At the Hospital
two people were seated talking at the waiting area until the appointment number was called for them to consult the doctor for diabetics.
Patient 1: recently I read in the paper that cinnamon can combat diabetics did u read?
Patient 2: Is it so, I forgot to get the paper.
Patient 3: overheard the conversation got up and walked to the receptionist.
Receptionist: How may I help you sir,
Patient 3: I would like to cancel my appointment and get a refund; may I know the procedure please?
Receptionist: Please may I know the reason, sir.
Patient 3: I saw 2 talking that cinnamon can combat diabetics, then why should I just spend on doctors, when I can get cinnamon free too??
Receptionist: But sir, how do u get cinnamon free??
Patient 3: Why I live in CINNAMON GARDEN!!
Receptionist: Aaaaaaawww!!! 😉
Substitute dedicated coconuts with scraped coconut for any Rotti or chutney recipes that you needs fresh scraped coconut they all taste equally same and delicious.
Making dinner for one is very tough especially when you feel like having something special and delicious yet easy to prepare in 10 minutes.
Going through recipes and finding the right recipe is more time consuming.
Being on a particular diet plan and preparing a healthy meal has always been a challenge to me. Especially being a heavy rice consumer in srilankan style with those delicious spicy meat and curry dishes, one can never follow a diet as cravings take over leaving a second thought like this is the last time I eat or i’ll do my walking and workouts tomorrow and make up for the heavy meals.
I have been working on creating a healthy meal and have successfully gone through various invention test which am really glad I did.
One such recipe is the following brinjal and shrimp curry.
I prepared them from scratch and left over shrimps and made myself two wheat flour flat breads that were salt free and oil free.
Surprisingly my first attempt to prepare a salt and oil free Rotti worked out perfectly and was really palatable, soft and delicious that is soaked in oil with adequate salt Rotti.
I would like to share the two recipes below –
brinjal and shrimp curry
1 medium sized round shaped brinjal
1/4 cup prawns
1/2 a medium onion
Salt to taste
A pinch if tumeric
1/3 teaspoon chillie flakes
1/3 teaspoon chillie powder
A dash of crushed pepper
A pinch of cumin
A large pinch of coriander powder
1 teaspoon oil
A slice of line to garnish
1.Chop the onions and brinjal into equal size according to the size of you shrimps.
2. Heat oil in a pan and sauté onions with brinjal for 3-4 minutes stirring continuously.
3. Add all the spices with salt to taste.
4. Continue stirring and cook by adding two tables spoons of water until the brinjal is cooked well.
5. Stir in shrimps and sauté for 3-4 minutes or until the shrimps are cooked fine.
Turn off heat and serve it over a wheat flour flat bread.
Garnished with some lime juice from the slice and sprinkle some corrida fee leaves if you have, I dint have any so I couldn’t use.
Coriander leaves should be added to the brinjal and shrimps soon as you turn of heat which will bind the flavor with the curry.
Serve warm like a wrap or separately with some thick dhal.
This curry is prepared using only one teaspoon oil which is ideal for a person on a 1600 calories diet like me 😊.
To make the salt less wear flour flat bread.
Add a cup of flour and knead with some water as required until the dough is smooth and soft.
Roll out on a board and grill over pre heated pan for 2-3 minutes in each side over a medium low flame.
Hope you enjoy this recipe and will be posting more delicious recipes keep watching.
The healthy part of this dish is its prepared with no salt nor oil and is very thin.
Ready to roll up
squeeze the lime before serving.
Tempering in the pan smelled good
Click On Me 🙂
An experience shared by trying and testing a coconut chutney using desiccated coconut with recipes and images.
This chutney is best to be served with rice, roti. dhoklas or the delicious indian dosa, idli, vada etc.
keeps well in the refrigerator for a week as prepared using desiccated coconuts.
if storing in fridge make sure you don’t add tempered onions for a better quality.
Above document was created by myself using indesign magazine style which is why I have tagged it under work and food.
I really enjoyed designing this document hope you enjoyed too.
I remember when I was young my mum used to make a porridge with a type of green leaves that was blended to a juice using a mortal and pestle and the juice was mixed into semolina or white raw rice to make a thick porridge which was served with a spicy gravy left over from the previous days lunch or dinner and sometimes a katta sambol or with a piece of juggery for the little ones to make them eat the green healthy porridge for the love of sweet juggery.
Since moving into Dubai I have never seen those leaves and even if I do see a few variety of leaves I cannot recognize them.
Few months back I was walking towards the frozen vegetables section and was very inquisitive to find out what those small packets that was labelled as molakia were and asked my husband. He confirmed it was those same green leaves I used to drink long time back as a porridge. As a person who dint have English as a mother language I only knew what the leaves were called in Tamil and Sinhala. it was modakathan. I decided to buy those packs and try them out although I was a bit in doubt as to what they might be and how they might taste.
I tried the traditional recipe that was passed to me by my family.
Recipe for molakia with semolina
100 gms molakia leaves (chopped)
1/2 cup semolina
2 pinches of salt
2 teaspoons of thick coconut milk
3 cups Water
1. Wash the semolina and add into a pot with room temperature water and molakia leaves.
2. Sprinkle two pinches of salt.
3. And cook over a medium low heat stirring continuously until the semolina is cooked and the mixture starts to boil.
4. Add two teaspoons of thick coconut milk and continue cooking while stirring continuously until the mixture boils again to heat the coconut milk for about 2-3 minutes on a low flame.
5. Turn of heat and serve warm with a gravy or katta sambol for a spicy breakfast and if you fancy something sweet try having it with a piece of good juggery or a couple of dates for those who prefer something healthy.
This dish serves 2.
This is a very healthy dish for breakfast.
Below I have uploade a picture of the molakia packet which I believe you can find it easily at any supermarket in the UAE.
I have tried two different brand of this leaves and they all taste exactly same.
Hope you enjoy this delicious and healthy dish for your breakfast.
As I walked along the line up of kiosks at mall of the emirates one kiosk always calls me silently to try them out.
I enjoy buying candies maybe because of the colors or taste. This time I bought a little as I don’t want to overeat too many sweets, The moment I started selecting them only one thought crossed my mind and that was to make something creative out of those candies.
there are many ways to entertain kids at parties and I hope this is one way to make kids Be creative while they enjoy some sweets at the end of the session.
some ideas –
hand over a sheet of blank paper make sure its clean and free from any dust.
divide a few candies to each child and ask them to create any image that they wish to using these candies and leave it on the table.
mark and appreciate their imaginations and creativity by offering them the sweets they used up.
always ensure the children washed their hand before doing this activity.
ideal to entertain kids at birthday parties, school parties and at home during a free time.
I hope this will stimulate the child’s creativity and encourage better thinking.
The article is simply based on my own thoughts and ideas. small particles not suitable for kids below 3 years of age. Not a tried and tested idea though anyone who tried please feel free to leave comments.
Hope you enjoyed my post 🙂
Framing done using photoshop.