Well, at least for me it is! And when I do go off track, I have to bring all the forces of the earth together to motivate myself to get back to my routine and continue doing what I used to before the break....
But to give this thought a twist, if you follow a routine day in and day out, life gets monotonous doesn't it?! Well again, for me it does! And blogging for me is definitely not a part of routine I would like to strictly follow... it is a hobby and not something I should feel tied down about. Come on... hobbies are fun I thought!
So yeah, I was just busy juggling with various other aspects of my life that this little bloggy of mine had to sit and wait patiently for me to get back here and feed him with something to post out to the wold! So here I am! :)
Cooking has been going on as usual... No, I wasn't on a vacation on that front! :P. Its the plating, clicking, writing and posting that seemed like daunting tasks the last few weeks. The brownie point here is, I have used up the time to mentally keep track of some very interesting yums that I would like to feature here and so you shall be given a treat of all those yummies soon!! (....errr.... I hope! unless your highness decides to go on another hiatus! :D
To kick start my non-blogging slumber, I am sharing this super easy dish made of sweet potatoes. Is it a starter or a serve along... I cannot decide! Its great both ways. It is a typical Konkani dish called Kananga Phodi. I hope you all like it! :)
Sweet Potatoes - 2 medium
Red chilly powder - 2 tbsp
Hing/Asafoetida - 1/2 tsp
Gram Flour - 1 tbsp
Cumin Powder - 1 tbsp
Salt to taste
Rice flour - as required
Oil - 1-2 tbsp
Water - a little
- Wash and peel the sweet potatoes and keep them dipped in water to prevent browning.
- Cut into even sized, thin round slices and put the slices back into the water.
- After all the slicing is completed, drain out the water and sprinkle all the spices and powder mixes except the rice flour.
- Sprinkle a dash of water just enough to bring all the powders and sweet potato slices together. Do not add to much water! Toss the bowl so as to coat all the slices evenly.
- Allow the marinated potatoes to sit for about 10-15 minutes.
- Take the rice flour in a small plate and set aside.
- Place a flat pan on the stove and drizzle about 1-2 tbsp of oil in it.
- Now, pick each marinated potato slice, dip in the rice flour so that both the sides are coated with the flour and then place them in the pan.
- After placing all the slices in the pan, sprinkle a dash of water into the pan. Keep the flame on high and cover with a lid.Cook for about 2-3 minutes, flip over the side and cook for another 2-3 minutes.
- Remove the slices off the stove and place them on a tissue paper. the phodis are ready to be yummied! :) Have them as is, o along with ice and dal. Either way, they are simple and yum!