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
Sunday, May 27, 2007
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
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