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“Happy New Year 2008”
(Story)
As we start 2008,
hopefully a better year for all of us, I would like to thank all my
faithful readers and especially those who shared personal emails with me.
2007 was a
memorable year for us, with times of both sadness and joy.
Sadness came from the passing in April of our last living
parent,
my father and our loyal friend and cheerleader. I
made two trips to Nepal to see him, the second trip in March
of this year. I was able to visit with him just two weeks
before his peaceful passing. We talk often of his great zest
for life, his radiant personal warmth and charm, and of his
unconditional love for his family. He will always remain in
our memories as one of the most inspiring people we have ever
known and loved.
We enjoy
our weekly phone conversations with Gangi, our adopted sister,
who has been a part of our family for over 50 years. Having
been trained in the culinary arts by my grandmother, by her
mother, by her adopted mother, and by various chefs and cooks
in the family, she can conjure up a feast at a moments
notice. I am featuring a couple of her recipes. Gangi is
enjoying a well-deserved retirement in Kathmandu.
Joy comes from
learning that Sid, my nephew is now the
Programme
Communications Specialist for UNICEF in
Fiji. I will have him send us some Fijian recipes. His brother just left
to study in Perth, Australia.
Joy came from news
that my sister Vidhea’s long battle with cancer had taken a dramatic turn
and is in remission. As our beloved sister and business partner who
founded Passage Project for International Education, Ltd (http://www.passageproject.org)
we work closely with Vidhea. We are proud of Yanik (Vidhea’s son) for his
remarkable development into an accomplished program coordinator who is
wildly popular with our Passage students.
Joy comes from
seeing some of our Passage students (photos below,) who achieved
accreditation in their chosen fields of study, also volunteer to help
those most in need. Passage has many associates working in various
sectors of the volunteer field, including poverty alleviation, education,
women's rights, democracy building, nutrition, medical care and refugees.
We strive
to instill in our students the commitment to develop knowledge
and skills to further their personal growth and career goals.
We aspire to teach our students to think globally and help
make the world a better place.
I have not had as much time to dedicate to my “anjali” site.
I will however, continue to post “stories/memoirs” and
recipes; hopefully bi-monthly. Whenever you feel like
sharing any of yours, I will post them for all to enjoy.
Wishing you and your loved ones a New Year of peace and
happiness.
**********************************************************
“Happy
New Year 2008”
(Recipes)
Mushroom and Pea Pullao
Ingredients:
2 Tablespoons corn oil
½ teaspoon black cumin seeds
1 teaspoon cardamom powder
2 cinnamon sticks
4 garlic cloves minced
1 medium tomato, sliced
½ cup mushroom, sliced
1 ¼ cups basmati rice
Half cup frozen peas
½ teaspoon salt
3 cups water
Directions:
-
Rinse rice and set
aside
-
In a medium pan, heat
oil, add spices and garlic
-
Add tomatoes and
mushroom and sauté for 2 or 3 minutes
-
Add rice and peas and
stir gently.
-
Add water and salt
and bring mixture to a boil.
-
Lower the heat, cover
and cook for 25 minutes or until the rice is done.
Chicken in nut sauce
Ingredients:
2 medium onions, chopped
2 Tablespoons tomato paste
½ cup nuts (I use cashew and/or almond)
1 ½ teaspoon garam masala*
1 teaspoon garlic paste
1 teaspoon chili powder
1 Tablespoon lemon juice
¼ teaspoon turmeric*
½ teaspoon salt
1 Tablespoon Plain yogurt
2 Tablespoon corn oil (for mixture)
2 or 3 Tablespoon corn oil (for frying)
3 ½ cups chicken. Cubed
2 Tablespoon fresh coriander, chopped (to add to recipe)
1 Tablespoon raisons (optional)
1 ½ cups hot water
2 Tablespoon fresh coriander, chopped (for garnish)
Directions:
-
Quarter the onions,
place in food processor and process for 1 minute.
-
Add the next 10
ingredients and process until well blended.
-
Heat oil in a medium
pan.
-
Lower the heat to
medium and add the cubed chicken.
-
Sauté for about 2
minutes, lowering the heat if necessary.
-
Add 2 tablespoon
coriander, raisons and nut-spice mixture and stir fry for another
minute.
-
Add the water and
bring to a simmer
-
Cover the pan and
cook over low heat for approx. 30 minutes.
-
If the sauce is too
thick, add a little hot water.
-
Garnish with fresh
coriander before serving.
Note: garam masala and turmeric can be found in any specialty or
Indian grocery store.
This is best with plain basmati rice, tortillas or
noni afghani
Walnut Spice Cake
Ingredients:
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoons ginger powder
½ teaspoon ground cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 Egg
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 Tablespoon grated lemon peel
3/4 cup hot water
1/3 cup Unsulfured molasses
1/3 cup honey
1 cup chopped walnuts
1 apple chopped.
Cooking Spray
Topping:
1 cup plain yogurt
1/4 to 1/2 cup maple syrup
Directions
-
Preheat oven to 350F.
-
Spray 8-inch square
baking pan with cooking spray.
-
In a medium bowl mix
together the first seven ingredients..
-
In a large bowl,
whisk together egg and sugar.
-
Whisk in butter and
lemon peel.
-
Combine hot water,
molasses and honey in large cup.
-
Add to butter mixture
alternately with dry ingredients, beginning and ending with dry
ingredients.
-
Mix in walnuts and
apple.
-
Transfer to prepared
dish.
-
Bake until springy to
touch, about 50 minutes.
-
Cool cake slightly on
rack.
-
Cut cake into
squares.
-
Drizzle topping over
the cake.
Serve warm or at room temperature.
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like the one above
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Enjoy,
Anjali Dawson
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