Showing posts with label Original Recipes. Show all posts
Showing posts with label Original Recipes. Show all posts
Monday, 24 July 2017
What came first, the biriyani or the chickens?
I have never been squeamish about knowing where my meat comes from. My grandfather and uncles made sure of that, and I have killed chickens and watched pigs being slaughtered and methodically broken down to be distributed among family and friends. In childhood, it was rare for us to have any meat that didn't come from a known and trusted source, be it from my aunt's farm or a local neighbour.
There was a practicality to the killing of animals for meat, though. Animal welfare was not at the heart of it, and it was rare that humane killing was even a consideration. Animals were food, not friends. And while they were taken care of in the farms, they were never considered anything more than food sources, and this informed the whole philosophy of animal husbandry. It was a philosophy that trickled down to my generation. There was no sentimentality associated with eating meat from animals we'd raised or seen being raised. And while a huge portion of the country was vegetarian, it was down to religious beliefs and not necessarily animal welfare. It seems like a heartless way to look at meat-eating, but when you have a country of billions, it is a practical way of living.
There was a practicality to the killing of animals for meat, though. Animal welfare was not at the heart of it, and it was rare that humane killing was even a consideration. Animals were food, not friends. And while they were taken care of in the farms, they were never considered anything more than food sources, and this informed the whole philosophy of animal husbandry. It was a philosophy that trickled down to my generation. There was no sentimentality associated with eating meat from animals we'd raised or seen being raised. And while a huge portion of the country was vegetarian, it was down to religious beliefs and not necessarily animal welfare. It seems like a heartless way to look at meat-eating, but when you have a country of billions, it is a practical way of living.
As a child, I didn't think much of it. Eating meat was a way of life in my Catholic family, and every Sunday, we religiously ate our chicken, pork and mutton curries. A quick look at this website will give you an indication of our love for meat. Every recipe had memories associated with it, be it our traditional pork curry or the more 'exotic' chili chicken, or North Indian taar korma.
Tuesday, 20 May 2014
Giveaway Closed:
Thank you so much to all my amazing readers for entering this giveaway. I had a record number of entries for this, which tells me you are all ready for ice cream :)
The winner is Comment Number 162. Talk about leaving it to the last minute and getting lucky!
I also wanted to let you all know, that since this giveaway received so many comments, I decided to add a second prize. Comment number 29 is the lucky winner of an ice cream scoop + scoop and stack.
Congratulations to the winners, I will be in touch to get your details. And remember, there are a few more giveaways coming very soon (especially if you like popsicles, coffee and noodles), so don't go anywhere!
Tuesday, 1 October 2013
So they now live in a cooler somewhere in the kitchen and I try not to look too hard for them. I am going to have to sort them out soon enough, but for now, out of sight, out of mind.
But.
The one thing that I did do with my early ones was grate them all and pop them into the freezer. I was thinking about these Lemon Zucchini Cookies when I was doing that. But then I realised that they would work perfectly for these bhajis too. So now my zucchinis are doing a happy dance, because not only do they get made into cookies, but there's nothing better than hot, crispy zucchini onion bhajis with a steaming cup of chai on a cloudy, grey autumn morning.
I can live with that. Take that, Mr. Over-proliferating Zucchini.
These bhajis are an adaptation of my onion bhajis. The sliced onion adds a nice hint of sweetness to these delicately spiced morsels. I served them with a lemon cilantro mint chutney that cuts through the richness of these bhajis.
(Printable Recipe)
For the Zucchini and Onion Bhajis
2 medium zucchini, coarsely grated (around 750g total weight)
2 tablespoons kosher or coarse sea salt
1 medium onion, thinly sliced
1 1/2 cups chickpea flour (gram flour)
1/2 teaspoon baking soda
1 teaspoon whole cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mild chilli powder (or 1/2 teaspoon hot cayenne pepper)
More salt to taste
1/4 cup water, if required
Unscented oil to deep fry (I used canola)
Lemon Cilantro - Mint Chutney
Large handful fresh cilantro
Large handful fresh mint
Juice of one large lemon + extra to taste
1/4 cup water (as required to blend)
Salt to taste
Method:
Place the grated zucchini in a large bowl and sprinkle over the kosher salt. Stir well and leave for about an hour. Drain and rinse the zucchini well, squeeze out the excess water, then place in a bowl.
Add the onion, chickpea flour, baking soda, whole and ground cumin, coriander, chili powder and salt to taste.
Using your hands (beware, this is messy) or a spatula, mix everything together very well, until it comes together as a very thick batter. Add a splash of water too loosen the batter, if it feels too stiff.
Heat the oil in a deep pot to 350 F. Using a tablespoon measure, gently drop in small balls of the zucchini-onion bhaji batter into the hot oil. Fry, turning every so often for 4 - 5 minutes, or until the bhajis are golden brown and cooked through.
Lift the bhajis out, using a slotted spoon, and drain well on kitchen paper. Serve hot with the lemon-cilantro-mint chutney.
To make the chutney, blitz together all the ingredients until smooth, using just enough water to blend. Taste and season with more lemon juice and salt, if required. This chutney is quite fresh and tangy, so load up on the lemon juice, if you like it.
Monday, 6 May 2013
So the Yeggies came and went, and as I predicted, I didn't win :) But I did get the opportunity to chat about food with CTV's Morning Live with host, Stacey Brotzel. I haven't been on TV since my Masterchef days, so I hated how I looked and sounded, obviously. Of course, I then had to go and have a look at my old MC video and I was kind of shocked how much my accent had changed and how blimmin' young I looked in those videos. Anyway I'll let you be judge, as the video is over here. Just try not too laugh too hard, will you?
Meanwhile, in other news, Aditi has been getting all cheeky on me. Today, I had a ladybird fly into my hand. So I got all excited, and told Aditi, 'hey, look, a ladybird flew into my hand... I am going to be so lucky' At which point, she deigned to look up at me from her game, all bored, like, and went 'yeah mom, you are lucky. You have me'... ooooh, that li'l monster. If she didn't have her moments like the one below, she'd be sold to the gypsies in a second (kidding, of course, no one would pay anything for her, in fact they'd probably pay me to take her back, haha)
So what did she say that made me bawl? Well, she's been getting an allowance of a dollar every Friday, and she has been saving up hard for a backpack toy. Every week she counts her coins and decides how many more she needs for the toy.
So she comes up to me a few days ago and said, 'Mom, I've decided not to buy the toy after all'. So I said, 'Why not, Aditi?' She then says to me, 'Mom, cause next Sunday is Mother's Day and I have two more Fridays to go before that... and I want to spend all my coins buying you the best present in the world!' I was stunned and asked 'Did Dad tell you to do this?' and she was like 'No, I just decided this, and of course Dad will be taking me to get you a present, but I want to spend my own money and its going to be the best surprise you ever had'.
I think I already got the best present in the world!
Thursday, 27 December 2012
Oh my! How on earth did the time pass so quickly? Christmas is almost upon us, and I am madly scrambling to get everything together, including last minute menu planning and present buying. Luckily, my cousin Crystal's come down from Victoria to spend her first Canadian Christmas with us, and she's such a delight. From her squeals when she saw snow for the first time, her boundless energy, her desperation to go sledding and make snowmen (which I've had to dampen, seeing as its below 30 C out there :)) to her enthusiasm about all things Christmas, its been like my first ever time that I saw snow and spent Christmas with my Kay in England all over again. She was even excited about the turkey and all the leftovers, for er... Christmas' sake :) Its like I see everything through her eyes, and its kind of magical, all over again.
As I was talking about in my previous post though, I have actually held off baking this year. Partly because both Kay and I have been trying lose weight and eat healthier, but the lack of time was also a contributing factor. But of course, I can't possibly give up my one indulgence, eggnog. I love eggnog, but have been pretty unadventurous with it until now... I was thinking of a dessert to make to have with Christmas pudding, and of course - eggnog ice cream, how much more Christmassy can we get?
This is a very simple, classic recipe for eggnog that I've been making for a while now. All I did was increase up the sugar a bit, decrease the rum (I know, the agony!) and I used a cup of whipping cream to increase the creaminess of the ice cream.
I was pretty pleased with the end result! It had the right balance of cream and booze, and even better, tasted so delicious with lots of fresh nutmeg grated on top. My head is already buzzing with ideas for next year. Perhaps an orange flavoured ones with Grand Marnier or cognac, perhaps? Or a minty one? The possibilities are only limited by your imagination, so ahoy for eggnog icecream, I only wish we could have it all year round (ahem... now that gives me another idea...)
Tuesday, 4 December 2012
I had the funnniest conversation with one of Adz's classmates today.
Little B - Hello, are you Adz's Mommy?
Me - Why, yes, I am, love.
Little B - But, why are you brown?
Me - Sweetie, cause I was born in India, and we are brown skinned.
Little B (pointing to Adz) - But she's white.
Me - That's because her daddy is white.
At this point, Adz interjects - Little B... in the summer I go brown, just like my mommy... and in the winter I am white, like my daddy. I am multicoloured (I think she meant to say mixed race, but got confused)
Little B (also completely confused at this point) - Well... all my family are white and my mommy and daddy too. But not my grandma... she is pink!
I still haven't stopped laughing... and I really want to see B's grandma now :) Gotta love kids, they are just so innocent, aren't they?
Up until this point, I was having a bit of a difficult day. It was little things really, missing one bus, then the next one turns up late, which means you miss the next one, realising halfway through the journey that you'd forgotten the child's snack for school, then getting stuck in a long lineup at the grocery store, all the while panicking about being late... the list was endless. Typical Monday morning, actually. But the I had the conversation with Little B, and the laughter made it all better. Laughter has a funny way of doing that to you, actually, doesn't it? And kids too... they really have no filter :)
The recipe I am posting today is one of my standby favourites and never fails to make me happy too! I went back to my easiest curry, this delicious egg masala. This recipe started off as an inspiration from one of Madhur Jaffrey's cream sauces, but I have tinkered with it so much that I am going to claim it as my own (forgive me, queen of spices!)
It's a super quick dish to put together. I start with my rice, put the eggs on to boil, then whip up this sauce. By the time the eggs have been boiled and peeled, the sauce is ready and the rice is cooked. Honestly, Indian food doesn't get quicker than this. I like to use cream when I am feeling indulgent or am making it as a side dish for a party, but I use light coconut milk when I am making it at home. I leave that up to your preference. For me, this is one of the first dishes I learned to make when I was away from home, and its still one of my best. Easy and simple doesn't mean sacrificing flavour and this dish is ample proof of that. You can also amp up the spice by adding more cayenne or hot chilli powder, but I like this curry quite mild, as you can really taste the delicate nuances of the spices in it. If you're making it, I urge you to play with the spicing, and do come back and let me know how you liked it, and I do hope that you like it as much as my family does.
Even that rat of a child of mine, who can easily chow down spicy peanuts and crisps that make my eyes water, but whines at any hint of a curry... but that's just kids for you, sigh :)
(Printable Recipe)
6 eggs, hardboiled
1 tablespoon unscented oil
1 small onion, finely diced
4 cloves garlic, crushed
1 inch piece of ginger, grated to a pulp
1 tablespoon ground coriander
½ tablespoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon hot cayenne pepper
1 cup crushed tomatoes
1 cup coffee cream (18%) cream or you can use light coconut milk
¼ cup hot water, if required
Salt to taste
Fresh chopped cilantro, to garnish
Rice or naan, to serve
Method:
Peel and halve the eggs.
Place the oil in a saut̩ pan on a medium heat, and add the finely diced onion. Fry for 5 Р7 minutes, stirring occasionally, until the onion is translucent and just beginning to brown.
Add the garlic and ginger and sauté for a minute, until the garlic is fragrant. Add the ground coriander, cumin, turmeric and cayenne and cook, stirring for an additional minute or two.
Add the crushed tomatoes. Cook for another 5 minutes, until the mixture begins to dry out a little. Season with a little salt.
Gently fold in the cream or coconut milk and bring the sauce up to a gentle simmer. If the sauce thickens too much, add a little hot water to thin it down.
Stir in the chopped cilantro, then adjust seasoning, adding a little more salt if required.
Lower the eggs into the curry. Reheat gently, and serve hot with rice or naan.
Tuesday, 2 October 2012
Remember how, this time last year, I was ranting away at my zucchinis? Well, this year, its potatoes. Kay planted around thirty potato plants in our neighbour's garden this year, and despite the hail battering, they have all prolifically produced potatoes (I love alliterations, me!) A lot of potatoes. Many, many hundreds of potatoes. Maybe even thousands and millions of potatoes (ok, a teeny exaggeration, perhaps)
I literally have potatoes coming out of my ears... a giant number of them, all lovely, and firm and red skinned and yellow fleshed... sitting there in baskets... looking at me with their potatoey eyes... just begging to be eaten, used up or given away. Our friends have already been at the recieving end of our potato shares, and I joke that I feel like a dealer, standing around on street corners going 'man, you wanna potatoes?'
You think I am kidding? Look!
And the picture is only of the little guys. Kay sorted them out, and stored the large potatoes in the garage for now. I am still not quite sure how to preserve them, but I am frantically researching.
Jokes aside, we do have a gigantic harvest this year and I've been frantically cooking anything and everything potato. I've already run through all of my staple recipes and am now madly making anything that looks good and is remotely potato friendly. So, expect to see a lot of potato recipes here this month (and the next, and the next...)
Thankfully, one of my recipe inspirations came thanks to my friend May, who posted this delicious looking Dahi Kadhi (Hot Spiced Yoghurt Soup). It inspired me to make this popular Indian recipe called dum aloo or potatoes simmered in a gently spiced yogurt sauce. May's yogurt soup had no potatoes in it, but at this time any recipe that can have potatoes dunked in it, is getting potatoes dunked in it.
This recipe worked out brilliantly, even if I do say so myself. Our potatoes are lush and sweet and this delicate, tangy-spicy sauce gently enhances their flavour without overpowering them. Its a fantastic dish for easy, nutritious suppers, and it goes well as an accompaniment to all sorts of dishes.
This recipe worked out brilliantly, even if I do say so myself. Our potatoes are lush and sweet and this delicate, tangy-spicy sauce gently enhances their flavour without overpowering them. Its a fantastic dish for easy, nutritious suppers, and it goes well as an accompaniment to all sorts of dishes.
A couple of things do need to be kept in mind while making this dish. The yogurt needs to be at room temperature or just very slightly chilled while making this dish. Make sure you take the pan off the heat and let the oil cool a little, before adding the yogurt mixture, as adding cold yogurt to hot oil can make it split. Once added, keep the heat medium-low, and bring the yogurt to just steaming point, and try to avoid boiling it, which can also make it split. The chickpea flour actually is there to make sure yogurts don't split, but I've found that yogurts here are not the same as in India and tend to split faster.
If the yogurt does split, not to worry. Take off the heat and whisk hard for a few minutes, and this should emulsify it a little. In all honesty, splitting doesn't really affect the taste of this dish, its a purely aesthetic issue.
The tarka at the end just lifts the whole flavour of the dish, making it truly amazing. May has a lot more in her tarka, but I kept it simple here. But do check out her recipe for the lovely soup, which I shall be making soon enough. Its not like there aren't any potatoes to go around, haha.
Watch out for more potato recipes coming your way soon... and if you want some, hop on by, and you can have some :)
Recipe:
(Printable Recipe)
Serves 4 as a side dish
1 kilo fresh potatoes, scrubbed, peeled if necessary and cut into chunks
Cold water, enough to cover the potatoes
Salt to taste
For the yogurt sauce:
2 cups plain or greek style yogurt, at room temperature
½ cup whole milk
¼ cup chickpea or gram flour (besan)
1 inch piece of ginger, grated
1 - 2 hot green chillies, sliced finely
1 teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon hot cayenne pepper (optional)
Salt to taste
1 tablespoon unscented oil
½ teaspoon fennel seeds
1 small onion, diced fine
1 cup hot vegetable stock
For the tempering, or tarka/ tadka/ phon:
½ tablespoon unscented oil
1 teaspoon mustard seeds
1 - 2 sprigs curry leaves, picked (about 10 - 12 leaves)
2 long dried red chillies
2 whole garlic cloves, slightly bruised
Method:
Place the potatoes in a deep saucepan and cover with cold water. Add salt to taste, bring to the boil, and cook the potatoes until soft and tender. Drain and keep aside.
In a large bowl, whisk together the yogurt and the milk. Sift over the chickpea flour and whisk until there are no lumps. Stir in the grated ginger, green chillies, turmeric, garam masala, ground cumin and cayenne pepper (if using) and mix well.
Heat the oil in a deep pan, on medium heat, and add the fennel seeds. When they start to sputter, add the onion. Fry for about 5 - 6 minutes, until the onion is soft and just beginning to colour.
Take the pan off the heat and let cool for a few minutes. Gently whisk in the yogurt mixture, little by little, scraping the sides and making sure that the oil is all emulsified into the sauce.
Place back on a low heat, and incorporate the stock, gently whisking it in. Season to taste. On a low heat, bring the sauce to a very gentle simmer and cook for about 5 minutes, stirring constantly.
Fold in the potatoes into the yogurt sauce and bring back to a simmer for a minute, then take off the heat and keep aside while you make the tempering.
To make the tarka or tempering, heat oil in a small pan. Add the mustard seeds. When they sizzle and sputter, add the red chillies, the garlic and the curry leaves. Saute for abotu 30 seconds, then pour the whole lot over the potatoes in the yogurt sauce. Cover quickly to trap in the aromas.
Just before serving, gently stir everything together, check and adjust seasoning and serve just warm. This dish goes well with any accompaniment like rice, Indian breads or pita bread.
Monday, 24 September 2012
I have a confession to make. For all my griping about winter approaching, I do have a soft spot for autumn. I grew up in a place where we rarely had changing seasons, like we do here, and the first time I really experienced autumnal colours is one of my most cherished memories. Autumn in England comes slowly... here in Canada it feels like the colours change overnight. I don't need to wax lyrical about autumn colours, do I really? Anyone who's seen them will know exactly what I mean when I say that they can only be described as magical.
Its strange to see the difference in autumnal shades in various parts of Canada itself. Eastern Canada glows with subtle terracottas, dark reds and chocolate browns. We, here in Alberta, get sparkling yellows, deep gold and vivid greens. Its no coincidence that this city's colours are green and gold... a walk through the river valley on a crisp autumn morning will reveal exactly this beautiful palette of colours.
Kay, Aditi and I took advantage of the beautiful Indian summer we're having right now to go for one last camping trip to Elk Island Park. The drive in is nothing short of beautiful. Its not the brash, in-your-face beauty of the Rockies... instead its a peaceful, gleaming, almost bucolic beauty that soothes your soul and makes you happy to live in the prairies. The colours in the park are stunning and make me feel blessed for living where I do, and give thanks for being able to do what I do.
Friday, 31 August 2012
Every summer there seems to be a theme to this site. Last summer was all about the ice creams. This summer those ice creams seem to have gotten stuck on a stick, and its really been all about the popsicles and creamsicles. What's not to like about ice cream and sorbet on a stick anyway?
Aditi and I certainly have no complaints at all. Check out m'lady's expressions in the pictures below and you can certainly see that she's been loving this summer.
Wednesday, 22 August 2012
I talk very often about my mum on this blog. That's because, to me, she's an amazing woman, and one of the unsung heroes of the world. My mum, to me, is my role model in many ways. Not because she did great things or saved the world, but just the way she is. She was one of the first generation of Indian women to work outside the home, and claim their independence, but at the same time, her sisters and her looked after their parents. They worked all hours at incredibly demanding jobs, but also found the time to come back home and work just as hard in their own homes. My mum had so many demands on her time - her parents, siblings, children and husband, relatives, friends, students, grandchildren... the list was and is neverending! Yet she balanced everything so well, with a smile and an ocasional snap... but never complaining (well, perhaps the odd grumble or two...) never fazed by the endless craziness of her life.
And today, when she should be retired and sitting down with a cup of tea, she still has so much to do, including looking after her elderly parents and grandchildren. Yes, my mum has a work ethic to be proud of, and one that ocasionally makes me ashamed to have had it so easy in my life too. But also, at the same time, she inspires me to go out and do the best that I can. She encouraged me all through my academic career, supported me financially and emotionally and now she encourages my cooking career, because its what I love doing. Though she never says it out loud, I know that she loves me, and that she's proud of me, and this has always spurred me on to be that little bit better, every day of my life. She's truly a hero.
Saturday, 14 July 2012
Its been a weird week. I've had news that's made me hugely happy, and
then we've had events that have made both Kay and I sad. Lets start
with the good news. See that shiny new badge on my right sidebar?
→
Yes,
I've been voted into Babble's Top 100 Mom Food Blogs for 2012, and I am
number 24. I am so chuffed and I want to thank you all so much for
putting up with my constant begging, begging, whining,
guilting requests for votes from you all. Its been an
incredible journey, and I am finally beginning to feel settled and happy
with myself and this little space I've created.
So thank you all from the bottom of my cooking pots and pans! I couldn't have done it with your constant support and encouragement.
Tuesday, 10 July 2012
All this drama... while the answer was blindingly obvious, of course. Eat the damn things and sod the pictures :) Oh, and when you're at it, drink all the limoncello as well, you'll need it!
That said, can you think of a more perfect way to beat the heat? Fresh, tangy citrus teamed up with a delicate liqueur, all in a delicious creamy popsicle?
Thought not.
The idea for these creamsicles came from David Lebovitz's book. I've been addicted to his lemon ice cream for years now, but I also wanted to change things up a bit, as some aspects of it weren't quite working for me. The ice cream kept turning slightly powdery (delicious, nonetheless) and obviously some ingredients just weren't the same here. So I worked and reworked it several times, before coming up with this version, which, to be honest, is pretty close to perfect. The alcohol keeps the creamsicles smooth and creamy, while dissolving the sugar and lemon juice prior to blending in the half and half got rid of the powderiness. And of course, you can always freeze this in an ice cream machine, like I did, and serve with a sprinkling of lemon zest and a splash of limoncello.
And how did I stop them melting enough to take some pictures? Well, I cut out some paper towels in the shape of these popsicles, and placed the creamsicles gently over top of them. Solved part of the melting problem, but these pics were still taken in under five minutes :) Sometimes, photography has to take a backseat to more practical considerations like, how do you keep these treats away from sneaky li'l hands? That, I haven't yet figured out!!
(Printable Recipe)
½ cup fresh squeezed lemon juice
½ cup caster sugar (berry sugar) *increase to ¾ cup if you like your creamsicles sweeter
2 cups half and half (10% cream or 1 cup single cream + 1 cup whole milk)
Pinch of salt
1½ - 2 tablespoons limoncello
Method:
Place the lemon juice and sugar in a bowl, and whisk together until the sugar is reasonably well dissolved.
Whisk in the half and half and salt. Transfer to a blender and blend for 1 minute, until the mixture is lovely, thick and creamy.
Stir in the limoncello.
Pour immediately* into popsicle moulds and freeze overnight until set completely. Run water over popsicle moulds to release.
* If you leave the mixture in the fridge before pouring it into moulds, it could separate. Give it a good whisk to combine before pouring into moulds or freezing in an ice cream machine.
Sunday, 8 July 2012
I've been absolutely loving the weather in Edmonton this summer. Its been in the low plus thirties all this week and its due to last into next week, and for me-from-the-tropics, its heavenly weather. The husband and kid complain that its too hot, but I tell them both to suck it up, cause I'd rather it be plus thirty than minus thirty.
All this beautiful weather has meant that the garden has been doing extremely well. We've had some nice rainy weather on a few days, and this has helped everything grow, and the sunshine means that fruits and vegetables are ripening up beautifully. I don't have much of a berry crop this year, as we onlt just planted our strawberries, redcurrants, blackcurrants and raspberries, but my highbush cranberry bush has gazillions of berries on it, and I can't wait for them to ripen. The pin cherries only need a couple more days, and then... mmmm... pie.
Wednesday, 4 July 2012
Update: Yayy, this recipe won in the Main/ Side category of the BCfresh 'Be Fresh' Recipe Challenge! Huge thanks to the organisers and to Food Bloggers of Canada :)
There is a reason why my blog didn't really start taking off until I moved here to Canada. It can be summed up in three words. Marks and Spencer. Hehe. I frequented M&S while living in England, and in my personal opinion, it does some of the best ready meals in England. Which, to be honest, after a day's work, are very very tempting. I did cook a lot, but the proximity and quality of M&S food meant that I stayed with my classics and rarely ventured out of my comfort zone.
M&S was also one of those supermarkets that did really good Indian food as well, even if I didn't know what half of the meals on their shelves were, as they really were all about English Indian food. One of those 'new' dishes was Bombay potatoes. Now Bombay, or Mumbai, has some pretty good potato dishes, but I have never come across anything quite like this one in all my years of living in and visiting Bombay :) The M&S Bombay potatoes were pretty good though, and though I always scratched my head as to where they actually came from, it never stopped me from munching on them with satisfaction.
Monday, 18 June 2012
Me (after listening to Aditi yammering away for what felt like the whole day!): Aditi, don't you ever stop talking?
Aditi (looking at me quite seriously): Mommy, I am just making sure my tongue works.
Or, this one.
Me: Aditi why don't you like spice?
Aditi: Mum, I like spice when you put it in desserts.
Sigh!!!
Sigh!!!
Sunday, 13 May 2012
I have had the kind of week that I have really wished, on many ocasions, that I could just go back to bed and sleep it away. Sadly, between a very sick husband and daughter, I have had more than my share of broken nights and completely crazy days. The internet and cable then crashed on us, and if you have ever had a very sick child and no TV you will know exactly what I went through!
I then misplaced both my wedding and engagement rings, along with a beautiful set of earrings that Kay had given me for Christmas. I still haven't found them, despite turning the house upside down. I am sure they'll show up somewhere obvious, and then I will just bang my head against the nearest wall... but for the moment they're still MIA.
I also decided to have a run of incredibly bad luck with public transport, missing buses and trains, getting on the wrong bus, getting completely lost in the Edmonton suburbs, being late for everything, and pretty much having Edmonton Transit messing with my head. Even the weather played silly bugs with me, bright and sunny one day, and then hailing on me (and these guys were BIG hailstones) the next.
And then, in a fit of blank headedness, I deleted my chaat masala post, and had to rewrite it from scratch. Bawwwwwwlllll!!!
I then misplaced both my wedding and engagement rings, along with a beautiful set of earrings that Kay had given me for Christmas. I still haven't found them, despite turning the house upside down. I am sure they'll show up somewhere obvious, and then I will just bang my head against the nearest wall... but for the moment they're still MIA.
I also decided to have a run of incredibly bad luck with public transport, missing buses and trains, getting on the wrong bus, getting completely lost in the Edmonton suburbs, being late for everything, and pretty much having Edmonton Transit messing with my head. Even the weather played silly bugs with me, bright and sunny one day, and then hailing on me (and these guys were BIG hailstones) the next.
And then, in a fit of blank headedness, I deleted my chaat masala post, and had to rewrite it from scratch. Bawwwwwwlllll!!!
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