Mini naan recipe

 1 1/3 c warm water

2 t yeast

2 t sugar

4 c flour

2 t salt

1/4 c yoghurt

1/2 c melted butter

1. Mix water, yeast and sugar

2. Mix flour and salt

3. Mix yeast, flour, yogurt and 1/4 c butter

4. Knead

5. Rise 1 1/2 hour

Interview questions from specific companies

 https://www.interviewtruth.fyi/recent-questions

Kelowna

Kangaroo Creek Farm is good to visit with kids. They have lots of farm animals and you can feed and pat them toom

 https://g.co/kgs/wmkp6gw

Knox mountain park is good for the view.  You can drive all the way to top and see the view from there. It's beautiful

Also we went to one lake in merrit while coming back. It's too good for picnic and spend a day if u hv some time.

Also we stopped at alleyne lake on way back to home somewhere near merrit

And it was beautiful and worth the stop.

For kids learning english age 5

 https://breakingnewsenglish.com/

Mr Mark recommended a famous website in Korea

Things to take care of

 1. Mental health - just practice being happy

2. Take great care of your body. You are what you eat.

3. Take care of your skin. It is super important.

4. Dont loose your calm.

🥬✨ Palak Paneer Appe

 

🥬✨ Palak Paneer Appe – quick, healthy & absolutely delicious!

Soft inside, crisp outside — a snack that both kids and grown-ups will love 😍

🟢 Ingredients:
• 1 cup fresh palak
• 1 cup sooji (semolina)
• 1/2 cup curd
• 1 small piece ginger
• 1 green chilli (optional)
• 1/4 cup grated paneer
• Salt to taste
• 1/4 tsp fruit salt (optional)
• For tadka: 1 tsp ghee, 1/4 tsp mustard seeds (rai), few curry leaves
• Ghee + white sesame seeds (til) for cooking

👩‍🍳 How to make:
1. Blanch the palak.
2. In a blender, add sooji, curd, blanched palak, ginger, and green chilli. Blend into a smooth batter.
3. Let it rest for 10–15 mins.
4. Prepare a tadka with oil, rai, and curry leaves. Add it to the batter along with salt and grated paneer.
5. Mix well. Add fruit salt just before cooking (optional).
6. In the appe pan, add a little ghee and split white til, then pour the batter.
7. Cook on low flame, flip occasionally until golden and crisp outside.

✅ Baby-friendly tip:
Skip the chilli and fruit salt. You can also add finely grated carrot or beetroot for extra nutrients and color!

💚 Serve with chutney, ketchup, or enjoy as is — trust me, these vanish fas

❣️Baked Tofu Raspberry Cheesecake ❣️

 

No cream cheese, no eggs — just creamy, wholesome goodness.

🍪 Crust
• 100g oats biscuits or digestive biscuits (your choice)
• 40g melted coconut oil or butter

Instructions:
1. Crush the biscuits into fine crumbs.
2. Mix with melted coconut oil or butter.
3. Press firmly into the base of a 6-inch springform tin.
4. Bake at 180°C for 7 minutes. Let it cool while you prep the filling.

⸻

🍰 Filling
• 200g silken tofu
• ½ cup (about 120g) Greek yogurt
• ¼ cup honey (or add a bit of sugar too, to taste)
• 1½ tbsp cornflour (cornstarch)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Zest of 1 lemon (optional)
• Pinch of salt

Instructions:
1. Blend all filling ingredients until completely smooth and creamy.
2. Pour over the cooled crust.
3. Bake at 160°C for 25 minutes, or until the top looks just set.
4. Cool completely, then chill in the fridge for at least 2 hours (overnight is best!).

⸻

🍓 Raspberry Chia Jam Topping
• 1 cup fresh or frozen raspberries
• 1–2 tbsp sugar (adjust to taste)
• 1 tbsp chia seeds

Instructions:
1. In a pan, cook raspberries and sugar until soft and bubbly.
2. Stir in chia seeds and cook for another 2–3 minutes until thickened.
3. Let cool completely, then spread over the chilled cheesecake.