So you can imagine the work that was meted on us. This brought back to force our thinking that no matter what, life goes on. A day passes off too quickly for us to even ponder much. We feared so much on how we handle so many things, yet we pass them as surely as the night dawns to give way to light.
I haven’t cooked much these past few days after my relatives left. I really had to get myself prepare the Ras Malai because of the challenge; else I know I may never have made it. I was happy having attempted it though. It tasted very good, well considering the fact that the paneer was hard. Well next time maybe, you can’t get everything prefect at the first attempt right.
We took the kids to a park nearby and spent almost 2 hours playing. It was my first time, whereas hubby dear had taken the kids many times to that place. Imagine visiting a park nearby that you are not familiar with and your kids show you the way! With a pang of remorse, I realized I may have missed lot of activities with the kids because I was busy doing other things.
But on the other hand, I felt happy seeing the merry my kids had in showing me the way through the park. Small happiness goes long way in mending the hurts you otherwise feel…
I know it’s been a while since I actually posted a recipe per se. So here’s a classic dish that Amma prepared the other day for us vegetarian. I really enjoyed eating this with Hot Chappati off the pan, that I can associate myself when I eat at parents home.
Aloo Palak | Potato Spinach Masala
Potato - 150 gms / 2 big
Palak / Spinach - 2 bundles (1 cup paste)
Onions - 150 gms
Tomatoes - 150 gms
Ginger - Garlic paste - 1 tsp
Garam Masala - 3/4 tsp
Chilli powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tbsp
Sugar a pinch
Ghee to roast the potatoes
Method to prepare:
Wash and cook the palak leaves in little water for 5 minutes. Once its cool, grind to a fine paste and keep it aside.
Chop Onions, Tomatoes into fine pieces.
Peel and cube into inch sized potatos.
If you are using ghee, then heat in a non stick pan saute the potatoes till done. This should almost be a roast. Remove and keep aside.
In the same pan, heat 2 tsp of oil, add onions, fry till they are gold in colour and add ginger garlic paste. Fry for few mins.
Add the tomatoes, sauté well. If the tomatoes are very firm, add the salt right now to get them soft, else can be added in the end.
Add chilli pw, turmeric pw. cook well for 5 mins. Then add the palak paste. Bring to boil. Simmer for 5 mins or till the gravy is thick enough. Add the garam masala at this stage.
Just before switching it off, add the potato peices and cook it for 5 mints. Finally add sugar to retain the green colour of the spinach.
Serve with Rotis.