Recently I came across a book, ‘OPEN’ by Andre Agassi, gifted by my son-in-law to my husband. The apt title beckoned me. I casually flicked through its pages and read a few lines. I was hooked. The excellent, engaging narration kept me engrossed from beginning to end. Behind the glamour and glitz of the superstars’ life lies grinding hard work, strict discipline and innumerable sacrifices.
What hit me hard is something I have known all along, but never tried to decipher. Not having a goal in life is like travelling without a destination. While pursuing it, your focus becomes razor sharp and crystal clear.
Way back in school my teacher used to repeat the saying, ‘Aim for the star and you will reach the top of the tree’. Life becomes meaningful when you have definite aims. Suddenly a clear path is illumined before you and everything else,but the clearly important ones, fades into oblivion.
Reading autobiographies of famous people give you direction, guidance, inspiration and a life chart telling you what to do and more importantly, what not to do.
Today, I will make a delicious and nutritious chilled yoghurt salad by tossing a mixture of fresh, vitamin rich – cucumber, peanuts, raisins, pomegranate seeds, dates,onion and yoghurt together . Its origin? Lost in the mists of time.
Fresh Chilled Salad
Serves : 5 Preparation time: 15 mins
- Raisins – 1/2 cup
- Dates (discard seeds & cut small) – 1/2 cup
- Groundnuts (Roast dry, take off skin,halve) – 1/2 cup
- Cucumber (peel, discard seeds, cut fine and small) – 1 cup
- Onions ( cut fine ) – 1 cup
- Green chillies ( cut small) – One ( optional )
- Pomegranate seeds – 1/2 cup
- Curd – 1.5 cups
- Cream – 1/2 cup
- Sugar – 3 tsp
- Salt – To taste
- Toss the ingredients in a bowl,
- The glistening pomegranate kernels and the flecks of raisins make a good garnish.
- Serve this fresh yoghurt salad chilled.
Quick Snack : BREAD UPPUMA – My mother used to make it when she had a day old bread. Crumble bread, sprinkle curd and salt just enough to keep them in shape. Keep it aside for five minutes, Heat oil in a kadai, season mustard seeds, urud dal, red chillies and curry leaves . Add bread pieces, stir for three minutes till lightly roasted, take off the stove and serve hot.
Quick Tip :When storing pickles in glass jars, make sure the lids are not rusty or fitted with rubber washers.