Marriage changes you. It influences your personality, and your responsibilities and priorities change. Your partner’s personality rubs off on you a little and vice versa. I have definitely become more calm, and patient after marriage. Things that would bother me earlier, still do bother me, but to a lesser extent. I would not attribute all the changes to V, although his role is undeniable, but marriage brought with it certain changes which have changed me, for the better. So, yes marriage changed me.

Marriage also changes your eating habits. I have seen a change in what V eats. He has started accepting mushrooms in his diet- he is still not crazy about them but has made his peace with mushrooms. All for me.

I too have adjusted my taste buds to his. From someone who wouldn’t touch bharta with a ten-foot pole, here I am writing about it on GMT.

That’s Change.

That’s Growth.

Baingan bharta is a dish made from roasted eggplants cooked with onions, tomatoes, chillies, ginger and garlic. Some people also add peas and other various vegetables to it.

Baingan (pronounced bane-gun) is what Indians call eggplant in hindi. And bharta (pronounced bhharta with the first “a” in bharta pronounced the same way you pronounce “u” in mud. Pardon me, but phonetic symbols are not my strongest point!), is the hindi word for roughly mashed/pureed vegetables.

This dish can be prepared two ways with roasted eggplant – one with accompanying raw ingredients which typically includes mustard oil and the other with cooked ingredients. The recipe below uses the latter method.

Honestly Baingan ka bharta was my least favorite dish growing up. It was hardly made at home, and when made, I never ate it. I wanted to like it, because eggplants are good for you, but I just found it too slimy to look at.

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When I was in India this time, the cook at my parents’ place made this amazing shahi paneer dish at a party that my parents hosted. Now, I have made shahi paneer in the past from a recipe my mother uses. The results have been good, always good. But, both my mom and I liked this recipe. And when I found out it was so easy, I had to try it out for myself.

“Shahi” means royal in Urdu and “paneer” is the name given to Indian cottage cheese. Indian cottage cheese is much firmer than the cottage cheese that we get here in the US. Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.

Shahi Paneer is the slightly richer version of Paneer Makhani or Butter Paneer (the vegetarian counterpart of the famous Butter chicken). A major difference in the nomenclature comes from the use of nuts and raisins- the former includes them in the recipe, the latter doesn’t.

As how all recipes go, there are various versions of shahi paneer out there in the cyber space, in Indian kitchens and in cookbooks. My mom’s recipe uses dried fenugreek recipes (which I have seen other recipes also mention). But this doesn’t. Yes, there are different versions online, but I like this recipe for its straight forwardness.

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My SRC assignment for the month of March was to make something from the site Baking & Boys.

Baking and Boys is a blog managed by the talented Katrina. Katrina has been blogging since Feb, 2008- that means she has been blogging for more than 4 years now. This is how Katrina describes why she started this blog and how it turned out to be what it is today.

I started my blog just thinking I was going to keep my family and friends up-to-date with the boys. I’ve said it before, I just put some cake pictures of Sam’s first birthday party on here and then for some reason my favorite cinnamon rolls. Next thing I knew, this whole wonderful world of food blogging opened up before my eyes. I often say that baking and sharing and blogging are my sanity—which with this house full of boys I often find necessary! Keeps them fed and me sane. Sounds like a good combination. 😉 And here I am, four years later with just noticing yesterday that I now have 400 followers on my blog and 200 “likers” on Facebook.

I am glad she changed from just a daily journal to much more.
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