2016 Week 11 Update

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A very slow week, with really nothing much happening. 

GG had her cross-country this week at the Chinese and Japanese Garden and went with her friends whom she met on the way. That day was a long one for her as she had CCA after the run. They are rehearsing for the concert which now we realise is the day before their Hindi Mid-year exams!!

BB got his papers and marks and also a good scolding from everyone. Hopefully he buckles up and gets his act together soon for the mid-year exams. His school went on a learning journey to Changi Airport and that was the highlight of the week for him!

School’s out for the term break this week though both have to go back to school on different days for workshops and practice. 

In My Hands Today…

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The Temple Dancer: A Novel of India – John Speed

India, 1657.
When Maya, a graceful, young temple dancer with a mysterious past, is sold into slavery, she enters a world of intrigue, violence, and forbidden love. Bought by a Portuguese trader and sold as a concubine to the dissolute vizier of Bijapur, she embarks on a treacherous journey.

In a caravan led by the dangerous settlement man Da Gama, she travels by elephant on the hostile road to Bijapur, joined by Geraldo, a Portuguese adventurer, and Pathan, a handsome prince who carries a dark secret. Together with Lucinda, a beautiful, spoiled young Goan heiress, and the manipulative eunuch Slipper, they climb the windswept mountain road through the Western Ghats.

When their caravan is attacked by bandits, the travelers’ lives are turned upside down. In the aftermath, Maya and Lucinda suddenly find themselves stranded in a strange, exotic world, a world filled with passion, romance, and deception, pure love and lurking evil, where nothing is as it seems and the two women are faced with great temptation as well as heart-wrenching decisions that will affect the rest of their lives.

Recipe: Carrot and Raisin Salad

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I’ve been so busy this week that I’ve not really had time to sit and think over a nice blog post. My apologies….So here’s another recipe which I made last weekend.

Carrot Salad 3This is something my mum used to make all the time growing up and I always assumed it was typical tambram food. Maybe not and this is something she learned. But I think many communities across India have a similar recipe. My mum’s recipe does not have raisins, which is something I usually add – I saw something similar at a dinner at S’ aunt’s place aeons ago and started using it since then.

This salad is a quick one, you can be done in less than 15 minutes, start to end and is a very healthy and colourful addition to your table!

Carrot and Raisin Salad

Carrot Salad 1Ingredients:

  • 1 cup carrots, peeled and grated/shredded
  • 1/4 cup raisins
  • 2-3 fresh green chillies, chopped into medium pieces
  • Salt to taste
  • 1-1.5 tsps lemon juice
  • 1 tsp ghee or oil
  • 1 tsp mustard seeds
  • A pinch of asafoetida
  • Chopped coriander leaves to garnish

Method:

  • Shred or grate the carrots and keep aside.
  • Make sure the raisins are at room temperature
  • In a pan, heat the ghee or oil and when it’s warm, add in the mustard seeds. When the seeds pop, put in the asafoetida and saute for a few seconds. Then add in the chopped green chillies and let it saute for a couple of minutes.
  • Now add the grated carrots and cook for a few minutes. The carrots should not cook and should still be crunchy. Add the raisins and salt to taste and remove from the fire.
  • Pour in the lemon juice to the tartness you like and garnish with coriander leaves.

Yummy carrot and raisin salad ready….

Carrot Salad 2

In My Hands Today…

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Bombay Time – Thrity Umrigar

At the wedding of a young man from a middle-class apartment building in Bombay, the men and women of this unique community gather together and look back on their youthful, idealistic selves and consider the changes the years have wrought. The lives of the Parsi men and women who grew up together in Wadi Baug are revealed in all their complicated humanity: Adi Patel’s disintegration into alcoholism; Dosamai’s gossiping tongue; and Soli Contractor’s betrayal and heartbreak. And observing it all is Rusi Bilimoria, a disillusioned businessman who struggles to make sense of his life and hold together a fraying community.

Recipe: Carrot and Peanut Chutney

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My Chutney series continues….

Carrot Chutney 1Last week, while making dosa, a rice-based pancake, we wanted to have a chutney, but were tired of having the usual coconut and tomato chutneys which I usually make. So I decided to experiment and see if I could tweak something we usually make and come up with something else. I decided to tweak my carrot thuvaiyal recipe. It was a hit, with the sweetness of the carrots balanced with the spiciness of the chillies and the tartness of the tamarind.

Carrot and Peanut Chutney

Carrot Chutney 2Ingredients:

  • 1 cup chopped carrots
  • ¼ cup peanuts (soak them in hot water for 20 mins so they soften. Then drain and keep aside)
  • 5-6 fresh red chillies (you can use dried red chillies as well as change the amount depending on the intensity of the chillies and your tolerance levels)
  • 2 medium sized onions, chopped
  • 5-6 pods of garlic
  • ½ inch piece of ginger
  • 1 small marble-sized ball of tamarind (or 1 tsp of tamarind paste)
  • Salt to taste
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • Method:
    Heat oil in a pan and when warm, put the mustard seeds, cumin seeds and fennel seeds one by one, stirring it for a couple of seconds each before the next one is put in the pan.
  • Fry the garlic and ginger for a few seconds each and then add the onions and let it soften and brown
  • Add the chillies and fry till it starts to soften and wilt. Then add the drained peanuts and fry for a minute.
  • Add the carrots, stir well and add a pinch of salt to help cook faster. Cover and cook until the carrots are well-cooked.
  • Once the carrots are completely cooked, remove the pan from the fire and let it cool completely.
  • Blend this mixture in a blender or mixture until it becomes the consistency you like. I prefer chutneys to be very fine, but others like a more coarser texture, it’s completely your preference.
  • Check for salt and add if needed. Transfer to a bowl and use for idlis, dosas, rotis and even bread!

Carrot Chutney 3