Digitalizing Old Photos

This has been a long overdue. Many times I thought of starting but never really started this project. A box of photos about eight years needs to be scanned, documented and stored.

You will never find time for anything.
If you want time, you must make it.
– Charles Bruxton

Here is the first scanned photo of Bridge of Lions, St. Augustine – one of the oldest city in the US. This was taken while we were traveling to St. Augustine before the era of digital camera/photos. Minolta Autofocus SLR camera was my treasured camera at the time. As soon as the world transitioned from manual to digital, we did make the shift too. Still today I have that camera and some unused films. It all makes me nostalgic.

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I will write more about this digitalizing experience as the process goes on…

In the Kitchen # Rava Ladoo/Laddu/Sweet Semolina Balls

This is my one of the never fail Ladoo recipe. This was the only sweet I used to prepare when I was a newly married. Even today whenever I ran out of ideas to make something sweet, I will just prepare this. It is easy and not so time-consuming recipe.

Though there are a couple of different methods, I use sugar syrup thread method. This method may be little tricky, but the Ladoos prepared from this method will have more shelf life.

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For this recipe, I’ve used 1 cup Rava(semolina/sooji), a teaspoon of cardamom powder, cashews, raisins, 4 tbsp ghee, 3/4 cup sugar and water to make sugar syrup.

First, add little ghee and roast cashews and raisins. Keep aside. Add the leftover ghee and roast rava/semolina evenly on a medium heat for about 6-8 min. It will look little brownish in color.

On the other side, prepare sugar syrup(chashni). Add sugar and just enough water to cover it. Let it boil for 5-8 min. Then test for single thread consistency. Just take syrup in between thumb and forefinger and see if it forms a thread. If you see single thread that’s it. Stop boiling sugar syrup. Now the syrup is ready to prepare Ladoo.

Next, immediately mix the roasted rava/semolina, cardamom powder and roasted cashews and raisins to the sugar syrup. Let it cool. Make small balls. Store it in an airtight container. 

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The only thing to get good Ladoo is to get the perfect sugar thread consistency. If sugar sting is thick then Ladoos will turn out hard or if it is too early string stage then Ladoos will be soft. Soft Ladoos can’t stay good for longer period of time. Just to get the right thread consistency is the key to get perfect Ladoos. You can also add saffron along with cardamom.

Time Goes By

Time goes by and sometimes we don’t even notice. Just two more weeks for the school start. Already high school messages started to pour in. I can’t believe it’s time for back to school preparation.

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Time, as is well known, sometimes flies like a bird and sometimes crawls like a worm, but human beings are generally particularly happy when they don’t notice whether it’s passing quickly or slowly.

Ivan Turgenev(Russian Novelist)

 

I almost cried…eating spicy food

During the weekend we went out for something and ended up going to one Indian restaurant for dinner. We wanted something different than regular dinner. This restaurant food is more of an Andhra style food, which is usually very spicy and hot. Even though we ordered medium hot, the food came out was too hot for us. The food was tasty but only for those who can tolerate that kind of hot and spicy, but not for me. Probably next time I will order very very mild.

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This is Gobi Manchurian – the spiciest of all with Naan. Continue reading

Breathe # Feel Good Friday

BREATH is Life. He who controls breath controls LIFE.
When the breath is controlled, the mind is controlled.
When PRANA is met and conquered, one gains ascendancy over death.

Prana, the vital breath, is born of Self. Like a person and his shadow, the Self and the Prana are inseparable. Prana enters the body at birth but does not die with the body.

Pranagnihotra Upanishad