Lakhnavi Chicken Biryani (Phase I)

Thanks to my neighbour Sara, I now know that there are two varities of Biryani - Lakhnavi and Hyderabadi and that they are quite different! from each other. I'm inclined to like the L version better as its meant to be less spicy; all the more chances of my family relishing it :-) Sara not only gave me the recipe along with the authentic method of cooking, she forwarded a couple of ingredients required for the biryani that weren't there in my kitchen. How cool is that!

So, now that I'm completely armed with the right recipe and the *secret* ingredients, it is upto me to do justice to the recipe.
I've planned it for Saturday Lunch. But a check with my calendar tells me its going to be a PTM morning. So, this calls for some prep work before hand. I decide to make the *masala* the night before; now all that'll remain to be done tomorrow afternoon when we get back from the school: preparing the rice and assembly.

Here's what I needed for the chicken masala

Chicken thigh and leg pieces - 6 each
Onions 3 large
Ginger paste - 2 tbsp
Garlic paste/grated - 1 tbsp
Red chilli powder and salt
Water - about 2 cups
Oil - 1/2 cup (enough for frying the onions and coating the rice when it goes in)
ghee - 2 tbsp (now that's my touch)

That's it??

Yes! the minimalist in me like the fact that there's no long list of ingredients; it'll be the right cooking that'll bring out the flavours.

Step 1. Peel and slice the onions as thinly as you can. Put a heavy bottomed pan on the flame. Add the oil and the ghee. Once heated up, add the onions and saute untill crisp and golden brown.

Step 2. Add the ginger paste, mix it around and then add the garlic. Mix and let cook for a minute or so for the pastes to lose their water and release the flavours. Add the red chilli powder now.

Step 3. Now add the chicken pieces one by one, mix them around as you go, coating them with the onions and giving them a nice brown look. Add salt. Once the chicken looks nicely browned, add the water and cover. Let cook on medium-slow for about 30 minutes or untill the chicken is done (but not falling off the bone done).

This is now ready for me to use it tomorrow :-)

Note: The ghee adds a touch of luxurious velvett to the taste. And secondly, I need to take care that the onions don't get burnt. Remember the onions will continue to cook as the recipe progresses.

Lamb Korma

March seems to be a great time for skirts (those pretty nylon ones), the end-of-season sarson ka saag and Makki ki roti and some red meat. Before it gets too hot to enjoy any of these and a lot more.

so, it was in the nick of time that I'd an inspiration. I thought to myself - "Hey, its been ages since I made any lamb preparation.." See how thoughts string along going from strength to strength "...Since I cross Sadar Bazaar every week, the lamb shops next to the mosque are bang on the way.." hmmm "I could pick up some lamb on my way back from class tomorrow..". Then "Lamb from next to the mosque (and not some mall/speciality store)...I'd really love to prepare something mughlai and that too with the authentic muslim touch". What to do??

I know! Call up Asif and speak to him and Tabassum.

I and Manoj had been recently married when Asif and Tabassum invited us, Pasha sir and Mukesh over for dinner for the first time. And what lamb chop pakoras we had! the chicken biryani.... Mmmmmm...out of this world!

So before any thoughts of calories and the amount of oil that'd be used could intrude and fizzle my enthusiasm, I called up. And spoke to friends after a long time. Reminisced about the dinners had together. And asked Asif how to select a good cut and Tabassum how to prepare them.

Here's how to prepare some lamb korma, the mughlai way.

For 2

You'll need:

1/2 kg Lamb meat cubed and cleaned
1 cup water
1 cup yogurt
1 tsp whole spices
2 tsp ginger garlic paste
1 large onion thinly sliced
3-4 onions grated/paste
1 tbsp Oil divided
Salt
Garam masala to taste

Method:

1. Heat up 1 tbsp of oil in a pressure cooker and saute the whole spices. Once they get aromatic, add the sliced onions and stir them until golden brown. take out and keep aside to cool.

2. Heat up about 2 tbsp oil and add the ginger garlic paste. Saute for a minute and then add in the lamb pieces. Saute until the meat is nicely browned. Add the onion paste and saute some more till the onions have lost their raw smell and the mix has 'left the oil'. Add some salt and garam masala and give it a good stir. Add the water and then close the pressure cooker. Let it cook on low for 3-4 whistles or until the lamb is done.

3. The whole spices and sliced onions should be cool by now. Grind them in the mixie to a fine paste.

4. Open up the pressure cooker and check for doneness (I hope this is a word). if yes, then add the yogurt and the above onion paste and stir continuously until it leaves the oil. The excess water/liquid would've evaporated by now leaving a nice thick gravy behind.

Switch off the flame and let rest for a while before serving hot with some tandoori rotis/naan.

Pan seared Fish with sautéed veggies

Easy access to fresh fish these days. So, I'm trying out some 'fishy' recipes and plan to try all the variety of fish available at the mall.

This is soo easy to make, the beauty of it is in its simplicity. And moreover, DH picked up some boneless fillets of Singhara. The kids loved it! And so did DH who's not at all a fish fan.

You'll need:

1/2 kg of fish fillets (mine were 6 in no.)
1 + 1 tsp olive oil
Salt
Pepper
Jeeraman masala (I had my own preparation handy. If not available, use Garam masala or some fish tikka masala shd also be good)
1/2 a Lemon deseeded

Some cauliflower florets
a handful of green beans cut longishly
Take as much of these veggies as you'd like. Yoú could also add some carrots for more color on the plate.

1. Wash and pat dry the fish filets on a paper towel. Mix 1 tsp olive oil with the jeeraman masala and apply on both sides of the fillets rubbing it in nicely. Keep aside while you do the rest of teh prep.

2. Cut the cauliflower in manageable florets and the beans into about 2 inch long pieces. Put a steamer on, with some water to boil. Let the veggies steam for 5-10 minutes or until done. I like mine with some bite to them still.

3. Heat up a non-stick pan with 1/2 a tsp of olive oil. Once the oil is hot slide the fish fillets in. mmmm..how they sizzle and smell! Brown the fillets nicely on both sides, sprinkle some salt and pepper on them and take them off into a plate.

4. Heat up the remaining oil and toss the steamed veggies in. They'll quickly get a browned touch on the edges. Saute them for a minute and then sprinkle some salt & pepper on them while still in the pan. Both sides.Get them onto the plate too.

5. Squeeze some lemon juice on the fish fillets as well as the veggies.

Enjoy!

Fish and ... Sprouts

No Chips today. Sorry. I said to Renée. We are having Sprouts chaat. You'll like it.
She did... had all the papaya and fish she could find in the bowl :-)

There was fish, and there were some sprouts. Both had to be had by...today. Ok they weren't exactly going bad but then what's the point in having healthy stuff after killing all their nutrients in the frig??

So, why not combine them and see how it goes?

You'll need:

250 gms Mackerel cut in strips
Salt, Pepper
Olive oil
250 gms sprouts steamed
250 gms Broccoli steamed for 3-5 minutes
a handful of corn kernels + green peas steamed along with the sprouts
Papaya peeled and cut in cubes. As much or as little as you want it
Juice of 1 lemon

1. Wash & then dry the fish on a paper towel. And in a bowl toss it with some salt and pepper. Keep aside for about 20-30 minutes.

2. Heat up about 1/2 tbsp olive oil in a nonstick pan. Saute the steamed veggies and the sprouts in batches, adding more oil when required. Then adding some more oil to the pan, saute the fish strips until lightly browned and crisp.

3. Mix everything in a large salad bowl. Add in the papaya as well. Dress it all up with some salt, pepper and lemon juice.

Serve warm.

My notes: I could marinate and saute just the fish fingers as finger food. Both Renée and Robin just loved it.

Something about food...

There's something about food that warms your heart. More than just satisfying hunger and filling up the belly, good food has the power to restore depleted energies. And one doesn't mind a hectic day spent, IF you can sit down for a nice warm meal afterwards. All your efforts seem worthwhile then :-)
On the other hand, there are times when I eat on the go..feeding myself is another chore that needs to be taken care of..quite like fueling up the car so it doesn't come to a stop. Do I remember what I ate? NO...

So yesterday evening I'd made some makki ki roti and sarson ka saag AND Gajar Halwa.Too much to do in one go I know, but then I was on a roll :-) and that's how I crash and burn somedays ;-)

Here's how I made the Gajar halwa yesterday. Tweaked it a bit with a little tip I had from my friend's mum whom I saw after a very long time:

You'll need:

1 kg Carrots peeled, washed & grated
2 ltr Skimmed milk
1-2 large tbsp sugar (or more according to taste)
1 tbsp desi Ghee
a handful of chopped Almonds/Pistachios/Cashew/Raisins
a pinch or 2 of Cardamom powder

1. Boil all the milk together or separately. Take half of it in a heavy based wok/saucepan, add the cardamom powder and bring it to a boil. Yesterday I forgot to add the cardamom at this stage and later when I did it's taste was lost :-(
Then add the carrots and let cook on simmer. You'll need to stir it once in a while to make sure that things don't stick to the bottom of the pan/wok, and if they still do you need to lower the heat further.

2. Once all the milk seems absorbed, add half of the remaining half. Toss in some of the chopped nuts and raisins. Let cook and reduce again. Then add the remaining half (and some nuts)and let reduce again. That's the trick - to add the milk in batches instead of in one go.

3. Once all the milk is reduced and the carrots start sticking to the base of the pan/wok, its time to give it a good stir and add the sugar in. Once the sugar is added you can up the heat and then you need to stir it constantly. Once all the sugar seems to have dissolved completely nd the colour appears brighter, add in the ghee and stir for a good 3-5 minutes. Take off the heat, into the serving dish and garnish with the remaining dryfruit.

Serve hot.

3.

Just because I had to

Today's been one of those crazy days when you kinda get tired doing 'nothing'. These days, my days involve a lot of waiting - waiting for people, for the right time, for the work to get done. As we are getting ready to move into our own house after all these years, I guess the pleasure of it would far exceed the pain of getting it ready...[sigh]
Anyways, that's how the day started out. And then gathered momentum to include a lot of errands, some creative thinking, a lot of refreeing between my two little darlings (who think tagging along with mamma is a lot éventful' than staying at home watching TV)

So, by the time the kids are in bed, I'm thankful to God that I can still think straight. And that I know what new recipe I want to prepare tonite. If I do. Honestly, I'm hard pressed to find any enthusiasm for cooking today. But find it I did! and warmed up along the way. Oh and am I glad that I did ... after the first bite, DH refused to share the plate of gnochhi with me. That's a lot of 'praise' coming from one who's a fussy eater and who decides whether he's hungry or not depending on what the menu is!

Perfecting Gnocchi
(Potato gnocchi with Garlic herb seasoning)

You'll need:

2 large Potatoes
1/4 cup all purpose Flour (maida) + some for dusting
1 large egg yolk
Salt, freshly ground Pepper, garlic herb seasoning
2 tbsp Butter
Cheese (I had some cheddar handy)

1. Boil/microwave the potatoes until tender. Cool, peel, halve and grate them into a comfortably large bowl.

2. Add the egg yolk, salt, and flour to the bowl and mix everything using a fork into a stiff dough. Now knead the dough gently until smooth but slightly sticky.

3. In a deep saucepan, bring salted water to boil and then lower the heat to keep it simmering.
Line a plate with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces. Roll each piece into a 3/4-inch-think rope.Cut the rope into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer to the plate.

4. Slip the gnocchi into the simmering water in batches and let cook until they float. Then simmer for 2-3 minutes longer. I noticed that the 2nd batch that went in looked much larger while cooking than the size they were cut and were subsequently tastier too. Drain them in a sieve.

5. Melt the butter in a non-stick pan, and using a slotted spoon slip the gnocchi in.
Season with salt and pepper. Toss them well for a minute on high heat, so that both sides get nicely browned and not overdone (like a few of mine did).

Sprinkle with grated cheese and serve.

Pasta shells with Ratatouille

2nd day of the new year, its afternoon here and I'm back to blog about my 2nd recipe for the year :-) WE are consistent so far. I'm also hoping to find my writing rhythm along the way, so I'll stop agonising about my sentences making sense to the reader (if and when there's a reader!)

I've prepared some Ratatouille to go with Pasta shells in the evening. I think I'll take some along to my mum's and hopefully mum & dad'll like it too.

You'll need:

1 large Zuccini
1 large Bell pepper
2 large onions
3 Tomatoes
1/2 a jar of Pasta sauce
1 tbsp cooking oil
1 cup Pasta shells (whichever shape you prefer/have)
Salt, Pepper
2 cubes cheese, grated

1. Chop all the veggies roughly the same size as the pasta shells that you've taken. Keep the tomatoes separate.

2. Put 3 cups of water to boil, adding some salt to it. Once the water comes to a boil add in the pasta shells and cook them till Al dente (just about cooked). Drain under cold water and set aside.

3. In a wok/saucepan, heat up the oil on high flame and toss the veggies in except the tomatoes. Saute them for a minute and then lower the flame. Add salt and pepper according to taste, and then mix in the tomatoes. Add the pasta sauce as well. Stir well, cover and let cook for a while until the Zuccini is done. Let it rest for a while before serving

4. To serve, spoon the cooked pasta on the platter. Add the veggies on top, garnishing with some grated cheese.

My Notes: DH and I loved this easy to make preparation, even the kids liked it well.
Whole some evening snacks that doubles as an early dinner. Enjoy!

Deviled Eggs on Toast

(Adapted from the Food and Wine Magazine 2010)

A clean house, good food and everyone together for dinner ..couldn't have asked for a better start to a new year. I chose this simple yet delicious looking recipe to go with the pea soup that I'd prepared for dinner tonight. And moreover, Renee wanted some butter toast too. So, this seemed like an ideal thing for today.

For the Deviled eggs on toast, you'll need:

3 Eggs
Salt, pepper, oregano/pizza masala
4 slices Multi grain bread
1 tbsp Mayonnaise
1 tsp Yellow mustard

Since it was just me and DH who'd have had the eggs, I made a small batch. Others had buttered toast with the soup.

1. Preheat the oven to 200 degrees C. In a saucepan, cover the eggs with water, add the salt and bring to a rapid boil. Cover and remove from heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

2. Quarter the bread slices on the diagonal and arange them in a single layer on a large baking sheet. Toast the bread in the oven turning once until barely browned.

3. Peel the eggs and halve them lengthwise. Coarsely chop half the egg whites in a bowl. Add the remaining whites and all the yolks to the food processor/blender jar alongwith the mayo and the mustard. Process until smooth. Srape the mixture into a bowl and blend in the chopped egg whites and salt and pepper to taste.

4. Top the toast points with the egg spread and dust lightly with some oregano/pizza masala. Arange the toasts on a platter and serve. Alternatively, you can also serve the egg spread separately in a bowl with the toast points alongside.

My Notes: We loved this prep and it defintiely gets the vote - to be made again! :-)
I wish I had some chive sprigs available to try as garnish. A hearty party snack.

New Year Resolutions!

January 1st, a brand new year, resolutions...go so hand in hand. So, even if I'm wise and cynical about them, I can't help succumbing to the temptation yet again.
Yes, I've already thought of my New Year resolution for this year.

I'm going to try a new recipe every day/week/month and then post the recipe and the experience here. Although the world's already done this... Don't know how frequently I'll be able to post though, don't want to set myself up for failure.

There are so many recipes that I'd like to try out..beginning with the Food and Wine Magazine's annual recipe collection that my very best friend gifted to me. Or from the health magazine that I'm currently enjoying the subscription for.

Ok, so I'm taking up the challenge of posting at least 365 recipes this year, some already tried some new some favorites and some not so. But almost all would be easy and minimalistic. I don't think I'm going to have the time or the patience for the complicated stuff this year.

This blog would also serve as an online repertoire of recipes that I can refer family and friends to, to look up how I cook something/anything particular.

So, all set...setting sail on a cruise of simple home cooked meals. here we go!

The sponge Cake

This New year, I've been trying to perfect the 'new' basic sponge cake. I've made it quite a few times now, so I know the coffee cream filling doesn't work but the family loves the fruit cream version! One might think - 'what's so special about the sponge cake? Or for that matter new??' Well, I had the sponge confused with the regular (Genoese) until recently. That's when I discovered that the sponge has absolutely NO butter in it, and that the fluffiness of the cake depends on the beating/whisking it gets (OK, I knew that already...somewhat. Its been reaffirmed).

I knew the cake was a success for sure, when DH requested the fruit cream version for his birthday! Wow!! Here's how I made it:

Ingredients:

3 large Eggs
100 gms castor sugar
75 gms plain flour (maida)

Thick Cream
A Fruit preserve of choice ( I used Wild blueberries)

Requirements:

A working oven ;-)
Baking tin (7/8 inch or of choice)
5-6 toothpicks
Fine thread (?? ...Yes)


Method:

- Set the oven to pre-heat at 180 degrees C
- Grease an 8 inch tin or any other that you plan to try with just enough melted butter/refined oil. It should be deep enough to let the cake rise
- Measure out the sugar into the mixing bowl.
- Measure out the flour and sieve it twice/thrice to air the flour nicely. Keep it ready to use in the sieve itself.
- Break the eggs into the mixing bowl over the sugar, and set to blend. for 15-20 minutes if using an electric whisk, longer manually. The batter would be done when it leaves a trail behind on lifting the whisk and doesn't drop in a glop.
- Sieve half the flour over the batter, mixing in gently using a large metal spoon. Vigorous mixing at this stage will spoil the earlier effort and release all the air incorporated into the egg-sugar mix.
- Sieve and mix the remaining flour the same way.
- Once done, pour in to the prepared tin and bake for 25-30 minutes or until the cake is golden brown, and light and springy to touch. Another sign of 'doneness' is when the cake leaves the sides of the tin.
- Take out from the oven and let cool for about 2 minutes before turning the cake out onto the wire rack. Set it right side up and let cool further.

Once the cake's cool, set it on a flat surface preferably a serving plate big enough not to crowd it and one without raised edges. The idea is to 'handle' the prepared cake as little as possible.

- Take as many toothpicks as the no. of sides of the cake (4 for a square/rectangle, 6 for a hexagon etc. )
- Poke these into the cake on each side, to aid in slicing the cake in half.
- Now double the thread and holding the 2 ends in each hand, pull it slowly and firmly through the cake just over the inserted toothpicks.
- Separate the 2 halves like an open book. Spread the Cream on the top half and the preserve on the bottom half. Let the cream soak in for a while and then place the top over the bottom.

Clean up the edges and its ready to serve. Ideal for tea-time.
This sponge doesn't have a long shelf life. In fact its too yummy to last long!

Zhunka bhaakar

This weekend, the family braved the Delhi-Gurgaon traffic to visit Dilli haat after a long time. I was keen to check out the week long Crafts fair, and reckoned it would be a nice day out for the kids as well. Little did I know!

DH started grumbling midway about the traffic and the commute and about the 'non-neccessity' of driving to Delhi for anything. And when we saw half of Delhi parked outside the Dilli haat and the other half jostling for parking space, a 'high' truck stuck in front of a low gate with cars bumper to bumper behind it and no way to go forward, it didn't seem like a good idea for a 'nice day out' anymore...

Of course the no. of cars was only an indication of the crowd to be expected inside. The haat grounds seemed bursting at the seams with people, stalls and stuff. So, it was nothing less than a miracle that we found a table near the Maharashtrian food plaza( it was unanimously agreed to fuel in first before tackling the crafts stalls).

Between the 5 of us adults, Manoj's cousin Charu also joined us for the weekend, we ordered a variety of items - vada paav, misal paav, shreekhand poorie, paav bhaji, sabudana vada, pooran poli and Zhunka bhakar (my choice), and let me tell you each one of them was good. Especially the Zhunka bhaakar. I thoroughly enjoyed the platter - the zhunka which is roasted chick pea floor with a tadka, raita, bajra rotis, the baigan sabzi and the spicy gunpowder and mint chutneys. And the pooran polis! the sweet chapatis were so yum... melt-in-the-mouth soft with jaggery inside, Renee and Robin relished them and so did we ;-) So much so that a second round of this sweet bread was ordered. The sabudana vadas were crisp on the edges and soft with potatoes in the centre. Though I didn't try the various paav combinations, I'm told they were also equally good. And so was the Shrikhand Aloo sabzi and Poorie platter. All in All, a very satisfying meal. One that saved the trip from being written off and one that I'd go for again. ( oh by the way, we did get some rustic wooden toys and woollen shoes for the kids, and a nice durrie in muted green and blue for the study)

Hmm, it occurs to me that I can have Zhunka on a 'besan day', adding more veggies to it than just a spartan tadka of mustard seeds and red chillies. Wot say? Any ideas?

Too much Cake...

Ever given a thought to where and how would you like to die, if given a choice? I have. (just now)

On the dining table, after I've finished a self-made cake. Yes, not just a slice of it, but the majority of it. DEMOLISHED...single handedly.

Why do these feelings of guilt and sickness crowd in when the deed's done?? Either strike before so the deed may NOT be done at all, Or let me enjoy all the cake I've had!

Spinach soup

Mum used to prepare this spinach soup when I and Nidhi were in college and at 'home'.

So when Nidhi sent across some fresh, tender spinach leaves from her kitchen garden, I was tempted to make soup out of them. (wrong day for palak (spinach) pakoras...)
We had this soup with the Moong dal Salad I'd prepared for the main course, and it was a hearty 'green' meal!

Ingredients (for 2):

1 tsp Butter
1 small Onion - chopped fine
1 small Potato - cubed (optional)
2 cups Water
2 cups Spinach leaves
Salt, Pepper, Garam masala according to taste
2 cups Milk (heated) / Cream
Cheese cubes (optional)
Parsley to garnish

Method:

-> In a heavy bottom saucepan, heat up the butter and stir in chopped onions and cubed potatoes if using. (By the way, the potatoes add a 'french' touch to the soup which I myself had avoided for diet purposes.) Stir and let cook until the onion's translucent.

-> Add water and again let cook.

-> In the meantime, wash the spinach leaves and roughly chop them if they are large and full grown. Add them to the saucepan.

-> Add Salt and Pepper to taste. And a pinch of garam masala. We don't really want anyone to know its there!

Cook for about 10-15 minutes, or until the potatoes are done, and the spinach nicely wilted.

-> Let the soup cool to room temperature. And then blend it. It'll be a dark green creamy puree at this stage. (Also, at this stage you could refrigerate it for use later).

-> Reheat the soup, and spoon it into bowls, and then stir in the milk / cream. This lightens the colour as well as the flavour of the soup. Hence you need to go slow with the pouring. Keep a spoon handy to taste the soup in between.. Adjust the salt & pepper if required.

-> Stir in cubes of your favourite cheese and garnish with parsley.

Enjoy!

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Recipe on Request

Hi Anu, this is for you :-)

Fresh shelled pea soup (for 2)

Ingredients:
1 tbsp oil
1 medium sized Onion
1 fat clove of garlic
1/2 inch ginger
1 cup green peas
3 cups water
Salt, Pepper to taste
Spinach leaves (Optional)
Coriander (Optional)

Garnish:
Cream
croutons (fried bread cubes)
Crisp bacon pieces (optional)

Method:

- Heat oil in a heavy based pan / pressure cooker
- Add in the crushed garlic clove, and the ginger. saute until golden and fragrant
- Add in the chopped onion. Saute until translucent.
- Add the peas, spinach, coriander etc and give it a good stir
- Add water after a minute or two
- Add in salt and pepper according to taste

Let cook over slow fire (without the whistle if cooking in a pressure cooker) for about 40 minutes atleast. Blend / Liquidise well.

Serve in warmed soup bowls with a swirl of cream and some croutons. You can also add some crispy bacon bits for that extra dash.

you'll know the soup's turned out right if its creamy ( and not runny) and the predominant flavor is the natural sweetness of peas.

Its the season for soups :-) Enjoy!

Planning to eat, and then EATING! is so important for eating right. Yesterday's 'Non-Veg plan' went horribly wrong for the very reason that I had no plan what I was going to eat, and then was too busy to eat timely during the day. As a result dinner time turned out to be 'hog time' :-(

I really wonder at those who starve themselves, go fewer meals in the name of dieting/ weight loss. Its NOT normal and doesn't help. Certainly not for me!

Fresh shelled pea soup

We are a predominantly 'Butter chicken & Tomato soup' family. So, when I thought of trying out the new (for us) green pea soup, it was with a bit of trepidition. How would the family like it? How would I like it??

Anyways, went ahead with collecting the ingredients & throwing them together in the saucepan to sweat it out. 20 minutes later there was an appetising aroma wafting out of the kitchen. Encouraged, I proceeded to blend the soup together and served it with a dash of cream and croutons.

Mmmm, the bowls looked lovely. And the soup was delicious! Apparently, the 'different' green didn't deter DH from enjoying his soup as he finished up his portion in record time :-)

Next time I'm going to add some crispy bacon along with the croutons to garnish.

Had a miserable day today...How is it that we manage to beat ourselves up about small little things once in a while..things that we'd otherwise laugh/shrug off?...must be the lack of sleep 3 days in a row..
Well, managed to burn Robin's dinner also today...one sure way to gauge the state of my mind is when I forget to add love in the food I cook. It shows!

Anyways, its been a rubbish week all together...what with a 3 kg fluctuation right at the beginning of the week ( I mean 3 kgs?! I didn't eat so much on the weekend...)Wasn't until Shubhda explained to me today the dynamics of bloating and too much carbs on a 'dieting' body, that I made peace with myself.

I did the difficult 'Egg plan' today. And went through everything from 'this is good for me' to 'why am I doing this??' to the 'martyr' phase...
Don't know how will tomorrow's 'detox' turn out. I've been known to default on the detox plan as sure as the sun rises every time. Will tomorrow be different? Will I be able to hold out against the mithai when it beckons seductively " Pick me up! I'm all that you need to have right NOW!"

Oh By the way, today Darling Hubby (DH hereafter) commented that not only am I looking slimmer these days, I look young too!, radiating good health. WOW!