Nostalgia is a B**** and the easiest Matar Paneer

 There comes a time in everyone's life when they realise  how perfect things were and we didn't value it...

The early morning commutes...

The tête-à-tête over coffee/chai at work,

Our in-person meetings that had sounded unbearably long...

My needing to dress up and wear *some* makeup...

The in-person Zumba Classes,

The hugs from my BFF...

Breathing the fresh air outside sans mask...

I will never again take life for granted....

And that's where nostalgia plays its games.

It's been a year and I am tired of the fear and the mask and the restrictions. Don't get me wrong...I am one of those rule-followers who follows rules to the tee...and yet I am tired and could use something different in my life right now...

Work will start full deluge tomorrow and grocery shopping and meal prepping were the top of mind right now. I had a margherita lying in the fridge that I was wondering whether to toss or drink and broke 2 months of "dry days" to a prickly pear margherita and the buzz was pleasant...yet the mind slowed down to snail pace...I ended up making the easiest Matar Paneer ever...

5 Minute Easy Matar Paneer

What you need?

1. 1/2 bottle Trader Joe's Marinara Sauce
2. Olive Oil
3. Spices : Turmeric, Kasturi Methi, Punjabi Garam Masala
4.  Fresh Thinly Slices Ginger, Jalapeno
5. 1 lb Paneer (cottage cheese, I used the Nanak Brand) - I airfried in parallel with some turmeric and salt in my airfryer about 10 minutes
6. 1/2 lb Peas ( Trader Joe's)
7. Trader Joes Kefir
8. Ketchup, Cinnamon  (optional but makes a difference in taste)
9. Salt to taste
10. Chopped Cilantro to drizzle on later

How to make it?

1. Cube the Paneer, sprinkle with turmeric and salt - spray with Oil and add to Air Fryer and fry at the max temp 400 degrees F for 12 minutes, till golden brown
2. Cut the Ginger and Jalapeno into thin slices...
3. Turn your instant pot to Saute
4. Add olive oil, add turmeric, punjabi garam masala,kasturi methi,  ginger and jalapeno and saute for a couple minutes
5. Add the Marinara Sauce 
6. Add in the air-fried paneer
7. Add about 1/2 cup of water
8. Turn on the pressure on manual 2 minutes, no release
9. Open and now add Salt, Ketchup and Cinnamon to taste
10. Add a little bit of Kefir and taste...it will make it creamy and give it a slight tang...
11. Add the chopped cilantro
12. Enjoy with Parathas/Brown Rice

“Nostalgia is a necessary thing, I believe, and a way for all of us to find peace in that which we have accomplished, or even failed to accomplish...

Be Kind, Don't Rewind

They say everyday is a learning day. So here’s what 2020 has taught me…

I’ve learned that I’m not the type of a person who wakes up early in the AM to do BollyX or Yoga. I am however the type of person who wakes up early in the morning to drink my ginger chai and mindlessly clear the clutter in my inbox (mostly scammers…) and scroll through social media (I am addicted to cute dog videos on  Facebook). Don’t get me wrong I do get my workout in but it’s usually in the evenings dance and yoga and if I get both in together, that’s definitely a win!

I’ve learned that I’m not the type of person who bakes delicious looking sourdough bread. I am, however, the type of person who loves loves a cheesy grilled cheese sandwich made with said sourdough bread…so grateful to the Farmer’s Market for keeping me well-stocked in that department (#go local)

I’ve learned that I’m not the type of a person that goes for a socially distanced run on the Bay trails. I am, however the type of a person who likes a leisurely stroll on the trails with the puppy taking pictures of the beautiful blue heron and the graceful leopard sharks. I am so glad my puppy has small legs and doesn’t move very fast or very far…so we get the chance to just take in the views together.

I’ve learnt that though every day might feel like “groundhog day” - mundane and monotonous BUT, I enjoy the time with family, the peace and quiet without the hustle of commute, constant parties and school activities. I don’t feel this incessant need to be outside constantly busy. I have broken my life into the bits and pieces that make sense for now : Family, Work, Working Out and building my mental resilience (it’s a marathon not a sprint!)

Let’s face it this year hasn’t exactly turned out how any of us hoped or mapped out on our vision boards in 2019. However my biggest learning in 2020 has been two things “focus on what I can control” and “don’t dwell on the months lost to this pandemic”. 

And while we are at it - here is a thing we certainly can control...our diets. So this week I made this amazing vegetable barley soup which nourished us inside out on this cold cold day!

Vegetable Barley Soup

What you need?

• 3/4 cup pearl barley
• 1 tsp  Olive Oil
• 1 medium onion diced
• 2-3 garlic cloves finely chopped
• 2 carrot peeled and diced
• 2 small celery stalks diced
• 2 handfuls beet greens (or any other greens! I had beet greens from the Farmer's Market)
• salt and pepper
• 4 cups chicken Bone Broth
• Braggs Amino Acid (2-3 tablespoon to taste)
• 4 cups water
• Lemon/Lime Juice
• Cilantro for garnish

How to make it?

• Heat oil in Instant Pot on saute mode. Cook garlic and onion until translucent.
• Add carrot, greens, celery,  and barley. Give it a quick mix.
• Season with  salt, and pepper (and amino acid)
• Finally, add water, broth
• Put the lid and cook the soup on manual high pressure for 18 min. 
• Add Lemon juice

Remember, while you are having this delicious soup -we can do this. We ARE doing this everyday day by day…building community and compassion. It needn’t always be pretty. 

Healthy Bowls...story of a bean and a rice!

I am seriously getting "cabin fever"... there are the days when the BollyX dancing is reserved for the evening where by late morning I am ready to tear my hair out. Today was one such day...when I realized we were low on some essential staples Coffee, Beans and Daals - it was a much needed lifeline.

I decided to do a grocery run to Whole Foods...and I am so glad I did...I  have never ever been so happy grocery shopping as I was today, there was barely anyone at the stores - I think everyone was resting after the long weekend revelry  - I got the Keurig coffee pods, fresh corn (they had an amazing deal on it!), some chicken kabobs (yup! another amazing Prime Deal) and as I was walking towards the bulk section - I noticed a 25% off Bulk Items (already in containers)...unheard of at Whole Foods.  I ended up buying Garbanzo Beans (Cholle), Black Eyed Peas (Lobia) , Brown Basmati Rice,  Red Lentil (Masoor), Raw Sunflower Seeds and Muesli (all organic and honestly cheaper than what I would have paid for non-organic at my local indian store).  Thus was born my meal plan for today and we have enough Channa Masala to last us one more meal tomorrow (For the win!)

Punjabi Cholle Masala (served with brown rice pulao)

 

What's in it?

• 8 oz of my  Bhuna Masala (what you haven't made this - it's a life-saver!)
• 2 tablespoons Roopak Punjabi Cholle Masala (my sis-in-law keeps me supplied with this - Thanks Anu !!!) - key is use your favorite cholle masala
• 12 Oz Dried Cholle (soaked overnight)
• 12 Oz of Water
• Kasturi Methi, 2 Black tea bags
• Cinnamon Powder+ Ketchup (my mother adds this in all her gravy subzis and I just blindly follow ;-) ) 
• Salt to taste, Grated Ginger, Turmeric Powder

You can make it in one step where you dump everything in and just have your Cholle cook for 30 minutes, I break it into a two part process, only because I have done the dump and cook method and feel like the 2 part process somehow makes the Cholle taste spectacular !!!

How I made it?

• Turn on Saute Mode on your instant pot
• Dump in the soaked Cholle+12 Oz water+ Turmeric Powder+ Grated Ginger
• Cook on Beans adjusted to 25 minutes (which is Manual High 25 I think), QR
• Now add in the Bhuna Masala, the Cholle Masala, Kasturi Methi, Salt to Taste and the 2 black unflavored tea bags to the IP
• Cook on Manual High for 4 mins, NR
• Open and stir in the cinnamon powder and ketchup, taste & savor
• This is the time to garnish with Cilantro and Lemon, I had no Cilantro so I squeezed lemon in my bowl.

Servings

This is about 8 servings of Cholle with 140 calories, 20 grams  carbs, 10 grams of fiber and 8 grams of protein

The brown rice pulao was about 6 servings with 120 calories, 20 grams carbs, 4 grams fiber and 4 grams protein (this is pretty basic but I am happy to share the recipe if there is interest 

My son was begging me for pizza for dinner but he tasted a spoon of the rice and the channa and all his complaining went silent and I felt really happy about putting a healthy meal on the table...over and out!

Going with the flow & the story of a Badam Burfi !

"Because I said so, so it must be..."

Life has an interesting way of teaching us lessons. Human beings don't like change, especially when it is imposed on them without  rhyme or reason - take for example this more than two months quarantine due to the Coronavirus. The more we feel like things are not in our control...the more we resist it and create unnecessary stress for ourselves. Wouldn't it just be easier to go with the flow...

Going with the flow leads to us making our mental health a priority. May is Mental Health Awareness Month and here are a few things that have worked for me :

1. Pause...Breathe...Check in with yourself
2. Take Breaks (sometimes take breaks from the overdose of covid 19 information)
3. Make time to sleep and exercise (I teach a free  BollyX Class on Zoom, I have lost 10 lbs in 3 months and more importantly find a lot of joy in dancing and the community we have built!)
4. Reach Out and Stay Connected (whether with my friends on zoom, a phone call or even a text, we have kept in touch...
5. Seek Help - if things get too overwhelming...understand you are not alone and reach out for support.

So while I was introspecting on "beating my Monday Blues", I also was craving a sweet something BUT I didn't really want to spend too much time in the kitchen...thus was born this easy peasy 10 minutes Badam Burfi recipe.

Badam Burfi

Ingredients

• 1  Cup of Truvia Blend
• 2 Cups of Almond Flour
• 1/3 Cup of Water
• 2 tablespoons Ghee 
• Crushed Cardamom Powder (6-7 pods, discard the skin after crushing)

How to make?

1. Turn the Instant Pot to Saute
2. Add the ghee + Truvia Blend+Crushed Cardamom+Water
3. Mix thoroughly
4. Turn the IP to High Pressure 4 minutes, Quick Release
5. Add the Almond Flour to the syrupy mixture in the IP
6. Now mix it to the consistency of atta/flour and roll into a ball
7. Lay out a silicon sheet, cover it with a parchment paper, lay the flour ball 
8. Now put another parchment paper on top and roll out the dough
9. Cut into diamond shape

Enjoy with your family. Remember to take care of both your mind and body!

Healing Cabbage Soup!

Sometimes you have to lose something to gain something better. A door has to shut before a new door can open. 

I will be lying if I tell you that this "new normal" is working out 100%...but what I will tell you is my perspective is slowly shifting towards compassion, catharsis and community thinking from one of panic and a sense of frustration and hopelessness ( remember I live in a county which is severely affected by the Corona Virus!)

I am a lot more focused on health - Can you believe it I finally stopped worrying about learning choreos and actually took the plunge last week and took my first BollyX class virtually last week and the feeling of community in that virtual space was awesome - I was helping people connect with each other and with their fitness goals. I took a plank challenge with my son and I showed him who was the #Queen 😆...I have taken countless walks with my puppy, baked brownies, bonded with my family...my mother in law is here and it's been wonderful pulling her on this healthy journey with me --- in fact she has lost 4 lbs in 2 weeks and is dancing BollyX now.

This week and for the past couple others I have been making my " Healing Cabbage Soup" ....why healing because Cabbage is such a sidelined vegetable which is so good for our bodies. It is in the same family as Kale and Cauliflower but a way milder one when you cook with it...and at Trader Joe's for some reason had cabbage heads for $1/head (and guess what I picked up 3...no one else seemed to want them...)

Healing Cabbage Soup

What you need?

• 1 tsp turmeric
• 1 tsp Avocado Oil ( you can use whatever oil you have on hand or even ghee)
• 2 tablespoons or more Braggs Liquid Amino
• 2 teaspoon Apple Cider Vinegar (no idea why I added it but it sure made the soup taste awesome and hello! its good for us 😆)
• 2 Cartons Vegetable Broth or even water - I like the broth just because I have quite a few in my pantry that need to get used.
• 1 cup soaked Dhuli Moong Daal (the kind without the skin) - I soaked it in boiling hot water from the kettle for 1/2 hour 
• Chopped Vegetables -  1 head of Cabbage finely chopped, 1 bunch of organic celery from my farmer's market (yup! they are open, yup! people are too scared to go even though there is social distancing and yes they will probably go bankrupt if this continues and lose their livelihood...), 4 Organic Carrots, 1 bunch Organic Mint, 1 Chopped Red Onion, Minced Garlic
• Salt and Black Pepper to taste

How to make?

1. Turn the IP to Saute and add the oil/fat
2. Add the turmeric powder  and black pepper when the oil is sufficiently hot
3. Now add the minced garlic, celery and onion - saute till lightly browned
4. Add the rest of the vegetables and herbs, Saute for 2-3 minutes
5. Add the Broth and the liquid aminos and ACV
6. Now add the soaked moong dal
7. Set on  High Pressure for 8 minutes, No Release...yes! I know that seems like a lot but trust me on this one!
8. When it's all done use an immersion blender and puree the soup
9. Add Salt and Pepper to taste

I garnished it with some fresh garlic bread  and herbs from the Farmer's Market. It was such a soul-satisfying meal.

How are you spending your days? What are you doing to stay fit? I feel like how we shape our activities over the next month will shape a lot of how we build our mental and physical resilience to fight against depression, loneliness, burn-out, weight creep etc...we are in this together...hang in there and we will fight this virus together!

Sunshine in my bowl...

Yesterday night was relaxed as we took a long relaxed stroll by the bay and almost forgot the surreal existence as of the past couple weeks...the beautiful orange skies, the loving pup, the conversations with the husband all lulled me into a false sense of peace...the peace continued into the night as we watched "Dark Waters".

I got up in the morning and remembered that Whole Foods had their beauty bag sale, so I called my favorite store and asked them to hold one for me...after a leisurely cup of chai and peanuts I made my way around noon to pick up the said "beauty bag" and some fruits and vegetables for the week...I was greeted by a grim sight...masked faces, overflowing parking lots...I waited 20 minutes to get a parking spot and empty racks...not that I was looking for toilet paper or clorox wipes (thank god!)

My one request to people along with the hand washing and social distancing is "community thinking" - you don't need boxes and boxes of disinfectants and wipes...leave some for your neighbors...if your neighbor gets the virus there is a high likelihood of proximity making the odds not so fair for you...so please, pretty please do your part.

Getting back to what we ate this week - I posted a super simple Khichdi recipe that my family enjoyed this week and I served it with a spectacular Kadhi. Kadhi is the food equivalent of a warm hug...it's tangy, creamy and oh so satisfying on a day when you need some "pick me up". My recipe was super simple and ssssh! don't tell anyone I was really skeptical about making it in my Instant Pot...there I said it. But now I will never ever make it any other way.

Simple Kadhi

What you need

1. 3 Cups Water+ 1 Cup Yogurt (the link has the information on the yogurt I used Straus)
2. 2 table spoons Besan/chick pea flour
3. Turmeric, Hing, Fresh Curry Leaves, Mustard Seeds, Cumin Seeds, 
4. Chopped Serrano chili (2 small or one large), thinly chopped ginger
5. Chopped Cilantro

To Cook 

1. Whisk the Water, Yogurt and Besan to a smooth watery consistency, add salt to taste, a little bit of sugar (wee pinch) and the turmeric - Keep aside
2. Turn on your Instant Pot to Saute. Add your ghee....add hing, cumin seeds and mustard seeds. When they splutter, add chopped chili, ginger and  curry leaves.
3. Stir for 1/2 minute to 1 minute
4. Now add the yogurt mixture from step 1 
5. Soup Mode for 4 minutes, let the pressure release naturally
6. Open the IP, give it a stir, add salt as per taste, garnish with chopped cilantro

Enjoy with some rice or quinoa, I enjoyed this with both by khichdi and also with some brown rice. Please as you take your next trip to the grocery store, remember your neighbors and leave some rations for them.

COVID 19 : The New Normal!

President Donald Trump addressed the nation Wednesday from the Oval Office, calling COVID-19 a “foreign virus” ... it made my blood boil. I really worry about the situation. Here's why :

1. Our county - San Mateo saw a rise from 2 to 20 cases of infections in less than 2 days (rapid spread of infection)
2. Our grocery stores are bare of weird essentials : toilet paper, sanitizers, cleaning products and water (increased panic)
3. Infrastructure on shutdown (schools will shut down for over 3 weeks)
4. Major events shutdown : school events, work events, new school open houses etc.

I won't tell you this is sitting easy on my sense of calm but all we can do is prepare for this pandemic the best we can. Here's what we are doing :

1. Washing up as much as we can
2. Not going to too many public places
3. Trying to eat healthy and building our immunity

Not my Amma's Khichdi

What you need

1. 1/2 Cup Quinoa + 1/2 Cup Brown Rice (washed in cold water and soaked with moong dal 1/2 hr in hot water I boiled in my electric kettle)
2. 4 cups  Sprouted Green Moong
3. 3 cups water ( I like my Khichdi to have a nice mushy consistency...add lesser water if you want it more solid)
4. 2 tsp Ghee
5. 1 small knob of ginger, 1 medium chopped tomatoes
6. Liquid Aminos (for seasoning), Avocado Oil (or any other oil), cumin seeds, Hing (asafoetida), turmeric powder, black pepper powder, roasted cumin powder
7. 1 whole lemon and salt to taste

To Cook 

1. Turn on your Instant Pot to Saute. Add your ghee....add hing, cumin seeds and the roughly chopped ginger and chopped tomatoes. Add turmeric and black pepper powder.
2. Add the Rice+ Quinoa to the instant pot and give it a stir for a minute. 
3. Add the Sprouted Moong
4. Add Vegetable Broth/ Water (I added water)
5. Add the Liquid Aminos/Salt and any other dry spices you add to your khichidi. I usually add roasted jeera powder which gives it a smokiness.
6. Put the IP on 5 minutes, High Pressure
7. When done open, Natural Release - taste for salt. 
8. Now add fresh lime juice and cut cilantro. 

Now enjoy the meal with your family, go out for a walk...when will you get the time for such peace and quiet in quite a bit of isolation...

Let's face our fear head on -- we are all exposed and there is a lot we don't know about this virus...but what I do know is  - I believe in our community and I believe in the miracle that is our body and I know we will get through this.

A Woman of No Importance...

“My dear young lady, there was a great deal of truth; I dare say, in what you said, and you looked very pretty while you said it, which is much more important.”
                                                ― Oscar Wilde, A Woman of No Importance


"Mhaare ghar ki chhoriyaan aage na jaave hai, dusro ke ghar jaave hai" - "The girls in our family don't go ahead and succeed, but are married off to another home"

The movie "Saand Ki Aankh" hit way close to home with it's initial dialogs reeking of patriarchy and male chauvinism...yet the way women supported each other in building each other's confidence and rising against all odds to become this sheer indomitable force of nature made me so happy. For me the movie was an  emotional roller-coaster ride which is inspiring, and at the same time disturbing, as it made me think of the inequality that exists in our free and modern world (India). This film will make you think about the women in your life and their sacrifices for their families. It definitely will make men question themselves if they are being an impediment in the way of women's success. 

Hoping that equality, respect and dignity don't remain buzz words in our professional repertoire. But while we unravel that complex web...dinner plans for this week were super-simple. I learnt how to "poach salmon" in an Instant Pot (gasp!) 


Salmon Power Bowl

What you need?

• Frozen Salmon Fillets (equal sized pieces)
• 1 Large Lemon
• Fennel Sprigs...lightly chopped
• Oil Spray (to spray the salmon fillets)

How to make it?

• Put 2 cups of water, put the metal steamer insert 
• Place the Salmon Fillets on the steamer insert
• Squeeze Lemon Juice on both sides of the fillet, generously sprinkle salt and pepper. 
• Put one slice of Lemon on each fillet and generously put the chopped Fennel leaves (herb) on top of the fish
• Manual - High for 5 minute
• Quick Release

The sky is the limit for your power bowls. Mine was chock-ful of nutritional goodies like -  Quinoa, Sweet Potatoes, Red Pepper, Red Onions, Mixed Greens...( you could put roasted veggies, cooked barley, farro...).

I will leave you with the wise words from the play "A Woman of No Importance..." - “To get into the best society, nowadays, one has either to feed people, amuse people, or shock people - that is all!”...interesting perspective.

Detoxing from the Toxic!

"Stay away from toxic people, they have a problem for every solution"

Is it the end of January already ???

 I haven't blogged in almost 4 months hidden away in my hidey hole trying to make sense of some of the nonsense happening in my life. Health has never been an afterthought for me - so eating right and exercising is something I have been very consistent about...but what does one do about one's stress level...

Yet some wisdom did arise from some of my experiences:

1. Speak Up - don't bottle up the experience, if things don't seem right, they aren't right
2. Ally Up - Get out of victim mentality, you have a support network - leverage it
3. Wisen Up - Figure out if there is really a solution, if not move away - get away from that situation
4. (Don't) Give Up - Absolutely do what is right for the situation, don't give up ever! My father always told me that the hardest thing to do is - that thing that is right! But if you don't do it your conscience will never let you live it down.

And most importantly remember "Strong people know how to forgive, but smart people never forget"

As I was unravelling myself from toxic people and situations, I was also mindfully getting my body to that place of equilibrium that it is used to. I made a super-simple Mushroom, Lentils and Barley Soup (two times in a row) which really hit the spot this week. 

Barley is a super grain which helps with weight loss, reducing blood sugar and blood pressure, improves lipid profile (not recommended for someone with Celiac Disease) - the word I used to describe it to a non-believer it's like a brush on your internal organs, cleaning you inside out...

Lentils - you don't want me writing sonnets but honestly what's not to like with high protein and high fiber

Mushrooms - another ingredient that a lot of people love to hate... they have riboflavins for heart health,  lots of antioxidants (selenium, folate, beta-glucans...). I love mushrooms...the earthy flavor and the texture.

The soup I made was a very very simple one that lasted many a meals for our 3-Person Family. I store my soups in mason jars and then heat and serve with 1-2 toasted whole grain slices of bread (which one you ask : Dave's Killer Bread). Without further ado let's get to the recipe ( I have added links to the ingredients that are not easily available)

Detox Barley, Mushroom and Lentils Soup

What's in it?

• Chopped vegetables - 4 big stalks of  Celery (organic),  5 big carrots, 1 Box of white Organic Mushrooms (12 Oz), 1 medium onion, Grated Ginger (small knob), Half a bunch of fresh parsley
• 2 Containers Bone Broth  - 8 oz (I use vegetable broth on the days that we are keeping it meatless
• Water - 2 Quarts 
• Bragg's Liquid Amino
• Bragg's Sea Kelp Seasoning
• Salt and Pepper to Taste
• 1 cup of barley (soaked with the lentils in hot water for 1 hour)
• 1 cup of mixed lentils  ( I swear by these lentils - very delicious and you can get a bigger bag in your neighboring indian store for a lot less!)

How I made it?

• Turn on Saute Mode on your instant pot
• Add 1 tsp Olive oil ( oil of your choice)
• Saute the grated ginger and onions
• Add the Chopped vegetables, sprinkle with Bragg's Liquid Amino ( I put about 3 tablespoons) and the Sea Kelp seasoning ( 2 teaspoons)
• Add the lentils and barley ( that you pre-soaked in hot water for an hour)
• Add the bone broth and water
• High Pressure Manual on 10 minutes (no release)
• Stir...add Salt & Pepper to taste
•  ENJOY!

Servings

This is about 12 servings. 

This soup  has < 200 calories and > 8 grams of Fiber and 10 grams of Protein.   True is the saying  "Soup is Cozy"

Tentative Parenting : The Courage to be Disliked...

Prodigal Son : Ma - what's for dinner?
Working Mom : Sambar and Dosa...yummy na?
Prodigal Son : Ma - you made Indian again 😔...what about Ravioli?
Working Mom : I want you to eat some Indian food too baba...
(Prodigal Son walks away with a huff)

For a mother who wakes up extra early in the morning to get dinner prep done in the morning prior to leaving for work, this can be particularly disheartening. Especially when I know that I can have Ravioli or Pasta or even Sausage and Potatoes on the table in < 15 minutes too. However, a book that I read this weekend, gave me a new perspective on how to react to situations like this "small or big". The book was a japanese phenomenon apparently but I picked it up because it didn't give me lip service on how I can sparkle and shine and get liked by everyone but talked about having "The Courage to be Disliked"

Here are some of the key things the book reinforced for me :

1. You care too much about what everyone else thinks about you and that is the root of your anxiety and unhappiness (yup! somewhat)
2. Your excuses are weak and sometimes you don't have the courage to look the real problem in the face and tackle it (guilty as charged!)
3. Learning to separate your tasks from other people's is key to finding a bit of freedom and living a little more true to yourself (so true - I am constantly picking up after prodigal son, worried about if he is eating, grades, theater, robotics...and don't get me started about work...)
4. All problems are relationship problems : it comes down to us wanting to change how others think of us or perceive us and it also involves us getting incredibly righteous and judgy about other people...result - CONFLICT
5. the last one my favorite - All relationships are horizontal...we treat them as vertical, in some we look up to people and it changes how we interact with them and in others we look down on people and it affects how we interact with them...what if we treated all relationships from an equal footing...an interesting thought right?

With that said it's still 6.30 AM and my dosa batter is ready for the evening and my sambar is bubbling away in the Instant Pot. What you want my Sambar recipe...sure thing...I can tell you it's a life-saver recipe for me 😊

15 Minute Sambar

You need :

• Chopped Onion (1/2), Chopped Garlic (3-4 Pods), Chopped Tomato (1)
• 1 Large Daikon Radish (chopped into medium size)
• 1 cup Toor Dal (soaked in hot water)
• Grand Sweets and Snacks Sambar Powder (Indian Store)
• Imli Pichku ( pouch of tamarind  pulp)
• Other items : Turmeric Powder, Hing, Whole Mustard, Curry Leaves, Ghee

Steps :

1. Turn the IP to Saute Mode -  Add in 1/2 spoon ghee, add the hing, now splutter the mustard seeds and curry leaves. 
2. Add the Chopped Onions and Garlic and brown it in the instant pot.
3. Once onions are browned, add the turmeric, sambar powder, chopped tomatoes, cut daikon radish and soaked dal. Add 2.5 cups of water, more if you like your sambar a watery consistency
4. Give it a whirl, add salt to taste and the tamarid paste
5. High Pressure 10 minutes (depending on how mushy you want your sambar - I tend to go longer) - No Release

Tips & Tricks : 

1. Double the Quantity and save some for the next day! I always do and it tastes better
2. Pack Quinoa and Sambar for a quick hot lunch for your kids (add a dollop of ghee, they need it)
3. Add a cup of Quinoa and an extra cup and half of water - it's an easy version  of Besibelebhaat

My biggest learning the past few months has been while nourishing your body with food and exercise don't forget to nourish your soul and spirit...whether it's a random act of kindness, whether it's just good old solitude or reading a wonderful book like the one I did...be kind to yourself.

All I want is my cup of happy...

"Do not set aside your happiness. Do not wait to be happy in the future. The best time to be happy is always now."

For me happiness is in the small things now...it's  K1, K2 and me taking a walk with the puppy, its watching a funny episode of friends, hanging out with friends, dancing in a Zumba/BollyX class and today it was in that cup of chai that I drank while I read an Amanda Quick murder mystery...yeah yeah chicklit
I have compiled a list of things that I do to mindfully, see if they help you come up with your own list: 

1. Make a mental Happy List : I have never written down one formally but there are a lot of things that make me happy - chai, walks, chats with my boys, my little puppy, my work, my friends, dancing and Yoga among other things
2. Exercise : This past month has been hard work wise and I almost didn't make it to my exercise classes...I was so exhausted ...but I stuck it out, somedays walking in late but always present and dancing to a beat I didn't always get but which made me sweat like crazy definitely made me happy
3. Self Acceptance : You are made a certain way for a reason...accept it and love it. I always worry about my weight, my odd sense of humor and perspective on life but lately I am more accepting of my perceived flaws and indulge in accepting myself in a positive way.
4. Minimize your desires : I have been reading the Bhagavad Gita and it says Desire leads to Attachment and when Desires are thwarted it leads to frustration and unhappiness. Why not just want and need less...happiness will be automatically ours
5. Practice Gratitude : Every night before I go to sleep I list to myself three things that I am Grateful for...and I usually go to sleep feeling Happy.
6. Change Your breathing - since I discovered that Breathing can get me to control my temper, I have practised intentional breathing (pranayama)
7. Act Happy - I am not saying Fake it But I am saying if you smile even though you don't feel like it...in a couple minutes you will see your mood is elevated...people are smiling at you, the clouds part on a rainbow, that growling dog suddenly starts wagging it's tail....you get the picture.

Today I was happy because I got over my fear of cooking lamb and made an awesome Lamb Curry in < 25 minutes, no marination required. Whole Foods had a sale of organic, grass fed boneless leg of lamb - I couldn't resist buying some, but there was a small voice in my mind which kept telling me that I will totally mess it up - Guess what, I didn't - I made this totally awesome Lamb Curry  instead!

Easy Peasy Lamb Curry 

Prep time: 5 mins

Cook time:< 20 minutes

Total time: < than 25 minutes

Serves: 6-8

Ingredients

• 11/2 pounds boneless lamb meat, cubed really small  
• 1 8 oz container Bhuna Masala
• 1 teaspoon ground cinnamon
• 4 tablespoons Roopak Meat Masala
• 1/2 lb Green Peas
• 1 large potato chopped into little pieces
• Ketchup, Salt to Taste, Kasturi Methi (fenugreek leaves)

How I made it?

1. Turn Instant Pot on Saute Mode. Add in the bhuna masala and the pieces of lamb and cook them together...I did not add any more oil
2. When all of the meat is partially browned ~ 3-4 minutes, add the chopped potatoes and the roopak masala. Add another 8 oz of water
3. Turn on the Instant Pot to 6 minutes, High Pressure
4. Let it naturally release
5. Now open, stir, add in the green peas, cinnamon powder, ketchup, salt to taste and the kasturi methi
6. Turn on the Instant Pot to 1 minutes, High Pressure
7. Let it naturally release
8. Once it's all done - Stir, Taste and Enjoy with fresh low-carb rotis or a scoop of quinoa

What's your happy place for this weekend?