Chicken Biriyani Recipe / Simple & Healthy

After promising to post the Biriyani Recipe in my last post here it is FINALLY.   

Though we make Biriyani more often, I had missed taking proper pictures every time.  The main reason for not taking any pictures most of the time is I make it for dinner and I hate to take pictures in the night without proper lighting. I have learnt by trial and error that natural lighting makes a huge difference in taking good pictures! One fine Saturday afternoon the Biriyani happened unexpectedly and I did not want to lose a chance since there was plenty of sunlight to click pictures.

Though there are many types of delicious Biriyani being cooked in our blessed land India, I have not followed any of those recipes but have used my Mom’s recipe.  Not exactly her recipe here but modified version of it. She uses correct proportion of ingredients to make perfect and delicious Biriyani, whereas I cut down on most of the things like oil and spices in order to make it healthy and easy for my family to enjoy.  I have been doing this for almost every dish since I have a toddler at home!!

Here I have given the ingredients for approximately one kg of rice and one kg of chicken each because I have not cooked a Biriyani in small proportion anytime!! I usually make it in huge batches so that it will last at least for two to three days since hubby dear does not eat anything else if Biriyani is made at home. He will eat Biriyani for breakfast, lunch and dinner and as many days it is available. Am afraid the Junior is also following suit in his father’s footsteps. J Now off we go to the recipe Chicken Biriyani !  Yes, it is quick to make, delicious and healthy too =)

Ingredients:

Basmati Rice/Any good quality Rice 1 kg

Chicken – 1 kg

½ bunch of Methi leaves chopped

½ bunch of pudina/mint leaves chopped

½ bunch of coriander leaves chopped

3 big Onions - chopped

8-10 Green chilies- sliced (reduce/increase according to your tolerance level)

5-6 big tomatoes - chopped

5 tablespoon ginger garlic paste

2 tsp Garam Masala Powder

3 tsp Red chilli powder

2 tablespoon Coriander powder

100 ml cooking oil (you may think its too much but remember it’s for 1kg rice)

1 big lemon

To Marinate: (I usually skip this step if I am pressed for time)

Chicken pieces

1 tsp. turmeric

1 tsp. red chilli powder

2 tsp ginger garlic paste

1 tsp salt

3 tbsp curd

To temper:

5-6 cloves

2 sticks cinnamon

5-6 green cardamom

3-4 Aniseed/Marata moggu/star shaped spice

2-3 bay leaves

Method:

• Wash the chicken pieces thoroughly with turmeric and drain. Take all the ingredients listed under To Marinate and mix with chicken and keep aside for 30 minutes or till required.
• Wash and soak rice till required.
• Take a big wide mouthed vessel (it should fit 2 kg of rice and chicken in total) and heat oil. Add the ingredients given under To Temper one by one and let it tempter for a minute.
• Then add green chilies and chopped onions and sauté till it turns into light brown color.
• Add methi leaves and fry till it shrinks in size. Then add Mint leaves and Coriander leaves / Cilantro  and sauté for 2 minutes.
• Add Ginger garlic paste and keep sautéing till the raw smell goes.
• Then add the marinated chicken pieces, turmeric, chilli powder, coriander powder and garam masala powder, salt to taste, mix well and cook covered for 10 minutes stirring in between to make sure the bottom does not get burnt. (ginger-garlic paste makes the bottom burn very quickly)
• Once you put the chicken to cook, measure the water that is required to cook rice and keep it for boiling. I use 1:2 rice and water ratio, may be a glass extra for emergencies. But Basmati Rice takes much less water. So 1:1.5 ratio will do if you are using basmati rice.
• Check if the chicken is half cooked and then add tomato and little more salt and cook covered for another 10 minutes. (Some people add curd at this step but I don’t add curd since it tends to spoil the biriyani very fast.)
• Once the chicken is almost cooked/tender add the soaked rice and the boiling water and stir.
• Check salt and squeeze in the lemon and cook covered on medium heat till water reduces to ¾.
• Simmer the stove and stir once to make sure all the masala is distributed everywhere.  Cover the edges of the lid tightly with a thick wet cloth or keep a heavy stone/pounder on the lid and cook in simmer / very low heat for 8-10 minutes.
• Check if the rice is cooked properly after 8-10 minutes and turn off the stove. Leave it untouched for at least 10 more minutes to enhance the flavor before serving.

Raita Ingredients:

1 cup curd

2 onions chopped

2 tomatoes chopped

2 green chillies chopped

A handful of Cilantro/Coriander

2-3 table spoon ground fried gram powder

Salt to taste

Mix all the ingredients in a large bowl and serve with hot Biriyani.  Friedgram powder that is mentioned in Raita is a specialty in North Karnataka region which tastes really good when added to raita. This is the basic Biriyani method that I follow for Mutton Biriyani as well. But mutton requires pressure cooking since it takes much longer to cook on stove top. Somehow I like this method rather than the Dum Biriyani method where rice is cooked separately and later mixed together with meat gravy. I feel that when rice is cooked along with meat gravy is more flavorful and tasty!!

Points to Ponder:

In their hearts humans plan their course, but the Lord establishes their steps.

Proverbs 16:9 (NIV Bible)

Many are the plans in a person’s heart, but it is the Lord’s purpose that prevail.

Proverbs 19:21 (NIV Bible)

As human beings, we have a built in quality to grow physically, mentally and emotionally and not to forget materially.  We have a strong urge to pursue the desires of our heart and are willing to do anything to get what we want. In all this pursuit of desires, often we come across many disappointments, hardships and get upset and depressed if we don’t achieve the things that we desired!!  We forget or are oblivious to the fact that God has a different plan and purpose for our lives and our life is directed and guided by Him alone.  As the verses described above, we may have many plans in our hearts to achieve greater things in life but without God’s hand and his guidance we can’t do it. He will establish our steps in pursuing our desires only when it meets His purposes!!

And my husband is the living example to testify the above.  He wanted to be a Businessman first, earn enough and then serve HIM without depending on anyone! But God wants us to put HIM FIRST and depend only on Him to meet all the other needs!!!  And I am glad the realization came sooner than later =)

Till next time ….take care enjoy some home made Biriyani!!!

New Year Greetings and a Sneak peek to................

Wishing all the readers a very Joyful and Blessed New Year!! I know that its a bit late to post since we are already in the 3rd day, but holiday season means you need to relax you see :) So am finally back to work and trying to catch up with blogging world!!

I know its too late to wish for Christmas but Hope that all of you have had a Blessed Christmas as well.

And here is what we had for Christmas dinner!! Some home made Mutton Biriyani, Raita, Coke and loads of Plum cake to go with it! Sorry no pics of the plum cake :(  Almost a kilo of store bought plum cake vanished within a few minutes even before I took a bite from it. (my son and hubby to blame for that :)

The recipe for the Mutton Biriyani is coming soon....stay tuned :)

Spiral Pasta with crispy vegetables - Wholesome Breakfast Series

I have been hunting around for wholesome ingredients these days to update the Wholesome Breakfast Series, and am here today with Spiral Pasta made of whole grain with an added goodness of fresh veggies!  This recipe was born after witnessing the cooking by a lady at a Craft fair where few food stalls had been set up. We had ordered for some Chinese noodles but by no means had it looked like it as I watched the lady prepare it in front of me. What I mean is it was an Indianized version and I won’t complain about it as we don’t get to taste the authentic ones even at popular restaurants.  But it tasted soo good that I ended up experimenting the same at home soon after and it has become the base recipe for most of the pasta/noodle dishes. :)  Here I have adapted the same recipe for spiral pasta with some fresh vegetables. So here it goes………..

Ingredients:

Whole grain spiral pasta – about 250 grams

Onions finely chopped – 2

2 Carrots,1 capsicum and handful of beans – sliced length wise – 1-2 cup

Refined oil/olive oil – 2 tble spoon

Pepper powder – 1 -2 tsp

Coriander/Dhaniya Powder – 1 tsp

Red chilli powder – 1 tsp

Tomato sauce – 3-4 tbsp

Salt to taste

Method:

1.      Cook the pasta according to the instructions on the pack – about 8-10 minutes in slightly salted water. Drain and rinse in cold water and keep it aside

2.      In a large pan/kadai heat oil and add onions. Sauté till it turns pink in color. Add all the spice powders and stir quickly and don’t let it burn.

3.      Add the washed and chopped carrots, capsicum and beans, stir fry for few minutes by adding little salt. To keep the veggies crispy add 1 tsp of vinegar.  Keep stirring and add the tomato sauce next and mix. (you can add 1 tsp soya sauce if you like at his point).

4.      Finally add the cooked spiral pasta and mix thoroughly. Simmer for 2-3 minutes and serve as it is or serve it with some white sauce if you don’t like dry.

My little one enjoys any form of pasta with white sauce as it tones down the spice level.  Will post the white sauce recipe when I make it again, since I could not click the pictures of it this time.  The best part is this dish can be had any time of the day, B/Fast, Lunch or Supper you choose the time according to your cravings :)

Points to Ponder:

“Diligent hands will rule, but laziness ends in forced labor.”  

Proverbs 12:24   (NIV Bible)

“Through laziness, the rafters sag; because of idle hands the house leaks.”

Ecclesiastes 10:18   (NIV Bible)

I have been extremely lazy for some time now. Have been thinking of baking for my little one and keep thinking about it but it hasn’t happened in a while now. I can’t bring myself to even up date my blog more often even though it barely takes an hour of focused work. My mind tends to get easily distracted at the drop of a hat and I partially shut my mind. I keep thinking about it most of the time rather than putting it to action. But it never happens for days on end and finally end up cramping the work with other important things to do. I have been trying to overcome this struggle and sincerely pray that I will be more diligent and keep my mind and hands busy as a diligent mother and wife should be!!  

How to make Idli Batter / South Indian Breakfast staple - Idlies

Today’s wholesome breakfast menu is the famous and staple South Indian breakfast! You guessed it right…its IDLI.  Though many people like and prefer this item on their breakfast table every morning, I have a love hate relationship with it.  I never liked the idlis made at home for many years though I enjoyed eating them when went out for a meal.  Hubby and I often stop at a joint for some hot Idli/Vada on the way to work.  They make some really good piping hot Sambar which tastes amazing!!  Sometimes hubby deliberately misses eating breakfast at home so that we can go there. :)  Somehow I never tried making it at home until recently, since I never really liked them. 

Finally, I decided to try making it at home after seeing my MIL struggle continuously to make the perfect idlies.  Since she is getting old and also a working Mom, she would forget the appropriate measurements and every time she tried, we would end up getting hard rock idlies!  She was so discouraged at the end and asked me to find out what is the correct measurement from my mom and try it myself.  Hence began my experiments to make the perfect idlies :)

The measurements given below are what my mother gave me and has worked perfectly every time I have tried. With any slight variation, the idlies would become slightly hard. So I stick to the accurate measurements to get that soft and perfect idlies. That’s enough of the background story….lets get on with the actual recipe now!!

Ingredients for Idli batter:

Idli Rice - 2 cups

Dosa rice/raw rice -  ½ cup

Urad dal – 1 cup

Cooked rice/ Poha/Avallaki – a handful

Method:

1.      Soak rice and urad dal separately for at least 6 hours. (We usually do it in the mornings).

2.      In the evening, soak a handful of poha in water before you start the grinding process that is only if you are adding poha. If you are adding cooked rice then you can skip this step. 

3.      Wash the soaked rice thoroughly and grind into a coarse batter using a mixer/wet grinder. Make sure the batter is thick. The thin batter would be ok for Dosa but not for Idli. While grinding the last batch, add soaked poha or cooked rice and grind together.  Pour the rice batter in a big bowl/container which has room for the batter to raise.

4.      Then grind the washed urad dal very finely by adding enough water. It should be smooth and fluffy when you touch.

5.      Mix the urad dal batter into rice batter using a ladle or clean hand would do.

6.      Add a table spoon of salt in the corner and keep it covered till morning in a warm place.

7.      Finally mix the batter lightly and pour them into the greased idli molds and steam it for 10-15 minutes in batches as required.

UPDATE: The Idli making experiments are still on and the good news is we have discovered one more sure shot way of making soft and spongy idlies :)  The secret is you have to let the batter ferment for longer period no matter what measurement we use. I find that when we make idlies with the above measurements, it gives a strong urad dhal taste, since urad dhal proportion is more.  But the one given below is more balanced I feel...I was also under the impression that we have to use the idli rice/boiled rice to make good idlies. But I was prooved wrong...because we used Dosa rice and got better idlies :)  so hear goes the second method!

Ingredients: 
Dosa Rice/Raw rice - 3 cups
Urad dhal - 1 cup
handful of cooked rice/soaked Poha

Use the same method of preparation mentioned above but only make sure you grind the batter very finely and ferment it for at least 12-14 hrs before you make idlies. When it is fermented properly, you can feel the batter is more fluffy and it should be in dropping (not pouring) consistency. 

Ingredients for Coconut Chutney:

1 cup grated coconut

3-4 green chilies

½ bunch mint leaves

4-5 strands of coriander leaves

½ inch or small ball of tamarind

½ inch ginger

2 table spoon fried gram

Salt to taste

For Chutney, grind the ingredients in a mixer/food processor into a coarse paste or according your desired consistency and season with Mastered seeds and curry leaves with a spoon of oil in a small kadai and serve them hot :)

I usually make some tomato chutney also with this instead of the regular Sambar. Will post the Tomato chutney and Sambar recipe soon.

Points to Ponder:

As parents, it is a tough task to raise obedient children. I do find it extremely difficult to deal with their tantrums with a calm mind. As a working mother, it becomes even more difficult to keep your calm when you are exhausted at the end of the day when a child needs your attention. When they don’t get that attention instantly, they immediately turn to their tantrums like whining, screaming etc., while you are trying to get things done in the little time before heading to bed. I have learnt that all I need to do during such times is, sit with them and spend a little time cuddling and doing the things that they love!! All other things can wait…….

As the two important men in my life celebrate their birthdays today, my prayer for them is that they know God more and more as they grow each day! That they become Godly men who love the Lord and their families. That they become responsible sons, caring husbands, and loving fathers!! The Bible verse given below describes beautifully how we as parents can teach our children to know God closely.

“The Lord our God, the Lord is one. Love the Lord your God with all your heart and with all your soul and with all your strength. These commandments that I give you today are to be on your hearts. Impress them on your children. Talk about them when you sit at home and when you walk along the road, when you lie down and when you get up. Tie them as symbols on your hands and bind them on your foreheads.  Write them on the doorframes of your houses and on your gates.”         Deuteronomy 6:4-9 (NIV Bible)

 Enjoy some hot idlies and chutney with a morning dose of news around the world :)

Whole Wheat Macaroni in Tomato Flavour / Tomato - Macaroni Recipe

After I committed to post about the Wholesome Breakfast, I was wondering what I should post next, without going overboard about the South Indian recipes. To keep some variety in the menu, I hunted for some whole wheat macaroni and decided to make it tomato flavored since it gives required tangy flavour to the dish! There are a whole lot of brands which sell processed pastas and noodles which are easy to make and lure us saying “instant” so and so. But these products do have adverse effects on our health in the long run.  We have to make that extra effort to find the right ingredient so that our families eat healthy. 

We are a spice loving family, hence I add a dash of spice to many dishes I make at home. So, here I have added a pinch of Garam Masala at the end before I turn off the stove. Nothing can beat a dish with the right amount of spice, sourness in my opinion. But of course it’s optional. I also don’t like those dry macaroni recipes which stick to your teeth. I prefer them in a soupy consistency hence I have made this dish in a thick soupy consistency.  I also add some scrambled eggs to make it more wholesome! 

Preparation Time: 10-15 minutes

Serves:  3 moderate eaters

Ingredients:

300 gms/3 cups Macaroni

4 ½  cups water / 1 ½ measure for each cup of Macaroni

2 Onions chopped

½ tsp Red chilie powder

½ tsp Turmeric Powder

½ tsp Garam Masala/ a pinch

2 Big Tomato

2 tbps Refined oil

Salt to taste

2 tbsp corn flour

Cilantro / Coriander leaves for garnishing

Method:

Take a large pan.  Heat oil and add chopped onions. Sauté for a minute.  Add a pinch of turmeric powder and ½ tsp of red chilli powder. Stir quickly and don’t let it burn.  Add chopped Tomatoes and ½ tsp of salt, fry till it becomes soft.  Then add water and macaroni and cook for 5 minutes. If you want a soupy texture, add 2 tbps of corn flour dissolved in cold water.  Simmer the stove and cook for 5 more minutes until the macaronis turn soft and water dries up a little.

Take off the stove, garnish with chopped coriander and serve Hot.  You can also add two cubes of grated cheese for garnishing if you are a cheese lover. 

Points to Ponder:

Sometimes we come across situations when we don’t know what to do!  Even after years of waiting, praying, waiting, and more waiting, we tend to grow weary and give up. I have been in this kind of situation many times and just would not know what I should be doing. I just go about doing my part silently for some time and when I am too overwhelmed, I break down and start asking questions.  There are many Bible verses which gives me comfort during such times, when I dig deeper into God’s word. All we can do in such times is pray a simple prayer like the Psalmist did in Psalms 61:2.

“From the ends of the earth will I cry unto Thee, when my heart is overwhelmed: lead me to the rock that is higher than I.”  Psalms 61:2

“They that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles; they shall run and not be weary; and they shall walk, and not faint.”  Isaiah 40:31

“Commit thy way unto the Lord; trust also in Him, and he shall bring it to pass.”  Psalms 37:5

 Hope you enjoyed reading!!  Take care..........

How to make Dosa Batter / Dosa Recipe /South Indian Breakfast - Wholesome Breakfast Series

As promised, I am here with a recipe for a Wholesome Indian Breakfast Dosa, Peanut Chutney and Potato Side dish which is a famous breakfast combo. Its a staple food in South India which is called “Masala Dosa”.  But here I have come up with a slight variation as I have not used any masala on the Dosa, and I am replacing Peanut Chutney with Coconut Chutney. 

The urad dal that we use for Dosas and Idlies is supposed to be very healthy with good amount of protein, carbohydrates and fibre.  Potatoes and Peanuts come with their unique nutritional benefits which are very essential in our daily diet if not over eaten. They are an added bonus in terms of nutrition value it adds to the dish.  Instead of consuming processed foods such as white bread, pasta and noodles which are easy to make but has adverse effect on our health, it requires little effort and planning to eat healthy and lead a healthy life!

Without much ado, here goes the recipe.

How to make Dosa Batter:

3 cups Dosa Rice

1 cup Urad dal
1  tsp Fenungreek/Methi seeds
Salt to taste

Soak them separately in the morning or for about 4-5 hours.  In the evening wash rice and urad dal thoroughly and grind them separately into a fine batter adding sufficient water. It should be in thick ribbon consistency.  Mix both the batters with little salt. Keep it covered overnight to rise/Ferment in a warm place. In the morning mix the batter adding 1-1 1/2 cup water thoroughly. Grease the Tava or pan with little oil and pour one  ladle full of batter at a time on the tava or a non stick pan. You can sprinkle a ½ teaspoon of oil around the dosa and cover it for 30-40 seconds. When you remove the lid, you will notice the edges of Dosa slightly getting golden brown in color. Remove from the pan and serve them hot and crispy with accompaniments. :)

How to make Potato Poriyal / Side Dish for Dosa:

½ kg Potato boiled and peeled

2 tablespoon refined oil

1 tsp mustered

1 tablespoon channa dal

½ tsp. turmeric

4-5 green chilies finely chopped

2 onions finely chopped

Coriander and curry leaves

Lime juice 2 tsp.

In a kadai, heat oil and add mustard seeds and let it splutter. Add channa dal green chilies next. Add onions and curry leaves and fry the onions till it turns into golden brown. Add turmeric and salt to taste. Finally add lemon juice, mashed potato and coriander leaves and mix thoroughly. Now its ready to be served with Dosa.

How to make Peanut Chutney/Coconut Chutney:

1 Cup roasted peanuts

3-4 Red Chilies

3-4 garlic pods

Coriander - a handful

A small ball of tamarind

Salt to taste

Grind everything in a mixer grinder by adding little water into a coarse paste. Transfer it to a serving dish and season with Mustered and curry leaves and serve with Hot Dosa. For coconut chutney, replace peanuts with coconut and red chilies with green chilies. The rest of the ingredients remain the same.

Once the Potato dish and Chutney are ready make crispy dosas and serve hot with the accompaniments. My hubby can gobble up nearly 8-10 dosas if I don't count it.  Usually I serve them hot from the pan since it dosas gone cold does not taste all that great!! 

Till the next one take care and do come back for more :) I have lost all contact with my blogger buddies due to inactivity on my part  for over a year!! Its gonna take a long long time to establish the connections again!!  

Please do leave your comments and suggestions if any. Would love to hear from you all

Points to Ponder:

Today morning while going to work, we saw a young man dead on the road, probably on the way to work had met with an accident and his body was scattered on the road mercilessly. It may have been a hit and run case as there was no sign of any big vehicles around except few cops and onlookers. As I reached office, I heard that one of our employees father had passed away after he met with an accident the previous day. A lorry/heavy truck had gone over his legs and he could not survive the injuries. Two more people have met death in my office circle where one person was old and ripe but another is a life of a 3 month old baby who lost their lives due to ill health. You can imagine the pain and sadness the loved ones must be going through after losing these precious lives.

 After hearing and witnessing this kind of gruesome death around, I realize how precious life is. Often we take life for granted and lead such careless and sinful lives that we fail to thank God for our lives and our loves ones!!

“Even though I walk through the shadow of death, I will fear no evil, for you are with me; your rod and your staff; they comfort me.”

Psalm 23:4

"Wholesome Breakfast Series"

Hi Blogger buddies, I am back with "Wholesome Breakfast Series"

Its been exactly a year since I posted anything on my blog.  Life has been busy with mundane work, and I have been distracted by various things surrounding me! I really got hooked on to few beauty blogs in the meantime and completely ignored my baby blog for these many months!!! I have been really wanting to write and update my blog but lacked the motivation and sheer laziness kept me away from it.  

However, I have determined to be back with a bang!!!  Stay tuned for the upcoming posts which will be on the topic "Wholesome Breakfast Series"    :) . 

Have a sneak peak and keep drooling till then :P

Lemon Shavige Bhath / Uppittu

Shavige Uppittu is one of my favourite items for breakfast! It is a very popular dish in Bangalore and many parts of Karnataka.  It is prepared with freshly made rice noodles but it is a long process and requires a lot of time and preparation. I have used the readymade rice noodles available locally. The last time I had used MTR but I wanted something more lighter this time.  This can be prepared in a variety of ways and I have tried the Tomato based shavige bath before. (For recipe click here)  I tried making the lemon flavoured Shavige this time and it has become a family favourite. You will find us gorging on this delicate dish mostly over the weekends. J 

I have been trying out my hands at photography and love the close up shots of the food. But still I struggle with lighting and shadow adjustments.  Whatever I have been taking is all on easy mode and should work on using the manual mode soon. The pictures came out well this time and this dish looks so good in them! Don’t you think so?  J (excuse me for beating my own drum :P)

Ingredients:

·        Rice noodles/Shavige 500 grams

·        Lemon/Lime Juice from two whole limes

·        Onions finely chopped – 2

·        Green chillies – finely chopped or slit 5-6 (depending on your requirement)

·        Mustard seeds 1 tsp

·        Curry leaves – 10-20

·        Channa Dhal /split black chickpea– 2 tbsp

·        Urad dhal / split black gram - 1 tbsp

·        Peanuts – a handful

·        Turmeric powder – ½ tsp

·        Oil – 2 tbsp

·        Fresh Cilantro/ Coriander – a hand full

·        Grated coconut – about ½ cup

How to prepare:

1.      Boil Rice noodles in water (double the measure of rice noodles) for 5-8 minutes by adding a ½ tsp of salt.  Once cooked drain and rinse in cold water for couple of times by adding 1 tsp oil in cold water to avoid stickiness. OR You can follow the instructions on the package. Just make sure you don’t over cook it otherwise it becomes mushy.

2.      Heat oil in a large Kadai. Add mustard seeds and let it crackle.

3.      Add curry leaves, urad dhal and channa dhal, green chillies and chopped onions one after another leaving a gap of 20-30 seconds.  Sauté till onions become transparent.

4.      Add turmeric powder, salt and lemon juice. Stir well and simmer the flame.

5.      Finally add chopped Cilantro, grated coconut and drained rice noodles and gently mix it together.

6.      Serve hot with Coconut Chutney.

Points to Ponder:

Speaking of food looking good, aren’t we women obsessed with that craving too??  After giving birth to my son, I have put on a lot of weight and am constantly trying to lose weight (but in vain)! All of a sudden I am obsessed about looking good, which I never bothered about in my teens and early twenties. I am not saying we shouldn’t take out time for ourselves but should we be so obsessed about it that it affects are relationships, time and money?  As a woman grows older the obsession gets stronger I must say! But it’s in our hands not to let that desire become an obsession! This scripture portion below reminds us to know where to find such beauty!!

“Your beauty should not come from outward adornment, such as elaborate hairstyles and the wearing of gold jewelry or fine clothes.  Rather, it should be that of your inner self, the unfading beauty of gentle and quite spirit which is of great worth in God’s sight.”                  
                                                                                                                                                                 1 Peter 3:3-4