Ingredients

1 cup Low fat dahi

Few gobhi flowerts

A handful of chopped French beans

1 boiled potato ( chopped)

2 carrots (cut into squares)

1 teaspoon oil

1 teaspoon zeera (cumin seeds)

1 teaspoon haldi powder (turmeric)

1 teaspoon lal mirch powder (red chilli)

1 big dried red chilli

Salt to taste

Method

1.  Steam gobhi, beans and carrots till they are done. Do not overcook the veggies, they should not be pulpy.
2. Beat the dahi till it is smooth, and has no lumps.
3.  In a kadai heat oil, add dried red chilli and zeera.
4.  Add haldi and lal mirch powder and stir so that the masala does not burn.
5.  Lower the gas flame and add the steamed vegetables, boiled potato and mix well.
6.  Add the beaten curd and stirring it vigorously. Add salt according to your taste.
7. Keep on stirring the curry till it is lukewarm.
8. Once lukewarm, turn off the gas and your plada is ready. It goes best with boiled rice or pulao.

Serves 2

Calories per serving-  105

Tip- Make sure not to heat the palda, as the curd and the whey will separate. This is eaten cold or at room temperature.

1. Low fat curd- Curd is a great antacid and is with loaded with friendly bacteria which are good for your gut. It is rich in calcium and contains no carbs or sugar (sounds wonderful doesn't it?). Add veggies or fruits to your bowl of curd and see how refreshing and filling it is. A dieter's delight, nothing beats the regular dahi during a fast.

2. Papaya- This organish reddish fruit is rich in antioxidants, vitamin A, vitamin C and folate. It is great for those trying to shed kilos as it is fat free, cholesterol free and extremely low in sodium. 1 medium sized papaya contains only 120 calories, so eat up without any guilt.

3. Singhara( water chestnut)- Instead of eating singhare ke atte ki puri, indulge in a cup full of raw singharas. Low in calories, water chestnut is rich in antioxidants, vitamin B and potassium. Munching a cup full of singharas will keep you full only at 130 calories.

4. Ghia- An extremely light and powerful vegetable, the ghia takes all the points when it comes to veggies. It is a great veggie to have, for anyone who is on a weight loss diet. A storehouse of antioxidants, fibre, vitamin B, Vitamin C and other minerals ghia is extremely low in calories too. 100gm of ghia contains only 11 calories! So make a raita, subzi or juice it up, get the most of this super vegetable.

5. Cucumber- This green vegetable goes with almost everything be it salads, raitas or veggies. Cucumber contains about 95% of water. So it is wonderful for digestion and keeping you fresh. Talking about calories a large cucumber has only 35 calories. Eat it raw or pickled, this watery vegetable is a real topper when it comes to navratras and weight loss

So chuck away all the confusion about "eating", keep it healthy, light and nutritious for a pound free navratras.

Ingredients

Big Onion -1

Tomato-1

Green Chilly-2

Curd-250gm

Salt -To taste

Method

Finely chop onion ,tomato and green chilly

Mix everything together with salt and keep it for 5 minutes .

Finally add curd and mix well ..Check the salt .

Serve  salad with biriyani ,frieds rice etc..

I saw this recipe on Nigella Feasts. I usually don't like the show very much. Don't get me wrong. She's a wonderful cook. I just am very uncomfortable with the way she romances the camera, with her coy smiles, subtle shimmeys, blushes, eyelid bats etc. Watching a stranger coming on to me on television, when she's cooking is a little nauseating.

However, this show had an Indian theme to it and I really like two of the items she cooked on it. One of them was a sweet and tangy pomegranate raita. If you don't already know, a raita is a curd based dip that accompanies a lot of North Indian cooking, especially if there's any Indian bread on the plate. South Indians have it too, but it's called patchadi.

Here it is the Anarkali of Raitas -

The Pomegranate Raita a la Nigella

What you need:-

1 1/2 cups natural yogurt

3 spring onions
1 pomegranate, to give 1/2 cup pomegranate seeds 
1/2 teaspoon salt

Let's Do This:-

Chop the spring onions. Spring onions are supposed to be milder than actual onions, but I didn't feel it at all. Cut off the leaves, the roots and slice about 2-3 mm thick circles across.

Next, we need to deseed the pomegranate. A nice trick is to cut the thing in half. Once you've done that, take a hard bottomed spoon, keep the seeded side away from you and well, for want of a better word, spank! :)

Give the skin some nice hard but firm thwacks and all the seeds should pop right out.

This should ensure that you get something that looks like this -

Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.

Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish. 

Now doesn't that look yummy or what? I'll warn you - don't try licking it. If you do, you'll end up making it your main course!

Ingredients

Thick butter milk or curd -1lit

Salt-to taste

For grinding

Grated Coconut -1/2cup

Garlic flakes-3

Cumin -1/2tsp

Turmeric powder-1/4tsp
Green chilly-2

For Seasoning

Coconut oil-1tbsp
Mustard seeds-1/4tsp

Chopped small onion-3

Dry red chilly-2

Ginger-very small piece(opt)

Fenu greek seeds-10

Curry leaves-1 string

Method

Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste.

Mix the paste with buttermilk and add salt.

Keep on low fire by stirring till it is fairly warm-never let to boil

Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry leaves. ..Pour this to the moru curry .

Yesterday was my mothers birthday and today I am going to Vancouver to visit her!  So, I decided that I would make a little something special for her.  I didn't feel like going through the effort to make a pie because pie crust takes a lot of time and that is one thing this mama doesn't have!  The alternative? -- Cupcakes, lemon meringue cupcakes that is.

My mom really likes lemon meringue pie so I had to make sure these cupcakes lived up to her love of the pie.

I couldn't find any recipes I really liked so I made my own.

Of course, when you have a baby like E problems arise.  Half way through my baking I was having to hold E in one arm and mix my batter with my free hand.  Then the tops of my meringue got burnt while I was tending to E so luckily I was able to peel them off and had extra meringue.  However... they didn't look as pretty as the first ones but oh well.

There is no time for perfection--this is a life of a mother!

Ingredients

Lemon Cupcake

It's funny how a simple lunch time conversation can lead you down a cooking rabbit hole. J and I were having lunch a few weeks ago and we were remembering a simply sublime cornmeal and lemon curd cookie that is made by Marché, one of our favorite East Nashville lunch places. That led us towards contemplating lemon curd, and considering that our planned-for Kitchen Confit Peach Week was on the horizon, we wondered if it was possible to make peach curd. A few simple web searches later and I discovered that apparently a few brave souls had tried peach curd. With the idea stuck in my head I knew I needed to try it - what I was going to do with it once I made it, I was wasn't quite sure. But I knew eventually I would come up with something.

The recipe I found for peach curd was pretty basic: egg yolks, sugar, lemon juice, butter and peach puree. The recipe also called for rosewater. Rosewater is a traditional Middle Eastern ingredient, made from rose petals and distilled water. Now at this point, rosewater did not reside in my cupboards, but I was determined to fix that. I must say, rosewater was surprisingly hard to find from more commercial gourmet sources - Williams Sonoma did not carry it (they suggested driving to Atlanta to find it!) and it was absent from the Whole Foods shelves. Not about to despair, I dropped into the International Market at the Nashville Farmers Market. They carried several varieties of rosewater and I grabbed the one in the prettiest bottle (it was also the cheapest!).

With rosewater in hand, I was ready to begin the curd. I combined the yolks, sugar, peach puree, lemon juice and rosewater. I placed this mixture over a pot of simmering water and I whisked. And whisked. And whisked. You're supposed to do this until thickened and the mixture did thicken. I just wasn't sure how much it should thicken. In retrospect, I should have whisked a few more minutes, since after beating in the butter and straining, the curd was a bit runny. I had hoped that the curd would thicken more as it chilled - and it did, a bit - but not as much as I would have liked. But the curd would serve for my purposes... it had become a peach tart.

From this point on, I was kind of winging it. I made a sweet tart dough and blind baked it. Once it was cool I poured in the peach curd. I knew I needed to top the the peach curd with more peaches, but I wasn't sure if they should be raw or cooked. In the end I decided to poach the peaches in a mixture of sugar, water, brandy and lemon rind. After twenty minutes in this syrup, I took the peaches out, sliced them and then attempted to arrange them in a circular patten on top of the peach curd. And in the end this haphazard dessert was delicious - a bit messy, since the peach curd really should have been a bit thicker - but delicious all the same. Thank goodness for foodie lunch conversations and cooking rabbit holes!

Peach Curd and Poached Peach Tart

----

Peach Curd

Recipe from epicurean.com

Ingredients:

4 egg yolks

2/3 c. sugar

1 c. fresh peach puree

Lemon juice to taste, about 1 T.

1/2 t. rosewater to taste, about 1 T.

6 T. butter

Directions:

Beat the yolks, sugar, peach puree, lemon juice, and rosewater. Put mixture over summering water and whisk constantly until thickened. Remove from heat and beat in the butter, a little at a time. Strain well and and chill.

----

Sweet Tart Dough

Recipe from Dorie Greenspan's Baking: From My Home to Yours

Ingredients;

11/2 c. all-purpose flour
1/2 c. confectioners' sugar
1/4 t. salt
1 stick plus 1 T. (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Directions:

Put the flour, confectioners' sugar and salt in a food processor and pulse to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses—about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes before baking. Preheat the oven to 375 degrees. Butter a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. Bake for another 8 minutes or so, or until it is firm and golden brown. Transfer to a rack and cool completely before filling with the peach curd. Refrigerate.

----

Poached Peaches

2 c. water

1 1/2 c . sugar

1 c. brandy

Rind of 1 lemon - peeled in thick strips

2-3 peaches - halved and pitted

Bring all the ingredients except the peaches to a boil in a pot large enough to hold the peaches. Add the peaches and simmer for 20 -25 minutes or until tender. Remove from the syrup and slide the peaches out of their skins. Once cool slice the peaces lengthwise and arrange the slices in a circular pattern on top of the peach curd. Chill. To serve, remove the tart from the tart pan and slice.

I had a great vacation. Watched around 3 movies - Thoda Pyaar Thoda Magic, Jaane Tu Ya Jaane Na and Kismat Konnection. Each of them being good in their own genre.

Mostly the trip scored over my other trips to Kolkata was cause I could eat to my heart's (and stomach's :) ) content. To name a few mouthwatering dishes that I had -

• Kati Roll at Nizam's Restaurant - This restaurant was built in 1932, and just recently it has taken over the neighbouring enclosement for extension. The chicken roll was if I can put it out of this world. Living in the U.A.E. for the past 21 years of my life, I have seen that here or even in other nations like US or UK or EU, you get less for what you pay. Here if I order for a chicken roll, I will get more of onion and sauce, and less of chicken pieces, and the parotha seems to be just heated. But at Nizam's for the first time I saw that there was more of succulent chicken pieces than other stuffs. And the parotha was so soft, it was a good combination with the even softer chicken. And all this for a mere Rs. 37 equivalent to Dhs. 3.5 and less than a dollar???
• Mishti Doi (Sweet Curd) - This is a bengali delicacy, where the curd that you have is not salted, but is sweet. And you get a tinge of rose flavour in it as well, making it totally mouthwatering.
• Rajbhog (Large Ras Gulla) - This is as big as a fist, and mind you, an adult's fist :) It is filled with sweet ras or water, and this also has a tinge of rose in it.
• Momo (Steamed Dumpling) - This is basically not hard core bengali delicacy, but I think it's more of a Nepali Dish, n since Darjeeling is in the state of West Bengal, it's one of the most sought after snacks in Kolkata.
• Sondesh - I don't think there has ever been a bengali who has not had a Sondesh (Bengali Sweet) in his/her life. This sweet unlike other dry sweets actually melts in your mouth.
• Elish Sorsay Bhaapey - Translated to English this would be Hilsa fish in Mustard Seed Gravy. This is a major bengali delicacy that I could not have enough of in this trip of mine to Kolkata. I would highly recommend this to everyone. But yes, go for the boneless option if you are not into eating bony fish.
• Phuchka - Translated to Hindi, it is called Pani Puri, or Golgappa. Though you get this item in other places in India, what you get in Kolkata is totally different, and it tastes different as well. It is more spicy than it's other counterparts in other parts of India.
• Jhaal Muri - Translated to English, it is called Spicy Puffed Rice. It's a concoction of puffed rice, mustard oil, chilli, nuts, mixtures or chana choor, onion, pickle, etc. It is quite spicy.

Well this was mostly about my trip. I had a short trip of 4 days to Digha, a tourist destination for sea lovers. And oh yeah, I rode a horse this time :)

Anyway that's all. Wanted to get back to blogging, and I thought this would be a nice way to start, and also get off the holiday mood.

Do you need to run the latest, original and best softwares in the world on your computer ?

Is somebody telling you that white horses which keep stopping half way are the best WAY to go ?
LokVidya IT Karyashala Evam Manthan - 2 -

If you do not already have Ubuntu operating system and BSNL Broadband Internet Connection running on your computer in Kanpur, Allahabad, Agra, Meerut, Patna, Ranchi, Varanasi then you may have some difficulty in GETTING STARTED with Ubuntu Software or even in downloading a good copy of Ubuntu free softwares from the Ubuntu website. No need to WORRY or have any DOUBTS. Always work with the best and latest Open source and free softwares in Uttar Pradesh,

Are you a small business - school student - computer assembler - computer dealer or computer / hardware repairer - IT geek - or a government bureaucrat looking to computerize your office or department ? But are afraid to ask questions about Ubuntu which reveal your ignorance about latest softwares and modern technologies ?
Get the latest original software in the world for India and Indians - Software that JUST WORKS. IS Free And is latest and MODERN
Have you seen the advertisement in which the white horse keeps stopping and forgets where he has to run till you give it offer it some money, dances and capers ?
If you have - then now you can get a copy of a thoroughbreed WHITE HORSE who does NOT FORGET in which direction he has to run.
Yes, drop in to Varanasi for a FREE copy of the best, latest and original software on earth for your laptop / notebook PC or HCL DELL or ZENITH or WIPRO computer.

See FREE Ubuntu Linux and Broadband Internet working with your own eyes - in UTTAR PRADESH and Bihar.
If you have an assembled computer from a local computer supplier - that is all the better.
It has everything you will need for the next THREE YEARS.
This horse never stops and just keeps running like good horses and the BEST SOFTWARE in the world is SUPPOSED to run. No need to dance in front of it.
From start to FINISH.
Come and get your FREE copy of UBUNTI CD - Hardy Heron 8.04.1 in India. Forget the IIT professors who are busy opposing reservations in teaching faculty in public funded Indian universities.
From where : Vidya Ashram 10/82 A - Ashok Marg, Sarnath
Varanasi - 221007
Come and meet us for your free copy of ORIGINAL WHITE HORSE software that does not need fresh and unending loads of CASH on 19 August 2008.
We will also teach you how to install BSNL Broadband Internet on your adhunik Ubuntu computer or Laptop - it does not matter which company you bought your computer from.
Mogambo Khush Hua !!

Learn Ubuntu, Use Ubuntu, Teach Ubuntu !!! Ride a pure breed WHITE HORSE and latest softwares.

Last year at the ZONASA Convention, this Irish student I met asked me, "Why is it that everyone says making curry is easy and somehow I end up with a mess...every time?" Its not just him. Most non-Indians I've met have only "heard" that making a simple chicken curry is easy, but they do screw it up most of the times in case there's no Indian hovering about their kitchen. Its all in the masala really. If you get that right, you'd need to do little else. If you're one of those who can whip up an amazing curry, kudos to you!

Instead of putting down the regular recipe (the one you've probably stumbled across a million times already), this recipe is not much different, just little things here and there make it a little richer and spicier than it usually is.

What You Need:

- 750-800gms of chicken (you could boneless or not)

- 500gms of sour curd (dahi...homemade would be preferred)

- 1 medium-sized onion, pureed

- 2 medium-sized onions, chopped

- 1 whole dry red chili

- 2 tablespoons of garlic paste

- 1 tablespoon of freshly grated ginger

- 1 tomato, pureed

- 1 tomato, chopped

- 1 teaspoon of red chili powder

- 1 tablespoon of turmeric powder

- 1 teaspoon of coriander powder

- 1 teaspoon of garam masala

- half a cup of freshly hopped coriander (cilantro leaves)

- half a cup of cashews, pureed

- juice of half a lemon (or 1 whole lime)

- salt and pepper to taste
How-To:

- Marinate the chicken in sour curd for about 4 hours. If you're in a time crunch, half an hour of marination would do.

- Heat about 4 tablespoons of vegetable oil in a skillet.

- Put in the chicken pieces and fry on high heat for about 5-6 minutes, till the chicken loses color. Remove the chicken from the skillet.

- Add onions to the oil and dahi marinate in which the chicken was cooked and stir-fry till the onions start to brown.

- Add the whole dry red chili, garlic paste, grated ginger, turmeric powder, red chili powder, garam masala, coriander powder and stir for about a a minute or two, till the masala mixture is well-cooked.

- Add the chopped tomatoes, tomato puree and onions puree and stir into a smooth mixture.

- Pour the chicken pieces back into the skillet. Add a cup of water. Cover and cook on low heat for about 35-40 minutes.

- Stir in the cashew puree, salt and pepper to taste.

- Uncover and cook on high heat for about 10 minutes, or till most of the water evaporates. (Mum uses flour or cornstarch to thicken the gravy, but its healthier to simply let the water boil out.)

- Garnish with chopped coriander on top.

- Serve hot with rice or rotis.

Enjoy!

Ingredients:

Paneer: 250 gms : chopped to even sized cubes
Powdered masalas: 2 tsp: dhania, jeera, red chilli, turmeric
Whole masalas ground to a fine powder: 2 tsp: cloves, cinamon stick, badi & choti elaichi
salt: according to taste:
sugar: 2 tsp
Bay leaf: 2 nos
Curd: enough to cover the paneer in a bowl (main part of the marinate)
cream: 100 ml
chopped onions: 2 nos: medium sized
chopped coriander: 1 tbsp
ginger - garlic paste: 2 tsp
Cumin seeds: 2 tsp

Method:

1. In bowl,  mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
2.  Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
3. After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
4. Heat oil in a kadai, add jeera, ginger - garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
5. Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
6. Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
7. Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
8. Serve hot with phulkas or like me eat it as it is like a starter ;)...

This is my contribution to Vandana's : Paneer a delicacy 

So what's a girl to do?  A while back I was cycling through blogs and saw a few posts for the Cookie Carnival.  I was intrigued and decided to check it out.  It's similar to the other groups.  Everyone makes the same cookie recipe each month and writes a post about it.  Cookies seem pretty straight forward and my husband is more likely to eat them than other baked goods so I decided this was the group I would join.

For my first carnival, Kate chose the Blackberry Almond Bars from Williams-Sonoma.  I had to laugh when I saw it.  I was expecting something more like Snickerdoodles which is the cookie they did for June.  I've never made curd of any kind in my life and I'll admit I was a bit intimidated.  Before I started, I made sure I had everything on hand with the directions nearby.  I had a few issues and the blackberry curd cooked a little unevenly in the oven, but they tasted great!  I loved the deep purple color of the curd as well. I'm definitely making these again. :D

Blackberry Almond Bars
from Williams-Sonoma

For the shortbread:

12 T chilled, unsalted butter, cut into 1 inch pieces
2 c flour
1/2 c ground toasted almonds
1/2 c sugar
1/2 t salt

For the blackberry curd:

2 pints blackberries
4 eggs
1 1/2 c granulated sugar
pinch of salt
1 T lemon juice
4 T room temperature, unsalted butter, cut into 1 inch pieces
powdered sugar for dusting (optional)

1. Preheat your oven to 350. Lightly butter a 9 x 13 cake pan.
2. For the shortbread, combine all of the shortbread ingredients in the bowl of a food processor and process until small lumps form. (I cut the butter into the dry ingredients by hand because I'm stupid and bought a small food processor. For some reason, when we got married, I didn't think we'd need a big one because there's just 2 of us. Boy was I wrong. :P ) Empty the mixture into the prepared cake pan and press evenly into the bottom. Bake until the shortbread is golden, about 20 minutes. Remove the pan to a wire rack and reduce the oven temperature to 325.
3. To make the curd, blend the blackberries in a food processor until smooth. Pass the puree through a chinois set over a bowl, using a pestle to press on the solids and extract as much juice as possible; discard the solids. You should have about 3/4 cup of juice. (I used a fine mesh strainer and a spatula. I think I went a little overboard though because my juice ended up foamy. I just scraped the foam off and threw it away.)
4. In the top pan (I used a glass bowl over a pot of simmering water) of a double boiler or in a nonreactive saucepan, whisk together the eggs and sugar until blended. Then whisk in the blackberry juice, salt and lemon juice. Set the top pan over, but not touching the simmering water in the top pan or set the saucepan on med-lo heat if you're using that method. Cook, stirring constantly with a wooden spoon or spatula, until the mixture is warmed through, about 1-2 minutes.
5. Add the butter a little at a time, stirring after each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan until a finger drawn across the back of the spatula leaves a path. (This step was taking me FOREVER for some reason, so I ended up dumping it out of the bowl and into a saucepan. It went much quicker after that. My makeshift double boiler probably wasn't hot enough.) Immediately remove the pan from the heat.
6. Pass the curd through a chinois set over a bowl (I skipped this part and it worked out fine) and let stand for 10 minutes. Whisk to blend, then pour the curd over the shortbread, spreading it evenly.
7. Bake until the curd is set, about 30 minutes. Transfer the pan to a wire rack to cool completely. Cut into bars and refrigerate until ready to serve. If desired, dust the bars with powdered sugar before serving. (I found the bars to be plenty sweet w/o the powdered sugar, so I skipped the extra sugar.)

Get down at Sheep Station in Park Slope and you can have your own poutine.

The cheese is squishy and not overwhelmingly plentiful here. It is fries with gravy and cheese curds. Not so strange. I remember we got cheese curds all the time at Wegmans. I bet we can recreate it here.

The picture could be better, but hey I wanted to eat it!

Later in the night we had loaded waffle fries from a bar, I have to say that I like the American version is better. Even though both are loaded with salt, the American version has more. That usually makes it better.

For those gentlemen and women who feel that cooking isn't that easy and cleaning up after that is such a pain - here we go - very easy recipes for Kadi, rice and dry aloo sabji. I dedicate it to the population that wants to cook, has a kitchen set up but has just 30 minutes (max) on a day!

Serves 1

1. Take 1 or 11/2 cups of rice

2. Add 2.5 to 2.75 times as much water

3. Take 2/3 medium sized potatoes

4. Wash rice, potatoes and pressure cook them in 2 different bowls in the pressure cooker*

6. The rice and potatoes should be done in 15 minutes.

7. Peel the potatoes and hand-crumble them (no time to cut them to pieces you see)

8. In a pan, heat 1 tsp of oil and saute the potatoes with chillies/powdered pepper, salt and turmeric powder - 2-3 mins - its done.

9. Now for the easy kadi - take a cup of curd

10. Mix and beat 1 tbsp of besan (gram flour), a pinch of turmeric powder and salt with the curd (no heating yet)

11. In a pan, heat 2 tsps of oil, add 1 tsp methi (fenugreek) seeds, coriander leaves and the curd mixture.

12. When the curd develops a froth (2 mins on medium flame), remove from flame. Note - the curd should not be allowed to fully boil.

* A friend of mine cooked them together once - maybe okay - not for this spread though!

These recipes have been a life saver particularly for my husband, who had to survive without me (the official cook) for 3 months when I was back home for delivery of my child.

And a colleague had commented:

Try a simpler variation for your potato. Just crack a bit of jeera in the oil and mix the potato along with salt and pepper powder.

I had added:

Actually, if you can toss in a tomato and some kasuri methi leaves (available at stores) at the end, a minute before you remove from the pan, it makes a yummy side dish for rotis. And rotis are available from the stores too! Just heat and eat.

Read the complete article here:

BTW - Dahi

A me è successo: con la birra, con il tè, con il lemon curd... questa crema soda, aspra e dolcissima al tempo stesso, da spalmare sul pane la mattina, ma anche da mangiare a cucchiaiate in quei momenti in cui prende un po' di sconforto e c'è bisogno di coccolarsi un po'..

Il Lemon curd non è difficile da preparare, anzi...

**
buccia e succo di 4 limoni
4 uova fresche
350 gr di zucchero
225 gr di burro
1 cucchiaio raso di farina di mais

Si sbattono leggermente le uova in una pentola piuttosto capiente e si aggiungono il succo e la buccia grattugiata dei limoni, lo zucchero, il burro ammorbidito a temperatura ambiente e la farina di mais. Si fa cuocere il tutto a fiamma bassa per 8-10 minuti circa, mescolando continuamente con una frusta finché si ottiene una crema densa e liscia. Finita la cottura la crema va versata in piccoli recipienti sterilizzati che vanno riempiti fino all'orlo, chiusi ermeticamente e capovolti per qualche minuto.
La crema puó essere conservata al fresco anche per 2-3 settimane.
**

Non è facile capire i motivi per cui una persona che si conosce molto bene cambi, cresca, maturi e diventi più indipendente, ma nonostante ciò è importante fare uno sforzo e accettarne ogni cambiamento, per il bene proprio e di quella persona.. Perché insieme alle persone possa crescere e migliorare anche il rapporto che c'è tra loro: non è giusto rimpiangere chissà quali ormai andati "vecchi tempi", non gioverebbe a nessuna delle parti.
Ho capito che a volte le parole non bastano per far capire certe cose, e questo è un caso.. ci vogliono espressioni, gesti amichevoli, piccole azioni che ricordino sensazioni e stati d'animo, qualcosa di concreto che aiuti a ad unire presente e passato, qualcosa che senza parole riesca a dire: "sono cambiata, sono cresciuta, perché è così che deve essere, ma i sentimenti non sono cambiati, non cambieranno mai".

Io ho trovato quel qualcosa in un pentolino rosso e in barattolo di lemon curd giallo acceso... Possiamo continuare a condividere le piccole passioni di ogni giorno come abbiamo sempre fatto fin da quando io ero piccola, non credi che possiamo continuare a condividere anche tutto ciò che circonda e completa quelle passioni, rendendole più vere, più grandi, più nostre?!
Io credo di sì, e sono contenta che anche tu lo credi...e così il lemon curd che abbiamo preparato insieme in quel freddo sabato pomeriggio ha un sapore impareggiabile: il sapore di un rapporto sincero e adulto.

...sono come un limone maturo: mi stacco dal mio ramo e rotolo per terra; non so chi mi raccoglierà, ma il mio sapore sarà sempre quello unico dell'albero di limoni su cui sono cresciuta...