Khara Biscuits & My Love-Hate Relationship with Sugar

Rosy as it may seem, my relationship with sugar like any other is flawed. Sweet yet oddly imperfect.
I hail from a family that is ravenous for sugar and the clan has rightly  realized that its absence will only add to the existing pandemonium. Hence, we give in to its captivity. Be it the amber hued jaggery syrup that is made specially for dosas to diligently mop up or those surreptitious, midnight thefts of of chocolate or those weekend dessert projects bustling in the kitchen, such as Holige( Sweet Rotis)  and the likes or that generous chunk of jaggery stirred into every single savory dish, we love “the sweet life” and life without it is imagined to be listless, dark and sullen. I finally have a reason for my foray into the cozy, hygge-ligt world of baking. It is that “sweet”gene rampant in my cells that yells and throws unbearable tantrums until I give in.

Continue reading “Khara Biscuits & My Love-Hate Relationship with Sugar”

The Wall of Warli- A Painting & A Story

Back in 2010, the husband & me had a little studio for a home in Jersey City, NJ. No complaints though, smaller spaces make for quick cleaning & easy maintenance. With a dreamy view of a shimmering New York Skyline, the only thing  amiss was privacy. The living room directly merged with the bedroom space & though the house seemed bigger, we would have been happier with a make do seperator. We scoured Ikea, Amazon, & Craigslist even in the quest to find the perfect room separating apparatus but in vain. That’s when the husband had a jolt of an idea & the Wall of Warli was born. Continue reading “The Wall of Warli- A Painting & A Story”

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.
img_9394
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.
img_9466
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.
img_9445.jpg
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.

#raita with cherry tomatoes

‘Raita’ is a curd/yogurt based Indian side dish and this one is particular is one of the simplest foods I’ve whipped up in my kitchen. It takes hardly any time but don’t mistake it’s simplicity for a meagre tasting dish. Like Julia Child says, “Cooking well doesn’t mean cooking fancy”. The luscious cherry tomatoes marry perfectly with the mint & curd and is a perfect side for any rice pilaf/pulao. Continue reading “#raita with cherry tomatoes”