#tbt – Peach Quilled flowers on a Jute background

Time again for some throwback! This Quilled Clock was made by me as an order. First off, I’m a huge fan of arrowhead flowers that are seen in this picture and as you will spot in many of my coming posts as well.
One of the things that I concentrate on when I’m making a flower arrangement such as this is the ratio of flowers to leaves. It’s important to rest the flower on a big bed of leaves in order for the flower to take the spotlight & for the arrangement to look bounteous. Yes, it takes immense patience, a ton of twirling & swirling & gluing & shaping but it’s so worth it!
I love trying different backgrounds & this one is a red, jute one from Itsy Bitsy in Bangalore. To keep some order, I’ve lined the pretty peach petals in red. I do hope you like this creation!

Continue reading “#tbt – Peach Quilled flowers on a Jute background”

LE PONDY – PONDICHERRY

At the break of dawn on the 4th of June, 2014 we began driving to Pondicherry or Puducherry, a union territory along the east coast of South India. We entered a hot & sultry Tamil Nadu after a 5 hour journey and countless stops asking for directions & embarrassments owing to my Tamil speaking attempts. We finally made it to Le Pondy, a resort boasting of the beach & luxurious cottages. We were a little apprehensive about the weather but the resort looked tempting & I would never deny a French experience, even if it was to be in small measures. Continue reading “LE PONDY – PONDICHERRY”

Brooklyn Botanical Garden – Cherry Blossom

As the sights of dirt & stain laden slosh & snow vanished, it marked the emergence of an idyllic period replete with sunshine & colour. The harbingers of spring: pansies in yellow & purple, turquoise tinted clusters of hydrangeas, bunches of azaleas & blooming tulips displayed the magic of changing seasons. Continue reading “Brooklyn Botanical Garden – Cherry Blossom”

Life is Beautiful!

” Think of all the beauty left around you and be happy.”
– Anne Frank

Be it the ochre and golden coloured leaves of the fall or the delicate petals of the sakura tree in spring, life is beautiful.
Be it the the snow laden rooftops of winter or the sun cheerfully blazing in the summer, life is beautiful.
Blooming clusters of hydrangeas are beautiful. Barren trees are beautiful too.
Sunsets, sunrise, emerald green mountains, pristine blue waters & pebbled beaches…the myriad miracles of nature make life beautiful.
Continue reading “Life is Beautiful!”

SINGAPORE-4 : Food

“One of the nicest things about life is the way we we must regularly stop whatever it is we are doing and devote our attention to eating.”
-Luciano Pavarotti
Being complete foodies & dessert fanatics, we try to explore the best that we can when we travel. That’s also the only time , I’m injudicious with my calories & indulge nonchalantly. Singapore was no different so here goes… Continue reading “SINGAPORE-4 : Food”

Black Eyed Peas/Lobiya & Spinach Curry

Inspiration for cooking can be drawn from a lavish buffet restaurant or from a simple meal at a temple made with the most basic of ingredients; from a loving great grandmother or sometimes a 5 year old even. The possibilities are infinite & the only tools one needs are an open mind & a speck of imagination.
En route from Bangalore to Mysore, there is a restaurant, Kamat Loka Ruchi and on a sultry weekend road trip, the husband & me decided to lunch here. The restaurant is dressed in a simple attire sans any frill or fancy; simple dining chairs & tables, limestone sculptures of Gods & Goddesses, scraps of rotis strewn here & there and even harmless fruit flies to keep one company. Most customers are tourists punctuated with theater artists from the adjoining ” Janapada Loka”. The friendly staff run hurriedly from table to table not just merely serving utterly delicious food but also eagerly coaxing hungry patrons to relish the myriad of dishes and treating them to bonus helpings like a well meaning relative.
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Now, the food. Their speciality is cuisine from North Karnataka , all served on the traditional banana leaf & comprising Jowar rotis( with a nice spoonful of butter), brinjal curry, Black eyed peas curry, Methi & onion salad, Bajji(veggies coated with chickpea flour & fried), Sambar , Rasam(lentil soup) & Curds. Dessert is Holige ( sweet rotis with a dal filling) & a banana. Simple, unsophisticated soul food that will leave one supremely satiated.
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The Black eyed peas curry from Kamat is a treat for a legume lover like me. But, a drive of 1.5 hours on sunny Sunday afternoons can leave you too tired to face the tyranny of Mondays. So, one morning I decided, why not try it at home…”if it fails, then at the least I tried,  but if it works, then nothing like it”. Well, it turned out to be the latter and I’m not going to toot my own horn & say that it tastes exactly the same. But, it’s my version & will have to do until I visit Kamat again.
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The curry I present to you today celebrates the goodness of black eyed peas or lobiya. I’ve paired these protein-rich lentils with another favourite, spinach leaves. But, if spinach is not your cup of tea, then it can be omitted or replaced with other leafy greens such as fenugreek. An aromatic spice mix brimming with coconut brings it all together. It pairs well with rice or rotis but don’t forget to include a dollop of ghee!
Hope you like this one!

RECIPE FOR BLACK EYED PEAS CURRY
INGREDIENTS

3/4-1 cup lobiya /black eyed peas/cow peas (once soaked, this will yield about 2- 2.5 cups)
2 cups chopped fresh spinach
3-4 green chillies
1 Dry red chilli
1/2 cup fresh grated coconut
1 medium sized onion, roughly chopped
1/2″ cinnamon
1/2 tsp turmeric powder
1/2 tbsp jeera/cumin seeds
1 tsp oil
salt to taste
FOR TEMPERING:
1 tsp oil
1 tbsp mustard seeds
Pinch of Hing powder/ Asofoetida
1-2 dry red chillies

METHOD
1. Soak the black eyed peas/lobiya overnight.
2. Once soaked, drain the water off and wash the peas well. Then pressure cook it with 3 cups of water. (can even be cooked in hot water in a pot but will take a longer time)
3. Once cooked & cooled, grind together,
onion
green chillies
dry red chilli
coconut
cinnamon
turmeric
jeera/cumin seeds
1/4th cup heaped, cooked lobiya/black eyed peas
and roughly 1/4th to 1/2 cup of water
Grind to a medium coarse/smooth paste.
4. In a kadai/deep bottomed pan, add a tsp of oil. Once it’s heated, add the chopped spinach and let it cook until the stalks are tender.
5. Add the cooked black eyed peas to this. Add the ground paste, salt and let it all come to a boil.Keep stirring from time to time to ensure that it doesn’t stick to the pan. Remove from heat.
6 To temper, in a small pan/ tadka pan, take oil and let it heat up. Add the mustard seeds and allow it to splutter. When done, add hing & dry red chillies. Add tempering to the curry and serve hot with rice/chapati.

Blueberry Yogurt Cake with Lemon Glaze

“Hope
Smiles from the threshold of the year to come,
Whispering, ‘it will be happier’…”
– Alfred Lord Tennyson

Time and tide wait for none, they say….2015 flew by in the wink of an eye!
I sat by my bedside on January 1st, quietly gazing at the tranquil sight outside the window. It was the first snowfall of 2016 and the snowflakes gently & silently brushed the ground as I sipped my lemon tea. What a beautiful gift on the new year! Nature’s way of saying, ” Welcome 2016! Hope you bring good tidings!” Continue reading “Blueberry Yogurt Cake with Lemon Glaze”