Khatti Mitthi California Gobi( tangy sweet california cauliflower)

  
It all started when I wanted to check the consistency of the balsamic reduction that had been softly simmering for about 45 minutes. The fun began on the plate . The cauliflower was being cooked with some cumin and nigella seeds.

1 medium head cauliflower, cut into flowerettes, washed and drained

1 teaspoon nigella seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1/2 teaspoon sumac

Salt to taste

3 tablespoons avocado oil

1 tablespoon balsamic reduction

  • Heat a large pan . Add the oil.
  • Add the cumin and nigella and toast on low heat till you hear the snap, crackle , pop!
  • Add the cauliflower , sumac and turmeric powder. Stir well to coat all the pieces.
  • Cook the cauliflower covered , on medium low heat till tender, stirring a few times. (10-15 minutes)
  • Serve drizzled with the balsamic reduction .

This dish tastes great. The smoky taste of the cumin is balanced with the slight bitter of nigella and there is nice fruity tang from the balsamic and sumac. This is Indian flavor with a California attitude.

You will taste the Earth, the Sun, the Moon and the Stars ! 

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Realize the Value not just the price !

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This creamy Cauliflower soup is made from the cast off trimmings that typically end up in the compost ! In cooking mindfully and Divinising the food , the cauliflowers encompassed so much more! I am filled with gratitude in recognizing it always !

Stalks and leaves of 4 medium sized cauliflowers
1 large potato, peeled, quartered
Smoked salt for seasoning to taste( 1.5 – 2 teaspoons)
1/2 gallon( approximately, )water
1/4 teaspoon saffron strands or one large pinch( optional)
1 lemon

In a large Dutch oven, bring all ingredients to a boil.
Simmer for at least 35-40 minutes.
Blend till smooth . Add more liquid to get soup consistency of choice.
Finish with a splash of lemon juice.

Find a sunny corner. Ladle into bowl. Be grateful! Savour!!

For the love of Spices !!!!!!

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Namaste !

Spices inspire my life !
We roast them and toast them
We pound them
We grind them
and selflessly they give their fragrance, taste and themselves to our food and our health!
A spoon of cumin seeds rubbed together between my palms is a connection to the beautiful women on the farm who have toiled hard to harvest the seeds.
Crack the peppercorns and you spike the dish with stories, travel and long forgotten history!
Spices keep me totally mindful when cooking a dish. It could be the simplicity of one spice or the complex layers of flavors of many, many spices. Jeera Aloo , a simple rustic dish of potatoes and cumin seeds. The complexity of food of the royal Courts of India ….more than 20 different spices in one dish.
Spices are wrapped around traditions . The Masala Dabba….. A common spice box in every Indian household. Picture the continuity of blessing when the mother packs the spice box for her daughter when she gets married.
I moved far away from home after marriage and everyday when I used the spices from my box, I was connected to family .
This deep connection to the spices for so many decades resulted in The Spice Whsiperer. Just recognizing the gift of people and connections on the path of self discovery.

Namaste all !

WTF!#* Turnip Tapas

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These began with pure inspiration and creativity. A by product of Mindfulness in the kitchen!

6 medium turnips, peeled and sliced
2 tablespoons olive oil
2 tablespoons mustard seeds, yellow , brown or black
A pinch of saffron…6-8 strands
1 level tablespoon of paprika
2 tablespoons of sherry vinegar
Salt to taste

Heat olive oil in a pan on medium heat.
Add the mustard seeds and toast them a couple of minutes till they snap, crackle and pop in sound and release a nutty aroma.
Add the saffron and toast a minute.
Now add the turnips , paprika and salt. Stir well. Cover and cook for about 5-7 minutes till turnips are tender.
Finish off with the vinegar and cook another minute or so to dry off the liquid.

Serve garnished with cilantro or parsley!
Here they were served with a plum grilling jam and spiced amaranth!

WTF !#*~

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World Through Food !!! WTF !
The turnips were cradled and peeled with a paring knife. The goal was not to not break the peel , but just to use peeling turnips as my MINDFUL EXERCISE !
I felt the hands hugging the turnip!
I saw the hand , the thumb and the fingers, move the knife to create a strip of peel, and turn and turn again!
I heard the slice and peel sound. A gentle whoosh whoosh whoosh !
The turnips lay together having shed their outer layer. They gave up their splashes of purple.
The peels curled in joy as though rejoicing in the knowledge of the karmic Wheel of action !
This MINDFULNESS resulted in unbroken peels of all the turnips.
This MINDFULNESS resulted in a heightened sense of awareness !
This MINDFULNESS resulted in a burst of creativity to combine saffron, mustard, smoked paprika and sherry vinegar to make Turnip Tapas !

ABUNDANT SELF of the plum trees!

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The plum tree in our backyard is following its true selfless nature of bearing fruit. It provides the foragers, the birds and squirrels and yes, us!
Thankful for the Abundant tree a plum , vanilla, honey butter is born.
Cooking the plums for hours over a medium low heat is an amazing experience if you let it BE !
The whole house was fragrant with tones of plums and vanilla and then honey. There was a heightened sense of awareness especially for the nose and the eyes. As the plums cooked their color and smell changed. The added caramelization and reduction added a richness .
A truly MiNDFUL exercise.
Here is the intuitive recipe:

8-10 cups plums ( 7-8 pounds approximately ), washed well
2-3 cups honey depending on the sweetness desired
4 vanilla beans slit

Place plums in a large pot. Add 1/2 cup water and bring to a boil on medium heat.
Lower heat and keep on simmer for about an hour and a half, gently stirring every 20 minutes or so.
The plums were truly mushy and falling apart. Let them cool and fish out the pits that had sort of settled at the bottom.
To get a smooth texture , put the plums through the food mill.
They , then went back into the pot with the vanilla beans in. Once again, simmering on a low heat and this time being stirred every 10-15 minutes. You don’t want them to be charred at the bottom.
I enjoyed the stirring as i am a follower of the traditional principle of transferring the cook’ s energy and intention to the food. This was my loving energy in the plum butter in the making. If you don’t have the time this can be done in the slow cooker/ crock .
After several hours( almost 5 hours for me ) the mush had thickened and it was time to sweeten it. Whether you add honey or sugar , you will need to cook again on low heat for 15-20 minutes at least.
Cool and Jar!
Share and Enjoy!

Yield :1/2 to 3/4 gallon depending on the consistency!

Hum hum hummus !

Have you heard your Garbanzos snap, crackle, pop??
If you soak them, hear them !!

They were slow cooked for about 2 hours!
About 4 cups cooked garbanzo beans
1/4 cup extra virgin olive oil
1 large clove garlic
1 large, juiced lemon
1/4 cup tahini
All lovingly blended till smooth.

Bowled

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Kitchen ! Go from Stressed to Blessed

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With busy lifestyles, it is is not uncommon to be stressed about the kitchen. Healthy food that needs to be tasty, convenient and trendy!
Follow these tips and feel less stressed:
1. Open your mind.
2. Be Creative.
3. Build a recipe by available ingredients and favorable tastes.
4. Add the intention of love and good health to the dish when you are preparing it.
5. Be joyful , keep it simple and have fun cooking.

RECIPE for a BLESSED PASTA DISH !

1/2 kilo or 1 pound whole wheat pasta ( fusili, penne or your choice )
1 kilo or 2 pounds of vegetables in season and choice( asparagus, baby tomatoes, spinach or other market greens, carrots, peas….)
1/2 pound fresh paneer or
3/4 cup grated Parmesan cheese
1 teaspoon red pepper flakes
6-8 garlic cloves chopped or
1 teaspoon asafetida if you don’t use garlic
10-12 basil or tulsi leaves, chopped fine
1 teaspoon Italian seasonings ( optional) NO need to run and get some !
4 tablespoons olive oil or ghee

1. Prep the vegetables that you are going to be using.
2. Heat a pan . Add the fat. Add the garlic or asafetida . Add the pepper flakes. Add the prepared vegetables. Sauté a few minutes till they are tender.
3. Bring a large pot of water to a boil. Add some salt. Cook pasta as per instructions. Drain.
4. Toss pasta, vegetables , basil leaves ,crumbled paneer or Parmesan cheese together.
5. Season with salt if necessary. Enjoy with the family.

This will serve 4-6 people.

Spring ! Spring! Sprung !

Seasons and Time have a way of surprising us! Just the other day I was Happy New Year- ing !! Of course I knew that winter would end , no matter the temperatures in California, and yet here I am into Spring! I am not ready but who cares..SPRING has SPRUNG upon us . So, I surrender to it.

A walk through the Farmer’s Market and my bags are filled with citrus , three different colors of cauliflowers and asparagus that is sweet and tender! Baby portabellos, nestled next to garlic chives and you know The Poetry goes on!

So the intention to RE Balance my life is on.
And how do I do this ?
SIMPLY – FIVE

1. Being present in every moment.

2. Being Accepting of Me.

3. Being Grateful ! No matter what.

4. Being Joy and sharing it.

5. Being Thankful of every moment.

For the Solar calendar this is the joyous New Year and I choose this time to simplify by Simply-Five !

Did you think this would not translate into the kitchen?

My Spring Bowl of Cauliflower with Paanch Phoron! The Five spice blend of Bengal…. Cumin seeds, fennel seeds, mustard seeds, nigella seeds and fenugreek seeds.

2 cauliflowers, cut into flowerettesq, washed and rinsed
3 tablespoons of the five spice mix(Paanch Phoron )
3 tablespoons olive oil
2 medium lemons, juiced
Salt to taste
Cracked pepper to taste

Heat a large pan on medium heat. Add the oil. Keep the heat low as you do not want the olive oil to reach smoking point.
Add the spices to the oil and gently toast them till you hear some Snap! Crackel! Pop!
Add the cauliflower and salt. Raise the heat to medium high. Toss the cauliflower pieces well. Cover and cook for about 5 minutes.
Remove lid and toss the cauliflower. Check for done ness. You want them to be fork tender . Cook for a few more minutes without the lid .
When done, remove to another bowl. Add the pepper and lemon juice. Toss well and serve.
This can be served hot, warm, at room temperature and chilled!
If using 2 cauliflowers for their color, this will serve at least 8-10 servings!

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Get your own Bowl !

My Bowl stories begin more than five decades ago in Kolkata, India. Mom would pick me up from school and we would have lunch together . The lunch would be traditional India…curried lentils, rice, vegetables, pickle and relish but the special item would be the bowl! Medium large brass metal bowls. Very wide and shallow, almost like the pasta bowl.

I guess many , many years later the bowl has resurfaced in my life with so much more than childhood memories! Cupping the bowl of food in my hands gets me connected to the food. This food will nourish my mind, my body and my spirit!! It helps me honor the fact that the Universe and I are One ! And so I see The Universe in my bowl !!

I started my Sunday by talking to my Mum and got Bowled over. So the pasta got Bowled and spice whispered!! Enjoy the idea!

The pasta = penne pasta with a Kumato pesto
The cauliflower = cauliflower in a lemon, garlic and black pepper broth
The carrots, crimini mushrooms and green bell pepper = olive oil and bishop weed ( ajwain )
The fresh tomatoes= fresh tomatoes, feta and will be adding some fresh tarragon!!

The best idea of the bowl is that one can create their own special pasta bowl !!

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