Myriad Musings

Nearly every Saturday breakfast is at Adyar Sangeetha.  We seem to eat the same things we eat at home (though not all on the same day), ash ildi, gau poori., s. dosa and me something purportedly healthy - ragi dosa, cholam dosa etc...  (with the level of oil they use, fat chance).  They don't make better puris or idlis than I do, but they make an awesome coconut chutney.  Every weekend I try to fight for breakfast at home, I mostly fail.  Today was a wonderful exception.  I had 5 - 6 idlis left over from yesterday, a small bowl of cooked Rajma, spring onions, Roma tomatoes and green capsicum.  I decided to make a new version of panzanella.  Took all of 30 minutes! Idli Panzanella Pan 1 5 - 8 idlis cubed 1 cup cooked rajma 1 green chili 1 tbsp peanut oil 1 tsp caraway seeds or anise Grill or Phulka Tava (used to finish off rotis) 2 bell peppers, washed, dried and rubbed with a teaspoon of oil (green or red or yellow) 2 roma t...

Labelling helps. Even us humans. Despite being an American and having been exposed to a variety of foods since he was a baby, he remains the product of 2 Tamilians. Idli and Thayir saatham invariably figures in his top favourite foods ;) Figuring that out has enabled me to do rather well in the lunch box department! Tuesday was Idli with Dukkah powder and Sindhi Kadi made with Okra, Cluster Beans, Drumsticks (the tree kind, not the bird kind) and lots of tomatoes. Today is a Cookie Doc's Panzanella inspired Idli Panzanella! 3 steamed ildis dipped in dukkah and cubed 2 tomatoes (Roma aka the Bangalore Kind, Not the Naatu kind!) chopped 1/4 bunch coriander chopped 1/2 cup cooked beans of different varieties spring onions chopped pearl onions chopped lemon juice Mix everything and pack Verdict: Gau ate most of the tomatoes and beans, some of the idli. Wonder if the quantity was too much? Gau kept losing the lunch box surprise or someone or the other inadvert...