Celebrations are a part of our life! Actually life should be a celebration, a party of our achievements, a banquet of our abilities and a triumph of our successes. We progress forward, sometimes at a faster pace and sometimes the pace is slower. Keeping the positive aspects in view is so important but we often fall back and waiver, brooding over things we have not accomplished.
We tend to focus on the negatives and get wrapped up by the failures and our inabilities that it tends to paralyze us so much so that we are incapable of moving forward. Every now and then I find myself in this situation and it often is suffocating as I try to break free. I am my own worse critique and hate stagnating. Moving – forward, upward or even sideways – is something I know how to do well. So when things slow down, regardless in which aspect of my life, I tend to go into an avalanche of fretting.
I worry and I beat myself up – trying to push myself out of the rut, almost willing things to accelerate and progress again. At such times it seems to me that everyone is moving faster, reaching further and … just progressing being busy. Being busy seems to be the current trend I realized and it subconsciously adds to the guilt that one should be doing more.
Let’s stop here! I recently read an article The disease of being busy and it struck a cord on so many levels. One of the quintessential points I abstracted for myself amongst many other points was taking time to reflect and use the slower phases to examine the state of my heart and mind. My problem is not the balance but the fear of coming to a standstill – does that make sense?
In times like these we should remind ourselves of what has been accomplished and produced. How far have we reached our goals and what positive effects have come out of it?
For me my answer always brings me to my blog!
Now I come back to the celebrations! I celebrate ten years of What’s for lunch, honey? this week. Over the past ten years, this space has led me to the most amazing opportunities, incredible experiences and some pretty fantastic friendships. Through this blog I have learnt to be flexible yet keep a focus and this space challenges me and pushes me constantly. My blog has also kept me going through some hard times and gave me a reason to search and research, developing my knowledge on so many levels.
Last year I shared my 4 personal rules that have kept me blogging for all these years. They are like a beacon guiding me and my passion – 4 rules that I think many bloggers should consider when they need to re-find the path.
When I see what has come out of a quick decision to create a basic blog back on a cold Sunday in February 2006, without a plan or a notion of what I was doing – my perspective changes. For ten years I have been doing many things but definitely not standing still!
It’s time to celebrate – to commemorate all our hard work, those positive moments and the big highs.
I thought we can celebrate with my favorite pancakes. Indian chickpea flour pancakes called chilla bring back memories of big family brunches at my nana and nani’s home in Delhi. Many years later and many kilometers away, I am making chilla for my small family. We love the wonderful aromas of spices that come together with the rustic flavors of chickpea flour infused with a mix of spices. In this version I use earthy turmeric, bittersweet fenugreek and warm sweet fennel which complement the heat of chilli. To the basic batter I add spinach and kale leaves and a few chunks of avocado to make this a wonderfully piquant and humbly aromatic dish. I love this dish with a side of masala channa or just some Indian spiced scrambled eggs and a good serving of spicy fruity mango chutney.
Recipe: Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and SpinachMeeta K. Wolff
Makes: 10 pancakes
- 2 tablespoons ghee or coconut oil
- 150g chickpea flour
- ¼ teaspoon turmeric powder
- ¼ teaspoon mild chilli powder
- ¼ teaspoon baking powder
- ½ teaspoon fennel seeds
- ½ teaspoon fenugreek seeds, ground
- 1 green chilli finely chopped
- 50g tomatoes, finely chopped
- 50g onions, finely chopped
- 50g avocado, chopped
- 50g kale leaves, finely chopped
- 50g bably spinach leaves, finely chopped
- 220ml water
- salt to taste
- Add the chickpea flour to a mixing bowl along with all the spices, baking powder and salt. Pour the water, a little at a time, and whisk to stir well making sure there are no lumps. The batter should have a consistency like cream. Add the chopped chillies, onions, avocado, kale, spinach and tomatoes to the pancake mix. Mix well and set aside.
- In a small non-stick frying pan melt a teaspoon ghee on a low heat. Give the pan a swirl and using a ladle pour about one laddle-full of the batter in the hot pan. The chilla must be fairly thin so using the back of the ladle spread it slightly if needed.
- Fry on each side for 3-4 minutes on a low heat until light brown and crisp around the edges. Keep warm wrapped in foil while you make the remaining chilla. Serve warm with mango pickle, a salad or like I enjoy it with channa masala with soft boiled eggs on top.
Ten years is certainly a milestone I feel proud of. I’ve managed almost 900 posts and my pages have been viewed about 8.9 million times in the past ten years. Figures are not really my thing but these numbers have a different meaning to me because I rate them as the happiness it has brought me and that so many of you keep coming back here.
Now roll up your sleeves and dig into this fantastic meal with me!
Do not miss the upcoming 2-day intensive food styling and photography course in the stunning Rome countryside!
Take your passion and grab your chance to improve your food photography. Join me and Cooksister for a unique food experience this May!
Don’t miss your opportunity to unleash your creativity.
You might like these ideas from WFLH:
|Channa Palak||Egg curry in a coconut gravy||Dal Fry - Punjabi Style Lentils|
All photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First