So, how old are you? This is a question a lot of us are faced with from time to time. Some mums at the children’s centres still ask me this good ol’ question only to remind me that I am getting older and I should get my act together. Oh no no, I am not shabby when it comes to taking care of my little boy. It sure has got to do with me. What was I expecting to hear if I went with the messiest bun on my hair that is obviously showing off my silver lining? And zero effort to fix my droopy eyes? The best of all is the umpteen number of yawns while I sit there and watch my offspring fix his trains and cars in a row and looks me in the eye every few minutes so I can wake up properly to praise his organisation skills. A skill at which I am being rather poor off late. However, to the least I manage to cook some good food and keep my men happy which is all that matters to me really.
So, this week at the play session, one very kind soul said something that made me happy beyond words. Not that I took any special effort, but in her eyes, I looked way too young and she only thought Neil was my little brother. Uh-oh! And when I told her I am the mother indeed and that I was almost 30, she was further amazed because she was going to be 30 soon enough. What a conversation to kick off the week! Well, well beauty is in the eye of the beholder isn’t it? I am only saying that nearing 30 isn’t as bad as I thought 😉
Here’s a rather delicious recipe if you’ve got sour apples at home.
Green chillies- 2
Red chilli powder – According to your spice preference
A pinch of hing/Asafoetida
Saunf/Fennel seeds-1 tspn
Mustard seeds- to season
Sugar/Jaggery – 1-2 tblspns
Chop up the apples roughly into small cubes. Slit the green chillies. Heat up some oil and add mustard seeds. Once it crackles, add hing, green chillies and cut apples. Lower the heat and give a good mix. Cover and cook till the apples turn soft. Meanwhile, slightly roast methi seeds and fennel seeds and grind coarsely. After about 5-8 minutes, the apples will start becoming soft and keep mixing till some of it looks like a mash. Now add salt, chilli powder, sugar and mix again. At this stage, if you want to a saucy pickle, you can add some water. Just carry on if you don’t mind a dry pickle. I added water just incase you want to know. Do a taste check and lastly add the ground methi and saunf powder. Again, give it a good mix and switch off the flame. Partially cover the pan and leave it to cool for at least 15 minutes by which time the flavours must have soaked in.
I transferred the entire thing onto a bowl quickly so that I can scrap away whatever bit that was sticking at the bottom with some warm bread. Done and dusted!