Tough times never last...

I have been through tough times, but each phase inspired me and gave me new insights into managing my life.. But now what i am going through this phase is very tough for me to overcome...I know it’s been so long since I published anything, in fact I haven't cooked anything. I can’t able to do my normal routine for past few days. Really I feel sorry to say that my daughters’ engagement broke off! It is not easy to say or digest..My daughter got engaged a month ago and the marriage is scheduled in next month. We cancelled the marriage for unavoidable reason.. We have all heard the expression, "better a broken engagement today, than a broken home tomorrow."

There are many reasons we decided to cancel a wedding- none of them are happy or easy to take decision. I don’t know… why all this things happened …why it had to happen? I m just clueless…. Just after the engagement, terms between the two families were also not healthy. Relationship is based on trust. If this is missing, there is no point in continuing this relationship. Me & my husband feel s that our daughter may not live happily over there. We both definitely feel that it is not wise to continue..Due to the same, we lost interest in the present marriage and wish to terminate the engagement.

You get only one life to live. Live without regrets & fear.. So we feel that there is no way out, and finally we decided to cancel the marriage. We both didn’t bother that what people r going to think about us. it is our daughter’s life, finally She need to be happy in her life....we can't live for the rest of our life seeing our daughter’s suffering ...so we stand up before it’s too late... it is less painful to call off the wedding now than it is to file for divorce later on. Can I safely exit from it. . There is nothing that can stop you from doing ,so being practical to face reality is not wrong....Finally Everything is over….. The pain is still raw for us and it will take some time for us to come back to normal When you feel you can’t take it anymore... Take it to the Lord! . I think that's one positive thing am doing that we can cry out to our Lord in such painful and difficult time! I just want to say thanks to God for making me strong with each passing day.

I pray that God will give me the grace and strength to manage the challenges in my life.

"Tough time never last but tough people do".

Plagiarism:

I hate to give the unpleasant subject of plagiarism space in my blog. I’ve been a victim of it. Srilakshmi of http://sriannapurna.blogspot.com/ mailed me that Anitha's Kitchen of http://anukitchen.blogspot.com/2009/06/paneer-frankie. used my image of Veg Frankie post.I post iton’08.http://jaisrecepieblog.blogspot.com/2008/09/vegetable-frankie.I thought it would never happen to me...but I understood that no one can escape from these dreadful things. First, I ignored it. And later I decided to write to the people behind those copying my images. I am sure most of you must know the feeling of plagiarism. you get pain when you find your work being reproduced in another place without even a word referring to you. In my tough time I was left feeling awful, helpless at the same time. Sorry to say this after informing also she didn’t remove the image..

Veppilai Katti

Veppilai Katti is an unusual condiment, a thick citrus-based paste. It's my favorite side-dish for thayir saadam. I have been craving for it since long... It reminded me wherever I saw lemon leaves or narthangai leaves I used to go around and pick the leaves from various places to make veppilai katti. Veppilai means Neem Leaf. I am not sure as to why our ancestors called this recipe Veppilai Katti when we don’t use Veppilai in it. The veppilaikatti is made by grinding up leaves of citron (narthangai) leaves, karivepilai (curry leaves), and lime or lemon leaves with red chillies, ajwain or omam seeds ,salt, and asafetida. This is ground with the juice of lemons or limes, and salt. The leaves used in this pickle are the tender leaves of lime or lemon trees, and citron (naarthangai) trees, . In this recipe, along with a few curry leaves (kariveppilai) the taste and smell of Ajwain over powers other ingredients and gives the some aroma and taste. Every ingredient in it is raw. There is no oil in it . The end result is a tangy, fragrant, mince that dances in your tastebuds. It enhances the food with an incredible flavor. The pickle is also an excellent digestive-aid.I often used to prepare this recipe in home. But for past two years I didnt get lemon leaves.so I cant able to prepare this recipe. This time veppilai katti brought by my friend from native exclusively for me.

My method of preparing veppilai katti.

Ingredients:

2 Cup- fresh, tender leaves of lemon or lime

1/2 cup -Curry leaves

1/2- cup citron leaves

2- tblsp Ajwain seeds

1/4 cup Dried Red Chili pieces

2 -tsps Salt

1- tsp Asafetida

Juice of 1 Lime + 2 teaspoons water

Method:

1.Wash the leaves well, and pat very dry with a kitchen towel.
2. If the citrus leaves are not tender and are a bit tough, remove the hard stalk/vein/petiole in the middle of the leaf.
3. In a dry-spice grinder, grind finely the following together: ajwain, red chillies, salt, and asafoetida.
4. In a blender, dry-grind (no water) all the grind all the leaves till it becomes a moist and crumbly paste. Using a spatula, stir it form time to time in between grinding cycles.
5. Put leaf mixture into a bowl. Add the ground spices, and mix thoroughly.
6. Add enough lime/lemon juice a little at a time so that the mince can be shaped into several walnut sized balls. You may or may not use all the lime juice indicated.
7. Store in a covered container, preferably in the fridge, so that it remains flavorful and moist.
8. Pinch off required amounts from each ball to serve with your curd rice.