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Roomies / Foodies
Lakshmi Ashwin and Meghana Chaudhary Joshi
The year is 2001. Two young Indian girls arrive in the U.S. for the first time, to attend graduate school and be room-mates. One’s a non-cook. The other’s kitchen skills are strictly basic. As luck would have it, both are consummate foodies. And it’s not just advanced Molecular Biology they’ll come to tackle—the daily challenge is to feed their stomachs…and souls…on a thinner-than-spaghetti budget! Part memoir, part cook-book, Roomies/Foodies compiles the experiments and culinary adventures of Lux and Meg as they stick to their resolve of eating only non-boring food! Written in a slick, hip, conversational style, this well-organized handbook bubbles with anecdotes, tips, tricks, cheater’s methods and over 60 lip-smacking recipes. Spanning an easy-to moderate spectrum of skills, Meg and Lux’s “Eureka moments” in their own kitchen will help spare YOU some painful trial and error in yours!
EXCERPT FROM THE FIRST CHAPTER
One day, exhausted, I fell asleep on the couch in the graduate student lounge at Roswell Park, waiting for Lux. Since we were on the same research campus, we commuted and ran errands together. In those early days, we were joined at the hip.
It was a lot to deal with, this new life, with its sudden and crushing study load, having to walk or take public transport everywhere (I missed my Kinetic Safari) and we were glad of each other’s company. We started taking advantage of the subway and other modes of public transport to explore our town, checking out affordable food joints. One such journey introduced us to crépes. I tried making them at home and discovered a really simple breakfast item in the process.
Rice flour or refined flour (maida) 1½ cups
Milk 1 cup
Slab of chocolate 1
Sugar 3 tsp
Preparation time: 5 minutes
Cooking time: 5 minutes for each crepe
Mix the flour with milk and sugar and beat in the egg.
Melt butter on a tava* or a flat non-stick pan on medium heat.
Pour the flour mixture evenly in a thin layer across the bottom of the pan, coating it completely.
Grate the bar of chocolate over the open side of the crepe, in a sufficient quantity to cover the top, while the other side is still cooking.
Gently lift up a side of the crepe to see if it is done. It should appear slightly browned and lift easily without tearing.
Fold the crepe in half over itself. The chocolate should melt and hold the 2 edges together. Remove and serve with a melting dot of butter on top.
Tip: For an interesting Cheese-n-Chocolate variation, sprinkle some grated cheese or small globs of cheese after you have sprinkled the grated chocolate. If you have no time for the grated chocolate step, make just the plain crepe and spread Nutella or jam, or cheese spread for an even quicker meal
MEGHANA CHAUDHARY JOSHI, LAKSHMI ASHWIN
Meghana Chaudhary Joshi (Meg) has worked in clinical research in the US, run her own socio-environmental venture and is currently Practice Manager with Mirai Health. She is a fitness freak who loves to travel and explore varied cuisines as much as the outdoors. Meg lives in Pune with her husband, daughter, and Golden Retriever.
Lakshmi Ramachandran, a.k.a Lux, graduated from SUNY Buffalo with a PhD in Cell and Molecular Biology in 2006. She is presently a science writer at the National University of Singapore. Besides Science, she is passionate about food and loves to cook. She lives in Singapore with her husband and two children.
MEET MEG AND LUX 🙂
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Try the recipe in the excerpt and click pictures (with or without you). Share it on social media tagging us and win a free copy of the book!
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