Fall is one of the special times of the year. The vibrant colors, the sparkling sun (which is very very soothing after the the burning summer sun of Texas), the light breeze with an occasional nip which reminds you that winter is not far away but at the same time makes you breathe in and soak up the warmth of the daylight, that sudden rustle you hear that gathers up all the fallen leaves to a heap at the corner – it is like the nature is whispering and planning to make everything around look and feel beautiful!
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The heat is still at its peak. Even after a few spell of showers it has not cooled down, & knowing Texas it will not get better soon. We are still on low carb. diet. Breakfast, lunch & snacks are still mostly salads- fruits & vegetables, nuts, beans & grilled fish/chicken; (more…)

At 8:30pm on Saturday 28 March people around the world will unite and switch off their lights for one hour – The Earth Hour, for our Earth, our Home. In 2009, Earth Hour will take place in more than 80 countries around the world. “1,672 cities, towns and municipalities in 80 countries have already committed to VOTE EARTH for Earth Hour 2009, as part of the worlds first global election between Earth and global warming.”.. Read More…

All you need to do to participate & reduce some carbon footprint is to switch off the lights for an hour on the 28th March, 2009. During this time, have some quality time with your family & friends.. without the blast of the TV & Music. Free yourself from all the other electrical gadgets that rule our life. It’s our Home! Come join us for Earth Hour 2009, turn off your lights at 8.30pm Saturday 28 March and sign-up here at earthhour.org.

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Having been not feeling so good for the past few days, I was yearning for some change of taste for my tasteless sensation in my mouth. That’s what flu does to you – steals your energy, enthusiam & the sensation of the taste buds too. I did not want to even look at anything overcooked, or too spicy. Something different (as if some else cooked for me, you know how everything tastes better when you don’t cook), light & warm yet healthy is exactly what I needed & exactly what I got. 

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Au Gratin is a French Style of cooking where casseroles are topped with bread crumbs & butter, & are allowed to brown under a broiler to give a crunch. Sometimes cheese is sprinkled  which melts & gets crispy under the broiler, but is not a requirement. “The etymology of gratin is from the French language in which the word “gratter” meaning to “to scrape” as of the “scrapings” of bread or cheese, and gratiné, from the transitive verb form of the word for crust” (WIKI). Au Gratins are baked/broiled in the oven & then served in a (usually Oval) baking dish. I did not use an Au Gratin dish as you can see… my dish is as square as it can be. So I really do not know if it would have tasted any different in an Oval Au Gratin dish.

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Colors & Zest! I do need both now. I have replaced my regular lunch with salad with whatever vegetables are available in the market, some protein like nuts or tofu or beans and no carb. atleast for a few weeks now till I get myself back to shape. I have tried before to starve myself to lose weight, but that only works for a while, for all the temptations around & the hungry stomach do not make a very good combination. I love salad, its refreshing, gives me energy, its filling and easy to make… and everyone know how good they are for you.

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The children are back to school. We had a fun & rejuvenating holiday this time, doing nothing much – waking up late in the morning, lazing around, reading, decorating together, cooking/baking & a small trip to the Polar Express Train Ride ( This was just awesome- the kids had a blast). Now again I am back to scheduling my time, cooking healthy & nutritious food for dinner & to pack for lunch. So I try to put in as much as I can in the meals I make. This is one of those recipes, which has the protein, carb & veggies all in one. Instead of the regular roti or parathas/flatbread which should be accompanied with a side, this is kind of all in one meal & tastes great & awesome non messy for packed lunch with a side salad & yogurt.

I have used 3 kinds of flours here – Wheat, Corn & Chickpea, along with a few grated root vegetables & some spices. It resulted in a very fresh, crisp, savory, healthy paratha/bread.

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 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. (more…)

Labra: A Festive Combination of Vegetables & Spices

These 2 months of September & October make me extremely homesick. The cool air, clear skies and the while floating clouds spill out all the memories of the biggest religious festival of West Bengal: Durga Puja, the community celebration, and along with that-  very special food.

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This is one of those tasty recipes which can be created in jiffy when you are in a time crunch, yet you crave for something to fulfill your taste buds and hunger. The toasted sesame gives a subtle nutty flavor and you can add any vegetable you want.

Ingredients:

1 cup uncooked rice (I use Sona Masoori white rice)
½ pound medium raw shrimp – deveined and shelled
1 teaspoon Lemon Juice
2 tablespoons of Tangy Hot Oil (If this is not handy, just use regular oil mixed with a teaspoon of any hot sauce)
½ medium sized Onion chopped
2 cloves of garlic chopped and mashed
4 stalks of Celery chopped
½ cup Peas
½ cup chopped Carrots
3 Sprigs of Spring Onion (some cut in angles and some chopped fine)
Salt
2 teaspoons Vinegar
2 tablespoons Oil
1 tablespoon Oil
1.5 tablespoons of Sesame Seeds

Preparation:

Toast the sesame seeds on a skillet till they are light brown but not burnt. Set aside.

Coat Shrimp with lemon juice and a sprinkle of salt and let it marinate for about 10 minutes. Heat the Hot Oil in the pan, and sauté the shrimps till they are pink and curled up. Set aside.

Wash the rice thoroughly to drain away the extra starch, cook it in 2 cups of water and 1 tablespoon Oil. When all the water evaporates from the top, lower the heat to minimum and cover it for about 10 minutes. Switch off the heat and let it stay covered for another few minutes. The rice at this stage should be separate and long and not sticky and mushy. (Alternatively use a Rice Cooker and follow Instructions).

Spread out the rice in a plate, sprinkle Vinegar on it, toss and let it sit for about 15 minutes. In the mean time heat oil and add the garlic and onions. Stir them in oil for a minute and add the carrots, celery and peas. Fry at high heat till all the water disappears. Add salt and the rice, stir gently and cook for a few more minutes. Switch off the heat and add the Spring onions, the Shrimps and the toasted Sesame seeds. Toss and Cover for 10 more minutes.

Serve Hot.