Monica Saigal Bhide's Blog, page 14

On Dec 4th I conducted a special event at the Smithsonian in Washington, D.C. – I gave a lecture on how religions create food cultures in India. Here is a more formal description of the event, the food and, of course, some photos. I am pleased and humbled that the event sold out!

India, one of the oldest civilizations in the world, is also home to many religions: Hinduism, Judaism, Jainism, Sikhism, Christianity, Islam, Bahai, Buddhism, and more. While the beliefs of these religions vary, they have one thing in common: each has their own sacred foods. A temple in northern India, for example, is famous for its Chappan Bhog, a meal of 56 courses offered during special prayers. Whether part of religious festivals, traditions, or rituals, or served during services at holy places or at home, sacred foods represent an important—and delicious—segment of India’s culinary world.

Join food and travel writer Monica Bhide as she leads you through the temples, mosques, and gurudwaras of India’s most prominent religions by way of their sacred foods. Then enjoy a buffet reception prepared by Indique in Cleveland Park and featuring some of the foods discussed in the program (see the full menu below).

Bhide is author of three cookbooks on Indian cuisine. Her work has appeared in theWashington Post, Food & Wine, Bon Appetit, Saveur, and many other publications, and she has been heard on NPR’s Kitchen Window.

Buffet Menu by Indique

Saboodana Vada (sago, potatoes, peanuts, green chili) 

Kanchipuram Idli (rice, lentils, cashew, pepper corns, cumin)

Shami Kebab (lamb, lentils, spices)

Aval with Fresh Coconut (beaten rice, or “poha”) 

*******

Chicken Korma (chicken, onions, cashew, spices)

Chukandar Adrak Sabzi (beetroot, ginger, garlic, turmeric) 

Langer Ki Dal (black gram dal, ginger, garlic, garam masala) 

Navarattan Curry (nine different vegetables, nuts, spices) 

Kaalan (Kerala specialty of yogurt, coconut, raw plantain)

 

Sarson Ka Saag (Punjab specialty of mustard greens, ginger, garlic, green chilies, spices)

Puliyodharai (Tamilnadu specialty of rice, tamarind, spices)

Pulao (Basmati rice pilaf)

Tawa Paratha (multilayered whole-wheat flat bread)

Poori (puffed whole-wheat bread)

********

Panchamirtham (bananas, brown sugar, honey, dates, ghee, raisins, saffron)

Seviyan (vermicelli, sugar, ghee, cardamom, almonds, pistachio, saffron)

Parupe Payasam  (lentils, jaggery, cardamom, coconut milk)

Mango Lassi

 

 

 

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Sometimes you just have to indulge your sweet-tooth. This cake is a big hit in our house! Simple and delicious.

 

Art Smith’s Hummingbird Cake

Created by Chef Art Smith and recipe used with permission from Chef Art Smith

 

This cake is one of the most requested desserts at Art Smith’s Chicago restaurant, Table Fifty-Two.

Ingredients:

Serves 12

 

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups chopped ripe bananas

1 cup drained crushed pineapple

1 cup vegetable oil

2 large eggs , beaten

1 1/2 teaspoons vanilla extract

1 cup (4 ounces) finely chopped pecans

Icing:

8 ounces cream cheese , at room temperature

1/2 cup (1 stick) butter , at room temperature

1 pound confectioners’ sugar (about 4 1/2 cups sifted)

1 teaspoon vanilla extract

To make the cake, position racks in the center and bottom third of the oven and

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reheat to 350�. Lightly butter two 9″ round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the remaining icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

 

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This simple delightful recipe is as easy as it is flexible: dont have mangoes? Add ripe peaches. Dont like papaya? Add some melon. It is just delightful. I add some pineapple occasionally for an extra zing! And, of course, when I make it for the kids, I nix the rum

Papaya, Mango, Basil Shooters

6 servings

2 super ripe mangoes, peeled and diced

1 small ripe papaya, peeled and diced

1 cup coconut milk

3 tablespoons honey

1/2 teaspoon ground cinnamon

3 tablespoons coconut rum

1 tablespoon julienned fresh basil leaves for garnish

Blend all the ingredients except the garnish. Chill for at least two hours. Place in shooter glasses, Garish with basil leaves and serve.

Thank you to Reem Rizvi for shooting this photo for me.

The post Basil Coconut Mango Shooters appeared first on Monica Bhide | Recipes, Stories, Inspiration.

 

Friends -  For the first time in twenty years, I am not in the  USA for Thanksgiving. I have celebrated it every year since moving to the US in 1991. This year I am in India visiting my parents and inlaws. I am sending you all good wishes for Thanksgiving: May you always be blessed with great food!

I wanted to thank you all for being such an important part of my life and so this Thanksgiving I am  offering my new e-book,  The Devil in Us – Stories of love, life and redemption, for a mere 0.99 cents!

 

The special sale is from Nov 27th – 29th of Nov 2014

I hope you will read it and enjoy it. I request you to join my fun campaign to get the word out: buy one, gift one!

The Devil in Us is a collection of stories about how your life can change in a second. There is a story of an addicted poet trying hard to find solace, a magical woman who can capture a dying breath, a widower learning to grieve. The stories all beg one question: what would you do?

 

It is with great pleasure that I share some of the endorsements that this book has already received:

“Monica Bhide’s short story collection isn’t impressive because it’s a first-timer’s effort—it’s impressive, period. The stories, each filled with strong, feisty characters and exquisite details of people, places, and things, will keep you riveted. There are plenty of Indian Americans writing novels these days, but far too few writing short stories and even fewer writing stories of this caliber.” – Sree Sreenivasan, co-founder of the South Asian Journalists Association and Chief Digital Officer at The Metropolitan Museum of Art

“This book and its characters will haunt you long after you finish reading it.” – Kathleen Flinn, author of the New York Times bestseller The Sharper Your Knife, the Less You Cry

“Monica Bhide’s shimmering short stories travel from Maryland to Mumbai and back again, effortlessly introducing us to soldiers and shape-shifters, hijras and housewives. With insightful grace, she illuminates the ordinary miracles and tragedies of suburban American life, intertwined with an India equally intimate and spectacular. Full of rich, delicate details and searing character portraits, these remarkable stories remind us of the demons we carry inside us on all of our journeys.” Annia Ciezadlo, author of Day of Honey: A Memoir of Food, Love, and War

“Monica Bhide’s excellent collection will transport you to unexpected places, moving you between America and India, hospitals, college campuses, ancient temples, a devastated train station. You will be entranced by the wide spectrum of characters she has created–a newlywed doctor learning to love his wife, a cancer survivor hoping for a second chance, a dying old man filled with hate, a transsexual who adopts a young orphan. Filled with surprises and heart, this book will pull you in and not let you go.”   Chitra Divakaruni, author of Oleander Girl and Mistress of Spices

“Monica Bhide’s wonderful, internationally-flavored collection is full of spice and life. The beguiling voice of a true storyteller will lure you out of your self into her intriguing, fictional world. Enjoy!”   Diana Abu-Jaber, author of Crescent and Bird of Paradise

 

Again, with all my heart, thank you for all the love and support!!

***** ORDER NOW - 0.99 cents ONLY  — The Devil in Us *****

 

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When Delhi-based food lover, Atul Sikand invited me to join his food lover’s FB page – Sikandalous Cuisine - I have to admit I hesitated for a minute. Why? Well, I have been writing about Indian food for ten years now and had not heard of a cuisine in India called Sikandalous. I Googled and found nothing. I joined anyway. SMART decision. Close to 5000 lovers of Indian food post several tried and tested recipes daily with photos. Members answer cooking questions. Along with his pal, cookbook author Rocky Mohan, Atul has created the go to place for Indian cuisine on Facebook.

 

Oh, and that cuisine – I am slow. I finally figured it out — it is his last name!

 

Now this recipe ROCKS but let me tell you it is SUPER SPICY and I am not kidding when I say that. I hope you will try it… reduce the heat if you need to. We just loved it so much!!

 

Shrimp in Sambal and Coconut milk by Atul Sikand

(With some notes and modifications that I made)

 

From Malaysia comes this spicy prawn dish cooked in sambal and coconut milk . The main characteristic in traditional Malay cuisine are represented in this recipe with the generous use of spices ( sambal ) and coconut milk . In this recipe I have made fresh sambal paste , but a commercially made one is an acceptable option too . Use the sambal depending upon your tolerance levels as its quite spicy !

Sambal Paste?12-15 Shallots, peeled and diced

10 Bird’s Eye Chilies ( also known as Thai chilies ).

5 Dried Red Chilies( soaked in minimum amount of hot water for 10 minutes , keep water).

6 Cloves Garlic.

3″ Piece tender Lemon Grass

2 tablespoon tamarind paste – I used store-bought tamarind chutney instead — adds a touch of sweetness

2-3 tablespoons brown sugar

Salt

Fine grind / blend all the above except for the sugar . You may de seed the chilies if you desire .

In about 100 ml oil cook the sambal paste 5-7 minutes over very low heat and then add sugar and cook another 5 minutes till oil separates . Use as much as you need to , store the rest in the fridge.

Now the shrimp:

10-12 Prawns ( deveined , keep tails , marinate in juice of 1 lemon , 1 teaspoon oil and 1 teaspoon garlic paste and  a 1/2 teaspoon turmeric for 15 minutes ) (MONICA’s note – I removed the tails)

If you are ‘ dressing your prawns with banana leaf/basil , wrap them in thin strips in the middle and secure with toothpick . Atul used banana leaves, I used basil. His shrimp are in sarongs, mine are in sarees!

Now on to making the curry:

1 1/2 cups Coconut Milk

In frying pan along with 60 Ml oil add the sambal paste spread the prawns over the sambal paste and cook 1 minutes on each side over medium high flame , don’t disturb , just turn over once . Next slowly begin adding the coconut milk in small portions over the next 5 minutes allowing the prawns to simmer in the coconut milk and sambal gravy . Serve over rice.

In pictures:

A big thanks to the folks at Thai Kitchen for sending me these amazing chilies! YUMMMM

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News of my debut The Devil in Us - Stories of love, life and redemption is featured as cover of this week’s India Abroad Magazine (Nov 14th, 2014)! I hope you will read the fun story. And, of course, I am thrilled to be on the cover of a magazine.. a second time for my little book!!  I will post the story when it goes live online.

BUY - The Devil in Us - Stories of love, life and redemption 

 

 

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I was so thrilled to be a part of the Metro Cooking Show in DC this past weekend. Here are some shots from my sold out session on spices!!

Here are a few photos from my session-

 

 

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I am so pleased to share with you the next recipe in my series: Monica’s Indian Express: Simple & Sassy Weeknight Dishes.

This is one of my favorite dinners. My hubby and boys love it as well. It is simple to make, of course, but you can really play up the flavors based on your own taste preferences. Dont like Sambal Olek or dont have it,  try Sriracha?  Don’t have that? Use Cilantro Chutney. Dont like eggs? Use scrambled tofu or scrambled paneer. Dont like cheese? Leave it out. Want some crunch? Add bacon. Want to kick it up a notch? Add some sliced jalapenos. I love to play with the sauce I use. I will often use a Chili Garlic sauce or a fiery hot sauce.. mmmm..

Monica’s Indian Express: Fried egg, cheese and chili sauce

Serves 1

1 fried egg (fried on both sides
2 slices of bread (your choice)
1 generous tablespoon of sambal olek or chili sauce of your choice
1 tablespoon mayo
1 slice of American cheese (or any cheese of your choice)
Toast the bread. As soon as you pull it out of the toaster, place the cheese on one side (since the bread is warm, the cheese will melt a touch). Add the fried egg on top. Lather the other slice with mayo and the chili sauce. Place the mayo-chili toast slice on top of the fried egg to make a sandwich.
Done! Easy dinner with  a side of salad  or soup.

Hearty thanks to Alka at Sindi Rasoi for shooting the photograph for me! She is a delightful photographer and her information is here:

Website: SindhIRasoi.com
Facebook page:Sindhirasoi
Twitter : Sindhirasoi

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At seventeen, when I was living in a semi-cloistered convent in south India, I got my first taste of Christmas. A Hindu by birth, I had spent my whole life until then in the Muslim Middle East and had yet to experience a true Christmas. As a boarder at the convent, I observed that year-round the nuns did not think twice about the food, perhaps looking to it just for essential nutrition. But the first Christmas I was there, I noticed them fussing and fawning over sweet coconut and savory rice, trying to feed us the perfect meal. At lunch we were served a rice dish laden with raisins and nuts, by the conservative standards of the convent. But my favorite part were the kalkals: small, sweet balls of dough, fried in oil. They looked like little ribbed conch shells! The nuns at the convent came from all over India; this dish seems to have its roots in Goan cuisine, which is influenced by the Portuguese who ruled Goa for close to a century.  We boarders were given a limited quantities of these beauties at tea-time and I have to admit being caught stealing a few extra from the nuns’ pantry! But it was Christmas and in the spirit of the season, I was forgiven!

 

Today, I make these for my American born kids who prefer it spiced with pumpkin spice and dusted with confectioner’s sugar. It always makes our holidays special.

 

Pumpkin Spice Kalkal Cookie

Yield: About 40-42

1 1/2 cup all-purpose flour

2 tablespoons sugar

Pinch of salt

½ teaspoon pumpkin pie spice

2 tablespoons unsalted butter, at room temperature

1/2 cup unsweetened coconut milk

Vegetable oil, for deep-frying

Confectioners’ sugar, for dusting

 

In a wide, deep bowl, stir together the flour, sugar, salt and the pumpkin pie spice. Add the butter and mix well. Stir in the coconut milk a little at a time. Working in the bowl, knead the dough until pliable and soft.  Allow the dough to rest for 5 minutes.
Lay out a piece of parchment paper on the work surface. Pinch the dough into pea-size balls and set aside on the parchment.
To shape the cookies, place a dough ball on the back of a fork at the end of the prongs. Flatten the ball over the prongs into an oval disk. Roll the disk onto itself so the ridges are on the outside. (The rolled cookies will look like gnocchi!) Press the ends together to close the cookie, or it will unfurl when you fry it. Set each shaped cookie back on the parchment.
Heat the oil to in a deep saucepan. To see if the oil is ready: drop a small piece of prepared dough into the oil. If the dough rises up immediately, your oil is ready. If your oil is not hot enough, the cookie will not cook evenly and if it is too hot, this delicate cookie will burn.
 Line a plate with paper towels.
Add the kalkals to the hot oil a few at a time. Don’t crowd them or they will stick together. Fry for about a minute, until they begin to turn golden. Remove with a skimmer and place on the paper towels to drain. Dust immediately and generously with the sugar.
Repeat until all the kalkals have been fried.
These will keep for about a week, stored in an airtight container.

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News of my debut The Devil in Us - Stories of love, life and redemption is featured as cover of this month’s Asian Fortune magazine (Nov, 2014)! I hope you will read the fun story. And, of course, I am thrilled to be on the cover of a magazine.. a first for me!!  You can read the story here 

BUY - The Devil in Us - Stories of love, life and redemption 

 

 

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