This month has been a busy one for us. We had our little one's birthday last weekend. I was busy preparing for the party making sure I do not miss anything. Making checklists, sending out invitations, shopping for decorations etc its exhausting but equally enjoyable, after all our little bundle turns 3. And it was truly a special day for us.We celebrated him, us and all of you who have been with us through out these days.
It seems like just yesterday when he crawled our tiny apartment, easily slipped under the dining table and was just babbling words. Sometimes he seems to me like the caterpillar slowly pushing its head through the shell and realizing his freedom. We miss those days and often wonder when he actually grew up so much so fast.
That was the time when we learned, read and were given a lot of parenting tips and advice from friends and family. Slowly but steadily we put those ideas to use. Some worked some didn't. Some we learned along the way. More often my inner instincts proved right, I have learned to trust them now. We have connected with each other as a family,enjoying each others company realizing how beautiful it is, to just be together. This bonding takes time, love and lots of hard work. But the beauty of all of it is that you never know when it happens.
Here are some photos from the party last weekend :-
The little one adores Mickey Mouse so it was obvious yours truly would oblige him by throwing a mickey mouse themed party.
Cake courtesy - Cillies Cakes . This place makes the most amazing whipped cream cakes. We ordered a black forest but other flavours like pineapple, mango, coffee are also delicious.
After all the partying it was time for a simple and quick recipe that I made as a quick lunch/brunch last weekend. Its a moist curry that can be served with some sliced bread for a quick meal or alongside fluffy indian breads.
Tamatar Varu Makai Nu Shaak
Spicy Corn with sesame seeds and tomatoes
(Adapted from Madhur Jafferey's World Vegetarian)
1 Can of corn or 2 corn on the cobs with kernels removed
1 onion finely chopped
1 large green or red pepper chopped
2 medium tomatoes pureed
1 garlic clove grated
1 green chille
2 tbsp sesame seeds
1 tsp each of ground turmeric, ground cumin, ground coriander and garam masala
1 tsp chilli powder
1 tsp mustard seeds
1 tsp cumin seeds
3-4 tbsp cooking oil
handful of fresh cilantro
- Over medium heat combine the mustard seeds and the oil.
- When mustard pops add the garlic, green chilli, sesame seeds.
- Once the sesame seeds turn brown add the onion and bell pepper and saute till soft.
- Add the corn with all the ground masalas.
- Add the tomatoes and salt.
- Cover and simmer for 10min.
- Taste and adjust seasnong.
- Garnish with cilantro and serve hot.
Use your favorite garam masala for this one. I use a homemade one or sometimes the Kitchen King masala. This is a great choice for a side when one has run out of ideas for quick week night curries. Serve this with some crusty bread and you have a whole new meal idea to look forward to. I often make more of these to save for later may be for breakfast with some buttered toast.
Have a great weekend !