I am happy to announce here that we were blessed with our second baby boy – “ Ayaan ” couple of days ago. Life has changed again with us trying to adjust to an almost 4 year old and a newborn at home. We have been very lucky to have my parents here to help us out, I cannot imagine how we would have managed if they were not here. It would challenging once they return to India next month.
This post won’t be complete if I don’t mention our friends here in Kansas. Throughout pregnancy and after childbirth, our friends here gave every bit of support we needed. They took care of Ishaan when I was tired and needed a break, brought us food when I was down, brought their kids to our place so Ishaan would be entertained, picked him from school, threw awesome baby showers for me, helped with everything for Ishaan’s (over-ambitious) birthday party (when I was just a couple of weeks away from due date). They did everything and we did not even had to ask. We truly feel blessed to have amazing friends in our lives.
So what is going to happen to this blog? I have already realized that life with two little ones is going to be very very busy. But I will make sure to update this place when I get some breathing time. Meanwhile enjoy the 1000+ recipes that are already on the blog.
Please send your blessings to our little Ayaan.
It was many years ago, one of my readers sent this recipe to me. I had only tried traditional pathrode till then. This recipe looked very interesting. I wanted to try it, but somehow, I forgot about it. Now, last few months, I have tried to dig any and every recipe using spinach. I just could not find the email with the recipe, so I apologize for not mentioning the reader’s name here (please post a comment if you are reading this).
So aayi used the same recipe as the traditional pathrode to make these. They came out so good. This is much easier than the traditional one since we don’t have to worry about finding colocasia leaves or rolling them etc. They are so good, I am going to make them often. Ingredients: 1 cup packed spinach 2 tbl spns toor dal 1 tbl spn rice 3 red chillies 2 tbl spns fresh/frozen coconut 1/4 tea spn tamarind extract 1 tea spn jaggery A pinch of asafoetida(hing) Oil 1 tea spn urad dal 1 tea spn coriander seeds Salt
Method: Soak toor dal and rice in water for about 30mins. Heat a little oil and add urad dal, coriander seeds, asafoetida and red chillies. Grind them with coconut, jaggery, soaked toor dal, rice, tamarind adding very little water. Chop spinach in small pieces. Mix the coconut paste with spinach and salt. Apply a little oil to a cooker insert (applying oil is optional, it helps in taking out the pathrode easily). Put the mixture in the vessel and steam it in pressure cooker, without a whistle, for about 15mins. Cut it into squares and serve hot.
Serves : 2-3 Preparation time : 30mins
