We have a huge Peepal tree at the end of our lane, which is a house of many parrots. Sitting here, in my balcony I often look at them regretfully for not being able to watch them closely. But yesterday, when I was outside I saw three of them hanging over a telephone line right in front of our balcony. They remained there for a minute then flew over. The sight was magical.
Some things I am looking forward to in the week to come:
- This week we are planning to watch Ramleela before it closes. I have very beautiful memories associated with this 10 day long story session. I remember how tucking a few coins into our pocket we all kids march down to our nearest Dussehra ground to enjoy the play live. Seated on a red durrie we all friends giggled together when Hanuman made his entrance; and hide ourselves to the safest corner of the ground when Ravana’s scary entry is made. I never dared to look straight into his eyes. Spending our adhani/chavani (our pocket money) on peanuts and gajak; and sometime on Gada or dhanush so that we can enact the same play at home. Such were the small pleasures that were enough to make us happy…indeed very happy. For once, I want Virat to experience the same.
- Each year, around this time I fail to save my mint plant from dying. But this year took great care by watering it less; moving it to a sunny area; and by cutting the stems very short. See how it looks now:
- We are also looking forward to paint our entrance gate blue. I hope blue coordinate well with our brown grill gate.
- A cane swing is also in my mind for long. I hope I get it by this weekend.
Well, the list doesn’t ends here; I hope very soon, I have another story or list to share.
Till then enjoy this very delicious Jaggery and Coconut Muffin. I feel very proud to call this recipe my own.
Jaggery and Coconut Muffin
- Jaggery, melted – ½ cup
- Thinly grated coconut, fresh – ½ cup
- Multigrain flour – ½ cup
- Baking soda – ½ tsp
- Baking powder – ½ tsp
- Oil – ¼ cup
- Eggs – 2
- Salt – 1/ 4 tsp
- castor sugar to sprinkle
Preheat the oven at 180 degree C. Line two small muffin tray or grease them with oil. Beat the eggs in a big bowl. Add melted jaggery and coconut. Beat again for a minute. In another bowl sift together flour, baking soda, baking powder and salt. Fold the dry ingredient with the egg mixture. Finally add the oil. Fill the muffin molds ¾. Sprinkle some castor sugar over. Bake for 15 minutes