Ok - For breakfast it was left over chillas.
Then lunch was fruits.
In the morning, around 11, had stepped out. Was looking for a guy selling pots - specifically tulsi. Did not find that guy. Went into sansar store and got - a radish, a ridged gourd (jhinge), some flat beans (seem) and big brinjal. Had spinach already at home.
Evening began cooking. Saager jhol.
In a kadhai (wok) , heated up mustard oil. Little. Then added spinach.
Then added some salt, turmeric, chilly powder, water and put a lid on the kadhai.
Then after 10 15 minutes, added diced radish, jhinga, brinjal and some green chillies.
Let it boil.
Then added some salt.
Then after 10 minutes, added some tomatoes.
And after all additions, I had the lid on, and the flame on medium to low.
Added some ghee and shut the gas.
Then it was alu posto.
Diced potaoes were fried in a pan, in some mustard oil. Then added some posto (poppy seed paste), some turmeric powder, chilly powder and cumin powder.
After mixing it all on low flame, added some salt.
It was a thin pan, and it was near burning, so quickly finished off this.
Then dimer jhol.
A different twist.
Morning I had steamed some eggs. Actually have a egg steamer - which can be used in a microwave.
So broke 4 eggs in the pan - it had 4 compartments for 4 eggs.
Put a lid and 2 mins microwave.
Repeated another batch.
So 8 steamed/ microwaved eggs in hand.
Evening got a wok (a smaller one, the big one had the spinach), heated mustard oil, then added diced potatoes. Then added some ginger garlic paste.
Then some turmeric, cumin and chilly powders.
Then some water and salt.
Let that boil.
Then added the eggs. Lowered the flame on simmer.
After 10 mins added ground garam masala and some ghee.
--
About the taste , need to see later in the day.
Have some late meetings tomorrow, so tomorrow will have to heat up this weekend food, and eat tomorrow.
Then lunch was fruits.
In the morning, around 11, had stepped out. Was looking for a guy selling pots - specifically tulsi. Did not find that guy. Went into sansar store and got - a radish, a ridged gourd (jhinge), some flat beans (seem) and big brinjal. Had spinach already at home.
Evening began cooking. Saager jhol.
In a kadhai (wok) , heated up mustard oil. Little. Then added spinach.
Then added some salt, turmeric, chilly powder, water and put a lid on the kadhai.
Then after 10 15 minutes, added diced radish, jhinga, brinjal and some green chillies.
Let it boil.
Then added some salt.
Then after 10 minutes, added some tomatoes.
And after all additions, I had the lid on, and the flame on medium to low.
Added some ghee and shut the gas.
Then it was alu posto.
Diced potaoes were fried in a pan, in some mustard oil. Then added some posto (poppy seed paste), some turmeric powder, chilly powder and cumin powder.
After mixing it all on low flame, added some salt.
It was a thin pan, and it was near burning, so quickly finished off this.
Then dimer jhol.
A different twist.
Morning I had steamed some eggs. Actually have a egg steamer - which can be used in a microwave.
So broke 4 eggs in the pan - it had 4 compartments for 4 eggs.
Put a lid and 2 mins microwave.
Repeated another batch.
So 8 steamed/ microwaved eggs in hand.
Evening got a wok (a smaller one, the big one had the spinach), heated mustard oil, then added diced potatoes. Then added some ginger garlic paste.
Then some turmeric, cumin and chilly powders.
Then some water and salt.
Let that boil.
Then added the eggs. Lowered the flame on simmer.
After 10 mins added ground garam masala and some ghee.
--
About the taste , need to see later in the day.
Have some late meetings tomorrow, so tomorrow will have to heat up this weekend food, and eat tomorrow.
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