Tuesday, July 04, 2006
Will I achieve greatness?
The answer to this question is scary. If it's "no", then why am I living? What's my purpose? Is it as mundane as working for an MNC and doign nothing else? If it's a "yes" , then how does it happen? How do I "maintain my greatness"? (It's funny isnt it- if you're not sure if your phrase is correct, you just place it within quotes and you look like an intellectual)
Anyways, I wonder when this question will be answered.....
Anyways, I wonder when this question will be answered.....
Thursday, May 18, 2006
Staging "The Virtuous Burglar"
We're staging "The Virtuous Burglar" at Aalankrita Resorts on Sunday. After 4 months of on and off practice, we're ..... kinda ready!
Tuesday, January 24, 2006
How to make Really Delicious Indian cuisine Chicken!!!
A recipe which is really simple and the dish tastes awesome.
Here's what you need:
1. Chicken 1KG
2. 4 Large Onions
3. 2 Large Bangalore Tomatoes
4. 3 Small Andhra Tomatoes
5. One teaspoon:
> Dhania powder
> Haldi
> Garam Masala
> Red chilli powder (slightly lesser than 1 teaspoon)
6. Salt to taste.
7. Water
8. 3-4 table spoons oil.
9. Adrak (Ginger) (about 2 inches)
10. Lassan - (Garlic) one pod
Here's how to cook it.
Cut the onions into small pieces, add the oil into a pan and heat it up. Once the oil is hot, add the onions to the pan and keep stirring continously.
In a mixer, add the tomatoes, ginger and garlic and grind it into a puree.
(The deal with tomatoes is that the Bangalore tomatoes are sweet to taste and big, whereas the Andhra variety are sour in nature. So for the curry to be spicy, we add the Andhra variety, and for the curry to be nice and thick, we add the Bangalore variety. So in case you prefer your curry to be on the sweeter side, you can increase the ratio of the Bangalore variety.)
In case you don't have a mixer, simply cut the tomatoes, ginger and garlic into really small pieces. Lack of a mixer will only increase your stirring time as this mixture should be cooked really well before you add the chicken.
When the onions are brown in colour, add this tomatoe puree and keep stirring. To this add, salt to taste, haldi, garam masala, dhania powder and red chilli powder. Add little water and stir this continously for about 5 mins.
To this, add the chicken pieces and mix them around well in the masala. Add enough water to cover the chicken pieces and put this into a pressure cooker. Once the pressure is built up, put the gas on simmer for five minutes. After 5 mins, turn the gas off and allow the cooker to cool down. Garnish with lots of fresh Dhania leaves.
Serve with bread, roti or rice and enzoi!!! :)
I just ate this..... and it was (slurp, slurp) gooooooood, if I may say so myself! :)
Here's what you need:
1. Chicken 1KG
2. 4 Large Onions
3. 2 Large Bangalore Tomatoes
4. 3 Small Andhra Tomatoes
5. One teaspoon:
> Dhania powder
> Haldi
> Garam Masala
> Red chilli powder (slightly lesser than 1 teaspoon)
6. Salt to taste.
7. Water
8. 3-4 table spoons oil.
9. Adrak (Ginger) (about 2 inches)
10. Lassan - (Garlic) one pod
Here's how to cook it.
Cut the onions into small pieces, add the oil into a pan and heat it up. Once the oil is hot, add the onions to the pan and keep stirring continously.
In a mixer, add the tomatoes, ginger and garlic and grind it into a puree.
(The deal with tomatoes is that the Bangalore tomatoes are sweet to taste and big, whereas the Andhra variety are sour in nature. So for the curry to be spicy, we add the Andhra variety, and for the curry to be nice and thick, we add the Bangalore variety. So in case you prefer your curry to be on the sweeter side, you can increase the ratio of the Bangalore variety.)
In case you don't have a mixer, simply cut the tomatoes, ginger and garlic into really small pieces. Lack of a mixer will only increase your stirring time as this mixture should be cooked really well before you add the chicken.
When the onions are brown in colour, add this tomatoe puree and keep stirring. To this add, salt to taste, haldi, garam masala, dhania powder and red chilli powder. Add little water and stir this continously for about 5 mins.
To this, add the chicken pieces and mix them around well in the masala. Add enough water to cover the chicken pieces and put this into a pressure cooker. Once the pressure is built up, put the gas on simmer for five minutes. After 5 mins, turn the gas off and allow the cooker to cool down. Garnish with lots of fresh Dhania leaves.
Serve with bread, roti or rice and enzoi!!! :)
I just ate this..... and it was (slurp, slurp) gooooooood, if I may say so myself! :)
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