Baby Corn

                              Baby Corn

               There were so many packets of Baby corn lying in Divir's fridge that I decided to try out one of Sanjeev Kapoor's recipes. This had salad onions and freshly ground pepper. The pepper bottle as expected was empty and with difficulty Dinaer kept twisting the stopper to get some ground pepper. Probably both were so hungry that they liked whatever and however it turned out.

Palak Pakoras in London

Palak Pakoras in London

Promised  Big Son that if it continues to rain the next morning as well I will make less oily pakoras for breakfast. What fun! It continued to pour and we all were hungry for the pakoras. This was made by mixing the palak puree in besan with the required ajwain, green chillies, onions, mushrooms and a bit of love.

I made it in the paniarrakal pan with drops of oil. It didn't turn out too bad except that both boys had to wait since it can be made in batches only. I always envy the cookery programmes with their neat and clean and shining new utensils. Nothing is ever spilled not even in the cookery competition shows. While my work in progress is ... well the less said about it the better.

Jo ka dalia ka upma

This jo ka dalia I bought from a stall selling organic food in  an exhibition on gardening and bonsais. That’s Jaipur for you. Jo translated as barley has many soothing qualities. It is supposed to keep you cool in summers. With the raingods having bid adieu it’s hot again. The porridge is done in the usual manner and the upma is made by adding the rye-curry patta and veggies.

With Dinaer such healthy breakfasts aren’t enough so Kyar Singh has dished out pav bhaji as well.

The tiny hookah is a paper-machie one painted with real gold paint that I had picked up in Srinagar.

The bewildered crystal teddy again a gift (either a  farewell or welcome) that one gets in a district posting of  husband.

lauki in milk

                      The Sunday Lunch was an attempt at something simple

I turn completely Bangali and this is Lauki in milk. The veggie is chopped into small pieces and cooked in its own juices so to say. Then in a bit of oil a bay leaf, cardamom, cloves and cinnamon are added. The steamed lauki is added to the spices and the gravy of milk and maida completes it. The sweet effect is brought on by equal tablet.

Tawa paneer

                              Tawa Paneer

           The paneer was wonderfully soft melt in the mouth variety. This is cooked in butter with capsicum and onions and is a perfect accompaniment to chhole.

Kyar Singh dutifully always keeps my boiled chhole made into a salad with diced onion, green chillies, tomatoes and hara dhania. There was so much to eat that despite my strict resolution to eat only boiled stuff I ended up not consuming it. We had tandoori roti with this wonderful spread.