Last night as I was getting my 4 year old son to sleep, as usual he had some questions that he needed answers before he decided that it was time to sleep off 🙂
We were speaking about how he loves to swimming and that there was a pool close to our home that he wanted to go to. The first question he asked me was “Will I go in the big pool or the small one when I go there?” My response was what it usually is “Whichever one you want to go to first and then to the other one as well” .
While I was responding to his queries my mind was a little preoccupied with some things I wanted to undertake and an internal confusion prevailed over whether I would be able to manage those or not.
His next question shook me out of my thoughts in ways I had not imagined – “So Mamma, anything is possible for me-any pool ?” As a parent there are so many times when you are deeply uncertain about yourself or what you want to pursue and the what-ifs around that. But when your child asks you that question and you look into his soul through his eyes you will always, always smile back and say “Anything is possible for you, any pool, little one”.
And when I said those words to him, I really felt I was talking to myself – telling myself yet again, that its time to wipe off the dust that comes from one’s hesitation and raise the bar of one’s self-belief.
On that note, sharing a recipe that is close to my heart and I find comforting in such perplexing times- because it is pretty much like I am as a person : No-frills, put together with different textures but in the least amount of time and yet an improvisation of the ingredients at hand, so that they do not get wasted. Its also special because it contains the Biryani Masala ( spicemix) that my Nani , maternal grandmother makes. She makes it with a lot of care and love, and I thoroughly enjoy using it in different dishes.
Zero-Fat Baked Soya and Chana Dal Cutlets
1 cup boiled soya ( I used nuggets)
½ cup chana dal, partially boiled
1 tsp freshly grated ginger and garlic paste
Salt as per your preference
1 tbsp biryani masala
Grind all the above together into a rough paste ( not too smooth). If you find it has too much moisture, add a tbsp of sooji/semolina.
Make small discs, place them on a lightly greased baking tray and bake at 200 degrees Celsius for 20-25 minutes. Midway you need to flip all the cutlets to the other side.
Biryani masala –
On a tawa lightly roast till the aroma starts coming off the tawa- 2 tbsp saunf/fennel seeds, 1 tbsp jeera seeds, 1 tbsp dhaniya seeds, ½ tbsp black peppercorns, 2-3 big elaichi, 2-3 small elaichi, 3-4 cloves, a small piece of cinnamon. Dry grind in a grinder all the above once it is cooled off after dry roasting. This powder can be made and kept in a bottle.