30 seconds of milk toffee bubbling. This is an unusual batch — I didn’t have enough white sugar, so I made up the difference with jaggery (which is similar to brown sugar); I wasn’t sure if it would turn out. It definitely looked somewhat different while cooking.
Not Really a Filter Girl
Yesterday morning’s curry powder grinding. I couldn’t seem to get my iPhone to capture the colors correctly — it was all coming out much more cool and washed out than my eyes were seeing them. So I ended up trying the ‘warm vivid’ filter — and it’s a little TOO warm, but closer to reality than the unfiltered version.
I’m not really a filter girl, but this was interesting.
Cooking Again
Thirty seconds of toasting cumin seed.
Adding the toasted methi seeds / fenugreek to the fennel, cumin seed, coriander.
Curry leaves, starting to toast. That scent — there’s nothing like it.
Curry leaves, partly toasted.
All the toasted spices are in a big tray now, cooling off — if you try to grind them when they’re still hot, they generate a lot of steam and clog up the grinder and it’s a nuisance. Better to let them cool first — I’ll add cinnamon stick, cloves, and caradmom seeds tomorrow, then grind it all together.
Bath and bed for me now. Sleep well, munchkins.
(Or, y’know, good morning! Or good afternoon! Depending on where you’re reading this from…)
