They say time flies when you do things you love. But what I have found out is time flies even if you do absolutely nothing. You can crib about the weather once in a while to keep yourself engaged. So you see, two weeks have flown by and I am gaping at how time flies!
What did I do in these two weeks? Ehhh…Ermmm…Wellll…Can’t think of a thing! Nada. Nothing. But boy…time did fly fast and I was watching it zoom away from the comfort of my couch :D.
The minute kid gets out of the door in the morning, I curl myself into a ball and position myself in the couch under a warm cozy blanket. I pull it right over my head and spend at least half my day there. One more month of this chilly, windy weather and then we will be back to times where you can just open the door and walk out.
Open the door and just step out – that’s something I have been taken for granted most of my life. Until last winter. Now, it seems like such a luxury! We have to remember the jacket, cap, gloves and boots before stepping out. Scarves, multiple layers or sweaters and umbrella if its really cold or raining.
Boy! I am never going to take Summer for granted! But like everything in life, you learn to adapt and enjoy, even biting cold weather, if it lasts long enough. I am a lot better than I was last year. And I know coming year is going to be a lot better than now. And so it goes…
Now I know what I was doing the last two weeks. Reflecting on life and such big things…all from under the comfort of that blanket!!
BM #61; Week 4; Theme: Root vegetables
Recipe source: Mia Kitchen
Serves : 4
- 2 teaspoons oil
- 1 medium onion, sliced
- 1 inch piece ginger, chopped finely
- 2-3 green chillies, sliced into two
- 1 tablespoon coriander powder
- 1 teaspoon chilli powder (or per taste)
- 2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 small tomato, chopped roughly
- 200 gms mushrooms, sliced
- 3 medium potatoes, diced
- 2 cups coconut milk
- salt as needed
- Heat oil in a thick pan. Add the sliced onions, ginger and green chillies. Cook till onions turn pink.
- Add the spices one after the other – coriander powder, chilli powder, turmeric powder and HALF the garam masala. If the masalas burn, add few drops of water.
- Saute for a few moments for the masala to get cooked. Add the diced tomatoes. Mix it in and let it cook for 3-4 minutes until the tomatoes look mashed. Add salt as well.
- Add the potatoes, mix it in and cover and cook for 5 minutes. Sprinkle some water if the curry seems dry at this point.
- Tip in the mushrooms and the coconut milk. Mix well and cover and cook until the potatoes are done. Keep stirring in between.
- Taste test and add remaining garam masala if needed. You can add some water if the gravy turns out too thick. Serve with rotis or jeera rice.
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