R A M bles

There is a new TV serial of the Ramayan. While channel surfing I arrived to watch it during a moment of intense drama and stopped. It was the moment when Bharath had come with about half the population of Ayodhya to request Ram to return and take charge of the kingdom. Ram looked extremely intrigued and fascinated by everything - you know the kind of expression that firangs have when you bring them to an Indian wedding? Somewhat lost but aware that the proceedings have enormous significance to others and not knowing how to react? I seriously think he is hearing the story of the Ramayan for the first time or he still cannot believe that he got the hero's role. Lakshman - now this guy reminded me of this cricketer, the brat Sreesanth, alternating between anger and tears! Bharath has a great hairstyle and Shatrugan is really good looking.

At this point, my son walked in and said "As if Ram looks like that!"
I turned to him and asked if he had seen Ram and he replied "No, I grew up watching Arun Govil as Rama. And this actor is so different."
I remembered then that I grew up thinking that Krishna looked like N.T.Rama Rao. This actor (who later became the CM of Andhra Pradesh), played the role of Krishna in every mythological film in Tamil. Apparently he played various other Gods too in Telugu films with the result that everyone began to think of him as a living God. In the mornings, we used to find a lot of buses full of shaved heads around T.Nagar club - people who came for a Darshan of NTR garu immediately after visiting Tirupathi. Such was their belief.

So it required a major adjustment for me when handsome and young Nitish Bharadwaj played Krishna in BR Chopra's TV Serial of the Mahabharatha. Initially it seemed like blasphemy and imposture but he looked so much better that I decided that Krishna, my favorite mythological character, is more likely to have looked like him than NTR.

We are so used to imagining our Hindu Gods in ways that artists envisioned them and gave life to them in their art that if Ganesha were to come down with a normal face, we might ask for an identity - preferably a ration card. It might be rather disappointing if any of the Goddesses looked less beautiful than Aishwarya Rai right? And the bluish black Krishna and Greenish blue Ram might get eliminated in the first round of audition for their roles and might lose out to someone who looks like N.T.Rama Rao.

Isn't this in a strange way a reflection of the nature of Faith itself? We make up our own mental version of a God and we begin to believe in it and depend on it so much that we are unwilling to let anyone give a different version, even if it is better and more true and hence more beautiful. At some point our belief becomes more important than Truth itself. I guess that is when it stops being Faith and becomes Fanaticism.

Meantime on the screen Bharath is walking away with Rama's sandals on his head and Rama has the same bewildered expression - It appears as though he is wondering where he is going to get another pair of sandals in the forest and whether he can manage barefoot for 14 years.

Green Healthy Lassi


Few days back I was reading an article in paper and thats when I got this idea of this healthy drink.

Green Healthy Lassi
Ingredients
1.5 cup Curd
1/2 cup Pudina Leaves
1 cup Corriander Leaves
1 Cucumber
1/4 cup Cabbage
A pinch of Black Salt
2 spoon Sugar

Method
  • Grate the cucumber and cabbage
  • Grind the curd, pudina leaves, corriander leaves, cucumer, cabbage, black salt, sugar and 5-6 ice cubes in a mixie for around 5 minutes
  • Serve chilled.

Notes
I used full cream milk for preparing curd, but if you are using normal milk cut down on ice added to the lassi

Shrikhand


This preparation is almost same as amrakhand especially since the main ingredient is 'Chakka'

Shrikhand
Ingredients
1/2 Ltr Milk
3/4 cup Sugar
A pinch of Safron
1 spoon Milk powder
A pinch of Cardamom Powder
A pinch of Cinnamon Powder
2 pinch of Orange Colour
5-6 Almonds
10 Pistacho

Method
  • Warm the milk
  • Mix it with the curd properly and keep it in warm place for 6-8 hours so that it forms sweet curd
  • Take a thin cotton cloth and put the curd in it and hang it so that water is drained completely
  • After 8-10 hours the curd will not have remains of water and you can untie the cloth and take the material(we call it chakka) into a vessel
  • Mix it with sugar and keep for atleast two hours
  • Warm 1/4 cup of water and mix the milk powder, safron, cinnamon and cardamom powder with it.
  • Mix this mixture with 'Chakka'and strain through Puran Yantra
  • Mix few almonds and pistachos with it

Notes
Keeping the sugar mixed with chakka for couple of hours lets it mix properly. Otherwide the curd might get sour and separate out from sugar.
You can use 1/4 cup milk instead of 2 spoon milk powder and water but since i was out of stock for milk when i actually started the process of staining it i used milk powder.

Dadape Pohe


When I want to cook some thing light for the breakfast yet tasty, this is the item that comes to my mind.

Dadape Pohe
Ingredients
3.5 cup Thin Poha
1 Onion
2 Tomatoes
1 spoon Sugar
1.5 Lemon
1/2 cup Groundnuts
1/4 spoon Mustard
1/4 spoon Jeera
2 Green Chillies
1/4 spoon Turmeric Powder
1 spoon Oil
Salt to taste

Method
  • In thin poha, mix the finely chopped tomatoes and onions
  • Mix the sugar and salt to this
  • Add lemon juice to it and mix well
  • Heat the oil and fry the groundnuts till brown and add the groundnuts to the poha
  • Add mustard, jeera, pieces of green chillies to remaining oil from the groundnuts and let them splutter. Add turmeric Powder
  • Add this oil mixture to the poha and mix well

Notes
There is no need to wash / soak the poha, since they are thin, just lemon juice, and tomato are enough to make them soft.

Spicy Biryani


Last time the biryani I made was on the suggestions of our maid. But today I read up in a book and found this recipe.. The biryani tastes awesome and it was quite spicy.

Spicy Biryani
Ingredients
4 Chicken Leg Pieces
2 cup Rice
1 Cup Curd
4 Onions
2 Tomatoes
1/4 cup Milk
1 Potato
Handful of Cashews
5-6 Almonds
3/4 cup Ghee
2 spoon Oil
1 spoon Pudina Leaves
1 spoon Dry Coconut
2 Cardamom
2 Cloves
3 Cinnamon
1 spoon Jeera
1 spoon Corriander Seeds
1 spoon Red Chilli Powder
1/4 spoon Black Pepper Powder
1/2 spoon Poppy Seeds
1/4 spoon Saunf
1/2 Spoon Ginger Paste
1 spoon Garlic Paste
1 spoon Garam Masala
1/4 Spoon Turmeric Powder
A pinch of Safron
Salt to taste

Method
  • Mix curd, turmeric powder, garam masala, 1/2 spoon garlic paste, 1/4 spoon ginger paste and salt to taste
  • Marinate the chicken pieces with this mixture and store in fridge for 8 hours or more.
  • Soak the rice in warm water for half an hour
  • Soak the poppy seeds in 3-4 spoon of water
  • Warm the milk and add the safron in it and keep aside.
  • Boil the potato, let it cool down, cut it into slices and keep aside
  • Cut the onions into thin and long pieces and fry them in oil till they are crispy and keep it aside
  • Also fry all cashews except 5-6 and keep them aside.
  • Cut remaining onions into small pieces and fry them in oil till it is golden brown. Keep aside
  • Fry the 2 Cinnamons, Corriander seeds, Jeera, grated dry coconut, saunf, remaining cashews and almonds
  • Add the red chilli powder, black pepper powder, poppy seeds, pudina leaves and golden brown fine pieces of onions fried earlier(not the crisp ones)
  • Let the mixture cool down
  • Grind it in mixer adding half tomato and little water to form fine paste
  • Heat the ghee (keep aside 2 spoons of it) and add the masala paste and fry for a while.
  • Mix the remaining garlic paste, ginger paste, remaining finely chopped tomatoes and salt to taste and fry for a while
  • Add the marinated chicken and cook till chicken is completely cooked and gravy is dry as much as possible. Keep it aside
  • There will be extra ghee separated from the chicken, separate it out and keep that also aside.
  • While chicken is cooking, boil 7 cups of water, When water boils add the soaked rice without the water in which it was soaked.
  • Cook the rice by putting lid on the vessel.
  • When rice is almost done (not completely) strain it and keep it for cooling
  • When rice cools down, heat 1/2 spoon of ghee and add remaming cardamoms, cloves, cinnamons to it. Add this to the rice and some salt to taste. Mix well
  • Now in cooker apply remaining ghee all over and put a layer of potato slices to fully cover the cooker bottom.
  • Add a layer of rice, then spread 1/3 of fried cashews, 1/3 of crisp onions and 1/2 of chicken with its paste.
  • Add another layer of rice and then spread another 1/3 of fried cashews, 1/3 of crisp onion and remaining chicken with the masala
  • Spread remaining rice. On top of it spread remaining cashews and crisp onion
  • With the back side of the cooking spoon make 5-6 wholes in this layer biryani till bottom
  • Spread the ghee separated out from chicken stored earlier evenly over here. Also spread the milk-safron mixture evenly.
  • Close the cooker with the lid, heat tawa and put this cooker on top of it
  • Cook on low flame for 15 minutes
  • Serve hot with raita

Notes
This is little lengthy process, but believe me the output is quite tasty :)
Since we have spread the potato slices at the bottom, the rice doesn't get burnt while cooking.
Also since all the ingredients are already cooked before layering, there is no way that biryani will spoil because of uncooked rice or chicken.

Lassi


I loved the lassi which i use to have in pune near ABC corner. And this one turned out exactly like that one.

Lassi
Ingredients
1/2 Ltr Milk
2 Spoon Milk Powder
1 Spoon Corn Flour
1 Spoon Curd
3 Spoon Sugar
4-5 Ice Cubes

Method
  • In half cup milk mix, milk powder and corn flour
  • Boil remaining milk with constant stiring
  • When the milk boils add the corn flour - milk powder mixture to it and boil for another 4 - 5 minutes
  • Let the milk cool down a little
  • When it is warm, milk the curd well and let the curd settle
  • When curd is ready, grind it with sugar and ice-cubes for 4 - 5 minutes
  • Serve chilled

Notes
Stir the milk continuously and do not let it form the malai. Also I used the full cream milk so that curd becomes thick.

Tomato Thandai


Another cooling drink to beat the summer, this one i read from the magzine and did some modifications to get this to my taste.

Tomato Thandai
Ingredients
1/2 cup Sweetened Condensed Milk
3 cup Milk
2 Tomatoes
2 spoon Poppy Seeds
1/2 spoon Saunf
1/2 spoon Sugar
15 Almonds

Method
  • Grind the tomatoes
  • Starin the puree and keep it in the fridge
  • Soak the poppy seeds in the 2 spoon of water for half an hour
  • Grind poppy seeds, saunf and 1/2 cup milk to get the fine paste. Keep it in the fridge.
  • Grind the remaining milk, condensed milk and sugar together. Store it in the fridge.
  • While serving mix the tomato juice, poppy seed - suanf paste and milk-condensed milk mixture together and stir well.
  • Serve with crushed ice.

Notes
Since I used sweetened condensed milk i used only half spoon of sugar. If the milk is not sweetened, you can adjust the sugar quantity to your taste.

Beef with Green Beans in Peanut Sauce



I'm sharing a real special treat with you today. REAL special. If I make this recipe for my husband, it's almost guaranteed he would lick my feet if I asked him too. Seriously. We both love this dish so much, I make it more often than any other recipe. I also make it for company or when someone in our church has a baby and we provide them with meals for a week....I've made this for two different couples and nothin' but compliments out the ying yang. So if you never try any of my other recipes, try this one. It's a keeper.

Recipe from Tyler Florence.
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Makes 4 servings


Marinade:
2 egg whites
1 tsp sesame oil
2 tbsp cornstarch
Salt and pepper
1 pound beef top round or sirloin steak, sliced paper-thin against the grain

½ cup peanut oil
1-inch piece fresh ginger, peeled and minced (I use a fine grater)
2 garlic cloves, minced
2 green onions, chopped
½ tsp of dried chili flakes
¾ pound green beans, ends tipped and cut in half
½ cup chicken broth
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp sugar
3 tbsp creamy peanut butter
2 strips orange peel (*optional)
¼ cup roasted peanuts, chopped

*I’ve made this recipe with orange peel and without, and surprisingly that little bit of peel makes a huge flavor impact. It really gives the peanut sauce an orange flavor. Steve likes it both ways, but I prefer it without. I never actually make it with the orange peel EVER now, so I'm not sure why I'm including it in the recipe directions. So it's up to you. Do you like orange in your peanut sauce?

Tip: Once you've got your beef fried, and you are ready to finish off the dish it all comes together really fast. Make sure you have everything you need right on the counter, measured out and ready to go.

In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and toss to coat in the marinade and stick it in the refrigerator for 30 minutes (or overnight to make it easier on you).

Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.)

Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef.
Oh look at that crispy goodness.

Very carefully drain all but 2 tablespoons of the hot oil into a safe container. Stir fry the green beans in the remaining oil; season with salt and pepper. After about 2 minutes, add the ginger, garlic, green onions, and chili until they perfume. Remove from the pan.

Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel (if you are using it). Simmer until the sauce is thick, about 5 minutes.

Return the beef and green beans to the pan, tossing to coat in the sauce.

I usually serve this with rice, but have discovered that it is excellent with vermicelli noodles. They are a cinch to make: Boil water. Put noodles in bowl. Pour water over top. Let sit for a couple minutes. Drain.


Now here's the best part: Put your noodles or rice in a bowl, top with the stir-fry and garnish with chopped peanuts.

Click here for printable version of Beef with Green Beans in Peanut Sauce
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THE RESULTS?
Can you say "I'm in heaven"? My family loves this meal. Like seriously LOVES it. My husband is kind of a "saucey" guy and always makes me double the peanutey sauce. Either way, you will love this and so will your family. I'm pretty sure it would be a kid pleaser because of the peanut butter...I know my toddler eagerly downs her bowl of it.


For more green bean recipes check out $5 Dinners Grow. Eat. Save. - Green Beans Edition

Watermelon Lassi


With souring temparatures, I am trying out variety of fruit juices, and other cooling drinks that will help us beat the summer. This is one of them.

Watermelon Lassi
Ingredients
3 cup Watermelon
1.5 cup Curd
3 spoon Sugar
2 pinch Black pepper powder
Salt to taste

Method
  • Remove the seeds from the watermelon
  • Grind the watermelon, curdm sugar, black pepper powder and salt together in a mixie
  • If mixture is too thick add few ice cubes and grind again
  • Serve chilled

Notes
I used high fat milk to prepare the curd. Sweet curd is better for this recipe

Cornbread Muffins

When I was about 12, my Dad took us to Kenny Roger’s Roasters. Remember that restaurant? I don’t think they even exist anymore, but your chicken dinner came with a cornbread muffin, and this was my first experience with cornbread…it was so good I ate my brother’s muffin too. I had never eaten cornbread that good again, until about three years ago when I was student teaching High School Foods. We were doing a unit on Pastries, Cakes and Muffins and I went searching for a cornbread recipe for the students to make. I found this one in a Company’s Coming cookbook, and when the students made the muffins and shared them with me, I was taken back to being 12 and eating the best cornbread of my life! I make these muffins every time I make chili. Steve took these to work for lunch and his co-worker said they were 10 times better than the ones that the chef at their workplace made…and she’s a Red Seal Chef!

I know some people don't like their cornbread sweet, but I absolutely love it. I've had some dry, crumbly, flavorless cornbread in my time, and I think the sweetness from the honey really solves that problem and makes these muffins moist and flavorfly delicious.

Recipe from Company's Coming
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Makes 12 muffins

1 cup flour
2 ½ tsp baking powder
1/3 tsp salt
¼ tsp baking soda
½ cup cornmeal
¼ cup butter
¼ cup sugar
¼ cup honey
¾ cup cold milk
1 egg yolk
1 egg white

Stir together flour, baking powder, salt, baking soda and sugar.
Stir in cornmeal.

Melt butter and combine with honey and milk.


To separate the egg yolk and white, take your egg...
Crack it, and shimmy the yolk back and forth between the two egg shell halves, and let the egg white fall into a clean bowl.
Take the egg yolk and add it to your butter, milk and honey mixture.

Ignore my horrible nail bitten cuticles.

Stir the wet ingredients together, making sure to break up the yolk well. Add the wet ingredients to the dry ingredients. Stir only enough to dampen.

Take an electric mixer and beat the egg whites.

Keep beating until stiff....

Like that.

Lightly fold the fluffy egg whites into the batter.

Spoon into greased muffin tins and fill 2/3 full.

Bake at 375 degrees for 12-14 minutes. Insert a toothpick into the middle of a muffin, and if it comes out clean then you are good to go.

Serve the muffins with my delicious Kickass Chili.

Or eat just on their own. They are delicious either way. Serve them warm with butter and savor each bite.
Click here for printable version of Cornbread Muffins.

Kin's Kickass Chili


I'm all about chili. I love it so much. Especially on a blizzardy April day like today, it warms the toes. I like a good full bodied chili, with a bit of spice. Not so much that my mouth is on fire, but just enough to be tasty and warm. I'm really picky about my chili, so I have to toot my own horn and say that my chili is THE best. Yep. It is. Especially with my Cornbread Muffins. They balance each other so perfectly.

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Serves about 6

1 lb ground beef
1/2 diced onion
2 stalks of celery, diced
3 cloves of garlic, minced
1 can of mushrooms or 1 cup sliced fresh mushrooms
1 28 oz can diced tomatoes
2 cans red kidney beans
1 can black beans (or whatever kind of beans you like)
1 can tomato paste
1 tbsp chili powder
1 tbsp cumin
1 1/2 tsp VE Poco Picante Salsa Spice (Medium) or crushed red chilies or diced jalapeno pepper
1/2 cup frozen corn
Salt and Pepper

In a big pot, turn the heat to medium-high, and throw in your ground beef. While the beef is browning, start chopping up your celery, onion, and garlic.

Let the beef cook for a couple of minutes, and then add the chopped veggies. Add a can of sliced mushrooms or slice fresh mushrooms and add to the beef and veggie mixture. Continue until the beef is brown, and the veggies are soft. Season well with salt and pepper.


I'm all about bean-y chili. There's nothing worse than a chili where you can literally count how many beans are in there on one hand. I use THREE cans of beans. You can mix and match 'em too: sometimes I add a can of beans in tomato sauce or pork and beans, pinto beans, or even chick peas. Today I used 2 cans of red kidney beans, and black beans.


Add the can of diced tomatoes and tomato paste. Also add the cumin and chili powder. And here's my secret ingredient:
It's by a company called Victorian Selections and it is actually a Poco Picante Salsa Mix. It's got a great combination of dried peppers, onions, spices and sugar. Mmm...it gives the chili great flavor and a nice kick.

Once you stir this in, turn your heat down to low. Let this big ol' pot of goodness sit and simmer for at least an hour. It sounds like a long time, but making it is minimal effort and you can also make it ahead of time. It's one of those dishes where you can make it, store it, and heat it up later and it tastes just as good or better than when you first made it.

Okay...so the last ten minutes of cooking I stir in some frozen corn. Corn takes this chili from good to stellar. It really does. I love getting little bits of corn in each bite; you get these little bursts of sweetness in your mouth. Perfect.

*Adapted to the Slow Cooker:
I just made this for the first time in my slow cooker and it was super easy. Just brown all the meat and veggies in a frying pan, then add to the slow cooker. Add all the beans, tomatoes, tomato paste and spices and turn on high for 4-5 hours or low 6-8 hours. I did this prep work the night before and stored the crock in the fridge overnight. In the morning I just put the crock on the counter while I got ready so it could come up to room temperature and then I turned it on to cook. When you get home, or a few minutes before eating, stir in the frozen corn.


Click here for printable version of Kin's Kickass Chili

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THE RESULTS?
I love my chili, I really do. It's the perfect balance for me. And you seriously CANNOT make this chili without also making my Cornbread Muffins. I mean you could, but they are such a perfect match that you'd be missing out on a flavor party in your mouth. The rich spicy chili is balanced perfectly with these sweet buttery muffins. Have I convinced you yet?

Changin' Things

I wasn't digging the whole dark background thing on my last template, so I went for this new one. I like that it's in theme with my little red notebook, which is where this whole thing started anyways. Do you like?

P.S. Two new recipes comin' your way later today! My Kickass Chili and Cornbread Muffins.

Spicy Sausage Linguine


This recipe came together when I was visiting my Dad in Saskatchewan last week. I was in my glory as I searched through his PACKED pantry, fridge and freezer. When I lifted the lid of that freezer or opened the door to the fridge, it was quite unlike my own at home. Instead of following a recipe, I just sifted through is multitude of ingredients and combined some that I thought would be amazing together and created this Scrumptious Spicy Sausage Sauce (how's that for alliteration!) on a bed of whole wheat linguine. Sound good? Oh you bet it was! My brother and Dad both went back for seconds...and my brother is not really much of a food connoisseur. I made Chicken Cordon Bleu in a White Wine Cream Sauce a few days before that blew my mind, and he goes "meh, it's okay." But this he claimed my Spicy Sausage Linguine "is Awesome!"

Good. I pleased my McDonald's lovin' brother. So try it out.

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Serves 4

1 lb hot Italian sausage
1/2 lb mild Chorizo sausage
2 14 oz cans of tomato sauce (one of the cans I used had spices, onions and garlic already in it)
3 cloves garlic chopped
1/2 an onion finely diced
liberal amount of dried basil (around 1 - 2 tsp) or finely chopped fresh basil
1 tsp or so of dried oregano
1/2 to 1 tsp of dried chili flakes
1 tbsp olive oil
Salt and pepper

Take your onion and chop it up nice and fine. Heat a saucepan to medium heat and add the olive oil and chopped onion. Let the onion sweat for a couple minutes and then add the chopped garlic. You add the garlic later since the garlic can burn so easily. Saute for a couple more minutes, then add your tomato sauce, basil, oregano crushed chili peppers and salt and pepper. Turn down to low and let simmer for 2o minutes.

Get a big pot of salted water on to boil. Once boiled add your dried pasta.

In the meantime, slice your chorizo into medallions and toss into a frying pan on medium-high heat. Slice the casing around the Italian sausage and take all the ground pork from the inside of the casing and dump in the frying pan. Continue to fry until the meat is browned.

Once browned, pour off the excess fat.

When the sauce has simmered, add it to the pan with the sausage.


Have a little taste and check all your seasonings. Give it a bit more salt and pepper if it needs it. Drain the pasta, serve it up and pile the spicy sausage sauce on top.

Click here for printable version of Spicy Sausage Linguine

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THE RESULTS?
This is one yummy pasta dish! If you aren't crazy about spice you can substitute the hot Italian sausage for mild, and leave out the crushed chili peppers. Or if you like it even spicier use both hot Italian sausage and hot Chorizo and the crushed chili's. I'm not crazy at all about green and red peppers, but you could saute them with the onions and garlic and turn this into a Sausage and Pepper pasta. The possibilities are endless on this one....and it's freakin' delicious.

Dad's Kitchen

2968 Freeport Blvd, Sacramento, CA 95818, (916) 443-3237

Last Sunday was the perfect picturesque, sunny Sacramento day. I was excited to check out Dad's newest venture--Dad's Kitchen and engage in some springtime patio dining.

Upon walking in, I encountered a small, clean waiting area complete with hostess stand however sans hostess. I stood waiting for about 5 minutes at the counter, then sat down on a barstool for another 5. A few other patrons walked in, stood around looking puzzled then wandered towards the back. Finally a curly haired waitress came to the front but instead of a greeting, I got a dirty look and an abrasive, "Are you waiting for a take out order?" Obviously this person was never taught the Golden Rule of, "Do unto others as you would have others do unto you," when she was in elementary school. I responded politely that I wasn't and stated that even though my party wasn't here I would like to go ahead and be seated if possible. What I got in response was a flippant remark and a gesture which I loosely translated to mean "follow me." As I entered the dining room, I happened upon one of the people in my party I was waiting for; looking around the waitress had flat disappeared, so we took the initiative to seat ourselves outside. Luckily, once we were outside the service improved vastly. The waitress that was assigned to our table was cheerful, sweet and helpful. (Thank god!) She apologized for not knowing some things as the restaurant was new but was quick to get answers for us. She even asked Allie, another waitress, about the BFD crawfish for us (thank you!). Our drink orders were brought out promptly and my friend and I never felt rushed as we waited for our other two dining companions.

Please note that Dad's serves breakfast, lunch and dinner seven days a week. Breakfast is available before 11am on weekdays and before 2pm on weekends (great, if you like to sleep in like me). The breakfast menu consists of various breakfast sandwiches and the standard breakfast fare (omelets, steak & eggs, and eggs with sausage/ham/or bacon). There are also biscuits and gravy and corned beef & hash for the more adventurous. On weekends only there are additional dishes available: a scrumptious French Toast covered with a spiced rum banana fosters sauce, as well as Eggs Benedict and Eggs Florentine. I opted for the Eggs Benedict and it was divine. Served on a huge open-faced flaky homemade biscuit and topped with two poached eggs and the most delicious thinly-sliced black forest ham. It comes with Hollandaise sauce which I asked for on the side and was used up by one of my dining companions who ordered the same dish. The portion was so huge that I had to actually take half home. My friends ordered the corned beef and hash and the Eggs Florentine and from the happy sounds emanating from their direction I think they were quite pleased with their choices as well. We were curious about the Dad's Breakfast Tater and requested a side order to share. The taters are quite large and reminiscent in taste of a Japanese croquette. It comes with a spicy dipping sauce which didn't do much for my palate, I liked it plain better. We all decided to forgo our caffeine fixes and indulge in some freshly squeezed OJ, which I thought was quite tasty but a bit pricey at $4 a pop. There are numerous other beverage choices ranging from mimosas, strawberry bellinis, wine, beer (MKF!) and cider. Whoever chose the drink menu did a nice job, there's a little of something for everyone.

Overall, I thought my meal at Dad's was one of the best breakfasts I've had in a long time. Our waitress was friendly, the backyard patio setting was relaxing and the prices fair (ranging from $5- $15 for the breakfast plates). I would definitely return. I am docking it one star however for the extremely rude waitress that I encountered when I first arrived. After all, you never get a second chance to make a first impression.

Banana Pan Cake


Today when I saw 3 riped bananas, i got reminded about this recipe.. Sometime back I had read this in an article and was curious how exactly this will turn out. Believe me, this in did was quite nice recipe - a change from normal breakfast and healthy too..

Banana Pan Cake
Ingredients
3 Bananas
2 Eggs
1 cup Maida
1 cup Milk
1 Spoon Baking Powder
2 spoon Sugar
4 spoon Honey
2 Spoon Oil
Salt to taste
Ghee

Method
  • Sieve maida, baking powder and Salt couple of times to get uniform mixture.
  • Beat eggs, sugar and oil together
  • Add little maida and milk at a time to this mixture to form uniform batter
  • Mash two bananas and mix it with the batter
  • Heat the pan and spread little ghee
  • Spread the batter to form small (thick) dosa, cook on low flame
  • When there are bubles forming on the upper side, making the cake little fluffier and porous turn to the other side, cook till golden brown
  • Sprinkle honey and spread the pieces of remaining banana over it.

Notes
Eggs make the cake quite fluffier and the cakes don't stick to the tawa.
This is quite nice breakfast once in a while, a different taste from our usual indian breakfast

Pumpkin Puri


When Mom had visited us few months back, she had prepared this pumkin puri and I had developed instant liking towards it.

Pumpkin Puri
Ingredients
2 cup Pumkin
3/4 cup Jaggery
3 cup Wheat flour
Salt to taste
Oil

Method
  • Remove the cover from the pumpkin, and grate it
  • Heat couple of spoon of oil and add grated pumpkin to it
  • Cook on medium flame for 5 minutes
  • Take it off from stove and add the grated jaggery to it
  • When the mixture cools down add salt to taste to this and mix well
  • Add the wheat flour to it to form stiff dough for the puris
  • Roll the puris and fry in oil

Notes
The puris can be kept for few days and are good meal for journey. They can be eaten with pickel or just like that.

Choco Chip Cookie


Earlier when I had tried preparing cookies it had turned out great but then instead of 10 small cookies it turned out into 1 large pizza size cookie. So today when I got it right, I am posting it here.

Choco Chip Cookie
Ingredients
1 cup Butter
3/4 cup Sugar
3/4 cup Brown Sugar
1 Egg
2.5 Cup Maida
3/4 spoon Baking Powder
1/4 Spoon Salt
200gm Cadboury

Method
  • Mix butter, sugar, brown sugar and egg well
  • Sieve Maida, Baking powder and salt couple of times to get uniformly mixed flour
  • Add this flour couple of spoons at a time in the butter-egg mixture to form stiff batter
  • Chop the cadboury into small pieces and mix it in the batter
  • Preheat oven to 250C.
  • Grease the tawa with butter and put the round shaped cookies from the batter onto it. Spread them around 2 inches apart
  • Bake for 10 minutes at 250C
  • Let the cookies cool down and then store in air tight container

Notes
The cookies spread little while baking so maintaining 2 inches distance between them is must. Otherwise, they will get mixed into each other.
Brown sugar gives the cookie light brown colour.

Banana Fry


When I want to cook something quick and yet 'chatpat' that will make simple food delicious this is one thing that comes to my mind. One can eat it as it is or as a side dish with daal rice, in all combinations this tastes yummy :)

Banana Fry
Ingredients
2 Raw Bananas
1 spoon Jeera
1 spoon Red Chilli Powder
1/4 spoon Jeera Powder
1/2 spoon Corriander Powder
1/4 spoon Turmeric Powder
1/2 spoon Castor Sugar
2 spoon Corriander Leaves
Salt to taste
Oil/Ghee

Method
  • Remove the cover from the bananas and cut them into medium sized pieces
  • Heat oil/ghee and add jeera to it.
  • Once jeera sputters, add the chopped bananas
  • Add red chilli powder, jeera powder, corriander powder, turmeric powder and castor sugar
  • Mix well and cook till bananas are cooked completely
  • Add Salt and finely chopped corriander leaves for garnishing

Notes
You can add little amchur powder as well to this to give it more tangy taste.
Also just before removing the pan from stove adding a drop of ghee saves it from becoming too dry.

Monochrons and Polychrons

Rendezvous 11 a.m at the bookshop. Then off to the meeting followed by lunch and finish off at 3.
This was the arrangement with the friend and I had planned for the day in careful detail working backward. I had cancelled all other activities normally scheduled between 10 and 4 and left home at 10 so as to be at the bookshop by 10:45. At 11:10 I get a message from the friend: "on my way. Should be there in 15 minutes." And then she arrives at 11:45 telling me that she thought she'd have a haircut before coming and got delayed at the parlour. We are already 15 minutes late for the meeting and we still had a 30 minute drive to the venue of the meeting. So more sms es and I am upset because I don't like to be late anywhere but friend assures me "relax, it is just 30 mins delay ya, nobody minds it. Happens all the time." And by the time we arrive for lunch after the meeting it is already 2:30 and at 3:30 we are still talking about ordering dessert. Meantime I find friend sms ing and ask her if she has other programs for the day. "yes" she smiles. She is attending an exhibition at 4 and catching a movie in the evening. I tell her "we might still be here at 4." She says, "yeah, that is why I am messaging the guy to say I will be there a bit late!"

Here I am cancelling everything for the day for making it on time for one meeting and lunch. I hurry through my morning, avoiding everything that could possibly delay me (including washing my hair or applying eyeliner or checking my emails) and arrive 15 minutes early for the appointment only to be sms ed and made to wait an hour. The friend is actually getting more out of the day by packing in an unscheduled haircut in the extra 45 minutes she gained by delaying the appointment. On an average day, I find that she manages to get a lot more done than I do. Where I schedule 4 things for a day allowing enough time between the activities so as to make sure I make it on time, she schedules 6 or 7 things so closely and still manages most of it with delays everywhere. But isn't she gaining this extra time by taking away from others' time? For example, Why did I have to waste 1 hour of my day because she was having a haircut?

I can see that she gets more out of the day with this overscheduling of hers- somehow juggling everything with a few minutes' delay everywhere. But I wonder why it is necessary? Isn't rest an integral part of the day's schedule too if you are to enjoy all the activities? I think this desire to want to do all of them is also the result of the inability or unwillingness to prioritise and decide what is essential and what is not. Why not have it all rather than having to give up something?
I know someone who starts her day at 5 a.m on weekends and hops from one activity to another all through her weekend and then goes every few months to a meditation camp in order to de-stress. I asked her why she could not use one day of the weekend to rest and sort herself out in order to meet the stress of the week ahead. She looked at me like it is an alien concept in an unbelieving way: "you are asking me to stay at home and do nothing and mope around? It is so pathetic ya."
I don't know. What seems pathetic to me is this need to constantly run from one thing to another in order to escape being alone with oneself. Or may be I am just too contented with my quiet life to see what I am missing out on. Or may be I AM pathetic!

All I know is that my time is as important to me as yours is to you, even if I may do nothing with it. Overschedule yourself by all means but if your 24 hours isn't enough for you don't borrow mine - my time is too precious to be spent dealing with your delays. I can think of other important things to do in that one hour - a nap for example!

Ok rant over . Now are you wondering about the title of this post? Well,it makes me feel so much better to know that I may not be a freak but a monochron. Hey I said Mono chron NOT a moron, ok?! Now who is a monochron?
" Monochrons prefer to do one thing at a time, working on a task until it is finished, then, and only then, moving on to the next task. To a monochron, switching back and forth from one activity to another is not only wasteful and distracting, it is uncomfortable.
Polychrons are different. They love to work on more than one thing at a time. To a polychron, switching from one activity to another is both stimulating and productive and, hence, the most desirable way to work."

read more here.

Formoli's


3260 J Street, Sacramento, CA 95816. (916) 448-5699
Moving to new location end of May 2011- 3839 J Street

While contemplating how to articulate my first experience at Formoli's, a saying of Julia Child's repeatedly popped into my head, "You don't have to cook fancy or complicated masterpieces-just good food from fresh ingredients." Formoli's did exactly that and surpassed my expectations for a restaurant that had been open a mere ten days. Now take note, Formoli's is inconspicuously tucked away in the same strip mall as the Raven. The restaurant itself is small and narrow- more conducive for an intimate dinner than a large gathering. Despite the limited amount of room to work with, the owners have thoughtfully taken the time to make sure each painstakingly small detail from floor to ceiling is perfect and lends itself to the overall ambiance. Above you, the fluorescent lighting is masked by billowy swags of fabric and in it's place to illuminate are tasteful sconces. The warm walls are accented with various interesting works of art. Each table is outfitted with a small Moroccanesque candle and a single delicate, green cymbidium orchid floating in the water.

Upon entering, we were greeted quickly and ushered to a nearby open table. I found the staff to be both welcoming and attentive. Our server was quite knowledgeable and eager to ensure a pleasant dining experience. To start with, she recommended an excellent Tempranillo wine. I appreciated that she took the care to listen to what types of qualities I actually like in wines before selecting two that might be of interest to me, as opposed to automatically recommending the most expensive one on the list. She even brought over a sampling to make sure that I liked it before I finalized my decision, a nice touch which was appreciated- in fact, it made my dining companion decide to order a glass of the same.

We were then given the perfect amount of time to peruse the menu; which is broken up into- small plates, salad, burgers/sandwiches and entrees. The entrees section is a bit limited (I think it only listed a duck dish and two specials) but I think that worked out for the better as the small dishes are what really stand out here. Being a typical Libra, choosing what to order has always been a dilemma for me. Luckily my dining companion, Amanda, was game for ordering several small dishes and sharing. Although the stuffed dates and seared scallop dishes both sounded enticing and there was a tasty gazpacho that caught my eye, we opted to go with the calamari, yam frites, the Portabello mushroom and the ahi.

The calamari was sauteed perfectly and served tentacles and all upon a bed of greens and accented with endive leaves. The bite-sized pieces were tender, unbreaded (yum!) and not overly chewy. The yam frites were hands down my favorite dish of the evening. Cut in long thin stalks, the sweet yams were lightly sprinkled with sea salt and ground pepper and accompanied by a scrumptious paprika aioli. The paprika aioli balanced out the sweetness of the yams well and gave it a nice subtle kick of spiciness, only noticeable in the aftertaste. In fact, I contemplated stabbing Amanda with my fork to nab the last few bites of yam frites...luckily, I was able to restrain myself. The Portabello mushroom dish was okay. The Portabello was stacked pancake style and layered with (asiago?) cheese and thinly sliced domestic mushrooms, similar in fashion to a pastry. As for the seared ahi, it was the only dish that didn't wow me. Don't get me wrong, it wasn't awful and we did eat it but it was oversalted and the ahi was very tender. Additionally, the paired sauce resembled guacamole both in color and in taste and did little to enhance anything about the ahi. I ended up scraping off what I could of the seasoning and dipping the ahi in the paprika aioli that came with the yam frites. Yes, paprika aioli makes everything taste good...it's like the ketchup of the Mediterranean.

Anyhow, any regrets in ordering the ahi were soon forgotten with my first bite of dessert- a crema catalana. Our server described it as a Spanish creme brulee and the description was quite accurate, although I found it not to be as rich or as heavy as regular creme brulee and the caramelized sugar topping was slightly softer and not quite as crisp. The crema catalana satiated my sugar craving and I found the slight ginger taste to be refreshing - an excellent after dinner palate cleanser.

As we were finishing up, the chef came by to introduce himself and to check on our dining experience which was a nice touch. In reflection, I feel- the ahi aside, Formoli's definitely has it's flavors dialed in. In addition, I found their service, to be equally friendly and efficient. I'm looking forward to more enjoyable dinners at Formoli's and am curious to see what it evolves into. Hopefully, they'll find their niche in Sacramento and perhaps even push the envelope with some regional dishes that are unfamiliar to the Sac food scene or offer up some innovative creations of their own.

- 2/2011
It's almost 3 years later and I'm still religiously dining at Formoli's. The food they put out continues to wow me and the service never fails to be friendly. The menu has expanded and changes regularly but every dish I've ordered since that first visit has been wonderful. If you can, order the scallops...the accompaniment may vary from a carrot puree to greens depending on the season, but the scallops are always cooked perfectly with a nice seared top. Also, give the whiskey burger a whirl- it's hands down the best burger in Sacramento, without a doubt. The whiskey demi-glace and habanero aioli will have you licking your fingers in an unladylike fashion.