It was a fun start to the week this morning where a few of my colleagues decided to throw a New Year breakfast for everyone. As usual, the homemade food was delish and we ate like kings. But before we tucked into the feast, there were a few customs to get through first.
A new earthen pot is bought and filled with milk. A fire is built and for the coming year to be a good one, the milk must boil over, showing an abundance for the coming year.
It will be a prosperous year ahead for us all because the milk did indeed boil over. It took a woman’s touch to get the fire really going.
Once back inside it was time to light the oil lamp on the beautifully designed kolam, delicately prepared by Gayathri.
Michael, Prakash, Tharshini, Debi and I got the privilege of lighting one of the six wicks and we got a round of applause for our talents.
Then it was time to feast!
Kiribath (milk rice) served with fish ambulthiya and many sambols: seemi, red chilli and coconut.
These savoury dishes were followed by an array of homemade sweetmeats:
- kokis (rounded star shaped biscuits)
- konda kavum (muffin-like oil cake)
- min kavum (folded leaf shaped mung bean dough filled with jaggery)
- asmi (deep-dried rice strings drizzled in treacle),
- My contribution was chocolate & cashew brownies and Savanthi also made a butter cake.
It sure was a feast!
New Year’s Breakfast was delicious with lots of leftovers for lunch later today, and probably lunch again tomorrow.