Sprint 2 the Table

Appetites and Adventures

North Indian Menu Vocab

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Ciao!  Today we were going to be in Cinque Terre, a mountainous area along the Italian Riviera… which I hear is stunning… but we were cramming SO much in that we decided to skip it.  Next time!  In stead we are on the overnight train to Siena.

We made lots of friends in Alba and the surrounding areas, many of which are from other countries – Japan, Mexico, America, Denmark, and Sweden (to name a few).  It makes me want to quit my job and move to Italia too!  I could work in a kitchen making creations like pumpkin soup with parmesan gelato. (Yes, it was as amazing as it sounds).

Today’s post is by Parita @ My Inner Shakti.  Funny enough, we went to MBA school together (Go Jackets!)… but I didn’t know she was a blogger!  Parita’s blog is a bright spot in my daily reading – she is one of the most positive people I know.  

Another tidbit: she’s recently engaged!  Visit her blog to read all about it and see the cool outfit you get to wear in Indian wedding ceremonies.

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Hi, Sprint 2 the Table readers!

My name is Parita, and I blog over at myinnershakti.  I’m honored to have the opportunity to guest blog for Laura as she wines and dines in Italy!  Who am I kidding… I’m honored and very jealous!

 

My blog is really about a hodgepodge of things that are important to me – exercise, food, travel, my fiancé, my family and friends…simply put, life!  One day, I’ll blog about a newfound recipe and the next day I’ll write about my upcoming wedding.  I love to keep my readers guessing!

 

Laura’s blog has become a daily must read for me.  And not just because we went to the same business school, but because it leaves me drooling, laughing, or some combination of the two.  Every.  Single.  Time.  If you’re an avid reader as well, the one thing you definitely know about Laura is that she’s a foodie – through and through.  AND she loves her Indian food!  So, when I read her email about guest posting, I knew exactly what I wanted to share with her readers – North Indian Menu Vocab!

 

Source

Dining at an Indian restaurant can be daunting… even for Indians, so I’m going to do my best to walk you through some of the more common words you’ll find on most any menu.  After reading this post, you’ll be ready to take on any North Indian restaurant. 😉

Let’s get started…

 

Ingredients:

Murg/Murgh – Chicken

Aloo – Potato

Mutter – Peas

Palak – Spinach

Chole/Channa – Chickpeas

Malai – Cream

Ghee – Clarified butter

Paneer – Curd cheese (absolutely delicious)

Masala – A spice mix that can range from mild to extremely spicy

Garam masala – A popular spice blend that includes black and white peppercorn, cumin, nutmeg, cinnamon, clove, and a bunch of other things.

 

Source

Breads:

Naan – Soft, thick Indian bread

Chapati/Roti – Thin, tortilla like bread usually made with wheat flour

Bhatura – Large, soft, puffy deep fried bread usually eaten with Channa Masala (chickpeas in a spicy masala sauce).  The smaller version is called a puri.

 

Appetizers:

Pakoras – Vegetables (cauliflower, onion, potato, chilies) coated in a thick batter and deep fried until golden brown.

Tikka – Tikka means chunks.  For example, chicken tikka is chunks of chicken marinated in a yogurt sauce and cooked in the tandoor.  Paneer tikka is one of my all-time favorite dishes. (Editor’s note – this is my fav too!!!)

Papad – A crunchy and spicy Indian tortilla generally eaten as an appetizer or alongside the main dish.

Tikkis – Cutlets made from mashed up vegetables.  My favorite way to eat tikkis is in a chickpea stew.

 

Source

Sauces:

Kadai – A yogurt based curry that includes onions, tomatoes, and bell pepper.

Korma – A creamy yogurt based sauce made with cream, nuts, and coconut milk.

Saag – Leafy greens cooked in masalas.

Makhani – A sauce where tomatoes are the stars of the show and butter and cream are the sidekicks.

Malai – A cream based sauce also made with onions, garlic, ginger, and garam masala.

Jalfrezi – A sauce made by frying all the ingredients and using little cream to thicken everything up.

Vindaloo – A spicy sauce made with lots of red chilies, cinnamon, cumin, and vinegar. (Editor’s note – I love this stuff!)

 

My favorite dishes:

Paneer Makhani – Cheese cooked in a tomato, butter, and cream sauce.

Navratna Korma – Big patties made with nuts, cheese, and an assortment of veggies cooked in a korma cream sauce

Palak Paneer – A mildly flavored dish made with a spinach sauce and cheese.

 

Well, there you have it – Parita’s very own guide to North Indian restaurants and cooking!  Even though this list isn’t all-inclusive, I really hope that it helps you the next time you’re trying to decipher an Indian menu.

 

Thank you so much for reading and thank you, Laura, for allowing me to take over your space for a bit!  If you want to learn more about me and my crazy antics, feel free to stop on by at myinnershakti!

***

 Indian food is my favorite (shhhh… don’t tell the Italians).

Do you ever go to Indian restaurants?

Is there a certain part of your town where the “ethnic” restaurants cluster?  In Atlanta it’s Dectaur for Indian (try Bhojanic!) and Buford Highway for Asian and Mexican.

 

Pumpkin Shortage + WIAW

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Don’t panic but…

 

There may be a pumpkin shortage.

Damage from Hurricane Irene is worse than we thought.  The hurricane destroyed hundreds of pumpkin patches in the Northeast.  Prices for the surviving pumpkins have doubled in some cases.
Growers in other regions are shipping pumpkins to the NE, but if you’re in the affected area you still want to get your pumpkins early before the good ones are gone!

No word on whether it will affect canned products or pumpkin ales.


I hope I didn’t alarm anyone.  🙂

Back our regularly scheduled WIAW: The Using Everything in My Kitchen Edition.

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Breakfast:

I recently bought what will probably be the last peach of the season.  Sad.

 

Peach Cobbler Chia Pudding isn’t sad though.  This made for a tasty breakfast while on an early conference call with Taiwan.

I did it the same way as usual (click link above for recipe), except I used chunky PB and sunflower seed milk (which was NOT as good almond milk in this!).

 

Not pictured are my 2 cups of coffee.  Black, with cinnamon sprinkled in the grounds (pre-brew).

 

 

Lunch:

I went on a nice little 7 mile run and was starving when I got back.

Monster Salad time.

 

In my bowl:

 

I wasn’t a huge fan of Sunshine patties at first, but I discovered that microwaving them half way and then finishing them off in a pan makes it much better.

 

Snacks:

Biscoff Cookie Dough Ball for pre-run fuel.  These kept really well in the freezer… but this was the last one. 🙁

 

I also made another Biscoff spread treat.  Which I will share on Friday… it seems timely since I’ll be eating Biscoff on my flight. 🙂

 

Dinner:

This was a creation inspired by the cooler weather… and fact that tofu, spinach tofu noodles, and tomato sauce are all on list of this to use in my fridge.

 

This Vegan “Ricotta” Pasta Bake was seriously good.  I added artichokes and capers, which made it not-your-mamma’s pasta bake.  And – of course – red pepper flakes.  

 

I love surprising myself.  Recipe coming tomorrow!!!

For a more delicious eats, check out the round up at Peas and Crayons!

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It is proving to be a fun challenge to use only what I have.  Running out of spinach is a scary thing though!

Are you affected by the pumpkin shortage?

What ingredient are you most looking forward to being back in season?

 

Pumpkin Ice Cream: Vegan-Style

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Previously I posted about a special soup delivery from my teammate/Local 3.  This week I was thrilled to try out the restaurant… errrrr… from inside the restaurant. 🙂

Our server, Lauren, was very nice and just the right amount of attentive.  She made a couple of fantastic wine recommendations and was knowledgable about the menu. She certainly didn’t steer me wrong!

The duck fat-fried Hushpuppy + Sambal Aioli “snack” was good (mayyyybe a bit more solid than I could chew, but worth it!).  I love the crunchy flakes of salt sprinkled on top.

For dinner I ordered 2 appetizers: the Sweet Potato Soup (new on the menu and VERY good) and the Oven Roasted Mushrooms w/ Polenta and Truffle Jus.

The polenta was some of the best I have had.  Perfectly creamy, not even a hint of a lump to be found (often a problem with restaurant mass-production).  The truffle jus gave it a rich, decadent taste that played well with the perfectly roasted mushrooms.

Of course, I forgot to take pictures until dessert.

Banana Creme Brulee with a slice of sticky banana bread. It tasted like banana pudding.

We may or may not have made reservations for the below before we left… 3 weeks from now when I can fully chew… Don’t judge me.

On Monday nights Local 3 will have “Chef & Coolio’s Fantastic Monday Night Voyages*”.  A 3-course family-style dinner with beer/wine pairings.  Only $35.  16 seatings.  Beat that, Atlanta restaurants.

*Apparently Coolio refers to a rubber chicken, not the rapper.

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This Christmas, Santa brought me an ice cream maker.  Despite not being able to chew, it has taken me this long to use it.  (Sad, I know.)

It was worth the wait for this pumpkin pie bowl.

Ready to be ice creamed!

I’m still amazed at how easy this was.  Just blend, cool, pour, mix, eat.

Now that I have that sequence down, the sky is the limit!  I love savory desserts, so I’ll definitely be ice creaming up a bunch this spring!

Like pumpkin pie in a bowl.  On ice.  And vegan-ized.

You get the idea.  It was good.  Eat this:

Pumpkin Pie Vegan Ice Cream

  • 1/3 C raw cashews
  • 1 15-oz can pure pumpkin puree
  • 3/4 C water
  • 1/2 C unsweetened coconut milk (a la So Delicious)
  • 1 tsp pure maple syrup
  • 1/2 Stevia packet
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp fresh grated nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp guar gum
  • 1/8 tsp kosher salt

Place all ingredients in blender and blend until smooth.  Refrigerate for 2-3 hours, until well-chilled.  Place in ice cream maker and process according to instructions.

Spoon out and enjoy!

Tasty toppings: dark chocolate syrup, caramel, crumbled ginger cookies (or Biscoff), cacao nibs, pumpkin seeds, etc.

Makes 3-4 servings.

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What is your favorite dessert?  Do you like a salty-sweet?  Fruity?  Sugary?


The Tardy Smoothie

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I have a problem.

 

I cannot get out the door in the morning. 

I’ll be basically ready to leave for work on time, and then manage to blow another 20 minutes.  How does this happen?!?!  This morning I needed to make a quick smoothie and leave.  Twenty minutes later, I had a delicious smoothie and a cool pic.  Maybe it’s the photo-taking?

 

I recently purchased Guar Gum.  Guar is a thickening agent commonly used items such as: ice cream/sorbet, pies, pudding, smoothies, yogurt, and more.

It is also acts as a stabilizer.  I really appreciated this, as my spinach-laced smoothies often separate if I don’t drink them immediately.

I used Bob’s Red Mill:

A few facts about Guar (from WebMD):

  • Can help treat diarrhea/IBS (lovely)
  • May lower cholesterol and blood sugar levels
  • Keeps you feeling full longer, as it is a slow digestible

 

Either way, it made my morning smoothie more milkshake-like and I’ll be using it again!

I also tried out So Delicious Coconut Milk for the first time.

It was surprisingly light!  I was expecting, you know, coconut milk.  This coconut milk was somewhere between almond milk and rice milk on the thick-scale.

I tried the unsweetened version, and liked it.  Coconut milk definitely won’t replace almond, but I’d buy it again.  I’d really like to try the vanilla flavor.

Since the base of this smoothie is pumpkin, I think it is worthy of being named the “Tardy Smoothie.”  You guys know what I’m talking about… right?  In Cinderella where she risks turning into a pumpkin if she’s late?

The Tardy Smoothie

  • 1/2 C So Delicious unsweetened coconut milk
  • 1/2 tsp Guar Gum
  • 1/4 C pumpkin
  • 1/4 C blueberries
  • 1/4 C oatmeal
  • 1 scoop vanilla protein powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • handful of spinach
  • ice + water, to taste

 

Toss everything in the blender, blend away, and enjoy the thickness!

Note: A little bit of Guar Gum goes a loooong way.

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Do you have the same problem getting out the door in the morning? 

What is the culprit?!

 

My Top 5

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I have an announcement: My skinny pants are too big.

 

OMGOMGOMGOMG.

When I started this blog, I had a gained a pretty significant amount of weight.  I had been out of grad school for a year, and had gotten accustomed to sitting at a desk all day and still eating anything I wanted.  My body revolted.

Basically, my fat pants became my skinny pants.

 

http://www.youtube.com/watch?v=rC0Nsba1fWQ&feature=related

***Disclaimer: I love my job – I just love this video. And I don’t like sitting all day.***

 

Last week my trainer made me get on a scale for the first time in a couple of months. Post-grad school sitting-on-my-butt weight is officially GONE!!!

Fat pants, be damned!!!

I still sit at a desk all day, but I adjusted my eating habits and made exercise a part of my daily routine.  Just like brushing my teeth.

How did I do it?

There were many, many habits I changed, new behaviors I learned, and – last but not least – an amazing amount of self-control.  I could write pages, but here are my Top 5 Factors (after the jump).

… 

Read More »

Hospital food is gross

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It has been a while since I’ve posted!  Mom has been in quite a lot of pain, so between care-taking and a crazy work week I have barely had time to think.

In the hospital I was able to have oatmeal from breakfast, but it was a little… well, it tasted like hospital food. 🙂  Their lunchtime salad bar was lacking too, so I made a quick trip out to Whole Foods for provisions on day 2.

Thank god for the hot bar!!!

I also picked up some chicken soup for mom (canned hospital salt broth wasn’t cutting it).

We are finally home now.  I have a whole new appreciation for a real bed, food, showers, and exercise (in that order).

Sitting around all day makes me want to run.  I don’t feel comfortable leaving mom alone at the house, so I settled for P90X.  It felt amazing to moooove!!!

Mom has been craving that Roasted Banana-Rum Raisin Bread.  I’ve eaten it plain, heated it in the microwave with peanut butter, crumbled to top a smoothie, and toasted it with ice cream and chocolate syrup.  Tonight I want to toast it in the oven with powdered sugar.

You know that Texas Pete hot sauce commercial where the old lady says “I put that shit on everything”?  That’s how we are with this bread.  🙂

For breakfast today Mom wanted eggs and bacon.  She had heard on The Dr.’s that Jennie O-Turkey Bacon is good.  So I tried it.

The Dr.’s were wrong.  At least the dog likes it…


I was smart elected to finish off some pumpkin we had in the fridge. I made a little breakfast bowl.

In my bowl:

Breakfast bowls are awesome for someone like me who gets too excited about breakfast and can’t decide what sounds best.  This way I get a little last of everything! 

Sans the fake bacon.

Today I’m going to leave mom’s house for the first time for a quick grocery trip!  I love the grocery store. *swoon*

I’m in the mood to BAKE!

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If anyone knows of a good non-pig bacon, I’d love to hear about it.

Baking Binge

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Last night I returned to Mom’s house for a post-cleanse baking binge.

Ok, ok… it didn’t start out about food.  I was staying with her becasue I had to take her to the hospital today for a procedure… which is where I’m writing this from.  (Everything went perfectly – just have to stay for precaution.)

Anyway, I walked in the door last night and was ordered to find a use for 5 bananas that were about to go bad.

I take BAKING orders well. 🙂

What is the best resource for spur-of-the-moment banana-based recipes?

Food blogs. (Duh.)

It was a tough choice, but I settled on the following from two of my fav food bloggers.

Pumpkin Pie Banana Chunk Oatmeal Cookies from Oh She Glows

I followed Angela’s cookie recipe almost exactly, but here it is with a couple edits:

  • 1 egg
  • 1 C regular oats
  • 1 C whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 T chopped walnuts
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 2 T cacao nibs
  • 1 tsp vanilla extract
  • 1/4 C pure maple syrup
  • 1/4 C agave syrup
  • 1 small ripe banana, chopped
  • 3/4 C canned pumpkin

Preheat the oven to 375F.

Mix dry ingredients in a medium bowl and set aside. Mix wet ingredients in a small bowl.  Pour wet into dry ingredients, stirring well.  Place batter onto parchment-lined pan in 2 T sized scoops.  Bake for 15 mins.

Makes 15 cookies.

Verdict: I would totally make these again.  Mine appear to be “fluffier” than hers (maybe because she used rice crisps originally?).  These are like little muffin balls of goodness.

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Roasted Banana-Rum Raisin Breakfast Bread

(from 101 Cookbooks)

  • 3/4 C golden raisins
  • 1/2 C dark rum
  • 2 ripe bananas, unpeeled
  • 2 C cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 T unsalted butter, softened
  • 2/3 C sugar
  • 2 large eggs
  • 1/2 C unsweetened coconut milk
  • 1 tsp pure vanilla extract
  • 1/2 C toasted walnut halves

Preheat the oven to 325F.

In a small saucepan, combine the raisins and rum.  Bring to a boil over medium heat, and let stand for 1 hour. Strain the plumped raisins and set aside.  Find creative use for remaining liquid.

Place the bananas on a cookie sheet (yes, in the peel).  Bake in the oven for 12 mins, or until the skins are black and they have just started to seep.  Remove from the oven , set aside, and let cool.

Sift the flour, baking powder, baking soda, and salt into a mixing bowl.  Set aside.  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes.  Turn the machine to low and add 1 egg.  Mix until completely incorporated and then add the second egg.  Mix again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl.  Add the coconut milk and vanilla and mash together.  Add half of the banana mixture to the electric mixer bowl and blend thoroughly on low speed.  Add half of the flour mixture and mix until combined.  Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients.  Fold the walnuts and reserved raisins into the batter and pour it into a lightly greased 9 x 5-in loaf pan.

Bake in the oven for 1 hour, or until a toothpick inserted in the center comes out clean.  Let cool, slice, and serve warm.  Alternately, sprinkle with the powdered sugar and glaze briefly under a preheated broiler. (I didn’t try the glaze, but I will be when we get home tomorrow!)

Makes 1 loaf.


Verdict: Wow.  I was about to eat the coconut/banana mixture alone.  The only changes I made were the nut choice (she used pumpkin seeds) and, consequently, the name (she said pumpkin instead of rum raisin… I think rum adds a certain something).

Go make this bread.  Now.

Why are you still reading this???

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In other news, being stuck in a hospital make me super productive at work.  And my butt is numb. 🙂

Hospital food is gross, but I was smart and brought overnight oats for breakfast, the 5th banana, flax crackers, and a cookie to get me through most of the day.

Time for Mamma’s walk!

 

She’s gone country… wine country, that is

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First off, Happy Birthday to my awesome mom!!!

(It was yesterday, but who’s counting?)

My baby sis drove in from college to surprise her (Mamma cried) and we took her to dinner at Miller Union.  Of course, I forgot to bring my camera to capture one of the best meals I’ve had in a while. BUT, if you are in Atlanta go eat there.  Immediately.  If not sooner.

My Recommendations: Miller Thyme cocktail, a glass of the Frederic Mabileau St. Nicolas de Bourgeil Loire France 2008, creamy grit fritters, skillet NY Strip, any of the veggies, and the warm plum crisp.  And don’t bother sticking to a “diet” – dig into the bread they bring out.  It’s worth it.

 

After dinner, Baby Sis came home with me for a sleepover and to try a 6am boot camp.  I was shocked we woke up in time.

Between the humidity and crazy workout involving lots of stairs, we worked up an appetite!  I made the Grilled French Banana Sandwich from last week and served it with apple sliced on the side.

Guess where I’m going tomorrow!?

It was just a good the second time around!  Next time I’m doing it with Chocolate Almond Butter.

Baby sis was also my guinea pig.  I tried out a version of the Pumpkin Spiced Latte from Peas and Thank You.

It was soooo good I started drinking this and ALMOST forgot to take a pic!

Pumpkin Spiced Latte

  • 4 c strongly brewed coffee (I used 4 c water to 6 T coffee)
  • 1 1/2 c skim milk
  • 5 T canned pumpkin
  • 1 tsp cinnamon
  • 1/8 tsp ginger
  • 1/4 tsp ground nutmeg

Brew coffee.  Meanwhile, heat milk, pumpkin, and spices until hot (about 2 mins) on the stove… or in the microwave (I can be lazy in the morning).  Pour mixture into blender and blend on high until frothy.

Pour frothy milk mixture into 2 large cups (I had some leftover), and add coffee.  Mix lightly and serve.

AND I did my Whittle My Middle moves.  The stats:

  • Front plank: 90 secs
  • Side plank:  60 secs each side
  • Torso twists: 50 reps
  • Plank ups: 16 reps
  • Boat pose: 25 reps
  • Bicycle: 2 sets of 30 reps
  • Side plank w/ twists:  12 reps each side

I’m all out of order though!  Rewind to Monday.

I started my week here:

Serenbe Inn

This was my cabin:

Magnolia Cabin

Serenbe (“Be Serene”… get it?!) is this awesome 1000 acre sustainable community just 45 mins outside of Atlanta.  My team at work had a short retreat there – it felt days away from the city.  We had meetings, ate some awesome farm-to-table food at The Farmhouse (our chicken at dinner came from a farm 30 mins away!), and I went on a 4 mile trail run.  Two thumbs up.

I also learned about their Southern Chef Series.  They bring in popular chefs (Linton Hopkins of Restaurant Eugene and Holeman & Finch fame is coming in January!) and for a small fee you get to cook dinner with them, stay over night, and make breakfast together in the morning.  That’s my kind of retreat!

After all the fattening delicious Southern cooking, I was craving some oats.  Do you ever put chocolate chips in your pumpkin bread/muffins/pancakes?

In honor of the gorgeous fall leaves, I decided to add some orange to my chocolate overnight oats.

Chocolate-Pumpkin Oats

Chocolate-Pumpkin Overnight Oats

  • 1/4 c oatmeal
  • 1/2 c milk
  • 1/2 scoop Juice Plus powder
  • Generous shakes of cinnamon, ginger, and nutmeg

Toppings:

  • Pumpkin puree
  • Pecans

There has been some nasty weather in Atlanta and this was the perfect breakfast on a rainy fall morning!

Fast forward again.

I’m ending my week here:

San Francisco, here I come!

And here:

Watch out, Napa!

My BFF and I are going to San Francisco and Napa to visit an old friend for Halloween.

Back in a few days with lots of stories, pictures, and wine! 🙂

http://www.millerunion.com/site/

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