Beetroot.
MIL’s recipe.
Disclaimer. Photo looks sad. Doesn’t do justice to the flavours. One day, we will be able to take 5D images with flavours and aromas..
Onions, garlic sauteed in gingerly oil.
With curry leaves.
Steamed julienned beetroot added, (MIL deep fried beetroot).
Fried lightly with
A heaped teaspoon of curry powder.
Tamarind juice added.
Simmer.
Finally, a dollop of coconut cream or thick coconut milk.
Bring to the boil.
Strew sliced green chillies..for that pink green effect.
Watch your fingers go pink as you relish this with hot rice or a chappati.

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Tofu.
Taufu.
Beancurd.
Soybeancurd.
A protein, by any other name, would taste a great.
A much loved protein with so many avatars.
Steamed. Fried. Deep fried. Sauteed..
Whatever you do, you know you’re digesting goodness.
And so I
Lightly deep fried tofu. Cut them into bite sized cubes.
Fried chopped onions, finely chopped ginger and garlic.
Added 2 finely chopped tomatoes.
Cooked until soft.
Added 2 heaped teaspoons chilli powder.
A little water and salt to taste.
Covered with a lid, and let it cook and simmer.
Added deep fried tofu cubes and ensured it got well coated with tomato chilli paste and absorbed flavours.
And there you have it.
Sat back, enjoyed it with rice and stir fried greens.

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Dinner.
Decided to make Uppuma.
Roasted semolina, light tempering of spices, tiny cashew bits, green chillies, ginger, decided to add finely chopped leeks and carrots too.
Thought I’d serve it with lunch’s green apple pickle, and left over, and I mean, literally a katuri of leftover mango chilli.
Then, the leftover spiced ulunthu kozhukattai beckoned from the top shelf of the fridge.
Cut them into bite sized pieces, tempered them in gingerly oil/nallanai, with light spices, ginger, green and red chillies,  then added a heaped teaspoon of nallakaram podi/powder and another heaped teaspoon of dosa podi for good measure.
Not to worry,  leftovers and reincarnated leftovers of leftovers will be for breakfast/lunch tomorrow.

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Another quick fix no fuss no mess snacking dinner.
Nachos.
2 layers of corn chips with sauteed red onions, grilled Portobello mushrooms, finely chopped green chillies, red capsicum, tomatoes, sweet corn, mozzarella cheese, salsa, chilli sauce.
Added a dollop of habanero guacamole after microwaving plate of Nachos .

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A Friday snack which turned out to be a lazy dinner.
Left over spicy potato curry, topped with mozzarella cheese spread over
gluten, dairy, egg free pastry.
Tried to roll it so that I could cut it into pin wheels but pastry cracked.
Got another sheet and placed it over the pastry with curry.
Baked in oven until golden brown.
Cut into rectangles. Served hot.

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Lunch.
Had managed to get fresh drumstick/mrurungakai/moringa. So
Drumstick kuzhambu/gravy it was.
With sauteed leek and garlic chives.
And brinjal chilli fry.
With rice, yoghurt, appalams.

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Vinayaka Chaturthi.
Daughter #1 Made an eco friendly Ganesha replete with a mouse that ended up looking like a rat.
Tried to be adventurous. Wanted to make a variety of modakams and kozhukattai but ran out of time.
Fed Him (and us) with

1. Modakams and
2. kozhukattais with sweet pooranam (Channa dhall, jaggery, coconut, cardamom paste).
3. Tried to make modakams with black sesame, jaggery, coconut filling but the filling got too hard as I’d left it too long, so made ellu urundai instead.
4. A simpler version of Kara ulunthu kozhukattai. Steamed urad dhall, rice flour, ginger, green chilli paste, lightly tempered with spices, steamed. The slightly tedious version would have been to make a spiced urad dhall, ginger, green chilli filling for modakams and kozhukattais then steam.
5. Ammini kozhukattais. Panic began to set in as it was getting to be Puja time. Got the girls who were in various stages of assignments to roll the cooked rice flour paste into tiny balls. Different sizes were rolled out with the younger one chiding the older one at her lack of cooking skills. Finally done, amidst a lot of laughter, which He would have liked.
   Steamed then tempered with mustard seeds, coconut, urad and channa dhalls, ginger, red and green chillies, cummin, hing, basically The Works, went overboard as I invariably do.
   No time for sareeing,
   Puja, then some music as husband and daughter 1 sang while daughter 2 and I accompanied on the veena.
   Prasad,
   Then watched of all movies..
   13 hours : The Secret Soldiers of Benghazi.
   Disclaimer : was going to watch Miranda but this came up on TV so..

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Another lunch.
Jackfruit/polos curry. Used Gorakka/Garcinia cambogia/Kokum instead of tamarind.
French beans stir fry. Beans remained green and crunchy.
Portobello Mushrooms chilli fry.

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A lunch.
Dried vege, fresh vege, fruit combo.
Vathal kuzhambu always tastes better the next day.
With cauliflower, coconut lightly tempered. Onion garlic free.
And husband’s pineapple curry.

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A quick dinner.
Enchiladas.

Definition – A corn tortilla rolled around a filling, covered with a savory sauce. Can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables or combinations.

My enchilada was what I originally thought was my version of canneloni. Trust me to get Mexican Italian cuisine mixed up.
Told myself to stick to one version, so settled on Mexican as girls are huge Mexicali fans.

So,
took 6 chia seed, hemp wraps;
Rolled them around a filling of spiced tender Jackfruit/polos, added capsicum, onions, grated carrots, spinach leaves, ricotta cheese,
Poured a spicy chilli sauce of tomatoes, basil, parmesan,
Topped with mozzarella, tasty grated cheese.
Baked to decadent cheesy spicy perfection.

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