The long weekend helped get us on the road to recovery. And the weather is warming too.
Here are a few of what we cooked and ate over the long weekend.
I saw a lovely kitchen post on Nupur's blog last month. So inspired by that post I am doing a "in my kitchen" post myself.
You can make it as spicy as you want. I make it mild for Lil A.
1/3 cup almonds
1 green chilli deseeded
handful of cilantro
salt to taste
1 tspoon oil
1/2 tspoon mustard seeds
pinch of asafoetida
3-4 curry leaves broken
Boil water and soak the almonds in the hot water for 5-6 minutes. The peels will pop off.
Now add the deseeded chilli, cilantro and salt and grind it to a fine paste.
Heat oil in a small pan and add the asafoetida, mustard seeds and curry leaves. Once the mustard seeds have popped, add it to the almond paste.
Stir it and serve. It stays in the fridge for 3-5 days.