I have learned so much in the five years. Here's my take of the last 5 years.
1. Experimentation - I've experimented with new cuisines, sometimes only once. I looked through my blog and there are many different recipes I made for an event, but never made them again.
2. New Ingredients - Not only new cuisines, we have adapted new ingredients which are now part of our regular diet. Quinoa, for example, is one of them.
3. Simplicity - One pot meals have been my favorite. And now as Little A tries new things, it's more important than ever.
4. Taking it easy - this was not an easy lesson, but I have learned how to take it easy when I need to. This blog gives me a lot of joy and I intend to keep blogging without stressing too much.
5. Last, but the most important are all of you, who come here even when I am slacking and encourage me. I have made friends, exchanged pictures, and now talk about babies and more with other food bloggers. So friends Thank You!
I started the blog thinking about mangoes, so here is a mango recipe to celebrate the milestone. This is my MIL's mango rice recipe. When she mentioned it, I salivated, almost. I have heard about it so much, I really wanted to try it. Now I know why it's a big hit with everyone.
2 cups cooked white rice (it shouldn't be mushy)
1 cup raw green mango (grated)
handful of cashews (roasted)
salt to taste
2 tbspoon oil
3/4 tspoon mustard seeds
1 tspoon chana dal/urad dal
2-3 dry red chillies
pinch of asafoetida
5-6 curry leaves - torn
1/2 tspoon grated ginger
Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop, add the chana/urad dal. Then add the red chillis, grated ginger, curry leaves, ginger, and asafoetida. Saute for a minute. Then add the grated mango and cook it for a few minutes Add a few drops of water if needed. Add the roasted cashewnuts, turn off heat and keep aside.
Once it cools a little bit, add the rice and adjust salt to taste.
Serve hot with raita.