Quick Cooking
The Hindu was its typical pointless self in yesterday's MetroPlus , an article half a page long with 3 superfluous tips at the end. I rarely bother with the main newspaper anymore (if I want sensation, Jerry Springer or Daytime soaps offer a much more interesting alternative). I skimmed through this article on the way to Calvin and Hobbes. Popped Mustard in the fridge? Popping it in a vaakana karandi would take about as long as it would take you to open the fridge pull out the stored, popped mustard and pour required quantity with a spoon And as for the tamarind, wouldn't it be just as simple to cook the tamarind with the daal every time (in a small separate container preferably)? My marathi friend would add the tamarind to the moong / masoor directly, the only dishes where she insisted on tamarind. She would pick out the tamarind piece when she was adding the masala at the end. Now, that is a shortcut worth remembering, even blogging about. ...