Crochet Free Pattern Diagrams (link shared)

Hi

I was casually searching for some patterns and hit upon some interesting ones.

Here is the link to the free Crochet Pattern Diagrams

Happy Crocheting  

Why we shout in Anger

This is a nice piece of not just info ; it is an "art of living" that I received as a forward. Would like to share with you.

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"Why We Shout In Anger?"

A Hindu saint who was visiting river Ganges to take bath found a group of family members on the banks, shouting in anger at each other. He turned to his disciples smiled'n asked.

'Why do people shout in anger shout at each other?'

Disciples thought for a while, one of them said,'Because we lose our calm, we shout.'

'But, why should you shout when the other person is just next to you? You can as well tell him what you have to say in a soft manner.'asked the saint

Disciples gave some other answers but none satisfied the other disciples.
Finally the saint explained, .

'When two people are angry at each other, their hearts distance a lot. To cover that distance they must shout to be able to hear each other. The angrier they are, the stronger they will have to shout to hear each other to cover that great distance.

What happens when two people fall in love? They don't shout at each other but talk softly, Because their hearts are very close. The distance between them is either nonexistent or very small...'

The saint continued,'When they love each other even more, what happens? They do not speak, only whisper'n they get even closer to each other in their love. Finally they even need not whisper, they only look at each other'n that's all. That is how close two people are when they love each other.'

He looked at his disciples and said.

'So when you argue do not let your hearts get distant, Do not say words that distance each other more, Or else there will come a day when the distance is so great that you will not find the path to return.'

  

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Good day :-)

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khatta meetha chatpata chole

Hope you are all doing fine. Posting here after a very long gap. One priority or the other kept coming hence could not afford much time here. So i am now back with a chatpata dish.

This is the season for mint leaves and coriander leaves. They are available in abundant. So bought a bunch and wanted to try something different instead of the usual recipes.

Sharing with you a tongue tickling recipe which gives you a mixed taste... sweet, sour, spicy to make it an aromatic accompaniment :p

Ingredients :- [serves 2]

1. Kabuli Chana (chickpea) - 1 cup
2. mint leaves -  1 handful
3. Coriander leaves - 1 handful
4. Tamarind - 1/2 lemon size
5. Coriander seeds - 1 tbsp
6. Turmeric powder - 1 pinch
7. Red Chilli powder - less than 1/4 tsp
8. Chat masala - 1/2 tsp
9. Bay leaf - 1 no.
10. Cinnamon stick - 1/2"
11. Salt to taste
12. Onion - 2 nos. (medium)
13. Garlic - 2 pods  (medium) [OPTIONAL]
14. Ginger - 1" piece
15. Green chilli - 2 nos.
16. Pepper corns - 5 nos.
17. Sugar - 1 tsp
18. Olive oil - 2 tbsp

Procedure :-

• Soak chickpea for 6 hours or overnight. Pressure cook till tender after adding salt.  
• Take two table spoon of cooked chickpea n keep it aside for grinding.
• Soak tamarind in hot water for 15 min.
• Onion to be sliced thinly (lengthy pieces).
• Finely chop the garlic pods
• In a mixer, add the chopped garlic, ginger, mint & coriander leaves, cinnamon, green chillies, Coriander seeds, peppercorns, soaked tamarind, sugar, 1 tbsp cooked chickpea and grind to paste.
• Heat  oil, add bay leaf. When it turns golden in colour add the sliced onions and saute till they become pink.
• Add cooked chick peas, turmeric powder, red chilli powder, chat masala powder,  some water and bring to boil and lower the flame. Cover and let it boil for 2 minutes.
• Now add the ground chick pea paste & masala paste and let it boil for a minute. 
• Adjust the seasoning (salt, sugar)
• Remove from fire.
• Mouthwatering chatpata khatta meetha chole is ready!

it is a very good accompaniment with Puris.

Aloo Matar / Potato Peas curry

Aloo matar - a yummy & simple dish that can be prepared in gravy form or as a dry dish and goes well with white rice, rotis and as a dry side dis.

I have given a mild masala flavour to the dish. So if you want to make it strong just increase the quantity of masala powders and ginger garlic as per your preference.

I normally first add a pinch of sugar to the oil for certain gravy dishes to get the nice caramalized flavour and a tinge of sweetness to the dish. It is optional.

Let us get into making of this yummy recipe.

Serves : 2

Ingredients :-

1. Potato (medium) - 2 nos
2. Green Peas -  2 tbsp
3. Tomato (small) - 1 No.
4. Onion (small) - 1 No. (not shallots but the normal onion smaller in size)
5. Garlic pods - 2 Nos.
6. Ginger - 1" piece
7. Ghee - 3 tbsp
8. Bay leaf - 1 No.   
9. Cumin seeds - a pinch
10. Turmeric powder - 2 Pinches
11. Red chilli powder - 1/4 tsp
12. Green chilli - 1 no.
13. Coriander powder - 1/4 tsp (lightly roasted and powdered)
14. Cumin powder (roasted) - less than 1/4 tsp (half the qty of coriander powder)
15. Salt to taste
16. Coriander leaves - finely chopped 3 tbsp (reserve 1 tbsp for garnishing)
17. Water - 3 to 4 cups

Procedure :-

• Grind onion, ginger, garlic coarsely using whipper mode (without adding water)

• Grate the tomato, chop the coriander leaves finely.

• If you use frozen peas, immerse them in water @ room temperature to make it tender.

• Dice the potato into cubes

• Heat a wok and oil / ghee, a pinch of sugar (optional) & let it stay till it caramalise (turns golden in colour) then add the bay leaf, cumin seeds.

• After the cumin seeds crackle, add the coarsely ground onion ginger garlic mixture, keep the flame in medium, fry till the mixture turns light golden in colour. 

• Add the grated tomato and fry till the raw smell goes.

• Lower the flame, add the masala powders viz., turmeric, red chilli, coriander, cumin powders, 2tbsp chopped coriander leaves and fry for a minute.

 

• Add required water, salt, potato cubes. Mix well. Cover and cook till the potoatoes are done 3/4th. Remove the lid, drain water from green peas, add it to the boiling gravy.  After adding green peas don't cover. Let it cook. Once the potatoes and green peas turn tender, turn off the flame.

• if you use oil, then for flavouring, add a tbsp of ghee at this stage.

 

• Finally sprinkle the reserved 1tbsp coriander leaves to garnish and serve it hot with soft chapathis / rotis / white rice.

 

 

• Sit, relax and enjoy! Happy eating!