If you read this blog regularly, you might be well aware that my mother is my culinary encyclopedia and lifelong cooking teacher. She ceaselessly inspires me to be a more skilled and curious cook. Since moving back to Connecticut almost 2 weeks ago, I’ve been trying to persuade my mother, who lives relatively close to our new home, to be my co-blogger. I’m happy to announce that she’s definitely interested. We just have to carve out some time to sit down and get organized.
In the meantime, I thought I’d share this delicious, very simple, and light meal my mother sent me photos of a few weeks back. What is it?
Eggs in a vegetable nest. Here are the eggs sizzling away in their chard and kale nest.
Last night, I dined at Sarava Bhavan, one of my favorite restaurants in New York City. Located on the northeast corner of 26th Street and Lexington, Saravana Bhavan is actually part of a global franchise. I’m cheesily proud to have dined at the original one in Chennai, Tamil Nadu back in 2007. My first introduction to Saravana Bhavan and South Indian cuisine all together was in 2005, when I ate at the New Delhi location on the outer ring of Connaught Circle. It was love at first bite. Since NYC’s “Curry Hill” restaurant opened in 2006, I’ve introduced many friends to dosa, idly, and parotta. This includes my dear friend Geoff Rosen-now-dosa-enthusiast, who my husband and I supped with last night.
Saravana Bhavan back in 2011. That’s me in the upper right corner.
My feelings for Saravana Bhavan stem from a complete love of South India. To be honest though what I eat at the restaurant in New York is scrumptious, it actually pales in comparison to the home cooked meals served up by my dear friends in Mysore, Bangalore, and at the Deenabandhu Trust Children’s Home in Chamarajanagar. These New York dosas fills me up with joy, however, as they remind me of a place that’s influenced me immensely. I’m so excited that we’re headed to South India in April for the first leg of our honeymoon.
In the meantime, I wanted to share a recipe for one of my favorite South Indian dishes, ragi roti, and a bit about the wonderful woman who taught me how to make them. Please read on:
Ragi Roti served with coconut chutney and an eggplant and pepper palia. One of my favorite breakfasts! I also make this for lunch and dinner in New York.
Over the past week, my mornings have been exceptionally spacious. For the first time ever, my regular morning yoga clients are out of town at the and all my coaching clients and group yoga classes are in the afternoon or evening. So, I’ve been taking advantage of these rare – actually unprecedented -mornings in my life. My enjoyable activities not only include reading the New York Times with my husband (also a freelancer) and yoga, but cooking slightly more involved breakfasts.
Now, the word “involved” really only applies to the wider array of ingredients used, as what I’ve been reminded of is how simple good, well-rounded breakfasts are to make. Here’s one of my favorites that makes a great lunch or dinner:
On a whim, I recently bought a small container of goat’s milk at Zabar’s on the Upper West Side. While drinking the earthy tasting, calcium-loaded substance, I was reminded of Mahatma Gandhi’s reference to goat’s milk in his autobiography “The Story of My Experiments with Truth.” After years of complete abstention from animal products in observance of ahimsa (the yogic self-discipline of non-violence) and frequent fasting, Gandhi-ji’s health was in jeopardy. His new doctor, Dr. Dalal insisted the emaciated Gandhi-ji add goat’s milk to his diet. After some resistance, he complied and his health improved in due time. Resentfully, Gandhi-ji committed to drinking goat’s milk for the rest of his life to stay strong.
Goat’s milk is acclaimed for being beneficial for digestive health, loaded with vitamins and minerals, non-mucus forming, immune system boosting, having anti-inflammatory compounds, and fighting bone-demineralization. It’s also less allergenic than cow’s milk as it’s alkaline versus acidic, making it an option for lactose intolerant people. Likewise, it’s naturally homogenized, so nutrients and positive bacterium aren’t lost in the pasteurization process. It has a slightly higher fat content that cow’s milk, though the fat globules in goat’s milk are smaller and easier to digest. While reduced fat versions are available, I prefer to buy the full-fat version and drink it in small quantities.
I’m thrilled to be working on an upcoming lifestyle podcast called “Doing It With Sophie and Fannie”. My co-host is Fannie Cohen, the awesome producer of my SiriusXM show “Life Coaching with Sophie”. After a wonderful afternoon tackling episode 1 (stay tuned!!), we were in need of a nutritious and delicious little meal.
Hard-boiled eggs with sautéed kale
I decided to make one of my favorite go-to delights: hard-boiled eggs served alongside organic lacinato kale (aka Tuscan, dino, and black kale) sautéed with curried onions and a little garlic. This dish is also swell with a slice of whole-wheat sourdough topped off with a smear of ghee (clarified butter).
We decided to share some with my man, who happened to be home.