“For our light and momentary troubles are achieving for us an eternal glory that far outweighs them all.” 2 Corinthians 4:17
A WORD FOR THIS WEEK
In this world we all have troubles and trials, but the good news is that these are all temporary. All that we face today are preparing us for a better future. This future that awaits isn’t temporary but it’s going to last forever. We a choice to make: eternal life or eternal death? The choice is yours..
If you are in the middle of tough times today, look to God. The Bible says that Jesus is the Author and Finisher of your faith. He is the one who writes faith on your heart and then develops it to completion on the inside of you as you yield yourself to Him. Your part is to seek Him daily. When you give all your trials and troubles to Him, you will notice that the heavy burden that you carried all this while is lighter. It’s because He will carry them for you. So isn’t it time to give all your temporary situations to Jesus and prepare your lives for the free eternal life that Jesus offers?
Parippu vada or split peas fritters is a spicy and crunchy snack.It is a very common delicacy in Kerala and Tamilnadu and goes well with tea or coffee.These are healthy and nutritious as well.The spice level can be adjusted according to ones taste.This is a very easy to make recipe and I’m sure you’ll enjoy it.
Split peas have to be soaked for 2-3 hours and then ground with the rest of the ingredients.
Wash and soak in water for 2-3 hours
Ingredients for grinding
Grind the split peas first and then add rest of the ingredients and grind together
Dates are a rich source of dietary fibres, iron, potassium and calcium. When made into pickles it has a sweet tangy taste and goes well with parathas, biriyani and fried rice. Since they are rich in fibers it also aids in digestion and improves appetite.
Dates after soaked in vinegar for 3 days
Heat the oil in a pan and pop the mustard seeds, then fry the chopped ginger-garlic, fenugreek and curry leaves
now add the rest of the powders including salt and saute until the aroma comes
This sweet and sour yet spicy pickle is a one-of-a-kind of pickle that you'll never get tired of. And it goes well with almost any kind of Indian food.
Recipe type: Pickle
Dates - 1 lb, pitted and cut in two(the harder type of dates is good enough)
Garlic - 2 Tbsp, finely chopped
Ginger - 2 Tbsp, finely chopped
Chili powder - 3 tsp
Turmeric powder - ½ tsp
Mustard seeds - 1 tsp
Fenugreek powder - ½ tsp
Asafoetida powder - ½ tsp
Vinegar - about 1& ½ cups
Curry leaves - 2 sprigs
Oil - ¼ cup
Salt - 2-3 tsp
Put the pitted dates in a glass jar and pour in the vinegar. The vinegar has to be on top just above the dates. Store away for 3 days. After 3 days the dates will turn really soft. If you don't like the pickle too sour you may discard away some the vinegar that has not been absorbed by the dates.
Take a skillet and heat the oil. Once hot, pop the mustard seeds and add the chopped ginger and garlic, fenugreek and curry leaves and saute for a minute.
Now add the rest of the spice powders including salt and saute till the aroma from the spices comes.
Then add the vinegar-soaked dates to the pan and mix well.
This pickle is good to consume right away. Store away the rest of the pickle in dry, air-tight jars at room temperature for up to 3 months.
This goes well with almost everything such as rice, chappathis, naan and even breakfast dishes such as idlis, dosas and pooris.
“Do not conform to the pattern of this world, but be transformed by the renewing of your mind. …” Romans12:2, NIV
A WORD FOR THIS WEEK
A person grew up in a very poor environment. His parents lost everything during the Great Depression. He had no money, no education and no future to speak of. He had been programmed with poverty, defeat and mediocrity. He could have settled there. That’s all he had seen. He could have thought, “Hey, this is just my lot in life. We’re just poor, defeated people.” But at 17 years old when he gave his life to Christ, he started reprogramming his thinking. Deep down something said, “You were made for more than this. You’re not supposed to constantly struggle, to barely make it through life.” He could feel those seeds of greatness stirring on the inside. His attitude was, “This may be where I am, but this is not who I am. I may be in defeat, but I am not defeated. I’m a child of the Most High God.”
Today, no matter what has happened in your past, remember that ultimately, you can reprogram your life for greatness. You can let go of the wrong programming of the world and renew your mind according to the Word of God. Let His truth sink in so you can rise up into the greatness that God has in store for you!
If you haven’t reprogrammed your life, then this is the time!
‘Bonda’ is an Indian term which means a fried snack that’s shaped liked a ball. There are a number of different types of bondas but here’s our first recipe for making potato bondas. This is also an easy recipe, once the potatoes are cooked, the rest is quick. With 3 medium-sized potatoes you can make a delicious snack for 5-8 people.
The potatoes need to be cooked(boiled in water)first, mashed and then sautéed with spices and other ingredients before covering it in a batter and frying them.
Boil the potatoes with skin on so they don’t absorb a lot of water
Once cooked, peel off skin and mash them well
Ingredients for adding to the cooked potatoes
Saute the onions, green chillies, curry leaves and ginger-garlic paste in a little oil. Add the turmeric powder, mashed potatoes and salt
Using your bare hand roll the potato mixture into balls
Cooked potatoes coated in batter and then deep-fried in oil is what 'potato bondas' is all about. This makes a delicious appetizer/snack.
Author: My Friend Bindu
Recipe type: Appetizer
Potatoes - 3 medium sized
Onion - 1 large, sliced
Ginger-garlic paste - 1 Tbsp
Green chilies - 2, chopped (add according to your spice level)
Curry leaves - 1 sprig(tear or chop them for better taste)
Turmeric powder - ½ tsp
Mustard seeds - 1 tsp(optional)
Oil - 2 Tbsp
Salt - 1 tsp
For the Batter:
Gram(chick pea) flour or moong dhal flour - 2 cups
Rice flour or corn flour - 2 Tbsp
Turmeric powder - ¼ tsp
Asafoetida - ¼ tsp
Salt - ½ tsp
Oil for frying - take enough oil that will fill ¼ of a deep frying pan
Water - about 1 cup
Wash and scrub the potatoes and boil them whole with skin on in a saucepan with enough water to cover to potatoes. It will take about 15-20 minutes to cook them. Add about ¼ tsp of salt to the water so it cooks faster.
Once they are cooked, strain off the water completely and peel off the skin. Mash them well using a masher or back of a spoon.
Heat 2 Tbsp of oil in a pan and pop the mustard seeds. Then add the sliced onions, green chilies, curry leaves and turmeric powder. Fry till the onions are translucent.
Now add the mashed potatoes to this; add salt and mix well. Turn off stove.
When the potatoes are cooler, using your bare hand roll into medium sized balls.
Take a bowl and put in all the ingredients for the batter.
Add water little by little and prepare the batter into a not-so-thick and not-so-loose consistency.
Now dip and coat each potato balls with the batter so that the balls are well coated.
Take a deep frying pan/wok and add enough oil to fill ¼ of the pan.
When the oil is hot, add the batter coated balls one by one into the oil. Do not crowd the pan but instead leave enough space and separate the balls using a ladle.
When they turn golden brown flip them over one by one and take care not to splash the hot oil while doing so.
Transfer onto paper towels to absorb excess oil.
Enjoy them as such or with your favourite dipping sauce.