Baby Bloom

Isn't it a wonderful idea to grow a plant/tree to mark the birth of our little one?
Yes! I did just that! To mark the blossom of our little baby, I decided to plant a flowering plant in our (my moms) garden.

We got a large pot with beautiful pink and yellow hibiscus plant.  My mom loves flowers and she would relish adorning it to The Goddess.

Just like how the lovely flower shines with the first rays of the sun, I hope my baby too smiles bright each day of her life...

Just like how the plant absorbs all of nature's goodness and blooms, I pray that my little one too, absorbs all the goodness of this universe... 

Just like how the blossom brings smile on our face, I hope my darling too, brings joy and happiness in everyone's life...

Born on 26th May, I hope both my little flower and the pink-n-yellow flower gets nurtured the right way. Hope they get all the nourishment one can find in this nature.

I have planted a flowering plant in my mom's garden. Also, I have a little avocado plant growing in my in-laws' back yard. Hope to get some fresh n tasty avocado fruits in a few years from now. ;)

Well, for all those who want to do something like this, I suggest you sow a sapling and see both the plant and your little one grow as the years pass by. I suggest you plant a fruit bearing tree. You are helping nature by growing a tree. At the same time, you and your little one can enjoy the fruits it will bear in years to come.

I wanna win...

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Just Arrived

We've been expecting this for months
Our new baby has finally arrived...
We are deliriously happy to announce
the birth of our little angel...

Born on 26 May 2011, our little girl is doing fine and I am enjoying my motherhood...

Celebrating Life!

My Fav: Masala Puri

Yet another amma's recipe down here. I prepared this yummy chat over the weekend. It has too many ingredients and i keep forgetting them. So I have put it here to help myself recall when I'm lost in the immense deep world of recipes & ingredients :)

Ingredients:
Ingre A:
Potato - 2 (cooked and mashed)
Peas - 1 bowl (cooked and semi-mashed)
Ingre B:
Mint leaves - 1 bowl
Coriander leaves - 1 bowl
Ginger, Garlic - minced or paste
Green chilly 5-7 in number
Black pepper 15-20 in number - powdered or coarsely ground
Cloves 5 in number 
Cinnamon - powdered
Ajwain 1 spoon
Cumin Seeds 1 spoon
Fennel Seeds 1 spoon
Salt as per taste
Ingre C:
Onion - 2 chopped into small pieces
Carrot - 1 grated
Lime juice - few spoons
Ingre D:
Sev, Puri, Boondi, or any variety of such mixtures would do. You can prepare them all by yourself or just run to the nearby shop if you are like me :)

Method:
- Cook potato and peas (Ingre A) and mash them and keep aside.
- Use a blender/mixie to make a green paste of Ingre B by adding sufficient water.
- Now in a large thick bottomed wok, add some oil & once it becomes hot add mustard.
- Add mashed potato and peas to the wok. Also add the blended green paste.
- Add sufficient water (around 2-3 glass or more) and bring it to boil stirring occasionally. Add salt as per taste and let it boil for sometime and your pani is now ready.

Click on image to view in details

Serving:
- In a bowl, add sev, semi-crushed puri, boondi, chopped onion, grated carrots. Then, pour some pani over this mixture. Finally you can garnish it with a few drops of lime juice & some more onion, carrot and coriander leaves. Serve it hot.
- Remember to eat it hot and fresh - otherwise, the mixture becomes soft very soon and its crispiness goes away.
- Note: You can refrigerate the pani for upto 2 days and re-heat as needed.

My First Crochet Project

During my teenage days I have done abit of knitting. But crocheting was a totally new skill for me. I was determined to learn and borrowed few library books, downloaded free tutorials and patterns from the internet. I did have some knotty time with the yarn and the needles.
It was then I found this site which was very helpful to me (links given below). The instructions were so simple and the video helped me a lot to start off.

What you'll need:
- Sufficient yarn : I used roughly 8 rolls
- Crochet Needle: UK Size 12 ( you can use any size depending on your stitch pattern).

Prerequisites:
- First of all, spend at least 2 days learning basic stitches (SC, DC, HDC - a few to name).
- Learn to decode the crochet instructions.
- Last but not the least "dedication" & "commitment" is a must. :)

Once you know the basics, you can begin your project. I personally felt traditional granny squares are the easiest patterns and you will hardly go wrong or make mistakes. I took about 3 weeks to complete this project. I spent roughly 1 hour every day (mostly while commuting to & from office) to complete a 25'' x 25'' baby blanket. Don't forget to block your project at the end to give a proper shape... and now I am so happy n proud about it. Can't wait to begin using it :)

Started on Jan 15, 2011

Completed on Feb 07, 2011

Links:
Granny Square Tutorial:
http://www.hookedonneedles.com/2009/02/learn-to-crochet-traditional-granny.html
Blocking Instructions:
http://www.eunnyjang.com/knit/2006/05/block_me_amadeus_1.html

Mangalore Buns

When I call it buns, don't imagine them to be like bakery buns. These are home made poori-like buns with a little sweet, salt and soury taste in it. Goes well for evening snacks and kids will love it.
With 1 large banana, you can prepare approx 20 buns.

Ingredients:
Banana - 1 (choose very ripe bananas with black spots on its skin)
Sugar - 1 small bowl
Salt - as per taste
Yogurt - 1 small bowl
A pinch of Soda
Wheat flour + Plain Flour - at least 2 bowls
Butter - 2 little blobs
Oil for frying

Method:
- Melt the butter in a large vessel. Peel the banana and smash it well and add to the vessel
- Add sugar, salt, soda, yogurt and mix well so that they blend together and form an even paste
- Now, to this add wheat flour and plain flour (maida) in equal quantities and mix them well until it forms a consistent dough like that of Poori dough. (Note: Wheat:Maida proportion can be adjusted as per your likings).
- Keep the dough aside overnight. (Some even prefer to keep it for fermentation for 24-36hrs for better taste).
- Next day, make small balls out of the dough (like poori balls) and flatten them with rolling pins.
- Heat oil in a frying pan and fry these in medium flame on either side until they turn golden brown.

Serve it hot (plain or with desi chutney). Also note that these buns can be prepared and stored in air tight jars for 1-2 days and has its own taste when eaten that way.

Veg Cutlet

I began drooling as my mom told that she was preparing veg cutlet for the guests that evening. I simply went "J" over it and could not resist further. I called back mom again next evening, took the recipe from her and decided to prepare it myself.

So here's the recipe for you guys to try:
Below mentioned proportion holds good for making 10-12 cutlets. Increase the quantity proportionally as per your requirement.

Ingredients:
Potato - 1 large (cooked and mashed)
Peas - 1 bowl (soaked, cooked and mashed)
Onion - 1 medium (chopped)
Beetroot - 1 small (grated)
Fennel seeds (Saunf) - 1 spoon
Ginger Garlic paste - 2 spoons
Red Chilly powder - 1 spoon
Garam Masala & Salt as per taste
Turmeric
Bread Crumbs and Maida
Cooking Oil

Method:

Part 1: Preparing Cutlet Sabji
- Pour 3-5 spoons of cooking oil into a cooking pan. Once the oil is hot, add sounf, ginger, garlic paste. Saute for few seconds
- Add chopped onion. After it turns golden brown, add turmeric and then the grated beets. Cook for a few minutes until the beets are cooked well.
- Now add cooked mashed potato + mashed peas and mix thoroughly.
- Add red chilly powder, garam masala and salt. Stir and mix until it forms an even paste with the consistency like that of thick parata fillings.
- Switch off the flame and keep aside.

Part 2: Maida batter + Breadcrumbs
- In a bowl, take some water and add maida flour & a pinch of salt. Mix well and bring to the consistency of beaten egg yolk (or like that of dosa batter).
- Keep the breadcrumbs ready in a bowl (since I didn't find bread crumbs in the store, I simply mixed the rusk bits + 1 spoon rava(semolina) in a blender and there I got a pile of powdered rusk which turned out good enough for me).

Part 3: Veg Cutlet!!!
- Make medium sized balls & flatten the cutlet sabji with hands.
- At one side of the flattened sabji, smear a little maida batter carefully and dust the breadcrumbs over them evenly.
- Place them on the hot griddle smeared with oil (Note: the side smeared with breadcrumbs are facing down). Now, on the top surface, smear maida and sprinkle breadcrumbs so that both sides get a coating of maida + crumbs.
- Its not a deep fry, so chill! Just make sure to put sufficient oil so that they get roasted well on either sides. :)

Serve the hot veg cutlets with sauce or desi chutney... along with a hot cup of coffee.

Suggestions:
- You need to roast them really long on low/medium flame so that they turn crispy and crunchy. Yummmm!
- Adding maida gives the crunchy feel. Its only optional. You can omit this part as its a little messy for beginners to smear the maida batter rightly. Just pat over bread crumbs on either side directly, place them on the tava and roast.