At one glance, it looks like I have run out of steam like I have given up on documenting the important moments of my life in the cyber world.
No, I haven't given up. It's just my work hours have taken over my life this month. We have new products starting this month. I lost a member and have to train TWO new ones who may not stay very long because our HR give them really crappy pay. Not to mention Mr.B handing me another letter from the doctor asking to assign him to a dust-free environment. Hello...knock...knock. This is Incoming QC Department where deliveries from our Suppliers arrive. What do you mean dust-free? Maybe he should work in the HR office making tea for the big bosses.
I can't believe I actually had to do OT today and possibly have to work on Deepavali holidays. For the last TWO weeks I was thinking about getting a good rest during the 4-day holidays but it's not meant to be. Hwaaahh!!!
View photo in its original context here at Resipi.net.
250gm muruku flour (You may get it from Indian specialty store. Some people use 'rice flour' instead and some others use 'chickpea flour')
250gm glutinous flour
3 tsp sesame seeds (more for decorating purpose rather than taste)
2 tsp chilli powder
2 tsp curry powder
1 1/2 tsp 'jemuju' (A type of herb apparently. The scientific name is Plectranthus amboinicus. Other names I found from the net are Caraway powder, Mexican mint, Indian borage and Cuban oregano. I think it can easily be found at any Indian/Asian specialty shop like this here. Hey, my mother uses chopped curry leaves instead!)
1 1/2 tsp cumin seeds (coarsely ground)
2 tbs margarine / butter
Ingredients B (mixed together)
350 ml coconut milk (Some recipes use only water instead. Coconut milk, I believe, will give a richer taste)
2 tsp salt
a bit of sugar (optional if you like a bit of sweetness to counterbalance the spices)
1. Mix all ingredients A in a mixer.
2. Slowly add in Ingredients B.
3. Put the very soft dough into the 'maruku' pipe (one of those multi-attachment cookie makers will do).
4. Squeeze it out into swirls and fry them until golden.
Note : Sometimes, you can also use some tapioca flour just for that variety of taste. However, if using tapioca, coconut milk needs to be added more so that the 'dough' will stay 'pipeable'.
Deepavali always reminds me of my childhood days visiting my uncle in an estate community about 2-hrs drive away. He has an Indian family living next door and the wife would send to his house a HUGE tray of Indian delicacies especially 'maruku'. They were friendly and kind. I remember how life was simpler back then and we were never divided by the colours of our skins or our faiths.
Talking about Deepavali, which is the celebration of the festival of lights for the Hindus, I have always been fascinated by this Art called 'kolam' or 'rangoli' or 'alpana'. Normally made with coloured rice, it never fails to blow me away every time I see one.
For this year, the nearby Jusco shopping centre has this one which uses 'fluorescent' colours such as shocking pink and lime green. Wow! This is just a small one here in the humble tiny city of Melaka. I wonder how are the 'kolam' displays over in Malaysia's capital city shopping malls.
Can I have this pretty screen for my home?
The whole design is based on the peacock.
A closer look at the peacock in the 'kolam'.
Thinking back, coming to work during the holidays mean I can finish my assignments peacefully because the bosses will be missing from the office.
So, this may be a blessing in disguise.