LESSONS ON LIFE
There was a man who had four sons. He wanted his sons to learn not to judge things too quickly. So he sent them each on a quest, in turn, to go and look at a pear tree that was a great distance away.
The first son went in the winter, the second in the spring, the third in summer and the youngest son in the fall.
When they had all gone and come back, he called them together to describe what they had seen.
The first son said that the tree was ugly, bent, and twisted.
The second son said no, it was covered with green buds and full of promise.
The third son disagreed; he said it was laden with blossoms that smelled so sweet and looked so beautiful, it was the most graceful thing he had ever seen.
The last son disagreed with all of them; he said it was ripe and drooping with fruit, full of life and fulfillment.
The man then explained to his sons that they were all right, because they had each seen but only one season in the tree's life.
He told them that you cannot judge a tree, or a person, by only one season, and that the essence of who they are and the pleasure, joy, and love that come from that life can only be measured at the end, when all the seasons are up.
If you give up when it's winter, you will miss the promise of your spring, the beauty of your summer, fulfillment of your fall.
Don't let the pain of one season destroy the joy of all the rest.
Don't judge life by one difficult season. Persevere through the difficult patches and better times are sure to come some time later .
Welcome to my blog. Here you can find updates on food recipies, coupon links, Career - QA testing discussion and other stuff.
Sep 22, 2010
CARROT HALWA
Ingredients:
2 lb. Carrots washed and grated
1 cup whole milk
6 oz. Almond, Cardamom, Saffron Sugar
1 cup Ghee
2 tablespoons Raisins soaked and kept aside
2 tablespoons Pistachios crushed for the garnish
sugar to adjust in the end as per individual taste
Method:
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame stirring occasionally. Add Badam Feast, mix well and cook till the all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add raisins. Mix well.
Remove the halwa from heat and arrange in a serving dish. Garnish with pistachios. Serve cold, hot or at room temperature.
Ingredients:
2 lb. Carrots washed and grated
1 cup whole milk
6 oz. Almond, Cardamom, Saffron Sugar
1 cup Ghee
2 tablespoons Raisins soaked and kept aside
2 tablespoons Pistachios crushed for the garnish
sugar to adjust in the end as per individual taste
Method:
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame stirring occasionally. Add Badam Feast, mix well and cook till the all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add raisins. Mix well.
Remove the halwa from heat and arrange in a serving dish. Garnish with pistachios. Serve cold, hot or at room temperature.
CUCUMBER RAITA
Ingredients:
3 cups plain yogurt
1 cup peeled, shredded cucumber
1/4 tsp. fresh peeled, grated ginger
Salt, maple syrup or any natural sweetner to taste
Seasonings
1/8 to 1/4 teaspoon pepper powdered or red chilli powder.
Method:
Blend all ingredients except the seasonings.
Garnish with toasted cumin and red chili or pepper.
Serve chilled.
CARROT RAITA
Ingredients
2 cups plain yogurt
1 lb carrots shredded
1 tablespoon ghee
1 teaspoon black mustard seeds
8 fresh curry leaves
1 teaspoon grated coconut
1/2 teaspoon salt
Pepper to taste
Preparation
Heat ghee in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cumin and cook, covered, until they pop and sizzle, about 10 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 5 seconds. Add carrots, salt, and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl, add some pepper powder and cool about 30 minutes. Stir in yogurt.
Ingredients
2 cups plain yogurt
1 lb carrots shredded
1 tablespoon ghee
1 teaspoon black mustard seeds
8 fresh curry leaves
1 teaspoon grated coconut
1/2 teaspoon salt
Pepper to taste
Preparation
Heat ghee in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cumin and cook, covered, until they pop and sizzle, about 10 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 5 seconds. Add carrots, salt, and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl, add some pepper powder and cool about 30 minutes. Stir in yogurt.
SPINACH(PALAK) PANEER
Ingredients:
1 bunch of spinach trimmed, washed, steamed and blended
1 red onion, boiled in 4 tbsp. water and blended
1 green chillies chopped
2 cup paneer cubes fried
2 tablespoon ghee
1 teaspoon cumin seeds
1 teaspoon garlic minced
1 teaspoon ginger minced
salt to taste
1 teaspoon lemon juice
1 tsp. Garam Masala
1 tbsp. butter
Method:
Heat the ghee in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger and green chili. Add onion and cook till the onion starts browning. Add the chopped spinach puree, salt and mix well. Add 4 tbsp. water to 1/2 cup water or more and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice and garam masala. Simmer on low for 20 minutes. Put off the heat and mix in the cream or 1 tbsp butter.
Ingredients:
1 bunch of spinach trimmed, washed, steamed and blended
1 red onion, boiled in 4 tbsp. water and blended
1 green chillies chopped
2 cup paneer cubes fried
2 tablespoon ghee
1 teaspoon cumin seeds
1 teaspoon garlic minced
1 teaspoon ginger minced
salt to taste
1 teaspoon lemon juice
1 tsp. Garam Masala
1 tbsp. butter
Method:
Heat the ghee in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger and green chili. Add onion and cook till the onion starts browning. Add the chopped spinach puree, salt and mix well. Add 4 tbsp. water to 1/2 cup water or more and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice and garam masala. Simmer on low for 20 minutes. Put off the heat and mix in the cream or 1 tbsp butter.
OKRA GRAVY
Ingredients:
1 lb. tender okra (bhindi), washed and dried and cut length wise
1 large onion, chopped finely
1 medium tomato diced
1 tsp. ginger-garlic paste
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1 tsp. garam masala powder
2 tbsp. oil
Salt to taste
Other Seasoning
1 tbsp. fried onions
4 cloves garlic, minced
1 tbsp. coconut powder
1 green chilli minced
Salt to taste
Method:
Heat oil in a pan and add the chopped onion and fry till it's brown in colour. Add ginger garlic, turmeric, garam masala, chilli powder and salt to taste and okra. Saute and fry the okra till coated with the onions. Add other seasonings and tomato and stir them in. Cover and steam till the okra changes color and becomes soft. Serve hot with parathas and raita.
Ingredients:
1 lb. tender okra (bhindi), washed and dried and cut length wise
1 large onion, chopped finely
1 medium tomato diced
1 tsp. ginger-garlic paste
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1 tsp. garam masala powder
2 tbsp. oil
Salt to taste
Other Seasoning
1 tbsp. fried onions
4 cloves garlic, minced
1 tbsp. coconut powder
1 green chilli minced
Salt to taste
Method:
Heat oil in a pan and add the chopped onion and fry till it's brown in colour. Add ginger garlic, turmeric, garam masala, chilli powder and salt to taste and okra. Saute and fry the okra till coated with the onions. Add other seasonings and tomato and stir them in. Cover and steam till the okra changes color and becomes soft. Serve hot with parathas and raita.
MIX VEGETABLE SOUP RECIPE
1/4 cup french beans (chopped)
1/2 cup peas
1 1/2 cup tomato puree
1 tsp garlic paste
1 tsp ginger paste
2 tsp coriander leaves (chopped)
3-4 tsp butter
3 glasses of water
salt and pepper to taste
for garnishing :
cheese granted
Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
Add coriander leaves.
Boil for 2-3 minutes.
Garnish with cheese.
Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk. Preparation:
Ingredients:
1/2 cup carrots (chopped)1/4 cup french beans (chopped)
1/2 cup peas
1 1/2 cup tomato puree
1 tsp garlic paste
1 tsp ginger paste
2 tsp coriander leaves (chopped)
3-4 tsp butter
3 glasses of water
salt and pepper to taste
for garnishing :
cheese granted
Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
Add coriander leaves.
Boil for 2-3 minutes.
Garnish with cheese.
Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk. Preparation:
MICROWAVE BHINDI RECIPE
Ingredients:
1 tablespoon oil
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon dried mango powder
1/2 teaspoon red chillies
2 to 3 fresh green chillies
Salt to taste
Preparation:
In a non - stick frying pan heat the oil and put in all the masalas, (except the salt and mango powder). Stir fry for one minute and then add the bhindi.
Mix well and then microwave for 5 minutes uncovered.
Let it stand for 2 to 3 minutes and then serve.
MICROWAVE PANEER MATAR
Ingredients:
100g paneer - grated 1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste
Preparation:
Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan. Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
Now transfer this to a micro dish and micro high for 3 minutes. Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. Serve, garnished with fresh coriander and green chili.
Subscribe to:
Posts (Atom)
