Saturday, December 26, 2009

34 weeks tomorrow!

Just 6 more weeks left! Cant wait for the d-day!

Yesterday I had some slight fever and cold and so had to goto the hospital. They did the test for swine flu and gave me some tylenol. Today the test result came back negative!!
Also had the appointment with my OBGYN today. Baby is looking fine and the ultrasound tech showed some hair on the baby's head :-D Dont know how much hair though! My mom told me that I had so much hair when I was born, that it covered my eyes! Lemme see what the kiddo has!

I had increased 1.25kg in the last 2 weeks and out of that, baby's share is 1 kg!!! She weighs 2.6kg now! As per Indian standards, she may be a heavy baby(Avg. Indian newborn weight is 2.8kg). I donot know about Korean standards, but my doc said that the baby is slightly large. As long as the baby is healthy, I am okay with it.

Baby's position is also good.

Hopefully I should have a natural delivery even if the baby weighs more. Will have to wait and see...


83.75 Kg!:

Wednesday, December 16, 2009

Egg gravy

I love egg gravy so much that I can have them everyday! This can be eaten with rice or chappati.

You will need:

1. Oil - 1 Tbspn
2. Cardamom- 1, Cloves- 2, Cinnamom - 2cm piece
3. dried red chilli - 1, Cumin seeds-1/4 tspn
4. 1/2 Onion - finely chopped
5. 1 tomato - finely diced
6. Garlic - 1 pod finely chopped
7. Turmeric powder - 1/4 tspn
8. Sambar powder - 1-2 spn
9. Dry mango powder - 1-2 pinches
10. Thin Coconut milk - 1 cup ( I prepare it using Maggi Coconut powder)
11. Salt- to taste
12. Eggs - 3
13. chopped Corriander - to garnish

Method:

1. Take oil in pan and when hot add Cardamom, Cloves, Cinnamom, dried red chilli and cumin seeds.

2. When they splutter, add onion,garlic, turmeric powder and saute till the onion becomes brown.

3. Add tomatoes and saute till they become soft and mushy. Gently mash them so that they wil get cooked.

4. Add sambar powder, dry mango powder, salt and mix well.

5. Add the coconut milk and mix.

6. Cover with a lid and let it come to a boil on a low flame.

7. Now open the lid and boil till it becomes a thick liquid.

8. Keep on low flame again and break an egg into the gravy and stir so that it gets dispersed in the liquid.

9. From now on stop stirring and break the remaining eggs one by one into the gravy at different spots so that they form small omlettes.

10. Now cover with a lid and cook on low flame till the egg gets cooked.

11. Switch off and garnish with chopped corriander.