Tahoe Trip

We had been to Lake Tahoe during the holidays. One of the most amazing things about Tahoe is the breathtaking views of the lake and surrounding mountains. The combination of crystal clear water lake and the Sierra-Nevada mountain range makes it a pleasurable destination to spend the vacation. We also traveled to the top of the mountain range to the Heavenly resort. It is a delight to play in the soft snow on the slopes. During the summers one can explore the lake from the cruise. Heavenly village houses many artifacts and alpaca wool products selling shops apart from shops stocking snow clothing. Read more about Lake Tahoe here.

My snow man and his castle

Views from Heavenly resort

Fannette Island




Lake Tahoe in Summer

Fannette island in Summer


Cruise on the lake


View from heavenly village

Tomato Soup

Tomato soup is one of the hearty and healthy dishes during winters. I also use carrot to thicken it instead of cornflour. It is a great remedy for cold or flu. I generally serve it with toasted bread and it makes a good late evening snack. Here is the recipe.

Ingredients
3 tomatoes or 3 tablespoon tomato paste
1/2 cup roughly chopped carrot
1 teaspoon butter (optional)
2 tablespoon heavy cream or milk
1/2 cup corn kernels or peas (optional)
1/2 teaspoon sugar
salt
pepper

Method
Chop the tomatoes and carrots and boil them for around 10-15 minutes till soft. If you are using tomato paste then boil the carrots only. Boil or microwave the peas or the corn kernels with 1/4 teaspoon salt and 1/4 cup water, till soft. Puree the tomato and the carrot. Put the puree in a pan and add the peas or the corn kernels. Add water as per desired consistency. Season with salt and pepper as per taste. Get the soup to a boil. Add milk or heavy cream and give it a good stir. Season with butter and serve hot.

Preparation time: 30 minutes
Serves: 2

Merry Christmas

Glitter using Free Glitter Graphics

Sindhi Masala Bread / Seyal Pav / Seyal Dabal

This is another of my favorite Sindhi recipes. I love Sindhi cuisine for its spicy and flavorful dishes. Sindhi bread is traditionally had for breakfast, but because it is such a heavy dish, we have it for lunch or dinner. M was my friend and also my project partner in college and her mother used to make this for tiffin. We would all love this Sindhi's bread when ever she got it in her tiffin. Sindhi onion roti was another of her mother's specialties. Read more about Sindhi cuisine here.

Ingredients
10 slices of white bread or brown bread or pav
2 cups roughly cubed red onion
3 green chilies or as per taste
2 garlic pods
1 teaspoon ginger
2 handful of coriander leaves
1/2 teaspoon cumin seeds
1/2 teaspoon amchur
3 tomatoes
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 tablespoon oil
salt for taste

Method
Blend chilies, ginger, garlic, onion and coriander leaves into a fine paste. Heat oil in a skillet and add cumin seeds. Add the ground paste and fry till the raw smell of the onion is no longer present. Coarsely grind the tomatoes in a blender and add it to the masala. You can use 3-4 tablespoons of tomato paste instead of the tomatoes. Cook till it forms a dry chutney consistency and the tomatoes are well done.

Add coriander powder and turmeric powder. Now mix in 5-6 cups of water and stir to get an even consistency. Add salt for taste.

Cut the bread slices in half and put them in the curry. Heat on a low flame and mix till the bread slices have absorbed the curry well. Serve hot with papad and onion rings.

Preparation time: 30 minutes
Serves: 2

Mashed Potato

Who does not love potatoes? It is a versatile vegetable which goes in the making of hundred's of sabzi's, pav bhaji and so many other street foods. Mashed potatoes are a great side dish in these cold freezing winters. I like russet potatoes over yukon potatoes, but any variety of potatoes can be used to make mashed potatoes.

Ingredients
2 russet potatoes
2 tablespoon butter
3-4 tablespoon milk or as per desired
1 tablespoon heavy cream
pepper
salt

Method
Wash and boil the potatoes till soft. Drain them immediately. Peel them and mash them with a potato masher. Add butter, milk, cream, salt and pepper. Mix well with the back of a fork or a spoon. Serve hot.

Preparation time: 40 minutes
Serves: 2

Baked Pomfret with Green Sauce

I get frozen pomfret from Coconut Hill store in Bay area. This is frozen fish from Kerala and tastes like fresh fish. I just keep the fish out for around 1 hour in warm water to de-freeze it. This fish can be baked in the oven or fried on a tava. Both the versions taste great.

Ingredients
1 pomfret fish
1 teaspoon chopped ginger
4-5 pods of garlic
1 handful of coriander leaves or cilantro
4-5 mint leaves or 1 tablespoon dried mint leaves
2-3 green chilies or as per taste
1 tablespoon thick curd
small tamarind piece as per taste
1/2 cp semolina (optional)
salt for taste

Method
Clean and cut the fish as shown below. Remove the fins. tail and head. You can keep the head if you wish to, but I like to cut the head. Pat the fish dry with kitchen paper. Make both horizontal and vertical slits to fill the masala.


Fry the garlic in a pan with one teaspoon oil till light brown. Grind all the ingredients other than fish together with very little water to make a fine paste. Apply the paste on the inside and outside of the fish.

If you are baking the fish, bake it for 15 minutes at 450 degrees or till the fish is cooked. If you are frying it on a tava then roll the fish in semolina or rava and fry on a tava on both sides till cooked. Serve hot with rice.