Sunday, May 29, 2016

Big Batch Vegetable Hash & Masala Omelets

For a few weeks, I couldn't seem to choose any books or TV shows or movies that I could really sink my teeth into. I flipped through magazines and half-heartedly watched some reruns of Frasier and Murder, She Wrote.

Then this week, a really good book and two great documentaries came my way.

The book was a graphic memoir, Blankets by Craig Thompson. As always, I am in awe of a talented artist who can bring emotions to life with detailed brushstrokes and not too many words. This is a honest and often painful story of growing up and of first love. This particular panel on the left resonated strongly with me!

I watched two memorable documentaries on Netflix streaming.

Waking up in the morning and going to school is a rather routine part of a dozen years of a kid's life- several of our neighbor kids here take the iconic yellow school bus, while Lila like many other kids gets dropped off to school in a parent's car. Going down memory lane, V's school was next door to the building that they lived in and he tells of hearing the 15-minute warning bell, and using that as his alarm to hop out of bed, brush his teeth and race to school. Apparently he slept in his school uniform to save time in the morning! I remember taking an autorickshaw to primary school- believe it or not, 12 little kids and their heavy school satchels would be crammed into one autorickshaw for the ride to school and back, fitting into that impossibly tiny space like clowns in a car. In secondary school, I rode my bike (red BSA-SLR) to school clear on the opposite end of town. It seemed grueling at times, riding a bike over hilly and potholed roads while dodging chaotic traffic and trying not to gag next to trucks belching exhaust. The school uniform was a thick navy blue pinafore seemingly designed to absorb every burning ray from the tropical sun.

All of this paled to nothingness when I watched the 4 kids in the documentary On The Way to School. The documentary follows 4 kids (11 and 12 year olds- middle schoolers) as they make their way from home to school. A Kenyan boy and his sister walk 10 miles over the Savannah dotted by wildlife, carrying jerrycans of precious water dug up from the ground. An Argentinian boy and his sister ride a horse through desolate plains. A Moroccan girl hikes with her friends over winding mountain roads for hours, then has to hitch a ride to school when she gets into town. An Indian boy in a ramshackle wheelchair is pushed to school by his two little brothers. We just watch these 4 journeys (there's no commentary or lecturing whatsoever) that are everyday life for these small, beautiful children but are in reality heroic journeys that they undertake to get what every child deserves by right- a chance to go to school and learn. The NYTimes review is here.

Attacking the Devil is a very different style of documentary but just as heart-piercing. Thalidomide is a drug that I remember first learning about in an undergraduate developmental biology class as a classic teratogen- it causes severe birth defects in fetuses. The full story of thalidomide, covered in this documentary, is shocking and tragic- from how it was developed in Nazi labs, how war and other factors came together to make it a very poorly tested drug that was given willy-nilly to pregnant women as a harmless remedy for morning sickness for a few years, until it was realized with deep horror that it caused malformed limbs in the babies and worse. The company marketing the drug (a distillery, of all things) refused to accept responsibility, while the British government of the day sided with corporate interests. Harold Evans, editor of the Sunday Times in London, ran a brave, prolonged and unstinting campaign to gain recognition and compensation for the families affected by thalidomide. This is an amazing story of history, medicine, journalism and the best and worst of the human spirit. The Guardian's review is here.

What are you reading and watching these days?

Today, I'm sharing a rather simple recipe, one I've made for about three weekends in a row when we had friends over for brunch. A favorite morning dish in our home is vegetable hash with masala omelets. For just our family, this vegetable hash is easy enough to make in a cast iron skillet on the stove. For a bigger batch, it is nice to pull out a baking sheet or two and make a whole lot at once.

Big Batch Vegetable Hash

1. Preheat oven to 400F (use convection bake/roast setting if your oven has it)

2. Cut into bite size, any mixture of these veggies:
Sweet Potatoes
Bell peppers (green or any colors)
Brussels sprouts

3. Drizzle with oil (olive, canola or any other) and sprinkle with any combination of spices
Onion powder
Garlic powder
Cumin powder
Dried oregano
Mexican chili powder
Salt and pepper
all to taste

4. Mix the veggies thoroughly with oil and spices, then spread in a single layer on baking sheet(s). Roast until veggies are tender with crispy browned bits.

For the masala omelet, whisk together large eggs (I use two eggs per adult diner) with minced onion, cilantro, salt and plenty of freshly ground black pepper. I use a small ladle to scoop beaten eggs into a hot oiled nonstick pan, making small fluffy folded omelets that cook quickly and are easy to serve to a crowd.

If you're in the US, hope you enjoy the Memorial Day holiday tomorrow and get the summer off to a great start! I have a big freezer cooking date with a friend- we want to make a variety of recipes to stock both of our freezers, and will report back on how that goes. 

Monday, May 16, 2016

Chocolate Pudding Pops

Summer weather had arrived here in the South. A girl from the tropics, I love this change of seasons and don't mind the heat and humidity one bit. This evening was typical- the three of us gathered in the kitchen after school/work, and of course Duncan is always underfoot. Lila was in the mood to make popsicles so the two of us made chocolate pudding pops.

Meanwhile, V whisked up one of our favorite salad dressings and diced up avocado. We dined on big salads out on the porch, with fresh watermelon for dessert. Then, in an act of great optimism, V and Lila planted two avocado seeds in the yard, showering the seeds with dark rich compost from our bin. Fingers crossed that the seeds sprout!

Since the weather got warmer, I've been making popsicles on a regular basis. These chocolate pudding pops are a recent favorite- they are creamy and decadent and the perfect portion-controlled treat. As a plus, they use pantry ingredients that you (or your mini-helper) can whisk in seconds and cook in minutes.

Chocolate Pudding Pops
(Adapted from this recipe)

Makes 6-8 popsicles depending on the size of your molds (I get 7 pops in mine)

1. In a microwave-safe bowl, mix dry ingredients:

  • 1/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tbsp. cornstarch
  • A pinch of salt

2. Whisk in and stir well:

  • 2 cups whole milk (can also use a bit of cream in place of the milk)
3. Microwave the mixture 2 minutes at a time, whisking well in between until the mixture is cooked and thick (takes me 5-6 minutes).

4. Stir in 1 tsp. vanilla extract. Let the pudding cool a little. You could easily stop at this point and just gobble up the warm pudding. However, if you can restrain yourself...

5. Scoop into popsicle molds (it is too thick to pour) and freeze for several hours.

Other than the pudding pops, simple orange juice poured into the popsicle molds makes for a most refreshing treat. What are your favorite homemade popsicles? It would be fun to make kesar pista kulfi sometime...

Thursday, May 05, 2016

Golden Adai

I am the biggest fan of Southern Indian cuisine, and following right after the Kerala stew post is this recipe for adai, a member of the dosa family. Adai is made with a mixture of various lentils and rice and not fermented.

This recipe was my starting point.

Soak: In the morning around 8 AM, right before I left for work, I rinsed thoroughly and soaked

  • 1/2 cup rice (I used sona masoori)
  • 3/4 cup whole skinned (white) urad dal
  • 3/4 cup chana dal
  • 3/4 cup toor dal

Grind: Around 5 PM, I blended the soaked ingredients in the Vitamix in two batches. Any powerful blender or mixie or wet grinder will work to make this batter. The Vitamix did the job effortlessly in seconds, resulting in a thick and smooth batter. While grinding, I added a few curry leaves to add flavor, and in the spirit of using up every bit of food, I added some pickled mangoes (the ones left behind in the jar when all the pickle juice was used up). They added an interesting tangy flavor too. Finally, I stirred some salt into the batter.

Make adai: Heat a griddle and use some oil to make adai; the batter can be spread as thin or thick as you like.

These proportions of rice and lentils made a substantial amount of batter, it lasted us a couple of meals and then I had it a few more times for breakfast.

The adai is good plain, made just with the batter alone. The next day I added a chopped bunch of beet greens to the batter, which worked beautifully. Ginger, onions, shredded veggies and greens, spices like cumin seeds would all be wonderful additions to the basic batter.

I'm completely pleased at how easy is to make adai, particularly on a day when I'm short on dinner ideas or low on groceries. As long as I can pull out a few dals and soak them in the morning, a good dinner is guaranteed.

A couple more additions to the Vitamix page: nut butter and nut butter chocolate chia pudding.

What are you cooking this week?