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Smoked Salmon and Spinach Omelette

Smoked Salmon and Spinach Omelette

Yay, we have moved into our apartment. And its a big old mess here.

Boxes, books, clothes, toiletries, toys seem to be all mingled and on top of each other.

The only one place that is sorted out is the kitchen. Last night we made a trip to Whole Foods to replenish the food supplies. We were the grumpy and hungry parents with a whiny 3-year-old in tow. With supplies back in the kitchen, now we are back in business.

Smoked Salmon and Spinach Omelette

Today, Vipul had a smoked Salmon and Spinach Omelette. Still diet food but all gussied up with Smoked Alaskan Salmon.

A combination that we normally have when we eat out or when we visit Poonam.

Simple recipe that goes well with the Olive bread from Whole Foods smeared with fresh avocados. Give it a try with fresh eggs and home-grown spinach – if possible. The flavors party in your mouth. No kidding.

I could probably have it again for dinner. Yipee for cooking in your own kitchen and for breakfasts for dinners!

Smoked Salmon and Spinach Omelette

Smoked Salmon and Spinach Omlette Recipe

Serves 2

  • 4 eggs
  • 1 cup fresh spinach leaves chopped into ribbons
  • Salt and pepper to taste
  • 1/4 – 1/2 cup Smoked Salmon peices
  • 1 teaspoon oil or bacon fat

1. Beat the eggs with salt and pepper and spinal till pale yellow and fluffy.

2. Heat oil in a skillet. Whip the eggs once while the oil heats up. When hot, pour half of the eggs mixture in the skillet. Once the eggs are set on the bottom, gentle loosen the sides and flip the omelette. Layer the smoked salmon pieces. Cook for another minute or so. Fold in half and slide on a plate.

Serve warm with  toasted bread. avocados, roasted tomatoes and coffee.

Wish You Joy and Laughter!

Wish You Joy and Laughter!

As the year winds to an end, Vipul, Varun and I would like to wish you Happy Holidays!

Thank you all for your encouragement, support and the likes.
…thanks to those who stumble here and linger on.

You are our virtual family and we wish you joy and laughter in the year ahead!
More recipes to share with your loved ones, more travels and some off beat memoirs of ours relocations.

We are taking the last week off to spend time with friends and setup things for our new apartment in the city.

Travel safe, stay warm and enjoy the holidays!!

See you in the New Year!

Whats For Dinner Tonight?

whats for dinner

What do you folks plan for dinner every day? Its a big challenge around here. Sure, we have a cook – perks of being in India, but her cooking is a bit on oily side.  Coupled with my sweet tooth it doesn’t help my waist line. So our weeknight dinner is very simple and casual.

  • Big bowl of salad with some protein (usually boiled eggs, sometimes chicken breast, rarely fish)
  • Crunchy salad with bell pepper, beans, onions and cabbage with a simple seasonings ( lemon juice, salt, pepper and a dash of paprika)
  • Plain rice (or 2 roti’s) with dal, stir fried vegetables and small side of salad
  • Curd rice with lemon pickle
  • Breakfast as dinner – omelet with bread, fried egg on toast
  • Pasta with marinara or pesto sauce
  • Stir fried rice with lots of veggies and beans (kidney beans, chickpeas, etc)
  • Stir fried noodles with veggies and tofu
  • Sandwich with basic cheese, peanut butter and a hint of jam
  • Maggi (or instant cup-o -noodles)

We have experimented with chicken tenders, meatballs and rotisserie chicken when we were in US but they were not a big hit (especially the rotisserie chicken which I thought was too oily). In Redmond,

  • Grilled Halibut and Salmon was our staple on Monday nights.
  • Tacos featured regularly.
  • Canned soup with grilled cheese sandwich was the old standby.
  • Quinoa with chicken/eggs or tofu was a regular as well.

What do your weeknight meals look like? Soups, stews or salads? Crockpot meals or pre-packaged ready to eat single serve TV dinners? Or do you do take out like us? Pizza nights? Do share!



Off to Seattle, Redmond and Bellevue. See you all once we get back.

Roasted Pineapple and Raw Mango Cooler

Aam pora sorbot

Or Roasted pineapple and Raw mango Sarbat as we could call it in India. I was introduced to this concoction at Aheli where I had dinner with IIM C recruitment team. A sip of it and it seemed like spring – early summer brought to us in a glass. Light tangy notes of roasted raw mango, hint of cumin and black salt and smoky sweetness of jaggery.

This drink brought out our inner culinary expertise. We dissected its ingredients and discussed how it is different from Aam panhaa which is made from steamed raw mangoes v/s this being made from roasted raw mangoes. This went on for sometime till the meal was served. Good times!

Last weekend, I bought raw mangoes as they are in season. Varun took a fancy to the plume and knobby body of a whole pineapple and in it went into the shopping cart. Once home, as I roasted the raw mangoes, I remembered grilled pineapple and ice-cream that most folks serve at their outdoor grill parties. I thought grilled pineapple would go perfectly in this Sarbat. And it did. Once the rest of spices were added to grilled pineapple and mango pulp, and pressed through the sieve we had a thick concoction that was light and refreshing.

Serve it as is with iced water or soda, or spiked with rum or any other liquor you want, it’s a crowd pleaser. Bottled up the concoction lasts in the fridge for weeks for a sip here or there, after work, on the weekend or at any time you need a little pick me up.

Roasted Pineapple and Raw Mango Cooler

  • 2 medium raw mangoes
  • 1/2 a ripe pineapple, peeled, cored and diced
  • 1/4 cup jaggery
  • 1/4 cup sugar
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon amchur powder
  • 1/4 teaspoon chilli powder
  • Pinch of black pepper
  • Salt to taste
  1. Roast the raw mangoes on a low flame one at a time till they are soft and charred. Let cool. Peel and discard the skin and the seed. Smash the pulp with a fork.
  2. Grill the pineapple pieces till soft and add it to the mango pulp.
  3. In a sauce pan, heat the pulp, with jaggery, sugar and rest of the spices till cooked through for a few minutes. Mix well.
  4. Pass the pulp through a sieve to remove any fibers or tough pieces.

Spike, garnish and serve or bottle up in an airtight container to enjoy later. Cheers!

Of Ilish and Mishti Doi

We were in Kolkata this past weekend. I had to go on a recruitment trip to IIM – Calcutta on Friday so Vipul and Varun joined me on Friday evening and we spent the weekend feasting on Bengali delicacies.

I was introduced to Bengali cuisine at my best friend’s house – simple joy of fish curry and rice, dal and potatoes. Over years, her family moved to a different city. We kept in touch but I never got to relish authentic Bangla food. Till a fellow foodie, Sandeep,  introduced us to Oh! Calcutta. We loved it in Mumbai, Pune and even in Hyderabad.

When I had an opportunity to spend an entire weekend relishing the Ilish in mustard gravy, steamed Betki in banana leaf, Chello Kebab and more in authentic settings, we couldn’t resist.

Our day started with, Bangla style potato curry and lucchi (pooris) and a pot of Darjeeling top leaf tea! Perfect for a cold February day in Kolkata!


After the breakfast we went out site-seeing and then decided to snack on a street side Roll – at Hot Roll , Park Street. Unfortunately, I don’t have pictures of the same but the roll was filling. Reminded me of Kapila’s Kathi Roll from Pune minus the green pudina chutney.

Then we had some sweets at Mullick Ballaram, a tiny sweets shop on Park Street, across from the Park Street Post Office. We had regular rossogulla and gurer rossogulla (made with jaggery and brown in colour), misti dahi, aam dahi, rose sandesh, aam sandesh etc. Fresh, soft and melt in the mouth. Antara– Thanks for the reco. We would have never visited this place without your recommendation!




Needless to add, we skipped lunch and then set out again in the evening to continue our  food crawl around New Market.

The evening started with puchkas (or pani-puri’s ) for Vipul and a garam cuppa tea for me. Vipul though the puchka was similar to Mumbai’s pani-puri but the tea was fragrant. I savored the aroma of ginger and cardamom and tea before sipping it from a clay pot.



We wandered around looking for Jhaal Muri – another street side snack. We found many roll’s , chow mein and soup vendors, pav bhaji and moong dal vadas vendors but none that sold jhaal muri. Then we spotted a vendor selling jaam, ber and guavas. Jaam are a favourite of mine with their light crunchy watery taste. We haven’t had them since we returned to India so we bought a few and snacked on them.


Then we took a cab to Park street. First stop was Chello Kebab at Peter Cat. Creamy marinated kebab grilled to perfection served with flavored rice. Butter added to the flavor of rice and Varun had some as well.


We continued our evening feasting to Arsalan ( a 5 – min walk from Peter Cat) for our Bengali style Biryani. Tender moist chicken, fluffy rice- very different from Andhra style or Hyderabadi Biryani. A must in Calcutta! Thanks Sanjib and Rohit for the recommendations!


By now, we were a bit stuffed but we had to visit the legendary Flury’s. A couple of pastries and another pot of Darjeeling tea and we were done.


The following morning, we had a light breakfast of pancakes and French toasts and then went out to visit the ghats. I loved the breakfast spread at Oberoi. They even made a roasted almond and saffron milkshake for Varun and some boiled eggs so he could dig in as well.

At Princep ghat, we found a jhaal muri vendor. He quickly prepped us a plate and we enjoyed a distinctly mustard oil flavored snack.

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Then we had a quick pit stop at KC Das, another institution for their sweets. We had some misti doi, sandesh and raas malai while we packed kheer kadam, assorted sandesh and rossogullas to take back home.

Lunch at Aheli, Peerless Inn was the highlight and the perfect ending to our trip. Vipul opted for a veg and non veg thaali complete with prawns in a malai curry, steamed Betki in mustard sauce, Ilish in mustard gravy, mutton gravy while I had a spicier Aam achar Iilish with rice. We ended the meal with even more misti doi and sandesh. Varun enjoyed some jhoori moori allo and rice as well as misti doi which he enjoyed as ice-cream! WP_20130210_043



 By now, it was time for our flight. We made our way back to our hotel, collected our luggage and dozed off in food stupor in the cab.

We dreaded stepping on the weighing scale today.

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