Feeling happy 😊

We make a Living by what we GET...
          But.....
   We make a Life by what we GIVE.
     
     
     

Happiness is bringing smile on their faces.

Rasgulla

                    Rasgulla ia a syrupy sweet of Bengal and Orissa. It is mainly prepared by kneading chhena and a small amount of semilina. These are rolled into small balls, and then boiled in light syrup made of sugar. This is done until the sugar enters the balls.

                       There are rasgullas made of jaggery which are available in Bengal, as well as Orissa during festives. Rasgulla has become a very popular dessert in India. It has also served as the precursor to many other sweets like the rasmalai, raskadam, chamcham, pantua, malai chop and the kheersagar.

Good gracious , I believe I am.

I didn't have many friends; I might not have had any friends.

But it all turned out good in the end, because when you aren't popular and you don't have a social life, it gives you more time to focus on your future.

Manchego cuisine

Manchego cuisine (or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of Castilla–La Mancharegion of Spain. These include pisto (a vegetable stew with tomato sauce), gazpacho manchego, Manchego (a type of cheese), the white wine of La Mancha, and the red wine from Valdepeñas (DO).

The dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients. Ingredients tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers, farmers, and shepherds. The cuisine of this area was popularized by Cervantes in his Don Quixote de la Mancha, where a number of traditional dishes are mentioned.

Sandesh

A sweet dish by the name sandesh is mentioned in medieval Bengali literature, including Krittibas' Ramayana and lyrics of Chaitanya. However, the ingredients of this original dish are not known. This dish was most likely different from the modern chhena-based sandesh, being made of soldified kheer.

It is hard to determine when exactly did sandesh started referring mainly to the chhena-based sweet instead of the kheer-based sweet. But it is known that by the second half of the 19th century, sandesh commonly referred to the chhena-based sweet.

ALOO PARATHA

Known as one of the best and popular breakfasts of India,‘Parathas’ (Stuffed Bread) are a healthy, delicious and filling food. Anyone would agree that the best way to start a morning with a good appetite would be to indulge yourself into some steaming hot butter-dripping ‘parathas’.
Origin of Parathas

Parathas originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast. The paratha is stuffed unleavened bread with various fillings that could be added according to your choice.
Traditionally Parathas and lassi go hand in hand and are inherent to Punjabi cuisine. The history of lassi like the paratha is unknown however it is known to have originated in Pakistan. Lassi is made from dahi, which is either made from the milk of the cow, buffalo or goat. Sometimes various flavours are added to it. Lassi can also be plain with the necessary addition of sugar.