Chinese New Year: Year of the Rooster

Unlike the western new year which is fixed, Chinese new year is based on lunar calendar and will fall on the first new moon between 21 January and 20 February. The 2017 Chinese New year begins on January 28 and is called the Year of Rooster according to 12-year cycle of the animal zodiac. Those born in 1945, 1957, 1969, 1981, 1993 and 2005 are known as Roosters. Specifically, 2017 is the year of Fire Rooster. Fire Roosters are known for being trustworthy, punctual and responsible. To commemorate the Year of the Rooster, I made this paper cut of a rooster crowing with the sun breaking out in the background. I used three layers of paper to get this effect. I particularly enjoyed the cutting the details on the rooster. 

I have been working on a series of herbal-themed papercuts and here is one I made this week. Rosemary is one of my favorite herbs and I can almost smell its heady fragrance!

I also finished this illustrated recipe. A while ago, I posted here a version of it drawn on vinyl cloth using chalk pastels. This time, I drew an enhanced and a ore permanent version on wood using a hot pen.

Thanks for stopping by.

Linked Paint Party Friday. Thanks to Eva and Kristen for hosting.

Illustrated Recipe: Aromatic (Masala) Tea

Illustrated recipe using vinyl chalkboard, chalks and pastels.

Linked to Moo Mania "Coffee and/ or Tea" 

Illustrated Recipe: Lassi

Lassi is a old drink made with yogurt and water. It is a cooling drink when no spice is added. The addition of spices give it a restorative quality. I drew the illustration on a Kraft paper using black and white gel pens. The black pen worked well on the paper but the white pen only so so.

Last weekend, my husband and I did some bird watching at the Conowingo dam in Darlington, Maryland. It was a mild fall day with cloudless blue skies and much of the coppery foliage still intact. Lucky for us, the turbines at the dam ran for several hours. An interesting fact about the dam is that when the turbines run and as the water and the fish spew out, the fish float on the surface making them an easy prey for the birds.The dam is a popular hunting ground for piscivorous  birds. The star attraction is bald eagles but gulls, cormorants, herons and vultures are common. It is a popular spot for outdoor photographers looking for opportunities to take dramatic pictures of eagles diving down the water and sweeping up with a fish in its clutches. I caught a few moments like that myself. 

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Cooking With Okra: Tips and Techniques

 

Cooking With Okra: Tips and Techniques

Okra, also called ladies' finger, is a favored vegetable in Indian cuisine. My mother used to cook in three different ways: stir fried, stuffed and as crispy toppings on yogurt. As a curry, it partners well with both rice and roti.

Here in the US, it is not a popular vegetable (except in the South) and is almost never found in the regular grocery stores. Which is a pity because okra is a nutritious vegetable high in dietary fiber and rich in vitamins and beta carotene. Okra is off putting to many because it becomes slimy or gooey during the cooking process. But prepared in the right way, it can be a tasty and nutritious addition to your vegetarian options. Below are some tips and techniques for getting the best out of this vegetable.

A. Choosing the best okra at the market or Growing Your Own

Okra is a summer plant and it tastes best when it is in season. When shopping for okra, look for one that is green, immature and slender. Thick and mature pods are woody and fibrous and unpleasant to eat. The freshness of an okra pod can be determined by bending and snapping its tip. A tender okra will break cleanly whereas a mature one will not (see below).

In the late 90s, before okra was abundantly available in Indian grocery stores, I used to grow okra in my vegetable garden. If you live in a place that has at least eight weeks of warm weather (day time temperatures above 70 deg), you can grow okra in your backyard. Okra is remarkably easy to grow. All it need is lots of sun and water during the growing season. It produces multiple harvests in a single season and as long as the pods are picked frequently, it will reproduce itself abundantly. 

B. Preparing Okra for Cooking Without the Sliminess

Okra gets slimy when it comes into contact with water and becomes moist. There are several ways to prepare slime-free okra. I have developed a method that works well for me: First I wash and drain them in a colander (I do wash them to remove dirt and any residual pesticides). Then I thoroughly wipe them dry with paper towels. Finally, I air dry them for about 30 minutes. Using a dry cutting board and knife I cut them without fear of any gooey liquid oozing out.

3. Cooking Okra

I cook okras in the typical Indian way. I saute using the standard Indian spices and oil. Again, there is no water involved in the cooking. Cooking them in high heat with oil creates a texture that is wonderfully crispy outside while tender inside.

Stir Fry Okra 

Okra with Tomatoes

Yogurt Topped with Crispy Okra

If you have any questions after reading this post, feel free to contact or comment.

Thanks for visiting.

Illustrated Recipe with Yoga Art

I created this illustration of my original recipe for They Draw and Cook a few months ago.(You will find the full step-by-step instructions with photos here  I finally got around to creating a print version for sale in my Etsy shop. This is the first time I have done an illustrated recipe and combining my signature yoga art with vegetarian cooking and it is an exciting new path. I hope to do more.

Thanks for visiting.

(Republished as a new post as part of Seth Apter's 2013 Treasure Time)