Home, home which is lovely but rather busy...like the Australian expression
"flat out like a lizzard drinking"
So many things to get happening, visits to accountant with paperwork stuff. India really does love its' paperwork and does not seem to have got to the stage of save a tree- so we are producing much paper to be filed and apparently we have to keep records for 10 years.
Home, iI am enjoying my home if it is rather breifly as I rush off to the workshop....the garden is still mostly alive after 3 + weeks in the hands of staff- you can see the lemon grass is rather dryed, that kind of sums up everything.
Karllu almost killed the grape and rhubarb I brough from Australia but a little TLC and they are coming back.
Ohh it is funny as Praveen learns more of the farming life.
Really Indian veg food, for me, is the most satisfying day in day out, I feel lighter and healthier for eating that way, even if I do have momentary lapses.
This is a new rice dish- a twist on Konkyian Cooking...my version because I forgot where the new recipe went.
- cook up some basmati rice and set aside.
- in pot put a dab of oil [2t]
- add mustard seed
- cumin seed
- nigella seed
- fenugreek seed
- fennel seed [or which ever of these you have- this combination is really Bengali Panch Poran and so a step away from Konkyian but yummy]
- sizzle until seeds splutter
- add chunks of onion
- heaps of garlic
- 1t ginger -fine dice
- 2-3 T nuts- raw peanuts, pine nuts, chirongi [Indian pine nut type things] or even cashews
- few green chilli to taste and saute slowly until onion goes sweet and caramelized
- add 2 T urad dal or mung dal - a lentil that is peeled and split you can get from Indian shop- optional adds to texture and protein content and taste
- cook until dal has turned golden
- stir through few teaspoons red chilli powder [ to taste]
- 1/2 t tumeric
- 2 t corriander powder
- 2 t of green mango powder or 2 T tamarind paste and fry a few minutes to get flavours moving [ might add dab of water if seems dry]
- stir rice through
so lovely to be home, and we appreciate having plenty to do in the workshop
so off to another blistering day - kushi, kushi!