Some days in life tend to be more special than others…those days in which one wants to sit back and wish for memories to flood the brain. Like a flashback in time.. Of the downpour of the monsoon while we were driving to the hospital. Of bringing a cuddly bundle of joy into this world. Of savoring precious moments of his growing up-the endless hours of lost sleep , struggling for what seemed an entire night to calm down a wailing baby suffering from tummy cramps, or something so simple that we young parents weren’t able to decipher. And grand mom would settle it in a jiffy with a magic wand as it were.
Memories of the heartaches and gratification of raising a son. The first steps…the first birthday cake. Still crystal clear in our memory. The “Superman” cake which he and his friends devoured.” I don’t want girls at my parties”…that was an 11 year old speaking. The 16th birthday party by the pool, in the rain. Yes, some girls did make an appearance. The gush of intense sadness we felt,feeling my heartstrings snap as it were, when we saw him off at the airport-when he set out to make a new life for himself.
The fulfillment of seeing him 21 years down the lane. A grown up and responsible young man. It’s been a wonderful 21 years -you’ve brought us joy and happiness, dear son. Beyond measure. Happy Birthday! And God Bless!



Favorite food over the years

Butter Chicken – tender chicken in tomato gravy-(Makhni Chicken)
Kaali Dal (Black lentil)
Masala Cauliflower
Salad
Yogurt
Naan or Roti
Squishy Chocolate Mousse Cake with a white Chocolate filling

Butter Chicken

Marinade

800 grams of chicken cut into pieces (preferably boneless)
½ cup thick yogurt
Juice of 1 lime1 teaspoon each of coriander, cumin and red chilli powder 2 teaspoon each of ginger- garlic paste
Salt to taste
A few drops of food grade orange color

Add ingredients yogurt through food grade color to the pre-washed chicken. Marinate in refrigerator for 2-3 hours or overnight.
Roast in a pre-heated oven (350 degrees) for 30 minutes.
Remove and place aside.

For the Gravy

4 large tomatoes chopped and pureed
1 medium onion, blended with a teaspoon of fresh ginger and 3 cloves of garlic
4 tablespoons butter or ghee (clarified butter)
4 tablespoon fresh cream
1 teaspoon each of coriander, cumin, red chilli and black pepper powders
Salt
A pinch of sugar
Fresh cream, julienned ginger, finely chopped coriander and slit, de-seeded green chillies for garnish.

Heat butter/ghee. Sauté the ground onion-ginger-garlic paste.When slightly brown, add the pureed tomatoes. Cook for 15 minutes. Season with coriander powder, cumin and red chilli powder. Add salt and sugar.Place roasted chicken in the gravy. Allow to simmer on low heat for 10 minutes. Add cream. Simmer for a further 2 minutes. Garnish with coriander leaves, julienned ginger and slit green chillies. Swirl a spoon of cream on it.

Masala Cauliflower

3 cups cauliflower florets
1 large onion, chopped
1 medium tomato diced
3-4 cloves garlic, crushed
1 teaspoon grated ginger
½ teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon garam masala (optional)
2 table spoons oil
Salt
Chopped coriander for garnish

Heat oil in a small dutch oven-splutter the cumin in it. Sauté the chopped onions, garlic and ginger. When slightly brown, add chopped tomatoes.Add dry spices and salt.Add florets of cauliflower. Cover the dutch over. Reduce heat to low.Allow to cook for about 20 minutes-do not open lid in between, or stir the cauliflower in-between. Garnish with chopped coriander.Serve hot.

Kaali Dal

1 cup black urad dal
4 cloves garlic , crushed
2 teaspoons fresh grated ginger
4 tomatoes, pureed
1 tablespoon oil
A pinch of soda bicarb
A pinch of food grade orange color
¼ cup cream (optional)
4 cups water
For the tempering:
2 tablespoons ghee
1 onion chopped very fine

Add dal, water, ginger and garlic in a pressure cooker.Cook for 15-20 minutes. Remove from fire. Allow cooker to cool. Open lid and add oil, soda bicarb and food color. Add tomato puree. Replace lid, and cook for a further 20 minutes.Add cream if desired.
For the tempering: Sauté the onion in hot ghee-till light brown. Pour over the dal.












The Chocolate Cake....yummy!!