NewDayNewBeginning

It was hectic on her 53rd. The Zee Carnival at the Olympia was an absolute waste of time.
Hunger took us across the City to Addis, a little Ethiopian restaurant on Caledonian Road near Kings Cross Station. Gallantly, but admittedly with the initial trepidation, we walked into the brick red interior of the eatery which was almost empty. The reservation cards on the tables were, we thought, just to create a sense of buzz. But before we had got to the middle of the course the place did start filling up, with some having to wait at the bar.
The menu was truly exotic. The Amharic script looked stylish, and the English functional, but not helpful in making the choices for us.
In the end 3 brains, totally calorie deficient, got their act right.
The lamb kebabs tasted just like the 'mish kaki' at home. The fried aubergine, the ethiopian beans in sour milk topped with feta cheese, and the dried beef went down very well with the chilled Ethiopian lager. The rolls of ingra millet pancakes were a better substitutes for the pitta bread.

Perhaps our taste buds would have discovered the real taste had we ordered our dishes in the large enamel-ware and eaten with fingers, Michael Palin-like, as did the smart Ethiopian with the boyfriend on the table next to ours.

Next stop will be the Lalibela on Fortes Rd near Tufnell Park, or one of the many Somali restaurants in Wembley - just for the lamb mishkaki and other specialities!

Care to join us ??

'Ondhwo'is an North Indian spicey savoury cake.

Ingredients:
Rice - 3 bowls
Urad dal - 1 bowl
Chana dal - 1 handful
Yogurt - 2 cups
Water - 2 cups
Dudhi - 1
Potatoes - 1 medium size, cut in pieces
Cabbage - small,sliced
Ginger/garlic/chilli paste - 3 to 4 tblsp
Chilli powder - 1 tsp or to taste
Haldi (turmeric) - 0.5 tsp
Salt - as per taste
Cumin (jeera) - 1 tblsp
Dhana (corriander powder) - 2 tblsp
Corriander - Fresh, 1 cup
Methi (fenugreek) - 1 tbsp (fresh or dried)
Gur (molasses) - 1 tsp
Pean nuts - 1 to 2 tblsp
Lemon juice - 1 to 2 tblsp
Asofitida - 0.5 tsp
Oil - 0.5 cup
Eno - 1.5 tsp

Ingredients for tarka (tempering):
Oil (0.5 cup), sesame seeds (2-3 tblsp), Mustard seeds (1 tblsp), dried chillies (6-7), curry leaves (6-7 optional)

Action !! :-
1. Soak the rice, urad dal and chana dal separately overnight. Next drain, and again separately grind leaving it slightly coarse.

2. Marinade the mixture in 2-3 bowl of yogurt for about 2 to 3 hours. Next add half a cup of oil, ginger/garlic/chilli paste, red chilli powder according to taste, turmeric, cumin & dhana powder (cumin/dhana mix), salt, molasses (or sugar)

3. Grate the dudhi, and add to the marinade with sliced cabbage, pea nuts, potato pieces, methi, lemon juice, asofitida,fresh corriader, Eno salt.
Mix it well, and place the mixture in a well greased baking dish.

4. Seasoning is done by adding sesame seeds, mustard seeds, red dried chillis, curry leaves (optional) to the hot oil in a pan. As soon as the ingredients begin to crackle pour it seasoning all over the cake mixture.

5. Place the dish in the pre-heated oven, and bake for at least 50 mins until nicely brown.

Bon appetite

She's is the gentle breeze from the East.
She's the thunder and the lightening
That frightens the child in me.
She's the calming element in the turbulent sea.
She's the tsunami that takes
The ground from under my feet.
She's the swiss roll
Of sweet delights and bitter spice.
She's the bull, the bear,
The alligator with big fangs.
She's the paradise
For my sorrows and despair.
Even gods to her kitchen come
In the secrets of the night.
She's is the best flower in
The garden of this life.
She's there for all who care.
And Im there for her till the end
As clear as the day, as content as the night.

Happy Birthday, Sasha !