Thursday, November 24, 2011


I don’t know but yes, I still managed to write this post with full enthu. I am feeling great to be back to the blogging world after a long break. So, I thought it would be a great start with to blog about my favourite fruit - Gooseberry; aamla; Nelikai.

I have fond memories of snacking on them while on my way back from school. They were mixed with salt and chilli powder. This used to be a great treat for hungry little girls.

Indian gooseberry, or aamla is loaded with medicinal value. In traditional Indian medicine, dried and fresh fruits of the plant are used. Also, according to Ayurveda, aamla balances all three doshas - vatta, pitta, and kpha. It's rich in Vitamin C. It is known to purify blood, reduce cough, strengthen the heart, benefit the eyes, stimulate hair growth, and enhance brain power.

Particularly in South India, the fruit is pickled with salt, oil, and spices. Aamla is eaten raw or used in cooking various dishes. The tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish (wherein the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavor); it is traditionally consumed after meals, goes well with rotis, and as a bread spread.

Studies say that having amla powder mixed with honey and butter before a meal will improve appetite. To get relief from acidity, mix one gram of amla powder with some sugar and add it to a glass of water or milk and drink it twice a day. Amla juice has great strength to replenish lost energy source.

I am sharing two of my favourite amla recpies: Nelikai Pachchadi which is known to improve digestion and Nelikai Uppinakai

Nelikai Pachchadi

Nelikai - 5 nos (grated or cut)
Chopped Green Chillies - 2 nos
Curd - 1 cup
Turmeric Powder
Curry Leaves
Urad Dhal


1.Take a pan heat the oil, add urad, mustard, asafoetida, nelikai, green chillies, curry leaves and fry for few mins.
2. After few mins add turmeric powder,curd,salt and mix it well.

Nelikai Uppinakai

15 clean, fresh looking, blemish free nelikai's
¼ cup peanut oil/till oil, but if you are steaming the Nelikai then you need 1/2 cup oil.
¼ cup of salt and red chilli powder (dry roasted, cooled, and ground)
¼ cup of mustard seeds - roasted & finely powdered (if you are using raw Nelikai, then use half quantity)
¼ cup of methi seeds - roasted & finely powdered (if you are using raw nelikai, then use half quantity)
½ tsp of asafoetida
50 gms of green tamarind, beat and grind it, squeeze out the juice
(I aslo add magaliberu and mavinkai shunti (ginger) around 50gms)

  1. Cut the Nelikai and place them in a bottle.
  2. Add salt and shake it, then add the tamarind juice.
  3. In a kadai, pour oil, add mustard seeds, a pinch of haldi, asafoetida, and all the powders. Cool it and add to the Nelikai .
  4. Shake it well and keep it in the sun for a day.
  5. After this you can keep it in the fridge but you must remove it everyday and mix it or shake it, till its ready to eat.

Thursday, June 12, 2008

Wanna Great Legs!!

Eat Spinach!! Along with my five year old son, I just love to watch Popeye turn into a muscle-bound superman when he eats a can of spinach and saves his girl friend Olive Oyl. Popeye’s creator, Elzie Crisler Segar, believed that spinach was an incredible source of strength-giving iron. While it is a good source of iron, recent studies have shown spinach may be more valuable for its varicose vein-fighting vitamin K.

Thirty percent of women suffer from varicose veins. Varicose veins are blood vessels that enlarge and rise above the surface of the skin. According to a study published in the Journal of Vascular Research, the protein responsible for the maintenance of strong vessel walls is activated only when the right levels of vitamin K are present in your body. Just one cup of spinach contains about 380 micrograms of vitamin K—enough to activate the protein that keeps veins strong.

The vitamin K in your body depletes rapidly without regular dietary intake. It can be found in dark leafy vegetables, like spinach, and it is also produced naturally by your intestinal bacteria. In addition to activating vein-strengthening proteins, vitamin K is also responsible for normal blood clotting, which can also help your legs look good by limiting the bruising that happens in day to day bumps and accidents.

For women, the USDA recommends only 64 mcg of vitamin K each day. Recent studies at Oregon State University concur, recommending that everyone eat at least 1 cup of dark leafy greens daily. Replacing saturated fats, like butter and cheese, with monounsaturated fats, like those found in olive oil, will also increase you daily intake of vitamin K.

More Reasons to Eat Spinach

While spinach cannot rightfully take credit for Popeye’s huge forearms, but it can help your health a lot more than your legs:
  • Spinach contains other anti-inflammatory nutrients, like folate, for the production and maintenance of new cells.
  • Spinach is great source of calcium, magnesium, and phosphorous.
  • Spinach is high in antioxidants that subdue cancer-causing free radicals.
  • Spinach is high in phyto-sterols, which are natural plant compounds responsible for blocking cholesterol absorption and reducing blood cholesterol levels.
  • Spinach is a great source of dietary fiber.
Getting Your K

Here, are a few recipes that my family enjoys. My cooking tends to be on the spicy side, so I have put an extra effort to cut down on green chilies for the recipes below.

Paalak Raita

  • Curd 3/4 spoons
  • Paalak few leaves
  • Onions - 1/2 (if it is a big one)
  • Green chillies - 2
  • Coriander leaves, finely chopped
  • Ginger, grated
  • Mustard seeds - seasoning
  • Jeera - seasoning
  • Oil - 1 spoonSalt to taste

  1. Wash Paalak with lukewarm water and chop them.
  2. Cut onions and green chillies into fine pieces.
  3. Heat 1 spoon of cooking oil in a shallow pan. When it is sufficiently hot add ginger past, green chillies. When these are completely fried add jeera & mustard seeds.
  4. Add onions to this seasoning and let it fry for few minutes till it turns light brown. Then add cut paalak and salt and allow it to fry. (It is advised not to close the lid as soon as u add salt as it will lose its green color and looks like a steamed leaves) after few minutes close it with a lid and let it leave some water.
  5. Then remove the lid and let the excess water evaporate.
  6. Once it is cooked remove it from the stove and let it cool.
  7. After it has cooled down add curd and garnish it with coriander leaves. You can serve paalak raitha with roti or puri.
Spinach Rice

  • 2 cups spinach,chopped
  • 2 cups water
  • 1 cup long grained rice
  • 1 medium tomato, chopped
  • 1 medium onion chopped
  • 1 tsp. cumin seeds
  • 1 tsp. coriander powder
  • 1 tsp. garam masala powder
  • 2 green chillies chopped fine
  • 2 Tbsp olive oil
  1. Heat oil in a heavy bottomed pan and season with cumin seeds and chopped green chillies.
  2. Add onion and fry till it turns brown.
  3. Add tomatoes and fry well.
  4. Turn in the spinach and saute for two minutes
  5. Cover cook for five minutes low heat.
  6. Wash the rice and add to spinach mixture.
  7. Add salt,stir.
  8. Add coriander powder and garam masala powder,stir well.
  9. Add water, bring to boil.
  10. Cook for ten minutes on medium heat.
  11. Cook till done on low heat.

Paalak Paneer


  • Spinach - 1/2 kg
  • Paneer - 100 grams
  • Onion - 1
  • Butter - 3 tbsp.
  • Bay leaves - 2-3
  • Cumin seeds - 1 tsp.
  • Salt to taste
  • Black pepper powder - 1/4 tsp.
  • Ginger-garlic paste - 3/4 tsp.
  • Green chili paste 1/2 tsp.
  • Garam Masala Powder - 1 tsp.
  • 2 Tbsp olive oil
  1. Mix ginger-garlic paste, green chili paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
  2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
  3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
  4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
  5. Add salt, black pepper powder, garam masala. Stir well.
  6. Add paneer and cooked spinach (grinded). Mix well.
  7. Put paalak paneer in a baking tray .
  8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.
  9. Grate the paneer kept aside for decoration. Decorate. Paalak paneer is ready to serve

Paalak Chicken


  • Chicken - 1/2 kg
  • Spinach (Paalak) - 1 bunch
  • Onions (medium size) - 3
  • Garlic - 12 pods
  • Green Chillies - 6-8
  • Coriander Leaves (finely chopped) - Handful
  • Cloves - 4
  • Cinnamon - 1 stick
  • Bay Leaf - 1
  • Curd / Plain Yogurt - 1/2 cup
  • Oil for frying
  • Salt to taste
  1. Finely chop the onions, garlic and green chillies.
  2. Boil the spinach on low heat in a vessel till it is soft. Switch off and set aside
  3. Heat oil in a pan/kadai.
  4. Add cloves, cinnamon, bay leaf. Fry for a minute.
  5. Add onions till they turn pink.
  6. Add finely chopped garlic, green chillies and coriander.
  7. Add spinach to this mixture.
  8. Fry this mixture for a couple of minutes
  9. Take the mixture off the heat.
  10. Use the blender to grind the spinach mixture to paste.
  11. Heat some more oil in pan. Add the paste from blender.
  12. Add curd / plain yogurt.
  13. Once the oil starts leaving the sides of the pan, add chicken and salt.
  14. Cook on low heat till the chicken is done.
  15. Serve with hot rotis or rice.
Paalak Mushrooms
( Serves 3 - 4 )

  • 100 gm mushrooms – small in size
  • 2 tsp lemon juice, 1 tsp salt
  • PRESSURE COOK: ½ kg paalak (spinach), ¾ cup water, 1” piece ginger – chopped, 3-4 flakes garlic- chopped, 1 green chili – chopped.
  • TOMATO PASTE: 2 tomatoes, ½” piece ginger, 1 green chili, 3-4 flakes garlic
Other Ingredients:
  • 2 tbsp Olive Oil, 3 onions – ground to a paste
  • ¼ tsp black pepper, salt to taste, ½ tsp garam masala.
  • Seeds of 1 moti illaichi (brown cardamom) – crushed roughly
  • Seeds of 1 chhoti ilaichi (green cardamom ) – crushed roughly.
  • Chop paalak leaves. Wash in plenty of water. Pressure cook paalak with all the ingredients to give one whistle. Keep on low flame for 5-7 minutes. Cool and blend in a mixer.
  • Slice tip of the mushroom stalk and wash to remove dirt. Boil 2 cups water with 1 tsp salt & lemon juice. Soak mushrooms in it for 5 minutes.
  • Heat 1 tbsp Olive Oil. Add the drained mushrooms and stir fry for 4-5 minutes till the mushrooms loose their raw look and turn soft. Keep aside.
  • Grind tomatoes, ginger, green chili and garlic to a paste.
  • Grind onions separately to a paste.
  • Heat 2 tbsp Olive Oil. Add onion paste & cook till golden brown.
  • Add tomato paste. Cook till dry and oil separates.
  • Add black pepper, moti illaichi (brown cardamom), chhoti illaichi (green cardamom), salt to taste and ½ tbsp garam masala. Saute for ½ minute.
  • Add spinach and cook for 4-5 minutes on low flame.
  • Add mushrooms. Cook for 2 minutes. Transfer to a serving dish.
  • Heat 1 tsp of Olive Oil. Remove the pan from heat. Add ¼ tsp red chili powder and pour the hot oil on the hot paalak. Server hot.
Try to work more spinach into your diet. Your body will thank you for it.

Monday, June 02, 2008

Goodness of Olive Oil

It's been almost three years since I switched to olive oil (extra-virgin olive oil) for my cooking. It stimulates taste and goes an extra mile than the regular cooking oil to provide benefit to your health. However, when I go to the store to buy a bottle of olive oil, I am bombarded with a variety of types and colors. I am sure many would have faced the same situation. I thought it would be good to share (based on my experience) and provide an explanation of some of the typical varieties you might find — and a note about which type to choose.

Olive oils do not differ in the types or amount of fats they contain — all are pressed from tree-ripened olives. The differences lie mainly in the taste, aroma, and concentration of nutrients. Here's the breakdown:

Extra-virgin olive oil: This is the oil which is widely recommended. It comes from the first pressing of the olives, so it's the least refined and therefore has the highest level of antioxidants. It's also the highest quality and most flavorful olive oil, with the lowest acid content.
Virgin olive oil: This comes from the second pressing of the olives and has an acidity of between one and three percent.
Light and extra-light olive oil: This is simply a designation used by companies to market a less flavorful, more acidic type of oil. The term "light" means lighter in color and fragrance, not less fat or calories. These oils are generally between 90 and 95 percent refined olive oil and 5 to 10 percent virgin olive oil. They have had their color, taste, and fragrance removed by the refining process (using a chemical, usually hexane, and steam). This process also destroys the phytochemicals and antioxidants in the oil.
Organic Olive Oil: Olive oil is obtained from the fruit of the olive tree, a traditional crop of the Mediterranean Basin. It contains a wide variety of valuable antioxidants that are not found in other oils. It is rich in vitamins A, D, K and especially E. In the sixth century BC the Etruscans used Olive oil to make cosmetics; the Egyptians used it as an anti-aging anti-wrinkle lotion, mixing it with milk, cypress berries, wax and incense grains. Down through the ages it has also been used for medicinal purposes, to disinfect and to assist in the healing of sores.

Homer called it 'liquid gold'. Medicinal, magical, and fascinating since time immemorial, olive oil has been more than mere food. Olive oil has brought about the high life expectancy and low rates of cardiac disease of the Mediterranean people. Today, it is universally accepted as the healthiest of all edible oils. Adding olive oil to your diet is the easiest change you can make towards a healthier lifestyle.

Benefits of Olive Oil:
  • It decreases the level of cholesterol and prevents arteriosclerosis.
  • It prevents high blood pressure and diabetes.
  • It regulates the digestion system by protecting against gastritis and ulcer.
  • It prevents the possibility of formation of gall bladder stones.

I would like to share with you one of the special recipe enjoyed by members of my family.

Paneer Tikka

( Serves 4 )

  • 300 gm paneer- cut into 1½ ” squares of 1” thickness
  • 1 large capsicum – deseeded and cut into 1” pieces (12 pieces)
  • 1 onion – cut into 4 pieces and then separated
  • ½ cup dahi – hang in a muslin cloth fir 15 minutes
  • 3 tbsp thick malai or thick cream
  • A few drops of orange colour or a pinch of haldi (turmeric)
  • 1 tbsp Extra-virgin olive oil, 1 tbsp (level) cornflour
  • ½ tsp amchoor, ½ tsp kala namak, ¾ tsp salt, or to taste
  • 1 tbsp tandoori masala
  • 1” piece ginger, 5-6 flakes garlic
  • 2 dried, whole red chillies- soaked in water for 10 minutes and drained.
  • Hang curd in a muslin cloth for 15 minutes.
  • Drain soaked red chillies. Grind ginger, garlic and red chillies to a paste.
  • To the ginger-garlic-chilli paste, add hung dahi, cream or malai, 1 tbsp Extra-virgin olive oil, 1 tbsp cornflour, amchoor, salt, kala namak, tandoori masala, colour or haldi and paneer. Mix well.
  • Brush the wire rack (grill) of the oven generously with Extra-virgin olive oil.
  • Arrange paneer on a greased wire rack of the oven or on the skewers. After all the paneer pieces are done, put the capsicum and onions- both together in the left over marinade and mix well to coat the vegetables with the marinade. Leave the vegetables in the bowl itself.
  • At the time of serving, put the paneer pieces placed on the greased wire rack in the hot oven at about 200°C. Grill till almost done, for about 15 minutes. Grill the paneer till it gets dry and starts getting crisp. Sprinkle some Extra-virgin olive oil on the paneer pieces. Now remove the vegetables from the bowl and put them also in the oven on the sides of the paneer.
  • Grill everything together for another 5 minutes. The vegetables should not be grilled for too long.
  • Remove from the oven. Serve immediately (really hot), sprinkled with some lemon juice and chaat masala.

Thursday, April 03, 2008

Cooking Tips...

  • For soft dosas, add some boiled rice, while grinding.
  • To adjust salt in curries add roasted rice powder.
  • If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
  • For crispy dosas, add a teaspoon of tur dal gram and some fenugreek seeds while soaking rice.
  • While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.
  • Green peas will retain original colour, if a pinch of sugar is added while boiling.
  • Leafy vegetables will remain fresh longer, if wrapped in news papers while storing.
  • If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk.
  • Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
  • You can make tasty chapati by mixing equal proportion of wheat flour and barley.
  • If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it.
  • Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg.
  • Add 1/2 teaspoon of baking soda while mixing the dough for chapati to make it soft.
  • If a curry turns out too salty, garnish it with some grated coconut.

Friday, August 31, 2007

Magic of Monsoon

Monsoon is the time I look forward to. It takes away the heat and makes the world look alive and beautiful. It is also a romanticized phenomenon; Bollywood movies thrive on this concept in almost all movies.

Personally, I love it when it rains. The cool breeze and relief from the heat that it delivers, the smell of earth that raises with the early rains, the beauty of the droplets are all a cause of joy. The dry earth turns wet and green in the season and looks pretty. Every year, people anticipate anxiously for the rains, and celebrate when it arrives. I love to travel during the Monsoon season. Its similar to chasing the monsoon. I will write about that in my next entry.

Most of India has a limited season in a year when it rains - primarily between June and September. In this season, rain clouds are carried in from the Indian Ocean by a seasonal wind called 'monsoon'.

Monsoon brings with it cravings for hot, spicy, fried food. The lovely rainy weather (which makes you creep under a blanket with a book in hand, music, and some thing to nibble) encourages to try some spicy hot recipes. Rain and Corn (especially ‘Bhutta’-Corn on the Cob) go hand in hand. The fresh smell of the mud when it rains urges you to eat something steaming hot with a hot cup of Chai (tea). But an excellent combination is Rain and Chaats. The thought itself makes my mouth water. Chaats do have many high caloric ingredients like sev, puris, farsan, fried potatoes, etc. But they also have a balancing amount of nutritious ingredients like cucumbers, boiled potatoes, tomatos, coriander, etc.

Sharing few of my favorite chaat recpies with you:

Ragda patties


For patties:
1/2 kg boiled and mashed potatoes
2-3 bread slices (for crispness) (you can substitute this with rice flour or corn flour)
salt to taste.

For ragda:
1/2 kg of white peas
turmeric powder
ginger-garlic paste (1 tsp each)
chili powder, salt
1 onion
2 tomato's (optional)
2 tsp garam masala,

For sweet chutney:
1/2 cup pulp of dates (soak dates in hot water for 1/2 an hour, deseed and grind them. Strain to get a smooth paste)
1/4 cup tamarind pulp
1/4 cup jaggery or sugar

For spicy chutney:
coriander leaves
green chilies (amount varies as per the taste)
a pinch of salt.
1 tsp cumin seeds.

For garnishing
Yellow thin sev,
finely chopped coriander leaves,
finely chopped onions,
crushed puris of pani puri(optional).

  1. Soak the white peas overnight. Or if you are in hurry, soak them for 4 hours in hot water. Wash and add some salt and water. Pressure cook till soft.
  2. Dip bread slices in water for just a moment and squeeze them to remove excess water. Mix them with mashed potatoes and add salt. Make small balls of the mixture and flatten them.
  3. Heat a griddle. Pour some oil. Arrange the patties on the heated griddle. Turn upside down once the bottom side of patties is brown. Shallow fry all the patties till brown and crisp.
  4. Chop onions and tomatoes.
  5. Heat 1 tbsp oil in a pan. add onion pieces, saute for a minute. Then add tomatoes, ginger-garlic paste and fry for some time.
  6. Now add boiled peas, chili powder, salt and some water for desired consistency. cover and cook for 10 minutes. Ragda is ready.
  7. Grind all the ingredients of sweet chutney with some water into a fine paste. In the same way, make spicy chutney.
  8. To serve, arrange patties in a dish, pour some ragda on top. Add sweet chutney and spicy chutney.
  9. Garnish with thin sev, coriander leaves, onions and crushed puris.
Bhel puri

1 packet of flat crispy puris
500 gms puffed rice (kurmura/murmura - available in Indian groceries)
125-250 gms plain sev (Indian fried snack, looks like noodles)
2 teaspoon chat masala
1 teaspoon chili powder
2 potatoes (boiled)
1 big red onion
1/2 bunch coriander leaves
Lemon juice or raw mango (chopped)
salt to taste

Spicy chutney
1/2 bunch coriander leaves
1/2 bunch mint leaves
2 big garlic cloves
10-12 green chilies
Grind all the above items to make a fine paste. Add some water for pourable consistency.

Sweet chutney
1/2 cup pulp of dates (soak dates in hot water for 1/2 an hour , grind them in a mixer and strain)
1/4 cup tamarind pulp
1 tbsp jaggery or sugar
2 tsp chili powder
2 tsp cumin seeds
Using some water, grind together all the above items

  1. Prepare the spicy and sweet chutneys.
  2. Mix together puffed rice and sev. Add chat masala, salt and chili powder.
  3. Chop onion and raw mango finely. Dice potatoes. Chop coriander leaves.
  4. Add onions, raw mango pieces (or lemon juice), potatoes and coriander leaves to the puffed rice and sev mixture and mix gently with the hands.
  5. While serving, add spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, top with some more sev and chutneys (if desired). Garnish with coriander leaves. Serve with crunchy puris.
Corn Sev Puri (a healthy version)

½ cup whole wheat flour (gehun ka atta)
1 teaspoon oil
¼ teaspoon salt

To be mixed together into a corn topping
1 cup yellow corn kernels, boiled
1 cup spring onion, chopped
2 green chillies, finely chopped
½ cup tomato, finely chopped
1 teaspoon chaat masala
2 teaspoons lemon juice
salt to taste

For the tamatar ki chutney
2 medium sized tomatoes
¼ teaspoon ajwain (carom seeds)
a pinch asafoetida (hing)
½ teaspoon garlic, grated
½ teaspoon chilli powder
1 teaspoon sugar
1 teaspoon oil

Other ingredients:
1 cup sev
¼ cup fresh pomegranate (anar)
2 tablespoons chopped coriander

For the baked papdis
  1. Mix the flour, oil and salt. Add water and knead into a firm dough. Knead for a 2 minutes and keep aside. Divide the dough into 24 portions.
  2. Roll out into thin puris and prick with a fork. Arrange the puris on a lightly greased baking tray.
  3. Bake in a hot oven at 200°C (400°F) for 10 minutes.

For the tamatar ki chutney
  1. Blanch the tomatoes in hot water. Peel and purée in a liquidiser.
  2. Heat the oil in a pan, add the ajwain and asafoetida and sauté for 30 seconds.
  3. Add the garlic and sauté for a few seconds.
  4. Add the tomatoes, chilli powder and salt and simmer for 10 to 15 minutes or till the oil has separated. Cool and use as required.

  1. Arrange the papadis on a serving plate.
  2. Top each papadi with 1 teaspoon of the corn topping.
  3. Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the sev, pomegranate chopped coriander.
  4. Serve immediately.
Pani puri


1 packet of puris ( available in Indian groceries)
1 packet pani puri masala ( available in Indian groceries)

For the filling
1. Moong sprouts: Heat some oil in a pan. Add moong sprouts and add little amount of water. Cover and cook till they are done.
2. Ragda
2 medium Potatoes

Sweet chutney
1/2 cup pulp of dates (soak dates in hot water for 1/2 an hour , grind them in a mixer & strain), 1/4 cup tamarind pulp, 1/4 cup jaggery or sugar, 1 tsp cumin seeds.
Grind together all these items.

Spicy chutney
1/2 cup coriander leaves, 12-15 green chilies, a pinch of salt.
Grind together all these items.

  1. First prepare the filling of moong sprouts or Ragda.
  2. Add some water to Pani puri Masala or as per the instructions on the packet. Boil and let it cool. You can keep it in refrigerator for some time.
  3. To serve, arrange puris in a dish. Put some filling into these puris. Add chutneys & Masala pani as per your taste and enjoy.

Monday, July 30, 2007

Blogging Personality!

Your Blogging Type is Pensive and Philosophical

You blog like no one else is reading...
You tend to use your blog to explore ideas - often in long winded prose.
Easy going and flexible, you tend to befriend other bloggers easily.
But if they disagree with once too much, you'll pull them from your blogroll!

Personality Traits Revealed by Masala Dosa!

An interesting email was forwarded by my friend (thanks Jalaja). I knew that there are numerous ways of knowing personality traits of an individual. This email from my friend was an an eye opener. Even a simple masala dosa and how you eat it can reveal your personality. Gosh! but how much of this is true.

I am person who's eating habits vary as my mood. My approach to food and the way I eat my food in my mood swings varies drastically. As you read on, you will discover that the way you eat your masala dosa revels some traits of your personality...

Case 1: Individuals who open the masala dosa and eat it: These individuals are very open about their life. Everyone knows all about the person. I have generally seen guys do this rather than girls. Some people think that it is a gross way of eating but in truth, these people are just portraying who they are and how their life is.

Case 2: Individuals who start from both end and approach the masala later: These individuals like to wait for the exiting things to come to their life. Sadly when the times comes, they are not too interested or just do not know how to enjoy it to the fullest. These are the folks who just want life as either dry or exiting. They just do not know how to phase their life and enjoy it no matter what. There are two types of people within this group

  • Case 2.1: Individuals who do not finish all the masala: These folks just do not care as much for the fun times as they are already bogged down by the harsh reality of life. The dry periods in their life has left them with so much scars that they do not want to be really happy when the time is right. They just take only as much as they needed and end their life. A very sorry state indeed.

  • Case 2.2: Individuals who finish all the masala with the little dosa they have: These are the folks who just are in the extremes. They just go all out in life. No matter whether it is dark or bright. They may not enjoy life to the fullest but they sure make sure that they get every single good and bad thing out of life. Sometimes these folks are really hard to get along with. They are either your best friends or your worst enemies. They do not have a middle path at all.

Case 3: Individuals who start from the middle and proceed to both ends: These are the people who like to get right to what they think is their best part of life. Usually these guys finish of the good portions in a hurry and get stuck with nothing but worst parts of their life. The thing to note among these people is that the tendency to burn out very early in their life. Like the above case, there are two kinds of people in this group too.

  • Case 3.1: Individuals who do not finish the dosa: These folks are really the saddest of people. They are the ones who tend to end their life as soon as it hits the bad patch. For them, they only need and want the best things in life and nothing more. Typically, they are not prepared or tuned to life as a whole. They just want to enjoy from first till last. Sadly, no one in the world can live without even an ounce of sadness in life. Not even the richest of the richest. But to self destruct at the mere sign of distress is very bad. That is what these guys tend to do. Some learn to live life but most of them do not.

  • Case 3.1: Individuals who do finish the dosa: These folks are the typical human beings. We all enjoy the greatest of times in life and push the sad parts thinking about the great times in life. Typically the plate is clean and nothing is left for fate or in life. Happiness and sadness are part of life and these guys know that and are kind of prepared for it. Life is not always happy but there are moments of happiness here and there.

Case 4: Individuals who eat the dosa making sure that the masala lasts for the whole dosa: These people are very rare. These are the people who like to attain balance in their life. It is hard to displease these people and it is hard to make them really happy. They like their balance and are very protective of it. Sadly these are the people who tend to be lonely as anyone else may upset the balance of their system. Perfectionist to the core and are very careful. These guys do not make the best company but are needed in any group to make the group from going hay wire.

Case 5: Individuals who do not share and eat the dosa as if it is precious: These folks are very protective about their life. They do not want anyone to come and interfere in their life. They like to hide their true nature and intensions for their benefit. Beware of such people as they are in every group for their own need and nothing else.

Case 6: Individuals who offer their first bite to others: These guys are overly friendly. They do anything to be part of a group and make everyone feel like the group is important than the individuals. They are the glue that holds any group together. They are very friendly and bring the best of all the others in the group. They go out of their way to help other friends. Most groups should have a person like this and they are the ones who plan the group outings and other group activities. Once this person is out of the group, typically the group slowly falls apart.

Case 7: Individuals who take one or two bites and then offer the dosa to others: These guys care about friends and friendship but they take their time to get into the group. They take their time in making friends and they typically are very committed once into the friendship. These guys like to always be in the side lines and typically do not jump into anything in life. They always take their time to analyze the situation and then make a decision. These guys take the better safe than sorry approach.

Case 8: Individuals who wait for others to make the offer first: Typical people I must say. They are unsure about everything. Even if they wanted to offer, they will wait till the other person offers the food first. If the other person is silent, so are these people. They are the followers. They do terrific idea, they will pitch it to someone else and get their advice before proceeding. Sadly, most of the elderly world like these types of people.

Case 9: Individuals who offer dosa only when they cannot finish it on their own: You all may be familiar with these kinds of people. People who are very generous only when all their needs are fulfilled. These folks are selfish but at the same time not misers or greedy. They just want to satisfy themselves before they give it to the world. They typically do not stuff themselves nor do they tend to starve. They are very good people who would give you the best of advises in life. They would make sure that you are not sad following their advice.

Case 10: Individuals who offer the whole dosa and eat from others plates: These folks are other extreme. They know what they want, they get what they want but they cannot enjoy what they want. Instead they tend to settle for other things in life which satisfies the needs but does not satisfy the person completely. These guys are termed as born losers cause even when they have the thing they wanted, they can't stop others from stealing it from them.

So, next time you are out with someone and you decide to eat malasa dosa watch out ! Also, look closely and see if that person falls into one of the above categories.

Wednesday, June 06, 2007

For all who love Muffins...

Muffins (history about Muffins) or Cupcakes are my favorites. They are quick to make, hassle free, and good for a quick afternoon tea snack or for morning breakfast. Also, check out Muffins Films, which hosts short films about muffins. Delicious animation! One of America's most remembered progressive music bands, named their band "The Muffins". website has a huge collection of American-style muffins recipes.

Here's one of my favorite muffin recipe: Banana Chocolate Chip Muffin

1 3/4 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla essence
1/2 cup walnuts, chopped
2/3 cup semisweet chocolate chips


Preheat the oven to 375 degrees.

  1. In a bowl, mix the flour, cocoa, salt, baking powder, and baking soda. In another bowl, mash the bananas.
  2. Whisk two large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.
  3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into greased muffin tins.
  4. Bake for 15 minutes. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
Note: Makes about 9 or 10 muffins.