Me and My Gusto

When I say giving 100% completely, it happens only when we put our soul, heart, mind and energy to work to its fullest. To complete the whole 24 hours in a day we need to go through the process, the whole day and the whole night, all the mood swings… morning fresh, afternoon rush and night to sit back and relax or the other way around for few night owls. It’s kind of like the same process an identity needs to go through to establish herself or himself. The four essential constituent, I think are Family, Friends, Acquaintances and the Crowd (we often forget about).

Family, the soul, the reason for our existence…the life, the most taken for granted part in our life, need to appreciate each bit of the feeling of belonging, the patience, responsibilities, care and above all The Unconditional Love…….not everyone gets it, “Purely a keeper.”

Friends or partner, the heart, the greatest  predominant, the other family without the DNA connection, but so strong that they can make or break anyone’s personality… The closet one being our partner…..business or life. This is exactly where our own world starts, The New Beginning of a New Family, which would be referred as soul for the descendants. Works wonderful with understanding, sharing, talking, being responsible, up for challenges, ready for changes , not taken for granted, respect for space and above all respect for each other. Building an empire or a family takes commitment and equal support from all the pillars.

Acquaintances, the mind, it is so very amazing, even if we don’t want them to board our ship, our ship waits to fill the empty seats. Free advice, free information and any information is always readily available. Some are so strong, they tend to occupy the temporary vacant friend’s seat and we misunderstand them for our friends. Don’t get carried away, though its good to make new friends, pick the right ones to go up the hierarchy…..

Crowd, WOW!!! , the energy indeed, this force is so powerful, it can change our course, make us rethink, steer us away from our destinations or goals. Though they don’t take equal importance, the influence is inescapable….RUN RUN RUN………………….”Be in the right crowd or start your own”.

“When you change your thinking, you change your beliefs, When you change your beliefs, you change your expectations, When you change your expectations, you change your attitude, When you change your attitude, you can change your behavior, When you change your behavior, you change your performance, When you change your performance, you have changed your LIFE !” …..Unknown….

Away from Home, Old friends and in a new place…… surely these factors had their effect, working my way up and helping my family to have the right attitude… not easy, but was not that herculean too!! I have my way around…. ;);)

Back to my comfy place from all this chaos, lets make something rich (totally on the nutritional value) and delicious, I would suggest this item to be added to the weekly menu for at least  twice a week.

Kale and spinach fry:

Kale and spinach, nothing can go wrong with color green, rich in nutrients, these are one of the healthiest vegetables around and the best way to enjoy the maximum benefits and flavor is to cook it properly.

Kale can provide us with some special cholesterol-lowering benefits if we cook it by steaming. It’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. It is also recognized as providing comprehensive support for the body’s detoxification system.

Spinach can protect us against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers at the same time.The wealth of vitamin K provided by spinach is important for maintaining bone health.

Ingredients: Makes 6 servings

• Kale                          16 oz
• spinach                    16 oz
• mustard seeds        1 tsp
• cumin seeds            1 1/2 tsp
• urad dal                   1 tbsp.  (split black gram)
• dry red chilly          4
• curry leaves            few or 6 leaves
• Garlic                      5 garlic cloves
• onions                     1 big
• green chilly            4 or as needed for spice level
• tomato(optional)  1 big
• salt                           as needed
• turmeric                 1/2 tsp
• oil                             2 tbsp

Directions:

Pick fresh greens, wash and chop them. Peel and slice or chop the onions and the garlic cloves. Slit the green chilly and keep aside. (if you plan to add tomatoes, chop then fine too).

Heat oil in a shallow pan, drop in mustard seeds, wait till they crackle, now add cumin seeds and urad dal, wait till urad dal turns light brown, then add dry red chilly whole or in small pieces, garlic, curry leaves and green chilly, sauté for a min then add the onions, fry the onions till they are light brown. (this is when you add the tomatoes)Add turmeric and salt, sauté the whole mixture for a min then add the chopped greens. Mix them well and cover the vessel with a tight lid. Cooking in steam….. will take 10 mins with occasional stirring or little more depending on how tender the leaves are. Taste for salt.

This nutritious piece of art can be eaten with Rotis, rice, oatmeal and or quinoa.

Remember, be in the right crowd……ENJOY !!!!!!

Me, Kinda lost, I know it sounds so silly…………..I truly believe in the fact that you don’t have to be a great performer to perform great, it is a show we are all living in, playing our parts the way we have scripted it or just following blindly the written script, telling or enacting our stories each day, like a never ending TV serial.

There is always some flavor added from the external world, whether you like it or not, let it be the real world or the virtual. These influences do really influence our judgements, because we let them do. We are scared to decide or take decisions alone, either it’s because we want to blame somebody else for our mistakes or to feel secure that we are not alone in it…. It’s not negative all the time……in a way that’s how it should be, that’s why its a community, but we should always take our time to understand, before getting influenced, get our priority straight and decide how to go about.

When we least expect it, life sets us a challenge to test our courage and willingness to change; at such a moment, there is no point in pretending that nothing has happened or in saying that we are not yet ready. The challenge will not wait. Life does not look back. A week is more than enough time for us to decide whether or not to accept our destiny.... Paulo Coelho…

Like every script, I am stuck in my own one… have no clue which way to take the story, be the same character or get into a new one. I know with so many things happening,  changing and growing around, nature itself is teaching you not to stick with things and be rigid, be prepared to change. Change is not easy, change is challenging and sometimes harsh (I think that’s a strong word to use), but believe me if we gung ho (Chinese expression used to describe ship crews when they would join together to make it through a difficult situation), then its a pot of gold at the other end of the rainbow.

EASY TO SAY!!!! I KNOW!!!!  …..struggle to decide Begins……Hahahaha

Lets forget about the change and cook up something delicious and Shahi, a kind of royalty food which shouldn’t be changed. The recipe is broken down in to few prep steps in the beginning which would finally get clubbed, to make this Shahi dal ghosh (credit to my darling bro)

Shahi Dal Ghosh

Ingredients: Serves 6 to 8

Mutton/lamb                    1 ½ lbs (Cut into single serve pieces)

Bottle gourd                      1lbs (cut into decent size cubes)

Onions                                2 (thinly chopped)

Tomato                               1 (chopped into small pieces)

Masoor dal/ red lentils   1 ½ cup

Shah jeera                          1 ½ tsp

Bay leaf                               2 leaves

Cloves                                  6

Cinnamon                           1 ½ inch piece

Cardamom                          5

Ginger garlic paste            1 tsp

Tamarind or lemon           a  lime size or 1 ½ lemon

chilly powder                      1 tsp

Coriander powder              1 ½ tsp

Turmeric                              ¾ tsp

Mint                                       1 ½ tbsp (chopped)

Coriander leaves                  2 tbsp

Green chillies                        3 or less (depends on the spice level)

Salt                                          as per taste

Oil/ ghee                                3 tbsp.

Directions:

Preps before starting the actual cooking process:

# Grind green chillies and coriander leaves.

# Soak the Masoor dal/ red lentils

#Soak tamarind

1^st part:

Take a deep dish, heat 2 tbsp oil/ghee.

Add  shah jeera, cloves, cinnamon, cardamom and bay leaves, wait till they sizzle then add the thinly sliced onions. Saute till the onions turn nice golden brown.

Add ginger garlic paste, turmeric, chilly powder, coriander powder and salt. Roast for another minute.

Add Mutton/ lamb to the roasted mixture, add the green chilly and coriander leaves paste as well and mix well and let in cook in open for 2 mins, add a cup of water, cover with the lid and simmer it till it’s almost done.

An easy suggestion: Mutton/Lamb take a longer time to cook than chicken, the cooking process can be cut down to less than half of its time if the above mix is pressure cooked (3 whistles)Always wait till the pressure is all gone before opening the cooker.

2^nd part:

Take another deep dish, heat ½ tbsp ghee/oil, add the cubed lauki/ bottle gourd,  little salt and a pinch of turmeric, sauté it and cover it with a lid, cook till its ¾ done (remember to stir a couple of times) .

Add tomatoes and the soaked masoor dal. Add 3 cups of water, stir and cook with lid on.

Masoor dal/ red lentil takes very less time to cook. Stir a couple of times.

Switch off the stove once the dal is cooked.

3^rd part:

Mix part 1 and part 2 in one of the deep dish which can hold. Switch on the stove and add the tamrind pulp ( mash with hand and squeeze out the pulp ), leave it to boil well, add water if its too thick..STIR  please …

4^th part:

Heat the remaining ghee/oil in a small pan and sauté the cut mint leaves and garnish……..Smells and Tastes divine……………YUMMMMMM

The missing “I” in many  lives. It goes missing the minute “We” and “Us” enter. The “I” disowns the importance and is cornered by “Me” myself.

Everybody forgets the importance….. “I” needs to be happy for Us and We to be, but not really thought of. Can’t do much when the priorities change. Some of us just become programmed robots and are happy being like that. Some just become one in a crowd and wait for the crowd to direct them, its easy that way……right!!!

Fear of responsibilities, accountability, capability, and what not takes this “I” to a hide out.

“Never be bullied into silence. Never allow yourself to be made a victim. Accept no one’s definition of your life, define yourself…….”                        -Unknown-                   

I know its very easy to preach, then to follow. To break a norm, it takes a life time, but if “I” can, then its sunshine, just not for “I” but for every one who follows. Bring out that “I”, not asking to boycott but to spend time respecting our thoughts, expressing our desires or dreams. Don’t have to tell everybody or make it look different, just incorporate everything in our daily schedule. Work the timings around. Slowly everyone will get used to it. In science……….Adaptation…hahaha

Time is one friend who never leaves our side, but the mistake we do is take it for granted, like its always said, “Oh don’t worry there is time, plenty of time …..”. It gets late sometime and whoosh!!!! Time flies by.

Life is short, lets put it that way, we may not have time for ourself by the time we realize and now we are not strong enough to take it alone—– “I” gets used to we and us—-Love yourself. “I” has to feel important “I” self to demand from others.

OKAY, OKAY, OKAY…….

One way of loving myself is eating something crunchy, fresh and beautiful everyday. Here I have created a crunchy art which is healthy at the same time.
One crunchy art………

LETTUCE WRAP

Ingredients: Serves 4 to 5( depends on the hunger)

• Crisp lettuce                                  as many as needed(depends on the size)
• Minced chicken/turkey               2lbs
• Onion                                              1 1/2 cup(finely chopped)
• Ginger and garlic paste                1 1/2 tsp
• Turmeric                                          1/2 tsp
• Salt                                                    as needed
• Fried peanuts                                  3/4 cup
• Taco seasoning/ any seasoning   1 tbsp.(as per taste )
• Green chillies                                  3 (finely chopped)
• Coriander leaves                             1 tbsp (chopped)
• Oil                                                       3tbsp

Directions: 

Heat oil in a sautéing pan, fry the chopped onions till they are light brown, add ginger garlic paste, fry for another min or so…, add green chillies, salt and turmeric…fry for another min, add the minced meat and keep stirring, just to make sure there are no big lumps, place the lid for 3 mins to cook the meat a little and then open and fry. once the water evaporates away add the seasoning and fried peanuts, fry for 4 more mins. Switch off the stove and add chopped coriander leaves.

Serve it hot, warm or at room temperature on a lettuce with julienne cut cucumber, onions and tomatoes.

CRUNCH, CRUNCH, CRUNCH, ……………………when the whole family digs in…..

WOW!!!! that was one long holiday, 85 days to chill?!?!!! It was a package with all kinds of drama. Thoroughly spend some quality time with family, relatives and ofcourse friends. Got to meet a long lost dear friend and have no words to express………… so glad to have met her.

Back home now and WOW again, uncertainty seriously took a toll on me this time. It changed my address in a snap, but one of a kind change. I was certainly up for it and it took me for a ride, a pleasant and exciting one though. A part of me was not happy leaving behind some good memories and very dear friends.

New place, new home, new schools and new markets to explore, it’s just like a new beginning.

The chief beauty about time is that you cannot waste it in advance. The next year, the next day, the next hour are lying ready for you, as perfect, as unspoiled, as if you had never wasted or misapplied a single moment in all your life. You can turn over a new leaf every hour if you choose. ———Arnold Bennett—

With this change, I too decided to turn some leaves for myself. Trying to steer in to a different horizon to try out something different than usual, a new me but still with each and every quality I possessed because that’s the true me.

Time to turn another leaf at the dinner table……………….

Butter chicken

Butter Chicken is probably one of the most popular Indian chicken recipe, liked by all for its mild flavour and deliciously rich gravy. It is the most desired and kid friendly item in any menu.

Many versions of the recipe exists, just made it simple and easy and for sure tastes very close to the original. It’s a very healthy version too.
Butter: It is a good source of Vitamin A. Using butter for cooking or sauteing may ward off feelings of hunger, good for dieters
Chicken, the best source of protein.

Ingredients: Makes 6 servings

• Chicken                                   3 pounds (cut into small pieces)
• Butter                                      5 tbsp (cut it off from a butter stick)
• Onions                                     2 large ones (sliced lengthwise)
• Tomatoes                                3 medium ones (cut into pieces)
• Ginger garlic paste                1 tbsp
• Turmeric                                 1 ½ tsp
• Red chilly powder                 1 ½ tbsp
• Coriander powder                 1 tbsp
• Garam Masala                        ½ tsp
• Salt                                            as per taste
• Red color                                  3 pinches
• Dry Fenugreek leaves             1 ½ tbsp
• Cream / ½ & ½ / Milk          ½ cup

Directions:
Marination: Marinate the chicken pieces with ½ tsp turmeric, ½tbsp chilly powder, ½ tbsp ginger garlic paste, salt and 1 ½ pinch of red color. Keep this aside.
Preparing the gravy: Take a deep dish, put it on medium high flame. Add ½ of the butter while it’s melting add the onions, fry them till they are light brown, now add the remaining ginger garlic paste, fry for another 1 min or so, add the tomatoes and mix, add turmeric, corriander powder, chilly powder, garam masala and salt (remember there is salt in the marination too). Cook the whole mixture till the tomatoes are soft/ fully cooked. Once done, switch the mixture to another vessel and wait for it to cool down. May be 10 minutes….. and then grind it into fine paste.

Meanwhile, put back the vessel on the stove and in medium high. Drop the remaining butter and add the marinated chicken. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. My choice for this recipe was frying the chicken on medium high to high flame.(no lid used)

Of course there is water coming out, let it evaporate while frying. Once done, low the flame, add the grinded paste, fenugreek/ methi leaves, and the cream. Of all the spices added to the dish it is dried fenugreek leaves (Qasuri Methi) that makes the greatest contribution to the characteristic flavour of the dish. If the gravy is thick, add water.

Mix for few minutes and then bring it to a good boil on medium to medium high flame, let it stay in that stage for 5 minutes, u may want to use something to cover it to save yourself from the splitter splatter at this stage.

The dish may be garnished with white butter, fresh cream or fresh methi. Serve with Naan, roti, parathas, or steamed rice.

This is what I get for making it “LOVE YOU MUMMY”

Uncertainty, for me it’s a beautiful surprise, the truth of life……

Had very few expectations, strongly believed the saying “Expectations lead to Disappointments”. Loved uncertainty to a great extent, mostly when I was just me, but after marriage still didn’t mind it but wanted to be careful, can’t play around with little souls, right!!

Though got disturbed by uncertainty, to start with, touch wood results were amazing all the time….almost. I have always believed in the energies surrounding us. In any situation, it is purely how we behave, how we think, the unseen, unknown energy around us contribute to the results. Even when uncertain, I trusted I would see positive results. This way of thinking kept me stress free, and happy.

A paragraph I read somewhere which is so true, I had to share it as it is: “Certainty is not biologically possible. We must learn and teach our children to tolerate the unpleasantness of uncertainty. Science has given us the language and tools of probabilities. We have methods for analyzing and ranking opinion according to their likelihood of correctness. That is enough.”

Living with uncertainty for sure gives me a buzz, keeps me alert and on my toes. I feel I am, no no, I am ready for adventure any time. Quick decisions and even faster actions.

“Uncertainty is the only certainty there is, and knowing how to live with insecurity is the only security.”  John Allen Paulos

I think it’s interesting to live without knowing then have an answer
which might be wrong. Do your best, feel your best and be healthy…..these lead to positive thinking. It’s our choice to live the way we want but should remember not at the cost of somebody else.

Enjoying my summer break with kids not certain what to do, have no idea what ma has planned for dinner too. The amazing part, she was not sure what to make, then we just came up with this master piece from the chef herself…………not a new or her own recipe but she was so excited to know that I was going to take pictures for my blog.

Chettinad Alu

Potatoes, like everyone, I too thought it was not that healthy. It was a surprise to discover one medium potato (5.3 oz) with the skin contains:

• 45 percent of the daily value for vitamin C
• More potassium (620 mg) than even bananas, spinach, or broccoli,.

…and all this for just 110 calories and no fat, sodium or cholesterol.

Now add some exotic southern spices to this fabulous tuber and surprise yourself.

Ingredients: Makes 4 to 6 servings

• Potatoes                                         6 medium (cut into cubes)
• Onions                                           2 small sliced thinly
• Curry leaves                                  a couple of leaves
• Mustard seeds                              1 tsp
• Turmeric                                       1 tsp
• Bay leaf                                          1
• Tomatoes                                      1 large (sliced into small pieces)
• salt                                                  to taste
• Oil                                                   2 tbsp

To sauté and grind:

• Whole coriander seeds              1 1/2 tbsp.
• Dry red chilly                               2 to 3 (according to taste)
• Fresh or dry coconut                  2 tbsp. (grated)
• Ginger                                           1 1/2 tsp
• Garlic                                            4 cloves
• Cumin seeds                                 1 tsp
• Cloves                                            3
• Cinnamon                                    1/4 inch piece
• Cardamom                                   2
• Star anise                                     single petal
• Fennel seeds                                1 tsp
• Poppy seeds                                 1 tsp
• Black pepper                                1/2 tsp

Directions: 

To sauté and grind: Heat a medium size sauce pan on medium high heat. Add 1/2 tbsp oil, wait for 30 secs then add the ingredients in order, the way in the list. Transfer the roasted  mix in to a grinder. Grind it to a fine paste, by adding water little by little.

Wipe the sauce pan clean and heat it on medium heat with the remaining oil. Add  the mustard seeds, wait till they start popping, then add the cut onions, curry leaves and bay leaf. Fry till the onions turn light brown, add the potatoes, turmeric and salt, sauté for another 1 mins, then add water, enough to immerse the potatoes. Let it cook.

Add the grinded mixture when the potatoes are 3/4 cooked, add tomatoes along with it too, don’t forget them… Bring to a boil and let it cook till the tomatoes are cooked, for may be another 7 to 8 mins.

Garnish with coriander leaves and serve with parathas or hot steaming rice……….it is for sure certain, to burn your mouth if not careful. Enjoy!!

It may seem silly, very silly when I say it doesn’t have to make sense all the time…….. Trying to be perfect, trying to be sensible, pretending intelligent or being really intelligent, blah, blah, blah. What I meant is that we don’t have to be uptight and taut. Can let go and be at ease. I like it, I love it when I am interrupted and asked “Do you know what you are talking or doing??”

Sometimes it feels good to be silly, or saying or doing something that does not make sense at all.
Being silly, behaving silly with who cares attitude helps us to let our self free. Just because I am saying this does not mean you do it anywhere and everywhere. Be yourself when among your dear friends, who are not there to judge you but to join you.

There is a naughty side in everybody, and that side just wants to do things even though it knows it’s not right, like the 2 yr olds.

We are all getting old and stiff trying to portray, a disciplined self, but deep inside everybody wants to let loose, chill out and celebrate once a while.

Read, every day, something no one else is reading. Think, every day, something no one else is thinking. Do, every day, something no one else would be silly enough to do. It is bad for the mind to continually be part of unanimity. Christopher Morley

By just being silly, some matters can be handled with ease. Especially kids, they get close to elders who are willing to be one of them, understand them and teach them the way they understand.

It’s very simple, kids come fast to you when you kneel and call them at their eye level rather than standing. We have been there in their shoes, just takes a little time to realize. Why do we have to simply follow what we have been seeing rather then what we really want. Being silly would only help at the right time not always. Be careful….silly me, as always!!!!

A recipe I changed, which made it easy to cook faster so that this lazy could have more time to be silly.

Easy Mutton Korma

Mutton, meat from goat or lamb. It is a good source of Niacin, Iron, Phosphorus and Zinc, and a very  good source of Protein, Vitamin B12 and Selenium.
The bad part, it is high in Saturated Fat and  Cholesterol.

I would say anything in moderate is always good. My favorite food, need it atleast once a week. It would sound really silly, it was a deal DV made with me, I would get to eat mutton once a week, every week, and that’s still on.

Lets get cooking……….

Ingredients: Makes 6 serving

• Mutton (small curry size pieces)              3lbs
• Onions                                                           1 big/2 medium(cubes)
• Turmeric                                                       2tsp
• Chilly powder                                               1 1/2tbs
• Coriander powder                                       2 1/2tbs
• Garam Masala Powder                               1 1/2 tsp
• Ginger garlic paste                                      1 1/2tbs
• Curry leaves                                                  5/6 leaves
• Bay leaves                                                     3 small ones
• Salt                                                                 3/4 tbs
• Olive oil/ oil                                                 2 1/2 tbs

Directions: Use a pressure cooker for this one. Mix all the above ingredients and pressure cook till we get 4 whistles.

Wait till the pressure is gone, never ever try to open cooker before that, could burn yourself.  Next…………….

Ingredients:

• Tomato paste                                 2 tbs
• Dry shredded coconut                  3 tbs
• Plain yogurt/ Curd                        3/4 cup
• Coriander leaves/kotmir             1/3 cup(chopped)

Directions: Dry grind the coconut and then slowly add yogurt (can add some water if necessary), make it to a smooth paste.

Open the pressure cooker, mix once, then add the above ingredients along with the coconut yogurt paste. Let it cook/ boil for 10 minutes. Check for salt, add as required.

Done, done, done………Enjoy with naan, roti or rice.

It’s so common to meet people every day, some new acquaintance, some old friends and some family.

We meet, we talk, we spent little to lot of time trying to get familiar to them. Some are easy, some are hard, some are confusing and some outsmart us. It has been a wonderful life, many minds met, many moments shared, many stayed and some didn’t care……..

It has been my quest to conquer hearts, impress minds and to understand feelings. I always enjoyed the company of people who want to talk, a talkative myself, it’s hard to believe, I am a good listener too.

Some of my best times where spent along with my friends grandparents and my own ones too. All that I heard unknowingly had left some beautiful memories, which surprisingly come in use in my daily day to day emotions.

Some of the stories just ended with me, some unfinished because no one had time to hear completely and some untold because nobody was there to hear.

Listening is a magnetic and strange thing, a creative force. The friends who listen to us are the ones we move toward. When we are listened to, it creates us, makes us unfold and expand. – Shel Silverstein-

One thing was for sure, whatever was shared was true experience, put forward for only better future. But we are all so immersed with our own stuff, all that seems old fashioned. I don’t say no, yes it could be, because times have changed and has been changing. Scenarios could be same but situations are different.

The gist of the conversation, or the moral, better said, should be understood, not the story. Story was all along just to have our attention, to keep it interesting. I feel good that I had understood this method of teaching and now it helps me with my family. I believe all the stories ever written, was just the means to grab attention and to convey the message.

Be ready to hear, never know what could be inherited.

One of my favorite dessert ever, I was addicted to it…. I finally came up with modifications to make it healthier but at the same time tried to maintain its originality.

Double Ka Meetha

Double ka meetha, one popular dessert in Hyderabadi cuisine, a dessert made with double roti, a kind of milk bread that swells  double the size when soaked. The sweet taste of the bread along with saffron, the best flavoring agent in the world for me, combined with the heavenly spice, cardamom……..I wouldn’t ask for anything more!!

Here in this recipe, I used a little healthier version of the bread, milk, and sugar.

Ingredients: Makes 6 to 8 single servings

• Whole wheat white/ Milk bread                   5 Slices
• 2% Milk/ just regular milk                            14 oz or 1 3/4 cup
• Cane sugar/ Sugar                                           3 1/2 tbsps.
• Saffron                                                               2 pinch
• Cardamom                                                        4 pieces (powder them)
• Cashew                                                               1/2 cup(cut pieces)
• Raisins                                                               1/2 cup
• Clarified butter/ ghee                                     for toasting

Directions: Pick a vessel to boil milk. Add saffron to the milk and let it boil in medium /medium high heat. Make sure you don’t burn it, if by chance you do, don’t use it.

Meanwhile take a pan warm it up, in low heat. Apply clarified butter on both sides of the bread and toast them, medium brown. Cut them in to bite size pieces and keep it aside. Wipe and use the same pan for toasting Cashews and Raisins with 2 tsp of clarified butter.

Add powdered cardamom and sugar to the boiling milk. Let it boil for another 10 mins.

Take a serving bowl, arrange the bread pieces in 2 layers with cashews and raisins in each layer, in the middle and on the top. Slowly pour the milk, soaking each piece. Let it stand for an 1 hour before you serve.

I can’t wait…………..

True price, utmost importance or very special …. expressions used to describe something very valuable. Valuable personally, otherwise it’s just another thing.

It is very difficult to take some decisions, unless we decide their importance, and line them up according to their rank in our lives.

Relationships are the no. 1 for me. One thing I had realized quite a
few years back, the only people who can influence are the ones we give importance to. Nobody else can make any difference.

Unless we value somebody or something, it cannot be important to us, it can’t bother us, disturb or take away our time.

“The true price of anything is the amount of life you exchange for it”. Henry David Thoreau

This is exactly how we should measure the value of everything in our lives, from the smallest things to the most precious relations.

There are times that we are so upset with things around us, we really have no clue what to do and don’t realize that the time just passed by.

Bills not paid, grocery not shopped, books not returned, classes to attend, work to finish,….. and lot more. Nothing is going to change just being upset, set the list right, that’s all I would say. This is home front, everyday.

But then the storming stage in our personal front with family, friends and everyone else. Trying to learn, trying to adjust, trying to impress……everybody around us influence our behavior, sometimes we are not what we are but what they want us to be. This is where things get difficult and stressed out, this is when it should be  made clear who is important. If not, we lose our true price and the best time of life too.

Some true priced moments with my family, time spend over a glass of wine with DV, eating together at the dinner table, family movie time once awhile, family outing for ice cream after dinner………… undisputed equal exchange for life.

A recipe from one of my treasurable moments, thanks to my friend………..

Haree Murgh

                                                                                                                                     One quick chicken curry, very easy to make, no complicated ingredients and less attention needed.

Chicken, the best source of protein combined with ingredients rich in antioxidants and medicinal properties.

Ingredients: Makes 6 servings

• Whole chicken or any pieces             3 pounds cut into small pieces
• Onions                                                    2 large ones sliced lengthwise
• Cilantro                                                  2 big bunches
• Green chilies                                         8/9 (as per taste)
• Turmeric                                                1 tsp
• Coriander powder                                3 tbsp.
• Ginger garlic paste                               1 tbsp.
• cloves                                                      5
• cardamom                                             4
• Cinnamon                                              1 1/2 inch of piece
• Bay leaf                                                  2 big ones/3 small
• Salt                                                          as per taste
• Oil                                                           3 tbsp.

Directions: Take a deep dish, put in the cut onions, cilantro and the green chilies. Steam cook in medium heat. Don’t add water or oil. Cook till the onions are transparent. Switch off and let it cool, may be 10 minutes.

Now put the steamed mix in a grinder, add ginger garlic paste, cloves, cardamom, cinnamon and salt(1 1/2 tsp) and grind it to make a fine paste.

Pour the mix back into the same vessel, add bay leaves,  turmeric, coriander powder, oil and the chicken, mix it well. Close it with a tight-fitting lid.

Switch on the stove, cook the meat on medium high, stirring occasionally for 30 mins or untill oil floats, with the lid on still. Check for salt, add if required,

I know this was exactly how I felt ” THAT’S ALL” , yes we are done cooking.

I enjoyed it and am sure you will too. Unless you try you can’t appreciate.

Forming, Storming, Norming and Performing…..A well explained stages in group development, proposed by Bruce Tuckman in 1965. It was very interesting to read his article. While browsing through it, I was thinking, why just in management, it’s very true in any kind of relationship.

Totally different individual’s come together to form a relationship. In the management sphere they call them colleagues’/coworkers  whereas at home they are The family. In both the places, they need to understand each other, get familiar with each other’s likes and dislikes and respect each other’s position. All through this process of forming we are just finding a comfortable way to live happily.

There is storming for sure in the starting of any relationship, it’s inevitable, even if you have known each other for a long time. It’s the fear of commitment which hits you. It’s completely understood, two individuals from totally different background, different life style and different ideas for life decide to live together… This stage is very important in anybody’s life.  Tolerance, patience, a receiving heart, an open mind and most importantly ready to change with need of time are some of the traits one should possess or at least try. Storming stage will decide how the teams are going to perform, will they get along or just break.

Now in the norming stage, consulting, understanding, accepting, agreeing, ignoring, supporting, adjusting, compromising…..,these take the lead. Responsibilities are understood and problems are dealt as a team for best results.

After all these stages, for sure the performance is soigné (elegantly done).

But as in management, at the family front too, storming stage repeats when a new member is introduced.

Feelings of worth can flourish only in an atmosphere where individual differences are appreciated, mistakes are tolerated, communication is open and rules are flexible- the kind of atmosphere that is found in a nurturing family. – Virginia Satir –

My favorite stage is storming. It’s really interesting to know new people and their way of life. For a little time even our own life changes, we are not the same, either we work hard to impress or just trying to make our own mark. To make it simple, a new born baby who can’t talk, say or do anything changes the whole system.

Something interesting……….

An amazing combination of different ingredients performing together to form a colorful healthy meal.

Homemade Tacos

Every ingredient in this recipe has its own place in the food pyramid. All the colors needed for a healthy meal. When put together, they get along so well that the taste buds have a blast.

Rich in fiber, proteins and vitamins. One of the best deal for dieters.

Ingredients: 4 full serving, unless you get hooked to it and can’t stop.

•  1 1/2 Pound Chicken tenderloins/ breast, cut into thin strips
• Half of a lettuce head, chopped
• 1 big cucumber, diced
• 1 can of whole corn kernel, drained
• 2 large tomatoes, diced
• 1 onion, diced
• 2 cups of cooked rice
• 1 1/2 can of cooked black beans, or ones cooked at home
• 1/2 cup shredded mixed/plain cheese
• Sour cream
• Taco sauce of your choice
• Taco shells/corn chips
• 2 tbsp Taco seasoning
• 5 cloves of garlic, finely chopped
• 2 Green chilies, diced
• 3/4 cup of chopped cilantro
• Juice of 2 lime/lemon
• oil

Directions:

Preparing chicken: Mix chicken strips, taco seasoning and 1 1/2 tbsp of oil. Heat a sauté pan on medium high and add chicken, cook for few mins with a tight fitting lid, once u notice little water remove the lid and fry till the chicken is done, usually takes 15 mins. Once done shift it to a bowl. (I have 2 bowls of chicken in the picture above, they are mild and spicy.)

Preparing rice: Wipe the sauté pan or just use a clean one, heat 1 tbsp of oil in the pan on medium heat, drop in garlic and chilies, fry them till garlic is light brown, add 1/2 cup of cilantro along with 2 cups of cooked rice. Sprinkle salt per taste. Sauté for 4 mins and switch off. (Try dill in place of cilantro)

Add lime/lemon juice, a pinch of salt and sprinkle cilantro on the cucumbers, onions, tomatoes and corn.

Serve all the prepared items in separate bowls. Warm the taco shells as per instructions on the box.

The best performance

Love it, love it, can have it anytime of the day……….

WOW, had one of a kind sleepover with my beautiful little Dino’s, my T.rex and our Dino dynamic friends. We spent our night at The Field Museum in Chicago with the dinosaurs.

Dozing with Dino, which I do all the time with my 2 Dino princesses, but this was special. Special for everyone of us. It was all so well planned, small exciting hands on workshops, wonderful exhibits- some scary too, new sleeping bags, exciting!!!! sleeping in the sleeping bags for the first time and the most interesting part was the thought of everything coming to life at midnight, like the movie “Night at the Museum”.

Some days are just special, no words can express the feeling…….. Waking up by the shores of Lake Michigan with a beautiful sunrise and finding yourself  between those ancient amazing creatures….. I know they are just bones but they were saying so much, so much about themselves and about us.

Always remember that you are absolutely unique, just like everyone else. Margaret Mead

We were standing there in front of them and asking each other, what would have happened!!
Life is so unpredictable but at the same time beautiful. Not sure if there is a tomorrow……then why worry so much today. Ah!! I know that’s not how it works, if it did we would still be in Stone Age……;). One thing is for sure, just sitting around and worrying is not going far. Living today to the fullest and being prepared to face tomorrow is the brave thing to do.

But it was lot of fun, something very different from an usual day.

Unlike those poor Dinos, here is a recipe with ingredients, given a choice would sprout to life.

Super Dal

I named it super dal, for all the super qualities in it. I would say one of the best for low carb dieters, keeps u full for a long time.

The mung bean or green grams is a rich source of low-fat protein. One cup of cooked dal has 14 g of protein,15 g of fiber. It contains both insoluble and water-soluble fiber. Water-soluble fiber reduces LDL cholesterol and reduces risk for cardiovascular disease. It is considered low-glycemic and stabilizes your blood sugar too. Better results if soaked (1 to 6 hours), reduces bloating.

Red Chori beans are a good source of minerals, rich in Iron, magnesium, potassium, zinc and folic acid.

Black gram is nutritious and is recommended for diabetics. It is rich in potassium, phosphorus and calcium. It is rich in vitamins too.

Super dal : Makes 4 to 6 servings, depends on how you eat, just that or with roti or rice.

Ingredients:

• Green gram                                 1 cup (8 oz cup)
• Red Chori                                    1 cup
• Black gram                                  3/4 cup
• Onions                                         2 medium ones
• Green Chilly                               4 to 5 (as per taste)
• Ginger                                          1 1/2 tbsp chopped
• Mustard seeds                            1 tsp
• Cumin seeds                               1 tbsp
• Curry leaves                                few leaves
• Cilantro                                        1/2 cup chopped
• Salt                                                to taste
• Oil                                                 2 tbsp
• water                                            6 cups

Directions: Soak just green gram if you plan ahead, or just start. Use a pressure cooker for this one.

Prep: Chop onions, ginger, green chilies and cilantro.

Heat oil in medium high, add mustard seeds, wait till they pop. Add cumin, chopped ginger, slit or chopped green chilies, curry leaves. Saute for a min.

Add chopped onions and fry them till they are medium brown. Add the beans, water and salt, pressure cook till 3 whistles.

Never force open a cooker, wait till all the pressure is gone. Open and check for salt, add some water if it looks little dry, boil in medium, add chopped cilantro.

TA-DA ………….done.

Eat it just the way it is, with roti and raita, or with rice