Here’s the little Le Ploop (Peppy Le Ploop aka Peppy Lappi Loop) enjoying his bowl of ‘chicken-soup-and-rice’
One evening he suddenly asked me if I could make chicken soup with rice for him. When I asked him where he had got that idea (of soup with rice) he said he heard about it in a story read at school – ‘And my mouth watered when I heard that story’
How could I NOT make the soup and rice for him – immediately – despite having an entire other dinner all ready??
And here’s my other handsome – Pappa Le Ploop – in his newely dry cleaned jacket – All set for a boys night out:
Shibani cooked a yummilicious liver and kidney curry last night.
Apu insisted we all wear bandanas while having dinner, so we could be pirates – Since I had only 2, Shibani got stuck with the ‘nappy bandana’ (he he)
Here are some pics from the evening – I’m telling Apu something about my childhood that he found hilarious…
Unfortunately, there is no record of Shibani in his nappy bandana, as he took all the pictures.
I took a day off work today to be with Apu, and it turned out to be one of the nicest days we’ve spent together.
The morning started off with a plan to bake apple muffins – I have these lovely pastel colored muffin cups that I was itching to use. And the simple recipe and Apu’s love for muffins were the clincher.
Here are some pics of our baking session:
licking the batter - always the best part of any baking we do!
Apu enjoys mixing ingredients together – So recipes like pancakes or muffins are great to do together. He also loves using my mini grinding stone to grind stuff I need – like cinnamon for the muffins.
Today, while making the muffins, we talked about ‘recipes’ and ‘ingredients’ and what they meant.
- My beautiful pastel muffin cups – before popping them into the oven
I am particularly kicked with this recipe, because I used the spiced buttermilk available all over Bangalore. (Amul Masti)… I deviated from the original recipe by not adding salt and less cinnamon, since the buttermilk is already salted and spiced. (The original recipe lists plain buttermilk – which I have not found in shops here)
I have posted the recipe for the muffins on a friends site – http://scatterthebatter.com/2010/10/07/chunky-apple-muffins/
This quote by Virginia Woolf sums up our family’s attitude really well – ‘One cannot think well, love well, sleep well, if one has not dined well.’
The little white balls in the plate are the kadumbuttu’s (steamed rice balls). They are traditionally served with pandi curry (coorgi pork curry) – but at the end of a predominantly carnivorous weekend, chicken made me feel less guilty…
Kadumbuttu’s are also yummy with ghee and honey (which we did for breakfast the next day) – I also love them plain – when they are hot just out of the steamer.
I don’t make Kadumbuttu often since the key ingredient is thari (broken rice) – difficult to source in Bangalore. The last time I made it was years ago – with pork curry, before A was born. But having tasted them at weddings / his thai’s (grandma) place, A loves Kadumbuttu. (I think he also likes the way it sounds) – and really what’s not to like about these cute little fluffy balls that are so easy and fun to dip into the gravy and pop into your mouth?
So anyway, this time I discovered that it’s fairly easy for A to help me as well. After I cooked the thari into a dough like consistency, A and me had a blast shaping them into the balls.
The crafty kid made his Kadumbuttu smaller or bigger than the lime sized one’s I was making, so he would know which were his.
Here’s a pic of the table all set and ready for dinner – just before the boys attacked:
A has coined his own name for this delicacy – piggy balls!
For anyone interested in trying their hand at making Kadumbuttu, I have posted the recipe on my friends blog – http://scatterthebatter.com/2010/08/31/kadumbuttu-steamed-rice-balls/
I was at an annual crafts bazaar recently, and picked up a cool stone cooking vessel. I have always wanted to try cooking in an earthenware or stone pot. I think the material really adds to the flavor of the food. And for me at least, the cooking vessel is an important ingredient in the whole cooking process – An interesting vessel makes cooking so much more fun…
So the recipe I decided to inaugurate the vessel with was a Thai fish curry.
Here are some pictures of the process (cooking and tasting) and the finished meal:
The aroma that wafts through the house while this is cooking is heavenly… Enough to get everyone nice and hungry by the time it is ready to serve.
The boys couldn’t wait till it was ready to serve. Here’s Apu getting one of many licks while it was cooking.
I think even more fun than cooking is watching the family tuck into it…
The conversation at our table went something like this:
“Mama can I have some more cod?”
“No – Not till you finish some of your rice and salad.”
“That is NOT going to happen… Young woman!”
The recipe is posted on a friend’s blog if you want to try it out – http://scatterthebatter.com/2010/08/22/thai-fish-curry/
She also has a seperate post on where these Assamese stone pots can be bought.