"Wading neck deep in a swamp, your revolver is neither use nor ornament until you have had time to clean it" Mary H. Kingsley (1897)

Plat du Jour

Dalila and Shaji, the husband and wife team who look after both me and my home, work from Monday to Saturday. On Sunday they take a well deserved break.

Fortunately, before leaving on Saturday, Dalila stocks up the fridge with pots of freshly prepared curries.

Generally speaking, I would rather go out, or without, than enter the kitchen. So on Sunday morning Sumant, my bright (B.A. Hons.) and eager, resident houseboy, turns his mind to feeding us.

Since working for me, he has mastered the cooking of rice and chappatis. Today a friend makes an early visit, to broaden Sumant’s skills.

First: onions, garlic, curry leaves, ginger and green chilli are chopped.

Lentils

are washed

and salted.

A little of the diced vegetable is added

while the rest is fried with mustard seeds in coconut oil.

Then the two parts are united, chilli powder is added, and the mixture boiled for a little longer.

Meanwhile, chappatis are being prepared:

The master-class is almost finished.

Breakfast is served:

Dhal and chappatis, with freshly pressed papaya juice.

The Kerala alternative to a full English breakfast.

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3 responses

  1. Lucille

    So good. I’d forgotten that sketch. And tell me. Did anyone else learn from that Masterclass?

    May 17, 2010 at 1:11 am

    • I learnt the theory. The practicals are best left to others.

      May 17, 2010 at 9:35 am

  2. Jolyon

    What a wonderful sketch! I’ve been tittering to myself – increasingly common these days…

    May 19, 2010 at 1:42 am

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