Have voice?Will speak. And share.
I think this has been said too often but I will say this one more time – women always tend to under-value themselves. They hesitate to put themselves out there in the public eye. It is as though despite all the achievement, they worry about becoming visible.
Years of patriarchy has created an inherent, almost indiscernible sense of desire within women to remainquiet about the work they do. They prefer to stay in the fringes of the spotlight instead of stepping directly into it and claiming it as theirs.
If they do great work and speak about it, will it seem like self-promotion?
If they create world-class organizations and feel pride in their journey, will it seem like self-glorification?
At the Women’s Day event in Instaoffice, the two other panelists along with me were brilliant women – Swathi Kulkarni of Nua and Anuradha Agarwal ofMultibhashi . As all three of us shared our journey with a wider group of women and some men, there was so much we learnt from each other that created a deeper sense of empathy as well as in many ways raised our own confidence.
I encourage all of you –
To never worry about talking publicly about the great work you do. Because you are glorious, so it is about self-glory !
To never hesitate to explore opportunities that give you visibility. Because you are incredible, so it is about letting more and more people know you !
To never be concerned about putting yourself or your work out there. Because you are changing the world through it, so it is about raising awareness for it!
And on that note, a quick and easy recipe to celebrate occasions like this and some more.
Wholewheat Cane-Sugar Chocolate Muffins
- 2 cups wholewheat flour
- 2 tsp baking powder
- 2 eggs
- ¾ cup unsweetened cocoa powder
- 1¼ cups organic cane sugar
- 1 cup buttermilk ( I make a quick version of this by using regular milk with a tsp of Apple Cider Vinegar added to it and kept aside for 1 minute.
- 1/2 cup flavourless oil
- 1 teaspoon vanilla extract
- Chocolate chips to sprinkle
- Preheat oven to 170 degrees. Keep the muffin tray ready.
- Sift together flour, cocoa, baking powder and keep it aside. Stir in the cane sugar and keep aside.
- In another bowl whisk the eggs with the buttermilk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients slowly.
- Do not beat the mix. Fold it gently with a spatula.
- Pour the mix into muffin liners. Top with the chocolate chips.
- Bake for 15-20 minutes at 170 degrees C.
- Cool off and eat.