I just can not believe this. My 100th post........Just a few days back I was at my sixty fifth post and wondered how it would feel (and how much time it would take),to reach the milestone of 100. This blog actually started out of an urge to do something. With no work authorization hereI had to do something that I enjoyed.
Loosing interest in something very fast is a major weakness in me. I need to be constantly motivated. This blog would have seen this day had I not kept myself motivated to go on writing (however good or bad). Totally new to the blogging scenario I knew nothing. Nothing at all, be it "burning a feed", or terms like "ping", or "link back". But thanks to this amazing web sphere I learnt it all. And am still learning.
There were days when I use to write and never get back any comments and that began to demotivate me. But I use to read about blogging and that gave me the enthusiasm to keep going. And then slow and steady I got into the groove. And today I have so many of my blogger friends who make so much of a difference to my world of blogging. Its like we all share this kitchen space where we talk, eat and have a good time. Had it not been for all of you, I would not have been motivated to come so far and continue to do even more. all the comments left by each one of you'll makes me feel happy and makes me want to post more intresting stuff.
It surely is not something really great, I know many of you'll have long passed this stage of celebrating 100 posts, but for me it means a lot. now that I have taken to this so seriously I am excited to do a lot more for my interest (which is food...obviously).
I think that is a lot of stuff for my 100th post. I should not forget that I have to post a recipe for the RECIPE MARATHON DAY 19TH.
So how can we celebrate without sweets. Here is my recipe for besan burfi, that I made recently.
- besan (gram flour)- 1 cup +1/2 cup
- ghee-1 cup
- sugar-3/4 th cups
- cardamom po decorate
You have to
- heat a wok or a kadai. heat the ghee
- add the besan and cook on low till the colour changes to a nice brown and the raw smell of besan is gone.
- continue to roast it, till the ghee begins to separate.
- take it off the heat and let it stand for 5-10 mins
- add the powdered sugar along with the cardamom powder.
- grease a plate or a thali.
- spread the besan mixture in the thali, and leave it to cool
- cut into diamond shape. place one slivered almond on each brufi.
- enjoy at room temperature.
This can be stored in the fridge and then reheated in the microwave for around 30 seconds. They taste absolutely delicious.
the runners are running strong