TOMATO OMELETTE

I would like to pack this tasty and sumptuous breakfast to WBB–Combi Breakfast hosted by Masala Magic

TOMATO OMELETTE

I had about 2 ladles of leftover dosa batter, so I decided to make Tomato Omelette. Tomato Omelette is a spicy pancake. This is one Omelette that is made without eggs. This dish can be rustled up quickly for breakfast or on a day when you are lazy to cook.

Tomato Omelette is usually served with a slice of bread. You can either place one Omelette between two slices of bread or eat it with one slice of bread spread with butter.

In my recipe I use some rice flour also, so it won’t be sticky and easy to spread on the tava (flat pan)

Ingredients

Gram flour (besan) - 2 cups

Rice flour – 1 cup

Left over dosa batter – 2 ladles (optional)

Onion – 2 medium size

Ripe Red Tomatoes – 2

Ginger – a small piece

Green chillies - 4

Chilly powder - ½ tsp

Cumin powder – ½ tsp

Asafetida – ½ tsp

Salt to taste

Freshly chopped coriander leaves – 1 tbsp

Oil

Method

Mix the gram flour, rice flour and dosa batter with some water. Put in a mixie/blender, this

batter, one onion chopped, one tomato chopped, ginger chopped, 2 chillies and the Cumin powder, chilly powder, asafetida and salt as per taste. Blend all this well into a fine paste. This ensures that the batter doesn’t have lumps and also the essence of the onions, ginger, chilly and tomato have entered the batter. This also ensures an even mixture.

Now chop the other onion and tomato into small pieces and add it to the batter. Also chop the other 2 chillies into small pieces and add to the batter. This you won’t grind, as when you make the Omelette you want to get some pieces of onions and tomatoes to bite upon. Add the finely chopped fresh coriander leaves and mix well.

Now take a tava (a flat pan), Heat on medium heat and pour 1/2 teaspoon of oil into it. Spread it evenly. Pour one ladle full of this batter onto the pan. Cook until you see the sides turning golden. At this point flip over and cook on the side. Once it is golden on both sides. Remove from pan and serve. This is eaten hot with a slice of bread, tomato sauce and green coriander chutney.

PEANUT CHAAT

PEANUT CHAATI rustled this up yesterday evening, since we were hungry and I was bored to make anything detailed, I decided to make this chaat. Peanuts are Yo’s favorite snack and I love Kurkure. So I thought why not combine the two. This is my twist to the dish.. Hope all of you enjoy this chaat also.
Ingredients
Groundnuts (with shells) - 3 cups.
Onion (chopped) -1 medium sized.
Tomato (chopped) -1 medium sized.
Green chillies (chopped)- 2.
Chaat masala - 2 tsps
Roasted cumin powder - ½ tsp
Salt to taste
Freshly chopped coriander leaves – 1 tbsp
Lemon juice - 1 tsp
Kurkure (Spicy corn puffs) – 1 cup
Method
Pressure cook the shelled groundnuts with some salt for about 3 whistles. Drain and remove the peanuts inside the shell. Take these peanuts in a bowl. Add salt as per taste, chaat masala, powder, roasted cumin powder, onion, tomato, green chillies, coriander leaves, lemon juice and mix well. Add 3/4th cup kurkure (Spicy corn puffs available in Indian stores). Since this is spicy it will incorporate some spice into the chaat. If you are not adding kurkure u can add ¼ tsp of red chilly powder. Garnish with coriander leaves and kurkure and serve.

HOMEMADE KETTLE CORN

HOMEMADE KETTLE CORN
Kettle corn is a totally irresistible snack. Unlike the caramel corns which are very sweet. The kettle corns are slightly sweet and salty at the same time.
Ingredients
1 tablespoon vegetable oil

1/4 cup popcorn kernels

2 tablespoons white sugar

Salt to taste

melted butter (optional)

Method
In your saucepan, heat the oil and popcorn kernels over medium-high heat, shaking the pan to keep the kernels from burning. When the kernels are about to start popping, they will become slightly lighter in color, and most importantly, they will start to smell like popcorn. At this point, sprinkle the sugar over the kernels and cover. With the lid on, continue to cook the popcorn by gently shaking the pan over the heat. When the popping has slowed (don’t keep cooking until the very last kernel has popped, you will end up burning the sugar), remove the pan from heat and empty the popcorn into a large bowl. Toss with salt immediately (when the sugar on the popcorn is still hot and sticky, the salt will adhere to the kernels better) and sprinkle with melted butter if you like. Enjoy while still warm.

HOME MADE POPCORNS

HOME MADE POPCORNS
Since a lot of good movies have suddenly been released at one go, me and Yo were on a movie marathon and what better way to enjoy it if not with a bag of homemade popcorn. I don’t enjoy the popcorn popped in the machine in the theatre stalls somehow. So I usually sneak my own homemade popcorns in. People may say popcorns are popcorns wherever you may have it and however you may have it. I beg to differ…..once you have had homemade popcorns you would never enjoy the Microwaveable popcorns that are sold in the market or the theatre stall popcorns, the reason being these have excessive artificial salts, some kind of butters(which make the roof of your mouth feel slippery) and excessive husks which stick to your teeth.
So here is my recipe for Homemade crunchy munchy tasty popcorns
Ingredients
Corn Kernels – 2 tbsps
Vegetable cooking Oil – 1 tbsp
Salt as per taste
Method
You need a big deep cooking wok to pop the corn kernels.Dont’t use a small wok as you’ll probably end up popping more than your wok can hold.
Add one tbsp oil or enough to cover the corn kernels. Add some salt and mix well. Keep the gas on high. Don’t cover at this point keep mixing the kernels with the salt, so they get well coated. When the first kernel pops, immediately cover the wok and enjoy the pop-pop sound. Once the pop-pop sound subsides or almost reduces to one pop, put off the gas. You will notice that the lid of the wok has risen and 2tbsps of corn kernels have given you almost 2 bags of popcorns equivalent to one jumbo pack of popcorn that they sell in the theatres.
VARIATIONS :
A low fat version would be replacing the vegetable oil with Olive Oil
And for those who can afford the calories , you can use butter

PESTO

This recipe of mine goes to Srivalli's blog who is hosting the Weekend Herb Blogging event which was started by Kalyn and the herb Iam using in this recipe is " Basil
You can read more about the Benefits of the herb Basil in my blog(Click on the link)
PESTO
Pesto is a green sauce that originates from Italy.
Pesto is commonly used on pasta, lasagna, strozzapreti or trenette (forms of pasta). It is sometime used in minestrone as well. Pesto tastes good when served on tomatoes and sliced boiled potatoes. It can also be served as a dip for chips also. It can be served, spread on a baguette (French loaf)
It is very important never to cook pesto because basil when heated gets bitter.
Pesto is made with basil, salt, garlic, extra virgin olive oil, European pine nuts (often toasted) and a grated hard cheese like Parmesan or Romano).
Historically, pesto was (and is sometimes still) prepared in a marble mortar with wooden pestle. First the basil leaves are washed and dried and then put in the mortar together with garlic and some coarse crystals of sea salt, crushed to a creamy consistency. Then the pine nuts are added and crushed together. When the pine nuts are well incorporated in the "cream", the cheese plus olive oil can be added and stirred together with a wooden spoon. The sauce is now ready. Store in a tight jar, or simply in an air-tight plastic container, pesto can last in the refrigerator up to a week. Pesto can also be frozen, if needed. If you want to freeze the pesto you may omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano. Most basil pesto recipes call for pine nuts but you can easily substitute it with walnuts.
(Info courtesy Wikipedia)
Ingredients
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
Method
Pick out the basil leaves, Use only the leaves, not the stem, seeds or any other part. Wash it thoroughly in a colander. Then spread on a plastic paper to dry.
Traditionally the pesto was prepared using a mortar and pestle, but those who don’t have one, you can chop the ingredients finely, but this involves a lot of chopping so I used a chopper. Of course nothing can beat the taste of pesto crushed with a mortar and pestle. The other option is putting the ingredients into a blender, but doing that would make it into a fine paste. We want it to be in medium texture not too coarse or too fine.
Because I used the chopper (picture on the left), I could take care that the pesto didn’t become a fine paste.
Most pesto recipes call for Parmesan cheese, but I used Romano cheese in my recipe, this has a stronger flavor.



Chop the garlic in the chopper finely, then add the pine nuts(see picture of pine nuts on the right)
and chop into small pieces, then add the basil and chop until all of it blends into a fine mixture. Add the Romano cheese and run until the mixture blends well. Check for salt. The cheese already has salt, so after adding the cheese, if required add salt as per taste and run the chopper to blend it well. Now remove and put the pesto sauce into a glass bottle and top it with 3 tablespoons of Extra Virgin Olive Oil.
Don’t replace with normal Olive oil, Use only Extra virgin Olive Oil (as shown in the picture on your left). Check the label on the bottle while buying the oil.
Your homemade Pesto is ready. You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil. Pesto can last in the refrigerator up to a week. Pesto can also be frozen as mentioned above, if needed, this gives it a longer shelf life.

BISI BELA HULI ANNA / BISI BELE BHAT (BBB) / SAMBAR SADAM

BISI BELA HULI ANNA / BISI BELE BATH (BBB) / SAMBAR SADAM
One Pot meals are the need of the hour. What we must remember when we make one pot meals is not only the simplicity of the dish but how much nutrition it packs into the meal.
Bisi Bele Huli Anna as it is known in Karnataka or Bisi bele bath/ bhaath as it is known colloquially, is a Rice dish combined with lentils(for protein), vegetables, Tamarind and spices, making it a One pot meal fulfilling the nutritional needs of the body.
This dish is said to have originated in the Mysore Palace and from there spread across the other states. Every state has it's own recipe of BBB.
In Tamilnadu, we call it "Sambar Sadam". The Bisi Bele Bath/Bhaat (BBB) has many variations, Every state, every house has it's own variations to the dish and the masala blend as well. 

I will share with you my version of the recipe. Whenever I cooked this for my guests they relished it. 

My recipe is the marriage of 2 states. 

Nothing can beat the comfort of eating a hot and simmering plate of BBB drizzled with ghee with a batch of pappadams.  Enjoy!!!

Ingredients
Raw Rice – 2 cups
Toor daal – 1 cup
Drumsticks – 1 stick
Onions – 2
Tomatoes - 1
Potatoes – 1 cup diced

Carrots - 1 cup diced

French Beans - 1 cup diced

Green Peas - 1/2 a cup
Raw Banana – 1
Brinjal – 1-2 slit vertical
Tamarind – lemon sized ball soaked in water
Mustard seeds – 1tsp

Urad dal - 1 tsp

Fenugreek seeds - 1/2 tsp
Curry leaves – 1 sprig
Coriander leaves to garnish
Ghee to drizzle on top of the servings
Asafetida – a pinch
Salt as per taste
Oil

For Masala
Freshly grated coconut -3-4tbsps
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Red chillies -3-4
Peppercorns – ½ tsp
Fenugreek – ½ tsp
Onion – ½ an onion chopped / you can alternatively use 2 small onions (shallots/chinna vengayam)

Method
Rinse and soak the Rice for about 5 -7 minutes.
Wash the toor daal and add 1 1/2 cups of water to it. Cook it in a pressure cooker. up to 3 whistles.  Keep aside.

Now Prepare the wet Masala - Roast all the ingredients stated above in the Wet masala and grind into a thick paste using a little water at a time. Keep this masala aside.
Heat oil in a pan and add the mustard seeds, urad dal and Fenugreek seeds for the tempering. Once the mustard starts to crackle, add in the  curry leaves. 

Now Add the onions and fry till transparent.

Then add the tomatoes, cook until squashy, followed by adding the rest of the vegetables and the wet masala, add in 3-4 tablespoons of concentrated tamarind juice, Asafetida & Salt and Mix all well.

Fry for about 5-7 minutes till you hear a sizzling sound. 

Now add the soaked rice and mix well and sauté for about 5 minutes,  Check for salt and the Tamarind taste at this time, If you feel the need to adjust, kindly do so at this point. 

Pressure cook this until 3 whistles or you can also cook it in the pan, cook covered until the rice and vegetables are done. Add the cooked toor dal, mix well , cook the dish for another 5-7 minutes and then garnish with coriander leaves. Serve hot with papads, add a dollop of ghee on top while serving. 

VARIATIONS

• You can use Green Peas, Fresh Edmame, Capsicum or any vegetables of your choice. 
• BBB in Karnataka comes with additional spices like Cinammon, clove, nutmeg, poppy seeds etc. 
• You can fry Cashewnuts in ghee and add it to the BBB as a rich and exotic garnish 

TIPS

• If you don't have fresh Vegetables, You can add 1 cup Frozen vegetables too and follow the recipe as abpve  Here we get the combination of  (carrots, beans, & green peas) & Sometimes corn as well. 
• You can add the half cooked toor dal and cook it alongwith the rice, but here the toor dal doesn't get cooked well, hence I add the toor dal after it gets cooked. 

I would like to send this exotic Karnataka delight to Sheetal of Sweety-My Kitchen for the SWC-Karnataka Event that she is hosting in her blog.

GRILLED POTATO -PEAS SANDWICH

This recipe will be a sure shot hit in any household, Can have it for Breakfast, lunch, brunch, tea-time or dinner. Its an all time favorite snack in my house. Its nutritious and filling.
GRILLED POTATO-PEAS SANDWICH
Ingredients
Sandwich bread – 4 slices
Potato – 1 Big
Green peas – 1 tbsp
Green chilies - 2
Ginger -1 inch
Cumin seeds – 1 tsp
Freshly chopped coriander leaves
Garam Masala – 1-2 tsp
Salt as per taste
Oil – 1 tbsp
Butter – 1 tbsp
Coriander Chutney (check the link for the recipe in my blog)
Sandwich griller
Method
Wash, boil and peel the potatoes, mash them (don’t mash into a paste), just mash lightly. Boil Green peas. Keep aside. In a dry mill, put in the green chillies and ginger and make a paste. In a wok, put oil, add the cumin seeds, when they start to fry, add the ginger-chilly paste and fry. Then add the boiled peas, fry for 2 minutes, when the green peas turn into a lighter color, add the mashed potatoes, add salt, garam masala and mix well. In the end add freshly chopped coriander leaves. Mix well. Wait until the mixture is warm.


Then take 2 slices of bread, Spread butter and green coriander chutney on both slices. Now spread the peas-potato filling evenly on top. Cover with the other slice. Use a Sandwich griller, Grease the sandwich maker with butter and once hot, keep the slices inside, spread some butter on top and then close to grill. Once the sandwiches are grilled you will have crispy golden sandwiches with a lovely potato-peas filling. Serve hot with coriander chutneyand tomato sauce.

WORD OF CAUTION: Dont' rush to have a bite of the Sandwich as the filling is hot and you may burn your mouth.

AVNIAVITTAM AND CHAKARA PONGAL, BEANS CURRY AND CUCUMBER TOMATO PACHADI

AVNIAVITTAM
Today is Rakshabandhan(Rakhi Poornima) and today is also Avniavittam(for the Yajurvedis) celebrated in South India by the Brahmins. On this day, the male members who wear the sacred thread change into a new one. This ritual is known as Upakarma which means Beginning. The sacred thread is known as Poonal, Jahnva, Janeyu, Yagnopaveetam. Offerings of water using a Pancha patra udrani (A special vessel with a special spoon, usually found in all brahmin houses) are made to the ancient Rishis, there are prescribed procedures and mantras to be chanted, this ritual is usually conducted by the family priest or the head of the family who has immense knowledge of the Vedas.
Yagnopaveetam has three threads, each consisting of three strands. These threads represent: Goddess Gayatri (Goddess of mind), Goddess Saraswati (Goddess of word) and Goddess Savitri (Goddess of deed).

One of the important features if this festival is chanting of the “Gayatri Mantras”.
It is said that, chanting Gayatri Mantra can make you feel warm in the coldest of winters.
This mantra contains the spirit and energy of all the mantras.
There is a traditional saying in Sanskrit;
“Gayantam traayate yasmaat Gayatri'tyadhiyate. (This means Whoever sings 'Gayatri' is protected”)

Usually on the Avniavittam day the Gayatri japam is recited 108 times by the Male members of the family.
Below is the Gayatri mantra;
“OM BHUR-BHUVAH-SUVAH
TAT-SAVITUR-VARENYAM
BHARGO DEVASYA DHIMAHI
DHIYO YO NAH PRACHODAYAT “

Which means : (meaning explained below),
We meditate (Dhimahi) on the Spiritual Effulgence (Bhargas) of that Adorable Supreme Divine Reality (Varenyam Devasya), the Source or Projector (Savitur) of the three phenomenal world planes, the gross or physical (Bhuh), the subtle or psychical (Bhuvah), and the potential or causal (Suvah), both macrocosmically (externally) and microcosmically (internally). May that Supreme Divine Being (Tat) stimulate (Prachodayat) our (Nah) intelligence (Dhiyah), so that we may realize the Supreme Truth.

Festival At home.........
The Female members have to wake up early, take bath, sanctify the house and the courtyard, draw Kolam inside and outside the house and start cooking for the lord without tasting the food. The food is offered to the Lord, this procedure is called “Neivedhyam” after which the food is served to the male members after they complete the rituals.

There is a comic line for this festival that goes “Avniavittam Komanam, Pullai Porandhal Shobhanam” which means that this festival has more relevance to the male and the family that has a son (heir to the family), is considered lucky. This festival holds relevance to the males and implicates that a son is a heir to the family.

The food cooked for Avniavittam is special (No onions or garlic are used in the cooking) and it is served on a fresh green banana leaf.
It consists of ;
Rice, Paruppu, Ghee, Sambhar, Rasam, Beans or Cabbage Poriyal(Curry/Podutuval), Kootu, Avial(Mixed vegetables), Pachadi, Chakara Pongal/ Payasam, Paruppu vadai, Pappadams, Banana chips(salted and sweet).Of course no Brahmin meal is complete without the yogurt and there are yet a lot of things that are part of the menu, but these days with single unit families, a lot of things have disappeared but I have tried to retain the staple things onto my menu and strive hard to celebrate every festival as these are the memories that we give our children....so I cooked up a storm......Saddhi chapadu(as they say) and served it all on a Banana Leaf......for that wave of nostalgia....


Here is a recipe of the Chakara Pongal
CHAKARA PONGAL (SWEET PONGAL) There are many ways to make this dish, some use yellow split lentil(moong dal) also in the recipe. But this is a quick and easy recipe, which my mom makes and always a hit at my home.
Ingredients
Raw rice – 1 ½ cup
Jaggery – 1cup
Ghee- 2-3 tbsps
Cashewnuts – 2 tbsps
Raisins - 2 tbsps
Cardamoms – 5
Method
First cook the raw rice as usual. Keep aside. Now in a wok, add 2 tbsps ghee, add in the cashewnuts, raisins and cardamom powder and fry until slightly pink. Now add in the jaggery and about 1 cup water. Wait till the jaggery melts, if there are any lumps crush it with the back of a spatula. When the liquid starts to froth, Add in the cooked rice and stir well with the jaggery syrup. Keep on a low flame. Keep stirring once every 2 mins. As the jaggery starts to thicken, the mixture will become uniform. Add one tbsp of ghee and stir. You will notice that the mixture starts to leave the sides of the pain. This indicates that it is done. If you cook more than this, the rice will become crispy. Mix well, transfer to a silver vessel. Keep a basil leaf (Basil leaf is also known as “Haripriya”(liked by the Lord), read about Tulsi in my blog) on top and offer as Neivedhyam to God. After that serve hot. Enjoy this South Indian delicacy.

BEANS PORIYAL
We call it Beans podutuval at home and some call it beans curry or beans poriyal.
Ingredients
French Beans – ½ kilo
Mustard seeds- 1 tsp
Udad dal - 1 tsp
Red chillies – 1-2
Grated Coconut - 2 tbsp
Turemric powder – 1 tsp
Asafetida – a pinch
Salt as per taste
Oil – 1 tbsp
Method
Chop the Beans into small pieces, rinse in a colander and keep aside. Heat the oil in a wok and add the mustard seeds, when they start to splutter add the udad dal, when they are slightly pink add in the chillies broken into 2 pieces and fry for a minute. Now add the chopped French beans, turmeric powder, salt to taste and asafetida and mix well, Cook closed with a lid on a low flame and let it cook in its own juices. Open after about 3-4 minutes. Add some water if required. Cook till it is done. Once the beans are dry, add the grated coconut and mix well and cook for another 2 minutes till you get the faint aroma of the coconut. Serve hot with, rice and Sambhar / Rasam (Click on this link for the recipe in my blog)

and Cucumber – Tomato Pachadi for you;

CUCUMBER – TOMATO PACHADI
Ingredients
Cucumber - 1
Ripe red & juicy tomatoes – 2
Curry leaves – A sprig
Mustard seeds – 1 tsp
Fenugreek seeds – ½ tsp
Asafetida – a pinch
Fresh Thick Yogurt – 5-6 big heaped tbsps
Salt as per taste
Vegetable cooking oil – 1 tbsp
Method
Peel and chop the cucumber into small pieces, Chop the Tomatoes into small pieces also.
Put the chopped vegetables in a bowl, Add thick yogurt and salt as per taste and mix well.
Now in a small pan, take one tablespoon of cooking oil, Add the mustard seeds and fenugreek seeds, when the mustard seeds start to splutter, add a pinch of asafetida and the curry leaves, just fry a bit and pour this into the bowl. Mix well and serve with rice and curries.
You can find the recipe for Cabbage Poriyal and Avial here. (Click on the name which is a link to the recipe in my blog)

JALEBI (SWEET PRETZELS)

“HAPPY INDEPENDENCE DAY”. Today is 15th August, India’s Independence Day and Jalebi is the National Sweet of India, so here is Jalebi served on Independence day in my blog.
JALEBI (SWEET PRETZELS)
Jalebi is a sweet commonly sold in India, Pakistan and Bangladesh. Jalebi is thought to have originated in the North of India, probably in the state of Punjab. The Persian word for Jalebi is "Zoolbiah". It is made from deep-fried, syrup-soaked batter and shaped into a large, chaotic pretzel shape, rather like the American funnel cake. Jalebis are mostly bright orange in colour but are also available in white. It can be served dripping warm or cold. It has a somewhat chewy texture with a crystallised sugary crunch. The sugars get partly fermented which is thought to add flavour to the dish. Jalebi is sold at Halwai shops and at traditional sub continental sweet shops. The southern Indian look alike is jangiri. Along with Jalebi Another version of it, "Emarti" is red-orange in colour and sweeter in taste from the Indian state of Uttar Pradesh.
Jalebi is one of the most popular sweets in India and is served as the " National Sweet of India " especially during the National holidays like Independence Day and Republic Day in the government offices and defence installations. (Info: courtesy, Wikipedia)
Ingredients
Refined flour - 300 gms.
Green cardamom powder - ½ tsp.
Curd (yogurt) optional – 2 tbsps
Sugar - 500 gms.
Color (optional) a few drops
Saffron – a few strands
Soda bicarbonate - 1 tsp.
Ghee for deep frying
Pistachios for garnish (optional)
Jalebi cloth or Sauce dispenser
Method
For the Jalebi batter
To enjoy this sweet we need to make the preparations earlier on (one day before). Mix the flour, soda and Yogurt in a bowl ensuring that there are no lumps. Add some water and make a batter. Leave it overnight to ferment.
In the morning, mix the batter well, add a little water if required and make it into a pouring consistency.
For Sugar Syrup
Make the sugar syrup by boiling equal amounts of sugar and water, here I have taken 1½ cups sugar in 1½ cups of water
(The ratio of ratio of sugar and water should be1:1).
Add few strands of saffron to the syrup. (Saffron gives color to the syrup)
Once the sugar gets dissolved and the syrup starts to boil. Keep stirring and check until it comes to single thread consistency, remove from the fire.
Add yellow food color or a pinch of kesari powder to this syrup. This gives the shop like color to the jalebis (If you want to avoid food color, just saffron is enough, as saffron gives a faint yellow color to the syrup, but remember to give a stronger color the saffron must boil in the sugar syrup for a while so add the saffron in the beginning itself). Add green cardamom powder. Keep the sugar syrup aside.
For the Jalebis
Heat Ghee in a (Wok) Kadhai. When the ghee is hot, reduce the flame of the gas and pour batter into a jalebi cloth, catch the cloth in your hand in the form of a money pouch and squeeze lightly in small circles into medium hot Ghee giving jalebi shapes. The jalebis should get cooked in a slow flame only then will it be crispy. Cook both sides. Remove and keep on a kitchen cloth to absorb the excess ghee.

Make as many as you want and dip into warm sugar syrup just before serving.

Garnish with sliced and toasted pistachios for the exotic touch.

Don’t let it be in the syrup for too long like Gulab Jamun then it will be soggy. We want sweet crispy Jalebis.

One more important thing is the sugar syrup should be just warm, not steaming hot else the jalebis will be soggy.

If you want to keep for more than 2 days then dip into sugar syrup and remove and then keep in a box. Don’t keep it dipped inside the syrup and store(this is different from Gulab jamun)
Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the center.
Serve warm and enjoy this sweet crispy delight.

THE GHOST AND THE GURU

THE GHOST AND THE GURU
A middle-aged married lady, having a happy family life, had a weird predicament. She used to see a ‘Ghost’ exactly at 2.00 am every morning. Precisely at that unearthly hour, she used to notice this draconian figure staring at her. In fear, closing her eyes and shivering in terror, she used to wait for the morning sun to rise. Her visits to various doctors, psychologists and tantriks to solve the problem, were of no avail in eliminating this ‘GHOST’ from her life. Her family was in deep despair.
One day she happened to meet a saint, who was respected for his spiritual aura and stature. In desperation she poured out to him this tale of agony. Sympathizing with this lady, the saint decided to visit her house. On an appointed day the saint arrived at her house. He was led to the bedroom where the ‘GHOST’ used to make the customary visit everyday. Examining the place he declared – ‘Your problem is solved’, just make some changes in the settings of the room, particularly the cupboard near the bed.
The changes were carried out immediately and to the surprise of all, from that night, the ‘GHOST’ stopped the routine visits and it disappeared from the scene. The lady had a peaceful sleep. Everyone was thrilled and appreciative about the spiritual aura and knowledge of the saint. They presumed the ghost was in the cupboard or it was present due to some negative structural settings as per ‘vastu shastra or feng shui’.
Shortly thereafter, they visited the saint for thanksgiving. Prostrating in gratitude, she told him ‘you are a divine persona, your mere presence in my house made the ghost disappear.
The Saint smiled and replied.
“Dear Child, actually there was no ‘GHOST’. Everyday at 2.00 am in the morning, when you used to get up for answering nature’s call, your own reflection was seen in the mirror, which was fixed in the cupboard and was facing the bed. Since at that hour of the day, you were without any make – up, your hair was unkempt, and your spectacles were not on, you mistook your own reflection, which was ….probably not so pleasing, to be a ghost staring at you.

Moral
Like the lady in the story, the deficiencies, mistakes and negative tendencies we see in the world outside or on other people, is nothing but only a reflection of the similar qualities or traits we have simmering within us.
Similarly our subconscious fears, anxieties, insecurities and tensions are not due to circumstances or people outside, but our own thoughts and narrow minded outlook within.
Your Mind is the mirror and the root cause of your actions and reactions. It only reflects what you are within.
If only we use the time, that we spend in criticizing others, in correcting or cleaning ourselves, we will see goodness all around.
Like the saint in the story, a true Teacher or a Guru is the one who makes you realize that your true self is divine and not the pathetic reflection you assume.
The Guru triggers a thinking process of transformation in you and makes you realize that you are not the weak human being; you are imagining yourself to be, but a divine child of purity, power and pristine beauty.
He is like a mountain guide. The path is like climbing a mountain: we don't really know what we will find at the summit. We have only heard that it is beautiful, everybody is happy there, the view is magnificent and the air unpolluted. If we have a guide who has already climbed the mountain, he can help us avoid falling into a crevice, or slipping on loose stones, or getting off the path. Selflessly, with the sole motive of your development and destroying ignorance, the Guru makes you identify and weed out the subconscious weaknesses, fears and insecurities simmering within you without your knowledge, and, eventually, making you reach the reservoir of wisdom inherent in you and transforming you into a fearless, selfless, dynamic and successful person.
The mind is given to you; you are not given to the mind.
Learn to be its master and not its slave.
Meditation or self-enquiry is the cleaning solution which wipes the mind mirror spotless and makes you see the world brighter, in the correct perspective.

QUOTES BY POPULAR GURUS/THINKERS
"Meditation increases your vitality and strengthens your intelligence; your beauty is enhanced; your mental clarity and health improve. You acquire the patience and fortitude to face any problem in life. So, meditate! Only through meditation will you find the treasure you are seeking." — Mata Amritanandamayi

"Meditation gives you an opportunity to come to know your invisible self. It allows you to empty yourself of the endless hyperactivity of your mind, and to attain calmness. It teaches you to be peaceful, to remove stress, to receive answers where confusion previously reigned." — Dr. Wayne Dyer

Look at the sky to find the moon, not in the pond. So let’s leave our GHOST’S behind. Reach high up there at the summit of accomplishment of your dreams and look forward to a bountiful life.

(Saw this and thought it worth keeping, so whoever visit my blog can get to read something so eye-opening)