Thank you mera Thanedaar

It's a chilly and windy morning. Children are attending their online classes thanks to the weather god and local administration. I too sat in my comfortable seat with a cup of hot tea and was scrolling down some old and gold album of the kids. It just took that one short video of my 'Gannu', (my younger grandson) to make me write this post. 

  It has been a few years since I last posted in my blog. I have been wanting to write but somehow I couldn't bring myself to do it. Thanks to my Gannu for giving me that much needed motivation or push to write again.

Back to the video:

It was covid time. All of us were under self-proclaimed house arrest and making videos and clicking photos of our little ones' activities. On one such evening, the conversation between Nanu and gannu goes like this ---

Nanu:   What do you want to become when you grow up?

Gannu: I want to become a thanedaar.

Nanu: What will you do if you become a 'thanedaar'?

Gannu: I'll catch the bad people, stop them from wrong doings and of course regulate the traffic.

Now, 4 years later, thinking about it, the third point made me laugh because just yesterday, the traffic here was so bad that their usual 35 minutes drive from school took about an hour and a half to reach home and they missed half the time of their hobby classes. As the memory of that time popped into my head, I had to write about this today itself! 

As each one of us experiences the growing traffic menace everyday,  in today's progressive times, why the little one mentioned about the traffic at that time, I don't know. 

So much forethought!!!!!

Wish we had more Thanedaars like mine!

Reliving mera bachpan

     The rainy season, the most awaited season of the year. Everyone enjoys rain, from kids to adults and the elderly. Children and the elders enjoy it the most as both have time on their hand to revel in these pleasures of nature.When it rains it brings not only the rain but also a lot of memories (good and bad). The paper boats which we used to play with, the ragi vadas (kind of pakoras) we used eat, the rain coat we used make with gunny bags, the idlis we used make with sand, especially after the rain water recedes and not to forget the rain dance! Children of this generation may not know many things that we did in our times but playing in the rain is every child's dream even today.

     My little angels too love to play in the rain. They dance, play and make paper boats. After the rain they go out to play in the mud. They love to build their own mud house and garage for their cars. They have a small patch of garden where they can dig the mud to their hearts content. A few days ago, they made their house, a simple one : double storey house with roof top garden, mud table chairs and the toy cars parked neatly in the portico. I missed clicking some of their creations (particularly the one with garage and cars).

     The rainy season, the most awaited season of the year. Everyone enjoys rain, from kids to adults and the elderly. Children and the elders enjoy it the most as both have time on their hand to revel in these pleasures of nature.When it rains it brings not only the rain but also a lot of memories (good and bad). The paper boats which we used to play with, the ragi vadas (kind of pakoras) we used eat, the rain coat we used make with gunny bags, the idlis we used make with sand, especially after the rain water recedes and not to forget the rain dance! Children of this generation may not know many things that we did in our times but playing in the rain is every child's dream even today.

     My little angels too love to play in the rain. They dance, play and make paper boats. After the rain they go out to play in the mud. They love to build their own mud house and garage for their cars. They have a small patch of garden where they can dig the mud to their hearts content. A few days ago, they made their house, a simple one : double storey house with roof top garden, mud table chairs and the toy cars parked neatly in the portico. I missed clicking some of their creations (particularly the one with garage and cars).

     Children are at their best when left alone without any teaching. Left to themselves they are masters in whatever they do. Each one is a MF Hussain, Michelangelo, Laurie Baker.....

Thengai burfi / Coconut burfi

    
 For the third and final day, I've selected yet another traditional sweet - yummy and chewy coconut burfi.  As children, this used to be our evening snacks when we came back from school. We could eat as much as we wanted without any guilty feeling of gaining weight like now. We loved them. The easily available ingredients and being easy to prepare, makes it possible to make it often. This, like sesame seeds laddoo, you will not find in sweet shops (different variety is available). My granny and mom used to make this very often but I learnt it from my sister when she visited our place. All thanks to my grandson, I'm learning how to make our traditional sweets so that he can also enjoy what we enjoyed as kids. Now for the recipe.

INGREDIENTS;

1. Sugar - 1/2 kg

2. Roasted gram - 2 tablespoons

3. Grated fresh coconut - 1no

4. Ghee - 100 ml

4. Cardamom - 4 nos

5. Water - as needed

METHOD:

1. Grease a tray with ghee and keep it ready.
2. Put the grated coconut in a blender and pulse it for a few seconds (should be coarse).
3. Take a heavy bottom pan/kadai add sugar and just enough water to cover the sugar and bring it to a boil.
4.Once it starts boiling, add a spoon of milk and keep simmering. Remove all the impurities floating on the top.
5. Add the grated coconut and cook for a few minutes on a medium heat. Then add half the ghee stirring all the while.

6. Keep adding the left over ghee little by little as you cook till the mixture starts foaming. 
7. Add the roasted gram and cook till it starts leaving the sides of the pan.
8.Remove from the heat, pour it into the greased tray and let it cool.
9.Once cooled, cut into desired shape and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69

BM 69 Indian sweets. Karai Kacchayam

Abi's li'l hands grabbing the goodies!

      

   Though we like sweets, we don't enjoy the market sweets that much. Traditional and homemade sweets are the most favorite ones. Of these, our traditional sweet called kachayam is a big family hit. We make two types of kachayam. One is made out of rice flour and sugar syrup. The process is more tedious. The second one is called karai kachayam. Karai means mixing. This is easier and instant and made by mixing all the ingredients nicely. Hence the name. Both taste fantastic. Here I'm making the second variety. 

     Every time I make this, time rewinds in my mind and brings some sweet memories. Once we visited my MIL 's sister's place, unannounced as newly married. She was too excited and anxious as it is believed the new bride has to be given sweets on her first visit and there was no sweet shop nearby. So she made this quick sweet with so much love and it tasted like heaven, something which I've not forgotten even after many decades. In fact, I learnt it that day. So I dedicate this to her.  Now to the recipe. 

                       

Ingredients:

Wheat flour   - 1 cup

Maida / All purpose flour -2 tablespoons

Ripe banana  - 1

Sugar   - 1/2 cup ( or to taste)

Grated fresh coconut - 3 tablespoons (optional)

Green cardamom   - 5 Nos

A pinch of cooking soda

Ghee/ oil for frying

Method:

1. Mash the banana well in a mixing bowl.

2. Add in all the other ingredients except oil.

3. Add water a little at a time to make a smooth batter. The batter should be of pouring consistency.

4. Make sure there are no lumps in it.

5. Heat ghee in a pan, bring to medium heat and pour a spoonful of batter into the hot oil. (You can pour 4 or 5 kachayam in one go depending upon the size of your pan).

6. Fry on both sides till they become golden brown.

7. Lift one at a time, press it in between two steel ladles to flatten them and also strain the excess ghee out. (Need to do this quickly so as to remove all of them without burning).

8. You can, of course, serve them hot or even cold (room temperature).

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69

Pickled bitter gourd

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   The pickled version of bitter gourd is my final post for the topic of shelf life dishes. It is a very good substitute for spicy and oily pickles and therefore very healthy. One doesn't need to add too much spice or oil to prepare this sweet / bitter, tongue tickling dish. It can also be stored for months in the refrigerator. 

   This one is always available at my mom's place as my father likes it very much. During summers, my parents prefer ragi , bajra, dalia or any millet varieties of porridge with curd and pickled bitter gourd for breakfast. It can also be served with curd rice. A very simple and easy to make dish. I learnt it from my mother. Here is the recipe.

INGREDIENTS:

 Bitter Gourd - 2 nos

Tamarind - a lemon size ball

Jaggery / sugar - 2 to 3 table spoons

Green chillies - 4 nos

Turmeric powder - 1/4 tea spoon

Oil - 1 table spoon

Mustard seeds - 1/2 tea spoon

Curry leaves - A few

Salt to taste

METHOD:

1.Wash and cut the bitter gourd into 1/2 inch circles. Slit the green chillies.

2.Heat oil in a pan, add the mustard seeds and let them splutter. Add curry leaves and green chillies. Saute for a minute. Now add the bitter gourd and fry for 2 minutes.

3.Take out tamarind juice before hand and add a cup of water to it. Pour the juice into the bitter gourd. Add salt and turmeric powder and let it boil. Reduce the heat and cook till half done.

4. Add jaggery/sugar, adjust water and cook on slow heat till water dries up and it looks like pickle. (not too dry nor watery)

5.Cool and store in a dry jar and use as required.

6. Chillies, tamarind and sugar can be adjusted as per one's taste.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69

Umpteenth Time...

   Planning, packing, moving to a new place, hunting for a house, unpacking, finding a good school, applying for admission, buying new uniform and books, preparing abi for the new environment, settling down and adjusting to everything new around you... phew! Have I left out anything?  This is what is happening with us right now. Our daughter has been transferred. Although, this is not something new for us as we have been doing this since 1979! With so much experience, one might think we should be able to move easily (as a few of my civilian friends used to say).  But believe me, we still find it difficult and tiring (apart from getting emotionally drained out) more so with age catching on. This, by the way, is the reason for the long gap since my last entry.

   I look back at the golden days (when I was much younger). Whenever hubby was posted to a new place, I used to be excited and look forward to meeting new people and making a new place our home. No school hunting was involved then as my daughter was in a boarding school. Of course parting with old friends was always difficult but we part with the hope of meeting again somewhere as Army is a small world.  But with time the excitement is all gone. I cannot figure out any single reason for that. 

   We are temporarily settled now, quite comfortably. The place is a little away from the city and Abi has to travel for about 25 minutes (one way) to school, which is the biggest disadvantage. The place has its own beauty, quiet, charm with hardly any noise pollution away from all the chaotic activities which one goes through in a city (typically old people' mentality!).The surrounding hillocks staring back at us when we stand in the balcony makes one realise how small is mankind in front nature's majestic beauty. Equally strong are the plants and trees trying to survive in the rocky terrain proves that they are the real fighters / survivors.. 

 For the time being, we are enjoying our stay in the campus surrounded by greenery and waiting, albeit halfheartedly, to move soon ... yet again.

View from our balcony

Miss you baby.....

      Just a few minutes back, the train left and we said bye to our li'l angel with a heavy heart. Back home, I find the house totally empty and deserted without my li'l one around. It's all soooo quiet that one can hear one's own breathing.

     When my daughter planned to go out for three days, I thought I will complete my pending household work without any disturbance. My woollens are not yet packed as we had lots of guests back to back (the long weekends). Saturdays are working for me and of course, the li'l one always wanting to help me in all my work. But I was wrong. I just do not feel like doing anything without him. Kuch bhi achha nahi lag raha hai. I do not know how to spend time without him.

     But I'm also happy for him because he is going to meet his 'dadu and dadi'. He just loves to travel. The news of him going to meet his grandparents was told to him yesterday. Since then he is so excited to go. We could make him do all his routine work saying, 'do this quickly otherwise you will get late for your journey' and he was so prompt in doing everything.

    As soon as he reached school, he went on announcing this news to one and all. The train was in the evening. So the whole day he kept asking, 'has the train come?' (train vandachha?) Even though he was excited the whole day, just before leaving he started saying 'you both also come with me' (neenga rendu perum vanga). We assured him that we will  join him next time. He happily hugged us and waved his tiny li'l hands and went. I'm sure he will enjoy his stay with his dadu and dadi and spread immense happiness there also. Already missing you baby.... Love you.

Coconut Rice

   Coconut has been one of the most commonly used ingredients in our home. As children, we used to have coconut with vellam / panangaruppatti (gud) or simply with salt and red chilli powder as our evening snacks. Since we have coconut trees in our farm itself, we, siblings had our choice of coconut (from which tree it should come). Now of course,living in the opposite end of the country, we are more than happy as long as we get one! 

   So, coconut was my obvious choice for this month BM as my childhood memories came alive with it. Coconut rice is not only my all time favourite but many of my friends love it as well. They often used to tell me to make this for them. Now for the recipe of this simple and easy to make dish.

Ingredients:

• Grated coconut - 1 cup  or 1/2 coconut
• Cooked and cooled rice - 2 cups
• Oil - 1 tablespoon
• Mustard seeds - 1/2  teaspoon
• Jeera - 1/4 teaspoon
• Chana dal - 1/2 teaspoon
• Urad dal (white) -1/2 teaspoon
• Red chillies -3 or 4 nos
• Chopped onion - 1 medium 
• Curry leaves - A few
• Salt - To taste

Method:

• Heat a pan with oil. Add the mustard seeds. 
• Once the mustard splutters, add jeera, red chillies, chana dal and urad dal. 
• When the dals turn golden brown, add onion and curry leaves. Fry till the onion turns translucent.
•  Now add the grated coconut and fry for a minute add salt and the rice. Mix well and remove from heat.
• Sprinkle some chopped coriander leaves and serve.

Tips:

* You can use left over rice.

* Do not fry the coconut too much, else the oil will come out.

* Onion is optional

* Increase or decrease seasoning according to your taste

  It is a simple yet delicious dish. Sure you will try it and enjoy this as much as I enjoyed putting this up for the Blogging Marathon. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62.

The Storm Over A Plate of Samosa

   I am participating in food blogging marathon and I was preparing samosa as my entry for the same event. Suddenly out of the blue, this incident came to my mind and I could not restrain myself from sharing this small incident which happened years back.

   It was one and a half years after our marriage. My husband was doing his engineering in Pune at that time. Just the two of us.There is an open air theatre in the army campus. We used to go there to see movies and during intervals people used to buy samosas from the canteen there. My dear hubby would ask me, if I want to eat samosa? I would say no and he will not buy any as he never liked to eat out. ( It's our daughter who made him taste street food later on). It happened a few times.

   One Sunday morning, we had gone to see a Tamil movie (I still remember the name of the movie-Thillana Mohanambal) outside the army campus. It was something very rare that they showed Tamil movie. As I was new and missing my hometown, we rushed to watch the movie. During the interval my hubby asked  me if I want to eat samosa or something else. I said no. That's it. When we returned home I broke down like a child (I could not cry in the theatre openly because it was a public place). My hubby was puzzled and kept asking me as to why I was crying. Finally I told him that he should not ask me whether I want to eat samosa or not,and even if he asks and I say no, he should just go and get it. That was my expectation from him! (of course, it was just one such numerous expectations). Till today, he never understood why such a big fuss about samosa! You want to eat, say so otherwise say no. But of course, he does not ask that question any more. We do not come back home without having my samosa or chat ....(now the list is a long one).

   After her marriage, my daughter has warned her husband about my samosa incident. Whenever we go out together with him, he does not take the risk of asking me or my daughter.He simply orders or brings them!

Down memory lane : culinary hits and misses

      Russian Salad: the name instantly brings a smile on my face. Even now I laugh at myself for when I think back to my younger days. It was in 1982, still learning to cook. We were in Pune at that time. We used have 'cooking demo' in the ladies club. I attended one such meet where we were taught 'Russian Salad'. With full confidence in myself, armed with  printed paper (no laptop)  recipe and the drive to impress hubby dear, (it was only 3 yrs of marriage) I started making it. One of our very good family friends had dropped in that very day. I was very happy with the idea of showing off my newly acquired culinary skill to him also as he knew me from the time of my marriage and that I didn't know  much about cooking.

     Right at dinner time I told my hubby that I made continental dinner (I wanted to surprise him). Now I can imagine what must have gone through his mind at that time.  As I served the dinner, both men appeared kind of too surprised  to say anything about the food. I thought they were really enjoying it. After dinner, with a cup of coffee in hand as we all sat in the drawing room I anxiously asked them what they thought about my Russian Salad. My hubby reserved his comments for later, but our guest, a true well wisher, hinted politely choosing the words very carefully so as to not hurt me, that it was no where near what one called Russian Salad. I was devastated. But never mind, he said to encourage me, one day I will definitely make the Russian Salad.

     Years went by. In 1986, he happened to visit Delhi and we were also there (beauty of Army life,you keep meeting somewhere or other). Needless to say, we made him stay with us and I had an opportunity to show my improved culinary skills to him again. I once again subjected him to my surprise continental dinner, of course with Russian Salad. Again both men were quiet. But this time I was not at all jittery. And till today he can't stop praising the Russian Salad I made that night! 

     Writing about this has inspired me to share this recipe with everyone. I will do that in my next post.

Golden memories

Floating Island

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

   Floating Island is one of my most successful dishes in life. Being an Army officer's wife, we have had many occasions to host parties. Sometimes I try out new dishes for my guests but there have been times when I was not in a mood to put in so much effort and yet wanted to give them a nice exotic sounding dish which wasn't too taxing for me. This is that 'Go-to' dessert of mine for important occasions.

   I have prepared this now for Blogging Marathon #50 entry. It has given me great pleasure to make it for such a wide audience.  At the outset I want to state a disclaimer that the pictures aren't that great because I couldn't pause for clicks while making. So I handed the camera over to my daughter and told her to keep clicking as I cook as I wont be able to stop midway. Yet I have added more photos than usual for clarity. So please bear with them :)

   The best part was that Abi enjoyed giving me hand in this, especially in decorating the islands :) He just loves custard. Even when unwell, that's the one thing he will eat without a fuss. Thanks BM for making me make this dessert!!

Ingredients :

1. Eggs :2 nos (yolks separated)

2. Milk : 1 lr

3. Sugar :1/2 cup (as needed)

4. Custard powder : 3 level table spoon 

(see instructions on the packet)

5. Essence of your choice : 1 teaspoon

6. Raisins, herbs and fruits of your choice : To decorate

Method :

1. Boil the milk in a wide kadai and let it remain on the stove in the lowest heat.

2. Separate  the egg yolks. Beat the egg whites till it forms a peak like shown in the photo.

3. Take a tablespoon of beaten egg white and drop it slowly in the simmering milk (not boiling) .

4. Repeat the process till you finish all the beaten egg white.

Drop the egg whites carefully into the simmering milk

5. Turn them carefully to cook both the sides. Each will take about 2 to 3 minutes to cook.

6. Remove them from the kadai and keep aside.

7. Now bring the milk to a boil. Mix custard powder with cold milk. Pour this in to the boiling milk stirring continuously. Add sugar and cook it till the sugar dissolves. (At this stage you can add one beaten egg  yolk making sure it does not curdle. Its optional).

8. Cool the custard and the essence.

9. Take a serving bowl, pour the chilled custard and place the islands carefully on it.

10. Decorate your floating island with raisins herbs or even fresh fruits of your choice. I added some sliced grapes, a mini mint "tree" , chopped mint leaves and lovely nasturtiums from our garden! 

Blogging Marathon Entry - Scotch Eggs!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

   I have been looking forward to this Blogging Marathon for a long time! Although I have not been following all the blogs in the group, my daughter is a fan of cooking4allseasons.blogspot.in  and the Andhra Mutton Fry recipe that Srivalli has posted is a big hit in our family. She introduced me to this marathon and it amazed me to see so very many talented people pouring their life experiences, family recipes, children's stories and so much more. I immediately signed up for this marathon and made all the recipes in advance.

   But unfortunately, a wedding I attended day before yesterday gave me food poisoning and I was unable to post yesterday's entry. So I am posting two entries today to make up for the lost day :( 

   This recipe I learnt many many years back and I cannot even recall the last time I made it! But I do remember that this was very well received. Somehow, as we grew older we tried to eat more consciously and this fried food didn't find its way into our regular cooking. But when I sat down to think of things to make with egg, I simply had to share this recipe! Make it on a cold wintry day and serve it with chutney or sauce and its the ultimate comfort food!

Ingredients :

1. Potatoes : 4 (medium size) boiled

2. Eggs :  3 nos (hard boiled)

3. Bread crumbs : 1 to 1 1/2 table spoons

4. Salt and Pepper :  To taste

5. Oil :  For frying

For coating :

1. Egg : 1

2. Bread crumbs : 1/2 cup (approx)

Method :

1. Boil and peel the eggs and keep aside.

2. Boil,peel and mash the potatoes.

3. Add salt, pepper and bread crumbs to the mashed potatoes. Mix them nicely without any lump. 

4. Beat the egg with a little salt and pepper and keep it ready.

5. Take a boiled egg and wrap it fully with the mashed potato mix as shown below.

6. Now dip it in the beaten egg and coat with bread crumbs(roll it in the bread crumbs all around).

7. Repeat it for the other eggs and keep them ready.

8. Heat oil and deep fry them on medium heat (oil should not be very hot).

9. Drain and serve hot with green chutney or ketchup.

10. It can be served as a snack, for breakfast or as a side dish for continental dinner! Hope people try it and enjoy it!

Neighbours Indeed

   How time has changed.. Or is it the people? It is difficult to answer. For the past few years (till 2012) we lived in flats.There were 6 flats on a floor. But we  hardly got time to talk to each other. Everybody seem to be running late for something or the other, barely able to have an exchange of pleasantries as we bump by each other. I felt as if I'm the only one without much to do even though I was working. This reminded me of an incident that happened some 30 years back.

Sometime in 1983, when we were posted in Pune, we lived in flats. There were 4 houses in our block. All four of us became good friends over our daily routine of buying vegetables from a vendor who came almost every day in the morning. Our children were small and not school-going. So after packing our husbands off to office, we friends spend time chit-chatting after our purchasing. On one particular day, 3 of us were at it as usual when we smelt milk getting burnt somewhere. So engrossed  were we in our chatting session, we decided that the smell must be from the 4th neighbour who has not joined us that day and decided to catch up with her later. So saying, we left for our houses promising to meet in the evening. When I entered my house, there was a strong smell coming from my kitchen. I ran over there and Oh my god, i still can not forget the sight! MILK!!!! It was me who kept the milk on the stove and forgot all about it. I could not even identify the vessel I had kept on the stove, it was so black!

  Thankfully nothing serious had happened. Cut to today. We neighbours meet just in the elevator or in the neighbourhood morning store greeting each other by saying,"Hi.. running late or got to pick the child from the bus stop" or some such thing. So, I wonder what has changed,"the time or people" ?   
(not advising to burn milk either!)