Tuesday, November 1, 2016

only I can see

Stepping out of the gym doors of the school building, I was excited that school was finally over for the day. The journey into my world began as soon as I stepped out the door. It was windy and the wind seemed to pick up the fall leaves and gently circle them around in what looked like a systematic way. As I walked on towards the twirling leaves, they came towards me too, eventually circling me. I understood how they expressed themselves. Their freedom. Their creativity. Their spontaneity. Saying many things, in multiple languages, but all in a harmonious sync that only I could hear. The winds forming a pattern only I could see. It seemed, they wanted me to twirl too. Locking in my thoughts safely in my mind, stifling my grin and excitement for the wonders of the world that only I could see, I walked on quickly to find my mom waiting in her car. At home, I ate a bit, and watched some TV before going up to my room to look out the window at the sunset I stared at often. How the different colors came together fascinated me. An experience I had all to myself. As I watched it, characters developed in my mind first, becoming weaved slowly into a story I was piecing together at the moment. My stories had no beginning, and no ends. Only moments, experiences, excerpts, awkwardly placed on a blank sheet. I never did know how to write beginnings and ends.

Sometimes I would run around the house, pretending to solve a mystery, catch a thief, escape danger. Sprinting through the grass, I would jump onto the deck, racing to the edges and climbing over in one smooth, swift move, back on the grass, tussling through low branches of the trees, running across the front lawn before any passing car could spot me, and doing it all over again. In my stories, I could save the world. There were no barriers. No countries or languages, no demons I couldn't slay, no one I couldn't save. In my world, I could do it all.


Sunday, January 3, 2016

palak paneer

It's one of my favorite dishes to have at an Indian restaurant. Palak Paneer is basically creamed spinach cooked in a creamy onion/tomato-based masala and paneer (Indian cheese) mixed in. When I tried this recipe, it didn't taste as good as I had hoped. But I let it sit for a bit as I waited for my husband to get back from work. And I tried it then again with rice - It turned out delicious!!! Just like it tastes in the restaurant!

Ingredients

  • Paneer - 7 oz or 200 g, cut up into cubes
  • Oil - 2 tbsp for sauteeing paneer + another 2 tbsp for the gravy (I used coconut oil for a relatively healthier version)
  • Salt - to taste
  • Red chilli powder - a few pinches for paneer + 1 tsp for gravy
  • Turmeric - 1/2 tsp
  • Coriander powder - 1.5 tsp
  • Cumin seeds
  • Onions - 1/2 cup chopped
  • Garlic - 1 tbsp minced
  • Green chili - 1 chopped
  • Tomato paste - 2 tbsps
  • Cashew paste - about 3 tbsp cashews soaked in hot water for 10-15 minutes and pureed into a smooth paste (It's okay if it's a little runny!)
  • Spinach - About 3/4 pack of frozen or ~363 grams
  • Cream - 1/4 cup
  • Dried fenugreek leaves - 2-3 tbsps crushed
  • Garam masala - 1 tbsp
  • Sugar - 2 tsps


Steps
  1. First, in a non-stick pan, sautee paneer cubes in about 2 tbsp oil with some salt and red chilli powder and keep aside.
  2. Next in about 2 tbsps of oil, in the same pan if you like, add in cumin seeds. When they nearly begin to change color, add in onions and sautee for about 4-5 minutes and throw in the minced garlic and cut up chili and sautee some more.
  3. When the onions have turned brown, add in tomato paste, red chilli powder, turmeric, and coriander powder and mix until the tomato paste has been spiced well and cooked through a bit.
  4. Next add in the cashew paste and mix until the mixture comes together and does not stick to your pan.
  5. Throw in the pureed spinach and salt at this point to your liking. If needed, add a little bit of water and cook for 9-10 minutes, or however long it takes for the spinach to get cooked through. Taste to ensure that there is no bitter taste.
  6. When it's cooked, add in the cream, garam masala, sugar, crushed dried fenugreek leaves, and paneer, and cook for maybe another 2-3 minutes until everything has come together.
  7. Serve next to soft whole wheat rotis or with a 1/2 cup of steamed rice!