Yippee....it succeeded !!!

Written by Anubav Pal, and directed by Kunaal(numerology anyone?) Roy Kapoor, The President is Coming is a superlative theatre experience. One of the best performances I have come across to date. The script was scintillating and investigated all the cliches our culture imbibes. It was critical, yet sympathetic. Profound, yet comic. It truly makes you laugh at 'us'.

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My latest culinary triumph is Bell Pepper Rice. Apparently, this is of Thai origin, but its claim to fame is its simplicity. A few spices, a few bell peppers, and some rice....and voila, you have a meal !! I fear I shall subject my poor husband to this on a daily basis once my infatuation with food wears off.

I don't really know what has come over me, but I do find that I am spending a lot of time in the kitchen.

Chocolate Coffee Cake, Chocolate Coffee Mousse Cake, Walnut Cake, the one and only Black Forest soaked in oodles of rum, Chhole Bhature, Sambar, Chilli Paneer,Schezwan Paneer, Rum Chocolates, Mysore Masala Dosa, Sada Dosa etc. etc.

The downside is that at the end of one of my cooking sprees, I am so tired that I rarely taste what I cook or bake. So much for my experiments with food....

Golden brown and ever so crisp, this Dosa recipe beats any restaurant preparation.

Ingredients : Boiled rice 2 cups, Normal rice 2 cups, Cooked rice 1 cup, Urad Dal/Black gram beans 1 cup, Toor Dal/Yellow lentils 2 tbps, Sago 2 tbps, Methi seeds 1 tsp, Salt 2 flat tbps or to taste.

Method of preparation :

Clean, wash and soak the boiled and normal rice. Soak the urad dal, toor dal, sago and methi seeds together. It is important to soak the dal and rice separately. Soak for eight to twelve hours.

Finely grind the urad dal, toor dal, sago and methi seeds.Do not add too much water. If a drop of the urad dal batter floats in water, then it is done.

Coarsely grind the rice along with a cup of cooked leftover rice. You may need to add some water while grinding the rice.

Mix the rice and dal batter. Add two flat tbps of salt (or to taste). Beat vigorously till you see bubbles rising. Cover the batter and let it ferment for ten to twelve hours.

Post fermentation, the batter more than doubles in volume, and is light and frothy. Use this batter to make the dosas.

To make the dosa, heat a non stick pan and spread a big spoonful of batter on it. Add some ghee. Cover the dosa for about thirty to forty five seconds using a pan lid. Remove the lid, fold the dosa, and serve hot.

* Refrigerate the batter if it is not to be used immediately.