Coastal Venom
October 14, 2012 at 5:49pm
Just like these last 4 weeks another day starts without any to do list. I have become used to To -Do list and I achieve calm once I strike out stuff on the list.
Again its a Sunday.. possibly the only positivity is that I always hate Sundays and wait for my Mondays.
I get up late and enjoy my cuppa of coffee. My thoughts are brewing since way before I wake up. My mom is in a lazy mood as well. Post breakfast, everything laid out on the kitchen platform are leftover foods.
Sunday, the system especially starts craving the sea food, freshly made spicy curries and freshly steamed rice. I was not going to be able to fool my system.
I was watching Masterchef Australia back to back. By the start of the second episode around 3.30 pm, I was churning inside with hunger.
I went to the kitchen 10 times and I must have checked my refrigerator 20 times.. every fourth time, I popped some look like of Ferrero Rochers. I wanted some good food. Alas, with my nth time visit to the fridge.. I saw a tetra pack of coconut milk, some chopped cabbage. Rest was easy to spot.. Garlic, turmeric, curry leaves, red chilly spice, and some macaroni.
Like a Matt and George judging me on my time and skills, I got to a timed making of some new dish. It started being chinese with cabbage and garlic, turned indian with turmeric and curry leaves and went on become thai with the coconut milk and spice.
Finally with some macaroni and salt, sugar - it was clearly 'Untitled'.
Whats special about this particular combination is using cabbage in the milk. Cabbage notoriously grabs off all flavors and adds it's tinginess to the preparation. Hence the choice of spices and style of cooking becomes vital. The turmeric and garlic went very well with the cabbage but it took away the sweetness of the milk. Hence a little sugar. Honey could also be used once the curry loses its boiling temperature.
Served with rice, this concoction just reminded me of my converstion with my old friend about our coastal food yearnings. And I rightfully decided to name it, Coastal Venom. :)
This venom was yumm...
Again its a Sunday.. possibly the only positivity is that I always hate Sundays and wait for my Mondays.
I get up late and enjoy my cuppa of coffee. My thoughts are brewing since way before I wake up. My mom is in a lazy mood as well. Post breakfast, everything laid out on the kitchen platform are leftover foods.
Sunday, the system especially starts craving the sea food, freshly made spicy curries and freshly steamed rice. I was not going to be able to fool my system.
I was watching Masterchef Australia back to back. By the start of the second episode around 3.30 pm, I was churning inside with hunger.
I went to the kitchen 10 times and I must have checked my refrigerator 20 times.. every fourth time, I popped some look like of Ferrero Rochers. I wanted some good food. Alas, with my nth time visit to the fridge.. I saw a tetra pack of coconut milk, some chopped cabbage. Rest was easy to spot.. Garlic, turmeric, curry leaves, red chilly spice, and some macaroni.
Like a Matt and George judging me on my time and skills, I got to a timed making of some new dish. It started being chinese with cabbage and garlic, turned indian with turmeric and curry leaves and went on become thai with the coconut milk and spice.
Finally with some macaroni and salt, sugar - it was clearly 'Untitled'.
Whats special about this particular combination is using cabbage in the milk. Cabbage notoriously grabs off all flavors and adds it's tinginess to the preparation. Hence the choice of spices and style of cooking becomes vital. The turmeric and garlic went very well with the cabbage but it took away the sweetness of the milk. Hence a little sugar. Honey could also be used once the curry loses its boiling temperature.
Served with rice, this concoction just reminded me of my converstion with my old friend about our coastal food yearnings. And I rightfully decided to name it, Coastal Venom. :)
This venom was yumm...
