Hello floks

You’re writing your autobiography. What’s your opening sentence?

I had published a recipe book, which has 80 recipes. This was before I was introduced to this blog by my daughter.

Dubai helped me

What experiences in life helped you grow the most?

When my family and I were staying in Dubai . I was introduced to an association, the Tamil Ladies Association by my friend Meenakshi. It used a monthly cultural program. After a year Meenakshi pushed me to join the committee. I joined the committee. The association had 80 members. The association had members in the ladies name but a program for the whole family. Organization programs, meeting lots of people made me what I am today.

QUICK AND EASY WAY OF DRAPING VESTI ON LAMP

Krishna Janmashtami special. Quick and Easy way of draping Vesti on lamp.

Appa/ Father

Describe a phase in life that was difficult to say goodbye to.

The most difficult phase to say good bye when I lost my father physically 33 years ago , when my appa was 55 years old. I live in Dubai.That was time we did have mobile. One day we got a phone call from my aunty saying, that your appa was gone. My question was where has to gone. She couldn’t answer. My uncle took the phone and the appa no more physically.

My appa favourite drink. https://sujatasrecipes.blog/2023/04/03/mango-milkshake/

Decorating the lamp as Devi,making artificial jewellery and performance .

Describe the most ambitious DIY project you’ve ever taken on.

Stupid

If you could permanently ban a word from general usage, which one would it be? Why?

Stupid is the most general and most insulting term, and can describe someone lacking in intelligence, wisdom, prudence, or mental quickness.

Nobody is born stupid. There may be circumstances where sometimes you are not reactive to the situation. That doesn’t mean you are stupid.

GARLIC TOMATO THOKKU. Ingredients: Tomato 1kg Garlic— 8-9poundsTamarind–small lemomsize. Jaggery-1tablespoon. Mustard seeds— 1 teaspoon. Red chilli— 3 nos. Turmeric pwd– ½ teaspoon. Red chilli pwd— 4 tablespoons. Asafoetida— ¼ teaspoon. Fenugreek pwd—1 teaspoon. Salt— 2 tablespoons. Gingerly oil—- 6 tablespoons. Method. Take ripe tomatoes, wash it,chop it and blend it in a blender along with the tamarind. (don’t make it into a smoot pulp) Peal the garlic. Heat the oil in a heavy bottom pan, add the mustard seeds and when it starts spluttering, break the red chilli and saute it for half a minute, add the garlic and fry till it changes colour. Now add the blended tomatoes. Stir it, reduce the flame into medium and allow it to cook for 10 mnts. Now add turmeric, red chilli pwd, (i have taken the spicy chilli pwd)asefoetida, jaggery and salt, stir well. Keep stirring it occasionally till you get a thokku consistency. now add the fenugreek pwd and mix well. Cook the thokku till the oil starts oozing out from the mixture.You Garlic Tomato thokku is ready. Enjoy it with any snack, tiffin or a variety rice. 😊

Mango milk shake and sweet Lassi

What is your favorite drink?

1.Mango milk shake
https://sujatasrecipes.blog/2023/04/03/mango-milkshake/

Sweet Lassi

Sweet Lassi

2 cups plain whole-milk yogurt
2 cups cold water
¼ cup sugar

Method

Beat yogurt and sugar in a mixie to finish the lassi.

Sweet Idli

Here is a recipe for children. How to make a simple idli tasty for children.

Ingredients

Idli , cocoa syrup ,ghee.

Prepare

Prepare idli, cool the idli .Cut the idli into small pieces. Heat a pan, lower the heat, add the ghee.Pour the cocoa syrup , next add the cut idli. Mix everything together ,put off the heat. Sweet Idli ready.

Idli recipe —

Idli rice—3 cup, raw rice — 1 cup, urad dal — 1 cup, methi seeds—1 tsp, salt.

Rinse and soak idli rice and raw rice and soak them together for at least 6 hours. Rinse and soak urad dal for 3 hours with methi seeds. Grind the urad dal in a grinder or mixi till you get a fluffy batter, remove and keep aside. Grind the rice little coarsely. Mix both the batter, add salt mix well and leave it to ferment which might take about 6-8 hours depending on climate. It takes longer time to ferment when the climate is cool.