To a friend

 

quite a difficult task

ive been given

n yet i strive

to please a spl frnd

n so he says to tell all things untrue

to make him happy

tats all i can do

n so i tink of wat i can say

but truth be said

i’m lyin if i say

he’s a very ordinary guy

for i have not met one lyk him so far…

People misjudge as attitude

The silence he wears as a mask

Till he rips it off

N u cant help but wonder

if it was the same person

All that show of being tough

Doesnt hide his sensitive heart

That hurts over a tear shed

He has all the girls swooning over him

Or so he says…:)

All the crazy lines he tells

Brings a smile on anyone’s face

Someone you can tell anything to

And trust him to be there for you

Quite a poet with a flair for languages

He loves to eat chicken

And enjoys calling my friend hyderabadi chicken

He adores his little niece

And spoils her as much as he scolds her

The brat of the house

But the well loved last son

The ace snooker player of Salem

He has many titles

But schizo is the one he loves 😉

I Can go on n on

But that’s it for now

Gulab Jamuns wit a twist

Now traditionally we make gulab jamuns out of a packet or using flour.

This is the invention of a bored mother and daughter who had no idea how to spend a lazy Saturday afternoon.

What you need:

Bread-10 slices

Milk-50 ml (just an estimate-to make the dough)

Salt -a pinch

Oil for deep frying

Cardamom powder- 1-2 tsp

Rose essence-a few drops

Sugar-1 cup + 1 tbsp

Water- 2 cups

What do you do:

Dissolve sugar in the water . Add cardamom powder and boil till it reaches a syrupy consistency. Add the essence and take off the fire.

Make a dough with bread, milk, salt and 1 tbsp sugar. Make little balls and deep fry them in oil till brown and crisp. Drop them while hot into the sugar syrup. Serve hot or cold

The lighter side-Thursday Rally-Week 33

This poem was written for my friend who was feeling low to cheer her up…its for  fun….so if someone reading this is offended, I’m really sorry. its not my intention to hurt anyone…

For the others enjoy and did I miss something????

Men…they live amongst us

The creepy guy

Who lives down the block

The night show host

Who just loves to talk

The punk with the funky ‘do’

The cool jock

You want to hang on to

The uber smart nerd

Who’ll just blow your mind

The secret crush

You seek at the corner of your eye

The entertainer

Who tickles your funny bone

The incredibly shy

The one with the wandering eye

The fiery volcano

You’d better run for the roof

The vengeful kind

Who you’d better beware

The egoistic jerk

What more is to say

The boy next door

The one you think you know

The charming thief

Who’ll make you swoon

To his honeyed tones

The super sweet guy

Who you shouldn’t let go

The silent and strong hunk

For whom you go to movies for

And then the Zen

Just around the bend

Oh these men

What would we do with

And without them!!!

Off again for a while

Hey everyone…

Thank u for all ur comments, awards (from jingle)…i have been tied up with a few things n sorry i cudnt reply…plz keep checking out my blog…thank u soooooo much…

i have a couple of exams to complete, so I’ll be away for a while…at least till December…till then hope all of u are well…bye..tc

PS Dear Jingle, i’ll accept the awards as soon as i get back…thank u:)

Mango Unniappams

Mango unniappams is what we call ’em. Unniappam is a snack down south in the state of Kerala in India. The regular unniappams or ennappams are a popular snack in rural kerala. And they are given as ‘prasadam’ in Ayyapa Temple in Sabarimala. They are quite tasty, if a bit bland, but take care not to drop them or u’ll crack the floor!!!

Its always a special occasion when my family (Dad, Mum, my 4-legged bro n I). More often than not, my Gran’s sisters come for a visit on Sundays. No one comes without at least one packet of Homemade-something-spicy marinated fish to be fried, banana fritters, vellaiappam, savory vadas or soft unniappams. But there is one strict rule! No snacks till tea time.

Tea Time is always fun… everything is set out on plates on the dining table or if the weather is especially mild, in the veranda,. There would be laughter, chatter, Did-you-knows, cooking tips, beauty tips, plans made for the next weekend and the ceaseless gossip.

Now-a-days, we don’t get together so much…but traditional snacks will always bring to our minds the fun we had before…

Mango unniappam is a variation of that…

Ingredients:

• 2 ripe mangoes-cut into pieces after removing the skin.
• 3/4 cup granulated sugar
• 1 cup wheat flour (u can use rice flour also)
• 1 tbsp clarified butter or ghee (optional)
• 1 tsp black sesame seeds
• 1/2 tsp elaichi or cardamom powder
• 1/4 tsp baking powder (optional)
• Oil-for frying

Method:

• Blend the mango pieces and sugar into a pulp.
• Mix the pulp with flour, baking powder, sesame seeds, ghee and cardamom powder.
• If the mixture is too thick, thin it with a little water till it’s a smooth paste.
• Scoop a spoonful of mixture into hot oil and fry till brown.
• Serve hot with a large appetite and a sweet tooth