Sophie passed on a great tip that she received when she felt blocked in her artistic work. I can't remember it exactly, but the gist of it was to be creative in a bite size time frame. This was inspiring to me and felt much more manageable. Surely I can find 15 minutes in my overloaded schedule to invest in my creative self?
That was a couple of weeks ago. I thought about blogging or writing or anything really but I didn't do much about it. Then I started planning my Purim party. That's creative, right? I thought of people I haven't seen in a while. Nieces & a sister-in-law that have new babies and are no longer able to join us at Shabbos meals. My childhood friend & her fiancée. Our neighboring friends with whom we have shared previous Purims. I started toying with menus. As my menu grew, I noticed a trend of Indian foods and thought how much fun it would be to have a theme. I crossed out the non-themed foods, searched the internet for recipes I didn't have and created a menu that I was very proud of.
naan, split pea dahl, basmati rice, saag (spinach), chana masala (curried chickpeas), patta gobhi (cabbage), gobi (cauliflower - recipe below), beef samosas, sweet tamarind sauce, green tamarind sauce, lemon rice, tandoori chicken & pickled carrots.
|mustard seeds, turmeric, curry leaves, ginger, olive oil|
|sauce for lemon rice|
I chose to share the cauliflower recipe today. I wish I had the ability to share the aroma and flavors of this dish. The smell was intoxicating and every bite a flavor explosion.
Indian Cauliflower Recipe
- 1 head Cauliflower, cut into florets
- 2 Carrots, thinly sliced
- 1 Onion, thinly sliced
- 2 Plum Tomatoes - chopped
- 3 cloves Garlic, thinly sliced
- 1 inch Ginger, grated
- 1 ½ teaspoons Salt
- 1 teaspoon Nigella seeds (also called black cumin seeds, onion seeds or black caraway)
- ¼ teaspoon Fennel seeds
- 1 teaspoon Cumin seeds
- 1/8 teaspoon Turmeric powder
- ¾ teaspoon garam masala
- ¼ teaspoon Amchur/dry mango powder - (I used lemon zest instead)
- 2 tablespoons olive oil
- 2 tablespoons chopped Cilantro leaves
It's really important to feed our creative sides, and it's frequently abandoned when the going gets tough. Blocking out 15 or 20 minutes is not a major commitment, but can have great results. It leaves me feeling fulfilled and allows me to change my attitude of expecting accomplishment to that of enjoying the process.
To good health, great food and wonderful friends,