Thanks to Facebook, one discovers one's true friends. I had not updated my status for 3 days and there was Mohan Sule enquiring why it is all quiet on the gurudutt front.
A phone call to him and I was enquiring what Meenal was cooking these days. So mad about food this year -- in fact, I remember starting a discussion on breakfasts at the local Reliance Super store. I came to know from the 70-year old from Jabalpur (?) that he had Jalebi and yoghurt (dahi) for breakfast. BTW, Pushpesh Pant mentioned this in his last article too!
I had given a surprise visit to Mohan and Meenal on January 26, 2000 (?) The date is easy to remember, but the year! Well, in 1999 Yukta Mookhey won the Miss World, and on Jan 26, 2000 my daughter won the society fancy dress competition posing as Miss World (She wore a similar costume to that worn by Yukta Mookhey.)
But to me what was most memorable that day was the Kande-batata pohe made by Meenal. Nice big poha, perfectly puffed up, nice yellow colour and perfectly warm. I think she had already put the limbu in it too. (Not served separately as I like it nowadays.) Now, you will ask me what is so great about Kandhe pohe (kande means onions and poha is flattened rice)? I have had this so many times, but it was never perfect! Perfection or excellence is what I am talking about. All the ingredients need to be right, perfectly cooked, and served well.
You can have kande pohe in most Maharastrian restaurants. None of them are a match. Of course, the ambience and friends also contributes a little to the experience and rating. Their well kept house with the right amount of artistic touches and their friendship might have added to the experience.
My friendship with Mohan goes a long way back. I remember visiting him, and his mother would always make a perfect cup of tea. I would always look forward to that cup of tea. It is too long back, so I cannot remember the snacks she made for us. I would rate her's as one of the 5 best teas I have ever had in my life.
When Meenal got married to him, I am sure I must have tasted several of her snacks too. But I really enjoyed the Dhansak she made. Those days I was not too much into food and was in fact tasting it for the first time. I really enjoyed the nice, fluffy, long-grained rice. The Dhansak dal was superb with the right consistency and taste. It was very interesting that the pumpkin was totally mixed with the dal. The garnish of fried, brown onions is one of the tastiest garnishes. In fact, I could eat is as a complete meal. These onions added to the taste and overall experience. Above all, I remember, both the dal and the rice were hot and steaming. Mercifully, these were pre-microwave days. Apparently, even then I was interested in cooking as I remember her telling me the secret to the fluffy rice.
Meenal is from Ahmedabad and it would not be wrong to say she is half-gujrati in some ways. Ahmedabad is also a food paradise and if there is one outstanding community known for its love of food it is the Gujaratis. Just at the char rasta opposite Iskon Temple/Food bazar there I had a decent plate of roadside kanda poha (note the change in spelling) for Rs.2 (?) for a katori (plate made out of dry leaves) full. For a road-side vendor to give me such a nice, cheap snack at 9.30 am in the morning was indeed good! It was decent and if I give it say 2.25/5.00, I would give Meenal's a 5/5!
I think the secret ingredient of Mohan's mother, Mohan's children's mother (er, Meenal) and all mothers is simple -- they just add a dash of love and of course their years of expertise. Restaurant foods don't have this ingredient -- so you know why they taste so ordinary.
Saturday, May 15, 2010
Sunday, May 9, 2010
Konkani Lunch -- 2nd Best Meal of 2010
My first best meal of 2010 was in the first week of January. I had not started the blog, so I did not note it down. So I do not remember the meal entirely, but for the fact that I had the world's best pathrodo (the Konkani version of alu vadi or patra). My sister-in-law Manju, according to me, makes the best pathrodo in the world. It is quite spicy, very surboos (fluffy?), the alu leaves just shine. I have a feeling that tingalavra bendi and rice was also part of this meal. Tingalavra is a white bean, do not remember its English name now.
My second best meal of 2010 I had yesterday. Same venue, same master chef -- my sister-in-law, Manju.
I can never wait for food. I began eating this meal and thought -- hey, I should take a picture. So with my left hand, I took the cell from my right pocket and quickly took this picture. Not a great picture, but you get the idea.
You see the rice and a fantastic tomato dal. I just don't know what is the magic in her fingers but believe me I have never tasted such fantastic dal before. Still trying to figure out what made it so tasty. BTW, what I loved about the dal is that it was watery. Hey, dals should be like this! Not the thick sauce consistency for me. Needless to add, it was not dalitoy (Konkani dal) -- which is regarded as the kuldevata (reigning deity) of the konkanis.
Then, starting from left, in anti-clockwise direction, you can see a small roll of patrodo. This must be the 10th time I was having this dish made by her. It tasted the same. Only thing is this time, I could taste the hing (asfoetida). Today, it was double than the normal size. You feel less guilty! Naturally, I put lots of coconut oil on it.
Next to it is the Batate song (spicy red konkani potato dish). Amazingly spicy and tasty.
Next to it is the harve kela phodi (raw green banan shallow fried with a rava/sooji coating). Absolutely crisp and tasty. Cut in the right size, so cooked uniformly.
Next to it is the tendle bibbe upkari (tondli/gherkins and cashew nut dish). As far as I know, Konkani's are the only one's to have a dish like this. This is a favourite and is served at most amchigele (konkani) marriages. The kajoos were really huge -- almost an inch long sometimes.
What more can a person ask for, when he is served 3 of his favourite dishes in one meal. Well, the picture is there and these words (which are but a poor attempt to explain a divine meal) are there. 2 great meals in 5 months is not a bad life at all. So when I have the next best meal, I can always come back here as a reference point.
Could it have been even more heavenly? Yes, ambe upkari (a konkani dish made with small sweet mangoes, a bit of jaggery, and a rai tadka) is yet another of my all-time favourites.
For more pictures and more information on konkani and amchigele food, join the Konkani Amchi Food group on Facebook.
My second best meal of 2010 I had yesterday. Same venue, same master chef -- my sister-in-law, Manju.
I can never wait for food. I began eating this meal and thought -- hey, I should take a picture. So with my left hand, I took the cell from my right pocket and quickly took this picture. Not a great picture, but you get the idea.
You see the rice and a fantastic tomato dal. I just don't know what is the magic in her fingers but believe me I have never tasted such fantastic dal before. Still trying to figure out what made it so tasty. BTW, what I loved about the dal is that it was watery. Hey, dals should be like this! Not the thick sauce consistency for me. Needless to add, it was not dalitoy (Konkani dal) -- which is regarded as the kuldevata (reigning deity) of the konkanis.
Then, starting from left, in anti-clockwise direction, you can see a small roll of patrodo. This must be the 10th time I was having this dish made by her. It tasted the same. Only thing is this time, I could taste the hing (asfoetida). Today, it was double than the normal size. You feel less guilty! Naturally, I put lots of coconut oil on it.
Next to it is the Batate song (spicy red konkani potato dish). Amazingly spicy and tasty.
Next to it is the harve kela phodi (raw green banan shallow fried with a rava/sooji coating). Absolutely crisp and tasty. Cut in the right size, so cooked uniformly.
Next to it is the tendle bibbe upkari (tondli/gherkins and cashew nut dish). As far as I know, Konkani's are the only one's to have a dish like this. This is a favourite and is served at most amchigele (konkani) marriages. The kajoos were really huge -- almost an inch long sometimes.
What more can a person ask for, when he is served 3 of his favourite dishes in one meal. Well, the picture is there and these words (which are but a poor attempt to explain a divine meal) are there. 2 great meals in 5 months is not a bad life at all. So when I have the next best meal, I can always come back here as a reference point.
Could it have been even more heavenly? Yes, ambe upkari (a konkani dish made with small sweet mangoes, a bit of jaggery, and a rai tadka) is yet another of my all-time favourites.
For more pictures and more information on konkani and amchigele food, join the Konkani Amchi Food group on Facebook.
Wednesday, May 5, 2010
Pav Vada Contest Mumbai Winners
The results of the Pav Wow Contest was announced. Here are my opinions:
Winner
Nitin Patil, IC Colony
I am not sure whether I have had it here.
But I did have Pav Vada once on the busy street/khau gulli of IC Colony. It was quite OK -- comparable with any vada pav (hey, I think this is the correct term) you can have anywhere in Mumbai. Most vada pavs in Mumbai deserve a rating of 2.5 or less. In other words, they are all good!
1st Runner Up
Jain Sweets and Farsan, Kandivili
I have had this several times, albeit at least a year or two ago. As per the earlier note, this vada pav was no different, although the pav and the vada are slightly biggish. This is the case with most restaurants. Would rate a 2.5 and was good or pretty OK.
2nd Runner Up
Ashok Vada Pav, Kirti College, Dadar
I have had this several times over the year -- albeit, brought as a parcel. Of course, when it is not hot the taste factor just disappears. But my own feeling is that when it is hot it would deserve a 2.5.
After reading these reviews and contest don't try to find these joints. If you find a good joint in any neighbourhood, just try it. Most probably you will not be disappointed.
All of them have the same pav, the same chutney (the dry red lasoon powder), the same vada with very thickish coat, the same potato bhaji. In most places, they will give it to you hot off the oil, so they will really taste good (however, average they may be).
BTW, I regard Vada Pav as the most abominable fast food. No wonder it is called the Indian Burger. What the burger has done to USA, the Vada Pav will do to Indians -- make them all obese. In 2009, I think I had 1 vada pav! 2010 -- I am not even sure if I had a vada pav yet. In the years before 2009 -- I think I would have had an average of 1 per day!
The one at Santa Cruz East, opposite the Raheja Palace (?)/SVC Bank lane, was one of my favourite. (Not the one on the corner, but the one slightly inside on the left!) It is indeed my most memorable vada pav experience.
Karja vada pav too is quite famous and justifiably so. I do not know why, but I would give it a 2.6 or a 2.55!
Ramakant at Shil Phata, Khopoli is also famous as Ramakant or Khopoli vada pav. Here too, I would give it a 2.6 or a 2.55. Again, not sure why the bias? Hype? Too much of crowd? Always hot?
Where does Jumbo King stand in this rating? Er, 2.5 again. Or should I make it 2.6 because it offers you so many options.
What's wrong?
What's wrong with most of our vada pavs is that the bread is mostly stale, the vadas have a very thick coat, and by and large there is no real zing to the whole thing. The chutneys are the same and do not have the zing any more. I feel thicker the coat, more the oil absorbed -- so you are more prone to obesity. Why don't these guys make it paper thin? The taste would improve as you get into the bite immediately.
Innovations
At my neighbourhood bakery, they have a baked vada pav for Rs.20 a piece (it is next to the Konark Restaurant -- my favourite --Thakur Village, Kandivali East). I had expected a baked vada with the regular stuff. But this is just the potato filling within the pav! Technically, a bread roll, if you ask me. Indeed, it is a healthier version of the vada pav.
Favourite Memories of Vadas (NOT vada pavs)
Er, Happy Mother's Day, Mom. But my favourite vada was that made by my mother. Golden yellow in colour, a thinnish outer cover, and a very nice potato filling.
At Kallianpur (South Kanara), opposite RoboSoft and the Tile Factory, my best friend Ramesh (han, maska mar raha hoon -- but it is the truth) took me to a roadside vendor. I think they were priced at 0.50 paise each. I think I must have had some 25 -30 pieces. I think about 4-6 of them would make a regular vada. They were absolutely amazing in taste.
Abroad/Outside Maharastra
I don't remember having vada pavs abroad. Similarly, I do not remember having vada pavs outside Maharastra. It is called the Bombay Vada Pav and now the Mumbai Vada Pav. I am sure it should be available all over India.
If you have any favourite memories of vada pav or favourite joints let me know. Do put your comment on my Facebook page, if you are a friend.
Only 3 people read this blog -- I, me, myself. The comments below -- even I don't read! Meaning, I don't get to know there is a comment, so I don't read.
Winner
Nitin Patil, IC Colony
I am not sure whether I have had it here.
But I did have Pav Vada once on the busy street/khau gulli of IC Colony. It was quite OK -- comparable with any vada pav (hey, I think this is the correct term) you can have anywhere in Mumbai. Most vada pavs in Mumbai deserve a rating of 2.5 or less. In other words, they are all good!
1st Runner Up
Jain Sweets and Farsan, Kandivili
I have had this several times, albeit at least a year or two ago. As per the earlier note, this vada pav was no different, although the pav and the vada are slightly biggish. This is the case with most restaurants. Would rate a 2.5 and was good or pretty OK.
2nd Runner Up
Ashok Vada Pav, Kirti College, Dadar
I have had this several times over the year -- albeit, brought as a parcel. Of course, when it is not hot the taste factor just disappears. But my own feeling is that when it is hot it would deserve a 2.5.
After reading these reviews and contest don't try to find these joints. If you find a good joint in any neighbourhood, just try it. Most probably you will not be disappointed.
All of them have the same pav, the same chutney (the dry red lasoon powder), the same vada with very thickish coat, the same potato bhaji. In most places, they will give it to you hot off the oil, so they will really taste good (however, average they may be).
BTW, I regard Vada Pav as the most abominable fast food. No wonder it is called the Indian Burger. What the burger has done to USA, the Vada Pav will do to Indians -- make them all obese. In 2009, I think I had 1 vada pav! 2010 -- I am not even sure if I had a vada pav yet. In the years before 2009 -- I think I would have had an average of 1 per day!
The one at Santa Cruz East, opposite the Raheja Palace (?)/SVC Bank lane, was one of my favourite. (Not the one on the corner, but the one slightly inside on the left!) It is indeed my most memorable vada pav experience.
Karja vada pav too is quite famous and justifiably so. I do not know why, but I would give it a 2.6 or a 2.55!
Ramakant at Shil Phata, Khopoli is also famous as Ramakant or Khopoli vada pav. Here too, I would give it a 2.6 or a 2.55. Again, not sure why the bias? Hype? Too much of crowd? Always hot?
Where does Jumbo King stand in this rating? Er, 2.5 again. Or should I make it 2.6 because it offers you so many options.
What's wrong?
What's wrong with most of our vada pavs is that the bread is mostly stale, the vadas have a very thick coat, and by and large there is no real zing to the whole thing. The chutneys are the same and do not have the zing any more. I feel thicker the coat, more the oil absorbed -- so you are more prone to obesity. Why don't these guys make it paper thin? The taste would improve as you get into the bite immediately.
Innovations
At my neighbourhood bakery, they have a baked vada pav for Rs.20 a piece (it is next to the Konark Restaurant -- my favourite --Thakur Village, Kandivali East). I had expected a baked vada with the regular stuff. But this is just the potato filling within the pav! Technically, a bread roll, if you ask me. Indeed, it is a healthier version of the vada pav.
Favourite Memories of Vadas (NOT vada pavs)
Er, Happy Mother's Day, Mom. But my favourite vada was that made by my mother. Golden yellow in colour, a thinnish outer cover, and a very nice potato filling.
At Kallianpur (South Kanara), opposite RoboSoft and the Tile Factory, my best friend Ramesh (han, maska mar raha hoon -- but it is the truth) took me to a roadside vendor. I think they were priced at 0.50 paise each. I think I must have had some 25 -30 pieces. I think about 4-6 of them would make a regular vada. They were absolutely amazing in taste.
Abroad/Outside Maharastra
I don't remember having vada pavs abroad. Similarly, I do not remember having vada pavs outside Maharastra. It is called the Bombay Vada Pav and now the Mumbai Vada Pav. I am sure it should be available all over India.
If you have any favourite memories of vada pav or favourite joints let me know. Do put your comment on my Facebook page, if you are a friend.
Only 3 people read this blog -- I, me, myself. The comments below -- even I don't read! Meaning, I don't get to know there is a comment, so I don't read.
Sunday, May 2, 2010
Chibda Hershale -- Muskmelon sweet dish
Er, I am a fake chef and a lazy chef. So if you landed here for the original recipe, sorry.
Chibbud is konkani name for muskmelon, mashmellon, kharbooja, cantalope, or honeydew melon. Chibda Hershale or Haashale is a sweet dish made of kharbooja. You simply grate the fruit, add sugar, and elaichi.I remember having both the versions, with or without milk. You can obviously add milk too!
Today, I had my own version of Chibda Hershale for breakfast. I scooped the nice, juicy green flesh in spoonfulls (using a small, round cutter and scooping perfect balls would be even better and will look quite sophisticated). So from one thickish slice, I would have scooped some 10 spoon shaped pieces. Then I added milk to it. I added corn chivda/flakes (I could have used poha or beaten rice/rice flakes also.) to it. Of course, two spoonfulls of Lion Date Syrup. Dates have iron and I want to increase my haemoglobin and hence its usage. I then garnished it with pieces of almonds and with black raisins. Almonds are good to fight cholesterol, so I had about 8 of them. Raisins contain a lot of antioxidants!
It was early morning (as usual I had skipped the gym) and I was in a tearing hurry to get breakfast done with. So I simply used a microwave bowl. But the picture is quite good (even if I say so)! You can see the large green chunks of kharbooja, almonds, raisins, milk. Fortunately, I had not used too much date syrup -- so the milk is not brown.
One of my favourite sites is Aayi's Recipes as it gives a lot of Konkani Recipes. Here is a link to it, where a Muskmelon Milkshake recipe is provided.
Aayi's Recipes -- Muskmelon Milkshare
Chibbud is konkani name for muskmelon, mashmellon, kharbooja, cantalope, or honeydew melon. Chibda Hershale or Haashale is a sweet dish made of kharbooja. You simply grate the fruit, add sugar, and elaichi.I remember having both the versions, with or without milk. You can obviously add milk too!
Today, I had my own version of Chibda Hershale for breakfast. I scooped the nice, juicy green flesh in spoonfulls (using a small, round cutter and scooping perfect balls would be even better and will look quite sophisticated). So from one thickish slice, I would have scooped some 10 spoon shaped pieces. Then I added milk to it. I added corn chivda/flakes (I could have used poha or beaten rice/rice flakes also.) to it. Of course, two spoonfulls of Lion Date Syrup. Dates have iron and I want to increase my haemoglobin and hence its usage. I then garnished it with pieces of almonds and with black raisins. Almonds are good to fight cholesterol, so I had about 8 of them. Raisins contain a lot of antioxidants!
It was early morning (as usual I had skipped the gym) and I was in a tearing hurry to get breakfast done with. So I simply used a microwave bowl. But the picture is quite good (even if I say so)! You can see the large green chunks of kharbooja, almonds, raisins, milk. Fortunately, I had not used too much date syrup -- so the milk is not brown.
One of my favourite sites is Aayi's Recipes as it gives a lot of Konkani Recipes. Here is a link to it, where a Muskmelon Milkshake recipe is provided.
Aayi's Recipes -- Muskmelon Milkshare
Gharayi - Jackfruit Payasam - Lazy Chef Version
Gharayi is a konkani sweet dish made with jackfruit. You can call it Jackfruit Payasam.
It is quite an elaborate dish -- not for ladies and chefs perhaps, but certainly for a Lazy Chef (hey, I like this moniker better than EPC -- Experimental Packet Chef) like me.
As you know I made Daliya Delight for breakfast and mentioned how you could add more milk to make it more of a porridge or payasam consistency. So for my 4 pm snack, I decided to have my version of Gharayi. I cut about 2 segments of the jackfruit (each one is called a gharo in amchigele or konkani) in thin, long strips. I took my Daliya Delight, poured more milk in it and then added the jackfruit strips. Added about a spoon of Lion Date Syrup (I avoid using sugar.) Then microwaved the stuff.
I was in a great hurry to have my hot snack, the pictures came terribly! Food photography is an art. I am one of the biggest amateurs of it! But the idea is to give you an idea of how it looks. Hope you get the idea -- payasam/kheer consistency and with pieces of jackfruit.
You will notice that the jackfruit has been cut very grossly! Ye aapun ka style hai, Boss! Fine pieces, specially too fine pieces ruins nuttrition according to me.
I have not had the original gharayi for a long time now and I did not recollect that it contains coconut. So if you wish you can add the packet coconut milk (paste diluted with a little water if you wish) to give it more nutrition, taste and make it closer to the original. The original has rice, whereas mine had organic dalia.
The idea of writing this blog is to share food and nutrition ideas.
Click here for more information about the original gharayi:
Gharayi details at CusineIndia
It is quite an elaborate dish -- not for ladies and chefs perhaps, but certainly for a Lazy Chef (hey, I like this moniker better than EPC -- Experimental Packet Chef) like me.
As you know I made Daliya Delight for breakfast and mentioned how you could add more milk to make it more of a porridge or payasam consistency. So for my 4 pm snack, I decided to have my version of Gharayi. I cut about 2 segments of the jackfruit (each one is called a gharo in amchigele or konkani) in thin, long strips. I took my Daliya Delight, poured more milk in it and then added the jackfruit strips. Added about a spoon of Lion Date Syrup (I avoid using sugar.) Then microwaved the stuff.
I was in a great hurry to have my hot snack, the pictures came terribly! Food photography is an art. I am one of the biggest amateurs of it! But the idea is to give you an idea of how it looks. Hope you get the idea -- payasam/kheer consistency and with pieces of jackfruit.You will notice that the jackfruit has been cut very grossly! Ye aapun ka style hai, Boss! Fine pieces, specially too fine pieces ruins nuttrition according to me.
I have not had the original gharayi for a long time now and I did not recollect that it contains coconut. So if you wish you can add the packet coconut milk (paste diluted with a little water if you wish) to give it more nutrition, taste and make it closer to the original. The original has rice, whereas mine had organic dalia.
The idea of writing this blog is to share food and nutrition ideas.
Click here for more information about the original gharayi:
Gharayi details at CusineIndia
Breakfast Notes -- Dalia Delight
As you all know, I am a firm believer in the thought that women should be treated to a well-deserved rest on Sunday. Hubbies should do the cooking -- at least the breakfast, if not the cooking for the entire day. This I call the HSBC formula -- Hubbies Sunday Breakfast Compulsory.
Well, for those who are too tired to cook or don't have any skills -- they can take a small walk and get some nice jalebi-fafda or idli-vada-sambhar or daal pakwan! Of course, one of my close friends-cousin relies on thambi.com (not a real website but a small joint in Kandivali West offering idli-vadas). He just calls his thambi (brother in Tamil, I think) who delivers some fantastic idli-vada-sambhar.
Wives can also make it easy for their hubbies by having a nice usal cooked the night before, order some pav and some farsan. You have a delicious Maharastrian breakfast of Missal Pav!
I had some organic dalia and I thought of making SMS -- Sunday Morning Surprise! This was sweet dalia with nice alphonso pieces. But I hate removing the skin of mangoes (in fact I make it a point to eat them) and at 8:00 am I cannot miss Rangoli! So SMS turned into a simple Dalia Delight.
I simply microwaved the organic dalia in milk for 5 minutes and then added Lion's Date Syrup. Had to keep on adding milk as the dalia kept on absorbing it! But had it in a decent consistency -- almost a sheera consistency. Needless to add, you can add more milk and have it like a watery porridge.
Dalia is nothing but broken wheat (lapsi). So it is healthy -- full of vitamins, minerals and nutrition, not to mention fibre. The full of course is a bit of an exaggeration, right!
I sort of enjoyed my Dalia Delight. The organic dalia was rather very fine and hence it was almost like rava, so the dalia turned out to be very smooth.
I had forgotten that we had some nice ripe jackfruit gharo (gharo is Konkani word for segments of jackfruit). I could have easily added strips of these segments to give it another nutrition and taste boost.
Of course, earlier I used to do this with normal lapsi (broken wheat) and organic gud (jaggery). This turns out even better.
Hope my student/other friends in UK, France, USA, Korea and rest of the world, who have to cook for themselves got an idea for a quick breakfast.
Also, I hope I have inspired some hubbies to take up the ladle and do some cooking. Believe me, it is fun! So, enjoy!
Well, for those who are too tired to cook or don't have any skills -- they can take a small walk and get some nice jalebi-fafda or idli-vada-sambhar or daal pakwan! Of course, one of my close friends-cousin relies on thambi.com (not a real website but a small joint in Kandivali West offering idli-vadas). He just calls his thambi (brother in Tamil, I think) who delivers some fantastic idli-vada-sambhar.
Wives can also make it easy for their hubbies by having a nice usal cooked the night before, order some pav and some farsan. You have a delicious Maharastrian breakfast of Missal Pav!
I had some organic dalia and I thought of making SMS -- Sunday Morning Surprise! This was sweet dalia with nice alphonso pieces. But I hate removing the skin of mangoes (in fact I make it a point to eat them) and at 8:00 am I cannot miss Rangoli! So SMS turned into a simple Dalia Delight.
I simply microwaved the organic dalia in milk for 5 minutes and then added Lion's Date Syrup. Had to keep on adding milk as the dalia kept on absorbing it! But had it in a decent consistency -- almost a sheera consistency. Needless to add, you can add more milk and have it like a watery porridge.
Dalia is nothing but broken wheat (lapsi). So it is healthy -- full of vitamins, minerals and nutrition, not to mention fibre. The full of course is a bit of an exaggeration, right!
I sort of enjoyed my Dalia Delight. The organic dalia was rather very fine and hence it was almost like rava, so the dalia turned out to be very smooth.
I had forgotten that we had some nice ripe jackfruit gharo (gharo is Konkani word for segments of jackfruit). I could have easily added strips of these segments to give it another nutrition and taste boost.
Of course, earlier I used to do this with normal lapsi (broken wheat) and organic gud (jaggery). This turns out even better.
Hope my student/other friends in UK, France, USA, Korea and rest of the world, who have to cook for themselves got an idea for a quick breakfast.
Also, I hope I have inspired some hubbies to take up the ladle and do some cooking. Believe me, it is fun! So, enjoy!
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