Food & Loosing in family game night does bring me Joy!

I had predicted that what brings me joy will be food related!

And it was.

A regular Monday night, I came home, the kids were away with Sumit for some errands. I had the home to myself! (Insert Grin Cheek to Cheek)

After changing into my 'home uniform aka PJ's ', I started Rafi station on Alexa and got into the rhythm of the music and cooking dinner. Visualize this, music is on at a higher than normal volume and there is clanking and chopping and beautiful aroma's emanating from the kitchen. There was rhythm in the house, not just with the music even with the food. By the kids came home, dinner was served!

They all changed, laid out the dinner table and we sat down for a family dinner. The relaxing atmosphere whilst I was cooking made me ambitious and I was happy to make a favorite item for everyone: Bhindi for the little lady, Lauki for me, Green Daal-palak for hubby and paratha for Miss Chatterbox. And of course topped with Raw onions and chilli's!

We enjoyed our dinner together, chatted about the day, complained a little, high fived a little and played a game called "Don’t say No or any negative like not, don’t etc etc" My gosh, was it hard! I lost miserably, even simple statements like "Lets not waste food" has a negative, an alternative way would be "Lets clear up our plates" We giggled, we chuckled, they tricked me into saying 'no' way more times than I would have (I think).

Of course the evening ended with the mundane chores like clean up time, homework time and other regular evening to do's

But as I sit and type this, those 2.5 hours that Monday evening " Brought me complete and utter joy"!

Now think about what those moments were when you were just in the moment and really be 'Joyful'. Be thankful for them!

Culinary Expansion

So who knew this round of myfitnesspal and hubby's crazy low carb diet will become a culinary expansion for the family! A dear friend of mine who is also on the crazy low carb diet messaged me to say "I was waiting for you to start to get creative with food" Nice, I like that compliment!

To support hubby's diet and stick to my adherence to the balanced "MyFitnessPals" intake, I have trying to think beyond the stir fry's and the mix vegetable soups!

Here is where the experimentation has resulted in so far

1. Zucchini Boats: Loaded with vegetables and topped with cheese and home made sauce
2. Lettuce Taco Wraps: Instead of beans, a concoction of vegetable stir fly, but having the taco shell as the lettuce: So Lettuce, layered with guacamole, then vegetables, topped with red, green salsa and always topped with more Jalapeno's

3. Modified Vietnamese Pho: And instead of the noodles, using julienned crisp vegetables and then all the fun toppings to mimic a "pho"

4. For Soups: Carrot, tomato, ginger soup. I am telling you dearies, as weird as this sound it was one of the best soups for the winter I have made so far!

5. Beet Salad: Ok this is not the adventurer one, but is my friends tried and tested recipe: Beets tossed with onion, cucumber, ginger, chilli and guacamole as the salad dressing

Here I what I want to experiment with and am perplexed with if it will work

1. Vegetable cutlets/ patty and I am still at loss for a low carb binding agent, I can think of chickpea flour, but since hubby is doing no nuts/ grains this is also out.
2. Vegetable lasagna with Zucchini sheets instead of the pasta sheets! Sounds interesting to me and may work
3. Spinach or Broccoli soup: It really sounds boring to me but I have been told its crazy healthy

What other ideas do you have for this culinary expansion?

On a progress point: Well honestly with weekend travels, milestone parties and general life, every weekend our plan goes out for a toss. But I have been honest enough to track in the tool even if I was 3 times my calorie intake for the day! Giving me a good continuous day streak! Hubby has been also going back every Monday to his healthier food choices and eating all green vegetables as needed.

Can we both improve: Hell yes! Are we both doing okay: Yes! and Is there directional progress: Maybe!

Food Frenzy and Fun!

This is a story of when the excitement of making a "side dish/ a dip" decided the entire main course menu.

Miss V is currently on a rotation class at her school for Home Economics. A part of her curriculum was focused on fun recipes. She has been excitedly sharing this with us.  So on a nice Saturday Morning, as we chat what to make for lunch.?She chimes in, "I want to make Hummus" Hmm, so we changed the menu and being the(awesome) supportive parents decided to make a Mediterranean Meal instead!

What a feat.

I have made falafel before and I did want to try the Air Fryer! For hummus however I leaned in on Miss V. She looks up the recipe, on a cold snowy morning we head to the stores, get what we need and ta-da!!!

Our platter was quiet significant

4 types of Hummus

1. Roasted Red Pepper Hummus

2. Roasted Serrano Pepper Hummus

3. Original Hummus

4. Olive Hummus

Falafel: Pan baked and also made using Air Fryer

Pita

Salad

Yogurt Dip

A picture just to make you salivate a bit! And yes, it was delish!!!

Cooking with Chatter Box and Little Lady  is always fun. But of course, She lost her temper more than a few times since "I was not following instructions", I was on the edge a few times since "The kitchen looked like a war zone".

In the middle we called truce and decided to experiment! And hence the 4 different types of hummus!

The recipe should come from her, so I will have a guest post sometime soon!

But all in all, a delish meal and a wonderful experience.
The girls and I try to cook together (mainly in winters!), we have baked cakes,made crumbles, assembled onion rings, executed a "homemade restaurant" and above all we bond over food, over the mess, over the laughter and enjoy the experience. 

Open up your recipe book, have the kids bookmark what they want to eat and go for it! Just be prepared for the mess, eye rolls and lots of deliciousness coming your way!

I highly recommend it!

An Impromptu British Evening!

In case you haven't read, Chicago has been cold, unseasonably cold. Which I feel is the story of every year and we forget.

After a long dentist appointment and it being as cold as it was, I just didn’t want to cook. I wanted to go out and break the monotony of us complaining about how cold it is!

As I stood in the cold, waiting for my uber to get home, any "wanting to eat out" enthusiasm I had just fizzled out. So we did the next best thing: Cook and make an evening of it

Cooking is less science and more of the pure passion of eating delicious food.

Simple.

 Case in Point: A friend of mine keeps saying, she barely cooks. But her Paneer Makhanwalla is the best I have EVER eaten. Less Science, more of her passion of eating the delicious food she makes!

At Tagore Villa- Kolkatta

Back to this cold, dreary evening, Sumit and the Little Lady by value of association decided on the menu.

(Deepak means Diya, means rememeber when in Calcutta we went to see how Diay's are made, means remember Calcutta, means remember the Baked  Beans on Toast at Flurry's)

Yep, logic of association makes sense, complete sense ;-)

Flurry's Baked Beans!

The menu decided was "Baked Beans on toast" and headed to the store to get the Special Baked Beans needed for this!

As I got home and waited for them, mind became active and I was likeI need more than Beans on toast: 

How about a "British evening" .The menu expanded to

1. Baked Beans on Toast
2. Vegetarian Shepherd's Pie
3. Which was to be followed by a Cup of Tea! (Never happened, since we have over-stuffed ourselves)

Recipe for "Vegetarian Shepherd's Pie:

Ingredients: 

For Filling

1. 1/2 cup chopped each
1. Carrots
2. Green Beans
3. Onions
4. Bell Pepper
5. Celery
2. 2 cloves Garlic finely chopped
3. 2 tsp Butter
4. Spices per taste: Salt, Black pepper, Dried Oregano, Cinnamon
5. 3 tomatoes pureed
6. 2 tsp Maida/ All Purpose Flour

For Topping

1. 3 medium potatoes boiled and mashed
2. 1 tsp yogurt or 1 tsp egg-less mayonnaise
3. 1 cup shredded Cheese
4. 1/2 cup Panko/ Breadcrumbs: Optional

Process for Filling

1. On a hot skillet, add butter. Once melted add onions, garlic and sauté till translucent

2. Add carrots, beans, bell pepper and celery, sauté for 2-3 minutes and cover and let it simmer on slow flame
3. Puree the tomatoes with the all purpose flour. Feel free to add 1/2 cup water for ease of blending

4. Once vegetables are tender, add the tomato - flour paste and add spices.

5. Let it simmer till the sauce thickens, taste and adjust seasoning as needed.
6. Turn the flame off

Process for Topping

1. Mix Potatoes, 1/4th cup shredded cheese and the yogurt/ egg less mayonnaise. The consistency should be of mashed potatos.
2. Feel free to add some salt/ black pepper per taste

Bake:

1. In a baking dish, layer the filling first.
2. Add the potatoes on top to cover all filling
3. Cover with the remainder 1/4 cup cheese, top with panko

4. Bake in the over for 20 minutes at 375 F.

5. If you like the top crispier, feel free to leave in the oven for additional 10 minutes

Enjoy with the hungry kids, missing your Brit friends and definitely make a "British Evening" just because!

Fireplace and a warm hot meal with the family!

This was a true hit with the kids and Sumit also approved of this Pie! Even going as far as, we need to make again and admiring: Is this all made from Scratch?

Yes it is, please refer to Recipe above Mr. Hubby so you can make it next time!

Made from Scratch for sure!

Stress week or Food Frenzy week

When I am super exhausted or just very stressed, I do one of two things, I dress up fancily or I cook fancily.
Considering I have no where fancy to be at on a day to day basis. I have been cooking fancily.

The last few days in my house have been the following
Saturday: Daal Baati with all Maru accompaniments! Of course celebrating the birthday of the one of the strongest individual I know had something to do with this

Monday: Indian Chinese complete with hakka noodles, fried rice, paneer chili, Gobhi Manchurian. Having kids ask me to open a restaurant after this meal was the best compliment I could ask for.

Tuesday: An Ethiopian street food dish called 'Ful' gobbled up very quickly by all of us. Me missing my mum and sharing food pictures with them made it up

Wednesday: Chaat Corner: Paani Puri, Dahi Puri, Sev Puri! Sumit saying that the paani puri is close to his Jaipur days! Oh man, I am in bliss.

I feel food gets us all together on our dining table, makes us laugh, cherish the limited time we get even more. As working parents with busy lives and busy work, we dont get as much time as we would like with the kids. So this is me saying Quality over Quantity.
The weekday evening dinners makes my fondest memories with the kids (YEs even yelling at them to finish fast sometimes!).

I am sure my family wants me to stay stressed so I could make more elaborate meals(!).
I am sure my weighing scale begs to differ though!

So what's your stress buster?

Quick Food Fix: Shishito Peppers

On the last evening of the long weekend after a busy and yet super fun weekend, we are all ready to recharge the batteries and be ready for what lies ahead.

I decided to end it on a simple yet powerful foodie night!
Kids enjoyed some Hash Browns (one smothered with onions, and the other peppered and seasoned) .I continue to succeed  struggle in the No Potato for a year challenge, but I wanted something fun and easy to cook.

Long behold in the my fridge lied an unused bag of Shishito peppers which my husband had picked up in hoped of us eating.
Well tonight was the night.

I looked up a recipe, surprisingly super easy, as always modified it to fit my needs and then cooked and ate it with earnest. Including my recently turned 11 year old kiddo.

Process: 
1. Wash the peppers (About 10-12) in water.
2. Poke a hole in each pepper. Mainly So when you grill/ char it, it doesn't splutter
3. Heat 2 tsp olive/ vegetable oil in a skillet. I used an aluminium ones, when i researched the recipe, the common theme was DO NOT use non-stick, so I didn't.
4. When the oil is hot (you can test by adding a drop of water, it should splutter), add the peppers
5. Turn every 30- 45 seconds until the "charred" effect comes in. Please note: Charred, not burnt!
6. Take it off the skillet on a plate and garnish with sesame seeds and Rock Salt.

Eat and enjoy!

How was your long weekend?

Monday Bites: Quick Food Fix: Paneer Bombay Style Roll

Research proves that having dinner as a family is a big deal.

I wish I had a "magic wand":  Dinner is piping hot and ready by the time we come home, center candle is lit, and we can all sit peacefully, laugh, chuckle and enjoy the dinner while sharing about how our day went.

Snap.
Yes, a dream, a beautiful yet impractical dream.

So we do the next best thing that we can, improvise the implementation. On most days we will eat as a family and have hot piping food, but just "quicker" and "self effort" filled!

This Roll Recipe has been a hit with the kids and adults equal. It fits my "under 25 minute" rule and is rich, delicious and healthy
Here is a variation with potato I had made a while back" Potato Kathi Roll.


Name: Paneer Bombay Style roll/ Kathi Roll

For Filling
Ingredients
1/2 Onion: Chopped in biggish squares
1/2 Bell Pepper: Chopped in biggish squares
1/2 Tomato: Chopped in biggish squares
1/2 cup Paneer: Chopped in biggish squares
1 tsp ginger
Olive Oil
Spices
1 tsp Jeera
2 tsp Shahi Paneer Mix
Salt: per taste
1 tsp Chia Seeds
1/2 tsp Cinamom

For Roll
Frozen Malasian Paratha
Sliced Onion: 1/4 cup
Bhujia: per taste
Yogurt: less than one cup
Spicy chutney

Process:
For filling:
1. Heat the olive oil and add the jeera
2. Once spluttering, add all other filling ingredients
3. Let it simmer and saute till onions are cooked
4. Mix well: Note you can add 1 tsp of yogurt for a creamy texture.

Assembly:
1. Prepare the Malaysian Paratha on pan per instructions
2. With a butter knife, spread yogurt
3. Add the filling (I also added left over rice, but optional!)
4. Add Bhujia, Sliced onion and spicy chutney/ achaar per taste

Roll in Foil and Enjoy!!!

Here is our version of "Bombay Wraps/ Kathi Roll/ Paneer Roll"

A quick dinner served with style!

Kids devoured it and I shot myself in the foot, supportive husband said: Well, now this we can make at home, so no restaurant needed for the "Roll Fix"

Color me Red- Said the Dinner Plate!

Yep, I could not come up with a smart title for a recipe with Beets, so I came up with "Color me Red"

I have been "unsuccessfully" trying to introduce beets in our cooking/ daily food. I don't know what to cook with it- so more often than not, we buy it, towards the end of shelf life, we either throw it, or cut up and just grudgingly eat it. Neither option sounds appetizing or a good choice.

May be a year or so ago at a casual dinner, my friend made this divine beet salad! We gobbled it up. And I asked for the recipe and she said: "it is the simplest thing ever!"

Beet Salad
Ingredients:
1 Onion: Chopped up in larger chunks
1 Beet: Chopped up in larger chunks (you can boil it to make this softer, which I do)
Salt to taste
Squeezed lemon
Spices: Salt, pepper, Chilli, Chaat masala
Optional:
1 Avocado mashed up.

Process:
Mix it all up and tada!

I was like, what else.. she said that's it!

And man, she was right! That's it.

This was a year ago. Recently, hubby reminded me, make that salad: And I obliged!I have been making this Beet Salad 2-3 times a week. And we continue to gobble it. Well, the kids need a lot of coaxing still! They have agreed on one piece of beet. (Insert eye roll)

To add variations: Sometimes I chop up cucumbers to it, sometimes grate ginger and jalapenos, sometimes skip the avocado!

So now our fingers are more "red" and jokes of "aaah, I cut my finger see, I have blood" are more prominent in the house!

Simple salads help!
What else do you cook with beets?
The next one on my list is roasted beets-arugula-goat cheese salad! Will keep you posted!

Potato... or poh-ta-to

Recently, I had an animated conversation with a few friends about my favorite vegetable to cook with and eat as well.... potato.

I have no clue how we landed in that discussion in midst of the cacophony of the kids, but yes the animated conversation of potato continued.

Here is what I realized:

• Amongst my friends, I was the only ONE who shared her love for this amazing and versatile vegetable, potato (I may have to look for new friends)!
• The ones who did like potato choose not to buy it. Health reasons they say (uuuh, I never did think about potato as healthy well unhealthy as they reminded me!)
• A friend jokingly asked me what do I cook with it. And the list of things I make with potato rambled off my mouth, even quicker than when someone asks me, how Old are your kids! (Yup, I also need to re-evaluate my priorities)

Potato.... aaah, the golden bliss vegetable, which makes everything easy, to bind the patty, to cook as a quick fix dinner, to broil for a wonderful impromptu gathering, to fry to crisp seasoned fries and above all my favorite dinner companion!

Mind you, I use a lot of colorful vegetables in my cooking, but the simple Potato is my go to.

So turns out, my friends were right! I could do more without the potato and throw in different concoctions with alternatives. They suggested a few, I mentally noted them down!

Now, in conclusion: Nope I am NOT changing my friends, however taking their recommendations/ gentle nudges forward... and will begin the journey of "No Potato" (GASP!) for 3 months.

Now don't go calling Child Services on me... I will still cook it for the kiddos, but for me, I will attempt to go potato free (for 3 months!)!!

I made the claim above and the friends rambled off food/ potato stuff I will miss out on!!!

SO yes, I MAY have to re-evaluate my friendships after-all!

Jokes apart: You tell me: Potato or Poh-ta-toh... No more, will I survive it?

What a week!!!!

I feel wonderfully relaxed and rejuvenated after a vacation and it feels good. This time around the Holiday's it was a stay-cation for us.
The vacation started with an exciting trip to the water park, followed by a week dotted with lazy lunches and even lazier dinners, meeting friends and sprawled on the couch. We  did manage to complete a couple of (time consuming) home projects, we slept in and above all we played a lot of board games and danced a little more!

Come January 1st, we are slowing waking up from the slumber of the vacation and getting ready for the back to school, back to work, back to scheduled life mode. As I call it, "Regular Scheduled Programming".
But on that last day of stay-cation, I wanted to end it on a bang!
I didn't want left overs from deliciousness before, it was too cold to step out for dinner and definitely didn't want to order in! But I wanted good food!!!

So I got cracking on it. Making one favorite dish for all 4 members for the dinner

Menu:
Cucumber Sabzi: For myself
Palak Paneer      : For Little Lady
Kadhi                 : For Miss Chatterbox
Ajwain Paratha  : For Sumit

I dont know what it was, whether the softness of the paratha, the heat of the kadhi or just the kids hogging the food without nagging (yes, even little lady) or us four sitting on the dining table and laughing through the meal, dinner was perfect!

A wholesome meal is a brilliant way  to kick start the Year !!!!

Munch Bunch: Fried Banana Fritters

Munch Bunch: 4 like minded couples meet on a rotating schedule, choose a cuisine to make and experiment with and spend the time to cook, critique and enjoy.

With the kids getting older, they experiment eating it, not all is successful, but hey, which 5 year old can say brag they have tried home made sambussa, or a Spanish ensemble, A Greek Night or a zesty Cranberry relish with a Thanksgiving Feast!!

Mission Successful!

Theme Vietnamese!!! 
And as always it was a feast! This time around, I chose Dessert. I love sweets and desserts and suck at making them, plain and simple! So munch bunch is the best way to experiment!

Fried Banana Fritters!
Honestly, you search for eggless Vietnamese Dessert and this one is the first thing comes up. I was surprised, I always thought of fried banana/ plantains are a South American/ Peruvian thing. Happy to learn

Serves 16 (greedy people!)
I made it in three distinct steps
1. Fried Banana (of course)
2. Caramelized Banana (Since I was being fancy)
3. Assembling (with Vanilla Ice Cream)

You will need Sugar Syrup, This is the best recipe to make this! I did use Brown Sugar though!

Step 1: Fried Banana Fritters
Ingredients:
Banana for frying: 6 medium well done
Wheat Flour: 2 cups (give or take)
Cinnamon: 2 tsp

Process
1. Mash the bananas really well and add flour
2. The batter should be like a thick pancake batter, feel free to add more flour
3. Add cinnamon

Only fry, when you are ready to eat!

Step 2: Caramelized Banana (This step is optional)
Ingredients:
Banana: 2 sliced medium

Sugar Syrup and caramelizing the banana

Process
1. Heat the 6 spoons of sugar syrup in a shallow pan until thick
2. On low flame add the sliced banana, let it crisp and then flip over
3. When both sides are crisp, let it cool off!

Note: This is a time consuming process, you can add caramel, however I am mortally afraid of burning myself with hot caramel, so I stick to sugar syrup!

Though long and painful, I loved how the sugar crystallized over the banana!

Step 3: Assembling

When ready to eat, please fry the banana fritters then, there is nothing better than warm fritters with cold ice cream!

Process
1. Fry the fritters in medium round shapes till brown
2. Place in the sugar syrup for 1-2 minutes
3. In a serving dish
a. Place the warm fritter
b. Top with Ice cream
c. Add caramelized banana

Enjoy!

Berry Pie- Peach Pie and my cutie pie's

Such a big difference 2 years is making, I swear!
This was us 2 summers ago baking a crumble and fast forward to now.... the girls 9 and 4 are making the pie/ crumble now pretty much on their own and the cherry on top.... they are also cleaning up after!

So here is the Pie/crumble recipe, kids edition!  The girls made two crumble's this past weekend, so except the fruits being different, both of them followed the recipe step by step identical to each other!

Little Lady: 4 year old used 3 cups of berries (Mixed- Blueberries, raspberry - Strawberry)
Miss Chatterbox: 9 years old used 3 larger peaches. She sliced most of them herself
(Yes I was a hawk watching her)

For the rest of the recipe-I will use the term 'fruit' instead of berries or peaches just to keep it simple

Ingredients:

Fruit Base: 
Fruit of choice : See portions above
1 tsp cinnamon
2 tsp brown sugar
1 tsp ginger grated
1/2 tsp vanilla extract (Again, I used the home made one my friend gifted me at Xmas!)

For the crumble topping
4 spoons Bisquick
1/4 cup melted butter
1 tsp brown sugar
1/4 cup milk (I used 2%)
1/2 tsp baking powder

For baking or cooking with kids the best thing I have learned over the years is keep all ingredients, measuring spoons out on the counter and then walk the kids through the process step by step.

Let them lead, ask questions, get messy and above all let them include the variation they want! Of course with that said, i am starting a new tag 'Cooking with Kids'

Make them wash their hands, before, during and after!

Process: 
1. In a ready to bake Pyrex dish mix all the ingredients of the fruit base.
2. Let it stand for 20 minutes for the fruit juices to release well
3. In a deeper vessel, mix all the ingredients for the crumble topping (dough like consistency)
4. Layer the crumble topping on top of the fruit base.

Note: The little one definitely needed help with this steps since her natural instinct was to press the 'dough'. I learned that telling them 'Layer the topping like a blanket on the fruits' worked like a charm!

5. Bake the crumble at 375 F for 20-25 minutes, you could brush the topping with additional butter to make it 'brown' better.

Note: I am paranoid about the oven, so this step I led completely.

While the pie/crumble is getting baked... have the kids clean up.

Both girls washed their hands off after they licked their fingers with the delicious dough topping.

Again the kitchen clean up was a simple one... the older one helped in putting all the ingredients from where they came and the little one helped with wiping the counters and the floor.
And yes, of course I had to wipe up a little more after them, but I really did enjoy them helping me out and taking the initiative of 'Leaving the kitchen as they found it'

The highlight was the girls were sharing with everyone at the dinner party the recipe, the baking process and above all ' I made it, you will love it!'

So go on... let the kids lead a little and you will learn a lot!

Quick Food Fix: Grilled Zuchini Boats

As we improvise our vegetarian BBQ recipes, we have discovered our new favorites like 'Grilled Edmame; Crusted Tofu, Tangy potato' and as we explore new recipes like today's Zuchini Boats..... the one main BBQ item that has been dropping off our menu is the Vegetarian Burger.

Imagine a BBQ with no burger and you are still full!
To be honest, a Trader Joe's masala burger is a staple in my house, I love it! This is the one frozen ready made food that i actually keep stocked for those days when I just want to do nothing with cooking and still eat at home.

When we started with grilling, we will make a few variations and then stick to the tried and tested Vegetable Burger as a main... however in the past 6 weeks of grilling (We grill at least twice a week), I have made the vegetable burgers only once!

So our BBQ sessions are interesting for sure even sans the burger! Here is the new 'concoction' Grilled Zuchini Boats!

Serves 6-8 adults as a side

Ingredients:
Zuchini (But of course): 3-4 medium length

Stuffing:
Corn (husked from the cob): 1 or frozen corn 1 cup
Note... its summer, enjoy the fresh husked corn, the frozen ones can be used in winter!
Onion: Medium: Finely chopped
Pepper: 1 medium: Finely chopped
Seranno Pepper: Per taste, finely chopped
Pesto Sauce : 3 tsp
Spices:
Per taste: Salt, Pepper, Chilli Flakes

Toppings
Goat Cheese: crumbled 1/2 cup
Shredded Cheddar Cheese: 1/4 cup
Basil: Finely chopped: 1/4 cup



Process:
1. Wash the zuchini and Slice it in the middle length wise
2. Core the centre and save the pulp

3. Stuffing: Mix all the ingredients along with the zuchini pulp and the spices
4. When the grill is hot, on the grill mats place the stuffing for 3-5 minutes and toss once or twice.
5. While the stuffing is getting cooked, place the sliced and cored zuchini on the mat as well.
5. When the stuffing is ready, : Stuff the stuffing (no pun intended) on the zuccini boats and and top with the cheese mix

6. Grill the stuffed boat for another 2-3 minutes and tada!!! Ready, the finely chopped basil helps to elevate the look

Enjoy as a warm accompaniment on your grilling evening.
And yes vegetarian grilling/ BBQ parties are a thing! We are living proof.

Home Made Paneer, Yes Please!

With young kids in a vegetarian house hold, Paneer (Think of it like a dense cottage cheese)very easily becomes favorite. Its' high in protein and calcium, very easy to cook and above all the kids will eat it in any form possible. And vegetarian or not, Paneer is one of the easiest to cook with after potatoes of course.

Over one of our countless BBQ sessions, a friend mentioned that she makes the paneer at home and its super easy. I was laughing and had the 'No way in hell' look and she said trust me. And I did trust her, noted her process down and then and I attempted it we had amazing home made fresh paneer with a simple-process.

Process in Instant Pot (Adapted from my friend’s recipe)

1. In IP: Yogurt-Boil Mode, boil 1/2 gallon of whole milk (Whole milk will yield more paneer!)

2. When milk is boiled, in a cup mix 1/4 cup vinegar and 1/2 cup water. Add it to the milk

3. The milk separates from the whey. Stir a little more. You can save the whey for other uses(!)

4. Strain the curdled milk using a cheese cloth, just hang the cheese cloth with the curdled milk for about 30 minutes for additional water to drain out.

5. This is the soft paneer. However most of my recipes call for the firm paneer, Wrap the curdled milk in the cheese cloth, keep a heavy weight on top overnight to squeeze out any additional liquid.

Ta-da Paneer is ready. You can use it right away, however I recommend keeping in the fridge for about 24 hours especially if grilling with it, just so that it hardens up a little.

FYI- I used instant pot, well because its super easy to clean .... and then I was in a mode, so boiled the entire gallon of whole milk, used 1/3 rd for paneer, 1/3rd for making yogurt and 1/3rd for making Indian Ice Cream- Kulfi!

FYI- If you are using a regular stove top for boiling milk, the word on the street is, add 1/4 cup water to the pan before you start boiling the milk, it helps in not having the milk stuck on the stove top pan.

We of course used the home made paneer for grilling as Paneer Tikka and I realized the home made paneer was softer (less chewy) and above all; I was just crazy excited that it was home made. So the child in me took over and I ensured that the family tasted the paneer

Of course this needs to follow with an easy breeze quick paneer tikka recipe for Grilling of course! Coming Soon- I Promise.

Quick Food Fix: Grilled Corn Crostini

Let's make your vegetarian grilling more fun !

Now, we all know that without corn, the grilling is too boring. But corn on the cob gets too boring and too filling after a while.
So here is our new variation of consuming the corn!

You could either use kernels from corn or even frozen ones, I used the kernels fresh off the cob since, well I was in the mood of adding more work for myself!

Serves: 6-10 as a side

Ingredients
French Bread: One loaf, sliced 1 inch wide
Goat Cheese: 8-10 tsp
Corn: 1 cup kernels
Cherry Tomatoes: 1/2 cup sliced half
White onion: 1/2 cup finely chopped
Fresh Basil: 1/4 cup finely chopped

Marination
Pesto Sauce: 2 tsp (You could make fresh or use any of the nice store brought ones like I did)
Olive Oil: 1 tsp
Salt, Pepper, Chilli Flakes per taste
Note: If you like your food slightly spicier, i highly recommend adding  Chili Oil as a topping.

Process:
1. Mix the onions, corn and the marination ingredients and let it sit for 5-10 minutes
2. When the grill is hot, let the vegetables grill/ crispen for about 3-5 minutes. Take off the grill
3. On the sliced bread, spread a generous amount of goat cheese.
4. Top the bread with the grilled vegetables and garnish with Basil

Enjoy the perfect cold-warm crostini!

Now, FYI-I highly recommend using these grill mats, they are amazing and the corn kernels don't fall off and above all very easy to clean! We use these mats all the time!

Variation: If you want to make the crostini in the oven instead of grilling, the setting should be broil, and let the vegetables cook for 5 minutes! Layer and enjoy

The fun about Crostini's is it looks amazing, is simple to put together and is a lot of fun to sample variations!

2017 Summer: BBQ Edition

Summer in Chicago is short lived and because of this, we make every minute count! Every single evening needs to be outdoors, getting wet in the ample water areas in the city parks or simply enjoying the breeze on the deck with some BBQ.

As a vegetarian, I get puzzling looks when I am asked... what do you grill?

Just so you know.... we have BBQ'ed 3 times in a row this July 4th weekend, so if anything, we really do try to mix it up on the menu to not get repetitive. And my list of grilling recipes is growing furiously!

Continuing the tradition of last year and adding recipes in the mix... here is our new concoction for Tangy Potato's. Per my MIL who is visiting from India, it’s her favorite!!!

Recipe: Serves 6 greedy adults!

Golden potatoes 8-10 cut in wedges (Don’t make them too thin, since the grill will burn them)

Marinate Ingredients:

Olive Oil: 6-8 tsp

Spices:

Red Chili- 2 tsp (If you like it spicy)

Dried mint powder - 1 tsp (You can even take fresh mint and chop it up finely)

Salt: 1 tsp

Chole Masala: 2 tsp (Available at Whole Foods, Indian Stores)

Chaat Masala: 1 tsp (Available at Whole Foods, Indian Stores)

Process:

11.      Mixes Potato with the marinate ingredients and let it sit for 15-20 min

22.      Grill for about 5-10 minutes, you need to turn it with the grilling spatula soon!

Feel free to season with Squeezed lemon and add in additional salt from top as needed.

Enjoy as a side, or use this as a burger patty or just binge on it while you wait for the rest of the food to grill up!

Sometime I get fancy without trying...

.....or rather I get fancy when I make a mistake.

Now Mac N Cheese, at times is like the quick fix dinner on those days when you'd rather not do anything else. The Aunt Annies's and the veggie loaded Mc N. Cheese quiet a staple in our family for the simplicity of it.

Blob of the pasta!

The other evening, Sumit said, lets make the mac n cheese from scratch instead, and it had been a while, and I said why not. Long story short, my pasta/ mac n cheese looked like a 'blob' of too much sauce and over cooked pasta. I was quiet confident that the kids and me would not like to eat it. Sorry, we are vain that way, food needs to look good.

That evening, I was on the mend from a nasty flu and was in no mood to start over or even order in. So the brain sparks flew and 'Mac N Cheese Balls' were born!

Mac N Cheese Balls Recipe
1. 3 bowls of cooked Mc N Cheese (it being gooey and sticky is not required)
2. For crisping: 2 cups Panko, 1/2 cup shredded cheese, 1/4 cup finely chopped parsley
3. Oil for roasting/ crisping the Mac N Cheese balls

Note: I have this cup pan which makes quite a lot of things in my kitchen, and is non stick, so easy to clean and its an amazing alternative to frying. It gives amazing round shaped whatever you want with 1/10 of the oil needed for frying. I have made, Veg. Manchurian, Kofta Balls, Lauki Kofta, Appa, and now mac n cheese balls!

Process
1. Mix all ingredients of the crisping and lay it in a flat plate
2. Let you ready to eat Mc n cheese cool down and make balls of it. Roll it in the crisping flour (Panko, Cheese+ herbs)
3. Heat the pan, and place a little oil add the ready to cook balls and let it get crisp (Yes you can fry them as well, but then you will need more panko and more oil.... and more time in the gy ot burn it off!)
4. It takes about 2-3 minutes to get crisp on each end

Note: Since Mc N Cheese is soft, you have to be careful in turning the 'balls over'. One can even make a 'Mc N Cheese' patty/ burger on a regular pan, like this Falafel recipe of mine. and enjoy!!


The girls and us loved it. I think Miss V was excited to have 'appetizers for dinner' and Miss Chatterbox S loved dipping this in Ketchup and enjoying!

For me, I enjoyed the 'fanciness of cooking' and getting complimented 'Such fancy every day cooking mom'

A balanced meal... and Alloo Tikki Recipe: Yep, the healthier kind!

Being on any kind of fitness regime does not mean giving up food, its actually quiet the other way around. You need nicer and healthier food to ensure you can continue any workout you are signed up for. This way you dont pass out with less energy!!

And if you are just following portion control like me, it's even more important, since you want to ensure that every morsel counts for a filling feeling and a delicious taste!

So there are days, when my lunch looks like this: A delicious salad loaded with goat cheese, fruits and quinoa!

and then there are days when my dinner is this: Alloo Tikki

I could to the latter, any day you want! But to ensure we stick better to our goals, I modified for a healthier version.

So here a recipe of 'Allo-Chole Tikki' a North Indian Delicacy/ Chaat item which is high on taste and with this modified version, a healthier version as well. I agree this is elaborate, so definitely not an everyday item!

'Allo-Chole Tikki' = Potato Patty, smothered with garbanzo curry and garnished with beaten yogurt, chutney and spices

Makes 10

Potato Tikki(Cutlet)
Potato: Mashed 3 cups
Quinoa: Boiled 1.5 cup
Finely shredded carrot: 1 cup
Finey chopped Kale: 1/2 cup
Spices:
Salt, Pepper, paprika: Per taste
Cinamom: 1 tsp
Chaat Masala: 2 tsp
Bread: 1 slice torn in smaller pieces (Helps to bind better)
Panko: For coating: Optional
Oil: 2-3 tsp for cooking

Process:
Potato Cutlet:
1. Mix all the ingredients really well in a dough consistency and adjust seasoning
2. Make medium balls (~10-12) and flatten like a burger, coat in panko/ bread crumbs
3. On medium flame, on a pan with some oil, let the burger crispen 3-4 minutes each side.
4. When both sides are crisp, alloo tikki/ burger is ready!

Chole: IP Version
Onions: 1 medium finely chopped
Tomato: 1 medium finely chopped
Garlic: 3 cloves finely chopped
Ginger: 1/2 inch finely chopped
Carrots: 1 cup finely shredded/ chopped
Serrano Peppers: per taste
Spices:
Salt, Pepper, paprika, Garam Masala: Per taste
Cinnamon: 1 tsp
Chole Masala: 3 tsp
Optional: Moti Elaichi -1, Bay Leaves- 2/3, Cloves 3/4
Garbanzo: 1.5 cups soaked. If you use canned, adjust cook time- see below
Oil: 2-3 tsp for cooking

Process:
Chole in IP:
1. IP in Saute mode: Add 2 tsp of oil all spiced
2. After 1 minute, add ginger, garlic and onions
3. Saute for 2-3 minutes till fragrant
4. Add the tomatoes, carrots and saute for 4-5 minutes
5. Add the washed soaked garbanzo (or canned)
6. Close the lid. IP in Manual, High Pressure for 25 minutes. (If using canned time= 10 minutes)
7. It was a slow release of pressure, and I opened the IP after 1 hour or so.
8. Note: If making in regular pressure cooker, pre-soaked (overnight) is better, or use canned, timings for pressure cooker is the same.


Garnishing:
1 cup yogurt beaten and 1/2 cup water added to liquefy
Green Chutney
Tamarind Chutney
Chopped cilantro, onions
Fine Bhujia/ Sev & Peanuts: Optional

Serving:
In a plate, lay the cutlet, cover with the chole curry and garnish!

Enjoy when hot, tastes better with company, so call me over when you make it next!

Sorry, no pictures... this was gobbled up fairly quickly!

Note: This has a high content of protein thanks to quinoa and the chickpeas. So though this is higher on calorie count, it is well balanced with all the healthier vegetables. The other element for all my curries which is a big hit int he family is shredding carrots in any gravy I make. Be it gnocchi, or Chick Pea stew, or even simple potato curry! Carrots : well the kids enjoy it without knowing there was ever carrots in them!

Getting Fit, some good and some even better

By now you know, I am not the 'fittest person' and I am far faaaar from being the size I want to be, but, well I am doing something about it.

Last year was much better health wise for me and definitely spirits wise as well. This year, I want to continue the trend in the right direction. And I have a buddy system in place now with a lot of follow through and just checking in with each other to ensure we are 'doing something about it'

So what's going on in the 'Getting Fit' business?

1. My fitness pal: I have been logging religiously on this for 36 days now and I want to continue until spring break and then enjoy the beaches to come back to more of the same.

2. Balanced meal: I have been eating everything (which is what I love about this tool), and I have increased protein in our vegetarian meals, more tofu (this tofu steak has become a staple in our house), more quinoa and definitely more lentils (which I really don’t like and hubby loves) and continuing our regular vegetable infused dishes

3. Working out: So this has been a big game changer, I have signed up for a neighborhood gym and 3-4 days a week, I have been waking up at god awful 5:30 am to go for a 45 minute class. I have been crashing every single night at 9:30 pm. Some days I have even gone for a 5 am class, which for me is crazy good.

4. Weighing in: I have been weighing myself once a week, there has been no weight change, it has not gone up or down. My trainer says: Muscle formation. I will go with that story, makes me feel better, but weighing in day makes me feel like ‘examination day’ and so far, no pass and no fail. I am focusing on the no fail element! It gives me hope that I can Pass someday

5. Buddying Up: This has been the real motivator. I take a morning class; Sumit heads out for an evening class. We encourage each other and discuss the crazy workout our instructors think we can do. The kids have a hearty laugh when we enact the trainers! I message my partners in crime, it’s just nice to be able to say: ‘I am so sore, I can’t walk!’ or 'Why haven’t you logged in today'

I was debating whether I should post this or not especially considering it’s only been a month and my before and after pictures look exactly the same!

But wisdom says, if you do something good, brag, if you do something bad, complain!

So here it is

Yay, I have been going strong for a month    : the good

My gosh, waking up at 5:30 am really sucks: the bad

I can do this……. and sustain it                    : the best

Homemade Granola Bars

Mornings are rushed and I should be the 'good parent' and say, my kids eat a healthy wholesome breakfast, but reality is very different. They are generally chugging milk down, or being coerced to finish the last few bites of the cereal/ oatmeal. every single weekday.

I have no issues if they eat in the car, and fruits and the kids cereal bars are our go to energy boosters in case we are really running late or in between school and classes. I have a bag now in the car just dedicated to collect the orange/banana peels and cereal bar wrappers. And it gets filled up really fast!

I used to feel guilty about this, now I dont. It is what it is! So yes, I am the best mom my kids can get!

Recently I was wondering, these granola bars whould not be that hard to make! And well after researching eggless versions, i combined a few recipes to 'try making' this.

Honestly, start to finish (except cooling time), it took my little lady and me only 20 minutes to make, which was really awesome!

Makes 8-10 cereal bars.
Ingredients
1 heaping cup packed dates, pitted (deglet noor or medjool)*
2 pouches of Instant Oatmeal (If you have steel cut/ rolled oats: crisping time is longer)
1/2 cup mixed nuts, chopped : We used almonds and cashews (Other recipes I reviewed had pistachios, walnuts, hazelnuts etc.)
1 1/2 TB butter
1/3 cup honey
2 TB brown sugar
1 tsp vanilla extract (A dear friend had gifted me home made vanilla extract for Xmas, delicious!)
pinch of salt
1/2 cup craisins (or raisins)


* Note: If your dates have become hard for being in the fridge too long like mine, don't worry, just put the dates in hot water for 4-5 minutes and they will be 'hydrated'

Step by Step Process: 
1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency.
2. Toast your oats and the nuts in a 350 degree F (176 C) oven for 10-15 minutes or until slightly golden brown.
Note: Toast them in different pans, its quicker!
3. In a small saucepan, combine the butter, honey, brown sugar, and vanilla. Bring to a boil over medium heat, while stirring. Cook and stir for a minute
4. Place oats, almonds and dates in a large mixing bowl
5. Stir the warm butter and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
6.  Add craisins
7. Once thoroughly mixed, transfer to an 8x8-inch baking dish with parchment paper so they lift out easily.
8. Press down firmly until uniformly flattened - really pack the bars
9. Bake for another 15-20 minutes. Now this is optional step, i did make mine for additional crispiness. If you choose not to re-bake, please put this is refreigerator to cool.
10 Remove bars from pan, let it cool overnight and chop in 'cereal bar' length

To store: I cut the parchment paper around each bar just to avoid them sticking to each other and also because I was feeling 'fancy' and kept in an airtight box.

These turned out delicious and in the morning, it was not the kids who devourved them but us. But yes, I am definitely planning to make more variations of these. I will always have the store baught ones in car, but for mornings, this may go really well with my 'luke warm' coffees