1.I've become a ACAD Level 2 user (same to you too)
2.I've started cooking again
The first is not worth the paper the certificate is printed on so I shall say nothing more about it. But the second thing has some meat, more like vegetable, in it. So as it happened, I was frittering away my time eating here and there, this and that (as stated in previous posts) till one day I just HAD to eat home food.
Cooking is like swimming I guess, once you know it, you don't forget. With that in mind, I raided the Taka basement, avoided aisle after aisle overflowing with un-readable Japanese wares, and found some good old potatoes, onions, and chilles, which according to me, is the basis of north Indian cooking.
Cut to kitchen and it was
1.Potato Pulao with Tomato chutney on evening one.
This having turned out fairly decently (rice got a bit mashed up), the next day I made a big batch (who's going to cook daily mien?) of
This batch was the base recipe without too much मिर्ची as my pulao burnt a hole in Cee's palette. Aalu mattar was eaten with readymade roti's (sold frozen in supermarkets) which was alright considering I didn't have to लगाऊ आता, गूंदो, बेलो and सको the rotis.
Buoyed by this aalu mattar success, I got a bag of frozen
3. chopped veggies and began tossing it daily with पाँच पोरोन which is this fragrant mix of सबूत spices like fennel, मेथी, cumin, mustard seeds, कलौंजी, ஒம்மம் or अज्वैन and எல்லே and very Bengali.
I have also gone on to make