Wednesday, July 31, 2013
Fresh hot bread rolls infused in a garlic butter sauce plus herbs: parsley, oregano, dill. Salt and a dash of pepper go without saying. The only urge: EAT THEM HOT (or you won't find them ;) sitting on the table).
Tuesday, July 30, 2013
Monday, July 29, 2013
When there are more than two overripe bananas in the banana basket, which usually happens in our home, they usually get eaten (reluctantly) as is, frozen (indefinitely), or made into delightful baked goodies.
Here: Glazed Banana and Walnut Bread. Must have taken the recipe from somewhere, am sure ;).
Sunday, July 28, 2013
Of course soups are good as they are, "naked", but a bit of seasoning only enhances the flavour of fresh summer vegetables, since they go from raw to cooked. The base of this soup is cooked dry peas, so it does not go far from being a sambar type stew! Yellow and green bell peppers, onions, tomatoes are stewed and simmered in enough water to produce this appetizing and light soup. Seasoned with a dash of curry, garnished with splattered black mustard and parsley- YUM!
Saturday, July 27, 2013
This way of preparing cheese is unknown in Moldova, and it was received with reluctance. Until it met the taste buds!!!
Thursday, July 25, 2013
Cooked corn, simmered in sour cream and a tantalizing array of freshly ground spices: coriander, cumin, black pepper, cayenne, ginger, yellow mustard, turmeric, seasoned with splattered black mustard, mild paprika and ground cilantro.
The verdict: The BEST corn we've ever eaten. Had no doubts at all.
Tuesday, July 23, 2013
Stir fried tofu, broccoli, yellow and red bell pepper, bamboo shoots and cellophane noodles, or starch noodles in sesame oil, soy sauce, spiced with ginger and garlic. No leftovers this time.
Monday, July 22, 2013
The only people claiming they don't like South Indian food are those who never tried it. Intense, yet subtle, excessive, yet balanced. A South Indian vegetarian repertoire is rich and overwhelming, yet one never gets too much of it. I remember our trip to Thirupati, we did stop to eat at a restaurant where garlic sambar was served, and though some of my husband's family do not like garlic and could care less for it, the rest of us just devoured that dish!
So now I miss my favourites, but I did bring Amma's sambar powder with me... and VOILA!
Garden fresh bellpepper, tomatoes and garlic- oh, how they make a difference!
Sunday, July 21, 2013
Here: Chocolate Swiss Roll. I do not have enough stars to tell you how delicious it turned out!
Saturday, July 20, 2013
I confess our family is not big on jams and preserves as we prefer fresh fruit and freshly squeezed juices to processed stuff, but I still love making them for that every now and then tea party.
Gooseberry and currant- in their pure state as nature intended, harvested here in Moldova- I beg forgiveness, but this preserve came out too good not to indulge a craving!
Friday, July 19, 2013
Falafel has been on my to do list for a long time, and though I have made patties and burgers using garbanzo beans, this is the first time I tried the deep fried ball. It was a hit! I made about 40 and they all got gobbled up in no time!
I did mix cilantro and black pepper for flavor, and of course, garlic and onion is a must!
Thursday, July 18, 2013
These are delightful little rolls that usually take shape from the big bread dough batch. Soaked in mujdei- a garlic sauce made of crushed garlic, salt and water (sometimes oil as well), they do not last long. Crisp from outside and soft inside, infused with garlic- this roll is always a winner!
Wednesday, July 17, 2013
Leftovers are a blessing. Because they beget creativity. And it rarely happens in our kitchen that cooking is not teamwork. Since early age my little Cinderella has been giving me a hand (sigh...). But hey- looking back- it was fun! and this fun continues, and as she gets older, my load gets lighter! (sigh again!).
Here- yesterday's spaghetti upma, mixed with egg and pan baked to form an egg nest!
Tuesday, July 16, 2013
I know it has been done before (sigh), but was it done with spaghetti cut squash and carrot? Ha? - teasing. The idea came after I made that spaghetti dish the other day. The usual and unusual went in here: carrot, peas and squash, cumin, mustard and ginger, asafoetida and turmeric, chili for bite and peanuts for crunch!!!
Monday, July 15, 2013
Some tips on achieving a perfect texture can be found here. It does take a bit of practice and even more patience to achieve the right texture.
Here I have a risotto made with garden fresh tomatoes, zucchini and flavoured with parsley and dill. Chopped onion is fried till translucent- that gives the dish a pleasant, sweet contrast. Butter is the fat of choice for risotto, but I did opt for sunflower oil.
Sunday, July 14, 2013
I admit I am hooked on chickpeas. Toasted, roasted, stewed, baked, fried, whole or ground- sky is the limit! Love the flour made out of them- so versatile, and gluten free. Here: Garam masala spiced chickpeas in a tomato sauce, garnished with toasted mustard, cumin and parsley. With a side of rice, or flat bread- it can't get any better!
Friday, July 12, 2013
...in a rich tomato sauce. Bounty of fresh vegetables in our garden, and sometimes we eat them cooked too :). A tad of black pepper and fresh parsley crown the delicate flavour of these veggies. No more, no less.
Wednesday, July 10, 2013
Now that tomatoes are in season, and they sell ginger at the local market, and happy eggs are fresh every day, and so are scallions...Soothing and comforting- this soup is really a breeze to make. And it will get finished in the same manner.
Tuesday, July 9, 2013
Friday, July 5, 2013
One of the best things that usually happens when we visit Moldova in summer is the garden fresh, better than organic grown berries, fruits and vegetables. You can somewhat trust the old farmer sitting with a pail of tomatoes at the local market, but you cannot trust the bulk sellers. Poor does not mean no access to pesticides and synthetic fertilizers. In fact, poor and uneducated often translates into overuse and misuse of those. It is unfortunate, but bitter true.
Well, since we are talking of vegetables, and staying vegan for the most part (oh, we love raw milk ;), how about tantalizing the palate with this flavourful trio stew: summer squash, green beans and cauliflower! Spiced with just a tad of curry spice, garnished with toasted cumin seeds and cilantro, this dish can be perfect company to any cooked grains, pulses or pasta!
Thursday, July 4, 2013
Remember it, celebrate it, and honor the day with dignity and gratitude.
On the culinary level, I know how big bbq, burgers, grill and all that are on this day.
Here is some vegetarian variety made in our kitchen: