Friday, April 19, 2013

G.I. Joe: Retaliation

When you go to see a sequel of a movie, you generally have an expectation of the movie being bigger and better than the previous one. In this case, i don't remember seeing the 1st one, so the 2nd one was a fresh movie to me with all new characters.

G I Joe has a predictable story line... bad guys and good guys... bad guys create a problem, good guys solve it... but thats how G I Joe plots are... no surprise at that.

The story starts with pakistan going into unrest and the president of the united states making a call to retrieve nuclear warheads from a centre in pakistan and sends the G I Joes in. The president is the bad guy posing as the president. Hence, the mission is a plot for the bad guys to get all the warheads in the same place and steal them from the Joes and kill all of them. Miraculously 3 of the Joes survive in an amazing fashion by going underwater in a well and avoiding detection, make their way back to US soil and find the bad guys.
First, the president and an evil plot by the Joes to use the feminine beauty to do the work.
2nd, getting storm shadow on their side to give insider info and let him get revenue against zartan
3rd, the new Joe team to take down the bad guys
4th, win against the bad guys.

A few things that stood out in the movie:
1. The mountain fight sequence between Snake eye, Jinx in capturing Storm shadow
2. The last fight sequence where the Joes save the world from evil... just the last part of roadblock and firefly
3. The disguise technology Zartan used to make himself look like the president. nice.... i wish i had that.. :D
4. The massive amounts of ammunition that Bruce Willis has in his house in some amazing places.

In fact i went back to watch the 2 fight scenes again in 3D... ;)

What i didnt like
1. the predictability of the movie..  the good people will win at the end...
2. the thrill of seeing all the Joes working together, not just 4 and ninjas.
3. I wish they didn't destroy london, i like the city.



Most important, looked like the budget for this movie was limited to kill all the Joes in the 1st 10 minutes of the movie... poor Duke, the apparent hero of the last one, becomes non existent in this one... :D

Last said, its a movie that you can watch once and forget about... nothing lasting...





Monday, March 11, 2013

Chole Masala - Punjabi iStyle

the punjabi "iStyle" has nothing to do with apple, its a desi attitude filled statement. :)
chole is something that i always wanted to make... my roomie Ankush was my inspiration.. he makes out of the world chole and we always end up eating sooooo much... plus theres always the childhood memories of my favourite aunty's chole!! :D WOWWWW....

honestly speaking this one wasnt even close to what aunty or ankush make but in a way in the neighbourhood (even though a little far off). lots of improvements needed but i know what!! :D

Ingredients:
Kabuli chana (chickpeas) - 500gms
Onions - 4 - 6
Tomatoes - 4 - 6
Ginger - 2" piece
Garlic - 4 -6 cloves
Green chillies - 2
Jeera (cumin seeds) - 1 tbps
Tea leaves in a muslin cloth
Oil


Optional:
Potatoes

Masala:
Salt to taste
Chole masala - 2 Tbps
garam masala - little for kicks
Red chilly powder - 1 tbps
turmeric powder - 1 teaspoon or less

Preparations:

  1. Boil the chana daal in a cooker with enough water and a teabag for flavour. Let the cooker whistle 3 - 4 times so that the chana is amazingly soft. keep it aside. 
  2. Throw aside the tea bag
  3. Separate the boiled chana and the water. keep the water, it will be used in the gravy. 
  4. Put some oil in a pan and heat it
  5. Put jeera into it and roast
  6. Put onions into it and roast till pink (new colour introduced into Food for Dummies)
  7. Put the tomatoes in and fry till they cook 
  8. Add the masalas - chole masala, garam masala, red chilly powder, turmeric powder and cook it till the raw smell of masalas dont come in. 
  9. Add the boiled chana daal and mix well. 
  10. Add salt to taste. about 2 teaspoons. 
  11. Add the water from the cooker for the chana and the masala to cook. 
  12. Add a boiled potato if you like, its my favourite. the amazing taste of chole masala in the potato... WOW!! :D 
  13. Cook the whole bit for 5mins or till the liquid comes to a boil
  14. Simmer for a few mins till the liquid is thick and flavourful. 
  15. Eat hot with chopped onions, metha imli chutney if u like and bread!! :D 

Tips:

  1. Theres nothing called excessive chole masala... the more the better taste. and by saying that i dont mean put the whole packet but dont be afraid to be generous. 
  2. Be generous abt the onions and the tomatoes portions, cause thats the only base in which the taste is and the whole dish rides on it. i made that mistake of proportion and wasnt able to make all the chana that i boiled. 
  3. Indian break, white bread, rice or nothing goes perfectly with chole... 

Sunday, March 10, 2013

PIzza - home made with bread!!

 Sometimes its very important to eat something new. something thats not the run of the mill, standard following the receipe.. just take whats there at home and put them together and hope in hell that the tastes blend together and you can relish and enjoy the fruits of your labour! :D

Enough philosophy, now to food!! :D

Ingredients:
Bread
Tomato sauce/pasta sauce/pizza sauce
Veggies of your choice.
i choose: 
Yellow and orange pepper
Onion
Potatoes

Salt to taste
Cheese if you are a fan. (not me as you can see)

Preparation:
Switch the oven at 180 degree celsius.
Prepare the bread
A layer of the sauce
a layer each of the veggies - order and amount all upto your taste.
salt on top to give it some great taste
put into the oven for 10 mins, till the bread is crisp and golden brown

gobble it away!! :)

Tips:
1. try using green peppers, according to me they taste anytime better. the other colour peppers give a little sweet taste
2. if u add cheese, mozzarella is best. pizza in true style. amounts can be varied as much as u like it. :)
3. Pre-heat the oven for 10 mins, the bread cooks faster!! 

Saturday, March 9, 2013

Dal masala - Chakna

the desi (indian) version of a snack with a drink. :) the dal masala all made from ready made stuff.. packets opened and made... :D

little spicy, little tangy and amazing with a good drink!!


Ingredients:
Haldiram packet of spicy daal
Onions
Coriander leaves
Lemon to squeeze


Preparation:

  1. Open the packet of haldiram spicy daal packet and empty it into a bowl.
  2. Chop some onions and coriander leaves, fine 
  3. Mix them into the bowl
  4. Squeeze a lemon into the mixture and mix well 
  5. The best dish in town is ready... 
all u need are some good friends, a good drink and a great conversation. :D


















Wednesday, March 6, 2013

Bread Poha - my anytime food

Bread Poha is my all time anytime food... its easy to make and fills ur tummy and doesn't need any big fact ingredient list to make it.

people who know me, will say that i always have the mood  to eat something. my favourite line is "mujhe kuch khana hai" (translated - i want to eat something). this something generally doesn't have a name or a food item associated with it. but over the years the time to decide what that something should be has shortened.
Why i am writing this is to give the context of why bread poha is so important to me. if you haven't figured it out, bread poha ends up being my something a lot of times.

Ingredients:
bread
onion
jeera/cumin seeds

Masala:
Haldi
Mirchi

Optional:
Tomatoes
Garam Masala
Dhaniya powder

Preparations:

  1. Take some oil and heat it in a pan
  2. Add jeera and roast it
  3. Add haldi, mirchi, garam masala and dhaniya powder, haldi more, others less
  4. Add onions and roast them till golden brown
  5. Break the bread - rough or cut squares on bread
  6. Mix it with the onions 
  7. Add salt, not too much cause bread already has its own taste
  8. Mix properly... cook till the bread is crisp
  9. Its ready to be served
Tips:
  1. Tomatoes add a tingy taste to the bread poha. i dont like it so i dont add it
  2. Experiment with the flavours, can add chillies.


Pav Bhaji - the staple mumbai food...

Pav Bhaji

Pav bhaji reminds me of comfort food... every nook and corner of bombay streets had a pav bhaji guy but u would go to that one place where u have been having pav bhaji for ages together...

my favourite place - canon, opp VT station; acheja - ghatkopar and mulund; the road side thela at chembur station, sadguru at chembur station... yummy!! nostalgic talking abt bombay streetfood and my favourite spots... :D




last nights dinner was cause our friend Himanshu was back in dubai and more so important, he was getting food from home... like they say in hindi "Ma ke haat ka khana" .... :D yummy...

anyways,  so with the baingan ka bharta still on the cards, the street food came to my mind... and trust me once street food comes to your mind, its pretty difficult to get it out... :) so the gruesome task of making the pav bhaji started.

Ingredients:

  1. Potatoes,boiled and mashed - 4 medium
  2. Tomatoes,chopped - 4 medium
  3. Onions,chopped - 2 medium
  4. Green capsicum,chopped deseeded - 1 medium
  5. Cauliflower,grated - 1/4 small
  6. Green peas,shelled - 1/4 cup
  7. Ginger,chopped - 1 inch piece
  8. Garlic - 8-10 cloves
  9. Oil - 3 tablespoons
  10. Green chillies,chopped - 3-4
  11. Pav bhaji masala - 1 1/2 tablespoons
  12. Salt - to taste
  13. Butter - 3 tablespoons
  14. Pav - 8 or bread will do... 
  15. Fresh coriander leaves,chopped - 1/4 cup
  16. Lemons,cut into wedge - 2


Preparation:

  1. it helps to get all the veggies cut,boiled, smashes, grinded etc in place so that u can focus on making the dish... for amateurs likes me, makes a lot of sense not to parallel process with cutting and cooking, i have burnt a lot of things like that... :D 
  2. what needs to be done before hand is:
    1. potatoes boiled and smashed
    2. onions chopped fine, i grind it. saves u from tearing up 
    3. garlic peeled, ginger, green chilles - grinder
    4. peas soaked, softened and grinded
    5. cauliflower - grated. 
    6. capsicum - chopped fine
  3. start as always with the oil in the pan, heated for roasting onions... 
  4. add the onions and roast them till they are light brown
  5. add the garlic, ginger and chillies into the onions and cook for a minute so that the ginger and garlic are roasted and dont smell like raw stuff.. :D (ull get used to it once u cook 2 indian dishes.. the smell becomes familiar) 
  6. add the tomatoes and cook it till they are soft and can be crushed with the back of your spoon. the recipe said take 3/4th the tomatoes, i put all of them, then cut a little more to add at the end... :D 
  7. add the peas, cauliflower, capsicum, potatoes and mix well. 
  8. add water so that theres enough to boil and theres a small layer of water on the top of the veggies mix
  9. lower the gas/heat and let it simmer. 
  10. add the pav bhaji masala and salt and stir.
  11. let it cook and reduce till the water is evaporated and the pav bhaji looks like a nice gravy!! :) 
  12. butter, onion and dhaniya on the pav bhaji are optional, i leave it to the individual taste of the person eating..
  13. roast the bread in butter and enjoy... :D 

Half eaten pav bhaji plate
Tips:
  1. The potatoes and tomatoes can be of equal quantities. 
  2. Onions half of that
  3. The rest of the veggies are just to add the flavour and variety, their quantity can be 1/4 of the potatoes or even less. these proportions worked well for me. 
  4. Everest Pav Bhaji masala is the saviour of the day. i likes it.
  5. its the pav bhaji masala that gives the pav bhaji masala.
  6. grind the peas, ginger, garlic and green chillies.... makes life so much more easy and less chopping... :D i love my grinder... 
  7. the street vendors make it so easy.... 5 mins or less u have a plate of AMAZING pav bhaji and steaming buttery pav ready. trust me, its not easy to make. i have a new found respect for them. :D and will cherish every bite of my pav bhaji when i eat it next in bombay. 
  8. pav bhaji makes a grt sandwich mix the next day. thats lunch for me today!! :) 



Original recipe: http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx

Tuesday, March 5, 2013

Quick Fix Sandwich!!

abhi and i were sitting and watching Masterchef Australia and the challenge was an "Innovation Test" to make the best sandwich which included bread making and mast sandwich making..

inspired by last nights cooking influence, my morning breakfast was a sandwich... luckily, i had shopped a few days back extensively for food material so i had ingredients that i could work with.


Ingredients:

practically whatever i got in the fridge, for this one:

yellow peppers
tomatoes
onion

Seasonings:
crushed basil
salt

Preparation:

The filling
1. Heat a pan with a good splash of olive oil.
2. Roast the onions till they are transparent
3. Add the peppers, roast them till they are semi soft
4. Add the tomatoes, roast them
5. Add basil and salt to taste and mix it into the veggies

The sandwich
1. Take the sandwich bread, butter it up
2. Stuff the sandwich bread with the mix
3. Grill the sandwich in the same pan that the mix was made in, to get the flavours into the bread

eat up and enjoy!! :D

Tips:
1. Zucchini also tastes good in sandwiches, plus the usual lettuce, olives, pickles etc
2. buy the right bread for a sandwich... it is very important...
3. even if the stuffing comes out of the bread, its ok... eat it up!! side dish for your sandwich!! :D



Sunday, March 3, 2013

Alu Gobi - yummy, punjabi style

the evening started off with the usual conversation... what to make for dinner... the options... baingan, alu, chicken...

baingan was rulled out cause switi doesnt like it... a blessing cause i got to make something i never made before.. :D

so the vote was alu gobi (cauliflower and potato) in true indian or rather punjabi style... :)
(the choice also cause the cauliflower in the fridge was getting spoilt... ;) )

so here begins the work for the dish!!

Ingredients:
1 cauliflower
3-5 potatoes (in proportion to the cauliflower)
garlic
ginger
green chillies

Masalas:
turmeric powder
coriander powder
red chilly powder
salt
jeera
optional:
kasuri methi
kitchen king masala

Preparations:
1. heat oil in a pan and add jeera (cumin seeds) to it. roast for 1 minute till the cumin seeds change colour
2. add the chopped onions and roast them till they become transparent
3. add the chopped garlic, ginger and green chillies.
4. additional if you have, to add amazing taste, take kasuri methi (dry methi leaves, crushed)
5. roast all of them till the garlic is cooked.
6. add all the masalas abt 1/2 teaspoon to give the optimum mix of the flavour
7. cook the masalas into the onions and roast it for 2 mins.
8. add the chopped potatoes, cook them a bit in the masala thats in the pan
9. add the chopped cauliflower and mix well so that the cauliflower is mixed and coated well with the masala.
10. cover and cook well for 5 - 10 mins to cook the cauliflower and potato properly...
11. sprinkle with fresh daniya leaves and serve

eat this with roti or bread or any roll available in the market. :D yummy tasting!!!

Tips:
1. dubai potatoes and cauliflower are hard to cook on the pan, boil them in the microwave, makes it easy and faster to cook
2. grind the onions, green chillies, garlic, ginger in the grinder, makes it easier to cook and gets more flavours. :D
3. if the alu gobi seems dry or is getting fried, add olive oil on the top.. that helps to keep the gobi soft and nice.
4. the photo is from my next day attempt at the same recipe. theres no alu in this photo. the onions are a little more burnt, honestly. :D

original recipe: http://www.monsoonspice.com/2012/10/punjabi-aloo-gobi-recipe-how-to-make.html?m=1

Friday, March 1, 2013

Alu Puri - all time favourite

Today like all weekends started out with a hungry tummy and a houseful of people thinking what to eat....
the all time favourite Alu Puri (potato curry and fried indian bread) came to mind and mouth starts watering... :D

its a pretty simple recipe and mom and my roomie, switi would make it very conveniently... well !! here u r talking about 2 of the best cooks i have come across in my life... for me... cooking anything is a good challenge...

so step 1: google the receipe... :D (would never know what to do if google didnt exist)

post initial disappointment of not getting the well known "sanjeev kapoor" recipe, i looked at the 1st recipe link i got on google and went ahead... (the inclination to that link was also because of the fact that it said Punjabi Alu Puri... which was what i wanted to make)

so heres what to do!! :)

Ingredients:
4 -5 potatoes
2 onions
2-3 tomatoes
green chillies
garlic
ginger
cumin seeds
masalas/curry powders - red chilli powder, garam masala, haldi (teaspoon each would do)
salt to taste

Preparation:

for the gravy
1. boil the potatoes to medium cooked to help make the dish faster
2. slice the onions, green chillies, garlic and ginger fine, the tomatoes into chunky pieces.
3. put a pan on the gas
4. add oil, a few tablespoons, enough to roast the onions and other ingredients
5. once the oil is hot, add the cumin seeds, a teaspoon
6. ones the cumin seeds are roasted, add the onions and roast them till they are transparent
7. add the ginger, garlic and chillies and roast till they seem roasted (sorry dont have any other identification to how long to roast it
8. add the tomatoes and cook till they are soft.. crush the chunks of the tomatoes to make them little liquify.
9. season with the curry powders - red chillies, garam masala (1 teaspoon each) and a bit of turmaric powder (haldi)
10. cook for a min to let the curry powders roast in the tomato and onion mix. add the potatoes and half a glass of water.
11. cover the pan and cook for a bit, keep stirring periodically
12. smash a few potatoes into the mixture so that the gravy is a bit thicker and has a taste in it of the potato
13. open it and cook the potatoes while simmering the liquid.
14. add salt to taste and sprinkle freshly chopped coriander leaves for taste and smell. :D

for the puri (fried indian bread)
1. heat oil in a deep frying pan
2. take wheat flour, knead the flour with some water and oil into a stiff dough to roll up.
3. make small balls of the dough and roll it into a flat, thin rounds.
4. fry them into the hot oil, till they puff up and are golden in colour brown

Serve hot with the curry... enjoy!! :D

Tips:
1. grinding the tomatoes will also help, gives you that liquidy consistency.
2. the curry can be extremely watery also... dont worry
3. if the spices become more, like mine did... easy way to mellow it is to add a bit of yogurt.
4. fried indian bread is the literal traslation of "puri"... :D


the original recipe is: http://www.vegrecipesofindia.com/aloo-poori-punjabi-aloo-poori/

Tuesday, January 29, 2013

Yogurt Dip with veggies and chips - Lesson 3

Lesson 3: Yogurt Dip with veggies and chips

Ingredients:
Dip - Reshma ka dip 
Veggies - carrot, kakadi , beet and chips 


Dip: 
  • 500gms hung curd
  • 12 cloves of garlic
  • Coriander - Daniya generous lot 
  • Salt
  • Pepper
How to make:
  • Hang curd in a muslin cloth for 30 mins
  • Fine chop the garlic and Daniya 
  • Add to the dahi and keep in the fridge 
  • Before u serve, add salt and pepper

a few basic things to remember:
  • your friends are the best people to tell you easy ways of making yummy dishes. 
  • hanging the curd makes it thick and non watery... more like a dip and not a raita. 
  • garlic amounts can be changed depending on how garlicy you want the dip. :D 
  • experimentation with other herbs and spices can change the look and taste of this dish. 
  • salted chips (the standard packets) will go very well with this. 

Dessert Lesson 1 - Choco Cake with Choco Sauce


Dessert Lesson 1: Choco cake + choco sauce and cherries

Ingredients:
The choco cake this time was bought from the store near my house. its the sauce that made a difference and attracted me to the recipe in the 1st place. :) 

For the chocolate sauce
  • 1 tablespoon butter
  • Good-quality dark chocolate (70% cocoa solids), broken into small pieces
  • Hershey's choco syrup
  • 1 splash brandy, rum, Amaretto or Baileys
How to make:
  • Melt the butter in a pan
  • remove off flame, put the dark choco into it and melt it. i used lindt dark choco (the white wrapper packet) 
  • once the lindt is melted, for extra taste add hershey's choco syrup 
  • last but not the least, a teaspoon of kahlua and the sauce is ready. 
  • cut the choco cake pieces and spread a generous amount of the sauce on it. 
  • add a tang with berrys (any) on the top, gets great appreciation! :D 
People come back for 2nds!! thanks friends!! :)  

A few basic things to remember:
  • if the sauce becomes thick, heat it and add water to make it thin and flow. 
  • just melt the butter else it will taste burnt
  • use your judgement on your favourite chocolate to make the sauce. 


Original receipe: thanks Jamie Oliver - 
http://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-love-cake-with-cherries-and-booze

Sunday, January 27, 2013

Doodi ka kofta - lesson 2


Lesson 2: Doodi ka kofta!! (Bottle Gourd meatballs (just the balls :D )

my mom's best cooked dish.. took this up just by watching mom.. who says eves dropping and staring is wrong... :D 


Ingredients:
Bottle Gourd (Doodi)
gram flour (besan)
tomatoes 
onions
ginger
green chillies
salt
garam masala (garam masala - indian spice)
coriander powder
oil to fry

the usual is MANDATORY
khali pet (empty stomach)
some roomies  to experiment on... :D 

How to make:

Step 1: get all the ingredients in place so that they are handy when u making the dish. 

there are 2 steps to this recipe - 
1) making the Bottle Gourd meatballs. 
2) the gravy where the meatballs will float.. 

Step 2: making the bottle gourd meatballs 
1. the bottle gourd or doodi needs to be grated. choose a piece that's long and straight and firm. this will give the perfect taste to the dish. 
2. peal the skin of the doodi
3. use a grate to fine grate the whole doodi
4. add salt to the mixture which will make the stored water from the bottle gourd to release. 
5. squeeze and remove all the water. make it as dry as it can be by tightly squeezing the grated mixture.
6. to the dry mix add the gram flour enough to cover the grated doodi. this is only for binding. 
5. pour sufficient amount of oil (vegetable or olive) in to a pan to deep fry. 
6. roll the mixture into small sized balls and deep fry in hot oil. 
7. let the balls get nice and golden brown. 
8. remove the fried balls onto a tissue paper to help soak the excess oil. the balls are ready. 

these are ready, keep them aside to cool!! :D 

Step 3: gravy
this is the most common and simplest gravy to make... (i dont know how to make it) 
1. grind garlic, ginger to a good paste
2. grind tomatoes and onions to a good paste
3. take a little oil in a pan and roast the pasted garlic and ginger. 
4. add the tomatoes and onion paste to it and roast it. 
5. add water to make it a thick gravy. 
6. add the spices and salt to taste. 

step 4: add the fried meatballs to the gravy and get it to a boil so that the gravy soaks into the meatballs. 

ready to eat!! :) 

a few basic things to remember:
1. havent tried baking this dish to make it healthy. if someone tries it, pls let me know if it worked!! :D 
2. make sure the oil is nice and hot, else the balls will break when you drop it to fry in the pan. 
3. pls donot use your fingers to test the temp of the oil. word of caution, that burns really bad. my moms tactic is to test it with a smallest amount of the mix. it should rise immediately and sizzle. thats the right temperature. :) 
4. these fried bottle gourd meatballs can be served just like that also with ketchup or green chutney. :D interesting and amazing snack. 
5. this dish is a test of judgement when it comes to spices and cooking process. as this is moms recipe and no google reference, the measures are judgement. happy cooking!! :) 

Friday, September 21, 2012

Gobi ka Paratha (Cauliflower paratha) - lesson 1

Lesson 1: Gobi ka paratha!! (cauliflower paratha)

the traditional food turned out to be pretty simple to make... :D google bhagwan and a little bit of watching mom cooking in the kitchen!! 


call it beginners luck or call it in born cooking skills ;) the parathas turned out palatable and good looking too.... 


Ingredients:

Gobi (cauliflower)
dhaniya (coriander leaves)
adrakh (ginger)
mirchi (chillies)
namakh (salt)
garam masala (garam masala - indian spice)
dhania powder (coriander powder)
ata (flour)
butter
tawa (pan)
khali pet (empty stomach)
some roomies  to experiment on... :D 

How to make:

Step 1: make sure you have all the ingredients!! :) 

Step 2: shopping, assuming that you dont have the ingredients... fun for some.. not so much for some others... :) 

pick up a good looking whole cauliflower. 
pick up the ingredients as per the list... be generous to pick up more than u think you would need. all these ingredients can be recycled into other dishes!! :D 

Step 3: enter the kitchen... 

chopping time.. 
remove the greens of the cauliflower, cut in to large pieces with the stem of the cauliflower to hold. 
Chop the daniya, adrak, mirchi and keep it aside. 
keep the knife down.. its done... personally i find it easier to chop on a glass top chopping board. 

grate the cauliflower smoothly, the finer the better, will help roll the parathas easily. :) tricks to make the process easier... and of course get better results and praises at the end... 

Step 4: Mixing

put all the chopped stuff together and mix it. for me it works to use a flat bowl. adding the spice becomes easier. :) 
spread the mixture in the flat bowl, as much as you can spread it. 
sprinkle the salt, garam masala and daniya powder evenly on the entire spread. generally would suffice. 
mix all of it up and then taste it. :) if the garam masala feels stronger, add a pinch of salt (Exactly a pinch) to mello that taste. 

Step 5: Atta
mixing the flour is an interesting and a complete workout for the hands and fingers. the key is to make sure you keep the water flow as steady and slow as possible.  i dont know of a ratio of atta to water, just go by the amount of water that makes it easy to mix. 
for the parathas, the softer the atta mix, the easier it is roll it and make the paratha. 

Step 6: waiting!! ;)

let the mix and the atta sit for 10 mins.. give yourself the rest to work on the next stage. :) 

its a good thing also to check how much time your stove would take to heat up. i have an electric stove hence it takes a while for the tava to get hot. so i use these 10 mins to heat the tava. 

Step 7: rolling the parathas... 

there are 2 steps of rolling that will need to be done for the paratha... 
Step 1: take a ball of atta, roll the paratha into a thickness that should be  supporting the cauliflower mix.
Step 2:add a generous portion of the mix in the centre of the roti. covering 3/4th the space with the mix, a thin layer and close the mix up with the sides of the roti. 
i only roll the folded side of the roti to smoothen and flatten the roti. roll the roti around so that u know when the bottom is stretched enough and starts sticking to the base. 
once the roll seems thin enough 
the tava will be hot now. put a little bit of butter on it and spread the same around. 
put the roti on the tava, spread some butter on the top and grill it to make it crisp. 

Step 8: eat it!! :D  and get praises!! :D 


a few basic things to remember:

1. salt to taste is a very hard concept.. only moms can get that. i have never got my way around that... 
2. garam masala adds a lot of taste to anything :D (saving grace)
3. taste whatever you are making at all times.. gives you the confidence and the tasalli that things are going well
4. last but not the least... keep the masala and taste makers to 1 component of the whole food process... this makes the screwing up part only to 1 portion of the total meal!! :D 
5. watch your mom cooking over the years will give u the confidence and the knowledge of what anything needs to look like or the process of making it. :) 
6. the ingredients are indian and this is an indian dish, for translation of the ingredients and the names in english, pls try google translator or a few written in the list of ingredients.
7. i am always accessable to give tips and translations to fellow cookers!! :D

Tuesday, November 1, 2011

Sister's words for her brother...

A Sister’s Eulogy for Steve JobsBy MONA SIMPSON


I grew up as an only child, with a single mother. Because we were poor and because I knew my father had emigrated from Syria, I imagined he looked like Omar Sharif. I hoped he would be rich and kind and would come into our lives (and our not yet furnished apartment) and help us. Later, after I’d met my father, I tried to believe he’d changed his number and left no forwarding address because he was an idealistic revolutionary, plotting a new world for the Arab people.

Even as a feminist, my whole life I’d been waiting for a man to love, who could love me. For decades, I’d thought that man would be my father. When I was 25, I met that man and he was my brother.

By then, I lived in New York, where I was trying to write my first novel. I had a job at a small magazine in an office the size of a closet, with three other aspiring writers. When one day a lawyer called me — me, the middle-class girl from California who hassled the boss to buy us health insurance — and said his client was rich and famous and was my long-lost brother, the young editors went wild. This was 1985 and we worked at a cutting-edge literary magazine, but I’d fallen into the plot of a Dickens novel and really, we all loved those best. The lawyer refused to tell me my brother’s name and my colleagues started a betting pool. The leading candidate: John Travolta. I secretly hoped for a literary descendant of Henry James — someone more talented than I, someone brilliant without even trying.

When I met Steve, he was a guy my age in jeans, Arab- or Jewish-looking and handsomer than Omar Sharif.


We took a long walk — something, it happened, that we both liked to do. I don’t remember much of what we said that first day, only that he felt like someone I’d pick to be a friend. He explained that he worked in computers.



I didn’t know much about computers. I still worked on a manual Olivetti typewriter.



I told Steve I’d recently considered my first purchase of a computer: something called the Cromemco.


Steve told me it was a good thing I’d waited. He said he was making something that was going to be insanely beautiful.


I want to tell you a few things I learned from Steve, during three distinct periods, over the 27 years I knew him. They’re not periods of years, but of states of being. His full life. His illness. His dying.

Steve worked at what he loved. He worked really hard. Every day.


That’s incredibly simple, but true.

He was the opposite of absent-minded.


He was never embarrassed about working hard, even if the results were failures. If someone as smart as Steve wasn’t ashamed to admit trying, maybe I didn’t have to be.


When he got kicked out of Apple, things were painful. He told me about a dinner at which 500 Silicon Valley leaders met the then-sitting president. Steve hadn’t been invited.


He was hurt but he still went to work at Next. Every single day.


Novelty was not Steve’s highest value. Beauty was.


For an innovator, Steve was remarkably loyal. If he loved a shirt, he’d order 10 or 100 of them. In the Palo Alto house, there are probably enough black cotton turtlenecks for everyone in this church.


He didn’t favor trends or gimmicks. He liked people his own age.


His philosophy of aesthetics reminds me of a quote that went something like this: “Fashion is what seems beautiful now but looks ugly later; art can be ugly at first but it becomes beautiful later.”


Steve always aspired to make beautiful later.


He was willing to be misunderstood.


Uninvited to the ball, he drove the third or fourth iteration of his same black sports car to Next, where he and his team were quietly inventing the platform on which Tim Berners-Lee would write the program for the World Wide Web.


Steve was like a girl in the amount of time he spent talking about love. Love was his supreme virtue, his god of gods. He tracked and worried about the romantic lives of the people working with him.


Whenever he saw a man he thought a woman might find dashing, he called out, “Hey are you single? Do you wanna come to dinner with my sister?”


I remember when he phoned the day he met Laurene. “There’s this beautiful woman and she’s really smart and she has this dog and I’m going to marry her.”


When Reed was born, he began gushing and never stopped. He was a physical dad, with each of his children. He fretted over Lisa’s boyfriends and Erin’s travel and skirt lengths and Eve’s safety around the horses she adored.


None of us who attended Reed’s graduation party will ever forget the scene of Reed and Steve slow dancing.


His abiding love for Laurene sustained him. He believed that love happened all the time, everywhere. In that most important way, Steve was never ironic, never cynical, never pessimistic. I try to learn from that, still.


Steve had been successful at a young age, and he felt that had isolated him. Most of the choices he made from the time I knew him were designed to dissolve the walls around him. A middle-class boy from Los Altos, he fell in love with a middle-class girl from New Jersey. It was important to both of them to raise Lisa, Reed, Erin and Eve as grounded, normal children. Their house didn’t intimidate with art or polish; in fact, for many of the first years I knew Steve and Lo together, dinner was served on the grass, and sometimes consisted of just one vegetable. Lots of that one vegetable. But one. Broccoli. In season. Simply prepared. With just the right, recently snipped, herb.


Even as a young millionaire, Steve always picked me up at the airport. He’d be standing there in his jeans.


When a family member called him at work, his secretary Linetta answered, “Your dad’s in a meeting. Would you like me to interrupt him?”


When Reed insisted on dressing up as a witch every Halloween, Steve, Laurene, Erin and Eve all went wiccan.


They once embarked on a kitchen remodel; it took years. They cooked on a hotplate in the garage. The Pixar building, under construction during the same period, finished in half the time. And that was it for the Palo Alto house. The bathrooms stayed old. But — and this was a crucial distinction — it had been a great house to start with; Steve saw to that.


This is not to say that he didn’t enjoy his success: he enjoyed his success a lot, just minus a few zeros. He told me how much he loved going to the Palo Alto bike store and gleefully realizing he could afford to buy the best bike there.


And he did.


Steve was humble. Steve liked to keep learning.


Once, he told me if he’d grown up differently, he might have become a mathematician. He spoke reverently about colleges and loved walking around the Stanford campus. In the last year of his life, he studied a book of paintings by Mark Rothko, an artist he hadn’t known about before, thinking of what could inspire people on the walls of a future Apple campus.


Steve cultivated whimsy. What other C.E.O. knows the history of English and Chinese tea roses and has a favorite David Austin rose?


He had surprises tucked in all his pockets. I’ll venture that Laurene will discover treats — songs he loved, a poem he cut out and put in a drawer — even after 20 years of an exceptionally close marriage. I spoke to him every other day or so, but when I opened The New York Times and saw a feature on the company’s patents, I was still surprised and delighted to see a sketch for a perfect staircase.


With his four children, with his wife, with all of us, Steve had a lot of fun.


He treasured happiness.


Then, Steve became ill and we watched his life compress into a smaller circle. Once, he’d loved walking through Paris. He’d discovered a small handmade soba shop in Kyoto. He downhill skied gracefully. He cross-country skied clumsily. No more.


Eventually, even ordinary pleasures, like a good peach, no longer appealed to him.


Yet, what amazed me, and what I learned from his illness, was how much was still left after so much had been taken away.


I remember my brother learning to walk again, with a chair. After his liver transplant, once a day he would get up on legs that seemed too thin to bear him, arms pitched to the chair back. He’d push that chair down the Memphis hospital corridor towards the nursing station and then he’d sit down on the chair, rest, turn around and walk back again. He counted his steps and, each day, pressed a little farther.


Laurene got down on her knees and looked into his eyes.


“You can do this, Steve,” she said. His eyes widened. His lips pressed into each other.


He tried. He always, always tried, and always with love at the core of that effort. He was an intensely emotional man.


I realized during that terrifying time that Steve was not enduring the pain for himself. He set destinations: his son Reed’s graduation from high school, his daughter Erin’s trip to Kyoto, the launching of a boat he was building on which he planned to take his family around the world and where he hoped he and Laurene would someday retire.


Even ill, his taste, his discrimination and his judgment held. He went through 67 nurses before finding kindred spirits and then he completely trusted the three who stayed with him to the end. Tracy. Arturo. Elham.


One time when Steve had contracted a tenacious pneumonia his doctor forbid everything — even ice. We were in a standard I.C.U. unit. Steve, who generally disliked cutting in line or dropping his own name, confessed that this once, he’d like to be treated a little specially.


I told him: Steve, this is special treatment.


He leaned over to me, and said: “I want it to be a little more special.”


Intubated, when he couldn’t talk, he asked for a notepad. He sketched devices to hold an iPad in a hospital bed. He designed new fluid monitors and x-ray equipment. He redrew that not-quite-special-enough hospital unit. And every time his wife walked into the room, I watched his smile remake itself on his face.


For the really big, big things, you have to trust me, he wrote on his sketchpad. He looked up. You have to.


By that, he meant that we should disobey the doctors and give him a piece of ice.


None of us knows for certain how long we’ll be here. On Steve’s better days, even in the last year, he embarked upon projects and elicited promises from his friends at Apple to finish them. Some boat builders in the Netherlands have a gorgeous stainless steel hull ready to be covered with the finishing wood. His three daughters remain unmarried, his two youngest still girls, and he’d wanted to walk them down the aisle as he’d walked me the day of my wedding.


We all — in the end — die in medias res. In the middle of a story. Of many stories.


I suppose it’s not quite accurate to call the death of someone who lived with cancer for years unexpected, but Steve’s death was unexpected for us.


What I learned from my brother’s death was that character is essential: What he was, was how he died.


Tuesday morning, he called me to ask me to hurry up to Palo Alto. His tone was affectionate, dear, loving, but like someone whose luggage was already strapped onto the vehicle, who was already on the beginning of his journey, even as he was sorry, truly deeply sorry, to be leaving us.


He started his farewell and I stopped him. I said, “Wait. I’m coming. I’m in a taxi to the airport. I’ll be there.”


“I’m telling you now because I’m afraid you won’t make it on time, honey.”


When I arrived, he and his Laurene were joking together like partners who’d lived and worked together every day of their lives. He looked into his children’s eyes as if he couldn’t unlock his gaze.


Until about 2 in the afternoon, his wife could rouse him, to talk to his friends from Apple.


Then, after awhile, it was clear that he would no longer wake to us.


His breathing changed. It became severe, deliberate, purposeful. I could feel him counting his steps again, pushing farther than before.


This is what I learned: he was working at this, too. Death didn’t happen to Steve, he achieved it.


He told me, when he was saying goodbye and telling me he was sorry, so sorry we wouldn’t be able to be old together as we’d always planned, that he was going to a better place.


Dr. Fischer gave him a 50/50 chance of making it through the night.


He made it through the night, Laurene next to him on the bed sometimes jerked up when there was a longer pause between his breaths. She and I looked at each other, then he would heave a deep breath and begin again.


This had to be done. Even now, he had a stern, still handsome profile, the profile of an absolutist, a romantic. His breath indicated an arduous journey, some steep path, altitude.


He seemed to be climbing.


But with that will, that work ethic, that strength, there was also sweet Steve’s capacity for wonderment, the artist’s belief in the ideal, the still more beautiful later.


Steve’s final words, hours earlier, were monosyllables, repeated three times.


Before embarking, he’d looked at his sister Patty, then for a long time at his children, then at his life’s partner, Laurene, and then over their shoulders past them.


Steve’s final words were:
OH WOW. OH WOW. OH WOW.

Sunday, June 12, 2011

Calender Girls... inspiring!!

A story about women wanting to do something with their lifes. Excuse being raising money to buy a sofa for a luekemia hospital where a  friends husband was treated n unfortunately died.
What matters is friendship, one right idea and some guts n hard work!!! The skys the limit.
The story is set in old time yorkshire, london where an english tradition of girls groups is followed. This group talks abt turnips n brocelli and cooking n knitting.. Inherent qualitites of a woman in the 60s n 70s. Reminded me of growing up india too... :))) so the entire concept or backdrop is women growing up in the same town, getting married n growing old in the same town!! Ofvourse there always is a rebel, someone who wants to be more, do more n in this setting she has friends whom she has known for yrs.

Making a transition from a small country side in yorkshire to being featured on the jay leno show in america was a feat of achievement for the middle aged women who in some way are finding some purpose n meaning to life.


I felt that the reason why the whole nude pictures on the calender was taken, for the sofa, was lost somewhere in all the fame that was coming by. But the amount of money earned by the luekemia society clarifies in the end that the cause was the main focus!!!



Interesting and very nice!! inspiring too.. put ur mind to it and u can do it however weird or out of the world the idea is!! :)