I have realized not with ease that bringing up a baby is easy but picking the right advice to follow among the thousands of cries is the difficult part. Overbearing but definitely well meaning people, keep correcting our judgement, actions and intentions when it comes to baby "rearing". Yes!! it almost seems like a art yet to master to young mommies like me :(.
I have resorted to reading books (What to expect the first year by Heidi Murkoff) and online resources available to guide me while I go along this scary journey step by step. It seems scary because no mom would like to do something now which we have to repent later, or wish we had done something in the earlier months, which doctors now point out as the reason for so and so problems.
Some tips from my side too: :) :) :), I have also joined the gang of overbearing and well meaning people you may say :P :P.
What I have read is that the plastics in feeding bottle could be harmful when we try to heat milk in it or when we boil them for sterilizing, and BPA free bottles or good old glass ones are the way to go ahead. So let's be BPA free and keep our babies safe:)
Saturday, June 4, 2011
Beat the heat with online shopping!
To shopping buffs like me, whether we buy or not does not matter but browsing through endless galleries of dresses, trinkets or shoes is important for our rejuvenation. Now come summer this becomes a ordeal difficult to achieve. Added to that having taken a break from work makes the brain go in a tizzy with nothing to occupy it. Hail Online Shopping!!!!
I have discovered that the simple pleasure of window shopping can be done by perusing through online catalogues on various sites, (www.fashionandyou.com and www.firstcry.com being my top favorites). And when sale time comes, it is la la time in shopping land for me.
E-commerce has come to India, and it is big, seeing the rate at which products go sold out or out of stock on these websites, brings me to the conclusion that the way India shops has changed, and changed for good. With convenient ways to browse sitting at home, credit card availability, and some disposable income available at the hand of us young netizens we are ready.
So go India go!! And goodbye to lagging home loads of shopping bags and hello to courier convenience at your doorstep:).
I have discovered that the simple pleasure of window shopping can be done by perusing through online catalogues on various sites, (www.fashionandyou.com and www.firstcry.com being my top favorites). And when sale time comes, it is la la time in shopping land for me.
E-commerce has come to India, and it is big, seeing the rate at which products go sold out or out of stock on these websites, brings me to the conclusion that the way India shops has changed, and changed for good. With convenient ways to browse sitting at home, credit card availability, and some disposable income available at the hand of us young netizens we are ready.
So go India go!! And goodbye to lagging home loads of shopping bags and hello to courier convenience at your doorstep:).
Wednesday, March 2, 2011
Ragi Sangati : (Millet & Rice Dumplings)
I was introduced to this dish at Rayalaseema Ruchulu restaurant,(Hyderabad) and I always go back for more. This teamed with really spicy Kheema and loads of ghee to cut the spice is the winner when it comes to enjoying Rayalaseema food for me.
Serves - 2
Time Taken: 25 mins (approximately)
Ingredients needed:
Ragi flour - 1 cup
Rice - 1/2 cup
Salt to taste
Water - 4 cups
Method to prepare:
Clean and soak rice for 15 mins (approximately)
Take water in a saucepan, bring it to boil.
Once the water starts boiling, add the drained rice and salt.
Cover and cook the rice until the grains are soft.
When the rice is cooked and soft, just add the ragi flour into the pot. Do not stir at this point, but allow it to cook.
Cover the pan and let it cook on sim heat for few mins, until the steam lifts the plate covering the pan.
Remove the cover and using a roll pin to stir the mixture thoroughly until you see no lumps.
Simmer the stove and allow it to cook for 10 mins (approximately)
Take a vessel, wet it with water, then scoop a portion to this wet vessel and rotates the vessel. It automatically becomes a ball.
Serves - 2
Time Taken: 25 mins (approximately)
Ingredients needed:
Ragi flour - 1 cup
Rice - 1/2 cup
Salt to taste
Water - 4 cups
Method to prepare:
Clean and soak rice for 15 mins (approximately)
Take water in a saucepan, bring it to boil.
Once the water starts boiling, add the drained rice and salt.
Cover and cook the rice until the grains are soft.
When the rice is cooked and soft, just add the ragi flour into the pot. Do not stir at this point, but allow it to cook.
Cover the pan and let it cook on sim heat for few mins, until the steam lifts the plate covering the pan.
Remove the cover and using a roll pin to stir the mixture thoroughly until you see no lumps.
Simmer the stove and allow it to cook for 10 mins (approximately)
Take a vessel, wet it with water, then scoop a portion to this wet vessel and rotates the vessel. It automatically becomes a ball.
Gongurra Mamsam : (Mutton cooked in red sorrel leaves)
Serves - 2
Time Taken: 60 mins (approximately)
Ingredients:
1/2 kg tender lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder (haldi)
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry:
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 gms gongura leaves
1 large onion thinly chopped
1 stem large curry leaves
Method To Prepare:
Boil the mutton , ginger & garlic with some salt in a pressure cooker.
Fish out the ginger & garlic and make a paste of it and keep it aside.
In a pan, heat oil and add all the whole spices to it.
Once they start spluttering, add the ginger garlic paste, green chilies and then the finely chopped onions.
Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
Saute till the oil is separated from the mixture.
Now add the meat pieces and sauté for five minutes (approximately) so that they get well wrapped with the spices paste.
Then add water for curry and boil till it thickens.
Garnish with fresh coriander or mint leaves and serve with plain steamed rice.
Time Taken: 60 mins (approximately)
Ingredients:
1/2 kg tender lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder (haldi)
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry:
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 gms gongura leaves
1 large onion thinly chopped
1 stem large curry leaves
Method To Prepare:
Boil the mutton , ginger & garlic with some salt in a pressure cooker.
Fish out the ginger & garlic and make a paste of it and keep it aside.
In a pan, heat oil and add all the whole spices to it.
Once they start spluttering, add the ginger garlic paste, green chilies and then the finely chopped onions.
Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
Saute till the oil is separated from the mixture.
Now add the meat pieces and sauté for five minutes (approximately) so that they get well wrapped with the spices paste.
Then add water for curry and boil till it thickens.
Garnish with fresh coriander or mint leaves and serve with plain steamed rice.
Recipe: Achari Murg
Recipe: Achari Murg | Siasat
Made with spices used in pickles, Achari Murg is a delectable North India dish.
Ingredients:
• 1 kg Chicken pieces
• 2 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Onion seeds
• 2 Red dry chilies
• 2 Large onions sliced
• 2 tsp Garlic paste
• 1 Cup tomato puree
• Juice of 1 lemon
• 1/2 Cup water
• Salt to taste
• 3-4 tbsp Mustard oil
Procedure:
• Heat the oil in a heavy-bottomed pan and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
• Add onion and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
• Transfer to a bowl, leaving the oil in the pan.
• To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
• Add the chicken pieces and fry on high level for about 2 minutes.
• Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
• Add the tomato puree and fry on high level for a few seconds.
• Now add the fried onion mix and sprinkle salt to taste. Mix well.
• Sauté on a high level for about 2 minutes.
• Add lemon juice and mix well.
• Serve hot.
Made with spices used in pickles, Achari Murg is a delectable North India dish.
Ingredients:
• 1 kg Chicken pieces
• 2 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Onion seeds
• 2 Red dry chilies
• 2 Large onions sliced
• 2 tsp Garlic paste
• 1 Cup tomato puree
• Juice of 1 lemon
• 1/2 Cup water
• Salt to taste
• 3-4 tbsp Mustard oil
Procedure:
• Heat the oil in a heavy-bottomed pan and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
• Add onion and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
• Transfer to a bowl, leaving the oil in the pan.
• To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
• Add the chicken pieces and fry on high level for about 2 minutes.
• Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
• Add the tomato puree and fry on high level for a few seconds.
• Now add the fried onion mix and sprinkle salt to taste. Mix well.
• Sauté on a high level for about 2 minutes.
• Add lemon juice and mix well.
• Serve hot.
Fried Meat Balls
Fried Meat Balls | Siasat
Ingredients:
½ kg mince meat
1 tsp red chilli powder
½ tsp haldi powder
½ tsp coriander powder
1 tsp garam masala
1 cup fried channa
2 bunches coriander leaves
¼ coconut
Salt to taste
Oil for frying
Method:
Grind the red chilli powder, haldi powder, coriander leaves, coriander powder, garam masala, coconut and the fried channa in a mixer to make a fine paste.
To this mixture add the meat and mix it well.
On medium heat, add the meatballs in a non stick pan with some water.
Coook till all the water dries up.
Fry the meat balls in oil on medium heat till it turns golden brown.
Ready to serve hot.
Ingredients:
½ kg mince meat
1 tsp red chilli powder
½ tsp haldi powder
½ tsp coriander powder
1 tsp garam masala
1 cup fried channa
2 bunches coriander leaves
¼ coconut
Salt to taste
Oil for frying
Method:
Grind the red chilli powder, haldi powder, coriander leaves, coriander powder, garam masala, coconut and the fried channa in a mixer to make a fine paste.
To this mixture add the meat and mix it well.
On medium heat, add the meatballs in a non stick pan with some water.
Coook till all the water dries up.
Fry the meat balls in oil on medium heat till it turns golden brown.
Ready to serve hot.
Shahi Paneer
Shahi Paneer | Siasat
Ingredients:
• 250 gm Paneer
• 1/4 cup Beaten curd
• 1/2 cup Milk
• 1 1/2 cup Tomatoes, finely chopped
• 1/2 cup Onion, chopped into strips
• 1/2" piece Ginger, finely chopped
• 2-3 Green Chilies, finely chopped
• 2-3 Cardamoms, crushed
• 1/2 tsp Garam Masala
• 1/2 tsp Red Chilli Powder
• 2 tsp Tomato Sauce
• 3 tsp Ghee or butter
• 1/2 cup Water
• Salt to taste
For Garnishing:
• 2 tsp Grated Paneer
• 1 tsp Coriander Leaves, chopped
Procedure:
• Cut the paneer block to make 2" cubes.
• In a frying pan, heat 1 1/2 tsp of ghee. Add onion, ginger, green chili and cardamom and fry for about 2 to 3 minutes. Now, add tomatoes and cook for about 5 to 6 minutes.
• Add the beaten curd and cook further for 5 minutes. Now, add water and allow it to cool.
• Once cool, blend the mixture in the mixer until it turns smooth.
• Now, take the frying pan and heat the remaining ghee. Now, add the churned gravy and the spices and tomato ketchup.
• Boil the mixture until it turns to thick gravy.
• At the time of serving, heat the gravy. Add milk and paneer cubes and allow it to boil for about 3 to 4 minutes.
• Garnish it with chopped coriander and grated paneer. Your yummy shahi paneer is ready to be served.
Ingredients:
• 250 gm Paneer
• 1/4 cup Beaten curd
• 1/2 cup Milk
• 1 1/2 cup Tomatoes, finely chopped
• 1/2 cup Onion, chopped into strips
• 1/2" piece Ginger, finely chopped
• 2-3 Green Chilies, finely chopped
• 2-3 Cardamoms, crushed
• 1/2 tsp Garam Masala
• 1/2 tsp Red Chilli Powder
• 2 tsp Tomato Sauce
• 3 tsp Ghee or butter
• 1/2 cup Water
• Salt to taste
For Garnishing:
• 2 tsp Grated Paneer
• 1 tsp Coriander Leaves, chopped
Procedure:
• Cut the paneer block to make 2" cubes.
• In a frying pan, heat 1 1/2 tsp of ghee. Add onion, ginger, green chili and cardamom and fry for about 2 to 3 minutes. Now, add tomatoes and cook for about 5 to 6 minutes.
• Add the beaten curd and cook further for 5 minutes. Now, add water and allow it to cool.
• Once cool, blend the mixture in the mixer until it turns smooth.
• Now, take the frying pan and heat the remaining ghee. Now, add the churned gravy and the spices and tomato ketchup.
• Boil the mixture until it turns to thick gravy.
• At the time of serving, heat the gravy. Add milk and paneer cubes and allow it to boil for about 3 to 4 minutes.
• Garnish it with chopped coriander and grated paneer. Your yummy shahi paneer is ready to be served.
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