Prata and Lemons

Lemons! The lemon tree at my house is producing quality lemons for this season. It hasn't been like that for over a year. So I made fresh lemon tea!

Last week we made Burmese-Indian roti prata. It's the same prata you find at s'pore roti prata outlets, but the chicken curry is thicker, almost the same flavor. No Coconut Milk! Instead of dipping the prata into the curry, we pour curry over prata. Two kinds of curries could be used, one is chicken curry with tumeric, masala, garnishes, and another kind of curry, which is in the picutre, is ground nut curry. O course potatoes are a must for both curries.

We used to have Roselle plant. Pan-fried roselle leaves and roselle soup are Burmese delicacies. Heavy flavored/salty meat broth are added to Roselle dishes to contain it's extreme sour taste. Pan-fried Roselle leaves with bamboo shoots is fantastic. And so is the soup with Okra/lady fingers and bamboo shoots. Americans would like it. Tea Leaf salad is the popular dish in Burmese restaurants for Americans here. Tea Leaf salad is bitter-sweet. Americans like sour. Now the plant is dead.

We had green pepper plant, dead. Tomato, dead. Now only lemon and mint leaves.