Back home a week ago and still in the settling mode. Right from back home, everyday is a busy day
in one or the another kind. Jr.H turned 10 years last week, I feel great about
it. Motherhood has made me to be stronger,
increased my willpower, strengthened my endurance and perseverance,
boosted my creativity and had helped me to shape myself as a better
version.
Last weekend went quickly on
weekend mode purchases and cleaning stuffs.
Start of the week was a festive
day which made me super busy at home. We
celebrated Krishna Jeyanthi on Monday and I prepared homemade traditional snacks
and sweets for it. Here's visual treat for you :-)..
With life driving me through multiple priorities both at
work and personal level at the same time, I am trying my best to deal with it
patiently. I find no time to sit for blogging and many of my colleagues have already started asking for my next post. Juggling between work and personal roles and
duties isn't easy. When I return back
home after long work hours and challenging work pressures, I need to charge
myself fully and act immediately upon family requests. For
next few weeks, it's going to be maddening busy schedule and am preparing myself
for it.
The work is with very demanding schedules and dealing with a
bigger responsibility. In between,
health is not cooperating much and kind
of feeling ill and exhausted, so I took complete rest today without moving out
from home.
For lunch, I prepared one of family's favorite, Tindora
Masala Bhaat - Kovaikkai Rice. Everyone
in the family like this vegetable (Ivygourd) very much. I used
homemade vangibath masala powder which enhanced the flavor to the dish. The crunchy textured tindora blended well with
masala powder and the spicy aromatic rice went well with pappads and plain curd.
Ingredients:
Cooked Basmatic rice - 2 cups
Kovaikkai/Ivy Gourd - 300 g
Onion - 2 (sliced thin)
Chilly powder - 1 tsp
Turmeric powder - 1 tsp
Vangibhat powder - 3 tsp
Salt - to taste
Oil - 5 tsp
For the Vangibhat Powder (dry roast and grind):
Asafoetida – a small
piece
Red chilies – 8-10
(adjust according to your spiciness level)
Bengal gram – 4 tsp
Urad dal – 4 tsp
Coriander seeds/dhaniya
– 4 tsp
Peppercorns - few
To Temper:
Mustard seeds - 1 tsp
Bengal gram - 1 tsp
Urad dhal - 1 tsp
Cinnamom - 1" inch
piece
Cloves - 5-6
Curry leaves - few
Preparation:
1. Wash and cut the ivy gourds length wise and slice the
onions thin.
2. Soak basmati rice for 15 minutes in warm water and pressure
cook for 2 whistles. Allow it to cool
once the pressure releases. This can be
varied with normal rice too.
3. Dry roast the
items given in the section "Dry roast and grind" and make the masala
powder ready. I usually have this ready made
in my kitchen shelf. I make in smaller
quantities and use it for a week which would
help me a jiffy weekday.
4. In a heavy bottom,
throw in the tempering items one by one and lastly add the onions and little
salt for the onions. Once the onions
turns slightly brown, add the cut ivy gourds (tindora vegetable) and add
remaining salt, turmeric powder. Cook in
medium flame for 10 minutes turning in between, this would make the vegetable
softer and crispy.
5. Once the vegetable
has cooked softly, add chilly powder and masala powder and mix well. Keep in high flame for 3-5 minutes until the
powders blend with the vegetable.
6. Add the cooled cooked
rice and mix gently. Care must be taken
not to make the rice mushy, so you have to mix gently. Check for salt and can be added if
needed. You can reduce the masala powder
to suite your family spice levels.
7. Masala bhaat is
ready to be served. I served with plain
curd and pappads which accompanied the dish very well. I also prepared tomato rasam and bhindi fry for lunch and it turned out to be a complete meal today.
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