Today was a great day. I got a lot of pending works completed. It makes me feel good about myself. Hopefully, tomorrow would be an even fulfilling day.
Coming to the lockdown plan, here’s what I did accordingly today:
- Workout From Home: Today, I can share the tracking of my workout with you. Ignore the number of exercises. I am not sure how these two app calculates that number. I was already working out at home with the help of these two apps. Hence the Day numbers are different.
- I am still reading Guernsey Literary and Potato Peel Pie society. I have finished reading the chapter that briefly explains the first hand experiences of the horrors of holocaust by a character.
- Cloudy With A Chance Of Meatballs was the movie of the day. Enjoyed it. Especially, the scene in which Steve the monkey is throwing around and playing with his own feces.
- For breakfast, I used the dosa batter from yesterday, sprinkled chopped green chillies and onions on it along with a spice powder called Goda masala (it is of Maharashtrian cuisine, that’s what I was told) with Fenugreek-Tamarind-Jaggery Thokku (meaning thick curry). Well, I just call it Hybrid Dose. None of the ingredients are made at home. They all are store-bought unlike my lunch. My lunch was again ragi muddhe with radish sambar. Recipes are at the end of this post. I couldn’t get milk today and there was no supply to the nearest store. But I wasn’t hungry for dinner.
- I am writing this blog post. Hopefully, I would be able to start working on my other writing projects by Saturday.
- I had Kashmiri Kahwa today. I have the powder at home. With a cardamom, a piece of cinnamon and two strands of saffron, I had a blissful time for about ten minutes. Look at its greenish golden colour!
I am gonna keep the recipes simple. Quantities mentioned are to cook for one person.
Ragi muddhe: You need ragi flour, drinking water, wok (preferably of aluminium) and a big strong spoon with reasonably sharp edge to stir and scrap the ragi muddhe. Measurement is simple. If you take a cup of ragi flour (about 100g), then one and half cups of drinking water is required. Pour the one and half cups of water into the wok and mix well one spoon of ragi flour into it. Place it on lit stove and wait for it to boil. You can see the added one spoon of ragi floor accumulating at the centre. Now, add the remaining cup of ragi flour slowly into the boiling mixture simultaneously stirring with the big strong spoon. Once all the ragi flour is added into the wok, simmer the fire and stir and mash vigorously. It becomes a paste. Cover the wok with a lid and leave it on simmer for 2-3 minutes. After removing the lid, again vigorously stir and mash the now partially solidified mixture until you are sure it is free of lumps. Turn off the stove. Scrap the mixture as much as you can from the wok. Wet your palms and start shaping the mixture into a ball. Keeping wetting your palms in a bowl of water to avoid getting burnt. Ta Da! Ragi muddhe is ready. This is what people call Ragi Ball.
Radish sambar: Soak about 30g of toor dal for 5 hours or overnight and drain the water. Wash and peel one radish and slice it. Chop a small tomato and slice a small onion. Heat a pressure cooker without lid on a stove. Pour 2 tablespoons of refined sunflower oil into it. When you think the oil has heated up enough, add 1 teaspoon of mustard seeds and 2 dried red chillies into it for seasoning. Sliced onions should soon follow them into the oil. Just as the onions start browning, add red chilli powder and coriander powder as per your preference of spiciness and a pinch of turmeric. When you start getting the aroma of the spices (not the burnt smell), transfer the chopped tomatoes into the oil. Give it a minute before you add the soaked and drained toor dal. If you want the sambar to be sufficient for 2-3 days for one-time consumption per day, add about 200ml of drinking water. Add salt as per your preference. Stir it well and close the pressure cooker with lid and top it with the weight. Turn it off after 5 whistles (if it is a 3 liter cooker) and wait for the pressure to be released naturally. Open the lid and mash the cooked dal well in its sambar. Add the sliced radish into it. Close the lid with weight and place it again on fire for 3 whistles. Allow for the pressure to be released naturally before you scoop out some radish sambar to go with your ragi muddhe.