[Where Do I Get Stuff?]

It's that time of year again... I am cake hunting for my son.

Last year after posting here I was lucky to find someone who made us a gorgeous Nemo icrecream cake!

this year the party is outdoors so we cant do icecream

The cake can be in the shape of batman (preferred) or a cake done up with batman stuff.

Anyone ???

[Recommendation for dinner tonite]

Yum..okay. I am told its hard to locate.. but I will call them. this does sound good.. takes me back to where i grew up.

I am glad I asked

thanks all

[Recommendation for dinner tonite]

Shamshiry is in Tyson's on, I believe, Westwood drive by the Cadillac dealership.  It is, by far, the best Persian restaurant in the D. C. area with exemplery rice (five or six varieties), bone in kabobs, salmon kabob (their best) etc.  It is a full service restaurant that is enormously popular.  I've shared several lunches there with

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Thanks Joe -- we cant go till late.. how expensive is this place?

[Recommendation for dinner tonite]

Thanks Bill -- I did not know that.

I think we may try Lebanese Taverna. What's good on the menu?

[Recommendation for dinner tonite]

I am not familiar with them.. pray explain :-)

[Recommendation for dinner tonite]

Hubby and I are kid free tonite... the little one is off for his first ever sleep over! So we are looking for a recommendation in Tysons for dinner.. NOT expensive please

[Indian Food]

Mark Bittman takes on Suvir Saran -- Passage to India with ease -- Part of Mark's new book - Bittman takes on America's chefs, this piece appears in today's New York Times.

Enjoy!

[Jose Andres in the New York Times today]

Standing on tradition, chef reaches for the sky

I am a huge fan of his work and would like to wish him much success. This is wonderful.

[Mother's Day]

Thanks all!

[Mother's Day]

We are still deciding -- is there a a good reasonable brunch anywhere.

[Mother's Day]

I was wondering if places are doing a good brunch for mother's day.. what are folks up to?

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

And with that picture.. folks I am going to signoff from the blogging process. This has been an amazing experience... I have learnt so much and feel so delighted that folks wanted to share this experience with me.

I hope you enjoyed your visit to my home. The title of the blog should now be obvious to folks.. thoughts without a thinker.. I have provided you with a random smattering of my life..

People question what is authentic and traditional and what is not. WHen my monkey grows up these will be his traditions and this will be his mom's authentic cooking. To each his own.

Indian cooking, as with any cuisine, is about having a love of ingredients. Love what you make and I promise it will turn out well.

I want to than Soba and the rest of the eG forum hosts and mgmt team for giving me this honor and hope that I will be invited back someday to do some more blogging.

I will be around making posts today but this is the last picture I am posting for now.

Enjoy and once again many thanks.

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

Hi all --

Plans change.. and ours did. I had grand plans of the zoo, I am told I need to weed the lawn. Oye.

His highness wanted egg curry for lunch not dinner. So here it is.

Step 1 - Grind onions to a fine paste and saute along with garlic in some oil/butter combo

Step 2 -- Add ground tomatoes and continue to cook until the oil separates from the mixture.. you can add some water at this step to help move things along.

Step 3 - Season with turmeric, red chili and freshly ground coriander powder.

Step 4. Cook for another few mintues

Step 5 - Add a cup of milk and bring to a slow boil

Pour over boiled eggs. Serve hot with bread and a nice summer salad. This silken curry is our favorite.. anytime.

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

Yes - I was down with the flu that day -- yuck what a bad pic of me. Nate Lankford is a really fantastic photographer.. I just dont like my own pictures

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

This is his recipe not mine. i made it with chicken thighs and it turned out quite well actually

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

I belong to a foodie group and we select a different style of restaurant once a month to eat at. Tonite we chose Ginger Reef that was recently written up in Bon Appetit.

Ginger Reef is a fun little place in the down town

We started with Carribean Sunrise a rum based cocktail

Seafood fritters for appetizers & their ribs were really quite good --

Fried red snapper was, well, snappy

Rum soaked bread pudding provided a filling end

Goodnight all. See you in the morning.

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

Its a good start. I got your PM - will respond soon.

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

You eat them, unlike bay leaves.

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Good to know because lately I have been frequenting an Indian place that uses quite a bit of curry leaves in the dishes and I have been eating them. Never occured to me to ask whether it was okay.

One of these days I will certainly pay for my cavalier attitude when it comes to trying foods. I just go for it.

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Oh -- did they not tell you about the side effects of eating these????

Gotcha

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

You eat them, unlike bay leaves.

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

Well we are well on our way through breakfast this morning. The weather is dull and the day is full of errands I did not do in the week!

Eggs - ala Monica -- With minced green chilies, diced red onions and minced cilantro.

For brunch we are having poha or beaten rice. Traditionally this is a south Indian dish. i fell in love with it when I went to college in south India. It is simple yet hearty. Here is poha raw.

Okay so first step -- moisten it a bit in a colander --

In a wok heat some oil, add the mustard seeds. When they get mad and sizzle, add some curry leaves, chopped onions and a handful of peas. (People add many other things here.. this is how I like it)

Season with turmeric, red chilli and salt. Toss well. ANother few minutes and its done.

Enjoy!

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

Thanks Danielle. I hope you enjoy it.

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

The chicken was a big hit here. A bit like satay, but with a nice crunch. Definitely making that again!

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Good morning! Glad it worked out for you.

How is everyone today? It is pouring outside. I am going to make coffee now. See you all in a bit.

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

Thanks Stan... what a sweet post. Tomorrow we will be doing a unique dish for brunch. We have dinner plans so I will post pics from that.

Sunday -- temple in the morning, zoo in the afternoon and egg curry for dinner (per my monkey)

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

Dinner is served. For those who cooked along, I hope you enjoyed it!

I am posting pics now and then going to join my guests. Will be back on later tonite.

Monica's Raspberry Walnut salad -- On a bed of fresh baby spinach add raspberries, blackberries, red radishes, tomatoes, walnuts and anything else you like. Pour raspberry walnut vinegerette.. and enjoy. It is a very simple salad but one that is a favorite in our house

Here is the chicken --

1. Marinating --

2. Cooking in the oven

3. Under the broiler for a few

4. ANd we are ready to eat --

I hope you all enjoy it

[eG Foodblog: Monica Bhide - Thoughts without a thinker]

Okay -- it is drizzling here so I will make the chicken in the oven. Look for pics in a few. (and we are having dinner guests at the last minute.. hmmmm... hope they like Malay curry LOL)