My heart BEETS for you!

Our local NPR station aired a program on natural red dishes this morning. Nutritionist and cooking show host Cynthia Lair from Cookus Interruptus described an entirely red food feast for Valentine's Day with all natural heart healthy foods. This is what inspired today's post. Actually, I have been meaning to write this one for quite a while and now with V-day fast approaching, the stage is set! So today I present to you ...(drumroll)....the beet! As far as red foods go no one can match the ruby red intensity of the beet. Researchers have recently identified beets as nutritional powerhouses, high in folate, manganese and potassium. When people say "beets" they are usually talking of the beet roots, but the greens are quite nutritious and you can cook them as you would any other green. Beets are quite common in salads, western and Indian, but not eaten much cooked. Considering the health benefits it seems people are missing out on this rather under appreciated nutritious veggie. The pigment that gives beets their rich, purple-crimson color-betacyanin-is a powerful cancer-fighting agent. Betaine in beets (and spinach) has been shown to have anti-inflammatory properties. While beet fiber has been shown to reduce cholesterol and triglycerides thus boosting heart health. So this Valentine's day eat your way to a healthy heart with this recipe for a spicy beetroot saute. The heat contrasts and compliments the sweet earthy flavor of the beets. Very simple to make and sure to brighten up your table!

Beetroot-er Torkari

Ingredients:

4-5 medium beets, chopped
2-3 dried red chilies
handful of raw peanuts
2-3 cloves of garlic finely chopped
salt to taste
oil for cooking

Method:

1. Heat oil in wok to high heat and add the dried red chilies,
2. Lower the heat and add the garlic and peanuts and brown
3. Add the beats and stir fry, add salt to taste then cover and cook for a while until beets become tender.
4. Make sure all the liquid is gone (its supposed to be dry) and serve with plain boiled rice.

SERVES 4

Note: If you decide to add the beet greens to this dish you may need to add some sugar too as the greens are slightly bitter like mustard or radish greens.

Seeds of Hope

For me it has taken this whole week for the reality to sink in that Barack Obama  is now the president of the United States. Last Tuesday, January 20th 2009, we woke up at day break and opened the blinds to watch the sunrise. It was a very special sunrise, I like to call it the dawn of a new era. Our family huddled together  in the comfort of our living room in front of the TV to witness the making of history. Millions of others braved the icy cold, long waits and huge crowds to feel a part of this monumental moment in Washington DC. While millions more people around the world, in every time-zone, stayed up to see and to believe. 

The swearing in ceremony proceeded and when the new president gave his inaugural address, I was moved to tears. Tears of pride, joy, hope and validation. Happy that this day was finally here and that I was here and ready to live it. And I am not even an American! Or maybe its because I am not an American.....you see, for the first time in history a US President can connect globally, presenting himself as a citizen of the world.  

I knew he spoke to me when he said pick yourself up, dust yourself off and start anew. Just hearing those words from him was all I needed. What a great yet humble speech - always modest yet charismatic, benevolent yet tough, hopeful yet pragmatic, intelligent yet grounded, curious yet focused and disciplined. Not only does he have the qualities of a great leader but he brings out the best qualities in everyone else too. 

He has inspired so many with his words and ideals. Many have sung his praise and paid tributes. One of my favorite tributes to this remarkable man is this unique portrait by another remarkable man, my friend, Mr. Manick Sorcar. Manick-da (as I like to call him) titled his tribute "Seed of Hope" - creating a beautiful composition in both  language and art. This portrait of president Obama is made entirely out of different types of seeds. If you click on the thumbnail of the image above you will be able to appreciate the image in full size and glory. He has listed below it which types of seeds he has used and what this portrait means to him and why he named it so. I will leave it to you to read about it in his words rather than mine. You can see more of his amazing artwork and other creative pursuits (he is mutli-talented) by visiting his website manicksorcar.com. 

The smile captured in this portrait of Obama is, I feel, the embodiment of hope. Powerful enough to put a smile on your face just by looking at it - making you believe there is a brighter tomorrow for all. I cannot imagine how much hard work went into the making of this but its no surprise coming from Manick-da. This type of traditional "rangoli" art  with rice, dal, spices, flowers and colored powders is exclusively Indian. Manick-da has given it a modern twist. I really wanted to share this with everyone and I hope you all enjoy it as much as I have.

Ring in the Season!

The holiday season is in full swing now and I thought I'd share this recipe for a very festive spicy pumpkin soup with you. Its simple, inexpensive and quick. Great for entertaining guests at your next holiday party. This recipe is inspired from a pumpkin soup I sampled at our neighborhood Starbucks when they were promoting their holiday merchandise earlier this month. The curry powder gives it an Indian twist and its a great way to warm your spirits. Pumpkin is chock full of vitamins, minerals, fiber, and antioxidants. One of the most abundant nutrients in pumpkin, beta-carotene, has been shown to have very powerful antioxidant and anti-inflammatory properties. Our bodies can convert beta-carotene into vitamin A—a nutrient essential for good eyesight and proper growth. Whats more, beta-carotene is able to prevent the oxidation of cholesterol in the body. Since oxidized cholesterol is the type that builds up in blood vessel walls and contributes to the risk of heart attack and stroke, getting extra beta-carotene in the diet may help to prevent the progression of atherosclerosis. Studies have also shown that a good intake of beta-carotene can help to reduce the risk of colon cancer and promote lung health. So drink to your health when you ring in the new year!

Spicy Pumpkin Soup

Ingredients:

2 tablespoons butter

1 cup chopped onion

2 cloves garlic, finely chopped

1 1/2 teaspoons curry powder

1/2 teaspoon chili powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon sugar

3 cups chicken broth

1 can pumpkin

1 can evaporated milk

1 small can coconut milk

a few curry leaves

chopped up green chillies

Method:

1. Saute onions and garlic in butter

2. Add spices and chicken broth - simmer 10 minutes

3. Add pumpkin, simmer 5 minutes

4. Add evaporated milk - simmer 5 minutes

5. Season with salt and sugar

6. stir in the coconut milk

7.  fry the chopped green chillies and curry leaves in a little oil in a separate pan and add to the soup to finish.

8. Ladle into bowls and sprinkle a little chili powder on each bowl full to garnish.

SERVES: 6-8

Here is a  recipe for a simple, inexpensive and quick appetizer that you can serve with your soup during the holidays: potato pancakes with smoked salmon topping. This one is from Nigella Lawson and I think it goes really well with the soup. Try it out!

 

Its Harvest Time!

This is the time of year that you should definitely be shopping at your local farmer's market for all your fresh produce. Its unbeatable. The bounty and variety of seasonal fruits and vegetables this time of year is incredible. It is a shear joy to visit just for entertainment value. The sights, sounds and fragrance are a feast for the senses. You can find great tasting, affordable, organic produce that is super fresh, often picked only hours ago. Ripened to perfection and bursting with flavor. It reminds me of open air markets in India and we make a family outing of it every weekend.

Here in the Pacific Northwest, we are fortunate to get such a huge variety of berries and other fruit which my kids thrive on. I am sure many of you have heard of Ranier cherries! But veggies and herbs are my favorite. The fresh, mature, feathery cilantro - twice as aromatic as the store bought kind, fresh basil, dill, rosemary and sage are guaranteed to make any meal a hit. Some of the vegetables you find at farmers markets can be truly exotic. Every Summer I can't wait to get my fill of pumpkin blossoms, green garbanzos in the pod on the plant, white eggplants, baby leeks, garlic stems (roshun-koli) radish greens, red amaranth (laal shaak) and kumro shaak. But we get it all here - peas, beans, carrots, cauliflower, cabbage, potatoes, onions, garlic, spinach, tomatoes, salad greens, cucumbers, bok choy, peppers, beets, asparagus, okra.

Undoubtedly our most popular pick, however, is the round purple eggplant. We always stock up on these. They are way superior to any store bought eggplants. In fact we do not eat eggplant the rest of the year when we can't get them from our local farmer's market! Once you try it you will understand why. The white eggplants are best fried (begoon bhaja) and cook very quickly but the dark purple ones are exceptional when fire roasted.

When choosing eggplants you need to pick the firmest - these are the ones with the least seeds. We usually grill several at once and when they are cool, I peel away the skin and mash up the pulp. You will notice these eggplants do not have any stringy fibers in their flesh. I usually freeze half of the mashed eggplant without seasoning for future use. It freezes really well and the taste and texture are well preserved. These eggplants have this amazing buttery, silky smooth, melt-in-your-mouth texture and a strong smoky flavor when they are fire roasted. After adding all the garnishings it is my favorite comfort food when eaten with rooti (or rice). It is not just tasty but healthy too since there's no frying in oil involved. If you want to get a little fancier - you can fry the mashed eggplants in onions, tomatoes, oil and spices to make a rich baigan bharta.

Here is a recipe for begoon pora and another for our favorite tea time snack - kumro phooler bora. Even if you are not a big fan of begoon pora, I promise you will not be disappointed by this one! :-)


Begoon Pora

Ingredients:

2 large eggplants
1/2 cup chopped red onion
3-4 green chilies
2 tablespoons mustard oil
Salt to taste
1/2 cup bori bhaja, crumbled
1/3 cup chopped cilantro

Method:

1. Coat the eggplants with a little cooking oil and cook on a gas grill for 20 mins on low heat, leave inside the grill for another 10 minutes. (I am not sure about the times for a charcoal grill but I'm sure that would work just as well if not better).

2. Allow eggplants to cool to room temperature. Peel away the skin and mash up the flesh. remove any long stringy fibers if any.

3. Mix in all other ingredients and serve right away with rice or rooti.

SERVES 6-8


Kumro Phuler Bora

Ingredients:

10 large pumpkin/squash/zucchini blossoms
1 cup Besan (gram flour)
1 table spoon rice flour (optional)
1 teaspoon kalo jeere
pinch of turmeric powder
1/2 teaspoon cumin powder
1 teaspoon lonka (powder/green/crushed)
1/2 teaspoon ginger powder
1/2 teaspoon baking soda
1 or 2 tablespoons of chopped cilantro
Salt to taste
Poppy seeds
Cooking oil
Water


Method:

1. Wash the flowers thoroughly (soak in a pot of water and handle with care). Check for insects inside and dry gently on paper towels. Cut off the base of the flower and remove the male and female organs (stamens, stigma, style and ovary) - these are often bitter.

2. In a bowl mix the besan with all the other dry ingredients (except poppy seeds) and make a thick paste with water. Add the cilantro and mix it in.

3. Heat the cooking oil to medium high. Dip each flower in the batter to coat it and place in the hot oil. Sprinkle the top surface with poppy seeds and then after a couple of minutes turn over to fry the other side. Should be golden brown and crispy when done. Drain excess oil on paper towels.

4. Serve warm with tea and muri as a snack or with rice and dal as a meal.

SERVES 3-5

Eat Something Sexy!!

 

Happy Valentines Day! For those of you that are staying in tonight, may I suggest a natural aphrodisiac? How about some sexy shrimp? Shrimp are rich in iodine, which is needed by the thyroid gland. The thyroid is the body's thermostat — the gland that regulates energy used to maintain body functions, including sex. Iodine deficiency has been documented as reducing sex drive. Like many forms of seafood, shrimp offer omega-3 fatty acids - great for circulation and vital in the battle against aging. Shrimp also offer a serving of iron and zinc. The zinc-dense shrimp increase sperm levels and make orgasms more powerful, according to a study in Fertility and Sterility. They also contain a stress-reducing amino acid and the feel-good hormone serotonin. Best of all, shrimp protein breaks down in the body to the amino acid phenylalanine, proven to increase levels of sex drive-boosting neurotransmitters in the brain. Here is my all time favorite shrimp recipe. Its adapted from a recipe by the same name by Mridula Baljekar. Enjoy!

Shrimp Chili Masala

Ingredients:

ButterCardomons, split open
Ginger, grated
Garlic, minced
Ground corriander
Turmeric powder
2 collosal shrimp (the biggest you can find!)
Yogurt, beaten
Water
Salt and sugar to taste
Ground almonds
Green chili peppers, chopped
Onion, finely chopped
Garam masala powder
Cilantro, chopped

Method:

1. Fry cardamon, ginger and garlic in some butter in a pan. Stir in ground corriander and turmeric.
2. Add shrimp and cook 5-6 mins on medium heat, turning over half way through.
3. Blend in water with the beaten yogurt and add to the shrimp along with salt and sugar. Cover the pan and simmer 5-6mins.
4. Add the almonds, chilies, and cook uncovered for 5 mins.
5. Fry onions and garam masala in some butter seperately in another pan. Add the fried onions to the shrimp.
6. Arrange the two shrimp to make a heart shape and pour sauce on top. Garnish the inside of the heart with cilantro and serve with white rice.

Blackeyed Peas on New Year's Day: A Recipe for Good Luck!

Blackeyed peas have long been a tradition for the New Year's table. They supposedly bring good luck for the coming year. All the way back to the days of the Pharaoh, blackeyed peas have been a symbol of luck and fortune. Some American Southerners have been rumored to eat one pea for each day of the year to insure good fortune! They are a humble food, therefore, eating them represents humility. Blackeyed peas are neither a pea nor a bean. They are lentils. The earthy flavor of blackeyed peas combined with mushrooms and tomatoes makes this an excellent vegetarian main course or side dish. Enjoy!


Black eyed peas with mushrooms:

Ingredients:

2 cans black eye peas, drained
2 ripe tomatoes, chopped
1/4 cup oil
1 teaspoon cumin seeds
1 inch piece of cinnamon stick
1 cup chopped onion
4 cloves garlic, chopped
1/2 lb mushrooms, sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper

1 cup water
2 tablespoon s chopped cilantro leaves

SERVES 6

Method:

1. Heat oil in a saucepan. Add cumin and cinnamon and let sizzle for 10 secs, then add onions and garlic. Stir over medium heat until soft and starting to brown.
2. Add the mushrooms and fry for 2-3 mins. Add all the spices, stir and then add the chopped tomatoes. Cover and cook under low heat for 10 minutes.
3. Add the blackeyed peas and water. Season with salt, to taste.
4. Stir in the cilantro leaves and simmer, uncovered, for 10 mins

Of Pumpkins and Maa Durga

 

Hot on the heals of Durga Puja comes Halloween and my "baro maashe tero paarbon" bangalee self cannot help but get caught up in the festivities of Halloween between Bijoya Doshomi, Lakhsmi Puja, Kali puja and Diwali. I have also found that after so many years of living in the US I have actually started to form new associations between these holidays and between my Bengali Hindu festivals and the local season and climate. I have begun to associate Durga Puja with more with the rich fall colors, cool crisp air, pumpkins and less with clear blue sharat skies, kassh and shiuli phool. I yearn for pumpkin laden labra with my khichuri bhog as much as I crave pumpkin pie at Thanksgiving. Durga Puja also marks the beginning of the holiday season for me. After that, one holiday just seems to merge into the next. And as with every holiday, us bongs like to party.

In years past I have hosted some lavish Halloween costume parties, Indian style. We decked the house with traditional Halloween decorations and went all out putting together our costumes (each year was a new Indian theme), had fun picking out a Halloween game to play with the group and creating a party mix CD with all the hottest Bollywood, Indipop and Bhangra beats for the wild dance that ended the night. But my favorite part was coming up with the menu. There are quite a few western Halloween themed edibles to choose from but creating Indian counterparts was a challenge I was up for every year.

The food was part of the decor, either made to look really gross or given a gruesome name (yes, I labeled each dish :-)). For example, two of my favorite creations are "kada makha torkari" and "ladies fingers and toes"! They are simple yet quite amusing. For the first I would pick a variety of vegetables that grow in or close to the soil, like potatoes, carrots and cauliflower and cook these in a paste made of black poppy seeds (like the kind found on bagels and muffins), white poppy seeds and black sesame seeds. This comes out to taste just like regular posto but looks really gross (like vegetables covered in dirt) and so once people mustered up the courage to taste it, they were always pleasantly surprised! The latter dish is made with whole finger length okra and large peeled shrimp stir fried with turmeric, chili powder and ground kalo jeere. The okra, of course are the fingers and when you fry the shrimp they turn pink and curl up tight like toes. So its just a play on the words more than anything else, it looks good and tastes great, infact I never had any left overs. I could go on and on about my other bengali halloween recipes but I think you get the idea. :-D