Since I returned home end of June with Ameya I was busy last four months with society elections, golf tournaments and most importantly renovation of ground floor living room, guest room and the bath & toilet.
Today I must say that after more than 2 and half months the work is concluded and I can start furnishing the guest room and be ready to receive Pondy, Laxmi, Papa & Chandu on 4th December for a week of golfing vacation in Pune.
I will post pictures of renovated ground floor soon after I return from Hyderabad after attending Sunil's wedding. I forgot to say that we were off to Singapore and Bali from 7th to 17th November.
We returned home on Sunday 18th early morning and tomorrow we are leaving for Hyderabad to attend the wedding.
Bali I think is one of the last paradise left on earth. It is crime free, safe and beautiful & clean. Balinis people are friendly and also 90% of them are Hindus. This is in contrast to rest of Indonesia i.e java, Sumatra etc which is predominantly Muslim and full of crime. However Hindism practiced by Balinis people is some 5th century Hindism. Hindus in India have moved on but it feels as if Balinese people are frozen in time as far as religious practices are concerned.
Bali was ruled by Brits, Dutch and for a short time japanese from time to time. That explains the progress of the island. Touists come from basically UK & Australia. Tourism is most important for the economy, so Balinis people go all the way to keep the place nice & clean to attract more & more tourits.
We just ate , slept and during the day went exploring the island of Bali in a taxi
Tuesday, November 20, 2007
Sunday, October 14, 2007
Saturday, September 8, 2007
Stuffed brinjals -recipe no.2
Recipe no.12
Category: Vegetable
Title:Stuffed brinjals –recipe no. 2
Ingredients: Small brinjals with stems, besan, salt, red chilly powder, jeera powder, grated fresh coconut or dry desiccated coconut & oil
Procedure:
1-Slit the brinjals side ways without actually splitting them.
2-Mix besan salt, red chilly powder, jeera powder & coconut with a spoonful of oil.
3-Stuff the above mix into slit brinjals
4-In a frying pan add little oil and when smoking add the stuffed brinjals to it, stir well, cover the pan and cook on slow flame until brinjals turn brown from all sides.
5-take them into a serving dish and garnish with chopped coriander and serve.
Category: Vegetable
Title:Stuffed brinjals –recipe no. 2
Ingredients: Small brinjals with stems, besan, salt, red chilly powder, jeera powder, grated fresh coconut or dry desiccated coconut & oil
Procedure:
1-Slit the brinjals side ways without actually splitting them.
2-Mix besan salt, red chilly powder, jeera powder & coconut with a spoonful of oil.
3-Stuff the above mix into slit brinjals
4-In a frying pan add little oil and when smoking add the stuffed brinjals to it, stir well, cover the pan and cook on slow flame until brinjals turn brown from all sides.
5-take them into a serving dish and garnish with chopped coriander and serve.
Wednesday, September 5, 2007
Rohan's wedding & other happenings
Dear all,
Saturday 1st September Sonu & Ameya left for DC. Baba was very emotional while bidding farewell to them, he got used to Ameya calling him "Kukulu" all the time. Now we are back to the empty house and our daily routines.
just now I said bye to Pappu, Natasha & Tanya as they were leaving for Mumbai to catch midnight flight to London and then Air Canada to Toronto.
Chandu is leaving tonight for NY for 2 months.I have a feeling members of our families travel a bit too much. All the time some one is coming or going some place.
Tinu will be leaving on 7th with Siddu for Wellington.
Rohan's Wedding was typical traditional Andhra wedding.Nanimama hosted a pre wedding reception cum party on 28th which was very nice. Lots of food, drinks and a good DJ.Natasha & Tanya danced to "barso re megha & Apalam chaplam" songs and they did a very very good job of it. They were learning and practicing it for over a month in Pune.
We have started renovation of ground floor at 236 sind Colony. It will take about 2 months. I am changing tiles in the living room and guest bedroom. Re doing the guest bedroom & bathroom completely.
Sunil is getting married on 22nd November in Mangalgiri near Vijaywada, so we will be off for couple of days in November.
In December Pondy uncle, Laxmi aunty, pappumama & Chandu mavshi are coming for a golfing vacation to Pune for a week around Chandu's birthday.
The highlight of this year is we are having Poona Club woman's open golf tournament in Pune from 16th to 19th December. All top Amature woman golfers will be coming for this tournament. We are expecting about 75 participants. I am in charge of catering for all 4 days breakfast, lunch, and final day dinner. We are planning this big event much in advance so that it can be a grand success.
We have collected 200,000/-rs and trying for more.
Saturday 1st September Sonu & Ameya left for DC. Baba was very emotional while bidding farewell to them, he got used to Ameya calling him "Kukulu" all the time. Now we are back to the empty house and our daily routines.
just now I said bye to Pappu, Natasha & Tanya as they were leaving for Mumbai to catch midnight flight to London and then Air Canada to Toronto.
Chandu is leaving tonight for NY for 2 months.I have a feeling members of our families travel a bit too much. All the time some one is coming or going some place.
Tinu will be leaving on 7th with Siddu for Wellington.
Rohan's Wedding was typical traditional Andhra wedding.Nanimama hosted a pre wedding reception cum party on 28th which was very nice. Lots of food, drinks and a good DJ.Natasha & Tanya danced to "barso re megha & Apalam chaplam" songs and they did a very very good job of it. They were learning and practicing it for over a month in Pune.
We have started renovation of ground floor at 236 sind Colony. It will take about 2 months. I am changing tiles in the living room and guest bedroom. Re doing the guest bedroom & bathroom completely.
Sunil is getting married on 22nd November in Mangalgiri near Vijaywada, so we will be off for couple of days in November.
In December Pondy uncle, Laxmi aunty, pappumama & Chandu mavshi are coming for a golfing vacation to Pune for a week around Chandu's birthday.
The highlight of this year is we are having Poona Club woman's open golf tournament in Pune from 16th to 19th December. All top Amature woman golfers will be coming for this tournament. We are expecting about 75 participants. I am in charge of catering for all 4 days breakfast, lunch, and final day dinner. We are planning this big event much in advance so that it can be a grand success.
We have collected 200,000/-rs and trying for more.
Monday, July 23, 2007
Life in Pune with Ameya
People started noticing that lately there are no new postings on my blog. The reason is that I am back with a bang in to my routine.
I get up at 5:30 am and go to gym from 6 to 7 then go for golf at 9:30 . After little practice and 9 holes return home by 12.
Now almost every week we have some tournament or the other. last Saturday I played Addicts tournament. Tomorrow is our weekly ladies round of 18 holes.
Ameya is doing fine now after initial jet lag and home sickness. He goes to office with baba at 10 am with his lap top and packed lunch. They both return around 6 pm.
Every Sunday we go to the airport and watch planes landing & taking off for an hour or so. Ameya has taken fancy to eating Kheema with his roti & onions.
Natasha & Tanya visit us some times and 3 of them have fun. Now he is looking forward to travelling to Hyderabad in August.
We are leaving for Hyderabad on 24th August and will return to Pune on 1st September after attending Rohans wedding.
Sonu will join us directly in Hyderabad on 28th or so.
Last week Swami was on leave so I was busy cooking breakfast, lunch & dinner.
I have posted fish fry receipe , hope you all will like it.
I get up at 5:30 am and go to gym from 6 to 7 then go for golf at 9:30 . After little practice and 9 holes return home by 12.
Now almost every week we have some tournament or the other. last Saturday I played Addicts tournament. Tomorrow is our weekly ladies round of 18 holes.
Ameya is doing fine now after initial jet lag and home sickness. He goes to office with baba at 10 am with his lap top and packed lunch. They both return around 6 pm.
Every Sunday we go to the airport and watch planes landing & taking off for an hour or so. Ameya has taken fancy to eating Kheema with his roti & onions.
Natasha & Tanya visit us some times and 3 of them have fun. Now he is looking forward to travelling to Hyderabad in August.
We are leaving for Hyderabad on 24th August and will return to Pune on 1st September after attending Rohans wedding.
Sonu will join us directly in Hyderabad on 28th or so.
Last week Swami was on leave so I was busy cooking breakfast, lunch & dinner.
I have posted fish fry receipe , hope you all will like it.
Fish Fry:
Ingredients:
Any available fish cut into thin slices. Salt, turmeric powder, red chilly powder, tamarind pulp, bread crumbs/rice flour & oil to fry
Procedure:
1: Marinate the fish slices with salt, turmeric powder, red chilly powder & tamarind pulp for few minutes.
2: Coat the fish slices with bread crumbs/rice flour on both sides.
3:Place the frying pan on the stove and add little oil in the pan.
4: When the oil is smoking, place slices of fish in the pan and fry both sides until fish turns golden brown
5: Place fried fish in a serving dish and decorate with onion slices, chopped cilantro & lemon slices.
Note: salmon is not a suitable fish as it tends to crumble while frying.
Any available fish cut into thin slices. Salt, turmeric powder, red chilly powder, tamarind pulp, bread crumbs/rice flour & oil to fry
Procedure:
1: Marinate the fish slices with salt, turmeric powder, red chilly powder & tamarind pulp for few minutes.
2: Coat the fish slices with bread crumbs/rice flour on both sides.
3:Place the frying pan on the stove and add little oil in the pan.
4: When the oil is smoking, place slices of fish in the pan and fry both sides until fish turns golden brown
5: Place fried fish in a serving dish and decorate with onion slices, chopped cilantro & lemon slices.
Note: salmon is not a suitable fish as it tends to crumble while frying.
Tuesday, July 3, 2007
Glad to be back home.
Ameya & I left DC at 8:30 on saturday 30th June for London.
The person checking us in was impressed with Sonu and upgraded us to business class. Also the carrier was Boing 777, most fantastic plane. Business class had individual cubicles where the seats can be reclined fully. However Ameya hated business class and was grumbling throught saying how much he hated business class and he will never never ever will travel again in business class.
From London we were in World Traveller Plus class and Ameya refused to sit there. He went and plonked himself in 32 K in Economy class.
I had to request the person in 32K to please come & sit in business class. (He was a shippie from Goa and consumed 3/4 bottles of red wine).
I think we were very lucky that there were no delayes and we reached Bombay in time. Baba was waiting for us and we left immediately for Pune. at 3:30 in the morning I got a call on my cell. It was Ameya calling me from down stairs. I went down and he ate a hearty breakfast on 4 rotis , onion and bhaji. I think he will take another 2/3 days to overcome jet lag.
As soon as we reached Pune it started raining very heavily. It rained for 2 days nonstop.
Natasha & Tanya cme to see us next evening and Ameya was very happy to see them. Golf course is flooded, so I have not started golf as yet.
Rajashree is in Pune with her family from Dubai. Sabita is in Pune from Ottawa. So I am planning to call Vibha, Rajashree & Sabita with their children to spend an evening with us in 236, Sind Colony.
The person checking us in was impressed with Sonu and upgraded us to business class. Also the carrier was Boing 777, most fantastic plane. Business class had individual cubicles where the seats can be reclined fully. However Ameya hated business class and was grumbling throught saying how much he hated business class and he will never never ever will travel again in business class.
From London we were in World Traveller Plus class and Ameya refused to sit there. He went and plonked himself in 32 K in Economy class.
I had to request the person in 32K to please come & sit in business class. (He was a shippie from Goa and consumed 3/4 bottles of red wine).
I think we were very lucky that there were no delayes and we reached Bombay in time. Baba was waiting for us and we left immediately for Pune. at 3:30 in the morning I got a call on my cell. It was Ameya calling me from down stairs. I went down and he ate a hearty breakfast on 4 rotis , onion and bhaji. I think he will take another 2/3 days to overcome jet lag.
As soon as we reached Pune it started raining very heavily. It rained for 2 days nonstop.
Natasha & Tanya cme to see us next evening and Ameya was very happy to see them. Golf course is flooded, so I have not started golf as yet.
Rajashree is in Pune with her family from Dubai. Sabita is in Pune from Ottawa. So I am planning to call Vibha, Rajashree & Sabita with their children to spend an evening with us in 236, Sind Colony.
We are back in Pune
Ameya & I left DC at 8:30 AM on Saturday.
The BA person who was checking us in was impressed by Sonu and upgraded us to Business class from World Traveller Plus.
And our carrier was Boing 777 a magnificient air craft. The seats in business class are like small private cubicles, where the seat can be reclined fully and one can sleep properly. But there was a hitch. Ameya does not like any other class but Economy. With great difficulty I persuaded him to sit near the window and we finished the first lap upto London.
In London we got the news that it is raining cats & dogs in Bombay & Pune & flights are being diverted to Delhi or Ahmedabad. I was keeping my fingers crossed all the way and luckily for us we landed in Bombay without a problem and drove to Pune with Baba who was waiting for us in Bombay.
In pune Natasha & Tanya came to spend the evening with Ameya. They are having a blast in Pune. Coming Sunday is Tanya's birthday and we are invited for a party.
I am glad that I am back home after 6 weeks, however I can not yet start playing golf due to heavy rains.
The BA person who was checking us in was impressed by Sonu and upgraded us to Business class from World Traveller Plus.
And our carrier was Boing 777 a magnificient air craft. The seats in business class are like small private cubicles, where the seat can be reclined fully and one can sleep properly. But there was a hitch. Ameya does not like any other class but Economy. With great difficulty I persuaded him to sit near the window and we finished the first lap upto London.
In London we got the news that it is raining cats & dogs in Bombay & Pune & flights are being diverted to Delhi or Ahmedabad. I was keeping my fingers crossed all the way and luckily for us we landed in Bombay without a problem and drove to Pune with Baba who was waiting for us in Bombay.
In pune Natasha & Tanya came to spend the evening with Ameya. They are having a blast in Pune. Coming Sunday is Tanya's birthday and we are invited for a party.
I am glad that I am back home after 6 weeks, however I can not yet start playing golf due to heavy rains.
Friday, June 29, 2007
Sonu's receipe for Sheesh Kebab
Ingredients:
Mince chicken/goat meat/lamb meat.Ginger-Garlic paste, chopped onions, chopped coriander, lime juice, salt, egg. garam masala & spoon ful of oil.
Procedure:
1:To the mince meat add ginger garlic paste, chopped onions, chopped coriander, salt, lime juice, garam masala, oil and mix well.
2:Beat the egg very well and add to the above mixture and mix again.
3:Shape the mixture into kebabs of shape & size of your choice and put them on skewers.
4:Pre heat the oven to 350 degrees and set the timer to approximately 20 minutes.
5: Place the kebabs on a tray or on a foil and bake them until golden brown.
6: Serve with mint chutney & sliced onions
Variation:
Egg is used as a binder. Ammamma used to soak Chana dal, Grind it and add to mince.
If you do not like smell of egg. you can try Ammamma's method.
BON APETITE!
Mince chicken/goat meat/lamb meat.Ginger-Garlic paste, chopped onions, chopped coriander, lime juice, salt, egg. garam masala & spoon ful of oil.
Procedure:
1:To the mince meat add ginger garlic paste, chopped onions, chopped coriander, salt, lime juice, garam masala, oil and mix well.
2:Beat the egg very well and add to the above mixture and mix again.
3:Shape the mixture into kebabs of shape & size of your choice and put them on skewers.
4:Pre heat the oven to 350 degrees and set the timer to approximately 20 minutes.
5: Place the kebabs on a tray or on a foil and bake them until golden brown.
6: Serve with mint chutney & sliced onions
Variation:
Egg is used as a binder. Ammamma used to soak Chana dal, Grind it and add to mince.
If you do not like smell of egg. you can try Ammamma's method.
BON APETITE!
Tuesday, June 26, 2007
We are back in Richmond
Last night Sonu got off early from her meetings and we both went to the restaurant had some cocktails & chicken & shrimps.
After dinner we played darts. Twice I hit bulls eye.
Sonus rest of the team came to same restaurant and she introduced me to them, They all shouted:Hi mom" in unison and I also replied "Hi every body" loudly.
This morning I went and played 15 holes all by myself. It was very very hot & humid.
At noon we checked out and after Sonu finished work we drove to Pappal's house. Spent few hours with Leela & Meera. We all went to water front and had some ice cream and bought balloons.We dropped pappal & the girls and drove back to Richmond.
another 3 days and I will return to Pune with Ameya.
After dinner we played darts. Twice I hit bulls eye.
Sonus rest of the team came to same restaurant and she introduced me to them, They all shouted:Hi mom" in unison and I also replied "Hi every body" loudly.
This morning I went and played 15 holes all by myself. It was very very hot & humid.
At noon we checked out and after Sonu finished work we drove to Pappal's house. Spent few hours with Leela & Meera. We all went to water front and had some ice cream and bought balloons.We dropped pappal & the girls and drove back to Richmond.
another 3 days and I will return to Pune with Ameya.
Monday, June 25, 2007
Landsdowne Resort,VA
Sonu has 2 day conference at Landsdowne Resort VA, which is on the west of I495 in opposite direction to Alexandria.
We arrived this morning at 10am, checked into the room and went for breakfast.
It is a very nice resort with 4 golf courses, water park, , swimming pools, spa & health club etc.
I rushed to the Golf club to book T time. But today of all days they have a tournament so I can not play until 4 pm.So I went to the Spa instead and had a massage.
Tomorrow after Sonu finishes her work we might play few holes and then go back to Richmond.
Then on Thursday we go and pick up Ameya from camp Silver beach and Friday we will go to DC. Saturday morning is our flight back to India.
I am amazed that it is almost 6 weeks since I came here and not a single dull moment.There was no time to get bored. All the time hectic activities were going on.
But I am glad that I will be home soon as I miss my usual golf and other things in Pune.
We arrived this morning at 10am, checked into the room and went for breakfast.
It is a very nice resort with 4 golf courses, water park, , swimming pools, spa & health club etc.
I rushed to the Golf club to book T time. But today of all days they have a tournament so I can not play until 4 pm.So I went to the Spa instead and had a massage.
Tomorrow after Sonu finishes her work we might play few holes and then go back to Richmond.
Then on Thursday we go and pick up Ameya from camp Silver beach and Friday we will go to DC. Saturday morning is our flight back to India.
I am amazed that it is almost 6 weeks since I came here and not a single dull moment.There was no time to get bored. All the time hectic activities were going on.
But I am glad that I will be home soon as I miss my usual golf and other things in Pune.
Sunday, June 24, 2007
Sweet & Sour Ginger Chutney
Ingredients:
Tamarind pulp or Date-Tamarind chutney (available in bottles in Indian shops), piece of ginger, red chillies,methi seeds, oil & salt.
Procedure:
1: Cut ginger into small pieces after removing skin.
2: In a small pan add little oil and heat it, add methi seeds,stir it until methi is brown.Then add red chillies and fry lightly.
3: Remove both methi seeds and red chillies from oil and grind them finely. Add cut ginger pieces and grind further. Add Tamarind pulp /date-tamarind chutney , salt and grind it further until all ingredients are mixed completely.
4:Take the chutney into small bowl and add remaining oil from the pan to it.
Note: if you are using tamarind pulp then you need to add either sugar or jagarry to the mixture while grinding.In case of date tamarind chutney mix no sugar or jagarry is required.
Tamarind pulp or Date-Tamarind chutney (available in bottles in Indian shops), piece of ginger, red chillies,methi seeds, oil & salt.
Procedure:
1: Cut ginger into small pieces after removing skin.
2: In a small pan add little oil and heat it, add methi seeds,stir it until methi is brown.Then add red chillies and fry lightly.
3: Remove both methi seeds and red chillies from oil and grind them finely. Add cut ginger pieces and grind further. Add Tamarind pulp /date-tamarind chutney , salt and grind it further until all ingredients are mixed completely.
4:Take the chutney into small bowl and add remaining oil from the pan to it.
Note: if you are using tamarind pulp then you need to add either sugar or jagarry to the mixture while grinding.In case of date tamarind chutney mix no sugar or jagarry is required.
Wednesday, June 20, 2007
Easy way to make Alu Tikki
Ingredients:
1 packet of "Idahoan original Mashed Potatoes" (This is available in supermarkets),ginger-garlic paste, finely chopped green chilies , chopped cilantro, salt,pepper & 1 slice of bread and bread crumbs.
Stuffing: Baby green peas for stuffing & oil.
Procedure:
1-Take one & half cups of water in a dish & add salt to taste & spoonful of oil to it. Cook it in microwave for 2 minutes.
2- Add packet of mashed potato mix ,ginger-garlic paste,cut chilies,chopped cilantro to the mix.
3:Soak a slice of bread in little water,squeeze out all the water and add it to the potato mix and knead the mix well.
How to Serve4:In a pan add little oil and heat it. Add baby green peas and cover it with a lid and cook until peas are done. Add salt, pepper & little lime juice to the peas. Remove from stove and mash peas slightly.
5:Take a small ball of potato mix in your hand and flatten it. Put spoonful of peas stuffing on to it and close the potato mix and shape it as you like it.Roll the stuffed potato tikki in bread crumbs on all sides.
6:Either shallow fry it on a skillet or place the tikki on backing dish and spray Pam oil on the them and bake the tikki at 400 degrees until they turn golden brown from all sides.
How to serve: Serve the Alu tikki with green & sweet chutney.
Note: Using ready mashed potato mix cuts the preparation time to minimal. In traditional method you will have to boil potatoes, peel them and mash them using a masher. Which will take at least 30 to 40 minutes.
1 packet of "Idahoan original Mashed Potatoes" (This is available in supermarkets),ginger-garlic paste, finely chopped green chilies , chopped cilantro, salt,pepper & 1 slice of bread and bread crumbs.
Stuffing: Baby green peas for stuffing & oil.
Procedure:
1-Take one & half cups of water in a dish & add salt to taste & spoonful of oil to it. Cook it in microwave for 2 minutes.
2- Add packet of mashed potato mix ,ginger-garlic paste,cut chilies,chopped cilantro to the mix.
3:Soak a slice of bread in little water,squeeze out all the water and add it to the potato mix and knead the mix well.
How to Serve4:In a pan add little oil and heat it. Add baby green peas and cover it with a lid and cook until peas are done. Add salt, pepper & little lime juice to the peas. Remove from stove and mash peas slightly.
5:Take a small ball of potato mix in your hand and flatten it. Put spoonful of peas stuffing on to it and close the potato mix and shape it as you like it.Roll the stuffed potato tikki in bread crumbs on all sides.
6:Either shallow fry it on a skillet or place the tikki on backing dish and spray Pam oil on the them and bake the tikki at 400 degrees until they turn golden brown from all sides.
How to serve: Serve the Alu tikki with green & sweet chutney.
Note: Using ready mashed potato mix cuts the preparation time to minimal. In traditional method you will have to boil potatoes, peel them and mash them using a masher. Which will take at least 30 to 40 minutes.
Thursday, June 14, 2007
Montreal & Formula one
On Friday 8Th June Mittu, Rakhi & I drove to Montreal. New Brunswick & Quebec are separated by New Hampshire, hence we had to drive all the way up and take very long route to Quebec & Montreal.Actually if we could cut across New Hampshire we could reach Quebec city in less than 4 hours. However when we drove along the highway it took us almost 7.5 hours. Florence ville & Quebec city are on the same latitude.
It is a shame that US & Canada can not have a highway running through New Hampshire which will benefit both countries and save enormous amount of time & gas every year.
As soon as we leave New Brunswick & enter Quebec some how the land scape changes immediately. Quebec seems more affluent compared to New Brunswick. We drove all along St.Lawrence bay passing many small villages & towns named after one saint or the other.One day I must visit Quebec city as it is known as Paris of the west.
At the race it was very colorful as people were wearing colors of their respective teams. When the race started we could only see the tops of the cars for a fraction of a second racing at earth shattering speed and noise. Every one had ear plugs to protect their ear drums from shattering in to tiny pieces.Imagine we had to go through the ordeal for 70 laps.Hamilton from UK won the race. he was the first black driver ever to win Formula One.
I was watching the race comfortably sitting on small folding stool in shade of a tree, eating hot dog & Ice cream.
We left the venue of the race as soon as the race was over , before the metro got very crowded as we wanted to reach Florence ville by 1 am. Mittu & Rakhi had to go to work next day.In the evening of 11Th we Mittu & Rakhi drove me to Fredrick ton as I had a flight to Richmond on 12th afternoon.
So I am back in Richmond and Sonu has gone to NY for a training program for 2 days.
I see Ameya off in the morning at 6 am & pick him up at 1PM from YMCA.
Sonu will be back on Friday afternoon.Friday Angela's friend is hosting prewedding party. Sunday Mike & Angela are getting married & on 20th Sonu & Rahul are hosting a party. So plenty of activity in Richmond area.
Bye for the time being
It is a shame that US & Canada can not have a highway running through New Hampshire which will benefit both countries and save enormous amount of time & gas every year.
As soon as we leave New Brunswick & enter Quebec some how the land scape changes immediately. Quebec seems more affluent compared to New Brunswick. We drove all along St.Lawrence bay passing many small villages & towns named after one saint or the other.One day I must visit Quebec city as it is known as Paris of the west.
At the race it was very colorful as people were wearing colors of their respective teams. When the race started we could only see the tops of the cars for a fraction of a second racing at earth shattering speed and noise. Every one had ear plugs to protect their ear drums from shattering in to tiny pieces.Imagine we had to go through the ordeal for 70 laps.Hamilton from UK won the race. he was the first black driver ever to win Formula One.
I was watching the race comfortably sitting on small folding stool in shade of a tree, eating hot dog & Ice cream.
We left the venue of the race as soon as the race was over , before the metro got very crowded as we wanted to reach Florence ville by 1 am. Mittu & Rakhi had to go to work next day.In the evening of 11Th we Mittu & Rakhi drove me to Fredrick ton as I had a flight to Richmond on 12th afternoon.
So I am back in Richmond and Sonu has gone to NY for a training program for 2 days.
I see Ameya off in the morning at 6 am & pick him up at 1PM from YMCA.
Sonu will be back on Friday afternoon.Friday Angela's friend is hosting prewedding party. Sunday Mike & Angela are getting married & on 20th Sonu & Rahul are hosting a party. So plenty of activity in Richmond area.
Bye for the time being
Thursday, June 7, 2007
Plain Vanila Cake
Ingradients:
3 eggs,
150 grams unsalted butter,
150 grams sugar
150 grams all purpose flour
2 tablespoons vanila essence
1 cup of milk
1tablespoon baking soda
Procedure:
1:Get the butter to room temprature, beat it till light & fluffy, add sugar little by lttle while beating it constantly.
2:Seperate egg yolks & egg whites, Beat them seperately till light & fluffy at a slow speed with a blender.
3:Add beaten egg white to butter mixture and beat well.
4:Then add beaten egg yolks. Keep beating till all the sugar disolves.
5:Sieve all purpose flour & baking soda together.
6:Add sieved mixture to the beaten batter one spoon at a time while continuosly beating the mixture at low speed.
Continue beating the batter untill all lumps dissolve.
Add milk as required to make the batter of pouring consistency. Add vanila issence.
7:Pre heat oven to 400 degrees for 10 to 15 minutes.
8:Grease the baking pan and pour the batterin it and bake for 25 to 30 m inutes.
Insert the knife at the center of the cake to check if the cake is ready. If cake is done the knife will come clean.
Note:
You can decorate the cake with icing & slices of available fruit as you like.
3 eggs,
150 grams unsalted butter,
150 grams sugar
150 grams all purpose flour
2 tablespoons vanila essence
1 cup of milk
1tablespoon baking soda
Procedure:
1:Get the butter to room temprature, beat it till light & fluffy, add sugar little by lttle while beating it constantly.
2:Seperate egg yolks & egg whites, Beat them seperately till light & fluffy at a slow speed with a blender.
3:Add beaten egg white to butter mixture and beat well.
4:Then add beaten egg yolks. Keep beating till all the sugar disolves.
5:Sieve all purpose flour & baking soda together.
6:Add sieved mixture to the beaten batter one spoon at a time while continuosly beating the mixture at low speed.
Continue beating the batter untill all lumps dissolve.
Add milk as required to make the batter of pouring consistency. Add vanila issence.
7:Pre heat oven to 400 degrees for 10 to 15 minutes.
8:Grease the baking pan and pour the batterin it and bake for 25 to 30 m inutes.
Insert the knife at the center of the cake to check if the cake is ready. If cake is done the knife will come clean.
Note:
You can decorate the cake with icing & slices of available fruit as you like.
Monday, June 4, 2007
Florenceville
Nanimama, Atta & I went to Fredricton to pick up Rohan. He was returning from his 10 day trip to Chicago. On the way we went and saw Pappu & the girls and drove back to Florenceville.
Saturday Macanes had a party at the Hartland Golf club celebrating its annual day. It was drinks, dinner, and music.
Yesterday was Atta's birthday. So Rakhi baked a lovely cake with beautiful icing and decorated it with peach slices, kiwi, grapes, blackberry, & raspberry. Nani mama took many pictures of the cake with all of us.
Pappu & Shekhar came the previous night from Fredricton. We cooked fish curry, roast chicken with potatoes & onions, salad & rice at mittus place and took all the food to nanimamas place. Nani mama called his friends Janice & Edward for lunch. They are going to visit India in August for Rohans wedding.
Mittu & I went to play 9 holes of golf while all others were taking their naps.
So in general I am having ggod time eating, reading and going to various places in the car.
Saturday Macanes had a party at the Hartland Golf club celebrating its annual day. It was drinks, dinner, and music.
Yesterday was Atta's birthday. So Rakhi baked a lovely cake with beautiful icing and decorated it with peach slices, kiwi, grapes, blackberry, & raspberry. Nani mama took many pictures of the cake with all of us.
Pappu & Shekhar came the previous night from Fredricton. We cooked fish curry, roast chicken with potatoes & onions, salad & rice at mittus place and took all the food to nanimamas place. Nani mama called his friends Janice & Edward for lunch. They are going to visit India in August for Rohans wedding.
Mittu & I went to play 9 holes of golf while all others were taking their naps.
So in general I am having ggod time eating, reading and going to various places in the car.
Sunday, May 27, 2007
I am in Canada , Florenceville
I arrived in Fredricton with Sonu on Friday night.
I could see a crowd of people in the arrival terminal and new that we have a big reception party waiting to receive us.
I was right, nanimama, atta, mittu, rakhi, pappu & tanya were waiting to receive us.
As usual Immigration person singled me out to check my passport again for Canadian visa. Finally we came out and went to Pappus house for the night. Had lovely dinner of palak paneer, chicken, dal, rice etc along with red wine and late in the night went to bed. Nanimama flew to Detroit to attend his friends daughters wedding, Saturday Mittu, Rakhi, Atta, Sonu and me drove to Florenceville. Florenceville is north west of Fredricton about an hours drive. Also it was named after Florence Nightingale who lived here during worldwar 1.
We crossed worlds largest covered bridge & worlds smallest covered bridge going to Florenceville.
Then we drove to Rohans new house, which is brand new and lovely. We spent the night there. We are getting ready to drive to some place called Perth.
Sonu is leaving for DC tomorrow morning and I will stay put until 12th June.
The weather is perfect
I could see a crowd of people in the arrival terminal and new that we have a big reception party waiting to receive us.
I was right, nanimama, atta, mittu, rakhi, pappu & tanya were waiting to receive us.
As usual Immigration person singled me out to check my passport again for Canadian visa. Finally we came out and went to Pappus house for the night. Had lovely dinner of palak paneer, chicken, dal, rice etc along with red wine and late in the night went to bed. Nanimama flew to Detroit to attend his friends daughters wedding, Saturday Mittu, Rakhi, Atta, Sonu and me drove to Florenceville. Florenceville is north west of Fredricton about an hours drive. Also it was named after Florence Nightingale who lived here during worldwar 1.
We crossed worlds largest covered bridge & worlds smallest covered bridge going to Florenceville.
Then we drove to Rohans new house, which is brand new and lovely. We spent the night there. We are getting ready to drive to some place called Perth.
Sonu is leaving for DC tomorrow morning and I will stay put until 12th June.
The weather is perfect
Thursday, May 24, 2007
Simple Chicken Roast
Ingredients:
Chicken Drumsticks, Potatoes, Onions
For marination:
Mix well: Yogurt, Ginger & Garlic paste, Red Chilly powder & salt into fine paste.
Procedure:
1:Clean & wash the drum sticks. Cut potatoes & onions into large pieces. Marinate the drumsticks, potato & onion pieces in the yogurt paste you prepared for 2/3 hours.
2: Cover a baking dish with alluminium foil. Place marinated chicken, potato & onion pieces on the foil and bake in the oven for about 25 minutes.
Check from time to time.
3:When the drum sticks turn brown remove from the oven garnish with cellantro and serve with hot Parathas.
Chicken Drumsticks, Potatoes, Onions
For marination:
Mix well: Yogurt, Ginger & Garlic paste, Red Chilly powder & salt into fine paste.
Procedure:
1:Clean & wash the drum sticks. Cut potatoes & onions into large pieces. Marinate the drumsticks, potato & onion pieces in the yogurt paste you prepared for 2/3 hours.
2: Cover a baking dish with alluminium foil. Place marinated chicken, potato & onion pieces on the foil and bake in the oven for about 25 minutes.
Check from time to time.
3:When the drum sticks turn brown remove from the oven garnish with cellantro and serve with hot Parathas.
Wednesday, May 23, 2007
I am in US of A
I left Pune on 18th May and reached Richmond on 19th. Sunday 20th Pappumama, Paplu, Leela & Meera visited us in Richmond from DC for 2 days. Leela & Meera are growing up very nicely. I thought that Leela was quiter than last year. Meera loves to dance to the music, any music.
Pappumama,Sonu &I went to play golf next day at Windyhill golf course.It was lot of fun.
Tuesday afternoon they left for DC again as Wednesday was Leela's graduation from her Playschool. Ameya was very sad that baby Leela & Meera left while he was in school.
Thursday 24th Me,Sonu & Ameya will go to DC. Friday we are flying for Canada to see Rakhi & Mittu. Mittu & Rakhi have made detailed plans for our visit. Sonu will return after Memorial day week end I will stay on until 12th June.
I am looking forward to my trip to Mittu & Rakhis first home.
Pappumama,Sonu &I went to play golf next day at Windyhill golf course.It was lot of fun.
Tuesday afternoon they left for DC again as Wednesday was Leela's graduation from her Playschool. Ameya was very sad that baby Leela & Meera left while he was in school.
Thursday 24th Me,Sonu & Ameya will go to DC. Friday we are flying for Canada to see Rakhi & Mittu. Mittu & Rakhi have made detailed plans for our visit. Sonu will return after Memorial day week end I will stay on until 12th June.
I am looking forward to my trip to Mittu & Rakhis first home.
Thursday, May 17, 2007
Guar Bhaji Sweet & Sour
Vegetables: Guar fresh or frozen,
Other ingredients:
Tamarind pulp, sugar, turmeric, salt, red chilies, green chilly pieces, fenugreek, mustard, hing, urad dal , curry leaves & little besan
Preparation:
If you are using fresh Guar pluck the end of a cluster bean with your hand, and then pull downward; if a thick thread comes away, the bean need stringing, so do the same on the other side. The beans can then be sliced either using a sharp knife or with your hands. Cut or pluck them into 2 inch long pieces. Wash & drain the pieces.
Procedure
1: Boil guar pieces in salt water.
2: To tamarind pulp add sugar, turmeric powder & salt.
3: In a pan add little oil and heat it, add red chilies, little urad dal, mustard, and fenugreek. Last add few pieces of green chilies &curry leaves.
4: Add tamarind pulp to the pan & let it cook for few minutes.
5: Add boiled Guar pieces to cooked tamarind and cook for few more minutes.
6: Take a spoonful of besan in a cup add little water & make it into a paste. Add this paste to cooked bhaji.
Note :
Once again quantities of salt, sugar, tamarind must be balanced to get the right taste. Besan paste is added to improve the consistency.
Variation: If you like you can also add cut onion along with Guar.
Other ingredients:
Tamarind pulp, sugar, turmeric, salt, red chilies, green chilly pieces, fenugreek, mustard, hing, urad dal , curry leaves & little besan
Preparation:
If you are using fresh Guar pluck the end of a cluster bean with your hand, and then pull downward; if a thick thread comes away, the bean need stringing, so do the same on the other side. The beans can then be sliced either using a sharp knife or with your hands. Cut or pluck them into 2 inch long pieces. Wash & drain the pieces.
Procedure
1: Boil guar pieces in salt water.
2: To tamarind pulp add sugar, turmeric powder & salt.
3: In a pan add little oil and heat it, add red chilies, little urad dal, mustard, and fenugreek. Last add few pieces of green chilies &curry leaves.
4: Add tamarind pulp to the pan & let it cook for few minutes.
5: Add boiled Guar pieces to cooked tamarind and cook for few more minutes.
6: Take a spoonful of besan in a cup add little water & make it into a paste. Add this paste to cooked bhaji.
Note :
Once again quantities of salt, sugar, tamarind must be balanced to get the right taste. Besan paste is added to improve the consistency.
Variation: If you like you can also add cut onion along with Guar.
Tuesday, May 15, 2007
“Guar” (Cluster beans) Bhaji
Vegetables: Guar fresh or frozen,
Other ingredients:
Red chilly pieces, mustard seeds, cumin seeds, little urad dal, hing, salt, curry leaves, oil & desiccated coconut. Little sugar
Preparation:
If you are using fresh Guar pluck the end of a cluster bean with your hand, and then pull downward; if a thick thread comes away, the bean need stringing, so do the same on the other side. The beans can then be sliced either using a sharp knife or with your hands. Cut or pluck them into 2 inch long pieces. Wash & drain the pieces.
Procedure :
1: In a pan add little oil. When oil is smoking add urad dal, mustard, cumin & red chilies. Fry till mustard crackles & urad dal turns brown. Add curry leaves & hing.
2: Add the cut pieces of Guar. Cover & cook for few minutes.
Add enough water to cook, cover the pan & cook until all water evaporates.
3: Add salt, sugar
4: Then add desiccated coconut & remove the pan from stove.
Note : Urad dal is used to add crunch to the preparation
Variation: Some people cook cut guar first in salted water and then use it.
Other ingredients:
Red chilly pieces, mustard seeds, cumin seeds, little urad dal, hing, salt, curry leaves, oil & desiccated coconut. Little sugar
Preparation:
If you are using fresh Guar pluck the end of a cluster bean with your hand, and then pull downward; if a thick thread comes away, the bean need stringing, so do the same on the other side. The beans can then be sliced either using a sharp knife or with your hands. Cut or pluck them into 2 inch long pieces. Wash & drain the pieces.
Procedure :
1: In a pan add little oil. When oil is smoking add urad dal, mustard, cumin & red chilies. Fry till mustard crackles & urad dal turns brown. Add curry leaves & hing.
2: Add the cut pieces of Guar. Cover & cook for few minutes.
Add enough water to cook, cover the pan & cook until all water evaporates.
3: Add salt, sugar
4: Then add desiccated coconut & remove the pan from stove.
Note : Urad dal is used to add crunch to the preparation
Variation: Some people cook cut guar first in salted water and then use it.
Saturday, May 12, 2007
Tomato Chutney : (Mothers Day Special from Aigo)
Vegetables: Tomatoes, curry leaves
Other ingredients: Tamarind pulp, Red chilies, Fenugreek seeds, mustard seeds, hing, salt, little sugar,
Procedure:
1: Cut tomatoes into large pieces and cook them in a pan. Add tamarind pulp, turmeric powder to the tomatoes. Cook until most liquid evaporates from tomatoes and a thick pulp is left in the pot.
Add salt & sugar to the cooked pulp.
2: In a small pan add oil and heat it. When oil is smoking add mustard, fenugreek, red chilies and curry leaves. Take the pan off the stove and add hing powder.
3: Take all of the above except the oil and grind, add tomato pulp and grind it little more.
4: Take the ground mixture into serving bowl and add the remaining oil into it.
Note : This chutney must not be ground into a fine paste. Consistency should be little chunky.
Variation: Alternatively boil tomatoes until the skin cracks. Peel the tomatoes and mash them and then cook until water evaporates.
Other ingredients: Tamarind pulp, Red chilies, Fenugreek seeds, mustard seeds, hing, salt, little sugar,
Procedure:
1: Cut tomatoes into large pieces and cook them in a pan. Add tamarind pulp, turmeric powder to the tomatoes. Cook until most liquid evaporates from tomatoes and a thick pulp is left in the pot.
Add salt & sugar to the cooked pulp.
2: In a small pan add oil and heat it. When oil is smoking add mustard, fenugreek, red chilies and curry leaves. Take the pan off the stove and add hing powder.
3: Take all of the above except the oil and grind, add tomato pulp and grind it little more.
4: Take the ground mixture into serving bowl and add the remaining oil into it.
Note : This chutney must not be ground into a fine paste. Consistency should be little chunky.
Variation: Alternatively boil tomatoes until the skin cracks. Peel the tomatoes and mash them and then cook until water evaporates.
Thursday, May 10, 2007
Aloo Rassa: Aigo style
Vegetables: Potatoes, onions, tomatoes, green chilies, coconut, ginger, coriander leaves.
Other ingredients: Oil, mustard, cumin, turmeric, salt, sugar & curry leaves.
Preparation: Peel and cut potatoes into medium size pieces. Cut onion into large pieces. Cut tomatoes into small pieces
Masala: Grind to paste coconut, green chilies, ginger, turmeric, salt & sugar
Procedure :
1: In a pan add little oil and heat it. When oil is smoking add mustard seed, cumin seeds, curry leaves.
2: When mustard crackles add chopped onion and cook for few minutes.
3: Then add the ground masala and fry for few minutes.
4: Then add chopped tomatoes and cook for few minutes.
5: Finally add potato pieces and cook for few minutes. Add enough water and cook on slow fire until potato are just done.
Note: Tomatoes in US are sweet unlike those in India. If you want better taste. add little tamarind pulp .
Once again you have to balance quantities of salt, sugar & tamarind to get perfect taste & flavor.
This Rassa is will not be very think in consistency.
You can add cauliflower, green peas also if you like.
Other ingredients: Oil, mustard, cumin, turmeric, salt, sugar & curry leaves.
Preparation: Peel and cut potatoes into medium size pieces. Cut onion into large pieces. Cut tomatoes into small pieces
Masala: Grind to paste coconut, green chilies, ginger, turmeric, salt & sugar
Procedure :
1: In a pan add little oil and heat it. When oil is smoking add mustard seed, cumin seeds, curry leaves.
2: When mustard crackles add chopped onion and cook for few minutes.
3: Then add the ground masala and fry for few minutes.
4: Then add chopped tomatoes and cook for few minutes.
5: Finally add potato pieces and cook for few minutes. Add enough water and cook on slow fire until potato are just done.
Note: Tomatoes in US are sweet unlike those in India. If you want better taste. add little tamarind pulp .
Once again you have to balance quantities of salt, sugar & tamarind to get perfect taste & flavor.
This Rassa is will not be very think in consistency.
You can add cauliflower, green peas also if you like.
Sambar: Aigo style
Vegetables: Any left over vegetables (carrot, brinjal, beans, pumpkin radish etc.) onions, green chilies, drum sticks, tomatoes.
Chop all vegetables into large pieces.
Other ingredients: Turdal, tamarind, sugar
Red Chilies, curry leaves, fenugreek, mustard, cumin, hing, turmeric, salt
Sambar Masala : Roast red chilies, coriander seeds, fenugreek, cumin, curry leaves
Grind all roasted ingredients into powder.
Procedure
1: Cook Tur dal in pressure cooker until it is fully cooked.
2: Soak tamarind in warm water and extract pulp
(You can use ready tamarind pulp available in Indian stores)
3: In a pan add little oil, when the oil is hot, add mustard, cumin, fenugreek seeds, when mustard crackles add curry leaves. Add turmeric & hing.
Next add all cut vegetables, cover and cook for some time.
4: When vegetables are cooked add tamarind pulp, add enough water and cook for some more time.
5: Add 2 spoons of ground Sambar Masala and cook for 5 more minutes. Add salt to taste & little sugar.
6: Mash cooked dal well and add to the boiled vegetables. Cook for few more minutes.
Note :
You need to balance the quantities of salt, tamarind and sugar to get the correct taste and flavor.
You have a choice of making your sambar either thick or thin as required by adjusting quantities of dal and tamarind water.
Chop all vegetables into large pieces.
Other ingredients: Turdal, tamarind, sugar
Red Chilies, curry leaves, fenugreek, mustard, cumin, hing, turmeric, salt
Sambar Masala : Roast red chilies, coriander seeds, fenugreek, cumin, curry leaves
Grind all roasted ingredients into powder.
Procedure
1: Cook Tur dal in pressure cooker until it is fully cooked.
2: Soak tamarind in warm water and extract pulp
(You can use ready tamarind pulp available in Indian stores)
3: In a pan add little oil, when the oil is hot, add mustard, cumin, fenugreek seeds, when mustard crackles add curry leaves. Add turmeric & hing.
Next add all cut vegetables, cover and cook for some time.
4: When vegetables are cooked add tamarind pulp, add enough water and cook for some more time.
5: Add 2 spoons of ground Sambar Masala and cook for 5 more minutes. Add salt to taste & little sugar.
6: Mash cooked dal well and add to the boiled vegetables. Cook for few more minutes.
Note :
You need to balance the quantities of salt, tamarind and sugar to get the correct taste and flavor.
You have a choice of making your sambar either thick or thin as required by adjusting quantities of dal and tamarind water.
Wednesday, May 9, 2007
Brinjal Chutney (1)
Brinjal Chutney (1)
Vegetables: Large Brinjal , green chilies, coriander, onions
Other ingredients: Tamarind pulp, salt, sugar,
Procedure :
1: Roast the Brinjal either on stove or in oven. Skin roasted Brinjal and mash it with a fork.
2: In a mixing bowl place tamarind pulp. Add salt, sugar, chopped green chilies, chopped onion & chopped coriander.
3: Add little oil in a pan & heat it . When oil is smoking add few red chilly pieces, fenugreek seeds, black gram dal , mustard, cumin & asaphotedia. When mustard crackles add the oil to tamarind pulp
4: To this mixture add roasted & mashed Brinjal.
Note : If green coriander is not available use few curry leaves in the tampering .
Variation: If you do not want to use tamarind you can add the tampering to roasted & mashed Brinjal.
Vegetables: Large Brinjal , green chilies, coriander, onions
Other ingredients: Tamarind pulp, salt, sugar,
Procedure :
1: Roast the Brinjal either on stove or in oven. Skin roasted Brinjal and mash it with a fork.
2: In a mixing bowl place tamarind pulp. Add salt, sugar, chopped green chilies, chopped onion & chopped coriander.
3: Add little oil in a pan & heat it . When oil is smoking add few red chilly pieces, fenugreek seeds, black gram dal , mustard, cumin & asaphotedia. When mustard crackles add the oil to tamarind pulp
4: To this mixture add roasted & mashed Brinjal.
Note : If green coriander is not available use few curry leaves in the tampering .
Variation: If you do not want to use tamarind you can add the tampering to roasted & mashed Brinjal.
Stuffed Brinjals
Stuffed Brinjals
Vegetables: Small green or purple Brinjals.
Preparing the Brinjals:
Slit the Brinjals from opposite side of the stem into four without separating them into pieces. Keep them in a bowl of water.
Stuffing:
Heat very little oil in the pan. Add red chilies, gram dal, black gram dal & fry till brown. Then add cumin seeds, fenugreek seeds & hing. When done remove from fire. Add salt to taste, tamarind, and turmeric. Grind all of the above into fine powder.
Procedure :
1: Drain the Brinjals.
2: Stuff the above powder into Brinjals.
3: Add some oil in a frying pan. When the oil is smoking add stuffed brinjals to it. Cover with a lid and fry in slow fire.
Turn from time to time uuntil all sides are golden brown in color.
4: Place fried stuffed Brinjals in a serving plate and garnish with chopped green coriander.
Note:
Choose quantity of each ingradient based on how many Brinjals you want to stuff.
If you think the Brinjals will separate into pieces after stuffing, you can tie them with a thread and fry.
Vegetables: Small green or purple Brinjals.
Preparing the Brinjals:
Slit the Brinjals from opposite side of the stem into four without separating them into pieces. Keep them in a bowl of water.
Stuffing:
Heat very little oil in the pan. Add red chilies, gram dal, black gram dal & fry till brown. Then add cumin seeds, fenugreek seeds & hing. When done remove from fire. Add salt to taste, tamarind, and turmeric. Grind all of the above into fine powder.
Procedure :
1: Drain the Brinjals.
2: Stuff the above powder into Brinjals.
3: Add some oil in a frying pan. When the oil is smoking add stuffed brinjals to it. Cover with a lid and fry in slow fire.
Turn from time to time uuntil all sides are golden brown in color.
4: Place fried stuffed Brinjals in a serving plate and garnish with chopped green coriander.
Note:
Choose quantity of each ingradient based on how many Brinjals you want to stuff.
If you think the Brinjals will separate into pieces after stuffing, you can tie them with a thread and fry.
Tuesday, May 8, 2007
Vegetable Korma
Required vegetables:
Potatoes, Sweet potato, carrot, beetroot, green beans, green peas, cauliflower, onions
Preparing the vegetables
Skin potatoes, sweet potato, beetroot & carrot and cut into cubes.
Cut green beans & cauliflowers into large pieces.
Boil above vegetables so that they are just cooked. Chop onions into medium size pieces.
Masala:
Grind to fine paste small piece of ginger, few pods of garlic, half of chopped onions, coriander, black pepper, poppy seeds, few almonds, one piece of dry coconut, 4 cardamoms, 4 cloves, small piece of cinnamon.
Procedure :
1: To one-cup of curd add the ground macula along with little turmeric powder & salt to taste.
Marinate the boiled vegetables with the curd mixture for one hour.
2: Place a pan on the stove, add little refined oil or ghee when it is smoking add remaining onion pieces & fry until brown.
3: Add vegetables marinated in curds to the golden brown onions. Cover the pan and cook on slow fire
Note :
You can serve vegetable korma either with rice or roti.
You can use left over vegetables in the fridge to make korma.
Potatoes, Sweet potato, carrot, beetroot, green beans, green peas, cauliflower, onions
Preparing the vegetables
Skin potatoes, sweet potato, beetroot & carrot and cut into cubes.
Cut green beans & cauliflowers into large pieces.
Boil above vegetables so that they are just cooked. Chop onions into medium size pieces.
Masala:
Grind to fine paste small piece of ginger, few pods of garlic, half of chopped onions, coriander, black pepper, poppy seeds, few almonds, one piece of dry coconut, 4 cardamoms, 4 cloves, small piece of cinnamon.
Procedure :
1: To one-cup of curd add the ground macula along with little turmeric powder & salt to taste.
Marinate the boiled vegetables with the curd mixture for one hour.
2: Place a pan on the stove, add little refined oil or ghee when it is smoking add remaining onion pieces & fry until brown.
3: Add vegetables marinated in curds to the golden brown onions. Cover the pan and cook on slow fire
Note :
You can serve vegetable korma either with rice or roti.
You can use left over vegetables in the fridge to make korma.
Monday, May 7, 2007
Saturday, May 5, 2007
Some facts about Oval garden
Almost 3 years ago I decided to take part in society management. So I contested and won the election with good majority.
I was given the beautification & cleanliness portfolio. The rest of the committee thought what can one do in beautification. However I had 4.5 lacs in the kitty and I got landscapping agency to draw plans and give estimates to make this garden in phases.
First phase was completed in 6 months with full sprinkler system etc. When members saw the final result in next budget 10 lacs was sanctioned. Phase 3 was childrens park with latest equipment & phase 2 & 3.
I complete my 3 years this June. So if I want to complete the Oval garden then I need to contest second term , get elected & then complete the rest of the wok.
God willing this and swimmingpool project will be completed in next one year.
love
you all
aigo
I was given the beautification & cleanliness portfolio. The rest of the committee thought what can one do in beautification. However I had 4.5 lacs in the kitty and I got landscapping agency to draw plans and give estimates to make this garden in phases.
First phase was completed in 6 months with full sprinkler system etc. When members saw the final result in next budget 10 lacs was sanctioned. Phase 3 was childrens park with latest equipment & phase 2 & 3.
I complete my 3 years this June. So if I want to complete the Oval garden then I need to contest second term , get elected & then complete the rest of the wok.
God willing this and swimmingpool project will be completed in next one year.
love
you all
aigo
Sunday, April 29, 2007
My swimming pool project
Two years ago our AGM sanctioned almost one crore to develop swimming pool complex in Sind Society.
As ususal there was teething trouble project was delayed. However now we are ready to start the construction of the pool which will be half Olympic size.
But 2 days I heard that some old members are on signature campaign to stall the project.
So we are on war path with these members.I was busy talking to various people and collecting their support. Tomorrow is the D day and the fate of this project will be decided one way or the other.
I know that I will be very restless until tomorrow.
I promise to post some photos of my first project i.e The Oval Garden. Now it stands in full splendour with brand new Childrens play equipment, cast iron benches, manicured lawns, victorian lighting etc. Every day we go and sit there in the evening and enjoy the fresh air.
love
aigo
As ususal there was teething trouble project was delayed. However now we are ready to start the construction of the pool which will be half Olympic size.
But 2 days I heard that some old members are on signature campaign to stall the project.
So we are on war path with these members.I was busy talking to various people and collecting their support. Tomorrow is the D day and the fate of this project will be decided one way or the other.
I know that I will be very restless until tomorrow.
I promise to post some photos of my first project i.e The Oval Garden. Now it stands in full splendour with brand new Childrens play equipment, cast iron benches, manicured lawns, victorian lighting etc. Every day we go and sit there in the evening and enjoy the fresh air.
love
aigo
Saturday, April 28, 2007
Aigos first thought
All the girls asked me to create a blog, so here I go. from todayonwards aigo has her own blog "aigothinks"
The main purpose is to share some of andugundu reciepes with all of them, of course there is a secondery purpose "gossip"
So do not expect anything very profound when you log in
love
aigo
The main purpose is to share some of andugundu reciepes with all of them, of course there is a secondery purpose "gossip"
So do not expect anything very profound when you log in
love
aigo
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