Sunday, October 19, 2014


I often relate foods to the people who brought them into my life, and how much I love the foods depends directly on my relationship with the person responsible for it. I have never been to Mexico, yet I feel like it is a part of me; everything about it seems so familiar. 

I had always been intrigued by Avocados—it’s such a strange fruit. Rough and bumpy, but with paper-thin exterior shell to protect the soft, green, buttery goodness inside. Every bite into a ripe avocado feels like a hug from a fluffy kitten. The first time I ever had Guacamole feels like so many lifetimes ago, on one of the first few dates of a long term relationship. I pretended like I was a Mexican food aficionado even though my experience didn’t extend much further than whatever passes for nachos at the Liverpool, NY, Taco Bell

It was at a little hole in the wall in that part of North Manhattan that doesn’t really feel like Manhattan. I was on what I imagined to be my best behaviour, and had been extra careful to not stain my clothes, at least until that point. And then this green goop with chips was placed in the middle of the table. I wasn’t too sure, but I jumped in because I felt like it would be great. I was hooked, on the Avocados and the person sitting on the other side. And I know, at least, I will always have Avocados!

1 Large Ripe Avocado
1 Clove Garlic (optional)
1 Tsp Lemon juice
¼ Cup Onion chopped
1 small Chili (Chopped really fine)
⅓ cup Tomato chopped
2 Tsp Cilantro (Coriander)
Salt to taste

Peel Avocado and dice it
Add all ingredients to a bowl and mix it breaking the avocado into a paste
Make a homogeneous mixture and serve it with tortilla chips (hopefully not Tostitos)

Thursday, March 20, 2014

Protein Packed Idli

I have been away for a long time and a lot has happened while I was gone. Changed a few jobs, became an artist, an entrepreneur, got separated from my beloved wife and started eating healthy. With all the questions one might ask about the above list, I’ll talk about the most important, eating healthy. I’ve indulged in many unnecessary fads in the past couple of years—veganism, vegetarianism, gluten free diets, raw diets, not to mention excessive Instagramming, Facebooking and Twittering. The one thing I can proudly say is that I never became a Kardashian fan! I’m over all of it, at least on the diet front and back to the one diet that sticks—the desi diet! During the past couple of years, I did pick up quite a few new recipes and modified old ones to fit my diet. Idli’s although full of carbs have the potential to pack a major protein punch. Especially, when you modify the ingredients to include protein rich beans and reduce the amount of rice.


3/4 cup Udad (black matpe bean)
3/4 cup Mung Bean
1 Cup Brown Basmati Rice
Salt to taste
Oil for greasing pan.


Soak Urad and Mung in one container and Rice in another container overnight
Blend into a batter separately
Mix the two batters and allow to ferment overnight
Add salt next morning and mix thoroughly allowing the risen batter to fall
Grease idli or dhokla pans and pour batter generously allowing for enough space to rise
Steam for about 10 min
Remove from steamer
Serve with Tamarind or Coconut Chutney.