Manu's Medley

Hello Readers, Hope you are doing fantastic.  *** Long post alert *** But definitely worth reading. The intention of this post is to create general awareness, as this is indeed the first time I or anyone in my known circle had such a freakish experience with an injection!! I have been off the writing wheel over the last few weeks, which wasn't something I wanted to. I had my blogging calendar well prepared, before I set off to India on a vacation. After years of wait due to covid and visa related issues, being away from my family for the longest period of time, missing the most important event in my life and innumerous functions, festivals and get togethers, this was the much awaited trip to my home country. It eventually turned out to be the most unforgettable too, due to an unexpected event, which changed the trajectory of my entire trip.  I tripped off at the Abu Dhabi International Airport, during the layover of my onward journey and sprained my ankle. Somehow I managed to boar

This is the third and final part of the food recipes I offered my baby between 6-12 months of age. If you haven't read the previous two parts, I would ask you to do so. Especially, check the notes section of Part 1, to know about few important aspects on feeding the baby. I am providing the links here -  Part 1  and  Part 2  .  Rasam Ingredients:  1/2 tomato, 2 garlic cloves, 1 sprig curry leaves, 3/4 cup of water, 1/8 spoon jeera powder, 1 pinch of pepper powder, 1 pinch of jeera, 1 pinch of hing (asafetida), 1.5 tsp of ghee, salt to taste How to make To boiling water, add tomato, cook for a minute and leave it immersed After 5 minutes, peel tomato's skin   Heat 1/2 tsp of ghee in a vessel and roast the garlic cloves and few curry leaves  Blend the tomato, garlic and curry leaves to a smooth paste Add the paste to water (used to boil tomato) along with salt, hing, pepper and jeera powder and boil It's time to take off rasam from the stove when it comes to a roaring boil No