The Vibrancy of Life

Thank you Sachin..

Winners of the cricket world cup 2011, India today is the proudest nation in the world. The final that was held on 2nd April, 2011 was the meteorological win of team India against Srilanka. Besides, it was the Indian team, which had already defeated the cricketing giant Australia (Winners of  last three world cups in a row). The Indian team which are called the men in blue have truly bleeded blue to win this much coveted title. 1.2 billion people of India today are happy and the last night saw celebration in even the remotest village of India.



I doubt if, each and every person in India experienced this immense happiness ever…. Cricket is truly the religion of India and Sachin Tendulkar is considered the God of International Cricket. Thank you Sachin for bringing home this cup. We love you a lot…. and moreover thanks a lot God for giving us a captain as efficient and down to earth as M.S. Dhoni.



http://timesofindia.indiatimes.com/sports/cricket/cricket-world-cup-2011/news/World-Cup-the-ultimate-thing-Sachin-Tendulkar/articleshow/7854305.cms

http://timesofindia.indiatimes.com/sports/cricket/cricket-world-cup-2011/news/Dhoni-Kirsten-Tendulkar-make-team-world-beaters/articleshow/7856027.cms

Holi hai bhai Holi hai…

Holi, the festival of colours was celebrated on Sunday, the 20th of March in India. If any one of you might ever have experienced this festival, you would truly love it. Coloured powder, green, red, yellow and pink is applied on the face of people. Holi is all about joyfulness, one forgets all his tensions and even become friends with their enemies on the day of Holi. Holi is all about being happy, the bright colors of Holi signify that our lives be as colourful as them. People also throw coloured water on each other on the day of Holi. Holi splashes are a must, people enjoy them a lot. In India, when the temperature is already high by March, the cool water splashes gives one a new energy.

Besides there are special eatables made for Holi specially the gujia, dahi bada and khaja. They form an integral part of food. People also like gol gappe, chat and gulab jamun on the occasion. It is actually fun to have the delicacies. For the whole day people go to each other’s home for wishing Holi and eat the gujias. We too celebrated the holi with the slogan… Holi hai bhai Holi hai… bura na mano holi hai (Dear its holi today, therefore don’t get angry today).

http://vibrancyoflife.tumblr.com/post/3900225575/dahi-bhalle

http://vibrancyoflife.tumblr.com/post/3855365703/gujia-holi-special

Dahi bhalle

INGREDIENTS

For the bhallas:
1 cup dhuli urad dal
600 ml water
1/2 tsp salt
1 tsp cumin seeds
A small piece of ginger (chopped)
2 green chillies (chopped)
250 ml oil

For the curd mixture:
2 cups thick curd (beaten)
1 tsp sugar
1/2 tsp  salt
3/4 tsp cumin powder
1/2 tsp black rock salt(Kala namak)

For the garnishing:

1 tsp green chillies (finely chopped)
5 g coriander leaves (finely chopped)
1 pinch chilli powder
1 pinch cumin powder
4 sprigs mint leaves
2 2/3 tbs Sonthia chutney

PROCEDURE

Clean the urad dal and soak in water overnight.

Drain and grind to a fine paste, adding a little water if required.

Remove from the mixer.

Add salt, cumin seeds, ginger and green chillies.

Mix well. Shape into even sized balls.

Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands.

Deep fry till golden brown. 

Remove and drain on paper towels.

To prepare the curd mixture:

Soak the prepared balls in sufficient lukewarm water till they are soft.

Add sugar, salt, cumin powder, black rock salt and white pepper powder to the

beaten curd. Mix well.

Remove the bhallas from water, squeeze out excess water and add to the curd

mixture. Keep aside for 10 to 15 minutes.

Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli

powder, cumin powder, mint leaves and sonthia chutney

http://vibrancyoflife.tumblr.com/search/chutney

Gujia… Holi special

INGREDIENTS

Ghee / Oil to fry

For the Cover :

1/2 kg Maida (All purpose flour)
6 Big spoons Ghee (melted)

For the Filling :

1/2 kg Khoya
1/2 tsp green Cardamom Powder
50 gms chopped Almond
50 gms Raisins (Kishmish)
25 gms dry coconut( grated)
350 gms Powdered sugar(Boora)

PROCEDURE

Sieve the flour. Mix 6 tablespoons of ghee with the maida.Make a dough out of that. If required use a little water. Knead the dough lightly. Set aside and cover with damp cloth.

On the other hand brown the mashed khoya in a kadai. Fry it till it gets brown in colour. Now add sugar powder and cardamom powder to it followed by other dry fruits. Fry the mixture for around 2 minutes and remove from heat. Allow the mixture to cool.

Now create small balls out of the dough and make small chapati of it. Put this chapati in gujia mold. Dampen the edges with some water and fill in 1 spoon of khoya mixture. Now close the mold and press tightly. Remove the edges of chapati that comes out from the mold. Remove the gujia from the mold.make around 10 gujia and then deep fry them till golden in hot oil.After cooling these can be stored in air tight containers. Sprinkle chopped cashew, almond and pistachio and serve them.

One pot chicken with rice

This is one of easiest and quickest recipes that I know. Its truly yum and will make your mouth water.

                               

INGREDIENTS

1 Can Chicken broth( Readily available in market)
6-8 small pieces of chicken
1 Can Water
1 Can corn(frozen)
1 Can Good Quality rice (Washed and kept aside)
1 tsp Garam Masala Powder
1 Onion chopped
1 tsp Ginger Garlic paste
Rest of the spices( According to taste)

PROCEDURE

Heat some oil in the pot. After it gets heated add chopped onion.

Let it turn translucent pink. Now add the ginger garlic paste and mix till the nice aroma appears.

Add the garam masala and other spices of choice.

Now add the chicken broth, water and corn till it boils.

Finally add rice and chicken and simmer on low heat for around 20 minutes.

Garnish it with chopped coriander leaves

The food is ready…

My next stop in Mysore…

The next stop in Mysore after I visited the palace was Mysore Zoo. That won’t be a big thing for you, but for me… it was simply great. I had visited the Madumalai National Park ( A tiger reserve) and wasn’t able to see even the tail of Tiger. But here in the Zoo I would have the opportunity to see the tiger in open just a few metres away. Here he is.. The majestic Tiger

I even saw the very famous White Tiger but all were sleeping in their cages as it was already 12:00 in thenoon. But believe me I was extremely excited to see the tiger after all it was the first  time I was seeing the tiger with naked eyes.

The other animal which attracted me a lot was Giraffee. These huge giant creatures move with extreme elegancy. They have their own pace and were appearing as if  a tall princess is moving slowly and waving her hands to the crowd. It really impressed me a lot.

Rest there was a sloth bears resting after having lunch

and a rhinoceros making the least possible movement  so that less people get attracted towards them. I guess he was camera shy ;-)  Ape species was present in abundance. Gorillas, Orangutans, Gibbon, Himalayan Monkey, Golden langur and even pocket sized monkeys as well as the golden langur.

I really was overwhelmed after I came back from the animal world to the hotel room…

http://vibrancyoflife.tumblr.com/post/3701587501/my-recent-excursion

http://vibrancyoflife.tumblr.com/post/622590753/back-home

http://allfishblog.blogspot.com/2011/03/scales-theclothing-of-fish.html

My recent excursion..

Its been long,since I wrote last. I guess around 3 months or so. I agree that is long and you might be thinking what I was upto till now. Actually I was under the wrong impression that I was very busy. Truly speaking, I was.

But today I thought let me tell you people what I saw in the past few days. Obviously I went somewhere and want to show you the pics. The place is in India and is widely recognized for its Dusshera.

                  

                         Mysore Palace lit up on the Dusshera night

Those of you haven’t yet found out what it is, let me tell you its Mysore and this is the Mysore Palace. Beautifully lit up all across,the palace is indeed a beauty. Its huge and immensely beautiful. It was owned by the Wodeyar dynasty but is presently under the government of India. Unfortunately inside photographs of the palace are not allowed and nor are the footwear allowed inside. Mind to take off your shoes before entering the palace and do hire a government guide. This will help you to get a real insight of the palace.

                             Mysore Palace in broad day light

The palace was built in 1912 and is a blend of hindu,muslim,rajput and gothic style of architecture. All the doors of the palace are carved of rosewood except one door which is made of pure gold. It also houses a library and various rooms depicting the furniture,clothes,utensils and currency of yester years. 

Prime Attraction: Elephant Parade in front of Palace on the day of Dusshera

         Present King of Wodeyar Dynasty on the Royal Elephant

During the 10 days when the Dusshera is celebrated in Mysore,the present King presides over the ceremony and stays in the palace with his whole family. Coming inside for non-royal members is banned during the period and public gets to watch only the ceremonies which occur outside the palace.

http://vibrancyoflife.tumblr.com/post/3787315795/my-next-stop-in-mysore

http://vibrancyoflife.tumblr.com/post/622590753/back-home

http://allfishblog.blogspot.com/2011/03/scales-theclothing-of-fish.html

Garlic Tomato Chutney

INGREDIENTS

• 6 to 8 large sized cloves of garlic (lehsun), finely chopped

• 1/4 cup chopped spring onions whites
• 1 tbsp finely chopped spring onion greens
• 2 dry red chillies , soaked
• 1 cup finely chopped tomatoes
• 1 tbsp finely chopped coriander (dhania)
• 1 tsp olive oil or oil
• salt to taste

PROCEDURE

 

1. Drain the soaked chillies and chop them finely.
2. Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
3. Add the chillies and salt and sauté again.
4. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
5. Cool completely and add the coriander and spring onion greens and mix well.
6. Serve chilled or at room temperature.

Garlic Chutney

INGREDIENTS

1/2 dried Coconut

1 cup garlic pieces (medium size)

1/2 cup coriander seeds

3 tbsp red chilli powder

salt to taste

PROCEDURE
First grate the coconut and keep aside. Be careful while grating, as the coconut tends to slip. Use a fine grater. Or use the ready-made coconut.

Peel the garlic cloves and mix them in the grated coconut.
Then roast the coriander seeds lightly and add to it.
Now add the red chilli powder and salt to it.
Then grind the prepared mixture in a mixer in sudden gushes. Do not over-mix, as the mixture needs to a coarse one and not fine.

The dry, powdered garlic chutney variety can be stored in bottles and can be preserved up to four weeks. It is eaten either dry or mixed with curd, buttermilk or vegetable oil. The wet variety is prepared from fresh grated coconut and is a must to use rightaway. It is often eaten with fresh, hot `bhakri` (a roti made from jowar).

Cherry Cordial

Cordial= Candy

INGREDIENTS

• sweet cherries
• 1 cup sugar
• Vodka

PROCEDURE

Put sugar in the bottom, fill with sweet cherries (unpitted) to top but don’t pack down. Add vodka till cherries are covered. Store in dark area, shake every couple days. In 6 to 8 weeks strain through coffee filter and put in pretty bottles. Add ice or mix with lemonade.