A Week Without “Appa”

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Quiet. How I'd like it to be sometimes. I went to the temple almost every day. I didn't have anyone asking me, “Appa, are we done?” I could just cement myself there, without hurry, for a few hours. I could recite the Rudram without somebody tugging at my sleeve. And yet, every now and then, I would think that it would have been nice to have the kids there too. I didn't have to worry about picking up Akhil or Sahana from somewhere. I didn't get messages from my wife asking me to make a pit stop at the Indian store or Costco. I didn't have to look at the clock and suddenly remember that someone had basketball or tennis. It was as though life had come to a standstill. And I liked it. In the middle of a normal workday, I could be in an important meeting when Akhil would come charging into the room. “Appa, please approve.” For a brief second, I wouldn't even understand what he was asking. Then I would realize that I had absentmi...
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Pitlai today...slurp!Slurp!

For close to ten months now, I was aching to have Pitlai, made from Pavakka/agalkai/karela/bitter gourd. After a long wait, Yadu got agalkai from St. Louis. As today was my cooking turn, I experimented with this dish. Treating agalkai is a pretty tough job since the bitterness from the vegetable has to be removed. So, the vegetable has to be boiled in tamarind water for close to 15-20 minutes and then washed in ordinary water before draining the water completely. The actual preparation of the dish has to be started then. Though there are a number of recipes available on the internet to make pitlai, can it beat the home made recipe. So, I called up back home in India to find out the actual mode of preparation. Lo! My mother was spontaneous with her response. Obviously, she has been cooking for ages, while I am just a starter. But then, I guess even I can tell you how to do this in a jiffy. You see, even I have the experience now in cooking! It took me about an hour and a half to make the dish and to be honest with you, it came out just like the way it comes out at home. I was really happy with my Pitlai!

Who said agalkai is bitter? Learn it from me to make it the way it has to be made!!! Now, am I getting complacent?

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