When I was in Trichy, the good old days, there was an Ayyappan Temple which is a very lovely place. If you go to that temple, you can feel relaxed yourself in the midst of a complete silence. There they have a small library cum shop which has all nice wordings for sale. My dad took my husband last time to this temple and there my husband picked up “Rules for a Happy Married Life” …
These are very true and of course some of them are hard to implement.
1. Never be angry at the same time.
2. Never yell at each other unless the house is on a fire.
3. If one of you has to win an argument, let it be your mate.
4. If you have to criticize, do it lovingly.
5. Never point out the mistakes of the past.
6. Neglect the whole world rather than each other.
7. Whenever there is any inevitable argument, try to postpone it.
8. At least once in a day, try to say one kind word or a compliment to your life partner.
9. When you have done something wrong, be ready to admit it and ask for forgiveness.
10. There are three important things for a happy married life.
ADAPT, ADJUST, ACCOMMODATE.
Monday, March 14, 2011
Friday, March 4, 2011
Palak Paneer
1 big onion finely chopped
2 big tomatoes finely chopped
3 garlic cloves finely chopped
5 garlic cloves (need not chop)
1/4 inch of ginger (need not chop)
3 green chilies (need not chop)
2 packs of baby palak (spinach, washed and cut)
2 cloves
1 inch cinnamon stick
2 bay leaves
1 tsp turmeric powder
1 1/2 tsp of jeera powder
1 1/2 tsp of dhania powder
1 1/2 tsp of chili powder (according to your spice level)
1 cup cut paneer (if needed fried in a little oil)
Put the spinach and "need not chop" items into water in a pan and make it cook for 10 mins without using a cover for the pan. The reason for not using the cover is the spinach will lose its original color if covered and cooked. Then take the cooked items from the water and put it in a blender and blend it thoroughly. In another pan, heat 2 tbsp of oil and put the cloves, cinnamon stick and bay leaves and then add chopped garlic and onion to it. Add a little bit of salt to the onions, so that water content in onions will evaporate easily and will get cooked faster. When the onions, turn brown or translucent, then add turmeric powder, add chopped tomatoes and let the tomatoes mash well, so that we don’t have any chunks coming into our mouth in the creamy palak paneer. Then add dhania powder, jeera powder and red chili powder, cook until the raw smell of the spices are gone. Then add the grinded mixer of palak to the pan. Then add the fried/non fried paneer to it. Mix it thoroughly and wait until oil oozes out from the palak. Then finally add whipped cream cheese to it to make it richer.
Tasty Palak paneer is ready to eat with any chapatti, roti or even with rice.
2 big tomatoes finely chopped
3 garlic cloves finely chopped
5 garlic cloves (need not chop)
1/4 inch of ginger (need not chop)
3 green chilies (need not chop)
2 packs of baby palak (spinach, washed and cut)
2 cloves
1 inch cinnamon stick
2 bay leaves
1 tsp turmeric powder
1 1/2 tsp of jeera powder
1 1/2 tsp of dhania powder
1 1/2 tsp of chili powder (according to your spice level)
1 cup cut paneer (if needed fried in a little oil)
Put the spinach and "need not chop" items into water in a pan and make it cook for 10 mins without using a cover for the pan. The reason for not using the cover is the spinach will lose its original color if covered and cooked. Then take the cooked items from the water and put it in a blender and blend it thoroughly. In another pan, heat 2 tbsp of oil and put the cloves, cinnamon stick and bay leaves and then add chopped garlic and onion to it. Add a little bit of salt to the onions, so that water content in onions will evaporate easily and will get cooked faster. When the onions, turn brown or translucent, then add turmeric powder, add chopped tomatoes and let the tomatoes mash well, so that we don’t have any chunks coming into our mouth in the creamy palak paneer. Then add dhania powder, jeera powder and red chili powder, cook until the raw smell of the spices are gone. Then add the grinded mixer of palak to the pan. Then add the fried/non fried paneer to it. Mix it thoroughly and wait until oil oozes out from the palak. Then finally add whipped cream cheese to it to make it richer.
Tasty Palak paneer is ready to eat with any chapatti, roti or even with rice.
Tuesday, March 1, 2011
Oats Dosa
My husband is one of the health conscious guy. He always wants us to have at least one day oatmeal in a week for breakfast. He says it’s the world’s best healthiest food. Me and my kids don’t like oat meal at all. We have it as if we have some medicine. The little one doesn’t even have a spoon of it. The kids create a lot of tantrums when we say that today's breakfast is oatmeal. I was forced to find an alternative for this. Then looked in the internet and found oats dosai. I thought if incase the kids like it, it will the best find of mine ever and mainly get rid of the horrible oatmeal breakfast. I tried it with a little modification and it came out really awesome. You will not believe, the kids LOVED it. The older one said, "Mommy! You are tricking! This is not oat meal dosai... it is the regular dosai". Yes that is true. You cannot say that particular dosai is made of oats when you eat it. It goes well with Chutneys.
Here is the recipe for the same.
OATS DOSA:
3 cups - Steel cut oats/instant oats
1 1/2 cups - Par Boiled rice/ idly rice
1/2 cup - urud dhal
Soak rice and dhal together overnight and soak oats overnight if you use steel cut oats or if you use instant oats just soak for 1/2 hour before you grind. Next day morning, grind oats, rice and dhal together with less water as oats would have already got a lot of water absorbed. Make it to dosa batter consistency. Then had salt to it and mix it thoroughly. Keep aside for it to ferment. After fermenting, the batter is ready to use, you can use it right away or store in the refrigerator and use it later.
you can use the batter as such as like regular dosai or you can add mustard seeds, urud dhal make it splatter in a little oil and add finely chopped onions and finely chopped green chilies, finely chopped ginger and little coriander and curry leaves, sauté it and put it in the batter and make dosai.
Oats dosa doesn’t come out crispy, but it’s very soft that the kids love it and even the adults can have a different dosa apart from the regular rice dosa.
Chutney:
3/4 - big onion
1 - Big tomato
3 - Red chilies (or depending upon your spice level)
Handful of curry leaves
1/2 tsp - Asafoetida
One small piece of tamarind
Put a little oil in a pad and add mustard seeds and urud dhal to it. Allow it to splatter and then add Asafoetida and onions with red chilies. Sauté it well and then add curry leaves and tamarind. It has to sauté nicely and then add tomatoes. Add a little bit of salt to it. Then switch off the gas and allow it to cool for a while. Put the content in the blender and blend it nicely with very less water so that its consistency is almost semi solid. In the above content if you have coriander, you can add that as well while sautéing.
Oats Dosa with Chutney, mmmmm..... YUMMY!
I got good reviews from our friends here and the important thing was the kids love it the most.
Try it and enjoy a great tasty food which is healthy as well.
Slight modification:
Add couple of green chilies while grinding the batter and add whole cumin seeds to the batter just before you make dosa. This will give a slightly different flavor.
Here is the recipe for the same.
OATS DOSA:
3 cups - Steel cut oats/instant oats
1 1/2 cups - Par Boiled rice/ idly rice
1/2 cup - urud dhal
Soak rice and dhal together overnight and soak oats overnight if you use steel cut oats or if you use instant oats just soak for 1/2 hour before you grind. Next day morning, grind oats, rice and dhal together with less water as oats would have already got a lot of water absorbed. Make it to dosa batter consistency. Then had salt to it and mix it thoroughly. Keep aside for it to ferment. After fermenting, the batter is ready to use, you can use it right away or store in the refrigerator and use it later.
you can use the batter as such as like regular dosai or you can add mustard seeds, urud dhal make it splatter in a little oil and add finely chopped onions and finely chopped green chilies, finely chopped ginger and little coriander and curry leaves, sauté it and put it in the batter and make dosai.
Oats dosa doesn’t come out crispy, but it’s very soft that the kids love it and even the adults can have a different dosa apart from the regular rice dosa.
Chutney:
3/4 - big onion
1 - Big tomato
3 - Red chilies (or depending upon your spice level)
Handful of curry leaves
1/2 tsp - Asafoetida
One small piece of tamarind
Put a little oil in a pad and add mustard seeds and urud dhal to it. Allow it to splatter and then add Asafoetida and onions with red chilies. Sauté it well and then add curry leaves and tamarind. It has to sauté nicely and then add tomatoes. Add a little bit of salt to it. Then switch off the gas and allow it to cool for a while. Put the content in the blender and blend it nicely with very less water so that its consistency is almost semi solid. In the above content if you have coriander, you can add that as well while sautéing.
Oats Dosa with Chutney, mmmmm..... YUMMY!
I got good reviews from our friends here and the important thing was the kids love it the most.
Try it and enjoy a great tasty food which is healthy as well.
Slight modification:
Add couple of green chilies while grinding the batter and add whole cumin seeds to the batter just before you make dosa. This will give a slightly different flavor.
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