My Get-Well Food

Its been a long week. The flu did not worsen like I had thought it would, thankfully. The cold is still giving me a hard time though. The good thing that has come out of all this is, I have had about 16 cups of yellow lentil soup soup with two dozen pieces of mini-naan over the span of the last seven days. No, seriously.

I remember, Amanda’s (from Konosur) comment on the stuffed peppers, about an Indian flat bread or naan recipe. I guess I was waiting for a bout of influenza to finally get off my bum to blog about it.

The naan has Central Asian origins, resembles a pita but softer, in India its a North Indian staple.

Naan (makes one large or 4 bite-sized ones):

Half cup plain white flour

– Half a teaspoon baking powder

– 1 teaspoon of sugar (naan is more sweet than savory)

– A pinch of salt

– 1 tablespoon white oil

– 2 tablespoons of milk

– 1 egg, beaten

– Chopped parsley, or chopped coriander, or sesame seeds or nigella seeds

Pre-heat the oven to maximum heat. Sift the flour, baking powder, sugar and salt together. Mix the oil, milk and half the beaten egg well and add this to the flour mixture. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Grease a bowl with a few drops of oil and roll the dough around in it. Cover the bowl with a damp cloth and let rest in a cool corner for about half an hour. Roll out the dough in an elliptical shape. Stud the surface with the coriander/parsley/nigella seeds/sesame seeds. Brush the top lightly with the remaining egg. Prepare the baking tray and bake for about 10 minutes or till the naan’s puffed up and golden brown. Serve with a hot lentil soup.

Pears for Autumn

Late September and its already impossible to walk down the pedestrian pathway without ending up with leaves on your shoulders. I can literally smell the fumes emanating from the dhunuchi and the air is filled with sound of a dhak playing…radio stations trying to get everyone into the Durga Puja mood.

Fall is one of my favorite times of the year. Neither is it sweltering hot, nor unreasonably chilly. I feel lazy and excited at the same time, now that the Indian festive season is upon us. I can’t wait for October!

Meanwhile, here’s an almost “funky” pear fruit recipe, to make mid-morning a little fizzier.

The pears in our refrigerator have been ripening since last Tuesday. I know.

So I pulled a couple of them out. Poached ’em in a lime-vanilla-cinnamon bath and added some fizz (which I honestly didn’t think would work)…but amazingly, it turned out yummy and fun!

Fizzy Pear fruit Drink (or soup, if you may) – Serves 2

– 2 medium sized pears

– 3 cloves

– 1 medium-sized cinnamon stick

– Half a pod of vanilla, bruised slightly (you could also use vanilla essence)

– Juice of 1 lime

– 2 cardamoms, flattened with your knife

– 2 tablespoons of honey or maple syrup

– 1 cup of water

– 7Up or Sprite to serve

Halve the pears and remove the seeds. I did not peel the skin off, but you can, of course, if you want. Set the water to simmer on low heat. Add the cloves, cinnamon, vanilla, lime juice, cardamoms and honey. Drop the pear halves in the simmering water, cut side down. Cover and cook on low heat for 10-15 minutes, or until the pears have softened considerably. Turn them over (skin-side down) and poach for another 10 minutes. Remove from heat and cool for a few minutes. Chill the fruit in the refrigerator. Cut the halves into thirds. Put them in a shot glass and fill it up with 7up or Sprite. Top with crushed ice (optional) and serve.