I hope your weekends have been going great !
I have had this urge to share with you all what K & K (my better half and me incase you didn’t know who I am referring to) have been upto for the past two weekends. Now, the reason why I am sharing this is because I want to show off what has been cooking at home considering most of them if not all, have been introduced for the first time by none other than yours truly.
I know you must have all stood up and applauded. But one small clarification. When I say “introduced”, please don’t think that it is my patent whatsoever unless you want to count li’l modifications here and there after eating half of the raw ingredients, as signs of culinary genius. What I am referring to is the fact that I am cooking them for the first time.
I am not really in a mood to share recipes (ah, such vanity) because:
1. They are really easy and I hardly think there are people who don’t know how to make them already.
2. You just need to google and use your kitchen know-how a bit and voila !
3. I am not great at doling out recipes, yet.
4. I do so much of trial and error that I don’t remember how I cooked it. (okie, stop laughing now).
Even though we had a decent DSLR, neither of us has the patience to click using that, once we see the food. So, all pictures are from my iPad and that explains the quality. My food looked super clear and like those in Tarla Dalal’s book okai?
Here are a few things I made while the better half pretended to help me (I am typing only coz’ I know he reads my blog. Umm, well, he actually helped me a lot):
Really, don’t ever every think idlis are easy to make. They are easy to eat maybe (doesn’t hold good if you think that idli is a tastless steamed ball of batter which it is in a way but not really tasteless and if the texture annoys you). I love idlis
and can eat anything anyways and so was raring to cook my first idlis. I must highlight that the batter is store bought and all I did was to steam them. But you can tell how happy and proud I am with that. Okay, now steaming is a long procedure what with getting cooker ready, oiling the idli plates and placing them carefully inside so that all of them get the privilege of getting steamed with no partialty? And whoa, don’t forget the delectable chutney okie? Oh no, that wasn’t bought from any store. Ofcourse I made it from scratch. You really underestimate me.
And then, we had this before lunch.
See that? That’s the simplest thing to make and yet tasted lovely ! Boiled sprouted green gram topped with some diced onions, tomatoes, lemon and Haldiram’s aloo bhujia. That was our Saturday appetizer that we ate so much that we kind of felt full and had to eat a simple lunch. See, you don’t need a very elaborate dish sometimes.
So, we had this for lunch.
That picture is so unclear. Basically, it was just ground tomato and jeera dal with beetroot. It was a simple lunch but we kind of enjoyed it.
And the evening saw us eating this -
Seriously, for all you guys who want to get a positive on your proposal to loved ones, all you need to do is propose when they the person is eating a gup-chup. They will say nod their head vigorously ! Except for the puris, I made the rest (am not referring to the onions and tomatoes but also the pani and the tamarind chutney and aloo thingy also) and trust me, these are some of the easiest things to make and give you the most indelible form of joy
Left with a lot of idli batter but don’t want to go back to normal idlis? Why fear when an alternative is here –
Seriously, this is a great alternative to idlis. Make a kaima out of it ! Ever since we saw this item on Saravana Bhavan menu here, I have been wanting to try it. So when my better half kind of did not react very enthusiastically when I said, “We are going to have idli again!!”, I knew the time to try this one had come. And woah ! We loved it.
And somewhere in between we had this for lunch too. the picture is not really clear but none of them are anyways, so–
So, this is actually my better half’s plate. He always makes sure all his food is hidden away, submerged under the various sev forms. So ya, I promise you the upma underneath is quite tempting. Hot and soft with some veggies – just the way I love it.
And also, we made this.
which looked something like this:
So, there goes my plate.
At this point, I must confess that I am feeling a bit stupid for sharing unclear pictures and of such commonplace dishes. But I am going to go ahead and post it anyway coz’ I was so enthusiastic when I started typing this post. And who knows someday when I am a famous cook, I can always refer people to this post and say, “See, everyone starts small.”