Blueberry Ginger Chutney – A forgotten jar

November 5, 2011 Leave a Comment

 I watched the movie Forest Gump, what now seems like in another lifetime.

Well, given that I watched the movie way too close to the screen (those were the only tickets we got, for the first week of release. I have since learnt one can even wait as long as getting the movie on DVD to watch in one’s jammies and the world does not end. Well, what I did get from the movie was a saying, that I still love using, “Life is like a box of chocolates, you never know what you are going to get….”

Today, has been one of those days, I have been doing almost nothing that I planned to do. I am getting a cold, somethig that I absolutely hate dealing with. I actually used this chutney with something else and realized that I had not written about this chutney. It is simple, but we loved it. It has become one of my favorite condiment. The beauty of preserving fruits and vegetables is just that, you can enjoy it even when the season is gone, without trying to savor blueberries on a chilly fall day from halfway across the world. Blueberries are an amazing fruit, rich with antioxidants and with enough vitamins and minerals to obtain a superfruit status. I have paired this well with scallops and shall talk about that one of days, but for today I am sticking to just the chutney.

Blueberry Ginger Chutney

Prep Time: 15 minutes

Cook Time: 25 minutes

Makes 2 small jars of chutney

Ingredients

2 tablespoons oil

1 tablespoon Bengali 5-spice blend (panchphoron)

2 tablespoons freshly grated ginger

1 teaspoon salt

1/3 cup fresh lemon juice

1/2 teaspoon red chili powder

2 sticks cinnamon

3/4 cup grated jaggery or dark brown sugar

3 cups of fresh blueberries (preferably the tart late spring variety)

Method of Preparation

1. Heat the oil on medium heat for about 1 minute (this should be done in a large saucepan to allow room for the chutney to cook) and add in the panchphoron. The spices should crackle as soon as it makes contact with the oil.

2. Add in the ginger and stir lightly for about 1 minute.

3. Add in the salt, lemon juice, chili powder, cinnamon and the brown sugar and bring the mixture to a simmer, stirring occasionally until the sugar has melted and a sauce has formed. This takes about 5 minutes

4. Add  in the blueberries and cook for another 8 to 1o minutes, until the liquid is a deep blue almost purple color and the berries have just popped and released some of their juice. Do not overcook the berries as they should retain their shape.

5. Cool the mixture and remove the cinnamon sticks and place into jars. I usually keep mine in the fridge where it stays well for 2 – 3 months, so I do not worry about sterilizing the jars, but this can be preserved and will keep for about 1 month.

This entry is my submission for Weekend Herb Blogging, an event started by Kalyn, in its sixth year, with its home in Haalo’s blog. It is being hosted this week by Haalo as a birthday celebration.

Filed Under Bengali, Local and Backyard Cooking, Uncategorized Tagged With Bengali, Blueberries, Chutneys, Ginger, Panchphoron, Summer, WHB

Eggs in a Double Bell Pepper Sauce

October 24, 2011 Leave a Comment

“Would you know my name, if I saw you in heaven, would you feel the same if I saw you in heaven?” Eric Clapton

Today would have been my father’s birthday, a day he missed by less than a month. In fact, it felt strange not to put in the usual order of flowers to Kolkata. A simple gesture that did bring him a lot of hapiness. Actually, almost any act of affection was always much appreciated by him.

I was not really feeling like cooking much, actually I did not need to. I had been out of sorts this weekend and if there was not enough to fill my Saturday, between their dance and soccer and some residual work projects I spent the evening cooking, like I do when I am anxious. The poor husband is now being asked to sit and finish all the food.

In a stray comment, my husband mentioned that I probably have more pictures in my flickr, than I remember. This is true, it also set me on a quest. Most of the “people” pictures were fine, but the food pictures were another story. I think this is such an evolving process, I seem to have pictures that look so horid, I shudder to think that I actually took them and then of course serveral meaningless one. The loss of the camera and chip has also made me very nervous about the pictures. The truth certainly is that good or bad, the pictures are almost more of a journal for me at times than the blog. Well, but I guess nothing stops one from editing the journal. Skimming through, I came across this recipe, that I had developed last fall when the garden was literally overflowing with bell peppers.

I had actually made this very flavorful and delicate sauce with peppers and eggs, and was pleasantly surprised at how flavorful it had turned out to be. It is rather appropriate to remember my father with, since he like me and the kids loved eggs.

Eggs in a Double Bell Pepper Sauce

Prep Time: 20 minutes

Cook Time: 40 minutes (mostly unattended)

Serves 4 to 6

Ingredients

6 bell peppers (red and yellow varieties)

1/3 cup olive oil

1/4 cup half and half

1 teaspoon cumin seeds

4 shallots, finely chopped

3 pods of garlic, pressed

2 tomatoes, chopped

1/2 teaspoon red chili powder

1 teaspoon salt

1 teaspoon dried fenugreek leaves (kasuri methi)

3 tablespoons finely chopped cilantro

6 hard boiled eggs

Method of Preparation

1. Pre-heat the oven to 400 degrees.

2. Cut 5 of the bell peppers into 2 inch pieces. Place on a large baking sheet and drizzle with all but 4 tablespoons of the oil.

3. Place the peppers in the oven and bake for about 20 minutes.

4. Chop the remaining pepper into a fine dice.

4. In the meantime, in a large pan heat the remaining oil on medium heat until the skillet shimmer. Add in the cumin seeds and wait till they sizzle.

5. Add in the shallots and garlic and saute for about 7 minutes, stirring constantly until the shallot begins turn pale golden.

6. Add in the chopped pepper and the tomato and the chili powder and the salt and continue cooking until the tomatoes are nice and pulpy.

7. Place the roasted peppers in a blender with the cream and blend to a smooth soft sauce.

8. Pour this over the tomato mixture and stir in the dried fenugreek leaves.

9. When the mixture simmers, add in the hard boiled eggs. Cook until the eggs are cooked through and coated in a soft thick sauce.

10. Serve with bread or rice.

This entry goes out to WHB, a weekly blog event, created by Kalyn, now managed by Haalo and being hosted this week by Lynne at Cafe Lynnylu

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Bell Peppers, Eggs. Fenugreek, Fall, Feugreeks, Indian Cooking, Main Dishes Non Vegetarian, tomatoes

Black and White Wednesday – Grilled

October 12, 2011 Leave a Comment

 Every season has its sense of intertia, actually its spring and early summer that I have been missing. Some days are hard to brush off, it is at most times still hard to process the news of Dad.

It shall get better,  but just not there yet. This is a picture of some Lamb kebabs that I was grilling on a rainy day this summer. It is amazing how much I love the rain, it calms me on most days like today.

This entry goes out to Black and White Wednesday, I am glad to get back to some routines.

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Black and White Wednesday, Grilling, Kebabs, Thoughts

Sweet and Sour Winter Squash with Fenugreek – Doi Methi Kumro

October 7, 2011 1 Comment

This was a somewhat unusual rendition of the winter squash, touched by the flavors of my household an interesting mix of flavors from Bengal and the north of India, but like a lot of regional food in my household the Bengali flavors dominating. Actually the touch that is rather boldly from the northern regions is the kasuri methi or the dried fenugreek leaves, Bengali cuisine does feature the use of fenugreek, but usually like most greens in its fresh form. This is actually an adaptation that I have done effectively mostly for convenience rather than anything else. It is not always easy to find fresh fenugreek leaves and also for some reason, they tend to not have the robust and characteristic maple tinged flavors that is distinctly reminiscent of the flavors of life. It is really in a dish like this that I think lies the essential elements of the flavors of life, tartness, touched with a touch of the bitter however retaining the essential elements that are sweet and savory. I have recently found a lot of comfort in keeping the flavors of our food simple, it is also great to realize that this simple food is amazingly nourishing and in several cases (where I remember to keep the chilies down, much appreciated by the kids)

The squash of choice that we have worked with this year is the Delicata Squash. a much favored variety named after its rather delicious taste. I personally enjoy its rather pronounced sweet taste and absolutely love the fact that it tends to cook much quicker than a lot of other varieties of orange squash. It is actually quite amazing how pretty the outer skin is, it is a shame that this cannot be captured to the cooking pot. Unlike the skin of the summer squash or zucchini, this skin is rather tough.

This variety ended up being nice and prolific, allowing me to test and develop an entire plethora of recipes for the cookbook. The squash stores beautifully, and so we had a crop of about 28 squashes that lasted us comfortably through fall and a lot of the winter. It also inspired us to keep some of the root vegetables such as the carrots in the soil through winter.

Print
Doi Methi Diye Kumro – Sweet and Sour Winter Squash with Fenugreek

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 3-4

Ingredients

  • 11/2 tablespoons mustard oil
  • 1 teaspoon nigella seeds
  • 1 red onion, thinly sliced
  • 1 teaspoon ginger paste
  • 2 dried red chilies
  • 1 medium sized winter squash, peeled and cut into small pieces
  • 1/2 teaspoon turmeric
  • Salt to taste
  • 3 tablespoons yogurt
  • 11/2 teaspoon dried fenugreek leaves
  • 1/3 cup water
  • 1 teaspoon honey or mollases
  • 1/2 lime
  • 1 tasblespoon fresh cilantro

Instructions

  1. Heat the oil for about 1 minute and add in the nigella seeds and wait till they sizzle.
  2. Add in the red onion and cook for about 7 minutes, until the onion wilts and turns pale golden.
  3. Add in the ginger paste and the dried red chilies and cook for about 1 minute
  4. Add in the winter squash and the turmeric, salt and mix well.
  5. Add in the yogurt and cook for a couple of minutes.
  6. Mix in the fenugreek leaves and the water and cover and simmer for 10 minutes, until the squash is nice and soft and the water is absorbed.
  7. Add in the honey, squeeze in the lime juice and mix well.
  8. Garnish with the cilantro leaves and serve
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Filed Under Bengali, Fenugreek, Local and Backyard Cooking, Turmeric, Uncategorized Tagged With Bengali, Delicata Squash, Fall, Fenugreek, Nigella, Vegetarian, Winter Squash, Yogurt

Kadai Paneer – Trying to balance

October 3, 2011 Leave a Comment

When do you say goodbye and really feel the loss? It is difficult, for someone who is prone to keeping herself busy to the point of no return to camouflage emotion, it still creeps through.

I have to confess that at most times, I have a bunch of recipes waiting to be considered for blogging. The supply is usually more than the pace that I can write them at. The past two days have been different, I have not really been able to function properly at the kitchen, unable to eat much. The semblance of trying to stay together and manage the loss is on the surface working, but it is less than skin deep.  I am not really able to do much, I fuss and fidget, I stare at the pictures and thoughts I want to organize but it does not work well. It is however, in the solitude of my car, that the sense of loss takes over, in that quiet space where I cannot pretend to be busy anymore.  It will get there, maybe it will pass and not feel so raw, it is however too soon to even begin to really conceptualize the loss, understand the pain.

 I had made this recipe a couple of weeks back, to celebrate the infusion of pepers we still have in the garden, purple, green, yellow, white and red onion. I love their smell and colors. This recipe is actually a very simple recipe mostly about stir fried bell peppers and a simple and thick sauce and the creamy richness of paneer. This recipe was made on a peaceful sunny early fall morning. I want to believe that these mornings will come again. We shall learn to appreciate the simple beauty of life again.

Kadai Paneer – Creamy Paneer tossed in a  Light Ginger Cashew Nut Sauce

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients

2 fresh ripe tomatoes

1 inch piece of fresh peeled ginger

1/2 cup cashew nuts

1/2 cup yogurt

1 teaspoon salt

1 teaspoon sugar

3-4 tablespoons oil

1/2 teaspoon cumin seeds

2 cups of store bought paneer (cut into 1 inch pieces)

2 bell pepper, cut into pieces (preferably two different colors)

1 red onion, cut into eights and halved, layers separated

1 tablespoon chopped cilantro

Method of Preparation

1. Place the tomatoes, ginger, cashew nuts, yogurt, salt and sugar in a blender and blend into a paste.

2. Place the oil in a heavy bottomed wok and heat on medium heat for about a minute. Add the cumin seeds and wait for them to sizzle.

3. Add in the tomato cashew paste and bring the mixture to a soft simmer and cook for about 6-8 minutes.

4. Add in the paneer and cook for 3 to 4 minutes.

5. Mix in the bell peppers and the onions and stir in the gravy and cook for another 5 minutes. The onions should be transluscent and the bell peppers should be slightly soft.

6. Turn off the heat and stir in the cilantro.

 

 

Filed Under Local and Backyard Cooking, Regional Indian, Uncategorized Tagged With Cashew Nuts, Kadai Paneer, Local Indian, North Indian, Paneer, tomatoes, Vegetarian

Purslane Tzatziki

September 28, 2011 1 Comment

 After the crazy weekend I had it is not surprising that I am posting summer recipes almost two in succession, well, summer was not really un crazy for me but the good thing about summer is that almost every else pauses and takes a little hiatus at least the weather tries to. Well, the rain lover that I am with all the rain we have been having the past several days. Although, this might be because I am spending more time battling the elements since the past year due to being back to commuting and walking around for now over a year, I am not so sure I really understand the weather. This past week has just been strangely humid.

The new thing in my life has been fitting in soccer into the already crazy thing we call a weekend. It really is the weekend when I actually offer some thought to the term soccer mom, although leading my husband to point out all the shuttling he does during the week and yet no one really acknowledges the effort. Actually this is not quite true, just that people have not added a term to the hands on dad yet, maybe that is what this election season should zone in on.

Well, one of the novelties of this summer was us discovering and begining to use purslane for the first time. Well, I realized that it was growing in our backyard last year, when my husband informed me that he was weeding out this pretty weed. Yes, indeed this is a free spirited and pretty week that does grow in your backyard out of its own volition.

So one of the things I do like doing in a salad is adding yogurt, yes, if you are thinking of raita, you are pretty close but I was actually thinking of also a little garlic and essentially thinking of the garlicky greek meze called tzatziki. The more commonly seen form of the meze usually consists of cucumber that nicely mellows and balances out the sharpness of the garlic. In this version, when I mixed all together and tried the recipe I was at first disappointed and then between kitchen to table and other stuff about 20 minutes elapsed and then at second taste it was all there like an evolving concerto, getting progressively bolder. What I learnt was that the key to the recipe was to wait.

Purslane Tzatziki

Prep Time: 45 minutes

Ingredients

2 pods garlic, minced

1/3 cup extra virgin olive oil

1 teaspoon salt

Several grinds of fresh black pepper

1 cup of low fat (2%) green yogurt

3/4 cup chopped purslane

1 tablespoon chopped cilantro

Method of Preparation

1.  Mix together the garlic, olive oil, salt and pepper.

2. Whip the yogurt and mix in the garlic mixture.

3. Fold in the purslane and the cilantro and let the mixture rest for 15 minutes.

I shall warn you that this is quite adictive, Anshul and I ate the whole thing with some chips for dinner.

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Chutneys, cilantro, Condiments, Garlic, Greek, Greek Yogurt, Meze, Purslane, Purslane Tzatziki, Summer, Tzattziki, Yogurt

Zucchini Bread

September 26, 2011 Leave a Comment

 I know that this might make people wonder if I am confused about the season. But, it is like every thing else, there was so much zucchini, lots of it during that time in summer when the zucchini fairy visits. When you cook and eat a lot of something, at least that is the case with me, you are sometimes loath to step out to blog about it as well. Actually, all said and done, this was the year I learnt to work with zucchini to season and bread in my bread. Yes, for some reason I was skeptical about this green beauty and its effects on bread, how it might fare in the oven. Well, then I figured I have done a banana bread before and of course there were the flatbreads.

I looked around and actually found this recipe on one my favorite blogs, mostly because of the practical simplicity of the instructions. I added some minor touches to the recipe, add pistachios, a touch of cardamom, large raisins and some chocolate chips, since I made these in mini loaf pans and made some without the chips. But the children voted for the chippy versions, so really upto you. This was packed and taken as a gift for the brother who shared with the niece and nephew. I will note the first time, I did not let this brown as much as I would like, the second go around this had the nice brown color I was excited about.

Zucchini Bread
Adapted from Smitten Kitchen

Makes about 15 mini-loafs

Prep Time: 40 minutes

Cook Time:

45 minutes

3 eggs
1 cup light olive oil
1  and 1/4 cup sugar
2-3 zucchini, finely shredded in a food processor
1 teaspoons vanilla extract
1.5 cups all-purpose flour                                                                                                                                                                                         1.5 cups whole wheat flour (atta or whole wheat pastry flour)                                                                                                                                                                                                                                     1 teaspoons ground cardamom
1/2 teaspoon ground cinnamon                                                                                                                                                                                1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pistachios (optional)
1 cup raisins                                                                                                                                                                                                                  1/4 cup semi-sweet chocolate chips

Method of Preparation

1. Pre-heat the oven to 350 degrees.                                                                                                                                                                     2. Lightly spray the loaf pans with baking spray.                                                                                                                                            3. Beat the eggs well with an electric mixer, add in the the oil, sugar and vanilla extract and beat until smooth.               4. Stir in the zucchini.                                                                                                                                                                                                   5. Sift the flours with the cardamom and the cinnamon and the baking soda.                                                                                     6. Add the flour mixture in batches to the egg mixture and mix well after each addition.                                                            7. Stir in the pistachios, raisins and the chocolate chips and mix well.                                                                                                  8. Pour in the loaf plans until almost full.                                                                                                                                                              9. Place in the oven and bake for 45 until the loafs are fragrant and golden brown.

 As with all baked good, I do say it is a good idea to let your eyes and nose do the preliminary judging and then do the toothpick in the center test. It promises to be quite a crazy week.

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Cakes and Breads, Chocolate Chip, Desserts, Pistachios, Raisins, Summer, Whole Wheat, Zucchini, Zucchini Bread

Habanero and Yellow Tomato Salsa

September 14, 2011 4 Comments

 The habanero pepper is one to be reconned with, it is one of the fierest in the pepper family and needs to be worked on with caution. It is one of the few things that I actually where gloves for when working in bulk with these potently spicy devils, possibly making the faint of heat wonder why on earth would I bother with them. Well, there are a couple of reasons, the pepper is good for a very spicy dish such as a phaal or even an Andhra Chicken curry that I promise to post soon.  In addition to its heat the pepper does have a very interesting and unusual flavor, so as they say no pain no gain.

This evening, with the last official day of summer, well I know the calendar probably stretches the season a little more, but if like me you are packing school bags and getting ready for school, you will agree that break week is kind of over and so is summer.  Deepta, get a new backpack since she made a complete mess of hers, while little brother’s backpack survived the year. He is not pleased since he feels this is along the spirit of no good deed going unpunished.

I made a great bowl of spicy salsa and whipped up some Guacamole,  we actually enjoyed this with a good cold rose and salvaged the rest of the weekend. Actually, this salsa works well with fish and I shall tell you my recipe when I get a chance.

Habanero and Yellow Tomato Salsa

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes 1 cup

Ingredients

4 pods of garlic, skin on

1 orange habanero pepper

2 yellow tomatoes

1 red tomato

1 teaspoon powdered cumin

1 small red onion, very finely minced

2 tablespoons minced cilantro

1 teaspoon salt

1 teaspoon sugar (optional, I like the contrast)

Method of Preparation

1. Heat a heavy bottomed skillet and add the garlic and the pepper and cook until blistered.

2. Peel the garlic and roughly chop the pepper removing the seeds.

3. Chop the tomatoes.

4. Place the garlic, pepper and the tomatoes in a pan and cook for about 5 minutes.

5. Add in the cumin and mix well.

6. Place the mixture in a food processor and mix well.

7. Stir in the onion, cilantro, salt and sugar.

Mix well and enjoy!

This recipe is being sent out to Srivali’s Condiment Mela, which is yet another fun mela event. Also adding and sending this to Toreview Torview, for the color palette series since it includes the color yellow.
 

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Chutneys, Cumin, Habanero, Mexican, Roasted Salsa, Salsa, Spicy, Summer, tomatoes, Yellow Tomatoes

Zucchini and Onion Flatbreads

September 5, 2011 4 Comments

 Although I have actually not blogged any zucchini recipes, this year we did have a prolific amount of zucchini’s and we put them to good use to the point I was ready to throw up the towel, we I were was just soo fed up of these green creatures.

Anyhow, these flatbreads are probably the swansong recipe for this season, since nature does have its own way of fixing things and balancing demand and supply. While we had secured a lot of the plants for the storm, the zucchini plant was too delicate to survive the windy gales. I am sorry to see it go, actually mostly very sorry to see the flowers go. What started out to be an amazing year, reached its down peak in August, ending this long weekend with two small sick kids kids. I am however glad to have some time this weekend to catch up and finish a lot writing although there is other work I have to catch up this weekend too. September promises to be a busy month, however I do hope that this fall lovers prayer is granted and we have a beautiful fall. I did get some interesting pictures in Kolkata and have two eating experiences that I shall share, maybe even this weekend.

Anyhow, back to these parathas, I made them with a minimum amount of fuss, the fun thing about zucchini is that it add moisture to the dough along with flavor and nutriets. Naturally why it is a good addition to any bread. Typically a lot vegetable breads entail stuffing the bread, I have simplified the process by actually kneading in the ground vegetables into the dough it works perfectly with zucchini. The only thing that is a little tricky with these flatbreads is that, I do a double kneading process, what I mean by this is that I add in a generous amount of flour about two hours later, since by then the zucchini has leached a generous amount of water. I have seasoned this bread generously with lemon thyme, which offers it a flavor close to ajowain or carom seeds with a melding of lime.

So here is how I did it,

Print
Zucchini and Onion Flatbreads

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 12 flatbreads

Serving Size: 2 flatbreads

Ingredients

  • 1 large green zucchini
  • 2 tablespoons lemon thyme leaves
  • 2 cups plus ¾ cup whole wheat flour (atta)
  • 2 tablespoons olive oil, plus extra for pan frying the bread
  • 1 teaspoon salt
  • 1 red onion, very finely diced
  • ¼ cup water

Instructions

  1. Cut the top off the zucchini and cut into wedges, and place in the food processor and puree until nice and smooth with the lemon thyme.
  2. Place 2 cups of the wheat flour in the mixing bowl and add in the two tablespoons olive oil and the salt and mix well.
  3. Add in the chopped onion and mix well, the dough will be lumpy and dry at this point.
  4. Gradually work in the pureed zucchini until you have dough that is smooth and well mixed. You will want a dough that is a little dry to touch at this point, because as the dough rests it tends to get a little moister, you might need to add some water to get it to bind at this point.
  5. Let the dough rest for about 2 hours. You will find that the zucchini will release water and the dough will be much wetter dough.
  6. Add in additional whole wheat and work in to make the dough pliable and relatively smooth to touch. It should be springy but not sticky at this point.
  7. Break small lime sized balls of the dough and roll into circles about 6 inches in diameter using flour as needed.
  8. As you begin rolling out the first circle, place the skillet or tawa on the fire. It is important to have a well heated skillet for the purpose of making Indian breads.
  9. Place the bread on the skillet and cook briefly for a couple of minutes on each side, the bread should dry out and get evenly coated with little spots. Add in a little oil spreading evenly with a teaspoon allowing the bread to puff up a little.
  10. Cook till a little crisp on both sides and place on to a plate.
  11. Continue cooking all the breads in this manner.
  12. We actually enjoyed these the day we had no electricity letting the flavors guide us as we ate. The dough as well as the cooked flatbreads freeze extremely well.
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Filed Under Grains and Lentils, Local and Backyard Cooking, Uncategorized Tagged With Breads, Flatbreads, Lemon Thyme, Local Indian, Making Indian Breads, Parathas, Summer, Vegan, Zucchini

Guacamole with Grated Carrots

September 3, 2011 2 Comments

 

 

If I had read the title of this post, I would be skeptical too, but read on, remember Green Eggs and Ham. I mean, carrots in Guacomole?

Yes, you might have guessed that we have loads of carrots in the garden, but we have loads of chili peppers too, so you shall be seeing an assortment of palate tickling spicy creations comming your way the next few days and maybe even weeks.

This creation is extremely simple and actually in real life rather colorful, will remind you of the colors of the Indian flag. This recipe is a great way to add some veggies and crunch into your daily diet. My children love this, in fact, the displayed version is very proudly made by my daughter.

She has been wanting to help me in the kitchen for the longest time, although still very hesitant. I think as with all things it is important to have the will and the rest will follow. Her constant question to me is when I started in the kitchen, this is tricky because although I probably did not start any semblance of cooking for a while, I sometimes feel that I have grown up in the kitchen with Ma and Dida.

[Read more...]

Filed Under Local and Backyard Cooking, Uncategorized, Weeknight Cooking Tagged With Avocado, Backyard Cooking, carrots, Chutneys, cilantro, Fresh Flavors, Guacamole, Local Indian, Mexican, No Cook Dishes, Side Dishes
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