EGD

Today is the day of my 100th post. I’ve never ever gotten to a 100 of anything in my life. Unless you count all those books I said I didn’t need but changed my mind about anyway. Or those dhoklas I faithfully ate for breakfast every day for months. And maybe all those hundreds of times I reminded myself I needed to write but chose to be a lazy octopus anyway.

If anything, it’s fitting that I got to a 100 today because I really felt like taking a day off from my non-job. I wrote to Awesomepants and told him we were going to eat bacon and cheese melts, and he wrote back saying something about avocado, bacon and turkey. What a diva. I took a detour and started looking online for freelance jobs. I found some and applied to them. Wrote some grown-up world cover letters and ran a spell check.

And then I thought about my blog. If I did get work, how was I going to have the time to put it all together? It’s been only a month and for those who are up to 9,000 posts, I’m sure you find my thought process amusing. I don’t. I’m actually worried for my 16 followers and their well-being. I’m sure they won’t miss me if I go away. Not yet at least. But I will.

I logged in and behold, it’s like the blog Gods were trying to tell me that it’s not time to quit. Here it is then, my 100th post. I never wanted to quit blog Gods. For reals, I love this. Yes, I let my mind wander a tad and oui, I do want to make some book spending money again. I can’t tell if I’m making the best decision of my life. Thoughts rush into my head so fast sometimes that I get carried away. I can’t tell if I’m going to be happy and that’s all I’m really seeking.

What I can do is let go. I’m so used to being at 97.5 and shutting down. I can do that well. With all this self-doubt, I’m always wondering how I can be sure it’s real.

Not anymore. It’s time to fall. Hello 100%.

I recently discovered Rachel Khoo and loved everything about her. If someone can promise me a kitchen like hers in Paris, my bags are 2 seconds away from being packed. These baked spring rolls are very remotely inspired by a salad I saw her make + my obsession for food I can dip.

Ingredients

• 1 carrot, julienned
• 2 green onions
• 1 tsp peanut oil
• 1 1/2 tsp rice vinegar
• 1 1/2 tsp soy sauce
• Thai spring roll paper

Chop up the vegetables and mix them in a small bowl. Add the oil, vinegar and soy sauce on top and leave it aside.

Working with spring roll paper is a test of patience. But really, this is the only “hard” part of the entire recipe. I managed to put some rolls together by working with them on a damp tea towel. Cut one spring roll paper into four or two parts depending on how big it is. Place the carrot-green onion mixture in the middle and roll it up making sure it’s sealed closed on both ends. Cover them with the tea towel so that they don’t dry out.

Heat the oven to 350 degrees F and place the spring rolls on a baking tray for 15-20 minutes or until the outside is lightly brown and crisp.

While it’s baking, make the dipping sauce.

Ingredients

• 2 tbsp soy sauce
• 1 tsp peanut oil
• 1 tsp lime juice
• 1 clove garlic, minced
• 1/2 tsp sugar

This is SO easy. I feel slightly embarrassed writing down instructions. All you have to do is mix all the ingredients together and serve them with the baked spring rolls.

Ta da!

Oh wait. You need to know how to dip too, right?

I got it covered.

Thanks for watching! I had a blast making a fool of myself.

To whomsoever it may concern:

(Whomsoever is a very strange word. Have I said this before?)

Hi! I’m an Indian from the state of Goa. I don’t know if you’ve ever been, let alone heard of the place but that’s where I come from. I urge you to look it up. Let Google be your friend.

Growing up, I knew nothing about the rest of the India we were a part of. Bombay? Okay maybe just Bombay. Our trips there were restricted to hanging around more Goans and eating at the Catholic Gymkhana. I always find it strange how that happens. How we follow familiarity and hang around it like women in restrooms. Well, there we were.

My taste and knowledge about food is a big, big product of this “innocence”. Us Goans with our Indo-Portuguese tastebuds (Goa was a Portuguese colony unlike the rest of India), somehow felt superior to everybody else. It was always about the xit-kodi (rice and curry) and rava-fried fish. If there was anything “alternative”, one could only assume that we were humoring ourselves for a special occasion. Mama makes butter chicken occasionally and though it tastes amazing, it’s not a childhood memory.

So you can bet that if I’m asked about “Indian food” (which Americans ask a lot!), I wouldn’t know where to start. It’s not like they teach it to us in school! The short answer is: “Yes, it’s spicy but not always.” The long answer is with all of us n00bs. We’re the “next generation” that acknowledges the existence of all the food that’s begging to be sampled around every corner. While we cling to our roots, we know it’s not long before we let go. Back and forth, back and forth.

There’s no such thing as Indian food. It’s all about what you learn from those four walls in your parents’ kitchen. And then, it’s about what you choose to make of it.

My idea of “fusion”, these can also be called spinach chapatis since I ingeniously used atta flour (durum wheat) to make it. I have a recipe! Hooray.

Ingredients

• 2-3 cups spinach, stalks removed
• 1 cup atta
• 1 tsp oil
• 1/3 cup water
• Salt to taste (about 1/2 tsp)

Bring a saucepan with 3-4 cups of water to a boil and throw in the spinach leaves for 3 minutes or until they wilt. Drain, cool and then chop the leaves roughly and set it aside. But tell it you’ll be back in case it feels lonely.

Now we’re at my favourite part: Flour power!

Mix the salt into the flour. Don’t just dump it in. Mix, mix, MIX! I wasn’t yelling, I swear. Put it the oil and mix some more. Then add a bit of the water and the not-so-lonely and reassured spinach and mix it again. As you add more of the water and knead, you’ll see the ingredients form into a dough. That’s a good thing. If it’s too sticky, add a little flour. As long as the flour-water ratio is in harmony, there’s nothing that can go wrong. Unless you drop it. Five-second rule aint savin’ ya.

Put the dough in plastic wrap or in a covered bowl, let it sit in the fridge for 30 minutes and go take a shower.

Once you’re a clean machine, it’s time to work the dough for about a minute or two. Elbow grease people! Form the dough into little round balls (mine came up to five) and roll them into round shaped tortillas.

To cook them, put a pan on medium heat and let the pan get hot. Grease it with butter and slide in one of the rolled-out dough balls. Once you see the top of the tortilla/chapati rise a bit, flip it over. It should have a brown colour in patches over the green. Again, watch for the puffing up so you know when it’s done. This should take approximately 3-4 minutes (on each side) for the first one. With the pan getting hotter, the cooking time could shorten by a bit so watch the proceedings closely.

The best part? It’s done!

Add your favourite filling, roll it and smoke it.

Okay maybe not smoke…more like inhale.

Same difference.