This year we celebrated our 12th Valentines Day together. 12 years together… filled with laughter and some tears. Some kisses and some fights. Some planning and some surprises. Some smooth sails and some set backs. Yes, all of that but always together. That’s what love, commitment and marriage is all about right? Whatever comes in the way, doing it all together. What a fulfilling twelve years these have been and I cannot wait for more!
Now even after twelve years of all that I still cannot understand all the hoopla over Valentines Day. Didn’t understand in the beginning, do not understand it still. Maybe we are just boring people (i personally wouldn’t call myself that!) or maybe we are old but why pick just one day to show your love. Shouldn’t it be everyday, with little things in life. But hey, who am I to speak? I’m no expert. Although I did enjoy all the delectable eye candies people posted on their Instagram and Facebook feeds. Lines outside the gift stores and flower shops. Chocolate wrappers littered around my house from the couch to the bathroom floor, thanks to my two little monsters and the schools celebrating the day with them.
Yes, we did enjoy all of that but we also decided to skip it to stay back at home. Nourished our souls with some old school, simple “desi khana” (Indian comfort food). He made the bed, instead of buying expensive gifts and I cooked up a storm in the kitchen which made me happy and him too. He sneaked out of work a little early to surprise me and the kids and we played carrom board with the kids for the first time, a game of our childhood. Then we devoured on some ghee laced yellow dal, crispy okra, hot puffed roti and Aloo Methi, all of his favorites and mine.
Wrapped up the day by sharing a bowl of sweet kheer (rice pudding) while watching our favorite movie. It was a very successful Valentines Day in my opinion or was it just another day with him, in my book? Oh who knows and who cares!
Enjoy this Aloo Methi recipe (Potatoes cooked with Fenugreek Leaves). Its a simple everyday side dish in a typical north Indian home. You can make this with either fresh leaves (washed and finely chopped) or with Kasuri Methi which is basically dried fenugreek leaves packed and sold. Depending on the availability you can tweak the recipe. Both versions shared below.
3 medium sized potatoes (peeled and cut into one inch cubes)
2 cloves garlic (chopped)
1 teaspoon fenugreek seeds
2 whole dried red chili
1/2 teaspoon turmeric
2 tablespoon cooking oil (I used mustard oil)
3/4 cup Kasuri Methi (dried fenugreek leaves) OR 3 cups fresh methi leaves (cleaned, finely chopped)
Heat oil in a heavy bottom pan. Add garlic, fenugreek seeds and whole red chili. As they turn golden brown, add potatoes, in 10 seconds or so.
Cook the potatoes over medium heat until golden brown, 8-10 minutes. When using kasuri methi and not fresh ones, I usually cover the potatoes after 5 minutes and cook them , stirring occasionally until they are cooked, al dante. Stir in turmeric and salt.
If using fresh fenugreek leaves you can add them at this point. Stir well. Cover and cook on medium heat until the leaves are cooked, 5-8 minutes. Stir occasionally. Finish off the cooking process by cooking last 2 minutes uncovered, stirring well.
If using Kasuri methi add to al-dante potatoes. Mix well. Add 2-3 tablespoon of water. Cover and finish cooking for 3-5 minutes over medium low heat.