Browsing Archive: May, 2009

Role play

Posted by Veronica Sidhu on Wednesday, May 27, 2009, In : For the Soul 
There is a lie at the beginning of this blog. Talking about all the roles I have filled in this lifetime -- daughter, student, wife,  grandmother, etc. -- certainly I have been all of them. But at my core, none of them. Eventually every role, every relationship drops away.  Even this body I inhabit will be no more. Then who am I? Guru Arjan Devji sings an answer:

The actor stages the play, playing the many characters in different costumes;
but when the play ends, he takes off the  costumes, an...

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Mint/Pineapple/Black Bean Salad

Posted by Veronica Sidhu on Monday, May 18, 2009, In : Recipes 
The mint is in!! Ahhhhh spring, what a glorious season in New Jersey. Nancy and the girls are coming for lunch today, so I thought of making something special, something that tastes fresh and light like spring.

Mint/Pineapple/Black Bean Salad
Yield: 7 cups

½ large, ripe pineapple (about 4 cups), diced
½ cup finely diced red onion
1 large clove garlic, finely minced
1 red bell pepper, diced (3/4 cup)
1 can (15 oz.) black beans, drained and thoroughly rinsed
1 cup fresh mint leaves, stacked, rolled a...
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Amazing Mustard Seeds

Posted by Veronica Sidhu on Monday, May 18, 2009, In : For the Body 
Black mustard seed, unlike the yellow seed, is red-brownish, almost black. Its pods are black also and contain up to 12 seeds. These are round and rigid, varying in color, from dark coffee-colored to black. Black mustard seeds have a strong pungent taste and are the only mustard seeds used in Indian cooking. Almost always the seeds are fried in a little oil until they “pop” and then the rest of the spices or aromatics are added to the same oil to continue cooking. This technique is found ...
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May update

Posted by Veronica Sidhu on Monday, May 18, 2009, In : Updates 
May 12th Carolynn and I went into NYC to the DeGustibus Cooking School. The chef, David Waltuck, from Chanterelle prepared a wonderful dinner. The highlight for me was halibut with a cream sauce of saffron, leeks and basil. It was so delicate and aromatic at the same time. May 15th We celebrated son-in-law David’s birthday with his parents and sister from Chicago. Raji made a glorious carrot cake! It was great seeing them after so long. We go back many years together—before David was born...
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Mint as Medicine

Posted by Veronica Sidhu on Monday, May 18, 2009, In : For the Body 
Herbs and spices aren’t just tasty, they can be called nature’s pharmacy. Having long been interested in the healing properties of foods (I once seriously considered a career in this area), and have done some studying my whole life—from the time herbal medicine was the realm of “kooks” and now that is is mainstream multi-billion dollar business.

MINT is one of the most well-known herbs, having flavored commercial products like ice cream, candy and tea for several generations. It is f...
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Prayer of The Little Flower

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : For the Soul 
Just returned from a concert our chorale gave to the women of AAUW who’s mission this year is to publicize pay equity. I was shocked to hear that in 46 years women have only gained 17 cents on the dollar in pay equity with men despite the fact that equal pay for women was made into law under President Kennedy. At that rate, our granddaughters will not see pay equity in their working lifetime! Of course this dire news along with other bad economic news can throw us into turmoil. But this is ...
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Cashew/Coconut Chutney

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Recipes 
Ok, ok. I'll give you the recipe for Cashew/Coconut Chutney even though it is not Punjabi and not even my original recipe. I had my qualms, but when I used the leftovers from the class to dress some spaghetti (tossed with a few teaspoons of olive oil and sea salt), it was so yummy, I feel guilty not sharing it.

Cashew Coconut Chutney (vegan)
Kajoo Khopa Chutney
Adapted from a recipe by Devika Teja
Yield: 2 cups

For the chutney:
2 cups grated fresh* or frozen coconut
2-inch piece ginger
2 cloves garli...
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Folding clothes -- who knew?

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : For the Soul 
Last Friday during our Tolle group meeting, Shu brought up the three sources of happiness in Taoist philosophy. One is the solitary enjoyment of simple things. Maybe because it is the 14th anniversary of Bebeji's passing this week, I was flooded with the memory of the first time I saw her folding her clothes.
In the spirit of "full disclosure", you have to understand that for me, folding clothes was a chore to "get over with" so I could "get on with something important!" Watching Bebeji, th...
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Memories of Martha

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Updates 
Decided to make the veggie tikkas with cashew/coconut chutney for the cooking class and remembered presenting that one and three more to Martha Stewart as a thank you gift for the wonderful reception she gave to our oldest friends, Tonia and Jesse and to us on the set of her show, MARTHA. We were treated like royalty.

I packaged the chutneys -- mango marubba, mint, red ginger and the coconut one in beautiful shot glasses. You'll find the recipes for them -- and more in my book.

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Yellow Chickpea Lentils with Long Squash (vegan) and Grilled Whole-Wheat Flat Breads (vegan)

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Recipes 
This is the one of (God willing) many opportunities to share my recipes with you. I wish to start off the year with two healthy recipes from my book Menus and Memories from Punjab: Meals to Nourish Body and Soul because they are really hearty -- stick to the ribs, yet low in fat and delicious! Lentils and bread are the base of the Punjabi diet. Punjabis don’t feel they have eaten a meal unless it has bread. This one is so simple, just flour and water -- but wait ‘til you taste them!

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From the Beauty of Creation: Punjabi Textiles And Embroidery -- Baghs and Phulkaris

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : For the Body 
Bebeji Jagdish Kaur, my mother-in-law and mentor, epitomized for me the Punjabi spirit! Believe it or not, I felt that I knew her even before we had met because I felt the love and care she poured into her work. I saw it in the embroidery! Hardworking, dominant, and fun-loving, she embodied the creative talent Punjabi women use through the work of their hands.

She had sent me, not only a diaphanous, delicately embroidered shawl called a phulkari (flower work), but also a precious bagh (garden ...
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Nitnem -- The daily prayers of the Sikhs

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : For the Soul 

Everyone wishes for a glimpse of the divine—love, joy and truth eternal. My wish for all the world is that this year each of us may experience it. Music, nature, art, friendship and prayer are all doors through which we enter the divinity within us beyond our mundane world. It is more important than ever that we daily enter these doors through our senses, our sensibilities and our hearts.

The vibration of the world is being stepped up now. We must tune ourselves to a higher sound. We are wit...
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Sat Sri Akal! Welcome to Rani's Recipes!

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Recipes 
Here is a video taken several years ago as an entry (3 minute limit) to the first Food Network Star contest. Our daughter, Sheila cajoled me into trying out even though I had been home only a week after back surgery. She knew her mom needed a project -- and she was right! It entertained me. Hope it entertains you!

Try making the Easy Punjabi Potato and Chickpea recipe and let me know how it comes out by leaving your comments.

Easy Punjabi Potato/Chickpeas
Soukha Punjabi Aloo Cholay
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