Lunch Ideas - Creating Balanced Vegetarian Meals

I l lick both the cones so that no one l touch them

Oh sorry tht done with Cable bar {gym} ....at home means not poss.
SunPa try for 91 - 120 secs plank. I l look happy till 100 secs & later l start sweating like a pig.

 

Stachi not fair....u shudnt divide eatable items in my absence

 

Shans dont hit me for forcing her to post pics

Thanks SunPa...now u r a gd gal pa

 

There was another one for you. Why are you crying?

 

Oh ok i l take orange one. Shodin missed all tindis!

 

I've already eaten the orange one. You can have the empty mould.

P.S. I added it to my calorie chart.

 

Satchi what i booked was orange holder one ....check those pics

 

We all should really do! I have too many queries on spices.

I have only recently discovered the spice route. Earlier, all spices were a mash-up garam masala, but these days I buy whole spices or ground spices and experiment with the proportions. Here's nutmeg. When you look close at it in a store, you will notice different brands have different colour. I don't know why such a colour gradation . Exposure to sun, oxidation? I prefer to buy the darkest. I usually buy sachets or phials of different brands and sample to check out the aroma and taste before I stick with a brand. Back in India, I never knew there was something called "nutmeg". All the dishes walked into the dining room with no clue of the mise en scene condiments that my mom handled in the kitchen to deliver that Masterchef-styled colour and texture.



Next, the odd spices. These days, I am fascinated with the un-pronounceable Indian spices that I never heard of when I was in India. Here's Tukmuria and Tookbaloonga. You have to soak and all. I need time babe, where is the time. I would love to try out all these spices. One at a time! So I buy 50/100 grams packets in Indian stores because I don't even know how to use them. Hmm, you know, now that you have broached, to extract the essential taste of a spice should we soak in water and grind, or roast and powder, which one brings out the true aroma and taste. I don't know. Lot to read.



Since Shanvy mentioned ginger, here's mango ginger. Its shameful that I never knew such spice wonders back in India when they were available aplenty for wholesale in markets. Ooooh! The Delhi spice bazaar. I should visit Delhi, the political crown of India. There's this Raja Rasoi aur anya Kahaniyan tv series for streaming on Netflix. I love that program! There was an episode on food in Delhi. Back to mango ginger, I shred, or sometimes chop, and mix with everything. It tastes like mango, mild, not too tart. I prep all my condiments during the weekend — chop, dice, shred and freeze it for weekly use. We all should do a spice thread at least I can learn to powder or paste the spices.

 

Soya mince and peas.

I usually splay my roti like a mat. Because everyone was neatly folding a roti like a handkerchief, me too foldu today.