One of the things that has always intrigued me is how people from very hot places around this country crib about how Chennai is hot. Perhaps I am being too civil by using the word intrigued – honestly speaking, I get irritated. I bump into touristy ramblings about how hot Chennai is by people who blog from places like Bombay, Delhi and Jaipur (yes, Jaipur!!). I have friends who live in perhaps as hot if not hotter conditions across the country who are very apprehensive about a visit because they don’t want to encounter “the Chennai heat”! Really, how about “the Delhi scorch” or “the Mumbai roast”. Bangalore reaches 35 C by March and yet the city is bestowed, rather gifted, with a warm blessed summer weather. I am really wondering if the sun shines so differently on Chennai that people feel a lot more roasted here.
I agree that Chennai doesn’t have a real winter but it rains during winter and it is pleasant. The roads do get flooded, but I have seen worse in Bangalore and Bombay. We also get decent summer showers. And yes it does sometimes get humid but unless someone is going to come here expecting snow, I don’t think there’s a real reason for being disappointed with the weather. I really wish people looked beyond the “oh, Chennai is hot” and looked at the city.
I love Chennai, with all its grime and dust and heat and flooded roads. I love this city. And unless you’re from a all year round snowing place, please don’t ever tell me Chennai is hot!!!
Talking of other things beyond my rant, the recipe of the day for Recipe Marathon is Peanut Coriander Pasta. Its my favourite pasta dressing and quit simple though a bit time consuming to make.
Makes: 2 portions
- Pasta – 200 gms
- Coriander – 1/2 cup (coarsely chopped)
- Garlic – 4 cloves (finely chopped)
- Red Chilly – 1 (broken into smaller pieces)
- Onion – 1/4 cup (cut into thin rings)
- Tomato – 1/2 cup (cut into thin rings)
- Peanuts – 1/4 cup (roasted, skinned and halved)
- Sea Salt – 1 tsp
- Olive Oil – 4 tbsp + plus more for greasing baking tray
- Water – 4 cups
- Heat 4 tbsp of Olive Oil in a pan, add garlic and red chilly and saute until garlic turns golden over medium heat. Lower the flame, add finely chopped coriander and saute over medium heat until the sound of the crackling coriander subsides. Set this dressing aside for 30 minutes.
- Spread the Onion rings on an oven proof baking tray greased with Olive Oil. Bake at 250 C for 10 minutes. Take Onion rings out of the oven. Spread tomato rings on the baking tray. Bake at 250 C for 15 minutes. Take Tomatoes out of the oven.
- Combine 4 cups of water and sea salt and bring to a boil over medium heat. Add pasta and cook until al dente. Drain water from the pasta, retaining some of the water.
- Toss pasta with the coriander garlic dressing, onion and tomato rings and roasted, skinned and halved peanuts. Serve immediately or chill in fridge and bring to room temperature before serving.