decision making :: floors, backsplash, wallpaper

I'd prefer to be posting things like, "hey guys, check out the new counter tops" but for now we are still waiting for these darned contractors to get moving on the quote process to get rid of this wall. There are quite a few issues, let alone the fact that it's a load-bearing wall. There is plumbing, HVAC ductwork and electrical lines that will need to be reconfigured. Each contractor that has come through ends up having to schedule a second appointment with other people to give an accurate quote. So - it's taking longer than expected.

Fortunately, while we complain about not living on the first floor, we do have a fairly comfortable, efficiency'esque 'apartment' in the basement.

As the process goes on, decisions are constantly being made - and then changed - and then changed back - and then thrown out the window completely. Here are some considerations:

Wood floors - the ones in the house are pretty amazing. The planks are all slightly different widths, the color is warm and they are some seriously solid, thick floors. Original to the house, I imagine they could have been hand-scraped, according to this article, wood floors weren't mass produced in factories until the 1900's. Although, we were told by the previous owner that at some point in the '80s they were pulled up, cleaned and relaid - this is probably why they are in as good as shape as they are - not much squeaking or moving at all. Anyhow, they're in need of a refinishing. The options are:

--- a typical sanding/refinish to expose a new, very clean surface to then finish with polyurethane of some sort (we probably won't stain them, which will leave them a very light color) or;

--- buff them with a light sanding, leaving them the current color, but giving them a very shiny, hopefully nice look with multiple coats of poly. We like this option, because it will retain the rustic look that we really like - I love the dark line in between each board and would hate to lose that to a deep sanding;

--- any thoughts? like that window in the middle of the house? That's the wall that needs to be taken out - it used to be the rear of the home, hence the window.

Backsplash - this is so far down the line that I have time to change my mind at least 37 times. We are considering a few materials. One being stainless steel tiles. We saw this in a house and it looked great. I've read a few things about people having problems with it looking dirty and/or scratching - which makes me nervous. Especially when considering the fact that it'll probably cost twice as much as other materials. We went ahead and ordered some samples from Modwalls, just to see how they look. They look pretty great - the subway tile (second below) is my top choice (it's about .75"x1.5", to put it in perspective):





Wallpaper for the bedroom - Despite the fact that we sort of hate it after removing as much as we did (and still have more to do) - we love the stuff over at Ferm Living. This is only going to be on one wall in the bedroom, behind the headboard (which I'll post about later, we're making it out of the huge doors that were on the first floor - s'gonna be nice). We don't agree on this decision at all right now.

Craig is fighting for this:


But I like this one:


I'd actually pick this one right now - but it does not seem to be within Craig's compromise-able range:

Aloo Tikki for MBP-Less is More

When Nupur announced MBP-theme, the event started by Coffee, I had the post ready with me. It was intended for the previous MBP. But could not post it then. I tried Aloo Tikki from Sindhi Rasoi. You can visit Alka's website for some mouth-watering Sindhi recipes.

I followed her recipe except that I shallow fried the tikkis. It was no less tastier than the deep fried ones. Here is the recipe that I tried

1) 3 Potatoes

2) 2 Bread slices

3) 1 tspn red chilli powder (Original - Green chilly)

4)1/2 tspn Cumin powder ( Replaced cumin seeds)

5) few finely chopped coriander leaves

salt to taste

Oil for frying

According to the rules of MBP, oil and salt are not counted. Also I could have combined the last three as one , as part of seasoning. Anyways, it adds upto 5.

Method

Pressure cook potatoes. Peel them and mash lightly.Crumble the bread slices in a mixer grinder. Mix mashed potatoes, bread crumbs, cumin powder, salt, finely chopped coriander leaves together. Take lemon sized balls of the mixture and shape into tikki.

Heat a tawa. Spray some oil. Arrange the tikkis. Cook both sides till golden brown. Add few drops of oil when you turn the tikkis.

Serve with ketchup or any chutney of your choice.

Raagi Idiyappam & tomato masala curry

Idiyappam/Rice noodles is a favorite of both me and my hubby. As a child, I had always looked forward to the idiyappams prepared by my neighbor, V aunty. She used to send me few. At my home, it was always Sevai, which is also rice noodles but cooked in a different way. I shall shortly post Sevai too.

Post marriage, I found DH also very fond of this. So I learnt to make those. Got myself the idiyappam press and steaming plates & stand specifically for idiyappam. Here I am giving the recipe for Raagi Idiyappam, which is equally tasty like the rice variation.

Some nutrition facts on Raagi

Raagi contains about 6.7 % protein. Raagi protein is reported to be a good quality. Ragi is rich in methionine, which is an amino acid lacking in most of the other cereals. Raagi is also found to have liberal amount of calcium. Raagi has been traditionally used in infant feeding.

Sprouting of Food Grains increases their digestibility and nutritive value. The vitamins content in food grains, like riboflavin, nicotinic acid and pyridoxine and phosphorus increase appreciably during sprouting.

(Source: bawarchi)

Raagi flour - 2 cup

Rice flour - 1/4 cup

salt

hot water - 2 cups

I used store bought sprouted raagi flour. Steam cook the raagi flour by tying it in a cheese cloth for 10 minutes.

Mix rice flour and salt to the steamed raagi flour. Keep mixing the flour while adding the hot water. You may require little more than 2 cups of water. Adjust the water to get a soft dough.

Pinch a golf ball size dough and with the help of a idiyappam press, press on to idli/idiyappam moulds. Steam cook for 10 minutes.

Serve with chutney/kurma/stew. Any coconut based gravy will suit idiyappam.

I served with tomato masala. The recipe is adapted from Mallika badrinath's Tomato masala kootu. I tweaked it to suit the ingredients in my pantry.
Onions - 2 nos

tomatoes - 4 big

turmeric powder

salt to taste

Seasoning

oil - 2 tblspn

mustard seeds

urad dhal - 1 tsp

red chilli powder - 1 tsp

curry leaves - few

Grind together

grated fresh coconut -1/2 cup

poppy seeds- 1 1/2 tblspns soaked in hot water for 10 minutes

green chilly - 4

cumin powder - 1/2 tsp

mustard powder - 1/4 tspn
Chop onions finely and tomatoes into 1 inch cubes. Heat oil and add mustard urad dhal, curry leaves. When it splutters, add chopped onions and fry till crisp. Add chilli powder, turmeric powder, salt and ground paste. Cook till you can smell the aroma of the cooked gravy. Finally add tomato pieces and enough water. Cook till gravy thickens.

I am sending the idiyappam to Mansi for her Healthy Cooking event.

As per the rules, these are the facts I think the 'healthy' tag suits my recipe.

1. I have replaced rice with raagi , where rice is being used commonly

2. Sprouted raagi flour is used.

3. The dish is steam cooked.

4. Oil free.