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Nomad by heart, USA by reality
I strive to feed my soul, by following my heart
Interests: besides nurturing my family, i am a voracious reader, love visiting art museums & a total movie buff
Recent Activity
All that's orange is not pumpkin or squash! Think carrots! And if you think that's an odd choice for a holiday dip, wait until you taste it. This dip is gorgeous with strained Greek yogurt, labneh, added fresh herbs and that crucial spice, fresh roasted and ground cumin. The star of course, is loads of matchstick carrots that come in those lovely ready to use little baggies (work smart, not hard!) and is sautéed in olive oil and a touch of salt. Once they are completely limp, they're ready to use. This recipe came together for the Thanksgiving class I'm... Continue reading
Posted Nov 15, 2017 at Weave a Thousand Flavors
I'm getting all geared up for my Thanksgiving culinary class that begins next weekend. It's always great to come up with fun and new ways to dress up old ingredients. On this particular day, I was working on a beet salad and thought it would be quite nice to serve lamb with the earthy flavors of beet on the side and creamy mashed potatoes to even the playing field. The beet salad is coming your way soon because I think it's lovely and unexpected way to enjoy beets (no Frisee greens with this one folks!) But the highlight here is... Continue reading
Posted Nov 4, 2017 at Weave a Thousand Flavors
As I sit here trying to recall my first introduction to Moussaka, I draw a blank - because it seems as though I have been preparing this dish for as long as I can remember. I do however recall without a doubt, the day I was guided from preparing a mediocre Moussaka to a great one! (I say this with all humility) It was six months after I had given birth to our firstborn. My friend Aliki who is Greek, had also delivered her baby around the same time so our sons were no more than a few days apart.... Continue reading
Posted Oct 27, 2017 at Weave a Thousand Flavors
If you've never had potatoes like this before or even heard of these itty bitties let me just say, these will prove a revelation! Growing up, I've eaten deep fried versions of these taters common to Sindhi cuisine and simply known as 'tuk'. But times have changed and for most part, we no longer tend to deep fry everything that comes down our merry way. So same concept, but roasted. I'm using baby potatoes (creamers) which are first cooked in boiling water until they are tender and easily smashed. Liberally salted - salt and potatoes are match made in heaven,... Continue reading
Posted Oct 1, 2017 at Weave a Thousand Flavors
Dear Reader, It’s been close to 8 years since I have been sharing recipes and cooking tips with you on Weave A Thousand Flavors. Thank you for sticking with me all these years as I have home-tested each recipe, published each blogpost & taught culinary classes for Adult & Community Education. All of it stems from my deep love for good food and honest cooking that I love sharing with you. I have been incredibly fortunate that my culinary path has brought the most amazing people into my life. From James Beard award winning Chefs to incredible home cooks in... Continue reading
Posted Sep 25, 2017 at Weave a Thousand Flavors
Thanks PT! Miss you heaps. Was thinking and praying for you through Irma! xoxo Dev
Everyone should have in their arsenal a low maintenance, throw together type of soup that you can make in your flannels while chugging away on your laptop. This is ‘the one’ for me. It's insanely delicious & needs nothing more than a whole chicken (defrosted), onion, salt, pepper, eggs & lemons. Chuck the chicken in a pot with copious amounts of water, cook the orzo in the broth and finish with lemon and eggs. I love that getting the pot on the stove gives me straight 1 hour – 15 minutes before I even have to mess with it. That... Continue reading
Posted Sep 17, 2017 at Weave a Thousand Flavors
Funny story how this recipe came together. When I was teaching my high school camps in July, I planned on teaching a zucchini salad with avocados. I had purchased one of those mega bags of avocados with a dozen. As it sometimes happens though all signs indicted that the avocados were ripe and should have been at peak, each and every one of them was rotten and brown on the inside. So I was faced with 16 hungry looking teenagers and the need to improvise! We roasted our zucchini like we would have any way and then raided the refrigerator.... Continue reading
Posted Sep 2, 2017 at Weave a Thousand Flavors
At work today we hosted a delegation of culinary educators and chefs from China. And yours truly had to come up with a recipe for breakfast that could feed a crowd - of 35! So this week, my family and folks at work have been patiently critiquing the fruit of my labor before the big production. And I've got to say it after all that effort it went really well. For one I had a blast, we worked together as a team and if all the lovely compliments was anything to go by, this dish hit the spot. A French... Continue reading
Posted Aug 19, 2017 at Weave a Thousand Flavors
I'm so happy to be back with you all! And please be patient while I disappear again for a week or so. All my shenanigans will end once the kids go back to school but until then it's come and go time for me. It's been an absolute roller coaster ride this summer and I have been trying to tackle new projects like this one - travels & teaching teens culinary camps as I do each year. It's a wonderful experience but one that leaves me a little exhausted after 2 weeks of non-stop teaching. Having said that, I wouldn't... Continue reading
Posted Aug 11, 2017 at Weave a Thousand Flavors
I have to be honest, I don't get folks who don't love mussels. If you love shellfish, then what's not to love! That briny meat is so good in a myriad of ways - in a wine sauce, with tomatoes, without them, with chorizo, beans, potatoes..I could go on and on. So if you love mussels as much as I do, this one's going to be right up you alley. Finely chopped up onions, garlic and carrots sauteed in olive oil, a liberal splash of wine, glug of cream and of course mussels. The cream sauce pairs so well with... Continue reading
Posted Jul 15, 2017 at Weave a Thousand Flavors
Love a good chicken dish for sopping up loads of delicious gravy with crust bread? Then look no further. Cook this Basque style chicken and it will leave you in a state of euphoria! This Basque chicken uses just the most delicious set of ingredients – chicken legs – for that juicy dark meat, delicious smoked Spanish chorizo sausage, bell peppers, onions, tomatoes, herbs, smoked paprika, FINO sherry (a classic and one I consider a staple in my pantry) & topped off with artichoke hearts. All of this comes together in just a fantastic medley of flavors that will leave... Continue reading
Posted Jul 8, 2017 at Weave a Thousand Flavors
Seared tuna is a marvelous thing. If you like tuna that is and especially if you like it rare. In my home, this is the stuff of dreams even with the kids. The Basque aren’t big on spices and certainly not on using a ton of ingredients. In fact standard fare in a Basque kitchen will use onions, peppers and garlic as pretty much the basis of most foods and with the exception of a ton on good quality olive oil and the freshest ingredients and produce known to mankind & not much else. The tuna in this recipe is... Continue reading
Posted Jul 1, 2017 at Weave a Thousand Flavors
You'll be hard pressed to find a more beloved vegetable among Bengalis in India than Poshto. Poshto roughly translates to poppy seeds and refers to the singular ingredient that takes an array of vegetables, envelopes it in its creamy paste and turns it into something spectacular. You've often heard me brag about my mother-in law's excellent culinary skills. So on a recent visit, when she was cooking some wonderful dishes for a dinner party, I stood around handy with a note pad and camera and scribbled and clicked away. There are many veggies that are used to make poshto though... Continue reading
Posted Jun 23, 2017 at Weave a Thousand Flavors
These delicious eggs are inspired from past travels New Orleans and the great culinary traditions that makes Nola, simply NOLA. Crawfish, those little suckers that are delish to make and a killer to peel. I have to be honest, the day I take up knitting is the day I’ll have the patience to peel these. I think Mr. Hubby would have a much easier time of this than I would. I can see him patiently sitting at table painstakingly peeling these and sharing pieces with all of us at the table while I would be out of there by shell... Continue reading
Posted Jun 9, 2017 at Weave a Thousand Flavors
This is so great to hear! I'm so glad you loved it. It is a true favorite in our family and a hit at the classes too :) Best, Devaki
Hi! With lentils I wouldn't hesitate to make a large batch at all. If you have a large enough pot that is! ciao, Devaki
I don't know about you, but I never tired of yummy eggs on a Sunday. And quite honestly, I'm constantly looking for ways to cook those eggs up in a variety of ways. I mean seriously, can we ever get enough of eggs? They're good for us, full of protein and great for cooking on a budget. Shakshuka is one of those dishes that doesn't sound like much when you scroll down the ingredient list but when you dig into it for your first bite, it comes as a pleasant surprise! Now aren't those just the best kind of recipes?!... Continue reading
Posted May 21, 2017 at Weave a Thousand Flavors
There are things we cook that we L.O.V.E. The kind of dishes you know you will always make forever and ever. This is one of those. Incredibly simple to make, with just a few ingredients, I promise you once you make this, it will be your next brunch staple. I hate to admit but sometimes, I'll fix it as a 'snack' after coming home from work. Yup, addictive! Mushrooms are julienned and sauteed in olive oil. To which cognac & heavy cream is added. Hence the term, 'creamed mushrooms'. The whole thing is simmered until a creamy thick sauce envelops... Continue reading
Posted May 13, 2017 at Weave a Thousand Flavors
The really great thing about writing about food is that inspiration is everywhere. Sometimes a place, a taste, an ingredient and sometimes a person. I've wanted to make Maria's Viennese streusel cake for a long long time ~ she writes at Maja's Viennese Kitchen The truth of the matter is that cyber space is cluttered with millions of food blogs and some start off with a bang and then wither off within a year or so. Others start and then spin off into doing something completely different and so after a few years, the blog falls off. But there are... Continue reading
Posted Apr 30, 2017 at Weave a Thousand Flavors
My mom’s cook Neelam has a reputation of cooking up delicious vegetable dishes. It’s her thing! So last weekend mom emailed a recipe for Kerala Style choley a.k.a. chick peas or garbanzo beans, that she swore would knock my socks off. To be fair she sent it for her grand kids and not actually me or My Hubby. But that seems to be the way things go when mother’s become grand mothers. As she like to say, “the interest is much more attractive than the capital!" So off I went and took the guesstimate email and turned into a full... Continue reading
Posted Apr 21, 2017 at Weave a Thousand Flavors
I remember that early morning years ago, when my mother roused me from my bed, had me dress quickly and carted me along for a long drive to the Mumbai docks. The sun was still asleep, the fisherman were not. And neither were the true and blue seafood fiends and restauranters who would buy bushels of fresh food and seafood fresh off the boat. The air was palpable with energy, the floors wet, the space awash with the light emnating from dirty flourescent bulbs and the noise so loud with the voices of bargaining people, you could hardy think. It... Continue reading
Posted Apr 8, 2017 at Weave a Thousand Flavors
I can't say that Upside down cakes are a staple around here. Though mind you, Mr. Hubby does love the pineapple version of it provided it's made from scratch. But lately, I've been seeing versions of banana upside down cake quite a lot all over the blogosphere. So the Afternoon Tea seemed like a perfect time to make one to go with Ham & Tarragon finger sandwiches. I also found ripe red bananas that remind of smaller sweeter plantains that I decided to use. Mind you, if I have to make this again, I'll probably just end up using organic... Continue reading
Posted Apr 3, 2017 at Weave a Thousand Flavors
A meeting with friends for Sunday Afternoon Tea is always the best time to put on my thinking hat and figure out a way to jazz up little sandwiches. With the cake in the oven (Banana Upside Down Cake recipe to follow), it was time to begin puttering around with the butter. Tarragon is such a wonderfully fragrant herb and the soft leaves (unlike rosemary for example) makes it a perfect flavoring and aromatic in sandwiches. Because as you all know, mouth feel is just as important as flavor. So to the butter, a healthy dollop of some Dijon mustard,... Continue reading
Posted Mar 25, 2017 at Weave a Thousand Flavors