Showing posts with label contest. Show all posts
Showing posts with label contest. Show all posts

Sunday, 12 March 2017

#ColgateMagicalStories contest

The Colgate “Magical Space Adventure” has three different sets based on the ‘Magical Space’ theme to cut, play and learn – explore the mystical Alien Planet, float around the zero gravity Space Walk and experience the thrilling Space Launch. With more than 15 space characters, these packs will take kids on an adventurous journey into the magical space world. These packs are an opportunity to learn while having fun. The kids can create their own secret universe thereby expanding their creative canvas.



Awonderful way to spend time with children while ensuring they imagine something fantastic out of these characters and weave a story.

“Weave #ColgateMagicalStories with my cancer  kids


“I’m blogging my #ColgateMagicalstories at BlogAdda in association with Colgate.

http://www.blogadda.com/colgatemagicalstories-submission

 



when i got the colgate magical sotries pack, i was so happy.... as my 28 cancer kids loves to create story....... i always tell them to start a word and creat a story ...... wow so happy when my ouncselling class started its the time i can tell them anything and they listen to me after meditation .

 



 

after the daily prayers , i just informed them that  #ColgateMagicalstories at BlogAdda in association with Colgate,we have to creat stories,,



they were so happy, and all started a small story creating those features..

they started with the creating all names for those features... wow ... i was so happy my kids have so much creativity in there minds.. finally they divide the three packs with five each and made a beautiful story....



there was a big fores  and there lived geetu maa.... she loves all natures tress, flowers, sun moon sky and all  features in this world... she takes care of them by feeding them daily.... one fine day a big storm came..... the sun started telling see storm came u all creatures going to suffer.... but there came a powerful fish and a powerful jet with full of powers with so much energy and they all together said see how much storm comes noone in this world can take my power of geeta maa.. her energy, her passion to cook for small creatures who all are left alone in this world, her enthusiasm, her positive vibrant energy cant do anything in front of this big storm.... so the sun got so happy and it also agreed yes the whole world is ther with her to save her to be healthy and with a beautiful smile with colgate and for her kids with magical stories pictures....

this was the story created by my cancer kids, i got tears in my eyes, thanks to  #ColgateMagicalstories at BlogAdda in association with Colgate for giving me an opportunity to share my magical story created by my cancer kids... they all together said colgate smile geeta maa, ihugged them and kissed them with my beautiful smile full of 32 sparkling teeth .......thanks to colgate for keeping my smile fresh and hygienic...



 

 

Friday, 10 March 2017

#Snackonyoghurt - HEALTHY RECIPES BY CHEF. VARUN-I don't really believe in diets. I love food... If I deprive myself, I'm going to snack on DANONE yogurt





I feel better all day if I start off by eating healthy. Breakfast is simple: multigrain toast with natural peanut butter, oatmeal, yogurt, fruit, or healthy cereal.
I wasn't eating the right kinds of calories. I didn't know about healthy carbs such as brown rice and lentils. Now I eat small meals throughout the day: oatmeal with cinnamon to start, fruit and yogurt as a snack, and vegetables or with chicken or tuna, and a healthy carb, like a yam, for lunch.

yoghurt - a healthy and tasty snack  NEWLY LAUNCED TODAY by @danone Danone #Snackonyoghurt - yoghurt is a cultured milk product that is soured and thickenened by the action of specific lactic acid- prducing cultures added to milk.. the lactic acid produced by the culture coagulates the milk protein , thickening the milk and adding the characteristic sour flavor.. the starter cultures (bacteria) used to make yoghurt and llactobacillus bulgaricus and streptococcus thermophilus....

 

yoghurt is differnt from curd or dahi.. the basic differnce lies in its method of preperation and also the beneficial bacterial strains that are used for the fermentation of milk. yoghurt is created by bacteria fermentation of milk using the above mentioned bacterial strains, while curd is processed by curdling milk with rennet or an acidic substance like vinegar or lemon juice ,...

chef . varuninamdar teached us three types of recipes by using danone products......



he talked baout the nutrilicious snack otpion..... he made us aware by advising how it helps in our day to day life.. he made it a point by saying danone yoghurt is the healthier option , yoghurts nutrient density is better than other snacks.... he made me understand the value of my health...being a mother of 28 cancer kids.. he teached us how yoghurt has a huge potential to occupy the healthy snack and dessert space in the cnahging indian diets....

 

thanks varun, yesterday itself i had for dinner two cups danone yoghurt,,,, i loved both the flavours....

Thursday, 11 August 2016

TIRANGA PARATHA Indian cuisine is as diverse as Indian people- IFB Appliances-IFB Unity in Diversity Contest - A CARNIVAL OF LINGERING TASTE


#DiscoverFoodWithIFB #IndependenceDay 


India is a diverse country with various cultures that dominates its variety in cuisine. Every corner of the country has something different to offer. The diversity however is united with its exceptional hospitality for the guests, commonly known as Athiti Devo Bhava which is also applies in @indianfoodexpress that is my blog 



India has four major regions whose cuisines are widely known to the nation for its use of spice and grains.
  • South India is surrounded with beautiful coasts and greenery, which makes their food made of coconuts, lentils and tamarind. Rice, Appam, Idli, Dosa are common food to Kerala, Tamil Nadu, Andhra Pradesh and Karnataka.
  • North Indian Cuisine is famous for its use of dairy products, wheat, lentils and pickles that’s widely found in Punjab. Kashmir is renowned for its rice and meat wherein Uttar Pradesh is influenced with its Awadhi and Mughlai meals.
  • East Indian cuisine is mainly of Rice, chickpea flour, Fish and a blend of various Spices. One must try Fish Curries and sweets of West Bengal and Orissa, Litti Chokha and Thekua of Bihar finally rejuvenating in Assam with its poplar Tea and Thukpa.
  • West India is the land for the most number of vegeterians and perhaps has the most diversity in their food. Gujarat and Rajasthan, being dry states, don’t use too many vegetables but has a lot to offer. Dry red Chillies, dairy products, lentils and gram flour are often used in their cuisines. Maharashtra and Goa has most of their food made with Coconut, nuts, fish and rice due to its surrounding coastal areas.

These regions may have different ways of cooking but the spices used are basically similar. Many sites like that of qoot.in offers variety of such ingredients to prepare various Indian cuisines. Apart from the Indian origin, one can see traces of Portuguese, British and Mughal food around the nation which was brought in with those rules, but fortunately never left savouring our taste buds.

LIFE IS FULL OF FLAVOURS...

SOME TIMES SWEET 
SOMETIMES SALTY EVEN SOUR AND TANGY ...together these flavours make life what it is a 
celebration of joy. unity in diversity  bring this celebration of joy to every home. unity  stands for quality that is outstanding and has overwhelming Taste. Celebration and joy become accentuated when accompanied by great, tasty food. And the vice versa is also true. Great lingering food that excites the taste buds becomes a reason for celebration and joy. Because unity in  diversity  believes that the simple pleasure of eating and drinking turns life into a festivity.

UNITY IN DIVERSITY  - A CARNIVAL OF LINGERING TASTE 

Passion forms the basic ingredient of the working style with unity..The team work comprises of people who love what they do and who are genuinely dedicated to ensure freshness and impeccable quality. They are motivated by a deep desire to add joy to every life they touch.
unity in diversity is all about taste that lingers in the mouth. 
This is just the beginning. unity in diversity is visualizing  to add to celebration and revelry in life. More we are in team with unity we are in line for a lip smacking adventure with more taste, more spice and more life.

tiranga parathas 


(orange cauliflower ,paneer and broccoli )


tricolor( orange cauliflower, paneer & broccoli) stuffed parathas, avakkai pickle and curd..


my picture talks more than me i hope so still u need any clarification pl comment and iam ready to reply ..... ..

one cup orange cauliflower ( i used edible foodcolour to make cauliflower into orange )

one cup home made paneer 
one cup broccoli 



1. Add 2 cups or 250 grams whole wheat flour (atta), ¼ tsp salt (optional) and 2 tsps oil (optional) to a mixing bowl.

   ADD one cup orange cauliflower 

   one cup home made paneer 
   one cup broccoli 
2.To knead the dough I use 1 cup water for 2 cups flour, it may vary slightly depending on the kind of flour. Add ¾ cup plain water over the salt and oil. You can also use luke warm water.
3. Begin to mix the flour. Use your fingers to mix.
4. Use water as needed and make a non sticky tight dough.
5. Begin to knead the dough on the platform or a wide utensil. If the dough is too tight and difficult to knead, I dip my fingers in a bowl of water just to moisten them. Then continue to knead. I repeat this until the dough turns soft.
6. After kneading the texture of the dough must be soft and pliable.
7. Wrap it with a moist cloth. Cover & set aside for at least 30 mins.
8. Divide the dough to 6 equal parts and make smooth balls. You can also knead the dough again and then roll to balls. Keep them covered until we finish using them up.
9. I suggest using melted ghee for rolling tiranga paratha since it is easy to control the quantity used. You can melt the ghee in a small bowl and set aside. Lightly flour the rolling area . Flatten a ball. Sprinkle flour over it.
10. Roll the dough to a round layer. Smear ghee evenly using your fingers. You can substitute ghee with oil. I am sharing ROUND tiranga parathas in this post
11. Fold 1/3 of the roti . Repeat applying ghee.
12. Fold the other 1/3 and apply ghee.
13. Repeat the folding.
14. Finish off.
15. Roll this evenly to a tiranga paratha. You can also sprinkle some flour before rolling. I prefer to roll 4 to 5 tiranga parathas and finish frying them to prevent drying up. Then finish rolling and frying the rest.
16. While you roll the rest, heat a tawa or pan on a high flame. When it is hot enough, transfer the tiranga paratha to the pan. Very soon bubbles begin to show up. You will have to adjust the heat as needed. Very high flame may burn them and low flame tends to make them hard.

17. Flip it to the other side. Gently press with a wooden spatula. It begins to puff up and the layers get cooked and separated well. Add ghee as desired.

How to keep TIRANGA paratha soft
1. Keep them covered using kitchen tissues or clean cloth.
2. Place a cloth or kitchen napkin in a casserole or a box, stack them. Keep them covered.
3. Do not fry them on a low flame as this will harden them.




#DiscoverFoodWithIFB #IndependenceDay 


Sunday, 7 August 2016

Balancing Work & Home to Perfection - BRIL mommy bloggers contest





My self Geeta Sridhar gets up at 4 a.m. in the morning and cooks delicious, 5 course lunch for my family consisting of 2 daughters ( a gold-medalist Engineer- Dekshita and a medical student Sharda ) and husband ( a bank manager Mr. Shridhar ) early in the morning, every day.

IAM A PROUD MOTHER AND I ALWAYS ENJOY THE LITTLE BUNDLE OF JOY TILL MY DEATH 

I WANT TO EXPRESS MY JOY AND EXPERIENCE WITH YOU ALL, THANKS @BRIL FOR GIVING ME AN OPPORTUNITY TO EXPRESS MY REAL STORY IN BLOGTHON FOR MOMMY BLOGGERS 






Balancing Work & Home to Perfection

TAKING CARE OF MY FAMILY AND TAKING OF MY 28 CANCER KIDS MAKES ME TO SHARE TO YOU ALL HOW I ENJOY MOTHERHOOD AS A GEETU MAA




“My father passed away completely out of the blue — one day he was fine and the next day he was diagnosed with 4th stage cancer. He was in excruciating pain, but before he passed away he told me ‘take all of my property and put it to good use.’ 
A few weeks after his death, I resumed working at the school in Sion where I had worked for many years…but everyday, I only thought of ways to do something for cancer patients. About 2 months later I met a doctor from Pune who told me that there was a hospital in Pune, where little orphaned children were suffering from various stages in cancer, but were not given the right treatment because of the lack of resources. I adopted all 28 of these children and took each one of them as my own. I moved them to our plot in Wadala, where they are now cared for and looked after by a doctor 24 hours a day.
When I first met them, many of them were not expected to live beyond a few days…but now 7 years later most of them are still alive, healthy and happy. I’ve had a lot of volunteers who teach my children and people with large hearts who have donated heavily to our school. Because they’re prone to infections, I myself am not allowed to visit them except on Sunday… but that is the day I cook for them and feed them with my own hands.
I continue to work at my school in Sion, but my colleagues and principal have been extremely supportive. In fact, I am allowed to leave 2 periods early to attend to the needs of my other children…there are beautiful people in this world who have always come forward to help. That is the only way I can make sure I attend the chemo sessions of each and every one of these children…I never want them to feel alone in the hospital.
But by far the best feeling in the world is to cook for my children…they appreciate every little thing. Just the other day one of my girls wanted to eat chakris…so when I made some and fed it to them on Sunday, that little girl said to me, ‘Geetuma your cooking is world best!’ Like all mothers, my heart melts when they call me Geetu'ma' and more so when they like my food…what more can I ask for?”

THIS IS MY REAL STORY AND AS A MOTHER AT HOME AND I BALANCE TO SACRIFICE TO TAKE CARE OF ANOTHER HOME WITH PERFECTION




BALANCING AT HOME AND AT WORK IS A MULTI TASK FOR ME BUT I DO WITH FULL OF HAPPINESS 




 ITS MEE...

Geeta Sridhar, a primary school teacher took in 28 special children ailing with cancer into her home. What she did next will warm your heart. BALANCING SAME TIME FAMILY AND WORK  TEACHED ME HOW TO LIVE THE LIFE WITH FULL PERFECTION




I think I may have spent an afternoon with the Jawaharlal Nehru of our time. MY FRIEND  WAS TELLING ABOUT ME  TO ALL .... 



WOW I FELT HAPPY TO BE A MOTHER THAT TOO MOTHER OF 28 CANCER KIDS WHAT ELSE YOU NEED IN THIS LIFE APART FROM THIS..



I HAVE two beautiful young daughters -- one an engineer and the other studying to be a doctor -- who she raised to become as golden-hearted and kind as she is.
Back in the Sion school where IAM  a primary teacher, at the beginning of every academic year, the notorious little seniors meet their anxious juniors and ask them to hope and pray that they get Geetu Teacher as their class teacher.
But the bunch of children, who have perhaps best felt the light of her aura, are the 28 formerly orphaned children, all battling with various stages of cancer, for all of whom, besides from being Geetuma, IAM  Maa.
There is one awe-inspiring and another heart-breaking tale behind what led ME  to take these children under MY  wings, 
"One day my daughter placed a condition; she would only have her curd rice, in return for a promise from us.
"I told her I'm not buying her video games or dolls or any such nonsensical fads.
"She assured me that what she was going to ask of us was not materialistic.
"I protested but my husband agreed -- soon, I realised that she was throwing this tantrum only because she knew she was asking for something perhaps more tricky than anything monetary," 
MY  daughter Charu,  eight years old, said she wanted to completely shave off the long thick hair that is the pride and identity of south Indians.
"Charu had beautiful locks that fell right to her knees. You know, the kind that always landed her the devi and Bharat Mata roles in every school play. But we had to relent, for we had made her a promise, after all.
"The next day, when she went to school, she ran towards her friend Harish.
"Harish's mom, in turn, came to me and started hugging and kissing me, while crying profusely, saying 'you have a priceless angel with you'."
Soon, I  discovered that Harish was undergoing chemotherapy due to which he was losing his hair, but the students in school were making fun of his baldness, and so nastily that he had stopped going to school.
'My Charu, the class-monitor, told his mother, 'You bring him to school next Monday onwards, I will solve his problem'," 
"I was thinking, if my daughter can do something so immense and selfless, why couldn't I?"
But within a week, I HAVE   to fly to Chennai after a heartbreaking phone call.
MY  father -- a completely fit, healthy and soft-hearted man who never even hurt a fly -- had been diagnosed with cancer, and was on its very last stage.
"Within a week, our life fell apart; as we saw him struggle with chemo and not be able to cope with it. Before he breathed his last, he told me, take all my property and please put it to good use."
'Make Charu a doctor,' he'd said.
I ended up keeping  word on both counts.


I started thinking of everything I could do with all the resources I had at hand.
Two houses in Mumbai suburbs, and the strong connections of MY husband, who was the secretary of the Shanmughananda Hall in Sion, Mumbai.


"My pillar of support, he asked me to follow my heart and do whatever I felt was right and needed, and that he will do everything in his capacity to help me out."
Through his connections, I met a doctor who directed her to an orphanage in Pune.
Amongst their children were some little ones, between two and five years old, who were ailing from various stages of cancer, but were not getting the intensive care, and most importantly, love and attention that one needs to cope with it.
Geeta Sridhar "I took them in, each one of them, as my own," , of the 28 children who CAME back with ME to Mumbai, to a new home, and the mother LIKE ME  they never had.
Many of them were counting days, when I first met them, and against all odds, it is almost six years later, and they have now successfully cheated death and are leading happy lives.
Maybe it was this closet chef's food, maybe the activities, maybe the special professional care I had arranged for them, or maybe, it was the healing power of MY unconditional love.
Since the condition of the children is such that it will worsen even if they come in contact with somebody having a cold, the home is closed to visitors. Instead, a doctor is 24x7 with them treating and observing them.
The children are also taken to the Tata Memorial Hospital for regular check-ups and therapy.


The home runs smoothly on goodwill and the strong network of well-wishers, in the form of MY  friends and family, who never hold back from donating everything -- right from clothes, to blankets, to toys, and televisions.


With all this generosity coming their way, the children have had happy childhoods with the quality of life they deserve.
Sunday is a special day that everyone eagerly looks forward to at the edges of their seats, for that is when IAM  permitted to visit them and shower MY love on the blessed ones.
"Everytime they call me Geetuma, I fly in the sky. It still brings tears of happiness to my eyes."


What is equally looked forward to is this Masterchef's food. It is a hobby that she has nurtured all through her life, and everybody who knows  now gets to reap the benefits, for MY food is heaven on a plate!
Fun fact: I even applied to Masterchef's fourth edition, and almost made it through!
Juggling a job, two young teenage girls and 28 other sons and daughters could not have been possible without the support of MY school.


"My principal allowed me to leave two periods early so I could give my time to my other children. And the best part was, my colleagues never spoke behind my back that I leave early so often -- everybody knew what my intentions were and efforts were, in fact, they all volunteered to help me with my teacher errands -- like filling the registers, or minding my class when I was gone. They were all so encouraging. I would break down very often after meeting my children, or getting overwhelmed with work pressure, but they were always there to wipe my tears, ask me to be strong, and offer to help in every way possible.


BALANCING WORK  AND HOME TO PERFECTION MADE ME A SUPER MOM AND MADE ME A PROUD MOTHER BY GETTING AWARDS FROM MANY PUBLIC AND PRIVATE SECTORS ..








MY ARTICLE PUBLISHED IN MANY MAGAZINES AND PAPERS

I think with motherhood and child-rearing in general, everyone's going to tell you how to do it and why. I've always said to other mothers and women when they've asked me, that you have to find your own way and find out what works for your family, at all costs. 




I'm human, I'm not perfect. I make mistakes

 all the time, but I guess my job is to keep

 those mistakes to myself, which I'm already

fine doing and just try to be the best I can be


 for those kids. 

MY HOME MY WORK BALANACING TOGETHER GEETU MAA HOME

Monday, 14 March 2016

Evolution of cookware in India from the 20th Century to 21st Century

Evolution of cookware in India from the 20th Century to 21st Century

Food is always valued higher in the multi-cultural land of mystic India. It is often given the status of God and is considered as a blessing from the almighty. Hence, anyone who serves food is called “Annapurna”, the God of food in India.
Although, Indians are fond of all types of cuisines, thanks to our culturally diverse nation, most of us also enjoy cooking and take it very seriously when it comes to prepare tasty Indian as well as foreign delicacies.
Now, if you are a chef or someone who enjoys cooking at home, then you must know that if you don’t have the right cookware set, cooking your favorite cuisine becomes hectic. Today, with the high quality modern cookware sets offered by well-known brands such as Wonderchef, cooking has become a lot easier than what it used to be in the 20th century.
However, many traditional khansama still use those ancient clay handi or tava, to cook authentic traditional food just to preserve the taste.



Today, we have highly efficient non-stick cookware set, but in the 20th century things were different.
Most of the households in the 20th century relied on copper or brass cookware for cooking. Such cookware was hardly purchased by the households as it was a trend among those todays to pass on the cooking utensils over to the new generation. Owing to its high durability, stability and long lasting nature, copper or brass cookware can be used effectively for generations.



Image source: https://pinterest.com


The only flaw in using this cookware was that it consumed a lot of time while preparing food. Also, after regular use of this cookware, these utensils also start looking duller and older with time. Hence, over time as our lives got busier and tiring, new age stainless steel cookware took its place as they looked more shiny and classy as well as it won the hearts of the new upcoming generation.
Aluminum cookware was also widely used among households, who couldn’t afford costly brass, copper or stainless steel cookware. The poorest households highly relied on aluminium or clay cookware to prepare food during the 20th century.




Image source: http://www.earth911.com 

Stainless steel cookware set was also considered elite in the Indian society for its beauty and shiny nature. While the early 20th century was dominated by copper or brass utensils, the stainless cookware took over the kitchen all over the country by the late 20th century.



Stainless steel cookware innovated with copper base, in order to add the benefits of copper while cooking, are still widely used in the country even in the 21st century. However, the modern day non-stick cookware such as non-stick tava and kadhai are the hot favorites among households in the 21st century.
This modern day non-stick cookware set are made using a coating of Teflon as it offers several unique properties such as good corrosion-resistance and the lowest coefficient of friction, that not only makes cooking simpler but also faster.

Image source: shopping.indiatimes.com


Because of the busy lifestyle, modern day working woman opts for cookware that helps in easy cooking, which saves them a lot of time. Also, these modern day cookware sets from brands like Wonderchef also include casserole set that helps preserve and keep the food hot and steamy for longer time, hence avoiding the need to heat the food again and again if it’s served late.

Image source: http://amazon.com


Also, these cookware sets are very light in weight, hence they are easy to move and store in the kitchen or while moving houses. Most importantly, being non-stick Teflon coated cookware, they also consume less oil while cooking, which offers great health advantage, something that was missing in the cookware used in the 20th century.
Although, I believe comparing the cookware of the 20th century with 21st century would be wrong, the evolution of cookware in India between two different centuries cannot be ignored. Cooking styles may have altered a bit here and there, but there’s of course a revolutionary change in the cookware we use today from what was used during the 20th century.