Summer freshness is to die for. Summers back home meant mangoes. Don't tell me to look for Chilean or Mexican mangoes at Dominick's, nothing compares to the juiciness of an Alphonso! However, I will give the Chileans and Mexicans credit for their berries. A few weeks ago, I had a major berry blowout and my fridge was stocked with blueberries, blackberries, raspberries and strawberries besides bananas and pineapple. While shopping for this week, I have been more scrupulous and returned from the grocery store with just blueberries. I also packed in hearty helpings of watermelon. Unfortunately, agricultural advancement with its year-round availability of watermelons (at least in India) has robbed me of the joy of longing and waiting for this fruit. There is still a noticeable difference in flavor between the summer and winter fruit, which soothes my grieving heart a little. This preamble on fruit is in light of my fast today during which I enjoyed said blueberries and watermelon. Blueberries pre-workout and a generous helping of watermelon for lunch. My standard post-workout snack is two small bananas (the kinds you get in India, in Chicago, this has switched to 1 medium sized banana) + protein shake. No whey protein yet but will stock up on it in the fall. Summer offers ample opportunity to get protein from other sources.
Dinner was an extremely simple affair with yogurt (some questioning on yogurt to follow), aloo subzi and chapatti. I hate the word curry - other than curry leaves, I have never heard of "curry" being cooked at home. Everyone knows there is no Kung Pao chicken for reals, why can't people wrap their head around the same with "curry". So aloo subzi it is, not curry, not anything else. Also, the word chapatti was never used at home - so let's call it poli in The Mess. I differ from the original SK here because the Maharashtrian poli is not the Tamilian poli, which is the Maharashtrian puran-poli. Didn't follow? Just remember for future reference that when I say poli or phulka, I meanchapatti. Ha, SK offers Marathi classes as well now. :)
Coming back to tonight's dinner. Insufficient source of fiber in my opinion. I'll probably switch this to a lunch menu item in the future because of all the carbs/starch involved - with the longer summer days, the earliest I can eat dinner is 8.30 pm which doesn't give me enough time to digest my simple meal before bed. Anyhoo, the potatoes tasted great and I still have some left over for another time.
SK Extras:
i. Added a little ajwain and kasuri methi for some zing. It worked out brilliantly!
ii. Typically, I add chat masala and chilli powder to yogurt for that something extra but not tonight because of the flavor of the potatoes and to keep the salt intake in check. Chat Masala adds on the salt without you realizing it.
Mess Feedback:
What is with the preponderance of corn syrup/starch everywhere? Before I switched to organic milk, my milk had corn starch. The yogurt I buy still continues to have corn starch, making it taboo on fast days. At times like these, the American consumer and farmer completely bewilder me.
SK Festival Day Special:
Today being the 4th of July, SK brings you a book review in addition to the specialties from the mess. I kid of course, this was completely coincidental. After being cooped up at home all day yesterday, I stretched my legs out by taking a walk to Borders. After my last trip, I had given up hope of finding a vegetarian cookbook with simple, easy-to-follow recipes for healthy food and was enjoying a comic when I stumbled across this gem: Vegetarian Cooking, Commonsense Guide. What was particularly endearing was that the author started off by saying vegetarian food is delightful in itself and doesn't have to be viewed as meat substitute. Finally!! Someone who comes out and says it.
The book starts off with a look at the vegetarian food pyramid, the sources of essential nutrients for vegetarians and a list of must-haves in every vegetarian kitchen. Appealing trait #2 - said list didn't mention blender. All the books I saw prior to this gem had fancy recipes which required extensive use of blenders and broilers and what not. This book on the other hand, keeps recipes simple. This is particularly important because while I can go out and buy a blender, I cannot buy cooking skills. :( I only skimmed through the book, so a detailed review isn't possible but of the stuff I did see, I can't wait to try the grilled tomatoes, onions and garlic veggies-on-the-side dish. I love garlic. Apathy towards garlic can be a deal-breaker for me.
The book starts off with a look at the vegetarian food pyramid, the sources of essential nutrients for vegetarians and a list of must-haves in every vegetarian kitchen. Appealing trait #2 - said list didn't mention blender. All the books I saw prior to this gem had fancy recipes which required extensive use of blenders and broilers and what not. This book on the other hand, keeps recipes simple. This is particularly important because while I can go out and buy a blender, I cannot buy cooking skills. :( I only skimmed through the book, so a detailed review isn't possible but of the stuff I did see, I can't wait to try the grilled tomatoes, onions and garlic veggies-on-the-side dish. I love garlic. Apathy towards garlic can be a deal-breaker for me.
Tomorrow's Menu:
Spring Onions! I couldn't resist them, let's see if my cooking does them justice. Stay fresh everyone!
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