We felt the tremors, the shudders of the earthquake !

Magnitude 6.9 - SIKKIM, INDIA

Never felt the quaking effect before. It was weird, funny and scary! It must be 6-15 pmish when I felt the tremor while still on bed with a book. The pages fluffed and fluttered and fell off my hands as if my fingers have gotten numb. The bed started to move to and fro. In the beginning I thought someone has gotten under the bed and trying to push it upwards. But soon, it was moving to and fro.This continued for about 2-3 seconds but I chose to say nothing. Have had a bad experience before when friends nullified my perception of the tremor. So kept mum.

After a while, I got up from the bed and called my mom, who was reading the newspaper the next door. She also felt it. But she thought it was her physiological changes. She even planned to see the doctor the next day. But when I told her what happened she was relieved and knew that it was the earthquake. Father was watching the TV on the 2nd floor. He attributed the tremor to his hypertensive bouts until he found out from the TV channels.

Later we found out, that the earthquake was of medium intensity and was felt strongly in northern India. It was terrifying to look at the extensive breaking pictures in the TV. The shakes, flutters, tremors, the cracks and even deaths - it was terrifying. It was 6.8 on the richter scale.

"Earthquake prediction is called the Holy Grail of earthquake science, and has been considered impossible by many scientists", however recent technology has possibilities of tracking seismographic changes. We will know in the future, sometime, an earthquake is going to occur. Awaiting that day.

Just hope the earthquake ends with the two bouts that we already have experienced. Just hope people are safe with little damages before the pujas.

Everybody be fine and stay safe.

Magnitude 6.9 - SIKKIM, INDIA

Luchi and kosha mangsho: every bengali's favorite guilt food

Luchi and kosha mangsha is something that every bengali would love to indulge in, especially today when the health regime being taken care of in almost every household. Let's face it. However delectable this dish is, it comes with associated calorie hazards. But, I do not mind indulging in it once in a while.

After all, we only get to enjoy it once in a blue moon. Perhaps the reason why it's more craved.

Luchi is much similar to puris and kosha mangsho is the most spicy, hot, red and gourmet's delight. It is the mutton/ lamb cooked with typical Indian spices like cumin, coriander, red chili, turmeric, garlic, onion, ginger, garam masala. Be generous with the spices and the grease (oil, ghee). More the better. Forget the calories, forget the health meter, eat it guilt free.


Image credit: Wordpress Bong Bong

Uttam Kumar continues to exude the same hypnotic charm..

After watching “Nayak” in London, actor Elizabeth Taylor is supposed to have expressed her desire to meet and work with a versatile and effortless actor such as Uttam Kumar. Perhaps the greatest tribute Uttam Kumar received, Ray said after his early demise: 


I recently watched ‘Nayak' on Doordarshan. I admit there are flaws in my direction, but none in Uttam Kumar's performance. He is the most professional and equipped actor I worked with, after Chabi Biswas and Pahari Sanyal.”

Above is a picture of Uttam Kumar shot by Satyajit Ray in italy.

Chhole Bhature: A veggie delight

Chhole Bhature is a popular North Indian dish. The dish supposed to have been originated in the state of Punjab and is known throughout the country for its delicious, spicy distinctive flavour. There are several variants of the recipe though. However, the basic ingredients remain the same.

Bhature

The maida (refined flour) has to be kneaded well with lot of beaten yogurt, little salt and sodium bicarbonate. It is then needed to be set aside overnight for the best result. Then the kneaded dough is divided into small portions which then have to be rolled into small circles like puris. Then they are to be deep fried and served hot with chhole.

Chhole

Boil the Chana (chick pea) till tender. Heat oil in a kadai, add cumin seeds and mustard seeds and let them crackle. Add grated onion and saute till golden brown. Add Ginger garlic paste and saute for another minute. Add tomato puree, coriander-cumin powders, chhole masala or garam masala, chilli powder, salt and turmeric powder. Saute till all the moisture is absorbed. Add tamarind paste and sugar, and saute for another minute. Add the boiled chana along with water and mix. Garnish with coriander leaves and serve with hot bhature and green chili and onion rings.

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Prepare Bengali garam masala at home

The July Hiatus: Hardest of all

I get highly disconcerted by the online hiatuses. But at times, we do not but have any choice. The July hiatus ended up in a sad tone inspite of all the fun time I had. With lot of work pressure, unwinding schedule and a lazy body that needed to relax every now and then, I was sort of composed and delivered my best.

So, how well was I? Well, not so bad. Work is good, better is the complacency of the productivity. Nothing like being done with your job in time and well. The accolades are the incentives.

This hiatus, however, will hold a heavy feeling forever, for always. Nothing could reverse the heavy heart when long associations are being cut short, unprecedented. It was a unanimous decision though and for the better. Three of our very old and good friends left the organization for better opportunities. They deserve the best and I wish them success and best of luck in life. I know we will meet up, hang out and continue to have the fun, but still it’s not going to be the same. Lunch time would be not the same without them. Neither would the impromptu parties, pizza breaks, the fun faces...

The July hiatus was the hardest of all.

You are beautiful!

Look within to see the inner self. You were never hopeless or helpless. Wake up, find a reason, follow your heart and get going. Love yourself more than ever. You are beautiful!




Photo credit: webMD

Leafy Fish Mustard Fry: A delight for the fish lovers

Some days you just don't feel like eating the usual food. You want something interesting, different, filling yet healthy. Yesterday was one such day. Something different, something new, experimental was the need of the hour. So, my mom tried something new for the night. She prepared Leafy Fish Mustard Delight. This is nothing but small fish stuffed in gourd leaves, dipped in mustard, rice and gram flour paste.

How she thought of the recipe

She sorted and cleaned the leafy vegetables which you would always find in our house. We also never run short of fish in house. Mom selectively took the small fishes and mixed it with onion cut into small rings, chopped garlic and chopped green chili. She then poured mustard oil, salt for seasoning.

Stuffing the fish

She then placed the seasoned fish stuff in the middle of the leaf, folded it from all the sides and locked it with toothpicks nicely.

Making the batter

She mixed mustard paste, rice powder and little gram flour with a pinch of salt and sugar and water to make a nice thick batter.

Frying

She dipped each patty into the batter and fried it in oil. I prefer shallow frying so she did that.

Serving

The Leafy Fish Mustard Delight goes best with freshly cooked boiled rice. It should be eaten hot and fresh to get the best of it.

You will feel the individual flavors of the ingredients with each bite. And if you are a fish lover you will just love it and want more.