“A great marriage is not when the ‘perfect couple’ comes together. It is when an imperfect couple learns to enjoy their differences.” ~Dave Meurer

Whenever I reflect on our marriage, it brings a smile on my face. I never thought I would have a love marriage, but that was what was in store for me. Yes, ours was a love marriage against all odds and distances.

22^nd January 1996, it’s been 21 years of togetherness. Well, Marriage is just a reason, lifelong friendship is the most precious gift that we received on this day.

We are two different personalities trying to adjust to each other’s idiosyncrasies, constantly working through the misunderstandings and still holding hands together, no matter what lies before us.

And life after marriage is great.

Thanks again dear husband for being there through thick & thin, for making me smile and pushing me but not letting me fall…because now I stand tall.

We are having a good time…growing old together, rediscovering ourselves, and finding ways to spice up our lives at every moment!

But as time goes on and life gains more speed with work, home and growing children, the one thing we need to figure out is to find ways to spend more time together in coming years..

1. Mixed Lentil curry

He is an early riser and morning sleep is dear to me, he plans future and I live in present, art is black and white for him and I love my colours, he is non-expressive about his feelings and I love to exhibit mine…

Whatever differences there may be between both of us, the one thing that keeps us bound is the love for ‘simple Indian food’. A simple meal of dal-roti, rasam-rice or khichdi-papad is what we crave on every single day.

 

Here is one such simple meal of mixed lentil, vegetable stir-fry, rotis and millet. The coconut powder in the recipe gives it a slightly different taste than the usual dal I make daily.

Ingredients;

(serve 3)

• 1 cup mixed lentils
• 2 tbsp. coconut powder
• 1 large tomato
• 1 onion
• 3-4 garlic pearls
• 1” ginger piece
• 1 green chilly
• 1 tbsp. ghee
• Salt to taste
• Water as required

Spices;

• 1/2 tsp. cumin seeds
• 1/2 tsp. turmeric powder
• 1/4 tsp. crushed black pepper
• A pinch of Asafoetida powder

Method; Use a mix of these lentils in the recipe;

• Green gram (dhuli moong daal)
• Bengal gram (channa daal)
• Pigeon pea (toor daal)
• Red lentils (masoor daal)

Wash and soak all the pulses in clean water for an hour.

Finely chop onion, grate ginger, garlic and tomato.

Add a little water in coconut powder and keep it aside.

Pour 1 cup of water in a 2-3 liter pressure cooker and add the soaked daal with turmeric powder in it.

Cook for about 3 whistles and let the pressure settle before opening the lid.

Heat ghee in a kadai or wok and splutter cumin seeds in it.

Add chopped onion, grated garlic, slit green chilly and sauté for 1-2 minutes till onion and garlic turn light brown in colour.

Add grated tomato, ginger, crushed black pepper, salt and cook for another 2 minutes.

Pour cooked daal and coconut milk in kadai and let it simmer for a few seconds.

Take the kadai off the flame and garnish the mixed lentil with chopped coriander and serve with hot chapattis or plain rice.

2. Quick Snake gourd stir fry

Ingredients;

(serve 3)

• 2 cups chopped snake gourd
• 7-8 garlic pearls
• 2 red chilly
• 1 onion
• 1 tbsp. sesame oil
• Salt to taste

Method; Wash and chop snake gourd into small pieces.

Finely chop the onion.

Crush garlic pearls and red chilly in a mortar and pestle. (optional but recommended).

Heat oil in a kadai and add onion, crushed garlic & red chilly paste and sauté for 2-3 minutes.

Add chopped snake gourd, salt and cook covered for another 4-5 minutes on medium heat till the vegetable it almost cooked but retains its crunch.

3. Cumin flavored Mixed Millet

Ingredients;

(serve 3)

• 1 cup mixed millet
• 1 ¾ cups water
• 1 tsp. ghee
• 1/4 tsp. cumin seeds
• Salt to taste

Method; Wash millet and soak it for 5-10 minutes. I stock a mix of a few varieties of Barnyard, little millet and foxtail millet and use it for various recipes.

Heat ghee in a 2-3 liter pressure cooker and splutter cumin seeds in it.

Add water in it and bring it to a boil.

Add soaked millet in the cooker, close the lid and cook for 2 whistles.

Let the pressure settle before opening and serving the cooked millet with any Indian curry.
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