What is it about favorite childhood foods? Somehow they live deep inside our minds and hearts. Foods we learn to eat as adults don't have the same kind of emotional hold on us, don't provide the same comfort. Perhaps this is because they are associated with that simpler time in our lives, those memories of being loved and protected and taken care of unconditionally, of diving headlong into life without worrying about consequences.

My mother used to make this snack on rainy monsoon afternoons in Kolkata, when the weather was just chilly enough to cuddle up under a quilt with my favorite book. She served it with mint-coriander chutney, and hot tea on the side. I've continued the tradition (adding spinach, which I love). I pass it on to you, my holiday gift.

Pakoras

1 cup besan flour (lentil flour--buy from an Indian grocery. You may substitute whole wheat flour, but the taste isn't the same)
1/2 c water
1/2 onion, chopped fine
1 t finely chopped ginger
1/2 t red chili powder (more or less, depending on how spicy you want it)
1/4 t each: coriander and cumin powder
1/4 t ajwain, crushed (optional; get from Indian store. Ajwain is a digestive spice)
1/2 cup frozen chopped spinach, defrosted, or 1 c chopped spinach leaves, fresh
salt to taste

Mix the besan and water to make a thick paste (similar to pancake batter--you might need to add a bit more water or besan). Add in all other ingredients.Mix well.

In a pan, heat vegetable or canola oil, enough to deep fry. (I know, I know, not the healthiest. But hey. We all have to live it up once in a while. Plus you'll be getting some spinach.) Drop the mix by spoonfuls into the hot oil. Turn over when one side is done. Remove when golden brown on both sides. Drain on paper towels & serve hot.

Chutney:
1 bunch cilantro or coriander leaf
a few sprigs mint leaf
a few T water
To taste: salt, green chilies (serrano or jalapeno), sugar, lime juice
Blend in food processor until it's a smooth paste, a little thinner than a dip.
Serve on the side with pakoras

If you're short on time, ketchup works almost as well as the chutney. (Sorry, Mom!)

Apologies for the long gap between entries. I was finishing my novel, One Amazing Thing, literally working on it day and night. Everything else fell by the wayside. It was intense. My family lived on sandwiches and pizza. (I suspect the boys didn't mind the pizza bit too much).

But now that the household is slowly being restored to normal and I'm back in the kitchen, I thought I'd indulge in vanity and share with you a fusion tofu dish that I created. As with most of my cooking, it's very easy--and the boys actually started liking tofu after they ate this. This recipe is a healthy protein alternative for vegetarians/vegans.

You will need: one large onion, 6 cloves garlic (we like garlicky stuff--you can use less), 1 large green bell pepper or 2 small ones, 1 t red pepper powder (more for the brave), 1/2 t crushed oregano or Italian spices, 4 T canola or olive oil, 16 oz FIRM tofu, and 16-20 oz of your favorite kind of spaghetti sauce. Mine has mushrooms in it. (Amount of sauce depends on whether you want it drier, for wraps, or more saucy, to eat over rice or spaghetti). Salt to taste.Remember, the sauce will already have some salt.Sometimes I add fresh basil leaves at the end.

Chop onion, garlic and bell pepper. Squeeze water out of tofu & crumble it. Saute in oil, medium heat: onion, garlic, bell pepper. When golden, add oregano & red pepper powder.
After 1 minute add the tofu. Saute about 5 minutes--more if you want it to turn golden & have a slightly nutty flavor. Add spaghetti sauce. Cook on low heat 10 minutes. If it seems too liquidy, cook it a few minutes more without covering. Add basil (optional).

The whole thing takes about half an hour. Can be served over hot rice ( I like it on brown rice) or spaghetti. Or eaten in a multi grain tortilla wrap.

Great with a big green salad on the side and fresh fruit for dessert. (If you want to indulge, have it with the mango ice cream recipe I put up on the blog earlier. )

Let me know if you try it. And if you have a favorite tofu dish, I'd love to know. I've become quite the Tofanatic.

Blog: Amazing Things