Monday, August 30, 2010
Thursday, August 26, 2010
Wednesday, August 25, 2010
Tuesday, August 24, 2010
Monochrome look with pencil skirt
Love the cute crystal headband..!
Ann Taylor sale....definitely on my list!
Monday, August 16, 2010
5 cans of evaporated unsweetned milk
1/2 cup of grated paneer
2 tbsp of milk powder
crushed roasted nuts, cardamon and saffron
sugar to taste
Method: Boil evaporated milk in thick bottomed pot. When the milk starts to boil, slowly add grated paneer and milk powder. Add sugar. Stir well. You can add more or less sugar per your taste. Let the mixture simmer for few minutes and it will start to thicken. Add crushed nuts like roasted pistachios, cashews and almonds. Or you can use the couple spoonfuls of Badam Feast mix. Refrigerate before serving with pooris.
Monday, August 9, 2010
When Y refused to eat organic mashed carrots from the jar, I knew it was going to be a challenging ride. When the going gets tough, the tough gets..cooking.That's what I did, went into the kitchen and made my own batch of mashed carrots. My dear son happily licked his bowl.
This is no sermon but give homemade baby food a try before you outright dismiss it. It is EASY. CHEAP. NUTRITIOUS. Do you need more convincing?
There are zillion ways to make yummy tasty treats for your baby, that will gently nudge him/her to like fruits and veggies early on. If you are pressed for time, you can always make baby food and freeze it. It all works. You are still saving money and giving good nutrition to your child. It also gives you an opportunity to introduce new foods, textures and tastes at a pace that works for your baby. Can you do that with canned foods? Not to mention, think of all the preservatives in those jars.
I remember when Y did not like Avocados. He refused to even look at mashed avocados. Period. A quick search on the web and found this amazing website http://www.wholesomebabyfood.com/ . I came across a super easy recipe on the website posted by a reader, Dani, that called for Avocados, Blueberries and ripe Peaches. I added a banana and a splash of orange juice to the mix. Mashed it. My baby gobbled it up happily. Avocado -Mission Accomplished.
This and many more websites have tons of baby food recipes, helpful meal menus, potential food allergy alerts and also nutritional information about different fruits and vegetables. Everything, you need to plan a balanced meal for your precious little bundle.
For kids going to daycare, having homecooked meal is better since you don't want him/her to try new foods at daycare in your absence. At home, you can try out different foods and watch out for any potential allergy reactions. Send those 'safe' meals to daycare with your child.
Here are some tips that can help you in sending homecooked meals to daycare:
1) Talk to your daycare/caregivers well in advance. Some daycares do not allow outside food in their facilities, as a precaution for kids with allergy. Eggs and peanuts are common culprits. In our case, we got a doctor's note saying that my son should have home cooked meals and no new foods should be introduced without parental consent. However, given that there could be potential allergy situation, make sure that you don't send meals with eggs, peanuts, citrus or shellfish. EVER.
2) Label the food containers with your child's name and date it. This should avoid any mix up. Also, use microwavable containers which will be easier for the caregivers. Use insulated carry bags.
3) Talk to your child's caregiver about feeding schedules and portion sizes. This will help you portion each meal in different containers, avoid wastage and give you a better idea of how much your baby ate that day.
4) If you have dietary preferences such as no beef or no meat, put it in writing to the daycare management.If you choose to delay introducing meat for couple years, sources of 'good' protein become essential. Enter, yellow Moong daal. This is a staple in India when introducing solids to babies. India's population is over 1 billion, we know a thing or two about raising babies! Moong daal - easy to digest, good protein content, super easy to cook and very mild to taste. It can be used in soups, khichadi or can be easily mixed with veggies such as spinach to make meals more wholesome. Aromatic spices work well with moong daal, as well. Here again, taste and goodness go hand in hand. Roasted cumin powder is carminative and relieves gas aches in little tummies. Turmeric has fantastic anti-inflammatory properties. Fresh coriander leaves dhania, is power packed with iron.
This recipe is for a very basic but yummy Moong daal khichadi for your tot:
1 cup of rice
1/2 cup of yellow Moong daal
3 cups of Water
1/2 tsp of turmeric
1/2 tsp of Cumin Powder
salt to taste
Veggies such as spinach, shredded carrots, sweet potatoes cubes, peas are optional but taste very good.
Fresh coriander chopped
Splash of ghee/clarified butter optional.
Wash rice and daal. Put all the ingredients, except coriander and ghee, in a rice cooker. If you are cooking for babies, blend the cooked khichadi to a porridge like consistency. Add ghee and fresh chopped coriander.
If you have any ideas or comment about baby food please share them.
Friday, August 6, 2010
The most expensive piece is called Prairie Edge Powwow which sold for £47,000
..."Some of them we create are lifesize and some we scale down to 1/6 lifesize"
"These sculptures are posed as standing nude figures and limited detailed animals with no ears, tails or hair"
"We transform them by sculpting on top of them - creating detail with soft and hard paper we make in various thicknesses and textures.
"We have really enjoyed the development of our fine art techniques over the years and have created a process that is worth sharing. There are many artists and sculptors who we believe will enjoy this medium as much as we have."
Monday, August 2, 2010
As newly weds, when we were expecting M's family from Detroit for dinner, I had to pull out a show-stopper from my recipe collection. I made the queen of desserts, Ras Malai. Filled dainty silver bowls with soft paneer discs soaking in delicious golden yellow cool ras, garnished with saffron. It was a huge hit!
Granted it is a bit daunting, but trust me, make it once and you feel like 'Master chef'.
For Malai/paneer dumplings
1/2 gallon whole milk
1/4 cup white vinegar
Bowl of ice cubes
2 tbsp powdered sugar
Syrup to cook the dumplings
6 cups of water
1 cup of sugar
3 cups of whole milk
1 can of unsweetened evaporated milk
2 tbsp sugar
crushed roasted nuts
Rose Water ( optional)
In pot # 1 , add 6 cups of water and 1 cup of sugar to boil.
In pot#2, warm milk, whisk in evaporated milk, saffron, sugar and crushed nuts. You can use badam feast or Everest milk masala, if you'd like. Be careful with the sugar amount, in that case. Let the Ras cool down, add a splash of rose water.
In another non stick pot# 3, bring the 1/2 gallon milk to boil. When the milk starts to boil, slowly add vinegar in small amounts, keep stirring. When the curd separates completely, shut the heat and pour all the ice cubes in the vessel. This will immediately stop the cooking process and the paneer will be super soft. Drain whey using cheese cloth. You can find cheese cloth in the cleaning section of Publix ( go figure!). Carefully make a small bundle of the cheese cloth with the paneer and hold it under cold tap water. This will again stop the cooking process and wash out the vinegar. Do not rush through this step. Take your time and give the paneer a thorough cold water rinse. Squeeze the bundle to remove excess water and you will see crumbly super soft creamy paneer. Sample some ( hehehe) to make sure that it does not have a tart taste.
Remove as much water as you can, add powdered sugar to the paneer crumbles in a plate, knead the two together to give a smooth dough like texture. This may take 10-15 minutes. Patience my dear Watson!
Break a piece of the paneer dough and roll it into a small disc. When you boil these dumplings in the sugar syrup, it will double in size, so portion it well. The sugar syrup should be boiling before you add the dumplings. Cover and let the dumplings cook in the sugar syrup for about 6-8 minutes. Carefully, remove and cool.
Squeeze out excess syrup from the paneer dumplings before you add to the Ras. Refrigerate overnight for super duper taste.