Ladled

has a spicy peanut noodles recipe that is close to  Peanut noodles  with peanut butter in it. For the spice, I was reminded of the best   that my husband got as left-over spoils divided from a potluck. If you remember the see-saw I mentioned some time ago, I was teetering between looking for recipes involving this sauce and giving it away. Some uniform sauces seem very inorganic to me. I will soon find out about it. I had the noodles. They need more zing. it seems weird adding salt. so may be sugar.  My husband couldnt enjoy the noodles. So I made a sandwich with the mint paste he made and tomatoes. I also made a delayed  boiled egg sandwich . I am running out of my tricks here. I learnt the boiled egg sandwich from a friend who also taught me how to make macaroni Indian style.

This morning while making poha, out of onions, the seasoning was a short affair and finally chilli powder joined the heated oil. The smell then reminded me of other dishes(tamarind rice as it uses red whole chillies in seasoning) and to reach that final product, I added lemon juice, dont ask me why. I am wondering can we imagine a smell we want and actually figure whats the missing ingredient. Recently while making canele , I realised that milk boiled with sugar smells like custard.

I was surprised to find a bunch of  red wine vinegar  Subway sachets at an office desk which usually has give aways. I picked some of them. May be I will make  chicken vindaloo  with it. While there, I also noticed that Subway has 'lite mayo'. With the sauces on the side, the sandwich was a zombie.

So many ads these days about P&G sponsoring Olympics 2012. The gymnastic girl. I was almost taken aback to find that the Nature Valley Oats and Honey bar had a  PGA Tour  logo for quite some time and I just noticed it now in the fever of Olympics.

My colleague offered me a few of these hexagonal, thin crackers. At the first bite, any Indian is hooked to its savoury taste but then begins the onslaught of the salt. Despite the goodness of the grains, its thumbs down to these water retainers.

We had food at  Chutneys . Earlier it used to be a place called Pasand. I had been there twice. Come to think of it, new restaurants in the times of recession, start at old restaurants. Wen you walk in, you can see the lustre of the new fabric of the booths. A friend noted tat the bubbles theme is soothing. We decided upon rotis each to their own, Chicken tikka masala, Lamb keema and egg biryani. I wanted to try the chicken  Vindaloo  but then again the thought of Vinegar made me say no. Trying a new thing is always like being in a see saw. Just when the order was to be finalised, I said  Idli manchurian . I just caught it from my husband's utterances while browsing through the menu. When the Idli manchurian arrived, I liked the uniform chunky look of the idlis. Manchurian it was to the core. while eating it we came up with  aloo manchurian . When the Aloo Paratha and garlic naan arrived, I did some barter and had the gaarlic(sic) naan. The naan was a pie...

While making  canele , I had two egg whites that I put in a curry. Looking at the texture of those stringy bits, I was reminded of  egg drop soup . Coming to the canele, I took so many degree turns in the recipe that now I wonder how different it could be too if I stuck to the recipe. I ran out of all purpose when I was at a height of excitement to get the batter ready and chill it. so I used whole wheat and not the whole milk and skipped the rum. Caneles made in muffin pan, were crusty on the outside and soft like steamed pudding in the inside. They reminded me of a very simple dish that is made as an offering to god -  Hanuman appalu