Remember my rant about nail paints some weeks back ? Remember me as the Mom who does not like kids to indulge in such pleasures ?
Well, after a long, long time I went for a pedi
Now either the salon people were very very diligent or my feet really needed work because even after 45 whole minutes I was sitting there having a hard time relaxing while this young girl kept rubbing one thing or the other on my feet and attempting small talk. Finally, while she tickled my toes with gooey aloe-vera, I had to tell her to hasten the process so that I could go home. Only, I did not say "go home", I said I had an important appointment, as if.
The young Chinese girl was very affected by my suggestion. She kept saying I should relax and enjoy but clearly those things were going above my head. As soon as she finished with the nail paint I scooped my bag, paid and ran, ignoring suggestion to sit and let the nails dry.
The moment I reach home, what do my two girls notice ? Ta-Da my toe nails. And they don't take it well. They keep asking about the garish pink nail color and why I didn't bring it along. They want their nails painted the same garish pink nail color.
I don't want to indulge and so I say "You can paint your nails when you are big".
The little one jumps at this prospect hoping to become B..I..G the next day and thanks me profusely.
The older one asks, "Big as in college ?"
I say, "Yeah".
She says, "By that time you will be old". This one forever seeks pleasure in my turning old.
I say, "So?"
She says, "If you are old, you will not be able to enjoy my nail colors. So don't you think you would like to see them now"
Me, "Yeah, Good try"
The green mango chutney or the kaancha aamer chaatni is something I adore. I have blogged about it here with full explanation. Here is a quick recap.
Wash and roughly peel 1 raw green mango. You don’t have to take out the peel very smoothly
Chop them up in small pieces(cubes)
Heat Mustard Oil in Kadai/Frying Pan
Add 1/2 tsp of Mustard seeds and 1 Dry Red Chilli. The mustard seeds will sputter and dance so use a splatter screen.
As soon as the mustard seeds start sputtering , add the chopped mangoes
Add a pinch of turmeric powder and sauté the mangoes
Saute till the mangoes turn a nice yellow because of the turmeric and soften a little.
Add salt and about 1-2 Cup water. Water should be enough to cook the mangoes. The chaatni should be thick and so add water moderately
Mix and cover and cook till mangoes are almost done. With the spatula check to see if the mangoes have softened.
Add about 2/3 Cup of sugar and mix well. Bengali chutneys are usually sweeter and so a little more sugar might be added if desired.Add a little more water.
Cook and reduce the water till you get a thick consistency and the mangoes are soft but not mashed up.
Roast about 1 tsp of panch puran/paanch phoron till you get a nice aroma, cool and dry grind it. Sprinkle this powder on the chaatni. More on Paanch Phoron.
Note: There are small variations to this which you can try.
1.Use Jaggery instead of sugar.
2. Instead of Paanch Phoron Powder use Bhaja Masala.
3. Instead of Paanch Phoron powder, roast Cumin seeds and Dry red chili, cool, grind to a powder. Sprinkle that on top. Thanks to Ushnish Da for reminding.
4. You can use raisins in the chutney along with the mangoes. Sra says she likes that.
5. Add more water and cook mangoes till soft but not at all mashed up so that the chaatni is more liquid with pieces of mango
Roasting couple of Dry Red Chili on fire for Bhaja Masla #3.