Birthday Memories.....

September in our home was always a month of chaotic activity. Mom-my mother in law would hunt the town for that near-perfect gift for Dad’s upcoming birthday. Always two gifts-a surprise gift-something that would make him really happy-something as simple as a chocolate, and the “main” gift-something he really needed. None of us ever knew what these would be, till he opened them in front of us. Morning prayers (havan) together-followed by what he loved most…the “halwa”sweet beyond compare. But fresh and delicious. The wishes, hugs and blessings. Food and birthday cakes and candles. A hearty “English breakfast” he’d call it-eggs, sunny side up, bacon, sausages, buttered bread, fresh juice, coffee. A grand dinner in the evening, with all the family in attendance. Grandparents, uncles, aunts, kids and grandkids. The sheer joy of a family being together-albeit for a few hours. Sans ugly arguments and discussions. After all, birthdays are meant to be kept in the scrapbook of our memories. Forever.
Over the years the nest has emptied. Fading memory and decreasing appetites make the birthday scene so different. But being together, physically, or sharing the joy over the phone across Atlantic, is what matters. Really. That’s what family and togetherness is all about. Never mind the moist eyes as he speaks to loved ones. That’s because he’s innately happy. That people remember him
Happy Birthday, Dad. And God Bless-for keeping this family together. With your abundant love, kindness and so much more.

Peas Pilaf
Roti
Methi Paneer-Fresh Fenugreek with cubed Cottage Cheese
Vegetable Koftas in Gravy-Vegetable Dumplings in gravy
Baby Potatoes with Kalonji (Nigella seeds)
Dark Chocolate Cake with a Lemon curd Topping
Tiramisu

Peas Pilaf

1 cup shelled green peas/frozen peas
1 cup Basmati rice
2 cups water
1 onion, sliced
1 clove garlic, crushed
1 big cardamom, crushed
4-5 peppercorns
¾ teaspoon cumin
½ teaspoon red chilli powder
11/2 teaspoons salt
4 tablespoons oil

Heat oil in a Dutch oven/pan with a well fitting lid.
Add cumin-when it splutters, add the peppercorns, cardamom, garlic and onion. Cook till onion caramalizes.
Add the peas and washed rice.
Add water. Let it come to a boil, and then lower heat.
Cook on low heat till water is absorbed and rice is cooked and fluffy.


Methi Paneer

2 cups fresh paneer, cubed
1 onion, diced very fine
2 cloves garlic, crushed
½ “piece ginger, grated
1 tomato, diced
1 tablespoon frozen methi *(fenugreek leaves)
1 tablespoon coriander powder
½ teaspoon red chilli powder
½ teaspoon garam masala
Salt
2 tablespoons oil

Heat oil in a wok-sauté onions, garlic, ginger in hot oil, till onions are transluscent.Add chopped tomatoes and spices. Sauté for 2-3 minutes.Add methi.Mix well before adding paneer. Stir fry on high heat for 5 minutes.

* Fresh fenugreek (methi) leaves are available at the end of summer. I usually get about 4-5 bunches of these, wash, stem and clean them. Then chop them finely, and sauté them on high heat in a little oil. Cool, and place in zip lock bags, ready to freeze. A little amount of these frozen leaves, adds a lot of character (!) to meat, chicken, rice,roti and a whole lot of other food!


Vegetable Koftas in Gravy

2 potatoes boiled, peeled and mashed
½ cup mixed finely chopped/coarsely crushed boiled veggies-beans, carrots, peas
1 slice fresh bread
1 teaspoon green cilantro, chopped
1 teaspoon chopped onion
1 clove garlic, crushed
Red chilli powder and Salt to taste
Oil for frying

Mix all the ingredients together.Make small round/oval balls.Deep fry.Drain oil. Place in a flat serving dish.

For the gravy

1 onion
1 teaspoon ginger garlic paste
6 tomatoes
4 tablespoons whipping cream
2 teaspoons coriander powder
½ teaspoon garam masala
½ teaspoon black pepper powder
2 green cardamom seeds, crushed (or ½ teaspoon cardamom powder)
2 cloves
A pinch of cinnamon powder
¼ teaspoon crushed, roasted, fenugreek seeds
1 cup water
Salt
3-4 tablespoons oil

Chop onion and tomatoes. Blend these, together with the ginger garlic paste (or fresh garlic and ginger) in a blender, using ¼ cup of water to blend.
Heat oil. Add the onion-tomato mixture, cook, till the oil separates from the mixture. Add spices, salt. Cook for 2 minutes before adding ½ the water.
Add cream.Simmer.Add more water if you like a thinner gravy.
Pour over koftas.Garnish with cilantro.


Baby Potatoes with Kalonji

2 cups baby potatoes, boiled, peeled
1 tomato chopped
1 teaspoon ginger garlic paste
½ teaspoon kalonji seeds
2 teaspoons coriander powder
½ teaspoon garam masala
½ teaspoon red chilli powder
2 tablespoons oil

Heat oil,add kalonji, chopped ginger and garlic, and tomatoes. Sauté on high heat. Add spices and salt and the boiled potatoes. Cook on high heat for 5-10 minutes. Garnish with cilantro….



Tiramisu and Chocolate Cake with a Lemon Curd Topping.

**For some reason I couldn't upload the pics for the potato and mathi paneer-though they were all on the same file!!