I love taking selfies. Anywhere, Everywhere. I’m ready to take selfies even if a tornado is coming.
Note: I have to look good in that 😀
A lot of people will be thinking why I’m posting such weird posts. I have to be consistent in writing this blog. Consistency is the key. So keep going. And I love selfies. Why not talking about something I love.
I was literally so bored in the above picture. The only thing so exciting in this picture was I was about to go the Barnes and Nobles.
Wow . I just have to say the picture quality of Samsung galaxy s8 plus is the best. The first two picture was taken with the iphone6. Look at the difference. It’s just wow.
I know I look awful in this picture. But who cares. I’m following the footsteps of Sarah Knight who is the author of ‘The life-changing magic of not giving a fuck’.
PS- I will only take my selfies when I’m feeling happy. I don’t know about the coming days. Just like one person said to me. Stay curious.
Happy Anniversary to us. Time is running like a race horse. I feel like I just got married yesterday. The feeling right now I’m experiencing is Happiness, Bliss, Enlightenment. NO, NO don’t worry I’m not trying to become a saint. By marrying this wonderful person I’m not even thinking of that. Of course, I’m learning some of the yoga tricks these days. Appreciate me for that. woohoo!!
So coming to the anniversary. The day started at one of the shopping mall near to our home. Yes, it literally started at a shopping mall. My phone Nerd husband takes me to the AT&T store there. I waited there for almost 1 hour watching cartoon channel. I still remember the cartoon.Because the study says whatever you learn in the morning will not forget.
Anyways, by afternoon we started searching for that one special restaurant that can serve us the best food. FACT: never happened before 🙂
we found one Mediterinian restaurant ILILI (http://www.ililinyc.com/). The name itself was funny. But the food was awesome. Sumptuous. I don’t have words.
On the way, we stopped at the public library to return my book. So here is me trying to be the nerd.
I’m lacking words to express my love for you dear. I LOVE YOU!!!
My favorite photos of me definitely mean the photos that I’m looking good :-). Not always. Sometimes I just love some pictures if the background is good and if it’s candid(conditions apply- I have to look good in that).
This was taken when we went to the see the large Christmas tree placed annually in Rockefeller Center. It was worth one time. But not again 😛
AHH….. I love the scenery of this place. Waking up to the view of a meadow in the backyard with horses was a dream come true. Except for the dust which was probably there in the house till we came 🙂
How can I not post a picture of my husband without a Restaurant in it.
The only thing I remember when we went there was, it was freaking cold.
Most memorable days. WALKING THROUGH THE RAIN. It was slightly raining when we reach there. But it was perfect for me. I love rain. Drinking coffee, watching rain. It was so good.
Autumn colors at its best <3. Thanks to my favorite photographer(Ashi)
Finally, I got a chance to make this colorful dish which is originally from Korea. I’m a great fan of Korean drama’s, the reason because is quite obvious for me. I like different cultures. By watching these I will get a sneak peak of all that is going around there. What they are wearing, what food they are eating, How they are traveling etc. Because of these drama’s, I become a great admirer of their cuisine too.
I started searching in youtube for the Korean recipes to make at home. There were a lot. I like Japchae among all because it’s colorful, tasty. It’s not a very easy thing to make. But the effort is worth everything. Japchae is usually made with beef. I’m not using beef and I’m replacing that with portabello mushrooms. It tastes exactly the same.
The carrots should be thin like matchsticks. Since I’m not a cutting expert, it took a long time to complete everything.
6-7 portobello mushrooms
2 garlic cloves, minced
2 teaspoons sugar
2 tbsp plus 1 teaspoon soy sauce
2 tbsp sesame oil plus 1 tsp sesame oil
1 tsp toasted sesame seeds
1 egg yolk
4 ounces spinach, washed and drained
4 ounces of sweet potato starch noodles
2 to 3 green onions
1 medium white onion
Half cup enoki mushrooms or white mushrooms
1 medium carrot
ground black pepper- As needed
salt- As needed
vegetable oil- 2 tbsp
Marinate the portobello mushrooms with 1 tbsp soy sauce, 1 tbsp sesame oil, pepper powder, salt, garlic, 1 tsp sugar. Set aside.
Blanch the spinach and squeeze out excess water. Season it with soy sauce, sesame oil as needed.
Prepare the noodles by adding it to the boiling water for 5 minutes. Wash it with the cold water to stop the cooking.Season it with 1 tsp soy sauce and 1 tsp sesame oil.
Cut the carrots, green onion, and white onion lengthwise.
Heat the skillet. Add the onion and green onion till onion is translucent. Add a little bit of salt. Add it to the cooked noodles.
In the heated skillet, add the enoki mushrooms with a bit of salt and saute till its done and add it to the noodles.
Add the carrots to the skillet. Saute till its cooked and add it to the noodles.
Put the marinated mushrooms into the skillet and saute till it’s done and add it to the noodles.
Finally, Add the seasoned spinach and egg yolk Omelette(cut lengthwise) into the noodles and mix everything well by adding remaining soy sauce, sesame oil, salt, sugar, garlic and toasted sesame seeds.
I decided to write about this recipe(Tomato coconut curry)when I saw Amma was in a hurry to go to work and asked me what you want today? I said anything easy for you to make. So finally she decided to make this recipe which is actually made with simple ingredients and it tastes delicious. I just like to eat simple food. For me my Amma is the best cook in the world. I will never get tired of her recipes even if I’m eating her moru curry for one week. At the eighth day, I will remember the thing that I was having this for the past one week and I didn’t come to know, and then I will yell at her and on the very next day she will switch the recipe to ullitheeyal. 🙂
1 medium sized red onion
4 medium sized tomatoes
3 or 4 long beans(optional)
half coconut grated
2 green chilly
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
red chilly powder-optional
curry leaves- as required
mustard seeds- as required
salt- to taste
coconut oil- as needed
2 or 3 red chilly
water- as required
Slice the onion. cut the tomatoes into cube sized pieces.cut the long beans into 3 inch long pieces.put the tomatoes, long beans, green chilly, turmeric powder, coriander powder and salt with enough water to cover the ingredients. Cover the tumbler with lid and cook till the tomatoes are well cooked.
Grind the coconut and cumin seeds with water and pour this mix to the cooked tomatoes and boil it. Finally, when the raw taste of coconut is gone, switch off the flame.
Pour some coconut oil, when the coconut oil is heated, put some mustard seeds and when the mustard seeds splutter put the red chilies and curry leaves and pour this to the cooked tomato gravy. The curry is done. Serve this with rice, puttu or quinoa.
This is a type of payasam used to save in the temples of Kerala. When there is some function like festivals, they used to serve these payasam to the people. As growing up I remember waiting for this payasam my grandmother used to take with her from temple, she will carry the payasam in the leaves of banana. The love and care she used to carry that all-way long from temple to home may be the reason, this is one of my favorite recipes in kheer.
This only need few ingredients which will be easily available in our home or near by Indian grocery store. I’m not using any sugar in it because it’s unhealthy. It will taste good if we are using freshly grated coconut.
1.Broken matte rice -3/4 cup
2.Jaggery -As needed
3.Ghee – 2 tbsp or as needed
4.Cashew-nut -2 tbsp or as needed
5.Coconut – grated coconut from half coconut
6. Water. – triple the amount of rice if using pressure cooker, or
Cook the rice with water in a pressure cooker. Melt the jaggery and filter it because jaggery won’t be in its pure form and contain impurities. Fry the cashew nuts in the ghee and set aside. Mix the grated coconut with the cooked rice and stir it to a medium thick consistency. Switch off the flame, put the fried cashew-nut in the rice and payasam is ready to serve.
Generally I’m not a big fan of all these complex cooking recipes. I just love simple but clean and delicious recipes which we can make in minutes. whether it’s desserts or main course, I love it.
Who doesn’t love tea? even if its cold or hot most of us love tea.I still remember the tea I once drank in Mumbai and the taste of it is still in my mouth.The moment I reached back home I wanted to try thattea. I experimented with a few little ingredients and it turned out pretty well, just try it and you will love it. Remember, it is not a very complex kind of recipe and it’s not a very big thing in India tomake tea which even a five year old knows how to make it.
Ginger tea have lot of benefits.A cup of ginger tea can help improves our digestion.Drinking a cup of ginger tea can help prevent the nausea and vomiting associated with motion sickness. If you are a vegan you can try it without adding milk.
Just imagine drinking this tea when it’s raining outside 🙂 .
Tea powder-2 tablespoon or according to taste
Jaggery-according to your taste
Boil the water and put the crushed ginger and jaggery in to it and cover with a lid. When it boils, put tea powder and let it boil for few seconds and switch of the flame. In another tumbler boil milk. At the end just filter the tea and mix it well with the milk. If you want to make it a bit more fun, you can try to pour the tea like the Chaiwala’s do in India :-).