A Pound of Butter (Honesty)

There was a farmer who sold a pound of butter to a baker. One day the baker decided to weigh the butter to see if he was getting the right amount, which he wasn’t. Angry about this, he took the farmer to court.

The judge asked the farmer if he was using any measure to weight the butter. The farmer replied, “Honor, I am primitive. I don’t have a proper measure, but I do have a scale.”

The judge asked, “Then how do you weigh the butter?”

The farmer replied;

Your Honor, long before the baker started buying butter from me, I have been buying a pound loaf of bread from him. Every day when the baker brings the bread, I put it on the scale and give him the same weight in butter. If anyone is to be blamed, it is the baker

Moral of the story:
In life, you get what you give. Don’t try and cheat others.

Happy First Birthday Inaaya

𝑻𝒐𝒅𝒂𝒚 𝒎𝒚 𝒃𝒂𝒃𝒚 𝒈𝒊𝒓𝒍 𝑰𝒏𝒂𝒂𝒚𝒂 𝒊𝒔 𝒂 𝒃𝒊𝒈 𝒐𝒏𝒆 𝒚𝒆𝒂𝒓 𝒐𝒍𝒅.

𝑴𝒚 𝒈𝒐𝒐𝒅𝒏𝒆𝒔𝒔, 𝒎𝒚 𝒉𝒆𝒂𝒓𝒕 𝒆𝒙𝒑𝒍𝒐𝒅𝒆𝒔 𝒘𝒊𝒕𝒉 𝒔𝒐 𝒎𝒂𝒏𝒚 𝒆𝒎𝒐𝒕𝒊𝒐𝒏𝒔. 𝑰𝒕 𝒊𝒔 𝒉𝒂𝒓𝒅 𝒕𝒐 𝒃𝒆𝒍𝒊𝒆𝒗𝒆 𝒕𝒉𝒂𝒕 𝒂 𝒚𝒆𝒂𝒓 𝒂𝒈𝒐 𝒕𝒐𝒅𝒂𝒚 𝒚𝒐𝒖 𝒃𝒍𝒆𝒔𝒔𝒆𝒅 𝒎𝒚 𝒍𝒊𝒇𝒆 𝒘𝒊𝒕𝒉 𝒔𝒐 𝒎𝒖𝒄𝒉 𝒍𝒐𝒗𝒆 𝒂𝒏𝒅 𝒋𝒐𝒚. 𝑻𝒉𝒆 𝒌𝒊𝒏𝒅 𝒐𝒇 𝒍𝒐𝒗𝒆 𝒂𝒏𝒅 𝒋𝒐𝒚 𝒕𝒉𝒂𝒕 𝒊𝒔 𝒈𝒆𝒏𝒖𝒊𝒏𝒆 𝒂𝒏𝒅 𝒑𝒖𝒓𝒆.

𝒀𝒐𝒖 𝒍𝒆𝒂𝒓𝒏𝒆𝒅 𝒕𝒐 𝒍𝒊𝒇𝒕 𝒚𝒐𝒖𝒓 𝒉𝒆𝒂𝒅 𝒂𝒏𝒅 𝒓𝒐𝒍𝒍 𝒐𝒗𝒆𝒓. 𝑰 𝒍𝒆𝒂𝒓𝒏𝒆𝒅 𝒕𝒐 𝒄𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒆 𝒊𝒏 𝒔𝒊𝒍𝒆𝒏𝒄𝒆 𝒔𝒐 𝑰 𝒅𝒊𝒅𝒏’𝒕 𝒔𝒕𝒂𝒓𝒕𝒍𝒆 𝒚𝒐𝒖.

𝒀𝒐𝒖 𝒔𝒕𝒂𝒓𝒕𝒆𝒅 𝒕𝒐 𝒔𝒍𝒆𝒆𝒑 𝒕𝒉𝒓𝒐𝒖𝒈𝒉 𝒕𝒉𝒆 𝒏𝒊𝒈𝒉𝒕. 𝑰 𝒍𝒆𝒂𝒓𝒏𝒆𝒅 𝒕𝒐 𝒂𝒑𝒑𝒓𝒆𝒄𝒊𝒂𝒕𝒆 𝒕𝒉𝒆 𝒍𝒊𝒕𝒕𝒍𝒆 𝒕𝒉𝒊𝒏𝒈𝒔 𝒍𝒊𝒌𝒆 𝒈𝒆𝒕𝒕𝒊𝒏𝒈 𝒂 𝒔𝒉𝒐𝒘𝒆𝒓 𝒂𝒏𝒅 𝒂 𝒈𝒐𝒐𝒅 𝒏𝒊𝒈𝒉𝒕’𝒔 𝒔𝒍𝒆𝒆𝒑.

𝒀𝒐𝒖 𝒍𝒆𝒂𝒓𝒏𝒆𝒅 𝒕𝒐 𝒔𝒊𝒕 𝒖𝒑 𝒐𝒏 𝒚𝒐𝒖𝒓 𝒐𝒘𝒏. 𝑰 𝒍𝒆𝒂𝒓𝒏𝒆𝒅 𝒕𝒉𝒂𝒕 𝒚𝒐𝒖 𝒘𝒆𝒓𝒆 𝒏𝒐𝒕 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒃𝒆 𝒃𝒂𝒃𝒚 𝒇𝒐𝒓𝒆𝒗𝒆𝒓.

𝒀𝒐𝒖 𝒍𝒆𝒂𝒓𝒏𝒆𝒅 𝒕𝒐 𝒄𝒓𝒂𝒘𝒍, 𝒑𝒖𝒍𝒍 𝒖𝒑 𝒕𝒐 𝒔𝒕𝒂𝒏𝒅, 𝒂𝒏𝒅 𝒄𝒓𝒂𝒘𝒍 𝒖𝒑 𝒕𝒉𝒆 𝒔𝒕𝒂𝒊𝒓𝒔. 𝑰 𝒍𝒆𝒂𝒓𝒏𝒆𝒅, 𝒏𝒐𝒕 𝒕𝒐 𝒉𝒐𝒍𝒅 𝒎𝒚 𝒃𝒓𝒆𝒂𝒕𝒉 𝒊𝒏 𝒇𝒆𝒂𝒓 𝒐𝒇 𝒚𝒐𝒖𝒓 𝒇𝒂𝒍𝒍, 𝒃𝒖𝒕 𝒕𝒐 𝒔𝒖𝒑𝒑𝒐𝒓𝒕 𝒚𝒐𝒖 𝒊𝒏 𝒂𝒍𝒍 𝒕𝒉𝒆 𝒘𝒐𝒏𝒅𝒆𝒓𝒇𝒖𝒍 𝒕𝒉𝒊𝒏𝒈𝒔 𝒚𝒐𝒖 𝒄𝒐𝒖𝒍𝒅 𝒅𝒐.

𝑻𝒉𝒊𝒔 𝒚𝒆𝒂𝒓 𝒚𝒐𝒖 𝒍𝒆𝒂𝒓𝒏𝒆𝒅 𝒂𝒏𝒅 𝒈𝒓𝒆𝒘 𝒔𝒐 𝒎𝒖𝒄𝒉. 𝑰 𝒍𝒆𝒂𝒓𝒏𝒆𝒅 𝒋𝒖𝒔𝒕 𝒘𝒉𝒂𝒕 𝒘𝒆 𝒄𝒐𝒖𝒍𝒅 𝒂𝒄𝒉𝒊𝒆𝒗𝒆 𝒕𝒐𝒈𝒆𝒕𝒉𝒆𝒓 𝒂𝒔 𝒂 𝒇𝒂𝒎𝒊𝒍𝒚 𝒊𝒏 𝒐𝒏𝒆 𝒔𝒊𝒎𝒑𝒍𝒆 𝒚𝒆𝒂𝒓. 𝑺𝒐 𝒉𝒂𝒑𝒑𝒚 𝒃𝒊𝒓𝒕𝒉𝒅𝒂𝒚 𝒔𝒘𝒆𝒆𝒕𝒉𝒆𝒂𝒓𝒕! 𝑾𝒆 𝒉𝒂𝒗𝒆 𝒔𝒐 𝒎𝒖𝒄𝒉 𝒕𝒐 𝒄𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒆.

𝑳𝒐𝒗𝒆 𝒎𝒖𝒎𝒎𝒂 ❤️

Galouti Kebab

Ingredients

• 500 grams Mutton , minced
• 3 teaspoon Papaya , paste
• 2 teaspoon Cumin powder (Jeera)
• 1 teaspoon Coriander Powder (Dhania)
• 1 teaspoon Garam masala powder
• 1 Onion , chopped
• 2 teaspoon Ginger Garlic Paste
• 1/4 teaspoon Black pepper powder
• 2 tablespoon Gram flour (besan)
• Mint Leaves (Pudina) , a handful
• 1 teaspoon Lemon juice ,  
• Salt , to taste
• 1 teaspoon Ghee 
• Sunflower Oil , as required, to shallow fry

Directions for Mutton Galouti Kebab Recipe

1. To begin making the Mutton Galouti Kebab, first take a big bowl and mix the minced mutton, lemon juice, papaya paste, ghee and salt in a bowl and keep it aside for 10 minutes.

2. In a blender add rest of the ingredients one by one - onions, ginger garlic paste, gram flour, mint leaves, cumin powder, coriander powder, garam masala and black pepper powder. Blend it well with little or no water.

3. Once all these ingredients have ground and combined well, add in the minced meat and blend well for second time until all ingredients combine well and is a smooth texture 

4. Transfer it in a container with a lid and refrigerate overnight or for 8 hours. This helps in the mutton absorbing all the flavours of the spices. 

5. Take out this mutton mixture from the fridge after 8 hours, and prepare patties and keep it ready on the plate.

6. Heat a grilled iron pan with some oil to coat the surface. Place the Kebabs/patties and shallow fry on medium to low flame for about 10 on each side of the Kebab. Fry the remaining kebabs too and serve hot. 

7. Serve Mutton Galouti Kebab along with Dhaniya Pudina Chutney.

PAN KULFI

INGREDIENTS

• 1 liter vanilla ice cream store bought, preferably use kwality or vadilal
• 8-10 large paan leaves finely chopped
• 4 tablespoons gulkand also known as rose petal jam
• 2 tablespoons canided fennel
• 1.5 teaspoons mishri also known as sugar candy
• 3-4 dates chopped
• 1/8 teaspoon mint extract
• few drops green food color optional
• desiccated coconut for garnishing
• cherries for garnishing

INSTRUCTIONS

 

Place your store bought vanilla ice cream on counter top for few minutes until it softens up and then transfer it to a large bowl. Whip the ice cream using a spatula.

Add chopped paan leaves, gulkand, candied fennel, mishri, chopped dates and mint extract. Also add few drops of green food color if you like.

Fold in everything together until well combined. Pour the ice cream back into the ice cream container/tub and freezer overnight.

Garnish the paan ice cream with coconut flakes and cherries and enjoy!

NOTES

Add only few drops of mint extract. Too much of the the extract and the ice cream will become very mint-y so be careful.

Gulkand might be all clumped together. If that's the case, make sure to break it up into small pieces before adding to the ice cream else you will get big chunks of gulkand at it won't be distributed well throughout. You may use your hands for doing this.

I have used egg-free Indian brand vanilla ice cream here.