Lalupon arthur aguiar namoro Hello Everyone! My ‘lady-of-leisure’ days have come to an end. I have started to earn my daily bread once more. Apparently, my department can no longer do without me. But I think they want me back because they are just jealous. Enough of writing about your food, they say. Come back. Some of you might feel sorry for me, may…be…, but Shivan comments that he sees a spring in my step as I leave the house in the mornings. So yes, I confess that it feels good to be back to the grind (I never thought I would say something like this, ever). What pleasure it is to travel down uncongested roads, to deal with work in the quiet of my chamber, and then to sit across like-minded colleagues, mask and all, and plot on how to keep the whole teaching fraternity busy during the lockdown.

ivermectin 6at Olanchito  No, no, no! We are not the ones to hex. There’s another level above that schemed to bring the aforementioned ‘like-minded’ people together and someone else above them who has cracked the whip …. That’s the old normal. Back on the job also means rising early, cooking quickly, rushing off. The eternal question of ‘what to cook’ is answered by simpler meals now and a healthy favourite of mine is Pondicherry Thanisaar (translates to watery gravy?, maybe). A signature dish of a particular Tamil community in Pondicherry, it is largely restricted to preparation in their own homes. So Thanisaar it was yesterday, made with coconut milk, the second and third waters of washed uncooked rice, greens and prawn. And no, making it just with coconut milk is not Thanisaar! Pour liberally over slightly over boiled rice and serve with some mustard prawn and potato porriyal – ultimate comfort food that leaves you craving for more. Slurp!

Sorry for the Break!

independently stromectol 6mg Hi Everyone! Sorry for the break. Academic assignments deferred work on the vadavam. Anyway, before I continue with procedure, I would like to state that with vadavam making, it’s each to her own method. The ingredients are almost the same; the departure is in the way we allow it to soak and dry. So, my mix has soaked together for 48 hours before I open the container and let the pungent vapors out. Not a soul in the house is left unaffected. The knowing recognize promise in the smell, the others want to know what is rotting! I shoo them all away and settle down to the task at hand. The castor-cooking oil is out (already combined) (remember I had saved half of the quantity), I drizzle my right hand with some of it and reach in for a handful of the mixture. I then squeeze the ingredients into a small ball, and keep pressing and rolling it around in my palm till it holds together tight. Satisfied with size, shape and texture I place it lightly on a plate and repeat the procedure all over again. An hour and fifteen minutes later I have 79 spherical shapes before me, of almost equal size and am sure that I have developed carpal tunnel syndrome in the process  (nope, just joking). I am happy. I have enough for having and sharing! I put them out to dry in the hot afternoon sun and throw a thin cloth over the plates to keep the dust off. Tomorrow, I will pick up each ball and roll it around my oil drizzled palms again and put them out to dry. The day after tomorrow I will repeat the same exercise after which they will be left to slowly shrink and dry completely. The vadavam balls should be ready to be packed away in about two to three weeks depending on the size and the intensity of the sun they receive. Alternatively, you don’t have to make spherical shapes but just spread out the mixture on a tray, add oil for two days, mix and spread out again. The ingredients will dry faster. So why the tedious process of rolling them into a shape? Because, when we need to use vadavam, we just have to reach out for a ball. One should be just sufficient to temper a dish and we don’t risk putting a wet or unclean spoon into the container and contaminating the rest of the stuff. And now, an aside. My job this afternoon was to prepare an online questionnaire to capture details of research activities undertaken by faculty during the lockdown. I was told by my Director to accept any piece of writing that has been published. He asked if I would be making a submission too. I tried my luck and said, ‘Yes, it’s titled Vadavam from Scratch!’ I’m very fortunate that he’s an amiable man. 

Vadavam from Scratch!

Hi everyone! I was thrilled with the response to my Chicken Vadavam Curry. A couple of you also confirmed that it is indeed a Pondicherry speciality. I hope you get to make it with pork or duck meat. Some of you had also asked what vadavam was. It’s a blend of ingredients that is used for seasoning curries and pepperwater. I said, yesterday, that it is the right time of the year to make some of your own because the chief agent in the process is the SUN, and we have plenty of it now. I’ve started on mine today and should any of you want to know how to go about it, please keep reading,  I’ve also uploaded a collage of the ingredients and then proud Mama showing it off. So I have two kilos of small onions peeled, half a kilo of garlic peeled, two hands full of curry leaves (from my own tree, by the way), 100 grams of mustard, 100 grams of small jeera, 100 grams of fenugreek, 50 grams of big jeera (sombu/saunf), 100 grams of broken ulundhu, two tbsp of turmeric powder, one tbsp of asafoetida, two spoons of salt, 200 grams of castor oil, 100 grams of cooking oil. Crush the onions and garlic in the blender (manba ooru mixie) (Crush! Don’t make it into a paste). Remove. Then put in the curry leaves and give it one short spin. (Do NOT reduce it to a powder). Now add all the ingredients together. Use a bit of elbow grease to combine them. Add half of the oil and mix again. Then transfer to an air tight container and let it rest for 24 hours. Please don’t be inquisitive and peek as you don’t want air entering and spoiling the SMELL you are going to be greeted with tomorrow. Forewarned is forearmed! And no, we are far from done. Will take you onto the next step tomorrow.