Office Humour.... Humour in my workplace....

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It has been quite some time since I wrote in my blog other than sharing my recipes. I took VRS last year and so naturally got very busy! Today I want to share some funny anecdotes from my work life, the funny incidents that happened in my office in LIC. So sit back and enjoy...

Have you noticed? There is hardly any difference between the demeanour of a nursery child going to school and a forty plus lady going to office. Given a choice both would rather be left alone and would love to stay at home.And I fully endorse that feeling. Friday evening is the best time of the week and Sunday evening just flies off and I would give anything to Sun if he sleeps off for another week or 48 hours at least. But you know He is never accommodative!

But in spite of this procrastination, we have to go, because we have chosen to go and there are moments in the mundane office hours, some incidents, some innocent comments or wild and witty humour that lifts your mood and lingers like that taste of chocolate on your tongue, which you keep recalling and which gives a nostalgic smile to your lips.

white sauce pasta recipe | pasta recipe in white sauce | creamy white pasta sauce recipe

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Preparation time 20 minutes
Cooking time      20 minutes

Serves 4 

Ingredients :

Ready to cook whole wheat pasta            2 cups 
Salt                                                      2 teaspoon
Water to cook pasta

Long and thinly cut vegetables : 
Carrots                                                1/4 cup
Green capsicum                                    1/4 cup
Red capsicum                                       1/4 cup
Baby corn                                            1/4 cup

Broccoli  florets                                    1/4 cup
Sweet corns                                        1 cup

Corn flour                                           2 tablespoon 
Milk                                                    2 cups 
Butter                                                3 tablespoon 
Finely chopped garlic                           1 teaspoon
Oregano                                             1/2 teaspoon

Dry basil leaves                                  1/2 teaspoon
Black pepper powder                          1/2 teaspoon
Red chilli flakes                                  1 teaspoon
Grated cheese                                    2 tablespoon
Groundnut oil                                     1 tablespoon
Salt to taste

Preparation

• In a thick bottomed kadai or cooker boil 2 liters of water and add the raw pasta and salt to the boiling water. Cook for 10 to 12 minutes till the pasta turn firm yet soft.
• Drain the excess water and set aside.
• In a thick bottomed kadai add 1 tablespoon oil and add all the veggies and a little salt and saute for 4-5 minutes. See that they are lightly fried and retain their colour and crunchiness. Then transfer them to a bowl.
• Heat 3 tablespoon butter in the kadai, add finely chopped garlic and saute for a minute.
• Add the corn flour and continue to stir for 2 minutes.
• Then add milk little by little stirring continuously so that no lumps are formed. Continue to stir till the sauce thickens. If you feel that it has become very thick, you can add more milk. Remember though that even though you are adding very little corn flour it thickens very fast so depending upon your requirement add or reduce the quantity of corn flour.
• Now add oregano, pepper powder, basil leaves,chilli flakes and salt and mix well.
• After checking the consistency of the sauce add sauteed veggies and cooked pasta and stir well.
• Again check the consistency and add a little milk if you prefer.
• Serve hot garnishing with grated cheese.

how to make roti | how to make soft chapati | phulka recipe

Art of Cooking Tip # 9

How to prepare soft,fluffy and light Chapatis?

Chapati, the regular healthy staple food is prepared by everyone everyday.

But do your chapatis have many soft layers?

Whether your chapatis looks like poori - round - fluffy and light?

Whether your chapatis can be broken in just three fingers?

Whether your chapatis are soft like Obbattu - puran poli?

Whether your chapatis remain as soft and light even after 10-12 hours after cooking?

If your answer is in the negative to any of the above questions, then here is the solution.

• 
  
• Prepare the soft dough at least one hour before you roll them.
• Knead the dough well at least for 5-10 minutes.
• Finally smear a little groundnut oil and keep the dough well covered for an hour.
• Now make small balls, dust some atta and roll them round.
• Put and spread a few drops of oil, sprinkle a little atta on it as shown in the picture.
• Fold it and again smear a little oil and sprinkle some more atta and fold

  

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  into a triangle.
• Do this for all the balls.

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• Now while rolling the chapati, it should be remembered that chapatis are to be lightly ROLLED and NOT PRESSED with the rolling pin. This is very important.
• Remember while cooking chapati the fire should be always high.
• Put the chapati on the tawa, just when the color changes, turn it.
• Again within a minute or two reverse it.
• Put a little oil, turn it and smear a little oil on the other side also.
• It will turn round like a poori. 
• Take it with your hands, holding the edge lightly press on the kitchen slab so that the layers get separated because of the oil and the atta inside. 
• Repeat this for all the chapatis.
• Put them in a wide vessel and lightly apply ghee.
• Every time a chapati is cooked, the hot chapati should invariably go below and the ones cooked earlier should come on top. This should continue till all chapatis are cooked. 
• Serve hot with sabji.

For more such recipes here you go .....

THALI PEETH

Jolada Rotti and Ennegai Palya

Kerala Paratha with Mixed Vegetable Curry

veg biryani in cooker | how to make vegetable biryani recipe in cooker | Veg biryani recipe in Kannada

Preparation time     30 minutes
Cooking time            30 minutes
Serves 4

Ingredients

Basmathi rice              4 cups
Ghee                              4 tablespoon
Groundnut oil              1 cup
Thick fresh curd          1 big cup
Pulav patta                   2-3
Cinnamon                     2-3 small pieces
Cardamom                    5
Black pepper                ½ teaspoon
Jeera                               1 teaspoon

Clove                              5
Saffron strands soaked in water .       a few

Vegetables

Fresh peas or dry pieces soaked overnight          1 small cup
Cubed potatoes                                                1/2 cup
Carrots cut into long pieces.                              ½ 
Beans cut into long pieces                                ½  cup
Cauliflower florets                                            ½   cup
Finely chopped onion                                       1    cup
Onions cut into long pieces                               2    cups
Finely chopped coriander                                  a few
Coarsely chopped mint leaves                           20-25

Spices

Garlic Ginger paste                                         1 tablespoon
Jeera powder                                                1 tablespoon
Red chilli power                                             1 tablespoon
Biriyani masala powder                                   1 tablespoon
Turmeric                                                      ½ tablespoon
Salt to taste

Recipe video :

Preparation  :

Caramelising the onions : 

• Heat groundnut oil in a thick bottomed pan
• Add the long pieces of onions and fry on a low flame
• Keep stirring regularly
• When the onions turn golden brown strain them out.
• Let them cool by spreading them loosely on tissue paper.

Biryani preparation :

• Veg Biriyani needs water in the ratio of 1:1.3 so that the grains are cooked separately.
• Wash the basmati rice, strain water and keep for 30 minutes.
• The veg biriyani has to be cooked directly in cooker on a very low heat.
• Heat the cooker
• Put 3 tablespoons of ghee
• Put Bay leaf, cinnamon, cardamom, cloves, black pepper and jeera and saute for a few seconds
• Add finely chopped onions and saute till onions become translucent
• Add garlic Ginger paste and mix well
• Put in all the vegetables including peas and saute for a few minutes
• When the veggies become a little soft, add curds.

• Then add red chilli powder, jeera power, turmeric powder, biriyani masala powder, salt and mix well and spread evenly.
• Put in half of the caramelised onion, finely chopped coriander, coarsely chopped mint leaves.
• Now spread the soaked basmati rice evenly covering the vegetables.
• Sprinkle a teaspoon on biriyani masala, balance half of the caramelised onion, 1 tablespoon of ghee, few more coriander and mint leaves, pour water into the cooker on all sides, add soaked saffron and cover the lid and put the weight.
• Cook for about 20 to 25 minutes on a very low heat. There is no need to wait for the whistles or cook on high heat as it will burn the biriyani in the bottom.
• When steam clears, mix the biriyani well and serve hot with raita.