Drinks on Kitchen3N

Tropical Green Smoothie

Fri, 29 Apr 2016 00:00:00 +0000

I just realized that it’s been 2 years since I lost the baby weight. I realize it because I’m slowly putting the weight back on (oh no!).

It’s hard being smaller than your natural dress size! I look at all the women in my family, and post childbirth, we are all at least a size 8 and pear shaped.

I’m 5'1 and for the longest time after my second kid, I was stuck at 129 pounds. Inspired by my Barnard classmate, Asiya Khaki, photographer and beach body coach, I decided to get in shape. I started doing 25 minute interval training workouts with FitnessBlender. I cut out sugar almost entirely. Subbed quinoa for rice in pretty much every meal.

Meyer Lemon Strawberry Lemonade

Thu, 27 Aug 2015 00:00:00 +0000

I’ve come a long way from the days of squeezing limes into a tall pitcher of water, and stirring in sugar until it dissolves. And stirring and stirring and stirring…

Lemon/limeades were usually reserved for Ramadan in my household. That meant we whipped up batches of the stuff without being able to taste it (since we were fasting) and without sticking to any sort of recipe (my mother never owned a recipe book). The results ran the gamut from mouth puckeringly tart to gaggingly sweet.

Basil Smoothie

Tue, 22 Jul 2014 00:00:00 +0000

I’m pretty sure Kawsar and I are the only ones I know who don’t like smoothies. There’s just something off putting about the texture and consistency, especially when bananas are involved. I wasn’t always this way. He did this to me. It’s funny all the little ways you and your spouse end up influencing one another. Enter, the basil smoothie. As strange as it sounds, there is only one resounding response to this beverage any time it is served: REFRESHING. SO REFRESHING. No fruits here to muddle with the consistency. Just delicious, tangy, full fat organic yogurt. Fresh basil (a great way to use up that excess basil if your garden is currently overflowing - as basil tends to do). Simple syrup. And ice. Now if you have a quality blender, the consistency would be of a blended ice beverage. Mine is pretty prehistoric so when I hit the power button, it usually just liquifies the ice cubes. It doesn’t bother me too much, since the beverage itself tastes great. But if you are really looking for that shaved ice consistency, pour it into a flat baking dish, stick it in the freezer, and scrape with a fork every few hours to turn this smoothie into a granita type dessert. I saw Giada making this smoothie ages ago and I was hooked. I’ve tweaked it to cut down the sugar (and by omitting the lemon). Since then, pretty much everyone I’ve made it for has duplicated it at home.

Mint Limeade

Sat, 13 Jul 2013 00:00:00 +0000

Ramadan Kareem to all those who are observing the holiday! The days are long and the fasts are difficult but alhamdulillah (praise be to God), it makes you grateful for the food and drink you have waiting for you at iftar (evening breakfast). Many of us are blessed with comfortable homes, plenty of food and loving families. Part of the reason we fast is to remember those of us who are less fortunate. The Muslims being persecuted in Myanmar. The innocents dying everyday in Syria. Through this remembrance and appreciation of our blessings, we cultivate a closer relationship with God. Ramadan also brings to light the culinary diversity of Muslims around the world. Dates are an iftar staple, as that was the tradition of Prophet Muhammad (peace be upon him). Otherwise you might have kutaeif (a type of pancake) in Palestine. Kolak or cendol (sweet drinks) in Indonesia. Güllaç (a rosewater dessert) in Turkey. Back in Bangladesh, iftar consists of the following: cucumber slices, soaked lentils with raw ginger, puffed rice, fruit and a plethora of fried vegetables and lentils bathed in a thick gram flour batter. Sometimes they even fry this oversized hot pepper and eat it as is!! And I have to say: I hate it. I am sorry. I love Bengali food. I loathe the iftars. The raw ginger. The bland lentils. The batter that is so thick that the vegetables got lost in them. And whose idea was it to break your fast with fried foods anyway? The only exception is the potato patties (studded with pieces of hard boiled egg) and HALEEM. OMG. Haleem is to the subcontinent what Pho is to Vietnam (well, technically nihari is) in that it just a bowl of simmering, goat, lentil and barley deliciousness. I’ll post about it later, but for now, the drinks.

Mint syrup

Tue, 31 Jul 2012 00:00:00 +0000

First post post-baby! That excuses a 3 month hiatus, right?

Anyway, my in laws have been blessed with abundant crops this year. Zucchini twice the size of butternut squash (pictures to come). A never ending supply of mixed greens. Cucumbers to rival the zucchini. All of these things make their way into my fridge. Part of their generosity included a giant bag of mint leaves (peppermint I believe). Now, you can only have so much mint tea before you realize you haven’t even made a dent and the leaves are starting to go. Hence, this simple recipe.

The perfect cup of (milk) tea

Tue, 17 Jan 2012 00:00:00 +0000

Every South Asian is familiar with the following scenario: impromptu guests late in the afternoon. While you scurry to make your place somewhat presentable, you run through the inventory of sweet and savory snacks to serve. Then they say, “Oh we’ll just have some tea and be on our way.” Easy enough. Throw some water, milk and tea bags in a pot. Simmer, then sugar. Wait, is that 50/50 water and milk? Or am I supposed to use evaporated milk? How long should I simmer again? Aw, crap, the milk’s bubbled over.