Published 2022 | Fiction

A boy caught between the real and an ‘alternate reality’, ‘Out of the Woods’ by Neikehienuo Mepfhu-o takes a look at the struggles that mental health illnesses bring with them – for the person and their immediate family members.

During a recent trip to Nagaland, I decided to pick up a book or two written by local authors, and ‘Out of the Woods’ by Neikehienuo Mepfhu-o was one among them. One of the key reasons to pick up the book was the book blurb – there was no tiptoeing around the subject of the book, no promises of happy endings and salvations, no hiding the fact that this could be (and is) a painful read.

Out of the Woods is a book that may act as a trigger for individuals who have dealt with mental health issues – themselves or as support for families. Because Neikehienuo Mepfhu-o captures the emotional turmoil not only of the afflicted but the immediate family too. It took me a good while to read through the book as it brought back memories from the days when I was diagnosed with anxiety and depression, the battle that ensued and the struggles that my immediate family, especially my parents faced in the interim.

The Crux

Neikehienuo Mepfhu-o’s ‘Out of the Woods’ is the story of a family struggling to cope with the trials and tribulations that village life brings with it while also grappling with the trauma of caring for a growing teen who is struggling to find his place in the real world that collides with the alternate world he lives in. The book traverses through the life of this family that is caught in an endless, harsh loop of loss, pain, trauma, the struggle to find the cause’ to the boy’s ‘behaviour’ and the penultimate discovery of the road to healing.

The Highs & Lows

One of the highlights of the books is the strong hold the writer has on the language (which could be contributed to the fact that she is an educator based in Kohima and has won an award for a previous book). The author uses simple language as effectively as a painter uses a paintbrush – her words transport you from the eerily peaceful and happy alternate world the boy lives in while effectively drawing out a picture of the home and world the boy inhabits with his family. She uses words to explain to the readers the thoughts and emotions that rush through the boy’s mind, in vivid contrast to the helpless anguish and frustration of the family that is tied together by their love for him. What is disturbing – and true – is that it is this very love and resultant uncertainty that govern their lives and threaten to break them apart. The book is a deep dive into the mind of a young boy dealing with an undiagnosed mental health disorder.

I keep writing ‘the boy’ because that is what he is through the book – ‘the boy’ – and that, in my opinion, works to create an awareness that the teenager and the family could be anyone, in any part of the world.

The relatives, the villagers, the pastor and other sources that claim they can help the child act as a commentary on the society’s struggles to accept the reality of mental health issues. This would, perhaps, be more pronounced in pockets that continue to remain relatively disconnected from the rest of the woke and allegedly more aware world.

So, does this mean Out of the Woods is without its follies? The very strength of the author works against the book – the words. By the time you reach the halfway mark, you may be hit by the ‘this is repetitive’ thought because it is for several pages. Thankfully, there is a shift from the normal to the parallel reality which shocks the reader out of the lull.

Another aspect that did not work for me is the end – the journey from the intervention, to seeking medical help and the manner in which the doctor explains the situation as also the boy’s return to ‘normalcy’ is not fulfilling from the reader point of view. Personally, tighter editing could have definitely helped the cause of this book.

However, for the sheer gumption required to write an entire novel that depicts the emotional trauma and exhaustion of mental health, Neikehienuo Mepfhu-o’s Out of the Woods is definitely a book I’d suggest you pick up.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Published 2017 | Self help

Sharing the Swedish concept of ‘death cleaning’, Margareta Magnusson’s ‘Dostadning’ is a handy book to have, if for nothing but tips that can help the decluttering process too.

‘A fond and wise little book’ is what the New York Times called it and I would agree. I stumbled on this book at a time when I had – desperately – turned to the Internet for solutions on ways to convince my mother to declutter. She is a habitual hoarder who has preserved everything – from gift boxes that came our way over 15 years ago to frying pan sets and of course, the usual photographs, baby clothes etc. And considering the fact that I hoard books because “what if there’s an apocalypse and I have all the time in the world”, its best I put a pause on the commentary.

The Internet listed this book in its set of suggestions and I was caught by the musically assertive sounding word – “Dostadning”. As I read the blurb, I was intrigued.

The Crux

Margareta Magnussion’s book isn’t a preachy, morbid book that laments death. Instead, it treats death as a fact of life, which, despite its heartbreaking nature, it is. The author – who is a professional ‘death cleaner’ advocates the idea of taking care of your possessions, to, among others things, ensure what you value goes to an individual or place that appreciates it and your immediate family or loved ones do not have to bear the burden of sorting through your things after you’ve moved on.

Following the initial introductory chapters, the author has divided the chapters on the basis of the things that form a part of life and have to be dealt with later – artefacts and articles, knickknacks and photographs, pets, clothing and more. The author downplays the gravity by interspersing her suggestions with instances from her life, with memories attached to her own death cleaning, personal and professional.

To Read or Not to Read

What stands out for me in this particular read is that the tips that she has given are practical enough such that they need not be relegated to the concept of death cleaning alone. These tips are helpful when you are changing homes, moving to another city/country or downsizing/decluttering as is evident in the photograph above – note the number of stickers peeping out of the book! I recommend this book for those looking for such practical tips and have added it to my mother’s bedside pile of books she should read.

I would, however, also add a ‘trigger’ label to this particular book for those who’ve seen death at close quarters – it may bring back memories that aren’t necessary good, it may remind you of moments of grief that may throw you into despair. That is not the intention of this book in any way but there is no discounting the unpredictability of the human mind and emotions so I’d recommend that for those for who continue to struggle with the concept of death, take your time with this book, if at all.

P.S Available to be borrowed by fellow bibliophiles in Ahmedabad.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Garlic & Naga Red Chilli Pickle

A spicy, robust pickle made with garlic and potent red chilli from Nagaland

• 1/2 cup Nagaland Garlic
• 6 tablespoon Vinegar
• 1 inch Ginger
• 1 Tomato (small)
• 1/2 teaspoon Mustard seeds
• 2 tablespoon Mustard oil
• 1/2 teaspoon Nagaland Red Chilli Powder
• Salt a pinch

Day 1

1. Peel, wash and roughly chop the garlic cloves.
2. Soak the chopped garlic in vinegar, ensuring all of the garlic is submerged in the vinegar, cover and let it rest overnight.

Day 2

1. Blanch and peel the tomato. Chop it in a mush.
2. Grate the ginger into the vinegar-soaked garlic.
3. In a pan, heat mustard oil.
4. Add the mustard seeds and let them splutter.
5. Pour in the garlic ginger vinegar solution to the oil and cover immediately to stop the splutter and trap the fragrance (as my mother says).
6. Once the situation inside the pan is a little calm, uncover, add the tomato mush and give it a good stir.
7. Add the Nagaland Red Chilli Powder and a pinch of salt.
8. Give it a good stir and simmer for 10 minutes.
9. Let it cool completely before storing it in a glass jar.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Apple Chutney

A mushy apple chutney flavoured with butter and star anise

• 1¾ cups Peeled & chopped apples
• 1.5 tablespoon Butter
• ½ tablespoon Brown sugar
• 1 Star anise
• ¼ teaspoon Paprika

1. Wash, peel and roughly chop the apples. Do note, the measurement noted in the recipe is of apples AFTER the peel-chop process.
2. Place a non-stick saucepan on low heat.

3. Add the butter and sugar in the pan and stir until the sugar has melted.

4. Add the chopped apples and give it a good stir.
5. Drop in the star anise, cover and cook till the apples have nearly melted and the mixture is leaving the sides of the pans.
6. Add a pinch of paprika and do a quick taste test.
7. Adjust the amount of sugar and paprika if required.
8. Remove from the heat and let it cool.
9. Store in a glass container with a tight lid; if you have the willpower, let it rest for a day before you dig in.

Chutneys, Side Dish

apple, chutney, relish

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Yellow Moong Dal with Veggies

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

• ¾ cup Yellow moong dal
• ½ cup Green peas
• ½ cup Potato ((cubed/diced))
• ½ cup Carrot ((cubed/diced))
• 1 Green chilli
• 1 tablespoon Ghee
• ½ inch Ginger ((crushed))
• ½ teaspoon Cumin seeds
• 2-3 Cloves
• 2-3 Cardamom pods
• ½ stick Cinnamon
• 1 Bay leaf
• Salt ((to taste))
• ¼ teaspoon Sugar
• ½ teaspoon Turmeric powder
• Red chilli powder ((to taste))
• 4 cups Water

1. Peel and cube/dice the carrots and potato and set aside.
2. Slit the green chilli lengthwise, crush the ginger and keep ready.
3. In a kadhai/pan, dry roast the yellow moong dal until fragrant. Stir constantly to avoid the dal from burning. This will take approximately 5 minutes.
4. Pour the roasted yellow moong dal into a bowl and set aside to cool.
5. In a pressure cooker, heat ghee.
6. Add cumin seeds, cloves, cardamom pods, cinnamon and bay leaf. Stir fry till fragrant.
7. Add the crushed ginger, green chilli, potato and carrot.
8. Stir fry for 2-3 minutes, until the potatoes are slightly brown at the edges.
9. Add the yellow moong dal and green peas into the cooker. If you are a cleanliness maniac like me, wash the roasted yellow moong dal before you dump it into the cooker.
10. Add salt, turmeric powder, red chilli powder if using it and salt.
11. Pour in 3 cups of water and stir well.
12. Close the pressure cooker and let the dal cook for up to three whistles.
13. Gradually release the cooker’s steam.
14. Open and stir the dal gently to avoid breaking the cooked vegetables.
15. Check the seasoning and the consistency – a thicker dal pairs well with breads like roti, paratha, luchi or naan. A slightly soupy dal is best for rice.
16. To adjust the consistency, add warm water and gently stir the dal.

Main

Bengali (Indian)

dal, vegetables, yellow moong dal, yellow mung dal

2019 | Korean | Romance

I believe there’s a right time to read a book and until the time has arrived, you will either not enjoy reading the book or will set it aside for later. I’ve noticed the same is applicable to movies and series. There have been times I’ve started a series and stopped it after an episode or two because it didn’t appeal to me. Romance is a Bonus Book is one such drama. RIABB was recommended by the friend who introduced me to Korean dramas in 2019. Back then, I’d given up on the series after episode 4/5, for reasons I don’t really remember. But my 2022 viewing of RIABB has been a smooth sailing. Here’s the good and the bad of this series…

The plot of Romance is a Bonus Book

Kang Dan-i (Lee Na-young), a 37-year-old is scrambling to upgrade her life. The former advertising copywriter has separated from her husband who cheated on her and is now an unemployed single mother. Adding to the struggle of finding suitable employment after the long career gap is the fact that her house is being razed. So, to make ends meet, she is working as a housekeeper… at her best friend Cha Eun-ho’s (Lee Jong-suk) home and he doesn’t know it!

Eun-ho, 32, is a successful author, chief editor and one of the founding members of Gyeoroo publishing. He has been in love with Dan-i since he was a teenager but obviously, the latter is clueless. In the present (of the show) Eun-ho is unaware about Dan-i’s struggles. Eventually, Dan-i finds a job at Eun-ho’s publishing house, the latter finds out about her state of affairs and drags her to live with him until she finds her footing.

The story progresses in tandem with Dan-i’s professional and personal growth. She impresses her colleagues with her hard work and creative flair, makes new chingus and love comes knocking. Of course, the journey isn’t smooth as the duo navigate through personal and professional highs and lows but then, what’s a series without some drama, right? 

The Good…

A very generic and mundane description of this series would be that it is a mature friends-to-lovers romance, the story of a divorced woman fighting against the odds and winning. But just as life isn’t as simple, the series isn’t as generic.

Although branded a romantic comedy, Romance is a Bonus Book may not be a series that viewers in their 20s may relate with because honestly, most of the issues that the protagonist faces are the 30s problem – especially the ‘age discrimination’ and the various societal pressures that ‘aging’ women have to face. And when I say ‘age’ here, I mean women in their late 30s and 40s. It’s subtle but evident in the way Dan-i has to fudge her resume to land a menial job, the way she is berated for trying to take a job that ‘belongs’ to someone younger and her thoughts about exploring a romantic relationship with someone younger.

The highlight of this series is Lee Na-young and Lee Jong-suk’s acting. The former slays as Dan-i, effortlessly showing the character’s inner struggles and determination to survive, her presence of mind and her self-belief. She adds to the existing layers of the character and in doing so, she becomes a heroine viewers will relate to and empathise with – because trust me when I say, we’ve all been there at least once in life.

And please, I simple cannot not mention Lee Jong-suk. The man with the cute face can make your heart flutter and how! Jong-suk’s broad shoulders carry the role of Eun-ho with as much ease as they carry off those amazing long coats and sweaters (a little swoon here please). His admiration, love and support for his noona is evident in every single frame and is like that warm comforter that you want to snuggle into after a hard day. There are several emotional moments and the duo do a brilliant job with these without going overboard.

A key point of attraction here is the setting – Gyeoroo publishing. It makes me want to apply for a job there right away because that’s what a dream job would be, right? Your work is an extension of a genuine love, you get to live in the world of books day in and day out, your bestie works at the office and your love interest does too! And not to forget the colleagues that range from scary and tyrannical to weird and adorable. All the supporting characters – including the potential love interests Ji Seo-joon (Wi Ha-joon) and Song Hae-rin (Jung Yoo-jin) – are well etched, each with backstories that justify their behaviour and add to the storyline.

One of the best moments of the series are in the last episode, when a letter drawing comparison between life-relationships-books is read out. Its poignant, its heartwarming and the reason why the title of the series makes absolute sense.

… and The Bad

If you are the kind that needs drama and speed and a cliffhanging end to every episode then Romance Is A Bonus Book isn’t something you want to want. The series, albeit interesting, is a bit scattered and for non-Koreans, the references to books and authors can be a little confusing since we aren’t aware of them.

There is no shock value in the series, not even the unravelling of the mystery creates conflict. Moreover, with a lot of the information dropped in the first half of the series, the remaining episodes are more to tie up the knots and feel dragged out. I’d say chop off an episode and a half!

Its soothing, but sometimes, soothing can put you to sleep too.

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Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.

• 200 grams Pumpkin
• 100 grams Potato
• 1 medium Onion
• 1 Green chilli
• 1 tablespoon Mustard oil
• ¼ teaspoon Nigella seeds
• Salt (to taste)
• ¼ teaspoon Turmeric Powder

1. Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
2. In a kadhai/deep pan, heat mustard oil.
3. Once the oil is hot, add nigella seeds and green chilli.
4. Let the nigella seeds splutter.
5. Add the onion and potato; cover and cook on low flame for 2-3 minutes.
6. Add the pumpkin, turmeric powder and salt to taste.
7. Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
8. Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
9. Serve hot with roti/paratha or as a side dish with rice and dal.

Side

Bengali (Indian)

bengali cuisine, kalo jeere, kalonji, mashed potato, mustard oil, nigella seeds, pumpkin, spring onion

Published 2022 | Fiction

A boy caught between the real and an ‘alternate reality’, ‘Out of the Woods’ by Neikehienuo Mepfhu-o takes a look at the struggles that mental health illnesses bring with them – for the person and their immediate family members.

During a recent trip to Nagaland, I decided to pick up a book or two written by local authors, and ‘Out of the Woods’ by Neikehienuo Mepfhu-o was one among them. One of the key reasons to pick up the book was the book blurb – there was no tiptoeing around the subject of the book, no promises of happy endings and salvations, no hiding the fact that this could be (and is) a painful read.

Out of the Woods is a book that may act as a trigger for individuals who have dealt with mental health issues – themselves or as support for families. Because Neikehienuo Mepfhu-o captures the emotional turmoil not only of the afflicted but the immediate family too. It took me a good while to read through the book as it brought back memories from the days when I was diagnosed with anxiety and depression, the battle that ensued and the struggles that my immediate family, especially my parents faced in the interim.

The Crux

Neikehienuo Mepfhu-o’s ‘Out of the Woods’ is the story of a family struggling to cope with the trials and tribulations that village life brings with it while also grappling with the trauma of caring for a growing teen who is struggling to find his place in the real world that collides with the alternate world he lives in. The book traverses through the life of this family that is caught in an endless, harsh loop of loss, pain, trauma, the struggle to find the cause’ to the boy’s ‘behaviour’ and the penultimate discovery of the road to healing.

The Highs & Lows

One of the highlights of the books is the strong hold the writer has on the language (which could be contributed to the fact that she is an educator based in Kohima and has won an award for a previous book). The author uses simple language as effectively as a painter uses a paintbrush – her words transport you from the eerily peaceful and happy alternate world the boy lives in while effectively drawing out a picture of the home and world the boy inhabits with his family. She uses words to explain to the readers the thoughts and emotions that rush through the boy’s mind, in vivid contrast to the helpless anguish and frustration of the family that is tied together by their love for him. What is disturbing – and true – is that it is this very love and resultant uncertainty that govern their lives and threaten to break them apart. The book is a deep dive into the mind of a young boy dealing with an undiagnosed mental health disorder.

I keep writing ‘the boy’ because that is what he is through the book – ‘the boy’ – and that, in my opinion, works to create an awareness that the teenager and the family could be anyone, in any part of the world.

The relatives, the villagers, the pastor and other sources that claim they can help the child act as a commentary on the society’s struggles to accept the reality of mental health issues. This would, perhaps, be more pronounced in pockets that continue to remain relatively disconnected from the rest of the woke and allegedly more aware world.

So, does this mean Out of the Woods is without its follies? The very strength of the author works against the book – the words. By the time you reach the halfway mark, you may be hit by the ‘this is repetitive’ thought because it is for several pages. Thankfully, there is a shift from the normal to the parallel reality which shocks the reader out of the lull.

Another aspect that did not work for me is the end – the journey from the intervention, to seeking medical help and the manner in which the doctor explains the situation as also the boy’s return to ‘normalcy’ is not fulfilling from the reader point of view. Personally, tighter editing could have definitely helped the cause of this book.

However, for the sheer gumption required to write an entire novel that depicts the emotional trauma and exhaustion of mental health, Neikehienuo Mepfhu-o’s Out of the Woods is definitely a book I’d suggest you pick up.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Published 2017 | Self help

Sharing the Swedish concept of ‘death cleaning’, Margareta Magnusson’s ‘Dostadning’ is a handy book to have, if for nothing but tips that can help the decluttering process too.

‘A fond and wise little book’ is what the New York Times called it and I would agree. I stumbled on this book at a time when I had – desperately – turned to the Internet for solutions on ways to convince my mother to declutter. She is a habitual hoarder who has preserved everything – from gift boxes that came our way over 15 years ago to frying pan sets and of course, the usual photographs, baby clothes etc. And considering the fact that I hoard books because “what if there’s an apocalypse and I have all the time in the world”, its best I put a pause on the commentary.

The Internet listed this book in its set of suggestions and I was caught by the musically assertive sounding word – “Dostadning”. As I read the blurb, I was intrigued.

The Crux

Margareta Magnussion’s book isn’t a preachy, morbid book that laments death. Instead, it treats death as a fact of life, which, despite its heartbreaking nature, it is. The author – who is a professional ‘death cleaner’ advocates the idea of taking care of your possessions, to, among others things, ensure what you value goes to an individual or place that appreciates it and your immediate family or loved ones do not have to bear the burden of sorting through your things after you’ve moved on.

Following the initial introductory chapters, the author has divided the chapters on the basis of the things that form a part of life and have to be dealt with later – artefacts and articles, knickknacks and photographs, pets, clothing and more. The author downplays the gravity by interspersing her suggestions with instances from her life, with memories attached to her own death cleaning, personal and professional.

To Read or Not to Read

What stands out for me in this particular read is that the tips that she has given are practical enough such that they need not be relegated to the concept of death cleaning alone. These tips are helpful when you are changing homes, moving to another city/country or downsizing/decluttering as is evident in the photograph above – note the number of stickers peeping out of the book! I recommend this book for those looking for such practical tips and have added it to my mother’s bedside pile of books she should read.

I would, however, also add a ‘trigger’ label to this particular book for those who’ve seen death at close quarters – it may bring back memories that aren’t necessary good, it may remind you of moments of grief that may throw you into despair. That is not the intention of this book in any way but there is no discounting the unpredictability of the human mind and emotions so I’d recommend that for those for who continue to struggle with the concept of death, take your time with this book, if at all.

P.S Available to be borrowed by fellow bibliophiles in Ahmedabad.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Garlic & Naga Red Chilli Pickle

A spicy, robust pickle made with garlic and potent red chilli from Nagaland

• 1/2 cup Nagaland Garlic
• 6 tablespoon Vinegar
• 1 inch Ginger
• 1 Tomato (small)
• 1/2 teaspoon Mustard seeds
• 2 tablespoon Mustard oil
• 1/2 teaspoon Nagaland Red Chilli Powder
• Salt a pinch

Day 1

1. Peel, wash and roughly chop the garlic cloves.
2. Soak the chopped garlic in vinegar, ensuring all of the garlic is submerged in the vinegar, cover and let it rest overnight.

Day 2

1. Blanch and peel the tomato. Chop it in a mush.
2. Grate the ginger into the vinegar-soaked garlic.
3. In a pan, heat mustard oil.
4. Add the mustard seeds and let them splutter.
5. Pour in the garlic ginger vinegar solution to the oil and cover immediately to stop the splutter and trap the fragrance (as my mother says).
6. Once the situation inside the pan is a little calm, uncover, add the tomato mush and give it a good stir.
7. Add the Nagaland Red Chilli Powder and a pinch of salt.
8. Give it a good stir and simmer for 10 minutes.
9. Let it cool completely before storing it in a glass jar.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Apple Chutney

A mushy apple chutney flavoured with butter and star anise

• 1¾ cups Peeled & chopped apples
• 1.5 tablespoon Butter
• ½ tablespoon Brown sugar
• 1 Star anise
• ¼ teaspoon Paprika

1. Wash, peel and roughly chop the apples. Do note, the measurement noted in the recipe is of apples AFTER the peel-chop process.
2. Place a non-stick saucepan on low heat.

3. Add the butter and sugar in the pan and stir until the sugar has melted.

4. Add the chopped apples and give it a good stir.
5. Drop in the star anise, cover and cook till the apples have nearly melted and the mixture is leaving the sides of the pans.
6. Add a pinch of paprika and do a quick taste test.
7. Adjust the amount of sugar and paprika if required.
8. Remove from the heat and let it cool.
9. Store in a glass container with a tight lid; if you have the willpower, let it rest for a day before you dig in.

Chutneys, Side Dish

apple, chutney, relish

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Yellow Moong Dal with Veggies

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

• ¾ cup Yellow moong dal
• ½ cup Green peas
• ½ cup Potato ((cubed/diced))
• ½ cup Carrot ((cubed/diced))
• 1 Green chilli
• 1 tablespoon Ghee
• ½ inch Ginger ((crushed))
• ½ teaspoon Cumin seeds
• 2-3 Cloves
• 2-3 Cardamom pods
• ½ stick Cinnamon
• 1 Bay leaf
• Salt ((to taste))
• ¼ teaspoon Sugar
• ½ teaspoon Turmeric powder
• Red chilli powder ((to taste))
• 4 cups Water

1. Peel and cube/dice the carrots and potato and set aside.
2. Slit the green chilli lengthwise, crush the ginger and keep ready.
3. In a kadhai/pan, dry roast the yellow moong dal until fragrant. Stir constantly to avoid the dal from burning. This will take approximately 5 minutes.
4. Pour the roasted yellow moong dal into a bowl and set aside to cool.
5. In a pressure cooker, heat ghee.
6. Add cumin seeds, cloves, cardamom pods, cinnamon and bay leaf. Stir fry till fragrant.
7. Add the crushed ginger, green chilli, potato and carrot.
8. Stir fry for 2-3 minutes, until the potatoes are slightly brown at the edges.
9. Add the yellow moong dal and green peas into the cooker. If you are a cleanliness maniac like me, wash the roasted yellow moong dal before you dump it into the cooker.
10. Add salt, turmeric powder, red chilli powder if using it and salt.
11. Pour in 3 cups of water and stir well.
12. Close the pressure cooker and let the dal cook for up to three whistles.
13. Gradually release the cooker’s steam.
14. Open and stir the dal gently to avoid breaking the cooked vegetables.
15. Check the seasoning and the consistency – a thicker dal pairs well with breads like roti, paratha, luchi or naan. A slightly soupy dal is best for rice.
16. To adjust the consistency, add warm water and gently stir the dal.

Main

Bengali (Indian)

dal, vegetables, yellow moong dal, yellow mung dal

2019 | Korean | Romance

I believe there’s a right time to read a book and until the time has arrived, you will either not enjoy reading the book or will set it aside for later. I’ve noticed the same is applicable to movies and series. There have been times I’ve started a series and stopped it after an episode or two because it didn’t appeal to me. Romance is a Bonus Book is one such drama. RIABB was recommended by the friend who introduced me to Korean dramas in 2019. Back then, I’d given up on the series after episode 4/5, for reasons I don’t really remember. But my 2022 viewing of RIABB has been a smooth sailing. Here’s the good and the bad of this series…

The plot of Romance is a Bonus Book

Kang Dan-i (Lee Na-young), a 37-year-old is scrambling to upgrade her life. The former advertising copywriter has separated from her husband who cheated on her and is now an unemployed single mother. Adding to the struggle of finding suitable employment after the long career gap is the fact that her house is being razed. So, to make ends meet, she is working as a housekeeper… at her best friend Cha Eun-ho’s (Lee Jong-suk) home and he doesn’t know it!

Eun-ho, 32, is a successful author, chief editor and one of the founding members of Gyeoroo publishing. He has been in love with Dan-i since he was a teenager but obviously, the latter is clueless. In the present (of the show) Eun-ho is unaware about Dan-i’s struggles. Eventually, Dan-i finds a job at Eun-ho’s publishing house, the latter finds out about her state of affairs and drags her to live with him until she finds her footing.

The story progresses in tandem with Dan-i’s professional and personal growth. She impresses her colleagues with her hard work and creative flair, makes new chingus and love comes knocking. Of course, the journey isn’t smooth as the duo navigate through personal and professional highs and lows but then, what’s a series without some drama, right? 

The Good…

A very generic and mundane description of this series would be that it is a mature friends-to-lovers romance, the story of a divorced woman fighting against the odds and winning. But just as life isn’t as simple, the series isn’t as generic.

Although branded a romantic comedy, Romance is a Bonus Book may not be a series that viewers in their 20s may relate with because honestly, most of the issues that the protagonist faces are the 30s problem – especially the ‘age discrimination’ and the various societal pressures that ‘aging’ women have to face. And when I say ‘age’ here, I mean women in their late 30s and 40s. It’s subtle but evident in the way Dan-i has to fudge her resume to land a menial job, the way she is berated for trying to take a job that ‘belongs’ to someone younger and her thoughts about exploring a romantic relationship with someone younger.

The highlight of this series is Lee Na-young and Lee Jong-suk’s acting. The former slays as Dan-i, effortlessly showing the character’s inner struggles and determination to survive, her presence of mind and her self-belief. She adds to the existing layers of the character and in doing so, she becomes a heroine viewers will relate to and empathise with – because trust me when I say, we’ve all been there at least once in life.

And please, I simple cannot not mention Lee Jong-suk. The man with the cute face can make your heart flutter and how! Jong-suk’s broad shoulders carry the role of Eun-ho with as much ease as they carry off those amazing long coats and sweaters (a little swoon here please). His admiration, love and support for his noona is evident in every single frame and is like that warm comforter that you want to snuggle into after a hard day. There are several emotional moments and the duo do a brilliant job with these without going overboard.

A key point of attraction here is the setting – Gyeoroo publishing. It makes me want to apply for a job there right away because that’s what a dream job would be, right? Your work is an extension of a genuine love, you get to live in the world of books day in and day out, your bestie works at the office and your love interest does too! And not to forget the colleagues that range from scary and tyrannical to weird and adorable. All the supporting characters – including the potential love interests Ji Seo-joon (Wi Ha-joon) and Song Hae-rin (Jung Yoo-jin) – are well etched, each with backstories that justify their behaviour and add to the storyline.

One of the best moments of the series are in the last episode, when a letter drawing comparison between life-relationships-books is read out. Its poignant, its heartwarming and the reason why the title of the series makes absolute sense.

… and The Bad

If you are the kind that needs drama and speed and a cliffhanging end to every episode then Romance Is A Bonus Book isn’t something you want to want. The series, albeit interesting, is a bit scattered and for non-Koreans, the references to books and authors can be a little confusing since we aren’t aware of them.

There is no shock value in the series, not even the unravelling of the mystery creates conflict. Moreover, with a lot of the information dropped in the first half of the series, the remaining episodes are more to tie up the knots and feel dragged out. I’d say chop off an episode and a half!

Its soothing, but sometimes, soothing can put you to sleep too.

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Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.

• 200 grams Pumpkin
• 100 grams Potato
• 1 medium Onion
• 1 Green chilli
• 1 tablespoon Mustard oil
• ¼ teaspoon Nigella seeds
• Salt (to taste)
• ¼ teaspoon Turmeric Powder

1. Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
2. In a kadhai/deep pan, heat mustard oil.
3. Once the oil is hot, add nigella seeds and green chilli.
4. Let the nigella seeds splutter.
5. Add the onion and potato; cover and cook on low flame for 2-3 minutes.
6. Add the pumpkin, turmeric powder and salt to taste.
7. Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
8. Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
9. Serve hot with roti/paratha or as a side dish with rice and dal.

Side

Bengali (Indian)

bengali cuisine, kalo jeere, kalonji, mashed potato, mustard oil, nigella seeds, pumpkin, spring onion