27 May, 2008

Incredible India - creative collection

The photographer (amit semwal) is ones again captured by me.....capturing the minds and the memory lane with pictures... take a ride and swing with him....
I loved all of it...but some inspires me is the Tree full of colorful kites...pigeon's feathers, street kids whom you wont feel pity but you'll love them with pride... flags at Ladak and so on..!
Its not about only the beautiful pictures but about those few seconds frozen in time for an eternity of emotions.
CHECK this link Collections by simply clicking, for clarity watch with original size..!

His captured pictures have the power to remind us of our intrinsic humanity. Compassion and kindness are the true lables for each clicks...
Its hard to express but indeed I feel blessed to be aspired through such amazing angles..

"I write the blog
not because
I need to but because
I want to."

..Blog Author

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14 May, 2008

Go Green - be Popeye by nature


Have you ever thought why Popeye ate spinach so much? Why mom pressurize to eat green vegetable and specially spinach? A simple reason is that spinach is extremely rich Vitamin K, A, C, B1, B2, B3, B6, K and all the major minerals. Hence for all my friends, today I choose a dish of spinach that is "Palak Paneer" of Indian Cuisine .

Palak paneer is not an easy dish to prepare but if one goes throught the step by step procedure given below, will surely find it interesting and systemetic to make it. Prepare the delicious dish and enjoying cooking.

So before I start with the recipe lets know a bit of the history of very green spinach." Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England.
Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine."
Spinach grows well in temperate climates. Today, the United States and the Netherlands are among the largest commercial producers of spinach.
" (internet info)

Note: This receipe is for 2 pax.


  • 3 bunches of Palak
  • 1 Onion (chopped finely)
  • 1 tbsp Ginger-Garlic paste
  • 3 Green Chillies
  • 2 tbsp Cream
  • 500 gms of diced paneer
  • 1 big Tomatoes (chopped finely)

Method :

  • Take cottage cheese (Paneer) and cut into small cubes.
  • Take a pan, heat oil and fry the paneer till golden brown.
  • Drain out paneer from the oil and soak it into the cold water.
  • Now clean and wash spinach(palak) nicely.
  • Coarsely chop the spinach.
  • Blanch the spinach in hot water for 2-3 minutes.
  • Cool and grind to a fine paste.
  • Take oil on the pan and heat it. Add the cumin seeds and fry till brown .
  • Then add the finely chopped onion to fry. Let it turn pink and add ginger garlic paste.
  • Add finely chopped tomatoes with green chillies and heat for sometime.
  • Cook for sometime and add the cubes of water soaked paneer. Add salt
  • Stir and cool for 5minuted.. Cook for 5 mins.
  • Before serving sprinkle some cottage cheese over it (optional).
  • Serve hot with Parathas or Naans/ bread or steamed rice.

Palak Paneer (Spinach & Cottage Cheese), is an easy preparation so go green and feel healthy.

"I write the blog
not because
I need to but because
I want to."

..Blog Author

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13 May, 2008

matar paneer - Indian Cuisine

Indian cuisine is all about hot spices and aroma. "I am a pure NON-VEGetarian. But not a bad cook of vegetarian dish."
A North Indian style of cooking is amazing. So here I am with a new blog but with the mother -made old recipe with step by step directions to proceed making MATAR-PANEER. I still remember how in my childhood, I used to enjoy eating matar-paneer with the bread. But now I not only enjoy eating but also love making it . Matar paneer dish is easy and quick to prepare. Few ingredients follows a great recipe. So what are u looking for, move with the laddle in the kitchen and prepare this recipe for you and your loved ones.

For two Pax:
  • 250gms - Mutter (green peas)
  • 300gms - Paneer (cottage cheese)
  • 1 - medium onions (fine chopped)
  • 6 - cloves garlic (crushed)
  • 1 tbsp grated ginger
  • 2 green chilies (chopped)
  • 150gms - tomatoes (chopped)
  • Salt To Taste curd / plain yogurt (optional)
  • 1 tsp sugar
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 tbsp red chilli powder (to taste)
  • 1/2 tbsp jeera (cumin seeds)
  • 3-4 black pepper seeds (optional)
  • 2 cups water
  • 1/2 cup ghee / vegetable oil
  • Garam masala powder (optional)



  1. Take the water in a small pan, add sugar and boil the peas for few minutes.
  2. Take Paneer and cut into small cubes .
  3. Heat oil and fry the paneer cubes till golden brown.
  4. Take the fried paneer cubes out and dip it into the cold water. Leave it to get cold.
  5. Take the same pan in which the paneer was fried. Heat the oil.
  6. Add cumin seeds & black pepper seeds into the oil and let it pop a bit.
  7. Now add chopped onion and fry till gloden brown.
  8. Add the crushed garlic and grated ginger and fry on medium head.
  9. When they turn brown add tomatoes and fine chopped green chilles.
  10. Let the tomatoes be well cooked as they turn up to soft and tender.
  11. Now add all the remaining spicies, i.e. coriender powder, red chilli powder, turmeric with little water and salt to taste. Cook till the oil gets separated from the gravy.
  12. Add curd & stir it for 2-3 minutes over low heat. Curd add the richness in the gravy.
  13. Now add the boiled peas and the paneer which was soaked into the water.
  14. Mix it well and sprinkle the garam masala. Then according to the need of the gravy add the water.
  15. Let it simmer gently for 15 to 20 minutes. Serve hot with chapati/bread or steamed white rice.

Notice :

  • Green peas can be fresh or packed.
  • Curd is optional. But it adds the richness and different flavour to the gravy.
  • Ginger garlic Paste can be used.
  • To cook quickly blanch and puree the tomatoes.
  • Garam Masala again adds an Indian flavour to the gravy but its optional.

    Enjoy Good Food and Good life..!

"I write the blog
not because
I need to but because
I want to."

..Blog Author

Hope you liked our article. Don't forget to share your view or link to us. Thanks!

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06 May, 2008

Powered Painter - Magic online

rachi creations @ Prince in Pond.
Hi friends,
Even you can create this Online. I have found, free to download drawing-widget for all those ART lover. Paint your own world and create a beautiful painting.
Save your creations with its links and play with colours. This widget is completely users friendly. Offtype. Net Painter is a fast, fun, free and easy way to create and share. So be an ONLINE PAINTER. Add your own effects & curves to the e-cards and forward to your friend on their birthday or other special occasion.
The drawing board of the widget is truely simple—you’re given a color palette and a drawing tool whose thickness can be adjusted using a sliding scale. There are options for redos, undos, and background colors. Images may be printed and downloadable.

You can also save them online with the site’s own servers. Browse the gallery to find inspiration or to compare your work with that of others. You can add comments and ratings too. There’s also a widget so you add the drawing tool to your blog or website. There’s downloadable version for your desktop as well.

Get going to create sketches and images share it in your blog, journal, newsletter, message board, email, chat, gallery etc.

Hope you liked the painting , "Prince in Pond", created by me with this particular software(offnet.net)..

Enjoy Painting..!
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