Nellikkai rice & Pidikizhangu masiyal

Nellikkai (Gooseberry) rice & Pidikizhangu Masiyal

I’ve caught myself staring into space quite a lot these days. I’ve been thinking. Today I wanted to share with you some of the deep stuff that I think about.   Why do washing machine ads always show people washing one dirty shirt at a time? Is that a message to us that when we load the machine chockful like we usually do, we cannot expect clean clothes? We can only expect to distribute the dirt equally among all the clothes?   Where are all those single socks? Did they not get along?   Are there really households where kids sit down for breakfast on school days? Is that fictional?   Who are these mothers who cut up food into fancy shapes?   What’s with the cake in the form of a camera, a shoe, a handbag, a whiskey bottle? If I was really crazy about cameras I’d expect to get a camera for my birthday and a yummy cake. I wouldn’t be expecting a cake in form of a camera. That is cheating! I don’t need to be shown what I like. I am not interested in knowing how skillful the baker is in disguising a cake as something else.   You’re standing at a buffet counter and somebody behind you says “excuse me”. What could that possible mean? – “I am more important. I need to eat first.”  or “Excuse me is the verbal equivalent of honking. I can get ahead anywhere by saying ‘excuse me’” or “Get out of my way. I don’t believe in queues.”   Do you also see patterns in your bathroom tiles?   Who informs my kids that I’ve gone to the toilet?   Who gave my phone number to all the banks, insurance companies, car service companies, NGOs, charities and all the courier guys in town?   Are you a thinker too? What do you think about? Share with me in the comments. I’d love to hear. I also wanted to share the recipe to a meal I made last week that I thoroughly enjoyed. Nellikkai rice or Gooseberry rice is an incredibly simple and quick rice dish to make. It is more intense than a lemon rice, a little extra sour but easily adjusted by mixing in more rice. Mix in fried cashews and chopped coriander to brighten it up. I made a simple Pidikizhangu mash to go with it. This...

More Kuzhambu (Mor Kulambu) and Potato Roast

The second classic combo in the series is More Kuzhambu and Potato Roast. It had been ages since I made Mor Kulambu and I really liked the idea of it because it’s super quick to make. This entire combo meal will not take you more than half an hour tops. It’s easy enough for weekday mornings too. More Kuzhambu is a regular at my Mom’s place but is rarely ever made here because folks here are against curd/yogurt in general. But guess what, Hasini really liked the kuzhambu and Yuvan ate it too. My day was made. My mother makes an even easier version with kadalai maavu but that’s a post for another day. I used Chandra Padmanabhan’s recipe for this More kuzhambu and I think it was faultless. It had just the right amount of bite and heat from the ginger and green chillies and a light tang from the yogurt. The potato roast is of course child’s play. I prefer this kind of dry potato roast any day over the potato thokku that is often made at home. Just boil potatoes, toss in spice powders and sauté till crisped around the edges. You could play around with the spice mixes for the potato roast. I like to keep it simple with just red chilli powder and turmeric. I like to add the spice powders to the oil before throwing in the potatoes as that way the potatoes are more evenly coated in the spices. But try it anyway you wish, you really can’t go wrong with it. This combo meal goes to Blogging Marathon #36 for the Combo dishes theme. Prep time: 10 mins Cooking time: 10 mins Serves: 4-5 More Kuzhambu Ingredients Yogurt/Curd – 2 cups whisked well Turmeric powder – 1 tsp Salt to taste Oil – 1 tbsp Spice Paste Green chillies – 6-8 Cumin – 2 tsp Ginger – 2 inch piece Tuvaram paruppu/Toor dal/Red gram – 2 tbsp Kadalai paruppu/Bengal gram – 3 tbsp Grated coconut – 3 tbsp Water – just enough to soak the 2 dals listed above Tempering Whole dry red chillies – 2 broken in halves Mustard seeds – 1 tsp Curry leaves – 1 stem Hing/Asafoetida – pinch Method 1.       Soak the 2 dals together for about 1 hour. Grind together all ingredients under spice paste to a fine paste. 2.       Whisk curd well. Add the spice paste...
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