Myriad Musings

Today I was done in 90 minutes flat! I made a complete breakfast and lunch with something green, something orange, lots of lentils.  The only dark spot was my white rice ;) I remember blogging about a vegetarian food pyramid a while ago, complicated.  Pyramids, such as these, are out of fashion now, plates are in .  The gist of a vegetarian diet especially, is, 1/2 the plate should be fruits and vegetables, 1/4 grains and 1/4 proteins. My usual plan is to cook to so that the resulting menu has 2 - 3 vegetables,  a good amount of protein and the usual grain(s). Today's lunch menu toed this guideline fairly well: Recipe / Meal Planner  This riff off the Weekly Menu Planner serves as a rather neat daily/lunch/dinner Menu planner right?  Kichdi with methi.  1 cup moong+masoor dal in any proportion or just 1 or the other dal 1 cup raw rice 1cup methi leaves 1 medium sized onion 2 spring onions cleaned and sliced white and green ...

Today, I set a simple lunch for my son - Roti, Aalo Sabji (potato curry), Millet Rice and Moar Kuzhambu (More like Gujarathi Kadi). Halfway through the meal, he said "I love everything you have prepared today"!!! It must be snowing in Chennai ;) This behooves me to set down the recipes I used in 24 caret gold! Or atleast this blog. Aloo Sabji - A modification of my MIL's so called Aloo Dum (The real aaloo dum is a complicated mughlai undertaking, requiring fried baby potatoes and a almond-cashew rich gravy) 1 Cup of shallots, peeled and coarsely chopped 5 Medium sized potatoes thoroughly washed, unpeeled, cubed and put in a bowl of cold water (about 3 Inches long) 1 Small sweet potato (about 5 inches long) washed,peeled, cubed and added to the cold water 3 Tomatoes of the country variety, juicy and somewhat sour, disintegrates when cooked 20 Curry leaves, washed and torn 1 tsp Jeera 1 tsp black mustard 1 tsp kalonji 1 tsp fennel seeds 1/2 tsp M...