Ingredients
A small pumpkin, cut into small pieces
Jaggery - 250 gms
Procedure
Take the pumpkin, and cut it into small pieces, as shown in the photo. put it into a pan. Add just two to three teaspoons of water and cook it till it becomes slightly soft. Add jaggery and cook it again, till the water gets completely evaporated. Take it into the serving bowl. It is ready to eat.
If necessary garnish with cashew nuts,
Main Ingredients
Pumpkin - 1 small size
Broccoli - 1 small
cashew nuts - few
spring onion- small bunch
Procedure
Put oil in pan, add the tempering (mustard, dal, cumin seeds), then add a half a teaspoon of ginger garlic paste, then turmeric powder (pinch), 1 tp coriander powder, 1 tp chili powder. Followed by pumpkin. fry it for some time, add a small amount of water. let it cook for 5 minutes. Then add broccoli, spring onions, coriander leaves and add salt . Cover the pan with lid. Then finally add the cashew nuts and olive oil. switch off the stove.
1. With bombay rawa - 10 minutes
Ingredients
1 cup bombay rawa with 1 tp moong dal
1 tp sesame seeds, and cumin seeds
1 chilly
add all the ingredients into the pan. Add water and salt. Cook it for just 5-10 minutes.
Add ghee and serve it with pickle. Its really delicious and nutricious
Thoor dal (2 kg ) ; Urad dal (2 kg); multi grain (500 gms); moong dal (250 gms); poha 250 gms; garam masala ingredients; bombay rawa (1 kg); wheat rawa or dhaliya (1 kg); dried curry leaves; pickles air tight sealed ; dried curd; zeera, mustard, chilly powder, dhaniya powder, haldi, tea powder, rice (10 kg); ragi powder; imli (500 gms); horlicks; tablets (monteck- LC; pracetamol; citrizine; avil; ciproflacin; amoxicillin; ear drops; fish liver oil)
slippers and tops
Thai airlines - International - Seoul to Bangkok then Bangkok to Chennai - economy seat - 20 kg luggage + 7 kg cabin baggage - Rs. 23000
Indigo airlines - domestic - Chennai to Hyderabad on 07.04.2022 - Rs. 5500
15 Kg check in luggage + 7 kgs cabin luggage -
International departures - Air India - 8.06.2022 - Flight from India to seoul - Rs. 34000
23 Kg luggage (1+1) + 8 kgs cabin luggage
Get the boarding pass - checked for RT-PCR, ARC (Alien registration card), passport and ticket.
Immigration check - boarding pass necessary and get the stamping.
Capsicum chutney
Ingredients:
2 Capsicum
4 garlic cloves
3 green chilies
2 tsp channa dal
2 tsp dhaniya
1 tsp groundnut
a small amount of tamarind
salt for taste.
Procedure:
Take a hot pan, add 3 tsp of oil, when it is slightly warm add the dal and groundnut first, followed by coriander seeds, then garlic cloves, and green chilies. then add the capsicum, let it get fried till the color of the capsicum skin changes. Add tamarind and salt. then put off the flame. let it cool and then grind it into a smooth paste. can add coriander leaves at last to garnish.
Serve it with hot rice and ghee.
Coriander chutney
Ingredients:
Bunch of coriander leaves
1 inch ginger
3 green chilies
Roast - 2 tsp zeera and powder it
a small amount of tamarind or 1 tps lemon juice
salt for taste.
Procedure:
Take all the ingredients in jar of mixer grinder. Grind it into a smooth paste. can add coriander leaves at last to garnish.
Serve it with Dosa or Idli.
Stacking stones has been a traditional practice. The stacked rocks are called cairn. While placing each stone one above the other needs lot of patience, concentration, and physical effort. Cairn is commonly found in Buddha temples and temples in south India especially Tamil Nadu, and also in wilds mainly done by hikers. In temples, spiritually people pile one stone onto the other to thank god, some make a wish, and some believe in bringing good luck.
Sparrow (Passer domesticus), always found chirping near the house, gregariously eats seeds and habituated urban food. I found them today having a mud bath. The shallow dig in which they are enjoying is
