Panfusine

Kumquats and Kale - an interesting combination which really do not have much in common except for the common first letter in their names. But when I opened up the box sent to me from Melissa's produce , the visual beauty of the colors just struck a chord, the bright golden kumquats and the regally purple Kale sprouts.

Kumquats definitely lucked out in the aesthetic beauty department when it comes to citrus fruits (although, Mayer lemons come in a close second). Tiny, golden,  olive sized, and a spectacular shade of vibrant orange that almost seems to radiate a glow from within.

Anybody who's made idli / dosa batter in its standard minimum industrial quantity knows the drill.  Make batter on Friday Leave to ferment overnight Make Idlies for Saturday morning breakfast. Make Masala dosas for Saturday's supper  Plain dosa for Sunday brunch By Sunday evening you have about 2 cups of rather flat looking runny batter that you're not quite sure what to do with. It seems to be a precious waste considering the effort that went into soaking the rice & lentils, Grinding it down to a batter either in the kitchen blender, or on the table top chocolate conching device that has been perfectly re purposed for South Indian kitchens as the ubiquitous 'Dosa Grinder' (these machines have almost been elevated to the same royal brand recognition as Xerox, Q-Tips or Band-Aid -- they're simply referred to as 'Ultra' after the most popular brand of machines ). And then, there's the burdensome chore of meticulously cleaning ...