Today the topic of conversation between some dear friends was housemaids. They have become such important parts of our lives that so many decisions revolve around them. Is that true???
I made the decision not to return to a 9 to 5 job only because I didnt dare to leave my 1 n 1/2 year old in the hands of the Nanny. It made me shudder to think what she could do with her behind my back. I did not expect her to treat her well.
But there my friend was who trusted her so much, or was it her trust in God. She said, I pray and trust. I do that too, but I guess everybody has a different perspective.
I had a bad experience with a maid who I trusted and gave whole heartedly, and was shocked when I realized that she has been stealing unashamedly!!!
I think everybody has such encounters with people they trust. Dont we all??
Today’s recipe hails from the Southern part of our country. A blend of beets and carrots, vegetables which normally people dont like so much. After I taught this recipe to someone, she said that her mom grows beets and they didnt know much but to make juice out of it. Now she’s got something great to make, and so simple too.
1 cup – grated beetroots
1 cup - grated carrots
1/2 cup - grated coconut
1 tsp - cumin seeds / jeera
1 onion – chopped finely
1 tsp- f red chilli powder or 2 green chillies (optional)
1/4 tsp – turmeric powder
1 tbsp- coconut oil or any other oil
1/2 tsp – black mustard seeds
1 strand of curry leaves
1 tsp of salt (adjust to taste)
1 clove of garlic
Heat oil and add the mustard seeds. When the mustards pop, add the grated beetroot, carrots, and some salt. Mix well to coat the beets with the oil and cook on low flame, stirring occasionally.
Meanwhile put the grated coconut, onions, chilli powder, turmeric, garlic, and cumin into a course mixture without adding any water.
When the beets are almost soft, add the ground coconut mixture to it along with the curry leaves. Mix well and continue to cook on low flame, stirring occasionally, until the vegetables are completely cooked and soft.
Serve with chappatis.
Make into filling for toasts / sandwiches