Saturday, December 29, 2007


I reminisce how I came into being a blogger. It started off from my visit to Kerala, n my strong urge to learn more of Kerala Cuisine, n then my fervent search on Google for Mallu Recipes, n then me stumbling upon a world of mallu bloggers who maintained impressive blogs & blogged not just about Kerala Cuisine but also various other Cuisines.

The world out there was mesmerizing. Food - a subject which has always been soooooooo very close to my heart, is a fiery passion within me - is so loved by many others, who share the same passion & zeal. Ladies (…& some Gentlemen too!!) who are from all walks of life – professionals & homemakers - n from all parts of the World, coming together in the Cyber World, with one sole aim –raving about their passion – FOOD. I was completely gripped by the world there, n there was this strong urge inside me – if only I could also be a part of this wonderful world ………then there was another voice inside me – " forget it Shella, do you think you could be like those girls, are you out of your mind, don't go on to make a fool of yourself". The voice asking me to be a part was more compelling than the one which hindered me from doing so…..n so with inhibition in my heart, I browsed the templates, thought of a name to give, thought of an address, carefully chose my words – there was a lot of caution considering the sense that I have to at least look decent, if not "wow" in the Blog World, but at the same time, somewhere I had the feeling that this is not going to last much longer……..its just going to fade away.

My first post on 9th Aug' 07 was a random one, n my visit to other blogs led visitors to mine. ……n so started my journey – one post followed another. And I would check almost every hour to see if anybody had visited and left a comment. A comment on the blog meant a feat during those early days, and believe me they still mean a lot.

I have to whole heartedly thank Anita of "My Treasure My Pleasure" who was the first one to hold my hand n add a link on her Blog to mine – it gave me such a sense of joy, then there is darling Seena of "Simple & Delicious" who showed me the way to the Food Blog Desam, and then there is Cynthia of "Tastes Like Home" who added me to her Feeder & left a comment that she wouldn't want to miss anyone of my recipes – she really made my day, n is a sweetheart.

The concept of taking a pic from my mobile camera did not appease me, n hence 2 /3 of my earlier pics were downloaded from the net – which reminds me that I have to mention it on the relevant posts, but slowly I began using my humble mobile to click those pics. As of date I have mastered the art of making the best use of it. Believe me, 99% of the pics on my blog are courtesy my friend – the Nokia 6630.

For about 5-6 posts no-one in my real world had any idea of what I am upto, then one evening very diffidently I opened the page and let Rajeev lay his eyes on what I had so lovingly created. The joy on his face was more than a triumph. His exuberance filled me with so much courage & he said that he was so proud of me & encouraged me to go on. That was the final push that I needed.

To my utter delight, I was gifted with a very beautiful Sony 8 Mega Pixel camera for this very purpose from my husband, its another thing that owing to the pressures on my time, I still continue using my Mobile due to its utter convenience, i.e. availability at all times n all places, ease of downloading thru the boons of technology (Bluetooth).

I have always wanted to be a good baker, but my earlier catastrophes in the oven lead to me to believe that baking is not my cup of tea – but the Blog World had such tremendously talented bakers that my inner baker struggled to come out & give it a shot once more. Since then, I have been giving a shot at a few cakes n muffins, n though there have been disasters yet again, but I am getting more gutsy by the day, to not let it go so easily.

The most embarrassing incident was when I had Rajeev's friends over at my home working on a Project late into the night, n I had a request from hubby dear to bake a cake for one of them Kunal (we all call him KP fondly) who was celebrating his birthday the next day, n it would be past 12 a.m. by the time they would leave. As luck would have it, n something for which I really wanted to kick myself, I tried my hand on a new recipe, n my inexperience with the oven n the ingredients that go into it, resulted in an awful bake – the cake tasted good, but refused to bake from the inside. Poor guy, he nonetheless cut the cake, n everybody was gracious enough to pick on the sides of the cake n yet say "the cake tastes good bhabhi"!!! I so adore them all for that night……but that made me resolve on one thing for sure, half the ingredients before trying your hand on a new recipe. I am so sorry KP, n I will surely make it upto you one day (hopefully your next Birthday) with a more edible cake. I was terribly sorry to waste so much of stuff, but I managed to cut the cake n microwave it to cook it fully & passed onto a needy boy on the streets – who I am sure must have enjoyed my disastrous baking.

I am yet to try my hands at more non-vegetarian cooking owning to the fact that my hubby is a preferred vegetarian, but he is very sweet to gulp down a chicken or a fish here n there only to please me. I love him for that n much more – for waiting patiently to lay his hands on the food (however hungry he might be) so that I could test his virtue of being patient, while clicking at various angles & lights of the food. Being a witness of all those disasters while baking, n yet maintaining a muffle over the food that went waste (he is highly averse to wastage of any kind), for sensing the need and surprising me with the camera, for being a walking advertisement for my blog, for being my critique n helping me with valuable suggestions – the list is endless, n I love him n thank him for being there and bearing with me.

I have to thank my mother-in-law for being such an excellent guide & truly teaching me how to cook. Sharing her age-old secrets, n at the same time constantly learning new things and passing them onto to me. She always inspires me to try something new. She is the best mother-in-law a girl would ever want to have. If I ask for more, I am going to be a greedy pig. I also miss my father-in-law so very much. He would have been really happy to see my blog & surely make his wise contributions. May his soul rest in peace.

I have to thank my mother, who is an excellent cook, but has been constrained because of both her own & my father's dietary restrictions. I totally owe it to her for passing on her skills to me. I still remember days when she used to bake excellent cakes, she could never go wrong. She would let both me & my brother lick the remnants of the chocolaty batter from the dish in which she'd mixed it. As a youngster, I remember sitting down with her late into the night, preparing Christmas goodies, ghujia, namkeen, rose cookies, donuts, murukku, ginger wine, in a span of a week or so before the D-Day!!! Those were really fun days. I miss them sooo much, n know that they will always remain engraved in my heart, n really hope that I shall be able to pass on these traditions to my children someday.

I love my Dad for being there with a "bahut acha banaya hai mere bete ne (my child has made this excellently)", n always nodding with approval, be it a piece of s#@$ in my perspective. He would never ever discourage me by saying its bad, n I love him for that.

I have to thank my friends who have borne the brunt of my experiments time n again, especially my friend Diji who has given her honest opinion from time to time, n at the same time encouraged me to try my hand at new things.

In 2008 I plan to make my blog look more presentable, organize it a bit & do more and more of newer cuisines & newer dishes n most of all – make new friends n build a better relation with my blog buddies.

Finally I have to thank all of you for your utter patience in reading this long post (i.e. if you have read it…..n not wandered away in the midst) & for all my blogger friends, without whom I probably wouldn't have reached this 100 th Post. Yes this is my 100th Post. If it wasn't for your love & encouragement & your comments I would have long ago strayed from the blog world to my own diminutive world of cooking.

And on the final note – ahem, ahem – I had sent my entry of Chocolate to the Hotel Chocolat recipe competition & it has been selected as the most appetizing recipe!!!! Yipeeeeeeeee. I have won myself a copy of their 101 Chocolate Recipes and a box of exotic chocolates, n most importantly they shall be publishing the recipe on their official Website. I just received a mail from them, n the goodies are on their way. I shall be posting pics of the goodies received when the packet gets to me (that's the least I can to share my goodies virtually with you wonderful girls), n a link to the recipe when it is published on the site.

On that happy note I take this opportunity to wish each one of you – ALL OF YOU – I am not taking any names lest I leave anybody out, n I would hate to do that – a whooping New Year filled with love, joy, peace & prosperity. God bless!! And a biiiiig hug.

I am also sending this entry to Nupur's for her Event "The Best of 2007". I really dont have any dish to swank about, & I hope Nupur will accept this nonetheless!!

Friday, December 28, 2007


"Peace on Earth & Goodwill to men" this is part of a very popular Hymn, but is there Peace on Earth anymore - where the world with its inhabitants are set all out to eradicate the peace that God so wanted to prevail. Jesus said "I leave you peace, my peace I give to you", we cant have his peace till we yearn for it. I hope the following helps

PEACE by Gail Rodgers

The angels proclaimed, "Peace on Earth" when the Baby Jesus was born. Today we wonder as we listen to the evening news... is peace possible?

We all need two kinds of peace in our lives. We need inner peace, but we also need peace with others. God addresses both. He tells us what to do to find that peace.

Inner peace begins with a relationship with God and it continues as we focus on His strength and allow Him to fill us. We can exchange our weakness for His strength in any area of life. God's Word says, "You will keep him in perfect peace whose mind is focused on You because He trusts in You" (Isaiah 26:3). Personalize this verse with your own name in it. "God will keep me in perfect peace as my mind focuses on Him and trusts Him." Inner peace hinges on my trust in God.

If inner peace is eluding you these days and anxiety spills over in your life, choose to trust God. You can choose to put your hand in His and draw on His patience and wisdom as you take each step. He will guide you through the maze of life if you ask Him. Choosing to trust God with those blind corners in your life will take you down the road to inner peace. Choosing not to trust Him will take you down the road to stress and worry. Inner peace is there for the choosing.

Peace with others begins as we understand that God has called us to be peacemakers in our world. "Blessed are the peacemakers for they will be called the children of God" (Matthew 5:9).

Is there somewhere in your own world where you can be a peacemaker this Christmas?

Is there an invitation that needs to be extended to smooth over a fractured family relationship? Is there an apology to be made or a silence to be broken that has stood as a barrier for too long? Don't miss the blessing God promises in your life as you respond to His call to be a peacemaker in your own circle.

We can help bring peace to our world one heart at a time.


"Make me an instrument of your peace. Where there is hatred, let me sow love; Where there is injury, pardon; Where there is doubt, faith; Where there is despair, hope; Where there is darkness, light; and Where there is sadness, joy... Divine Master; Grant that I may not so much seek to be consoled as to console; to be understood as to understand; to be loved as to love; For it is in giving that we receive; it is in pardoning that we are pardoned; and it is in dying that we are born to eternal life. Amen."

Wednesday, December 26, 2007


Pressures on your time are so hard that you just wish things would just be done on their own........the clothes would be laundered, the house cleaned, n the food cooked. So much so that you wish that an army of fairies would invade your home while you are away, n make your wish their command........wishful thinking - isint it???

Well but there are a few things, that are so easy...I mean really a jiffy to cook n effortless at that, n yet so very fulfilling n comforting that it truly would make you wonder if it was you who did it- or say, ...."a fairy". The output of this super-duper simple recipe is too good n it can be had as a simple homely meal, or be a conversation starter at a party!! I love it in my own way, I hope you will too.

The following recipe would comfortably serve 2/3 people.

Ing -
1 medium glass basmati rice
1 big onion
1/2 cup - fresh sweet peas
2 pcs - 1 inch stick of cinnamon or equivalent

Wash & soak the rice grains for about 15 mins
In a cooker add a generous quantity of ghee (you can reduce the ghee if you are too concious, but the ghee brings out the best in the dish)
Add the cinnamon sticks & let the aroma rise.
Add the onions till they are pink in colour. Dont let them turn brown at all.
Add the peas & the drained rice grains.
Fry these well for about 2 mins on high flame.
Add salt.
Add the same glass full of water & close the lid.
Just allow one whistle, let the steam pass.

You have the most simple yet most flavorful rice you've ever tasted.

If you are cooking in a vessel n not a cooker, add 2 glasses of water & cook till the water is dried, stirring occassionally.

I am sending this post to Sunita's Spice of the Month - Cinnamon Event. afterthought - didnt realize I am late for the event. I am nonetheless sending the entry to dear Sunita, n hoping she would accomodate me!!! Keepin fingers crossed

Saturday, December 22, 2007


Mushrooms are aplenty during winters, n with their lovely texture they are a delight to cook and eat. I tried this version a few days back, n it was an instant hit. I hope to make it more often n I am sure you will also enjoy it.

Ing -
500 gms - mushrooms
4 onions - big
1/2 cup - green peas
a pinch of sugar
1/2 tsp - garam masala
1/4 tsp - red chilli powder or green chillies
1/4 tspn - haldi / turmeric powder
two pinches - black pepper powder
salt to taste

Method -
Wash the mushrooms & slice them very fine
slice the onions thinly
In a frypan / kadai, heat some oil & add the onions & the sugar
Fry till just about pink
Add the haldi, red chilli & mix well
Add the mushrooms & peas & close lid
Cook till tender
Add the salt, garam masala & black pepper.
Cook on high till the moisture is all dried up.

Serve hot with parathas or chappatis. The flavor / texture comes out beautifully in this preparation

Wednesday, December 19, 2007


As Christmas draws near, we are all busy decorating our homes, baking & preapring for the Big Day...visiting friends, buying new clothes, making party lists, cleaning our homes......the list is endless, but have we ever stopped by to think why Jesus actually came into this world, why God put up his only son up on the cross to die such a painful death, n that too when he himself was so pure, so white - just as snow!!

I really hope that amidst all the baking & blogging we spend a minute or two reading the below writeup & think about the immense love of God. A love of incomprehensible -I use that word cause it truly is something that goes beyond our human minds.


Please open your Bible and read:
(Luke 2:1 - 20)

The message of Christmas isn?t just that of a tiny baby wrapped in swaddling clothes and lying in a manger. We must remember the reason the tiny baby was born.

The true message of Christmas is that eternal God came to earth in the form of man in order to save His own creation. It was a necessity, because fallen man is mired in sin. There is no remission of sin without the shedding of blood, so God?s perfect plan meant He had to provide a substitutionary sacrifice to atone for man?s sin. That tiny baby in swaddling clothes came for a purpose. He came to die.

Those infant hands that twitched and worked themselves out of their wrappings within a rough, perhaps wooden, feeding trough were the very same hands that were later nailed to a rugged, wooden cross. They were the same hands that, though scarred, carefully folded his burial wrappings (John 20:7) when He rose from the dead to defeat sin and death and to give us eternal life. And they are the same hands that lovingly reach down and pick us up through this often difficult life.

This Christmas season, when everything seems so hurried and harried, don?t get caught up in the materialism and busyness. When you come across a manger scene, notice the baby, but think beyond Christ?s infancy to His reason for coming. Make an effort to remember the real message of Christmas. Remember His hands. Remember His heart. Remember His undying love for you.

Tuesday, December 18, 2007


Winter season is seen with the vegetable vendors "thela" (cart) loaded with a variety of greens!! I mean, just looking at the cart loaded so beautifully makes you wanna buy something or the other, even if your refigerator is loaded. My friends always wonder n are amazed at my love for the subzi market (veggie market). The shine in my eyes is something that they cant connect with, n just walking past or driving past one makes me wanna stop n maybe just walk around the whole place, n of course pick up the freshest of produce that mother Earth has given us in full!!! I dont know how many of you agree with me, or have such feelings - but I surely do, n honestly I love that feeling!!

Spring onions are one such greens that the market is so very flooded with these days, n here is my all time fav recipe for this simple but excellent veggie.

Ing -
1/2 kg - spring onions
4 potatoes
1/4 tspn - jeera
1/4 tspn - turmeric powder
3 green chillies
a pinch of hing
1/2 tspn - amchur powder / dried mango powder (pls use this only if you like your dish to be chatpata)
1/2 tspn - garam masala
salt as per taste

Method -
Chop off the roots of the spring onions & chop finely the leaves n the onions.
Scrape n dice the potatoes into small cubes
Wash both of them together
In a kadai / pan, heat some oil
Add the jeera n hing
When they are turning brown, add the turmeric & green chillies.
Quickly add the washed veggies before the masala burns
Add salt.
Close lid & let cook on low flame
Keep stirring in between till both the potatoes n the leaves are cooked.
Sprinkle amchur powder & garam masala & check salt.

Serve with chappatis.

This is a very simple recipe but is very much liked by me and my hubby. So I am hoping that you will like it too.

Saturday, December 15, 2007


The Winter season brings with it, the desire to stay in bed a wee bit more, where a whole night of sleep seems like "oh, is it morning already, I had just closed my eyes". .....Where even 7 a.m. in the morning look like 4 a.m.!! Where showing your hands below the running water will take all the willpower you have........where a warm bowl of soup is all you wanna have for dinner......less work, n more filling!!!! So here's my recipe for an all time favorite soup. It is not too much work, is very filling yet light ......n is loaded with the goodness winters brings along with it..........

Serves 4

Ing -
1 big katori - moong daal
100 gms / 2 stalks of springs onions (whole)
1 red onion - sliced finely
2 carrots - diced into small pcs
4 french beans - deveined n chopped into 1 inch pcs
50 gms - sweet corn kernels
50 gms - green peas
2 florets from a cauliflower - chopped into tiny pcs
2 green chillies
1/4 tspn - black pepper powder
2 tbpns - butter
a blob of butter separately
salt as per taste
1/4 tspn - haldi powder / turmeric powder
a pinch of garam masala
Bunch of corriander leaves.

Method -
Boil the moong daal in a pressure cooker, or otherwise, by adding the turmeric powder n the green chillies.
In a frypan, melt the butter, add all the veggies, some salt & stir fry till the veggies are cooked. If you like a bit of crunch in your soup, leave them a little uncooked.
Add the black pepper, n garam masala.
Now pour boiled moong daal into the stir fried veggies.
Add water to make it into a soup consistency.
Boil it once & add the corriander leaves

I serve it hot with toasted garlic cheese bread, which was yummy. You can serve it with roasted pappads, bread sticks..........anything at all.

Wednesday, December 12, 2007


During this Christmas season, the following will be something to contemplate on & work in our own lives. Christmas is not all about goodies, n good clothes, n partying n fun. We should spend some time wiht ourselves dwelling on the deeper meaning of what God actually meant it to be.

I really liked the idea of "receiving" & "giving". Receiving from God the gift of the Spirit & in turn giving the same to the people around us.

I hope we are all inspired ..........Merry Christmas to you all.

GIVE IT AWAY - by Gail Rogers

It was my daughter's idea. She told me she had been thinking about Advent and how to prepare her heart, not just her home, for Christmas. And she had a great idea!

Jen decided to give fruit away. Oh, not the apples and Christmas oranges that you see in the store. No, she told me she was asking God for opportunities to give away the "fruit of the Spirit."

The "fruit of the Spirit" is comprised of nine qualities that the Bible says will show up in our lives as we daily ask the Holy Spirit to fill us. This fruit shows a watching world we are different because we follow Jesus.

Here is the list of fruit of the Spirit: "But the fruit of the Spirit is love, joy, peace, patience, kindness, self control, gentleness, goodness and faith" (Galatians 5:22).

Each day, until Christmas, choose one fruit off the list and ask God to deposit this gift in your heart in extra measure. Then ask Him to provide an opportunity to give that fruit away in a specific act that day. It is both a rewarding and a challenging experience.

When we focus on allowing the Holy Spirit to overflow in our lives He may use the opportunity to highlight how very much we need Him. This fruit cannot be mustered up in our own strength with enough to give away. No, it is His work in our lives.

I'm taking Jen's idea and asking the Holy Spirit to prepare my heart in a deeper way this Christmas. As a Jesus follower I want His fruit to be in abundance in my life. I want those around me to see the difference He makes as I choose to ask Him to fill me up every day. Why don't you join me? Let's ask Him to fill us afresh today. Then watch for opportunities to give it away. Together we'll prepare our hearts for Christmas.

~Father God,
I thank you that You do not leave us to try to live this Christian life alone. Thank you for giving us the Holy Spirit to fill us and flow through us to those around us. Today I ask that You would fill me afresh with Your Spirit. Cultivate Your fruit in my life today. Help me to be aware of Your deposit in my heart and show me an opportunity to give that fruit away today. Thank you for the amazing help of Your Holy Spirit. In Jesus' name I pray, amen.

Sunday, December 9, 2007


"Kuchen" is german word for "Cake". Though this cake has nothing German about, I called it Apple Kuchen to make it sound exotic. I made this use up some apples that have been lying in my refrigerator. The cake turned our really, really moist & delicious. I am going to make it more often.

Ing -
2 cups - apples (peeled, cored & diced into small peices)
1 cup - sugar
1/2 tspn - lime juice
1 tspn - cinnamon powder
1/4 tspn - nutmeg grated
a pinch of salt
1-1/2 cup - refined flour
1 tspn - baking soda
1 egg
handful of raisins
handful of walnuts
handful of tutti-frutti
1/2 cup butter / ghee - melted and at room temperature

Method -
In a bowl put the apples, sugar, lime juice, cinnamon & nutmeg powder. Crush them coarsely with your hands & set aside for 10 mins
Seive the flour, salt & baking powder.
Add the butter & mix well
Now break the egg & beat & add to the flour / butter mixture
Mix well
Add the apples, walnuts, raisins & the tutti-frutti - mix well
Reserve some tutti-frutti for the topping.
Preheat oven to 180C.
Grease a baking dish & pour the mixture into it.
Top with Tutti Frutui & bake for 35 minutes, or till toothpick inserted comes out clean.

Friday, December 7, 2007


In the morning, while wondering what breakfast would be made, n while rolling the dough for a salt-chilli paratha, my hand just reached out to the leftover palak subzi lying next to me, n voila ........there I had a wonderfully flavored, n coloured parathas, which was loved by my husband, n he asked for a 2nd one, to his usual just one paratha once in a while!!! So I am going to share the recipe for the same........

Ing -
Wheatflour dough - as per requirement
ghee / butter for shallow frying

For the filling -
Though I used left over palak from y'day palak paneer subzi. You can use the following recipe.
1/2 kg spinach leaves - cleaned & chopped
1 onion - chopped
1 tomato - pureed
1/2 tspn - red chilli powder
1/2 tspn - garam masala powder
salt as per taste

I would here suggest to keep the seasoning a little more than you would do for a normal curry coz the taste gets lost in the parathas if the seasoning is less.

Method -
For the filling
Boil the spinach till tender - or better still m'wave it for 5 mins.
Coarsely grind the palak, leave aside the residual water (you can use it for kneading dough, or add to any gravy)
In a fry pan, saute the onions till pink. Add the tomato puree & fry till oil separates. Add the seaonings & coarsely ground palak
M'wave it till it is thick & dry without moisture (it is very imp) or stir fry till there is no moisture. Here the m'wave works excellently.

Procedure for making parathas
Heat the girdle
Take a big lump of dough & roll it as you would roll a chappati.
When it quite big, spread a little ghee on the surface.
Add a tbspn full of the palak & spread it, ensuring it doesnt go too much towards the edges
Now fold one portion of the roti till the center of the roti.
Take the unfolded side & overlap it on the already folded part.
You will have a log shaped roti.
Apply some ghee on top of this & fold one side to the middle of the log & then overlap the other side on the already folded bit.
I am sorry if it sounds complicate_ will ensure photos posted the next time I do it.
NOw comes the difficult part....
Very carefully dust the the folded dough & roll very very gently
You may have to dust it more often than regular parathas, coz the filling is a very very tender & might break out.
Gently lift the paratha with a spatula & place it on the hot tava on medium flame
Cook till one side is browned by drizzling ghee / butter on the sides of the paratha.
Flip it over & drizzle some more ghee.
Cook till both sides are golden brown.
You can avoid the butter / ghee if you are very concious. but I guess it will taste best with these ingredients!!!

Hope you will enjoy this recipe as much as I did

Thursday, December 6, 2007


Makai ki roti (Indian Corn meal bread) is something that is relished throughout the Northern part of India, especially during winters - piping hot, with a dollop of butter on it. Given below is the recipe for this wonderful bread ....

Ing -
250 gms - cornmeal / makkai ka atta
1 - raddish / mooli.
A few raddish leaves (optional)
2 - green chillies
a few stalks of fresh corriander leaves.
salt as per taste
ghee to shallow fry

Method -
Scrape the raddish & grate it into the flour
Chop the green chillies, both the leaves & the salt
Add salt & water to knead it into a dough
Let me tell you one thing, this dough will not be kneaded the way we do for chappatis
You will just have to add enough water to bind all ingredients together.
It shouldnt be too wet.
Heat a non-stick girdle / tawa
Add 1/2 a spoon fo ghee
Take big lump of the dough & flatten it onto the tawa.
Pat it as as thin as you would like your bread to be.
Let it cook till it turns golden brown on one side
Using a flat spatula, gently flip it over, adding more ghee.
Cook till both the sides have turned beautifully golden.

I served it with a delish mutar alu subzi, with which the bread blended so very well!!....and a peice of mango pickle & fresh radish as salad!!

I shall soon be posting the recipe for the mutar alu

Sunday, December 2, 2007


Hmmmmmm, so where was I for sometime now. Well, life had been hectic & life has been throwing a few troubles here n there, to make me realize that it is not a bed of roses after all. The office is front is an all tiime just sucks going to work, n I just hate the faces of everybody out there, except my good friend Diji, n my dear Husband. I guess we three are a solace to each other. What happened, why it has happened, has no reasons, but that whole "low-low", "blue-blue" feeling is so prevalent that its not funny anymore. I wonder why "low" is associated with "blue"?? Any guesses here??? N tomorrow being Monday - its an all time high "BLUE/LOW"!! Yikeees.

God knows when this will end, but I just hope it ends sooner than I expect it too. I guess winters approaching has a big role to play in the moods. No sun at all. Nobody to spread cheer around. The sun plays so much a big role in spreading warmth, n consequently cheer into people's lives. It just feels soooo very good to soak the warmth of the sun on a winter day, its like a gentle caress on your face, so much to lift your spirits n make you soar. I really wish I can meet the sun tommorow.....this is the same sun that I so detest during the summers when its scorching my skin, n I just wish I dont see it anymore........ever.

Life is so ironical........that is why it is LIFE!!! God's basic gift to the very existence of has the joys of a wind blowing across your face, the fragance of jasmine lingering in the air, the tenderness of a new born baby, the flight of a bird, the instant miss of a heartbeat to see someone you love, and this very same life, throws right onto your face, very harsly things like - loosing someone you love dearly, n dont know how to proceed with life, yet you have to do - coz you yourself are alive, the pain that a heartbreak brings - a feeling that you will never be able to recover, the loss of a precious peice of jewellery all because of your carelessness - n you can never forgive yourself.......the list is endless of the goods n bads in life, n with all this added in carries on........n so do we.....

Oh, did I wander off somewhere....

Coming to my list of precious good things in life, a delightful blend of methi (fenugreek leaves) & the tender paneer (cottage cheese). Here goes the recipe.

Ing -
1/2 kg - fenugreek / methi leaves - washed & leaves seaparated.
250 gms - paneer
4/5 garlic flakes - chpoped finely
2 tbspn - mustard oil
a handful of peas
1 big onion - chopped
1/4 tspn - jeera / cumin seeds
1/2 tspn - red chilli powder
1/2 tspn - garam masala powder
1 tbspn - cream

Method -
In a kadai smoke the mustard oil.
Add the jeera n when it sputters, add the chopped garlic.
When the garlic is just about turning brown, add the onions & saute till pink.
Add the washed leaves & peas.
Add some salt & cover & let cook till peas are done
Will take about 5 minutes.
Add the diced paneer.
Now increase the flame to full & let any moisture dry up
Add more salt to taste, red chilli powder, garam masala powder & on high flame cook for about 2 minutes. Keep stirring.
Lastly add the cream & stir till well blended.

Serve hot with chappatis or parathas