I get an idea of people and interests and I really encourage everyone to take note because the group's experience and ideas is a big part of the richness of any class...take this time to pick the teacher's brains for sure but don't miss out on sampling the rest of the wealth in the room as well.
I often feel I am at an AA meeting when I start this off, "Hello my name is Fiona, I have an addiction...textiles are a passion, and I spend a great deal of time thinking of my next fix....blah, blah, balh"
I realise I am that way about cooking as well, I collect recipes like crazy, always trying out something new; a few weeks ago I was looking for a recipe for appe, a south Indian morsel it was in none of my cook books so I did something dangerous...looking for THE fix I wandered into the dark allyways of the internet and got dragged into a whole world a foodie hangouts.
I only use the internet for what I am doing, don't often linger there and certainly not go peeping. Well I peeped and I am hooked.
I even signed up to a blog - aptly named "Seduce your Tastesbuds" it certainly seduced me, she-Padmajha writes to me personally with a new idea almost everyday [OK it is an email list but when I comes into my email box it feels special- just for me!]....always so interesting and tasty I don't have enough time to try everything out!!
What to do? I am hooked, here is something I jotted down a few weeks ago and trialed last night
the Podi is a South India idea like a sprinkle to jazz up your food, lots of roasted dals so it is very nutrious as well. you can make up a jar and have it to hand for lazy days.
It seems to be used in dal dishes but I recon it would go well many different vegie and dal combinations as well...I have ideas to try out.
This is her Mum's recipe for
Channa dhal- 1/2 a cup
Urad dhal-1 cup
Coriander seeds-2 tablespoon
Fenugreek seeds -1 teaspoon
Asafoetida-a large pinch
Pepper corns-1/2 a teaspoon
Red chillies - 10 [adjust to taste]
Bung them in a pan and slow roast, stirring constantly.
Toor dhal-1/2 a cup
- cook these until soft
Turmeric powder-a pinch
Curry leaves- a few
Urad dhal-1 teaspoon
Asafoetida powder- a pinch
Salt to taste
- dry roast these and add to the soft dal/vegies
- Kootu Podi-2 teaspoons stir through and serve
here it is still bubbling in the pot
Let me brag- first harvest from my new garden- Curry Leaves....