It’s 3 weeks since we welcomed our second baby into this world – our little girl.
As it is with newborns – the erratic pattern that sets in with their arrival , seems to be overwhelming at first. You start taking it a day at a time. Then you tell yourself that as a second time mom you are seasoned and will handle it with ease. Much to your shock you realize that each baby is different ( yes, everyone might say it to you but it’s only when it happens that you realize it ) and while you might be able to handle it a bit better, you still tend to struggle with a lot of the basics.
Then you calm yourself down. Your mind makes the effort to find the high points in seemingly crazy days that flow so rapidly and fluidly into each other, that you stop seeing the calendar.
I have found those moments of re-connecting with the positive elements around me, in the middle of the nights that I am spending awake. Since those times always seems to go by slowly in order to bring some calmness to one’s tired soul I have rediscovered the sounds and sights of the night – the sky at 3 AM, the moth flitting under the dim night lamp , the rotating fan’s monotonous and comforting sound, the slight drizzle that falls on the road beyond the curtains, the occasional dog barking up a storm, the quiet breathing of my other child sleeping. Nothing can break that rhythm of the night sounds – and that is the peace that every new mother clings to, as she remains awake with her newborn baby and manages a slight smile.
The darkness of the night always reminds me of one of the flours I discovered when I moved to Bangalore 5 years ago – Ragi. Apart from being highly nutritious, I realized that being a naturally gluten-free flour it lends itself to so many recipes. So I tried using it along with Amaranth seeds in a biscuit recipe. And these beautifully flavoursome bites emerged as a result of the experiment.
Gluten-Free Eggless Ragi Amaranth Chocolate Biscuits
1 cup organic ragi flour
½ cup amaranth seeds
½ cup organic cane or coconut sugar
100 gms unsalted butter ( for vegan version use peanut / apple butter or oil – texture will change)
2 tbsp cocoa powder
1 tbsp organic liquid jaggery
Add the dry ingredients together and whisk them well. Rub the butter into the dry ingredients and add the liquid jaggery. Mix well and keep in the fridge overnight after cling wrapping.
Shape them into cookies, place them onto a greased tray and bake at 170 degrees C for 20 minutes, in a preheated oven.