I am in Mumbai, working from home for a while. It's great to be able to handle all the personal pressures and yet be able to work in the comfort of ones home. This is the first time ever in the 8 yrs of my association with my org that I have used a facility like this. Feels great that company provides support.
I begin my work day at 6.30 am and work right upto noon. Then take a lunch break upto 2pm and resume work till 6pm. Go for a walk in the evening and work for another couple of hours at night.What is great is while I am working longer hours I am connected with friends in the outside world as well as surrounded by family and in my home clothes at my relaxed best. Downside is making calls is not as easy as when you are on the backbone. You have to schedule them. However this is only a minor thing.
On the personal front I am waiting for some things to work out and that is very stressful. I am just counting the months, hours, minutes, seconds and wishing this investment of time and more will result in a bumper. I am hanging onto the words "Patience is the PRIZE".
The bright side is being with family, Pranav, my nephew was here with us. He went back on Sunday and we realized that we have a batch of PoLi/ Chapati that was leftover. He is a big eater being a growing boy in his voracious tweens. Me and Sapna laughed at the mound of chapatis leftover after he went back. She was wondering what to do with it. I made this Phodnichi PoLi / Chapati Upma, which is very common in Maharashtrian homes when we are faced with PoLi that no one would otherwise touch. You see everyone wants a hot PoLi just off the girdle if given a choice!
This makes a nice breakfast though. Phodnichi PoLi in English is seasoned flat bread. Get going...
5-6 chapatis/ PoLi
1 large onion chopped long
2 green chilies
a handful of chopped cilantro
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
salt to taste.
sugar to taste
Lime to squeeze over
In a grinder put the chapatis and grind them to coarse flakes. Heat oil and fry chopped onion in it. Add the chopped green chilies and the spices. Now add the chapati flakes. Sprinkle the salt and the sugar. Mix well. Cook for 5 mins till all the flakes are evenly coated with spices. Garnish with the chopped cilantro and give a stir. Serve while still warm. This upma might dry out if served cold so serve warm if you like it soft. Don't forget to squeeze lime juice over it for the zing!