Salsa Verde Mexican Stew


Updated photos and post. Originally posted June 11, 2009.

Of all the meals in my Slow Roasted Pork Challenge this pork stew was the one that fell a little flat for me. That's not to say it wasn't good I was just disappointed the flavor of the green chile's didn't stand up more. The flavor reminded me too much of a regular ol' pot of chili. I loved the idea of using the tomato/beer gravy leftover from the pork roast as a base for the stew; the flavor is so rich and robust I would lick anything that it came into contact with. But originally I used 4 cups of the broth and it was just too overpowering.

I roasted another pork shoulder for company a couple weeks ago and there was so much tomato/beer broth leftover. My heart cried a little at the thought of throwing it away so I froze it in 1 1/2 cup portions to save for a rainy day.

It was the perfect opportunity to experiment with this Mexican stew a bit more, and I'm so happy I did. The result is a lovely green chile broth with undertones of acidity from the beer and tomatoes, smooth richness from the pork and pops of sweetness from the corn. Delicioso.

____________________________________________________________________

Serves 4-6

2 cups shredded pork or 4 boneless pork chops, cut into 1/2 inch cubes
1 1/2 cups of leftover tomato/onion/beer gravy puree (or if unavailable use 1 can tomato sauce and 1 tbsp lime juice)
2 potatoes, cubed
2 carrots, cubed
1 onion, diced
2 cloves of garlic, minced
1 jar of salsa verde (about 2 cups)
1 cup water
2 4 oz cans of green chiles
1 tsp cumin
1/2 tsp oregano (Mexican oregano would be great here)
1 cup frozen corn

Sour cream (optional)
Tortilla chips, crushed (optional)


In a large pot over medium heat, add about a tbsp of oil. If using pork chops instead of shredded pork, add to the pot and saute until brown then remove from the pan. In the same pot add the onions, garlic, carrots and potatoes. Saute for about 5-10 minutes to let the vegetables soften. Pour in the salsa verde and scrape up any bits that are on the bottom of the pot. Add the shredded pork or browned pork, broth/gravy, green chiles, water, cumin, and oregano. Turn the heat down to medium-low and let simmer for about 30 minutes or until the veggies are soft and the flavors have melded nicely. Taste and season with salt and pepper. Stir in the frozen corn.

Serve with a dollop of sour cream and/or with crushed tortilla chips on top.

Click here for printable version of Salsa Verde Mexican Stew
____________________________________________________________________

THE RESULTS?
In the words of my husband "it's a hearty bowl of smokey goodness". This is a lovely way to not waste any of the delicious tomato/beer gravy leftover from the pork roast.


This meal is quite frugal considering all the leftovers and inexpensive vegetables. For more inexpensive meal ideas, visit the $5 Dinner Challenge.

Meal Plan Week 31


It's funny to me that most bloggers are so busy this time of year that they go on a short hiatus during the holiday season. Me? This is when I can finally SLOOOOOW down.

This fall has been a huge learning curve balancing becoming a preschool teacher, taking care of my two young daughters and still being a good house-manager and wife. Just when I thought I MIGHT be juggling life's happenings a little better we bought our very first house! It's been incredibly exciting but busy and hectic and at times overwhelming. My last day of teaching was Thursday and after getting over a major head cold this weekend I'm back for a few weeks of wonderful downtime, family and food. I have lots of exciting things to share with you. Thank you to everyone who has emailed and left me nice comments and messages telling me to come back

Here's what we be eatin' this week.

Day 1: Salsa Verde Mexican Stew
This pork stew was part of my Slow Roasted Pork Challenge this past summer. The slow roasted pork is absolutely incredible and makes a rich thick tomato/beer gravy which is used as a base for this stew. I wanted to tweak and rework this recipe so I just made another batch yesterday. Wooo! New recipe being posted!

Day 2: Creamy Lemon Basil Chicken & Pasta with Ceasar Salad
This one was inspired by my Chicken al Diavlo Penne.

Day 3: Italian Sausage Soup with Crusty Buns
I CAN NOT get enough of this soup. I've made it quite a few times this Fall and my family goes crazy for it.


Day 4: Vindaloo-Korma over Basmati Rice, Tandoori Chicken and Aloo Pakoras served with Mango Chutney
It's become our tradition in the last few years to have a big Indian Feast on Christmas Eve. My friends Tara and Shanna created this incredible Vindaloo-Korma hybrid and I can't wait to share it with my family (and with you :)






For more great meal plans, check out my complete list of meal plans or the Menu Plan Monday links at Orgjunkie.

Fermented Glutinuous Rice (Tapai Pulut)

Tapai wrapped in rubber tree leaves


The fermented glutinous rice





The yeast for making tapai

The fermented glutinous rice is the favourite of the oldies. I found out that many youngsters nowadays do not like the taste and smell of this delicacy. Actually it is a delicious cake. It tastes sweet and have a slightly alcohol smell. It is also very juicy once it is done. Maybe it is the alcohol smell that makes these youngsters shun away.

There are many superstitious belief when making this cake. I was told by my late mother that our body and thoughts must be clean before making this fermented glutinous rice. Some of things that you must follow is that you must say good things so that this cake will turn out good.

Ingredients:

1/2 kilo glutinous rice
1/2 biscuit yeast
20 pieces banana leaves (20 cm x 10 cm)
or rubber tree leaves

Method:

1. Cook the glutinous rice in a rice cooker just like cooking plain rice.

2. When the rice is cooked, cool it completely in a container.

3. Pound the yeast till very fine. Sift it on top of the cooked rice. Spread it evenly on top of the rice.

4. Turn the rice on the other side and sift the remainder yeast on top of the cooked rice.

5. Put the rice in an air tight container and then wrap it with a towel. Put in a dark place and let it ferment for 2 days. After 2 days the rice is ready to be wrapped in banana leaves. Keep in the refrigerator.


Note: The fermented glutinous rice is best eaten when it is cold. Some people like to eat it together with ice- cream. If you do not have banana leaves you can also put it in a plastic container. I have also seen people use rubber tree leaves.


After 2 days you can see that the rice is whiter and juicy. A lot of the juice can be seen in the container. Sift out the juice before wrapping in banana leaves. The juice can be poured in a bottle and consume when needed.
















Aloe Vera Enzyme








Aloe vera is a plant which is used to treat various skin conditions. It can also stimulates bowel movement and constipation. To make aloe vera enzyme, add apples and kiwi fruits for added flavour and nutrition.




Ingredients:
The aloe vera flesh




300 g aloe vera

3 kiwi fruits

3 green apples

2 lemon

1 cup honey

1/2 cup oligo sugar or 150 g brown sugar


Method:

1. Wash all the fruits and lets it dry completely. This is to ensure that no fungus will breed on the fruits.

2. Remove skins from all the fruits and cut into pieces.

3. Divide the ingredients into three portions.
4. Arrange the ingredients in a glass bottle in sequence: aloe vera, green apples, kiwi fruits, lemon and oligo sugar or brown sugar followed by honey. Repeat the process with the other portions.
5. Cover the bottle with a piece of plastic cling wrap. Put the bottle lid on top of it.
6. Keep turning the bottle everyday so that all the ingredients are all mixed.
7. Let it stand in a cool dry place for at least 2 week.
8. To serve, mix 2 tbsp of enzyme with a cup of water.



Note: We cover the bottle with cling wrap to prevent fruit fly from contaminating the fruit. Once the enzymes are ready, take away the cling wrap. Cover the bottle with the lid.
You can use ordinary brown sugar or the block brown sugar where you can buy from Chinese medicine shop. Oligo sugar is preferred because it is a friendly booster bacteria. This sugar can be bought in any organic shop. It is not too sweet and so it is recommended for diabetics.

Half plus seven and all that jazz

Last night while surfing channels I heard a lady drop a pearl of wisdom in some program on a Hindi Channel. She was telling her daughter that since women tend to age faster, they should always marry someone older than them. When the girl tried to protest she authoritatively dismissed her saying “Now you won’t realize it. Twenty years down the line you will regret this.”
Memory flashed back to a time 40 years ago when we would receive letters from families of prospective brides for my uncle. Post-lunch we would open the envelopes, pass the photos around while one of us would read the letters aloud. Then the analysis would begin.
‘Girl’s features are lovely even though she is only wheat-ish” mother would begin
“Girl seems tall enough for the boy. 5.6 is a good height for a girl even though the boy is 6.1” an aunt would add.
‘Educated but not more than the boy which is good’ another relative would add
“All that is fine but she is just one year younger than the boy. That is a problem” grandma’s voice dripped disappointment.
“Why is it a problem Paati. She is still younger no even if it is just one year?” I asked.
“Girls tend to mature faster than boys. In a few years she will look older than him even though they are about the same age.” grandma explained.

It was a time when people did not attempt to defy age. They let nature take its course. They gained weight and wrinkles without worrying about them. By their mid thirties men were bald and paunchy and women gained a matronly frame and wore a silver crown. So they did not want a woman looking even older than her husband and ensured this through adequate age differences between the spouses.

There were also other reasons. Traditionally among Indian marriages, the wife was expected to look upon her husband as her ‘lord and master’ and our ancestors must have felt that this would be easier if the girl was younger than her husband. Men possessed more authority and wielded more power – all this was more easily achieved if the woman was younger and more quiescent. They tried to make sure that the woman was less qualified, younger, more docile. My father had a friend who had 3 sons and he and his wife were keen on finding brides who were not more than eighteen years of age. Their reasoning was that it would be easier to mould the girl to fit into their family structure if the girl was young. Those were times of joint families and the brides had to live under the same roof with their in-laws of various generations.
An aunt who is a gynecologist finds medical sense in this arrangement based on the psychological and physiological structure of the male and female of the species. According to her, emotionally women are capable of motherhood even by their late teens while men are not ready to accept fatherhood until their mid twenties. They also need this time to become financially self sufficient. A healthy age difference also ensures that their sexual drives reduce around the same time thereby avoiding the possibility of infidelity and associated mess. Apparently women lose their sex drive by the fifties and men around their sixties.

One of my aunts is 10 years her husband’s junior. At 80, he still considers her young. The 70 year old aunt complains “when do I get to be old?’ while she rubs oil on his feet for his arthritis. :) I wonder if she would have been happier to have been the older one and have a younger husband attending to her needs in her old age.

In today’s time the structure of family, the power balance between the man and his wife have changed considerably. They live together more in mutual respect than as a protector and protégé. Women take good care of themselves and there are enough aids to mask their age and look younger than they really are. In any case many women do not opt for early motherhood and usually have children only in their early thirties. They need to look at their career demands first and then fit in motherhood at a convenient time. Many opt not to have kids too. Marital relationships are more open and less inhibited in every way.

In this changed scenario, does age difference between a man and his wife still have any validity? Except for the wisdom from experience, a man or woman of 25 is as mature as a person of 40. I know a couple where the man is balding and out of shape at 30 but the woman is svelte and fit at 40 but people still have problems accepting their union and keep waiting for the day when the man would cheat on her and the marriage would fall apart. Terms such a Cougar and toy-boy are used cattily with reference to the relationship. But in my opinion they are a very happy couple who seem quite made for eachother. if at all anyone has a chance of finding another mate in this case, it is the woman and not the man. So all their predictions are simply born out of an inability to accept a reversal of an age-old tradition (pun intended)

So what are your thoughts? Is the difference required? Is it already changing? Are younger men marrying older women? Is age difference a consideration at all in today’s spousal equations?

Bali Notes

A month ago I was contemplating a quiet vacation at a resort near Coimbatore and my cousin was looking for an exotic vacation. Somewhere during our conversations, the plans converged and we ended up booking tickets to Bali, Indonesia. (That should tell you a lot about me – starting toward Coimbatore and ending in Bali.) The travel agent proposed a package that included local sight-seeing which is always a sensible option to get a flavor of any new place but we decided against it. Because I don’t much care for running all over the place trying to see the important tourist destinations and my cousin is more of the lonelyplanet -type traveler. So we were on our own to find a place to stay and we decided to go with le Meridien’s Nirwana Golf & Spa resort based on some rave reviews on the net. And that wasn’t a decision I regretted.
I strongly recommend the place for two reasons : 1)It is right next to one of the must-see spots of Bali, the Tanah-Lot temple. You can simply sit in the lobby of the Hotel and watch the famous sunset that tourists to Bali travel all the way to see.
It is just a few minutes’ walk if you want to join them on the beach and watch the temples of Tanah-lot and Batu Bolong during a glorious sunset. Thereafter you could just walk around the place for a Kecak or Barong performance or shop in the local market or eat local food in one of the restaurants which is more authentic and way cheaper than eating at the resort.
2) The resort is very beautifully constructed – the buildings blend well into the natural background, every room has a beautiful view of the greenery all around and every spot is done up with great taste. Whichever spot you are, it offers a lovely view either of the sea or the trees or the pools or rocky ponds or the golf course. It is a perfect get-away for those who want to spend some quiet time alone with nature watching the sea change color from morning till night.
It boasts of one of the country’s best 18 hole golf courses and has won quite a few awards for the same. The restaurants are good, staff are very friendly and helpful. It is expensive even at the off-season rate of $105 per night (incl. taxes but excl. breakfast) but that is probably the price you need to pay for all the beauty it offers.. And if you can get your company to pay for this it is a win-win all the way! As the name indicates, it also has a well appointed Spa with professional services.

The first thing you notice on arriving at the Ngurah Rai international airport is the long queue at the immigration and the fact that the officials don’t seem too worried about it. There are just 4 officials on duty although there are 16 counters. (Of course if you are like me the first thing you would notice would be the name of the airport and how you pronounce ng at the beginning of a word.) For an island that thrives on tourism you would expect a little more enthusiasm about welcoming tourists. Or perhaps this is a typical Hindu approach to life as 93% of the people in Bali are Hindus.
Visa is on arrival (for most countries) and the fee for 7 days’ stay is 10 dollars. We handed in a hundred dollar bill and received a balance of 7,20,000 rupiahs. Yes the exchange rate is about 9100 rp to the dollar and I instantly knew I was going to have trouble handling this money for the next few days. And I was right. More about that later.
It was a long ride from Denpasar to Tanah-lot which gave us the opportunity to get used to the island. On the way we saw a few large sculptures depicting scenes from the Ramayana and Mahabharatha and many Hindu temples blending Hindu and Buddhist styles of temple architecture. The pillars looked very Hindu while the roofs in many places were like the Pagodas in Buddhist temples. Bali has many skilled sculptors and along the way we saw shops with huge statues of Buddha, Ganesha, Shiva, Brahma, wishnu and Saraswati. They believe in the trimurtis but the variety of Hinduism practiced in Bali is quite different from its Indian parent as it is a mixture of myths, rituals, ancestor worship and belief in black magic. Native animism is interwoven with Hindu and Buddhist beliefs. You must wear a sarong and sash while visiting a temple although you are permitted to go in with footwear, Mensturating women are not allowed inside and you cannot enter the temple when you are 'Impure' (?)
Every house has an ornate pillar called Padmasan with a niche for offerings which are done three times a day. Daily offering consists of flowers, cooked rice and meat on hand made coconut leaf trays On special days the offerings are more elaborate. Additionally they also a have a temple within the family compound with several Padmasans each with a designated purpose – one for storing the ashes of ancestors, one for offering to gods, one for offering grains after harvest and so on. Birth, death and marriages have special rituals as do special festivals like the new year and harvest festival. Galungan is an important festival which celebrates the triumph of Good over Evil. This seems the theme of much of their culture as their various dance forms like Barong and Kecak are also based on the same theme. These folk dances are very beautiful and performed in the temple complexes. The stories are a bit difficult to comprehend with their symbolism and mysticism but the performances are very elegant and captivating.The hotel runs shuttles two times a day to Kuta, Ubud and Semanyak from where one could take private or public transport to other places of interest. We tried to look for the government tourism office in Kuta and many sounded like they heard the name for the first time and ended up directing us to private tourist operators. It is a good idea to ask for directions at the polis (police) stations and when they say traffic signal it could just be a junction with no signals. Most people speak a form of broken English which is easy to follow once you use common sense to fill up the gaps. After a relentless struggle of about 45 minutes in the hot mid day sun we did manage to find the tourism office. They gave us maps and some information on important places to see but there are no government operated tours. All tours are organized by private operators or you could hire taxis on an hourly or daily basis.
The hotel charges 84 dollars for 8 hours for an air-conditioned car with driver. If you need a guide that would be charged separately. If you are lucky you might have a driver who can double up as a sort of guide. This is why it might be a good idea to sign up for a package which might work out cheaper and would cover the important places of tourist interest.
Alternatively you could choose to visit the important temples, the botanical garden, volcano Batur and Batur lake, Agung mountain, the monkey forest or the terraced rice fields at Tegallalang.
Wherever you go you are assured of a great view of the lush greenery either from the rice fields or the tall dense trees that line the roads all the way to the destination. Completely free, no extra charge!!There are plenty of options for water sporting activities. After all of which, you could relax with a nice body massage or foot reflexiology; Or you could just sit quietly on the beach and communicate with the sea if you do not want to go anywhere.

Markets are best avoided as you could get lured to see some of their wares and end up getting terribly overcharged. Handling prices with so many zeros is a huge problem for me and I realized that I had paid 70 dollars for stuff that I could have got at an equivalent of 1000 rupees. The story repeated every time I tried to buy something. And there were times I was happily handing over a 100000 rupiah note where I was required to pay 10000.

A note on private money changers. You find them all over the markets offering you higher rates of exchange than Banks and the likes of Western Union. At one place in Kuta the guy managed to swindle 200000 (20 dollars) from the payment due to me by cleverly distracting me. Luckily I noticed it and when I returned to confront him he gave me the money without denying too much saying “ It is a mistake uh Sorry uh. You Hindu. Me Hindu. I don’t cheat you uh.”
Ok, whatever… as long as I get my money back.
They are very good at selling things, these people. Women will tell you “just look. I make good price for you” and quote you a price 5 times the value of the item. Or they will say “Morning price for good luck. Very cheap”. Small kids will sweetly ask you “will buy something from me?” Make sure that you never buy anything without bargaining and usually they will come down to about 1/5th of the price originally quoted. That is wisdom for you from a shopper who lost about 60 dollars in stupid shopping for unwanted stuff. There are many artists around Ubud practising sculpting, wood carving, painting, batik printing, jewelry making etc. They are exquisite and expensive.
Food is good and cheap in the smaller restaurants but choice is limited if you are vegetarian. Nasi campur vegetarian and Gado gado are good. Try the Balinese Bumba vegetarian platter if you get a chance. They have a great variety of tropical fruits which I tasted for the first time – Salat, dragon fruit, passion fruit , Rambutan, mangosteen and Cocoa fruit. Food at the resort is good but very expensive. It is a more sensible option to have the buffet breakfast at the resort and have lunch and dinner at the restaurants in town.

The weather was hot and humid with temperatures hovering in the early 30s and a humidity level of 55%. It might have been beautiful had it rained but rains are not expected this year until December. Island rains are just beautiful exposing you to the full fury of the elements.
Houses have elaborate carvings on the outer walls, wooden doors and pillars. There are several wings within the same compound with a common courtyard. Each couple have a separate wing for their beds and belongings with the common kitchen and dining space forming one wing. There is a common family temple within the compound with several pillars designated for different purposes. Agricultural families also have a granary called Lumbung within the compound.

Balinese Hindus have a caste system with 4 groups : Brahmana, Satrias, Wesiya and Sudra but there are no social discriminations and intermarriages are common. But there are different temples for each caste group. Local communities have a lot of power in social and religious matters. Partha, one of the bearers at the resort restaurant had a red thread around his waist. When we asked him what it was for he said that someone had stolen something from their local temple. The community believes that the Gods have been angered by this and so all members have a red thread tied around their wrists for their protection. They have many such superstitions. The Padmasans in the houses and temples are dressed in sarongs with black and whiye checks as a protection from black magic or evil. Holy water is used for protection and purification. The temple performances of Kecak and Barong which we watched started with prayer and ended with the priest appearing and splashing holy water on all the dancers.

Strong religious beliefs and superstitions keep the people in smaller towns tied to traditional ways of life while cities like Denpasar are more drab and dull wearing the commercial look of modern cities.We noticed the same kind of lethargy and lassitude in the airport procedures on the way back. The airport facilities are rather basic reminding us of some of our own airports. There is a departure fee of 150000 rp. per person which interestingly is more than the visa fee of 10 dollars.
There is a lot that you do not understand in Bali but if you don’t try to, it can be a very beautiful and relaxing experience.

Unfriending is official now

Unfriending just got formal recognition – The new Oxford American Dictionary has announced it as the word of the year. For the uninitiated,
unfriend – verb – To remove someone as a ‘friend’ on a social networking site such as Facebook.
Although the word may be new, as a concept ‘unfriending’ is not something new, at least not to those who grew up in India. The Tamil word for it is ‘Kaa’. Children unfriend each other by simply telling them ‘I am Kaa with you. You are not my friend anymore.’ I think Hindi-speaking children use “katti’ for this. Kaa or katti is the most dreaded word I remember from my childhood. Imagine your best friend or a group of classmates declaring ‘kaa’ on you. It is the children's version of imposing sanctions - they won’t speak to you and you cannot play with them, share crayons or books or snacks and you are left out of all their secrets. For me and my friends there was no fate worse than being told ‘kaa’ by one’s best friend. It was the end of the world.

In primary school, breaking news usually took the form of hushed whispers about who was ‘Kaa’ with whom. And we had to choose our loyalties and keep to that side. Fence sitters were disowned by both groups. If our friend was ‘Kaa’ with another girl, the entire group was ‘kaa’ with her. It did not matter that we were not part of the fight. What mattered was loyalty and at that age friends ranked a notch above family, society and nation. If any girl violated this code and had any dealings with the other camp she was promptly unfriended too.
Sometimes unfriending was the result of a personal quarrel or the fact that a girl was ‘too proud’ or if she refused to share something with you. At other times it was a group decision because the subject had offended someone in the group. Once in the 5th standard we had unfriended a girl who happened to be the niece of one of our teachers. After a few weeks of this, the girl could not stand it and went crying to her aunt about our ‘meanness’ and so the teacher instituted an inquiry. She called each one of us and asked us why we had unfriended her niece and none of us knew why. Someone in our group had unfriended her and so we all had. And even the girl who had started it had forgotten the reason by this time! So we were all given a lecture on our shameful behavior and asked to ceremoniously ‘refriend’ the girl by shaking hands. We still continued to unfriend whenever the situation demanded it but were careful not to get caught.

‘unfriending’ through “kaa’ was left behind as childhood ended and adult life began. In adult life friends stayed on in your life no matter what. You quarreled, stopped talking but then ran to their side the moment you heard they were in trouble. They did the same too. And then came the internet and changed the whole meaning of friendship.
You meet people in a chatroom or leave a comment on their blog and the next thing you know there is a request from them to add you on Gchat or yahoo chat. You are confused but you accept the invitation anyway. They want to chat with you every time you are online, send you jokes, event notifications, cute forwards, discussion threads from them and their friends as you are part of their group mailing list. And then one day they stop. Just. like.that. And they become invisible on chat too. I have never figured out why I keep getting thrown out of these groups. While I’d have been perfectly happy if they hadn’t made me part of their group, it hurts just a little bit when they suddenly decide to unfriend without so much as a goodbye as memories of childhood "kaa' come flooding! When I wondered about this to a young friend he said that it is very normal among friendships in the virtual world which tend to die down fast. People move on, they lose interest and form other groups and it has nothing to do with me personally.
I was not totally convinced and he forwarded me this article
In dec 2008, Burger king offered free whoppers to people who unfriended 10 of their friends on facebook and thousands were willing to grab the offer. As this article pointed out
At a suggested retail price of $3.69 for the Angry Whopper sandwich, customers are trading each deleted friend for about 37 cents’ worth of bun and beef.

I asked someone the other day if X was her friend. She said, 'hmm, ya but not a friend-friend but just a facebook friend."
Friend – there was a time when this word invoked images of undying loyalty, true understanding an unconditional acceptance. Friendship once ranked at the top of the relationship chain as the most enduring value immortalized in stories such as those of Damon and Pythius, Duryodhan and Karna, Krishna and Arjuna. It seemed that a friend would be that person whom you could turn to when everything else is lost. I wonder if such friendships are ever possible on such social networking sites. Perhaps it is time they found another word for a facebook acquaintance rather than devaluing the sanctity of the word friend – how about the term Facebooker? Then you can become friends by facebooking and ‘unbook’ them when you lose interest.
Or is unfriending here to stay as a sign of our times?

Demand for change

I remember a scene from a Tamil film I had seen some years ago . Two friends get off an auto and one of them takes out a 500 rupees note and the auto driver graces him with an expletive he has developed precisely for such people indicating he cannot exchange it. So the other friend pays. Then they stop at a roadside tea shop for tea and bananas where again friend A flashes his 500 note and friend B pays. This is repeated several times in various places and friend B ends up spending more than 500 during the scene while the man with the 500 rupee note smiles smugly, offering to pay everywhere absolutely certain that his note would be rejected in favor of smaller notes. The scene was funny but I thought it was far from reality. Until this Sunday …
This Sunday I decided to spend a few hours in the garden re-potting my plants. Since I was alone in the house, it seemed a good idea to pack breakfast from a Darshini restaurant nearby. Tempted by the smell of assorted items of South Indian breakfast and drooling at the thought of a vada, dosa and steaming tea for breakfast I extended a 500 rs note to the cashier who promptly returned it demanding "40. No change”. And he quickly moved to take the next order. Not having any other denominations, I had to go away savoring just the thoughts of what could have been a delicious breakfast on a wet, wintry Sunday morning in Bengaluru. Banishing the dosa from my thoughts, I walked into the neighborhood bakery to pick up some bread and eggs . Again my 500 rupee note was rejected with contempt but the owner knows me and so he packed them asking me to pay him later.
I can understand when very small business people like vegetable vendors and flower vendors do not carry change with them as their daily sales is often just enough for them to feed their family and replenish their stock, if it is a good day. So they normally start business every day with their stock and an empty cash box. But I don’t see why we should be turned away for lack of change from restaurants and bakeries. Judging from the crowd at the said restaurant I am pretty sure that they do a few thousands worth of business in a day. Perhaps it was too early in the day to change 500 rs notes. But it does not make any business sense to turn away customers because they do not have smaller denominations.

It is the same in buses, auto rickshaws, counters at railway stations – they never have change and in some places there is even a board saying “please tender exact change”. It is not the seller but the buyer who has to carry change and smaller denominations. I suspect that it is not because they cannot change larger denominations but it is to avoid the possibility of errors in the transaction resulting in loss of cash. Having to count and recount the balance to be returned also means extra time for the transaction which they seem to want to avoid especially in crowded counters like the ones selling platform tickets at stations.

Collecting smaller denominations, particularly coins is a challenge too. There is a general reluctance towards returning smaller change even in supermarkets as they have started rounding it to the lower or higher rupee. Auto rickshaw drivers round it to the nearest 5 rupees in Bengaluru. If the meter displays 25 and if you hand over thirty , the driver would happily drive away unless you insist on the balance. And even when he does, he would do so with obvious unhappiness and definitely not without one last bid at retaining it by grumbling that he would have to go empty till the nearest auto stop. Suggesting that it is our fault that we don’t live next to the nearest auto stop. I have heard it so many times that these days I stop at the auto stop and walk 200 meters to my house.
Then there are people who don’t expect to keep the change but they’d rather pay it in kind. My vegetable vendor would give me a lemon or some coriander if he has to return 2 rs, my baker would give me 2 candies instead of 1 re and the flower lady would add a few inches to the string of flowers to round it up; or she would give me a rose.
Unless one uses cash at the supermarkets, it is not easy to collect smaller denominations. Most ATMs also dispense only 100s or 500s. I have tried asking shopkeepers to change a hundred rupee note without buying anything and they refuse to entertain such crazy requests. Other than going to a bank where I hold account, I cannot I think of a way I can change a 100 or 500 rupee note. As for coins, I still don’t know how people manage to collect them unless they have some deal with the priest at a temple nearby.

I have been surprised at how cashiers in supermarkets abroad always give the exact balance without complaint and without short changing. Is it because they value the penny as much as the pound? It is more likely that there is some legal implication if they fail to return exact change. I am not sure if I can drag a shopkeeper to court in this country for refusing to give me change. Even if there is some law in my favour, the whole legal battle might leave me short changed in the end. More importantly, does anyone care about small change? A college girl told me the other day that she did not mind not getting it back as long as it was less than 5 rs. No wonder the auto driver gives me a contemptuous look when I demand my 5 rs back. He doesn’t realize that I need to stock up on smaller denominations if I want my dosa next Sunday morning apart of course from the fact that it is my right to have the balance back.


An interesting article here on the coin crisis in Argentina leading to an ironic situation. Thanks Sid!

Herbal Tea Egg


Herbal Tea Egg is a traditional dish. It is known for its nutritious and health tonic properties.

Ingredients:

1 tsp white pepper

3 star anise

1 cinnamon

1 tsp aniseed

1 tbsp Chinese tea

1 tsp 5 spice

1 tbsp thick soy sauce

1 tbsp light soy sauce

1 tsp salt


Method:
1. Boil 2 litres of water to 1 tbsp of Chinese tea. Let it simmer for 20 minutes. Strain the tea leaves and put aside.
2. Boil eggs until cooked. Set aside to cool. Remove the shells.
3. Pour the prepared Chinese tea in a slow cooker or pot and boil with all the other ingredients.
4. When the tea boils, reduce the heat to low and let it simmer for an hour.
5. Serve it hot together with some of the tea in a bowl.

Note: Nowadays you can get herbal tea eggs spices in conveniently packed, simple to prepare sachets from Chinese medicine shops.




Steamboat

Steam boat is best eaten during cold weather. It keeps your body warm. Many types of seafood, mushrooms, meat and fishballs are used. You can just put in anything in the soup and enjoy whatever food you like. It is cooked over a pot of seasoned boiling water. Those who like it hot, can dip the cooked item in chilli sauce.


steambot

Ingredients:

1 chicken bone
100 g mushrooms
100 g noodles
4 eggs
100 g fishballs
100 g cabbage
4 pieces beancurd
200g prawns
2tsp salt
1 tsp pepper


Method:

1. Prepare the stock: Boil chicken bone till cooked. Strain the stock and put in a pot or steam boat pot. Season with some salt and pepper.

2. Put the pot in the centre of the table.

3. Shell the prawns head and season with salt and pepper. Clean all the ingredients and put aside. Cut or slice the ingredients.

4. Once the stock boils, put in whatever things you want to eat.



Note: You can also use rice cooker to cook steam boat.

25 Random Things About Me

I was tagged by Amruth and Naveen for writing the 25 random things about me. Well I gave it a thought and slept over it :) *remembers a dialog from last episode of Grey's Anatomy* And here is my list:
  1. I am in absolute love with Abhi-Niki from Dill Mill Gayye so much so that I make video mixes, write fictional scenes on these characters. I am loving this creative side of mine :)
  2. I like doing something creative after office may it be cooking something new, painting a glass or pot or knitting. Though I end up picking first option most of the time because it is like one arrow 2 birds :)
  3. I am a Lost fan and cant wait for the finale season and the topping to it is I would be watching it live in HD :)
  4. I love hiking and when it comes to hiking I can never find it enough :) Dil always maange more.
  5. Discovered love for cycling after coming to Redmond. Absolutely love coming back from work by cycle (Again 1 arrow 2 birds:)) or cycling on weekends on Sammamish River Trail
  6. I prefer having lunch by desk while browsing some cooking recipes, reading blogs, long mails and fiction updates. I finish lunch quickly and yet feel rejuvenated for post lunch work :)
  7. When it comes to following rules I would want to do it with absolute precision esp driving rules. I hate when people speed, drive rash and make mistakes. Well once in a while I too make a mistake and I cant forget that mistake easily :)
  8. I miss Hussain Sagar Drive very badly especially after late night movie.
  9. I am a music freak but then I can tolerate only certain type of songs which includes old hindi and few new ones which have some meaningful lyrics and soft music.
  10. When I am listening to music, I start of singing along without even realizing. So its absolute torture for people around me when I am listening to songs
  11. I love playing antakshari and the best ones have to be with Milind during our Niagara-NY and Florida drives in 2002.
  12. I hate playing dumbsheras and I am bad at it. :)
  13. I am afraid of dogs (well is that an understatement)
  14. I believe Indian railways should award me for being their loyal customer for years. I have record of traveling Hyderabad -> Pune -> Hyderabad over every weekend for almost 3-4 months continuously.
  15. I never tried English music as a teen and now I adore my music collection so much so that I don't feel like giving it a chance.
  16. I can eat chaat items or anything chat pat items at any time of the day. :) Everyday stuff including rice-chapati-bhaji kind of takes low priority over the chatpat items
  17. The best paani puri I have had till now is from a person who use to sit next to then newly opened MK Ahmad on CMH Road, Bangalore.
  18. I am scared of dentists and nurses who give injections. Probably thats one reason I am totally for homeopathy.
  19. I dont know since when but as long as I can remember I hate hot Tea and cant drink even a sip. But was introduced to Ice Tea by Kushal and you can say as much as I hate hot tea I love the Ice Tea.
  20. Ever since I started watching english dramas I cant watch hindi ones without fast forwarding through them :) The current favourites are Castle, Grey's Anatomy and Flashforward. Also planning to give a chance to V which premiers tonight.
  21. I am FRIENDS fan. Each character was unique and they maintained the traits, behaviors and habits for them throughout 10 seasons. The fun with friends was never been so close to real. Have already watched it twice in order. The random episodes if are airing I can watch any number of times. Wish they could create same magic again.
  22. I have started playing Farmville on Facebook or you can say I started using Facebook for playing Farmville :) I liked that game so much so that I play on Ajoy's behalf too :)
  23. I love rains and the drizzling rain is the topmost favorite. I like hiking, cycling or just taking a walk in drizzling rain :) Foggy weather is another favorite one and it gives heavenly feel to this otherwise earthy world.
  24. I love playing fussball.. I havent played it much but I really enjoy it a lot. Our own fuss ball table is on its way and cant wait to play late night cames on fridays
  25. I am more of listening person than talking one :) I can listen to absolutely anyone anytime than talk and when it comes to stage talk or group talking I am the worst case of shy attitude. Though I can be little better with close friends and family. So don't be surprised if I prefer write/mails/blogs over phone calls or social meetings :)

The rules for the above tagging buisness is:
Once you’ve been tagged, you are supposed to write a note with 25 random things, facts, habits or goals about you. At the end, choose 25 people to be tagged. If I tagged you, its because I want to know more about you.

So even though I do not have so many people to tag but I would tag:
Ajit, Ajoy, Atul, Michy, Milind, Nandy, Nitin, Piyush, Prashant, Sameer, Vaidehi, Vishvesh

Ginger And Lemon Enzyme


Ginger is used in Chinese medicine. It helps to get rid of flatulence in the body. It can improve blood circulation, lessen stomach cramp and reduce pain in joints.
Lemon is good for sore throat and phlegm.

Ingredients:
300 g ginger

2 lemon

250 ml honey

150 ml oligo sugar

Method:
1. Wash and dry ginger and lemon. When dry, slice ginger and lemon thinly.
2. Divide the ginger and lemon into 3 portions.
3. Arrange them neatly in a glass bottle. Pour some honey and sugar after each portion.
4 .Cover the bottle with a piece of cling wrap. Put the lid on top of the bottle.
5. Keep in a cool dry place. Shake the bottle everyday so that they are well mixed.
6. After 2 weeks it is ready to be consumed. Take 2 tbsp of the enzyme to a cup of water.

Note: The enzyme can be taken everyday. You can take it in the morning and at night after food.
To get a thick enzyme, blend the fruits once it is ready to be consumed. It is more nutritious and taste better.





Bitter Gourd And Wolf berry Seed Enzyme Vinegar




Bitter gourd is a good source of vitamins and minerals. It is good for diabetes and lowering of blood sugar in the body. It is also good for treating blood disorders like boils and skin problems.Bitter gourd also helps to improve energy and stamina. It can also improve eye sight.

Wolf berry seeds are also good for the eyesight. It improves ones energy when taken regularly. It is good for treating fatigue, weakness, anaemia and premature greying of hair.

Concentrated Brown Rice Vinegar is rich in vitamins A, D, E and K. It is very helpful in improving many skin conditions such as black spots, eczema and acne.
It is used for chronic fatigue, headache, high blood pressure, dizziness, sore throat, obesity, and a host of other ailments.

Ingredients:



300 g bitter gourd

50 g wolf berry seeds

250 ml honey

500 ml brown rice vinegar

150 ml oligo sugar

Method:
1. Wash and dry bitter gourd. When dry, slice bitter gourd thinly.

2. Divide bitter gourd and wolf berry seeds into 3 portions. Arrange bitter gourd with wolf berry seeds alternately in a glass bottle.

3.In between each portion, pour some honey and oligo sugar.

4.When all the portions have been arranged, pour the brown rice vinegar.

5. Cover the bottle with a piece of cling wrap. Put the bottle lid on top.

6. Put in a cool dry place and shake the bottle everyday. Lift the cling wrap a little to let off the carbon dioxide gas during fermentation.

7. Leave the enzyme for at least 2 weeks. If you want the enzyme to be better leave it to ferment for another 2-3 months. Once it is ready, strain the enzyme and put in a bottle. Store in the refrigerator.

8. To serve, take 2 tbsp of the enzyme to a cup of water.

Note: The enzyme is best taken with cold water. Use brown rice vinegar for added health value.











Lemon, Lime And Orange Enzyme Vinegar

The enzyme vinegar during fermentation

The enzyme after 2 weeks

Lemon, lime and orange together would strengthen your immune system. If you have flu or running nose, try drinking these fruit juice. It will relieve the symptoms as well as prevent the progress of most infection. Why is it so? Because of its antibacterial and antiviral properties. Lemon, orange and lime acts as a blood purifier and improves the body’s ability to get rid of toxins. They are excellent in fighting disease that's related to infection.


This enzyme is good for the throat. If you always have a lot of phlegm and your throat always irritate you, try this enzyme.


Ingredients:



2 big oranges


2 lemon


15 lime


15 tbsp oligo sugar


250 ml honey


500 ml brown rice vinegar

Method:
1. Wash and dry all the fruits. Slice lemon and oranges thinly into 9 pieces Cut lime into halves.


2. Divide into 3 portions and arrange the ingredients in a glass jar or bottle.


3. Repeat the process until all the ingredients are used up.


4. Cover the bottle with a piece of cloth or cling wrap.


5. Place the lid on top.


6. Keep rotating the bottle everyday so that they are well mixed.


7. Keep in a cool dry place for 2 weeks.


8. When it is ready to consume, strain the enzyme in a bottle and store in the refrigerator.


9. To serve, add 2 tbsp of the enzyme with a cup of water.



Note: This enzyme is good for the throat. If you always have a lot of phlegm and your throat always irritate you, try this enzyme.

Squeeze out the juice of the enzyme in a strainer or fruit juicer before serving. Keep in the refrigerator once the enzyme is ready.


The enzyme vinegar can be fermented for 2-3 months if you want it to be better.

Kalakand


Today morning when I was just thinking about making some sweet, suddenly thought of Kalakand I had when Mehul had taken us to temple for his new car's puja. I searched a little bit for the recipe and found that its very easy one. Oh but when I actually made it, I knew though the recipe is simple, it does take a long time to get to the final product. Especially boiling the milk to half and then drying it completely.

Kalakand
Ingredients
2 Liter Milk
1 Cup Sugar
3 Spoon Vinegar
1 Spoon Pistachio
A drop of Kewada Essence
A Silver Leaf

Method
  • Boil half of the milk.
  • Mix Vinegar with 3 spoon water and add it to the boiling milk.
  • When the whey separates completely remove it from the stove and strain it
  • Wash it through running cold water
  • Put it in the muslin cloth and drain the water. Keep it aside under the heavy pan
  • Boil remaining milk till half in quantity
  • Add in the curdled milk stored aside in it and cook over medium flame till the mixture thickens
  • Add in sugar and kewada essence. Cook till the mixture thickens completely.
  • Spread the mixture on the plate, apply the silver leaf and garnish with chopped pistachios
  • Let the mixture cool. Cut it into cubes and serve

Notes
I tried using non stick pan to boil the milk to half but it didn't work well. So I transferred it to the aluminum pan. It works best for making the sweet.
While boiling down the milk, you need to stir it constantly and vigourously so that it doesnt stick to bottom or sides of the pan.
05Nov: I tried using 2 galons of milk instead of 2 litre today which is approximately 8 liter and I had terrible time boiling down the milk to half and even after adding paneer. I totally missed the fact that since its boiling of the milk the time taken would be increasing and wont be a marginal increase. So be aware if you are making it in bulk. Its too much of work. And it made approximately 16 pieces of sweets with 2 liter and we finished it so fast that I had to make it again :) and thats how I thought of making it in bulk so that we can give it to few others too :)

Tomato And Lemon Enzyme



Tomatoes contain vitamins and minerals. It prevents many types of cancers. These include colon, prostate and also breast cancers. The mineral found inside tomatoes can help to ward off these cancers.
Vitamins C and A are also present in tomatoes. Vitamin C can protect us from viruses and other illnesses we don't want. Vitamin A on the other hand plays a role in helping to improve our eyesight, as well as helping to strengthen our immunity from cold and flu. One cup of a natural tomato provides you with over 50 percent of vitamin C .


Tomato contains Potassium. It is a mineral that our body needs in order to live. This mineral also strengthens our body's muscles. Our risk of hypertension is also lessened when eating food rich in potassium.


Tomatoes contains chromium too. Chromium is a mineral which helps to lower our blood sugar levels as well as certain types of migraine .

Lemon is another fruit that would strengthen your immune system. If you have flu or cold, try drink lemon juice. It will relieve the symptoms as well as prevent the progress of most infection. Why is it so? Because of its antibacterial and antiviral properties.
Lemon acts as a blood purifier and improves the body’s ability to get rid of toxins. Lemon fruit is excellent in fighting disease that's related to infection



Ingredients:



300 g tomatoes


1 lemon


250 ml honey


100 g oligo sugar



Method:

1. Wash and dry all the fruits. Slice lemon thinly into about 9 pieces.
2. Divide into 3 portions and arrange the ingredients in a glass bottle.
3. Repeat the process until all the ingredients are used up.
4. Cover the bottle with a piece of cloth or cling wrap.
5. Place the lid on top.
6. Keep rotating the bottle everyday so that they are well mixed.
7. Keep in a cool dry place for 2 weeks.
8. When it is ready to consume, strain the enzyme in a bottle and store in the refrigerator.
9. To serve, add 2 tbsp of the enzyme with a cup of water.


Note: The fruits can be put in a fruit juicer to extract more juice. It can be mixed with the enzyme.

After extracting the fruit juice, the leftovers from the fruit can be put in your garden as fertilizer.

I was told that your plants would be healthier.

Shredded Chicken Flautas

I can't believe I've been letting you hang high and dry on this recipe for so long. I originally posted this in my meal plan in AUGUST! After discovering how much I love the ease and economic genius of roasting a whole chicken, I came up with these flautas to use up the leftover meat.

What's a flauta?
It's basically a tortilla tightly rolled around meat filling and deep-fried.

Doesn't that sound exactly like a taquito?
Yes, it's a bit of a tricky distinction between the two, but from what I've read a taquito is smaller and the tortilla is made of corn, whereas a flauta is larger and wrapped in a flour burrito-sized tortilla. Make sense?

In essence there's not much difference. Just pure crispy goodness. The nice thing about these delicious finger food entrees is that my version is baked, making them easy to prepare and so much easier on your thighs.

My thighs need all the help they can get.

_________________________________________________________________________________

Makes 8 flautas


2 cups shredded chicken
1/4 cup water
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp onion powder
Salt to taste

2 cups shredded cheddar (I like old light...saves me some calories but not taste)
8 10-inch flour or whole wheat tortillas

Preheat oven to 425 degrees.

In a medium saucepan over medium heat add the chicken, water, cumin, garlic powder, onion powder, oregano, onion powder and salt. Let this cook down for a few minutes until the sauce thickens and the chicken is heated through. Most of the water will evaporate and you will be left with a nicely coated saucy chicken. Remove from heat and set aside.

In the middle of a tortilla place 1/4 cup shredded cheddar. You want the cheddar to be in a line down the middle of the tortilla leaving about 2 inches from the edge on either side. Place 1/4 cup of the shredded chicken mixture over top of the cheddar. Fold in the two edges where you stopped 2 inches with the mixture. Tightly roll the bottom of the tortilla over the mixture and roll until you have a long, tight, burrito tube. Place seam side down on a baking sheet. Continue with the rest of the tortillas and filling.

Brush the tops of the flautas with a bit of vegetable oil (or spray with a cooking spray), and place in the oven. Bake for 8-12 minutes, flip them over and bake another 8-12 minutes. Serve with salsa, sour cream and guacamole.

Click here for printable version of Shredded Chicken Flautas.
____________________________________________________________________

THE RESULTS?
I've made these a couple times and always devour them without blinking. The last time I had leftover shredded chicken I debated whether to make these again or try a new Chipotle Chicken Quesadilla with Pomegranate Guacamole I was inspired to make by Rachael Ray....I went for the latter and was thoroughly disappointed. Pomegranates in guacamole? Cinnamon in savory spicy chicken? What was she/I thinking?!?! Next time I'll stick with these babies and my families mouths will be happy.

I love how incredibly flaky and crispy these become without being deep fried. The contrast of flaky, crisp pastry against melty cheese and well seasoned chicken is addicting. I no longer have to make midnight runs to 7-11 for a taquito fix (what? who said that? I don't do that.)


Meal Ideas:
  • Shredded Chicken Flautas + Guacamole, Salsa & Sour Cream + Side Salad

Traditional Sambal Belacan

Sambal belacan is one of the famous Malaysian condiments. It is usually eaten with white rice together with other dishes. It makes the food nicer (or should i say spicier) and more appetizing. Also, the use of sambal belacan does not stops here. You can also use as one of the ingredients for your cooking to replace plain chillies. It will add more taste and flavour to the dish.



Photobucket
Traditional Sambal Belacan


Now, let's learn how to make sambal belacan the traditional way from scratch. Firstly, you'll need to have a stone mortar (like the one in the picture below). If you don't have one, don't fret, you can alternatively use food processor or a blender. It will do the task just as well. But then again, some old folks would tell you that using stone mortar will make all the difference. The taste and texture of the sambal belacan using stone mortar is far superior compared to the any electrical device. So if you've got the time, go find yourself a stone mortar:P



Photobucket
Things you'll need to prepare


Sambal Belacan Recipe

Ingredients:
  • 8 fresh chillies
  • 1 inch cube shrimp paste (belacan)
  • 1 tsp salt
  • 2 fresh kalamansi lime (limau kasturi)

Method:

1. Fry belacan in a kuali with a little oil.

2. Put fried belacan in a stone mortar and pound it together with salt and chillies.

3. Pound till all the seeds are fine. Optional, you can remove the seeds before pounding. Pound till the chillies are fine.

4. Squeeze 2 fresh kalamansi lime juice to the sambal belacan paste.

5. It is ready to be serve and eaten :D





Photobucket
Yummy, sambal belacan :)





Preparation time: 10 mins

Tips:
a) To prevent the chillies from splashing all over the place during pounding, put a piece of plastic on top of the stone mortar or use your hand to cover the top opening of the mortar.
b)For storage, put the sambal belacan paste in a clean container in the refridgerator. It can last about a week.