My memories; They walked into the hands of death, leaving me behind. All it had for me was a suicide note, which read: ” Move on… Never give up. Be tireless, thoughts about me must not be the distraction… ever.” That is the only reason why I often act like I forgot… That is also why I struggle to put up a smile on my face…
She was always in there, holding me tight,
An amazing time, it was a frozen night.
Like the lines from a book of sweet romance,
I would cross the oceans, just to see you dance.
I looked above, and saw the shining stars,
And you washed away my really scary scars.
So many words, just tinging my head,
Now I know, why love’s crimson red.
I’m sticking to what I told before,
I know that I need to do some more.
Ain’t never running away anywhere,
Crawling back to you, I know you’re there.
They say love is nothing but overrated,
But it’s the only good thing I see among all this hatred.
Little did they know that all it ever take is,
To love them with all your heart and that’s the basis.
It’s not just hollow lines and all these empty phrases,
It’s called love and that’s what makes all happy faces.
Can you be my sunshine forever?
They say nothing’s permanent, never!!
I may shine like a sun in the night,
But hey! You are the reason for my light.
I sail like a mighty ship you think?
Be with me, and I will never sink!
Behold! The beds of flowers enthrall,
I heed the vibrant world’s call.
Somewhere, I know you are waiting for me.
Dreams I cherished now longs for you to see.
Can you see that my heart’s at ease,
And comes innocence of my childhood like a breeze.
Like stars should we together shimmer,
Our universe will be filled with glimmer.
You say there’s love in my living,
That’s the very triumph of my being!!
Fancy the one who would love from afar,
Now that you’ve met me, my star.
-Suraj B (@BSuraj93)
I am a big time lazy bum! There I said it. I finally managed to find some time to ooze my taste buds. It’s not every time that I get a chance to cook, but when I do I make sure I do it with passion. After sorting through zillion recipes in YouTube, I decided to stick with my quick reference channel – Nisha Madhulika. One thing I love about her channel is the absence of onions and garlic in the recipes. Not sure why, but I like to steer clear of onions and garlics in the food most of the time. All these time, I had an impression that any Manchurian will taste bad without onions and garlic, but as always this channel proved me wrong. I, instantly and irrevocably fell in love with the recipe.
Onion: Binomial name is Allium cepa.
Garlic: Binomial name is Allium sativum.
Cauliflower: Binomial name is Brassica oleracea.
I would waste no more time and get going with the recipe. So here are the ingredients required to make an easy Manchurian recipe, only without onion and garlic (belonging to Allium genus). Now, I am not giving the exact amount here. You might want to add it proportionately to the other ingredients.
Cauliflower (Gobi) – 1 or 2 based on the number of servings required.
Maida (All purpose flour)
Corn Flour (Maida and corn flour to be mixed equally)
Ginger paste (not Garlic-Ginger)
Green Chilly – finely chopped
Sauce mix (Tomato-Chilly) and Soy
Get the florets out of the cauliflower. Wash it once. Now in a big vessel, pour some water and boil the Gobi florets- Helps you clean them better. Not sure if it was just for me, but boiling seemed to improve the taste of Gobi.
Take equal amounts of Maida and Corn Flour and mix it with water to make a moderately thick batter. As I move on with the addition of ingredients, I would recommend doing it in proportions since I am not mentioning the exact amount. It is important to make sure that there are no lumps in the batter. Smoother the batter is, better the fried Gobi’s’ taste.
Now a bit of corn flour is taken separately and water is added to make a thick solution.
I sometimes deviate from the normal process just to make it look fun. This time, I faced a shortage of chilli sauce and hence I had to add some water to the little sauce available to get a diluted sauce. To spice up things a little more, I mixed the tomato sauce with chilli sauce (solution).
Sometimes, you just get lucky. My sister helped me with chopping the chillies so it looks finely chopped :D, while I tried making a fresh paste from ginger. Obvious enough, the paste was too liquid and I had to mix the ginger paste-like solution with chopped chillies. However, believe me, nothing made the dish go bad!
Now that we are done with the initiation, let us proceed to the rest of the process.
To the maida-corn flour batter, add some black pepper powder and a pinch of salt. Dip the Gobi florets in this batter before frying them. Frying Gobi, Paneer cubes or mushrooms before adding them to the sauce always improves the taste multi-fold, and it follows that we need to fry the Gobi florets in a pan with heated oil.
In a frying pan, heat some oil (or you can just use a part of the oil used for frying Gobi). As a person with little experience but enormous passion for cooking, this part always gives me headaches. I was supposed to put the semi solid ginger paste and chopped green chillies here. Instead, all I had was the ginger-chilly solution from the initiation phase :D.
I had to pour this to the heated oil. I turned the gas to low flame believing that it would reduce the popping. One flip and the entire solution was in the pan; I was in the next room! The poppings soon simmered down and this time, it was time to add the sauce mixture (Tomato and chilli). Stir for 30 seconds before adding the corn flour solution. Add soy sauce too and stir it for a minute or two. The mixture takes a thick solution form which just means that corn flour did its work.
It’s time to add the vinegar, salt and sugar to the mix and stir for another 30 seconds. As a final step, add the fried Gobi to this sauce and stir well so that the sauce mixes with the Gobi uniformly. You can add the green coriander now to boost the flavour.
Transferring the dish to another vessels will bring the cooking process to an end. Voila! Your guess is right. The Gobi Manchurian is now ready to be served.
Surprise: I thought the lack of onion and garlic will show up in its taste and to my surprise, it tasted as good as the real Manchurian which made me wonder why they were added in the first place! I would definitely recommend everyone to try this recipe and I am sure you won’t regret it.
Quick Tip: Cauliflower (Gobi) can be replaced with any other vegetable of your choice.
Thank you mom and sister for helping me in preparing the dish. Thank you dad for bravely tasting the dish and giving the verdict. Finally, thank you Nisha Madhulika ma’am for this awesome recipe inspiration.
You can also watch this recipe on YouTube here:
Cars have always created attention. Images on articles, new attractive designs, convertibles, connected cars, automated cars, etc. had always created more interest. Now, there is a plenty of buzz around the connected car concept. It seems people are beginning to feel the future already. When there is so much advancement in technology with cloud computing- the face of future technology is already on the run. It could be a little amusing when there are no talks about connected cars.
Bosch media service
Ever sat in awe of the movie Cars? Absolutely Yesssssss!!!!! Cars talking to each other, exchanging data- this happens not just in movies fellas! The cars can now talk to other cars. They alert the drivers to avoid possible collision too. These are Connected Cars that are connected to the Internet. They talk to the sensors on road, traffic lights, bus stops, cars…
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Thekkadi Lake- this is not a new name for the tourists. But there exists a similar exotic place nearby, unfamiliar to many. It is the Ottakathalamedu (meaning camel head plateau). Amidst the lush greenery of the high range, we could see a region sporting camel’s head (No!!! It just looks like that!!). It’s about 4km from Kumali. The head is seeable approximately after half a kilometer, on the Munnar road. To reach the head, we need to surmount a steep road which metaphorically is referred to as climbing the camel’s neck. Then comes the plateau that boasts of the zephyr. It feels like we are in a state of tangency with heaven, in the God’s Own Country.
Ottakathalamedu is for those people who after enjoying the boat ride at Thekkadi, are probably rambling about. Those who are tired of calling in Ramakalmedu and Kovilmett which are facing Tamil Nadu, can always look forward to this place which is right in Kerala. I too, went there for similar reasons, only to be blown away by the awe of the place. Adding to my joy, I had a companion- the very Bolt. You are wrong- it’s not Ussain Bolt, but the new avatar of Tata.
Tata must have reckoned the cheetah of the race track, the Jamaican Ussain Bolt, while making a car bearing his name. Lightning speed; Well, Tata Bolt has not spoiled the name. Sprinter is the one who picks up speed right from the start. It conquers the roads without waiting for much gear shifts. Bolt started sprinting during the night time from Kottayam. It took just two and a half hours for it to reach Kumali- without staggering anywhere in the middle. Be it the high range roads, or the plain- Bolt’s behavior does not change. The AC is spectacular, it just ousts the cold in the exterior. The seats are suited for long distance journeys. Bolt strikes in every areas.
To be continued!………
Chennai, the cosmopolitan capital of Tamil Nadu, keeps many of its riches in its kitchen. With street-side sizzling, hot-plate griddling dining scene, the city which is rightly famous for its elaborate cuisine and spiciness, continues to be the undoubted capital of South Indian dining. But wait a minute!!! With all that said, we all love and long to have great food that doesn’t burn a hole in the pocket. This might seem synonymous to buying food from some random dhabas (no offence), most of us prefer to have them from a budget food outlet. So for those people, the below article will serve as a guide to wallet friendly restaurants from where you can have full plate instead of half (let’s face it, we do it because our wallet gets lighter otherwise).
Though Tamil cooking is mostly meat free which comes with chilies, curry leaves and coconut burst, Chennai also houses top notch non-veg treats to keep the most devoted carnivore happy. Chettinadu restaurants are to look for in this matter, since they pack in the spicy, fiery non-veg flavours.
Let’s start the day!!!
A typical day starts with a kapi- or the coffee. If you are a caffeine freak or a java maniac, you must definitely try the Kumbakonam Degree Coffee joint- the home of tasty filter coffee. Made with milk, sugar and fine chicory, hands down; it is a deliciously addictive brew decanted on every street corner. You will be even delighted to know that it comes at a reasonable price: Rs. 8-Rs. 25. The foodies might want to start with the humble idli- a spongey rice cake dunked into the lentil broth (sambar) or the chutney. Then comes a close second- Dosas; basically crepes made of rice flour. Believe it or not, once you have tasted the spicy masala dosa, stuffed with potato, there is no going back. Uthappam, a close cousin of Dosa, only thicker and choked with coriander, green chilies and onion is also a famous dish here. Finally, who doesn’t adore a deep fried doughnut like Medu Vada? That completes a basic breakfast cycle of a typical Tamilian.
Now, there is Amma Unavagam, where you can get all the above together for a price within Rs.30 and it is definitely worth trying for sure. There is also the trusty budget friendly Saravana Bhavan for those who savor south’s veggie specialties. For city’s best idlies, head right to Ratna Café, whose sambar idly recipe has been one of the most jealously guarded secrets in Chennai.
The morning snack!!!
It’s time to get on feet. A foodie always replenishes his/her tummy and is always ready to eat in the free time he/she gets. The next you might want to take would be Royal Sandwich. The varieties they offer are enough to keep you in awe. But what make them so cool is the price. You might very well take a look at what price sandwiches go these days. Parathas, lassis and chats- who doesn’t like them? These are all many people crave for among the North Indian foods. Well, here is the happy news- Rotiwala to your rescue. You might as well try the Rasoee for North Indian and Chinese dishes at extremely low prices.
Munch your lunch!!!
Time for the real food!! Thalis or simply meals are the soul of lunch in South India. Thalis are made up of sambar, spicy gravies, chutneys, tamarind flavored rasam, a usual ladyfinger or cauliflower veggie and cool curd. Traditionally, they are laid out in a long banana leaf, but nowadays, space constraints have restricted them to be in a plate. Never mind, as long as the flavor is not affected by any constraints. As the spice levels soar high, rice is the key since its lightness and freshness is the benchmark for quality.
Now, if thali is not what you want and you are the mini meals type, then never look back. You have a variety to choose from: Curd, Tomato, Lemon, Tamarind, Mint, Coriander, Brinji etc…. are just the popular ones. For less spicy and less costly Keralan take on the meals, Nair Mess in Chepauk is the best. Since 1961, this shop has not seen a day without crowd. It is so much that people will lunge for your table faster than you can say sambar. Well, if these options still feel like a heavy option, there’s always Amma Unavagam ready to fill your stomach for under Rs.30.
The Evening stroll….
It’s the evening and evenings are always incomplete without snacks. When the sandwiches and rolls in Subway might have left your mouth watering, WOSS (World of Subs and Salads) are bound to give your spicy buds a proper rest. A small kiosk with much more flavors than Subway is what is waiting for you inside a WOSS. Want to go Italian at a reasonable price? Head to Fusilli, Kilpauk and savor a plate of Pasta for just 80 bucks. The Mumbai Café in the OMR is sure to give the feel of a true Mumbai food in your mouth. Chats, Vada Pavs, Misal Pavs and Sabudana Khichdis are not something to be missed. Ok, let’s take a break and try some Tibetan food, shall we? Momos, Thukpa, and other such Asian delights are available at the Kailash Kitchen, Choolaimedu.
Mr. Chapathi- A life saver for all of us, foodies who go broke by the end of the month. And that’s not the best part, their extemely long list of out of the box chappathi varieties is bound to confuse your mind and make your jaw drop in awe. It’s not finished yet. Seena Bhai Tiffin Centre in the NSC Bose Road, Rayars mess in Mylapore prepares food griddled to perfection. The Jannal Kadai or the Window shop in Mylapore, just to the south of Kapaleeswarar temple, serves fresh and fabulous bajjis, bondas and vadas. So take whatever he’s got going.
With all the above food in your tummy, if it still makes you want for more food, then you can always trust the fine dining restaurants for the dinner which includes the Dakshin, of the Sheraton Park Hotel with the only disadvantage is being on the heavier wallet side. But for budget foodies, there are still Saravana Bhavans and Junior Kuppanas flamboyantly serving the exquisite dishes.