You are currently browsing the monthly archive for February 2011.

A little over a year ago, the only blog I had heard about was the political kind. I stumbled onto ‘chefinyou’ while I was looking up an Indian recipe and realized it was a personal blog. That was a turning point and a new facet has been added to my life. I wrote my first post six months ago yesterday. What a harmless and pleasurable hobby blogging is. I have had hours and hours of fun learning from and appreciating the work of other bloggers. I even have a blog ritual with Numero Uno, we will only read our favorite blog ‘not without salt’ together. No jumping the line!

The most exhilarating part of blogging has been the friendships formed with other bloggers. I have been inspired by many of you and your blogs are part of my daily diet. A big surprise for me regarding blogging was that it is much harder than it looks. Writing, photography and recipe documentation involve quite a bit of work. I work with a point-and-shoot, 10 year old camera and having consciously not made any investment in props, photography is the most challenging aspect of blogging for me.

I fondly remember a few of my firsts. The first time Vegetarianirvana made it into a blog roll, at Yum and more. The first time a reader, Gosia of Majology, said she made my ‘Fall Salad‘ recipe  for a girls night in.  And my first comment ever, from Louise of Satisfied.

A big thank you to all my readers who are ever so appreciative and I love your kind words, your critique and your questions through your comments and emails. There are so many blogs out there, that you drop by and visit with me is very humbling indeed.

As they say, good things are celebrated with something sweet…….

 Chocolate Orange Shrikand

1 cup homemade strained yogurt or labneh [or Fage 2% strained yogurt]

2 tablespoon orange juice, fresh or otherwise

3 tablespoon unsweetened pure cocoa powder

3 tablespoon icing sugar

a few candied orange peels [optional]

Whisk all the above to a smooth homogenous consistancy. You will get a creamy, fluffy pudding. Decorate with candied orange peels, if using. So simple and so good.

Thanks for dropping by,

Best, S.

 Egypt has been on my mind these past couple of weeks. I remember it with such fondness, from our trip a few years ago. Misr, as the natives call Egypt, is very similar to my native India, in the sense they both have a similar vibe. One astonishing thing about our experience was how much love there was for Indians. Egyptians love Bollywood movies and therefore have a special place in their hearts for Indians. Everywhere we went little kids would come up to us and with a reverential smile ask about their favorite Indian movie stars. Shop keepers would yell “Indians, Indians come come” and many have even asked us, tongue in cheek, if Amitabh Bachchan [one of the most popular Bollywood actor] was our friend!! 
 We had a marvelous time in Egypt, the pyramids, temples and the Nile, evocative of its storied past did not disappoint. I pray that the monuments and the Egyptian Museum of Antiquities would come to no harm during the current unrest. Today, Febuary 11th, is another historic day in the life and times of this fascinating country and I wish the best for Egypt.                                                                                                                               
                                                                                                                                                  Koshary is a very popular street food in Egypt. It was also one of the dishes I taught in my early teaching days at Kitchen Affairs, a quaint little gourmet kitchen store in Indiana. Since then, I got to have the real deal on a train while travelling from Alexandria to Cairo. Koshary is a layered dish of rice, lentil and vermicelli, topped with caramelized onions and served with a hot and spicy, vinegary tomato sauce. Here is my interpretation of what I had on that train sans the vermicelli.

For the rice and lentil layers

1 cup basmati

3/4 cups of green lentils

For the sauce

3 cloves garlic

2 red serrano peppers [deseeded] I prefer to leave them on as I like it hot!

1/4 cup red wine vinegar

1 and 1/4 cups of whole peeled tomatos and juice [from a can]

1 tablespoon light olive oil

1/2 cup finely chopped onions

1 teaspoon cumin powder

For the topping of fried onions

2 tablespoons butter

2 cups of very thinly sliced onions

Salt to taste and some parsley or cilantro for garnish.



Rinse the rice and soak in warm water for at least half an hour. This ensures long elegant grains. Cook the rice with a 1/4 teaspoon of salt according to package directions. Once cooked fluff the rice and spread it on a serving dish. This is the first layer.


Next cook the lentils according to package directions with a 1/4 teaspoon of salt. Make sure it is cooked al dente.

The Sauce

Puree the garlic, serrano and vinegar in a blender. Set aside. Next add the tomatoes and the juice to the blender, puree and set aside.

Warm a tablespoon of oil and saute the diced onions for a couple of minutes. Then add the cumin powder and stir for a couple of seconds. Then add the garlic, serrano sauce, let it come to a boil and cook off some of the vinegar. Then add the pureed tomatoes, salt to taste and let the sauce cook for a couple of minutes more.

Caramelized Onions

Warm the butter in a broad shallow pan. Wait till the butter turns slightly brown, add the sliced onions, stir to coat all the onions and spread it on the pan. Continue cooking the onions while stirring occasionally to ensure it cooks evenly and doesn’t stick to the bottom. The onions will be brown all over and a little soft in about 15 minutes. Now stir the onions less often to allow it to crisp at the bottom but be careful not to let it burn. Watch the onions carefully till they get uniformly crispy. Set aside. You can sprinkle some salt if you want. 

Next sssemble

Spread a layer rice. Pour some sauce over it. Layer the lentils over the sauce. Spread the caramelized onions all over the dish.  Garnish with herbs as you are layering and serve with remaining sauce.

Raising a toast to the people Egypt with my Koshary! May your dreams for your country be realized.

Thanks for dropping by,

Best, S.

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