Ahhh…back after the vacation! Much as I would like to tell you that I am feeling fresh, relaxed and at the top of the world, the fact is I am not. In fact, we are battling cold, cough, head aches, and mild fever.All thanks to the change in weather in Chennai.
When I left home 10 days back, I could see the ground where my house standing and I could see the surrounding lanes and side roads. Now, with the rains, its almost like our house is standing on a lake – just fasten a sail and the house is good to go!
Its not that bad. There is still a small portion of road, right in front of our house, which is visible and standing like an island. Its a good sign, a reminder that under all this water, lies a road which will come out when the sun starts shining again.
I really shouldn’t be cribbing, its actually getting better over the years. At the time of construction of our house, we were almost swimming from the main road to reach our place, the water was almost waist deep. Till 2-3 years back, it was knee deep and now for the past couple of years its only ankle deep water. I don’t know whether I should be happy that there is not much water in the road or worry that the yearly rains are becoming less!
Good part of the rains in Chennai is the Power bill. You truly don’t need the air conditioner now and hey, if it rains really bad, the EB office helps you further by switching off the Power. More savings in the bill!
But the most important question for us, is this : to buy a car or to buy a boat?
This was a very yummy dish, kind of like stuffed idli. The only change I made to the recipe was to use Pav Bhaji masala instead of red chilli powder. This was so flavorsome that we had it as such, with no chutney or sambar to go with it (rare, very rare with my ‘chutney insistent’ husband). I made some more of this vegetable mix this morning and mixed it with rice and packed it as lunch for my son.
Check out here for the original recipe.
- Idli Batter : 4-5 ladle full, for making 4 idlis
- Onion : 1 small (or 3-4 pearl onions)
- Carrot : 1 small
- Beans : 3-4
- Peas : a handful, cooked
- Coriander Leaves : 2 tbsp
- Pav Bhaji Masala : 1/2 tsp
- Mustard seeds : 1/2 tsp
- Curry leaves : a few, chopped fine
- Ghee/Oil : 1 tsp
- Chop the onion, carrot and beans into fine pieces, roughly of the same size.
- Heat a teaspoon of ghee or oil in a pan. When its hot add the chopped curry leaves and mustard seeds.
- When it splutters, add the chopped vegetables. Saute for a few minutes and then cover and cook for 3-4 minutes till the vegetables are done. Stir once or twice in between.
- Add the cooked peas, coriander leaves, salt and Pav Bhaji masala. Cook for 2 more minutes and take off the heat.
- You can either add this vegetable mix to the idli batter and make idlis, or you can add a bit of batter in the mold, spoon the filling a bit and then cover the topping with some more batter.
- Steam the idlis as usual (about 7-8 minutes) in an idli maker. Makes 4-5 idlis.