Ananda Trip: A Healthy Breakfast

After an early yoga session, we enjoy breakfast at the Ananda spa in the Himalayas: It is a pleasurable yet guilt-free experience. Virtually every dish is light, natural and healthy... including flourless cupcakes, multigrain muffins, wholewheat croissants that taste delicious and satisfying... a variety of fresh yogurts with sliced fresh or poached fruits, salads with fresh made dressing. Whole wheat bread is not served with butter but with a variety of exotic jams or salsa, or mashed avocado. Hot dishes include egg white omelette with spinach and mushrooms or a variety of whole grain pancakes or waffles with honey or caramelized fruits. A real treat and great way to start the day.

Delhi Trip: Breakfast at the ITC Maurea

After a well rested evening at the ITC Maurea, located in the diplomatic district of Delhi, we enjoy a hearty breakfast before flying to Dehradun. It's a very nice spread with a wide variety of breads with exotic jams such as mango with saffran, or papaya chutney... There's a station for Chinese style noodles soup, or eggs made to order, various curries and Indian breads... But the most impressive offering is the array of fresh fruits: mangosteens (my favorite!), star fruits, dragon fruits, guavas, rambutans etc...

Agra Trip: Turmeric Basmati Rice with assorted meats

We have enjoyed Indian food at every meal during our trip, and today we have a delicious lunch in Agra. A platter of turmeric flavored Basmati Rice with Tandoori Chicken, Lamb Curry, Chicken with vegetable and Butter Chicken... I love the variety of spices and different ways of cooking in India.

Jaipur Trip: Tandoori & Naan Bread

One of our favorite Indian dishes is a variety of meat (chicken and lamb) and fish marinated in yogurt and spices and baked in a Tandoori Oven. It's usually served with pickled shallots and a fresh dip made with chopped fresh coriander (or mint), green chili and yogurt and piping hot naan bread...
At the end of each meal, to freshen the breath, we chew a spoonful of anisseed mixed with rock sugar.

Delhi Trip: Indian Potatoes Croquettes

Toni's helper, Thapa, showed me how to make this Indian side dish when I was staying with them in Delhi. Basically, use a basic recipe of mashed potatoes, add several pinches of Garam Masala Powder, 1/2 teaspoon turmeric powder, chopped coriander, salt & pepper. Mix well and form patties. Roll in breadcrumbs, and pan fry with a little oil... Very simple and it's a great side dish for a curry or any dish with sauce. Any leftover can be served with eggs for breakfast.

Delhi Trip: Indian Paratha with Turnip stuffing

Thapa, Toni's helper, has kindly demonstrated to me how he makes the Indian flatbread called Paratha stuffed with turnip (or any other grated vegetable). Thapa is from Nepal and is a very gentle soul and a great cook.

To prepare the stuffing, he uses 1 cup of grated turnip mixed with 2 cloves of minced garlic, 1/4 tsp of chili powder, a pinch of Garam masala, a pinch of turmeric powder, a pinch of cumin powder, salt and pepper, and minced coriander. Then he refrigerates the vegetable until ready to serve. Before using it, he squeezes out any liquid from the grated turnip.

For the Paratha, he simply mixes wholewheat flour with water and knead till soft and malleable. Then he refrigerates the covered dough for at least 30 mn.

Before cooking, he takes 2 ping pong-size knobs of dough and rolls out the first knob with some flour to prevent from sticking, until it forms a flat disk, and repeats with the 2nd knob. Then he spreads evenly about 2 tablespoons of grated turnip on a disk, and dampens around the edge with some water, and covers with the other disk and seal the edges together to form a stuffed flat pancake.

After heating a flat pan on the stove, he grills the stuffed Paratha till golden brown on both sides. To serve hot.

Braised Beef Short Ribs

I love my new Cuisinart pressure cooker!

After an intense day in the office, where I'm immersed in my work with my eyes glued to the computer screen to the point of forgetting to eat or drink, until the sun sets and I realize that I'm ravenously hungry. On the way home I stop by the market and found nice cuts of short ribs. Thanks to the pressure cooker, I could prepare a hearty stew for my family in less than an hour, with falling-off-the-bone tender meat.

I simply put the beef short ribs in the pressure cooker with a chopped onion and a few cloves of garlic, about a cup and half of red wine, some coarse sea salt, pepper and sugar, worcestershire sauce, sliced baby potatoes, crushed tomatoes and a sprinkle of thyme. I close the valve and set on high pressure for about 40 mn. When ready, I release the pressure and carefully open the lid and skim the fat that has risen to the surface.  After tasting and adjusting the seasoning, I serve it with home baked Irish oat bread and a simple green salad.

This is a rustic stew, perfect for a winter night family dinner, and much less time consuming than Boeuf Bourguignon which I also enjoy making from scratch for more special occasions.