January 23, 2009
It’s time for an update on the naan in the oven.
Well, I am now the size of a two-bedroom bungalow. My social life has been overtaken by ante-natal events with other soon-to-be parents, an obstetrician who can never remember my name and a pony-tail sporting pregnancy yoga instructor.
Mercifully, work and friends are saving me from a fate of endless thoughts about Disney and powder pink non-essential baby clutter. I keep getting asked if I’m tired. No. I am too busy to be tired.
In fact I am on a one woman crusade to prove that being pregnant does not relegate you to a temporary life of sack wearing, swollen ankles and sulking under a blanket. I am carrying on as normal as possible. With a few adjustments.
Like the gig I went to yesterday. I called the venue manager and managed to get a bar stool reserved by the stage. Arrived early so I could take my spot sensibly. And left just before the crowds dispersed to avoid getting walked on.
A glass of something cold and alcoholic would have been nice. But even I know you can’t have everything!
To comfort myself, I whizzed up this no blender Doodh Badam. Literally meaning nutty milk, this warm, frothy drink is like a giant hug when you need it the most. It’ll definitely keep me going until d-day.
Smash the cardamoms with the flat side of a knife and crush the seeds well. Roughly smash the almonds into little pieces. I started doing this with a pestle and mortar, got bored and blitzed them in my mini chopper.
Bring the milk to a boil with the almonds. When it starts bubbling, lower the flame to a gentle simmer and whisk in the cardamom seeds and the sugar. I used a teaspoon, but you may want to add more.
After two minutes, pour the whipped milk into a suitable glass or mug and sprinkle the saffron on top. Mix well and enjoy on the couch with a good book.