aigothinks

2009-04-28T09:59:00.000-07:00

2009-04-28T09:47:00.000-07:00

2009-04-28T09:22:00.000-07:00

Jewelry-Some new designs

2009-04-28T09:04:00.000-07:00

I need ideas how to market them.

2009-04-05T01:43:00.001-07:00

2009-04-05T00:41:00.000-07:00

The photos are in reverse order. That is last pictures shown are taken in the return flight.
When we are flying from Bhutan we see Kanchanganga,Everest and last are Annapurna range. You can see the entire Himalayan range from the window seat.You realise that the entire range stands like a protective wall on the north. otherwise chaina would have usurped whole of India long time ago.

2009-04-05T00:30:00.000-07:00

2009-04-05T00:21:00.000-07:00

2009-04-05T00:07:00.000-07:00

2009-04-04T23:54:00.000-07:00

2009-04-04T23:42:00.000-07:00

2009-04-04T23:24:00.000-07:00

2009-04-04T23:09:00.000-07:00

2009-04-04T22:58:00.000-07:00

2009-04-04T22:41:00.000-07:00

2009-04-04T21:57:00.000-07:00

We left for Delhi on 25th so as to catch early morning flight to Paro, Bhutan on 26th.
Mittu sent us the following information:
"Tucked into a tightly cropped valley and surrounded by 16,000-foot-high Himalayan peaks, Bhutan's only airport is forbidding to fly into. It requires specially trained pilots to maneuver and land through a channel of tree-covered hillsides."
The pilot made an effort to land at Paro twice without success. A thick low cloud cover made it impossible to see the airstrip, so the flight was diverted to Kolkata and we had to spend 26th night in Hayett, Kolkata. Finally on 27th we reached Paro. I have never seen such beautiful airport terminal. It looked like a palace. Run way is dead end at the foothills of mountains. It was absolutely fantastic. We set of for Thimpu by road immediately after collecting our baggage.The entire 45 minute drive was beautiful.
After 2 nights in Thimpu we left for Punakha to see one of the most beautiful Monasteries on the river banks. This is where the young K5 was crowned last year.

Tourism is very new to Bhutan as airport, roads etc. were built in only last 20 years or so.Surprisingly all the infrastructure in Bhutan is developed by Government of India to international standards. So I was wondering "what happens to the same government when it comes to India?"

30th morning we left for again Paro and spent next 2 nights in a hotel which was a palace once upon a time.

Bhutan has monasteries, palaces and mountains and nothing else. people are simple, polite and all of them speak excellent English. So communication is not a problem at all. We had 2 drivers and 2 guides with us all the time along with 2 minivans and a truck for luggage. This was because, the ambassador Mr.Vyas is a friend of Dr. Subbarao who had organized this trip.
ours was a motley crowd of 13 people. Dr. Subbarao, his daughter and son in law from US, a family of 3 Americans, 4 of us from Pune, and Dr. Subbarao's brother in law and his wife from Hyderabad and this most charming elderly lady from Delhi Vijaya Pandit.

We were divided into 2 vans with all Americans in one van with Dr.Subbarao and all others in second van.
Baba charmed Vijaya by helping her to get in and out of the van every time. So now we have a standing invitation to go to Delhi and stay with her house in Greater Kailash.

Shopping was mainly hand woven textiles and Budhist paintings and artifacts.
Food was combination of Indian, Chinese and continental cuisines.
We left for Delhi on 1st April and reached Pune at midnight after considerable flight delays from Delhi to Pune.
I am posting some pictures of beautiful Bhutan.
Enjoy

2008-11-28T07:28:00.000-08:00

2008-11-28T07:15:00.000-08:00

new living room furniture

2008-11-28T07:07:00.001-08:00

More pictures from 7th November

2008-11-27T07:08:00.000-08:00

Baba's birthday pictures

2008-11-27T06:50:00.000-08:00

My birthday present from baba

2008-11-27T06:41:00.001-08:00

2008-11-24T07:51:00.000-08:00

2008-11-24T04:54:00.000-08:00

2008-11-24T04:40:00.000-08:00

2008-11-24T04:23:00.000-08:00

2008-11-24T04:01:00.002-08:00

2008-11-24T04:01:00.001-08:00

Evening pooja

2008-11-24T03:48:00.001-08:00

2008-11-24T03:37:00.000-08:00

Golf Tournament on 22nd morning

2008-11-24T03:15:00.000-08:00

2008-11-23T09:49:00.000-08:00

My Birthday

2008-11-23T08:47:00.000-08:00

I was planning to have a quite birthday with Ramapriya & Chandu. I had planned that if they come to Pune for few days I will take them to movies, shopping and may be one day either to Bombay or Mahabaleshwar.
But what happened for my birthday was a like a dream & fairy tale. Chandu was secretly planning a golf tournament on 22nd morning.Some how I came to know about it and decided to get involved. So next one week was a whirlwind activity shopping , planning, etc.
First we booked T off times for 22nd and rushed to this newest terrace restaurant near golf course to book a lunch party for about 40 people.Then we rushed to the newest Staples which has opened on Baner road near our house to print the invitations. Distributed the invitations next day.
Went on a shopping frenzy buying giveaways, prizes for the tournament. While all this was happening Chandu was slyly planning a pooja for 22nd evening along with Sesh aunty.
So 22nd we left for the golf course at 7 am.As I was walking towards starter's hut I heard someone saying "Happy Birthday to you" I turned to See Pondy hiding between two cars. I was surprised and happy at the same time. Kumud and papa were the next to come out of hiding and meet us. All three of them were hiding in RSI for one whole day so that they could surprise me on the golf course.
There were 30 people who played golf tournament. We finished at about 1 pm and then left for this restaurant named "Zafran Exotica". Chandu had already briefed the manager about all necessary arrangements including a huge chocolate cake.
The party went on until 3:30 pm with drinks, prize distribution, and a fabulous lunch. The arrangements and service was excellent. We had bought latest books as prizes and a chocolate box as a giveaway. One of the oldest golfing friend of mine gave away prizes.
I rushed home to take a bath & get ready for pooja. The priest arrived sharp 5pm and pooja lasted for 45 minutes.in the evening we all celebrated with champagne. The most touching part was the toast proposed by everyone.
I forgot to mention that swami illuminated the house like a wedding house & made a nice Maharashtrian meal. Pondy presented me with a lovely golf cap with built in fan which works on solar cell.I am going to were it when we play next.
I can go on about my birthday bash, it was the best. We all fealt the absence of all the children & grand children.
I will sign off now so that I can upload few pictures from last two days of celebrations for all of you.

2008-11-13T08:43:00.000-08:00

2008-11-10T07:21:00.000-08:00

2008-11-10T07:11:00.000-08:00

Few pictures from Diwali & Baba's Birthday

2008-11-10T06:59:00.000-08:00

We had a nice quite birthday celebration for baba. Chandumavshi & Avinash uncle arrived a day before birthday.We had a nice pooja at home in the morning and baba went away to office.We sent sweet packets to all people in office. In the evening we had sit down dinner with Dr.Asher, Shigeko, Nani & Sesh.Avinash.
Swami cooked mutton and chicken kababs, Mutton Biriyani, Tandoori chicken etc. We had Seetafal Icecream and birthday cake for dessert.
Sonus flowers arrived just in time. Baba was busy throughout the day with phone calls.
I had a surprise for baba. renovated his small study with new furniture and floor tiles.
Currently he is busy along with Chandumavshi sorting all the junk and arranging his room.
I am uploading few pictures from Diwali & Birthday for all of you.
love
aigo

Beaded Jewellery

2008-08-11T18:33:00.000-07:00

We are in Ottawa with Rakhi and Mittu for last 3 weeks, enjoying our stay here.
We went to Montreal and Thousand Islands during long weekend. Also we went to see Red Bull Flug tag in Gatineau on the banks of Ottawa river. It was fun to watch people with various contraptions trying to stay afloat as they plunge in to the river from a high platform. It was a group of 4 girls under the name of "Surf & the city" who won the first prize.
Rakhi & I went to the bead shop called Sassy Beads and bought some beads and made some dangling earrings. It was lot of fun beading. I am posting few pictures of our creations. Enjoy the show and comment on our designs.

2008-06-27T10:53:00.000-07:00

2008-06-27T10:46:00.000-07:00

2008-06-27T10:36:00.000-07:00

Mexico-Port Villarta

2008-06-27T10:10:00.000-07:00

On 17th June Baba, me, Sonu, Ameya, Agela, Mike & Bekky left for Mexico from Richmond via Huston.
Total flight time about 5 hours.Surprisingly there were no flight delays and we reached PortVallarta in the afternoon. Took a minivan and reached Sandeep & Shawn's apartment which is about 30 minutes ride from the air port.
One look at the pent house apartment and we all started to worry how we can lug our bags on those steep steps. While we were contemplating the possibilities Jose the caretaker came and quickly and effortlessly reached all our bags upstairs. As we started the inspection of the apartment we came to the open kitchen & living area and paused in awe of the scene in front of us. There it was the pacific in all its glory. It looked as if it was an extension to the living area. It was beautiful and breathtaking.
We finally settled down in our rooms and set out in search of food ad every one was hungry. Right across the street was this small restaurant called "The pirates" and we settled down for our first Margarita's and beer and food.
next six days were all about food , walks in the streets of Port Vallarta , beach and leisurely sitting in the balcony with wine and food looking at the sun set which was almost at 8:30pm.It was daylight until 9:30. I always felt that it was too early to eat dinner at 7:30 or 8 in the evening due to the sun light.
We went to couple of very nice restaurants like "The Kliff", El Set etc. The moves Night of iguana, Predator etc were shot here.
One day we went on a cruise to near by beach where one could para sail,ride on a banana boat, go jet skiing & snorkeling.
Ameya and Mike went jet skiing, we went on banana boat and had nice sea food for lunch. It was a whole day activity.
I am uploading few pictures baba & sonu took over there. I feel that it is trip worth every penny and all of you should take some time or the other.

2008-05-22T08:15:00.000-07:00

I had written some time ago that how swimming pool project was delayed by some members for no reason.
But I am happy to say that finally the pool is ready and on Sunday 25th we are having opening function.
So we have completed two beautiful projects 1) Oval Garden & 2) Swimming Pool
Now my third project is taking shape in my mind of a full club house with all possible facilities for members, including gym, pool table, bowling, card room, TV room, restaurant etc.

Swimming Pool

2008-05-22T08:00:00.000-07:00

More pictures

2008-05-21T09:39:00.000-07:00

This monkey was out side our room staring at the fruit basket in the room.
Baba took the picture.

The lake is in Pokhara. Pokhara is a nicer place to be in Nepal.
People coming to scale Annapoorna range Pokhra is their base camp.

Our resort in Kathnandu Le Meredien looked like this from out side at night time

It is Sesh aunty and me

2008-05-21T09:30:00.000-07:00

Aigo in action at golf course in khatmandu

2008-04-28T04:53:00.000-07:00

2008-04-28T04:45:00.000-07:00

Our Nepal Trip

2008-04-27T23:11:00.000-07:00

Le-Meredien Khatmandu gave us an offer of Rs.16000/- for 4 nights & 5 days on twin sharing basis.
This package included Airport pick up and drop, 4 brekfasts, 4 lunch or dinner, 4 days of golf and for non golfers 4 days of Spa coupons.
I jumped at the offer and booked our passage, Pune- Bombay-Delhi-Khatmandu and back for baba & me..
Nani & Sesh also came with us . We had good 4 days in Khatmandu and Pokhra valley.
Nepal is a very very poor country, so Khatmandu was a dissapointment. Very crowded with non existant roads etc. Also the Maoists had just won the elections and were in the process of forming a governament.
However our resort was beautiful and away from the city in Gokaran forest.
I played golf for 2 days and then other 2 days we went around sightseeing.
The best part of the trip was the mountain flight in a samall 16 seater beachcraft to see Himalayan range.
I have no words to describe this flight.
We flew east and north of khatmandu to see the entire range where smallest peak was 27000 ft high.
Then we all saw Everest ( Sagarmatha) the most magnificient and majestic peak ever. Which is 29,900 ft high and all other peaks look like dwarfs infront of it.
I am posting few pictures of Himalayas , hope you all will enjoy it.And may be one day you all will see it yourselves and tell me what your experience was.
With love
Aigo

Coconut Chutney or Kobbarkaya Pachadi

2008-04-16T09:02:00.000-07:00

Ingredients:

Coconut- 1 cup grated
Thick tamarind pulp- 1.5 tbsp
Jagerry- 1 tsp
Oil- 1 tbsp
Salt- To taste

Tempering:

Split black gram- 1 heaped tsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Red chillies- 8 to 10
Green chillies- 3 to 4
Curry leaves- 6 to 8
Corander leaves - 1 tbsp , chopped
Asafoetida- 1 tsp

Procedure:

1- In a wok heat 2 tsp oil. Add gram, pop mustard and then fenugrrek. Switch off the heat and add red chillies and remaining ingredients of tempering
2- Grind the tempering along with coconut, tamarind pulp, jaggery and salt into coarse paste.
3- Heat remaining oil and add little gram, mustard and after switching off heat asafoetida powder.
Garnish the ground chutney with this second tempering.

Note:

Serve with idlis. dosas or with steamed rice with spoonful of ghee.

Ginger Chutney or Allam Pachadi

2008-04-16T08:31:00.000-07:00

Ingredients:

Ginger-1 cup grated
Tamarind pulp 3 tbsp
Jaggery- 1 tbsp
Ghee-2 tbsp
Oil-2 tbsp
Salt- To taste

For tempering;

Split blck gram -1tbsp
Mustard seeds- 1 tbsp
Red chillies- 3 to 4
Curry leaves- 1/2 cup
Coriander leaves-1 cup, chopped
Asafoetida- 1 tsp
Turmeric powder 1/2 tsp

Procedure:

1- In a wok heat ghee and fry the grated ginger well for 4-5 minutes.
2-In another wok, heat 1.5 tbsp oil for first tempering. Add the gram, as it turns brown pop mustard. Switch off heat and add the red chillies, and remaining ingredients of the tempering.
3- Grind this tempering along with tamarind pulp, jaggery, salt into coarse paste. Now add cooked ginger and grind coarsely.
4- heat remaining oil and add little gram, pop mustard . Switch off heat. Garnish pachadi with this second tempering.

Note:
Serve with steamed rice, idlis or Dosa.

Dosakaya Pachadi

2008-04-16T08:19:00.000-07:00

Ingredients:

Dosakaya- 1 large
Thick tamarind pulp-2 tbsp
oil-1 tbsp
Salt- To taste

Tempering:

Split black gram-1tbsp
Musterd seeds- 2 tbsp
Red chillies-5 to 6
Green chillies-3 to 4
Curry leaves-10 to 12
Coriander leaves- 1/4 cup, chopped finely
Asfoetida- 1tsp

Procedure:

1- Peel dosakaya, remove seeds and dice into small cubes
2- In a wok, heat 2 tsp oil for tempering. Add split gram, as it turns golden brown, pop the musterd. Switch off heat and add red chillies, stir in remaining ingredients.
3- Grind tempering along with tamarind pulp, salt and dosakaya pieces into coarse paste.
4- heat remaining oil. Pop mustard, switch off heat and add asafoetida.
5- Garnish pachadi with this second tempering

Note:

Serve with steamed rice .

Brinjal Chutney or Vankaya Pachadi

2008-04-15T07:33:00.000-07:00

Ingredients:

Brinjal- 1 large
Tamarind pulp- 2 tbsp
Oil- 2.5 tbsp
Salt to taste

For Tempering:

Split black gram- 2 tbsp
Mustard seeds- 2 tbsp
Fenugreek seeds- 1/4 tsp
Red chillies- 6 to 8
Green chillies- 3 to 4
Curry leaves- 10 to 12
Coriander leaves- 1/2 cup chopped
Asafoetida- 1 tsp

Procedure:

1- Coat the brinjal lightly with oil and roast directly on low flame till skin turns black and starts cracking. Pierce with fork to make sure the brinjal is well cooked. Scrape off the skin , mash and keep aside.
2- In a wok heat oil for tempering.
Add black gram, mustard, fenugreek. Switch off heat add red chillies, green chillies, curry leaves and corrinder leaves.
3- Grind this tempering along with tamarind pulp and salt into coarse paste.
4- Add this paste to brinjal pulp and mix well.

CHUTNEYS OR PACHADIS

2008-04-15T07:11:00.000-07:00

Spinach Chutney or Pachadi

Ingredients:

Spinach - 2 bunches
Thick Tamarind pulp- 2 tbsp
Sesame seeds- 2 tsp
Oil- 4 tsp
Salt to taste

The Tempering:

Split black gram- 1 tsp
Musterd seeds- 2 tsp
Fenugreek seeds- 1/4 tsp
Red Chillies- 6 to 8
Green Chillies- 4 to 5
Curry leaves- 10 to 12
Asafoetida- 1 tsp

Procedure;

1- Chop spinach rouhgly along with tender stems
2- Dry roast sesame seeds till golden brown and grind into coarse powder.
3-Heat 1 tsp oil in a wok , add spinach, cover and simmer for at least 10 minutes. When the spinach is well cooked and water has evaporated completely switch off heat and keep aside.
4-In another wok heat 2 tsp oil. Add gram, then musterd and then fenugreek. Switch off the heat and add red chillies then green chillies, curry leaves and asafoetida powder.
5- Grind the tempering along with tamarind pulp, sesame seeds powder and salt into fine paste. Now add spinach and grind coarsely.
6- Heat remaining oil, add gram, musterd and switch off heat. Garnish pachadi with this tempering.

Vegetables in sweet & sour gravy or Theeyati pulusu

2008-04-09T00:21:00.001-07:00

Ingredients:

Pumpkin (red)- 100 grams
Bottle gourd- 100 grams
Sweet potato-100 grams
Brinjal- 100 gram
Raw mango- 100 gma
Drumsticks- 2
Tamarind pulp- 3 tbsp
Sambar podi- 2 tbsp
Jaggery- 1.5 tbsp
Green chillies- 3-4 slit
Curry leaves- 8 to 10
Coriander leaves- for garnishing
Oil- 2 tbsp
Salt to taste

The Powder:

Split black gram- 1 tbsp
Bengal gram- 2 tbsp
Sesame seeds- 1 tbsp

The Tempering:

Musterd seeds- 1 tsp
Fenugreek seeds- 1 tsp
Asafoetida- 1/2 tsp

Procedure:

1-Cut all vegetables into large pieces
2- For powder, dry roast the grams and sesame seeds until brown and and grind into fine powder.
3- Mix the powde, tamarind pulp, samabar powder and jaggery in 1.5 cups of water to make thin smooth gravy.
4-in a wok, heat oil for tempering. Pop musterd seeds and then add fenugreek seeds. Lower tha flame and add the asafoetida.
5- Add the chopped vegetables and allow to simmer, adding enough water to cover the vegetables.
6- When the vegetables are done, add prepared gravy, green chillies and salt and cookfor 4-5 minutes.
7- Fianlly, garnish with curry leaves and coriander leaves just as you switch off flame.

Note:
Serve with steamed rice

Pepper flavoured Dal , with vegetables or Pindimiriyam

2008-04-08T23:58:00.000-07:00

Ingredients:

Split red gram- 1 cup
Turmeric powder- 1/2 tsp
Bottle gourd- 4 to 6 cubes, medium sized
Potato- 1 large, diced
Raw bananna- 1, dice dmedium
Brinjal- few pieces
Beans- 10 to 12, chopped
Cluster beans- 1/2 cup, chopped
Tamirand pulp-1.5 tbsp
Oil- 5 tbsp
Salt- To taste

The paste:

Split black gram -1 tbsp
Cumin seeds- 1/2 tbsp
Coriande seeds- 2 tbsp
Peppercorns- 1 tbsp
Red chillies- 5 to 6. whole with stalk removes
Asafoetida- 1/2 tsp
Coconut- 1/2 cup, grated

The Tempering:

Musterd seeds- 2 tsp
Cumin seeds- 2 tsp
Curry leaves- 10 to 12
Asafoetida- 1/2 tsp

Procedure:

1- Boil the vegetables in little water with turmeric until tender. Set aside along with water.
2- Pressure cook the red gram in 3 cups of water to a soft consistency, and set aside.
3- For the paste , heat 3 tbsp oil in a wok and add the black gram. As the gram turns brown, lower the flame and add remaining ingredients except coconut. Roast for a couple of minutes. Now add coconut and continue to roas for a minute or two. Grind into fine paste, using very little water.
4- In the same wok, heat remaining oil for tempering. Pop the mustered and add cumin. Lower the flame and add curry leaves and asafoetida.
5- Add the prepared paste and allow to simmer for few minutes. Add the boiled vegetables. tamirand pulp, chopped coriander leaves and salt. Simmer for 3-5 minutes.
6- Finally, stir in the cooked gram and simmer for 4-5 minutes, allowing the flavoures to blend well.

Note:

Serve with steamed rice.
For special touch add 1 tbsp ghee just before switching off flame.

Dal with Tomatoes or Tomato Pappu

2008-04-08T23:37:00.000-07:00

Ingredients:

Split red gram -1 cup
Tomatoes - 3 or 4 chopped fine
Fenugreek seeds- 1/2 tsp
Turmeric powder - 1/2 tsp
Garlic (Optional)- 3 to 4 roughly crushed
Chilly powder - 1tsp
Coriander powder- 1 tsp
Green chillies- 3 to 4 , stalks removed & halved
Coriander leaves- 2 tbsp , chopped
Oil- 1 tbsp
Salt- to taste

The tempering:

Musterd seed-1 tsp
fenugreek seeds- 1tsp
Curry leaves- 7 to 8
Asafoetida- 1tsp

Procedure:

1-Pressure cook the red gram in 3 cups of water along with fenugreek seeds and turmeric to very soft consistency.
If the cooked gram is very thich add 1/2 cup water, churn well and set aside
2-In a wok, heat oil for tempering. Pop musterd seeds and then add fenugreek. Lower the flame and with the browning of fenugreek, add curry leaves and asafoetida.
3-Add the chopped tomatoes and garlic, stir and simmer for few minutes.
4-Add chilly powder, coriander powder, green chillies and salt and cook for few more minutes.
Now add the cooked gram and allow to simmer for few minutes.
5-Just before switching off flame, add the coriander leaves.

Note:

Serve with steamed rice.
For a special touch add 1tbsp of ghee and few slices of raw mango to the tempering.

2008-04-04T08:49:00.000-07:00

2- Green Gram with Ridge Gourd or Beerakaya pappu

Ingredients:

Green gram ( husked) -1 cup
Ridge gourd- 2 medium sized
Turmeric powder-1/4 tsp
Green Chillies-2, stalks removed and halved
Coriander leaves-2 tbsp, chopped
Lemon juice- 1 tbsp
Oil-1 tbsp
Salt- to taste

The tempering:

Musterd seeds-1tsp
Cumin seeds-1/2 tsp
Red Chillies- 2, stalked removed
Curry leaves-1 stem

Procedure:

1- Pressure cook the green gram with turmeric in 3 cups of water to a soft consistency. If cooked gram is too thick add water . Churn well and set aside.
2- Scrape and chop the gourd into medium -sized cubes.
3-In a wok, heat oil for tempering and pop the musterd. Lower the flame and add the cumin and red chillies. As chillies turn red add asafoetida.
4-Add chopped gourds, cover and simmer for a couple of minutes until tender.
5-Add the cooked gram, green chillies, coriander leaves and salt and continue cooking for few minutes.
6- Finally, switch off the flame and stir in the lemon juice.

Note: Serve with steamed rice.

Dals or pappus our source of Protein

2008-04-04T08:23:00.000-07:00

1-Palakoora Pappu or Spinach Dal

Ingredients:

Spinach leaves-1 bunch
Split red gram-1cup
Fenugreek seeds-1/4 tsp
Turmeric powder-1/2 tsp
Tamarind pulp-2 to 3 tsp
Asafoetida-1tsp
Red Chillies-2 or 3 slit
Green Chillies-2-3 slit
Curry leaves-10 to 12
Corriander leaves-1/2 cup chopped
Ghee-3tbsp
Oil-3 tbsp
Salt-To taste

Procedure:

1-Pressure cook red gram in 3 cups of water with fenugreek and 1/4 tsp turmeric to very soft consistancy, churn and set aside.
2-Chop spinach roughly along with the tender stems.
3- In a wok, heat the oil for tempering. Pop musterd and then add the fenugreek. Lower the flame and with browning of fenugreek, add the red chillies and fry until they turn bright red. Add spinach , cover and cook until well done.
4-Add tamarind pulp. asafoetida and salt and simmer for 5 to 10 minutes.
5-Add the cooked gram, 1/4 tsp turmeric, green chillies, curry leaves and corriander leaves and continue to cook for few more minutes.
6- Finally just before switching off the flame add ghee.

Note:

Serve with steamed rice.

Variation:

You can substitute spinach with other greens like fenugreek leaves.

You can substitute red gram with green gram.

Sweet Rasam

2008-04-03T06:00:00.000-07:00

This is a variation of normal Rasam or Charu.

Ingredients:

Water: 5-6 cups
Split red gram: 1 tbsp
Tamarind: mediu, lemon size ball, to be used whole.
Turmeric powder-1/2 tsp
Jaggery or sugar- 1 to 2 tbsp
Ginger- 2 inch piece, crushed
Coriander seeds-1/2 tbsp, roasted and powdered
Peppercorns- 1/2tbsp, roasted and powdered
Cumin seeds-1/2 tbsp, roasted and powdered
Coriander leaves- to garnish
Ghee-1tbsp
Salt-to taste

The tempering

Musterd seeds-1/2 tsp
Cumin seeds-1/2 tsp
Asafoetida- 1/2 tsp

Procedure:

1- Wipe the red gram with damp cloth and grind into fine powder.
2-Measure 5-6 cups of water into deep vessel and add all ingredients except the tempering, coriander leaves and ghee and bring to boil for 10 minutes.
3- Heat the ghee and pop musterd seeds, then add cumin seeds and asafoetida and pour this tempering into the charu.
Garnish with coriander leaves.

Note: Serve with steaming rice or serve as soup.
Add small stick of cinnamon and 1tsp of charu podi for added flavour.
This is very good for constipation and digestive problems.

Rasam Or pappu Charu

2008-04-03T00:50:00.000-07:00

Ingredients:

Water- 5 to 6 cups
Split red gram -1/4 cup
Tomatoes- 2 large, chopped
Tamarind pulp- 3-4 tbsp
Charu podi-1 tbsp
Asafoetida- 1 tsp
Curry leaves-10-12
Coriander leaves- 2 tbsp, chopped
Ghee-2 tsp
salt to taste

The tempering:

Musterd seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Cummin seeds-1/2 tsp

Proceure:

1- Pressure cook red gram in 1 cup water, churn and set aside.
2- In a deep vessel, heat 1 tsp of ghee for tempering. Pop musterd seeds and then add the fenugreek seeds and cummin seeds.
3-Add the tomatoes, tamirand pulp, charu podi salt in 5 cups of water and boil.
4- Mash the tomatoes lightly with a ladle and add cooked gram. Allow to boil for few minutes.
5- Just before switching off the flame, add asfoetida, curry leaves and coriander leaves.
6- Finally pour in remaining ghee.

Note: Serve hot with steamed rice or serve as soup

Sambar with Vegetables

2008-04-03T00:26:00.000-07:00

Ingredients:

Split Red Gram-1cup
Fenugreek seeds-8-10
Turmeric powder-1/4 tsp
Baby onions-1/2 cup. peeled
Chopped Tomato- 1 cup
Chooped vegetables-1 cup
Tamarind pulp- 2 tbsp
Sambar Podi-1to 2 tbsp
Green Chillies-3-4, slit
Coorriander leaves-2 tbsp, chopped
Jaggery-1-2 tbsp
Oil-i tbsp
Salt- to taste

For tempering:

Musterd seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 10 to 12
Asafoetida- 1 tsp

Procedure:

1-Pressure cook the red gram in 3 cups of water with fenugreek and turmeric to soft consistency. If the cooked gram is too thick, add more water, churn weell and set aside.
2- In a thick bottomed pan, heat the oil for tempering. Pop mustered seeds, then add the fenugreek seeds. Lower the flame when fenugreek turns brown, add curry leaves and asfoetida.
3-Add the baby onions, tomatoes, and vegetables. Sprinkle water and , cover the pan and simmer until well done.
4-Add the tamarind pulp and cook for some time.. Then add samar podi, cooked gram and salt and continue to simmer for some time.
5- Finally add jagerry , green chillies and coriander leaves and switch off the flame.

Note: Serve with idlies, Dosas or steamed rice and a dollop of ghee.

Make sambar with any vegetables like bottle gourd, drumsticks, pumpkin, lady finger, carrot, or radish or combination of the above.

Rasam Powder or Charu Podi

2008-03-31T08:21:00.000-07:00

Ingredients:

Oil- 2 tsps
Ghee-1/2 tsp
No salt required

To be roasted dry:

Corriander seeds-1cup
Fenugreek seeds- 1.25 tbsp.
Cumin seeds 1/2 cup

To be roasted in oil:

Red chillies-10-12, stalks removed
Curry leaves-1.25 cup
Asafoetida- 1 tsp

To be roasted in ghee:

Peppercorns-1.25 tbsp

Procedure:

1- Heat ghee and roast peppercorns until the aroma rises. Remove from ghee and set aside.
2- Grind all the ingradients into a fine powder, cool and store in air tight jar.

Sambar Powder or Sambar Podi

2008-03-31T08:12:00.000-07:00

Ingredients:

Oil 1/2 tsp
No salt required

To be roasted without oil

Coriander seeds-1cup
Fenugreek seeds-1tbsp
Dry coconut -1/4 cup, grated

To be roasted in oil:

Red chillies- 20 to 25, stalks removed.

Procedure:

1- On a low flame, dry roast the coriander and fenugreek seeds, each seperately, until deep brown. Roast the dry coconut without oil until golden.
2- Heat oil and roast the chillies on a low flame until crisp and bright red. Remove from oil and set aside.
3- Grind all these into fine powder. Cool and store in air tight jar.

Curry Powder or Koora Podi

2008-03-31T07:45:00.000-07:00

Ingredients:

Oil: 2 tbsp
No salt required

To be roasted without oil

Bengal gram -1cup
Split black gram -1cup
Dry coconut-1/4 th cup

To be roasted in oil:

Red chillies-1 cup, stalks removed
Curry leaves- 1/2 cup
Asafoetida - 1 tsp

Procedure:

1-On a low flame, dry roast the grams, each seperately, to deep brown. Roast the dry coconut without oil until golden brown.
2- Heat oil and roast the chillies on a low flame until crisp and bright red, but not brown,. Remove from oil and set aside. Now roast the cury leaves until crisp and dark green/ Remove from oil and set aside.
3-In the same oil. roast the asfoetida for 10 to 15 seconds and set aside.
4-Grind all these ingredients into a fine powder, cool and store in air tight jar.

Some tips on how to use this Curry powder:

1- Ridge gourd vegetable or Beerakaya koora

Peel ridge gourd and dice into medium sized pieces.
Heat oil and temper with split black gram, mustered seeds, chillies, curry leaves and asafoetida powder.
Add chopped onions and turmeric powder and cook for 2-3 minutes. Add the ridge gourd. Cover and cook for 2 minutes. Add Koora podi, salt and some water and cook till the vegetable is done. You may add dash of roasted and powdered sesame seeds in the end.

Note: Same recipe can be followed using snake gourd or boiled potato

2-Bitter gourd vegetable or Kakarkaya Koora:

Boil chopped bitter gourd along with turmeric powder. Starin. Follow the above ridge gourd recipe.
Make a powder of roasted gram and roasted sesme seeds. Mix this into the vegetable with little jaggery and cook for 2 minutes. Switch off the flame and add dash of lemon juice.

3- Stuffed Bitter Gourds or Kakarkaya Koorina Koora

Scrape and slit the bitter gourds partially. Remove the seeds. Make a mixture of chopped onions, ginger, garlic, coriander leaves, koora podi and salt.
Stuff the bitter gourds with this mixture carefully. Roast in oil until bitter gourds are well done.

Red Gram Powder or kandi Podi

2008-03-30T11:02:00.000-07:00

Ingredients:

Oil 1 tbsp
Salt to Taste

To be roasted without oil

Split red gram : 1 cup
bengal gram :1.5 cups
Roasted gram :1.5 cup
Cummin Seeds :3/4 tbsp

To be roasted in oil:

Red chillies: 2 heaped cups, stalks removed
Curry leaves: 1/2 cup
Asafoetida: 1 tsp

Procedure:

1: On a low flame dry roast the grams and cummin each seperately- the roasted gram to a light brown, the others to deep brown.

2: heat oil and roast the chillies on a low flame until crisp and bright red, but not brown. Remove the chillies and set aside. Now roast the curry leaves until crisp and dark green. Remove from oil and set aside

3: In the same oil, roast the asafoetida for 10 to 15 seconds.

4: Grind all these ingredients along with salt into a powder, neither fine nor coarse. Cool and store in an airtight container.

CORRIANDER LEAF POWDER OR Kothimeeri Podi

2008-03-30T06:30:00.000-07:00

Ingredients:

Oil- 4 tbsp
salt- to taste

To be roasted without oil:

Split Black gram dal- 2 tbsp
Bengal Gramdal - 2 tbsp

To be roasted in oil:

Corriander leaves- 2 cups
Red Chillies- 10/12 stalk removed
Asafoetida powder (Hing)- 1 tsp

The tempering:

Musterd seeds- 1/2 tsp
Fenugreek seeds (Methi)-1/4 tsp

Procedure:

1: Wash the coriander leaves and pat dry
2: On a low flame, dry roast the grams, each seperately, and keep aside.
3: Heat 31/2 tbsp oil and roast the coriander leaves for 2/3 minutes. Take care to see that leaves remain green.. Remove from oil and keep seperately.
4: In the same oil, roast the chillies until bright red and crisp, remove from oil and keep seoerately.
5: Roast Asafoetida and remove
6: Grind all above ingredients along with salt into powder, neither fine nor coarse.
7: Heat the remaining oil for tempering. Pop the musterd seeds and then add the fenugreek, As the fenugreek turns brown, mix the this into the powder, Cool and store in a air tight jar.

Note: Serve with Idlis, Disas or mix with steaming rice with a dollop of ghee or sesame oil and eat.

Curry leaves Powder or Karvepaku Podi

2008-03-30T06:18:00.000-07:00

Ingredients:

Oil- 4 Tbsp
Salt to taste
jagerry /sugar optional-1 tbsp

To be roasted without oil:

Split black gram -2 tbsp
Bengal gram - 2 tbsp

To be roasted in oil:

Curry leaves -2 cups
Red Chillies- 10 to 12 stalks removed
Asafoetida ( Hing) - I tbsp
Tamarind- medium lemon sized ball

Procedure:

1: Wash the curry leaves and pat them dry
2: Dry roast the grams, each seperately on a low flame, to deep brown
3: Heat oil and roast the curry leaves on a low flame until crisp. Remove from oil and set aside.
4:In the same oil, roast the chillies until crisp and bright red, but not brown, Remove them from oil and set aside.
5: Roast the Asfoetida and remove from oil and set aside.
6: Finally roast the tamarind and remove from oil.
7: Grind all these ingredients along with salt and jaggery into a powder, neither fine nor corse. Cool the powder and store in air tight jar.

Note: Serve this with idlis, dosas or eat with steming rice.

Variation: Roast little grated ginger in little ghee for 2/3 minutes and grind along with all other ingredients.

Powders or Podi's as we know them

2008-03-30T05:56:00.000-07:00

PODI CHUTNEY: Spicy and tasty

INGREDIENTS:

Oil 4 spoons
Ghee 2/3 spoons
Salt

To be roasted without oil:

Bengal gram dal- 1 cup
Split black gram -1 cup
Poppy seeds -1 tbsp
Dry coconut- 3/4 cup, grated

To be roasted in oil;

red chillies-2 cups
Curry leaves-1/2 cup without stems
Asafoetida (Hing) small marble sized chunk or 1tbsp powder
Tamirand- Large lemon size ball

The tempering:

Split black gram - 1 tbsp
Musterd seeds 1 tbsp
Asafoetida powder -1 tbsp

Procedure:

1: On a low flame, dry roast the gram dals seperately, to deep brown

2: Dry roast the poppy seeds and dry coconut seperately till golden brown

3: heat 3 tbsp oil and roast the chillies until crisp and bright red, but not brown, Remove the chillies from the oil and set aside, Now roast the curry leaves untill crisp and dark green, Remove from oil and set aside.

4: Dry roast Asafoetida powder or roast in oil Asafoetida ball

5: Roast Tamarind, remove from oil and set aside.

6: Grind all these ingredients along with salt into a coarse powder.

7: Heat the remaining ol for tempering, Add the gram; as it turns brown add musterd and switch the heat off when musterd pops. Add Asafoetida and pour this tempering into prepared powder and mix well with a spoon.

8: Finally , pour in warm ghee and mix well. Cool and store in an air tight jar.

Note: This mouth watering/eye watering Podi mixed with steaming rice makes a great sunday meal, You can serve this podi with idlis and dosas too.

Powders or Podi's

2008-03-30T05:17:00.000-07:00

Chandu mavshi gave me this fantastic book written by the family members of Subhadra Parigi, who was eldest daughter of ex. president of India Mr.V.V Giri. I returned to Pune with the book and was reading it and same time there was news item in papers that she passed away at the age of 87. I felt as if I lost some one I had known well, and was sad for a while. May her soul rest in peace.

I am going to post few very very Andhra receipes on this blog for next few days, ofcourse I borrowed them from the book "Cooking with Pedatta"

Once again I am back

2008-01-22T08:26:00.000-08:00

Some how I have been very busy with many things and was not able to post anything on the blog.
I am just wondering "what happened to 2007" It was one busy year with 3 weddings from February to November.
From 4th to 10th December Chandu & papa visited Pune for golfing vacation.

Then The All India Ladies open was held in Pune from 17th to 21st. We all had a blast with 75 ladies from all India participating in it, it was a great success.Every day the news pappers covered the event in detail.
I won the runners up trophy in Bronze division. Then immediately on 22nd we had another tournment which of course I played. Which means I was playing for 5 days in a row 18 holes everyday. Which was really a crazy thing to do. At the end of it all I was completely exhausted and stayed in the bed for 2 days.

There was Addicts tournament in Belgaum on 19th & 20th Jan. We addicts went to Belgaum for 2 days to play .
I went with a friend who happenes to be the cousine of Her royal highness Rani saheb of Kurundwad. We stayed in their palacial house. She is a charming 50 year old who was a wonderul hostess.
She fed us great food for 2 days. I took a present of 12 table napkins and place mats for her. But once there I discovered that their dinning table seats 24 people. However she was happy with what I got.
Sunday 20th we returned from Belgaum.

Tomorrow one of our society member has invited me to be the chief guest for Sports day in their school. I am wondering what I am going to say to these students when I am myself not a great sports person.

Also baba & me are off to Hyderabad on 25th for a week of fun. Nani mama & RM are also coming. It is going to be a gettogether of all siblings and their spouses.
I will report on it in my next posting
Until then love from me.

Sorry I was missing

2007-11-20T07:00:00.000-08:00

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

2007-10-14T07:12:00.000-07:00

2007-10-14T07:09:00.000-07:00

2007-10-14T07:06:00.000-07:00

2007-10-14T07:01:00.000-07:00

2007-10-14T06:52:00.000-07:00

Stuffed brinjals -recipe no.2

2007-09-08T23:12:00.000-07:00

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.

Rohan's wedding & other happenings

2007-09-05T07:25:00.000-07:00

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.

Life in Pune with Ameya

2007-07-23T08:54:00.000-07:00

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.

Fish Fry:

2007-07-23T08:51:00.000-07:00

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.

Glad to be back home.

2007-07-03T23:23:00.000-07:00

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.

We are back in Pune

2007-07-03T07:05:00.000-07:00

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.

Sonu's receipe for Sheesh Kebab

2007-06-29T10:29:00.000-07:00

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!

We are back in Richmond

2007-06-26T19:21:00.000-07:00

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.

Landsdowne Resort,VA

2007-06-25T10:00:00.000-07:00

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.

Sweet & Sour Ginger Chutney

2007-06-24T16:59:00.001-07:00

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.

Easy way to make Alu Tikki

2007-06-20T15:55:00.000-07:00

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.

Montreal & Formula one

2007-06-14T19:33:00.000-07:00

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

Plain Vanila Cake

2007-06-07T17:34:00.000-07:00

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.

Attas Birthday 3rd June 2007 in Florenceville

2007-06-07T17:06:00.000-07:00

Florenceville

2007-06-04T06:17:00.000-07:00

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.

I am in Canada , Florenceville

2007-05-27T07:01:00.000-07:00

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

Simple Chicken Roast

2007-05-24T13:04:00.001-07:00

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.

I am in US of A

2007-05-23T05:20:00.000-07:00

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.

Guar Bhaji Sweet & Sour

2007-05-17T09:31:00.000-07:00

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.

“Guar” (Cluster beans) Bhaji

2007-05-15T08:31:00.001-07:00

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.

Tomato Chutney : (Mothers Day Special from Aigo)

2007-05-12T20:50:00.000-07:00

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.

Aloo Rassa: Aigo style

2007-05-10T23:54:00.000-07:00

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.

Sambar: Aigo style

2007-05-10T10:35:00.000-07:00

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.