Moussaka

                                                       

Anecdote

Gopal is an alien on earth. He is a good husband, well at least almost all the time. To me he is like that Dutt God, Brahma-Vishnu-Maheshwar, all in one and therefore pretty unbelievable. He cooks. He does grocery. He checks the fridge for stock. He checks on you. He makes you hot chocolate after you have partied till the wee hours. He makes morning tea. Okay, I shall stop my orgasmic ranting.

I don’t know why I do this to myself but every time I am in Bangalore I am living with Kavi and Gopal and I come back writhing in self pity and some solid anger directed at you-know-who. My most all time memory of Gopal would be that when I was down in the dumps in Calcutta in ’97, he, then posted in Bombay called me every morning to just say, ‘cheer up” for almost thirty days.

And girls, let me make it worse for you, Gopal cooks non vegetarian food but is a vegetarian and is a good looking fellar!

Stuff that you must have & what to do:

Eggplant: preferably 2 purple, medium sized ones, sliced in roundels

Potatoes: 3 -4 medium/large ones: sliced in roundels again...not very thick, but not wafer thin either

Soak the roundels of eggplant and potatoes in a slight drizzle of olive oil, salt and pepper. Leave aside for about 15 minutes

 On a low flame, fry the eggplant and potatoes on a flat skillet. The eggplant has to turn reddish brown, while potatoes need to get golden brown. Once done, set aside: this is the base that we will use

Tomatoes: ripe, about 4 large ones

Mince: beef or lamb....about 200 grams (add a little salt and some freshly ground pepper and keep aside)

Garlic: freshly peeled, about 4 large pods

Onions: about 2 medium sized ones...sliced long and fine..

Parsley / Celery leaves 

In a slightly deep sauce pan, fry the crushed garlic in some olive oil, then fry the onions till they turn translucent; add tomatoes and slow cook till they are soft and turn into a soft mash. Add the seasoned mince...and allow to cook (covered) till all the juices dry up. Add the chopped parsley (or celery) and leave aside

 Preparing the Béchamel sauce:

1 1/4 cups of all purpose flour - ensure that it has been sieved 

3 sticks of 3" wide butter

1 egg, lightly beaten

2 egg yolks

2 cups of milk (preferably with cream) - warm (not hot!!)

Salt and pepper to taste

Cheddar / Parmesan - depending on required amount of flavor

- Melt butter in a medium sauce pan and ensure that it is warm

- Whisk in the flour slowly, stirring to ensure that there are no lumps (on low heat)

- Keep whisking and adding flour till it has all blended in the initial stage, It will blend to smoothness, and then as the density of the flour increases, it will tend to become flaky - not to worry...(on low heat)

- As once the flour is added, slowly add in the warm milk and keep whisking...till you have a smooth, flowing sauce.

- Remove from heat, whisk in the beaten egg and the egg yolks and whisk away...till all ingredients are blended.

- Keep warm and add the cheese. Cover and set aside

For the final assemble:

-In a baking dish - preferably rectangular. Grease the bottom and sides with butter

- Put in one layer of the fried potatoes, then one layer of the egg plant, one layer of the meat & tomato sauce - then the next layer of eggplant and meat sauce.

- Pour the Béchamel sauce ensuring that it covers the top of the dish completely (some of it should seep through the layers below..and that is good :)!

- Top with some more cheese

- Bake at 250 to 270 deg C for about 20 minutes - the top should be golden brown

- Take off from heat, rest for about 15-20 minutes 

Moussaka is ready to serve                                 

How to serve:

As in the picture assemble in a baking bowl, preferably rectangular in shape.

Trivia:

Moussaka is the best known of all Greek foods. Greeks believe that Moussaka was introduced when the Arabs brought the eggplant, although Arabs, especially in Lebanon, think of it dish as a Greek dish. Moussaka is also found in Turkey.

Shorshey Paneer

                                                                                           
                      

Anecdote

Zinia is a true blue flower. There is no one in the universe, not even Gautam’s mother, who does not adore my friend Zinia. She has taught me to be chilled out about everything (If my husband and son read this they will change the tense to present continuous), stay calm and just enjoy life. Z is okay with everything and is super subtle when something does not go right. I have not heard her complain about anything except for not being able to  cook non vegetarian food at home in the last ten years that we have been friends. Her home is a happy and peaceful abode even though the son eats only “Bhindi”, the house help breaks expensive crockery and cleaner woman talks at high decibel levels.

Zinia became my friend soon after she lost her mother, and somewhere I like to think that I came into her life at the rightest time. We are there for each other and though I am a non-hugger and she is a non-crier, there are moments of self defining depth.

Zinia likes to take it easy, yet it all gets done, and her latest punch line to me was , “ you know Abhi, I always listen to my body.”

Stuff that you must have:

½ kilo paneer

sarson paste (2 teaspoon)

1 onion grated

1 tomato

kalo jeera/kalonji

Green chilly

Finely chopped coriander leaves

What to do:

1.  Pan fry paneer and soak in lukewarm salty water

2.  In a pan put oil, add kalo jeera

3.  Add onion, tomato, and green chilli and fry till done

4.  Put little salt and turmeric powder

5.  Add water which was used to soak the paneer (approx. ½ cup)

6.  After a while add sarson paste, followed by paneer

7.  Sprinkle coriander leaves

         

How to serve:

Pour it into a serving bowl and serve with plain long grained rice.

Trivia: 

All parts of the mustard plant are edible, including the leaves, seeds and flowers.

In Denmark and India, it’s thought that spreading mustard seeds around the exterior of the home will keep out evil spirits.

National Mustard Day and The Mustard Festival are held on the first Saturday of August each year.

Pope John XXII was so fond of mustard that he created a new Vatican position, the 'grand moutardier du pape' (mustard-maker to the pope) and appointed his nephew to the post.

Quinoa Salad

Anecdote

Tulip is a woman of substance who looks like a twenty something girl. She wears many hats and that’s what draws me to her. When we first met she was following her passion to be a teacher and taught History to children. This talent she brings out even more in the way she manages Ivana’s academics. Tulip is also married to an exercise freak, and she discovered the wonders of work-out after marriage. She taught Pilates at Nawaz Modi Singhania’s gym for some years. In the recent times she trained to teach Zumba and is now a certified trainer. Quite the entrepreneur she runs a Zumba class near home, advices on health food and participates in Zumba flash mobs. They say that learning never stops; I am some years older than Tulip. Yet I learn from her many new ideas, things to do, cooking concepts and one consistent attribute in everything that we do together and that is her eye for detail.

I must add that this health and fitness proponent makes the most delicious frosting on muffins and cakes!

Stuff that you must have:

1/4 cup quinoa

1/2 cup water

Salt to taste

1 small red onion, chopped

1 tomato

1/2 capsicum, finely chopped

1/2 sweet potato

1/4 cup lightly toasted almonds

A handful of raisins

Vinaigrette

2 tablespoons balsamic vinegar

2 tablespoons olive oil

salt and pepper

What to do:

Put the quinoa in the pressure cooker along with the water and salt. Reduce heat once the steam is released and cook on slow fire for about ten minutes.

Whisk the ingredients for the vinaigrette and keep aside. Just before serving, mix the cut vegetables with the quinoa. Add in the vinaigrette and toss well. Adjust seasoning.

How to serve:

Spoon it out on a solid coloured plate or platter. Decorate with vegetable shavings.

Trivia: 

Quinoa looks like a grain but is actually a seed and it is gluten free. It is available in colours like red and black and white. It is called the “everyday superfood”.