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Did You Ever Love Me? Book Review: Can Rithvik singh turn heartbreak into a homecoming?

Did You Ever Love Me? by Rithvik Singh is a tender contemporary poetry collection about love, heartbreak, longing, self worth and learning to let go. Its greatest strength is emotional accessibility: Singh writes directly to readers who feel intensely and care deeply. The collection offers comfort without pretending heartbreak is simple, though its simplicity may occasionally feel familiar to seasoned poetry readers. Did you Ever Love Me? Have you ever loved someone so completely that, after they left, you were left wondering whether they had ever understood what they had been given? Not merely whether they loved you, but whether they ever noticed how much you loved them, how much patience you offered, how many small things you remembered, or how often you chose to stay when leaving might have been easier. There is a particular loneliness in that question because it rarely arrives at a dramatic moment. More often, it finds you while you are doing something completely ordinary. Yo...
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Soy day TM Gujia



Soy day TM Gujia

(High Protein/Low Fat/Vegetarian)

Portion size: 2 pieces

Serves: 3

Cooking time: 20-25 mins.

Ingredients

Refined wheat flour/maida 60g/1/2cup

Ghee 10g/2 teaspoons

Cold water 30ml/2 Tablespoons

For filling

Soy day™ granules 30g

Khoa (crumbled) 30g

Semolina/ Suji (roasted) 10g

Desiccated coconut 15g/1 Tablespoon

Chopped nuts (dry fruit) 1 Tablespoon

Sugar 20g/ 4 teaspoons

Syrup for coating (optional)

Sugar 50g/3 Tablespons

Water ½ cup

Procedure
Take maida in a plate, add melted ghee and mix lightly with fingertips. Add water, little at a time to ensure uniform hydration.
Make stiff dough.
Soak Soy day™ granules in plain water for 5 mins. Drain well.
Prepare the filling by cooking khoa. Soy day™ granules for few minutes, turn off the flame and add roasted suji, desiccated coconut and dry fruit. Mix well, add sugar.
Make six little balls out of the dough and roll into small thin rounds (puri). Divide filling into six equal portions.
Add one portion of khoa mixture in the center of each puri. Moisten the edges with little thick maida paste and fold into a semicircle. Press the edges together firmly. Crimp the edges by hand or use a Gujia mould.
Deep fry to a golden colour on very slow heat.
Make sugar syrup by heating water and sugar together to one thread consistency. Dip the Gujias in this syrup.
Enjoy deliciours power packed Gujias.










Soy day™ Thai Chaat

Portion size: 1 Bowl

Serve: 4

Cooking time: 25-30 minutes

Ingredients

Soy day™ chunks 40g

French beans (chopped) 60g/13 medium

Cucumber (thin rectangles) 50g/ 1 small

Cottage cheese (thin rectangle) 40g

Tomato (long thin strips) 25g/1/2 medium

Mint leaves (chopped) 15g/1 Tablespoon

Butter 5g/ 1 teaspoon

Peanut sauce

Peanuts 30g/ 3 Tablespoons

Red chilli powder 11/2 teaspoons

Sugar 2 Tablespoons

Soy sauce 1 Tablespoon

Garlic mince 1 Tablespoon

Salt ½ teaspoon to taste

Lime juice 3 Tablespoons

Water 3 Tablespoons

Procedure
Soak Soy day™ chunks in plain water for 5 minutes. Drain well.
Heat water in a pan, add Soy day™ chunks and French beans. Cook for 3-5 minutes.
For peanut sauce, grind coarsely all ingredients in a grinder to make peanut sauce.
Coat the Soy day™ chunks and French beans with 3 Tablespoons of peanut sauce. Keep aside for 5 minutes.
Grill the cottage cheese using little butter.
Mix the cottage cheese, cucumber, tomato, French beans and Soy day™ chunks and toss with remaining peanut sauce.
Finish with mint leaves.
Chill and serve.
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