Mummy's Touch

Tomato rasam, rice and beans fry with Mummy's touch to it - scraped coconut.

For the fear of reruns

After yesterday's hit, I was just about to make the same dish again. Midway through getting the ingredients ready, I realized that it was for this specific reason that I had started this blog - to stop rerunning every hit dish I made over and over again. It happens too often in the solo-cook's kitchen because you have to buy a whole cabbage, a whole coconut and use the whole thing. When I tried to use the whole thing in one dish it resulted in gigantic failures like this one: link. So I sometimes stick to a winning recipe for those ingredients and then get so bored with making it that I make it badly and then I hate it. So the only way to stop that from happening is to force yourself to make something different every time!
Oh and I realized when I looked up that link above, this blog is one year old! Yay!!

So today's meal: moar kozhambu (with no vegetables in it) and cabbage fry eaten with rice. Don't you think both the dishes have a fluorescent look to them?

The Watched Pot

Red cabbage, spring onions and garlic fried with a ground mixture of coconut, mint leaves, red chilies and tomatoes and a pinch of garam masala. With the 9 ingredients in garam masala, the total goes to 16 in all!! Of course not including salt and water. Why have I noticed all this (and counted the number of ingredients on the garam masala packet)? Contrary to the prevalent popular belief that I am jobless, I am actually very impatient and cannot allow the watched pot to boil. I have to occupy myself with something or the other while the dish cooks entirely. Or I tend to do something silly and spoil the meal. By putting in some out of place ingredient in or not allowing stuff to cook completely. So that's why the watched pot never boils in my kitchen.
This cabbage thingy was one of the tastiest dishes I have ever made or eaten. Doesn't it look great!

Loaded Lunch

 

I have a lot on my plate now.

Lemon rice on top, mixed vegetable fry (cabbage, carrot, bean sprouts, spring onions) on the right, rasam rice on the left.

Softies!

Soft, really soft chapatis! And endive poriyal. Haha! I don't think those two words have ever been used in the same line before. Baked endives with salt first and then fried it with butter and pepper. Tasted bitter but nice. Went well with the chapatis too! Did I mention the chapatis were soft? Really really soft? Haha!