I remember the time when back in India many moons back we used to live in a joint family. My grandparents, uncles, aunts & cousins all lived in a big house, ate all together in one long dining table. Sunday afternoon lunches were always beautiful times when everyone was home, relaxed & talking for hours over food. Even tho’ I might have been only about 6 or 7 years old, I still remember that one of the dishes used to be mutton curry or chicken curry. The hot steaming curry, used to be placed at the center of the table, & all us little kids eyed it with utmost enthusiasm, while waiting for our turns.
Talking of Dum Aloo…There are some hundreds of ways to make Dum Aloo. In West Bengal it used to be a must dish served for weddings with “Radhaballavi” (lentil stuffed puri), and I loved the slight & subtle sweet taste of that kind of dum aloo.
Also during fall/winter time, when there would be small new baby potatoes, & the peas in the shell, my mom would make peas kachori and dum aloo with the bite size potatoes. It used to be an all evening activity when we would all sit and shell the peas and rub the potatoes to skin the already peeling skins.
Life is Beautiful, Satisfying, Fun, sometimes Sad & indeed a Challenge. Sometimes it also reminds you to be thankful for the little things, to be alive, to be able to share, love & laugh with family & friends. I am Thankful to be here to share this post with all of you today. Last tuesday I had an accident while I was getting by daughter back for her preschool. I got hit by a car from my left. Thankfully we are all safe, not a scratch on my little one & nothing on me except few burns from the air bags. Our car is gone & we need to get a new one. But we are here, all unhurt. Now thats something I should appreciate right? esp. when on the other side of the town on the same day one lady got hit by cars twice in a row and passed away. Continue reading Stuffed Bell Pepper in Arrabiata Sauce…
Goan cuisine has very strong Portuguese & Iberian connections. The art of baking bread was brought to Goa by the European Missionaries. The bread came to be such an essential part of a Goan breakfast that there came a time, “towards the end of the Portuguese rule, when every village had its own local bakery.” Goan bakers adapted the European influence and added local ingredients to their bread giving it a very distinct Goan flavour. They used to use toddy instead of yeast for leavening.
Every evening as I make my cup of coffee, I have this craving for something sweet with it. A biscotti, a slice of cake… & often times I think of the white fruit cake with the colorful candied fruits in it that we would get from the local bakeries back at home. That was long long time back. But certain tastes & aroma stay with you irrespective of the years in between. When I read this recipe, I almost visualised the cake we would have, for the picture given for this was white and the recipe asked for red cherries.
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