Paatvadyachi bhaji (chickpea flour dumplings in curry sauce)

You know I have a theory. You might become the most famous or the most creative chef out there, but I bet you will still crave your Mom's food (or Dad's - essentially the food you grew up with) every now and then! There is something magical about the foods you grow up with, isn't it.. their flavors stay fresh with us long after we have last eaten them and their aromas draft us towards those golden care-free times of our childhood so effortlessly. Somehow the foods we grew up with get so intertwined with our childhood memories that no matter how great a cook you are, you are always going to crave your Mom's food as long you as live!

Needless to say my Mom is a great cook! I wish I had learnt a lot more about cooking from her than I did. In my defense though I grew up as this preppy girl who would refuse to step foot in the kitchen unless it involved munching. I used to always think that somehow studying Mathematic (which was by-far my favorite subject!) was way more "important" than cooking or anything for that matter.. but now as a grown-up I have realized that there is nothing more humbling and satisfying than cooking a healthy and wholesome meal for your friends and family; perhaps second only to seeing the satiated feelings and smiles on their faces :)

Okay, I better get to the point now. So one day I woke up having these huge cravings for my Aai's paatvadyachi bhaji. Paatvadyachi bhaji is a common Maharashtrian delicacy. Its a curry made out of simmering paatvadya (which are chickpea flour dumplings) in a mildly spiced curry base. I think of it as the native Marathi answer to the ubiquitous pasta. I had never made this dish at home and the last I had eaten it was some 6+ years back! 

It was a Friday so I shoot a quick email to Aai asking if she can tell me her recipe. I was hoping that the next time I would call her, I would get her to recite the recipe to me over the phone. So imagine my surprise when the next day I wake up to see an email from Aai with a hand-written recipe attachment! Turns out she wrote her recipe, then she had taken a picture of her recipe and sent the jpeg to me so I could make the dish I was cravings on that very weekend! Isn't it really lucky to have such an awesome Mom who would write, take picture and upload the recipe the very same day just so her daughter can satisfy the cravings.. I think so :) 

Happy Mother's day to all you awesome Mom's and Mom's-to-be out there! Honestly, what would we all do without you :) 

30-minute Chana Masala and some blabber

Ever since I heard that a renowned Indian food personality was going to be answering home-cook's and reader's questions on preparing Indian food at home in the New York Time's dining blog, I was looking forward to the Q&A. Afterall, she is an author of various Indian cookbooks and she also hosts an Indian cooking class so I was interested to hear what advice she would give to the home-cooks worldwide.

Unfortunately though I was disappointed. Why? Well, I felt her views were a lot rigid for my taste. For example, she says that store bought spice blends like garam masala (or even cumin powder) have 100% loss of flavor compared to roasting and grinding spices at home and hence one should never buy store-bought blends but instead make our own every 3-4 months. On a question about improvising Indian spices in various dishes, she answers that the spices can not and should not be improvised in Indian dishes; there is a logic to which spice should go in which dish and the logic should be followed.

Now, on face value, I agree with everything she said. Yes, we know that home-made spice blends made from toasting and griding whole spices is much better than store bought ones; yes, there is a logic in which spices go in which Indian dishes, and yes, home-made paneer (like home-made cheese) can not compare with store-bought one.

But, this is where I disagree: I disagree that one should never buy store-bought garam masala; I disagree that it lacks 100% in flavor. Yes, there is logic in spice combinations, but I disagree that you need to always follow the logic rigidly and not improvise or adapt spices to what suits you.

Indian cooking to me is not about slogging in the kitchen for hours at end following rigid rules. It is instead about incorporating all these fragrant spices, each with unique colors and flavors in your cooking, in your own way, in what suits you and your family the best. It is about making these spices your own! I don't think Indian cooking should be considered as a collection of rigid rules of spice combinations and recipes that should be followed by heart; but instead, our food, like us is unique to each and every one of us and thats where lies the beauty of it!

If you have time then you should definitely make home-made garam masala and roast and grind whole cumin for cumin powder and make home-made paneer everytime you crave saag paneer, but here is the thing, life happens.. Most of the home cooks today are juggling various roles: some of us are professional individuals, some of us are busy parents of toddlers and teens, some of us have many other responsibilities and some of us have all of the above. 

It is not always possible to make home-made spice blends every 3-4 months and it is not always possible to make home-made paneer everytime you want to cook paneer. I don't think that should ever be a deterrent for anyone wanting to cook more Indian food. Indian food for me. In this world of obesity, fast-food and takeouts we got to encourage more people to cook at home and share a healthy home-made meal on dinner table, if the cost is that they use short cuts like canned and store-bought, I don't think there is any reason to discourage that.

Yes, we all agree what the best is -- but don't let not reaching the best, deter you from attempting something good, may not be the best but its still good! Don't let best be the enemy of good... what do you think about this topic??

Okay, now, I stop my blabber right here and go straight to the recipe. Today's recipe makes the same point in case. On many days when I come home dead-tired this chana masala has saved the day. It uses all the short-cuts of all sorts but it is sure to bring a very tasty dish to your table in less than 30-minutes!

Potage parmentier (Julia Child's potato and leek soup)

Simplicity itself.. thats how Julia Child had described this soup - in one of her b&w television episodes which had aired on PBS a while back. And then I picked up the book 'Julie and Julia' and heard Julie Powell rave about this simple few ingredient soup all over again.

Now I have never been a minimalist at heart.. I mean, okay, I don't regularly sweat cooking recipes with 20+ ingredients (or may be only rarely when I am crazy enough) but making a soup with mere 5 ingredients (potatoes, leeks, salt, pepper, butter) as a main-dish for dinner needed guts from my part. But then, when you see a great chef like Julia Child convince you in her commanding voice calling this soup 'simplicity itself' and then you hear Julie rave about it in the book, this recipe just becomes too difficult to pass by!

There was a problem though; I am one of those people (aptly described in the book as 'wimpy') who cringe when adding generous quantities of butter to the dishes, particularly to savory dishes (my logic goes that if I have to take the butter, then let it atleast be for something divine like Tiramisu or a triple chocolate cake). Anyway, so being who I am, I substituted olive oil for butter. Please feel free to use butter though, I am sure it would taste better with butter.

Easy breezy pad thai

I have always had a love-hate relationship with pad thai. I ate pad thai for the very first time at a Thai restaurant in San Diego. An evening dinner out on a student budget used to be a huge treat then! A group of us had once visited a decently good Thai place which was bus-accessible (bus-accessibility was a must for any outing!). As it was our very first Thai experience, we had pretty much asked the waitress to order the menu for us and she had suggested a spicy pad thai followed by some sweet coconut ice-cream! I absolutely loved the flat rice noodles drenched in a tangy, hot and sweet sauce and crunchy peanuts on top.

Over the time though I realized that a good pad thai is not easy to come by. Many times either the sauce is too strong or the whole dish is soggy or oily! After a few unfortunate encounters with pad thai I eventually changed my thai restaurant go-to dish from pad thai to a green curry dish which probabilistically is always decent.

But the cravings for a good pad thai won't stop! Then recently I came across this Mark Bittman's minimalist column urging people to think about pad thai as a make-at-home option and I wondered why I never thought about making pad thai at home. Strange how sometimes in your mind some dishes just get so associated with restaurants that you don't ever think of making them at home! The recipe seemed easy enough, was uber-flexible and luckily I had all the ingredients at hand (thanks to my new work route which is en-route an ever-inviting asian store).

Gobi matar masala (Spicy cauliflower with peas)

While I was preparing this gobi matar masala (spicy cauliflowers with peas) last night I wondered why this recipe is not yet on my blog! Some variation of this cauliflower dish is very often made at our place. Come to think about it, very few of my everyday I-am-so-tired-so-let-me-whip-up-something-fast recipes are on this blog. I suppose because they are so simple and common-place that subconsciously I might not have thought of them as blog-worthy (this is one question we have often come to ponder as a family now a days -- is the dish blog-worthy? :)) but thats an unfair disadvantage to the simple everyday go-to recipes of every food blogger, right. So here it is, finally, it sure is simple, it sure is everyday, but by no means any the less tastier!

The recipe is very flexible and this is usually a kitchen sink sabji for me. If I have tomatoes I'll add them instead of red bell peppers; if I have mushrooms I'll add some, if not, I'll skip; if I feel like I'll add garam masala or I'll skip that too; the gist is that the sabji is equally tasty even with just cauliflowers, potatoes, peas along-with the spices and the aromatics.

The dish takes not more than half an hour to make from start to finish making it an ideal weeknight meal. We usually eat it with some whole-wheat pita breads or chapati and a cool yogurt mint raita which my husband prepares in a jiffy.

Green split pea soup

I am the sort of person who gets an irrational amount of fun and excitement when I can whip up a healthy and filling dinner with an almost empty fridge. A bit weird, isn't it. It gives me the satisfaction of saving a last-minute restaurant trip and of my pantry keeping efforts. See, all those times when I am buying pantry staples my husband occasionally says, why do we need all this; but a meal entirely out of pantry is exactly the ticket to convince him of all its goodness. 

Yesterday I came back home late after visiting the new gym (so many things change when you change a place, isn't it, like driving to a new gym rather than walking a few steps to the apartment gym). Fridge barely had anything and even my freezer was running low. My long scavenger hunt ended with 3 bread slices, an onion, few last bits of a celery and a very oldish looking carrot. Whenever I see the onion-celery-carrot trio, soups always jump to my mind.. but I did not have limes or lemons.. no, hang on, there was that guy in office who had brought a whole bag of yard grown lemons and was asking everyone to help themselves.. and I did take a couple.. another scavenger-hunt in my office purse (yes, there is _always_ scavenger hunt there!) and I found lemons. Perfect!

I made a new green split pea soup. I mostly opt for lentil soup but as I was out on lentils an old half packet of green split peas hidden at the back of the cupboard came in handy. On the side I whipped a quinoa salad which is quite similar to the quinoa salad I had posted long back and roasted one and half odd yams. (Roasted yams is one of the fastest and delicious dessert that we both enjoy!).

Soba noodles with mushrooms and lime ginger dressing

The weather God has been quite unpredictable recently. It seems it can not quite decide between whether to shower us with bright sunny spring days or to go back into the cold rainy lapse. I do not mind either. Rainy days like this weekend is just another excuse to finish up the ever pilling indoor work -- like say doing taxes!

I spent the whole of yesterday afternoon sitting on the dining table finishing up my taxes (phew, done finally!). The weather was getting cloudier by the hour but once in a while sun would shine through the tiny pockets between the clouds basking the surrounding foggy green hills with a warm glow. It was so easy to just give up the laptop and take a nap for a while or just stare outside mindlessly. I lost count of how many times I refilled my coffee cup after three. Just as I was finishing up the last of the state taxes I thought wouldn't it be nice to have some chinese takeout for dinner today? Telling you, its the weather making you crave all sorts of things. I figured a visit to the asian market to buy some soba noodles after the taxes was enough of a carrot for a foodie like me :)

These soba noodles are a standby in my house next to the spaghetti. Soba are a type of Japanese noodles made out of buckwheat flour and often flavored with dried wild yam. They can be served either cold or hot. They are darker in color and have a wonderful bite to it that I so much like! I can eat cooked soba just with some soy sauce and vinegar dressing.. its that good!

Apple crisp for two!

Am I the only weird one out there who likes to eat just the filling of an apple pie and throws away the crust? I know what you are thinking, that's unheard of indeed.. I mean, who does not like the moist, flaky, buttery crust! Well, me. And precisely for the same reasons.. its flaky, too buttery and way overpowers (in my opinion) the flavors of freshly baked apples with cinnamon, nutmeg and a dash of sugar!

Which is why I love this apple crisp so much! Remember that Seinfeld episode where Elaine's boss steals her idea of selling just the top of the muffins instead of whole muffins as she reasons people like to eat only the top anyway? Apple crisp is something like that for me.. its my perfect 'top of the muffins for me'! 

Bad analogy, never-mind, coming back to the apple crisp: it is a baked dessert with just the apple pie filling without the crust. Instead of a crust, it has a topping which is mostly made up of rolled oats, sugar and a little butter and since its a topping rather than a crust (topping need not be strong enough to hold the pie) its much more flexible to a lot of new variations and experimentations for people like me who don't prefer the standard heavy crusts.