Iron or wood??

Today is our sixth wedding anniversary and traditionally, the sixth one is known as the iron or the wood anniversary. Its been six wonderful years of love, understanding, ups and downs....but no regrets whatsoever!  We have both practically grown up together.  Both of us were in our early 20s when we decided to take the plunge and quite a few people had their doubts as to how long we would last together, but today after six years of marriage and almost eight years of knowing and loving each other, we are still going strong and growing stronger tooo...
Happy anniversary, hubby dearest!

Strangers or Friends....

I have always been a good friend. At least I would like to believe that I am a good friend. My friends agree that I am a good friend, but then may be I am one because of them. I am one who keeps in touch with friends. I am the agony aunt to my friends. I am the 4 a.m. friend. So I am a good friend to my friends! But can I be a good friend to a stranger??  Would I care about someone I don't know?? Would I lose my mind over some stranger's problems?? That, I am not so sure....then, am I still a good friend??

A few months back, I came across someone in this virtual world, someone who was a complete stranger to me, someone who I have never met face-to-face ever in my life....or may be I have....because, the way this person motivates me, loves me, cares for me, I feel this person is known to me.  This person reads my mind better than most of my friends.  This person motivates and encourages me like few others do. How can a stranger be so close to me without ever having met me? Or is this my guiding angel?? I do not want to know the identify of this friend...because the anonymity is more appealing.  But I truly am really happy and lucky to have such a friend in my life.  Thanks Friend for enriching my life!

Happy Birthday, Hubby Dearest!

Today is my husband's 30th birthday!! Last weekend we threw him a surprise party and I baked a cake for him.

This cake was the same recipe that I had posted earlier. This time, I used an aluminium pan to bake the cake and the cake was baked to perfection in 35 minutes. Also it baked evenly. The only problem this time was that it was too hot in the kitchen when I tried to decorate the cake and all the whipping cream started melting off. Finally after cooling it in the refrigerator for a couple of hours, did it set a little and looked better. All in all we all enjoyed the cake. It tasted even better the next day as it had soaked all the juice.  Must say, this recipe is for keeps....and this husband too....I sure am very very lucky to have him in my life!! Once again, wish you a very happy birthday, my love!

Kadgi Chakko - Jackfruit side dish

Kadgi chakko is a side dish using tender raw jackfruit. This is a traditional Konkani dish and a favourite of most Konkani people. My husband who was earlier always wary of eating jackfruit, loves this dish and in the months of summer, when tender jackfruit is available in the market, this dish is a regular at our place. So here's the recipe.

Ingredients:
Tender jackfruit - 1/2 kg
Grated coconut - 1 cup
Red chillies       -7-8 (as per taste). This dish needs to be slightly spicy.
Tamarind
Urad dal           - 1tbsp
Mustard           - 1 tsp
Fenugreek (methi seeds) - 1tsp
Salt to taste

The jackfruit should be tender, where the seeds are soft and without the flaky outer white skin. Cut the jackfruit into medium-sized chunks.

Now, cook the jackfruit pieces in salted water until cooked but firm. You can pressure cook it too. Traditionally the jackfruit is cut into long strips and after cooking, the jackfruit is pounded  into smaller pieces.
Once cooked, lightly pound the jackfruit, so that the masala gets infused into it.

For the masala, grind together coconut, red chillies, and tamarind into a coarse paste until as little water as possible. Fry the urad dal in a tsp of oil, until brown and fragnant. Add it to the ground masala and grind it for another 20-30 seconds in the mixer. Keep aside.

In a pan, add 1 tbsp of oil. Add mustard and methi seeds. When they splutter add the ground masala, a little water, and cook until the raw smell goes off and the water dries up. Then add the cooked jackfruit and a little salt. Mix well and cook covered on a slow flame for another 5 minutes. This makes a great accompaniment to dal and rice.