Tuesday, May 6, 2014

Banana cake




Banana Cake

Ingredients:
Ripe/over ripe bananas - 2
All purpose flour(maida) - 1 cup
Malayee ( milk top) - 1 cup
Sugar - 1 cup
Refined oil- 1 tablespoon
Ground cinnamon- 1/2 teaspoon
Walnut kernels -2 tablespoons
Eggs - 3
Baking powder- 1 tablespoon
Baking soda- 1/2 teaspoon
Salt- 1 pinch

Method:
1. Put the malayee and sugar in a big bowl. Beat with a wooden spoon. Make sure to mix ( move the spoon) in the same direction throughout.
2. Put the oil in and continue to mix.
3. Put the whole egg in one by one and continue to beat.
4. Peel the bananas and mash them with a fork.
5. Sieve together the maida, cinnamon powder, baking powder, baking soda and salt, three times.
6. Add the flour mix spoon by spoon into the liquid mixture and mix together till smooth and well blended. Mix the banana mash also in. Mix in the walnut kernels lightly right at the end of the mixing procedure.
7. Pour into a greased and floured cake tin.
8. Bake in a pre-heated oven at 180 degree C for about 30 minutes or till done. It will be brown in color
9. Cool in the oven undisturbed.
10. Remove from the tin and cool on a wire stand if required.
11. Cut into slices and serve or keep as you wish.
12. Keeps well for three four days.
Banana cake with three slices gone


Thursday, December 5, 2013

Bacardi Breezer Orange: For a convert



Let me begin by saying that I am not a fan of alcohol. Despite having it readily available and around all my life, I have never been tempted to drink.
I was offered a Bacardi Breezer Orange during one family outing.
I decided to forego my usual lime soda for this heavenly smelling temptation.
I wanted to experience what was the  haahhahoohoo about this new drink that everyone wanted to have.
Why was it the done thing to have this rather than any other alcoholic drink or a demure glass of wine.
I took one sip and wondered if it was an exotic wine from an orange orchard or an orange juice with champagne added to it.
The taste is a combination of a bubbly champagne and a slightly bitter orange.
An ice cold Bacardi Breezer Orange flavour cools and satisfies.
The tongue feels the tingle of the drink while the orange flavour teases the sense of smell.
It just works.
While sipping a  Bacardi orange breezer I feel relaxed, slightly heady and just so...sophisticated.
On a  celebratory occasion I prefer the Bacardi Orange breezer now and ask for it by name.
Bacardi Orange is bright, bubbly, fruity, and oh so cool.

This is my entry for the Indiblogger contest Breeze: Live life in color; Catch The Flavour.
http://www.breezerindia.com/

Sunday, November 17, 2013

To Massage Or Not To Massage?

http://www.dabur.com/Products-Consumer%20Health%20%28OTC%29-Dabur%20Lal%20Tail

New parents are bombarded  with conflicting advice about how to bring up their babies.

There are as many opinions as there are people giving advice.

1. Pick them up when the babies cry.
2. Don't pick them up. Let them self-soothe.
3. Feed them on demand. Use home cooked food and mother's milk.
4. Feed them as per a schedule. Use baby cereals/ fortified powder milk/high fi sounding foreign made baby food.
5. Do everything for them yourselves to encourage bonding with you.
6. Let the hired help take care of the messy stuff and play with the baby when it is clean and happy.
7. Massage the baby with olive oil. It is Italian in origin and hence wonderful as everything that comes from foreign lands must be excellent quality.
8. North Indian say massage the baby with mustard oil. It is time tested original practice and must be right because we have been doing this for centuries.
9. South Indian say that one must massage the babies with coconut oil as that is the best option available.
10. Bottom line is that almost all Indians agree that babies should be massaged.

One can see this happening in the road side shanty of a daily laborer where the mother will put the baby on a small mat in front of her and massage the crying baby's limbs and head and little feet not paying any attention to the desperate cries.
She knows she is doing the right thing for her little one.
Giving it the best chance to survive, develop, increase immunity and generally be as well as possible under the circumstances.

It can also be seen in a well to do home where a midwife comes every day to massage the baby and the new mother to ensure their well being.

The act of massage is the same in both places and it helps all in the same way.

Everyone agrees, in India at least, that massaging babies helps them to grow faster and gain height better as compared to non- massaged babies. Tradition and knowledge both concur.

Their strong little limbs will grow faster and help them not just to develop well but to sleep better and have a happier babyhood and a healthy adulthood.

So go ahead massage the little ones and make them feel the pleasure of a baby spa.

Happy parenting!


Happy massaged baby Kunal Singh.


Wednesday, November 13, 2013

Right Or Wrong?

One Person's Right Could Be Another's Wrong.
The more I think about something from my point of view the more I become aware that there is a perfectly valid alternate view.
Do I want to accept it though. No way. I am right and in the right so help me God.
I mean God help the other person.


Thursday, October 24, 2013

Jarda/Zarda for Dummies

Jarda (Punjabi style) pronounced as Zarda by the sophisticated people is a favorite dish across most of India. It is called by different names but is basically sweet rice colored by saffron (or orange food color as it mostly happens).

Here is a simple recipe that anyone can follow to make it easily in one pot without any elaborate preparation.
This is how it looks. Ahem! I am rather proud of this picture as I am the cook and the photographer. Aha!



Ingredients:
1 bowl of basmati rice (long grain)
2 bowls of water
2 tablespoons of desi ghee (clarified butter)
5 tablespoons of sugar
2 tablespoons mixed nuts like almonds, cashew, kishmish
4 laung (cloves), 4 small ilaychi (green cardamom), 1 big ilaychi (black cardamom), 1 cinnamon stick about 2 inches

Method:
Wash the one bowl of rice and soak it in two bowls of water.
(This is the rule. for every bowl of rice one needs two bowls of water. Soaking for 15-20 minutes is a must.)

Take the desi ghee in a thick bottomed pan and heat it. Add the cloves, both green and black cardamoms, cinnamon stick and stir for a few seconds in the hot ghee.
Drain the rice and reserve the water.
Add the drained rice to the hot pan with the ghee and spices in it. Stir the rice gently for a couple of minutes. Make sure to not break the rice.
Add a pinch of orange food color to the reserved water.
Add this water to the pan with the rice in it.
Stir lightly.
When it comes to a boil, add the sugar.
The quantity of sugar can be increased or decreased as per taste.
Stir a little and cover the pan. Reduce the heat under the pan to a gentle simmer.
After a few minutes add the mixed nuts to the rice in the pan and cover tightly again.
Check after a few minutes. The rice should be cooked and each grain should look shiny and separate.
Shut off the heat.
Let the rice sit as is for at least 15 minutes.
uncover, fluff up with a fork and serve.
This is traditionally served with beaten curd to which salt, pepper and red chilli powder has been added.
Serves: 4

Note: The elaborate method to make Zarda calls for parboiling the rice and then making a sugar syrup (chashni) and ......more in the same vein.


My method for dummies works great for all of us who want to make the Jarda/Zarda without the hassle.
Enjoy!!!!

Manikaran in pics: Just a glimpse


Manikaran is a picturesque spot in Himachal Pradesh (India). A bone rattling bus journey away from the plains but is every bit worth the jolts and discomfort endured in the journey by road. The hot pools drain away the hurt and infuse happiness. The scenic beauty revives you.


The Story (in Punjabi)



Manikaran Sahib (Gurudwara)




The Shiva Temple (right next to the Gurudwara)



Shiva Tandava pose with vapour rising furiously from the rock: awe inspiring sight



Ramji temple a little away from the gurudwara but in the same complex



Naina mata temple 





Wednesday, October 23, 2013

Siddu: A delicacy from Kullu


Siddu, the local delicacy of Kullu that tastes just wonderful. 
Don't miss the sheen of melted desi ghee (clarified butter) poured on top before eating. 
The lightly spiced steamed flat dumpling is stuffed with poppy seeds and crushed walnuts
A tart pickle made from a local berry called 'bee dana' and a tomato garlic chutney complete the unassuming dish. 
We had it at the famed Rajni's counter in the Kullu Dussehra mela. 
Thanks Mr. Kamal Sharma for introducing it to us ignorant outsiders.


Saturday, October 19, 2013

Ramayana: another take on the epic

Ramayana by Jalabala and her team
I had heard about one lady performing multiple roles in the epic story of Ramayana and thought it must be boring to have just one person on the stage trying to convey the entire gamut of emotions and action all by herself.
Watching Jalabala and her team perform at the Akshara Theater in Delhi on a navratra night was an unexpected pleasure.
Jalabala was on the stage wearing a beautiful orange silk saree and sitting in a chair. She was Dashrath and Kaikeyi by turns.
There were long monologues in literary words and she delivered them as if she were just talking to someone. It was almost effortless. I could see how much effort had gone into this seeming effortlessness.
There was the old Dashrath and the insistent Kaikeyi in their personal quarters arguing over her wish for Bharat's accession to the throne and a 14 year banishment for Ram.
They sounded like any normal husband wife who were at an impasse. There was no theatrical Manthra coaching Kaikeyi to say this or that.
It was just one woman who thought her son should be king rather than her co-wife's son and she could ensure this would happen as the king owed her from before.
He had promised to grant two of her wishes for services rendered during a fierce battle.
And this is what she wanted NOW.
Or the king could deny her and accept that he was a LIAR.
This she knew he could not do as he would rather die than be called a liar.
" Raghu kul reet sada chali aayee pran jaye par wachan na jayee"
The king cried like a baby and implored her to relent but she refused.
Lights darkened on the scene and lit up the stage in a few moments again to show Ram, Sita and Laxman in their forest home.
Ram was suitably princely looking and also benevolent as a God would be. Sita matched him with impeccable acting and diction. ALL actors had their parts down pat and did not miss one cue or one word from the long literary dialogues and frequent monologues that many of them had.
Scene followed scene and we were transported to the traditional Ramlila held every year during Navratra to mark this epic story and its culmination in Dussehra and Diwali.
How lucky we are to have such enduring stories in our lives!
The actor playing Ravan was superb in his rendition of the learned but supremely arrogant king of the Golden Lanka . He inspired awe and fear, even fascination as evil is wont to do.
The mirage of the golden dear was suitably elusive and flighty and so attractive as to tempt Sita and then Ram to catch it as a gift for Bharat.
The girl playing the golden deer had also checked our online booking and issued our tickets earlier in the foyer. It was really great to see everyone pitching in any which way to get things done.
The girl playing Mandodri was ushering the audience to their seats in this tiny and intimate all wood theater. I was pretty thrilled by the entire experience.
The guard at the theater asked us to park the car right near the gate in a safe place as a favour because we were there to watch the play and maybe because it was just my daughter and I and the play was about to begin.
It felt great, personal and intimate. As if we were guests in their house and not ticket buying public who came to watch the play.
We were taken through the entire story in this confident manner with scenes that defined focal points of the story.
The best scene was probably the one wherein Ravan abducts Sita from her forest home. Sita's struggle to break free was really impressive and so real.
The subsequent planning for war on both sides and its execution were more symbolic than theatrical.
In this version the story was taken to the bitter end when Sita is troubled by her twin sons behaving like typical teens. She is calmed by the Rishi Balmiki in whose ashram she had taken refuge.
Jalabala was the calm Rishi and a distraught Sita by turns. And it was completely believable.
There was tomato soup on the house for all who wanted it and the writer and main patron made an impassioned plea to save the theater as the government seems to be doing some 'shenanigans' to take it away from them.
I am glad I have discovered them even if so late in the day.
They have been performing this play for almost forty years now. Their grandchildren and some other young actors have joined them and hopefully are learning from them to carry this tradition forward without a break.
This Sita, Dashrath, Kaikeyi, Balmilki all rolled in one must have others who can take on where the senior member leaves off.
I admired her sheer will power that allowed her to do so much even though the body betrays signs of age. The spirit soared in the sky and took us all with it.
Do watch it if you get the chance to do so. You will not regret it.

Saturday, September 28, 2013

Wella Hair Color - The Complete Truth



Wella Wall of Facts

Wella History Sheet and Mile Stones
Ammonia free is not damage free.

 This is the take away from the cool Wella meet that we just experienced at the Wella International Studio at the Select City Walk Mall in Saket, New Delhi.
Beautiful color that protects your hair and strengthens it at the same time is a dream for most women who want to color their hair.


The Class for Scientific Facts

The Practical area



 Just words cannot make it happen though.
One needs to know the product that one puts on one's hair thoroughly.
 Hair is considered to be the crowning glory.
Our precious hair  is just as sensitive and delicate as skin.
If one protects one's skin with sunscreen and a hundred other things then one does need to protect one's colored hair too with color protection shampoo.
It is just as prone to be ruined by the UV light as skin is.
So why should it be neglected?
Know your color before you apply it or allow the salon to use it on your hair.
There is a hype in the market for ammonia free hair color. But it does not tell the complete truth.
Hair color that does not have ammonia has MEA which is far worse than ammonia.
It stays in the hair longer and is more difficult to get out of the hair.
Ammonia smells while evaporating but is then gone out of the hair unlike MEA.
Wella is not ammonia free but it is MEA free and that says a lot chemically.

Conclusion: if you are looking for superior color that protects your hair, choose Wella.

Wella meet participants interacting



https://www.facebook.com/WellaIndia

Tuesday, August 27, 2013

Mayonnaise: Home made

When I first had a scrumptious creamy layered sandwich somewhere I could not understand how butter could be so creamy and taste so good.
A more educated in the outside food department person told me it was mayonnaise that gave the sandwich that taste.
I began my quest to get, find, buy, learn, make or steal the creamy wonderful spread to feel that taste again.
After many moons and many adventures and disasters I found the perfect recipe that I will now share with you selflessly.
After all good things are meant to be shared.


Rule of thumb and fingers.
Remember that you need SEVEN things.
Even after you forget or lose this recipe you will remember the number SEVEN and it will bring the recipe back to your mind.

Ingredients:
Eggs, oil , sugar, salt, pepper, yellow mustard, vinegar or lime juice. (Seven in all. Count, if you don't believe me.)

Eggs: 2
Oil: about 1 cup (olive, salad oil or any other nice clean smelling refined oil)
Sugar: two table spoons to start with and you can vary as per your preference
Salt and pepper to taste
Fresh ground yellow mustard seeds 1 table spoon
Vinegar/lime juice about two table spoons. vary as per taste.

Method:
Break two eggs and put them in the blender jar (large one that you use to make cold coffee, milk shake etc.)

Add salt, sugar, salt, pepper and ground mustard powder.
Run the blender for 45 seconds or so. Check. It should look nice and all mixed up.
Add a little bit of oil through the vent in the blending jar, keep the blender on and keep adding more oil as it keeps getting absorbed by the mixture inside the jar.
you will be able to add about 3/4 of a cup when the mixture emulsifies and you see a smooth, light creamy product in the blender.
Add the vinegar/lime juice and give it another whirrr (blend for another 5-10 seconds).
Taste.
Adjust sugar, salt, vinegar as per your preference.
Remove into a clean glass bottle, keep in the fridge and use as required.

Keeps well for about three four days.

Note: Remember SEVEN things and count them on your fingers to ensure you have not missed out on anything.

Recipes using mayonnaise will follow. Watch this space.





Monday, August 26, 2013

Take your chance, baby!

Garhi bahar nikalo.

Take your chance baby.

 ( Dialogue from 'Life in a Metro')

Never will there be a time when everything is just perfect.
So, do it now.
With all its imperfections and likelihood of nasty surprises on the way, still you will be on your way.

Sunday, August 25, 2013

Vegetarian Fish Fingers

Here is a recipe from my random Army cookery classes conducted by senior ladies for newbies like me who were stuck at pakoras and potato wafers and could not make another snack to save their lives.
We were first fed these at the lady's house and then taught how to make them so that we were motivated to learn them and actually try them out.
This became a favourite over time and was made again and again for the frequent parties that we hosted for friends and family.

Ingredients:
1 glass diluted milk (3/4 milk and 1/4 water is ok)
1/2 glass of dry roasted suji (semolina made from wheat)
4 cloves garlic minced fine
1 cup of grated processed cheese
Salt and pepper to taste.
Oil to grease the tray and to deep fry

Method:
Heat milk in a pan, preferably in a karhai.
When it becomes quite hot but is not boiling yet, add the dry roasted suji slowly, mixing well to ensure there are no lumps.
Add the garlic, salt ,pepper and cheese too.
Keep stirring till you get a mass in the pan.
Put it into a greased plate or thali. smooth the surface with a small bowl or spatula so that there is an even layer about 3/4 inch thick all around.
Let it cool.
Cut into fingers. Remove from the plate.
Deep fry in hot oil till a beautiful pink.
Drain on absorbent paper.
Serve with tomato sauce and green chutney.

This quantity is enough to fill one large plate and serve 4-6.


Variation: If you want to make a healthier version, brush them with some oil and bake in an OTG till light pink/brown.

I promise everyone will ask you what went into these.



Sorry, no photo available. It was easier to remember the recipe and write it all down rather than actually make it. Send me the pictures of the end product and I will post their links here. :)

Wednesday, August 21, 2013

Home-made pizza

Home-made pizza



Hot Pizza from one's own kitchen can be just as tempting, tasty and satisfying as the ordered one.
It is quite simple to make and gives one the choice to add or not add things as per one's taste.

Ingredients:
Pizza base (bought from the market)

For pizza sauce:
Tomatoes- two large or three medium sized
Onion- one cut in small pieces
Capsicum- one cut in small pieces
Garlic- four large cloves or eight smaller ones peeled and crushed
Any oil or butter as per your choice a few tea spoons

For toppings:
One onion cut round and separated into rings
One capsicum (green, yellow, red as per availability and your choice) cut into rings after de-seeding
some fresh corn kernels, baby corn cut length wise or in roundels
Two mushrooms cut as per preference
Non vegetarians can use shredded cooked chicken, salami or whatever else is available or desired.

A large piece of processed cheese Amul/Verka/Mother dairy or whatever you can find easily.
Grate the cheese. About half a cup but you can vary this quantity as per your wish.

Method:
For Sauce:
Heat a pan and add two spoons of oil/butter in it. Add the onions and saute till transparent, add the garlic, small cut capsicum and stir for a minute or so.
Add the three tomatoes cut small. Add salt to taste. Stir  well and cover. Cook on low gas for a few minutes till tomatoes are cooked.
If you want a smooth sauce blend it in the mixer. I prefer the sauce to be chunky plus it is less work so I let it be as it is.
You may want to add a spoonful of tomato sauce to it to improve color and spread-ability. (No such word I know but you get the idea. No?)

Heat the oven at 160 degrees.
 (It depends on your oven and what works best it in. Generally, the oven should be medium hot. I made this in a round oven but an OTG works out better for pizza. Microwaves generally produce anemic looking pizzas.)

Grease a baking tray.
Put one pizza base on it. Brush it very lightly with olive oil/butter/refined oil.)
Spread the home made pizza sauce on it. The quantities mentioned above are enough for two medium sized pizza bases.
Arrange the rings of onions, capsicum, mushrooms, baby corn, and other ingredients as per your wish.
Sprinkle grated cheese on top.
Put the tray in the oven.
Bake for about fifteen minutes. Keep checking (from outside) to see that it does not get burnt.
Ideally the cheese should melt and ooze around and the base should look nicely toasted/brown where it is visible near the edges.

Remove from the oven.
Sprinkle oregano, chilli flakes or black pepper  if that is what you like.

Cut into wedges with a round pizza knife or whatever knife works best for you.
Eat while it is still hot.

Be proud of yourself for having done it all at home.
Experiment with the toppings and sauce as you gain confidence.

There are no rules here. Just do your own thing.

P.S: 1.If you can manage to get bread dough from a local bakery, use that as the pizza base. Cooking time will be more then.
2. If pizza base is not available, use bread slices as the base. It tastes great plus has the advantage that you can use Atta bread or brown bread.
Enjoy!

Another home style version 

Wednesday, August 7, 2013

Punjab Village style: Sawan festival

How is it that things that we experienced in childhood stay with us forever?
Tucked away in some corner of the brain and popping up suddenly out of the blue to surprise and delight us.
The other day I saw a picture of a beautiful spread of rice dishes that are made in Tamil Nadu on the occasion of the first day of Sawan.

It reminded me of the signature dishes of Punjab that are cooked in the month of Sawan.

In Punjabi language Sawan is pronounced as /saun/ with a hard /n/ at the end.
Kheer and Poorha are the signature dishes.

Sunday, August 4, 2013

15-minutes to plate: Instant Dhokla made in Microwave

All of us love food.
Many of us want to cook but feel intimidated by the elaborate preparation, sourcing of ingredients, techniques, kitchen gadgets and hours and hours of labour involved.

Here is an endeavour begun as a tribute to all those who are willing to experiment and reap the fruit of their labour and eat it. (Please excuse the pompous dialogue and mixed metaphor).

We need 15 minutes or so, simple, inexpensive ingredients and basic kitchen equipment.

Recipe 1:

Instant Dhokla made in Microwave

Instant Dhokla_1

Instant Dhokla_2

















Ingredients
Besan (Gram flour): 3 ladles heaped
Suji (Semolina): 1 ladle heaped
Curd: 1 cup
Ginger, garlic, green chillies paste: 1 tsp
Salt: to taste
Turmeric: a pinch (optional)
Sugar: 1-1/2 tsp
Fruit Salt (Eno): 2 tsp
Lemon: 2
Oil: 1tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig (10-15 leaves)
Green coriander leaves: a few chopped small

The quantities given here are enough for four people but I am sure two can polish it off too. Keeps well in fridge for a couple of days.

Method:
Take the besan, suji, salt, ginger-garlic-green chillies paste, 1/2 tsp sugar, turmeric in a biggish bowl.
Add the curd to it and mix well to make a batter like that made for pakodas.
 Make sure there are no lumps. You may add a little water to get the right consistency.
Add two level tea spoons of the fruit salt. Squeeze the juice of one lemon on top of the fruit salt. You will see instant bubbling/foaming. Mix it in gently. Ensure that it is distributed well in the entire batter.
Do this quickly because otherwise the bubbles will be lost and the batter will become flat.

Grease a microwave proof flat dish and pour the batter into it.
Put it in the microwave and cook for 4 minutes. Let the microwave stay as it is for another couple of minutes.
Check if the Dhokla is cooked by inserting a dry knife. If it comes out clean then the Dhokla is done.

Tempering:
On a hot tawa /girdle/frypan, put a tea spoon of oil.
 Add mustard seeds when the oil is hot.
Add curry leaves and a few green chillies slit length wise.
 Stir for a few seconds. Add half a cup of water. Add a spoon of sugar and the juice of a lemon.
Let it come to a boil. Pour the tempering over the cooked dhokla. Sprinkle the chopped green dhania.
Cut the dhokla into pieces as per your wish.

Find green chutney, coconut chutney, or tomato ketchup or all of them.

Eat. Serve if you like.

Alternatively steam the same batter in lightly oiled Idli moulds in a pressure cooker (without putting the weight on the steam vent)/ steamer. It will take about ten minutes. Remove from moulds, cut into pieces and add tempering.

I have been told that one can cook the same dhokla in an electric rice cooker too.








Wednesday, July 31, 2013

Ruma Roka the down to earth pioneer

http://www.youtube.com/watch?v=Ai3XTLyGboQ

The video of Ruma Roka blew me away. Such simplicity, such passion, sheer determination to do something for people who need it most and are the most neglected part of society.
She is all heart and conveys that with her simple words and gestures.
Rare would be a person who does not get infected by her enthusiasm.
We happen to live in Noida and I am determined to go find her and make my contribution to the cause of helping those who are differently-abled.
If she can do it so can we all.
All we need is the conviction that it can be done.
Ruma is working toward developing employable people who would be a success wherever they may go to work.
She has lit the spark. We need to keep it going and make it into a full blown fire that will light people's lives.
Thank you Ruma.


Franklin Templeton Investmentspartnered the TEDxGateway Mumbai in December 2012.


Wednesday, July 24, 2013

Cheese in Illinois

Ishita was extremely happy to be studying in Illinois University at Champagne Urbana for her student exchange year.
Her room in the hostel had a Microwave and a mini fridge. These two trusty companions helped her to feed herself for the entire duration of her stay at the university.
She is thrifty and vegetarian to boot so with the limited choices available she was happy to fend for herself and in the process experiment with food.
She has always been in a structured environment where food has been the last thing on her mind as it magically appears when it is time to eat. :)
In Illinois it was another story.
She bought the groceries, stored them and used them to feed herself.
While she was still new, she bought a carton of milk which had around four liters of milk.
She consumed some of it in the first few days and then noticed that the rest of the milk in the carton tasted funny.
Those days Skype used to keep us connected for hours at a stretch every day. She asked me what could have happened and how she could fix it.
I told her she could make cheese with the off color milk.
She had a small half litre borosil bowl that was her one all-purpose utensil.
She began by taking some milk in it and putting it in the microwave with some lime juice added.
Soon she saw cheese in the bowl, drained the whey and saved the cheese. She was elated as it tasted good and was something that she could recognize, use and eat.
It was almost as if she was the first person in the world to make cheese from milk.
There was plenty more where the first batch came from. She did it again and again till all the milk was used up and she had a big mug full of cottage cheese.
Oh, she was so proud for not having wasted the milk and having a supply of cottage cheese that she relished over the next few days. On bread, in her mixed veg salad, and just like that.

She did set the fridge to a lower temperature and none of the other cartons that she bought later turned sour or were made into cheese.
That first carton had taught her a lot.
Good lesson for the price of one milk carton.