WILD RICE WITH VEGETABLES

On a recent trip to the hills, on the way back we stopped by at one of Ak’s favourite stores- Himjoli.

No matter how often the trips are, this visit is like a visit to the Temple, that we cannot avoid. Ak loves the jams, I – the herbs. My first tasting was of their scrubs, and cosmetics, when I had initially met Ak, and now, we restrict our share to the foodie yield. Quite often, our pantry is stocked with enough of an assortment of products, despite us constantly sharing the stuff with both sides of the family. Almost, well, actually Everyone has loved the products- from the flavourings, to the jams etc. I must say, their stuff is quite good. My personal Favorite is the Himalayan Herb Salt- adds some wonderful flavors to anything and everything! The only one thing that one must be vary of, which was a tip shared with us recently, was  the date of expiry- some of the products at the store- could be expired or due to expire soon.

So, back to the last trip, Ak insisted we pick up some ‘Wild Red Rice’. Personally, I really like Brown Rice, or Wild rice, or rice in any form- But I know that a lot of people don’t appreciate the healthier forms of rice. I was quite surprised on his keenness to try it out, and hence, jumped at the opportunity to pick up a packet.

And am I glad that I did! I am a complete rice person- plain, basmati, sticky, jasmine- I could have rice every day. But with this new discovery to into the healthy rice world, I am quite pleased with the results, of a great, HEALTHY meal. So much so, that even though I had made this for the first time quite a while back, and have just managed to write down the post, I was recently asked to make it again on a sick day, as comfort food. That- I think, is a big deal, and a significant compliment to the dish.

To be honest, I didn’t test out the recipe that was written on the back of the packet. By simply adding a few vegetables, and some basic kitchen ingredients, and slow cooking it like a risotto, and a salad as an accompaniment, I think I may have a new visitor to our list of regular meals.

For all the Health Freaks- I totally recommend it.

Warm Chutneyed Baby Potatoes

My idea of heaven is a great big baked potato and someone to share it with. 

Oprah Winfrey 

I don’t like potatoes.

Don’t get me wrong, I am a complete potato chips/crisps/fries/hash browns/baked potatoes etc. addict, but I don’t like the way potatoes are used in traditional Indian Cooking, just as a side dish. For me, it disrespects the vegetable that the potato is accompanying, and of course, the potato itself. The flavors of both the vegetables end up getting compromised, and it all just doesn’t come together in my head.

It’s almost like the plight of a 25-30 year old ‘single’ girl, who without a man in company, is, kind of considered, incomplete. The thing that is missed however is that, it really is ok to be single.

And yes, that should be the life of Dear potato. We must appreciate it, and love it in its singular form!

Ak loves baby potatoes, and I kind of like them too. I usually like to use them in the form of a salad (one of the recipes can be found here), but on a day when I was making regular Indian food, with dal and rice, I thought of making something, a bit more Indian. Using some remnants of Green chutney in the fridge, I was hoping to add some zing and of course, use up the green chutney. This warm, chutneyed baby potato dish can be tried with regular potatoes too, but I think, the thin potato peel of the baby potatoes, adds a third dimension to the dish. Both my Mom, and mom-in law make something similar, with full potatoes, and this recipe I guess, is adapted from a bit of both, and is an adaptation of the traditional jeera aloo. Can be served as an easy accompaniment to Indian food, both as a main course, or as a snack as well. Enjoy!

Book Review- Chakh Le India + Blogger's Table@Veda

So this post was due to be posted on 5^thSeptember; it was filed, dated and everything.

All I was waiting was for some time to test out one of the dishes from the Book- The Mango kheer. I even had 2 mangoes in the fridge and promises made to my Mom about the new recipe. Unfortunately though, after the meet, I was NOT Enthused enough to try it. Then, came the wonderful holiday, and of course, by now, it’s too late to try out a mango recipe. Sorry Mr Bal, Better Luck next time- I wish there was something in the book to inspire me to instantly test out a recipe. The original post is as follows.

The Bloggers Table has had a hectic 2 weeks; and along with that my life has been extremely social. With a packed 10 days over 3 events, I’m amazed how I didn’t know this existed till a while back. Although the first time was a bit intimidating- especially meeting people who are so good at what they do, I finally loosened up a bit at the second event. Having met this wonderful group of people, I feel there is a lot to learn, a lot to explore and a lot to discover.

This meet was at Veda, Connaught place, a fine dining Indian restaurant, run by the ever so popular Rohit Bal. The event was organized by West Midland Publishing House that has recently launched the Book Chakh Le India by Aditya Bal (Coincidentally Rohit Bal’s nephew). The event was organized for the Bloggers Table to have a tete-a-tete with Aditya on his new book. As much as we were given the book a week earlier, to be able to make a more informed review, I didn’t manage to try out a recipe before we actually met. However, I did make do by going over it from back to front.

My first thoughts were that the book is simple, intended for easy reading, and Aditya’s casual style of writing makes him really reach out to the reader. Also, the fact that it is based on a TV show, my initial reaction was that it would be a good buy for people who follow the show regularly. The introductory chapters are fun to read, But, on going through it in detail, The photographs were not enticing enough and the recipes- well, without the photographs, I am not sure how many I would end up trying. Hailing from a publishing background, where I do this on a daily basis, I do feel that the real reason why pick up books, especially cookbooks are for their glossiness and the tempting photographs which would entice one to try out the recipe. In this case, there was none. It seems to be just another book off the shelf, which may actually just get lost in a bookshop, unless Mr Bal decides to actively promote it on his show!

The event though, was fun; he is a simple man, a novice at this, who found himself amidst a few people, who really knew what they were talking about. The chat over some wonderful, famous Palak Chaat and Kurkuri Bhindi at Vedaa, went beyond the book itself. I think the evening was a great reality check for all of us- some of the people on the table I assume would be writing books soon! It was good reminder for all of us - to keep that Quality check in control, rather not do it, than do it without your heart. Aditya however was extremely positive about feedback, and I would want to wish him luck. The publishing business is a tough one- and I experience that daily- it’s a pity, but if I was to go ahead, I would just self-publish. But that’s a personal opinion. Wonder though, if out of the many books I plan to write- will a cook book be one?

Sadly though, beyond the above mentioned dishes- the food was not worth talking about. In fact, the Gobhi Manchurian- Well, it tasted of ‘more flour than cauliflower.’ Hats off to Aditya and the Bloggers Table to keep the conversation going- and to create an event that was a lot of fun and learning. Looking forward to a few more. The book is kinda lost on me now; am not so enthused to try a recipe, but maybe will test out one sometime in the future. Good Luck Mr Bal.

p.s Apologies for the shaky photographs- The lighting @veda was extremely dim!

The Communicooking Salad- with love to Feta

One year.

I didn’t realize that my blog has turned one.

I missed a True Anniversary. That ought to have been celebrated.

My first post was on August 22 last year, when after a late night baking session, and many conversations about why I should have a blog, Ak decided to not wait for a yes from me, but instead go ahead and just do it. Yes, he thought of the name (of course, we discussed it), setup the blog, and even clicked the photographs, while I was baking. All I had to do was to write, and of course, cook. Those were the good old days! Sigh.

I have come a long way since then. Today, I cook, and then suddenly remember that I want to click as well. I rush to get my camera, and then realize it’s late.  I am a true believer in ‘process’ and then, I realize that I had to shoot before the last mixing step. Or had to capture a shot of the fancy ingredient before I decided to add it to the bowl. Or that I had to capture it without mixing it with another ingredient etc. And then there are times when I realize after the complete documentation of the process, that I have served the dish without documenting the ‘final product’. Yes, it has been a learning all the way, and yes, I am still discovering.

Since the inception of the blog, I have almost always, been sheepish about it. Including the times when someone at work told me of a moment when they discovered me/the blog on Google images- accidently, or each time, when someone much older/experienced appreciates my cooking skills, when I become a part of the Bloggers Table or the fact that I get called to judge a cooking competition at a school. I am still very shy- yes, and each time I wonder, Really? Me? So much so, that I only updated the 'Me' section very recently. 

But with any luck, I will learn.

Parenting, we all know is a tough job, and this blog baby was not planned. Hopefully, I will get better at it, and with all the late nights and the managing with work life balance, I hope to not disappoint you Communicooking in its growing up years. Thank you Ak- for being the Guinea pig to all my experiments, for always encouraging me, for withstanding all my anxiety about this blog and making me take that one extra step- forward. For making me do this.

A celebratory recipe is due.

This recipe was yet another test that Ak was subjected to- with my love for Feta, this is my version of a Twisted Greek Salad, inspired by one of Martha Stewarts' here. I am sure like all mothers, both of ours  would think of him as  a tormented child, being fed something that doesn’t quite suffice as a meal- He as usual was a sport, and his love for salads was hopefully not compromised. I served it with Special Seekh Kebabs and bread. Given the occasion, all that was missing was some wine J