MyVista-World

The messages are here! last day! party! countdown!!  Too much exclamation right? As the year comes to its final countdown, many of us start looking for the perspective for the whole year. My Google page is flaring, and WhatsApp and telegram messages are full of Yeah! Hooray!! New year!!! Every year, the older I get, the more confusing celebration hits me, it is just another day with a different year, that’s the same old, nothing is going to change, but we love to celebrate.  I keep my introverted nature aside for the night, so I can be with my kid and let him enjoy the labelled happiness given to us by the generations for welcoming a new year and saying bye to the one we have seen and lived. Ah! the perspective!! This is how I give an imaging twist at the end of the year. I like to vision a jungle, in my case a beautiful jungle (you are free to imagine the beauty of your forest, aka jungle, or a resort, please be free). The path I see is very long, I am not able to see the end, it is j

Microwave Banana Cupcake is a quick recipe. I'm not a pro-microwave cooking person, but sometimes it do make some work easy. For this holiday season my no oil or butter microwave cupcakes are easy and delicious to serve. Ingredients Banana Ripe- 2 Brown Sugar- 1/2 cup Nuts- 1/2 cup (any) Baking Powder- 1tsp and half Eggs- 2 Salt- 1/2 tsp Vanilla Extract- 1/2 tsp Flour- 2 cups (1 all purpose and 1 whole wheat) * This is no oil cup cake as I made it in microwave, but if you want add 4 tbsp of melted butter to make it more rich in texture. * Don't make this before hand, just 1 hour before serving is good. * Dont' keep in fridge, as it tends to get little dense and tighter. * It's a quick fix recipe, and frosting it help to make tastier. * To replace eggs add 1/2 cup thick curd/hung curd and 1/4 tsp baking soda Method Mix all the ingredients (leave flour and baking powder) in a bowl. Sieve the flour and baking powder. Fill in the bowl with  cup cake liner, add some topping

Rolled french toast with Nutella bread is a twist on regular french toast. It is easy to prepare and kids love the rolled toast. Ingredients Bread- 6 Egg-2 whisked- Milk-1/4 cup Vanilla essence- 1/4 tsp Sugar- 1tspn 1 tbsp butter To serve  (favourite toppings) Honey/Chocolate Sauce/Cinnamon sugar- 1/2 tsp to drizzle Method Take any choice of bread and flatten it out with a rolling pin. Spread some Nutella in the middle and tightly roll it back. Whisk the egg, milk, sugar, and vanilla essence.  Take a pan add 1 tsp butter and heat it. Dip the bread rolls in egg mixture and spread the rolls evenly, cooking from each side for 2 minutes. Drizzle with your favourite toppings and serve with milk. Enjoy!

The traditional meatball with spaghetti is swapped with a poultry version. The balls dipped in tomato sauce are absolutely perfect for dinner or lunch.  Ingredients For Chicken Balls 500gms- Minced Chicken 200gms- Bread Crumbs 100 gms-  Chopped Onions 10 cloves- Chopped Garlic 50gms- Chopped Parsley 1/2 tsp- Salt 1/2 cup oil- Any neutral Oil Tomato Base 500gms- Purred Tomatoes 100 gms- Tomato Puree 100 gms-  Chopped Onions 1/2 tsp- Oregano 10 cloves- Chopped Garlic 10-15- Chopped Basil leaves 2bspn- Olive Oil Method Mix all the chicken balls ingredients in a bowl and make small balls. Take a heavy bottom par, preferably an iron skillet and heat the oil. Place the balls around the pan, don't overcrowd and cook them for 5 minutes on both sides in medium flame or until there are no visible pink boundaries around the balls.  This is a shallow-fried method but the balls can be deep-fried too. Remove the balls and keep them aside. Now, in the same pan, heat 2 tbsp olive oil and saute the

Taro root leaves and gram flour come together for this magical dish, known as Paitud in our regional Pahadi language. It is also known as Patra or Taro leaves  rolls. It tastes crunchy from the outside and soft on the inside. Ingredients 10-12 big leaves of Taro root Gram flour- 1/2 cup Salt, chilli, coriander powder, turmeric powder- 1/2 tsp each Wate- 1/4 cup to make the flour paste. For Tempering Mustard Oil- 4 tbsp Chilli whole- 5 Cumin seeds- 1.2 tsp Mustard seeds- 1/2 tsp Method Wash the leaves thoroughly and make sure no water is on them. Take flour and spices in a bowl and make a paste which can be spread easily but not runny. Flat the ends of the leaves which have a little stem on them. Pile the leaves not exactly on each other only half way. Now, fold it in a horizontal way and like this make another batch too.  At the end they will look shape like a layered leaves rectangle. Take some oil from the big deep wok and add the folded leaves to it. Cover and let it cook for 10 min

This delicious carby food "Potato Pudding" is an energetic and delicious dessert after a long fasting day. It's a very delightful pudding made with potato and milk. Ingredients Potato- 500gms boiled, peeled and mashed Milk- Whole milk half a litre Sugar- 1/2 cup or Sugar-free by choice Cardommon- 1 tsp powder Clarified butter/Ghee- 2 tbsp Dry fruits- 1/4 cup- by choice The same dish can be turned vegan by using almond milk and butter  Method Take a heavy bottom pan or kadhai and add ghee to it. Add boiled and mashed potato to it and stir continuously for 5 minutes. The oil will start oozing out from the sides and the aroma of fried potato is an indicator that it's quite done.  Add sugar at this point and fry again until it's melted, if using sugar-free skip this step. Once it is completely melted add the whole milk and cook on low flame for another 15 minutes. Keep string in between to avoid lumps and burning of pudding. The milk will start thickening and will be