So I had been absent from this blog for quite some time. Ok, A REALLY LONG TIME!
It had been a crazy few months. For I think about a month out of those, I had lived without internet connection at home. That’s quite a feat, I think. Commendable to say the least. I had (not so recently), shifted house, from a well established residential community to a place which was absolutely bare to begin with. I had to do it up from scratch. And do a lot of things, trust me.
It was quite nerving with, and those with weak heart or depression tendencies, be warned. Those who live single, be warned!
*Thanks to all the folks who helped me, stood by me, during the strenuous phase where it seemed (even to me) that I was losing the plot!
Any who, things are much more easy paced now. I believe that I’m back to leading a comfortable existence day-to-day activities do not seem a chore.
So, after quite a stretch of eating regular Indian grub, I was longing for something new, something different, something that’d offer the good ol’ taste buds some sense of excitement. And I decided to make some Chinese food at home.
After a lot of deliberation and consideration I decided to make hakka noodles and chilly paneer.Fair thought, you’d think. I thought so too, till I got to the point of getting and boiling noodles. That was the time i realized i require some spring onions, ajinomoto, and some vegetables I could not possibly procure from my local vegetable vendor. Well, I had two choices . abandon all the processing, and go out to eat some spicy biryani, or stick around and make some thing from those boiled noodles, and whatever stuff I had. I decided the second option. The spicy biryani and me don’t go down so well together. My kitchen will need to be really broke for me to consider having that again . (Yeah once bitten, twice averse).
So, me and the punjabi in me decided to get working. and I put some nice “Yamla Pagla Deewana” soundtrack in the back ground on crazily loud volume. Gulped down a full Pepsi glass. I really needed some nerves to do what i was about to do.
I needed spring onions, I had regular onions : after successfully making “Bhindi do pyaza”, my confidence in onions has increased by leaps and bounds. I believe every dish must have a dash of those shallow fried onions, brown and transparent in color. Though the recipe prescribes, it should be done with only little frying, to induce the taste of somewhat raw onion juice in the dish. Yeah that flavor in authentic Chinese certainly is no tadka.
So I did, and I had some vegetables. I needed peas, capsicum and cauliflower and cabbage shred to make some nice Hakka noodles. I had some Beans, carrots and apple gourd (tinda).
I cooked it just like I would make some nice gravy. without spices, and the turmeric routine. Some similarity had to be maintained. 🙂
Next up I needed some soy sauce and vinegar. Absolute essential to getting that tangy taste.
What I had > Amchur(dried mango powder) and lime juice! Will do, I thought to myself. Anything that can save me from that sorry excuse for a biryani.
And i cooked, and cooked with an unfaltering belief that I’d make something edible.
This is what it looked like. This is one of the best examples of the popular sayings, “appearances can be deceptive“: