My scrape with jewelry making began when an undergraduate in the lab wore earrings that she had made, her mistake- telling me that jewelry making is easy! Well it might be easy but definitely not a hobby that can be sustained on a grad student salary. Somehow I have been keeping it up- although I now am trying out new territories of jewelry making, the one thing I sort of cannot do is color coordination, so it takes an unimaginable amount of time to create one piece of jewelry. But I am hoping some of these creations of mine would fetch me some moolah to keep up with this pursuit.
Just to show off- Turqoise magic and cool gal’s cool blue
So, after toying with whether or not I should write a food/ craft related blog, I finally decided to give it a shot! I love most of the food blogs- gives me tons of recipes to try out. When I first began to cook, I thought I would be terrible at it- but I have come to realize that amidst some terrible palate decisions, there are some amazing ones too!
I really like the idea of a monthly blog patrol coz I surely have a lot of recipes to try out from different blogs. I have decided to submit this recipe from Archana’s Kitchen for the MBP- street food. Lot of fond memories are associated with street food, so I thought it would be a nice start. My dad who still travels a lot gave me a list of foods that he has devoured on the streets of many cities Indian and foreign. These chillas were not on his list though!
Dal chillas (since I used 4 different kinds)
What went in it
1 cup yellow moong dal
1/4 cup urad dal (I mixed in some urad dal with skin and some green moong dal)
2 cups chopped spinach (I used frozen), microwaved it and strained it in a towel
1 large onion thinly sliced
3 green chilles, finely chopped
1 tsp cumin seeds
a pinch of turmeric
1 tsp fennel seeds
1 tbsp ginger, minced
salt and black pepper to taste
How to make these chillas
Soak the dals together for 3-4 hrs. Grind into a fine paste by adding water that was used for soaking.
Heat some oil in a frying pan, add cumin seeds & fennel seeds. Once these crackle add the sliced onions. Sauté on medium heat till the onion becomes transparent. Add the frozen, drained spinach and saute for a minute or two (I did this to remove the excess water from the frozen spinach)
Add the sautéed onions, spinach, chopped green chilies, ginger, turmeric powder, salt and pepper to the lentil batter.
Heat the non stick pan on medium heat; spread a ladle full of batter on the pan. Put about a teaspoon of oil around spread batter. Let it cook on medium heat until one side turns brown, flip it and cook the other side as well
I served it hot with some tomato ketchup on the side!