I went missing for two days. I wasn’t keeping well. Thankfully, it wasn’t anything related to COVID. Something that I ate didn’t go well with me. Will tell you as and when I give my 3-day update, including today’s.
- I did both workouts on Day 26, no workout on Day 27 due to stomach upset on the previous day leading to dehydration and back to one workout on Day 28 because that one workout itself was for 45-minutes.
- On Day 26, I prepared Gorikayi (cluster beans) palya. I prepared it the way I always did, but this summer is very different and the combination of both affected my body heat level and I had loose motions. Please follow the recipe given at the end of my post if you don’t want to suffer like me. That’s the modified recipe for your sake. Since I was feeling week and dehydrated, I was forced to order food from outside on Day 27, but by evening when I was feeling good, I prepared bhindi fry as per Whisk Affair’s recipe. Today, Day 28, I prepared Little Millets Pongal. Recipe is at the end of this post.
- The more I read The Picture of Dorian Gray, the more I am convinced that Lord Henry Wotton is a jerk.
- Since I wasn’t well on Day 26, I couldn’t write a thing. I wrote one short story on Day 27 called “To Be Or Not To Be.” I tried to write today, but just couldn’t.
- To free myself from the haunting of Tangerine, on Day 26 I deviated from the time limit of 1 hour and 30 minutes so that I could watch something really good and detox myself. Then watched Dulha Mil Gaya. A good rom-com until Shah Rukh Khan comes in. Day 27 had The Secret of Kells, back to time limit of 1 hour and 30 minutes. A sweet little animation movie. Day 28, today, I watched The Money Pit, an okay-okay movie.
- Teas I drank in these days were Turmeric Spiced Herbal Tea, Chamomile (as usual 2 cups) and Ginger.
Gori kayi (cluster beans) palya: Wash and chop the cluster beans into small pieces. Pressure cook them for 3 whistles. Now, if it is winter, there is no harm in retaining the stock after pressure cooking and using it in the palya. But, if it is summer, please drain the stock and use only the cooked pieces of cluster beans. Heat refined sunflower oil in a pan. Once heated, add mustard seeds to it. When they splutter, add red chilli powder and coriander powder. Immediately add cooked cluster beans and salt and saute well. Cover the pan with a lid and leave it for 5 minutes. Remove the lid, saute again and Gori Kayi palya is ready to serve.
Little Millet Pongal: This can pretty much be prepared with any millet variant, but I usually use Little Millet (Saame) or Proso Millet (Baragu) as they cook easily and doesn’t give husky texture. Soak equal quantities of the millet and green gram dal for about 2 hours and drain the water. Heat refined sunflower oil in a pressure cooker and add mustard seeds to splutter. Add freshly grated ginger or even store-bought ginger paste would do. Follow it with slit green chillies and pepper corns. Saute the green chillies and pepper corns for a few seconds and add the soaked millet-green gram dal into the pressure cooker. Add water 3-4 times the quantity of millet-green gram dal put together. Add salt as per your taste preference and mix well. Cover it with lid and add weight on it. Turn off the stove after 3-4 whistles. Let the pressure release. After that, open the lid and give it a stir before eating.