Time flies like an arrow!

Everytime I visit another blog of mine I think of this typical sentence used in our linguistic classes. I had told a friend about my blogs and I gave her this one's url. I checked the other one to see if it was still there. I post there something like twice a year or so...

Blogs are like diaries - just that you don't mind others reading it. In a diary, you can be mean, but in a blog you have to be a little careful:-)

I would like to add videos of Ricky and Bittu - from the time they were 1 day old till they were 6 and 4.5 respectively. How time flies... Now they are 8 and 6.5





Ricky had got this badge for standing first in class - he would wear it to school everyday. It was a proud moment. Little Bittu will be little Bittu always. Oh! How much I miss them!
I love children. Even before Ricky and Bittu - I was great with kids. My cousins' children all were very close to me. In family get-togethers I was the one entertaining the kids as the moms chatted and gossiped. My cousin Vasanti's two kids - Rahul and Rohit were 1-2 year olds when I joined HCU in 1990. Till 1996 - the time I left for Bombay - I would visit them regularly. then there was a gap as I moved from Bombay-->Nagpur-->Rajahmundry-->Visakhapatnam--> Hyderabad. And in the mean time they grew up. I loved being with them. Now they have become 'men' - I feel so nice as they still receive me with the same affection. I met them after a long gap in 2006 and then a couple of times this year. I keep asking when will Ricky and Bittu grow up like them!

Ye dosti...

This was made by Himani. If you cannot see it, come over to watch it with a cuppa tea.

Friday, the13th!

It is past midnight, I just thought I will post these pics and go to sleep to end the weekend on a 'sweet' note.

I had made "Phirni" - not from scratch. So don't compliment me. It turned out well. I had made it for Kala's mom who was leaving [she left on 8th June] and shared it with Ishrat and Dr. Nasreen too. kam tha toh sabhi ko aur bhi jyaada pasand aaya.

A cooking secret: Little quantity makes one crave for more.

The garnish is of kesar, badaam and kaaju. The readymade mix was added along with 2-3 tablespoons of milk powder to 1 litre of boiling milk, stirred regularly for 10 minutes. Cooled and garnished and then refrigerated before served. very simble!

Spring chicken!

Just celebrated my 39th birthday! I like my birthdays - it is fun to notice how your friends try to hide the surprise. Sometimes it really works too. I remember my birthday in HCU when my friends very conspicuously made inconspicuous arrangements! [Roy! Remember?] Last year's was really a surprise too. This year -a third time - a birthday with two cakes. In 1999, my friends had arranged one large cake at NCST and another one at Nandina - chocolate and pineapple. After ten days after that I was going to leave Bombay - so the farewell had started earlier. Then last year and again this year. Blessed am I to have such good friends.
They are my family! I really thank God for giving me good friends always - wherever I was/am, be it HCU, NCST, IIIT or PSU. Ooooh my life is full of acronyms! The one with my IIIT students in 2005 is also a memorable one. Btw, the 2000 birthday was also a memorable one - when my whole family forgot to wish me till lunch time. On that day, I was discharged from the hospital and I was coming home with my first newborn baby - my family was busy paying bills, packing, receiving the new baby at home.... When I reminded them, they were soooo embarrassed they showered with me with extra wishes - my evil side enjoys such moments.

This year - a chat with Himani for 4-5 hours, emails, phone calls, e-cards, birthday song on the bus, one exam, 2 cake cuttings, no sleep..... A day of contentment! It was nice to receive wishes from everyone I know.

When I was eight, I thought 20-21 year olds [when one finishes graduation] were old and 40 year olds were very OLD! I wonder what my 8 year old son thinks of me! Bittu thinks I am 18. And what do I think? I felt 28 for a long time and then 32, 36 - I think in leap years - so I already feel comfortable with 40. The best definition about middle-age I feel is this one:

"Middleage is when your age shows in the middle."

Happy times ahead - eating and talking about eating...

So much about the cakes - it is strange but true - I have never baked a cake in my life!!!

So?

Was just seeing the previous posts and I see that it has been a long time since I posted any thing about food. Perhaps it was inappropriate to talk of food while some were struggling for it. Perhaps...

It's strange some suffer because of lack of food and some suffer because of 'food'.

Anyway, I am here to talk about Me!

Perhaps I didn't make anything exotic - that's why I didn't post anything. Recalling what I ate recently in achronological order:

Today: morning maggie noodles, afternoon doughnuts/cake/cookies, evening dosa
Yesterday: khichdi, afternoon dept lunch, evening kala's mom sent dinner - chicken/fried rice/mixed veggies
Day before yesterday: Tuesday - yaad nahi kyonki kuch khaas nahi...
Memory stops here. Period!

The dept lunch which was potluck was too good. There was everything - salads, desserts, main dishes, juice. One interesting fact - the Egyptian dish "kusheri" is like our "khichidi". Even phonologically same. To think about it they must have adopted from us. Or is it us who has taken it from them? Theirs is more elaborate. Two theories can be used to find this out:

a. Linguistic theory: k<-->kh, u<-->i, sh<-->ch, e<-->i, r<-->d
unapiration, rounding of vowels, sibilant rules, lowering of vowels, - gives me the hunch ---> khichidi became kusheri

b. My theory: Most of the times the borrowed concept is decorated/stylised/elaborated/better version - be it related to religion, technology or a recipe. Religion - Bhagwad Gita has been an inspiration for all the later religions, Technology - look at all the rivalry in this tech-crazy world to make a better version of flash disks, cameras, laptops, mobile phones. Using this analogy, khichidi became khusheri - more elaborate, more tastier, more appealing, more delicious...

My theories are not researched - so please unquote me!
BTW, MY THEORY IS NOT APPLICABLE TO GOVERNMENTS.

Here's the recipe:

Kusherie: Egyptian rice and lentils

This Middle Eastern main dish is the perfect combination of legumes and whole grains.

Lentils are a legume, or pulse, high in fiber and rich in phosphorus, calcium, potassium, zinc, iron, molybdenum and vitamin B complex. They have nourished mankind for centuries but are particularly popular in the Middle East.

This dish combines lentils with whole grain rice and the tang of tomatoes and spices in the sauce. The carmelized onions are the perfect topping. Three onions may seem like overkill, but, even with three onions, they will probably run out before the base and sauce are finished.

One note on safety: take great care when adding the boiling water to the lentils (step 5) to prevent burns from the hot water and popping lentils.

Topping:

• 2 tablespoons olive oil
• 3 medium onions, thinly sliced
• 4 cloves garlic, minced

Base:

• 2 tablespoons olive oil
• 1 cup lentils
• 3 cups boiling water or stock
• 1 teaspoon salt
• Pepper to taste
• 1 1/2 cups brown rice
• 1 cup boiling water

Sauce:

• 3/4cup tomato paste
• 3 cups chopped tomatoes, tomato sauce, or pureed tomatoes, or tomato juice
• 1 green bell pepper, seeded and chopped
• Celery leaves, chopped (optional)
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper or crushed red chiles, to taste

1. Put 4 cups of water (or stock) on to boil.
2. Prepare topping: In a small skillet (preferably iron) over medium-low heat, sauté onions and garlic in oil until carmelized. This takes quite awhile, so start it first.
3. Prepare lentils and rice: heat 2 tablespoons olive oil in large heavy saucepan or skillet with lid over medium heat.
4. Add lentils and brown about 5 minutes, stirring often.
5. SLOWLY add 3 cups boiling water. Lentils will pop out of pan if water is added too quickly.
6. Add salt and pepper and cook 10 minutes more.
7. Stir in rice and remaining cup of boiling water or stock and bring to boil.
8. Reduce heat, cover and simmer 25 minutes. Do not stir.
9. Prepare sauce: In a large saucepan, combine tomato paste, tomatoes (or sauce, puree or juice), chopped bell pepper, celery leaves (if desired), salt, cumin and cayenne or chiles.
10. Bring to boil, then reduce heat and simmer 20 minutes or until rice and lentils are done.
11. To serve: Spoon sauce over rice and lentil mixture. Top with browned onions. You may also omit sauce and substitute plain yogurt, or use yogurt in addition to sauce.

This recipe is meant to serve 6, but there often seems to be an abundance of the rice and lentil base. If this is the case, and there are no onions or tomato sauce left over, freeze the rice and lentils and add them the next time you cook up a vegetable soup or stew.

The copyright of the article Recipe: Kusherie in Winter Recipes is owned by Robyn Harrison. Permission to republish Recipe: Kusherie must be granted by the author in writing.

Abhi iski permission lene Egypt jaoon kya?!

An eventful day!

June 5th!
My friend's birthday...

June 5th
World Environment Day...

June 5th
Final exams begin...

June 5th
Ricky n Bittu go to school after the vacation...

June 5th
An evening at Dirah/Batha...