Cooking like my mother

"Mixture" was the name given to the stew like mixed vegetables mummy prepared when root vegetables are in season. I must confess that I did not like this as a kid but grew up to appreciate the simpicity of the dish and the natural flavours of the vegetables it highlighted. The combinations of the vegetables work very well together, providing different textures, flavors and color to the dish. This was also one or Papa's favorite thing. The success of this recipe is dependent on finding the freshest vegetables and adding lots of garlic and hot green chillies. This definitely deserves a trip to the farmer's market. Ingredients ------------- 1 tbsp oil (i used olive oil) 1 tsp cumin seeds 4 cloves garlic, peeled and sliced in small pieces 2-3 green chillies, cut in small pieces 2 tomatoes cut in small pieces 1 mooli (asian white radish) diced 1 medium size turnip diced 1 carrot diced 2 cups spinach chopped 4 small eggplants (indian eggplant) diced Recipe ---------- 1. Hea...

If ever I were to plan whole week's menu, I always add making soup to the list. But by the time I am done making the dinner, making soup feels too much work and there is no time left to execute the multiple steps required. Mummy had broken down the steps and simplified the process so in winter months, we could have soup every day. She prepared a big batch of concentrated concoction for the soup, boiled vegetables blended and strained, ready to be served by just adding water and spices. One batch lasted her couple of days and next batch was prepared when the previous one got over. The soup was almost always tomato based and was referred to as simply "Soup". Mummy added vegetables like Lauki, carrots, spinach, depending on what was available. She took delight in secretly feeding these vegetables in soup, especially to kids. Sometimes she served fried bread croutons along with the soup. In the evening, an hour or so before dinner, the soup was served in small tea cups or sma...