Another favorite is a sort of kaju katli. I heat the khoya with sugar and add grated cashew to it and toss it in the heat until the mixture leaves the sides and, amid a marvelous aroma – the cashew-milk sweet is ready. See:
The dish is now our “sweet” dish. Remember how Vishnu used to see that pan and say “Shwee”? Brings back such lovely memories. Oh, I’ll never forget how he dropped the Bournvita bottle and looked shocked and then did the deed! Poor baby, barely two years old!
Hmm. Two days ago I made brinjal curry just the way you like it. Remember how you used to make vangibath? I make it often. We all like it – and I add a dash of that “Vidya masala” to it. So comic that we have a jar labeled Vidya. Our visitors would wonder what it was and you would say it was a secret recipe. Always makes me think of those curry and ghee rice days in Sec’bad.
We barely had cash at the end of the month and made do with a handful of potatoes onions tomatoes and greens which were so cheap. Talking of cheap (oh yeah, talk is also cheap, Mi!) you’ll be amazed to know that basmati rice is cheaper than sona masoori. Sona masoori is Rs.45 per kg. while basmati is Rs.123 for three kgs – so I buy basmati regularly. I also read somewhere that basmati is healthier as it is not polished like the usual rice we cook. Definitely smells good. Occasionally, I also cook the rice in the pan and then the memories just choke me.