Our helper makes good pita. I am super glad when guests from Thailand bring me some galangal and kaffir lime leaves! And we are also glad for Bengal Meats that sells local halal sausages and peperoni.
Above: Maia making chocolate chewy ginger bread cookies
Below: momo making party
Above: trying to make falafels. Still perfecting them.
Below: mango smoothies after a particularly hard travel experience that included uber car, walking through angry demonstrations, and a VERY long ricksha ride.
Maia made tapioca pudding and she dyed it green.
I don’t even know the name of this fruit in English. We call it “tal” — meaning palm — in Bangla. The translucent fruit inside are called ‘chok’ meaning eyes. The flavor is mildly sweet, very refreshing on a hot day.
Jackfruit season! After we ate the fruit, we dried and roasted the seeds. Some of us like the seeds better than the fruit.
This month I was pretty uninspired in the kitchen. For lunch on a school day it’s always rice and lentils with some veggie, fish or egg. Or as O says, “dal-bhat”. For dinner we ate alot of garbanzo Libyan stew. We ate alot of bean soup — add a coleslaw, salsa, rotate bread or rice. But we did have some nice meals and as always, those are the ones with the pictures!
Pesto pizza! And more basil on a very good quiche. Notice M’s beautiful potholders.
I’ve been thinking of the rainbow plate rule lately. Its an easy way to make sure you have a nutritious meal. This day we had thai purple rice (a special treat), spinach, tomato salad, yellow lentils, and fried fish. Yum. And if one needs to balance out healthly meals with the opposite — this last week we had guests staying with us . . . the kind of wonderful guests that draw other guests too. Triple dessert anyone?
Afternoon snack: green mango with fish sauce, and carrot halwa. That carrot halwa is terrific — just grate alot of carrot, pressure cook it with a tiny bit of water/milk to soften it. Then fry in butter or ghee the carrot, some sweetener, cinnamon, bay leaf, cardamom. You can add raisins, coconut. It’s delicious.
My kids took two hours to make this lovely fruit basket. It was tasty too. Watermelon season. Remind me L, why is watermelon so good for you?
Strawberry season! We like ours in smoothies, in salads, and cooked down with a little sugar to top pancakes.
Being in the capital means easy access to ground beef or chicken — so I have been making more Isaan laap. There is a man who squats at the corner selling fresh mint which is necessary for good laap. My helper ground up some toasted sticky rice too. Before it used to be so hard to get all the main ingredients in my kitchen at the same time!
One weekend Jacob brought home 8 liters of fresh milk. We made paneer — so easy!! Why have we not done more of this! I made the recipe at http://www.101cookbooks.com/archives/palak-paneer-recipe.html
It was very tasty but a bit over spiced when one is looking for a more creamy palak paneer. The next time around (as 8 liters of milk made a lot of paneer) I tried another recipe that had blended nuts, no mustard, and less chilis. Very tasty.
Cute Sabbath tarts, made with Maia’s play pans.