Understanding Introverts

I came across these two wonderful articles on certain myths regarding people who are labelled as 'introverts'. I feel it would be better if more people try to understand their introvert friends and colleagues. Most people who come across any introvert assume that they are either arrogant or are suffering from any mental or emotional trouble. While reading these articles I felt the writers have advanced quite reasonable points in favor of these misunderstood lot of people. They have analyzed certain assumptions on part of the extrovert population and given valid arguments for each of them. It felt nice to read such point of views -- being a part of the introvert fraternity myself !

Go through these short articles in order to learn more....

http://briankim.net/blog/2007/10/top-5-things-every-extrovert-should-know-about-introverts/

http://www.carlkingcreative.com/10-myths-about-introverts

To be or not to be..

TO BE OR NOT TO BE..

A phase comes in every teenager's life when they are made to take a break from all the fun and folly. People start asking about the future plans, even though they are aware that more than half of the teen population is clueless about where and what it is heading for. Well I am not exactly a teenager - but some where between the teenage and adulthood (but since these days teenage is the only period when all the fun starts and ends, I still prefer to call myself one !). The point is I had been enjoying my teenage life so much that I had totally forgotten that soon next step would have to be taken. And guess what I've just entered that next phase. Being a third year student (of the five-years integrated course of law) I'm posed almost every day with questions about what I hope to do - whether I had any plans or was I still framing them. If the former then what they are; and if the latter then again "what is your progress?" "Can we be of any help?" It's at that moment that I feel like telling them to find someone else to boast about their career counselling tips. But on the contrary I'm left humiliated (because of my zero planning) and have to be courteous enough to receive all the good advice and be grateful for that (along with a promise that I would try my best to incorporate them in my life).

Now the question arises that why do they have to bother me with such queries and that too pertaining my own life. Well maybe they are genuinely concerned about me and want to make sure that I don't end up being a total daffy. But on the contrary I feel most of them just think that all I've been doing is day dreaming and it's high time that I should be pulled down back to earth to face the ground reality. Thereby they snatch away the dreams which I may have actually been developing. For instance I had been planning to give a serious thought to sideline my legal career as secondary and venture into the field of journalism as my primary field of work. Now most of my acquaintances would never approve of such plans. After all they would never expect me to drop the lucrative packages I might be offered at the end of my law school and instead start from the scratch only to pursue my interests.

The truth is I have honestly felt that a person undergoes certain changes almost everyday and the instances which occur in his/her life gradually change that person as well as his/her interests. In the beginning of my legal studies I was really excited about the prospect of getting a chance to study at a good law school and wanted to make the most out of it. To be honest I had never chosen law because of some dream of being a top notch lawyer some day. It was the thought of studying at the law school, meeting people of varied nature and interests and to participate in challenging debates and moots, which drew my interest towards this field. And I have very much participated in these activities and enjoyed my law school life immensely. It was while carrying out these very activities that I developed a slightly passionate interest on being a freelance journalist (to further continue with these challenges and come across more interesting people). I never wanted my life to end up being some corporate hotshot, spending my whole day inside those four walls with nothing but few problems of mergers and acquisitions and finance to ponder over. So when today I am asked by everyone about which stream I would like to work on or which law firm I am aiming for, I am left nothing but clueless and above all deeply frustrated. Why can't these people understand that with the passage of time a person's personality evolves and then life does not remain the same as it was? But I am now left stuck in this maelstrom of expectations which my family and friends have from me i.e. to make it big and emerge as a winner in the legal fraternity. I am hoping that some miracle would save me so that I may be able to spare some time for my interest as well. As for now it is inevitable but to start concentrating on strengthening my CV to be capable of beating the crowd of my peers in securing a top job. Yet again I have come to realize this harsh truth that life is not fair in all aspects. But I am still thankful to my law school for letting me at least enjoy the time which I have spent here.

Kumaoni Recipes

Among the biggest gems in the large and mysterious treasure of the Kumaon hills is its food. Here are some of the most popular recipes from the region that taste great yet, are easy-to-cook. You'll not only enjoy the cooking, I bet, you'll relish the food even more !

RUS

Rus is among the greatest delicacies of Kumaon region. Consisting of a mixture of various pulses (great source of protein); the dish is really nutritious and good for health. The dish has a good amount of iron too as, ideally, it is cooked in an iron dish. The taste is enhanced to magical proportions once a little amount of ghee is poured right before savoring the delight. Rus tastes best when had with plain white rice. Although it can be had at any time of the year, the chill of the winter adds that little bit of extra taste.

Ingredients

• Gahat- 1/2 cup
• Rajma-1/4 cup
• Lobia- 1/4 cup
• Kala Chana- 1/4 cup
• Kabuli Chana- 1/4 cup
• Whole Urad- 1/4 cup
• Bhatt (black beans) - 1/2 cup
• Coriander powder-1tsp
• Cumin powder-1tsp
• Red chiili powder-1/2 tsp
• Garam masala -!/2 tsp
• Ghee (clarified butter)-2tb.sp
• Whole red chillies
• Salt to taste

Method

1. Soak all the dals (pulses) overnight and next day boil them in plenty of water till soft.

2. Mash the dals well and strain the Rus ie. the stock. Mash and strain the remaining pulp again till the water runs clear.

3. Put the stock on heat and keep boiling till it starts to thicken.

4. While boiling add turmeric, corriander powder, cumin powder, red chilli powder garam masala and salt to the ras.

5. When Rus is gravy like consistency, take off from heat

6. For tadka(tempering), heat ghee, put whole red chillies, pinch of aesafoetida (heeng),jeera, gandherni and jamboo. Allow to crackle and pour over Rus. Serve with lots of ghee and bhaat (rice).

BHAANG KI CHUTNEY

No meal is complete in the region without a chutney to accompany the meal, especially lunch. One of the tastiest forms of Chutney, Bhange ki chutney goes best with khichri. The flavor is worth savoring for a long time even after the meal.

Ingredients

• Bhaang (Hemp) seeds- 1-2tbsp
• Corriander leaves(optional)- 1/2 cup
• Green chillies- 2-3 nos.
• Yoghurt- 1/2 cup
• or juice of lemon- 2-3 tb sp.

Method

1. Roast bhaang seeds in a dry pan till they crackle.

2. Grind together with dhaniya , green chillies, salt and yoghurt.

3. In place of yoghurt, lemon juice can be used. Strain the chutney to remove the coarse covering of bhaang seeds.

SEEYAL

A must-have at all special occasions and celebrations like weddings, birthdays or festivals, the sweet dish is prepared, primarily, from sooji (semolina) and banana pulp. High on fat content, but who’d mind as long as the dish tastes as good as it actually does!

Ingredients

• Curd - 1 cups ( well churned)
• Semolina (Sooji) - 2 cups
• Ghee (clarified butter) – 250 grams
• Sugar – 50 grams ( grounded to a fine power)
• Banana – one ( made into pulp)

Method

1. Mix thoroughly the Semolina with 50 grams Ghee and add the banana pulp. Mix again to a uniform consistency. Put aside.

2. Take the curd add the sugar power and mix well. Soak semolina mix in curd mix. Keep aside for about 10 -20 minutes, depending upon the ambient temperature.

3. Place an iron frying pan (kadhai) on a moderate flame. Pour about 200 grams ghee on it. When the ghee gets moderately hot make thick jalebies with the semolina paste. Cook for about 5 to 10 minutes by turning repeatedly to the opposite side till reddish brown .

4. When both sides are cooked decant and takeout the seeyals. Put off the flame when all seeyals are cooked. Garnish with cardamom powder and serve hot.

BHATT KI CHURDKANI

Some call it the Kumaoni version of the black bean soup with just the right amount of garam masala added to give that desi flavor. The taste is such that it refreshes the mood and the dish is really good for health too. A lethal combination indeed !

Ingredients

• Bhatt (black beans) - 1 cup
• Onion- 1 medium
• Cumin (Jeera) - 1/2 tsp
• Dhaniya (Coriander) powder- 1tsp
• Cumin powder- 1 tsp
• Rice paste or plain flour
• Chilli powder- 1/2 tsp
• Oil-2 tbsp
• Salt to taste
• Water- 4 or 5 cups

Method

1. Soak bhatt overnight.

2. Heat oil in a karahi. Add jeera, chopped onion and soaked bhatt together in the karahi and fry till the onions start getting brown.

3. Now add 1-2 tsp of plain flour and fry again for few minutes. Put haldi dhania, jeera powder and chilli powder. Fry for few more seconds.

4. Add 4 cups of water and cook on high flames. Cover and simmer for 30-40 mins or till bhatt is soft and curry is thick. The color of churkaani should be dark greenish black. It is served with hot steamed rice.

SHAI [USUALLY COOKED ON THE OCCASION OF 'BHITNA']

Ingredients

• Semolina (Sooji) - 2 cups
• Curd - 2 cups ( well churned)
• Ghee (clarified butter) – 150 grams
• Cooking Soda – 1/4 tsp
• Saunf (fennel seed) – 1 tsp
• Sugar – 1 1/2 cups ( grounded to a fine power)
• Dry fruits(assorted) – 25 grams ( cut to thin, slender, long pieces)

Method

1. Mix thoroughly the Semolina with the cooking soda along with one tsp. ghee. Add the curd and mix well into a uniform paste.

2. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee on it. When the ghee gets moderately hot add saunf and the semolina paste to it. Reduce the flame. Cover the frying pan.

3. Cook like a pancake for about 15 to 20 minutes. Occasionally removing the cover and tossing the cake upside down. Continue till both sides of the cake turn reddish brown. If needed add few more teaspoon ghee.

4. When both sides are cooked add the sugar. As the sugar melts and gets absorbed by the pancake, put off the flame. Garnish with dry fruits and serve hot.

Spicy Tandoori Chicken

SPICY TANDOORI CHICKEN !

Ingredients

• 8 : Large Chicken pieces
• 11/4 cup: Yogurt
• 2 tbs: Lime Juice
• ½ quantity: Chopped Onion
• 3-4: Dried Red Chillies
• 2 tsp: Coriander Seeds
• 2 cloves: Crushed Garlic
• 1" piece: Grated Ginger
• 1-2: Clove
• 2 tsp: Garam Masala
• 2 tsp: Chilli powder
• Salt to taste

Method

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

Friendship -- by George Eliot

Oh, the comfort, the inexpressible comfort of feeling safe with a person,

having neither to weigh thoughts nor measure words,

but pouring them all out, just as they are, chaff and grain together,

certain that a faithful hand will take and sift them,

keep what is worth keeping, and with a breath of kindness blow the rest away.

Munsiyari - A Hidden Gem in Kumaon Himalayas

The 'Dreamland'

'Peaks' peeking from behind the clouds

Khalia Top Grassland - offers the most beautiful view

Khalia Top

Steep slope

Yudhishthir - Biggest amongst the five prime peaks [Panchachuli]

Snow on the way !

Way to the Himalayas

Snowfall at Munsiyari

Standing alone - Nanda Temple, Munsiyari

Nanda Temple

Panchachuli

Himalayas....

Far from the maddening crowd

Here are the pictures of one of my favourite destinations called 'Munsiyari'. Located in the lap of the Himalayas and often referred to as the mini Kashmir of India, this place has more than just breathtaking views to offer. The peace and tranquility which one feels here is beyond imagination.

Have a look for yourself !!