When I got home, Dad told me he had boiled the taro (arbi/ kochu) and peeled it. I cut some daikon radishes and a big brinjal.
Then in some mustard oil, fried the radishes, then the brinjal, then added washed spinach and then the boiled arbi.
Not instantly. Five minute gaps between each vegetable.
And the oil had a dry chilly and cumin in it, before the veggies had been added.
After salt and turmeric, the pot was boiling.
I thought, time to relax and watch TV. Got a call from US.
They wanted a document approved. So logged in between cooking to 'approve' and then back to kitchen.
So rice and the veggies.
And for lunch yesterday I had some mutton biriyani. Home cooked. A muslim lady at work had brought Idd special biriyani.
I prefer the Lucknow Biryani. The Avadhi one. Not the Hyderabadi one.
And for the people in Kolkata, When Wajid Ali Shah was in Kolkata, meat was scarce. He was poor and in exile. But still had his staff with him. So from the Lucknow Biriyani, out went a bit of the meat and in came eggs and potatoes. And the Kolkata Biryani was born.
The Lucknow Biryani is lighter. Here I wonder if it is Biryani or a Pulao / Pilaf that I am having. Its all mixed up.
Anyway, to each his own. The next time I am in Delhi, I need to get some biryani from Old Delhi. And some paranthas and chole bhature.
Mouth Watering.
Then in some mustard oil, fried the radishes, then the brinjal, then added washed spinach and then the boiled arbi.
Not instantly. Five minute gaps between each vegetable.
And the oil had a dry chilly and cumin in it, before the veggies had been added.
After salt and turmeric, the pot was boiling.
I thought, time to relax and watch TV. Got a call from US.
They wanted a document approved. So logged in between cooking to 'approve' and then back to kitchen.
So rice and the veggies.
And for lunch yesterday I had some mutton biriyani. Home cooked. A muslim lady at work had brought Idd special biriyani.
I prefer the Lucknow Biryani. The Avadhi one. Not the Hyderabadi one.
And for the people in Kolkata, When Wajid Ali Shah was in Kolkata, meat was scarce. He was poor and in exile. But still had his staff with him. So from the Lucknow Biriyani, out went a bit of the meat and in came eggs and potatoes. And the Kolkata Biryani was born.
The Lucknow Biryani is lighter. Here I wonder if it is Biryani or a Pulao / Pilaf that I am having. Its all mixed up.
Anyway, to each his own. The next time I am in Delhi, I need to get some biryani from Old Delhi. And some paranthas and chole bhature.
Mouth Watering.
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