I am doing good today, and that is enough for me for now.
- Two workout sessions. Check.
- Today, baby corn fry for breakfast and ragi ambli (malt) for lunch. Preparing muddhe led to a lot of wastage of ragi. So, ambli it is! Recipes are at the end of this post.
- I didn’t read a book today.
- Neither did I write!
- Movie of the day was another one of Tim Burton. The Nightmare Before Christmas. His movies are really creepy.
- Tea of the day was Kashmiri Kahwa.
Baby corn fry: Clean the baby corn, chop them into pieces of how long ever you want. Then marinate the pieces with a mixture of ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, garam masala and salt. Leave it for about 15 minutes. By then chop onions and saute them in heated oil in pan. Once they start turning translucent, add the marinated baby corn into the pan for cooking. Once you are sure that the baby corn pieces are cooked, make space in the middle and add chopped tomato. Let it cook until its juice dries out. Then mix everything together while sauteing. It is ready to eat.
Ragi ambli: For one cup of ragi flour, take two cups of water. Pour the water into a wok (preferably aluminium) and slowly mix ragi flour into it. When all mixed, put the wok and its contents on the stove in simmer. Keep stirring. Otherwise lumps will be formed. You will know it is cooked when it forms a paste. Turn off the stove and set the wok aside to cool down. Meanwhile, thin down curd in 1:1 ratio or if you have buttermilk, then great. If you are using salted buttermilk, please don’t add salt again. Chop onions and green chillies. Add everything to the wok with cooked ragi paste. Slowly stir to mix. No more cooking needed. Stir and mash until no lumps are there and even solution is ready. You can drink it when it is at room temperature or you can chill it in refrigerator and then drink. It is an excellent body cooling food and rich in nutrients.