What: Hangawi restaurant
Cuisine: Vegetarian Korean
Where: 12E 32nd Street (between 5th and Madison Ave) New York, NY 10016
Tel: 212 213 0077/212 213 6068
Try: combination pancakes (leek, kimchi mushroom & kabocha pumpkin with mung beans), tofu stone bowl rice with sesame leaves, organic tofu steak
This is the best of both worlds- when you are craving pizza and Indian at the same time, try this. It is one of the best Indian fusion dishes I’ve tried!
recipe courtesy: manjula’s kitchen
For Paratha Dough
- 1 cup all-purpose flour (maida or plain flour)
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp yeast
- 2 Tbsp oil
- 1/3 cup lukewarm water (use as needed)
- 1-1/2 Tbsp tomato paste
- 1/4 tsp salt
- 1/2 tsp chili flakes (adjust to taste)
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 cup bell pepper (finely chopped)
- 1/2 cup mushrooms (finely chopped)
- 1 jalapeno pepper (finely chopped, adjust to taste)
- 1-1/4 cup mozzarella cheese (shredded)
- 1/4 cup all-purpose flour (maida or plain flour for rolling the paratha)
- 2 Tbsp of oil (to cook parathas)
This is the tastiest mac and cheese I’ve ever had- thanks to this recipe in Laura in the kitchen, which my loving husband recently gifted to me. I had him mark the pages of the recipes he wanted me to try and this was among them. I will definitely be making this regularly! It came out delicious.
1/2 pound pasta of your choice
2 1/2 cups chopped broccoli florets
6 tablespoons unsalted butter (I used half of this amount)
1/4 cup all purpose flour
2 cups whole milk ( I used skim)
1 tablespoon dry mustard ( I used dijon)
2 cups shredded extra sharp cheddar cheese
salt and pepper to taste
1/2 cup freshly grated Parmigiana-Reggiano plus more for topping
1/4 cup fresh or dried plain bread crumbs ( I used Italian)
- Preheat oven to 400 degrees F. Butter an 8×12 inch baking dish.
- Bring a large pot of generously salted water to a boil. Add the pasta and broccoli. Cook until the pasta is al dente. Drain the pasta and broccoli and return to the pot.
- Add butter to saucepan over medium low heat and once it melts, add the flour. Cook, stirring constantly, for 1 minute to cook off the flour taste. Pour in the milk in a slow stream while whisking constantly. Cook and keep stirring until it has a cream consistency- 4 to 5 minutes. Add the mustard and cheddar, stirring in a figure eight motion, until most of the cheese has melted. Season to taste with salt and pepper.
- Add the sauce and half cup of the parmigiana to the pasta. Transfer the mixture to the prepared baking pan.
- Either top with bread crumbs as it is, or mix with some melted butter and scatter on top of the pasta. I did not add melted butter and didn’t miss it. Add some grated cheese over the top.
- Bake until the sauce is bubbly and the top is golden brown and crispy, 20 to 25 minutes. Let cool for 20 minutes (if you can) before serving.
Have you ever read something that feels like it was written just for you? This book of poetry seems like the thing that had been missing from my book shelf (and my life). I love every word, but here are my favorites:
love will come
and when love comes
love will hold you
love will call your name
and you will melt
love will hurt you but
love will never mean to
love will play no games
cause love knows life
has been hard enough already
you wrap your fingers
around my hair
is how you make music
out of me
i don’t know what living a balanced life feels like
when i am sad
i don’t cry i pour
when i am happy
i don’t smile i glow
when i am angry
i don’t yell i burn
the good thing about feeling in extremes is
when i love i give them wings
but perhaps that isn’t
such a good thing
cause they always
tend to leave and
you should see me
when my heart is broken
i don’t grieve i shatter
i didn’t know why
i split myself open
for others knowing
sewing myself up
hurts this much
you cannot leave
and have me too
i cannot exist in
two places at once
-when you ask if we can still be friends
but you don’t stay gone
why do you do that
why do you
abandon the thing you want to keep
why do you linger
in a place you do not want to stay
why do you think it’s ok to do both
go and return all at once
i want to apologize to all the women
i have called pretty
before I’ve called them intelligent or brave
i am sorry i made it sound as though
something as simple as what you’re born with
is the most you have to be proud of when your
spirit has crushed mountains
from now on i will say things like
you are resilient or you are extraordinary
not because i don’t think you’re pretty
but because you are so much more than that
i call you and beg
for five more minutes
we won’t talk
we won’t touch
just sit across from each other
and let our eyes
each others skin
for five minutes
Which one is your favorite?
Here’s what I’ve been loving lately, as we wait for Spring to finally arrive…
We recently saw Rangoon in the theaters, and a few of the songs were great. I find them to be pretty addicting though, so listen in moderation:)
station eleven- This wasn’t a book I thought I would like but I couldn’t put it down around 100 pages into it. The “end of the world” concept doesn’t appeal to me, but the way this book switches between before and after the collapse, kept me interested. The premise is that a pandemic hits the entire world, and civilization quickly and abruptly comes to an end. There is a group of people called the traveling symphony, who go to the different settlements to entertain the surviving population. The connection between the characters and how all the author connects all the dots at the end is what makes this book special. Also worth mention is when breathe becomes air– really enjoyed this one as well.
Vanilla Pistachio candle- I love my bath and body works candles but there is something so subtle about this one that I just love. I purchased this from Anthropologie, where I always seem to find unique candles.
drink chobani– This is my new favorite breakfast drink. I’ve been drinking special k for breakfast for a while now but when I saw that chobani came out with a yogurt drink, I thought I would try it. It has 14 grams of protein which keeps me going until lunch. It tastes delish and comes in different flavors- I have only tried the strawberry banana and really enjoy it.
tocca simone– This perfume by Tocaa is spring in a bottle! I was in the market for new scent for the transition months into summer and this is so perfect.
Here are the notes:
Top: Crisp Apple, Fresh Picked Watermelon, Lemon, Calypsone
Middle: Frangipani, Ylang- Ylang, Rose Petals, Freesia
Bottom: Creamy Lactones, Blonde Woods, Musk, Amber, Nirvanolide
this sweatshirt- I recently got this sweatshirt from Zara and can’t stop wearing it. I love the pink color, the fluffy sleeves and how comfy it is. I like to wear it with leggings on the weekends and with jeans to work (on a Friday). Zara has been killing it lately!
I want to say I can’t believe it’s already February but I honestly feel like the Holidays were so long ago. For once, I don’t feel like time is flying. Here is a roundup of what I’ve been obsessing over lately.
I’ve been using this foundation for the past few weeks now and have been loving it how easily it blends and how flawless the coverage is. I also like that the coverage isn’t too matte- I don’t like a very matte look during the winter months. This was a great find and I’m not sure what took me so long to try it.
I’ve had this eye shadow palette for a while, but I recently started using it more consistently. I love how many looks I can achieve with this, and it’s so fun to play with. It makes getting ready in the mornings more fun! See my review here.
This is my go to bronzer- I use it every single day to give my face some warmth. I love the finish it gives- it never looks ashy and is pretty fool proof. I like to use a big fluffy brush or the brush it comes with.
Steve Madden studded buckle booties- I get compliments every time I wear these booties. They’re comfortable enough to wear all day and have a bit of edge with the buckles. I got them in the Fall from the Steve Madden store and wasn’t able to find the exact pair I have, but these are similar.
ZARA check maxi coat: This is my new favorite coat- warm, long and trendy. I can wear this with leggings and a sweatshirt and still look stylish:)
the night circus: This book was such a joy to read. It was a treat for the senses. I felt like I could smell the foods of the circus, see the elaborate tents, and feel the magic of the circus. Reading this book is like entering a fantastic world- a true escape. This book makes you wonder what is real and what is magic? What makes something real and what makes it a dream world? Highly recommend this one- a disclaimer though is that the plot is slow moving but worth your patience at the beginning of the story.
I recently started making my own trail mix using just three ingredients in equal parts- almonds, dried cranberries, and dark chocolate chips. It is so delicious and easy to put together. I like to have it in the afternoons at work as a pick me up.
What have you been loving lately?
I decided to start off the the New Year with quite a few beauty buys that I’ve been loving! I am so excited to recommend every one of these products that I’ve recently purchased. Many of these were on a my wish list for a while so I’m happy to now say they are on my makeup dresser!
Here’s what I recently purchased and have been loving. I am only including new products (new to me) in this haul, not ones that I repurchased.
This is the only face mask I’ve been using on my dry winter skin, and I have to say I love it. I enjoy the subtle warming sensation on my face and how it transforms into a luxurious thick cream, leaving my skin hydrated and supple.
I am really happy with this serum so far- I’ve been using ir every night for a little less than 4 weeks now and I’ve already begun to notice that my post acne marks are lighter than they were before and that overall my skin looks brighter and healthier. The texture of this serum is great- it applies like satin and leaves my skin velvety smooth.
I like to use this lip balm at night or in the mornings before applying my makeup. I don’t think it does anything amazing to my lips other than keep them hydrated and soft. I like that it has no scent or color.
I think this one of the products I am most excited about. I was on the hunt for an eye liner for such a long time. I am not great at applying eye liner and wanted something thin so I could be more precise with it. This is great! I love not only how thin it is, but also that it stays put all day. Do you have a hard time applying eye liner? What is your favorite eye liner?
I recently got myself a sample of this eye cream, after hearing many wonderful reviews. Having used up my sample, I was very impressed with the texture of this cream. I love the thickness of it and how well it absorbs into my eye area. I’ve been using it in the mornings before applying makeup and at night. I have now been using the full size for around 2 weeks- so in total I’ve been using this day and night for a month and wow I love it! I find the scent to be very plesant.
I am so obsessed with the formula of this lip cream!! It’s the perfect marriage between a liquid lipstick and a lipgloss. It’s creamy, hydrating, not overly pigmented and the shade is just gorgeous! I think I have to pick up some more shades in the range.
I am not a huge fan of the MUFE Ultra HD foundation, but this stick version of the foundation is a total game changer for me. Fist of all, the color is beyond perfect for my skin tone. Recently I have been struggling to find the right shade and undertone in my foundations. Aside from the shade choice, this foundation stick applies like a dream- it’s super super easy to blend and looks like my skin but better! I think this is my new holy grail foundation. I like to blend it out with a makeup brush rather than a beauty sponge. Highly recommend! This is so lightweight and travel friendly as well.
I am not a liquid lipstick girl. I just don’t like the way they look on me- I love the shine of a lip gloss but the pigmentation of a lipstick. These lipglosses are the best of both worlds. They’re not super sticky, but have just the right amount of shine and pigment. The best part though? They smell like vanilla cupcakes:)
I keep the vintage shade on my desk at work since it looks great on top of any lip color I have on.
What have you gotten from Sephora recently??
I’ve grown to like eggplant over the years- maybe it’s being married to an eggplant lover. It’s all about the texture for me, which actually might not be true since I love it mushy in the form of bhartha but can’t stand baba ganoush– you figure it out.
I have been using this recipe for so long now that I don’t think I can go back to the traditional method of frying the eggplant ever again. This is one of my husband’s favorite things that I make and I think that makes it even more special.
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 1 1/2 cups Panko breadcrumbs
- 1 Tablespoon Italian seasoning
- 2 eggs (or 1 egg + 2 egg whites)
- cooking spray or olive oil
- 1 (25 ounce) jar of tomatoe sauce (homemade or store bought)
- 2 cups grated Mozzarella cheese
- 2/3 cup finely-grated Parmesan cheese
- 1/2 cup fresh basil (chopped or torn)
Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.
In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined. In a separate bowl, whisk the eggs until smooth. Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets. Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden. Remove from the oven and set aside.
Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish. Place half of the eggplant in an even layer along the bottom of the baking dish. Spread an additional 1 cup of tomato sauce evenly over the eggplant. Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil. Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.
Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil. Serve immediately.
I like having this with spaghetti and my husband’s homemade cheesy garlic bread. Yes, he makes his own bread- from scratch- and it’s divine.