She entered his house without giving any prior notice to surprise him. She had been to the city on some sudden visit and thought of giving a surprise to him.
It was late evening hours and the lights were dim when she entered the hall. Suddenly her heart sunk in fear and began beating fast. She noticed a panther standing in one corner of the hall in its full length, with its emerald green eyes staring towards the entrance door, as if ready to pounce upon the entrant. A loud scream went out through her mouth. She was shivering completely with her body fully wet in perspiration at the shock of seeing the animal.
Hearing the scream, a young man came down from the upstairs through the same corner where that wild animal was standing. He lighted the lights and was surprised to see her and quickly understood the state of her mind. He was unable to control himself and laughter broke out from his mouth evaporating her tension.
She realised her foolishness and got angry over him. What could anybody else have done in her condition? After all the panther was so much realistic and huge in size.
This post is in response to the literary lion blogging event organised by Laura Gabrielle Feasey against this fortnight’s prompt of “panther”. You can view all stories of participants by clicking at this link
Vegetable pasta salad is a great dish which can be taken as a starter before meals or even as a substitute for whole meal or as snacks in between meals. It is a multi-purpose recipe containing many nutrients based on the ingredients you add.
I like this very much for my evening times. I take it as a light snacks in a very limited quantity at evening times to fill the gap between lunch and dinner. No tea or coffee is required with it. And it is very healthy too.
- Cut 3 or 4 varieties of green vegetables like bell pepper, tomato, carrot, beans, peas, cucumber, broccoli,green onions, legumes – all cut into small thin pieces; and saute them using refined oil or cheese and spices including salt according to your tastes.
- Boil water and add macaroni and / or noodle pieces (broken into small pieces) and cook them for 5 minutes in it.
- Add the cooked macaroni / noodles into the sauted vegetable mix and mix them well on heat for one minute or lesser time.
- Now, your vegetable pasta is ready for serve. You can add some vinegar and tomato sauce also if you like before serving.
This post is in response to the tasty thursdays blogging event sponsored by Razel. You can view the original and others’ responses at this link.
They gathered in protest of injustice, vowing to abstain from food and drink. But the pepsi bottle hanging was hypnotising – “Drink me”, “Drink me”. (24 words)
This post is in response to the literary lion blogging event for this fortnight which can be viewed by clicking at this link.
The pool in her village
She was sitting at the pool with her feet touching the water. Her eyes are looking at the water, but her thoughts immersed deep into memories of her childhood. She is on a visit to her grandparents after so many years, but her memories are afresh. She can clearly visualise that dreadful day when she was playing paper boats with her tiny brother who drowned into the pool in an attempt to catch her boat. She could not forgive herself for not being able to save him in spite of the fact that she did not know swimming.
This post is in response to the literary lion blog event sponsored by Laura Gabrielle Feasey which can be viewed at this link for more reads.
A good flavoured, tasty breakfast is all that you would like at the start of a new delightful day to keep yourself in good mood throughout the day.
And here is a spicy and healthy breakfast that can make your day.
It is known as “pesarattu” in Southern India, prepared from green grams (mung bean). It may be also referred to as ‘mung bean dosa’.
Pesarattu served with chutney and dilute curry
It is available in most of the South Indian hotels at early morning and at evening times also as snacks. You can prepare it at home very easily.
- Soak moong bean for 12 hours in water. (you may soak it in the evening and prepare it next morning).
- Wash the mung and put it into your grinding jar of the mixie.
- Add salt, green chillies and ginger according to your likes to spice up the recipe.
- Then, grind it adding water until it becomes soft paste.
- Now, heat the pan (take the flat surfaced pan preferably non-stick pan).
- Add one spoon oil to the heated pan and spread the mung bean paste on it with a ladle to make a round shaped recipe as in the above image.
- Fry the recipe till it becomes brownish in colour and turn it to the other side and again fry for some seconds. You may sprinkle some more oil around it to prevent from burning. The other side should not become brownish. It will remain green.
- Now, your “pesarattu” (mung bean dosa) is ready for eating.
- Serve it hot and along with some chutney or any side dish as per your tastes. Some people eat it with honey or sugar also.
- In the restaurants, it is served along with another dish known as upma. It is treated as best combination for breakfast by many people. But, I prefer simple pesarattu without combing it with upma and even I do not need any chutney,etc. along with it.
This recipe is posted in response to the tasty thursdays blog event for this week.
The below is my six word story in tribute of David Bowie, the great singer- writer- musician, who is also known as ‘starman’, who died recently on Sunday, 10th January, 2016.
“Starman” thy “fame” hath “ziggy stardust“.
This post is in response to the literary lion – six word story challenge with word prompt ‘star’ issued by Laura Gabrielle Feasey which can be viewed at this link.
On this Christmas eve, we had a special recipe known as “Dhokla” which is a very popular Gujarati recipe and is available at the Bikanerwala sweet shops and restaurants.
This recipe is a mixture of both sweet and savoury tastes and so can be liked by all people equally. Very delicious in flavour and tastes.
How to prepare Dhokla recipe:
- Take 2 cups of chickpea flour (known as besan) and one cup yogurt and mix it well into paste with warm water
- Add salt also while mixing the batter and a bit of baking soda for fermenting.
- Then leave it to ferment for 5 to 6 hours or you may keep the batter ready before going to bed at night and prepare the dish next morning.
- Take a steam cooker and place the batter on a plate or bowl to be put into the cooker on an elevated stand. Now cook the recipe in the steam for 10 minutes and turn off the flame or knob.
- Allow it cool and then cut into pieces.
- Heat a little oil in a pan and fry some mustard seeds and / or cumin seeds and add the pieces into it and mix well for a minute. You may add some chilli-ginger paste,coriander powder, turmeric powder and a little bit of sugar also while mixing in the heated pan. This will spice up it.
- Then serve the pieces in small plates garnished with coriander leaves and if you like some coconut scrape also.
- Some people serve it with tomato chutney and coriander leaves chutney as side dishes.
I hope all of you will taste this and experience the delicious taste of it. This post is in response to this week’s tasty thursdays post at this link