Can-do the-Laddooo!

I have to risk a repetitive title to make two points - One of the "Kaddoo" (pumpkin) already made elegantly by my mother, and one of "Laddoo"that I am making today!
Husband asks if there is any similarity in the two words.. Linguistically no, but I suppose if there is, then perhaps this will be known as the "Dooo-day", the day to make happen.

Laddoo's are as colloquial and quintessential to India as PBJ's to 5 yr olds in the U.S.  Halwai's as sweet vendors are traditionally known, prepare heaps of these for festivals, weddings and holy Tuesdays. There is never an excuse needed for Laddoo's, they are always consumed in all their glory without guilt.

Considering the "love handles" I live with, I cannot consume the traditional laddoo's without guilt, so I made the laddoo my own and it embraced me too! You can make it vegan if you skip the ghee, which I added purely for awakening childhood memories in my olfactory's!


1cup almonds
3/4 cup cashews
1 cup walnuts
1/2 cup dates
1/4 cup raisins
1/4 cup flax seed meal (ground flax seeds)
1/4 cup Agave
1/4 cup warm water
2 tbps of melted ghee (optional)
Pinch of Saffron (optional)
Pinch of Cardamom powder (optional)


In a food processor, grind the almonds, cashews and walnuts one by one to a coarse powder, not too fine but just enough to make a dough but also taste some texture. Combine with the flax seed meal and set aside in a dish.
In the food processor, add the dates, raisins, agave, saffron, cardamom powder and puree to a thick paste. Add to the existing mixture and with your hand, mix it into a dough. Slowly add the warm water and the ghee to make the dough. Make small round portions by hand and roll it into shapes / size of your preference. Roll them in the flax seed meal to finish.

et Voila! We have the healthiest laddoo's, sans sugar with only health benefits! Add it to your breakfast or dessert, I have it for both :)

Ma Francaise est tres mal...

My french is very poor. My cooking skills even poorer. But the french have a flair, that makes both their language and their food seem all at once, exotic yet within my grasp.

It is this very essence of "je ne sais quoi" that I wanted to capture in tonight's dinner.. Recipes from Alain Coumont.. the creator of "Le Pain Quotidien"... I picked him because I read an article on him where all his featured recipes were vegan / vegetarian.. It is more than impressive. In a country that made "duck confit" famous, there is still a love for simple, elegant, flavorful food cooked using vegetables, fruits and herbs.

There is a certain tangy romance in thyme... coupled with wine and bay leaves, vegetables take on a new garb, of simple sophistication. And who can deny that the French are the masters of dessert. But while Alain uses lavender, I infused some of my Indian-ness into the fig-apricot creation - Pure ghee and saffron.. The result, as my more than honest husband will tell you - was we both turned into Oliver Twist... "please, sir, I want some more."

Tonight there are those who sleep on an empty stomach and those who sleep on one too full. I will also rest, plagued with regrets of the past perhaps, but with no anxieties for the future. For I know, insignificant and disconnected as it may seem today, I have taken my first step toward the innocent who I pray sleep at peace tonight; and maybe, even towards awakening a few, who have slept too long.


Braised vegetables in white wine, with Tomato Coulis
2 cups Artichoke hearts (fresh or canned)
1/4 cup Extra virgin olive oil
6 garlic cloves, finely sliced
2 carrots, thinly sliced
2 sprigs of thyme
1/2 red onion, thinly sliced
3/4 cup leeks - sliced in rounds
2 bay leaves
1 tsp black peppercorns

1 tsp coriander seeds
3/4 cup dry white wine
1/2 tsp salt / to taste







In a large skillet, heat the olive oil. When the oil is hot, add garlic and fry for a minute. Add the bay leaf, black peppercorns, thyme and coriander seeds. Let them sizzle for a minute, then add the onions, leeks and carrots. Fry for 6-8 minutes until golden brown and the carrots become tender.

Add the artichoke hearts and fry until tender and browned for about 8-10 minutes more. Add the wine, salt and cover for a minute and cook.

Garnish with thin lemon slices and a sprinkle of lemon juice!

Tomato Coulis
1/2 cup chopped tomatoes
2 tbsp sundried tomatoes
5 basil leaves
2 cloves of garlic
salt and pepper to taste

In a blender / processor, puree all ingredients together for about 2 minutes for a chunky coulis.

Serve the Coulis with the Braised vegetables, and a slice of baguette.

Figs-Apricots with a Saffron infused syrup


6 figs
6 apricots
1 tbsp pure Ghee (clarified butter, available in Indian grocery stores)
2 tbsp lemon juice freshly squeezed
1/4 cup honey
1/2 tsp saffron

Slice the figs in halves. Slice the apricots or leave them whole. In a skillet, heat the ghee. Add the figs face down and the apricots. Turn the apricots occasionally until evenly browned on both sides. On a medium-high flame this would take about 5-7 minutes. Check on the figs to make sure they don't fall apart of burn.

In a small pot, add the lemon juice, and honey and bring to a simmer. Infuse with the saffron and let it simmer for about 5 minutes until the flavors blend.

To serve - add the apricots and figs in a bowl. Spoon over the lemon-honey-saffron infusion. Add a spoon of creme fraiche and garnish with mint and a few strands of saffron.

Bon Apetit mes amis!