Desperate measures for desperate times

The last thing I expected to do was shape the sticky Narkol Nadu into ping pong size balls while studying Urban Politics, Policies and Persuasion and mulling over the future of Pinellas County from an Urban Planner’s point of view! Well, that is exactly what I ended up doing today in preparation of coming weekend’s Durga Puja.

Before I go any further, I need to explain few things mentioned here.

1. Durga Puja is the most famous festival of Bengalis, the East Indian habitants. What Christmas if for Christians, Durga Puja is for the people of Bengal. Life revolves around this one time of the year where essentially we worship the Goddess Durga. Anywhere outside of India, the ardent Bengalis celebrate it as per a convenient weekend not by the auspicious day as practiced by the people back home.

2. Urban Politics, Policies and Persuasion - I am presently pursuing my last semester in USF to get back to my previous career in Urban Planning. Hence, nowadays I am often found juggling kids, kitchen and homework, in that order. For this semester, my focus is on finding the politics behind everything that has happened or might happen in the urban space around me. Hence, this topic of my book. By the way, it does not mean that I have stopped cooking or teaching. It’s still on and is the reason why I get A- not A+ in my assignments. Not complaining.

3. Lastly, the Narkol Nadu, well, Narkol is the coconut and Nadu is a round cute ball. I sincerely believe that it is one of the many sweets that Bengalis should get a patent on. Made out of coconut and sugar, cooked on low heat till everything is gooey and sticky and then shaped into little balls. It’s every mother’s handy recipe for a delicious and quick sweet. It’s made easily, and can be stored at the back of the cabinet hidden from the reaches of those searching eyes for a rainy day of no sweets. It’s chewy and most satisfying to eat. Also it makes for an excellent filling for many other sweets, if someone ends up with some leftovers.

Now, going back to how I ended up making this sweet instead of writing the proposal for my project on Urban Politics. Well, it is said that one should not go to the temple empty handed. So, a little offering of fruits, flowers and sweets should be taken along. Not that Goddess will get mad at you if you don’t but might just fail you in your upcoming exams. Call it a bribe, if you look from my point of view. Given that, I sincerely did not get the time to go to the Indian sweet store to get some for the weekend. Fruits and flowers could be taken care of from the local grocery store but sweets are a different story altogether. Lot of driving involved here and too much to do in too short a time.

The memory of my mother’s secret stash of Narkol Nadu led me to my pantry where I found coconut flakes from one of my many previous cake mishaps. On a low heat, in a heavy bottom pan I dumped the coconut flakes. Confidently went to add sugar which brought home the realization of the acute shortage of basics of a pantry. But I am a chef and I am not supposed to stop if the ingredients are missing. So went on a search for an alternative. Found the light brown sugar. A little of plain white sugar and more of light brown sugar went into the slowly heating pan of dry coconut flakes. At this point the proportion was not the issue instead availability of the ingredients and a strong will power to achieve the perfect texture, no matter how, was the aim.

But after a few minutes of stirring, the mixture started getting drier instead of gooey. To bring out the gooeyness I decided to add milk solid, generally called khoya, from my freezer. I do not remember my mother ever using it for this recipe. I am sure no one does. But I was desperate to make it good. Even then, it did not work. It got drier and darker because the milk solids started to burn a little. In panic I added a little water. And suddenly the thing started to come together! In my excitement, I added a little more water and saw that Narkol Nadu consistency has finally been achieved. Now I needed some flavor, so I sprinkled a little ground green cardamoms. Stirred some more and took it off the heat.

Figured out the reason why it was getting drier. Back in India, coconut flakes that are used are always fresh which retains its water content so no water is necessary while cooking. To maintain their shelf life, here the flakes are practically dried like hay under the some kind of heat, I think. Hence the water was needed. The regular white sugar when melts with the oiliness of the coconuts adds to the gooeyness. The coconut that I was using not only lacked the water content but also lacked the oiliness. The white sugar content was also limited. So I added the milk solids hoping its fat content will help. Sadly, the milk solid was dry too which was not much of a help either. But it did create a soft bite in the chewiness of the final product. Back home, everything has its natural fragrance, even the coconuts, which gets transferred to the final product and gives the sweet its special character. Here the fragrance is absent from the hay like coconut flakes. Hence, the foreign fragrance of cardamom was a must.

Finally feeling very glad with my result, I let it rest until it cools off a little. To utilize the time, I got back to my studies. But just as I was about to concentrate a wave of anxiety swept over. What about the taste? Traditionally no milk solid, no water or no cardamoms are added to the recipe. And of course why forget the brown sugar? If my mother gets to know about all these extra ingredients, she will throw a fit. So I decided to taste test it. Another hurdle, since you are not supposed to taste the food before you offer it to the Goddess. The logic that can work here is, because the Goddess doesn’t actually ‘eat’ the offerings, it can taste anyway possible. No one will ever get to know. The counter argument to this is, technically it all gets back to us to be shared among friends and family after the ceremonies are complete. At that point everyone will get to know. My reputation will be at stake. So I had to figure a way around this.

Children are supposed to be pure and innocent form of life. They are the only ones who can get away with anything. When I say children, I essentially mean anyone who has not yet reached the teen years. I chose to exploit the innocence for my benefit this time. The target was my youngest 5 year old son to taste the Narkol Nadu and give me thumbs up sign. A big mistake. After saying ‘No’ for the first 2 times, he decided to taste and responded, "Yuck"! My heart sank. My 8 year old, very smart daughter volunteered for the taste. She gave me a smile and ‘all’s well’ sign. Now I was happy and satisfied.

Here after, begins the process of shaping each one of them like a small ball. It’s a sticky job but can be done anywhere while doing anything that doesn’t require your hands. Hence I ended up with a bowl of Narkol Nadu on my lap and politics on the table. Now the only hope is that my mixed up tweaked recipe made out of desperation will fare well. And the only wish is that Goddess Durga will be happy with me and get me good grades this semester for my efforts towards the Nadu without politics but with persuasion.

Shubho Bijoya to you all.

(Wish you all a very Auspicious Victory!)

Let's Cook

The following was sent out as my September newsletter. But I was too la.... umm busy to put it up on my blog. For the month of October I have already sent out the newsletter and this time I will upload it here right after this one. So enjoy.

Summer is almost over and Fall is round the corner. The past few months the focus of our lives was to laze and do all that we never get to do the rest of the year. This month we go back to our schedules. Kids are off to schools, home is decently clean and kitchen is sparkling once again, refrigerator has more of vegetables and raw meat, pantry holds all the healthy snacks, and I am back to my cooking classes.

Today I did my first workshop after the vacation. I was a little disorganized but the realization that I haven’t lost touch with good flavorful food despite the endless pizzas and chicken nuggets these past months, made me feel real happy. The menu was Lamb Korma and Chicken Biryani. Delicious food that will give us all a ‘healthy glow’ as per my grandmother’s standards but the family doctor might not agree with the old lady. Yet, for the sake of our pallet and need to create a masterpiece, both these dishes were the perfect beginnings to the upcoming Fall season.

Hence, we begin to cook and eat. Classes are open to anyone who calls with a desire to learn Indian food of all kinds, vegetarian and non-vegetarian. For the fear of spoiling the broth with too many cooks, I cannot take more than two students at a time provided they are learning the same dishes. Otherwise, it’s a single student each time. All the supplies will be provided and you get to take along the food that we will cook. There is no fixed lesson schedule as such. It is flexible based on individual requirements. If you have a list of dishes that you wish to learn, I teach you one to two dishes per session. If you are a beginner and know nothing about Indian food, I will be happy to provide you with a detailed list that you can choose from. Or simply visit our website for a detailed list. You can choose as many or as few classes as you want. Each session lasts approximately two hours. The classes are generally held during morning times all week long. Please call to make an appointment and for pricing at 727-388-3537. If I don’t answer back immediately, it’s probably because I am in the middle of a class. Be assured, I will call you back. We will decide on a mutually acceptable time.

Welcome to my kitchen.

Finally, another step forward!

Tampa Bay Cake Decorators group was formed by those who love to bake and create edible art. I am proud to be a member of that group. Some of us do this as a hobby and others do it in hope of creating a small business. But unfortunately it wasn’t possible till recently. Home baking for commercial purposes was against the law in Florida. The creativity remained limited only till local fair and festival competitions, charity bake sales and baking for friends and family. To bake for profit, one had to have a commercial kitchen and lot of other paraphernalia to be a legitimate business, which is not an easy task. The creative nature of the cake baking was being strangled.

But the passion to bake and decorate cakes and cupcakes was so strong that some of us decided to take action. Members of Tampa Bay Cake Decorators community took the necessary steps towards getting the home baking business a legal status and guess what, after a very long time, we finally read the headlines…

FLORIDA HAS PASSED THE COTTAGE FOOD ACT!

Following is a link containing the 2011 legislature for detailed information.

http://www.flsenate.gov/Session/Bill/2011/7209/BillText/er/PDF

Scroll to Page 29, Line 786 for pertinent information.

Thanks to all the hard work of this group here in Tampa Bay, the Cottage Food Act has passed in Florida, effective July 1st, 2011.

Now we can actually live our dreams of owning a small home based business doing what we love to do right out of our kitchens while being full time moms and caregivers. We have no more fear, only tough competition from our fellow home bakers.

Here’s to the rivals in the business of cake decoration, thank you all but now let’s gear up for a friendly competition!

Sweet Happy Valentines

A month of hearts, to keep it healthy and in love is all we want. America has declared February as a month of Healthy Heart. What I feel for my heart, I took the liberty of getting it published in a magazine Desh Videsh. You can read it here. Enjoy.

Even though we all take care of our health in our own ways, we do have to let out taste buds tingle a little once in a while. So while shopping for a packet of potato chips, the famous jingle, ‘no one can eat just one’ popped up in my mind. The thought led my mind to wander far enough to Shakkarpara. It is one of those things which is sweet, crisp, made easily, can be eaten warm or cold, stores well for months (if only someone can resist it), doesn’t need refrigeration and best enjoyed when with friends and family. Obviously my next thought was to make some. Shakkarpara holds fond memories for me of my teenage days, when we felt no shame fighting for even the last crumbs and when calories and sugar were not the factors that we considered in our food.

Shakkarpara is known by various names all over the country. In Eastern India it is known as Khurma and in Northern India it is famous as Toshe. It has many more names, but they are so many that it is hard to remember each but it is safe to say that they are universally enjoyed as a national snack. Essentially these are the small pastries covered with thick coarse sugar glaze that makes lot of friends and lets one to share secrets while munching them.

So here we go. This time I am sharing this quick recipe with the aid of some pictures because the trick of making them right is in the technique more than the ingredients or their quantity. Quantity of most ingredients can be changed as needed.

Ingredients

• 3 cups all purpose flour
• 2 tablespoon vegetable oil + enough for deep frying
• 1 1/2 cups water for kneading
• 3 cups sugar
• 1 cup water for syrup

Method

• In a big bowl, mix all purpose flour with 2 tbsp of oil and knead it with water, adding little at a time till the dough becomes smooth yet remains firm. It doesn’t need soft dough. Cover the bowl and let the dough rest for half an hour.


• Knead the dough once more over a flat smooth surface and divide it into 2 or 3 parts that can be handled easily. While working with one, keep the rest covered. Sprinkle a little dry flour on the surface and roll out the dough to 1/8th inch thick. With a small pizza or a pie cutter, cut across the rolled dough at 1 inch interval, first at 12 o’clock angle and then at 9 o’clock angle making small squares in the process.
  
  
• Heat oil for deep frying over low to medium heat. The test for the perfect temperature is when the oil has not started to smoke but is hot enough. Check by dropping in a tiny piece of dough which should spring back up instantly. Heating the oil takes the longest time in the whole process.


• Pick each single square separately and drop it gently in the hot oil. Do not over crowd the oil. If the pan does not permit, do this in two or three batches. The cut dough will sit perfectly well awaiting its turn in the pan. Do not worry.


• Turn it over once or twice to make sure its golden brown on both sides. The cooking time should take at least 10 minutes for each batch. Take them out of the oil when they are done and drain on a paper towel. After all of them have been fried and drained, spread them on wide bottom vessel with space to move around the pastry freely.

• Separately, in a sauce pan heat sugar and water on high heat till it’s boiling. Cook for another 10 minutes till small sugar crystal starts to form on the side. Stir it once to incorporate the sugar crystals in the syrup. Pour the hot syrup over the pastry distributing evenly. Gently, but with firm hand, start mixing the pastry in the sugar syrup so that they don’t break. Keep folding the pastry in the syrup till the sugar crystallizes and starts to toughen up. This shouldn’t take more than 5-10 minutes.

This is it. This is the time we start to eat when it’s still warm! My mother never got a chance to store them. In fact she ended up making more just to keep up with the demand. It really doesn’t take time if you have the oil heated. Dough can be kneaded, rolled and cut and syrup can be made all instantly. All it takes time is to fry the pastry and sugar to crystallize. If it is that simple, why would anyone eat just one?

Wish you all a very Healthy Heart.

New Year with new resolutions

My resolutions this year are:

1. I will buy one new thing each time I go for grocery shopping to experiment with it in my kitchen to create new recipes.
2. I will eat something different each time I eat out, getting out of my comfort zone.
3. I will eat less of red meat and more of seafood. Of course vegetables or legumes will always be there.
4. I will not put the salt shaker on the dinning table to reduce the intake of raw salt in my diet.
5. I will always take a packed lunch along unless going out for a lunch date.
6. I will drink the whole glass of water and not drain the left over down the drain.

I am taking baby steps this year. Instead of making big promises I have made small ones, since I cannot seem to stick to my resolutions for more than a week. Aren’t we all guilty of breaking our promises especially the ones that are made on January 1st? Yet we never stop making them. I believe that is because they are usually impossible to incorporate in our already set way of lives. These ones will change my lifestyle a little, make me a little more adventurous, save me some money and save the world in the process. Of course, rest will remain the same.

1. I can’t do dieting. So I won’t.
2. I can’t be a total vegetarian. So I won’t try.
3. I can’t refrain from buying frozen food. I have two kids and I need to bribe them once in a while.
4. I can’t stop consuming caffeine. I have a mind numbing busy mornings.
5. I can’t go to gym thrice a week. It is boring and impossible. Will try for twice a week.
6. I can’t fit into my old jeans because of all the above. So I won’t even think about it.

But I will conserve water by drinking it all up. So you see, I am not a die hard health conscious, I eat everything cooked in any way, but I do have some simple rules to go by. This month I am sharing these with you as my New Year gift to you.

How to Grocery Shop

• Plan weekly meals ahead of time and have a shopping list. This helps to eliminate "splurging" on unhealthy foods. Hang the list on the refrigerator door along with a pencil where the items can be written the moment it comes to your mind.
• Spend more time shopping in the outer aisles of the store. Generally, these aisles have healthier, less processed foods.
• Know how to read food labels and make wise choices.
• Remember that "reduced" and "low" in front of words does not necessarily mean a food is healthy. It simply means that it is different than its original version.
• Limit the amount of processed foods you buy. They are often high in sodium.
• Buy poultry without skin to reduce fat consumption.
• Buy lean red meat. Even though it may cost a little more, there is less waste because there is less fat.
• Buy small packs of soda cans. They cost more but reduce the urge to pour more out of the big bottle and also can be stored for later if not used. The big bottles have to be finished soon or else it loses its fizz.

Take Action

• Eat breakfast every day
• Take a piece of fruit to munch on during your commute
• Don't skip meals; it could lead to overeating later
• Base meals around vegetables and grains rather than meat
• Plan meals ahead of time to reduce temptations for quick, unhealthy splurges
• Choose low-fat or low-sodium options when possible
• Substitute water for soda, tea, and coffee
• Cook foods by baking, broiling, or roasting rather than frying
• Avoid desserts, or try to find healthier choices like dark chocolate bites, nuts coated with maple syrup or fresh fruits.
• Watch portions. Keep portions regular or small; not "Super-Sized". Many times we overeat beause the serving size is two or three times bigger than needed.
• Reduce the amount of condiments used like ketchup and mayonnaise
• Order lean or grilled sandwiches rather than fried when eating out
• Order items without cheese

I wish you all a very simple, easy going and relaxed New Year. May we all do new things that will make a healthy long-term change in our lives. May we all be more creative, productive and a little frugal in our lives and in our kitchens.

I wish you a very creative New Year 2011.