WTF!#* Turnip Tapas

These began with pure inspiration and creativity. A by product of Mindfulness in the kitchen!

6 medium turnips, peeled and sliced 2 tablespoons olive oil 2 tablespoons mustard seeds, yellow , brown or black A pinch of saffron...6-8 strands 1 level tablespoon of paprika 2 tablespoons of sherry vinegar Salt to taste

Heat olive oil in a pan on medium heat. Add the mustard seeds and toast them a couple of minutes till they snap, crackle and pop in sound and release a nutty aroma. Add the saffron and toast a minute. Now add the turnips , paprika and salt. Stir well. Cover and cook for about 5-7 minutes till turnips are tender. Finish off with the vinegar and cook another minute or so to dry off the liquid.

Serve garnished with cilantro or parsley! Here they were served with a plum grilling jam and spiced amaranth!

East meets West !

Three decades ago, I replanted my roots in the Bay Area. Having become deeply dual rooted over the years, it is no surprise that my food reflects this .These Poached Pears with Saffron Semolina ( Sooji ka halva ) are representing that dual rooted ness. Sooji ka Halva ( a sweet semolina polenta) is a very special dessert in North India. It is served on all auspicious occasions . I remember the way the house smelled when the semolina was being toasted in ghee. Many wonderful memories are attached to the halva.

So when the garden provided pears, pears and more pears, I decided to make these poached pears in raspberry, rose and hibiscus and pair it with saffron Sooji halva.