eBook Review: In Conversation with Exceptional Women by Monica Bhide

Wouldn’t you cherish the opportunity to sit at a dinner table with Ruth Reichl, Dorie Greenspan, Susan Orlean, and Amanda Hesser? You can (sort of) when you read Monica Bhide’s ebook, In Conversation with Exceptional Women: Seeds of Inspiration to Help You Bloom Where You Are Planted.

Bhide, also exceptional, -- she’s an engineer-turned-renown cookbook author, writer, and mom of two -- interviewed 55 accomplished, inspirational women and compiled their insights in this notable ebook.

After posting several interviews on her blog, A Life of Spice, Bhide thought an ebook was the natural next step. So she reached out to women, who to varying degrees, had an impact on her life, including Top Chef host, Padma Lakshmi, award-winning author, Deborah Madison, and food blogging pioneer, Elise Bauer. You'll learn about their work patterns, their muses, their failings, and their successes. Some interviews are humorous, others poignant, all inspirational.

You could read this book at one sitting, on a lazy Sunday, but I wouldn’t recommend it. Take it one story at a time, perhaps with your morning coffee or afternoon tea. Savor the honesty, drink the wisdom. And remember, you’re exceptional.

Monica Bhide's Saffron-Cardamom Macaroons Recipe

I was going to finish the week off with leftover Thanksgiving turkey sandwiches, but after Thanksgiving dinner, then turkey pot pie, then curried turkey salad wraps, I'm done with turkey. Since I'm the ONLY person in the blogosphere who bought a 23.5 pound turkey for four people, I think it's safe to assume that I am the ONLY person who still has leftover turkey. So the rest is going in the freezer, and I'm moving on to Christmas cookies.

If you're looking for a unique Christmas cookie this year, try Monica Bhide's Saffron and Cardamom Macaroons. They're easy to make and are remarkably fragrant and sweet. Though I have baked with cardamom before, I have never baked with saffron. Like most people, I've always relegated saffron to savory dishes, but Monica has convinced me that saffron has a sweet side. Because of its floral overtones, it works well in these sweet and spicy cookies.

Want to share in our big, festive Eat Christmas Cookies event? Find out how here.  (Several Santa prizes will be given out throughout the event.) And check out the stash of Christmas cookies we've gotten so far. 



Saffron-Cardamom Macaroons
Yields 35-38 small macaroons (I made about 20 larger ones) 
This recipe is from Monica Bhide's cookbook, Modern Spice.
Print recipe only here. 

1 (14-ounce) package sweetened shredded coconut
10 ounces sweetened condensed milk such as Eagle brand, from a 14-ounce can
1 1/2 teaspoons ground cardamom
1 teaspoon saffron threads, crushed
1/4 teaspoon table salt
2 small egg whites, whipped to peaks

1. Heat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper and lightly spraying with nonstick spray.

2. Combine the coconut, condensed milk, cardamom, saffron, and salt in bowl. (It will form a mixture that is not like typical cookie dough, but once the egg whites are folded in, the mixture will hold together.)

3. To whip egg whites, start with room temperature eggs. I like to add a touch of lemon juice, salt, or cream of tartar to help the eggs get to the peaks. Once you begin to whisk them and they reach the soft peak stage, stop. If you continue to beat them, the proteins will break down and you will have a soft mess on your hands. Gently fold in the whipped egg whites to the mixture.

4. Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on prepared pan.

5. Bake for 14-16 minutes, until exterior is very slightly brown, the middle is still soft, and the bottoms are beginning to turn golden brown.

6. Remove from the oven. Allow to cool for about 20 minutes on a wire rack.

7. Serve at room temperature. These can be stored in an air-tight container for up to one week.

You might also enjoy these spiced baked goods from Food Blogga:
Pear and Cardamom Coffee Cake
Italian Pepper Biscuits 
Date, Fennel, and Pistachio Scones (Heart Healthy & Low Fat!)
Old-Fashioned Spiced Apple Streusel Muffins
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans

Here are more delicious cookies made with cardamom and saffron:
Kesar-Pista Nankhatai recipe at One Hot Stove (Indian cookies with cardamom and saffron)
Spring Saffron Shortbread recipe at Mango Power Girl
Baked Oatmeal Cookies with Cardamom recipe at The Amateur Gourmet
Chocolate Dipped Pistachio and Cardamom Cookies recipe at Lex Culinaria

For more about Monica Bhide's latest cookbook, Modern Spice, check out my review. You can also listen to an interview entitled "Our Insatiable Appetite for Cookbooks"with Monica and Adam Gopnik of The New Yorker.

Modern Spice Cookbook Review and a Cookbook Give-Away

If you love Indian food but are intimated by authentic recipes with 20+ ingredients -- most you've never heard of -- then Monica Bhide's new cookbook Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen is for you.

Bhide's book presents authentic Indian flavors in refreshing, modern ways. She often blends traditional Eastern and Western flavors creating unique, contemporary Indian dishes that are sure to inspire. The recipes tend to be short and straight forward, many ideal for easy mid-week meals. There are several vegetarian options and many meat dishes could easily be made vegetarian. The 100+ recipes are divided into the following categories: chutneys and marinades; modern drinks; appetizers, snacks, and salads; vegetables, beans, and lentiles; poultry, meat, and eggs; fish and shellfsih; rice and breads; and desserts. For each recipe, Bhide gives cooking tips and/or serving suggestions, and she personalizes the book by including several engaging stories about her family life. By the book's end, Bhide feels like a friend.


Saffron-Cardamom Macaroons; I will post this recipe in the near future.

I highly recommend reading Bhide's introduction prior to starting in on the recipes. In the section "The Modern Spice Pantry, she provides an extensive list of Indian spices and ingredients, such as tandoori  masala, paneer, tamarind paste, and fenugreek seeds. She defines them, explains how to store them, and where to buy them, including online sites. If you do this step first, it'll make the actually cooking a breeze. It also helps to read "Monica's Kitchen Rules," which address issues such as the best cookware for Indian cooking (nonstick) and ingredient substitutions (coriander seeds, for example, are not a good substitute for fresh coriander leaves).

As for photos, the few that are included are beautiful. My only regret is that there weren't more.

Here are the recipes I made and my thoughts about them:

Pomegranate Chutney is made from pureed pomegranate seeds seasoned simply with lemon juice, ginger, chaat masala, and light brown sugar. This colorful chutney takes minutes to make and is wonderfully versatile. The sweet-tart flavors pairs well with chicken, pork, and, my favorite, sauteed shrimp.

Green Beans Subzi consists of green beans (I used fresh) and potatoes sauteed with garlic, tomato, and spices, including cumin seeds, and turmeric. This dish is easy to prepare and makes green beans and potatoes a lot more exciting than usual. The flavors are bold without being overwhelming, which makes this an ideal side dish for chicken, fish, pork, or beef.

Monica's Tomato and Coconut Fish Curry: Bhide's recipe introduction enticed me to make this one. She writes, "I have been cooking [this] for as long as I can remember. It is a favorite with adults and kids alike. My dad once told me it was his favorite. I cannot tell you how happy I was, since he has such discerning tastes." I'm with Monica's dad on this one: this recipe was my favorite as well. Catfish stars in this dish and is elevated to something special. The fish is gently cooked in a tomato-coconut milk bath that is seasoned liberally with spices such as mustard seeds, curry leaves, ginger, and turmeric. It's a perfect mid-week meal, since it's inexpensive, fast, and easy. I served it atop brown basmati rice. Although Bhide says one pound of catfish fillets serves 4, Jeff and I nearly finished it all.

Saffron-Cardamom Macaroons: I'm a sucker for macaroons and baked goods laced with cardamom, so it didn't take me long to make these cookies. They were amazingly fragrant and very sweet. I think they'd make a lovely holiday gift since they're both unusual and travel well.

Modern Spice will definitely secure a spot on my cookbook shelf; in fact, I already have a few more recipes marked to try soon. I hope you'll be making some of Bhide's recipes as well. 

Now for the exciting part! Two lucky Food Blogga readers will receive a complimentary copy of Monica Bhide's Modern Spice cookbook. Here's how to enter for your chance to win:

Just leave a comment below telling us about your favorite Indian dish. That's it. The deadline for entries is next Monday, November 9th, 11:50 pm PST. Winners will be selected randomly and announced on the 10th. Each winner must provide her or his full name and mailing address to receive the cookbook. Good luck!

Monica's Tomato and Coconut Fish Curry
Recipe from Modern Spice
Serves 4
Prep/Cook Time: 40 minutes

2 tablespoons vegetable oil
1 teaspoons black mustard seeds
10 fresh curry leaves
1 inch piece peeled fresh ginger, grated
3 garlic cloves, crushed
1 small green serrano chile, chopped
1 large tomato, chopped
1 teaspoon turmeric
1 teaspoon red chile powder
1/2 teaspoon salt
1 pound catfish fillets, cut into bite-sized pieces
1/2 of a 13.5 ounce can coconut milk (3/4 cup plus 2 tablespoons)

1. In a large skillet heat the olive over medium heat. When the oil begins to shimmer, add the mustard seeds. As soon as they crackle, add the curry leaves, ginger, garlic, and green chile. Saute for a few seconds to combine.

2. Add the tomato. Cook gently for 10-12 minutes, until the tomato is soft and the oil begins to leave the side of the mixture. You can add some water if the tomatoo begins to stick. I sometimes add a quarter-cup of water and cover the pan for 5-6 minutes. This helps cook the tomatoes faster. Then I uncover it and continue to cook until all the water evaporates.

3. Stir in the turmeric, chile powder, and salt. Cook for 1 minute.

4. Stir in the fish and cook 5 minutes.

5. Add the coconut milk. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the fish is tender. Serve immediately.


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Monica Bhide was born in India and moved to the U.S. in 1991. She resides in Washington D.C. She is the author of The Everything Indian Cookbook and The Spice is Right and also writes a blog called A Life of Spice. Click here to view a short trailer about Bhide and Modern Spice narrated by the author.