You are getting smarter than ever. Taking any slight chances of my weakness of love for you. You have us all at the tip of your pinky. Am eager to see what more you will be giving me for the years to come.
My life with my Little One.
Tuesday, April 16, 2013
Our new boss.
You hypnotize me with your coos. You know all the tricks to drag me near. It is getting merrier with your presence. You know to keep me busy working for you one after the other. I am lost in your thoughts when am away from you. When am near you fill up my brain like a shower.
You are getting smarter than ever. Taking any slight chances of my weakness of love for you. You have us all at the tip of your pinky. Am eager to see what more you will be giving me for the years to come.
My life with my Little One.
You are getting smarter than ever. Taking any slight chances of my weakness of love for you. You have us all at the tip of your pinky. Am eager to see what more you will be giving me for the years to come.
My life with my Little One.
Thursday, February 28, 2013
Oh my!! I am one of them!!
Staring at the television and snoring till noon falls,
Now, staring at you and watching your chest rise and fall.
Scrumptious meal was in the making for joy,
Now, munching something nutritious for you.
Trying on different dresses before my step outs,
Now finding the one that could bear all your puts.
Working out to keep myself near size zero,
Now, eating up to save energy and be your super hero.
Stepping out at dawn and say out till dusk,
Now, running faster than the second's to reach you back quick.
Roaming carefree all these days to experience the world,
Now, experiencing it through your eyes shows us a new world..
We cant be any perfect but ll try as much as can be.
No matter how our life has changed,
You will be the sunshine that brightens our gray sky.
Oops, I have never seen me deploy love as this, guess I have become one among the dominant population of the world -" A PARENT"
Tuesday, February 19, 2013
Avacado egg rolls
I had these at cheese cake factory and it has beena favorite for both me and my better half. I am finally trying this at home and luckily it was as delicious as it was. Here is the recipe.
Makes 14 rolls.
Filling
- 2 avocados
- 1 tomato, chopped
- 2 onions, chopped
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 8 to 16 egg roll wrappers
- Oil to fry
Instructions for the filling:
Cut all avocados in half and scoop out the center. Chop the tomato, onions and garlic and toss into a bowl with the avocados. Put cumin, chili powder into the bowl. Mash gently until creamy, but there are still chunks of avocado.
Instructions forthe egg roll:
- Peel off one egg roll wrapper.
-Place about 2 tablespoons of the avocado mixture at one end of the wrapper.
- Roll once. Fold in the sides. Continue to roll. When you get to the end wet the wrapper with water. Finish rolling and press the wet end of the wrapper closed with your fingers.
- Heat the tava with oil. Fry the rolls till golden brown on each side.
Friday, January 4, 2013
Rasmalai
Rasmalai has been my favorite sweet since childhood and it came out very well in my first attempt which was about two years back. I tried it again after a long craving and it dint let me down. Came out as yummy as it looks.
Makes 20
Ingredients for Rasmalai Patties:
6 cups milk
1/4 cup lemon juice
2 cups sugar
5 cups water
Pressure cooker
Ingredients for Milk mixture:
4 cups of milk
2 1/2 tablespoons of sugar (adjust to your taste)
1/8 teaspoon crush cardamom
1 tablespoon sliced almonds and pistachios to garnish
Method:
Paneer:
-Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
-As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separting from the whey, turn off the heat.
-Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
-Wrap the curd in a muslin cloth, rince under cold water, and squeeze well.
This process takes out the sourness from the lemon.
-To take out the excess water squeeze the cloth. Taking the right amount of water out of the paneer is the most important part of this recipe.
-To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
-If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
-Once the paneer is drained, knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
-Knead the paneer by dragging the palm of your hand hard on the paneer.
Making the Rasmalai:
-Divide the dough into equal parts and roll them in smooth balls and flatten them a little.
-Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
-Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
-Make sure the cooker is large enough to accommodate the finished patties, as they will expand to about double in the volume while cooking in the syrup!
-Close the heat and wait a few minutes befor opening the pressure cooker.
-Take out the patties from the syrup and squeeze them lightly,and keep aside.
-Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
-Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
- Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
-Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.
Makes 20
Ingredients for Rasmalai Patties:
6 cups milk
1/4 cup lemon juice
2 cups sugar
5 cups water
Pressure cooker
Ingredients for Milk mixture:
4 cups of milk
2 1/2 tablespoons of sugar (adjust to your taste)
1/8 teaspoon crush cardamom
1 tablespoon sliced almonds and pistachios to garnish
Method:
Paneer:
-Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
-As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separting from the whey, turn off the heat.
-Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
-Wrap the curd in a muslin cloth, rince under cold water, and squeeze well.
This process takes out the sourness from the lemon.
-To take out the excess water squeeze the cloth. Taking the right amount of water out of the paneer is the most important part of this recipe.
-To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
-If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
-Once the paneer is drained, knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
-Knead the paneer by dragging the palm of your hand hard on the paneer.
Making the Rasmalai:
-Divide the dough into equal parts and roll them in smooth balls and flatten them a little.
-Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
-Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
-Make sure the cooker is large enough to accommodate the finished patties, as they will expand to about double in the volume while cooking in the syrup!
-Close the heat and wait a few minutes befor opening the pressure cooker.
-Take out the patties from the syrup and squeeze them lightly,and keep aside.
-Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
-Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
- Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
-Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.