His older brother was just "O" for the longest time till he became "amu". I am now "mama", "mummy" or "mum" depending on his mood and Aswin is of course baba. He learned "daddy" from a TV show recently and immediately implemented it.
"Daniel Tiger's Neighborhood" on PBS is his favorite TV show and yesterday I saw him use his toy phone to call "ne ne" Daniel Tiger and talk, nod his head and say bye before putting the phone down.
It also means he can now say "no" to a lot more things as well. Nap time- "no", pull up change- "no", eat your food- "no".
In short, he's quickly becoming a an opinionated little person.
This week, I have a moong dal burfi. MIL brought some ground moong dal from India and after making moong dal laddu we still had some leftover ground dal. I decided to put it to good use by making some burfi. You can also use regular moong dal and grind it to a powder.
The burfi tastes best when it has some mawa (milk solids) in it. Since I didn't have any mawa at home, I used some condensed milk and whole milk combination to give the burfi some creaminess.
You can also make many different variations by adding some coconut or some carrots with the moong dal.
2 cups ground moong dal
1 cup sugar
3/4 cup condensed milk
1/4 cup ghee
2 tbspoon semolina
1 cup milk
1/2 cup water
1/2 tspoon cardamom powder
chopped almonds for garnish
Roast the moong dal till you can smell the aroma and the powder is golden.
Combine condensed milk with milk and heat it for a couple of minutes in the microwave.
Add sugar to the moong dal. Then add the ghee and mix it well together. Make sure there are no lumps.
Add it slowly to the moong dal powder. It will get liquid, keep stirring till the mix starts to get thick. Add 1/4 tspoon cardamom powder and mix well till the mixture pulls from the side.
Pour it on a plate, smooth the top and add the rest of the cardamom powder and chopped almonds.
More thanksgiving ideas:
Roasted brussel sprouts
Mixed lentil fritters
Tofu and green beans rice
Biryani stuffed squash
Ginger & pumpkin soup
Pumpkin with coconut and peanuts
Pumpkin mousse with glazed pecans