Satvik Dal Palak

Satvik Dal Palak is a nutritious and flavorful dish made with moong dal (split yellow mung beans) and spinach. It is a popular vegetarian recipe in Indian cuisine and is known for its simplicity and health benefits.

Dal, or lentils, are an excellent source of plant-based protein and are rich in dietary fiber, vitamins, and minerals. Moong dal, in particular, is low in fat and high in protein, making it a nutritious choice for vegetarians and vegans. It is also easy to digest and is often recommended as a part of a balanced diet.

Spinach, on the other hand, is a leafy green vegetable that is packed with essential nutrients. It is a good source of vitamins A, C, and K, as well as iron, calcium, and folate. Spinach is known for its antioxidant properties and its role in promoting healthy digestion and bone health.

By combining moong dal and spinach in this recipe, you get a dish that is not only delicious but also provides a good balance of protein, fiber, vitamins, and minerals. It is a wholesome and nourishing meal option that can be enjoyed by people of all ages.

The tempering of spices like cumin seeds, mustard seeds, and curry leaves adds a burst of flavor to the dish. These spices not only enhance the taste but also have their own health benefits. For example, cumin seeds are known to aid digestion and have antioxidant properties, while mustard seeds are rich in minerals and can help boost metabolism.

Overall, Satvik Dal Palak is a nutritious and satisfying dish that can be enjoyed as a main course with steamed rice or roti. It provides a good balance of flavors and nutrients, making it a wholesome addition to a healthy diet.

Ingredients:

• 120g Moong Dal (split yellow mung beans)
• 4 green chillies, sliced
• 300g Spinach, cleaned and chopped
• 300ml water
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 teaspoon cumin seeds, roasted
• 2 teaspoons oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (split black gram dal)
• 1/2 teaspoon Fenugreek seeds
• 1/2 teaspoon Asafoetida (hing)
• 2 dry red chillies
• 1 sprig curry leaves

Instructions:

1. Rinse the Moong Dal under running water until the water runs clear. Drain well.
2. In a pressure cooker, add the rinsed dal, sliced green chillies, chopped spinach, water, turmeric powder, and salt.
3. Close the pressure cooker and cook for about 4-5 whistles on medium heat, or until the dal is soft and well-cooked.
4. Allow the pressure to release naturally before opening the cooker.
5. In a small pan, dry roast the cumin seeds until fragrant and lightly browned.
6. Add the roasted cumin seeds to the cooked dal and spinach and mix well.
7. In the same pan, heat 2 teaspoons of oil. Add the mustard seeds and let them splutter.
8. Add the Urad Dal and fenugreek seeds. Sauté until the dal turns golden brown.
9. Add the asafoetida and mix well.
10. Add the dry red chili and curry leaves and wait for them to turn crisp.
11. Pour the tempering mixture into the cooked dal and spinach. Stir well to combine.
12. Transfer the prepared dal to a serving bowl.
13. Serve hot with steamed rice or roti.

Dal, New Recipe, Spinach

Spicy Potato and Okra Stir-Fry/ Kerala Style Aloo Bhindi

Spicy Potato and Okra Stir-Fry is a delicious Indian dish that combines the flavors of par-boiled potatoes and okra with a homemade spice powder. This aromatic and spicy stir-fry can be enjoyed as a side dish with rice or paired with rotis or fulkas.

Potatoes are a good source of carbohydrates, dietary fiber, vitamin C, and potassium. Okra is low in calories and rich in dietary fiber, vitamins, and minerals. Together, they provide a nutritious and flavorful addition to your meal. Remember that the overall nutritional value of the dish may vary depending on the cooking method and the amount of oil used.

Ingredients:

• 300 grams of par-boiled potatoes, peeled (optional), and cubed
• 200 grams of okra (bhindi), washed, dried, and chopped into bite-sized pieces
• ¼ tsp turmeric powder
• Salt, to taste

For the Spice Powder:

• 1 tbsp chana dal (split Bengal gram / kadalaparuppu)
• 1 tbsp coriander seeds
• 3 dry red chillies (adjust to taste)
• ¼ tsp fenugreek seeds
• 1/2 tsp aamchur (dried mango powder)
• 1/2 tsp black pepper powder

For the Tempering:

• 2 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1/4 tsp asafoetida
• 1 sprig curry leaves

Instructions:

1. Heat a deep pan and add a teaspoon of oil. Once the oil is hot, add the mustard seeds and allow them to splutter. Then, add the urad dal and fry until it turns golden brown. Next, add the asafoetida and curry leaves, and sauté until the curry leaves turn crispy.
2. Add the cubed boiled potatoes and chopped okra to the pan and mix well. Sprinkle turmeric powder and salt, and stir-fry on medium flame for 2-3 minutes until the vegetables are coated with spices.
3. Meanwhile, prepare the spice powder. Dry roast chana dal, coriander seeds, dry red chillies, and fenugreek seeds in a separate pan until they turn aromatic and slightly golden. Allow them to cool and then grind them into a coarse powder. Mix in the aamchur and black pepper powder.
4. Once the potatoes and okra are well-coated, add the prepared spice powder to the pan. Mix everything well and let it cook on low flame for 2 minutes or until any residual fluids evaporate. Then, switch off the heat.
5. Serve the Spicy Potato and Okra Stir-Fry with fulkas, rotis, or as a side dish with Thayir Sadam (curd rice).

Enjoy the delightful flavors of this Spicy Potato and Okra Stir-Fry, and relish it as a flavorful accompaniment to your meal!

Cauliflower and Carrot Thoran

Cauliflower and Carrot Thoran is a flavorful and nutritious dish that combines the goodness of cauliflower and carrots with aromatic spices. This traditional South Indian recipe is not only delicious but also offers several health benefits.

Cauliflower is a cruciferous vegetable that is rich in vitamins, minerals, and fiber. It is packed with antioxidants that help protect the body against oxidative stress and reduce the risk of chronic diseases. Cauliflower is also a good source of vitamin C, which supports a healthy immune system, and vitamin K, which is important for bone health. Additionally, it contains compounds called glucosinolates, which have been associated with a decreased risk of certain cancers.

Carrots, on the other hand, are known for their vibrant orange color and high beta-carotene content. Beta-carotene is converted into vitamin A in the body, which is essential for vision, immune function, and skin health. Carrots are also a good source of dietary fiber, potassium, and antioxidants like vitamin C and vitamin E.

The spices used in this dish, such as mustard seeds, cumin seeds, and turmeric, not only add flavor but also provide additional health benefits. Mustard seeds are rich in phytonutrients and have antimicrobial properties. Cumin seeds aid in digestion and have antioxidant and anti-inflammatory properties. Turmeric contains a compound called curcumin, which has potent anti-inflammatory and antioxidant effects.

By combining cauliflower, carrots, and these aromatic spices, Cauliflower and Carrot Thoran becomes a wholesome dish that is not only tasty but also beneficial for your health. It is a great way to incorporate more vegetables into your diet and enjoy the numerous nutrients they offer.

Ingredients:

• 2 teaspoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon asafoetida
• 1 sprig curry leaves
• 3 green chillies, thinly sliced
• 300 grams cauliflower, cut into small florets and washed
• 200 grams carrots, thinly sliced and washed (peeling optional)
• Salt, to taste
• 1/2 teaspoon brown sugar (optional)

Instructions:

1. Heat coconut oil in a wok or pan over medium heat.
2. Add mustard seeds and cumin seeds to the hot oil and wait for them to splutter.
3. Stir in turmeric powder, asafoetida, curry leaves, and sliced green chillies. Allow them to release their aromas.
4. Add the cauliflower florets and carrots to the pan. Season with salt.
5. Mix well to coat the vegetables with the spices and oil.
6. Reduce the heat to low and cover the pan. Allow the vegetables to cook in their own juices until tender and any residual water evaporates. Stir occasionally to avoid sticking.
7. Once the vegetables are cooked, turn off the heat and stir in the brown sugar (optional) for a hint of sweetness.
8. Transfer the Cauliflower and Carrot Thoran to a serving dish.
9. Serve hot as a side dish with rotis or alongside Thayir Sadam.

Enjoy your delicious and nutritious Cauliflower and Carrot Thoran!

Carrot, Cauliflower, Stir Fry, Tadka, Thoran

Sarson Ka Saag

Sarson Ka Saag is a traditional Punjabi dish that combines the vibrant flavors of Indian Mustard Leaves and Spinach Leaves. This aromatic and hearty dish not only tantalizes the taste buds but also offers a plethora of health benefits. Packed with essential nutrients, it supports heart health, aids digestion, boosts the immune system, and aids in weight management. Get ready to savor this delicious and nutritious Sarson Ka Saag!

Health Benefits:

1. Nutrient-rich Greens: Indian Mustard Leaves and Spinach are excellent sources of vitamins, minerals, and antioxidants that support overall health.
2. Heart-Healthy: Mustard Leaves contain compounds like glucosinolates that promote heart health and reduce the risk of cardiovascular diseases.
3. Digestive Aid: The blend of spices used in this recipe, including Garlic, Ginger, and Green Chillies, aids digestion and alleviates digestive discomfort.
4. Immune-Boosting: The antioxidants present in the greens and spices help strengthen the immune system, protecting the body against infections and diseases.
5. Weight Management: Sarson Ka Saag is low in calories and high in fiber, making it a satisfying dish that aids in weight management.

Mustard Greens

Ingredients:

• 300g Indian Mustard Leaves
• 200g Spinach Leaves
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons Mustard Oil
• 2 tablespoons Ghee
• 4 pods of Garlic, minced
• 4 Green Chillies, minced
• 1cm Ginger, minced
• 1 medium-sized Onion, finely chopped
• 2 tablespoons Corn Flour
• Salt to taste
• 1 tablespoon Ghee (for garnish)
• 1/2 teaspoon Red Chili Powder (for garnish)
• 1/2 teaspoon Garam Masala (for garnish)

Spinach

Instructions:

1. Clean the Indian Mustard Leaves and Spinach Leaves. Chop them into small pieces.
2. Bring a large pot of water to a boil and add a teaspoon of salt.
3. Carefully add the chopped leaves to the boiling water and blanch them for about 1-2 minutes until they become bright green.
4. Using a slotted spoon or tongs, transfer the blanched leaves to a bowl filled with ice water. This process, known as shocking, stops the cooking process and helps retain the vibrant green color.
5. Let the leaves cool down completely in the ice water for a few minutes.
6. Drain the leaves well and squeeze out any excess water.
7. Puree the blanched greens in a blender until smooth.
8. Heat Mustard Oil and Ghee in a wok or pan.
9. Once the oil is hot, add minced Green Chillies, Garlic, and Ginger. Saute for a minute.
10. Add the finely chopped Onion and a pinch of salt. Saute until the onions become translucent.
11. Sprinkle the Corn Flour and mix well. Cook for a minute until the Corn Flour starts to brown slightly.
12. Add the pureed greens to the wok and mix well.
13. Season with salt to taste and bring the mixture to a boil.
14. Once boiled, turn off the heat. The consistency should be thick, similar to porridge. If it’s too runny, let it simmer for a little longer to let some water evaporate.
15. For the garnish, heat Ghee in a separate pan until it starts to smoke. Turn off the heat and add Red Chili Powder. Mix well.
16. Pour the ghee and chili powder mixture over the cooked greens and mix well.
17. Sprinkle Garam Masala on top.
18. Sarson Ka Saag is ready to serve. It pairs well with Makki Ki Roti, Chapati, Fulkas, Paratha, or Steamed Basmati Rice.

Enjoy the flavors and health benefits of this delectable Sarson Ka Saag!

Mustard Greens, Spinach

Adai (with mixed pulses)

This delicious Adai recipe is a gluten-free and vegan variation of a popular South Indian pancake made from a combination of lentils and spices. Adai is not only flavorful but also nutritious, providing a good dose of protein and essential nutrients. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Follow this simple recipe to create a batch of crispy and flavorful Adai pancakes.

Health Benefits:

Adai is a nutritious dish packed with several health benefits. The combination of different lentils provides a good amount of protein, dietary fiber, and essential minerals. It is also gluten-free and suitable for individuals with gluten sensitivities or celiac disease. The use of minimal oil in cooking makes it a healthier option compared to deep-fried snacks. Adai is a wholesome and filling dish that can contribute to a balanced diet.

Ingredients:

• 40 grams Chana Dal
• 40 grams Toor Dal
• 40 grams Masoor Dal
• 40 grams Urad Dal
• 1/2 teaspoon fenugreek seeds (soaked overnight) 
• 4 dry red chillies (soaked overnight)
• 1 teaspoon Black peppercorn
• 1/2 teaspoon asafoetida powder
• Salt, to taste
• 1/2 teaspoon cumin seeds (optional) 
• A sprig of curry leaves, torn up
• 2 tablespoons finely chopped onion (optional)
• Water, as needed
• Oil, for cooking

Instructions:

1. Wash the Chana Dal, Toor Dal, Masoor Dal, and Urad Dal. Soak them in water for minimum 4 hours.
2. In a separate bowl, soak the fenugreek seeds and dry red chilies overnight.
3. Drain the water from the lentils, fenugreek seeds, and red chilies. Transfer them to a blender.
4. Add black peppercorns, asafoetida powder, and salt to the blender.
5. Blend all the ingredients together, adding water gradually to make a coarse paste. The batter should be thick and slightly grainy.
6. Transfer the batter to a mixing bowl.
7. Add cumin seeds, torn curry leaves, and finely chopped onion (if using) to the batter. Mix well.
8. Heat a non-stick pan or a cast-iron skillet over medium heat. Add a few drops of oil and spread it evenly on the pan.
9. Take a ladleful of the batter and pour it onto the center of the pan. Spread the batter in a circular motion to form a pancake-like shape. You can make it as thin or thick as you prefer.
10. Drizzle a few drops of oil around the edges of the Adai and cook it on medium heat.
11. Once the bottom side turns golden brown, flip the Adai and cook the other side until it’s cooked through and crispy.
12. Remove the cooked Adai from the pan and repeat the process with the remaining batter.
13. Serve the Adai hot with coconut chutney, tomato chutney, or sambar.

Enjoy your homemade Gluten-Free and Vegan Adai!

Beliefs and values

Beliefs and values are closely related concepts but have distinct meanings and functions. Beliefs refer to what individuals think is true or false, while values pertain to what individuals consider important or desirable.

Beliefs are mental representations or ideas that individuals hold to be true or probable. They are formed through personal experiences, knowledge, cultural influences, and social interactions. Beliefs can cover a wide range of topics, including factual claims, religious or spiritual convictions, philosophical ideas, or personal opinions.

Beliefs serve as cognitive filters that shape our perceptions, interpretations, and judgments about the world. They guide our thoughts, emotions, and behaviors, influencing how we understand and interact with reality. Beliefs can be conscious or unconscious and play a crucial role in constructing an individual’s worldview.

Beliefs can be based on evidence, reasoning, and rationality, or they may be influenced by biases, emotions, and social conditioning.

Values, on the other hand, represent what individuals consider important, desirable, or morally significant. They act as guiding principles that influence decision-making, behavior, and the evaluation of actions or situations. Values are often deeply ingrained and reflect an individual’s core priorities or ideals.

Values can be broadly categorized into different domains, such as moral values, social values, personal values, or cultural values. Moral values relate to principles of right and wrong, fairness, justice, and integrity. Social values encompass beliefs about societal norms, relationships, cooperation, and respect for others. Personal values are more individualistic and may include autonomy, personal growth, creativity, or self-expression. Cultural values are shared beliefs and behaviors upheld by a particular society or community.

Values are not necessarily based on objective truths or empirical evidence but are shaped by a combination of factors, including upbringing, cultural background, education, and personal experiences. While beliefs inform individuals about what they think is true, values guide them in determining what they consider important or worth pursuing.

Beliefs and values are closely intertwined and can influence each other. Individuals often develop beliefs that align with their core values, as beliefs can support and reinforce what they consider important. On the other hand, values can also be influenced by beliefs, as individuals may prioritize certain beliefs based on their underlying values.

However, it is possible for beliefs and values to come into conflict. This internal conflict can lead to personal growth and a reevaluation of one’s perspectives.

When faced with conflicting beliefs and values, individuals often find that values have a greater impact on their decision-making. Values represent deeply ingrained principles that reflect an individual’s sense of morality, purpose, and personal growth. They provide a moral compass that guides individuals in choosing actions and making decisions that align with their core principles.

As individuals mature, they may undergo personal growth and self-reflection, leading to a reassessment of their beliefs and values. In this process, they may discover that certain beliefs they once held to be true no longer align with their evolving values. This can result in a shift in beliefs as individuals prioritize values that are more congruent with their personal growth, well-being, and sense of fulfillment.

Ultimately, the reevaluation and adjustment of beliefs in favor of values can be seen as a sign of intellectual and emotional maturity. It highlights an individual’s willingness to challenge their preconceived notions, embrace new perspectives, and prioritize what they consider truly important. This process of growth and change allows individuals to cultivate a more authentic and meaningful life, where values serve as a guiding force in their beliefs, decisions, and actions.

Beliefs can be influenced and manipulated by various factors, including societal influences, personal biases, media, propaganda, and cultural conditioning. External influences can shape and mold individuals’ beliefs, sometimes leading them away from their true values. This highlights the importance of critical thinking and discernment in assessing the validity and reliability of information before accepting it as true.

Moreover, beliefs can be subjective and susceptible to cognitive biases, such as confirmation bias (favoring information that confirms pre-existing beliefs) or availability bias (relying on readily available information). These biases can limit individuals’ ability to objectively evaluate and revise their beliefs, reinforcing existing notions even in the face of contradictory evidence.

On the other hand, strong values tend to withstand the test of time and remain resilient in the face of external influences and manipulations. Values are deeply ingrained and often reflect an individual’s core principles, integrity, and moral compass. While beliefs may change based on new information or experiences, values provide a steadfast foundation that guides individuals through uncertainties and challenges.

Strong values act as a compass that helps individuals navigate complex situations, make difficult decisions, and maintain a sense of integrity and authenticity. They provide a consistent framework for evaluating beliefs and aligning them with one’s core principles. When faced with conflicting beliefs, individuals with strong values are more likely to critically assess and reevaluate their beliefs, ensuring that they remain in harmony with their enduring values.

Random Thoughts

Sambar

Sambar is a traditional South Indian dish that features a delectable blend of lentils, vegetables, and aromatic spices. This flavorful and nutritious dish is a staple in South Indian cuisine and is enjoyed with rice, idli, dosa, or any South Indian meal. Packed with the goodness of lentils and a medley of vegetables, sambar offers a satisfying culinary experience while providing numerous health benefits.

Health Benefits of Sambar:

• Rich in Proteins: Sambar is made with toor dal (split pigeon peas), which is a great source of plant-based proteins.
• High in Fiber: The combination of lentils and vegetables in sambar provides a good amount of dietary fiber, promoting healthy digestion.
• Nutrient-Rich: The variety of vegetables used in sambar contributes to its nutritional profile, providing essential vitamins, minerals, and antioxidants.
• Supports Weight Management: Sambar is a filling and low-calorie dish that can help in weight management when enjoyed as part of a balanced diet.
• Boosts Immunity: The spices used in sambar, such as turmeric and asafoetida, have immune-boosting properties, enhancing overall health and well-being.

Ingredients:

• 100 grams of toor dal (split pigeon peas), washed and soaked overnight
• 100 grams of carrots, washed and cubed
• 100 grams of potatoes, washed and cubed
• 100 grams of eggplant, washed, peeled, and cubed
• 100 grams of winter melon, de-skinned, de-seeded, washed, and cubed
• 2 tablespoons of sambar powder
• 1/2 teaspoon of turmeric powder
• Salt, to taste
• 6-8 slivers of kokum
• 1 teaspoon of brown sugar
• 2 tablespoons of oil
• 1/2 teaspoon of mustard seeds
• A few fenugreek seeds
• 1/4 teaspoon of asafoetida (hing)
• 1 sprig of curry leaves
• Fresh coriander leaves, chopped, for garnish

Instructions:

1. Pressure cook the toor dal with 200ml of water until it becomes soft and mushy. Set it aside.
2. In a pan, add the chopped vegetables (carrots, potatoes, radish, and winter melon) and sauté for a couple of minutes.
3. Add the sambar powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes until the vegetables are evenly coated with the spices.
4. Add the cooked toor dal to the pot and mix everything together.
5. Add the kokum, brown sugar, and 200ml of water. Stir well and bring the sambar to a boil.
6. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the vegetables are cooked and the flavors are well blended.
7. Check the consistency of the sambar. If it is too thick, add some water to adjust the consistency.
8. Once the vegetables are cooked, check the seasoning and adjust the salt if needed.
9. In a kadai, heat oil over medium heat. Add the mustard seeds and let them splutter. Then add the fenugreek seeds, asafoetida, and curry leaves. Sauté for a few seconds.
10. Pour the tempering into the sambar and give it a stir.
11. Garnish with freshly chopped coriander leaves.

Serve the sambar hot with rice, idli, dosa, adai or any South Indian meal, and relish the authentic flavors of this traditional dish. Enjoy the health benefits and the delightful culinary experience it offers!

Note: Based on availability, you may change the vegetables that go. This version has Carrot, Aubergine, Potato, Onion and Tomato.

Aubergine, Carrot, Dal, Eggplant, Pumpkin, Sambar, Sambhar, Tomato, Traditional, Winter Melon

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Hairy Gourd and Pumpkin Kootu

Hairy Gourd and Pumpkin Kootu is a delectable South Indian dish that combines the goodness of chana dal, hairy gourd (also known as fuzzy melon), and pumpkin. This flavorful and nutritious kootu is a great source of protein, fiber, and essential nutrients. It is traditionally served with steamed rice and a dollop of ghee, making it a wholesome and satisfying meal option.

Health Benefits:

• Chana dal provides plant-based protein and dietary fiber, promoting satiety and supporting digestive health.
• Hairy gourd (sponge gourd) is low in calories and high in water content, making it an excellent addition to a weight-loss diet. It also contains vitamins and minerals, including vitamin C and calcium.
• Pumpkin is rich in antioxidants, vitamins A and C, and minerals such as potassium. It supports immune function, aids in maintaining healthy vision, and contributes to overall well-being.

Ingredients:

• 120 grams chana dal, washed and soaked overnight
• 300 ml water
• 200 grams hairy gourd (fuzzy melon), washed, peeled, and cubed
• 200 grams pumpkin, peeled and cubed
• ½ inch ginger, crushed
• ⅛ tsp turmeric
• 1 sprig curry leaves
• 1/4 tsp asafoetida
• Salt, to taste

For grinding:

• 2 tsp urad dal
• 1 tsp cumin seeds
• 3 dried red chilies (adjust to taste)

Dry roast and grind into a coarse powder.

For tempering:

• 1 tsp oil (preferably coconut oil)
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1/4 tsp fenugreek seeds

Instructions:

1. Pressure cook the chana dal, hairy gourd, pumpkin, grated ginger, salt, turmeric powder, curry leaves, and asafoetida with 300 ml water until tender. Set aside and allow the pressure cooker to naturally release pressure.
2. Add the ground powder to the cooked chana dal, hairy gourd, and pumpkin. Mix well and simmer until the kootu reaches the desired consistency, then turn off the heat.
3. In a separate kadai, heat 1 tsp of oil (preferably coconut oil). Add 1 tsp mustard seeds and let them splutter. Then add 1 tsp urad dal and the fenugreek seeds. Sauté until the urad dal turns golden brown. Turn off the heat.
4. Add the tempering to the kootu and mix well. Your Hairy Gourd and Pumpkin Kootu is ready.
5. Serve the Hairy Gourd and Pumpkin Kootu with steamed rice and a dollop of ghee.

Enjoy the delightful flavors and health benefits of this nourishing Hairy Gourd and Pumpkin Kootu, which combines the goodness of chana dal, hairy gourd (fuzzy melon), and pumpkin into a satisfying South Indian dish.

Hairy Gourd, Kootu, New Recipe, Pumpkin, Traditional

Contentment Mantras

Having dedicated more than three decades of my life to unwaveringly working for the betterment of my family, I now find myself at the age of 57, reflecting on my journey. Throughout this introspection, I have embraced three profound mantras that have profoundly influenced my present mindset and overall perspective on life.

“I am enough.”

Embracing this mantra means recognizing and accepting my inherent worthiness and value as an individual. I acknowledge that I deserve love, respect, and happiness simply by being myself. Whenever doubts or feelings of unworthiness arise, I repeat this statement to remind myself that I am enough just as I am. I free myself from the need for external validation or comparing myself to others. Instead, I embrace self-acceptance and self-love, appreciating my unique qualities and strengths.

“I have done enough.”

This mantra encourages me to acknowledge my efforts and accomplishments without constantly striving for perfection or feeling overwhelmed by expectations. I recognize that I have given my best in each situation. I celebrate my achievements, both big and small, and avoid the trap of always chasing more. It’s not about doing everything, but rather doing what truly matters to me. I find a sense of balance and prioritize self-care, allowing myself to rest and recharge when needed.

“I have enough.”

Cultivating gratitude and contentment lies at the heart of this mantra. I shift my focus from what I lack to the abundance that already exists in my life. I take time to appreciate the relationships, experiences, material possessions, and personal qualities I possess. I practice gratitude daily by reflecting on the blessings and resources I have. I let go of the constant desire for more and find contentment in the present moment. I recognize that true fulfillment comes from within and that I have everything I need to lead a meaningful life.

By adopting these three mantras, I’ve experienced a transformation in my mindset that has come with age and experience. They signify a shift from constantly seeking external validation and accomplishments to finding inner peace, self-acceptance, and contentment. Embracing the fact that I am enough, recognizing that I have done enough, and acknowledging that I have enough allows me to live with a profound sense of fulfillment and joy.

Moreover, as I embrace this new perspective, I’ve come to realize the importance of prioritizing activities that bring me joy, satisfaction, and peace of mind. While my years of hard work have undoubtedly shaped me, I now understand the significance of maintaining a healthy balance in life. I wish to dedicate my time to pursuits that nurture my passions, deepen my connections with loved ones, and cultivate my own well-being.

Whether it’s spending quality time with my family, pursuing hobbies and interests that ignite my spirit, or simply taking moments to relax and recharge, I am committed to maintaining a reasonable pace that allows me to savor life’s precious moments. I understand the importance of self-care and the value of nurturing my physical, mental, and emotional health. By doing so, I can continue to be present for my loved ones and truly enjoy the journey that lies ahead.

As I embark on this next chapter, I am filled with a renewed sense of purpose and gratitude. With this mindset, I am ready to embrace the fullness of life, cherishing the moments that bring me joy, and taking care of myself in the process.

By incorporating these three mantras into my daily life, I can foster self-acceptance, acknowledge my accomplishments, and embrace gratitude and contentment. These mantras help me cultivate a mindset of self-love, balance, and appreciation for the abundant blessings in my life.

“Contentment is the greatest treasure.” – Lao Tzu

Note : In celebration of completing 57 orbits around the sun.

Kathrikkai Pulinkari (Quick and easy version)

Kathrikkai Pulinkari is a flavorful South Indian dish made with aubergine (eggplant) and chana dal (Bengal gram). It is a delicious and tangy curry that is typically served with steamed rice or roti. Let’s take a look at the ingredients and instructions to prepare this dish.

This dish offers several health benefits due to its nutritious ingredients. Here are a few:

1. Aubergine (Eggplant): Aubergines are low in calories and high in fiber, making them beneficial for weight management and digestive health. They are also rich in antioxidants, vitamins, and minerals that promote heart health and may help lower cholesterol levels.
2. Chana Dal (Bengal Gram): Chana dal is a good source of plant-based protein and dietary fiber. It provides essential nutrients like iron, folate, and magnesium. The high fiber content aids in digestion and helps regulate blood sugar levels.
3. Kokum: Kokum adds a tangy flavor to the dish and is known for its digestive properties. It contains antioxidants and compounds that may have anti-inflammatory effects and help improve cholesterol levels.
4. Spices: The spices used in this recipe, such as turmeric, asafoetida, and sambar powder, not only enhance the taste but also offer health benefits. Turmeric is known for its anti-inflammatory properties, while asafoetida aids digestion. Sambar powder typically includes a blend of spices like coriander, cumin, fenugreek seeds, and black pepper, which collectively have various health-promoting properties.

Ingredients:

• 100g chana dal (Bengal gram), soaked for at least 2 hours
• 300g aubergine (eggplant), washed and cut into bite-sized pieces
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon asafoetida
• 2 teaspoons sambar powder
• 3 green chillies, split into two
• 6-8 pieces of kokum
• Salt, to taste
• 300 ml water
• 1 teaspoon brown sugar

For tempering:

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dry red chillies, split into two

Instructions:

1. Soak the chana dal in water for at least 2 hours. Drain the water before using.
2. In a pressure cooker, add the soaked chana dal, cut aubergine pieces, turmeric powder, asafoetida, sambar powder, green chilies, kokum, salt, and 300 ml water. Give it a stir.
3. Close the pressure cooker and cook the ingredients until the chana dal is soft and the aubergine is cooked through. This usually takes about 2-3 whistles on medium heat.
4. Once the pressure is naturally released, open the pressure cooker and add the brown sugar. Mix well to combine all the flavors.
5. Cook on low heat for another 5-10 minutes to allow the flavors to meld together. Adjust the consistency, salt, and spices according to your taste.
6. In a separate small pan, heat 2 tablespoons of coconut oil for tempering. Add the mustard seeds and let them splutter. Then, add the curry leaves and dry red chillies. Fry for a few seconds until the curry leaves turn crispy.
7. Pour the tempering over the prepared Kathrikkai Pulinkari and mix well.
8. Remove from heat and serve the Kathrikkai Pulinkari hot with steamed rice or roti.

Enjoy the delicious Kathrikkai Pulinkari, a delightful combination of flavors and textures!

Note: Instead of kokum, you may use the extract from a lime-sized ball of tamarind.

Aubergine, Dal, Eggplant, Pulinkari, Traditional