I received this email @ 10.45pm and I am oh so excited and still trying to come to terms with this opportunity
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May 21, 2014 in Uncategorized
This should have been my first ever blog post–purely because my recipes are mostly inspired by Gujarati Cuisine-the cuisine I grew up with and the cuisine I am most passionate about, however this post just touches the tip of the iceberg-on the subject “Gujarati Cuisine”
Gujarat – the home of Lord Krishna and Mahatma Gandhi –is a state in western India. The state of Gujarat has been geographically divided into 4 regions – North and South Gujarat, Kathiawad and Kutch, and with different regions come slight variations in the cuisine and these variations come in the form of eating habits, preparation techniques and climatic differences. Gujarati cuisine has distinct tastes of various individual spices-as a spice blend/mix is never used-the various spices are always kept separate and used as and when necessary. Each of Gujarat’s regions bring their own style to Gujarati Cuisine however retaining the distinctively sweet, salty, spicy and tangy taste all at the same time, and making Gujarati cuisine unlike any other Indian cuisine.
March 27, 2014 in Uncategorized
Yes I am only posting the experiences of my December 2013 holiday now, well in between my return and now life and family responsibilities took preference. During the month of February 2014 – I welcomed my very first grandchild-my precious granddaughter, who is now just over a month old. Every moment with her is a treasured and special moment.
2013 was a year filled with UPS & DOWNS – and my amazing family sent me on holiday to a “holistic retreat” in the South of India, it was a wonderful holiday and just the perfect end to a difficult year. Early on the 6th December 2013, my sons mother in law and I set of on this wonderful holiday-the journey was quite tiring (learnt and found out about a much easier and quicker route for next time).
June 11, 2013 in Uncategorized
I was overwhelmed and grateful by the number of entries I received for the competition; I never thought so many people even looked at my blog posts.
All the entries received had the correct answer, so I numbered each entry and had my son pick a number and that is how we chose the winner.
May 30, 2013 in Uncategorized
I consider myself one of ‘those fortunate ones’; as I was at the Le Creuset/Reza Mahammad food demo on the 27/05/2013 held at the Pick ‘n Pay Good Food Studio in Johannesburg. The Le Creuset teams Jill Macgregor was at the entrance to welcome guests and she made sure all the guests were comfortable and well taken care—snacks and drinks galore – ‘low and behold the snacks were vegetarian!!’ There were sweet potato and goats cheese samoosas (page 10), spinach and paneer koftas (page 80)
I had gone on my own, however I did get to meet some new and interesting people, and I was totally surprised as to how many people are interested in Indian Food – this made me feel good.
There is no arrogance or anything pretentious about Reza, he went about the demo and whilst cooking many a time he got carried away while chatting –after all he has a wealth of information and he tries to share as much as he can in the short time that he has. He is a walking talking “Google”—ask him anything about Indian food, spices and their history–and voila he has enough information to share and fill a series of books on the topic. Unfortunately the 2 hours allocated for the demo – was not enough, as I do realize that he had lots more interesting information to share with us.
During his demo he cooked a spinach kofta in tomato gravy (page 80), jewelled rice (page 135), chicken in cashew nut gravy (page 93) and an asparagus and bean sprout salad (page 116). Whilst he was cooking he invited guests to come and taste dishes after each stage of the cooking – he mentioned he cooks in “flavour layers”. He was kind enough not to add chicken stock into the jewel rice so that it would be totally vegetarian and I could have a taste. When Reza talks about the amalgamation of spices and taste he refers to it as an orchestra playing music on your tongue. Once all the dishes were ready – he plated up tasters for each and every one of us. Reza also made time to sign each of our recipe books and take pictures with us (this left him no time to have a breather before the “hands on class” started. For me Reza was a Chef, Poet and excellent ambassador for Indian Cuisine- a big THANK YOU to LE CRUSET for organising this even—hopefully we Jorburgers will be treated to many more events of this nature
Once the demo and formalities were over, Le Cruesets Jamie Paine made her way to each one of the guests present to introduce herself and ascertain their opinions on the event – needless to say all were overwhelmed and overjoyed to have an event of this nature on our the doorstep in Johannesburg, with our own man made mountain (Sandton City) in the background.
While we were saying our goodbyes – the team offered all present more drinks and we were given wonderful Le Crueset Goody Bags – Yipee. The Goody bags contained a French onion soup bowl (lovely bright green) + a silicone spatula. Well I do wonder when Le Crueset will be organizing another event like this.
I have a copy Reza Mahammads latest recipe book “REZA’S INDIAN SPICE”, to give to one lucky reader, who correctly answers the following question “Where in the world did Reza go to boarding school”? Email your answers, name, contact telephone numbers and postal address to email@example.com, with the word REZA in the subject line. Competition closes on the 8th June 2013 and the winner will be announced on the 10th June 2013.
February 4, 2013 in Uncategorized
My 3 sisters and I are always trying to eat “Healthy”, but we also love our authentic Gujarati foods and snacks that was a staple while growing up. We always had mid morning, mid afternoon and late night snacks—all freshly prepared by my grandmother and served straight from the pan to the plate. I have been experimenting with a few of these authentic recipes keeping all the taste and removing the fat and calories, and the experiment with the steamed spinach rolls have turned out wonderful-well no more deep frying for us. Normally the large leaves of the yam plant is used-however it is not easily available and he troll is steamed, sliced and deep fried and this is served with puri (deep fried rotis).
I have made changes and tweaks – instead of the yam leaves I used spinach (any big leaf variety that is easily available), made up them into little rolls (similar to mini Swiss rolls) steamed them and instead of frying them and serving with puries, I served them on their own with a sprinkling of fresh coriander, sesame seeds and a squirt of lemon juice. This way you are enjoying traditional Patta with all the taste and nutrition – minus all the fat and calories. The chick pea and soya flours are a very good source of protein and the spinach is laden with nutrients. You can have 4-5 pieces and “guilt free”!!
January 28, 2013 in Uncategorized
I did a post late last year about “Double Beans”, and “Gadra Beans” (as Indians refer to it) is a distant cousin of the Double Beans, (yes we Indians have lots of cousins and very strong family ties). While preparing this post I was watching TV with my son and I just mentioned that I want to Google “gadra beans” to get more info about it for my post and he said “if it does not have a white name it does not exist on Google”, wanting to prove a point-I did use the words “gadra beans” and yes came up with nothing-so I tried “variety of fresh beans” and “VOILA” I saw the colourful beans in all its glory, but it was called “Borlotti Beans”, “Cranberry Beans” and “French Horticultural Beans” and to my amazement it said it was most popular in Italian and Portuguese Cuisine and no mention of Indian Cuisine. At this point I was a bit upset (because they did not mention Indian Cuisine) but I was also glad because I could prove to my son that yes these glorious beans were not only popular amongst us (Indians from Stanger-Stanger being my place of birth and where I spent my childhood).
January 17, 2013 in Uncategorized
Once again Tandy of Lavender & Lime made the effort and took the trouble of organising the “Secret Santa Initiative”. I am assuming she had a list of bloggers who were willing to participate and she paired them off as to who buys who a gift and she emailed each blogger advising them who their recipient is and she also provided them with the recipients blog URL so that they can understand who they are a buying a gift for. We had and still have no idea as to who our “Secret Santa” was. This is such a fun idea and no doubt a lot of work and organizing by Tandy – Thank you very much and I really appreciate this wonderful gesture of yours.
Fortunately for me, my “Secret Santa gift” arrived before I left for my holiday – I love my gift (a bag of fragrant tea and a wonderful tea infuser and now i can have my masala chai more often) but more importantly the thought, love and effort that was put into choosing the gift-packaging it and posting it to each blogger is so touching and that just goes to show what a close knit group of Food Bloggers we are. To my “Secret Santa” a very big THANK YOU.