As cost of higher education has steadily gone up many are questioning the necessity of and importance given to college education. Those of us who got a start in life without big student loans to our names are more than lucky. A vast majority of graduates here in the US have huge student loans which many of them will be paying off even into their 40s.
after 30 minutes of cooking and oil added
I or rather my parents paid a total of Rs 3200($72) for 4 years of engineering education, yes subsidized by the government and what I am doing in a foreign country? That is an argument for another day. Compare that to more than $20,000 to get my Master's degree. Was the cost worth it? Absolutely not.
For many parents here in the US, the cost of paying for their children's education competes with having to save for retirement.
Is college education overrated? Do they really teach skills that will help young people get well paying jobs that will set them on the path to financial security? A couple of decades ago perhaps the answer would have been different but with the astronomical costs of today's college education. The answer IMO is a resounding 'No'. There are many who hav come to believe that a college education is not the only way.
after 1 hour of cooking with spices added
The more I read about it the more I see the merits in that argument. For most of us who grew up, fed with the thought that that not getting a professional degree leave alone a degree, this is akin to a crime. With the ever rising cost of education, the return on investment takes longer and longer to realize negating the beneficial effects of a college education. Read this article for reading more.
There is absolutely no argument to the fact that college educated people make more over their lifetime than those who do not. Increasingly in today's job market, there are also those with college degrees who wait tables, pump gas and make do with jobs that don't need a high priced college education. Is it time to rethink and change our traditional views on education and make it more adaptable to today's reality?
What are your thoughts on college education? Do you or your kids have a choice in the matter?
The tomatoes I have been harvesting needed to be dealt with. One batch was predestined to become tomato thokku pickle. I have almost perfected the recipe to suit our taste buds. I also wanted to make something else besides a pickle with the second batch of tomatoes. Tomato ketchup was a top choice but my curiosity about making a tomato jam took over. What do you know Nupur announces the BB7-The Iron Chef Edition. I did not plan it that way but the long weekend last week had me cooking both the pickle and jam on the same day and I am glad I did. If I had procrastinated one or the other would not have gotten done.
Perfect side for any meal
I already my mom's recipe for tomato thokku pickle but the one I am going to present today is one that I have arrived at after quite a few attempts at making them. The recipe that I consult is from Saffron Hut. A combination of this recipe and my mom's recipe has been the one that has worked best.
Best to use a deep heavy bottomed pot to avoid splatter. Not adding garlic helps in keeping the pickle last longer and leave the pungent smell out.
Tomato Thokku Pickle Time to cook: 1 - 1 1/2 hours
1. 2 quarts of chopped well ripened tomatoes
2. 2-3 tbsp of minced green chilies (more or less depending on taste and availability)
3. 1 tbsp tamarind (don't soak in water) or 1/2 tamarind paste(optional)
4. 2 tbsp chili powder (adjust according to the heat from the green chilies)
5. 1 tsp mustard seeds + 1/2 tsp methi seeds + 1/4 tsp asfoetida
6. 1 cup of sesame oil
7. 1 tbsp kosher salt (adjust to taste)
1. Heat 2 tbsp of the oil, add the minced green chilies
2. Add the chopped tomatoes and let them cook for 30-45 minutes. Make sure the heat is kept at medium and not let it stick to the bottom of the pot.
3. You will see the tomatoes slowly start to loose their moisture and thicken.
4. Gently roast the mustard, methi and asfoetida, powder and keep aside.
5. Heat 1/2 cup of the oil and add to the tomatoes and let it cook for another 20-30 more minutes.
6. Add the chili powder, the roasted powder and salt. Mix it in.
7. Cook for another 20 minutes or so, the bubbling will slowly stop and the oil will start to separate. Heat the rest of the oil and add to the pickle and let cook for 5 minutes.
8. Cool and transfer to clean sun dried jars.
1. Use the tamarind only if the tomatoes are not sour
2. Add the tamarind directly to the tomatoes and after they have cooked remove the skin and pith
3. The time to cook the tomatoes depends on the juice in the tomatoes.
4. For a longer shelf life cook till the oil is clearly rising to the top and add the required amount of oil.
Compared to the pickle the jam cooks much quickly. Most recipes I found and the one I was really interested in this recipe on the Minimalist blog but with chilies and ginger and spices like cinnamon and cloves added I was not too eager. I have tasted jalapeno jelly and it did not taste right and was not too crazy about it, so I decided on a very basic recipe for jelly. The jam turned out pretty good an now is a favorite to spread on toast.
Tomato Jelly Time to cook: 1 hour
1. 4 Cups of chopped ripened tomatoes
2. 1 Cup of sugar
3. 1 tbsp lime juice
4. 5-6 cloves
1. In a heavy bottomed pan, mix in the tomatoes, sugar, cloves and lime juice.
2. Let it cook undisturbed for the first 30 minutes
3. Keep a close eye and stop the heat when it comes together in a shiny mass.
4. The jam gets thicker when it cools, remove from heat when a drop dropped in a cup of water does not dissolve.