Mannequins are creepy...

...especially when they are kept in a deep dark basement.
I needed to buy a dress form and my hunt lead me to a hole in the ground filled with plastic people.
Totally creepy.

Chicken for dinner

Kristin sets off for Bagsu

An awesome Indie party in Delhi - FINALLY!

Spinns in Kailash Colony have an indie music night, every second Tuesday. Annalisa told me about it and so, Kristin and I met her there, not sure what to expect. (I have never had a truly great dance evening out in Delhi.)
Well the music turned out to be epic and we danced danced danced. The bar is cool. Decently priced drinks which is wonderful. Friendly owner. And most importantly, totally wicked flashing lights which make for great photos.
Thanks Kris and Nalis for a totally kiff evening.

D100

We have been living in our apartment for 2 years and it is finally starting to look full. We have picked up some truly beautiful things which, one day, are going to have to be packed up and shipped off to Cape Town.

An alternative reality

We have been in Delhi for 2 and a half years. It is a completely surreal feeling to think about what has happened since we have been here. It feels like I have been living in an alternative reality and the other Casey, the real Casey, is still in Cape Town going along as normal, and I am writing this blog for her.
I wonder how she is doing...

Trees and birds

When my darling mother came to visit me, we explored the nurseries of Delhi and turned our little balcony into a piece of paradise. We found some beautiful big Bonzai trees. They were Rs1000 each which is like R150. Imagine a Bonzai costing R150 in Cape Town?

We also planted some basil, coriander, peppers and tomatoes which are coming along nicely.
The tea boxes were a little more of a challenge - it was the hardest I have ever had to work for something free, but they were totally worth it.

Let's hope everything survives the summer, coz I'm not sure I will.

All of this beautiful greenery has been attracting a few friends. After yoga in the morning, I have a coffee and see who's coming to visit.

Learning how to cook lesson 1

South Indian steamed fish and chickpea salad.

There is an excellent South Indian restaurant round the corner from us, they make the most delicious, spicy fish steamed in a banana leaf. Each time we eat there, I try sneakily find out another ingredient from them. I kind of pieced the recipe together in conjunction with internet research and thought it was a time to give it a try.

It turned out pretty well, not nearly as spicy and yummy as the original, but delicious none the less.

I made it with a chickpea salad.

White fish fillets- 2 x 200gms (I used sole because of what's available in Delhi, but I think other fishies would work too).

FISH MARINADE

Half tsp chili powder

1 tsp yoghurt

Half tsp lime juice

Quarter tsp cumin powder

Half tsp coriander powder

Salt- to taste

SAUCE

Onions- 1 large, roughly chopped

Ginger- 1 tbsp

Garlic- 1 tbsp

Quarter tsp Fenugreek powder

Half teaspoon Turmeric powder

Pepper

1 tsp Vinegar

Quarter cup Coconut milk

1 tsp mustard seedsMustard seeds

Curry leaves- a few sprigs

Salt- to taste

1 tbsp coconut oil (or olive oil)

Wash and clean the fish fillets and marinate with all the ingredients in the 'to marinate' section. Keep aside for about 15 to 20 minutes. (I think even more chili powder can be added to the marinade if you like spicy).

Heat some oil and add the mustard seeds. When they are popping, add the curry leaves and onions and cook on low heat, till the onions are see through.

Add the chopped ginger and garlic for a few more minutes

Add the turmeric, pepper and fenugreek powder and mix well. Add the vinegar.

Increase the heat to high and when the gravy starts to simmer, and its somewhat thick in consistency, reduce the heat and add the coconut milk. Check for salt, add more if required. Mix well, take it off the heat and transfer to a bowl.

Sear the fish for a few seconds on either side.

WRAPPING IT UP:

Cut the banana leaf to a good size so you can wrap it round the fish. Add half of the gravy at the bottom, place the fish fillets on top and cover with the rest of the gravy. Fold the banana leaf around the fish like a little parcel.

I added tomatoes, which was a mistake as it created a lot of water.

CHICKPEA SALAD:

Can of chickpeas, carrots, radishes, feta cheese, parsley. Chop all this up and stick it in a bowl, pour some olive oil, lots of lemon juice over it. Also add cumin powder and paprika for an extra little spice.