Work, class, so dinner had to be a quick fix. Wanted to make a creamy potato leek curry but ran out of time so reheated creamy lentils, took out cold chilli chutney from fridge.
Served these with
Methi theplas – flatbreads made from wholemeal and besan/gram dhall flour, cummin seeds, carom seeds, sesame seeds, chilli powder, turmeric powder, dried methi leaves.
Grilled with coconut oil.
Relatively light, sumptuous meal.
My little girl is 21. My second born angel. Named after The One who resides in Vindhyachal.
Vindhyavasini.
Today, apologies, yesterday, (I dozed off while writing this post) at 8.30pm NZ time, the globe shrunk to fit into my living room.
Family, friends from Malaysia, Australia, Sri Lanka, watched, listened, sang, clapped, as we celebrated her born-day.
Absolutely grateful for this social connection.
Sharing photos of her cakes (store bought).
The first one was from her friends at lunch. A black forest beautifully decorated cake.
The second one is a rainbow cake, specifically requested by her with a photoshopped image of her face with a famous YouTuber 🤣 my older one’s idea of a prank.
Am so proud of the young lady she has become, as evident from her birthday messages. A compassionate, kind, giving, perceptive, loving, considerate, humble, beautiful soul. May you be all that you dream to be. Love and blessings.
Had been heating #leftovers and making do.
Cooked a quick lunch, to satisfy all palates.
Been a while since I’ve put up any food posts. Not that I’ve not been cooking. Just have had no time to get down to writing and posting.
A full on day at work.
Got home and had a light lunch closer to tea time.
Made the quickest, simplest meal ever, as I had classes after that.
A repeat dish, but a favourite nonetheless.
Gundu dosa, (round plump balls of dosa from a fermented urad dhall and rice flour batter), stove cooked in a special mould pan,
green coconut chutney (coconut, ginger, green chillies, curry and coriander leaves, tempered with mustard seeds, urad dhall, dried red chillies, hing, curry leaves cummin seeds),
nallakaram podi (spicy powder with tamarind and coriander seeds),
nuvvulu podi (spiced sesame seeds powder).
A late light simple dinner, after class.
Attended an informal meet last night.
Needed to bring a healthy low calorie plate.
Prepared
Oats pancake – roasted whole grain oats, ground, added yoghurt, chat masala, ginger paste, chilli powder, crushed black pepper, coriander leaves, green chillies, mixed into a batter.
Made chillas with a little pure coconut oil.
As this was quite spicy,
Tomato patchadi had mashed tomatoes, yoghurt, green chillies, coriander leaves, tempered with mustard seeds, cummin seeds, hing, dried chillies and urad dhall.
A few rules were made during lockdown.
A meal each, a weekday night, keeps Amma sane.
Each daughter, and
I only have 2,
(oh why didn’t I birth 7 children),
cooks a meal
on a chosen weeknight.
Some nights ago,
Daughter#1 made a beautiful pasta. The only photo I managed to take is the salvaged leftovers from the fridge.
Spaghetti, basil tomato parmesan sauce, spinach, chilli flakes, some veges floating around.
The first winter Poornima. Early June.
Prasadam was brinjal rice/kathrikai satham.
A just in case item was fried mee hoon/rice Vermicelli with minimal bites. Just tofu, dried mushrooms, button mushrooms, spinach leaves.
Two #onepotmeal #lockdownsimplemeal #minimalisticmeals #recyclefood #leftovers #NoJudgementPlease is this even a hashtag? #servelovegive #cookwithlove #cooknoairs #vegetarian #vegan #eggless #mykitchen #simplefood #kitchendiaries #comfortfood #bitesbybavani #bluffsbybavani
A lunch which inspired my previous dinner post.
A quick potato fry and coconut creamy spinach.
With a day’s old mushroom kuzhambu.
A Simple Slice of Heaven.
With yoghurt, basmati rice, chips and pickle.
Not a #onepotmeal #lockdownsimplemeal #minimalisticmeals #recyclefood #leftovers #NoJudgementPlease is this even a hashtag? #servelovegive #cookwithlove #cooknoairs #vegetarian #vegan #eggless #mykitchen #simplefood #kitchendiaries #comfortfood #bitesbybavani #bluffsbybavani
This was supposed to be THE post and not the previous post.
The previous post was the CCCC based on Vani’s post. Read previous post to find out what CCCC stands for.
Now THIS post is Vani’s original post, the actual CCCC.
Carbon Copy Cooking Caper.
Have I sufficiently confused the living daylights out of you?
Good.
Do read on, please.
Aloo paratha.
Had made some fried potatoes for lunch, so decided to use them for the evening.
And because my original planned menu had gone awry the day before, decided to follow through with the Real thing.
But a leopard does not or rather cannot change its spots, hence I made the recipe my own, a polite way of saying I adulterated the recipe.
My potato had spices galore, chillies and was not the traditional potato stuffing for aloo paratha.
Anyway, undeterred by the fiery red, I plodded on.
Kneaded wholemeal dough, made balls of potato stuffing, pleated dough around stuffing, rolled, grilled, with a little coconut oil.
And decided to just serve it with a creamy coconut patchadi.
Fresh grated coconut, thick whipped light Greek yoghurt, green chillies, fresh ginger, coriander leaves, mixed to give a coconut yoghurt flavour, tempered with mustard, dried chillies, urad dhall, hing/asafoetida.
And once again with huge helpings of TVNZ on demand and Netflix.
I have this not very nice ‘monkey see, monkey do’ attitude.
Saw dear friend Vani’s post on Aloo Paratha and Raita for dinner and immediately decided to perform a
Copy Cat Crime,
oops, I meant
Copy Cat Cooking Caper.
Discovered balance paneer wrapped in foil in fridge.
And so steamed, crumbled paneer. Added ajwain/caraway/carom seeds, garam masala, coriander leaves, green chillies.
Rolled them into rounds for stuffing.
Made Paratha with wholemeal flour.
A great tip I picked up from the recent My Kitchen Rules prevented a floury mess on my kitchen bench. Rolled dough in between 2 pieces of baking paper.
Smart tip eh? Had observed MKR chefs roll tortillas.
Used a little coconut oil to grill Paratha on pan.
Served with a tangy tomato Patchadi.
Yes, tomato.
Boiled, lightly mashed, cooled tomatoes.
Added into beaten Greek low fat yoghurt along with green chillies and coriander leaves.
Tempered with mustard seeds, cummin seeds, dried chillies, hing/asafoetida and urad dhall/white lentils, curry leaves.
Simple yet satisfying.
Served with a side each of MKR and Money Heist.
Not a #onepotmeal #lockdownsimplemeal #minimalisticmeals #recyclefood #leftovers #NoJudgementPlease is this even a hashtag? #servelovegive #cookwithlove #cooknoairs #vegetarian #vegan except for paneer
Bavani’s Happy Place 