So, here I go with the 7 things people find interesting about me:
1) I'm not a morning person. I hate waking up early. I don't nap at noon, but I sleep so soundly at night that even if someone carries me away at night I won't know it:)
2) I'm a chatterbox and I had an apt job as a Radio Jockey and program producer :)
3) I'm a hardcore romantic at heart and love romantic films and books which make my tummy tingle and my heart sing. Ask me my favorite read and movie. I'll, definitely, be lying if I say it's not "Gone with the wind".
4) I love the soft breeze running through my hair during a slow dusk walk.
5) I love to travel( well, who doesn't?). I Wish I could travel around the whole world and experience different cultures. My dream destination before I got married was Switzerland, and my wonderful hubby surprised me with a trip there on our first anniversary. I've done quite a lot of country hopping- Switzerland, Germany, Italy, Holland, France and UAE. Looking forward to many more. I don't have A dream destination anymore. Why? Because, now, it's become dream destinationS (plural). I want to visit Greece, Egypt, New Zealand, Singapore, Malaysia, Thailand, China and Mauritius/ Maldives.
6)I'm crazy about perfumes, handbags, footwear and jewellery.
7) I'm a chocoholic and would kill for some good Biryani. I'm also a coconut addict.
My 7 nominees are:
Now, to the recipe:
- Grated coconut- 1-1/2 cups
- Peanuts- 2 tbspn
- Chana dal- 2 tbspns
- Urad dal - 2 tspns
- Curry leaves - 12-15 leaves
- Dry red chillies -3
- Tamarind - gooseberry sized piece.
- Shallots- 4-5
- Salt - to taste
- Hing - a pinch
- Oil- 2 tspns
- Heat 1 tspn of oil in a pan and add hing.
- Then add the peanuts, chana dal and urad dal and saute till light brown. Transfer this to another bowl and set aside.
- In the same pan, add the second tspn of oil and add red chillies, curry leaves, shallots and salt and saute till the onions are soft and the curry leaves let out a good fragrance( takes about 4-5 mins.
- Let all the fried ingredients cool
- In the mean time, put the tamarind in 1/4 cup of hot water and extract the juice. Save this tamarind juice.Remove the left over pulp and discard.
- Grind all the ingredients to a very a coarse paste. Do not add extra water. (as you can see in the pic.)