Should I start with the cake recipe first?
I feel some people come to my blog only for the recipes and it is quite unfair that they have to wade through so much rant and literature before getting to what they want.
Rachel Khoo is my absolute favourite food person on this planet after my mother and Nigella Lawson. So far all her recipes that I tried have been fail safe that encourages me to keep trying more of her recipes. I have her cook book – The little Paris Kitchen – which is a visual delight to say the least. I made this decadent chocolate lava cake for a set of friends who came to dinner last night and the result was near perfect. Choice of bakeware made a huge difference in the texture of the cake and that is a new baking lesson I learnt.
The cake was soft and moist while the center was a chocolate mess. Topped with vanilla ice cream it is a show stopper dessert. I do not have great pictures of the lava cake and here I share with you the one I took with my iPhone.
Here’s the recipe.
- 170 gm dark chocolate, finely chopped
- 170 gm butter
- 170 gm light brown sugar
- 85 gm plain flour
- 6 eggs, beaten
- 30 gm soft butter to coat the ramekins
- 30 gm unsweetened cocao powder to coat the ramekins
- Prepare 5 ramekins by brushing them with butter and dusting it with cocoa powder. Make sure the that you tap out the excess cocoa powder.
- Melt the chocolate and butter in a microwave safe bowl for a minute and take care not to burn it.
- Beat the eggs in a bowl
- Sieve the flour and mix the light brown sugar
- Mix the melted chocolate and butter with the beaten eggs and the flour and sugar with a whisk.
- Fill out the ramekins up to the brim ( or little more than 3/4th)and refrigerate for minimum 1 hour.
- Preheat the oven to 180 C. Bake the cakes for 15-20 minutes or until the edges are firm and the centre looks soft and slightly runny.
- Test with a toothpick in the center and it should come out very wet.
- Take them out of the oven after the bake them and let them rest for 2 minutes before turning them out of plates.
- Serve it immediately topped with vanilla ice cream
Now that the recipe has been shared, I would move on to share with you a few interesting things that have happened and will happen in the near future.
1. Citibank Fact Restaurant and Dining Awards:I was asked to be one of the jury members in judging the best restaurants in Bahrain by the tCitibank- Fact Restaurant and dining awards. It was an interesting experience and I got to know the new ways of looking that what makes a restaurant the best in its category. Ironically, it also made me realize that I haven’t ever given myself the opportunity to go an enjoy a brunch at the best places in town and I would like to correct that immediately. The award function was in the timeless La Fountaine ( French restaurant) in Bahrain and was very well organized. So kudos to the organizers and the La Fountaine staff.
Also, congrats to the winners in each restaurant and dining category. Some of my favourites won and that made me very happy.
2. More of my Beautiful Bahrain: The other bit of exciting news is that More of my Beautiful Bahrain has released within which you’d find my contribution covering – The top 10 things to do in Bahrain. It is always an interesting experience to pen down my thoughts about living on this island for the past 5 years. You will find similar stories that talk about living and life on the island from and expat’s perspective ( mostly). It is available on Amazon and you can download it on Kindle. Go here. I for one, can’t wait to download it.
3. Social Media editor at Food and Travel Arabia Magazine – I run a digital marketing agency out of Bahrain and the last six months have been a roller coaster ride that is normal for any start-up to experience. I have been a social media editor for the Food and Travel Arabia magazine for the past 6 months but to see my name in the flannel panel was exhilarating.
4. Judging the Masterchef competition at Cucina Italiana ( Italian restaurant in Bahrain) – I was a judge last year for one of the heats and it was a fun experience. This year I was invited to be the judge again and dare I say, I enjoyed the experience even more. It has more to do with the other members of the judging panel who made the experience really memorable.
We had our moments of utter hilarity when one of the contestant brought forward a sauce that was so salty that one of the judges nearly barfed in front of the contestant.
Then there was another contestant who made a Spanish dish for an Italian cooking competition and when we asked him why he did not bother following the rules, he quipped, he used olive oil in his cooking and so it was perfectly Italian in his opinion.
Anyways, the deserving one won the contest with a little disagreement among the judges but it was a whole lot of action and drama which was made more entertaining by Chef Yusef from Bahrain TV, Marie Claire ( local RJ) and Peter Lyons ( GM – Cucina Italiana)
I am looking forward to attend the finals on the 9th of December with a group of foodie friends.
5. The Dilmun Odyssey – an illustrated novel – It has been two years that I have been on the look out for an illustrator for my fantasy fiction for young adults called The Dilmun Odyssey. Finally, after a long and a painful search, I managed to convince one of the best illustrators in the region – Ashraf Ghori. And what is more, he has started his work on the illustrations and I cannot contain my excitement! Need plenty of prayers and blessings for this project to come together quickly and succssfully
… and with that I am done with the update and will be back with a travel post about Oman.
It is true and I am sure most of the mums would agree that the first three years of raising a child belong to the child. Only after they turn 3, that we can look at reclaiming our old selves i.e. if we manage that. Most of us don’t. Some of my friends have changed beyond recognition and I am not even talking physical appearance.
I do not say this with any malice. We all change with time and more so after the birth of a child. We throw ourselves at the nurturing of our children and it is nothing but sheer privilege. But does it have to come at a price of losing our identity to the point that we don’t recognize the reflection we see in the mirror. It has happened to me. It is an unshakable feeling. There were days when I would simply shrug my shoulders and get on with my tasks for the day and on certain days, I would feel myself falling in and out of depressive spells. Not healthy, right? Something so joyful as nurturing your child shouldn’t at any point in time feel like a burden. But then why do we feel like this ? And we all know it ends in us feeling terribly guilty for thinking so selfishly about ourselves.
If you continue to feel bad inside for neglecting yourself, your needs and desires, there is no way you can be your best for the people you love. Your child included.
Three years is a long time and our habits harden and it is difficult to fall back into any kind of discipline that involves doing something about yourself. Again, even if you feel like doing something to change the way you feel, without adequate support from your partner it is quite impossible to lift yourself from this atmosphere of despair. If the partner refuses to see the use in all this need for discipline then he plays a huge rule in the act of negligence. He has a big role to play in the process of deterioration. I am sure, our partners love us too much to see us in any kind of uncomfortable state. Perhaps the only thing they need is a conversation explaining why looking after ourselves is just as important as looking after the children and them.
What qualifies as ‘me time’?
I do not consider going to the beauty parlour, couple of hours in a month or in 6 months as me time. Well some of my friends complain that they don’t even get the time to get a hair cut!
‘Me time’ are those precious hours in the day where you get to do your thing – which could be reading, learning a language, meeting friends for coffee, attending baking classes or even watching back to back episodes of your favourite sitcom.
You may be doing this in breaks – 15 minutes of reading here, purposeful baking for someone’s birthday, meeting friends at common dinners. But that in my opinion is not ‘ me time’.
‘Me time’ should feel selfish and hence good.
Intentionally doing something because you want to do it without any interference or the burden of tasks or responsibilities. That constitutes as satisfying ‘me time’.
Once you establish the ‘me time’ rules, see how much vigour you experience in projecting the best of yourself to others. The energy, the zeal and the enthusiasm towards all chores increases manifold.
I had been a firm believer of spending this ‘me time’ from the very beginning and for that reason I started writing and created this scared space on the blogsphere. It is an extension of me where I shareas much as I feel comfortable sharing.
I have and always will exercise – whether it involves going to the gym or simply going for a walk in the neighbourhood park.
Once a week – on Fridays – I watch back to back episodes of TV series that I enjoy or obsessively try and finish a book.
To me, ‘me time’ is about being shamelessly selfish and not caring whose judging you.
For all this to happen, you definitely need your husband and to some extent, even your child to understand that this is important to you – the mother and the wife.
Baking, out of turn, just because I felt is also something that I think of as ‘me time’ and this Almond, lemon and ricotta cake was a result of such a labour of love. Only very slightly sweet and dizzying tangy, this cake a perfect treat for tea time. A drizzle of honey on top or a even citrus-y sugar syrup can make it decadent. Without any syrup or honey, you can taste the ricotta as an after taste only after you have recovered from the slight shock of the abundance of lemon goodness. The almond adds to the beautiful texture of this cake.So the next time life gives you lemons, make sure you make this almond Lemon, ricotta cake.
- 250 gm fresh ricotta
- 2 eggs, at room temperature
- 1 cup caster sugar
- 90 gm butter, melted
- 3 lemons, juiced and rind finely grated
- 225 gm self –raising flour, sifted
- 60 gm almond meal
- Preheat oven to 180°C. Brush a 22cm (base measurement) springform cake pan with the melted butter to grease and line it with parchment paper.
- Place the ricotta, eggs and sugar in the bowl and beat well with a hand held beater or a food processor. Process until well combined
- Add the butter, lemon rind and lemon juice, and mix well.
- Transfer the mixture to a large bowl. Add the self-raising flour and almond meal, and use a spatula to fold in until combined.
- Spoon the cake mixture into the prepared pan and bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean.
- Set aside for 5 minutes, then remove the side of the pan and turn onto a wire rack to cool completely
- Decorate with candied lemon slices and fresh berries. Alternately, this cake tastes amazing with a drizzle of honey
- The original recipe asked for 2/3rd cup of sugar but that is quite less and makes it a bland and a sour cake. So I increased the sugar to 1 cup.
Don’t we wish, that we should have it all; true love, fame, happiness, peace of mind, money and everlasting friendships. But it is difficult and probably impossible to have it all. This is primarily because our logical minds refuse to accept contradictions. If you have plenty of money, you are busy making money and hence you don’t have time to nurture your relationships. Likewise if you have peace of mind, most likely you are only moderately well -off and not stinking rich.
If I have to believe what I shared in this poster above, I would be trying to break – free from all the conditioning that has happened for the past 34 years. This undoing of notions and habits is a difficult job since we all have been made to believe that though contradictions exist, we must not condone them. Somewhere in our heads, contradictions are considered ‘wrong’ and not a part of normal course of things. But funnily, contradictions exist everywhere in life, in nature and is the very essence of the universe we live in. Yet we fight against it.
But as I grow older, I have started to believe in contradictions and have begun to accept it as a way of life. I have also begun to believe that even if it may not be possible to have it all, contradictory or not, it is quite possible to have the best of different worlds.
Lately I have been thinking about the different ways in which I have allowed contradictions to seep into my life and how they have naturally turned into the “best of different worlds”.
- I wanted to work with more freedom and flexibility but being in a corporate profile didn’t allow that. I wanted to spend more time with my daughter, but the fast-paced consulting life left me with no time at all. Somehow, life just beautifully unfolded and now I enjoy the best of both worlds – that of being an entrepreneur (flexibility and freedom) and working from home so that I can be with my daughter all the time.
- Being a South Indian ( I come from Kerala) and being married to North India had always posed many challenges, culturally. Over time, I have understood that focusing on dissimilarities can only aggravate the divide. I’d rather focus on grasping the best of both worlds and offer them to my daughter, who is yet to comprehend the difference and similarities
– Since childhood I have been educated about which contradictory food to avoid. Don’t have milk and onions together, don’t have acidic stuff with milk and so on. But I have inadvertently had these contradictory foods and nothing has happened. In fact, I quite enjoy my onion soup with some milk that allows me to skip cheese.
I was compelled to think about contradictions and the important role they place in helping us grow when I made this gorgeously flavoured Rose and Cardamom Pannacotta with Pistachio Rabri. Rose and cardamom flavours pair excellently with the Italian cream dessert. Topped with pistachio rabri ( condensed milk), the pannacotta is a perfect example of how opposites become fuse well when we bring together the best of both worlds. Indian flavour and an Italian dessert come together to create a culinary fusion that successfully brings the best of both worlds together in this dreamy combination.
I made this show stopper of a dessert at the Diwali party where I had my close friends over. We had the most exquisite time over food and rose and cardamom pannacotta.
The leftover rabri, I froze in popsicle and kulfi moulds to have later.
Contradictions exists and to accept them is to keep growing like the poet Whitman has so eloquently stated. Contradictions can become beautiful fusions and fusions are nothing but the best of different worlds that come together. And we all have to agree, there is nothing more beautiful or harmonious than that.
- For the Rose and Cardamom Pannacotta
- 2 cup heavy cream
- 5 tbsp sugar
- 2 tsp gelatin
- 1 tsp ground cardamom
- a little more than 1/4th cup of hot water water to dissolve the gelatin
- 2/3 cup mascarpone cheese
- 2 to 3 tsp rose water + 1/2 tsp of rose essence
- 2 drops of red food colour
- For the Pistachio Rabri
- 4 cups of Milk
- 1/3 cup of Pistachio ( chopped very very finely)
- 1/3 cup of sugar
- Condensed milk - 1/3 cup
- Saffron threads - two pinches
- Cardamom - 2 tsp ground
- For the Pannacotta -Place a sauce pan on medium heat and add heavy cream and sugar into it. Bring it to simmer while constantly stirring until the sugar dissolves. Remove from heat.
- Meanwhile in a small bowl add hot water and gelatin, stir to dissolve and let it sit for a couple minutes for it to soften.
- Then add the hot cream and sugar mixture into the gelatin while stirring for the gelatin to dissolve.
- Whip the mascarpone in a bowl until it has a smooth texture, strain this cream and gelatin mix into the mascarpone and stir well.
- Add rose water and rose essence and finally the colour. Give it a thorough mix and keep it aside
- Pour this mixture into cups or glasses or ramekins or even moulds.
- Place the pannacotta mixture in cups in the refrigerator to chill for atleast 5-6 hours
- When you are about to serve, just take them out and run a sharp knife around the edges to loosen them up and then flip it over on a serving plate or if you find yourself lazy or terrified to do it, simple serve them in those cups itself with pistachio rabri
- For the Pistachio Rabri - Boil the milk in the heavy bottom vessel and let it boil until it reduces to half its quantity.
- Lower the heat and add sugar.
- Let it come to one more boil and the chopped Pistachios and cardamom powder
- Add saffron and cool it aside. Refrigerate before serving
- To assemble
- Once you have your chilled and set rose and cardamom pannacotta on a serving dish, simply top it with the chilled pistachio rabri. Serve immediately.
Diwali always rehashes special memories of my home town Mithapur. Mithapur is a teeny tiny township in the western state of Gujarat, India. I grew up in a close-knit, safe environment of a township where we celebrated every Indian festival with much gusto. My fondest memories of Diwali go like this:
During Diwali we would have a 20 day holiday in school with assignments from school which I would do in the last 4-5 days only before the end of the vacation. However hard my mother would coax, I would always finish my assignment at the last minute which is a habit I continue to practice shamelessly even now.
Diwali would be a time when friends would huddle around for afternoon chit chat sessions or a quick game of street cricket. I didn’t enjoy playing cricket too much but I enjoyed the company
The township would host myriad of events to celebrate Diwali. One of them was a Rangoli competition. I was a witness to some of the most spectacular Rangoli art work done by very talented friends in Mithapur.
We used to wait for Diwali evenings to light lamps and to burst crackers. These days there is plenty of propaganda against bursting crackers but in the good old days, it was a much awaited event. If you would ask me now, I wouldn’t like to burst crackers but lighting lamps is still one of my favourite traditions that I uphold.
There wouldn’t be a spot in the dark night, which won’t light up with colours from different kinds of crackers. It is a sight that is so deeply entrenched in my heart and I miss my childhood days even more.
In Gujarat, the day after Diwali is the New Year which everyone celebrates by wishing each other ” Saal Mubarak” . Visiting friends’ homes for sweets and savouries is a highlight of this tradition. By the time it was evening, we would be so stuffed only to start gorging on sweets by night fall.
My mother always made some savouries for Diwali that never lasted even until Diwali and the more I write, the more I feel this strong pull of nostalgia. So I shall shop here with the memory trek and write about this beautiful mixed lentil dal recipe called Panchmeal dal which literally translates to a mix of 5 kinds of dal.
Having this dal with a dollop of ghee gives you satisfaction of all kinds. It is wholesome, healthy, hearty and nourishing. Five kinds of lentils cooked in spices lend a flavour that is rustic and homely. Keeping it simple this Diwali, we had a lunch of hot piping rotis, Dahi Bhindi ( deep fried Okra in a tangy gravy of coconut, cashew and yogurt) and some soulful, saffron laced Kheer ( sweet rice milk pudding).
The recipe is as follows ( since this was an unplanned post, there was no time to make a recipe card)
Panchmael Dal recipe
The dal mixture
50 gms tuvar dal ( pigeon pea lentils)
50 gms channa dal (bengalgram split lentils)
25 gms urad dal (vigna mungo lentils)
50 gm moth dal ( matki or dew beans)
75 gms moong dal(mung bean/ green gram lentil)
salt to taste
1 tsp of tumeric
Water to boil the lentils
2 bay leaves
a pinch of asafoetida
1 stick cinnamon
1/2 tsp mustard seeds
1/s tsp cumin seeds
1 tsp chopped ginger
1 cup sliced tomatoes and onions
1 tsp chopped green chillies ( optional, if you like it spicy)
1 tsp dry mango powder ( amchur)
1 tsp coriander powder
4 tsp chopped coriander leaves
Chopped coriander leaves and fried red chillies
1. Clean and wash the lentils and soak in water for 2 hours.
2. Add turmeric powder, salt and enough water in a pressure cooker and cook until 2 whistles. If you do not have a pressure cooker, boil your lentils with turmeric and salt in a pan full of water until they are cooked well.
3. Heat the oil in a pan; add the asafoetida, bay leaf, cinnamon, cardamoms, mustard seeds, and cumin seeds. Once the mustard seeds have spluttered start adding the ingredients in the masala
4. Add the green chillies ( if using ) and ginger. Fry well.
5. Add the sliced tomatoes and onions and keep stirring until they are fried well. Add the dried mango powder, coriander powder and let the masala fry for a few minutes.
6. Add the cooked dals and mix. Add water to get the desired consistency. Simmer for a few minutes.Add coriander leaves and let it simmer some more.
7. Serve hot with rotis or rice after garnishing it with fresh, chopped coriander leaves. In case, you want it more tangy, squeeze some lemon juice and mix the dal well. Serve in bowls with a tsp of ghee to enhance the taste.
This dal is sure to fire a trail of your favourite childhood memories of having spent Diwali with your parents and relatives. I managed to relive a huge portion of it by making sure my family had the meal together today without the distraction of mobiles, television or even books. We spoke to each other and enjoyed the food for its taste and simplicity.
Happy and safe Diwali to you all.
Wishing all the readers of Slice of my Lyfe, a lovely Eid and happy holidays.
I intend to break this long blog silence with a beautiful, picture – heavy travel post which will include the glorious touristy details of my visit to Doha ( Qatar). Cheers
Each time I meet my father, I am astonished. At the age of 68, he seems to be exuding more vitality than me or my husband or anyone considerably younger. The last three months were a ball. I had my parents visiting us and that gave us ample amount of time to spend with each other. My father spent hours playing with my 4-year-old every single day and at times it was difficult to figure out who was having more fun. He was the one who took her out to the park and ran around with her for hours in this high heat- humidity situation in Bahrain. Where did he draw that kind of energy from?
I always knew my father was energetic and had tremendous zeal for life. I have never seen him pull covers over his head and sleep until late in the mornings. He is always up at the crack of dawn and some times even before that and by the time we wake up, he is already done with his morning rituals and could be seen chanting the Saraswati Sahasranama. Post which, he would have his breakfast and was ready to ‘carpe diem’.
Of all that I know about my father, there is this youthfulness about him that I admire the most. Oftentimes, I have wondered how he managed to not let life sap this from his being. We all know how life just slowly sucks away our enthusiasm even without us noticing and suddenly we are caught in a moment while looking up our picture on Facebook, wondering - When and how did I change so much!
In one such similar moment, I thought about this and found several insights into my father’s personality and his view on life.
So these are few secrets to how he manages to remain youthful and energetic:
1. Be creative – My father, who is a Pisces, has a natural inclination to being creative. Be it writing emails, to ironing clothes ( yes! he is very handy around the house), to keep the house clean and in order or even his conversations radiate with his creative genius. He finds more efficient and interesting ways to do banal things in life to keep it exciting. The loveliest trait about him is he always encourages everyone around him to be creative – to be the best possible versions of themselves. Easy as it may sound, it is quite difficult. But I have seen him practice being creative and over years it has become a habit. He is retired now but when he was an employee of a large and an esteemed organization, he was known for his creative approach to everything in his Department.
Nourish your creative side to stay young
2. Appreciate beauty- Usually in life, we get carried way by the routine and forget to appreciate the beauty around us. Somehow, most of us are not even gifted with good observation skills unlike my father. My father is very aware of everything around him and is quick to appreciate its unique beauty. How beautiful and grand do the date palms look swaying in the wind, especially when laden with ripe dates, how beautiful do the crottons look and how the building’s reception with its black marble looks majestic and so on. This is stuff that I pass by every single day of my life but I never have the intention, inclination or the time to appreciate it. Beautiful people, beautiful things, flowers, gardens, fountains, beautiful buildings and the list is endless – fascinate my father.
Appreciate beauty to stay young
3. Connect with people- It has been a year since we moved this building complex but I haven’t had the chance or the interest to know my neighbours or make friends around the building. In three months time, my father managed to make more friends just by going to the park with my daughter. He knows the names of the attendants in the supermarket below our building and also the names of the plumber, repairman, the water guy to list a few. I see him giving them personalized attention and taking care to ask them about their lives. They are ever so happy to serve him.
Connect with people and try to bring smiles to their face to stay young
4. Maintain a child – like wonder – Even at 68 years, my father is intrigued about everything. He reads up a lot and follows anything that is trending – be in music, news and opinions, culture etc. Lately he was asking me about Timbaland and a few recommendations that I could give him about the tracks that he has composed and sung. He is genuinely curious and that shows in the way he explores the books that my brother and I read. He has a soft spot for young adult’s fantasy fiction as well.
Be genuinely curious about the world around you to stay young
5. Be addicted to the idea of being in love – Being in love is a feeling different from all others. It gives you that spring in your step, that colour to your cheeks and you feel like you are walking on clouds. Well, that is the feeling we should have in our hearts all the time. Unfortunately, it seems so difficult in this fast paced life to feel that light – hearted, and enjoy the finer moments of life. My father, an eternal romantic at heart, always seems to be joking and having a time of his life. He seems to be addicted to the idea of being in love – no not with any person as such except, of course his wife, my mother – but generally in love with the feeling of love.
Be in love to feel young
These are his five strategies that contribute towards his youth-like demeanour. I think, there may more but I may take some time to explore them and eventually imbibe them.
This recipe here is not my father’s favourite by any means but it is my way of showing how I have begun to learn all his secrets to staying young. Over and above his secrets, I am trying to develop a few strategies of my own such as eating healthy and exercising well. The diet- exercise combination keeps in a good mood and hence productive. When I feel productive, I know I am on a creative pursuit and that leads me to be curious. I do have to work on my ‘connect with people’ area where my skills are tremendously deficient. And feeling light – hearted, like being in love is still a work-in- progress.
This light and hearty soup made of broken wheat and brown lentils is a complete meal. I feel completely satisfied after having this for lunch (preferable) as I find that my cravings are reduced drastically. I have had this soup, 3 days in a row for lunch and did not get tired of it – it is that good! It also got featured in a Dubai based culinary magazine called “The Chef’s Special” for their Ramadan special issue along with my Falooda recipe. I wrote about how Ramadan, when planned properly can be an enjoyable experience by finding the balance between fasting and feasting.
Do try this soup and if you do, please let me know how you enjoyed it! The recipe is as under:
Here’s wishing everyone a fantastic few days of the working week and a wonderful weekend!
Three years ago, I completed a project. No, it wasn’t of any national interest but it was important for me as a food blogger and a restaurant reviewer.It was called the Restaurant Review project on the blog, where I had taken up the task of reviewing 24 restaurants in Bahrain in 6 months time in 2010. Many obstacles came my way, but I did finally finish it, not it 6 months but it took me 12-14 months to finish. Today, I have nearly 29 restaurants reviewed on my blog and you can check them out here. The very first restaurant I reviewed was Jim’s Restaurant in Adliya. It was a great evening with friends and family and I went home from Jim’s Restaurant feeling wonderful from all the good food. In between now and the first time at Jim’s Restaurant, I did pay it a visit a couple of times, but was disappointed by the food and the service. It was then I got to know Jim’s has changed hands twice and the new team wasn’t able to create the ‘ Old Jim’s magic’. I decided to avoid Jim’s until now, when I was invited to review them two weeks back. I was reluctant but then the new management at Jim’s were really persuasive. The new management of Jim’s Restaurant informed that their old Chef Firdaus is back and with him the restaurant is back to being the ‘good old Jim’s’
Jim’s Restaurant in Adliya was always known to be a fun place for a great night with friend’s on a weekend. With food that draws inspiration from Anglo- Irish to Indo- Persian cuisine, Jim’s Restaurant has always promised it’s diners a sumptuous meal in a fine yet casual set up.
I was quite intrigued to see if I would witness the old charm of Jim’s Restaurant after 3 years.
Upon entering the restaurant on a Thursday late evening, after a hard day’s work, I only had one thing on my mind – relaxation. I wanted go to a place where I could put my feet up and feel the casual vibe around me. It seemed that my wish might just come true when we were welcomed inside the restaurant by the restaurant’s staff with broad smiles. We ordered our drinks as it was extremely hot and humid that evening. The chilled and refreshing drinks provided the much needed succor. It was a matter of time that I felt very relaxed and was genuinely looking forward to my dinner at Jim’s. We ordered some starters which I realized were the same that I had ordered three years ago. It is funny how our memory points us to migrate to everything that is familiar and comfortable. My taste bud memories immediately got to work and I recalled the contrasting tastes of the salty brie against the tangy sweetness of the blueberry coulis. The Deep fried brie wedges in blueberry coulis was everything that my taste buds remembered and loved. I was nearly convinced that I could forget the past and imagine that good old Jim’s was really back. Now I was very excited to see how the other courses turned out.
To accompany the starter, we also ordered for an appetizing oriental chicken salad. The salad was refreshing because it was made from all the seasonal and local produce such a locally sourced chicken, cucumbers, beetroot, crispy lettuce, onions and coriander leaves. The satay style marinated chicken was delicious while the tangy peanut dressing made it very addictive. I had many helpings of this salad which I found genuinely filling and would recommend it just as highly as I would the deep fried brie wedges with coulis.
The main course seemed unnecessary but my gluttonous nature got better of me. We ordered for a spinach, brie, mushroom stuffed chicken and a vegetable quiche – again both main courses were the same from our first time at Jim’s Restaurant. The hearty spinach, brie and mushroom stuffed chicken was accompanied by mashed potatoes, garlic cream sauce and buttered vegetables while the vegetable quiche had a salad side to it – every bit scrumptious and hearty.
By the time, we finished our main courses, we were in food heaven. The portions were fantastic and it really felt like we were back at the old Jim’s Restaurant. Jim’s is lucky to have chef Firdaus back and it was his magic that was helping his patrons relive old Jim’s Restaurant memories. All in all, I sensed that this is a chef who knows exactly what he’s reaching for, a chef whose ultimate goal is simply to make his patrons and new customers happy. And this is just the beginning and Jim’s Restaurant has some hard work to put in before they can have all their old customers back. I have no doubt in my mind, that Jim’s will be very successful like it used to be once. I missed eating the dessert because I was too full from all the tasty food. The next time, I go to Jim’s Restaurant, I will start with dessert first.
If this review has made you hungry, you can check out Jim’s menu here
This is a sponsored post but the views expressed are solely mine.
How many times in life we miss out on great opportunities only because we hold preconceived notions about them. They slip by because we are hesitant and limit our imagination and thus our experiences in life. I had a similar experience very recently when I went to The Meat Company when I was graciously asked to review them. I was quite hesitant considering The Meat Co. held a reputation of being a steak house and I do not eat steak. Going to a steak house and then eating vegetarian fare would never be a fair deal. But The Meat Co. ‘s PR persuaded me to try their non-steak menu and promised that it would be just as delightful, if not more. Armed with my camera and a non-steak eating husband, I tottered off to The Meat Co. on a sultry evening during Ramadan.
Upon entering the restaurant, we were greeted by the gracious hostess who showed us our table. We are asked promptly about the beverage of choice and we opted for water at room temperature. I made an additional request for hot water because I wasn’t keeping well. The request was dealt with spontaneity which impressed me as a pot of boiling water was kept on my table. We were introduced to the server, Alex who was more than pleased to help us figure out the menu and how we could get the best out of it despite belonging to the category of the non-steak eating lot.
While we spent time perusing and contemplating the options on the menu, we were served a crusty wholemeal bread with balsamic and olive oil to dip into. Just perfect start to what was to be a fine dining experience. In the beginning, we were seated on the ground floor where the lighting wasn’t the best for food photos. We were escorted to the first floor which was less crowded and that helped my cause. It meant having the freedom to take pictures from all odd angles which would have otherwise drawn a lot of eye balls. Such is a life of a food aficionado! Sigh!
Well, I digress. The moot point is, we were treated exclusively with Alex giving us all the information we needed about the cuisine and what to expect from dishes we hadn’t tasted before. He told us about the South African food that is The Meat Co.’s origins and how it is different from other kinds of cuisines.
For the starters we ordered the Wild Mushroom and Spinach Vol-au-vent which was sauteed wild mushroom in a creamy spinach sauce, stuffed into a flaky pastry and topped with cheese which I suspect was Parmesan and Mozzarella. The pastry was crunchy and flaky while the stuffing was a creamy deliciousness of a match that was made in heaven.
We also ordered for a warm goat cheese salad as a starter which was slightly sweet and tangy which could be credited to the mild honey balsamic dressing on the salad. Oh somehow I forgot about this third starter – Scallops on the bed of risotto! How could I, considering this was my first time trying scallops. And tell you what; I loved it!! The risotto was comfort food at its best with a mild cheese flavour and a kick from the pepper balancing the subtle flavours of the pan- fried scallops. Somehow, both the salads, scallops were so filling plus the bread was so hearty that we felt, we could have easily skipped the main course. But we had already ordered for it and were feeling completely intimidated by the portions! ( What were we thinking!)
The the main courses arrived, we realized that The Meat Co. definitely doesn’t believe in less is more! The portions were LARGE and HEARTY and so TASTY. It was a pity that we over -ordered ( is there such a term??) our starters and didn’t take the steakhouse definition too seriously.
For the main course we ordered the grilled fish ( hammour) with steamed vegetables for me and a ‘well-done’ chicken burger for my husband with fries and onion rings. It was an absolute pity that we were up until our mouths with all the wonderful food, that the main course went largely unappreciated. I made it a point to doggy bag my left over fish because leaving it felt like a criminal waste. The left overs served me well the next day for lunch where I marveled at the succulent texture of the fish.
Alex entertained and encouraged us to eat more and heartily but I told him that if I had a morsel more, I might just die there. To which he said, ” Not yet!” You have to try our chocolate fondant with vanilla ice cream and creme anglaise for dessert. My heart just stopped at the words, chocolate and fondant. I had to have atleast a spoonful, even it meant falling into a food -induced coma for life.
Was the chocolate fondant dessert everything that I hoped it would be? Perhaps, no. The dessert was the only downer among all that we ordered. But that is alright since I was too stuffed to even enjoy anything beyond a spoonful. All in all, it was such a pleasant evening spent at The Meat Co. with its pleasant staff, who made sure we were attended exclusively. The food was the star of the night and there is absolutely no doubt in my mind that The Meat Co. ‘s food has been one of the best meals I have had in a long time.
Having a meal there, changed my perception about the place. The Meat Co. has a lot more wonderful food to offer than just steaks for which is widely popular. An engaging and customer friendly staff is an asset to any restaurant. The Meat Co.’s staff had been very hospitable and they knew their food. This really impressed me. I am definitely going back there with my friends some time soon because a lot of my friend’s, like me, have avoided going there for the same reason. I need to show them that there is so much more to The Meat Co. than simply steaks.
*This is a sponsored post but all the views expressed are solely mine.
Here, in Bahrain, we are still reeling from our longish yet blink and you miss kinda Eid Holidays. My kitchen still smells of butter and chocolate and spice from plenty of baking expeditions that Mimi and I carried out. My instagram account is filled with pictures of my moreish banana breads ( will blog about it soon), Nigella’s Orange and chocolate cake and almond biscotti. As an expat and a non- Muslim in Bahrain, being around during Eid celebrations is a special experience each year. As an outsider and an observer, the festivities marked by a long holiday and the Muslim community getting together to celebrate after a month of fasting and prayers, have always left me with a feeling of longing for my family back in my own home country. There is a spark in everybody’s eyes as they go shopping for gifts and traditional sweets. To feel close to it all, I too, go for shopping for traditional sweets and gifts for friends and my family.The other major attraction during Eid would be to go to the Grand Mosque which is a unique experience and this year my parents would be visiting the Grand Mosque for the first time. It would be interesting to see the Mosque once again through their eyes. The Ministry of culture has come up with a great line up of performances from all over the world as a part of the Bahrain Summer Festival 2014. I can’t wait to attend some of them which sound every bit delightful. At home, I try to create a festive atmosphere by preparing some delicacies like the Shir Korma and Biryani. I call friends home and do our own little Eid party with cheese sampling and such. Eid, on the whole, leaves me feeling festive and I look forward to this festival like I would, Deepawali, while I lived in India.
So that was a bit about how we spent the holidays. I would also like to share a few interesting updates. I couldn’t have imagined on that sultry afternoon of 23rd February, 2010 that my blog would come this far. The innumerable opportunities that my blog has provided have helped me explore my own potential as a food writer and a food photographer. I still have a long way to go but every opportunity is a divine gift that I shall treasure.
I had the opportunity to share a recipe, picture and a write up of the famous Thalassery Biryani with the readers of Bombay times. It is a small mention but for me a big milestone to be featured in the supplement of the Times Group. In this article, I talk a bit about its origin and the interesting history behind the Thalassery Biryani. The recipe is pretty amazing too.
The other update includes a chocolate cookie recipe that Mimi and I shared with the readers of a Bahrain based magazine – Bahrain Confidential. Here, I discuss why baking is such a fruitful exercise with children especially during their summer holidays. I shall share a detailed post on the cookie recipe, soon.
Now that the updates are out of the way, let me share with you my simple, yet absolutely delicious Kheer ( rice pudding) recipe which I made to celebrate Eid. Just with a few ingredients it is possible to create something so magical that it unites your family at the dining table even if they have vastly varied tastes for other foods.
Most of my cooking that I do at home is instinctive and I never take the pains of jotting down the recipe. But during these Eid holidays, I thought better and wrote down the recipe for Kheer as I made it. It is a favourite with my family especially my daughter and my husband. They enjoy a cupfull of this in its warm and chilled forms.
While it uses few ingredients, its taste blooms because it is cooked slowly on low flame. To speed up the process would mean cooking it at high temperatures but then it would completely kill the taste. I know of several other methods of making Kheer like cooking it in the pressure cooker etc but these short cut methods do not do it for me. I like the traditional way of cooking it slowing and allow the flavours of the reduced milk to merge with the cardamom, sugar and the ghee-fried raisins and cashews. This recipe gives atleast 8 servings.
Wishing everybody a great week ahead!
One week or less remains before Ramadan comes to a close. The intense fasting and prayers have changed the atmosphere around here. Everything is so quiet and so still, that it inspires you to look inwards. It is perhaps the right time to detox the body along with the mind. Muneera Obaidli who has been involved professionally in the health industry for over 7 years with her health food business, Vida for Life, has created this Detox Plan for Ramadan. I was invited to sample and provide my honest feedback about her special Ramadan menu. The purpose of this menu is to help you make the most of your fasting experience by providing meals that cleanse and nourish the body and keep it hydrated throughout the fast. It is a vegetarian and gluten – free which keeps you bloat-free and aids digestion.
Healthy food does not have to be boring and Muneera’s meal plan stands testimony to that.
The one day package that I was requested to review had the following:
1. Fresh young coconut water
2. Green mango smoothie
3. Ramadan detox soup
4. Quinoa madrooba
5. Thai spring roll with dipping sauce
6. Buckwheat wrap
7. Cauliflower soup
8. Raw chocolate mousse
I was also provided a document elucidating the reason behind having each meal at a certain time during non-fasting hours. While I cannot vouch for their prescribed effect as promised by the program, I can definitely comment about the taste of each meal item. I couldn’t possibly have had all the meals in a single day, so I distributed them over two days.
–> I started my day with the Green Mango Smoothie which was refreshing to say the least. I could easily taste the green mango, spinach and perhaps a green apple as well. It was filling and delicious. As per the program leaflet, Vida recommends that people fasting should opt this smoothie for ‘Suhoor’ because this smoothie will keep you hydrated, is light and easy to digest. Having a heavy Suhoor will only lead to more food cravings the next day and people who are fasting should definitely avoid that.
–> By mid morning, I had my coconut water which rejuvenated me and with this I also had the buckwheat wrap. The wrap has no filling in it but it is flavourful on its own. The program suggests that it is better to break the fast in the evening with this glass of fresh young coconut water which not only quenches the thirst but also rebalances blood sugar levels. It will infuse the body with natural minerals , enzymes and electrolytes. It is also recommended that people who are fasting also drink several glasses of water with pinches of sea salt to hydrate and flush out toxins that may have released due to fasting for prolonged hours.
–> Lunch was a hearty cauliflower soup with grilled chicken breast ( the chicken breast wasn’t in the diet plan). The soup was creamy and appetizing, and I felt satiated and enjoyed the soup a lot. The program suggests having this soup instead of refreshing smoothie for ‘Suhoor’ on days when you feel like something savoury instead of sweet.
–> Evening had me ravenous and I enjoyed the delicious Thai spring roll with an almond dip. The almond dip was something I had never tasted before and it was addictive. I was eating it in spoonfuls. The spring roll, straight from the fridge were crispy and delightful. Basically a lettuce wrap with vegetable filling made for a filling snack along with the almond dip.
–> My final meal of the day was the Ramadan detox soup with was clear soup with alpha-alpha sprouts which felt like noodles. Just a simple yet clever way to incorporate protein while tricking the mind into thinking it’s actual noodles. This was my favourite meal of them all.
–> I skipped the dessert and thought of having it the next day after lunch. Next day, I had the Quinoa madrooba where the broken wheat was replaced by quinoa to make it protein rich and gluten free. It was interesting but wasn’t exactly exciting. Then came the raw chocolate mousse which wasn’t my cup of tea at all. It tasted too sour. I wasn’t sure what ingredients were used to make it and perhaps this feedback will be useful to Vida to improve upon their desserts they’re offering in this detox plan. Perhaps only cut fruits could suffice to satisfy any sweet cravings. Funnily enough, in these two days I had minimal sweet cravings. It may have to do with the fact that I was consuming no gluten products all.
( Madrooba is like a savoury porridge usually made from broken wheat, masalas and chicken, and cooked in chicken stock)
All in all it was an interesting meal combination with so many flavours and textures to try. I felt light and bloating -free in these two days and this goes on to say how much you would benefit if you try the entire detox program. Cleansing the body is a must and maybe Ramadan is the right time to get it done considering the calorie intake is already quite restricted. Every meal is well packaged and the portions are controlled which itself proves that a lot of thought has been put behind this meal plan. As per the information provided by the Vida team, they offer custom meal plans taking into consideration any kind of special health and taste preferences.
For all who are interested, contact the Vida team on firstname.lastname@example.org or call tel: 17534999. These meals will be delivered at your door step!
Wishing all my Muslim friends a blessed and healthy last week of Ramadan.
To constantly learn is to constantly evolve into something higher, stronger and better. In my own quest of learning new, wondrous things about food, I have resorted to the online world most of the times. But sometimes, you need that hand holding especially when it comes to learning a new cuisine. Japanese has been and will be my most favourite cuisine outside of Indian cuisine ( ofcourse!). Few weeks back, I was invited to a ‘Maki ‘ assembling demo at Meisei which I gladly accepted because I wasn’t going to pass up such a wonderful opportunity to learn how to make Maki from an experienced Chef such as Chef Micheal Sang -Kyu Lee.
Meisei in Adliya, opened in early 2013 and offers its diners a combination of gourmet Asian flavours and an elegant surrounding to enjoy them. The diverse Japanese-Korean-Chinese fusion menu is prepared by top chefs to create an exceptional dining experience, with dishes that offer an interpretation of modern Asian cuisine that can be enjoyed across cultures. When I reached Meisei on a boiling Wednesday afternoon, I was too exhausted from the heat. But the cool interiors and the smiling staff put me in a good mood instantly. They were just about to begin the demo and I realized I had the company of 5 other ladies who looked very eager to learn.
Chef Micheal has a sense of humour that put us all in great mood. I wasn’t overly intimidated to learn how to roll the Maki but his easy -going manner definitely helped enjoy the task more. I observed that we had a table with prepared ingredients in front of us and all we had to do is to assemble the Maki. That was so simple!
Japanese is a cuisine of refined, subtle and balanced flavours. Other than the Wasabi’s pungent, powerful attack on the senses, nothing else really screams for attention. It is almost like sitting in meditation and enjoying ‘being in the moment‘.
The demo began with Chef Micheal explaining to us about the important elements of Maki – making:
1. The balance of flavours is key
2. Prepare in advance – chop the vegetables/ fruits/ fish/ into julienne and ready to use
3. It is the rice that lends all the real flavour to the Maki ( The cooking of the rice wasn’t included in the demo. It was provided to us, ready to use)
4. Finally, the most important element is to be gentle and subtle with your fingers. (Chef Micheal had an funny trivia to share about his own Maki making experience where he said it makes his wife very jealous when she watches her Chef husband handling the Maki with such tender care and love). So that is how nimble -fingered one has to be while attempting to learning this art of great finesse.
We tried creating two types of Maki -
1. The hand roll – which is the regular Maki has the Nori( seaweed paper) on the outside and the rice and the filling vegetables/fish inside
2. Uramaki – (the inside out roll) – This is the type of Maki with the rice on the outside and Nori ( seaweed paper) and the filling of avocados/cucumber/ cooked white fish on the inside
I followed Chef Micheal’s instructions very carefully and tried to emulate his actions but obviously as a first timer, my Maki was not the best. But I enjoyed working with my hands.
Making Maki is like craft.
But like all craft, Maki demands its share of practice and intuition.
Chef Micheal has collected in his culinary repertoire, a world of experience ( literally). His Maki flavours are reminiscent of the different cultures and of different nations that he has worked in. All the flavours play together so well that, not only does the Maki look like ‘work of art’ but also indulges the tastes buds, making it quite addictive. My own amateurish attempt tasted wonderful with all the flavour notes in place to enjoy after an hour of rolling and assembling.
From the picture above it is quite evident that even while you roll your Maki well, cutting on it into pieces is actually quite tough. However careful you are, the knife slips and the Maki roll gets squeezed. That is when I take home a lesson; it is the simple looking things in life that demand so much attention and care. And if we give that love and tenderness, it cannot help but blossom.
All in all, it was great experience learning how to assemble the Maki under the tutelage of Chef Micheal and also interacting with the other ladies at the demo. Since I am the only Maki lover in the family, I doubt I am going to practice this at home. If you are interested in learning how to make beautiful Maki, you ought to immediately enroll after Ramadan at Meisei.
Meisei Address: Building 951, Road 3830, Block 338, Adliya
Phone number: 1700 7770
Social Media: @MeiseiBahrain
Snacking is and has been my biggest vice. More than my principal meals, snacking is what I look forward to more. Hostel and life as a working professional enforced some really bad snacking habits. Fried foods and chocolates became my go to whenever hunger struck in between meals. It took a lot of conscious effort on my part to change those terrible dietary habits. I still crave for snacks but the choice I exercise now is to reach out for healthier options like nuts, fruits and whole foods. In the pursuit of fulfilling my snacking desires and being guilt – free all the same, I am always on the look – out for healthy recipes. Recently, while scavenging the internet for such recipes, I stumbled across this very interesting recipe on David Lebovitz’s blog. It is a gluten-free loaf with the goodness of nuts and seeds.
The bread has a dense texture and is slightly gelatinous when you chew on it because of the addition of pysllium seed husks / isabgull which is necessary as a binding agent. Also it is full of fibre which is a great!
The nuts and the oats render each slice extremely nutrient -dense. I feel a big surge of energy while working out in the gym even when I have only one slice of this oats and nut bread.
I love to slather mine with a generous amounts of nut butter and if I am feeling indulgent, I try it with a little dash of honey or agave nectar.
I used maple syrup in the recipe but I am sure addition of any syrup would be just as good. Rolled oats give the loaf a wonderful texture and roasted nuts a very deep flavour. I feel you can play around with the types of nuts and seeds to give it different flavour.
The recipe is as follows
Hope you have a great weekend ahead!
Fashion is always exciting. Though am not an ardent follower of trends that come and go every season, I do try to educate myself every now and then. My fashion philosophy is very simple. Keep it elegant and keep it stylish because personal style never goes out of vogue. Also, I believe, fashion should be pocket sensitive as well. I do not believe in blowing up my month’s pay on a dress or a bag. That is just not me. However much I enjoy shopping, I do very select buying which includes pieces that I can mix and match and use more optimally. I automatically veer towards high street brands which are stylish and pocket friendly.
So when I was invited by The Portsmouth Group, Bahrain to attend the HOSS Intropia Brand Launch with a preview of 2014 Autumn/ Winter collections, I jumped at the chance for several reasons.
- It was to my first fashion showcase ever
- HOSS is a brand was new to me and I wanted to know what they had to offer
- Price point ( conveniently placed between the high-end designer brands and the high street brands, it sounded promising)
On a sunny Wednesday morning, I headed to the Kempinksi Grand & Ixir Hotel where the brand’s presentation was being delivered by Ms. Christine Zanon, the Brand Manager. Soon after the models began their walk on the ramp showcasing the Autumn – Winter collection.
A bit more about the collection -
Collection had four different themes for the season:
1. Blue Passion or the elegant flower that bears this name. The colours and shading of this flower have inspired the clothes, ranging from ink, navy, blackberry, bougainvillea and poppy to ivory and black. Gorgeous with androgynous prints were the highlight of this collection.
2. Kokoro – This Japanese word, which means heart, soul, mind and feelings and is also the name of one of the most important novels in Japanese literature, written by Natsume Soeki, Kokoro, Sensei’s Testament, reflects “the heart of Hoss Intropia” ( in their own words). Delicate and feminine fabrics and cuts with vibrant colours such as reds turquoise and yellow portrayed a cheery picture among the otherwise black, greys and whites collection for the season.
3. North Sea. Greys, navy blue and bottle green depicting the cold and grey winter days and nights dominated this theme. Clean cuts and neat lines created a picture of understated elegance.
4. Midnight Shadows ; My personal favourite, this collection was replete with modern and savvy silhouettes. Meant to be worn on special occasions it was a sight to be savoured. Velvet and luxurious without being overly dramatic it still lingers in my memory.
What I personally loved about the collection was that it was simple, sophisticated yet affordable. Ranging from BHD 80 to BHD 160 +, HOSS Intropia was definitely my kind of brand. With fabrics, styles and cuts meant for every occasion, I look forward to their opening sometime towards the end of June at the Bahrain City Center Mall which will house the Spring, Summer and pre – Autumn collection. HOSS Intropia has matching trendy accessories and purses in their collection which were just as interesting.
Thank you Rawia and Kimberly of the Portsmouth Group for having me. It was truly a unique experience!
( Note: It is a sponsored post but all the opinions expressed are solely mine. The pictures are with my iPhone 5 S and a very shaky hand)
Simple things in life are the ones that give us comfort. Its the simple stuff that really makes life extraordinary.
To me comfort means several things: ( in no particular order)
2. Snuggling into my little one, early in the morning after I put my alarm on snooze;
3. Sleeping in my tattered t shirt that I refuse to throw out even though it is beyond repair;
4. A breakfast of fried egg and toast
5. My parents’ presence around me that calms me down and gives me strength to focus
6. Flipping through my latest issue of the BBC GoodFood Magazine
7. My husband relating his day’s events to me in the evening over his cup of tea
8. Spotting my friend’s “good morning” message on my phone the first thing in the morning
9. Nibbling on a piece of dark chocolate after lunch
10. Digging into some hot and steaming vegetable khichdi
Every day there is a time that I take to zone out and do stuff that puts me in my comfort zone. I cherish that space. I value the reassurance it gives me.
The recipe I share today is of this humble vegetable Khichdi ( savory porridge) in this rushed post. It is more for me to record this recipe for future use. For long I had been thinking of ways to use some organic millet and Khichdi seemed to be the only plausible way to use it. I made this one-pot meal which can double up as lunch and dinner. The next day the leftovers can be combined with whole wheat flour to roll out parathas for breakfast. That’s versatile Khichdi for you.
3/4 cup basmati rice
3/4 cup yellow lentils ( yellow moong split)
1 cup millet
Salt as per taste
1 tsp tumeric
1/2 tsp red chilli powder (optional)
2 onions, chopped
1 carrot, medium-sized, chopped
6-7 string beans, chopped
few florets of broccoli
1/4 cup corn
2 table spoons of clarified butter
1 tsp cumin seeds
1 inch cinnamon stick, broken into pieces,
3 pieces of cardamom
2 bay leaves
1. Soak rice, lentil and millet in water for an hour
2. Heat the ghee in a pressure cooker or a large pan. Splutter the cumin seeds and fry all the tempering ingredients.
3. Add the chopped onions and fry until translucent. To this add all the vegetables and give it a quick stir.
4. To this add the soaked rice, lentil and millet and mix well.
5. Add enough water to cover this rice-vegetable mixture to submerge it completely and a bit more ( 3 cms or so)
6. Pressure cook this until 3 whistles and let it be on the low heat for 7 -8 minutes. If you are cooking this in a pan, let the mixture come to a boil and then let it cook slow and nice for as long as it takes to cook the grains and lentils.
7. Once the pressure is fizzled, give the khichi a good mix and add water to make it more runny, if you like. Serve it hot with a dollop of ghee on top with pickles and raita.
These days, I desperately seek my comfort pockets. I sit there and try to be thoughtless. With my parents visiting us these days, these comfort pockets are easy to come by. These deeply nourish me like the Khichdi recipe I shared today. Do try it and savour the comfort it will give you.
What does comfort mean to you?
Do you know of other ways to use millet?
What do they say about never saying never?
Well, I experienced it myself very recently. Vapiano in Bahrain City Center always looked promising but the previous two dining experiences at Vapiano were sub-par and less than delightful that I was quite sure I wouldn’t want to try them again. But with a little coaxing from Obai & Hill’s Zainab, I thought about giving Vapiano’s summer, fresh menu a try with a disclaimer that if I didn’t like it (again), I would refrain from doing a review on my blog.
On the scheduled day, my family and I stepped into Vapiano to sample their new menu. We were ushered in by a very friendly server who then educated us about all the new dishes and desserts. On her recommendations we settled for 1 starter, 2 main courses, 1 salad and a dessert. All this was to be accompanied by freshly squeezed orange. For the starters we ordered the Caprese that had cherry tomatoes with buffalo mozzerella on the bed of basil and rocket leaves. The cherry tomatoes were sweet and juicy and the rocket peppery as its supposed to be – all fresh and crunchy.
This was just the right antipasti to whet our appetite for the remaining courses to come. The hubby had ordered Estiva – a tender chicken breast pasta drenched in semi- dried tomato sauce, with a mild kick of ginger, mint and rocket . We specially asked our server to request the chef to cook the pasta a bit more than the “Vapiano” al dente. As per our request, the pasta was just perfectly done with succulent chicken pieces and flavoursome tomato sauce and herbs.
My daughter who is notorious for shunning restaurant food was content with her bread and butter. She particularly enjoyed the fresh orange juice with her simple grub. As for me, I had ordered a barbecued chicken pizza which was sumptuous to say the least. It was quite a large portion unexpectedly and so we had the rest of it in a take away bag.
All the wonderful food was balanced by a very citrus-y , sunshine salad adorned by pistachio called the insalata di arance e noci. To my mind, it feels like summer on my plate with juicy orange fillets, pistachios, lamb’s lettuce and chicory. The flavours were heightened by a very light walnut and orange dressing. This was the highlight of my meal at Vapiano and it would be something that I would keep going back to Vapiano for many times over.
The close of the meal was marked by the unavoidable chocolate dessert called the Cioccolata e espresso which is Vapiano’s own homestyle chocolate espresso mousse, cantuccini (literally translates as coffee bread or popularly known as biscotti) refined with grape juice and sweet amarena cherries.
Feeling happily sedated after such a wholesome meal, we thanked our hostess for the day and returned home with the lingering memories of the summer food at Vapiano. Thank you Vapiano for a wonderful experience that was so fresh and delicious that I don’t think I can have enough of it this summer!!.
*This is a sponsored post but the opinions expressed all solely mine.
On how important it is to be selfish and a healthy grilled chicken, quinoa, mango and wilted kale salad
Just yesterday I was invited to a colleague’s birthday lunch. It was great to catch up with my colleagues ( 8 women and 1 guy) and to say that the lunch was hearty, would be an understatement. In between the talk turned towards what the birthday girl was going to do in the evening. I was told that she had her celebratory birthday breakfast with her fiance, lunch with her favourite acquaintances and friends from work (that would be us) and evening would be devoted to another grand meal with her family of sisters and parents. To me that sounded absolutely perfect. A day planned around food!! What a perfect birthday indeed!
The topic from there on turned towards how important it is to make sure that one enjoy’s her/his birthday to the fullest. Birthday is one day where everybody is entitled to having their wishes granted and being the center of attention. I nodded my head to all of it except to the one about being the center of attention. My modest and fiercely grounded upbringing and related conditioning refused to accept any claim that suggested being the center of attention was a good thing. It’s because being the center of attention was akin to being selfish and being selfish meant being a bad person. No way was I going to be a ‘bad person’. And if that meant, shunning attention and allowing the limelight to fall on someone else, so be it.
One of colleagues, a young Bahraini girl – 20 something old, known for her love of celebrating her birthdays spoke up. I listened to her in rapt attention. She talked about how she put a countdown on her iPhone counting down days, hours, minutes and seconds to her birthday. Everyday she took pains to remind her family and friends about her up coming birthday, giving everybody enough time to plan something special for her. After all, family and friends were supposed to do something memorable on her birthday as they were in her life for a purpose which was to see her happy. She described with stars in her eyes about how excited she felt every year when it is her birthday month. Each year she saved up enough money to buy herself the gift of her choice. This year too, she had already bought herself, her own ‘surprise gift’!!!!!
To me, all of it sounded preposterous. Attaching so much value to one day is equal to setting yourself up for disappointment. Yet I listened to her in fascination. She rambled on about her love for gadgets and precious stones, clothes and branded shoes and her father’s credit card. In my head, I was judging her against my will as someone who was so self – absorbed. I couldn’t ever be like her and concluded how different individuals we were. Suddenly the shine in her eyes, the unbridled happiness on her face drove me to think beyond the obvious. While I was this 30 -something, unexcited professional; she was this 2o – something, full of hope professional at the other of the table. What was so different that our worlds couldn’t meet? Why was I so resentful of her happiness which was self-generated and did not depend on anything external? Materialistic it might be, yet it was genuine.Truth be told, I envied her sitting on the other end of the table. I wanted to be enthusiastic like her about my own birthday, about my life and everything around me. I wanted to make each day count until it was my big day. I wanted to celebrate. Growing up has cost me. It has taken away from me my enthusiasm for self – created small joys.
No wonder I felt trapped between my contempt for her selfishness and my readiness to trade places with her and her attitude towards life. What was that exact point in life where I lost my uncontainable curiosity and enthusiasm for life? Sitting there among all the chatter and immensely enjoying my chocolate lava cake, I tried to trace back the path in vain. The change had happened so slowly and in many ways, irreversibly. To watch this girl revel in her selfishness, was the takeaway for me that afternoon over good food and other interesting conversation. As women, after we get married and have children and how soon we forget that we need to be selfish. The word feels abusive because as wives, mothers and hence caretakers, it has no business being around in our dictionary. But with that don’t we also forget to find joy from within us. Our children, our families become our sources of joy. Ofcourse they are. It is not debatable. But isn’t it important to find our own joy. Our self-generated joys such as gifting ourselves what we think we deserve or spending time doing things we love. For most of us, what we deserve is decided by what our family or children think we deserve.
Just sit back and think hard. What do you really enjoy? Let that not include (for once) your child’s smile, his/her achievements, your spouse’s appreciation or your boss’s dependency on you for work. What do you as a person enjoy doing/thinking/creating? Make a list and take a positive step towards achieving it. I did my list which I define as my sources of self- generated joys. One of them is developing healthy and tasty recipes. The Salad pictures that you see interspersed along with all this ‘selfish’ monologue is my own creation. I enjoyed creating it and executing it. Well to tell you the truth, I didn’t bother sharing this salad with any one else. I enjoyed it for lunch and felt good about it. May be I am being necessarily rebellious but this concept of finding my own joy for my own selfish reasons has taken root in my mind. The recipe is so simple that it shouldn’t take more than half hour to bring it all together.
I would recommend that you use a sweet dressing for this salad as it complements the flavours of the tart mango, the delicious dullness of the wilted kale and the hearty goodness of the pepper crusted grilled chicken. The quinoa provides the much need foundation to hold all the flavours and gives it roundness of a complete meal.
Hope you enjoy this and spend some time contemplating selfishly about what makes you smile and your heart jump with joy.
In other news, my blog has been rated as one of the TOP 10 Blogs cooking blogs in India. Woohoo!! I am thrilled to bits. Check out the post here
Also, this is my 250th post on this blog. It is such a huge milestone for me personally because I cannot begin to explain how difficult it was at times to keep going – developing, creating content, taking pictures of food and presenting it in an interesting format each week. I am relentless about my blogs because perhaps because this is MY space and I am stubborn about not allowing it to wither away!
With this note, wish you all a happy weekend! Be creative.