Watermelon Slice Jello Shots
Monday, 27 August 2012
Monday, 13 August 2012
A Veritable Nuisance
A Veritable Nuisance
Big, Burly, Bulky,
Black and Bulldozing type
E-Chats daily with
his prodigal son using ‘Skype’.
The knot of his
colorful tie is always in place
He feels that he has a perfect dress sense.
He
claims to be an engineer from a reputed institution
But
friends find it amusing as he avoids any technical discussion.
Has number of houses
in the city at varied directions
Uses the services of
office car for visiting all the locations.
Wife is equally
round, or may be heavier and even chubby
She speaks in a nose-driven
convent-ish accent sounding very funny.
Both are from
stinking rich background making them very proud
People are invited
often to visit their house and remove their doubt.
He always prefers to
refer to his car by its elite brand name
He is the hero of his
housing society thus earning huge fame.
He walks
“tipsy-topsy” with dangling black & brown shiny briefcases
People at his back, call him names referring to the product he resembles.
When he opens his
mouth to speak, a sentence is never completed
But he feels that
idiots are his bosses and HE is intelligence personified.
Excessively moody and
his domestic or, office affairs control his mood
It directly reflects
on his behaviour towards all, whether its bad or good.
He has an air about
himself and has practically no sense of humour
He is arrogant for no
reason and has no feelings for others whatsoever.
Extremely jealous of
people who have superceded him in the organization
Calls them “Scoundrels”
to derive an utterly sadistic self-satisfaction.
What he does not
realize is that all his stupid activities are being closely watched
And he deserves to be
paid back in the same coin, for which he is not prepared.
‘What goes up …….comes
down’ if this saying holds true for all
His days are
definitely numbered and he won’t be able to avoid his fall.
-------------- X ---------------
[
N.B à The
characters depicted here are cent percent imaginary and the writer is
not responsible for any similarities
observed by someone in real life. ]
Friday, 10 August 2012
Wednesday, 1 August 2012
Tuesday, 31 July 2012
Wednesday, 4 July 2012
Chingri Machher Malaikari
Chingri Malaikari or Prawn Malaikari
is a very famous and popular Bengali entrée served with white Rice or Pulao for lunch or dinner on special occasions. “Elegant Bengali Classic” – that definitely sums up this dish. It is so delicious
What You Need
Prawns ~ 1lb of the larger size, get fresh ones, see above why I got some with heads on
Onion ~ I made a paste of a large one and used about 5 tbsp of the paste (yipe, I noted the measure)
Garlic ~ 1 large clove coarsely chopped
Ginger ~ 1 tsp
Green Chillies ~ 6 slit
Coconut Milk ~ 1 can
TejPata or Bay Leaves ~ 4 small
Elaichi or Cardamom ~ 4
Laung or Cloves ~ 6
Darchini or Cinnamon ~ 2 smallish sticks as in picture
Red Chilli Powder
Turmeric Powder
Salt
Little Sugar
How to Do It
Clean the prawns and mix it with turmeric and salt and keep aside for about ½ hour
Meanwhile grind the onion to a paste.
Heat oil in Kadai/Frying Pan
Lightly fry the prawns so they turn golden in color, do not deep fry like other fish
As soon as the prawns turn a pale golden take them out put them on a paper towel.
In the same oil, add the chopped garlic.
As soon as the fragrance of the garlic rises, take out the garlic from the oil so that the oil is now garlic flavored but there is no garlic in the gravy.
Add TejPata or BayLeaves
Coarsely pound the Elaichi, Laung & Darchini with a pestle and add them too
Add the onion paste when you see the whole garam masala crackling
Continue frying the onion with a little bit of sugar till it turns brown in color or the oil separates from the paste
Add the ginger paste and cook the masala.
Stir and add the can of coconut milk
Add a little water (about 1/3 of the can) in the can, mix well and add it too.
Add Red Chilli Powder, very little turmeric powder and salt.
Add the green chillies
Mix well and cook the gravy.
When you see the gravy slightly bubbling add the fried prawns.
Cook on low for some more time till the gravy thickens and acquires a creamy consistency.
Serve with white Rice or yellow Pulao
is a very famous and popular Bengali entrée served with white Rice or Pulao for lunch or dinner on special occasions. “Elegant Bengali Classic” – that definitely sums up this dish. It is so delicious
What You Need
Prawns ~ 1lb of the larger size, get fresh ones, see above why I got some with heads on
Onion ~ I made a paste of a large one and used about 5 tbsp of the paste (yipe, I noted the measure)
Garlic ~ 1 large clove coarsely chopped
Ginger ~ 1 tsp
Green Chillies ~ 6 slit
Coconut Milk ~ 1 can
TejPata or Bay Leaves ~ 4 small
Elaichi or Cardamom ~ 4
Laung or Cloves ~ 6
Darchini or Cinnamon ~ 2 smallish sticks as in picture
Red Chilli Powder
Turmeric Powder
Salt
Little Sugar
How to Do It
Clean the prawns and mix it with turmeric and salt and keep aside for about ½ hour
Meanwhile grind the onion to a paste.
Heat oil in Kadai/Frying Pan
Lightly fry the prawns so they turn golden in color, do not deep fry like other fish
As soon as the prawns turn a pale golden take them out put them on a paper towel.
In the same oil, add the chopped garlic.
As soon as the fragrance of the garlic rises, take out the garlic from the oil so that the oil is now garlic flavored but there is no garlic in the gravy.
Add TejPata or BayLeaves
Coarsely pound the Elaichi, Laung & Darchini with a pestle and add them too
Add the onion paste when you see the whole garam masala crackling
Continue frying the onion with a little bit of sugar till it turns brown in color or the oil separates from the paste
Add the ginger paste and cook the masala.
Stir and add the can of coconut milk
Add a little water (about 1/3 of the can) in the can, mix well and add it too.
Add Red Chilli Powder, very little turmeric powder and salt.
Add the green chillies
Mix well and cook the gravy.
When you see the gravy slightly bubbling add the fried prawns.
Cook on low for some more time till the gravy thickens and acquires a creamy consistency.
Serve with white Rice or yellow Pulao
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