Saturday, December 31, 2005


With 5 major facets of holistic health in mind, I chose the following resolutions for 2006.

Strength Training: Get back to the gym.
Cardiovascular Fitness: Ride my bike to work more.
Flexibility: Get back to a daily yoga practice.
Nutrition: Cook more! Order out at most twice a week.
Sleep: Get at least 8 hours of it every day.

Take care everyone and have a Happy New Year's celebration!

Wednesday, December 28, 2005

Sabz Jalfrezi

Sabz Jalfrezi (Spicy Mixed Vegetables) is a popular veggie medley that I never prepared until last night. It's entirely due to my love for a certain irresistable appetizer. Whenever my fridge has an overabundance of random vegetables, I make Vegetable Pakoras. But I wanted to try something different this time around, and thus after six years of cooking Indian food, I *finally* made Sabz Jalfrezi.

Cauliflower is a common choice for the vegetable array. But I'm saving the one in my fridge for Aloo Gobi this weekend. Instead of the cauliflower, I used a sweet potato, one of my favorite vegetables.

1 zucchini, diced
1 yellow squash, diced
1 sweet potato, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 inch X 1 inch piece of ginger
5 cloves of garlic
2 green chilies
1 medium onion, diced
2 Tbsp oil
2 tomatoes, diced
1/4 cup cashews
1/4 cup almonds
1 handful of cilantro
1 Tbsp ground cumin
1 Tbsp ground coriander
1/2 tsp black pepper
3/4 cup of water (will vary)
1 tsp turmeric
1 tsp garam masala
lemon juice (optional)

Fry the onion lightly over a low flame. I prefer a slow sauteƩ in the very beginning of many recipes because it allows several steps in a recipe to proceed simultaneously. While the onions are cooking, grind the chilies, garlic cloves, and ginger into a paste. Once the onions are translucent and have lost the raw edge to their scent, add the paste, and fry for a minute over a medium flame.

Add the cumin, coriander, and black pepper and fry for another minute before adding the tomatoes. The spice powders might be on the verge of scorching, so pay attention and add the tomatoes before that happens! While the tomatoes are releasing their juices, grind the cashews and almonds into a fine powder. Once the tomatoes have broken down, add the powder and cook the mixture for about 2 min. If you used dark-roasted cashews and almonds, you can proceed without cooking for the 2 min.

Add the water and turmeric, then the french beans and sweet potatoes. After the mixture has simmered for a few minutes, add the rest of vegetables. It's not absolutely necessary to stagger the vegetables being added to the pot, but it helps the vegetable medley cook more uniformly. Stir well, turn the heat down low, cover, and simmer for about 5-10 min, depending on how tender you like your vegetables to be. Salt to taste, add the garam masala (and lemon juice if you have it), and garnish with cilantro.

Sabz Jalfrezi served with Chapatis

Monday, December 19, 2005

Dal Makhani

I finally got around to making Dal Makhani. It's a slight departure from the simpler, vegan dal dishes I usually prepare like Masoor Dal and Channa Dal due to the use of three different pulses and the addition of butter and cream.

I went for a month without a gas stove (long story). I'm so glad to have it back!

It was hard not to eat the masala gravy before adding it to the dal.

Even when mixed, the urud, chana, and kidney beans kept their distinct flavors.

Topped with cream, this was an incredibly rich dal that was perfect for a cold winter's day.

Sunday, December 11, 2005


The teaser for my feature-length film debut is done! Check it out!

Friday, December 02, 2005


Bidonkulars (noun) - imaginary lens which focuses only on the most ridonk breezies in any crowded setting. "If you're going down to SF Center on a weekend, don't forget to bring your bidonkulars or you'll be sorry."