The smoky scent of roti on a cold winter night reminds me of our kitchen in India. As the roti delicately puffed up on the brick oven, I would forgo the niceties of the dining table and squat on the floor next to the glowing coal fire. Maa would serve the roti with a steaming bowl of chicken curry, reminiscing about her childhood.
Food is a delicious way to connect with the family and stock up on warm cozy memories.
My eight and twelve year olds love to cook. During summer vacation, we try to put in few hours of cooking every week. Anna came up with the idea of a book of “Mamma’s Recipes” which would be handed down through generations, with naturally a preface by the great lady herself! Initially I was not so optimistic; I mean I am no Cordon Bleau, or even a Rachel Ray, not anything close to their high standards, but Anna and Pia’s animated and hopeful faces tugged at my heart.
We had a composition book, a can of chick peas and I was all ready to hand down some glorious recipes to posterity! The preface went as follows:
“Hello Girls and grandchildren, and great great grandchildren to come,
I learnt to cook after marriage. In my mom-in-law’s house. On being asked to cook a special dish I would sneak over to my closet, take out a cookbook and try the recipe. Most of the time though, it turned out to be… something very un-Rachel Ray! However, I want my girls to be smart, sophisticated, and ready for everything in life. The ability to cook yummy stuff easily will make you confident. It will not only give you satisfaction but will bring happiness to the palates of others.
So let us start today,
Lot’s of love,
Mamma
2007”
The recipe for “1…2…3… Instant Chickpeas”, for busy moms & kids (under supervision)
Ingredients:
1 large can of chick peas
1 tsp. of garlic paste/ powder
1 tsp. of ginger paste/ powder
1 Tbs. of olive oil
1 Tbs. of tomato ketchup/tomato paste
1 cup of water
1 tsp. of fresh ground black pepper
(Optional: coriander leaves)
Salt (to taste)
Directions:
Drain the can of chickpeas and rinse them out.
Heat the olive oil on medium heat and stir in the garlic and ginger paste for 15 seconds. (Be careful if it’s garlic or ginger powder. Stir only for a few seconds).
Pour in chickpeas, add tomato ketchup, black pepper, salt and stir.
Pour in water after 6-7 minutes. Let it simmer.
Turn off the stove after another 10 minutes.
Garnish with chopped coriander.
Enjoy!
Food is a delicious way to connect with the family and stock up on warm cozy memories.
My eight and twelve year olds love to cook. During summer vacation, we try to put in few hours of cooking every week. Anna came up with the idea of a book of “Mamma’s Recipes” which would be handed down through generations, with naturally a preface by the great lady herself! Initially I was not so optimistic; I mean I am no Cordon Bleau, or even a Rachel Ray, not anything close to their high standards, but Anna and Pia’s animated and hopeful faces tugged at my heart.
We had a composition book, a can of chick peas and I was all ready to hand down some glorious recipes to posterity! The preface went as follows:
“Hello Girls and grandchildren, and great great grandchildren to come,
I learnt to cook after marriage. In my mom-in-law’s house. On being asked to cook a special dish I would sneak over to my closet, take out a cookbook and try the recipe. Most of the time though, it turned out to be… something very un-Rachel Ray! However, I want my girls to be smart, sophisticated, and ready for everything in life. The ability to cook yummy stuff easily will make you confident. It will not only give you satisfaction but will bring happiness to the palates of others.
So let us start today,
Lot’s of love,
Mamma
2007”
The recipe for “1…2…3… Instant Chickpeas”, for busy moms & kids (under supervision)
Ingredients:
1 large can of chick peas
1 tsp. of garlic paste/ powder
1 tsp. of ginger paste/ powder
1 Tbs. of olive oil
1 Tbs. of tomato ketchup/tomato paste
1 cup of water
1 tsp. of fresh ground black pepper
(Optional: coriander leaves)
Salt (to taste)
Directions:
Drain the can of chickpeas and rinse them out.
Heat the olive oil on medium heat and stir in the garlic and ginger paste for 15 seconds. (Be careful if it’s garlic or ginger powder. Stir only for a few seconds).
Pour in chickpeas, add tomato ketchup, black pepper, salt and stir.
Pour in water after 6-7 minutes. Let it simmer.
Turn off the stove after another 10 minutes.
Garnish with chopped coriander.
Enjoy!