If DD2 is minutes late past the car pool time, I have to get out and park the car and walk her to the class room and give the teacher a slightly embarrassed smile instead of sitting comfortably in the car and driving away the minute DD2 jumps out of the car into the care of a school employee. These minor conveniences do make life simple. Getting out of the car involves being dressed properly(?) and lose the anonymity of sitting cozily in the car.
Late for classes, to soccer practise, to the tutoring session makes me feel truly shoddy. All I can say in my defense is its not all my fault, some or part of the fault falls on the other members of the family including the minors.
So no I am on a trial period to get to wherever I want to go on time. Usually a 5 minute head start gives ample time to be on time. Just need to make a habit of it.
Do you get tripped by being a few minutes late for appointments?
Remember Delhi auntie? She was back for a visit. The tiredness of walking around in the National Zoo could not stop me from trying out the yummy fish bajjis the recipe for which came from my brother's friend Dr.Arun. I have been sitting on this recipe for almost a month and could not waste the long weekend by not giving this a try. Though bajjis are quite common using vegetables, a fish bajji is a novel idea. I successfully thwarted Delhi auntie's repeated requests for cooking Poori Aloo however tempting that sounded. Everybody totally enjoyed these bhajjis.
The recipe called for Tilapia which would have been perfect for the bhajjis but I only had frozen Cod. The fillets were about an inch thick whereas Tilapia is less thicker about 1/2 an inch. Any light thinly sliced fish would work just as well.
I was busy frying up the fish so the setting, photography and arrangement are all courtesy of the family (DH,DD,DD2)
Fish Bajji - Batter Fried Fish
1. 7 Cod fillets (frozens) cut into 2 x 1 inch pieces (wash and dry and set it aside)
2. Canola Oil for deep frying (2 cups)
For the batter:
1. 3/4 cup of besan flour
2. 1 tbsp chili powder (or to taste)
3. 2 eggs (recipe called for egg whites, I added the whole egg)
4. a pinch of asfoetida
5. a pinch of baking soda
6. 1 tsp turmeric powder
7. 4 cloves garlic crushed and chopped
8. 1 cup of water
Whisk all the ingredients (1-7) together except egg. Add the water and make a thick batter (consistency should be that of pancake batter so that it sticks to the fish and does not run). Add the eggs and whisk into the mixture.
1. In a frying pan, heat the oil.
2. Dip the fish piece in the batter and drop it gently in the oil. Let it fry on one side, flip and fry on the other side. Remove when the outside turns golden brown. Drain on a paper towel.
Serve and enjoy with chili garlic sauce.
Made some onion pakoras with the left over batter. Slice the onions thin lengthwise. Mix in with the batter and drop them gently into the oil scattered. Remove when they turn golden brown.