So what is your Comfort food?

My preference is variegated - top of the head would be, dal chawal, poori aloo, toast, coffee (welcome any time of the day). This list ticks all the boxes of what comfort food is synonymous with - childhood association - loaded with nostalgia.Truly satisfying and filling - nourishes and soothes the soul and most importantly what I turn to often and remain ever fond of ...  So where does 'mathri' (salted crackers) fit into this food group, the crisp Indian savory with its faint 'ajwain' (carom) aftertaste, the perfect tea time snack. This is my go to snack, something which I crave most with my cup of tea. The perfect 'chai' and namkeen combo.

Making 'mathri' at home is a long standing tradition. I had seen my nani (maternal grandmother), and then my mother make it for us sisters. In my grandmother's times they were made a canister full and stored in the larder - for the big joint family.

When I  visit my children, the process of making 'mathri' is spread over a few days as it is made in copious amount (it remains good for very long). It goes well with virtually any pickle and can be turned into a meal with 'sookhe aloo ki sabji' or say 'gobhi ki sabji'.

We are now exposed to multifarious cuisines - but these old favorites have a special place in the heart. We perhaps need to preserve these recipes, lest they get lost in new food trends.

Traditionally, mathri is made with refined flour, sometimes sooji (semolina) is mixed into the flour, a healthier alternative could be whole wheat flour. I am more of a purist and believe it is better to eat in moderation rather than compromising on the taste. My experiments with  baking wholewheat crackers drew home the fact that they just don't taste the same as good old fried crackers

'Mathri', 'mathis' or 'suhaali', by whatever name you call them, are available at most namkeen  shops but nothing beats the taste of home made ones. Till some time back I would knead the dough by hand but now the food processor does the grunt work and making them is now a breeze. So here are the proportions that I follow.

'Mathri' (salted crackers)

500 grams all purpose flour (maida)
1 1/2 teaspoon carom seeds (ajwain)
5 tablespoon refined oil
Salt to taste
Water for kneading the dough
Oil for frying

Add the flour, salt, carom seeds in a bowl, rub in the oil into the flour and mix it well together (adding oil to the dough imparts a flaky crispness). Knead a stiff but pliable dough - stiffer than the poori dough. Once the dough comes together, make small walnut sized balls and roll them into 2-3"rounds, then prick each of these discs with a fork so that while frying they remain flat as in papdi.

Heat oil in a wok, test the oil to see if it is hot enough then slide the rolled out  rounds into the oil. Keep the flame on medium so that the 'mathris' get thoroughly cooked. Once they turn golden brown on one side then turn them over and fry till both sides take on a golden brown hue.

Drain them with a slotted spoon onto a plate, let them cool completely and then store in a glass jar. Enjoy these yummy savories at leisure.

I would love to hear about your comfort food and of course the stories associated with them - for in no less measure they add to the romance of our favorite food memories!

Revisiting traditional Indian Sweets

What is there for meetha (sweet) is the oft asked question in our house - most times the response would be" there is cake" (as one is regularly trying out new bakes). All good... most days there is fair amount of enthusiasm, not ecstatic but kinda ... yeah ok ... but the instant it is revealed that its a 'barfi'(fudge) or 'laddoo' or even 'kheer'(rice pudding), the face lights up and the joy is unmistakable.

This bias - guess is pretty understandable as we have grown up with traditional 'mithai'(sweets). Dessert for a lot of us is still synonymous with our  'desi meetha' ( notwithstanding what Cadbury's may want us to believe), the 'rasgullas' and 'gulab jamuns' that we grew up on. However much one's palate is exposed to the puddings and cobblers and pies - ahh nothing to beat our Indian sweets.

The traditionalist in me is not enthused at this new age gifting - of chocolates and cupcakes at  occasions like weddings and diwali. Arrey please don't go to such lengths - the good old khoya barfi (milk fudge) works just as well.

 Sweet course at the end of a meal, is a universal concept - for us it might be a laddo or a peda and elsewhere in the world, it could be chocolate mousse or a key lime pie, or tiramisu or what have you.
 As a kid the most common western pud that we ate was the then ubiquitous ... caramel custard but this was typically an after meal sweet dish. Most unlike a laddu, which one can surreptitiously gulp down whenever hit by a craving for 'meetha' ... good any time of the day... as a pick me up, or even as an accompaniment to my sugar free coffee ... carry them on a vacation- which I unfailingly do, even when visiting the kids. Over the years they too (especially my son who has got our sweet tooth ) could be seen scouting for the big 'laddoo' dabba at the most unearthly hours.

Atta (whole wheat flour) laddu are still the most frequently made sweet. One, we enjoy them and most importantly they keep for a long time just the perfect food for those times when you have unexpected guests. The fact that they are home made ... never fails to impress people.

The gond (Edible Gum) laddoos with loads of dry fruits, an all time fave, are made mostly in winters.
The regular laddu have at the most a smattering of almonds.These laddus are open to a lot of variations... lotus seeds(makhana) fried in desi ghee and then crushed  can be added to the laddus, elaichi powder (cardamom powder)... just a hint is also great- pretty much adapts to a lot of add-ons be it nuts, seeds or spices.

The secret to a good laddu is, slow roasting and, the desi ghee (clarified butter ..and mine is always home made and which to no small extent adds to the flavor)

Whole Wheat Laddus (Atta Laddus)

500 gm whole wheat flour
200 gm desi ghee (clarified butter)
250 gms bura sugar
100 gm sliced almond
cardamom powder (optional)

Take a kadhai (wok) and add the whole wheat flour, desi ghee and sliced almonds.

Keep stirring this mixture on low heat- after sometime the ghee will melt and blend into the flour. One has to patiently roast the flour on a very low flame till it changes color and has a nutty roasted aroma.

Once the flour has been well roasted take it off the flame and let it cool down considerably ( just warm enough to bind the laddus well). Add the bura to the flour and mix it well. Then shape it into laddus. When totally cool store in an air tight container.

Holi 'masti'

Happy Holi! 

A peek into the holi preparations

Colourfully decorated entrance

All geared up for some moves

Old Delhi chaat stalls

Colourful canopy

Dancing in the rain

All set to get stoned

Weekend indulgence - traditional UP fare

How  I look forward to the weekends,  no pressure of getting up early or fixing the hubby's breakfast by a particular time. One can snooze for some extra time with out feeling guilty. Though to be honest, I seldom end up lazing around, the habit of getting up early is now so firmly ingrained that even without wanting to, my  internal  body clock switches on to wake me up. I particularly relish savoring the early morning coolness when the intense heat of the day has still not set in.

Today being a Sunday have been taking it very easy. My help is off on a vacation and I  am feeling so happy not to have somebody hovering over me. I know a lot of people get aghast to hear me say this (for them the more help the better) but both hubby and I feel very relieved to be on our own.

On the weekdays I usually stick to a healthy meal plan of granola, muesli, dry nuts,fruits, sprouts, and the so called 'healthy stuff ' works for breakfast, and for meals too it is the usual fare of a simple daal, roti, sabji and so on. This ensures that  one feels less guilty on the weekends to indulge in indiscretions, like today when I gorged on my all time favorite, ajwain ki poori with latpate aloo (potatoes in a tomato gravy). This the one time when I really hog and don't  fret about the extra kilo that I would surely be putting on. If  I want to be very decadent then  sooji ka halwa is an additional indulgence, but of late have been savoring too many cakes (trying a new recipe everyday may sound fun but believe you me how one has to sweat to loose all those calories) so skipped the mitha ( sweet). 

Ajwain puri/pithi ki puri with aloo sabji and kaddu ki sabji is an out and out UP (Uttar Pradesh) morning nashta ( breakfast). My husband teases me  that you can take a girl out of UP but not her food habits. Which on a sober note is so true, the food in UP is worth drooling over.

Way back in the early 80's my father was posted at Ghaziabad. In the initial days we stayed in the State Circuit House till our official residence  got ready. Back then there used to be a bahadur ( caretaker) in most of these rest houses who would be the cook. Their idea of a good meal meant  lots of onions and oil. Being a fairly devout Jain, my father did not have onion or garlic in his food, so for the time we stayed at the Circuit House our meals would come from this halwai shop  called Banwari lal halwai.  Everyday in the morning our tiffin would come laden with pithi ki kachori, kaddu ki sabji, methi launji, aloo latpate and his lovely crisp desi ghee jalebi's. Those were such simple times that Mr Banwarilal would personally come down to deliver the food to find out for himself whether we were happy with his meals. This shop was very well known in Ghanta Ghar market and for a very long time whenever any of the daughters and son in laws would come over to visit my parents it was a forgone thing that breakfast would be from Banwarilal's shop. Haven't tasted his food in ages but there is a similar shop in Dilli 6 which makes the same kind of food but minus the jalebi - (funnily Delhi has this different ethos of making jalebis in the evening. In UP  doodh jalebi is a very traditional  breakfast fare.) so when ever we go there nostalgia creeps in.

Here is my recipe for ajwain puri and latpate aloo.  Its a quick and easy recipe and gets cooked in a jiffy- mostly half an hour. Hope you have as much fun eating it as I do.

Ajwain Puri

250 gms whole wheat flour
1 teaspoon ajwain(carom) seeds
1/2 teaspoon salt
Water as required
Oil for frying

Sieve whole wheat flour (gehun ka atta), add carom seeds and salt and mix well. Then add the water little by little, gathering the dough together till you have a slightly tight dough. The water is added slowly so that the dough doesn't become sticky. We are looking for a supple dough but firmer than a roti dough.

Divide the dough into small lemon sized balls and roll them out into a circular shape. Heat oil in a kadhai (wok). To test if the oil is hot enough for frying, drop a tiny piece of the dough in the hot oil, if it floats up then it is ready for frying the pooris. Slide in the rolled out dough and fry the poori pressing it slightly with the ladle, till it puffs up and the bottom side looks golden, then turn it over and fry on the other side till its properly done. Remove the pooris from the hot oil with a perforated ladle. Fry the rest of the pooris in a similar manner.

Latpate Aloo

Serves 2

4 medium sized boiled potatoes, peeled
3 tomatoes, roughly chopped
1/2 inch fresh ginger, cut into pieces
3-4 green chillies, finely chopped
1/4 teaspoon jeera (cumin) seeds
1/4 teaspoon haldi (turmeric powder)
1/2 teaspoon dhania (coriander) powder
1/2 teaspoon red chilli powder
1/4 teaspoon methi dana (fenugreek seeds)
2 teaspoon oil
1 teaspoon kasoori methi (fenugreek powder)
1/2 teaspoon garam masala (blend of Indian spices)
Salt to taste
2 cups water

Heat oil in a pan and add the cumin seeds, then add the fenugreek seeds and stir till they start to change color.Add the finely chopped tomatoes, let the tomatoes cook till they soften to a paste and the oil separates. Lower the gas flame and add the fresh ginger, green chillies, turmeric powder, coriander powder and red chilli powder. Stir in the spices into the tomato paste and cook for a couple of minutes. Mash the potatoes  and add them to the tomato paste, mix well. Now add the water and salt to taste,  and cook the curry till the vegetable has a  thickish gravy.

Finally add the kasoori methi powder and garam masala powder. Serve it hot garnished with julienned ginger slices and chopped fresh coriander sprigs.  Enjoy the meal with chilled Boondi raita a great accompaniment, to this desi food.

New York calling !

It had been a while that I had spent time with the children (daughter and son,who are in the US )and there had been plans of visiting them but nothing concrete.

Till one fine day the younger one rang up with the fabulous news that she would soon be a working girl. I was very overwhelmed by this exciting piece of news and just wanted to enjoy and celebrate with the kids. Immediately plans were made and mercifully the husband managed to get leave and we could jet off.

The travel time to the US had been something that has  always left one quite unenthused but with time the feeling of malaise has worn off or maybe one has become more habituated,whatever may the reason be, the journey no longer seems that tiresome.

Suitcases were out and list was drawn up of things that one needed to take ... which basically was food and yes, more food. Top of the list, their favorite 'boondi laddos' and 'moong dal halwa' ! Loads of mathri's were made, to which my daughter joked that with all that eating she would sure be putting on kilos. Inspite of stressing over travelling light, we still managed four pieces of choc a bloc baggage. Of course, the spices occupied pride of place and I was feverishly looking up English names of  herbs like' mulethi'  just in case  I was  to explain that to the US customs guys ( which by the way is Licorice in English). The daughter simply loves my homemade chaat masala so carted tons of that too.

Since I am a lot into self healing and avoid medication myself (and try and insist the same with the kids) so carried several pouches of what could arguably be called home remedies. My  nani's  home remedy for stomach ache would be putting a few drops of  lukewarm hing liquid (asafoetida for the uninitiated) on the belly button and magically the ache would subside. Seriously it still works, do try it sometime, at my peril if you like! So yeah, it's all coming back ...  my nani's (maternal grandmother) and mother's influences have rubbed onto me and I am this typical mommy who tries to  anticipate what all possible things on earth the kids might need.

The Delta flight was smooth, with a change over... got to see Paris (no we guys have yet not been to this romantic city), albeit from the confines of Charles De Gaulle Airport, with its unusual but   interestingly done interiors. For inflight entertainment, for lack of  a better choice watched 'Khoobsurat' and surprisingly quite enjoyed it, Fawad, the hero,was charming; and Sonam, though not my fav, too was  cutesy in this movie

Charles De Gaulle Airport

Finally JFK and then a short ride to White Plains (where the son lives) with this super cab service called 'Shuttle Me'. For those who maybe interested, 'Shuttle Me' is an airport to home cab service...its comfortable, punctual and what's more quite economical.  We have patronised  them often to vouch for all the above. Undeniably, the Yellow cabs for this distance are a total rip-off.

How things change when the children are all grown up - right from the time we landed the daughter was constantly calling and monitoring to make sure that there were no hiccups. There was traffic on the Van Wyck Expressway and it took us some time and by the end of our journey even the fella driving us knew that we had one dotey kid.

Yummy sandwiches and coffee awaited us, as soon as we landed home. Also, they had gone shopping a day earlier for groceries and cooked this lovely meal so that I wouldn't have to bother for the rest of the day with cooking!  The house too had been spruced up ( in deference to my penchant for cleanliness). Like I have always maintained kids are life's biggest blessing. We were back in the warm and familiar environs of my son's apartment. It felt so nice to be back, soaking in the view from his bedroom window. It looked as charming as ever and India for now was a distant memory. I was overjoyed at being with my kiddos to miss anything back home. The family was together and there was lots of catching up later in the evening, when the son got back from work. Ah! those late hour working, the bane of modern life. Thus ended the first day, laughing with and  listening to the children's light hearted banter, till finally jet lag got the better of me.

Traditional 'mithai' ... passe ?

Diwali for me is associated with family, festivities and food. It was a time when the sisters would come down to the  family home and we would stay up late, chatting or playing cards. My parents would have their teen patti (card session) and it would be fun to watch them slipping back into a carefree mood with their friends. I was never much of a card player but my elder sister would join in when mom would get up to organise the nashta (snacks) for everyone.

There has always been a tradition of gifting sweets on Diwali and it has continued till date, albeit with changing times, it is no longer just traditional mithai, gifting too has acquired more cosmopolitan hues. Baked goods like cakes and brownies are being lapped up a lot. The other day when I was getting ready a brownie order, I couldn't help thinking how times have changed. Though, for me - the traditional mithai any day.

These brownies are a favorite with my children but when I was trying out the menu for Farm Goodness, I toyed with  some more fancier recipes - but in the end I chose these as not only are they fudgy but also very chocolatey  without being cloyingly sweet. I like to cut them into good sized squares, so though originally for 12 pieces but we keep them at nine.

So here is my decadent brownie recipe which is a quick mix once all the ingredients have been assembled.

Nutty Fudge Brownie

1/2 cup butter

1 cup sugar

1/2 cup flour

2 large eggs

4 tablespoons cocoa

1 teaspoon vanilla essence

pinch of salt

1/2 cup walnuts, chopped

2 ounces semi- sweet chocolate, chopped

1/2 teaspoon baking powder

Grease a baking pan. Preheat oven to 350 degree F.

Cream the butter well, then add the sugar and beat well together till creamy. Add the eggs one at a time, mixing well after each addition. Now fold in the flour -cocoa dry mixture into the butter mix until well combined.

Add in the chopped walnuts. then the semi sweet chocolate, mix till well incorporated. Spread the batter evenly and bake for 25- 30 minutes. Cool for an hour and then cut into squares.

Perfect weekend snack ... 'pakoris'

It's a lovely day here in White Plains, New York. Since it's a weekend, there is lot more activity outside. The son's apartment window has a great view, -it's my favorite place where I sit and watch people hurrying past on their way to work, or parents dropping off toddlers to school. After the morning rush of office goers, it is people going with their trolleys for grocery shopping. On a nice day like this, the park just bang opposite, has a group of oldies enjoying the gentle cool breeze and lazing on the bench.

I was here a few months back, and though this trip came all too soon but  a chance of visiting the children was not something, I could miss. I did finally decide to fight off the challenge of a 15 hour flight, for nothing is more fulfilling than spending time with your children.

Since I have come, been cooking mostly Indian meals, as this is one thing that they miss the most - having  wholesome home cooked food. The Indian food scene is pretty dismal here, the other day we had ordered Indian food, the whole works - daal makhani, kadhai paneer, naan and other sundries.The veg tasted like nothing we have back home, couldn't believe that this was being passed of as Indian food and if that was not bad enough, it was expensive to boot. Some raw vegetables cooked in tomato puree with lots of red chilli powder added to make it spicy -  seriously, what this place needs is an Indian joint serving authentic food.

 Of course this is not the case in say Pittsburgh (where my daughter is) which has some great places for good Indian food, and why only Indian, the food scene is amazing there, no wonder it has been voted as the best new food city 2014 by Bon Appetit. On my wish list is tasting Prantl's Burnt almond torte, touted as the Best Cake that  America has to offer by no less than Huffington Post. The daughter has been coaxed into getting it when she comes over to Delhi for her winter break, later this year.

Coming back to White plains - since it was the son's day off  we did away with the regular food and made pakoris (vegetable fritters) for him. Served with a sprinkling of my home made chaat masala they tasted amazing. The son enjoyed this change from routine food a lot and so did we. Everyone hogged  so much that any chances of having dinner was out of the question. The husband was the master chef for today and I have to admit he did a great job and fed all of us very lovingly.


Aloo and Pyaaz pakoris (Vegetable fritters)

2 medium sized onions, peeled and chopped fine
2 medium sized potatoes peeled and diced
6-7 green chillies, chopped
2 cups besan (chickpea flour)
1 teaspoon red chilli powder
1 teaspoon salt or to taste
2 cups oil
Water as per requirement
2 tablespoon chaat masala

Batter for the fritter's

Dice the onions and potatoes into  very small pieces. Destalk the chillies and cut them into roundels or any shape that you fancy. Next make the batter, mix the chickpea flour with water, just enough to get a dropping consistency. Once the batter is mixed with appropriate amount of water, whisk it well to aerate the batter. This whisking helps in making soft pakoris with a crisp outer covering.

Finally once the batter is well aerated add in the diced vegetables, salt and red chillies. Mix in well till all the vegetables are well coated. Heat the oil in a wok (kadhai)  on medium heat. Then drop the batter by spoonful into the hot oil. Frying the pakoris at the right temperature is the key to getting it right, if the oil is too hot the fritters will quickly brown on the outside but remain uncooked from the inside, a low temperature results not only in soggy fritters but also oil soaked ones. So maintain an equitable temperature wherein they are well done inside and have a crisp outer covering. Once they turn a nice golden shade, more towards the darker side, drain them well on the paper napkins and serve hot with a generous sprinkling of chaat masala alongside some nice tangy coriander chutney which just so completes it.

Sizzling in the heat

Enjoy this lovely snack which can be had anytime of the day- yup I have even made it for breakfast on a rain soaked Delhi morning. A perfect finger food on such a day with the Indian masala 'chai'

Ready to eat

Sights n smells of Dilli 6

So I am once again at what seems to be of late turning out to be my favorite haunt Chandni Chowk. Only last week I was here for the jam bottles that I had ordered.  This time around it was the cake pans and muffin liners that got me here. Now don't get me wrong, I have often made trips to this part of Delhi - the Walled City, but nonetheless it still requires some steeling up to brave the chaos of this place. With 'Teej' round the corner I have been dying to eat some nice, melt in the mouth 'ghevar' (honeycomb sweetmeat) and though Bengali Market is just next door with its two very popular sweet shops but somehow their ghevar has never matched the ones I remember eating in my home state of UP- the sweet used to be creamish with a soft texture and one did not need any of the heavy 'khoya' which is such a fad now.

A street view of Sirkiwalan bazaar

Chandni Chowk is a place which is never short on buzz - the milling crowds, the innumerable hawkers, small little masjids and mandirs - also, you name it virtually everything of your daily needs is available here in its narrow lanes where every nook and corner and every square inch has been occupied by someone selling one thing or another. One has to be prepared to do a fair amount of walking if you want to explore its meandering lanes and bylanes. The place is one big 'mela' everyday ... you need to be an amazing trapeze artist to walk this age old  historical bazaar without stepping on to someones toes or still worse getting stepped over.

Bade Miyan's famous kheer

But of course, my hidden agenda to come here is to gorge on its sumptuous street food - that is something to swear by, what with its original and authentic rich flavors. This place is a virtual treasure trove of shops which have been around for generations and which have passed on its recipes over generations and uncompromisingly maintained its standard. One such place is this delightful sweet shop, selling just one single item - an Indian delicacy, 'kheer' (a staple in most Indian households on festive occasions). This was the famous Bade Miyan"s kheer shop at Lal Kuan. One look at the creamy texture and I knew this was not to be missed experience. The kheer (rice pudding) had a brownish tinge to it which only comes after hours of cooking the milk on a slow fire. The milk had thickened to a malai like consistency and it was a very rich looking dessert. Sure enough, one bite into this lovely concoction of milk and rice and the wonderful creamy texture of the kheer came through, seldom have I tasted such well-made (though, very painstakingly) kheer.This labor of love is also fed to you with equal  amount of love and affection. A must visit shop if you are nearby, if for nothing else then just to experience the old world hospitality which is so rare in the Delhi I live in.

Bade Miyan's old world hospitality

Came across this very interesting looking fruit called canary melon or 'Sarda'- apparently an import from our neighboring country and eaten a lot during this holy month of fasting.

Sarda

A lot of carts selling dates too - again eaten a lot in fasts, for it is also a thirst quencher. This area had shops selling utensils and perforated ladles.One of them looked interesting and I was in two minds to pick it up but realized it was too huge for home cooking.

 One time I had got this interesting masala  (spice) packet for making 'kachori wale aloo' and one of the ingredients listed in the masala was 'kachri', a wild variety of cucumber which grows in Rajasthan - available in Delhi in its dried form, it is powdered and added to food for its tangy flavor. Chandni Chowk is probably one of the few places in Delhi that you can hope to get 'kachri'. I came across this shop with its quaint old style doors painted an interesting green. The huge crowd outside was what drew my attention. I was curious to see what they were selling that was attracting such a rush! Turned out to be spices, of all types, whole, powdered, special masalas for different types of curries, they even had some dal masala. I stood there thinking how to make myself heard in that din  and then I heard someone asking for 'kachri' - at last I was able to get hold of this elusive vegetable and see what it looked like. As I said this place has it all!

The spice shop and it's green door

 Feeling very excited after my last purchase - seriously how the smallest of things can make one feel so happy, I then bought my baking wares and some cute muffin liners.

Then it was time to search for the ghevar shop whose name I did not know- my only clue was some place in Chandni Chowk called 'Gali Shankar'. Now an interesting trend in this area is that when you ask people for directions mostly they would tell you it is just a little further away. I think that is a good ploy because if I had known when I started searching for this sweet shop that it would require me to cover virtually more than half of Sitaram Bazaar (one very well-known street in Chandni Chowk), I might not have gone through it ; that just around the corner bit kept me going till after a never ending walk by the end of which I was cursing myself for carrying my fetish for having desi ghee ghevar to such levels.I reached this much revered shop for quality sweets,but I was out of luck; the ghevar which obviously seems to be hugely popular had sold out by evening. All that was readily available was sev ki barfi, typically a Lucknow speciality.  Btw before you think that it is just another sweet shop, it turned out to be one expensive sweet - at 480/ a kg it had better be good. So now before sawan (monsoons) ends I think I will be making another trip here or otherwise it will be a wait of one whole year to taste this sweet as it is mostly prepared only in the months of sawan - little chance that my sweet tooth would let a year go by!!!

Ghevar shop's freshly made sev ki barfi

Ghevar shop's freshly made sev ki barfi 

Sleepless in Delhi

Delhi is huge, with every inch of space covered by buildings (Ridge would probably be, one of the few forested patches left in the city). But when one decided to go house hunting (we are thinking of giving our house a makeover and like the architect said that you need a high degree of tolerance to stick around .... so moving out seemed a more obvious thing to do) the actual picture is very dismal, not very many areas match the parameters of good, neat and peaceful living.

East and West were not on our radar, over populated with little infrastructure (if at all you can call it one) ... did not even pass muster for us to check out any dwellings there.

Central Delhi was undoubtedly the obvious choice ... the ideal place to live but rentals are mind boggling, and we simply had no intention to spend living in a temporary accommodation as much as it would perhaps cost us for the makeover. What was left was South Delhi - we already had a taste of South Delhi some years back ... thinking that it would be closer to hubby's workplace (Gurgaon), we had moved in to one of the so called posh South Delhi locality - a favorite among expats and embassy crowd. Our neighbors had some construction work going on at their place ... a pretty normal thing, but then there was a house behind ours (which was separated by the service lane), which too had some repairs going on. Sharp, 9 'o' clock in the morning the drilling machines would start and the noise between the two renovation sites was enough of 'jugalbandi' to deafen you - it did drive me crazy enough and it seemed endless, to switch back to my former residence. A sensible move because six months later when I visited the place we had temporarily lived in, the work next door was still in full swing, in fact they had enlarged the renovations they had planned and it was filled with construction labor and to add to the chaos the house facing ours (opposite the road) was being broken down to build swanky 'designer floors'. This time when the hubby suggested the option of going back, I shuddered imagining the nightmare the place would be with constant 'builder activity'. 

Apartments next to the Yamuna bed seemed a suitable option; they were central and offered all the amenities of a gated community. They had been built in 2012 and served as Commonwealth Games Village, used to house the players from various countries. They did get a bad press at that time and people were reluctant to move in to begin with, but given the space crunch in the city, families have started moving in - and honestly the place is more spruced up since then and is quite nicely maintained - green and open. The apartments are pretty compact and encourage minimalist living ... storage space is limited to a couple of closets. This suits me fine with my limited wardrobe, but not for the gen next ... my daughter probably would have to hold a yard sale to do away with half of her wardrobe if she were to ever think of moving in here.

CWG seemed nice, but too many Towers have been squeezed into a limited space ...  right now one of the better places to move considering our limited options but once it fills up, the place could well turn into a hell hole unless space and privacy is not high on one's agenda. We still haven’t struck it off !!

We also explored Noida, maybe it was my UP roots beckoning me - it was a complex on the Expressway ... (made by one of the better known builders of this satellite township) one of the earliest to come up in the area, and it showed - the outer facade looked worn out and so did the flats -the place itself was a maze ... like Jantar Mantar's 'bhool bhulaiya' - if nothing, it sure guarantees to keep you fit if the walk from the car park to the apartment was anything to go by. On the way back from Noida, a bunch of guys were trying to flag cars down posing as roadside sellers and seemingly harassing the car owners ... we didn't need any further proof that Noida was not the place for us - the law and order situation here scares the hell out of you.

Next Saturday was spent exploring the likes of Park Place, Mayfair and Central Park of Gurgaon - we conjured up images of a little London or New York in our midst. Truth hit us home when we saw them ....the surroundings were a far cry from anything even remotely close to the Big Apple or Central London. 

Truth is not far to seek - Delhi has been killed by the greed of the politicians in cohoots with land sharks. Permitting  builder floors was the death knell of this once, historically and culturally rich city which was open and green all around.

After a whole day of house hunting, we had a new found respect for our apartment, the worn out patches seemed a minor aberration and my kitchen minus its modular status still gleamed - not posh, nor swanky, but it was home. It did not take much to realize that we should be grateful for what we have ... it was warm and welcoming, I think the renovation would be on hold for some time till we find a utopian home. 

I am open to suggestions from my readers and fellow bloggers. Anybody!

Pleasures of suburban living

A vacation is always something to look forward to and more so when it means a respite from Delhi's tortuous summer where one gets nicely baked. I was travelling to the US  to meet up with both my children and ostensibly to help my son set up his apartment - a 22 year old kid was now a working man of a proud mother. 

When I started packing it seemed we would have a couple of pieces of luggage but somehow our list of things  kept getting bigger and by the end of it we had four huge suitcases stuffed to the T - there were eats for the kids, boondi ladoos for the daughter, samosas and kachoris for my son - all  typical Indian fare which they missed gorging on. I too wanted to carry my essential Indian spices for I knew I would start longing for my ghar ka khana after a few days of restaurant bingeing. Plus some stuff for the son which I thought (mistakenly) he would possibly require. 

Travel light is is a lesson I learnt on very early ... the time when we heaved and panted up our London apartment is something I won't forget in hurry or another time in Copenhagen when we discovered that our  beautiful apartment was on the third floor of a period building - guess that's how these Danes remain so fit. This was one such folly I wouldn't have repeated but for the fact that this time around they were essentials that couldn't be dispensed with. Our plans of taking a train to White Plains, from NYC had to be shelved and it was the yellow cab for us. The fares here are mind boggling and if we start converting to our currency you feel ripped off.

White Plains is a mere half an hour away from NYC and falls in the Westchester County. The journey from JFK passed in a blur- guess too jet lagged but what got encapsulated as we entered White Plains was the greenery around.

What draws me to any of the developed nations is the impeccable way in which things are maintained, the infrastructure is unfailing, all most all utilities will function normally ... this predictability in your everyday life is a huge plus and the overall neatness is a part and parcel of the Western world. White Plains was no different ... spotlessly clean, modern facilities, enviable quality of life and of course the lovely fresh air which you so very much miss in dusty Delhi ... in fact I could not help wondering that it is better than living in the happening NYC !

My son has a corner apartment in North Broadway with huge glass windows which overlook the Main Street, bang in the heart of this suburban city. One could spend hours just gazing outside and watch the world go by ... right across was a park which would be filled on weekends - young mothers would get their kids to play. On the opposite side was another park where a group of old ladies would congregate to catch up.

The lush green park 

There is a sense of community living in this place where the locals interact more with each other. On weekdays, you could see the hurried paces of office goers early in the morning ... and the somewhat more relaxed walk later in the evening when off the hook ... ah! these corporate and sleep deprived souls ... this aspect and the mechanical life that they lead 5 days in a week is somewhat depressing ... seen my hubby and uff now my son ... is there nothing we can do to change this (more about this some other time ... perhaps in another blog)

I love travelling and visiting new places but what mostly happens is that after a week or two I start to feel homesick, at a certain level the impersonal West starts getting to me and I miss the much used to boisterousness and warmth of our people back home.  So however, much I might lament about the heat and dust but my heart beats for my home country. So was with being here, after the initial enthusiasm had worn out I had a sudden rush of nostalgia for Delhi. But I must add, gradually as I lived on and got familiarized with my surroundings it  grew on me and before I knew I had started to enjoy being there. I wonder what one wants - fact is one is greedy and desires to have the best of both the worlds ... such is life!!!

White Plains is a very self-contained city and many multinationals have offices here yet, after New York's concrete jungle, its leafy green surroundings are very calming. While it has all the facilities of a big city it has retained its suburban charm. It’s a very peaceful, uncomplicated living with all the amenities at a stone's throw. From our apartment at North Broadway the shopping area was a mere five minutes’ walk. All the big major chains Whole Foods, Shop Rite, Walmart, Target, and Sears were there. So were innumerable eating joints. Only thing this place needs are few more Indian restaurants. my hubby could not help quipping that I should give it a try ... I laughed it off as good try of a mid-aged husband wanting to get more stag time, no way, tough luck !!.

Having lived in New York too I find the quality of life here in White Plains far more amazing, this place gives a suburban life style with the added bonus of being so close to the city for anyone missing the bright lights. There is an express train to Grand Central which barely takes 30 minutes and if you are not travelling during peak hours you can be sure of a comfortable travel. My stay here has been so enjoyable that I am loathed to leave this place, over a period of time it has grown on me and I will be taking back very fond memories of White Plains.

A local artisanal fair in the nearby park

 One would I guess have to wait for such life style in India - Modi's smart city... Seems a far cry, in our lifetime.

Childhood nostalgia captured in a jar!

Making jams and preserves is a great way to enjoy the season's bounty long after the season has ended. Winters are long past but we are still savoring its citrusy bounty in my orange marmalade - slathered on a whole wheat toast or just spooning some of it into the yoghurt.

In yesteryear preserving seasonal fruits, was more for keeping things when they were available in plenty. In today's time when you get practically everything all the year round, the reason for preserving fruits appears to be entirely different - it is indeed the health bug which has bitten the more aware and the more affluent. Homemade stuff seems a healthy, unadulterated option and also as it is sure to taste more superior to anything found on the supermarket shelves.

I am often asked how exhausting it must be to stand in the kitchen overseeing and closely monitoring the entire process ... fruits being selected, washed, being chopped, soaked, stirred and so on ... yes there is undoubtedly a whole lot of effort involved in handling all that fruit, weighing, testing the jams and preserves for a set ... but it doesn't seem a task because I enjoy doing it. In fact a sense of calmness engulfs me and I am totally focused on the task at hand. It's a great feeling to be able to relate to something so delicious particularly when you sense and feel the freshness, the taste and health that is embodied in it. The best part comes when each batch is to be is the sampled and  you wait anxiously to see the reaction ... is it a big and instant smile, a somewhat forced one, or worse unable to elicit a reaction. Fact is that the appreciation of  family and friends is so cherished  and makes it all worth it and it is only when the acceptance is unconditional and near unanimous that I feel that yes this is ready for being put in the market. 

If you, like me grew up with Enid Blyton’s you would understand my fascination for strawberry jam - served with scones and clotted cream! The secret to a good strawberry spread lies in retaining its fresh flavor and texture. Strawberry is a low pectin fruit, so results in a soft spread preserve. This is by far the easiest jam to make and tastes delicious too. I like my jam with chunks of strawberries in it - gives a feel of savoring the real fruit. 

So here goes my simple recipe for a mouthwatering strawberry preserve which would leave you yearning for more!!!

Strawberry Preserve

500 grams strawberries

300 grams sugar

Juice of 1 lemon

Wash and hull the strawberries. Then cut the fruit into half and the larger ones can be chopped into quarters.Put the strawberries in a preserving pan and simmer gently till they soften a bit.

The fruit simmering in the sugar syrup

Then add the sugar and stir on a low heat till the sugar dissolves. Then turn the heat up and add the lemon juice. Cook on a rolling boil till the setting point is reached. When thick enough to set ladle the jam into sterilized jars and seal. 

Try this simple recipe ... the result is nothing short of divine.

An Italian bake on a rainy day

It was a normal summer day in Delhi, hot and dusty. Evening brought in a dust storm and some unexpected but hugely welcomed showers.

After the rain petered out I quickly changed into my walking shoes for my evening walk, this is something which I thoroughly enjoy and so in spite of the not so pleasant weather it is still a regular feature. My walking track is usually Bengali Market where I am joined by a friend and we spend a couple of hours doing rounds of the park along with of course catching up on each other’s sundry news.

On the way back I popped across to Nathu's for their scrumptious garlic loaf, the cool weather was a perfect excuse to do away with the regular Indian supper and instead indulge in some baked. This dish is simply loved by everyone and I have made it often not only for family but also for guests and it always tastes amazing.The garlic bread  is the perfect accompaniment for this lovely dish and all that is needed is a  creamy tomato soup or a French onion soup and your meal is complete.

I forgot to buy corn but that is not such a major thing and so it still tasted wonderful though personally I love corn in the dish. This vegetable casserole can be prepared in advance and kept, needs to be baked just half an hour before serving.

This baked has been adapted from Tarla Dalal’s "Party Cooking" . It comes  high in my list of 'simple, quick to cook and great to eat'  dishes.

Corn and Aubergine (Eggplant) Bake

Serves 2

500 grams tomatoes

3-4 cloves garlic, crushed

1 onion, chopped

1 capsicum, chopped

1/2 teaspoon chilli powder

1 teacup cooked corn

1 teacup fried aubergine (eggplant) pieces

1 tablespoon oil
1/2 teaspoon sugar (optional)

Salt to taste

1/2 teacup white sauce

4 tablespoon grated cheese

Blanch the tomatoes for 10 minute in hot water till the skin comes out easily. Peel the skin and chop the tomatoes .

frying the eggplant

Heat oil in a pan and sauté the onions and crushed garlic for a couple of minutes till they turn translucent. Add the capsicum and fry for a couple of minutes. Add the chilli powder and chopped tomatoes and cook the mixture till the tomatoes become mushy and the sauce reaches a slightly thickish consistency.  I like to add some sugar to balance the tartness of the tomatoes but it is totally a personal choice.

The vegetable casserole

Now add the corn, eggplant(aubergine) and salt and mix well. Layer a baking dish with the vegetable mixture, top it with the white sauce and finish off with cheese on top.

Bake in a hot oven at 200 degree C (400 degree F) for 20 minutes till the cheese melts and starts bubbling. Serve hot with bread of choice.