Once or twice a month we take the four hour drive from our small town to the big city of Phoenix. We generally leave on Saturday and return the next day on Sunday. Since all of our Indian grocery shopping is done in Phoenix and so that the food doesn’t spoil we plan our shopping on Sundays. As a result we get to leave Phoenix a little after lunch, making us reach home around dinner time. And since there is no way I have the energy to cook anything after a hectic weekend, we get two Vada pavs as to-go from Little India to have as dinner. Sometimes we get four vada pavs to-go and use the leftover 2 as breakfast the next day.
Both V and I love them and relish each bite.
Since our trips to Phoenix have reduced in frequency in the recent past, we have to wait longer for our dose of Vada pavs. So over the last few visits, both V and I would dissect the vada in order to replicate the recipe at home. And I think we have finally nailed it.
We went to Phoenix the weekend that just went by. And I am happy to say I wasn’t tempted to buy the Vada pavs. Because now I can make them at home.
I had already decided I am not sending anything with V for tomorrow’s Office Thursdays. I have a cake to bake tomorrow (it’s my friend’s daughter’s birthday), so I thought I will get my baking fix with the birthday cake. So I really don’t need another cake lurking around.
Plus, it was my rest day. I had cooked plenty yesterday, making sure I had no cooking to do today. The refrigerator was well stocked with ready to serve food. The kitchen was clean, more importantly the sink was clean. I really did not want to do any dishes today. I had just finished doing laundry and I couldn’t be bothered with doing any other housework. So I decided V will go empty handed for Office Thursdays. Everyone will understand. Its not like its set in stone or something. =/
We have been talking too much savory around here on the blog. It’s time to get the sweet stuff out!
I saw this cake on Foodgawker (those sinners, corrupting the minds of us who are always struggling with our weight) and well, I just had to make the cake. Alison just describes it so well, that I knew the recipe had to be tested out.