The John Galt Line
The train went hurtling past the small towns and trees and people. Yes, there were people standing, some old, some young, standing 1 mile apart. These were either retired Taggart employees or their young ones. And these people were carrying guns! They were guarding the line without even being asked. They fired a shot whenever the train passed giving it and Dagny, their highest salute. Then there were people standing on their porches or roofs or coming to crossings to witness this miracle. Yes, ladies and gentlemen, the train was sure a success. And it reached its destination, The Wyatt Station in Colorado, passing the infamous new bridge safely, in record time. It was received with a loud cheer from the crowd waiting at the station. The whole crew was hugged and congratulated.
But both Dagny Taggart and Hank Rearden were bundled up in Wyatt’s car to be taken away to his house for a more private celebration. Where they raised a glass to their success.
To know more on what happens next in this engrossing and riveting novel, please do come to visit my next post.
Meanwhile, to read the beginning and the second part enjoying some mouthwatering and delectable delicacies, you can visit the recipes for Vegetable Oats Omelette and Oats Upma respectively.
Poha Tikki/Cutlets
This breakfast recipe is rich in iron, fiber, and protein. The crispiness of cooked poha, tanginess of salt, sugar and lime combined, plus the taste of dal and spinach makes these cutlets super yummy and mouthwatering.
Poha Tikki/Cutlets
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Ingredients
- 4 cups thick beaten rice (poha) , washed and drained
- 1/2 cup yellow moong dal (split yellow gram) , washed and drained
- 2 finely chopped green chilies
- 1/2 cup finely chopped spinach
- 1 tbsp finely chopped coriander leaves
- 4 tsp sugar
- Juice of 1 and a half lemon
- salt to taste
- Oil for greasing and cooking
Instructions
- Soak the moong dal in enough water for about 2-3 hours. Or just soak it when you get up in the morning, it will swell in almost an hour, just in time before you start cooking breakfast.
- Wash the poha in a sieve in running water thoroughly and keep it aside.
- Drain the moong dal. Add dal, poha and green chilies to the grinder. Grind well into a paste without adding water. It might happen that all the moong dal is not mashed. Don’t panic as that is normal.
- Next, transfer this mixture to a bowl and add spinach, coriander leaves, salt, sugar and lemon juice and mix well.
- Divide the mixture into eight parts and start shaping each part into a round cutlet of about 3-inch diameter. You can divide it into more than eight parts and make small cutlets if you like.
- Heat the oil in a pan. Use just 1 tbsp only. When the oil is heated, place some of these cutlets and cook until one side turns brown. Then flip it to cook the next side. Do the same for other cutlets
- Serve hot with green chutney or tomato sauce.
