Letter to Blogging 101

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Dear Blogging 101,

Today is 31 January, my last day with you and so my first letter. Who reminds someone when she’s with that person? This letter is not just a gratitude but a intimate picture of bonding and sharing during this course!

I started my blog journey, on January 01, with the name RAINRHYME, a new avatar in this vast internet, with the blog, Lets start it! (later named Dreaming in a dream). There was none in my reader except, the daily post. Then came the name Blogging University! A University on blogging?? took a course, Blogging 101, and boom!

The entire month, I paid heed to my lectures, sometimes could run fast, sometimes couldn’t. But for a beginner like me, it was wow!ย  I found answers, should I blog? should I write on both personal and science stuffs? And the commons was always there ๐Ÿ™‚

I never read scientific journals so eagerly as I do now for posting some biology stuffs (though none read them I guess ๐Ÿ™‚ ). I found so much fun reading and writing about Metagenomic virus detection from clinical samples that it changed my ambition from Cell Biology PhD to Molecular Biology! I have known my interests, myself while writing!

I wanted to find some friends, who would KNOW ME, without previous KNOWING ME. So, I changed my sharing pattern, and its no social media here ! Yes, my follower number is less, but who bothers?? I don’t even call them followers, they are my friends! from all over the world! I have known some excellent personalities here! So strong, so nice they are! And some labmates too ๐Ÿ™‚ Once a thought came to my mind, should I attach this big size photo of me on my home page? Isn’t it looking chick-flick? Then I thought about the people here, felt them so close, so why not sharing my show-case with them?

The letter is too big already, but it is my last letter to you 101, so I’d tell everything I felt! The person I should thank most, Michelle W. Thank you mam! ๐Ÿ˜€ I loved your word “weekend warriors” most!

You know, what the great thing is? It is GOOD, but not a BYE yet! I have registered for the Blogging 201 course ๐Ÿ˜€ Hope to see you all in the magical paths of readers, daily prompts, photo event, writing event and all! Hope to jump on a high five whenever we meet! “Arreeh! aren’t you from the Blogging 101 course? How are you doing mate!” ๐Ÿ˜€

Hope to meet you soon!

Yours, Sadia ๐Ÿ™‚

Happy weekend folks!

I have my weekend on Friday and Saturday, so when the daily post notices, “happy weekend warriors!”, I am on the start zone of my weekdays ๐Ÿ™‚ anyway, I tried to make a new introduction of me to my friends, a chef! I am not a good one, my mom cooks the meals, I am just an occasional one ๐Ÿ™‚

Here, I thought you too show you a recipe, a very spicy one, of my country. Chana, ghugni, chotpoti, fuchka, velpuri, panipuri, all these Indian and Bangladeshi names has one thing common, lets show it to you ๐Ÿ™‚ Its my first writing on cooking, so just watch it!

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1. Chop onions, green chillies, tomatoes (optional), ginger, garlic finely. you can use ginger and garlic as paste as well.

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2. Boil chickpeas, green peas or any kind of peas you want (Let me tell, this a recipe of “IMPROVIZATION”, you can add any ingredient you want ๐Ÿ˜€ use salt (some use pepper also) when boiling, that will make them boiled easily, and the masala will easily soak. drain them well.

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3. Smash the boiled peas, but don’t make paste of it. I used wooden grinder, you can use blender. you also can smash them during cooking, or not at all ๐Ÿ˜€

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4. Pour oil on the pan. Onions, green chilli, tomatoes, ginger, garlic..mix them. After they mix well, tomatoes are soft, then add the peas

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5. Pour all kind ofย  masala in your kitchen ๐Ÿ˜€ . Salt, turmaric powder, coriander seed powder, cumin powder, dried mango powder, lemon rind and obviously “Chana powder” which you can buy from any indian shop!

5. Here comes the important part. The cooking of chana largely depends on the amount of masala, and how you mix them. Thats why, we all prefer roadside ones, than our own preps !

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6. I used tomato sauce once, that is also nice

7. When the paste is thicky, pour coriander leaves, or persly. We eat quite spicy food, so I pour some green chillies also ๐Ÿ˜€

You can eat the chana masala with anything like bread, puffed rice, taco, paratha. Just squeeze a lemon on it, or make some chutney using tamarind, or coriander or yougert.. sweet, sour, spicy! as you wish!

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I coudn’t even plated it, all were eating from the pan! above is a preparation of another day, with another kind of peas.

Cook it all! Happy weekend ๐Ÿ˜€