In five minutes

Autumn has started in our part of the world since ten days and we are witnessing cool crisp mornings and slightly toasted but not hot evenings. And this cool nutty weather makes us want something warm to eat. The occasional rains make a crunch of murukku or a pakora even more inviting, when the weather cools down further.

We heard from Boo’s daycare yesterday that one more day that is Thursday is available for her apart from Friday and if we are interested we can secure her spot. We agreed since her carer also suggested a two day routine per week is better than a single one. Usually I plan out the next days meals before going to sleep but I didn’t end up doing that. Remember I was doing my own guest thingy – yeah in that relaxed euphoria momentarily forgot real life bites back nicely.

As is customary I checked the weather before stepping into the kitchen and saw the forecast was cloudy with high winds. Vendakkai vatha kozhambu with beans paruppu usili sounded oh-so-yummy in my mind for the weather today, but a glance towards the clock told me I would only be able to shell the garlic pods and chop beans. I had to use the okra at any cost today so decided to make a simple fry out of it ( only roast it and add salt ) and make a moong dal tadka to go with it. I have created shortcuts for most of my family meals so I was done in no time.

I have a work meeting at noon and it goes for an hour. Since I had to coordinate going to the daycare to feed Boo it left me exactly five minutes to eat my lunch. And I cannot tell you how aromatic and soul filling a hot bowl of rice with dal and bhindi fry tastes like when digging into it on a timer. I had a second serve as well.

Totally going to add it to the ‘what’s-your-strength-and-weakness’ kinda questions they ask in job interviews.

Different kinds of patakhas

One favourite pastime of mine whenever we are in a public place is to check out girls for the guys in the family, Zack included 😛

Don’t ask me why, it gives me some sadistic pleasure to see the boy going all red :mrgreen:

Saturday evening we attended a wedding reception of a distant relative. Needless to say, all the girls were dressed up like patakhas.

V: That girl – the one in yellow saree  looks gorgeous isn’t it

 

Z: Oh yeah

Now I have a modus operandi – If he disagrees to me, I will look for some other beauty. If he does agree to me, I will start nagging which goes on for one full minute. And how do I put him in spot? “Zack, you should have been patient. Why did you agree to marry me, see, I am not even half as pretty as she, you two would have made such a good pair.” etc, etc..

Really, you think I should have settled for her instead of you?

You could, she is not bad

What to do..its all fate and destiny…whats done cannot be undone

Ahh..going all philosophical eh

Naah…and by the way…one nutcase like you is enough for this lifetime, why to even try another one.

P.S  All my rocking and sizzling patakhas and laddoos…wish you a very very happy and safe Diwali 🙂

P.P.S Too much of sweet overdose is happening at home. Already made 4 sweets and 2 more to go. Please suggest some savouries and spicy snacks – should use less oil 😉

How to make good use of your over cooked rice

One fine day all of a sudden, my pressure cooked rice became too gooey to be eaten. Since it was a new brand of rice, I had unknowingly messed up with the water proportion. It was Saturday noon and just the two of us. Too hungry after the morning chores, both of us drank the over cooked-almost-liquid rice concoction with sambar.

Obviously we did not take the second helpings of the rice. But me being me, I could not see the rice going down the drain. I decided to do something with it.

I am not sure if there is some name to this recipe. This is more like an experiment which became a success.

Ingredients

2 cups of the liquid rice

1 medium size block of jaggery

4 cups of milk

2 spoons of ghee

A pinch of cardamom

A handful of cashews

Method

  • Take a wide pan and boil milk in it.
  • While the milk is getting boiled, heat jaggery in another vessel. Once it gets completely melted, strain it for impurities. You should be left with a clear liquid jaggery.
  • Once milk is boiled, add the rice and keep stirring for about 5 minutes on low flame.
  • Add the jaggery and keep stirring for 5 minutes.
  • Add a pinch of cardamom and take it off the stove.
  • Adjust the sweet level here, if you want to be sweeter, add more jaggery.
  • Like we do the daal tadka, do a tadka of ghee with some cashews.

And what do you see?

A kheer like stuff waiting to be polished off.

Feel good about yourself that you did not waste the rice and dive in immediately.

P.S I think this can work with left over rice too 🙂 Do let me know if you try it.