One for the road..

The prelude to what the forties will bring, suggests the wiser course of action would be to stay home instead of seeking out other unsuspecting, yet helpful policemen about to go off shift and Matt and I agree to use my birthday instead of his as an excuse to catch up next week and swap hot water bottles....

I spend the afternoon being industrious. A visit to the local has been post office to drop off birthday card and handcuffs, quick grocery top up, yellow rimmed orange tulips, a frustrating inspection at the grossly inadequate neighbourhood Boots. Chat with mom-in-law, sort and caption the Istanbul photos, all set for upload.... Now, if I could only remember how! I will deal with, what will undoubtedly be an ex ready to pull out his hair, tomorrow. But wait! He's got his new photo site up and running and it's gorgeous!! Absolutely stunning and I love it. Ahem.... but before I can lead up, he generously offers me the use of the legit, registered copy. Knew there was a reason I'd married him.

But for now...... one for the road for my verrry attentive wolf, and a culinary classic, brought on by the memory of an indefatigable lady. Character, joie de vivre, fierce independence, profligacy, humour, ceaseless appetite for life, quirks and arthritis... she had it all. Like a leap year, Padma Aaji was probably best appreciated by those like me who saw her seldom, but enjoyed her most. A Pathare Prabhu pièce de resistance, one I'm unfailingly indulged with, every time I'm home, by my Aaji and Aai.

Kolambchi Khichdi, Sneh Kunj sarkha

Ingredients:

250 gm rice * 250 gm prawns * 250 gm onions (finely sliced) * 250 gm cauliflower (bite sized florets) * 250 gm peas (shelled) * 1½ tsp haldi (turmeric) * 2 tsp red chilli powder * 3 tsp garam masala * salt to taste * 4 lavang (cloves) * 4 elaichi (cardamom) * 1" dalchini (cinnamon) * ½ tsp hing (asafoetida) * 1 tsp sugar * 2-3 tbsp vegetable oil

Method:

Heat the oil, add the hing, elaichi, lavang, dalchini, sugar and ½ tsp of haldi and swish around. Toss in the onions and fry till soft. You don't need to wait till they brown, just as long as they're soft. Throw in the prawns and fry for a minute before adding the peas, cauliflower and all the other masalas; garam masala, haldi, chilli powder & salt. Stir it all together, add two cups of water and cook till the cauliflower and peas are cooked through (but before they get soggy! Shouldn't take more than 6-10 min.ish). Don't wait for all the water to evaporate as it'll come handy when mixing with the rice.

While the house is being radiated by the most shockingly sexy aroma, cook the rice (go figure it out!). When the rice is done, mix in gently with the heavenly smelling stuff, stirring through and taa da! An ideal accompaniment to this would be Aaji's bhujnā, but, one good thing at a time....and damned if I'm not starving!