A Delicious Treat

Indian Vedas are given so much of importance in the whole world...do read it to know more..

2011-12-18T15:41:00.001+01:00

Hastinapur, the city of wisdom, in Argentina

Yahoo! India News – Wed, Dec 14, 2011

R. Viswanathan

Hastinapur has a total area of twelve acres. Its population consists of a dozen Indian gods and an equal number of Argentine human beings. Some of the Indian gods reside in authentic temples filled with the scent of Indian agarbatties while others stay outdoor enjoying the fragrance of the flowers from the garden. Some are sitting or standing on the pedestals and others hang on the sides of walls and pillars. The gods who have their own temples include Ganesh, Krishna, Surya, Narayana and Siva. Since it is Hastinapur there is a temple for Pandavas too. Hastinapur is clearly a place fit for the gods ...who should be pleased with the cleanliness of the place, the serene surroundings and the green garden with Rosewood trees. The only noise comes from the hundreds of birds nesting in the trees. Then there is the soft music of the devotees who sing Bhajans. It is indeed a divine place which inspires sacred thoughts and holy spirit.

You and Bhaskar Umamaheswaranread this article

Ganesh stands out in white against the greenery of the garden

The dozen Argentines who live there look after the gods and the place. During weekend, the human population increases to over one hundred. The Argentines do not go there seeking favours as many Indians do in Tirupathi. They go there for wisdom. This is whyHastinapur is called as the City of Wisdom (ciudad de la sabiduria). Saraswati, the Goddess of Learning blesses the students through the sculptures all around the compound. The Argentines learn philosophy, read in the library, practise yoga and meditation and sing Bhajans. On the other side of the fence, there are cows grazing and occasionally staring at the Indian gods. The cows are relaxed and free from fear because they know that they will not become food at the dining table inHastinapur, which is a vegetarian place. The inmates cook vegetarian food and share it with the children from poor families in the neighbourhood.

Hastinapur does not have any godmen seeking fame and fortune and flaunting wealthy followers. It is an instituition to pursue pure wisdom, peace and divinity. Neither in the city nor in the website names of those who run the place are given. The founders and directors of the Hastinapura Foundation do not seek publicity. They are humble but devoted people. They have their professions as company managers, engineers or professors. They volunteer their time and talents for the foundation.Nor isHastinapur the work of some overenthusiastic drum-beating Hare Krishna types or faith-lead Saibaba followers. Hastinapur respects all the religions and beliefs. Their ten temples include one for Buddha, one for Virgin Mary, one for the Greek god Demeter and another one called as the the Temple of All Faiths. Their library has books of all religions and schools of thought. Hastinapur seeks true wisdom, going beyond the boundaries of established religions. The City of Wisdom is not the ultimate destination. It does not prescribe wisdom doses. It simply helps people to seek, find and pursue their own path to wisdom. They give classes in yoga, meditation, philosophy, devotional singing and sacred drama. They organise workshops, seminars and retreats. They also provide community service. They celebrate festivals such as Ganesh Chathurthi and Baishaki. Their next project is to broadcast through radio. Hastinapur temples do not have priests or other middlemen between the gods and worshippers. There is no money collection, like in Tirupathi. Worshippers pray, recite mantras and sing devotional songs individually or in groups.

Hastinapur has a post graduate course in yoga which takes three years to complete. The classes are held in the weekends only. There are 2500 students studying yoga and philosophy in the Hastinapur centres. The students are being taught by 100 teachers on philosophy and 120 teachers on yoga.Many Argentines go to Hastinapur as a retreat from the hectic city of Buenos Aires which is just fifty kilometres away. They practise meditation in the quiet natural environment. They do yoga, read books from the library, discuss philosophy and join the singing of bhajans. Hastinapur is an authentic Ashram.

Hastinapur Foundation has published a number of books on Indian philosophy and translated Bhagwat Gita, Bhakti Sutras, Upanishads,Srimad Bhagwatam and Yoga Sutras. Their latest publication is Mahabharatha in Spanish. They have so far published three volumes and plan to do a total of twelve volumes in the coming years. Each volume is over 500 pages. The founder Alda Albrecht and other members of the Foundation have also written a number of books.

Hastinapura Foundation was established by Ada Albrecht in 1981. She introduced Indian philosophy and became a Guru for the Argentines seeking wisdom. She wrote a number of books such as ¨The Saints and teachings of India¨ and ¨The teachings of the monks from Himalayas¨. Gustavo Canzobre was one of her students, who is now the Director of the Hastinapur college of professors. He was seventeen years old when he became interested in Indian wisdom. During the Third Festival of India organised by the embassy in Buenos Aires in November 2010, he gave a talk on the temple architecture of South India. He has agreed to give a talk on Indian philosophy in the forthcoming Fourth Festival of India in December 2011. He is a manager in a local company for living and dedicates rest of his time to Hastinapura Foundation. He is knowledgeable about Indian vedas and upanishads and is going to India on his second visit in August this year.

Gustavo Canzobre at Hastinapur

The architectural and scuplting work of the Hastinapur complex has been done entirely by Argentines. The architects and sculptors have studied Indian temples and have done their work professionally and aesthetically. Even now they are constructing some more buildings with Indian sculptures and statues.

Lord Siva is sitting majestically in the large garden guarded by Ganesh on the four sides.

Hastinapura Foundation has sixteen centres in Buenos Aires and three more in the rest of Argentina. They have also established centres in Uruguay, Bolivia and Colombia. Information on the Foundation and its activities can be seen at their website.

Latin Americans are, of course, known for fun and fiesta. At the same time, there are thousands of Latin Americans who take Mahabharatha and Meditation more seriously than many Indians....

R. Viswanathan is the Ambassador of India to Argentina, Uruguay and Paraguay. This previously published article can be read at his blog (http://latinamericanaffairs.blogspot.com/)

Slokas from Bhagavadhgita

2010-12-16T18:52:00.005+01:00

சதா சிவ சமாரம்பாம்
ஷங்கராச்சார்ய மத்யமாம்
அஸ்மதாச்சார்ய் பர்யந்தாம்
வந்தே குரு பரம்பராம்.

Sadhaa siva samaarambham
Shankaraacharya madhyamam
Asmadhaacharya paryantham
Vandhe guru paramparaam.

பிரபன்ன பாரிஜாதாய தொத்ரவேத்ரைக பானயே
ஞானமுத்ராய கிருஷ்ணாய கீதாம்ருததுஹே நமஹா.

Prapanna paarijaathaaya thothravethraika paanaye
Gnanamudhraya krishnaaya geethamruthadhuhe namaha.

SARASWATI

2010-12-16T18:33:00.005+01:00

ஞானனந்த மயம் தேவம்
நிர்மல ஸ்படிகா க்ருதிம்
ஆதாரம் சர்வ வித்யானாம்
ஹயகரிவம் உபாஸ்மஹே.

Gnanananda mayam devam
Nirmala spatikaa kruthim
Aadharam sarva vidyanaam
Hayagrivam upasmahe.

சரஸ்வதி நமஸ்துப்யம் வரதே காமரூபிணி
வித்யாரம்பம் கரிஷ்யாமி சித்திர் பவதுமே சதா.

Saraswathi namasthubhyam varadhe kaamaroopini
Vidyaarambham karishyaami siddhir bhavathume sadhaa.

ஆத்மவித்யா மஹாவித்யா ஸ்ரீவித்யா காமசெவித
ஸ்ரீ ஷோடசாக்ஷரி வித்யா திரிகூட காமகொடிகா
தஷமுத்ரா சமாராத்யா திரிபுர ஸ்ரீவஷங்கரி
ஞானமுத்ரா ஞானகம்யா ஞானக்னேயஸ்வரூபிணி.

Athma-vidya maha-vidya srividya kaamasevitha
sri shodasakshari vidya thrikoota kaamakotika
dhashamudraa samaaradhyaa thripura sreevashankari
gnanamudraa gnanakamyaa gnanagneya-swaroopini.

VINAYAKA

2010-12-16T18:06:00.006+01:00

கஜானனம் பூத கனாதி சேவிதம்
கபித்த ஜம்பு பலசார பக்ஷிதம்
உமா சுதம் ஷோக வினாச காரணம்
நமாமி விக்னேஷ்வர பாத பங்கஜம்.

Gajananam bhootha ganaadhi sevitham
Kabittha jambu palasaara bhakshitham
Uma sutham shokha vinaasha kaaranam
Namaami vigneshwara paadha pankajam.

சுக்லாம் பரதரம் விஷ்ணும் ஷஷி வர்ணம் சதுர்புஜம்
பிரசன்ன வதனம் த்யாயேத் சர்வ விக்நோபஷாந்தஎத்.

Shuklam bharadharam vishnum shashi varnam chathurbujam
Prasanna vadhanam dhyayeth sarva vignopashanthayeth.

மூஷிக வாகன மோதக ஹஸ்த சாமர கர்ண விளம்பித சூத்ர
வாமன ரூப மஹேஸ்வர புத்திர விக்ன விநாயக பாத நமஸ்தே.

Mooshika Vaahana modhaka hastha saamara karna vilambitha soothra
Vaamana roopa maheshwara puthra vigna vinayaka paadha namasthe.

வக்ரதுண்ட மஹாகாய சூர்ய கோடி சமப்ரபா நிர்விக்னம் குருமேதேவ சர்வ கார்யேஷு சர்வதா.

Vakrathunda mahaakaaya suryakoti samaprabhaa
Nirvignam kurumedeva sarva kaaryeshu sarvadhaa.

Stuffed Brinjals..

2010-01-20T10:49:00.001+01:00

Ingredients:

8-10 small rounded firm brinjals

3 medium onions very finely chopped

3 tbsp. roasted groundnuts powdered coarsely

3 tbsp. grated fresh coconut

1 tsp black or other garam masala

1 tsp each chilli powder, dhania powder

1 1/2 sugar

salt to taste

2-3 tbsp. oil

1/2 tsp each mustard and cumin seeds

1 tsp garlic-ginger paste or grated

1/4 cup curds

Method:

Wash and the clean brinjals. Make 2 slits to form a cross. Leave the stalks intact. Drop them immediately into cold salt water.
Mix the onions, coconut, all dry masalas, curds, ginger-garlic paste, well and make a smooth filling.
Stuff some of this mixture into each slit of the brinjals.
Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
Cover with remaining mixture.
Add 2 cups water. Simmer on low, covered till done. Stir once or twice in between.
Cook till brinjals are tender to touch.

Serve hot with wheat or jowar chappatis...

Garam Masala

2010-01-20T10:47:00.001+01:00

Garam Masala

Cinnamon - 3" sticks
Cumin Seeds - 1/2 tbsp
Coriander Seeds - 1/2 tbsp
Black Pepper - 5-6
Bay Leaf - 1
Cloves - 4

Take all ingredients and mix.

Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.

Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.

Use as required.

Note: Use a heavy pan or griddle (tawa) for best roasting.

THAI GREEN CURRY

2009-03-23T16:02:00.001+01:00

An aromatic green curry made with paneer and an assortment of vegetables. The coconut milk enhances the Thai characteristics of this dish.

Coooking Time : 15 to 20 mins.
Preparation Time : 10 mins.
Serves 4.

Ingredients
2½ cups coconut milk
½ cup green peas
½ cup cauliflower florets
½ cup capsicum cubes
½ cup sliced baby corn
1 cup paneer (cottage cheese) cubes
1 teaspoon sugar
1 tablespoons oil
Salt to taste

For green curry paste
1 cup chopped coriander
1 tablespoon lemon juice
2 teaspoons cumin seeds (jeera)
1 tablespoon coriander (dhania) seeds
5 green chillies
¼ cup lemon grass leaves (hare chai ki patti)
¼ teaspoon dry ginger powder (soonth)

Other ingredients
Oil for deep-frying
Steamed rice to serve

For the green curry paste
1.Blend lemon grass leaves with ¼ cup of water. Strain, discard the lemon grass and keep the water aside.
2.Combine all the remaining ingredients and blend using the reserved lemon grass water. Keep aside.
How to proceed
1.Parboil the peas, cauliflower, capsicum and baby corn in salted hot water and keep aside.
2.Deep-fry the paneer in hot oil. Drain and keep aside.
3.Heat the oil in a wok, add the green curry paste and fry for 2 minutes. Add the coconut milk.
4.Add the vegetables, paneer, sugar and salt and simmer till the vegetables are tender.
5.Serve hot with steamed rice.

Vegetable Cutlet

2007-11-28T14:18:00.000+01:00

Ingredients:

Potatoes - 4 (big)
Onions - 2 (big)
Carrots - 4
Peas - 1/2 cup (if its fresh then soak it a night before)
Fine Bread crumbs (or) Rusk powder - 1 cup
Maida - 4 tsp
Salt - as required
Red Chilli Powder - 1 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil - for frying

Method:

Peel and chop onions finely.
Peel the Potatoes and pressure cook and mash them.
Along with Potatoes , steam Peas on top container of pressure cooker.
Allow it cool down.
Grate Carrots.
Heat oil in a deep pan and fry Onions till transparent.
Add grated carrot and fry.
Then add cooked peas and mashed potatoes. Fry in high flame till moisture is absorbed.
Sprinkle salt, chilli powder, garam masala and mix well.
Remove from fire and allow it to cool completely.
Mix maida with just enough water to make smooth paste and also keep the rusk powder in a plate.
Once the vegetables cool down, make small balls of them and dip them into the maida paste and immediately roll them on the rusk powder to coat well.
Shape as you like into thin cutlets.
Heat a Tawa and arrange few cutlets on top.
Pour oil around and fry till brown on both sides by turning it once.
Serve hot with Tomato Ketchup and Mint chutney.

Puthur Brinjal Masala

2007-10-08T12:46:00.000+02:00

Ingredients:

Brinjal - 1/4 kg

Uppu Adai for Karadayar (Savithri) Nombu

2007-10-08T12:29:00.000+02:00

Ingredients:

Raw rice - 1 cup

Salt - to taste

Greenchillies - 3 (cut into small pieces)

Asafoetida - 1/2 tsp

curry leaves - li'l

Mustard seeds - for seasoning

Urad dal - for seasoning

Water - 2 cups for 1 cup rice

Coconut pieces - 1/4 cup

Method:

Soak rice for 30 mins. Dry it on a muslin cloth and then dry grind it in mixie and sieve it.
Fry the rice flour till the moisture evaporates.
Pour oil in kadai and add the remaining ingredients.Pour water.
When the water boils, add coconut pieces and rice flour while stirring.
Flatten the above mixture with a hole by taking in small quantities, keep on idli stand and steam for 5 mins.

Vella Adai for Karadayar (Savithri) Nombu

2007-10-08T12:16:00.000+02:00

Ingredients:

Raw rice - 1 cup
Water - 2 1/2 cups
Black-eyed Beans(Red) (karamani) - 1/4 cup
Jaggery - 3/4 cup(for 1 cup rice)
Elaichi - Little
Coconut pieces - 1/4 cup

Method:

Soak rice for 30 mins. Dry it on a muslin cloth and then dry grind it in mixie and sieve it.
Fry the rice flour till the moisture evaporates.
Melt jaggery in water.
Boil karamani till half done.
Add karamani to jaggery. Add coconut pieces and rice flour when stirring.
Add elaichi then flatten it with a hole.
Keep on idli stand and steam for 5 mins.

Sun-undalu (Andhra Special)

2007-10-08T11:55:00.000+02:00

Ingredients:

Urad dal - 1 cup
Sugar / Jaggery - 1 cup
Ghee - 10 tsp

Method:

Fry Urad dal in little ghee.
After it cools, grind it with Sugar / Jaggery.
Pour ghee and make small balls and its ready to serve.

Idli Molaga Podi

2007-10-08T11:44:00.001+02:00

Ingredients:

Chana dal - 1 cup

Urad dal - 1 cup

Tamarind - lime size

Red chillies - 2 handful

Asafoetida - 1 tsp

Salt - to taste

White Sesame seeds - 1 1/2 tsp

Method:

Dry fry chana dal, urad dal, asafoetida and red chillies.
Dry fry Sesame separately.
After all the above cools, grind them coarsely in a mixer along with salt.

Good side dish for Idli, Dosa, Pesarattu and Adai varieties.

Can be served along with Gingelly oil for more taste.

Palakoora Pappu (Andhra Special)

2007-10-08T10:38:00.000+02:00

Ingredients:

Spinach - 2 Bunches

Moong Dal - 1 Small cup

Green Chilies - 2

Onions - 2

Curry leaves - li'l

Oil - 2 tsp

Mustard seeds, Urad dal, Jeera - for Seasoning

Salt - to taste

Water - as required.

Method:

Cook Moong dal in pressure cooker with required water.

Cut Onions into medium-sized pieces and Spinach into small pieces.

In a vessel, take oil , add Green chillies and fry a little.

Then add Onions and fry until the raw smell goes.

Add Spinach and pour water just enough for the spinach to cook.

Add salt and turmeric.

Once the spinach is cooked, add cooked moong dal and mix well. Add required salt.

Let it boil for 1 or 2 mins with half glass water.

Now Season it with mustard seeds, urad dal, jeera and curry leaves and its ready to serve.

Palakoora Pappu goes well with Rice and Chapathis as well.

Sambar Powder(Sambar Podi)

2007-08-26T20:40:00.000+02:00

Ingredients:

Dhania - 6 cups
Chana dal - 1/2 cup
Tuar dal - 1/2 cup
Fenugreek seeds(Methi) - 4 tsp
Pepper - 2 tsp
Red chillies - 1/4 kg
Curry leaves - 1 handful

Method :
Dry fry all the above ingredients without oil. Let it cool. Grind it along with 1 tsp Turmeric powder for a delicious Sambar powder.

Rasam Powder( Rasam Podi)

2007-08-26T20:31:00.000+02:00

Ingredients:

Dhania - 6 cups
Tuar dal - 1/2 cup
Fenugreek seeds(Methi) - 2 tsp
Pepper - 3 tsp
Cumin seeds(Jeera) - 3 tsp
Curry leaves - 1 handfull
Red Chillies - 200 gm

Method:
Dry fry all the above ingredients together without oil. Let it cool. Then grind it to coarse powder along with 1 tsp Turmeric powder for a tasty Rasam mix.

Mirchi Bajji with Tamarind Paste

2007-07-18T15:55:00.000+02:00

Ingredients:

Green peppers - 16
Tamarind paste - 8-10tbs
Dry coconut powder - 2tbs
Ajwain ( crushed ) - 1tbs
Salt - to taste
Brown sugar - 1/2 tbs
Coriander powder - 1 tbs
Besan - 3cups
Water
Onions finely choppped
Chat masala

Preparation Method for stuffing :

Make a paste of tamarind,coriander powder, coconut powder, ajwain,salt very little,
brown sugar ( jagerry ).
Make slits to the green peppers length wise and remove the seeds from them.
Boil them on a low flame with salt till they become soft . Drain the water and keep
them aside.
Now mix the besan with water and make a thick batter and add little salt.
Now in a pan put oil for deep frying. Take the stuffing paste and fill the slitted
chillies with a spoon ( convinient ) and dip it in the besan batter and put the
chilly immediately in the pan and deep fry.
Do the same with other chillies too.
Lastly spinkle some chat masala and serve hot with chopped onions.

Puliyinji(Tamarind-Ginger)

2007-07-18T15:50:00.000+02:00

Ingredients:
Green chilly (chopped fine) - 1/2 cup
Ginger (chopped fine) - 1/2 cup
Mustard seeds b - 2 tsp
Cooking oil - 1 tbs
Red chilly - 2
Curry leaves - 1 sprig
Tamarind paste - 1 tsp
Coconut - 1 cup
Water - 1-2 cups
Fenugreek seeds - 1 tbsn
Turmeric dal - ½ tspn
Salt As per taste

Method:

Heat oil in a pan .Add mustard seeds and when they crackle add red chilly and curry leaves and fry for a while.
Add the green chilly and ginger and fry till browned.
Now add tamarind paste turmeric powder and salt and bring t boil. Now reduce the heat and cook on low flame.
Heat a pan and roast fenugreek seeds till browned and grind to get a fine powder.
Add this to curry. Continue cooking on low flame till gravy is thickened. Remove from flame.

Carrot Halwa

2007-07-10T11:14:00.000+02:00

Method 1 Ingredients:

2 cups fresh carrot peeled and grated
200ml milk
Milkmaid or condensed milk to taste
1 tsp. ghee

Procedure:

Mix carrots and milk in a heavy or nonstick pan.
Cook, stirring constantly, till carrot is soft and moisture evaporates.
Add ghee and sweetex, stir and cook on low for 2-3 minutes.
Serve hot. Or reheat as required.

Making time: 30 minutes

Makes: 3 servings

Shelflife: 4-5 days refrigerated

Method 2 Ingredients:

1 Kg Orange Carrots

1 1/2 litre Milk

500 Gm Sugar

Saffron few flakes

Cardamom powder

20 Almonds (soak in water before 5 hours)

15 Pista

15 Cashewnuts (soak in water before 2 hours)

4 tbsp Fresh Cream

Procedure:

Peel and grate carrots .
Put milk and carrots in a heavy utensil.
Boil till thick, stirring occasionally. Once it start thickening, stir continuously.
Add sugar and cook further till thickens.
Add Fresh cream, cardamom, Almonds, pista, cashewnuts, saffron.
Stir on low heat till the mixture collects in a soft ball and then set it in a tray coated with ghee.

Serve hot/cold with sprinkled nuts.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 4-5 days refrigerated

Wheat Halwa (Microwave)

2007-07-10T11:07:00.000+02:00

Ingredients:

Cream Of Wheat * 1/2 cup (4 oz.)
Sugar 1 cup
Milk (any kind) 1 1/2 cups
Ghee 1/2 cup
Saffron a pinch
Cardamom powder 1/4 tsp
Yellow Food Colour 1/8 tsp(optional)
Cashewnuts roasted in ghee (optional)

Procedure:

In a sauce pan, fry the cream of wheat with 1/4 cup of ghee in medium heat till it turns light brown.
Pour the cold milk in a square or round pyrex dish and add the sugar, saffron, food colour and half of the cardamom powder.
Mix the fried suji slowly into it. Micro-wave for 3 mts.
Stir well when you take it out.
Repeat this 4-5 times (depending on the micro-wave) till it comes to a halwa stage.
Stir in the rest of the ghee and cardamom before keeping it for the last time in the microwave. Add the cashews.

*Cream of wheat box that says `regular' works the best

Mysore pak

2007-06-12T10:06:00.000+02:00

Ingredients:

Besan 1 cup
Sugar 1cup
Ghee 2 cups
Elaichi

Method:

Roast besan in a tava till brown.
Prepare the sugar syrup( teega pakam) for one cup of sugar add 1/2 cup of water and then make the sugar syrup.
When its ready, keep it in medium heat and start adding one tablespoon of besan to every table spoon of ghee.
Stir in the SAME direction.
Once the besan starts leaving out ghee pour it in a plate rubbed with ghee and make into pieces.
Let it dry for 4-5hrs. Mysore pak is ready.

LOW FAT KULFI WITH STRAWBERRY SAUCE

2007-06-12T10:02:00.000+02:00

Kulfi is a frozen dessert, which all of us relish but often tend to avoid because of its high calorific value. Here is a simple yummy low fat kulfi that doesn't take forever to prepare and provides substantial amounts of calcium without the fat. Enhance its appeal and vitamin C levels by serving it with a strawberry sauce.

Preparation Time : 10 mins.Cooking Time : 40 mins.
Serves 6

Ingredients :

1 litre low fat milk
1 teaspoon cornflour
6 teaspoons sugar
a few saffron strands
1/4 teaspoon cardamom (elaichi) powder

To be mixed together for the strawberry sauce
1/2 cup strawberry
crushed 4 teaspoons powdered sugar

Method :

1. In a small bowl, soak the saffron in a little warm milk and keep aside.
2. Dissolve the cornflour in 1 tablespoon of milk and keep aside.
3. Put the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously till the milk reduces to little more than half the original quantity (approx. 600 ml.).
4. Add the cornflour solution and sugar and bring to a boil. Simmer for 5 to 7 minutes.
5. Cool completely. Add the saffron mixture and cardamom powder and mix well.
6. Pour into shallow freezer proof containers and freeze till slushy (aprox. 3 to 4 hours).
7. Remove and blend in liquidiser to break all the ice crystals till the mixture is smooth and creamy.
8. Pour into 6 kulfi moulds and freeze overnight until it sets.
9. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
10. Serve topped with the strawberry sauce.

Indian Movie Logics!!!

2007-06-01T10:40:00.000+02:00

It can happen only in Indian Movies

Baghban :
Amitabh Bachchan and Hema Malini are separated right after Holi remember Amitabh singing Holi khele Raghubeera?) . They are said to be separated for six months, ie from March to September. Within that six-month period, they celebrate Valentine's Day, which falls on February 14, and karva chauth, which is usually observed in October. There is no way these two occasions could come between March and September!

Lagaan :
Lagaan was shot in the late 19th century. At the time, an over in cricket used to consist of 8 balls. But in this movie, an over has 6 balls. Maybe modern cricket learnt from the movie.

Amar Akbar Anthony :
Three men donate blood at the same time to the same person.

Awwal Number :
Dev Anand is an omnipotent genius -- former cricketer,captain, army chief, commissioner, you name it. And Aamir Khan carries a huge transistor in his pocket while batting!

Khalnayak :
The police tracks the villain from an MS Word Document screen! something that office team will be interested in)

Pyar To Hona Hi Tha :
Kajol gets off the train to use the public toilet at the railway station and the train chugs off without her. Poor girl,little did she know that every train compartment has four toilets inside.

Khiladiyon Ka Khiladi :
Akshay Kumar boards a Jet Airways flight to America. Well, well, some promotion for our Indian Jet Airways. Since when did they start flying international?

Raja Hindustani :
Navneet Nishan has short hair before marriage. After tying the knot, she acquires waist-length hair overnight. What a hair-raising experience!

Raja :
Dilip Tahil empties a can of petrol over Madhuri Dixit. Minutes later, Sanjay Kapoor takes the same can and pours it over Dilip Tahil. That's what I call an autofill!

Guddu :
Manisha Koirala and Shah Rukh Khan are seen hanging on a parachute during a song. But when the song ends, they land on a glider. What a switch above sea level!

Tere Mere Sapne :
Priya Gill is doing her BA. But at the bus stop, she is carrying an electrical technology thesis by B L Theraja. What an electrifying interest !

Natural way of Selection in Employment

2007-06-01T10:20:00.001+02:00

Put 400 bricks in a closed room.
Put your new hires in the room and close the door.
Leave them alone and come back after 6 hours.
Then analyze the situation:

If they are counting the bricks, put them in the accounting department.
If they are recounting them, put them in auditing.
If they have messed up the whole place with the bricks, put them in engineering.
If they are arranging the bricks in some strange order, put them in planning.
If they are throwing the bricks at each other, put them in operations.
If they are sleeping, put them in security.
If they have broken the bricks into pieces, put them in information technology.
If they are sitting idle, put them in human resources.
If they say they have tried different combinations, they are looking for more, yet not a brick has been moved, put them in sales.
If they have already left for the day, put them in marketing.
If they are staring out of the window, put them in strategic planning.
If they are talking to each other, and not a single brick has been moved, congratulate them and put them in top management.

New Funky Definitions

2007-06-01T10:06:00.000+02:00

School: A place where Papa pays and Son plays.

Life Insurance: A contract that keeps you poor all your life so that you can die Rich.

Nurse: A person who wakes u up to give you sleeping pills.

Marriage: It's an agreement in which a man loses his bachelor degree and a woman gains her masters.

Divorce: Future tense of Marriage.

Tears: The hydraulic force by which masculine willpower is defeated by feminine waterpower.

Lecture: An art of transferring information from the notes of the Lecturer to the notes of the students without passing through "the minds ofeither"

Conference: The confusion of one man multiplied by the number present.

Compromise: The art of dividing a cake in such a way that everybody believes he got the biggest piece.

Dictionary: A place where success comes before work.

Conference Room: A place where everybody talks, nobody listens and everybody disagrees later on.

Father: A banker provided by nature.

Criminal: A guy no different from the rest....except that he got caught.

Boss: Someone who is early when you are late and late when you are early.

Politician: One who shakes your hand before elections and your Confidence after.

Doctor: A person who kills your ills by pills, and kills you by bills.

Classic: Books, which people praise, but do not read.

Smile: A curve that can set a lot of things straight.

Office: A place where you can relax after your strenuous home life.

Yawn: The only time some married men ever get to open their mouth.

Etc.: A sign to make others believe that you know more than you actually do.

Committee: Individuals who can do nothing individually and sit to decide that nothing can be done together.

Experience: The name men give to their mistakes.

Atom Bomb: An invention to end all inventions.

Philosopher: A fool who torments himself during life, to be spoken of when dead

Firemen

2007-05-18T15:38:00.000+02:00

Ladies hostel caught Fire.. it took 1 hour to bring the fire under control..
Another 9 hours to bring the firemen under control..

True Friend

2007-05-18T15:36:00.000+02:00

A true Friend is the one who sees the first drop of your tear, wipes the second and stops the third...

Smile

2007-05-18T15:14:00.000+02:00

जिन्दगी नही हमे दोस्ती से प्यारी ,
दोस्तो पे हाज़िर है जान हमारी,
आँखों में हमारे आंसू है तो क्या,
जान से भी प्यारी है मुस्कान तुम्हारी..

2007-05-18T15:11:00.000+02:00

What if IT industry makes a Film?
Some films will be - "Meri Disk Tumhare Pass Hai, Java Wale Job Le Jayenge, Do Processor Barah Terminal, Password De Ke Dekho".

2007-05-18T15:05:00.000+02:00

I saw you on the road that day.
You were looking so fine.
Your face so divine.
You walk so perfect.
My heart started tossing a sweet song
"Who let the Dogs out!!!"

Beautiful things...

2007-05-18T14:58:00.000+02:00

Why do we close our eyes when we pray,
when we cry, when we dream,
when we 'KISS',
because the most beautiful things in Life are unseen and can be felt only by Heart.

Leela

2007-05-18T14:53:00.000+02:00

When Krishna flirts its called रसलीला,
but when we flirt ,its called as Character ढीला .

With or W/O Friend...

2007-05-18T14:49:00.000+02:00

LIFE without FRIEND is...
L - onely
I - nsecure
F - ull of doubt and
E - mptiness.

LIFE with FRIEND is...
L - ight and easy
I - nspiring
F - ull of hope and
E - nthusiasm.

So be there.

Oh my Friend

2007-05-18T14:47:00.000+02:00

My Friendship is like a Onion,
which has many layers in it.
It will add taste to your Life,
but if you try to cut it ,
you will have tears in your Eyes!!!

2007-05-18T14:44:00.000+02:00

I have a confession 2 make!
Ever since I have known you ,
its hard for me to forget you.
Every night you appear in my Dream and I find myself shouting.....
BHOOT, BHOOT!!!

Friends

2007-05-18T14:03:00.000+02:00

When God made FRIENDS, He tried to be fair!!
When I got you, I got more than my share!!

Friendship

2007-05-18T13:59:00.000+02:00

Friendship is sweet when its new,
Sweeter when its true,
but sweetest when its YOU.

2007-05-18T13:53:00.000+02:00

I ask God 2
make U happy,
make U smile,
guide U safely,
through every mile,
grant U wealth,
give U health,
And most of all
give U BRAIN!!
:) U need it most now!!!

Sardarji

2007-05-18T13:48:00.000+02:00

When Titanic was drowning ,an Italian asks Sardarji: "How far is Land?"
Sardarji: 2 kms.
Italian jumps into sea and asks: "Which Direction?"
Sardarji: Downwards :)

Friend

2007-05-18T13:39:00.000+02:00

I don't expect to be the most important person in your life.
What would make me happy is, one day if ever you will hear my name,
you will smile and say"Ah..that's my Friend!'
That's all I want....

2007-05-18T13:30:00.000+02:00

शेर अर्ज़ किया है :-
आज आस्मान में उड़ रहे थे पंछी ऐसे ,
आज आस्मान में उड़ रहे थे पंछी ऐसे ॥
जैसे कल उड़ रहे थे!!

Friendship

2007-05-18T13:28:00.000+02:00

"Its not an achievement to make 100 FRIENDS in a YEAR but an achievement is to make a FRIEND for 100 YEARS, and i know i have made ONE...that's YOU!!!

2007-05-18T13:26:00.000+02:00

If your Life is in darkness, don't give up. Just pray. But after praying, if your Life is still in darkness,then dont be Stupid...
go and pay the Electricity Bill!!!

YOU

2007-05-18T13:24:00.000+02:00

In my Life I learned how
2 Love
2 Smile
2 be Happy
2 be Strong
2 Work hard
2 be Honest
2 be Faithful
2 Forgive
But I could not learn how 2 stop remembering YOU.

Friend

2007-05-18T13:22:00.000+02:00

Dictionary is the only thing,
where DEATH comes before LIFE,
SUCCESS before WORK and
DIVORCE before MARRIAGE,
but the best part is,
FRIEND comes before RELATIVES.

Somewhere Someone

2007-05-18T13:02:00.000+02:00

Somewhere there is someone,
who dreams of your smile,
and finds in your presence,
that life is worthwhile,
so when you are lonely ,
remember its true 'Somebody Somewhere is Thinking of You'.

BOLI ( पूरण पोली )

2007-05-15T15:10:00.000+02:00

For Poornam:

Chana dal (Gram dal) - 1/2 cup fully cooked
Coconut - 1/2 cup
Sugar/Jaggery - 1 glass
Cardamom - 1 tsp

Procedure:

Grind the coconut with the cooked dal and then add sugar/jaggery to it.
Heat a pan, put the above and add Cardamom.

For the dough:

maida - 1 cup
Gingelly oil - 3 tbsp
Water - enough to make the dough
Turmeric - 1/4 tsp

Procedure:

Mix maida with little gingelly oil and little turmeric water(add turmeric to the water) and knead it like soft-chapathi dough. Soak for 2 hrs.

Procedure For Boli:

After 2 hrs when the dough is soft enough,make small balls out of it and roll them into small rotis.For making boli use Maida Flour.
Then take a tbsp of poornam and keep it in the center if the rolled boli.
Close all the sides of the poornam with the boli.Check if its closed completely.
Again press it slowly with the roller and make medium circles.
Heat the tawa and place the boli onit.Turn it and add ghee on its sides.
When it turns Golden brown on both sides,remove it from fire.

Serve it hot or cold with honey or ghee.

APPAM

2007-05-15T14:57:00.000+02:00

Ingredients:

Raw rice -- 1 cup
Jaggery -- 3/4 cup
Cardamom powder -- 1 1/2 tsp
Coconut -- 1/4 cup ( cut into small - thin pieces)

Procedure:

1. First soak raw rice for an hour. Then drain the water and dry it on a muslin cloth.
2. Grind the rice finely.
3. Melt jaggery in very little amount water.
4. Mix rice flour to it and add cardamom powder and coconut pieces.

The above recipe will lead to 10 Appams.
Also u can try the same with the readymade rice flour available in shops.

VEGETABLE CUTLET TYPE 2

2007-05-15T14:08:00.000+02:00

Ingredients:

Ginger - 1 Large Piece chopped
Onion - 2 Piece chopped
Curry Leaves - 2 Strip chopped
Corriander Leaves - 4 Strip chopped
Beetroot - 1/2 Cup grated
Carrot - 1/2 Cup grated
Potato - 2 Cup mashed
Bread Crumbs - 1 Cup (enough to coat the Cutlets )
Oil - 3 Cup (or more for seasoning and frying Cutlets )
Salt - 1 Tablespoon according to your taste
Aniseed (perumjeera) - 11/2 Tablespoon crushed
Chilly Powder - 1 Teaspoon
Cinnamon - 1/2 Teaspoon powder
Cloves - 1/2 Teaspoon powder
Turmeric Powder - 1 Teaspoon
Egg - 3 Piece (beat the eggs )

Procedure:

Heat a small amount of oil in a pan and saute curry leaves, green chillies, ginger, and onion. When they turn golden brown add crushed aniseed, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes. Then add beetroot, carrot and salt and cook for 5 minutes and finally add potatoes and coriander leaves and mix well.

When the mixture is cool make an oval or round shape and keep it aside. Heat enough oil for cutlets to simmer and dip each cutlet in the egg and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.

VEGETABLE CUTLET TYPE 1

2007-05-15T14:03:00.000+02:00

Ingredients:

Potato -1/2 kg - (Boiled, peeled and mashed)
Cabbage -1/2 cup shredded
Carrot - ¼ cup shredded.
Onion - 2 big, thinly sliced.
Green peas - ½ cup - cooked
Green chillies - 2 thinly sliced.
Salt to taste
Turmeric powder
Pepper powder
Paneer/Cheese (shredded) - ½ cup
Curry powder/Garam Masala powder
Bread crumbs
Coriander leaves - 3 chopped
Bread slices - 6
Oil to cook.

Procedure:

Heat oil in a kadai and season with mustard seeds.
Saute very lightly onions and green chillies.
Add shredded cabbage, cooked peas and carrots.
Add salt and pepper and the mashed potatoes.
Add curry powder and remove from fire.
Add shredded paneer or shredded cheese.
Mix and make a firm mixture.
Make balls out of the mixture.
Flatten with hand.
Beat bread slices in a mixer grinder with ¼ cup water, little salt and pepper.
Dip the vegetable cutlet into this batter.
Roll in breadcrumbs and keep in the fridge for an hour.
Heat oil in a kadai and fry till golden brown. Serve with tomato ketchup.

MICROWAVE ALOO MUTTER ( आलू मटर )

2007-05-15T14:00:00.000+02:00

Ingredients:

Group – I (cut into cubes):

Big onions – 1

Tomatoes – 1

Oil - 1 tsp

Group – II

Ginger –garlic paste – 1 tsp

Coriander pdr – ½ tbsp

Turmeric pdr – ¼ tsp

Garam masala – ¼ tsp

Red chilli pdr – ¾ tsp

Oil – 1 tbsp

Group – III

Potatoes (boiled and diced) – 3 or 4 {potato can b diced and put in microwave for 10 mins to b cooked with just enough water}

Peas (cooked) – 1 cup or if frozen also not a problem { peas if raw, can b put along with aloo in oven}

Method:

Mix group – I and micro high for 6 mins in open bowl. Allow to cool and grind to a coarse paste.

Mix group - II together and micro on high for 2 mins in open bowl. Add group – I (grinded) and micro on high for 4 mins, stirring once in-between.

Add group – III and 1 ½ cups of water and micro on high for 3 mins in open bowl.

Allow 3 mins standing time.

MICROWAVE VEGETABLE PULAO

2007-05-15T13:38:00.000+02:00

Ingredients:

Rice - 1 cup

Potatoes, carrots, onions - 2 each (sliced length wise)

Beans - 1 handful (1 inch pieces)

Capsicum, cauliflower ---- accordingly

Ginger - 1 inch long piece

Green chillies - 3 or 4 according to spicy taste

sombu or sajeera - lil

garam masala - 1 1/2 tsp

Salt

Milk - lil

procedure:

Grind ginger and g.chillies into fine paste with li'l water.
Put li'l oil in a microwave dish and add sombu / saajeera , onions and keep microwave in medium for a min.
Then add garam masala and the grinded paste, keep for 20 secs (in medium)
Wash the vegs. and add rice (for 1 cup rice - add 3 cups of water) and half - 3/4 cup extra for vegs. depending on their quantity.
Add salt.cook for 25 mins (in high)....garnish with coriander and then its ready to serve.

PS: 1) when adding water u can reduce a li'l water and milk of the same quantity, i.e., instead of adding 3 3/4 cups of water , u add 3 1/2 cup of water and 1/4 cup of milk.... it wud taste yummy.

2) when the water persists in the rice, then cook for 5 more mins..

RAJMA MASALA TYPE 2

2007-05-15T13:33:00.000+02:00

Ingredients:

1 cup of dried Rajma (washed and soaked overnight)
4 medium sized Onions (roughly chopped)
3 medium sized Tomatoes (nice red ones)
1 tsp. of Garam Masala
3-4 Green Chillies sliced vertically
Few Curry Leaves
4 tbsp. of Oil
Salt to taste

Procedure:

Drain the water from the soaked Rajma and boil it in the pressure cooker till done. Be sure that the Rajma is cooked right, it must not be overcooked.
Grind the chopped onions and tomatoes separately with little water to a fine paste.
Heat Oil and add curry leaves and sliced green chillies. Pour the onion paste and fry on medium heat, till the paste turns pinkish in colour.
Pour the tomato paste and stir. Fry on high heat for 5 to 8 minutes, till the mixture is slightly reduced.
After this add the boiled Rajma alongwith the water and salt. Cover and cook for 10 minutes on medium heat so that the masala blends well with the Rajma. Once done, sprinkle the garam masala and stir. You can garnish with chopped coriander leaves.

Serve hot with Rice/Rotis

RAJMA MASALA (राज्मा मसाला )

2007-05-15T13:28:00.000+02:00

Ingredients:

Rajma - 1 cup( washed, soaked for 8hrs & pressure cooked with 1/2tspn turmeric for 3 whistles)
Onions - 1 (finely chopped)
Tomatoes - 2(finely chopped)
Green Chillies - 2 slit
Ginger-garlic paste - 1 tspn
Turmeric powder - 1/2 tspn
Red chilli powder - 1 tspn
Coriander Powder - 1 tspn
Garam masala powder - 1 tspn
Cumin seeds - 1 tspn
Yogurt - 1 tbsp
Hing - a pinch
oil - 2 tspn
salt to taste
1/2 tspn kasoori methi

Procedure:

Heat oil in a frying pan, then add hing, cumins seeds to it.
After a second add onions & chillies saute until it turns light brown.
Then add ginger-garlic paste to it fry for a min.
Then add all powder masala except garam masala & kasoori methi.
Saute it for 1/2 a second.
Then add tomatoes fry until it is tender, add yogurt at this stage stir for 1 minun til it blends in well.
Then add boiled rajma with water mix salt and allow it to cook for more 5mins.
After 5 mins add garam masala & kasoori methi to it.

Serve it Hot with Chapathi or Roti or any Pulao or Biryani Variety

KACHORI ( कचोरी )

2007-05-15T13:26:00.000+02:00

For the stuffing:

Soak 50g urad dal, 100 g moong dal for 2 hours and grind into a slightly coarse paste. Use this flour in idli plate and steam in a large vessel (as fo idli). Remove them from the plate and allow to cool in a large vessel or plate.
Make a paste of green chillies and ginger and keep aside.
In a pan heat 2 tsp of oil, add 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander seeds(powdered), 1/2 tsp salt, 1/2 tsp cumin seeds( powdered). Add 1 tsp of chilly-ginger paste and fry. To this, add the prepared stuffing. Squeeze out 1/2 lime on it and add few coriander leaves and mix well.

For the kachori:

Maida - 2 cups
Salt - 1/2 tsp
Oil - 1 tsp

Procedure:
Mix the above by adding water little by little until the flour becomes tight. Keep this flour in a wet cloth and close for 10 min. Make small balls out of this flour and flatten them. Place the stuffing on this and close. Deep fry in oil.
Side dish - mint chutney or sweet chutney

GARAM MASALA (गरम मसाला )

2007-05-15T13:22:00.000+02:00

Ingredients:

Cinnamon - 3" sticks

Cumin Seeds - 1/2 tbsp

Coriander Seeds - 1/2 tbsp

Black Pepper - 5-6

Bay Leaf - 1

Cloves -4

Procedure:

Take all ingredients and mix.

Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.

Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.

Use as required.

Note: Use a heavy pan or griddle (tawa) for best roasting.

CHANNA MASALA ( चन्ना मसाला )

2007-05-15T13:17:00.000+02:00

Ingredients:

chenna - 500 gm
onion -3
tomato -2
chilli powder -tea sp.
coriander powder -tea sp.
green chilli -3
ginger finely chopped -tea sp
garlic finely chopped -4 tea sp
coconut grated -cup
aniseed{saunf} -tea SP
cinnamon -1" pieces 3nos
cardamom -3
mustard seeds -1 tea sp
curry leaf -two stems
coriander leaf -enough to garnish
oil -table sp.
salt - to taste

Procedure:

Method.

1. Soak chenna in water 4-5 hr. Until it is tender.
2. Cook in a pressure cooker.
3. Chop tomato, onion and green chilli.
4. Heat the oil, break mustard, add curry leaves first, then chopped tomato, onion and
green chilli.mix it well. Keep in a medium fire, stir occasionally until golden brown.
5. In a frying pan fry coconut till golden brown, turn the fire to low, add chilli power, coriander powder, aniseed, cinnamon mix well. Take out from fire, leave for few minutes and grind with water.
6. Add this masala to the fried onion, mix well, when oil separates add chenna,ginger,garlic and salt.boil for 5 minutes. 7. Sprinkle coriander leaves. Serve hot. enjoy.....

BHINDI

2007-05-15T13:09:00.000+02:00

Ingredients:
Ladies finger - 10 medium sized
ginger-garlic paste - 1 tspn
turmeric powder - 1/4th tspn
chilli powder - 1 heaped tspn
coriander powder (optional) - 1/2 tspn
maida/cornflour - 2 tspns
salt - to taste
curd(optional) - 2 tspns
corn/coconut oil - to shallow fry(almost half a cup)

Method:

Cut the bhindis into 2 lengthwise.Then add all ingredients to it and mix well and keep it for half an hour.Pour 1/4th cup of oil into the pan,and when the oil is heated,fry half of the bhindi in it,in low fire,till both the sides look thoroughly fried and then fry the other half of bhindi.
It is suggested here to take only 5 bhindis at a time,because the bhindis should have enough place to get fried thoroughly.Hope you like this recipe,which is a good substitute for fish fry on a vegetarian day ;)

TYPES OF DELICIOUS CAKES

2007-05-15T13:00:00.000+02:00

Ingredients:

Maida Flour --- 200 gms

Butter --- 125 gms

Sugar --- 125 gms

Egg --- 3

Baking powder --- 3/4 pkt(10 gms)

Vanilla sugar --- 1 pkt(8 gms)

Milk(Warm) --- 3 table spoon( more if needed)

Salt --- pinch

Other Things needed:

Hand Mixer with turbo function

One Big Bowl

Cake Mould(Baking form any shape - circular,rectangle or heart)

Procedure:

Keep the butter out of fridge atleast for 10 mins so that its soft.
Break the eggs and pour only the white portion in the Big Bowl and add pinch of salt. Keep the yellow for later use.
With the help of Hand Mixer, churn it well till it forms a foam or snow.(Keep the hand mixer in speed 3 and keep pressing the TURBO button for a gud foam.)
Add the butter, egg yolk(yellow portion), sugar, vanilla sugar and blend well with the hand mixer in speed 3.
On a paper take the flour, add baking powder and mix well with hand.
Pour the well-mixed flour in the egg batter and blend it in speed 2.(Do not use the turbo button.)
If the mixture is too thick, then add the warm milk and blend well in speed 2.
Pre-heat the back-oven at 160 degrees for 5 mins.
Take the Cake-form and apply Butter on all sides and bottom.
Pour some maida on the cake form and try to spread it evenly by tilting it.
Pour the prepared cake mixture and keep it in the Back-oven at 160 degrees for 45 - 60 mins.
When u want to check if the cake is done, just insert a long knife into the cake so that it touches the bottom of the form. If the knife comes out clean without the mixture onto it, then the cake is done.
Let the Cake cool down and then u can enjoy it..

if u wanna do ICING, then once the cake completely cools down u can do it.

Icing:

Icing Cream -- 30% fat --- 200 gm(has to b chill)

Cream thickening powder --- 1 pkt ( 8 gm)

Vanilla Sugar ---- 1/2 pkt( 4 gms)

Add the above in a bowl and beat it when the cream is chill, till it foams and forms strips and thickens, with the hand mixer in speed 2 or 3.

Once its smooth u can apply it on the cake and decorate it as u wish.

If u have the icing cone, then u can fill this cream into it and decorate the cake.

Vareities:

Color Icing: Add any flavoured color (liquid or powder) to the cream when its beaten.

Fruit Cake: Before pouring the mixture (step 11) , spread the fruit pieces ,either apple,strawberry,etc., sliced into very thin pieces, on the cake-form and then pour the cake mixture on top of it.

Tutti-Frutti Cake: After we blend the cake mixture with milk,add the tutti-frutti pieces and mix well with one spoon so that the pieces r evenly distributed. then continue with step 11.

Chocolate Cake: When making the cake mixture (step 6), add cocoa to it and blend.