Monica Saigal Bhide's Blog, page 20
May 4, 2014
Green Beans with Pine nuts
Executive Chef Hemant Oberoi is corporate chef for Taj Hotels Resorts and Palaces and grand executive chef of Taj Mahal Palace & Tower, the luxury chain’s flagship property in Mumbai. At the helm of all things culinary at Taj Mahal Palace & Tower since 1986, Chef Oberoi oversees India’s highest-revenue producing food and beverage operation. His realm encompasses 10 restaurants, 12 banquet areas and 24-hour room service for the hotel’s 565 rooms, serving 5,000 meals daily. I ate at Masala Art in Mumbai, several years ago, and became an instant fan of Chef Oberoi.
This is a recipe from his book, The Masala Art: Indian Haute Cuisine
.
The recipes are super fantastic and a testament to this chef’s culinary greatness. The flavors shine through and each recipe has a unique personality. I absolutely adore the book!
Here is one recipe that we tried and loved:
Chilgoza Falli – Green beans and pinenuts
by Chef Hemant Oberoi. Adapted from “The Masala Art” by Roli Books
28 0z haricot verte (green beans) cut into 2 inch pieces
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 green chili, chopped
½ teaspoon red chili flakes
1 tablespoon pine nuts (shelled)
8 cherry tomatoes, halved
1 teaspoon chaat masala ( available at any Indian grocer, or on Amazon for under two bucks)
Juice of 1 small lemon
Salt to taste
1. Blanch the verts in salt water and then remove them and plunge them into an ice-bath.
2. Heat the oil and crackle the cumin seeds. Stir in the garlic, ginger and green chili.
3. Add red chilli flakes, pine nuts and the beans and stir-fry for a minute or so.
4. Add the cherry tomatoes, chaat masala and lemon juice.
5. Serve hot.
Superb photo of the beans taken by the delightful Soma Rathore
The post Green Beans with Pine nuts appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.
May 1, 2014
Mid-Atlantic Food Writers Symposium
Friends – I am so delighted to let you know that I have been invited to speak at the first Mid-Atlantic Food Writers Symposium. The organizers, including Patrick Evans Hylton, have invited some terrific speakers to share their knowledge of of the food world. I hope you will come and attend. I look forward to seeing you there. Here is more information on this conference:
MID-ATLANTIC FOOD WRITERS SYMPOSIUM
FROM FORK TO FOLIO
JUNE 20-22, 2014
RICHMOND, VA.
Here is a look at the event schedule-
FRIDAY, JUNE 20 at Library of Virginia, 800 E. Broad St.
9:00 a.m. Registration, breakfast snacks and coffee
9:30 a.m. to 10:30 a.m. What Editors Want
From dining reviews to web posts, from travel to chef profiles, our expert
editors and writers will show what works and what doesn’t.
Bon Appetit web editor Matt Gross
Washingtonian food editor Todd Kliman
National freelancer Ramin Ganeshram
11 a.m. to Noon From Fork to Folio
How to put your book idea in front of the right eyes.
Book agent Michael Psaltis of the Culinary Entertainment Agency
Artisan book editor Judy Pray
Author of The Southern Slow Cooker Kendra Bailey Morris
Author of The Homesick Texan’s Family Table Lisa Fain
Noon to 1:30 p.m.
Boxed lunch provided by Homemades by Suzanne
Noon Mastering the Details Master Class with Todd Kliman
Over lunch, Todd Kliman, author, food editor and writing professor will
constructively critique your writing in a group setting. Class limited to 10.
Additional fee of $100. After signing up, you will submit three PDF writing
samples by May 16th to Maureen@RealRichmondVA.com
1:45 p.m. to 2:45 p.m. Feeding the Beast that is Social Media
How to craft compelling content across all platforms.
Homesick Texan Lisa Fain
Food blogger and author of Modern Spice Monica Bhide
Esquire blogger and book author Josh Ozersky
Eatocracy editor Kat Kinsman
3 p.m. to 4 p.m. Cook Up a Book
How to make sure your recipes deliver for your readers.
Washington Post deputy food editor Bonnie Benwick
Author of The Southern Slow Cooker Kendra Bailey Morris
Author of Coastal Cooking John Shields
Culinary consultant and food stylist Denise Vivaldo
——————————–
SATURDAY, JUNE 21 at Pasture. 416 E. Grace St.
9:30 to Noon Perfect Plates [Group A]
Learn hard-won photography tips from food photographers and stylists that
will pair well with your words.
Photographer Adam Ewing
Food sytlist Denise Vivaldo
Lunch at Pasture is included for all attendees from Noon to 12:30.
12:30 to 3 p.m. Perfect Plates [Group B]
Learn hard-won photography tips from food photographers and stylists that
will pair well with your words.
Photographer Adam Ewing
Food sytlist Denise Vivaldo
Simultaneously with Perfect Plates – RVA Ink and Film Tour
9:30 a.m. to 11:30 a.m. [Group B] OR 1 p.m. to 3 p.m. [Group A]
Walking tour of Jackson and Monroe wards highlighting the culture behind
the cuisine in an area full of creatives who are having an impact on Richmond’s
Downtown Arts District. We’ll watch two short films by local filmmakers Nicole Lang and Christophile Konstas at Mama J’s.
SUNDAY JUNE 22
Optional brunch at
The Rogue Gentlemen 618 N. First St. in Jackson Ward
Limited to 36 attendees
Additional fee of $20, excluding alcohol
The post Mid-Atlantic Food Writers Symposium appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.
April 28, 2014
Sizzling chicken with ginger
The mint adds a glorious note to this spicy chicken dish. This dish reheats better in a skillet than in the microwave. The original recipe also includes baby corn and bell peppers along with the mushrooms. It is adapted from Best of Chinese Cooking by Sanjeev Kapoor (Popular Prakashan 2003).
Makes 4 servings
2 tablespoons vegetable oil
1/2 small white or red onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 1/2 pounds skinless, boneless chicken, cut into 1/2-inch pieces (white or dark meat, or a mix)
1 tablespoon soy sauce
1 tablespoon peeled, chopped fresh ginger
10 fresh mint leaves
1/2 cup sliced white mushrooms
2 scallions, white and green part, thinly sliced
2 fresh chilies, thinly sliced (chili de arbol or serrano green chilies)
1 tablespoon rice vinegar
1/2 teaspoon sugar
1 tablespoon fish sauce
Steamed rice, for serving
Heat the vegetable oil in a large skillet over high heat. Add the onion and saute until translucent.
Add the garlic and saute for 1 minute. Remove the onion and garlic from the pan and set aside.
Add the chicken pieces to the oil in the skillet and saute for 2 to 3 minutes, until lightly browned. Add the soy sauce, ginger and 5 of the mint leaves. Stir well.
Add the mushroom, scallions, chili and sauteed onion and garlic, and cook, stirring continuously, until the chicken is cooked through and tender.
Stir in the rice vinegar, sugar and fish sauce.
Garnish with remaining mint leaves and serve hot with rice.
The post Sizzling chicken with ginger appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.
April 25, 2014
Sharjah Children’s Reading Festival 2014
I was so delighted to be a part of the Sharjah Children’s Reading Festival this year. I am grateful to be invited and honored that so many kids come to participate and spend time with me. A life changing experience! I would love to share that experience with you in pictures:
Customize your own free slideshow design
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April 23, 2014
Food Bloggers Connect 2014- London
I am so delighted and so honored to be speaking at the Food Bloggers Connect 2014 conference in London this year. Come join us! I will be conducting several food writing workshops.
Here is a list of all the terrific speakers at the conference.
Here is a look at some of the workshops being offered this year.
I am so delighted and so honored to be a presenter and speaker at the Food Bloggers Connect 2014 conference in London this year. I will be conducting several workshops on food writing, creating media kits etc. I will also be moderating panels on food writing. I hope you will join us. Come and say hi!! Looking forward to meeting London-based bloggers and writers!
REGISTER NOW
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April 21, 2014
Tomato Egg Drop Soup
Chef Vinod’s Tomato Egg Drop Soup
I watched Chef K.N. Vinod of Indique Heights restaurant in Chevy Chase, Md., as he whipped up this delicious soup in no time at all. The simplicity of the soup is its charm. You can see the Indian influences of green chilies and cilantro. The quality of this soup depends on using a good quality stock, and also ripe and red tomatoes.
Courtesy of K.N. Vinod
Serves 4
5 cups low-sodium chicken stock
2 cups diced ripe tomatoes
1/2 cup cilantro leaves, chopped
2 tablespoons cornstarch dissolved in 1/4 cup cold water
1/4 teaspoon white pepper, or to taste
1 tablespoon soy sauce
2 egg whites, lightly beaten
Salt to taste
2 sliced green chilies
In a deep saucepan, bring the chicken stock to a boil. If any scum forms on top, gently remove it.
Add the tomatoes and boil for 5 to 7 minutes.
Add the cilantro leaves, pepper, cornstarch mixture and soy sauce.
Very slowly pour egg whites into the soup in a steady stream.
Gently stir the eggs in a clockwise direction until they form thin streams or ribbons.
Remove soup from heat.
Taste for salt.
Garnish with green chilies and serve piping hot.
The post Tomato Egg Drop Soup appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.
April 18, 2014
Powered by Hope: Judging
In January 2014, I complete ten years of following my dream to become a writer. In January 2004, I changed from a full-time consulting job that paid six-figures, to live my dream of becoming a writer. These ten years have taught me a lot about life, the need for tenacity, the value of support systems, the lessons of failure and so much more. My last ten years, spent in the pursuit of my dream, have been POWERED BY HOPE.
POWERED BY HOPE is my new, one-year long digital storytelling project. It is FREE to subscribers. This digital project focuses on sharing what I have learned. I am hoping that as I make my “mess my message,” I can help other people pursue their goals and dreams. Each week, readers will get a story that is intended to be motivational but mostly to get people thinking. Mondays, they will get a story, and on Fridays, they will be able to interact with me LIVE on Facebook as we discuss the topic at hand, like the one below.
******* YOU CAN SIGN UP HERE ******
**********Here is an example of what you will receive *********
JUDGING
I was very opinionated as a child, often making strong remarks about other peoples’ appearances. My father sometimes glared at me but never said anything. Then one day, he sat me down and told me a story that helped me understand why judging was so wrong. Of course, I was seven or so at the time so that story had to be one that my little mind could understand, internalize and own.
The Maharaja of Alwar, of the princely Indian state of Rajasthan used to love Rolls-Royce cars. This was in the early 1900s when Indian royalty adored buying these cars. Some even had their painters paint portraits of the cars, and a few had the cars decked out with jewels of all kinds.
The story goes that this particular Maharaja was visiting England at the time and stopped into a Rolls-Royce showroom. He was dressed in a nondescript way and let’s just say, as my father told me, he looked very plain. When he asked to see one of the cars, the salesman shooed him off, telling him that he could not afford to buy the car and that he should leave.
The Maharaja made a graceful exit. Upon returning to Alwar, he placed an order for seven Rolls-Royce cars. His condition was that the salesman from that showroom should come to deliver the cars.
When the cars arrived, the salesman set them all up outside the royal palace and waited to show them off to the Maharaja.
The Maharaja arrived, graceful as ever, and gave the order that the cars would be used to pick up the municipal garbage in the city of Alwar, and that no one in his family would ever buy that car again.
That story has stayed with me. When I recently heard of the clerk who told Oprah Winfrey that she could not look at a bag because she probably could not afford it, it reminded me of the Maharaja.
I try hard not to judge. It is hard sometimes, I admit, but now when I judge, I do it consciously and know that mine is a considered opinion and not just a bad call.
POWERED BY HOPE is an interactive digital project intended to inspire and motivate you to follow your bliss! Sign up to get inspiring stories every Monday from me. Sign up here to subscribe to my newsletter. I would be so honored to have your support.
******* YOU CAN SIGN UP HERE ******
I am working on an ebook for POWERED BY HOPE. If you find these posts and the project meaningful, please consider donating. You can email me for details. In return for your kind and generous donation, your name will appear in the acknowledgement section of the ebook, along with receiving a copy as soon as it is published.
The post Powered by Hope: Judging appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.
April 15, 2014
The Someday Speech podcast
The Someday Speech has been one of the most popular posts on my site. It has gained really inspired readers to follow their dreams and so many folks have encouraged me to follow mine.
So now, here it is in audio. I am told by the few who have heard this that the audio version is very inspiring.
PODCAST HERE —->>>>> I would really love your feedback. Please listen and let me know what you think…
Important question — Do you want more audio from me?
The post The Someday Speech podcast appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.
April 14, 2014
Sichuan Chili Stir-Fried Potatoes
Use Yukon gold potatoes for best results. I have used this many times as a filling for Indian-style sandwiches. The original recipe calls for deep-frying the potatoes after boiling them. I have avoided that step here, but the taste is still wonderful. The recipe is adapted from Best of Chinese Cooking by Sanjeev Kapoor (Popular Prakashan 2003).
Makes 4 servings
4 small boiling potatoes, preferably Yukon gold
1 1/2 tablespoons vegetable oil
2 garlic cloves, peeled and sliced
1/2 small white or red onion, peeled and sliced
1/4 teaspoon red chili flakes
1 teaspoon red chili paste or red chili-garlic sauce (optional)
1 teaspoon soy sauce
1/2 teaspoon sugar
8 Sichuan peppercorns, crushed
2 teaspoons cornstarch
1/4 cup vegetable stock
Salt
1 tablespoon lemon juice
1 scallion, white and green part, thinly sliced
Bring lightly salted water to a boil in a saucepan.
Peel and cut each potato into 8 to 12 wedges each. Boil the potatoes until almost done. When you poke them with the point of a knife, there should still be a little resistance. Drain and set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic and saute until lightly browned. Add the onion and saute until it has softened slightly. Stir in the chili flakes and red chili paste, if using. Add the potato wedges and toss well. Add the soy sauce, sugar and peppercorns, and toss again.
Blend the cornstarch with the vegetable stock and gently mix into the potatoes. Cook until the sauce has thickened. Adjust the salt to taste.
Add the lemon juice and scallion. Mix well and serve hot.
The post Sichuan Chili Stir-Fried Potatoes appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.
April 11, 2014
Powered by Hope: Focus
In January 2014, I complete ten years of following my dream to become a writer. In January 2004, I changed from a full-time consulting job that paid six-figures, to live my dream of becoming a writer. These ten years have taught me a lot about life, the need for tenacity, the value of support systems, the lessons of failure and so much more. My last ten years, spent in the pursuit of my dream, have been POWERED BY HOPE.
POWERED BY HOPE is my new, one-year long digital storytelling project. It is FREE to subscribers. This digital project focuses on sharing what I have learned. I am hoping that as I make my “mess my message,” I can help other people pursue their goals and dreams. Each week, readers will get a story that is intended to be motivational but mostly to get people thinking. Mondays, they will get a story, and on Fridays, they will be able to interact with me LIVE on Facebook as we discuss the topic at hand, like the one below.
******* YOU CAN SIGN UP HERE ******
**********Here is an example of what you will receive *********
FOCUS:
It is said that when the student is ready, the teacher appears.
A few years ago, I found myself in a difficult spot. I was surrounded by noise: it seemed I needed more of everything and yet nothing that I got made me happy. I recall feeling overwhelmed and yet very empty at the same time. It was a classic situation of water water everywhere.
In a feeble attempt to clear my head, I began to clean my son’s toy room. As I was putting away his books and toys, I found a bunch of Indian comic books lying around. I picked up the one about Arjuna, a talented prince in Hindu mythology. My younger son is named after this brave warrior prince and I thought perhaps I could read my son the story that night. Turns out the lesson applied to me more than it applied to my son: The story opens with a teacher, guru Dronacharya, training a group of royal Indian princes, the Pandava brothers, in the art and skill of archery. The guru ties a fish to the branch of a tree. He then calls all the warriors and says to them, “See that bowl of oil placed below the fish? I want you to aim your arrow at the fish’s eye, while looking only at its reflection in the oil below.”
“Oh, this would be easy,” the princes said out loud.
The oldest prince, Yudhistra, came first, ready with his bow and arrow, and the guru asked, “What do you see?” He answered, “I see the fish, the leaves …”
The guru shook his head. “You are not ready. Move on.”
The next prince came up and the guru asked him the same question. He responded that he saw the sky in the bowl of oil. He was asked to move on.
The third one saw the fish, the branches and fruit. The fourth one saw the leaves and the oil. They were both asked to step aside.
Finally, it was Prince Arjuna’s turn.
“What do you see?” asked the guru.
“I see the eye of the fish.”
The guru smiled and gave Prince Arjuna the order to shoot. The ace archer’s arrow pierced the eye of the fish.
The story hit home for me. I was focused on the sky, the branches, the numbers, the followers, the echo of praise gone by and the hollowness of the feared future when what I needed to do was focus on the moment at hand and what it demanded of me. For me that meant working on a dream writing project.
What is your moment at hand? Are you focused on the sky, the leaves, the fish? What do you need to be focused on? What is your “eye of the fish”?
POWERED BY HOPE is an interactive digital project intended to inspire and motivate you to follow your bliss! Sign up to get inspiring stories every Monday from me. Sign up here to subscribe to my newsletter. I would be so honored to have your support.
I am working on an ebook for POWERED BY HOPE. If you find these posts and the project meaningful, please consider donating. Email me for details. In return for your kind and generous donation, your name will appear in the acknowledgement section of the ebook, along with receiving a copy as soon as it is published.
******* YOU CAN SIGN UP HERE ******
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