Shrawan Special

Happy Life Mantra-Attitude

We should always have positive attaitude towards life.Pataince , time is the best solution on every problem.Below are some points which matter a lot.Remember it!!!

That is attitude.

1) Heavy rains remind us of challenges in life. Never ask for a lighter
rain. Just pray for a better umbrella. That is attitude.

2) When flood comes, fish eat ants & when flood recedes, ants eat fish.
Only time matters. Just hold on, God gives opportunity to everyone!

3) Life is not about finding the right person, but creating the right
relationship, it's not how we care in the beginning, but how much we care
till ending.

4) Some people always throw stones in your path. It depends on you what you
make with them, Wall or Bridge?
Remember you are the architect of your life.

5) Every problem has (n+1) solutions, where n is the number of solutions
that you have tried and 1 is that you have not tried. That’s life.

6) It’s not important to hold all the good cards in life. But it’s
important how well you play with the cards which you hold.

7) Often when we lose all hope & think this is the end, God smiles from
above and says, `relax dear its just a bend. Not the end. Have Faith and
have a successful life.

8) When you feel sad, to cheer up just go to the mirror and say, `Damn I am
really so cute` and you will overcome your sadness. But don’t make this
a habit coz liars go to hell.

9) One of the basic differences between God and human is, God gives, gives
and forgives. But human gets, gets, gets and forgets. Be thankful in
life!

10) Only two types of persons are happy in this world. 1st is Mad and 2nd
is Child. Be Mad to achieve what you desire and be a Child to enjoy what
you have achieved!.

Stuffed Carrot Gulab-Jamuns

Ingredients:
For Gulab Jamuns
2 cups (250 grams) mava (khoya), grated
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder
Ghee or vanaspati for deep-frying

For stuffing:
1 carrot (grated)
For Garnishing:
A few saffron (kesar) strands (optional)
For the sugar syrup
3 cups sugar
1 ½ cup of water
Rose water/essence – 2-3 drops

Method: for making syrup
1.In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
2.Simmer over a slow flame till the syrup is of 1 string consistency.
3.Remove any impurities which float on top of the syrup using a slotted spoon.
4.Add the saffron, Rose water/essence – 2-3 drops and keep the syrup warm.

Method: For the gulab jamuns

1.In a bowl, combine the khoya, flour(maida) and cardamom powder and mix well. Knead to a firm dough using any water/milk (Milk is important as it will bind the flour). I have noticed, having relatively moist dough is much easier to cook than harder counterparts. Add a little more milk if you need to further shape the dough. When you are done, let the dough rest for a couple of minutes (approximately 15 minutes). This will make the dough soft and a little sticky to the touch.
2.In another pan take ½ tablespoon ghee and add grated carrot, 1 spoon sugar, pinch of cardmom powder.
3.Heat this mixture for 5 minutes and keep it in bowl after it gets cool.(make sure this should not contain any water, if you find it then drain it)
4.Now divide dough into 25 equal portions, stuff carrot mixture into it and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 minutes.
5.Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).
6.Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
7.Serve warm.

Important Tips:
1.If the jamuns are fried on high heat, then they will become hard on the inside though they may look perfect from outside and further more they may not cook completely inside. Heat the oil on high and then reduce to medium high. Make sure you drop only enough jamuns to maintain this heat throughout the cooking process.
2. Too much baking soda can cause the Jamuns to disintegrate in the oil and then in the syrup.
3.While kneading the jamuns into smooth balls, if you find lots of wrinkles on the surface of the jamuns, then you know that your dough is too tight. Add a little more fresh Khova ( if you have on hand) or otherwise few tsp. of milk. Knead the dough again until smooth.
4.To make smooth dough, one simple technique would be to grease your palms, either with ghee or oil while making the balls.

BHATKANTI - 1 week tour to Mahabaleshwar-Tapola,Wai-Satara

Khandavi

Ingredients:

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Preparation:

* Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
* Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
* Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
* When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
* Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
* Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
* Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Beauty from my hand

Poem Dedicated to Batch Mates

Maitri Aapli
Neerav sawalisarakhi

Ghadyache kate mage phirvun
Punha tya aathvanchichya jangalat jave ase watanari

Varyachi ek mand zulukepramane
Te soneri kshan punha yavet ase watanari…

Ye gappa bas…chup….mala de mahnoon
Satat bhandat-hasat rahanari hi maitri…...
Pantichya prakshapramane ujalun janari.

Matrichya ya najuk bandhala
Maza shatsh pranam!!!!!

Lord Ganesha

Maitri---Dedicated 2 Darshu....

Maitri tuzi mazi
nazuk bandhachi
halavya premachi
vishal sagarasarkhi
panatisarakhi satat tevat rahanari......1
matri tuzi mazi
mand smithasyachi
rimzimnarya pawasa sarakhi
manatun tuze satat darshan ghadavanari.......2