While I do have a recipe for this french lunch time snack of a bread muffin cup with a cheesy egg filling- to share today, I also have some news. The reason for my absence after my last post.
Two weeks back I lost my grandmother. Even though she was old and had not been keeping that well for years, the news of the death was unexpected. I was to visit her on the 20th and had my travel planned and tickets booked accordingly. Now I wish I had first come to her and then gone to visit my brother, but I guess that’s how it was supposed to be.
My grandmother loved and took care of all of us the best she could, and believe me she could.
For her, feeding us was the best way to show her affection, and she thought us polishing off everything she made was the best way we could return ours. And since most of my summer vacations during my school years were spent at my grandparents place, in two months of our stay it was a norm that my brother and I would at the least gain 10 kgs; the highest for me being about 18 kgs and and an increase in jean size from a respectable 27 to a not so healthy 36 inches. No doubt my grand mother was a great cook. I had plans during this visit to learn from her her chocolate ice cream (made from bottle gourd/ giya ), her sesame seed potatoes and her lip-smacking pickles. She had given me the recipes for all on the phone, but I thought I will ask her to show me once as well. But I guess that too was not meant to be.
Her recipe for dal paranthas is my go-to recipe when I can not think of anything better to make for V and me. And it will always remind me of her now.
Although growing up, my grandmother showed a slight preference towards my elder brother, once I was in college both of us became closer. The 6 months I spent trying to set up a baking venture, living at my grandparents place before I got married, got the two of us even more close. So when I got married she did not like that I was staying so far away and would constantly be worried and checking whether I was happy in the US, telling me that I have gone too far away.
So well, with a very heavy heart, I have to break this news that I turned 29 last week. A year short of the big three-O. The past couple of years celebrating my birthday just hasn’t been my thing. This year even more so and no its not the age thing. I am pretty comfortable with getting old. Getting grey hair, THAT I am not comfortable with.
Age is just a number and I have realized that as I am growing older I have become more fun to be with. Or so I would like to think. But honestly, I was a really reserved girl growing up. Would not talk, would be very shy, kept to myself most of the time. I am still most of all that, but yes I have loosened up a bit over the years.
I also feel its never too late to do anything, but yes with age certain things do take a lot more effort, and the things on my bucket list (I love pinterest to keep a track of these things) need to be crossed off as soon as possible. I did cross off cake decorating this year from my bucket list. So I have made some progress on crossing things off my list, and I am not worried about that either.
So this little thing. I love her. She is my niece and I missed her so much in the States. She is also the reason these days why posting anything is difficult. If she is awake she doesn’t let me sit with my laptop. She will come to me and will try to shut the screen and keep saying close or “bas” (which is hindi for thats it). Of course, I oblige. And if she lets me keep the laptop on then all she wants to see are her pics. Don’t be misled by the angry face in the pic above. Thats just her posing. She is one of the naughtiest kids I know. The cute kinds of naughty. And did I mention that I love her. And I really do not want to leave her tomorrow. #sadface
Anyway, coming to today’s recipe, I did promise a post soon on my Facebook page and here it is.
I tried this dish for the first time at my friend Jamie’s place (the same friend who gave me the recipe for the crockpot tater tot casserole) and after that I have made this recipe so many times. Because, well, its so darn convenient. One of those easy to throw together weeknight meals. I generally prefer cooking from fresh ingredients, but sometimes you just want quick to put together meals with the least amount of clean up required and this is one such dish. It helps that it tastes great too.
Since I have made this dish so many times, I have tried many variations. I have mixed a little greek yogurt with the sour cream and made it slightly healthier. I have mixed greek yogurt with light sour cream and made it even more healthier. I have also done no cheese versions. Cheese versions are always better in my list. Once when I did a no cheese version I added chile lime chips instead (I had no cheese in the house and just the chips). I have used jalapenos instead of fire roasted green chiles- and have good results. Fresh fire roasted green chiles are definitely better than the canned ones, but the latter also do.
I have also added rotisserie chicken to the canned soup and sour cream mixture.