NEVER, NEVER, NEVER GIVE UP

NEVER, NEVER, NEVER GIVE UP

Don't give up.....

One day I decided to quit...

I quit my job, my relationship, my spirituality... I wanted to quit my

life.

I went to the woods to have one last talk with God.

"God", I asked, "Can you give me one good reason not to quit?"

His answer surprised me...

"Look around", He said. "Do you see the fern and the bamboo?"

"Yes", I replied.

"When I planted the fern and the bamboo seeds, I took very good care of

them.

I gave them light.

I gave them water.

The fern quickly grew from the earth.

Its brilliant green covered the floor.

Yet nothing came from the bamboo seed. But I did not quit on the bamboo.

In the second year the Fern grew more vibrant and plentiful.

And again, nothing came from the bamboo seed. But I did not quit on the

bamboo. He said.

"In year three there was still nothing from the bamboo seed.

But I would not quit.

In year four, again, there was nothing from the bamboo seed. I would

not quit." He said.

"Then in the fifth year a tiny sprout emerged from the earth. Compared

to the fern it was seemingly small and insignificant...But just 6

months later the bamboo rose to over 100 feet tall.

It had spent the five years growing roots. Those roots made it strong

and gave it what it needed to survive.

I would not give any of my creations a challenge it could not handle."

He asked me. "Did you know, my child, that all this time you have been

struggling, you have actually been growing roots".

"I would not quit on the bamboo.

I will never quit on you."

"Don't compare yourself to others."

He said.

"The bamboo had adifferent Purpose than the fern.

Yet they both make the forest beautiful."

"Your time will come", God said to me.

"You will rise high"

"How high should I rise?"

I asked.

"How high will the bamboo rise?" He asked in return.

"As high as it can?" I questioned.

"Yes." He said, "Give me glory by rising as high as you can."

I left the forest and brought back this story.

I hope these words can help you see that God will never give up on you.

Never, Never, Never Give up.

For the Prayer is not an option but an opportunity.

Don't tell the Lord how big the problem is,

tell the problem how Great the Lord is!

Heavens door open this morning, God asked me... My CHILD...

what can I do for you?" and I said "Daddy please protect and bless the

one reading this message.

God smiled and answered ... "request granted ............

MOR KOZHAMBHU (Spiced Yogurt Gravy)

MOR KOZHAMBHU (Spiced Yogurt Gravy)
Ingredients
Thick Yogurt – 1 ½ cup
Freshly grated coconut – ¾ cup
Cumin seeds - 2 tsp.
Green chillies – 2
Ginger – A small slice
Tomato – 1
Tamarind paste – 1tsp
Rice or rice powder - 1 tsp.
Oil
Mustard - 1 tsp.
Udad Dal – 1 tsp
Fenugreek seeds – ½ tsp
Red chillies – 2 broken into halves
Asafetida – ½ tsp
Salt to taste
Curry leaves

Method
Chop the tomatoes into small cubes, in a mixie jar, take freshly grated coconut, cumin seeds, Green chillies, ginger, cubed tomatoes, tamarind paste, rice powder, some salt and a pinch of asafetida and grind well. The coconut milk should come out and all the ingredients should be ground well. Now add the yogurt to this mixture and grind in the mixie for another 2 minutes, till everything blends well into a uniform mixture.

Now add all this to a pan and add water till it is diluted. Allow it to simmer for a minute or two, the mixture should mix with the water and become uniform and it should just come to boiling point, if you allow it to boil too much, the water and yogurt will separate and the morkozhambu will not look or taste good. Remove from the flame. In a small pan, Take oil, add mustard seeds, udad dal, fenugreek seeds and the red chillies, when the mustard starts to crackle, add curry leaves, let it fry and add this to the Morkozhambu.

This is a quick and easy dish. It’s nutritious and taste good when eaten with hot plain rice. You can also eat this along with Dosai, Adai, Aapam or Upma.

Note: When you want to re-heat, keep on low flame and keep stirring, till the MOr kozhambu is warm. Don’t boil it.

Variations to the recipe

1. You can add boiled and cubed Chepankanzhangu(arbi, baby yam)
2. You can add boiled and cubed potatoes to the morkozhambu
3. You can add cubed tomatoes to the morkozhambu. But cook it in a little water first with some salt, before adding the morkozhambu. Since you can’t boil the morkozhambu too much, the tomatoes wont get cooked.
4. You can add ladies finger to the recipe. Cut the ladies finger into small roundels, fry them with a little salt and add to the mor-kozhambu.
5. You can add Paruppu Urundais(Lentil balls) to the morkozhambu.

(Refer to the South Indian recipes section of my blog to see the recipe of the paruppu urundai)

6. Incase u happen to make Ulundhu vadai(Medhu Vadai, Udad Vada) or Paruppu vadai(dal vadai). You can add that also to the Morkozhambu and it taste almost like dahi vada.
7. You can avoid the tomato in my recipe and just use the other ingredients and follow the above method
8. You can use Red chillies instead of green chillies to be grounded with the masala in my above recipe and follow the above method.
9. You can add roasted coriander seeds and grind along with the masala in the above recipe and follow the same method.

RASSYACHA BATATA – POTATO CURRY IN GRAVY

RASSYACHA BATATA – POTATO CURRY IN GRAVY
Ingredients
Medium sized potatoes - 4 -5
Onions - 2
Tomatoes – 2
Green chilies - 4-5 or Red chilly powder – 1tsp
A pinch of asafoetida,
Mustard seeds -1 tsp
Cumin seeds -1 tsp
Salt as per taste
Kala Thikkat (Black Maharashtrian masala) or Garam masala – 1 tsp
Oil – 1 tbsp
Coriander leaves for Garnish

Method
Chop the onions and tomatoes finely and keep aside. Peel and chop the potatoes into cubes, let it not be too fine as it will get dissolved while cooking. Chop finely the green chillies or alternatively you can use red chilly powder. I prefer to use red chilly powder as it gives a nice red color to the gravy.

Heat oil in a pan. Add mustard seeds, and when they start to crackle add cumin seeds, asafetida, red chilly powder and kala thikkat (garam masala). Let it fry. Add the finely chopped onions, when the onions becomes transparent Add chopped tomatoes. Mix well. Fry for a while and then Add the chooped potatoes. Add some salt and stir fry, so that the potatoes get coated with the masala. Then add 1 cup water. Stir and bring it to a boil. Keep covered for a while, so the potato can cook fast. Remove the lid. Check if the potatoes are done. If you feel the gravy is less. Add some more water and mix well and allow it to boil for a while. Remove from fire and Garnish with coriander leaves and serve hot with chapati or rice.

Variation: You can add chopped ginger and garlic for a different taste.

FRUIT CHUTNEYS - SWEET MANGO CHUTNEY

Sweet Mango Chutney

Ingredients
3 large mangoes, peeled and cut into chunks
(Use slightly ripened ones)
2 tsp sugar or jaggery
1 tsp lime juice
5 large dates, pitted
1 tsp cumin seeds, roasted
1/2 tsp coriander seeds, roasted
Salt to taste
2 tsp cooking oil
Method
Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside to cool. Blend together the rest of the ingredients with
the mango without adding any water, to a smooth paste. Adjust salt if needed. Remove from blender and store in an air tight container. This chutney keeps well for over a week when properly stored in the fridge.

INSTANT EGGLESS CHOCOLATE CAKE IN A MICROWAVE

Cake is something I have always striven to make and has failed me many times, making an eggless cake is quite tricky and it has happened that although I used the right consistency my cake still turned out to be a flop, so I ended up buying the Instant Cake mix from the market whenever I felt like having a homemade cake, but here is this recipe which always turns out successful for me. It is a simple recipe, no need to buy milkmaid or thumsup/goldspot etc to add into the batter. Most of the ingredients or rather all of the ingredients are available at home. Please do try this recipe.
INSTANT EGGLESS CHOCOLATE CAKE IN A MICROWAVE

Ingredients
Use the same cup or bowl for all the measurements
Maida or Self Raising flour (if available) – 11/2 cups
Chocolate powder / Cocoa Powder – 1 tbsp
Vanilla Powder – 1 tsp or Vanilla Essence – 1 tsp
Powdered Sugar – 1 cup
Baking Soda – 1 tbsp
Milk – 1 Cup
Oil – 3 tbsps (Any ordinary cooking oil can be used)
Little Maragarine or Butter for greasing the glass container

Method
In a big bowl put 11/2 cups of the self raising flour. In the market you get self raising flour, that is better than using Maida as the cake will be porous and fluffy using this flour, but if it is not available you can always use Maida.

Add the Cocoa powder, Mix well, to ensure that there are no lumps in the powder. Add the Baking soda, Vanilla powder or essence and the powdered sugar (The sugar can be powdered in a mixie or you can also use a cup of Castor sugar or powdered sugar which is readily available in the market) Mix well. Now take the 3 tbsps oil and mix it with 1 cup of milk and add this to the mixed powders. Mix well. Ensure that there are no lumps. It should be a uniform mixture. It will become like a batter. Remember use the same bowl or cup for all the measurements else the recipe won’t work. Don’t mix the cake batter too much else the cake will become hard, just a light mix till it comes to the batter consistency is okay.

Now take a round/ square/ oval glass container in which you can bake the cake. Grease this container well. Pour the batter into this container and keep on high for 5-7 minutes.

Set the timer for 5 minutes and check if done, if not you can keep it for another 2 minutes. This is the best part of using a microwave, as u can always open and keep checking. Put a knife into the cake and check….If the knife comes out clean, the cake is done, but if it comes out sticky you need to cook it for some more time.

Once the cake is done. Remove it from the microwave oven and allow it to cool and then cut it into pieces and serve.

This cake can never fail. It’s a sure shot cake and can be made in 7 minutes. It’s the quickest dessert to make.

FRUIT CHUTNEYS - PEAR AND MANGO CHUTNEY

Pear and Mango Chutney
Ingredients:
Pears. - 250 gms.
Raw firm mango - 250 gms.
Sugar - 500 gms.
Salt - 2 tsp.
Red chilli powder - 1 tsp.
Garam masala - 1 tsp.
2 Cloves (Lavangam) powdered
Melon seeds ((kharbooja)- 1 tbsp.
8 Almonds and 8 Cashews chopped finely.
Raisins - 1 tbsp
Method:
Boil, Peel and Mash Raw Mango and Pear. Put 1 tbsp. Sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil.When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the Mashed fruits, Cashew, Raisins, Kharbooja seeds, Chilli and Salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.
Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.

THE GEESE AND THE STORM

The Geese and the Storm !

There was once a man who did not believe in God or thespiritual meaning behind it, and was sceptical evenabout God. He and his family lived in a farmcommunity. His wife was a devout believer anddiligently raised her children in the faith. Hesometimes gave her a hard time about her belief andmocked her religious observances."It's all nonsense -- why would God lower himself andbecome a human like us? It's such a ridiculous story,"he said. One snowy day, she and the children left for templewhile he stayed home. After they had departed, thewinds grew stronger and the snow turned intoa blinding snowstorm. He sat down to relax before thefire for the evening.Then he heard a loud thump, something hitting against the window... And, still another thump. He looked outside but could not see anything. So he ventured outside for a better view. In the field near his house he saw, of all the strangest things, a flock of geese.They were apparently flying to look for a warmer area down south, but they had been caught in the snowstorm. The storm had become too blinding and violent for the geese to fly or see their way. They were stranded on his farm, with no food or shelter, unable to do more than flutter their wings and fly in aimless circles. He had compassion for them and wanted to help them. He thought to himself, the barn would be a great place for them to stay. It is warm and safe; surely theycould spend the night and wait out the storm. So he opened the barn doors for them.He waited, watching them, hoping they would notice the open barn and go inside. Nevertheless, they did not notice the barn or realize what it could mean for them. He moved closer toward them to get their attention,but they just moved away from him out of fear. He went into the house and came back with some bread,broke it up, and made a bread trail to the barn. They still did not catch on. Starting to get frustrated, he went over and tried toshoo them toward the barn. They panicked and scattered into every direction except toward the barn. Nothing he did could get them to go into the barn where there was warmth, safety, and shelter. Feeling totally frustrated, he exclaimed "Why don't they follow me? Can't they see this is the only place where they cansurvive the storm? How can I possibly get them intothe one place to save them?"He thought for a moment and realized that they justwould not follow a human. He said to himself, "How canI possibly save them? The only way would be for me to become like those geese. If only I could become like one of them. Then I could save them. They would follow me and I would lead them to safety."At that moment, he stopped and considered what he had said. The words reverberated in his mind: If only I could become like one of them, then I could save them.Then, at last, he understood God's heart towards mankind...and he fell on his knees in the snow.
-Author Unknown

PULIYA KUTHI CURRY(UPPERI)

PULIYA KUTHI CURRY(UPPERI)
This is a peculiar dish prepared only in iyer homes. In some homes , it is directly mixed with rice and in some others it is used as a side dish for Mulagootal. The method of preparation is as follows:-
Puliya Kuthi Curry(Upperi)
Ingredients
Raw banana(Vazhakkai) / brinjal, White Pumpkin(Elavan)/Bangalore Kathrikkai(Chow-chow) or Any other similar vegetable (cut into one inch cubes)- 2 cups
Dry Red Chillies - 2

Fenugreek(Methi) seeds - 1 teaspoon

Raw Rice – 1 tbsp
Tamarind extract - 1 tablespoon
Turmeric powder 1 teaspoon
Udad dal - 1 teaspoon

Mustard seeds - 1 teaspoon
Asafoetida - 1 teaspoon
Salt to taste
Oil - 1 teaspoon
Method:
Cut Raw Bananas, into thin long pieces as for aviyal. Boil it in tamarind with turmeric and salt. Till well cooked.

The tamarind water should be just sufficient to soak the cut pieces. And after boiling, very little watery portion should be there.
Dry roast in a kadhai rice, red chilies and fenugreek

Grind it into a powder in the mixie.

Add this powder to the cooked vegetable, Stir till it becomes semi solid.
Take some oil and splutter Mustard and Udad dal.

There is one more method of preparing this.
Method
Cut Raw Bananas, into thin long pieces as for aviyal. Boil it in tamarind with turmeric and salt. Till well cooked.

The tamarind water should be just sufficient to soak the cut pieces. And after boiling, very little watery portion should be there.
You add only salt and one green chilly. Try this. Very easy to prepare.

This dish goes well with Molaghutal.

Traditionally bundled Colacasia(Chepankazhangu, Chembu, Arbi ) leaves used to be added in Kerala.

PODAVALANGAI CURRY (Snake Gourd Curry)

PODAVALANGAI CURRY (Snake Gourd Curry)
Podavalangai (Snake Gourd) is also known as Podalangai in South and Padval in some western parts of India.
Snake gourd is good for abdominal disorders like constipation and dysentery. It is good for fevers, liver and spleen disorders.

Ingredients
Podavalangai (Snake Gourd) - 250 grams
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.

Method
Cut the tips of the Snake gourd, cut them into halves, slit them vertically into 2 halves and deseed them. Cut them into French fries like strips and then chop the strips into smaller cubes. Wash the chopped vegetable.

In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add the red chillies and the udad dal, wait till udad dal is light pink in colour, add the chopped snake gourd. Mix well. Now add turmeric, asafetida and salt. Mix well and cover the kadhai with a lid. Don’t add water, let it cook in its own juices. Snake gourd has a tendency to cook very fast. Once the crunchiness is gone and it is soft and all the water has been absorbed, Stir well and Add freshly grated coconut, mix well and serve hot with Chappati or Rice.

VEGETABLE PIE

VEGETABLE PIE
This is a good way to make your children eat their vegetables and enjoy eating them without the fuss they usually create, this is also a nutritious dish for the young ones.
Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
Chilled water

For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilly powder
1/2 tsp. garam masala
1 tbsp. cream
Salt to taste

Method
For Filling
Chop and boil the vegetables. Chop the tomato into fine pieces, Chop the onion into small pieces, grate the ginger, Finely chop green chillies. Heat oil in a skillet, add the grated ginger and the chopped chillies, Add the onions, stir fry till transparent. Add the tomatoes. Add the boiled vegetables. Cook for 4-5 minutes, stirring occasionally. Add the red chilly powder, garam masala and salt to taste. Mix well.

Cook till the water evaporates and curry is thick. Pour this into a large ovenproof dish. Pour the cream all over.

For Pastry
Sieve together flour and salt. Add chilled butter. Mix with fork till mixture is crumbly. Sprinkle chilled water over it. Quickly, with light hand mix the dough into a lump. Do not over knead. Chill dough for 15 mins. in a plastic bag. Roll out the pastry to a round or any other shape that is 1 inch (2.5cm) larger than the diameter of the dish. With the trimmings make a long thin strip of pastry. Moisten the rim of the dish and place this strip on it like a border. Moisten the strips, then place the rolled out pastry like a lid on top and press down with a fork to seal the edge.

Bake at 200°C/400°F/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden.

Slice and serve warm.

When you remove from the oven, you will see a crispy golden crust and when you cut it into a slice the vegetables can be seen.