Category: Vegetables

Vegetables as star ingredient

Jamie Oliver’s Asparagus and Potato Tart

San Francisco is beautiful no matter where you are in it. But the charm of the San Francisco Bay is unbeatable. Last weekend was bright and sunny and demanded a break out in the open. While Amey took a break from his day and flew his kite……


….I took a walk and watched the world shed its winter overcoat and come alive. There were fathers and sons checking out the grass and walks…

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Mom’s Goda Masala Batata Bhaaji

It’s no secret I love potatoes. Anyone who knows me a little could tell you that about me.  Sometimes, random strangers have been forced to hear about my life-long love affair with the aloo. I do my Ancient Mariner routine and they are forced to go through what it must feel like to be a patron of Hotel California. You can just see them, politely yet desperately move away from me while I prattle about boiled potatoes, steamed potatoes, baked potatoes, fried potatoes, the several ways the French cook their potatoes..(droool!! smack!!)…but I digress..

I am the self-anointed ultimate potato critic. When I go to a new restaurant, I will peruse it with the express intention of finding their pomme de terre dish du jour (or belonging to their permanent collection, I’m not too picky about the little things). I look to see how they serve it, what accompanies it, and then look through the rest of the menu. Yes, I know that it is most unlikely to find several dishes where the potato is the star on a menu. My philosophy is that the potato is the star, not the side, the chicken and lamb or (insert anything else here), serve only as a basis of a flavourful accompaniment. It gives me a feel of the essence of the restaurant when I find what they choose to pair my favourite with. While I’ve accepted that restaurants serving Asian cuisine are unlikely to serve patatas, most others do. So imagine my horror when I went to one that serves vegetarian food (pages and pages of it, you never saw such a vast menu!) but didn’t have a single potato on the list! Yes, Cafe Gratitude, bet no one told you that about your menu before! A combination of that, the pervading smell of pot and the bleary-eyed waitress (who didn’t know their desserts and made my friends accompany her to the display case to find out) has ensured that I will never again step through your doors. But mostly the ‘no potato’ thing.

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Mom’s Batata Bharit with Rice and Yoghurt

For me, starting grad school was synonymous with starting a life in the United States. Everything was new, from trains inside airports that transported you around it to wide open spaces with not a sign of life. The latter was a novel and jarring experience. Almost anywhere in India, you always see people. In Texas, you can go miles and miles without seeing so much as an armadillo. I remember sitting at my window, jet-lagged and missing home on my first day in, hoping to see anything that moved. Even the trees wouldn’t stir. My room-mates were out and I don’t think I have ever felt so alone on a blazing, bright sunny day.

I missed Bombay a lot, including and importantly, the food. Everything with which I was familiar looked similar in the US, but was completely different. The sole Indian restaurant in College Station was a joke; everything was watered down to an extreme. Chinese food was unrecognizable, with hardly a dish on the menu being the same as the ones I knew at home. The nearest grocery store/market was over two miles away. And giving in to the urge to convert everything I bought into rupees made me freak out. (100 rupees for a mere pound of potatoes, are you *#@!! kidding me??) Also portions had my head spinning. A burrito joint called Free Bird, while serving some pretty decent burritos, had a regular size burrito that was humongous (and that was the smallest size!). A couple of days of eating out on such fare and the local McDonald’s and we were done. After scaring up various pots and pans and loading up on groceries, thanks to helpful college seniors, we began the task of organizing food at home.

Back in Bombay, I had loved the idea of cooking and had tried my hand at a decent share of stuff but had never needed to cook on a daily basis. The kitchen was really my mother’s domain. I’d never been more than a sous-chef at best, irregularly at that, playing chef on the rare occasions she was unwell. The sudden task of dealing with daily meals, paying bills and grad school was unbelievably trying. Quick food became a goal to strive for, with a strong concentration for familiar and cheap (we were, after all, foreign students in a foreign country, and it was 50 rupees to the dollar at the time).

One of the first things Indian babies are fed is rice, first in the form of a soft paste, eventually graduating to rice with milk. The adult and significantly more flavourful version of this is dahi-bhat (curd & rice) which some, like my husband, possess the capacity to consume daily basis. It is supremely easy, quick and cheap to throw together. The yoghurt gets tempered with various ingredients, depending on where you from in India, but any of the combinations result in a lovely, mildly spiced rice dish. Pair this with a batata bharit (potato mash), the kind that my mom put together, and you could be forgiven for feeling like a small child having a grown-uppish meal. It was a little slice of heaven between classes and we were home in a brand new world!

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