Monday, January 30, 2012

Prepare bengali fish curry in just a few steps

Bengali fish curry is distinctively delicious and an awe to many. It has typical bengali spices that are different from northern or southern Indian cuisines. The lovely aroma of the spices and the ingredients make bengali fish curry very special indeed.

The easiest way to start off with bengali fish curry is to get a few common ingredients in your kitchen. This includes:

Freshly done onion, garlic, ginger paste
Coriander, cumin, turmeric and red chili powder
Whole cumin seeds and garam masala dust
Freshly chopped parsley/ coriander leaves, green chilies
Oil, preferably mustard oil

These are the very basic ingredients rich in authentic bengali flavor and are of immense health benefits.

Clean and cut the fish (rohu, katla, boyal, tangra, pabda etc.)under running water. Season the fish with turmeric powder and salt and set aside. Fry the fish in mustard oil, keep aside. Add 1 tsp of cumin seeds for 1/2 sec and allow it to exude flavor. Quickly add the onion, garlic and ginger paste, red chili powder, turmeric powder, little sugar and salt. Keep stirring till the blend starts to give out the oil. Sugar is for caramilization and color. Add the fish and add little water. Sprinkle 1 tsp of garam masala powder. Cook for 5-8 minutes and remove from the flame. Add fresh coriander leaves and green chilies for flavor and cover the lid again to retain the flavor.


Serve with steamed rice and fresh lime cuts and lots of love. Eat it slowly, appreciate, relish the authentic flavors of the bengali fish curry and love it.

Saturday, January 28, 2012

Less spicy, light mutton curry not just for sick times

Some days are just too drab and monotonous and some days are full of spices when you have had a lot of empty calories as in junk foods. You come back home - tired and not quite hungry yet want to eat something and not skip the dinner altogether. On such days settle for something like mutton stew - less spicy, with lot of broth and refreshing. Allow the meat to cook in whole onion, chopped garlic, ginger julienne, fresh pepper, red chili powder, little turmeric-coriander-cumin powder and garam masala powder. Add farm fresh potatoes nicely diced and salt, close the lid, put it on pressure and you are done with!

Friday, January 27, 2012

Anirudhha - much hyped, Srijit - smart and Rituparno Ghosh - class apart and above

It would be unfair to compare the likes of Rituparno Ghosh with the, so to speak, newcomers like Anirudhha Roy Chowdhury and Srijit Mukherjee of Bengali new wave cinema. Rituparno Ghosh with his inimitable sensitive genre and superlative techniques is 'the man' in Bengali and Indian film fraternity. If we compare the first few films of Rituparno Ghosh with those of the other two, I find significant differences. Rituparno is a class beyond, a class above and the last of the originals. He is an original story teller and a great social psychoanalyst who would never miss anything when it comes to human psyche.

Three film famous Anirudhha Roy Chowdhury is a copybook film maker who likes to go into elaborate detailing of things rather than the quintessential human thought patterns. Even the alignment of the curtains or books in a rack is taken care of with ad film making precision. The crisp and calculate shots go to show the genius of the Ad film maker, if not anything more. The cinematography is highly plausible and so is the film music. The three films have shown traces of good work, a sign of good film architect. However, in totality, with all those precision and eye for details his works failed me. Sometimes, chaos is more coveted than perfection. Little bit of imperfection is OK at times.

Srijit Mukherjee, young and dynamic, is a promising director. His films touch delicate nuances of the human psyche. Beautiful rendition of imagery reflects his smart education. I feel, he has more potential and just two film old Srijit certainly has a long way to go. Snippets of class fill his films and at the end of it you get to like his work. The method in madness style has seemed to work for him. Good ears for music, great sense of editing and the ability to learn from the surroundings have made his films substantially persistent.Rituparno Ghosh has a class hard to achieve. He is truly the last of the originals. An unbelievable story teller, Rituparno has redefined the method and madness in his own terms. He has been able to move his audience convincingly from frame to frame. We, Bengalees, not only love his way of dealing with the art of film making but also appreciate the exquisite candid terms by which he lives his life. He is truly a Renaissance man.

Thursday, January 12, 2012

Reward yourself with good shoes

Show me your shoes and I will tell you who you are. Of late I have developed a strange love for shoes. Flip flops, tiptoes, platforms, not so highs - you just name it. I love to reward myself with good shoes. Trust me, it's not just a lavish but a utility you would love to pamper yourself with.

Having shopping for the right kind of shoes, (this keeps changing with seasons and mood), I have realized one thing. Shoes are damn pricy and the ones that keep your eye balls rolling will keep your wallet upside down as well.

The fact that I wear most of them, most of the times in the workplace and that they should be comfortable on feet, I keep a few things on mind while shopping for the ideal ones.

Comfortable on toes and heel

I am lucky that I do not suffer from any physical problem, like heel spur, bunions etc., but for those who do it's advisable to buy shoes with cushioned and roomy bed. Go for the ones that you are comfortable in considering your body weight, work status and nature of work.

Chic and trendy or timeless

I usually go for timeless shoes that do not expire with seasons' fashions. I like flip flops that are always in vogue. However, it's just fine to have a few party pairs like stilettos and high heels in your collection.

Durability

Good shoes are expensive but most are long lasting. I prefer shoes belonging to brands of repute. I use them everyday, all the time, everywhere. I get the best deal from the good brands at the end of the day.

Have less, wear more often and buy often

Shoes tend to lose the sheen and wearibility if kept unused for long. Keep alternating and keep wearing the pairs regularly. Ransack your shoe rack for the ones that are not worn for long. Try to match your dress with them and keep them rolling. After having lost a lot of money, I am wiser now. I have a few pairs of good stuffs now and keep them rolling all through the week. This gives me a chance to go on shopping spree more often as well.

Recycle your shoes

If you think that shoes cannot be recycled, think twice. I give up on my shoes not because they are not wearable any longer but because I don't like them anymore. I give them away to house helps or to the nearest shoe shops.

One last word, shoes make you look and feel beautiful. Reward yourself with them more often.

Picture credit: wedmd

Wednesday, January 11, 2012

Paranthas serve hungry souls just right!

I was hungry. Really hungry. And all I could think of are the calorie guilt foods that would help me procrastinate even more on my endeavor to eat less and eat right. This time though I kept my foot down. No more cookies, chips and finger foods. I was craving for tasty and substantial food that would keep me going for a few more hours.

I found nicely kneaded whole wheat flour stored in an air tight container. May be my mom has her plans after she returns from her evening stroll. But I was hungry and the guessing game irritated me.

I made a few round balls out of the kneaded flour in a jiffy. Rolled them into thin triangular shapes with little refined oil on them, semi toasted them on the flat wok. Brushing with little oil each time I turned the sides, I made them golden brown, crispy and beautifully appealing. We have variety of pickles at home, courtesy my mom. It was just a matter of spooning them out on my plate of paranthas.

I ate them and I ate them all like a hungry, mad dog and awaited the shocking look on my mom's face when she returns. It's going to be great fun!

Thursday, December 29, 2011

My rendevous with ST Xavier's College, Calcutta

Life is a little more beautiful, a little more happy because of some people who come in our lives as angels and tie ribbons of happiness around them. Today has been one such day in my life. It was a break from the monotonous log in and log out from the office. Little did I realize that it would be so much fun and blissful when Brother Chinamoni of ST Xavier’s, Calcutta had invited me to his place a few days ago. This was not the first time though, but somehow it didn’t materialize. Blame it on my procrastination. He had been equally persuasive every time. I was a fool. It became apparent today when I stepped inside the hallmark premises of the prestigious ST Xavier’s college. He walked me through the sprawling corridors and conspicuous dormitories of the heritage building. Holiday season had made it easier.
To begin with, our destination was the third floor where the not so well fathers live. Brother Chinta takes care of the ill fathers.

It’s a nice set up with basic medical equipments to facilitate immediate domiciliary aid for the semi-ambulatory staffs before they are shifted to the major city hospitals. Fr Abello and Fr Mongal Das, who are stably ill longterm, are being taken care of by Brother China, sisters and doctor there only.
As we strolled along the beautiful corridors, through the mellowed orange sun, I tried to delay the moment to breathe and frame it forever. I saw septuagenarian Fr Noel, who has had put in permanent pacemaker recently waving at me. He was looking absolutely fit even with those small fidgety steps. I waved back.

I virtually went into every corner of the college and breathed the historical bricks. The College was founded in 1860 under the leadership of Fr Depelchin. The college campus is located at Park Street, Kolkata. It is now the first and only autonomous college in Calcutta. Bro Chinta, a true Jesuit, told me many stories - the stories of the hardships during pre-novice and novice period. How he spent 18 long days without a penny in his pocket yet never slept without food. He told me about the college, school, plans, projects his family. In between, I got the opportunity to chat with Fr George who has been stationed to Malta recently and not liking it at all. It was great talking to Fr George after so long.

The dining hall is big, just as it was expected, with round, considerable Victorian tables. We self served ourselves. Today’s menu was courtesy Bro Mani whose family is visiting him. The meat was delectable and so was the vegetable. I couldn’t eat all that was served. Bro Mani’s mother made fun of me. Brother Chinta is a small eater - 2 chappatis, one serving of the vegetables, fish and yogurt. He doesn’t eat sweets after he’s been detected with diabetes. He is not on med but maintains a stern lifestyle for he believes in healthy living more than anything else. He’s been doing well whatsoever.

Post lunch was beautiful with the sunset sun, oranges, cakes, tea and snacks, and more stories. We visited the nursery thereafter. The aquarium was small but nicely maintained. I couldn’t meet the 35 year old tortoise. He was happily hiding somewhere. The sun had mellowed down considerably. Having received lots of goodies from Brother, I had to leave St Xavier’s. I bade goodbye to the Rector Father, Fr Gaston Roberge, Fr Saju, Sebastian and a few others. I looked for Fr Noel, but he couldn't be found, neither in the corridors nor in his room.

And as I held the little Buddha statuette - the parting gift from Bro I looked back to have a glance for one last time. I saw Brother Chinta silhouetted against the setting sun, like an angel, against the Jesuits' building. An angel, who made my day so special, made me feel special and gave me much honor and love. I am going to cherish this day forever.

Saturday, December 24, 2011

Cutting down trees in the name of fire safety code

In a country where the fire department is inadequately equipped and inefficiently administered, it would be sheer foolishness to expect the medical and para medical staffs to perform the strictures of fire norms with finesse. The recent Calcutta AMRI fire opened up a new facet along with the callousness of the civil society. After a series of unhealthy, 'beeped' blaming game, the fire services are now geared up to inspect the top hospitals in the city. They have put forth innumerable points and have given narrow deadlines for the NOCs.

The hospitals have set up appreciable efforts with the trainings and the mock fire drills and to meet the fire codes. The approach roads are too narrow, there is no fire evacuation plan, the buildings do not have even ramps, no proper hose system - all are being taken care off. However, it's dis-heartening to see the people (visitors, patients) laughing at it. The civil society today is more concerned with others shortcomings, failures than theirs.

All said and little done, it feels killing to see the age old, beautiful, shady trees being chopped off in the name of upgradation of fire safety fire norms, and yesterday as I looked through my office window I heard the heart throbbing chirpings of the evening birds as the beautiful trees being cut to death.

Tuesday, November 29, 2011

Chinese noodles with lots of farm fresh veggies and soupy love

As much as I love Chinese food I have developed strange taste buds for all kinds of Chinese variations and extensions. Soya sauce, vinegar, worcestershire sauce, chili sauce, garlic, ginger, onion and lot of farm fresh veggies like carrots, french beans, cauli flower florets, spring onions etc. - prove to be a great platter with metamorphosed Chinese flavor.

Chinese noodles is easy and fast to cook. Dip the beautiful long strands of egg noodles in hot water to make it tender and just rightly soft. Saute the freshly cut vegetables, sprinkle the sauces, add semi boiled shredded chicken, shrimps etc and plate it immediately. Chinese food is cooked even as you eat it. So relish it while eating and allow the flavors to melt into your mouth.

Friday, November 25, 2011

Tips to shop on Black Friday and Cyber Monday


BBB (Better Business Bureau) has laid down a detailed memorandum to shop during the Black Friday and Cyber Monday. As I was reading through the guide, I thought it is relevant for anytime shopping. Shopping would be a better experience if we could follow most of the guidelines.The BBB recommends the following tips for shopping online this holiday season to help fight unscrupulous online retailers, scammers and hackers:


Start planning now. Many retail stores are already promoting Black Friday deals in ads and on their websites. Take time to print out or clip ads for items you are interested in buying to help outline your shopping day in advance.

Read the fine print on gift cards. These can be found on the back of the card and will let you know the terms and conditions for using the card. There could be limitations to in-store purchases or exclusions on certain items.

Ask about return policies. While many stores offer a 30-day return policy, it is important to read the terms and conditions associated with each purchase. And remember that the refund policy usually applies to the day you purchase the item not when you give the item as a gift. Be sure to request gift receipts for all gifts.

Ask for gift receipts. When buying gifts, it’s important to obtain and keep receipts for all purchases in case the recipient needs to return an item. Many stores will provide gift receipts upon request, which allow returns but don’t show the recipient how much you paid for an item.


Protect your personal information. Check to see how your information may be used online. When shopping at stores, keep your card out of sight and make sure you get it back and safely in your wallet before you leave the store.

Check the site’s security settings and privacy policy. If the site is secure, its address should start with https://. You also may see a picture of a small closed lock in the lower right hand corner of the screen.

Know the company’s refund and return policies. Are there restocking fees? Do you have to pay shipping costs on returns?

Do not rely on pictures of a product. Read the description and check model numbers, if applicable.

Be cautious of free or low-price offers. Often, free offers are followed by an open-ended enrollment in a program that automatically bills your credit card account. Before ordering anything online, make sure you click on and read all terms and conditions.

Pay with a credit card.If you suspect fraud or don’t receive your order, you can challenge the charge in the event of a dispute.

Obtain a tracking number for shipments. If you need the product before the holidays, find out when the seller intends to ship it and if possible, how it will be shipped.

Print out the order. Make sure you have the documentation page for online orders and save it until the order arrives.

Be aware of phishing. Don’t respond to emails that ask for your credit card or bank account number or other personal information. Legitimate businesses do not send emails claiming there is a problem with an order or account to lure you into revealing financial information.

(C): BBB

Tuesday, November 22, 2011

Soy Sauce Eggs: Easiest, fastest and yummiest eggs you have ever tasted!


Mahogany eggs dipped in luscious soy sauce - have you ever tasted something like that? If not yet just save yourself 7 minutes before your pack your lunch box for the next day and see how sumptuously you are served for the day. Besides, the taste is uncompromising. Soy sauce eggs are wonderful as snacks because they don’t need any additional seasoning.

Use super quality authentic soy sauce, which is darker in appearance and richer in flavor than regular soy sauce. One trick to note–when peeling your hard boiled eggs, peel carefully, trying to avoid nicking the surface of the egg whites. If you do nick the surface, the eggs will still taste delicious, but they just won’t be as pretty.

You will need:

Hard boiled eggs
Authentic soy sauce

Preparation:

Pour the soy sauce into a pan and heat it on slow flame. When the soy sauce starts foaming up, add the eggs. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mohagony color and the soy sauce has been reduced to a thick sludge.

Remove the eggs, letting any extra soy sauce drain off, and place on a plate to cool.

And you are done with nice pretty and healthy mahogany eggs!


Learned from Malaysia Rasa.

Wednesday, November 16, 2011

Decoding Milk for kids by Wendy Donahue

Q: Why milk is important for children?

A: It contains so many nutrients that children need to grow. Calcium is obvious, but milk is also high in potassium — it has more than bananas — phosphorus, protein, vitamins like B12 and D and magnesium.

Q: What is the right milk for what age?

A: Birth to age 1 is breast milk or formula. Age 1 to 2 is the only time that whole milk is necessary; the fat content is needed for the brain when it's developing rapidly.

Q: If fat helps a brain develop, would it make sense to give a child higher-fat milk if obesity isn't a problem?

A: It's better to choose plant-based sources of fat or low fat milk. Try to get fats from olive oil, avocados and peanut butter rather than saturated fat from animal products, ice cream, butter and cream.

Q: Some older kids aren't getting enough milk?

A: The recommended amounts are 3 cups over age 9, 2 cups for ages 2 to 3. Kids aren't getting enough potassium, calcium and magnesium. Two ways the teens get to drink milk are in smoothies and yogurt parfaits, with low-fat granola and fresh fruit.

Q: Do we reduce liquid milk in their diet if they eat a lot of yogurt and cheese?

A: The trick with yogurt is you have to look at the nutrition label. If the calcium and vitamin D are equivalent to a cup of milk, go for it. But some have a lot of gelatin, which means less calcium, and some have added sugars or artificial sweeteners.

Q: Milk also has sugar. Is it good sugar?

A: Unfortunately the sugar grams on labels do not differentiate between added sugar and natural sugar, or lactose.

Q: What are the best substitutes for cow's milk?

A: For some ethnic groups that do not digest lactose well, there are lactose-free milks. Soy milk is very similar to cow's milk in the calcium content, because they add it.


(C): wdonahue@tribune.com