I'll stop posting recipes for sometime, lest the blog should become a recipe site.
Since we moved here it looks like we have loads of time in our hands. Anyway, we've been eeing some good cinema. I got to see Black, Rashoman and The Merchant of Venice. Good movies.
Especially, Black was positive and moving. I didn't expect the movie to be a feel good one. In fact, I had expected the opposite, wherein the story would revolve around the trials and tribulations of a blind, deaf and dumb person. Of course, the movie dealt with the same theme, but then it was definitely positive. Well, we are looking forward to see other genres also, so readers please suggest us movies. Thanks.
We are planning to visit a friend at Bournemouth this weekend and I'm looking forward to it. I hope we get to do most of the sightseeing, provided that part of UK is not blessed with April showers.
I guess I'll blog once we are back from Bournemouth.
Thursday, April 28, 2005
Sunday, April 10, 2005
Unlike TV channels in India, BBC and the other free channels rarely telecast film-based programs. Of course there is one movie every night in every free channel but otherwise there are only talk shows, home improvement, garden shows, news and such. I’m finding watching TV refreshing. My favorite programs are the ‘Mind your own business’ and ‘Countdown’. MYOB is a business doctor type of program, wherein two self-made millionaires go about nursing sick businesses back to life. One business per day. Countdown is a puzzle game show loosely based on scrabble and number games. Besides these kind of programs, there are house doctors based programs wherein houses that refuse to be sold are refurbished and made beautiful and so attractive that at the end of the show I wouldn’t want to sell it if it had been my house. The thing you wanted to get rid of soon will become a thing of such beauty and style that you’ll want to keep it for yourself. During the weekend I saw a program on Impressionist painting and its history which ran over two hours. Amazing.
The death of the Pope and his subsequent funeral was telecast live last Friday. I didn’t know anything about the Pope but I learnt a few things about him. That he had a love for theatre and plays, that he used to play football in his child and adulthood, that he helped Poles get rid of Communism, that he was very outspoken and not very conservative, that he traveled to 104 times to 120 different countries which no Pope has ever done etc. There was also a feature in the newspaper on his childhood sweetheart who is in her 80’s now, she still considers him the love of her life. There were 4 Kings, 5 Queens and 70 Prime Ministers and Presidents attending his funeral. Some ardent fans of his wanted him to be declared ‘Saint’ on the spot. That was one hell of a request that a Pope can earn in his lifetime, I think.
Anyway, ‘Angels and Demons’ by Dan Brown describes how a new Pope is chosen when the existing one dies. Even if not for this piece of information, the book made a very interesting read. It was as racing as ‘The Da Vinci Code’. By the way, I got hold of the latter sometime last week and completed it in one day, which is a huge achievement for me these days with Sriram around. I mean, does a toddler never tires? He is full of energy all through the day having some funny or naughty thing to do and always keep me on my feet, which is pretty bad.
Speaking of books, I’ve been reading a whole variety of books – one on Kabbalah philosophy, one on multiple lives of a soul (I can hear you think ‘what!!??’), and of course with a healthy dosage of romance and crime stories. I find Sue Grafton interesting. She is one very good crime writer. Somehow there have never been many women crime writers and she will easily top the contemporary ones I guess.
I’m also getting some decent cooking done for important celebrations like Ugadhi when I cooked Bisibelabath and Morekuzhambu and Payasam, of course. They came out very well.
I did a couple of pencil sketching and charcoal sketching done a couple of days back when Sriram was having his afternoon nap. Though I didn’t touch pencils or colours for over two years, they were not bad. Let us see if I can pursue this further. I’m also planning to do a course. I haven’t decided on what right now. I’m not yet sure if I want to get back to work in the IT industry or switch careers. I think now is the right time to switch career, if at all I want to, that is. Now that I have taken a break of one year from working, I can think. I’m celebrating my 14th month out of work this month. Thanks to Sriram.
The death of the Pope and his subsequent funeral was telecast live last Friday. I didn’t know anything about the Pope but I learnt a few things about him. That he had a love for theatre and plays, that he used to play football in his child and adulthood, that he helped Poles get rid of Communism, that he was very outspoken and not very conservative, that he traveled to 104 times to 120 different countries which no Pope has ever done etc. There was also a feature in the newspaper on his childhood sweetheart who is in her 80’s now, she still considers him the love of her life. There were 4 Kings, 5 Queens and 70 Prime Ministers and Presidents attending his funeral. Some ardent fans of his wanted him to be declared ‘Saint’ on the spot. That was one hell of a request that a Pope can earn in his lifetime, I think.
Anyway, ‘Angels and Demons’ by Dan Brown describes how a new Pope is chosen when the existing one dies. Even if not for this piece of information, the book made a very interesting read. It was as racing as ‘The Da Vinci Code’. By the way, I got hold of the latter sometime last week and completed it in one day, which is a huge achievement for me these days with Sriram around. I mean, does a toddler never tires? He is full of energy all through the day having some funny or naughty thing to do and always keep me on my feet, which is pretty bad.
Speaking of books, I’ve been reading a whole variety of books – one on Kabbalah philosophy, one on multiple lives of a soul (I can hear you think ‘what!!??’), and of course with a healthy dosage of romance and crime stories. I find Sue Grafton interesting. She is one very good crime writer. Somehow there have never been many women crime writers and she will easily top the contemporary ones I guess.
I’m also getting some decent cooking done for important celebrations like Ugadhi when I cooked Bisibelabath and Morekuzhambu and Payasam, of course. They came out very well.
I did a couple of pencil sketching and charcoal sketching done a couple of days back when Sriram was having his afternoon nap. Though I didn’t touch pencils or colours for over two years, they were not bad. Let us see if I can pursue this further. I’m also planning to do a course. I haven’t decided on what right now. I’m not yet sure if I want to get back to work in the IT industry or switch careers. I think now is the right time to switch career, if at all I want to, that is. Now that I have taken a break of one year from working, I can think. I’m celebrating my 14th month out of work this month. Thanks to Sriram.
Saturday, April 09, 2005
First my son was down with flu. Then I was down with fever. So I couldn't blog. For that reason I'm posting two recipes here...
Have fun cooking...
Corn and Potato Kebabs
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 4 kebabas.
Ingredients
1 cup sweet corn, boiled
1 cup potato, boiled and grated
2 tablespoons chopped coriander
2 green chillies, finely chopped
¼ teaspoon garam masala
2 teaspoons lemon juice
2 to 3 tablespoons bread crumbs
salt to taste
Other ingredients
oil for grilling
For serving Green Chutney
Ingredients
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
juice of 1 to 2 lemons
1 tablespoon sugar
4 to 6 green chillies
salt to taste
Method
1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
2. Refrigerate and use as required.
How To Proceed with making Kebabs
1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 4 equal portions.
3. Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
4. Brush each kebab generously with a little oil.
5. Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
6. Cut into pieces and serve hot with green chutney.
Handy tip(s) :
1. If you do not have metal skewers use thin breadsticks instead. The will make interesting edible skewers.
Masala Peanuts
Cooking Time : 1½ mins.
Preparation Time : 5 mins.
Makes 1 cup approx.
Ingredients
½ cup salted peanuts, unskinned
½ cup Bengal gram flour (besan)
2 teaspoons chilli powder
1 teaspoon fennel (saunf) powder
1½ teaspoons black salt (sanchal)
1 tablespoon oil
2 to 3 tablespoons water
How To Proceed
1. Mix all the ingredients together in a bowl ensuring the batter coats the peanuts evenly.
2. On a greased microwave safe plate drop each of the coated peanuts separately and microwave on HIGH for 1½ minutes.
3. Remove and cool. Store in an air-tight container.
Have fun cooking...
Corn and Potato Kebabs
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 4 kebabas.
Ingredients
1 cup sweet corn, boiled
1 cup potato, boiled and grated
2 tablespoons chopped coriander
2 green chillies, finely chopped
¼ teaspoon garam masala
2 teaspoons lemon juice
2 to 3 tablespoons bread crumbs
salt to taste
Other ingredients
oil for grilling
For serving Green Chutney
Ingredients
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
juice of 1 to 2 lemons
1 tablespoon sugar
4 to 6 green chillies
salt to taste
Method
1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
2. Refrigerate and use as required.
How To Proceed with making Kebabs
1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 4 equal portions.
3. Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
4. Brush each kebab generously with a little oil.
5. Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
6. Cut into pieces and serve hot with green chutney.
Handy tip(s) :
1. If you do not have metal skewers use thin breadsticks instead. The will make interesting edible skewers.
Masala Peanuts
Cooking Time : 1½ mins.
Preparation Time : 5 mins.
Makes 1 cup approx.
Ingredients
½ cup salted peanuts, unskinned
½ cup Bengal gram flour (besan)
2 teaspoons chilli powder
1 teaspoon fennel (saunf) powder
1½ teaspoons black salt (sanchal)
1 tablespoon oil
2 to 3 tablespoons water
How To Proceed
1. Mix all the ingredients together in a bowl ensuring the batter coats the peanuts evenly.
2. On a greased microwave safe plate drop each of the coated peanuts separately and microwave on HIGH for 1½ minutes.
3. Remove and cool. Store in an air-tight container.
Monday, March 21, 2005
The first thing that I did coming over to UK was start reading ' Ponniyin Selvan'. I was first so sceptical about reading it because it looked so huge. But it was unputdownable. Awesome is a milder way of describing the book. I don't have words to express how engrossing and haunting the book was. I couldn't stop thinking about the characters and twists in the story even in my sleep. I used to wake up in the middle of the night to continue reading it. I've never been forcefully drawn by a book which nagged, pestered, bullied me into completing it. What an experience! Too good to be expressed in words, you have to read it to believe it.
Ok, I'm back from my break. Actually, we (My husband, baby and I) had moved to Uk and I was settling down for the past two months (what a long time to settle!?!). Anyway, now that I'm back at blogging, we'll as well get started on our 'recipe of the week'...
Lentil and Vegetable Broth
Cooking Time : 20 mins.
Preparation Time : 20 mins.
Serves 6.
Ingredients
For the stock
2 tablespoons yellow moong dal (split yellow gram), washed
2 onions
2 large tomatoes
For the topping
1 onion, chopped
1/3 cup cabbage, shredded
1/3 cup spinach (palak), chopped
2 tablespoons baked beans
1 tomato finely chopped or tomato ketchup
1½ teaspoons oil
salt and pepper to taste
How To Proceed
For the stock
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 4½ cups of water and cook in a pressure cooker.
3. When cool, blend in a liquidiser and keep aside.
How to proceed
1. Heat the oil and sauté the onion for 1 minute.
2. Add the cabbage and spinach and sauté again for 1 minute.
3. Add the stock and simmer for 10 minutes.
4. Add the beans, tomato, salt and pepper and bring to a boil.
5. Serve hot, with Celery Garlic Toasts.
Happy cooking.
Lentil and Vegetable Broth
Cooking Time : 20 mins.
Preparation Time : 20 mins.
Serves 6.
Ingredients
For the stock
2 tablespoons yellow moong dal (split yellow gram), washed
2 onions
2 large tomatoes
For the topping
1 onion, chopped
1/3 cup cabbage, shredded
1/3 cup spinach (palak), chopped
2 tablespoons baked beans
1 tomato finely chopped or tomato ketchup
1½ teaspoons oil
salt and pepper to taste
How To Proceed
For the stock
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 4½ cups of water and cook in a pressure cooker.
3. When cool, blend in a liquidiser and keep aside.
How to proceed
1. Heat the oil and sauté the onion for 1 minute.
2. Add the cabbage and spinach and sauté again for 1 minute.
3. Add the stock and simmer for 10 minutes.
4. Add the beans, tomato, salt and pepper and bring to a boil.
5. Serve hot, with Celery Garlic Toasts.
Happy cooking.
Wednesday, January 19, 2005
Its pickle time...
Sweet and Sour Tomato Pickle
Cooking Time : 50 mins.
Preparation Time : 40 mins.
Storage upto 1 year : Refrigerated.
Makes 1 1/2 cups.
Ingredients
500 grams firm ripe tomatoes
1 3/4 cups (350 grams) sugar
1/4 cup carrots, finely chopped
3 cloves garlic, peeled
10 to 12 peppercorns
3 cloves
1 black cardamom (elaichi)
12 mm. (1/2") piece ginger, chopped
4 whole red chillies
1 teaspoon glacial acetic acid
1/2 teaspoon nigella seeds (kalonji)
1 teaspoon chilli powder
1/8 teaspoon nutmeg (jaiphal) powder
1/8 teaspoon mace (javitri) powder
2 tablespoon almonds, peeled
1/2 teaspoon salt
How To Proceed
1. Blanch the tomatoes in boiling water. Peel the skin and cut each into 2 halves. Squeeze out the juice and seeds. Keep the tomato flesh and juice aside separately.
2. Strain the tomato juice discard the seeds. Add the sugar to the tomato juice and leave aside for ½ hour.
3. Chop the tomato flesh into large pieces.
4. In a pan, add the tomato juice-sugar mixture, tomato pieces, carrots, garlic, peppercorns, cloves, black cardamom, ginger and red chillies and cook over a very slow flame, stirring occasionally.
5. Cook for about 40 to 45 minutes until the mixture has reduced to less than half its original quantity and the syrup is of one string consistency.
6. Remove from the fire and cool completely. Add the acetic acid, nigella seeds, chilli powder, nutmeg, mace, almonds and salt and mix well.
7. Bottle in a sterilised glass jar and store refrigerated for upto 1 year.
Handy tip(s) :
1. Glacial acetic acid is a concentrate that is used in commercially prepared vinegar (95% water+5% acetic acid).
2. You will find it at all chemist shops.
Sweet and Sour Tomato Pickle
Cooking Time : 50 mins.
Preparation Time : 40 mins.
Storage upto 1 year : Refrigerated.
Makes 1 1/2 cups.
Ingredients
500 grams firm ripe tomatoes
1 3/4 cups (350 grams) sugar
1/4 cup carrots, finely chopped
3 cloves garlic, peeled
10 to 12 peppercorns
3 cloves
1 black cardamom (elaichi)
12 mm. (1/2") piece ginger, chopped
4 whole red chillies
1 teaspoon glacial acetic acid
1/2 teaspoon nigella seeds (kalonji)
1 teaspoon chilli powder
1/8 teaspoon nutmeg (jaiphal) powder
1/8 teaspoon mace (javitri) powder
2 tablespoon almonds, peeled
1/2 teaspoon salt
How To Proceed
1. Blanch the tomatoes in boiling water. Peel the skin and cut each into 2 halves. Squeeze out the juice and seeds. Keep the tomato flesh and juice aside separately.
2. Strain the tomato juice discard the seeds. Add the sugar to the tomato juice and leave aside for ½ hour.
3. Chop the tomato flesh into large pieces.
4. In a pan, add the tomato juice-sugar mixture, tomato pieces, carrots, garlic, peppercorns, cloves, black cardamom, ginger and red chillies and cook over a very slow flame, stirring occasionally.
5. Cook for about 40 to 45 minutes until the mixture has reduced to less than half its original quantity and the syrup is of one string consistency.
6. Remove from the fire and cool completely. Add the acetic acid, nigella seeds, chilli powder, nutmeg, mace, almonds and salt and mix well.
7. Bottle in a sterilised glass jar and store refrigerated for upto 1 year.
Handy tip(s) :
1. Glacial acetic acid is a concentrate that is used in commercially prepared vinegar (95% water+5% acetic acid).
2. You will find it at all chemist shops.
Wednesday, January 12, 2005
Some disturbing stuffs I hear about the Tsunami relief activities are the blog for the day. Most of these are unofficial accounts. There was a training that my mom had to attend (she is an elementary school teacher in one of the Govt. aided schools) on Tsunami relief. They were discussing about the relief activities and the topic of distribution arose invariably. The huts near the beach were actually rented by the fishermen folk and they were the worst hit losing lives and property. But then the owners of the huts have gone ahead and claimed relief materials saying they were the ones affected by Tsunami. Similarly, there is another instance where relief materials and money are being distributed to people not affected by Tsunami. Our maid was mentioning this to me today. Her neighbour (an old lady) had gone to the local temple for her son's irumudi tying ceremony. They stayed there overnight as the son had to leave in the middle of the night. Next day morning, relief team arrived and distributed materials and this old lady was the first to stand in the line. This is how healthy, normal people act. |
Too bad. My heart goes to those who are being cheated.
Amitav Ghosh has been writing about what is happening at Andaman and Nicobar Islands in The Hindu. The three part column is ending tomorrow.
Today's recipe... Cajun Spiced Potato Chaat
Serves: Four to six
Time required: 45 minutes
400 g potatoes
For the marinade:
For the rasili chutney:
For the garnish:
To prepare the potatoes:
1. Wash the potatoes and cut into wedges, keeping the skin on and parboil, remove and set aside. 2. Mix together the marinade ingredients and marinate the potato wedges for a few minutes. 3. Heat the oil in a pan and deep fry, until crispy and golden brown. Remove and keep aside.
To make the rasili chutney:
To serve:
|
Tuesday, January 04, 2005
This week's recip...
Thai Stir-Fried Noodles With Tofu
Cooking Time : 10 min.
Preparation Time : 10 to 15 min.
Serves 4.
Ingredients
2 cups rice noodles
1 teaspoon ginger, grated
2 cloves garlic, chopped
1 cup tofu / paneer cut into cubes
8 small onions, peeled and halved
1 tablespoon soya sauce
1/2 cup bean sprouts
1 tablespoon lemon juice
2 tablespoons roasted peanuts
1 tablespoon oil
salt to taste
For the sauce
2 to3 tablespoons lemon juice
2 teaspoons soya sauce
4 tablespoons castor sugar
4 tablespoons peanut butter
salt to taste
Method
1. For the noodles
2. Heat the oil in a wok, add the ginger, garlic, tofu, onions and soya sauce. Saute these till the onion browns.
3. Add the noodles, bean sprouts, lemon juice and salt. Mix well.
4. Place on a serving dish and sprinkle chopped peanuts on top.
For the sauce
1. In a saucepan, combine all the ingredients with 1/2 cup of water and bring to a boil. Keep aside.
How to proceed
1. Serve the stir fried noodles and sauce side by side, so guests can pour as much sauce as they like over the noodles.
Handy tip(s) :
1. The sauce might need a little more water, so adjust the consistency as you go along.
Thai Stir-Fried Noodles With Tofu
Cooking Time : 10 min.
Preparation Time : 10 to 15 min.
Serves 4.
Ingredients
2 cups rice noodles
1 teaspoon ginger, grated
2 cloves garlic, chopped
1 cup tofu / paneer cut into cubes
8 small onions, peeled and halved
1 tablespoon soya sauce
1/2 cup bean sprouts
1 tablespoon lemon juice
2 tablespoons roasted peanuts
1 tablespoon oil
salt to taste
For the sauce
2 to3 tablespoons lemon juice
2 teaspoons soya sauce
4 tablespoons castor sugar
4 tablespoons peanut butter
salt to taste
Method
1. For the noodles
2. Heat the oil in a wok, add the ginger, garlic, tofu, onions and soya sauce. Saute these till the onion browns.
3. Add the noodles, bean sprouts, lemon juice and salt. Mix well.
4. Place on a serving dish and sprinkle chopped peanuts on top.
For the sauce
1. In a saucepan, combine all the ingredients with 1/2 cup of water and bring to a boil. Keep aside.
How to proceed
1. Serve the stir fried noodles and sauce side by side, so guests can pour as much sauce as they like over the noodles.
Handy tip(s) :
1. The sauce might need a little more water, so adjust the consistency as you go along.
Here's a report on Tsunami Relief Work in TamilNadu by AID India
Contact Information at AID Chennai for Tsunami Relief:
AID Chennai Office - 044-28350403, 55615629 (Kalpana, Prabha, Bharati, Smitha)
AID's Relief Coordination Office in Chennai
Old No 20, New No 34, Rathinam Street (Near Besant Road)
Gopalapuram, Chennai - 600086
Information Team in Chennai
Kalpana/Bharati/ Smitha/ Prabha - 044 - 28350403, 55615629
Prabha - 98403-51132
Smitha - 98401-73800
Vibha - 98402-63275
Srivaths - 94443-19635
Lokesh - 044-28115058
Overall Coordination Team in Chennai
Ravishankar - ravia@alumni.cmu.edu 94440-84910, 28350403
Chandra - chanvish@yahoo.com 9382330752, 044-28350403
Smitha Kalyani - smithakalyani@yahoo.com 98401-73800
Vibha - vibha_ravindran@rediffmail.com 98402-63275
Kalpana - kalpa@vsnl.com 044-28361033
Pondicherry Coordination Team
Pondicherry Science Forum
46, Vinayakar Koil Street, PR Gardens, Reddiarpalayam, Pondichery - 605010
Phone: 0413-2290733, 2290908
PSF Contact People: Raghu - 94432-25288
Senthil Babu 94432-58998
S. Ramachandran - 94430-69075
R. Dakshinamoorthy 94432-34522
Field Contact Persons:
Nagai Charles/Devraj 098411-62323
Killai Damu/Malavika 094442-41918
Tirukadaiyur Jagadish 098655-61131
Parangipettai KPN/Shakila 098425-29056
Overall Coordination Team
(This is a moving team - call only if necessary for coordination)
Balaji Sampath 94440-61033
Senthil Babu 94432-58998
Ravishankar 94440-84910
Contact Information at AID Chennai for Tsunami Relief:
AID Chennai Office - 044-28350403, 55615629 (Kalpana, Prabha, Bharati, Smitha)
AID's Relief Coordination Office in Chennai
Old No 20, New No 34, Rathinam Street (Near Besant Road)
Gopalapuram, Chennai - 600086
Information Team in Chennai
Kalpana/Bharati/ Smitha/ Prabha - 044 - 28350403, 55615629
Prabha - 98403-51132
Smitha - 98401-73800
Vibha - 98402-63275
Srivaths - 94443-19635
Lokesh - 044-28115058
Overall Coordination Team in Chennai
Ravishankar - ravia@alumni.cmu.edu 94440-84910, 28350403
Chandra - chanvish@yahoo.com 9382330752, 044-28350403
Smitha Kalyani - smithakalyani@yahoo.com 98401-73800
Vibha - vibha_ravindran@rediffmail.com 98402-63275
Kalpana - kalpa@vsnl.com 044-28361033
Pondicherry Coordination Team
Pondicherry Science Forum
46, Vinayakar Koil Street, PR Gardens, Reddiarpalayam, Pondichery - 605010
Phone: 0413-2290733, 2290908
PSF Contact People: Raghu - 94432-25288
Senthil Babu 94432-58998
S. Ramachandran - 94430-69075
R. Dakshinamoorthy 94432-34522
Field Contact Persons:
Nagai Charles/Devraj 098411-62323
Killai Damu/Malavika 094442-41918
Tirukadaiyur Jagadish 098655-61131
Parangipettai KPN/Shakila 098425-29056
Overall Coordination Team
(This is a moving team - call only if necessary for coordination)
Balaji Sampath 94440-61033
Senthil Babu 94432-58998
Ravishankar 94440-84910
Though late posting on the Tsunami front...
We all have read about the recent havoc hitting South Asia. For those who want to take part in the relief work or get updated on what's happening where on the relief front...
http://www.kiruba.com
http://www.sumankumar.com
www.aidindia.org/CMS/
https://www.aidindia.org/aidadmin/DonateToRRF.jsp
www.homestead.com/iref/
www.soschildrensvillages.org.uk/sos-children-charity/first-report-Tsunami-India.htm
http://www.newkerala.com/news-daily/news/features.php?action=fullnews&id=54645
http://www.indiadaily.com/breaking_news/19372.asp
http://www.smh.com.au/news/Asia-Tsunami/Indias-rich-and-poor-heed-the-call/2005/01/03/1104601300246.html?oneclick=true
We all have read about the recent havoc hitting South Asia. For those who want to take part in the relief work or get updated on what's happening where on the relief front...
http://www.kiruba.com
http://www.sumankumar.com
http://www.google.com/tsunami_relief.html
http://www.lazygeek.net/archives/cat_chennai_tsunami.html
India post-Tsunami
www.rediff.com/news/tsunami.htmwww.aidindia.org/CMS/
https://www.aidindia.org/aidadmin/DonateToRRF.jsp
www.homestead.com/iref/
www.soschildrensvillages.org.uk/sos-children-charity/first-report-Tsunami-India.htm
http://www.newkerala.com/news-daily/news/features.php?action=fullnews&id=54645
http://www.indiadaily.com/breaking_news/19372.asp
http://www.smh.com.au/news/Asia-Tsunami/Indias-rich-and-poor-heed-the-call/2005/01/03/1104601300246.html?oneclick=true
Thursday, December 23, 2004
We are going to Thirupathi for Sriram's mottai and ear-piercing ceremony. Hope we get darshan without much hassle.
M.S. Subbulaxmi's demise was one of the incidents that shook me hard. She was a great legend and a devotee. We can keep listening to her 'Katrinile varum geetham' and 'Sabhaapathikku' forever. Though I'm not a great carnatic music lover, I've been listening to her songs for a long time now. Too bad, she had to pass away. That also brought a thought onto my mind. No matter how rich or intelligent a person is, only the good things that he/she did remains after one dies.
Today I went to the passport office to file passport for Sriram. The whole procedure was hassle free. I was out within two hours. A government office working efficiently is surely a good sign.
M.S. Subbulaxmi's demise was one of the incidents that shook me hard. She was a great legend and a devotee. We can keep listening to her 'Katrinile varum geetham' and 'Sabhaapathikku' forever. Though I'm not a great carnatic music lover, I've been listening to her songs for a long time now. Too bad, she had to pass away. That also brought a thought onto my mind. No matter how rich or intelligent a person is, only the good things that he/she did remains after one dies.
Today I went to the passport office to file passport for Sriram. The whole procedure was hassle free. I was out within two hours. A government office working efficiently is surely a good sign.
Wednesday, December 22, 2004
Today's recipe...
Potato, Pasta and Pesto soup
Cooking Time : 18 mins.Preparation Time : 10 mins.Serves 4.
Ingredients
1 cup potato, peeled and finely chopped
1/2 cup carrots, peeled and finely chopped
1 cup onions, finely chopped
2 cups milk
2 tablespoons macaroni or shell pasta
1 tablespoon parsley, finely chopped
2 tablespoons butter or olive oil
salt and pepper to taste
To be ground into a pesto
12 to 14 basil leaves
2 or 3 walnuts, halved
1 large clove garlic
1 tablespoon olive oil or oil
For the garnish
4 tablespoons grated cheese
How To Proceed
1.Heat the butter in a pan, add the potato, carrots and onions and sauté for about 3 to 4 minutes.
2.Add the milk, macaroni, 2 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
3.Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
4.Serve hot, topped with the cheese.
Handy tip(s) :
1.You can add 2 teaspoons of ready pesto instead of the paste mentioned above. Add the pesto just before you serve the soup as it will retain its colour
Potato, Pasta and Pesto soup
Cooking Time : 18 mins.Preparation Time : 10 mins.Serves 4.
Ingredients
1 cup potato, peeled and finely chopped
1/2 cup carrots, peeled and finely chopped
1 cup onions, finely chopped
2 cups milk
2 tablespoons macaroni or shell pasta
1 tablespoon parsley, finely chopped
2 tablespoons butter or olive oil
salt and pepper to taste
To be ground into a pesto
12 to 14 basil leaves
2 or 3 walnuts, halved
1 large clove garlic
1 tablespoon olive oil or oil
For the garnish
4 tablespoons grated cheese
How To Proceed
1.Heat the butter in a pan, add the potato, carrots and onions and sauté for about 3 to 4 minutes.
2.Add the milk, macaroni, 2 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
3.Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
4.Serve hot, topped with the cheese.
Handy tip(s) :
1.You can add 2 teaspoons of ready pesto instead of the paste mentioned above. Add the pesto just before you serve the soup as it will retain its colour
Thursday, December 16, 2004
I was stuck yesterday at a friend's wedding reception. So I couldn't post my weekly recipe.
So here it goes today...
Spring Soup
Cooking Time : 45 mins.
Preparation Time : 15 mins.
Serves 6 to 8.
Ingredients
2 onions
2 potatoes
4 spring onions or leeks
2 carrots
100 grams cauliflower
100 grams green peas
5 to 6 french beans
1 tablespoon plain flour (maida)
100 grams fresh cream
4 tablespoons grated cheese
2 tablespoons buttersalt
and pepper to taste
Method
1. Cut the onions and potatoes into big pieces, add 6 teacups of water and cook in a pressure cooker.
2. When cooked, blend the mixture in a liquidiser and strain the stock.
3. Slice the spring onions and carrots and cut the cauliflower into small pieces.
4. Heat the butter in a vessel and fry the onions, carrots, cauliflower, green peas and french beans for 5 minutes.
5. Add the stock and the flour mixed in a little water and boil until the vegetables are cooked.
6. Add the cream, half of the cheese and salt and pepper.
7. Serve hot with the balance cheese.
So here it goes today...
Spring Soup
Cooking Time : 45 mins.
Preparation Time : 15 mins.
Serves 6 to 8.
Ingredients
2 onions
2 potatoes
4 spring onions or leeks
2 carrots
100 grams cauliflower
100 grams green peas
5 to 6 french beans
1 tablespoon plain flour (maida)
100 grams fresh cream
4 tablespoons grated cheese
2 tablespoons buttersalt
and pepper to taste
Method
1. Cut the onions and potatoes into big pieces, add 6 teacups of water and cook in a pressure cooker.
2. When cooked, blend the mixture in a liquidiser and strain the stock.
3. Slice the spring onions and carrots and cut the cauliflower into small pieces.
4. Heat the butter in a vessel and fry the onions, carrots, cauliflower, green peas and french beans for 5 minutes.
5. Add the stock and the flour mixed in a little water and boil until the vegetables are cooked.
6. Add the cream, half of the cheese and salt and pepper.
7. Serve hot with the balance cheese.
Wednesday, December 08, 2004
Recipe of the week:
Spicy Stir-Fried Noodles
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 3 to 4.
Ingredients
100 grams rice noodles (dried rice vermicelli)
6 to 8 basil leaves
3/4 cup paneer (cottage cheese), cut into cubes
4 cloves garlic, crushed
1 to 2 green chillies, finely chopped
1/4 cup french beans, thinly sliced
1/4 cup carrots, cut into thin match sticks
1/4 cup mushrooms, sliced
1 stalk celery, finely chopped
1/4 cup peanuts, roasted and chopped
1 tablespoon soya sauce
1 teaspoon sugar
1 tablespoon lemon juice
3 tablespoons oil
salt and pepper to taste
For the garnish
6 spring onions (including greens), chopped
2 tablespoons red cabbage, sliced
How To Proceed
1. Place the noodles in a large bowl.
2. In a pan, boil about 1 litre of water with some salt. When it comes to a boil, pour the water over the raw rice noodles. Cover and keep aside for 10 minutes or till the noodles are soft.
3. Drain and keep aside.
4. Heat the oil in a pan, add basil leaves and saute for a minute. Drain and keep aside.
5. In the same oil and saute the paneer. Drain and keep aside.
6. Heat the same oil again, add the garlic, green chillies, french beans, carrots, mushrooms and celery and saute for 2 minutes.
7. Add the rice noodles, peanuts, soya sauce, sugar, lemon juice, salt and pepper and 4 tablespoons of water and toss well.
8. Serve hot garnished with spring onions and red cabbage.
Handy tip(s) :
1. Prepare this recipe as close to serving time as possible as it is not a good idea to re-heat it.
Spicy Stir-Fried Noodles
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 3 to 4.
Ingredients
100 grams rice noodles (dried rice vermicelli)
6 to 8 basil leaves
3/4 cup paneer (cottage cheese), cut into cubes
4 cloves garlic, crushed
1 to 2 green chillies, finely chopped
1/4 cup french beans, thinly sliced
1/4 cup carrots, cut into thin match sticks
1/4 cup mushrooms, sliced
1 stalk celery, finely chopped
1/4 cup peanuts, roasted and chopped
1 tablespoon soya sauce
1 teaspoon sugar
1 tablespoon lemon juice
3 tablespoons oil
salt and pepper to taste
For the garnish
6 spring onions (including greens), chopped
2 tablespoons red cabbage, sliced
How To Proceed
1. Place the noodles in a large bowl.
2. In a pan, boil about 1 litre of water with some salt. When it comes to a boil, pour the water over the raw rice noodles. Cover and keep aside for 10 minutes or till the noodles are soft.
3. Drain and keep aside.
4. Heat the oil in a pan, add basil leaves and saute for a minute. Drain and keep aside.
5. In the same oil and saute the paneer. Drain and keep aside.
6. Heat the same oil again, add the garlic, green chillies, french beans, carrots, mushrooms and celery and saute for 2 minutes.
7. Add the rice noodles, peanuts, soya sauce, sugar, lemon juice, salt and pepper and 4 tablespoons of water and toss well.
8. Serve hot garnished with spring onions and red cabbage.
Handy tip(s) :
1. Prepare this recipe as close to serving time as possible as it is not a good idea to re-heat it.
Monday, December 06, 2004
My sister in law is a huge fan of Sujatha. I'm starting to catch the bug. This week Anandha Vikatan had a good article in his Katradhum Petradhum. Similarly, AV also had an interesting article from actor Kamal Hassan in his weekly Love pannuda mavane. I generally don't read this column, because I think it is juvenile, but then this week's column made a good read. (I don't know why the column's title doesn't match the content, though)
Also read one of Sujatha's not-so-old novel 'Anithavin kadhalgal'. The story was good.
I'm having trouble with my nine-month old baby. He is refusing rice. Wonder what to do. Anyway, if there are any experienced parents around, pls enlighten me.
Also read one of Sujatha's not-so-old novel 'Anithavin kadhalgal'. The story was good.
I'm having trouble with my nine-month old baby. He is refusing rice. Wonder what to do. Anyway, if there are any experienced parents around, pls enlighten me.
Thursday, December 02, 2004
Wednesday, December 01, 2004
This is going to be a new feature in my blog. Every week I'm going to post a recipe (vegetarian) on Wednesdays.
So here goes today's recipe...
Broccoli and Baby Corn Stir Fry
Cooking Time : 5 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
3/4 cup broccoli or cauliflower (blanched), cut into big pieces
1/3 cup baby corn, sliced diagonally
1/3 cup capsicums, cut into big pieces
1/3 cup onions, cut into big pieces
2 tablespoons french beans (parboiled)
a few pieces cucumber, diagonally sliced
7 to 8 cashewnuts, lightly toasted
1 teaspoon finely chopped garlic
1 tablespoon cornflour
a pinch sugar
2 pinches black pepper
2 tablespoons oil
salt to taste
How To Proceed
1. Heat the oil in a wok or frying pan on a high flame. Add the garlic and stir fry over a high flame for a few seconds.
2. Add the capsicums, onions, broccoli, baby corn, french beans and cucumber and stir fry for 2 minutes.
3. Mix the cornflour with ½ cup of water and add to the mixture.
4. Add the black pepper, sugar and salt and cook for 1 minute.
5. Serve hot topped with the toasted cashewnuts.
So here goes today's recipe...
Broccoli and Baby Corn Stir Fry
Cooking Time : 5 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
3/4 cup broccoli or cauliflower (blanched), cut into big pieces
1/3 cup baby corn, sliced diagonally
1/3 cup capsicums, cut into big pieces
1/3 cup onions, cut into big pieces
2 tablespoons french beans (parboiled)
a few pieces cucumber, diagonally sliced
7 to 8 cashewnuts, lightly toasted
1 teaspoon finely chopped garlic
1 tablespoon cornflour
a pinch sugar
2 pinches black pepper
2 tablespoons oil
salt to taste
How To Proceed
1. Heat the oil in a wok or frying pan on a high flame. Add the garlic and stir fry over a high flame for a few seconds.
2. Add the capsicums, onions, broccoli, baby corn, french beans and cucumber and stir fry for 2 minutes.
3. Mix the cornflour with ½ cup of water and add to the mixture.
4. Add the black pepper, sugar and salt and cook for 1 minute.
5. Serve hot topped with the toasted cashewnuts.
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