Monday, November 13, 2017
Wednesday, October 18, 2017
Wish you a very happy Diwali again! Do you remember a painting of mine which took 4 years to complete!! I am sure you dont :) You can check it out here.
And can you believe I completed this painting just in 3 sittings! Right from the inception of the idea to final completion in just 3 days :)
Actually we had a little slot on top of the safety door, I wanted to fill it with something beautiful and that too before Diwali! I used my daughters old canvas for this. Painted with acrylic paints. Drew the Ganeshji image with hands. Later outlined the border and outlines with 3D outliners. Adorned Ganeshji's necklace with colorful stones.
Very happy with the result. Do let me know how you liked our little creation ( Yes little miss had definitely contributed in the painting in her own way, sometimes painting the bells, background and sometimes bugging me ...haha :))
This is where I started!
Tuesday, October 17, 2017
Wish you a very happy Diwali!
This month I am participating in blogging marathon after a long time.
Sharing a very yummy appetizer today. It comes from Gujrati cusine, but it is loved by all in India and out of.
Kids especially love this since it is not too spicy but very tasty it is :). The texture of khandvi is very soft and silky. Preparing it perfectly is a bit tricky, I am not there yet, but trying :)
1 cup besan (bengal gram flour)
1 cup curds (dahi)
a pinch of asafoetida (hing)
1/2 teaspoon drops of lemon juice
1/4 tsp turmeric powder (haldi)
2 tsp fresh grated ginger
green chilli paste (optional - I did not use since I was making for kids)
salt to taste
oil for greasing
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
2 green chillies split vertically
For The Garnish
2 tbsp freshly grated coconut (optional)
2 tbsp finely chopped coriander (dhania)
Grease 3 thalis (10” diameter each) with oil on both the sides and keep aside.
Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.
Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.
Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.
Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.
While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.
Turn all the 3 thalis and spread the remaining mixture on their back side in the similar matter as step 6.
Allow them to cool for 5 to 10 minutes and roll them up tightly.
Cut each roll into 6 equal pieces and keep aside.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis.
Garnish with coconut and coriander and serve.
Monday, October 9, 2017
So we made this using simple yellow card stock. For the front we made a pattern paper diya and decorated with rhinestones.
Made a step pop up inside. Decorated the steps with small diyas. Do let me know how you liked out card..
Happy Diwali :)
Thursday, September 14, 2017
Yelling less? Well I do want to... But every time it happens I forget everything :(
I just feel like crying right now.. Coz it frustrates me..It makes me angry. .to not be in control of my emotions..Sometimes I doubt myself if I can ever do it.
Daily I think I will reset my counter and start with day 1 tomorrow, but then...
But I want to really thank you my friends out there for your support and encouraging words on this initiative of mine.
And I know myself. I Can't give up. I think I have certain take away which I should keep in mind to be able to do it.
1. Little miss is a free spirit and does things at her own sweet pace. I get irritated when she does not do things quickly. Today at one step after telling her repeatedly, I started counting. She assumed when mamma is counting she has to finish the task before I reach a count of 5. And it was indeed done. The thing is for me to start counting if I feel I am going to lose my mind.... More for me than for her!
2. Repeating positive assertions
Life is good ! I am blessed to have such a lovely family and friends. I have everything that I need. I am happy! I am healthy! My family is happy! We are healthy and love each other.
3. Expect less. Yes that is the key. Because it leads to frustration when the expectation is not met by someone. I also dont want to take out someone else anger on my little child. Dont want to scare her (I know I do that :( )
4. Choosing Love! Yes Choosing to be a loving and caring person for my family today and everyday.
5. Being thankful. Gratitude helps us to realize how lucky we are. It keeps us grounded and makes us more appreciative of others.
So I will try to keep these things in mind and give "Yelling Less" again a try!
I know your wishes are with me :)
Tuesday, September 12, 2017
Yesterday evening I started my journey to be a better parent to my child. To scold less and love more... As I made the declaration for yelling less and headed home.. I was full of positivity and hope.
When I reached home S had gone for a friend's birthday party.. Could not wait for her to come back and give me a hug!
She was super excited about the fitbit like watch that she got in return!
Then came the tough part.. Meal time. As I mentioned in my previous post.. We both have started eating without screen sitting down on a mat... So I asked s to lay the mat out.. I asked and asked.. Then had to raise a little voice.. Reminding myself not to yell!
There were different triggers like I have to always remind her to drink water. It was not a yelling free evening. But I was aware and conscious. Totally appreciative of the people who can pull it off.. Hats off to them.. Coz it is no easy thing. Requires lot of patience and creativity. Creativity in the tactics of getting things done without yelling.
Thinking that my day one will be tomorrow :)
So the morning started with a grumpy kiddo... Complaining headache... Teeth ache... Stomach ache...!
But patient I was.. After all I have to take care of my sick baby.
With almost every one falling sick at home.. We are just treading right now...
Then it happened.. I gave S a small piece of apple to eat. She rarely eats fruits, am trying forcing her to atleast try little bit. So after around 20 minutes she ate only 2 bites out of it. I felt angry, sad, shouted a little and then moved on. Will have to keep trying to make her eat fruits.
I think kids are great in teaching us patience by practicing it!
It was a OK day overall. Have to be bit more consistent about not yelling aka shouting
I could take it no more, since this had started affecting her eye sight and also her behaviour . I decided that this needs to stop!
So some two weeks back I told her that from now onwards we are not watching phone, tv tablet or anything while eating. I was really mad at her. She said ok mama, but with pure innocence she said "How?" . I was like I am so mad at her and still she is asking me how! Yes I can be irrational sometimes. But when I cooled down, I understood her question. Because if we go back to our same setup of having meal (sitting in front of tv on sofa, since I am watching tv while eating and simultaneously feeding ) she will definitely ask for phone!
So I decided, we will have dinner, lunch in our room, we will not sit on sofa, instead I took out my yoga mat and told her we both will sit down here and eat. Normally I will serve one plate for both of us, since I am feeding her. But I really want her to start eating on her own and be independent, hence I served two separate plates. We sat on the mat and I told how she can feed herself.
It wasnt easy, I can tell you!
She does not understand how she can take a chapati bite along with the dry sabji and dip it in daal, so we started with basics. Next she would get bored of eating in absence of a distraction, so will not eat much. I have to coax or threaten her sometimes to eat a little bit more. Then sometimes tiredness or sleep would creep in, and she would be so dull while chewing, god give me the patience to handle it..we are not there yet ...but on the way..wish us luck friends!
I am really impressed and have been reading all posts from a fellow blogger Shailaja on how she took up the challege of yelling less at her daughter. I can so much relate to her struggle, triumphs, angst..it has motivated me to embark on a journey myself. So friends I would try to yell less on my daughter for the next week.. Thanks Shailaja..love
image source: google
Tuesday, September 5, 2017
Hi Friends..Hope you are enjoying the festival seasons if in India. These are the times when most of us are busy with celebrations in India :)
Prepared these cute cards along with missy for her teachers.
Little S is very fond of pop up cards now a days..actually even myself!
So we decided to make not 1-2 but 6 of these cards! I know it was asking for a little too much. We prepared the basic structure for all 6 of them. But last night I could take out time only at 11 PM to actually make the cards. So I convinced her that at the moment we can only prepare two, and will do rest later.
I took some printouts for the quotes and some images of a little girl, books, pencil and ruler. Little miss was very happy to color the images for her teachers.
Then we adhered the patter paper and all the little cutouts to our cards. Loved the result!! Do let me know how you liked our little cards for teachers day . Thanks !
Sending this to :
Monday, August 28, 2017
Healthy and delicious curry from Rajasthan is made with fenugreek seeds,jaggary, dry fruits and few basic spices
It is usually made during winter to serve as side dish or chutney. Adding sugar/jaggery to this sabji enhances the taste and also increase its shelf life .
Methi have numerous health benefits. It helps to lower cholesterol so reduces risk of heart diseases. Very good for diabetic patients as it regulates blood sugar levels.Helps in digestion and good to cure gastric trouble and indigestion. Methi is also good for lactating mothers. It is also advised to eat some soaked methi seeds if you have arthritis and joint pain.so many heath benefits in this wonderful tiny seeds.
I came across this recipe after marriage when my MIL made it. Loved the idea of inclucating this wonder seed in diet in such a yummy preparation!
This healthy-Sprouted dana methi ki sabzi stays well for a week in the refrigerator.
I have made this chutney with sprouted Methi seeds as sprouting makes the seeds less bitter but you can also make it without sprouting .Taste great both ways.
1/2 cup Fenugreek Seeds / Methidana
3/4 cup Jaggary / Gud
3/4 cup Sugar / Chini
2 tbsp Red chili powder
2 tbsp Coriander Powder / Dhaniya Powder
4 tbsp Mango Powder / Amchoor Powder
2 tbsp Chaat Masala
1.5 tsp Salt / Namak
2 tbsp Cooking Oil
1 tsp Cumin Seeds / Sabut Jeera
1 tsp Fennel Seeds / Saunf
1/4 cup Raisins / Kishmish
10 Dates / Khajoor
Soak fenugreek/methi seeds in water for around 5 hours then drain the water.Now rinse with fresh water and drain the water completely .
Take the seeds in a bowl and cover the bowl with a muslin cloth for 2 day to sprout them.
When seeds are sprouted then wash them again and pressure cook with 1.5 glass of water for 3 whistles on medium heat or you can boil them in hot water for 10 minutes. Drain the water and wash the boiled seeds with fresh water.
Soak the dry dates in water for 4 hours ,remove the seeds and slice them thinly and if you are using fresh soft dates then chop them and add directly.
Heat oil in pan and add cumin and fennel seeds.
When seeds start crackling add boiled fenugreek seeds and saute for few seconds.
Now add all the spices,sugar,jaggary,raisins and dates in the pan,mix well.
Simmer for around 20 minutes or till gravy thickens.
Store in a glass jar when cool down completely.
Serving suggestions-serve methi ki launji as a relish,pickle with snacks, rice or any Indian bread.
Monday, August 14, 2017
1/2 cup Coriander Powder / Dhaniya Powder
1/2 cup Foxnuts / Phool Makhana - Optional
1 tbsp Dry coconut grated
1 tbsp gum, gond
1 tsp Melon Seeds / Magaz / Kharbooje Ke Beej
10 Almonds / Badam
4 tbsp Clarified Butter / Desi Ghee
1/3 cup Boora/ powdered sugar
Heat a heavy bottom pana nd add the melon seedsand stir on low heat till they start to crackle,remove and keep aside.
add ghee in the pan and gond, roast on low heat till they swell . Remove.
Add ghee and add the almonds and roast on low heat till they start to crackle,remove from the pan.
Now add the makhana and roast for 2-3 minutes till they become crisp ,remove and keep aside
Now coarsely pound the makhana, gond and almond in the mortar and pestle
Now add the 2 tbsp ghee and roast the dhaniya powder on low heat till it start giving a nice aroma and turn darker in colour. Now emove from the pan
After 2-3 minutes mix the roasted dhaniya powder ,powdered sugar or boora , makhana,melon seeds and almonds and mix well.
Store in air tight jar. Enjoy this yummy prasad on janmashtmi!
Friday, August 11, 2017
Hope you are enjoying the monsoon season if in India! This is a fun time here in Mumbai, sometimes raining cats and dogs but on others it is a very nice drizzle!
So when mumma and missy are home on one of these monsoon days, this is what we ended up making!
We cut some circles from origami paper, cut them in half . Folded them from centre and stuck them. Also inserted a little cord for hanging the umbrella and a little stem for holding it..whatever is preferred :)
Do let us know how you liked our little monsoon craft Umbrellas.
Tuesday, August 8, 2017
Sharing a rakhi activity that little miss did in her school. She decorated a rakhi printout with crepe ribbons and sequence. Isnt it cute!
Also want to share a marwadi tradition for rakhi which we follow and have seen this since my childhood. We make two identical designs on a small piece of paper and stick it on both sides of the door, mainly on the sides of main door, kitchen door. So these little peices are called Son and they are stuck a day befor on the doors. Traditionally this is done with limestone water - making a small white surface with limestomne water on both sides of the entrance, letting it dry and then painitng it with geru. But now with recent trends there is lot of fasion in this area too! :) is my simple take on it. My SIL had sent these small son made of plastic, I stuck them on paper and decorated with 3D Outliner. Do let me know how you liked our little creations!
Tuesday, July 25, 2017
Hi Friends, sharing a simple craft which little miss and me did. I had this cute little wooden bird house from my US trip long back. We decided to deck it up for my daughters bird theme birthday party.
Painted it with acrylic paints in metallic pink and golden. Loved the combination! Stuck some colored popsicle sticks on the roof and sprinkled some glitter dust on the front side...easy :)
Do let me know how you liked our little bird house.
Thursday, July 20, 2017
I am in love with Methi in any form and hence try to include it in some way in the diet.
Methi thepla is a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. This thepla comes very handy as a lunch box recipe and also for tiffin box while traveling since it has a longer shelf life compared to normal roti’s and can be easily preserved for 3 days in room temperature
while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer. Firstly, it helps in improving digestion and appetite, it is full of antioxidants and fibre, which eventually removes all toxins from our body. Secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.
2 cups wheat flour / atta
¼ cup besan / gram flour
½ tsp kashmiri red chili powder / lal mirch powder
1 tsp sesame seeds / til
¼ tsp turmeric / haldi
½ tsp carom seeds / ajwain
1 green chili, chopped
salt to taste
1 inch ginger, grated
1 cup methi leaves / fenugreek leaves, finely chopped
½ cup curd / yogurt, fresh / sour
water as required, to knead dough
2 tsp oil
5 tsp oil / ghee, for roasting
firstly, in a large mixing bowl take wheat flour and besan.
also add chili powder, turmeric, sesame seeds, carom seeds and salt.
additionally, add green chili and ginger.now add finely chopped methi leaves.give a rough mix making sure the spices are combined well.
furthermore, add half cup of curd and combine the dough well.
additionally, add some water and knead the dough.
knead the dough to smooth and soft texture like of chapathi dough.
add 2 tsp of oil and knead the dough for 5 more minutes.
now pinch a medium sized ball dough, roll and flatten it.
also dust with some wheat flour.
further roll it in a thin circle like chapathi or paratha.
now on a hot tawa place the rolled thepla and cook for a minute.
flip the methi thepla also brush oil / ghee and press slightly.
finally, serve methi thepla with raita and pickle.
Thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle.
Adding curd is optional while kneading the dough. however curd helps to make thepla soft
Addition ajwain or carrom seeds which help in digestion of gram flour.
Friday, July 14, 2017
Recently little miss made these cards for her grandparents anniversary. We stuck colorful washi tape on card stock. Cut some balloons, attached strings. Stamped a little fairy which was colored by missy. Inside she wrote lovely message for her grand parents. Do let me know how u liked her simple creation. :)
Tuesday, July 4, 2017
Methi being my favourite, I love to include it in any diet possible. Steamed Methi Muthiya is a healthy yet delicious snacks.
This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.
Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
2.5 Cups Fresh Methi (Fenugreek) Leaves
1.5 Cups Atta, Wheat Flour
0.5 Cups Besan, Gram Flour
1 tbsp Sesame Seeds
1 tsp Green Chilli Paste
1 tsp Fresh Ginger Paste
2 tbsp Lemon Juice
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Sugar
1 tbsp Oil
To Taste Salt
As Required Water
Ingredients for Tempering
1-2 tbsp Oil
1 tsp Rai, Mustard Seeds
1 tbsp Til, Sesame Seeds
A Few Curry Leaves
A Pinch Hing, Asafoetida
Making the Dough for Methi Muthiya:
Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
Add the chopped and washed methi leaves. Mix well
Add the lemon juice. Mix well.
Using a little water, mix to create a firm yet pliable dough.
Add 1 tbsp oil. Mix well.
Set aside for 5 minutes.
Divide the dough into 2 halves.
Roll each half into a log about 1.5" in diameter.
In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
Bring the water to a boil.
Place the rolls in a steamer or a flat colander.
Steam the rolls for 7 to 10 minutes.
Turn off the heat and let the rolls cool a bit.
Cut the steamed rolls into 1/2" slices.
Tempering the Methi Muthiya
In a pan, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the sesame seeds, curry leaves, and hing.
Stir-fry for a few seconds.
Add the Methi Muthiya.
With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
Serve hot with a cup of Masala Chai.
Be careful not to over steam the Muthia; otherwise they will become tough.
You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
Wednesday, June 28, 2017
Hi Friends, sharing the recipe for these scrumptious and yummy dhoklas. These are made by my mother in law. They taste awesome and serve as a healthy and filling breakfast option. Over to the recipe without much ado.
1 cup Suji
1 tbspn gram flour (besan)
2 tbspn oil + 1 tsp for tadka
1 tsp Salt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp sugar
1/2 tsp Lemon Juice
1 sachet of eno
1 tsp mustard seeds
1tsp seasame seeds
8_10 curry leaves
2 Green chillies slit
curd 4 tspn
First take the curd in a bowl. To this add water approx. 1 cup .Beat it well so that there are no lumps.To this add Suji ,besan salt ,red chilli powder , turmeric powder ,oil sugar , lemon juice and mix all very well.Mix it very well so that there are no lumps.
Next put the enough sachet and give it a quick mix. Smear the thali with oil and pour the above mixture
Put the thali in the vessel or the pressure cooker without the whistle
Steam for 15-20 minutes
To check insert a fork .If it comes out clean means it's done
Take it out and cool completely
Heat the oil ,add the mustard seeds . Let it splutter than put the curry leaves, seasame seeds and the green chillies. Spread this on the dhokla
Cut the prepared dhokla in square pieces and garnish with red chilli powder and coriander leaves
Serve it with mint coriander chutney