A sweet and tangy breakfast

'What for breakfast' is the usual, yet difficult question that I tackle on a daily basis. I like to break the monotony of the standard staples, even if the difference is just in the way it is prepared. So, when I found this recipe of Gojju Avalakki here, I immediately made a note of it and tried it. And, it was delicious!

Uma-My musings

There are various versions of making poha or beaten rice flakes. Ask any Maharastrian and they'd say that Kanda poha and adrak chai is comfort food during monsoon. And, I agree! I also make lemon poha (with just the tempering and a dash of lemon juice added in the end). A slightly different tempering with a generous dose of grated coconut makes for another of poha delicacy. Lastly, how can I forget the sweetened poha made with jaggery, coconut, topped with cashews and raisins? This is also a Jamnashtami special dish (the festival is right round the corner, so this might come in handy for a quick naivediyam.)

So, I now have the gojju avalakki added to my list of poha versions. Thanks, TGND!

So, how do you like your poha? Do you have your interesting versions to add here? I'd love to know.

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*Visit the links mentioned to get the recipes. I've added the ones that specify the method I follow.

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Cooking in adversity and Gatte ki sabzi

With all the happenings of last week, the most neglected of the lot was the Kitchen. I absolutely didn't keep track of the stocks and ran out of a lot of groceries during the week, including the veggies. All this even though we have an emergency condo within the complex that also does home delivery!

Anyway, the fact remained that I had to make lunch on Sunday without any proper veggies-my favourite paneer and eggs were also missing. So, I decided to try out a new dish. Adversity does bring out the unusual in some people ;-)

I generally have a problem following one recipe. I scour the net for different versions of the same dish to see which one sounds better and which one prescribes the ingredients that are available in my kitchen. The result is that I always do a combination of a couple of recipes. *Wonders* Is that way my dishes always turn out different from what I expect??

In this case, however, neither I nor the husband had ever tasted this dish before so there was no benchmark to be reached or any expectations to be fulfilled. Also, for a change, I almost completely followed this recipe here.

Sharing some pics:

The dough for the gatte

The dough, rolled and cut

The final product- I picture adamantly remains in this position and no amount of rotating helps!

Oh, I forgot to add, the dish turned out quite well, although I have no idea how the authentic one tastes, but that's a different story, right?

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Corn fritters, the Indian way

This was one of the rare occasions when I decided to make a yummy snack. Actually, a sting remark by the husband caused my generally thick nerves to take offense and I marched off in the kitchen to prove him all wrong (and to also to get rid of the small guilt that was also peeking its ugly head).

Whatever the reason, we were treated to a quick and very yummy fried snack that we gobbled down with some nice refreshing ginger tea.

The recipe was taken from here. 
I omitted the garlic, cloves and curry leaves. The taste was still good, so looks like you can make your tweaking.

The mixture

The final product

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