Getting More

I’m the one you find having long, intimate chats at parties instead of being the life of the party. You will find me snuggled on the couch with a book or two, music playing in the background and a puppy/Bambhubhai for lively company. You will find me experimenting around the house or in the kitchen before dashing off to finish that long-taken on project. You will probably find me in the same coffee shop, sipping the same coffee if you caught me there two times or more in a row. I have my favourite haunts that I haunt till they won’t let me haunt no more; my bookshops where I can get lost infinitely in its musty, dank corners or strolling through old parts of my city where I can still breathe air and not smoke.

In short, what you will realise is I easily get into my comfort zone and barely slip out of it just as I hold on to that tattered, moth-holed Tee. I’m comfortable in my skin, happily piling on and losing the pounds, laughing my way to the last paise in my account and holding random conversations with whoever is willing.

So does it make me get the most out of life or more even?

Hell, yea living in my comfort zone has kept me happy and insulated from a tumultous world that has changed from breezy, easy to a stress-ridden rollercoaster.

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This weekend I decided to expand my comfort zone a lil, well just a wee bit to try and find out how the super active hyper others live. Well, guess what they do book readings and theatre shows and meet up with friends and have long-winded dinners without breaking into a sweat. I was feeling burnt out by the time I was done with two of the above.

Well, one step at a time I say. In the meanwhile, here is what my comfort zone looks like at present 🙂

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Summer Fruits

I wouldn’t want to be born anywhere but here, my India. And every time I rant about bad roads, crass people, crummy politicians, and frequent power outages I find nature’s bounty smile at me as a gentle reminder why this is mine own country.  Fiery reds fight with burnished yellow as tree lined avenues of bright yellow Copper Pod Trees and Flames of the Forest and bounganvillas of all colors (red, white, orange, magenta, yellow and pale pinks)  shine brighter and more cheerful as summer peaks.

But for me summer truly gets here when I see trees laden with mangoes tempting the kleptomaniac buried deep inside. I can’t resist the green fruit, its headily tempting aroma and its tangy taste. Ripe mangoes are good too but nothing like the tangy taste of a raw mango best eaten simply with salt and red chilli powder.

If you are heading out of the city be sure to check out the mango vendors near the toll gates who make cut mangoes seem a work of art. Thotapuri mangoes slit into ten but still held together at the base.

I thought of sharing a few of my favourite mango recipes and those of you who can steal or buy a mango or two should definitely try these out.

Aamodka

This is my version of a mango-laced vodka cocktail.

You need: a slice or two of raw mango (I prefer the Thotapuri variety since it isn’t too sour) cut into small cubes; 30-60 ml of vodka (depends on how strong you want your drink to be); 1 tbsp of mango slush (I prefer Maala’s mango slush); soda; 1 tsp of honey (increase it if you want more sweetness); ice cubes; mint leaves; 1 chilli slit; chaat masala

Method: Mix honey, vokda, mango slush, ice cubes, mint, slit chilli in a cocktail shaker. Shake. Shake. Shake. Transfer  all but 1/4 of the concoction to a high ball glass.  Now add soda and chaat masala to the cocktail shaker along with the 1/4 concoction and shake. Transfer to the glass and stir with a spoon. Add the cut mango cubes and serve chilled.

Caution: The raw mango with the chilli will give a pleasant buzz

 

Aam Chutney

You will need 2 Thotapuri mangoes; Mustard Oil – 3 tbsp; Salt to taste; Chilli powder (1-2 tsp depending on pungency level); Asafoetida/Hing (a pinch of two);  Methi/Fenugreek seeds (1/4 tsp); Mustard seeds (1/4 tsp); Turmeric (1/4 tsp)

Method: Grate Thotapuri mangoes. Heat oil in Kadhai (wok) to smoking point. Add mustard seeds and fenugreek seeds. Once it crackles, add hing and the masalas. Either reduce heat or remove from stove before adding masalas else it may burn. Then add the grated mango and salt. Mix well.

Note: Chutney can be refrigerated. If storing outside increase quantity of oil by another spoonful or two. Goes great with rice.

 

Aam Soare (Mango curry)

You will need  Thotapuri mango (1 or 2 slices cut into large cubes); 2 tomatoes finely chopped; 1 big onion coarsely chopped; curry leaves; fenugreek/methi seeds; mustard seeds; garlic pods – 4; turmeric powder (1/4 tsp); Chilli powder (1-3 tsp depending on pungency); salt to taste; Cooking Oil (2 tbsp)  to temper

Method: Heat oil in kadhai.  Add mustard, fenugreek seed and after it crackles add garlic pods and curry leaves. Then add chopped onions and fry till brown (not burnt brown but light brown). Add chopped tomatoes and roast till oil seperates. Now add turmeric powder and mango cubes. Pour 1.5 glasses of water and simmer till mango cooks. Add chilli powder and salt according to taste. Simmer for a few more minutes till the raw smell of chilli powder gives way to the fragrance of the curry.

Serve hot with rice or idlis or dosas.

Aam rasam

You will need  Thotapuri mango (1/2 mango cut into medium-sized cubes); curry leaves; tomatoes -2 big; mustard seeds; hing/asafoetida; red chillis-whole; garlic-6 pods; a small ball of tamarind soaked in water (extract pulp); jeera/cumin seeds (1/2 tsp); peppercorns (1 1/2 tsp); salt to taste; 1 spoon ghee (clarified butter); Eastern rasam powder (or MTR or Aachis or any brand of rasam powder)

Method: Pulp tomatoes, garlic and 1/4 piece mango together in mixer or food processor; grind jeera and peppercorns together; Heat  khadai to smoking point. Add mustard and curry leaves. Once it crackles add ghee. After ghee heats slightly add red chillis and hing. Stir in tomato puree  mix and tamarind pulp. Add 2 glasses of water, jeera/pepper mix, rasam powder and salt to taste. Bring to a boil and finish it off with garnish of coriander leaves.

Can drink hot since it is a great remedy to counteract summer cold else serve with hot rice and ghee with papads (poppadums) on the side.

 

Note: Unless mentioned chilli powder refers to red chilli powder; Mustard seeds for tempering can be either 1/4-1/2 tsp ; hing is a pinch; salt is to taste since it depends on individual

Bon Appetit, and enjoy the Indian summer 😀

 

Witless!!

The past fortnight has been nothing short of a recurring nightmare, and made me realise how much I had allowed work to shape me as an individual. I realised I’m no longer myself but a drone grind to the mill, working and working, regardless of the outcome or the environment.

What changed this. As happens to corporates, transformation!! Transformation to be a more nimble behemoth, if that is possible.

Rattled, bewildered, Zoned out, witless….just a few of the adjectives I have been over the last few weeks.

The positive: I was shaken out of my comfort zone and my placid being to introspect and ask myself. Is this what life is? Of course, it’s not you say, and are you right.

Am I out of the placidity. To some extent yes. I have atleast taken that crucial first step to assess what I want in the now and not 5 years down the line or 10 years down the line. I want to be in the present.

This means getting my debt to as near zero as it becomes; Follow the Waste Not, Want not philosophy (believe me this one has been difficult with all the sales & offers in the city); Network and make a meaningful connection ( and not random, “i would like to add you to my network” spiel); Observe and analyse (something that I haven’t been doing too often); and take up hobbies besides sleeping and lazing (I aced at this if I haven’t told you already).

So I realised I’m a passably good cook, a decent baker, good housekeeper (even tho it means I no longer have well-manicured fingers & cuts all over my palms), a short temper (huh, where did this come from) & a gardener (have a lemon tree, curry leaf plant, 2 bamboos growing tall and strong). 

Not bad. I’m also trying at interior designing. Will post some pics if I get myself a fancy phone.

Right now I’m still using my Samsung base model (see it’s so base it doesn’t even have a model number or fancy name) and it’s given me more than what I paid. So no instant messaging or instagram pics. 

Have a great weekend, I sure will. (There are a few pots waiting to be potted and a sinkful of dishes waiting to be washed) but before all that there is a good old friend waiting to be met.

Cheers!!