Tuesday, August 14, 2012

Back To School


“Can I wear this right now, Mom?” My seven year old son asked me at the checkout counter, fully expecting me to say no. He had a brand new back pack in one hand and a big bag full of folders and pencils and supplies in the other. I started to say no, out of habit, but I stopped myself. His enthusiasm and genuine excitement rubbed off on me and we walked out of the store with him wearing a new jacket and an empty backpack on his back.

     In case you missed all the advertisements, it is Back to School season! With just a week left to go before school starts, we braved the pouring rain and similarly motivated families to go shopping for clothes and school supplies. The atmosphere in the store was akin to Christmas. Bright signs and flags marked the way to a large section of the store dedicated to Back to School items. Some frequently bought items were packaged together into convenient bundles for hassle free shopping. There were three or four rows of shelves for just binders and folders. Pencils, crayons, markers and sharpeners were spilling out of cleverly placed end caps. Overall there was a mood of gaiety and celebration all around. 
     This made me think about my back to school routine. I spent most of my childhood in a small south Indian town which had one hospital, four churches, two temples, a small vegetable market, one bakery and one stationary/book store. Summer vacation ended around the last week of May and we made that first trip to the school, before the school began, to get our school uniforms. That was the beginning of the week long ritual to get ready for the new school year.  A list of textbooks and notebooks was provided by the school but everything else was optional and left entirely to the financial ability of one’s parents. Pencils were mandatory till the third grade and after that; we could only use fountain pens. That meant bottles of nasty smelling Camel brand blue ink also made their way into the shopping bags. Backpacks were made of durable canvas and were available in basic colors such as black, blue, beige etc.  Pencil boxes were fashion accessories. In the higher grades, we had to buy the geometry box with a compass, divider, ruler, Set Square, protractor, eraser and a pencil sharpener. Mechanical pencils were a big deal, available in bright colors and usually “imported”.  Being that the highly anticipated southwest monsoon usually made its entrance around the same time as the school started, raincoats and umbrellas were a necessary purchase. A stop at the local Bata store for a pair of black lace shoes and white socks completed the shopping trip.
      The second part of the ritual was a family affair. We would lay out the books to be covered and labeled. Rolls of brown paper were taken out along with sheets of name labels. My parents would cut out the brown paper needed for covering each book and meticulously cover and tape that book. Warnings on keeping the books neat and organized ensued. When they thought I was old enough, I was trusted to cover my own books and a few of my younger brother’s. There were single lined notebooks for Social Studies and Science, four-lined books for English and two-lined books for the two local languages, Hindi and Malayalam.  While my parents worked hard to make them look academically dignified, I would open up textbooks and browse through lessons on the Human Body, Differentiation, Robert Frost and the vast maze of newsprint that was to be my companion for the next year. The final touch was the label. Very basic in form, this was a rectangular piece of paper with pre-printed lines for Name, Std., Section, School and Subject. With each passing year, new and exciting innovations occurred in the field of the labels. One year it was sticker labels while another was all about Mickey and Minnie and Donald Duck or bright floral prints or cute animal themes. My father would then write our names, proudly and neatly, on these labels, with more instructions and warnings to keep the covers and labels on the books at least till the first Terminal examination. Then all the books and pencil boxes were put away in the respective schoolbags, awaiting the start of yet another exciting year.

       The school lists have changed, the supplies options have upgraded significantly but the excitement and anticipation of going to a new class with some old and some new friends, is still the same. For my children, at this age when getting the right pencil grips, erasers and sharpeners is as critical as finding out who will sit with you in the class and on the school bus, which kid you will have to avoid and what the new teacher will be like, back to school shopping is an important event, as it was for me. I am looking forward to the new school year and I smile as we join this last minute frenzy of back-to-school celebration. 

Sunday, May 27, 2012

Travel by Stomach - Colombia

I love Latin American food. Having lived in California, I fell hard for the bright flavors that result from the combinations of onions and garlic and tomatoes and avocados and oregano, combined with lots and lots of varieties of chilies. The ingredients are familiar to an Indian palate yet their distinct application results in a flavor very different from the Indian cuisine that I grew up with. I visited Puerto Rico recently and that food solidified the favored status of Latino food for me. After I tried Peru, we stayed in the South American continent and moved on to Colombia. Picking just a few dishes for this project was difficult and I have decided to go back and try some more of the recipes that I have gathered for Colombia, later. I have used this beautiful blog a lot in my research and kudos to Erica for introducing her native Colombian culture in such an amazing way.
The ingredients are easy to find and the dishes taste as good as they look. Enjoy!!





Fried plantains - Platanitos.
Every South American country has its version of these delectable chips. These chips are twice fried and hence have a dense center yet crispy exterior. Cut the plantains on a bias so that when the chips are flattened after the first frying, they get long and thin, perfect for scooping the spicy aji or hogao sauce.
 Ingredients:
3 semi ripe plantains, peeled and cut on a bias into 1 inch ovals
Canola oil for frying
Bowl of cold water
Salt

Fill a wrought iron skillet 1 -2 inch deep with canola oil and heat. Peel and slice the plantains on a bias. Fry the slices, in small batches in a single layer, without crowding. Fry for 2-3 minutes till golden. Do not fry till brown!
Take the slices out and drain on a paper towel, dip in a bowl of cold water for a few seconds and drain again on paper towel. Place on a smoot surface, cover with a plastic wrap and press down with a mallet or the bottom of a heavy pan. Fry these flattened slices in hot oil till golden brown. Take them out, drain on paper towels and season with salt while warm. Serve with hogao or Colombian aji made with jalapeno peppers.

Hogao
A traditional Colombian sauce, this can be used with any dish as a dipping sauce or a condiment. I stored some in the refrigerator and it was good even after 7 days. A variation of this can be made by adding chili powder or chili flakes to add a little heat.


INGREDIENTS

1 cup chopped scallions (white and green parts)
2 cups fresh chopped tomatoes
1 clove garlic, minced
1 teaspoon ground cumin
2 tbsp canola oil
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup chopped fresh cilantro
DIRECTIONS
1. Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
2. Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning

Colombian Aji with jalapeno


10 jalapeno peppers, seeded
1/4 cup water
1/4 cup white vinegar
1/4 cup fresh lemon juice
 1 1/2 cup chopped green onions
1 cup chopped cilantro
2 tsp salt                                         

Blend all the ingredients well until smooth. Serve cold.



Arepas
The first time I ate Arepas was when a dear friend from Venezuela made them for me. At the time it seemed a lot of work and I remember her cooking them in the oven. This recipe is easy.  If you have any experience making tortillas or roti, this will be a natural progression. The areapas however, do not taste like either of them. The cornmeal makes an earthy bread that is rich and grounded at the same time. Lightly brush with butter as soon they are done and serve warm.


INGREDIENTS

1 cup pre-cooked cornmeal or arepa flour
1 cup warm water
1/3 cup queso blanco, grated
2 tbsp butter
Salt to taste

Makes 6 arepas.

Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes. Knead with your hands for about 3 minutes moistening your hands with water as you work.
Form small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ¼ inch. Or flatten them on the palms of your hands after you oil them. Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.



Bistec a la criolla - Steak in creole sauce

Ingredients

2 pounds skirt steak, trimmed and cut into 4-6 equal portions
2 tbsp. vegetable oil
4 garlic cloves, minced
2 tsp.  ground mustard
1 tbsp.  ground cumin
Salt and black pepper
2 tbsp. fresh cilantro, chopped
1 1/2 cups hogao (creole sauce)

 Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.
Place the pounded steaks in a zip lock plastic bag. Add the mustard, cumin, garlic, cilantro, salt and pepper.
Refrigerate for 1 hour or overnight making sure that the steaks are evenly covered. In a large skillet, heat the oil over medium heat. Place the steaks into the skillet and cook for 3 minutes per side.

Add the hogao, cover and cook for 7 minutes more.