When it comes to cooking couscous, rice or quinoa, I always land up having leftovers. No matter how strictly I plan and how accurately I measure, there is always some left at the bottom of the pan. It needs to be re-used the next day and most of the time, it works in my favor. The two best ways I utilize these leftovers are by either adding it in soup for volume or prepare patties to bite along side our evening tea. And since I have a terrible weakness for pan-fried patties, that’s the route I choose more often.
Besides, it’s a great way to mix veggies and turn it into a healthy snack. Similar to what I did last time with beetroots and arugula.
I was chopping veggies for lunch when suddenly my husband goes, “It’s been a while since you prepared “kosho bosho”. “What??” I almost yelled in shock. It did make sense to me in couple of seconds, but just for fun I kept my game face on. The poor guy scratched his head, tried his best to recollect and named out a few other options. Oh boy, it was just hilarious! I couldn’t control any longer and rolled on floor laughing loudly. For a six-foot tall guy, he can be really cute at times. Well, I can’t really deny the fact that it’s easy to remember spicy mutton curry than kosha mangsho. That’s what we call the dish in Bengali.
Close to our old apartment, there is this very popular Indian sweet and snack shop that is always jam-packed, serving folks their favorites. They definitely make sure no one misses their favorites from back home. Almost every Friday evening, Arvind would stop there from work and pick my all time preferred – samosa. A short message from him and I would quickly start prepping masala chai. By the time he reached home, tea would almost be ready and samosa would still be warm. What better way to start the weekend? Over the period of time, it almost became a ritual until we moved to a different area and the shop was way out of his route. I love samosas and had to learn how to make it at home so that occasionally we could go back to our Friday evening customary. There are wide varieties of filling you can use in samosas and my pick has always been the classic potato and peas.
I was reading Judith Jones’s “My Life In Food” and she mentioned that her mother banned garlic from the kitchen because it covered the natural smell of the food. Instantly, it got me thinking about my mom’s cooking style and how she uses garlic only when she is preparing meat. As for me, it’s almost like a routine I follow while preparing any savory dish – first smash couple of garlic cloves and then comes the rest of the flavor profile. I didn’t grow up eating ton load of garlic but then, how did I fell in love with garlic? I really don’t have any answer to that.
I seriously didn’t imagine taking such a long break. With so many recipes in the backlog, I was planning on sharing something with you much earlier. But then, days went by and with few items on my plate; I didn’t realize that almost a month passed by. Some of you emailed me asking if my health was fine or if I moved back to India. Thank you for your emails! My health is absolutely fine and I am still in sunny California. With all the workload of organizing the new apartment and entertaining a few guests in between, I somehow lost my mojo to blog. I never thought that could ever happen, but it did. I have been told, such chapters come in every bloggers life and eventually, we all get back to zone. I am hoping for that to happen soon.
Until that materializes, I will share with you some of the recipes that have been sitting in the draft folder for a while now.