Why is it that every week morning my darling son has to be woken up with a lot of effort but on Saturday morning, he is not only awake at 630 but wakes up the whole household with “it’s time to wake up everyone”. Life’s irony I suppose!
After bring woken up this way, I was cranky for a little while till I had my tea. Usually I have 2 cups on the weekend and today was no different. This just meant that the breakfast was delayed and I had it at around 10. It was a cold morning and what better than warm eggs on a cold morning. So I had boiled eggs with multigrain toast. Healthy, nutritious and yum!
Avi went out to tend to the backyard as it was long overdue while I got on to preparing lunch. It was a feast day as I prepared 3 vegetables, enough to last for dinner. With the leftovers from yesterday, it was a good spread. I have already posted recipes for bhindi and guvar beans in my earlier posts. Today I also cooked arvi or colocasia. It is an Indian native and tastes like yam or boiled potato. I bought a packet of it frozen from the Indian shop. Avi doesn’t eat it so this one was just for me. We had all the vegetables and left overs with some hot rotis. Check out the pic for the spread.
- 1 Packet frozen and cut arvi
- 1/2 tsp Ajwain (aniseed)
- 1 Tbsp Besan (chickpea flour)
- 1/4 tsp red chilli powder
- salt to taste
- 1 Tbsp Oil
- Heat oil in a pan
- Add the ajwain or aniseed to the hot oil.
- Add the chickpea flour and the thawed arvi. Mix it we’ll so that arvi is coated with the flour.
- Add salt and red chilli powder and mix it well.
- Cook on an open pan till the arvi is well cooked and oil separates.
- You can add a little lemon juice to it for tanginess but this is optional.
- Eat it hot with rotis.
After having a lavish lunch and a naana nap, dinner was simple. Some chana dal made on Friday with boiled rice. We planted ourselves firmly in front of the TV and watched an old Hindi movie to end the Saturday. Tomorrow is Mother’s Day and we are going out for brunch. Till tomorrow…..