Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Monica Bhide

eG Foodblog: Monica Bhide - Thoughts without a thinker

Recommended Posts

Hi all - After many months of procastinating, I am your humble blogger this week. I signed on to eGullet about 2 years ago and remember being terrified to post -- everyone knew so much about food and I wondered what I could contribute. That feeling is even stronger today -- the food blogs so far have been outstanding. I feel like the kid who goes on after Sammy Sosa! I was very inspired by Lucy's blog and finally decided to do it.

So here I am today -- the week will be quiet for the most and thankfully so. I will be making shrimp, chicken and much more. I am sure all the recipes and creations will not be Indian so this is NOT the "Real Indian" blog that Soba kept referring to in the last blog!

So good morning, welcome on board and in a few minutes I will show you where I live and what I see when I wake up each morning!

:smile:

Share this post


Link to post
Share on other sites

Now for a short boring bio - I am a writer, I write mostly about food and am starting to write short fiction and about parenting issues. I have been writing full time for a year and a half. I was an engineer before that. (GEEK ALERT).

I am not very verbose and tend to post in short spurts so I hope that will be okay.

I have never blogged before so this will be a learning experience for me.

Share this post


Link to post
Share on other sites
Hi all - After many months of procastinating, I am your humble blogger this week.  I signed on to eGullet about 2 years ago and remember being terrified to post -- everyone knew so much about food and I wondered what I could contribute. That feeling is even stronger today -- the food blogs so far have been outstanding. I feel like the kid who goes on after Sammy Sosa!

Yes, but since this is an All-Star line-up, you're our very own Barry Bonds (sans steroids, of course)! :raz:

I am sure I'm just one of swarms of readers who will eagerly absorb every bit of this foodblog, Monica. Onward!!

Share this post


Link to post
Share on other sites

Go go Monica!

Never mind Soba and his "trailer". He is obviously insane. :smile: Indian? I don't see any Indian! Okay, maybe I'd like to see a bit of Indian, but I'm more interested in whatever the heck you'd normally eat, Indian or not.

I try to not play favorites, but I agree that Lucy's blog could have inspired a rock. The fact that it inspired a writer of your talent is fine with me.

Share this post


Link to post
Share on other sites
Never mind Soba and his "trailer".  He is obviously insane. 

I man after my own heart!

Share this post


Link to post
Share on other sites

It's excellent to see that you're blogging, Monica! I 'm looking forward to every moment of this week with you! :smile:

Share this post


Link to post
Share on other sites
Don't forget the cat and/or baby pics!

I have no cats sorry. I do have a monkey - he is five and a half going on thirty five most days. He also thinks he is a food critic - constantly telling me what he likes and does not with my dishes! I think I'll keep him for now :laugh:

Share this post


Link to post
Share on other sites
Don't forget the cat and/or baby pics!

I have no cats sorry. I do have a monkey - he is five and a half going on thirty five most days. He also thinks he is a food critic - constantly telling me what he likes and does not with my dishes! I think I'll keep him for now :laugh:

I have parrots and they talk back, some days I wish they'd keep there comments to there selves*L*

Perfection cant be gained, but it can be strived for :huh:

Share this post


Link to post
Share on other sites

I have learnt to slow down a bit in the morning. Things are generally a madhouse as everyone gets ready for work. I start my day by lighting an incense stick and a short prayer.

gallery_6825_1143_389213.jpg

I think it keeps me calm for the day. (Friends are not allowed to comment on what I mean by "calm" LOL).

Generally my husband and I will share a coffee or tea out on the deck.

gallery_6825_1143_790782.jpg

Here is the view we had a few weeks ago from our room in St Johns.

gallery_6825_1143_869757.jpg

I love simple things -- so we generally have Nescafe. Today I am drinking a ready spice tea. It is nice not to have to do too much when I am still half asleep. So these spice tea bags work well. I add a bit of sugar and milk. They have a darling aroma and taste earthy.

gallery_6825_1143_636967.jpg

My cup of tea always has company - I love Indian glucose biscuits (Parle G). The funny part is that when my family eats them, they dip the biscuit into the tea and still manage to keep it whole. I dip it and it dissolves into the tea and makes a mess. SO I prefer to eat it on the side LOL.

gallery_6825_1143_188492.jpg

My monkey needs to get registered for first grade today -- so we are all excited

Share this post


Link to post
Share on other sites

I hope you'll post lots of food pictures. I'm looking forward to your blog.

What are your favorite foods? I'm sure you have lots of Indian favorites, but do you have a favorite non-Indian food or cuisine?

Share this post


Link to post
Share on other sites

I'm looking forward to seeing some good stuff, Monica.

Share this post


Link to post
Share on other sites
What are your favorite foods? I'm sure you have lots of Indian favorites, but do you have a favorite non-Indian food or cuisine?

I love to eat Malaysian and Thai food. I think I will make a Malay chicken curry this week.

It has star anise for flavoring which tends to be very strong.

Share this post


Link to post
Share on other sites

For all those you just emailed/PMed me -- no I am not going the star trek way, my hands are henna-ed. Each year I host an annual henna party to welcome spring. Friends bring in all the food and we always have a ball. This year we had - tamarind shrimp on a stick to hummus to a guava cake. I hope I can post some pictures of the henna party and the table. Some eGers were here for it as well from NYC and I will post pics of their hennaed hands.

Share this post


Link to post
Share on other sites

Oh man, I am so excited about your foodblog Monica, I've been using your Everyday Indian book like mad lately and I've been beyond happy with the results. I know you won't be doing much Indian here, but I'm sure anything else you make won't disappoint! :biggrin:


Edited by ellencho (log)

Share this post


Link to post
Share on other sites
Oh man, I am so excited about your foodblog Monica, I've been using your Everyday Indian book like mad lately and I've been beyond happy with the results.

Well thank you!

I think you will be happy to know that I have a class this saturday on Indian cooking and I will try to post pictures here after some of the dishes are done so hopefully that will be of use to you.

Share this post


Link to post
Share on other sites

Cool henna design! How long does yours last? The last time I used henna was on my hair...gives you a nice glow in the sun, doesn't it?

Share this post


Link to post
Share on other sites

I was going thru my pictures of St Johns and am posting one of my favorites. Also breakfast there everyday was delightful tropical fruits. Some things are best left raw. :laugh:

gallery_6825_1143_134522.jpg

gallery_6825_1143_100748.jpg

Share this post


Link to post
Share on other sites
Cool henna design! How long does yours last? The last time I used henna was on my hair...gives you a nice glow in the sun, doesn't it?

It lasts for a good week to a few weeks. I use it in my hair as well -- henna powder, lemon juice, one egg, tea water-- sounds good enough to eat doesnt it :laugh:

Share this post


Link to post
Share on other sites

Lunch today is going to be chutney sandwiches -- its all I have the time to make today.

(Here is the kicker -I am testing recipes all day but I cant post about them.. oye. Life)

Share this post


Link to post
Share on other sites

Regarding my monkey - He and I cant seem to agree on what should go in his snack bag for school. I keep adding fruits and he keeps insisting on fruit roll ups. I am sure there is a happy compromise somewhere. What do other moms add in the school snack bags??? Help!

Share this post


Link to post
Share on other sites
Regarding my monkey - He and I cant seem to agree on what should go in his snack bag for school. I keep adding fruits and he keeps insisting on fruit roll ups. I am sure there is a happy compromise somewhere. What do other moms add in the school snack bags??? Help!

Possibly not a whole heck of a lot healthier in the grand scheme of things - but what about fried fruits/trail mix kind of things? Dried apricots/apples/etc retain the sort of fruit role-up texture without all of the dye and extra processing. Thin them out with some nuts or maybe a little granola to keep it from being all just a dehydrated sugar-rush.

Share this post


Link to post
Share on other sites

Hey, Monica -- look forward to reading your food blog this week! :biggrin:

What do I put for snacks in my son's lunch box? Well, this a.m. it was Snappea Crisps, which I get at Trader Joe's and homemade apple sauce I made up this weekend. (Super easy -- core and cut up apples, throw in a pot with some apple juice/cider, cinnamon and cloves and cook down for 30 minutes, then run through a food mill -- voila, apple sauce. And the apples were so sweet I didn't need sugar.)

I also give him a couple of Newman's Own chocolate ABC cookies.

Love the henna!

di

Share this post


Link to post
Share on other sites

Here is this year's annual henna food table before all the guests arrived --

gallery_6825_1143_324661.jpg

And last years

gallery_6825_1143_219865.jpg

ANd some henna hands :smile:

gallery_6825_1143_689381.jpg

gallery_6825_1143_285871.jpg

A friend of mine made this delightful lentil dumplings -- gallery_6825_1143_776513.jpg -- bet you never expected to see a stand like this used for lentils :laugh:

Share this post


Link to post
Share on other sites
Regarding my monkey - He and I cant seem to agree on what should go in his snack bag for school. I keep adding fruits and he keeps insisting on fruit roll ups. I am sure there is a happy compromise somewhere. What do other moms add in the school snack bags??? Help!

Possibly not a whole heck of a lot healthier in the grand scheme of things - but what about fried fruits/trail mix kind of things? Dried apricots/apples/etc retain the sort of fruit role-up texture without all of the dye and extra processing. Thin them out with some nuts or maybe a little granola to keep it from being all just a dehydrated sugar-rush.

He does like dried fruit. We get into a conversation each morning on the same thing. I guess all moms do huh.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By Mullinix18
      I'm thinking about starting a blog featuring the recipes of antoine Carême that I've translated from 1700s French? No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine. 
    • By Duvel
      Prologue:
       
      Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
       
      But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
       

    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By KennethT
      OK, I'm back, by popular demand! hehe....  After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
       
      This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia.  Bali is a very unique place - from its topology, to the people, language, customs, religion and food.  Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship.  Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
       
      Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
       
      Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip.  Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary.  When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese!  As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!?  Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree.  Some people spoke German as well, as they supposedly get lots of tourists from Germany.  As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
       
      While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed.  We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
       
      So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
       
      Beef noodle soup:

       
      The interior:

       
      This was the same as always - huge pieces of beef were meltingly tender.  Good bite to the thick chewy noodles.
       
      Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):

    • By KennethT
      Recently, there was a thread about stir frying over charcoal, which immediately brought to mind memories of eating in Bangkok in July 2013.  At that time, I hadn't gotten into the habit of writing food blogs, and considering that I had some spare time this weekend (a rarity) I figured I would put some of those memories down on paper, so to speak.  Back then, neither my wife nor I were in the habit of taking tons of photos like we do nowadays, but I think I can cobble something together that would be interesting to folks reading it.
       
      In the spirit of memories, I'll first go back to 2006 when my wife and I took our honeymoon to Thailand (Krabi, Bangkok and Chiang Mai), Singapore and Hanoi.  That was our first time to Asia, and to be honest, I was a little nervous about it.  I was worried the language barrier would be too difficult to transcend, or that we'd have no idea where we were going.  So, to help mitigate my slight anxiety, I decided to book some guides for a few of the locations.  Our guides were great, but we realized that they really aren't necessary, and nowadays with internet access so much more prevalent, even less necessary.
       
      Prior to the trip, when emailing with our guide in Bangkok to finalize plans, I mentioned that we wanted to be continuously eating (local food, I thought was implied!)  When we got there, I realized the misunderstanding when she opened her trunk to show us many bags of chips and other snack foods.. whoops...  Anyway, once the misconception was cleared up, she took us to a noodle soup vendor:


      On the right is our guide, Tong, who is now a very famous and highly sought after guide in BKK.... at the time, we were among here first customers.  I had a chicken broth based noodle soup with fish ball, fish cake and pork meatball, and my wife had yen ta fo, which is odd because it is bright pink with seafood.  I have a lime juice, and my wife had a longan juice.
       
      This is what a lot of local food places look like:

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×