Saturday, May 9, 2009

Any issues?

This one will be a short post... but worth mentioning...

I happen to manage a team which is spread across multiple locations-- Mumbai, where I am, and then in Bangalore and Kolkata.

Yesterday, one of my Bangalore team members pings to inform me that he had to leave early the day before without notifying me because his spouse complained about a stomach ache, and today he has to take her to the doc for further diagnosis.

Of course, who am I to stop people from visiting their doctors? Without giving another thought, I just typed on the messenger: "Go Ahead. No Issue..."

He replies: "She just has a stomach ache, but no, no issue. It's some gynecological problem."

!!!

Saturday, April 25, 2009

Crab Curry Recipe: Mangalore Style : Yummy!!!!

Crab Curry has been one of our favorite foods for ages. I remember having a crab curry lunch stretching for over an hour during childhood. It’s good that Esha too likes crab. Whenever we wanted to prepare crab curry, I would call India for the recipe to make sure that the preparation doesn’t go wrong at any point.  Now that Ani (who was my crab curry partner in the US ) checked about the recipe … thought it would be high time for it to go on the BayKon blog.  

The ingredients below are based on the ingredients available in USA …… crabs(Dungeness and not the huge Alaskan) …… the sizes available in India are much smaller (and no doubt much tastier) …. Please adjust the recipe accordingly.

Ingredients:

  • Crabs: 2
  • Onions: 2/3 (chopped)
  • Ginger (about an inch long)
  • Red Chilies: 8-10 (fried)
  • Green chilies: 2 (optional)
  • Turmeric Powder (a couple of pinches)
  • Grated Coconut (about a cup)
  • Tamarind (a pinch)
  • Coconut oil : 2 tea spoons
  • Salt : To Taste

Preparation:

  • Grind coconut, chilies and tamarind into a fine paste.
  • Clean the crabs and rinse them well.
  • Take a vessel big enough to hold the crabs (with a wide base) and add turmeric powder, onions, ginger, crabs, ground masala and salt.
  • If you need your crab curry "hotter", add a couple of sliced green chilies.
  • Cook with medium heat for about 15-20 min. (do try out a piece to make sure it is cooked … do not overcook the crab)
  • Stir the ingredients occasionally.
  • Add coconut oil and continue cooking for a couple of minutes.
  • Enjoy the yummy tasty crab curry … with ample time in hand (it tastes better when you eat it longer ;) )

Monday, February 9, 2009

Kaane Masala Fry!



This is a very popular Mangalorean recipe and can be prepared with Kaane (smelt), Maanji (pomfret) or Visonu (king fish).

Ingredients:

1. Smelt fish (10-15 no.)
2. 10-12 red chillies (bedgi)
3. 1-2 garlic cloves
4. 2 tsp coriander seeds
5. 1 tsp tamarind concentrate
6. 1 medium size onion
7. pinch of turmeric
8. Curry leaves (8-10 no.)
9. Cilantro for garnishing
10. Salt to taste

Method:
  1. Cut and clean the smelt fish. Rub soem salt and turmeric powder over the fish and keep aside.You can use frozen or fresh smelt. Frozen smelt tastes good, but fresh ones taste awesome:)

  2. Soak the red chillies and garlic in warm water for about half an hour.

  3. Chop the onion and keep aside about a quarter of the onion for grinding.

  4. Grind the onion, coriander seeds, red chillies, garlic, tamarind concentrate and turmeric powder.

  5. Marinate the fish with a small portion of this paste and keep aside the remaining quantity.

  6. Now pour some oil in a pan and when it is hot, add the curry leaves and the sliced onion.

  7. Fry the onion for some time till it turns translucent, then add the ground paste and fry for some more time.

  8. Now add the marinated fish and pour a small amount of water.

  9. Cook the fish on a low flame, taking care not to stir or toss the fish too much.

  10. Garnish with chopped cilantro.

  11. Serve hot with rice and dalithoy!

Saturday, January 10, 2009

Sanjeevakkas' Chicken Curry

Ingredients:
  • Chicken : 1.5 pound
  • Yogurt : 1 cup
  • Methi (Fenugreek) : 1 pinch (about 10 pieces)
  • Coriander Seeds : Half table spoon
  • Jeera : 1 pinch (about 4 pieces)
  • Cinnamon : 1 stick
  • Clove : 4 nos
  • Red Chillies : 10-12
  • Grated Coconut : Half cup
  • Onions : 1 + 1 nos
  • Tomatoes : 2 nos
  • Garlic : 5 pods + 2 Pods
  • Khus Khus : 1 table spoon
  • Ginger : 1 piece
  • Black Pepper : 10-12 nos
  • Haldi : 1 pinch
  • Coriander Leaves
  • Salt to taste

Procedure:
  • Marinate chicken in yoghurt and salt for about 20 minutes.
  • Make puree of the 2 tomatoes and keep aside.
  • Fry pinch of methi (Fenugreek) , coriander seeds, jeera, cinnamon and cloves along with red chillies and keep aside.
  • Fry the grated coconut along with ONE sliced onion, garlic pod and khus khus and keep aside
  • Grind the ingredients fried above along with ginger and pepper into fine paste.
  • Take a kadai fry 2 garlic chopped and ONE onion chopped till brown.
  • Put pinch of haldi powder and then put the ground masala and fry them.
  • Then put the tamatoe puree and fry for a minute.
  • Put chicken and fry for a minute
  • Pour 2 cups of water and get a boil.
  • Garnish with coriander leaves.

Monday, August 11, 2008

The Aura Around Aurum

On the occasion of independent India bagging it's first individual Olympic Gold, here's a countdown...

An Olympic gold medal in hand is worth (much more than):

10. Two boxes of champagne bottles

9. Two truck loads of gifts

8. Two duplex flats at Colaba

7. Two phone calls from the country's premier
(or Sonia Gandhi, whosoever is greater)

6. Two chapters in Class IV Hindi Text Book

5. Two hundred Indian delegates at the games

4. Two thousand and eight patriotic Bollywood films

3. Two billion TV debates on "Why only one medal for one billion Indians?"

2. Two Tera bytes of illegally downloaded mp3 songs

1. Two of us -- you the reader, and me the writer!


---


Meanwhile, if the Indian Olympic Committee is interested in bagging more Olympic Golds but without spending anything on infrastructure and training, then it should suggest to the International Olympic Committee to include "Spitting" as a sport, with following events in this new category (on the similar lines as Shooting):
  • 1m Spit

  • 5m Spit

  • 1m Running Target

  • 5m Running Target

  • Trap

  • Double Trap

  • Skeet


The Indian betel leaf should be used as ammunition, thus leading to a betel revolution in our agriculture sector.

On further research, I came across this article on the web: "Hitching a Ride with the Chinese Olympic Spitting Team". Looks like the Chinese have a PhD in Spitting! So, for the time being, Suresh Kalmadi and team have to discard Spitting and invent a new Sporting event. Any suggestions?

Tuesday, August 5, 2008

What's In A Name?

'lA-jane-dlA'... That's how I used to pronounce my name, long, long time ago, when I had barely started communicating in my mother tongue. It was my dad's assignment, late in the evening, after dinner, to bring out the 'R' in me with a proper roll of the tongue, which, thankfully, he managed successfully.

I mention this so that you understand how sensitive I am regarding making fun of people who have pronunciation or stammering problems, even though I never had such a problem later in my life. But that shouldn't stop me from writing about this incident which happened in my office today.

A new guy has joined our team. This fellow stammers while saying his name. The name as such isn't long: only four letters. But when he pronounces it, the first syllable would take 5/6ths of the time. (That's a rough estimate as I don't have a stop watch to time it.)

What's more amazing is, each time he introduces himself, he would pronounce it similarly.

That made me ponder: May be the poor fellow is pronouncing his name as it should be! After all, who better can pronounce one's name than one own self! It reminds me of the African tribesmen who have clinks in their names which the stand-up comedian Russell Peters doesn't fail to admire.

Had I been able to keep a straight face each time he said it, I would have given him the benefit of doubt and remarked, "That sounds tough to pronounce. Would it be okay if we called you 'Ravi' instead?"

Monday, July 21, 2008

Shahi Paneer


Ingredients:
150 gms. paneer (cottge cheese)
2 tbsp ghee or butter
1 onion chopped
1/2" piece ginger chopped fine
2 green chillies chopped fine
2 tomatoes chopped fine
1 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:
Chop the paneer into 2" fingers.Heat half the ghee.
Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.



Add curd and cook for 5 minutes.Add 1/2 cup water and cool.Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.