Category Archives: meatless

Cooking with an open mind

 

October 2018

“You know, cooks should have open minds. Otherwise how can they learn new things?” ~Tarika K.

My niece is so smart! And she’s right too. A good cook is willing to experiment and learn. The reward of an open mind (and kitchen) is a delicious and wonderful meal or dish.

Cooking is also an opportunity to slow down and be mindful. Chatting while chopping can lead to bleeding, so be one-pointed. Give your undivided attention to the meal preparation and you will be rewarded with a tasty dish as well as a calmer mind.

I love mixing and matching cuisines and my cooking is heavily influenced by California fresh produce and my south Indian upbringing. At a recent meal I set out to impress out-of-country guests with an array of dishes that showcases produce from our Farmers Market as well as my cooking skills.

Here is one recipe that wowed the crowd and was as tasty as it was pretty.

Samosa Bites.

These Samosa Bites are a flavor explosion in your mouth. There is the buttery, flaky filo crust, the savory potato/pea filling and the two or three toppings that add that a certain type of  deliciousness. First there was a tangy sauce from Kerala called inchipully which features bits of fresh ginger in a sweet and sour tamarind sauce. Then a small drop of super spicy fresh-tasting coriander gave a hot bite to the dish. Finally the dish was finished off with some Greek yogurt, flecked with fresh mint, dill and parsley. One bite, so many sensations!

Recipe:

1 package mini Fillo pastry shells, thawed. (You can easily make these with sheets of Phyllo dough but I opted for the easier pre-made version for this recipe)

Potato filling

1 large potato, cooked, peeled and mashed lightly

½ cup frozen or fresh peas

1 small onion

¼ cup chopped red, yellow or green pepper

2 tablespoons vegetable oil

1 tsp. mustard seeds

½ tsp cumin seeds

1 tsp. turmeric

A few fresh curry leaves (optional)

Salt and fresh pepper

Heat oil in a small saucepan, add mustard seeds and cover with lid. When the seeds have popped, add onions, pepper and curry leaves, if using. Sauté until vegetables are tender, about five minutes. Add cumin seeds, turmeric and stir and then add peas. Cook for about 2 to 3 minutes and then add mashed potato and mix thoroughly. Add salt and pepper to taste. Set aside.

Coriander Chutney

1 large bunch coriander leaves. You can use stems. Wash thoroughly

½ cup raw walnuts

½ cup unsweetened finely shredded coconut

4-5 jalapeno peppers

1 small shallot or onion, peeled and cut into quarters

½ cup or more hot water to blend

2-4 tablespoons vegetable oil

1 tsp. mustard seeds

Curry leaves

Use a blender or food processor and process or blend all ingredients except oil, mustard seeds and curry leaves. Heat oil in a sauce pan, add oil and mustard seeds and wait for the seeds to pop and turn grey. Add curry leaves and prepared chutney. Turn off heat and stir thoroughly. Taste for salt. It will be spicy but will mellow out when refrigerated for a couple of hours. This chutney can be made a day in advance.

Inchipully

There are many versions of this exceptional sauce. This is the simplest (and tastiest, in my opinion) version.

1 generous knob, size of large lemon, tamarind from a block of tamarind (see note)

2 cups hot water. Plus extra ½ cup

½ cup fresh ginger, peeled and chopped fine

1 green chili

2 tablespoons vegetable oil

1 tsp. mustard seeds

1 sprig curry leaves

1 tsp. fenugreek seeds

½ tsp turmeric powder

2-6 tablespoons brown sugar

1 tsp. salt or to taste

Soak the tamarind in hot water for 15 minutes. Using your fingers crush the tamarind and extract as much pulp and juice.  Use a sieve to separate out the pulp from seeds and fiber. Use an additional half cup of water to extract as much pulp from the tamarind paste. Set aside.

Heat oil in a pan, add mustard seeds and cover with a lid. Once the seeds have popped and turn grey, add fenugreek seeds, chopped ginger and curry leaves. Let it toast for a minute. Don’t let the seeds burn! Add tamarind water, turmeric powder, salt, 2 tablespoons sugar and bring to a boil. Lower heat and simmer and cook for about 30 minutes. The sauce should be fairly thick. It will thicken more after it cools. Taste for salt and sugar and add more if needed. The sauce should be sour and sweet with a bite of fresh ginger.

Yogurt Topping

1 cup Greek Full-fat yogurt

½ tsp. salt

½ cup fresh parsley and/or mint, finely chopped. Dill can also be added

½ cup finely chopped fresh cucumber

Squeeze of fresh lemon juice, about a teaspoon

Stir all ingredients together. Refrigerate until ready to use.

Putting It All Together!

Bake Filo pastry cups according to direction. Cool. Add a generous spoonful of potato filling to the pastry cup. Now add a drop of Inchipully or Coriander Chutney or a dab of both. Finish off with a spoonful of yogurt topping. For best flavor sensation, pop the entire thing into your mouth at once. Close your eyes and savor!

 

NOTE: For best results use tamarind that comes in a block and that has no sugar or salt added. Indian and Middle Eastern stores carry this item. Of course there is always Amazon too.

 

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Filed under California cuisine, cooking, Davis Farmers Market, family, Fillo pastry cups, Fresh produce, harmony, Indian food, meatless, Mindful cooking, mother's kitchen, my mother's kitche, new traditions, Personal experience, recipes, Samosa, South India, Uncategorized

Duke 2009-2018

 

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March 2018

He was not a perfect dog, by any means, but he was the ideal pet for our family. He came to us as a 5-pound roly-poly puppy and clawed his way into our hearts and home. His recent death has left a gaping 88-pound hole in our collective hearts.

We knew his failings and came to love them. His quirks were many: his love of freshly grated Parmesan, his ongoing feud with the two fat raccoons who lived in the storm drain near our house, his insistence of sniffing each blade of grass for long minutes before raising his leg, his wariness of silly sounds like the crunch of a twig underfoot and his unrelenting begging for that last piece of cookie. He had habits we found endearing too. His love of wrapped presents, trips to Putah Creek, the joy of endless sunbathing in our backyard and his devotion to his many stuffed animals.

We loved Duke because he had the knack of making each member of our family feel as if he/she was the center of his universe. He gave us undivided, focused attention. He was the ultimate actor, assuming a different role when he interacted with each of us.

He was my youngest son’s playmate, his best bud and best friend. The Klein family story goes that when the boys and their dad went to pick out a puppy from a litter of Redbone Coonhounds, they all noticed the smallest one, but were leaning toward taking home one of the larger athletic puppies. Until…my son looked down and saw the small puppy sitting on his shoes. Apparently Duke picked us! How lucky we were.

Duke was my oldest son’s faithful companion, the one who took him for his first training sessions. Duke loved my son’s pickup truck almost as much as my son.  It was hard for Duke to watch my son drive off to college but he gave him a warm welcome every time he visited.

Even before we knew my son’s then-girlfriend would become his wife, Duke welcomed her into our family. He recognized goodness and beauty when he saw it. He enjoyed the long petting sessions he had with her. His final petting session with her gave him so much joy.   I’m lucky to have such a compassionate daughter-in-law.

My husband was Duke’s boss, his main man and his true “dad.” They bonded over hours and hours of walking. Every walk, even the one two days before his death, was a joy to Duke. Duke may have missed saying a final good-bye to my husband but that day they spent together was the perfect farewell.

That leaves me as his cook, chauffeur, constant companion, groomer, evening walker and general dogsbody (pun intended). For the past three years we have been together almost 24 hours a day. His wise brown eyes were always following my every move.  He sat at my feet as I wrote each day (or attempted to) and I know he is watching me right now, wondering what was on the computer screen that was making me sob so uncontrollably.

I know Duke depended on me for everything: from opening the door (a hundred times a day), to filling his water dish, to taking care of all his needs and so it made complete sense he would depend on me to make the final decision of his life. It was incredibly hard to do (especially since my husband was away), but I did because I knew Duke would want my help to ease his pain and discomfort. After all, that had been my job for the past nine years and I couldn’t quit now.

Being a word geek I, of course, turned to stories and poems to help deal with his overwhelming loss. I hope you don’t mind if I share them with you.

The first is a story from Hindu mythology about a king and his love for his dog. The other is a poem that dispelled any doubts I had about what I had to do to help him on his final journey.

So honor Duke’s memory and go show some love to your pet, eat a vegetarian (vegan) meal, hug your vet!

The Story of Yudishstra and his dog

According to the great Hindu epic the Mahabharata, the five Pandava brothers had finished winning back their kingdom and were now on their final journey. Yudishstra, the eldest Pandava, led the way up a mountain, followed by Bheema, Arjuna, Nakula, Sahadeva and their common wife Draupadi. A dog also accompanied them.

Along the way, one by one the brothers and Draupadi fall down and die. Finally only Yudishstra and his dog were left and they continued to the top of the mountain where he was greeted by the god Indra. Indra welcomed him to enter his chariot to ascend to heaven. Yudishstra and his dog started to climb into the chariot but Indra stopped them, saying the dog was not welcome. But the king was adamant that the dog accompany him.

“That is impossible,” Indra said. “All cannot attain heaven. The dog is old and thin and has no value.”

According to one version of this story, Yudishstra replied, “In that case, I do not want to go to heaven. The dog was my faithful companion on earth and I cannot abandon him now. It sought my help and gave me unconditional love. The pleasures of heaven mean nothing in comparison to the grief of losing my beloved companion.”

Even though Indra pleaded with the king, Yudishstra stood firm until the god relented.

 

The Last Battle

 If it should be that I grow frail and weak
And pain should keep me from my sleep,
Then will you do what must be done,
For this — the last battle — can’t be won.
You will be sad I understand,
But don’t let grief then stay your hand,
For on this day, more than the rest,
Your love and friendship must stand the test.

 

We have had so many happy years,
You wouldn’t want me to suffer so.
When the time comes, please, let me go.
Take me to where to my needs they’ll tend,
Only, stay with me till the end
And hold me firm and speak to me
Until my eyes no longer see.

 

I know in time you will agree
It is a kindness you do to me.
Although my tail its last has waved,
From pain and suffering I have been saved.
Don’t grieve that it must be you
Who has to decide this thing to do;
We’ve been so close — we two — these years,
Don’t let your heart hold any tears.

 

— Unknown

 

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Filed under dog's life, dogs and pups, family, final journey, losing a pet, meatless, Personal experience, pet therapy, poetry, UCD Vet Hospital, Uncategorized

Small World, Big Connections

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Happy Vishu!  Dear reader, may the coming year be blessed and prosperous for you and your family.

April 2017

Life in the Blue Mountains, Nilgiris, of South India was much simpler during my childhood. Back then it was a small world where service was close and personal. Our milk was delivered by a young woman named Helen who’s family also grew the most beautiful and fragrant roses. (Years later we bought huge bouquets of the colorful blooms for our wedding).  The baker was a family man who made sure he gave us the freshest coconut buns. Every winter the tangerine man came to our front door with a basket filled with tiny orange fruit, juicy and tart.

Even though our town was a sprawling tourist attraction, it was like living in a small village.  After my father’s death the entire town kept a close eye on my sister and me.  The stationary store owner, Rajan, knew when we had important exams and was ready to sell us the latest in fountain pens. The Alankar Bakery owner gave us an extra cookie or raisin-studded bun and always inquired about my mother and uncle (it didn’t matter to that he had never met my uncle!).

There was an invisible grapevine that was almost as effective as Twitter!   My mother heard all the important news of the day from her bus driver on her way home from work as a school teacher.  So of course she knew right away the one day I had left our school campus during lunch hour to visit the local bazaar. Surprisingly I didn’t get in trouble but it gave me pause because I knew there were a lot of eyes on me.  Small world, big connections!

I missed those personal interactions when I moved to California more than 30 years ago but I found another village in the city of Davis. For the past 19 years I have discovered that this college town has a small-town heart.  Small world, big connections.

Case in point: Recently I participated in a community theater production and was pleasantly surprised to see the cashier from the local supermarket in the audience. After the performance she hugged me and told me she’d see me at the store soon.  Another example of small world, big connections.

Social media can fool us into thinking that we are making personal connections while seated in front of our laptop computer or smart phone, but I have found that nothing beats face-to-face interactions.

So this coming year (April 14th we celebrated Vishu or Kerala New Year) I hope you will find the joy of life in the real world, away from the small screen.

THE END

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Filed under Blue Mountains, Celebrations, community theater, cooking, Fresh fruit, Fresh produce, Indian food, meatless, mindfulness, my mother's kitche, Nilgiris, Personal experience, recipes, Seven, South India, spring, renewal, Uncategorized, vegetables, world peace

Recipe? What recipe?

March 2017

Cups, teaspoons and tablespoons are the bane of my life.   Who needs measurements anyway? As I try to write down exact measurements and directions for my recipes, I find I don’t like it one bit. For this I blame my mother.  Every little cook learns by observing. It seemed to me that my mother would throw random spices in random amounts into a pot to create a tasty dish. Her recipes for family favorites were safely tucked away in her head. Nothing was ever recorded or written down.  Cooking was an art form for my mother but that doesn’t help me now as I try to re-create childhood favorites. I have to rely on my memory and my palate.

So what would have happened if I had insisted that my mother share a recipe? I imagined her poetic and cryptic answer to my question.

What Recipe?

Where is the recipe, I ask my mother

What recipe, she replies?

Just take a small onion

A pinch of hing

A hint of turmeric

A splash of golden ghee

Some diced onion and mustard seeds

A few okra

A couple of tomatoes

A handful of shredded coconut

Just a little coriander powder

A bit of cooked lentils

Two fiery peppers

Salt, pepper and tamarind

Mix, cook, and serve

The tangy smoky sauce perfect with steaming rice

How did she do it?

Give me a recipe, I plead.

What recipe, she asks?

Just add a handful…

You get the idea.

THE END

 

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Filed under cooking, dinner, food poems, Indian food, meatless, mother's kitchen, my mother's kitche, Nilgiris, Personal experience, poetry, recipes, South India, Uncategorized, vegetables

This Kitchen Does Not Discriminate

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Meatless Meal in Minutes

January 2017

Welcome to a new year!

Our household is a melting pot, a microcosm of America. Here East meets West in harmony (mostly).

This fusion and mingling of cultures is most evident in my cooking. My kitchen does not discriminate. Mustard seeds co-mingle with Italian pasta. Monterey Jack Cheese melts in homemade Indian Chapatti bread. Kale and eggplant simmer in coconut milk. Feta cheese adds a tangy bite to warm potato salad.

Take tonight’s dinner for example. The menu consisted of angel hair pasta with an Indian twist and cauliflower and chard tossed with toasted almond slices. The entire meal took less than 20 minutes to cook and was tasty as it was colorful. Can harmony in the kitchen translate into world peace? Perhaps not. But I like to think it is a step in the right direction and that I’m bringing people together, one plate at a time.

So here’s my recipe for world harmony!

South Indian Pasta

1 package De Cecco Angel Hair pasta, cook for barely 2 minutes and then drain and soak in cold water.

Meanwhile…

You will need:

1 large onion chopped

1 sprig curry leaf

2-4 tablespoons channa dal (Indian yellow split peas)

2-4 tablespoons coconut oil

1 can of beans, any kind, drained. I used white beans

1-2 tsp. turmeric powder

¼ cup chopped coriander leaves

1-2 tsp. Himalayan Pink Salt

Juice of one lemon

Heat a large pot, add desired amount of oil.  Warm. Add mustard seeds and allow the seeds to pop. Immediately add chopped onion, sprig of curry leaf and sauté until the onions are translucent. Add channa dal and continue cooking until the dal is brown and toasty. Stir in turmeric powder. Add beans and coriander leaves. Stir. Drain pasta and add to the pot. Sprinkle Himalayan Pink Salt. Stir. Add lemon juice. Stir and taste for salt.

Cauliflower Almandine

I head cauliflower, cut into florets

I bunch chard, rinsed and chopped roughly into pieces, stem and all

Steam the vegetables for about 5 minutes, don’t overcook.

While vegetables are steaming…heat a tablespoon of butter plus one tablespoon olive oil. Add generous half cup sliced almonds. Stir and cook the almonds until they are golden brown. Be careful not to burn them. Add steamed vegetables to the almonds. Stir. Add 1 tsp. Himalayan Pink Salt. If you want you can squeeze some lemon juice over the vegetables but they taste fine without the juice.

Dinner is served. Sit in quiet peace and enjoy.

 

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Filed under Book clubs, Celebrations, cooking, dinner, harmony, Himalayan Pink Salt, Indian food, meatless, my mother's kitche, pasta, Personal experience, pots and pans, South India, Uncategorized, vegetables, world peace