left in me to respond to that or even contemplate on why he is asking that question. I snapped and told him" How about you focus on being a good kid for now?".

He continued -"Mama you still remember what it's like to be a child and that's what makes you a great parent. I want to be like you". I felt all warm and fuzzy. 

One of the crazy things we do together is to cook. Cook without inhibitions (sometimes we do end up with not so edible outcomes), but the point is to teach him to never be afraid of taking a risk - be it life or food. 

We were going through a cold spell that lasted many cough syrups and nasal sprays. I came up with the idea of incorporating cold remedies like - orange juice, honey and Turmeric in to his favorite pancakes. 

When I proposed the idea to him - He declared I have lost it all together, but will give it a try. 
That's all the motivation I needed. 

2 Tablespoons of melted butter 

1 Egg 

1 tsp turmeric 

1 tsp vanilla essence 

1/3 cup Orange juice 

2 Table spoons sugar 

2 Table spoons Honey 

1/2 cup of All-purpose flour 

In a bowl melt the butter and whisk the egg and the melted butter together. 

To this add the sugar and whisk them together.

Then, add the Orange juice, honey, Vanilla essence and the Turmeric

Whisk them for about a minute or so. 

Slowly add the 1/2 cup of flour and whisk the mixture, until it's smooth and has the consistency of a pancake batter. 

Heat a pan or a griddle and make the pancakes. 

This makes around 6 medium sized pancakes. 

Serve them with a drizzle of honey on top. 

 The orange juice adds the tangy flavor which is complemented by the sweetness of honey and sugar, just like being a parent and acting silly at the same time. The Turmeric in this dish does not add to the taste. It makes its presence felt by adding a more yellowish tinge. But the fact that it is in there sort of reassures crazy me. He enjoyed them and I felt happy that I am feeding him healthy pancakes and curing his cold. 

Saturday, February 14, 2015

Coconut Milk Chocolate Mousse

The whole buzz around the V-day got me thinking. When does love really happen? It may happen at first sight, but the only love worth celebrating is the one which holds on to that first sight despite many sour sights. It happens when the "I" takes the place of "We", when my dream becomes our dream, when you think of making up in the middle of a nasty fight and when you eat chocolate. 

Regardless of the science behind pheromones and chocolates, they scream love to me. I have come across several recipes for a chocolate mousse with coconut milk. Thought the V-day was a perfect time to venture on this sweet culinary adventure. 

I had no coco powder in the pantry, so substituted with a caramel hot chocolate mix and it turned out finger licking awesome.

One  14 oz can of  frozen coconut milk. 
The key here is to use frozen coconut milk (not the lite one, go ahead indulge yourself, you won't regret it)

Freeze the can in the refrigerator overnight or in the freezer for about an hour. The cream will thicken on the top and that is all we need for the mousse. Store the water that settles in the bottom for some soup or sauce. 

One 1oz pack of hot chocolate mix - I used the caramel  flavor, any flavor would work I guess. If not, use coco powder about 1/4 cup. 

Transfer the frozen coconut cream on top, without any liquid in to a bowl. 

Using a hand blender, blend the cream for about a minute. 

Add the chocolate mix, fold it in to the cream and blend for another minute or two. 

Transfer the mousse to a bowl and refrigerate for an hour - The mousse tastes better after refrigeration. 

We ate our mousse with chopped walnuts and a drizzle of raw honey on top.

You can serve this with fresh or frozen berries.

The little guy once said, he loves me despite my flaws. I have to admit I do have quite a bit of them - the flaws. Never was and never will be perfect. 

This coconut milk chocolate mousse was a perfect way to celebrate the unconditional love in my life. Regardless of what you think of this red and pink holiday, always hug your loved ones and eat some chocolate. 

Friday, January 2, 2015

Prunes, Oatmeal and Almond Butter

When I was young, New Years Eve was the time I got to stay up until midnight, and a day off from school. I could not perceive it as the beginning of something new, seldom made the so called new year resolutions and never had any profound thoughts about it. Perhaps it has something to do with the fact that I love to carry the baggage of past with me, albeit within limits. I don't believe in starting off on a clean slate in the new year. I look  at it as writing something new on the  old slate with the past hidden underneath it.

The little guy and I were making a puzzle with 300 pieces. All those 300 pieces by themselves made no sense at all. At one point it was almost impossible to understand the big picture. But for the big picture to happen, we can't erase any of the pieces.

Good or bad, we don't have to shy away from it. Its all in the perspective, the perspective changes depending on what you choose to focus on. Instead of focusing on forgetting the past, planning the future, I try to focus on life - the big picture. All those past years are part of my life and if I had to go back in time, I wouldn't wipe off anything off the slate. 

That's my two cents worth of New Year wisdom.

There are some ingredients which by themselves are rather sorry looking and lend very little to the taste buds. However, just like the 300 puzzle pieces these ingredients when combined in the right way will come together creating a rather sweet, delectable picture. 

Prunes and oatmeal. The little one runs away from the mere mention of those ingredients. In an attempt to create something hassle free, I combined Almond butter, honey, prunes and oatmeal in to tiny balls.

They may not be visually appealing, but taste great and make really fun easy breakfast bites. They can be made ahead of time and refrigerated for up to 3 days.

1 cup of lightly toasted oat meal - I used the steel cut oatmeal

1 cup of finely chopped dried prunes 

1/2 cup of Almond butter 

1 Tablespoon honey - I used the raw honey

Add the Almond butter and honey in a bowl and whisk them together.

Lightly toast the oatmeal on low heat.

Chop the prunes in to tiny pieces.

Add the prunes and the warm oat meal to almond butter/honey.

Make tiny balls with your hands. 

Refrigerate them. 

The prunes, oatmeal and the almond butter are like the  little pieces coming together to make a big picture, while  the little imperfections are beautifully hidden by the sweetness of honey.

Three cheers to  new perspectives, new year and new tastes!

Friday, December 5, 2014

Cauliflower, Asparagus, Radish and Mushrooms

Nature in a subtle yet firm manner reminds us of change through the splendid fall colors. The fall colors paint a  resplendent picture which is a reminder of how we ought to embrace the change in seasons. It's funny how I embrace this change in nature effortless, sometimes even looking forward to the changing colors of the leaves, taking pictures and admiring the beauty of it all. Yet, when change peeks its way in to my life, I find it rather intimidating to accept it. 

There are different shades of color in change. Bright and cheerful with shades of gray and gloom, but they are all colors of life - A life I believe I am lucky enough to have.

All these fall colors  inspired me to combine the colorful  winter produce in one dish. A dish  filled with colors of nature and seasoned with the warmth of spices. 

The spices 

1 tsp of cumin seeds 

1 tsp of red pepper flakes 

1 tsp of grated ginger 

4 cloves of garlic - Minced 

1 tsp of black pepper powder 

1 tsp of coriander powder 

1 tsp of  dried mint leaves or fresh mint leaves

I used about 2 cups of





1 medium onion - Finely chopped

Wash and cut the vegetables into bite size pieces

Add about 2 tsp of olive oil to a hot pan.

Add the cumin seeds, red pepper flakes, ginger and garlic.

Let them roast for a few seconds, make sure the garlic and ginger are not burnt, but lightly toasted.

Add the onions , black pepper/coriander powder.

Let them cook for about a minute.

Add the cauliflower and asparagus - let them cook for a minute.

Then, add the radish and mushroom.

The mushroom will release some moisture,  add the salt cover the pan and let it cook for about 3 minutes.

Garnish with the dried mint leaves and its done.

A hearty dish filled with different flavors, all coming together to remind me one more time, how wonderful things happen when we embrace  change.

Linked to allotment2kitchen at eat-your-greens challenge.