Summer vacation is here , the most dreaded time for any parent. Vacation camps and classes are saviors for many, else entertaining a single kid at home is no easy task.
So, I was surprised when Mittu – my neighbor’s daughter, informed me that she is not going to dance class anymore. Its vacation and kid being even an hour away from home means a lot for sanity, so I checked with her mom the reason behind it.
And her mom said that Mittu’s dance looks more like Bhagyaraj doing exercise than dance itself. So after waiting for a long time to see whether Mittu will dance with some grace, her mom finally decided to take her out of the class as a show of respect to the art.
Mittu is now going to Hindi class instead, where she is really shining.
Like Mittu bowing down to the art and moving out, I had bowed out of the art of deep frying. I cannot even fry a papad, I would brown them. But finally I gathered some courage, poured the oil and made some vada. And the funny thing was that they came out well and paired wonderfully with idlis for this tiffin thali. A couple of them went into the Punjabi Thali as Dahi Vada too.
So may be, at some point of time, Mittu too might dance with some grace!
- Tiffin Sambar
- Microwave Tomato Chutney (recipe below)
- Coconut Chutney (recipe below)
Ingredients for Tomato Chutney:
- Onion : 1 big, chopped roughly
- Tomatoes : 2 medium, chopped
- Red Chilies : 3-4, per taste
- Roasted Gram : 1-2 tbsp
- In a microwave proof bowl, add the chopped onions and a teaspoon of oil, mix so that the oil coats the onion. Cook on high (do not close with a lid) for two minutes.
- Add the tomatoes and the chilies next. Microwave for another 3-4 minutes, until the tomatoes are cooked.
- Wait for it to cool down and then blend in a mixie with roasted gram and salt. I usually add a tbsp of roasted gram and then do a taste check before adding more.
- Serve with dosa or idli. If preferred, season with mustard and urad dal seeds.
- Grind together 1 cup coconut, a handful of roasted gram (2-3 tbsp pottu kadalai), 2-3 green chillies, 1/2 tsp tamarind paste (or a small ball of tamarind), salt as required. Add ons can be : 1/4 cup coriander leaves, 1/4 cup mint leaves, a small piece of ginger, 1/2 cup of sauteed onion and tomato mix etc
- If desired, we can season this with mustard seeds, curry leaves and urad dal.