Skip to main content

The tooth extraction special!

I've been making too many rounds to the dentist lately, and the evening before my first extraction, as I was walking around the grocery store, I was struck with a massive, irrational panic that I won't be able to eat for a long time. So I bought a lot of food, and then the morning of, I spent an hour cooking soups to get through the rest of the day.

Spinach Soup:
Heat some oil (and a small knob of butter), add chopped ginger, garlic and white onion. Saute till soft. Add baby spinach, and saute. Also add one chopped tomato, salt, and lots of pepper. Add some water and let it cook for a bit. Once cool, also add a handful of fresh mint leaves, some milk and a dash of lime. Blend using the hand blender. (The mint gives a great flavor! Thanks to Tarla Dalal)

https://www.tarladalal.com/Palak-Shorba-Punjabi-Spinach-Soup-30869r

White pumpkin and daal soup:

If I have more of this often, I bet I would lose a lot of weight. It was also delicious. In the instant pot, heat oil, add cumin, onions, ginger and garlic (heavy on the garlic). Saute till lightly brown. Add washed green mung daal, and lots of big chunks of white pumpkin (the kind used in making sambhar). Add turmeric, red chilli powder, coriander powder, salt and water, and put on "porridge" mode. After it's cooked, blend with a hand blender. Eat it with some yoghurt. Super hearty (and nutritious, and tasty too!).

Papaya + Orange juice + honey + lime juice. Blend. This tastes good (but I'm not allowed acidic food now, so I'll wait another day or two, or L. will finish it).

Other ideas for days when the teeth are not too happy:
Instant oats
cream of rice
Different kinds of khichdis
khichu
seera
Garmanu
Apple sauce
hallah bread
creamy peanut butter and seedless jam
mashed potatoes
cooked sweet potatoes
Soups: Mashroom, cauliflower, butternut squash, carrot and coconut, peas, almond
Smoothies/milkshakes: banana and protein powder,  banana and peanut butter
Icecream
Smooth guacamole










Comments

Popular posts from this blog

Jalebi and Fafda

 Fafda:  200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder.  https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi:  In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma

Badam Puri

 Reminder of childhood diwalis... Soak a pinch of saffron in about 2-3 tbsp of milk for half an hour or so. Preheat oven to 350. Mix 2 cups almond flour (ideally freshly ground, but realistically, regular store bought), 1 cup sugar, a tbsp of milk powder (optional), 1 tsp of ground cardamom powder, and the soaked saffron + milk mixture. Start kneading a dough, and add milk a small tsp at a time (this dough needs very little milk, so be careful).  Knead a relatively hard dough (although, I'm not sure if this was the best texture. Next time I might try slightly softer). Divide in two, and roll into 1/2 in ch thick disk between two parchment paper sheets. Cut with a small cookie cutter, and bake for 8-10 minutes, rotating in between until light golden spots appear. I think I might have slightly under baked them, but next time..