I wish all of you a very very happy Ganesh Chaturthi :) My mom is currently making appams at home, and my sister has been texting me pictures (Awful!). I can’t wait to go home and celebrate with them!
A few weeks ago, my temple had approached me to paint a few permanent Kolams (South Indian Rangoli like Designs) onto the floor of the temple. I quickly accepted their offer! Not only did it seem like a really fun project, but I also hold this specific temple very close to my heart.
I have many kolams to go, but here are a few I have already started working on. The large one is approximately 5.5 feet x 5.5 feet, and the others are 2.5 x 2.5 feet.
Whoever says cooking isn’t a form of art is horribly mistaken. It requires hand-eye-coordination, precision, and if it doesn’t look good, people will not be impressed.
Of course, I am not exactly a ‘cook’. Okay, I am not even close to being a cook. I bake things every now and then, but there is no guarantee on the quality of my food. One thing I have ‘mastered’ to some degree is South Indian “karri” (I say “karri” instead of “curry”, to keep people from getting confused. South Indian “curry” is dry). This dry vegetable side dish accompanies rice and sambar/rasam etc. This past weekend, my parents weren’t home, and there was nothing in the fridge except for some raw vegetables and adai batter (It’s kindof like Dosa but it is made of lentils). I whipped up some Vazhakai (plantain) “karri” and made myself adai. My Adai, yogurt and Vazhaka karri meal was quite delicious (And slightly lame). However, there was a lot of leftover karri for lunch the next day.
The next morning, my ma made the rasam. My cooking hasn’t evolved that far yet. But it will, eventually. And you will see the ‘journey’ on my blog. I am warning you, it will be a journey for the very patient!