Articles tagged with: healthy
While the lentils cooked, I started chopping the red Amaranth on my cutting board watching the two tiny squirrels play catch-me-if-you-can on the mango tree outside.
As I stood there silent, my mind began to wander and I started reminiscing about my childhood days…yet again.
“Who on Earth loves eating this laal chawli bhaji (red Amaranth) mom. It looks so yuck?” I would make faces in vain after seeing the slimy mass on my plate, hoping that she would stop making the same…someday.
A long angry look from mom and we would continue to shovel that slimy Chawli bhaji without uttering another word.
Baking bites, cookies, muffins »
We spent some quality time talking, reflecting and sharing some of our personal and professional matters with each other. We did more of window shopping than the actual prop shopping as she had restriction to carry the luggage in flight.
We never stopped talking and sharing food tips all along our way to market much to the chagrin of some shop keepers who were expecting us to do more of shopping than talking
“I add a handful of black sesame seeds to whatever I cook or bake at home, be it a Sambhar, Rasam, rice, or any Indian subji which takes care of the calcium intake of my family” A tip from her which is religiously followed by me hence-forth.
“Holi – the festival of colours, marks the beginning of spring season and is celebrated for two days. The first day eve begins with a bonfire or Holika dhahan which depicts the victory of good over evil. The next day is the time for playing with colours, greeting friends and sharing sweets with them.” Nostalgia started engulfing me as I narrated them my experiences.
And cooking traditional food during these celebrations could be a great way to stay connected to our roots. I wanted to make a sweet Empanada called Gujiyas/Ghughra/Karanji/Karachika in India for them to compensate for the fun and frolic that we miss here.
“A mother’s love, it knows no end. It begins with a dream, with a silent wish, and it never ever ends.” ~ Kelly.
As they say that “A mother is a mother from the moment her baby is first placed in her arms until eternity. It didn’t matter if her child were three, thirteen, or thirty.” After being a mother myself, I feel blessed that I can still just be a daughter that gets pampered and showered with love by her mom year after year.
It is strange how we hold on to our past through food, friends and family we leave behind. I was so happy to see someone visiting me from my homeland, Udaipur.
Thanks to some real-life social engagements, I went off-line for a couple of days and enjoyed the leisure time with family and friends. The self-exile did help in bringing some balance back into life .
Getting back to work again after a break can feel daunting. I was trying to re-sync my internet-based social media engagements and checking the in-boxes for any messages.
I checked the online link on the site of a popular Indian newspaper ‘The Tribune’ which published my interview a couple of days back. I was reading that article and grinning from ear to ear, as if I had just won the lottery
And why wouldn’t I, the article about food bloggers in India starts with a few snippets from ‘my journey into the world of food blogging‘ and ends with a sentence from my about page!
Following your dream is never easy, but these are the times when the efforts you put in, to realize your dreams feel worth.
I received a phone call from a photographer friend the other day, “Hello, Sanjeeta, there is a photo shoot day after tomorrow and I said yes to the client, believing that you are there to help me out with the ‘food styling‘ part.”
“You have to cook 15 plus recipes in the studio and style the same. Things moved too fast, and I could not ask for more time from the client.” He concluded hurriedly.
And I was like “What?”. From sourcing props, shopping raw ingredients, planning the shots and cooking recipes in the studio to styling the sets …all in a day’s time…single-handedly…
I use the exact ingredients, follow her instructions precisely, but my recipes never turn out to be as good as hers. No, not even the simplest ‘Dahi wale Aloo’, tastes the same.
“I dislike short-cuts in cooking. Ready-to-use spices in sachets or snapping those large plastic bags of flour are a big no-no in my kitchen.”. replied mom over phone, when I put forward my query to her.
“Well, you have loads of time to your discretion to make your own spices and grind flour, mom. I have to make-do with these short-cuts, until I get relieved from my family commitments.”. I replied and pacified my ego.
Baking bites, bread and buns, cakes »
Stop. Take a deep breath. And walk, fly or catch a train away from the city and into a world where the average pace of life is slower than slow. “It is not down in any map, true places never are” ~Herman Melville.
Five years of Food blogging has completely changed the way I thought my life will take me few years back. Life now, is fast paced and hectic than ever. And so are my endless ‘to-do‘ lists and ever growing goals year after year.
Yes, its time to slow down the pace of life, forget cell phones, turn off the computer and disconnect with online media to get more focused and to enjoy the small moments in life.
Days pass and memories fade, but the more I cook and write for Lite Bite, the more memories I remember and cherish here.
2013 was yet another wonderful year. I enjoyed every moment of my on line journey through Lite Bite.
I leave you with the links of a few recipes I enjoyed cooking and posting on Lite Bite in 2013;
“Food is a gift and should be treated reverentially – romanced and ritualized and seasoned with memory” ~ Chris Bohialian
For some time now I was thinking about the spicy Chole (chickpeas) with fluffy deep-fried Bhature (flat breads), mom used to make during weekends in Udaipur.
The star ingredient of the recipe is Charmagaz. Charmagaz is an assortment of four different seeds of Cucurbitaceous plants. Musk melon, water melon, pumpkin and cucumber seeds together are called Charmagaz. Char is a Hindi word fo four and Magaz means intelligence.
Apart from making a healthy, filling and delicious snack, Charmagaz is extensively used in Rajasthani cuisine. If Rajput families use a paste of these seeds for their exotic non-veg cuisine then the Marwaris make scrumptious desserts using the same.