Diabetes, You Can Make: Fill & Download for Free

There is an old saying that goes, “One can make a lot of money, if one wants to make a lot of money.” You must do three things to do what you want to do: 1.) Don't follow your passion. That's right, I said DON’T. Passion-based businesses bring us bike shops, boutiques, bakeries and gimmicky web stores. Sure, they can and do make their owners a living. But they don't make them millionaires. 2.) Don't go into a business that is easy and affordable to start. My mother owned an ice cream store that cost her $50,000 to start, buying equipment, supplies etc. Even though she owned the building, and managed to make about $50,000 take home pay a year for 14 years, she ultimately sold the business for, you guessed it, $50,000, which was all it was worth. All she got in addition was overweight and diabetes from eating ice cream. Why did she not “get rich?” Because ANYBODY with $50,000 can open an ice cream store! That’s why there's thousand of them. Your capital investment should be much higher than what most people can afford, and it should be in an industry that very few people understand, i.e. something in which you can become the expert or go-to supplier. And now for number 3…3.) To create a million dollar business, your first and foremost “passion” should be MAKING MONEY. Yes, it's that simple. Making money, i.e. concentrating on “the numbers,” as in margins, lowering costs, and maximizing profit, THOSE should be your passions in ANY business. Because without those being the primary focus, no matter what business you are in, you will just wind up owning your job, and not a profitable business.

As a resident idli expert on Quora :), let me answer this.Major disadvantages of eating idli:Only one I can think of - you can eat too many of them without realizing. Fortunately store-bought batter only makes average to above average idlies so you really cannot eat more than five. If it is fresh batter steamed old style on piece of cloth (means fluffy and rough texture), one can easily eat a dozen idlies, especially if accompanied by paaya. Now that is a 800 calorie breakfast right there.A minor disadvantage:If you have diabetes, you have to go easy on idlies. I limit myself to four idlies and that too only twice a week max.

A2A by Hyma Mangalampalli.I think I am eligible to answer this question.When our kids were small we would pack everything whenever there was a long train journey. In those days(1980s) pantry cars were not there in all the trains and the food supplied at stations was not hygienic.Since we are rice eaters, I would carry rice based items for lunch.The basic rules for not getting the rice spoiled isThe rice should be dry(each grain should be separate)Some sourness, salt and spices should be added.Onions and coconut should not be added.(we learned the lesson the hard way). If kept for long time these items start to emit bad smell.Generous amount of oil should be added.Tamarind rice, lemon rice, mango rice and grape fruit(dabba kaya in Telugu)rice have all these qualities.Another rice item which will not get spoiled but become sour is curd rice. But with some precautions we can reduce the sourness.Assuming that the journey starts at night and reaches the the destination next day night(24 hour journey), this would be my packs.Next day morning breakfast: Puri and potato fry. Puris being deep fried never get spoiled for 24 hours. Potato fry (with zero water and fried really crisp) will not spoil till 12 hours. I would prepare lot of puris so that half will be eaten for breakfast and another half for dinner.I would also carry lemon pickle for puri’s accompaniment for dinner.Next day lunch: Tamarind/lemon/mango/grape fruit rice.(recipes available online)Curd rice(Daddojanam): I would add milk, salt and tempering to the rice and add very little curd (to set) to the rice. Immediately after mixing these things I would keep the container (in which we are going to take it) in the fridge. I would remove it just before leaving the house. In this way the curd rice takes few hours to attain room temperature and does not become too sour by next day afternoon.Next day evening snack: Punukulu made with whole wheat flour. This item will remain soft till next day evening. Mix curd and salt to wheat flour and make a batter which is pakoda consistency. Add hing, ginger green chilly paste and jeera to this batter. Ferment for 2–3 hours. Deep fry making small balls.If there is no time for making the above item the other alternative is chiwda (flattened rice roasted with very little oil and nuts added). Since this is not deep fried like normal mixture, it will not kill the appetite.Next day (night) dinner: Remaining puris with lemon pickle and curd purchased in the train.If you don’t feel embarrassed, you can carry some fruits (or purchase in the big stations), chat masal and make fruit chat with or without curd.Edited to add: Some sweets go well with sour rices I have mentioned for dinner. Sweet and sour is good combination. If nobody is diabetic, you can try them. Boorelu will be good combination, but it takes long time to make them. So you can purchase either mysore pak or boondi laddu from market. If you have time you can make Rava Kesari. But you should add lot of ghee to it.Another sweet item i would carry for the kids (and elders too) to munch in between is ‘Bread Pakam’. It stays for 36 hours and quick to make. Deep fry bread slices and soak them in one string sugar syrup. Optionally can add cardamom and nuts.Some good suggetions are given in the comments section. Please read suggestions by Krishna Kamal (కృష్ణ కమల్) , N Yashwanth, Usha Malyala,Shally Monga, Jayashree Achar , Abhinav Singh, Gurdeep Jyoti, Bharathi Chadaram and Nikki Kumari.