This is one v neck vest which i just finished…i will upload the details later!!!
Beware When You Make A Wish, It Can Come True July 3, 2008
A man serendipitously standing under a Kalpataru wished for water. He found it. He desired food, dreamt of riches; wife, children, servants and all his dreams were fulfilled. One day he feared: what if a tiger came? A tiger appeared and devoured everyone. Everything happened as he had willed. Was it his karma (destiny) or his thoughts that made his wishes come true?
We all live under the kalpataru of Divine Cosmos. The Creator is aware of the remotest thought crossing our minds.
Swami Vivekananda asserted that each thought has a life and whatever one thinks even sitting in a Himalayan cave is bound to happen. Even if a person fails to realise his thoughts in one lifetime, his prayers will take shape in some birth. Swami Rama Tirtha said that no energy is lost in this world, no force is lost, no matter is lost. One reads about law of persistence of force, law of conservation of energy, law of indestructibility of matter; so too mental activity, willing and wishing, cannot be destroyed.
Wishes form samskaras in the mind. These wishes may take several births to come true and some may not bring happiness. Psychologists advise people to think positive and visualise their dreams coming true because positive thoughts help us in realising our dreams. In Yoga Vasishta, Sage Vasishta explains to disciple Prince Rama that human action can overcome destiny. He instructs that by vichara and viveka — right thinking and discrimination cultivated by self-efforts — one can achieve anything, even salvation.
Each human is given a chance to exercise free will to get liberation. Our behaviour, thoughts, habits are a result of our karma of previous births. In each birth whatever action one does becomes karma. But with satsanga, (company of sages and scriptures) one can move towards realisation of God. One can overcome the cycle of births and deaths by will power. Vedanta asks us to repeat Aham Brahmasmi, I am That because once the thought is firmly established in mind, it will materialise one day.
The mind’s function is to dream endlessly. People undertake pilgrimages, shave off their heads, follow austerities etc. Should they rely on destiny or exert free will? Have faith in the Cosmic Plan and accept His will, says Swami Rama Tirtha. He explains that selfish prayers are never heard. Only those prayers are heard when the mind thinks of the larger self rather than the petty self, when one rises above me and mine, when one rises to self-denial, renunciation.
In renunciation one is unmindful of one’s own wishes. The mind is in a state of superconsciousness. When we sincerely say Thy Will Be Done, then all prayers are fulfilled. Do not approach the Almighty like a beggar, says Swami Rama Tirtha, because beggars are ignored. We love those who have no expectations from us. To be loved by God who is the greatest of great, above all needs, we must have no expectations.
When you give up a wish, you rise above it, and then it seeks you. Law of science says that higher attracts the lighter, a magnet draws the iron; sun draws the earth to itself. The cycle goes on till we learn to shed desires and be calm.
Hello all May 22, 2008
hello all..i am quite new to this blogging world..and I am a regular visitor to quite a number of food sites..so I thought of starting my own blog..Although i am not that a great cook…nothing compared to what mom used to cook…but i love eating tasty food! ha thats not new i guess. 
I am a huge fan of indian food..and that too vegetarian only… I somehow dont have any inclination in tasting non vegetarian food. I was born and brought up in new delhi..and i basically belong to andhra..so i know north indian tastes as well as south indian tastes. Well…this blog has just started and has a long way to go. i will keep updating it with my musings..
one more thing..i am quite an avid traveller..so i will be blogging my travel tales too…
keep checking this space!
Thanks
Mango Pachadi May 13, 2008
Tasty Maudikaya pachadi or mango chutney
Ingredients2 to 3 unriped (kachcha) sour mangoes
1/8 tsp turmeric (haldi powder)
2 tbsp saltFor seasoning:
2 tbsp oil;
1/2 tsp mustard seeds;
1 tsp Methi seeds;
2 tbsp red chilli powder;
1/4 tsp hing powder;
curry leaf (optional)Method:
- Peel and shred the mangoes using a carrot shredder and put it in a bowl.
- If mango has a hard core seed just discard it or use it in some other dish for sourness.
- Add salt and haldi powder to the shredded mango and mix very well using a clean & dry spoon.
- Keep it aside for 30 minutes.
- Heat oil in a small pan or seasoning ladle and add mustard seeds in it.
- When its about to splutter add methis seeds.
- When the methi is turning into golden brown add red chilli powder and hing powder and fry for 2 seconds.
- Add curry leaves (optional) and remove from the stove.
- Let it cool very well.
- Then add this seasoning to the shredded mango and mix it thoroughly.
- Taste and add salt if necessary.
- This pachchadi can be mixed with hot steamed rice adding ghee.
- Also tastes good with chapatis & bread.
- Put it in the air tight bottle.
- It will stay fresh for 2 to 3 weeks if refrigerated.
Potlakaya perugu pachadi May 13, 2008
Ingredients
Chopped potlakaya or snake gourd – 2 cups
Beaten curd- 1 cup
Green chillies
Ginger
Turmeric powder
Salt
Coriandar leaves
For popu
Oil
Menthi seeds- 2
Red chilli- 2
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Curry leaves- a sprig
Method
- Take a pan and add 1 tbs oil. Add mustard seeds, cumin seeds, curry leaves and menthi seeds and let them splutter. Add a pinch of turmeric.
- Add chopped potlakaya pieces and salt. Mix it well and cover it with a lid and cook till done.
- Grind green chilli and ginger into paste and mix it with the beaten curd. Add the cooked vegetable and mix it well. Garnish with coriandar leaves.
This curry tastes amazing with hot steaming rice!
Vegetarian Hakka noodles April 24, 2008
Hakka Noodles..one of the most common chinese food that you will find along college canteens in Delhi. I remember I used to barge into a chinese restaurant just after our 4 pm class for a hot plate of chinese noodles. Another favourite of mine is the chinese fried rice with manchurian. I think the main ingredient which gives a twist to the chinese cuisine is the Soy sauce. I really dont have any idea how that sauce is made but whoever made it is a real genius.
Well..I made it for the first time..and my husband really liked it a lot. I made it with only three main vegetables (i ran out of most veggies..it was almost weekend). I used lot of spring onions, cabbage and carrots. Can add srambled egg, mushrooms and bell peppers too…I used EVOO (extra virgin olive oil) which gave really good taste. Add this oil into a pan, add minced garlic and fry for sometime. Add the veggies, salt, pepper and let it cook. meanwhile boil the noodles in a pan of hot water for just 5 minutes. You can add few drops of vegetable oil so that the noodles won’t stick. After the noodles are cooked, drain them in a colandar and run cold water onto the noodles. Add this to the veggies, drop in the soy sauce, chilli sauce, green chilli sauce. Mix it well. Top it with spring onions. Thats it..simple to make..easy to finish!! Enjoy!
Groundnut chutney April 17, 2008
This is one of the chutney which can eaten along with pongal or hot dosas. I did not know that it was that simple to make 
This is my entry to the click event.
Ingredients
1 cup groundnuts
3 slit green chillies
lemon size tamarind(soaked in warm water)
1/4 cup putnalu pappu or roasted gram dal
Salt to taste
Oil
Method
- Roast groundnuts and green chillies in 1tbs of oil. Add putnalu pappu and roast. Grind to a powder in a grinder.
- Add salt and tamarind juice and mix well.
Chutney is ready!!
Velli ulli karam April 10, 2008
Ingredients
2 tsp Oil
1¼ tsp Salt (or to taste)
½ tsp Asafoetida powder
10 nos Curry leaves (fresh)
½ cup Coconut (grated) (dry dessicated preferred)
6 clove Garlic
10 nos Dry red chili
½ cup urad dal
¼ cup chana dal
Method
- Heat 1 tsp oil in a kadai and roast the dry red chilies, garlic and curry leaves, remove.
- In the same pan add these in the following order and roast Bengal gram, toast until slightly golden and remove.
- Add the second tsp of oil, toast Split black gram until golden and remove,
- Now turn off the flame and toast the coconut (the heat in the pan should work) till slightly golden.
Remove and cool all the ingredients - Grind all the ingredients except garlic (dry red chilies + bengal gram + split black gram + curry leaves + salt + asafoetida) to a fine powder.
- When done add garlic cloves and run on pulse, (2 to 3 times) just to pound and blend.
- Cool again and then store in air-tight jars.
Serve this podi liberally drizzled with gingely oil as a side for steaming hot idlis.
