Wednesday, January 31, 2007
Stop the War! Stop the bloodshed and pain! Stop the Violence!
Bush and Cheney listen to the people who have elected you!
If we can send humans into space I am sure we can find a way to talk to each other. Don’t just disappear into the Gotham like cityscape or into this no man’s barren land. Even though the high rises are all shattered, abandoned and worn down do not be surprised when amidst all this shelling you hear a old person’s painful heartwrenching sigh or a small child walking out dirty, hungry and crying.
Sunday, January 28, 2007
Recipe for Lamb Saag - Authentic Indian Cuisine
Lamb SaagIngredients
1 pound Lamb cut into one inch cubes, 1 chopped onion, 4 tsp ground coriander, 1 tbsp mustard seeds, 2 tsp ground cumin, 1 tsp chilli powder, 1 tsp turmeric, ¼ cup plain yogurt, 1 inch chopped ginger, 3 crushed garlic cloves, 2 lb spinach, ¼ tsp salt, ½ tbsp cooking oil, 6 tbsp fresh cilantro, 1 cup fresh or frozen peas.
Preparation (serves 6 people)
- Spinach should be trimmed, washed and torn in small pieces
- Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft.
- Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well
- Add 1 tbsp of curd and cook over high heat, stirring the meat until all the curd is absorbed - 3 to 5 minutes. Repeat with a second tbsp of curd, third, etc till the yogurt is used up
- When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
- When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.
Recipe for Kheer - Authentic Indian Cuisine

Kheer
Ingredients
½ cup rice, 4 cups milk, ¼ cup raisins, 1 cup sugar, 1 tsp cardmom seeds, ¼ cup shredded almonds, 6-8 drops rose water and ½ cup water
Preparation (serves 6 people)
- Wash and drain the rice. Soak in 1/2 cup water for 1/2 hour.
- Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours.
- Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well.
- Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.
- Serve hot or cold decorated with (optional) silver leaves.
Recipe for Rasmalai - Authentic Indian Cuisine

Rasmalai (Dessert)
Ingredients
Part A: 1 cup powdered milk, 1 egg, 1 tsp oil and ¼ tsp baking powder
Part B: 1 liter milk, 6 tbsp sugar, 4 cardmom seeds, 1 tbsp chopped pistachio, 4-5 drops of rosewater essence
Preparation (serves 8 people)
- Mix together the ingredients from part I into a dough and form into small oval, slightly flattened balls.
- In the meantime boil the milk with sugar and cardamom seeds.
- When the milk starts to boil add the milk balls.
- When they start to swell up lower the heat and cook for 10 minutes.
- Just before removing from heat add rose water.
- Garnish with pistachio. Chill and serve.
Recipe for Chicken Biryani - Authentic Indian Cuisine

Chicken Biryani
Ingredients
2 large onions cut lengthwise, 2 large chillies cut lengthwise, 2 cups basmati rice, 1 large tomato, 10-15 coriander leaves, 5 mint leaves, 1 clove garlic, 1 inch ginger, ½ cup coconut powder, 2 tsp salt, 4 cloves, 2 cardmoms, 1 bay leaf, 1 inch cinnamon stick, 1 cup yogurt, 2 tsp butter and 1 lb boneless chicken.
Preparation (serves 6 people)
- Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon.
- Put onions and chilies in vessel and fry on low heat until onions turn brown.
- Add ginger, garlic paste and fry until oil separates. Add tomato and fry for 1 minute.
- Add chicken, salt and yogurt and fry for one minute.
- Add mint and coriander leaves. Cover and cook until the gravy becomes semi-solid.
- Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice about 3/4 ths and then let it cook with the chicken).
- Remove and serve
Recipe for Samosa - Authentic Indian Cuisine
Samosa (w/ potato filling)2 tbsp cooking oil, 1 finely chopped small onion, 1-2 crushed clove garlic, 1 tsp cumin, ½ - 1 tsp chilli flakes, 1 tsp curry powder, 1 cup lentils, 1 large peeled potato, 1 cup fresh or frozen peas, 1 cup water, 1 tsp flour, ¼ cup extra water.
- In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes, cook 1 minute, stirring.
- Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender.
- Blend flour with second water, add to mixture, and stir until mixture boils and thickens.
- To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough.
- Knead on lightly floured surface for about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter.
- Place 1 tsp (5 mL) of filling into centre of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger.
- Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minute); drain on paper towel.
Condiments
Serve with cilantro or mint chutney
Saturday, January 27, 2007
PRESIDENT BUSH, STOP THE WAR AND BRING OUR TROOPS BACK HOME!!

Too many
There are anti-war protest rallies springing up everywhere here in the country. A huge anti-war rally was held in





