A coconut based curry gives this cauliflower a unique and delicious taste. A bit of a change from your usual aloo Gobi recipe. Preparation time: 15 minutes Cooking time: 11 minutes Serves 4 Ingredients 2 cups cauliflower, cut into small florets 1 cup green peas 2 bay leaves 4 tablespoons tomato puree 2 tablespoons fresh curds 1/2 teaspoon sugar 3 tablespoons oil salt to taste. To be ground into a paste 1 onion 2 tablespoons fresh coconut, grated; 2 cloves garlic 2 teaspoons coriander (dhania) seeds 1 teaspoon cumin seeds Ueera); 12 mm (1/2″) piece ginger 2 teaspoons poppy seeds (khus-khus) 4 whole red chillies Method In a microwave safe bowl, combine 2 tablespoons of oil and the cauliflower. Cover with a lid and microwave on HIGH for 4 minutes. Remove and keep aside. In the same bowl, combine the green peas with 2 tablespoons of water and microwave on HIGH for 1 minute. In another microwave safe bowl, add the remaining 1 tablespoon of oil, the bay leaves and the prepared paste and microwave on HIGH for 2 minutes. Add the tomato puree, curds, cauliflower, green peas, sugar, 1/2 cup of water and salt and microwave on HIGH for a further 4 minutes until the vegetables are soft. Serve hot.
Archive for June, 2007
Posted in 
Malai kofta
June 25th, 2007 
krishna An unusual non-fried version of koftas. Use fresh paneer for best results. Preparation time: 25 minutes Cooking time: 19 minutes Serves 4 Ingredients For the koftas 1 cup paneer (cottage cheese), crumbled 1 tablespoon plain flour (maida) A pinch baking powder 2 green chillies, chopped 2 tablespoons coriander, chopped Salt to taste. For the gravy 4 medium tomatoes 1 cup milk 1/4 cup cream 1 tablespoon kasuri methi; 1 tablespoon oil; Salt to taste. To be ground into a paste 1/4 cup onions, sliced 3 cloves garlic 2 green chillies 2 dry red chillies 2 teaspoons coriander seeds (dhania) 1 teaspoon cumin seeds Ueera) 1″ ginger piece; 2 cloves (Iaung) (1 “) stick cinnamon (dalchini) For the garnish 2 teaspoons chopped coriander. Method For the koftas: Mix paneer, plain flour, baking powder, chillies, coriander & salt. Shape into 8 small rounds and place them on a greased microwave safe plate. Microwave on HIGH for 45 seconds and keep aside. For the gravy: Pierce the tomatoes lightly with a fork, place in a microwave safe dish and microwave on HIGH for 4 minutes. Remove and cool. Blend the tomatoes to a smooth puree and keep aside In another microwave safe bowl, add the oil and the ground paste and microwave on HIGH for 5 minutes, stirring once after 2&1/2 minutes. Add the tomato puree and microwave on HIGH for another 5 minutes stirring once in between after 2&1/2 minutes. Add the milk, cream, kasuri methi & salt and microwave on HIGH for 2 more minutes. How to proceed: Just before serving, add the koftas to the gravy and microwave on HIGH for 2 minutes. Serve hot garnished with the coriander.
Instant Rabdi
June 24th, 2007 krishna Milk thickened with fresh bread crumbs to give you an instant Rabdi. Preparation time: 10 minutes Cooking time: 7 minutes Serves 4 Ingredients 2 cups milk ½ cup fresh bread crumbs ¼ cup condensed milk 2 tablespoons sugar 1/4 teaspoon cardamom (elaichi) powder ½ teaspoon cornflour mixed in 1 tablespoon milk. Method Combine the milk, bread crumbs, condensed milk, sugar and cardamom powder in a deep microwave safe bowl and microwave on HIGH for 5 minutes stirring once in between after 2 minutes. Add the cornflour paste and microwave on HIGH for 2 minutes stirring once in between. Cool and serve chilled. Handy tips: Fresh bread crumbs are made by crumbling the fresh bread slices after discarding the crusts. Fill the microwave safe bowl to only ¼ of its height, leaving enough space for the milk to rise in microwave, without spilling over.
Green Peas Dhokla
June 23rd, 2007 krishna Easy and delicious dhoklas that are made more nutritious with the addition of green peas. Serve this with green chutney to make a sumptuous snack. Preparation time: Few minutes Cooking time: 5′/2 minutes Makes 1 dish Ingredients 1/2 cup Bengal gram flour (besan) 1/2 cup green peas (boiled) 1 teaspoon ginger-green chilli paste 1 tablespoon powdered sugar 1/2 cup water 1/4 teaspoon citric acid (crystals) 3/4 teaspoon Eon’s fruit salt Salt to taste. For the tempering 1 tablespoon oil 1 teaspoon mustard seeds (rai) 2 green chillies, finely chopped a pinch asafoetida (hing) 1 tablespoon water For the garnish 1 tablespoon chopped coriander; 1 tablespoon grated coconut. Method Puree the green peas to a smooth paste using a little water. Add all the other ingredients to the green pea paste and mix well. Pour into a 150 mm. (6″) diameter and 25 mm. (1″) HIGH, greased microwave safe dish with a lid and microwave on HIGH for 3 minutes, covered. Remove and let it stand for 2 minutes. For the tempering Combine the oil and the mustard seeds in a small microwave safe bowl. Cover with a lid and microwave on high for 1&1/2 minutes. Add the green chillies and asafoetida and microwave on HIGH for 1 more minute. Remove from the microwave and add 1 tablespoon of water. How to proceed Spread the tempering over the dhoklas and cut into square pieces. Garnish with coriander and coconut. Serve hot.
Bahai Lotus Temple
June 20th, 2007 Deepak Bahai Lotus Temple Nehru Place, New Delhi In the heart of New Delhi, located in Kalkaji, south of Delhi, shaped like a half opened Lotus flower, this temple is made of marble, cement, dolomite and sand. It is open to all faiths and is an ideal place for meditation and obtaining peace and tranquility. Bahai’s Temple is a marvel of modern architecture, which is visible from several spots in south Delhi. The lotus flower signifies purity and peace, a representation of the manifestation of God, to the people of India. This ancient symbol has been given a modern and contemporary form in the structure of the Bahai House of Worship drawing into its sanctum sanctorum people from all races, religious backgrounds and culture from around the globe. It represents the Bahai faith, – an independent world religion; divine in origin, all embracing in scope, broad in its outlook, scientific in its method, humanitarian in its principles, and dynamic in the influence. It is a very recent architectural marvel of the Bahai faith. Since its inauguration to public worship in December 1986, the Bahai House of worship has drawn to its portals more than 50 million visitors, making it the most visited edifice in the world. People have come regardless of the scorching summer heat of Delhi, which sometimes rises above 40°C during the months of June to September, and have braced the chill and cold rains that Delhi experiences during winter. They have admired the beautiful lotus form of the Temple, and have been fascinated by the teachings of the Bahai Faith, which believes in oneness of God, oneness of religions and oneness of mankind. In the raising of the House of Worship in New Delhi traditional Indian means of construction were employed coupled with the most modern Western engineering design. Fariborz Sahba, Canadian architect of Iranian origin, spent 10 years in designing and project management, and with the help of a team of about 800 engineers, technicians, artisans and workers brought to realisation one of the most complicated constructions in the world. Rising pure and unsullied above stagnant, muddy waters, the Indians have seen this flower as worthy of emulation, teaching them to be detached from material preoccupations. This temple joins six other Bahai temples around the world. Each of these Houses while sharing some basic design concepts has its own distinct cultural identity embodying the principle of unity [...]
Malai kofta
June 18th, 2007 Sachin Malai kofta An unusual non-fried version of koftas. Use fresh paneer for best results. Preparation time: 25 minutes Cooking time: 19 minutes Serves 4 Ingredients For the koftas 1 cup paneer (cottage cheese), crumbled 1 tablespoon plain flour (maida) A pinch baking powder 2 green chillies, chopped 2 tablespoons coriander, chopped Salt to taste. For the gravy 4 medium tomatoes 1 cup milk 1/4 cup cream 1 tablespoon kasuri methi; 1 tablespoon oil; Salt to taste. To be ground into a paste 1/4 cup onions, sliced 3 cloves garlic 2 green chillies 2 dry red chillies 2 teaspoons coriander seeds (dhania) 1 teaspoon cumin seeds Ueera) 1" ginger piece; 2 cloves (Iaung) (1 ") stick cinnamon (dalchini) For the garnish 2 teaspoons chopped coriander. Method For the koftas: Mix paneer, plain flour, baking powder, chillies, coriander & salt. Shape into 8 small rounds and place them on a greased microwave safe plate. Microwave on HIGH for 45 seconds and keep aside. For the gravy: Pierce the tomatoes lightly with a fork, place in a microwave safe dish and microwave on HIGH for 4 minutes. Remove and cool. Blend the tomatoes to a smooth puree and keep aside In another microwave safe bowl, add the oil and the ground paste and microwave on HIGH for 5 minutes, stirring once after 2&1/2 minutes. Add the tomato puree and microwave on HIGH for another 5 minutes stirring once in between after 2&1/2 minutes. Add the milk, cream, kasuri methi & salt and microwave on HIGH for 2 more minutes. How to proceed: Just before serving, add the koftas to the gravy and microwave on HIGH for 2 minutes. Serve hot garnished with the coriander.
Instant Rabdi
June 16th, 2007 Deepak Instant Rabdi Milk thickened with fresh bread crumbs to give you an instant Rabdi. Preparation time: 10 minutes Cooking time: 7 minutes Serves 4 Ingredients 2 cups milk ½ cup fresh bread crumbs ¼ cup condensed milk 2 tablespoons sugar 1/4 teaspoon cardamom (elaichi) powder ½ teaspoon cornflour mixed in 1 tablespoon milk. Method Combine the milk, bread crumbs, condensed milk, sugar and cardamom powder in a deep microwave safe bowl and microwave on HIGH for 5 minutes stirring once in between after 2 minutes. Add the cornflour paste and microwave on HIGH for 2 minutes stirring once in between. Cool and serve chilled. Handy tips: Fresh bread crumbs are made by crumbling the fresh bread slices after discarding the crusts. Fill the microwave safe bowl to only ¼ of its height, leaving enough space for the milk to rise in microwave, without spilling over.
INDIA IS BOSS AGAIN
June 8th, 2007 krishna Fans had to be E&T specialists to survive at the Brabourne Stadium on Saturday 20 OCT, 2007. The ears had to be strong to withstand raucous cheering and blaring music. The throat had to have the capacity to holler for more than three hours. It was worth the effort. India defeated Australia by seven wickets in ‘the one-off Twenty20 international, the first in India. Gautam Gambhir, whose 75 had laid the foundation for India’s win over Pakistan in the World Twenty20 final just about a month ago, was the guiding light again. His 63 and the second wicket stand of 82 in 52 balls with the in-form Robin Uthappa were responsible in India’s victory. A tip of the hat is also due to Harbhajan Singh. His introduction in the seventh over of the Australian innings stemmed the run flow. The off spinner gave away only 17 in his four overs and also sent back the dangerous Matthew Hayden. The venue, resplendent in flood lights, came alive well before Australia won the toss and elected to bat. Queues stretched about half a kilometre or more from the entry points at the ground. Inside, the DJ’s console belted out Indian and international hits. The cheerleaders and the football-style benches for teams and coaches to sit on, as seen in the World Twenty20 in South Africa, were back. Among the 25,000 or so in the stadium were Deepika Padukone, a guest of Indian captain Mahendra Singh Dhoni, and Shahrukh Khan . India, needing 167 to win, started their chase in perilous fashion. Virender Sehwag, making a comeback into the side after being out due to injury, departed (as usual)in the· third over having made just five. But though India lost a wicket early, they were scoring well. Gambhir, the silent assassin, had started his assault even before Sehwag got out, smacking Nathan Bracken for two boundaries in the second over. When Uthappa joined him, the runs started to come in more freely. The fifth over gave the first strong sense that this was India’s day. Brett Lee, who had got Sehwag and has been Australia’s strike bowler throughout the tour, surrendered twenty runs. Gambhir tucked him to fine-leg for four on the first ball. On the second, he played to cover point; Michael Clarke fielded and threw left-handed at the non-striker’s end. The ball missed the stumps. Worse, Stuart Clark at mid-on let [...]
AN ONION A DAY………..
June 8th, 2007 krishna History repeats itself, I know; but that soon! Usually it is for the next generation. Only in 1998, onions (and their ‘gold’ prices) caused a downfall of a popular government. What is happening to power in Delhi? Onions and their escalating prices every now and then are giving the governments the headaches rather frequently now. And hey, there are already enough tears in common man’s eyes nowadays; do we need onions here! We must go into the root cause of this – the root of onions! Or the government should announce on a national broadcast that onions are not good for health and people should consume less of them – save onions like save water/petrol. Onions have vanished from the platters of salad bars that happily dwell on healthy cauliflower & co. now. You cannot argue with restaurant owners because green salad on their menu had always-been silent on onions; they never promised onions! The banquets booked for parties have been demanding Rs 10 per head more and their explanation is not illogical, ‘the rate was agreed upon before the onion hike, and the guests are expected to eat onions more – as never before’ There should be ‘onionex’ on the lines of ‘sensex’ on a daily basis. I also like onions too much – TDS- three times a day; that my ‘interactors’ do not like the smell is a different matter. Now I have to carry them, one onion in each pocket, whatever that means and howsoever clumsy/revealing it may look, with a knife in my back-pocket-so that I can eat them with foods of my choice anywhere. Then my wife applied her (available) mind and unknowingly tried to help her husband giving him an idea, “you carry peeled off bulbs of onions wrapped in foil instead of those round bodies” she suggested. I took her advice for a change. But then the whole of ME was smelling of onions; I had to announce every time – that this was a new perfume on the shelves with a vegetable fragrance! Onionism has given a new agenda to Shiv Sena in Maharashtra “No onions from Pakistan”: because we don’t want to change our roots. Some people are not serving onions to their guests and politely say, “We want to practise Navratras for some more time”. There have already been some reports of ransacking and robbing of onion stores. I remember [...]
CIPLA: The Chemical, Industrial & Pharmaceutical Laboratories
June 6th, 2007 krishna “There’ll always be a healthier way to live, a warmer way to care, a surer way to heal, a calmer way to sleep. There’ll always be a better world, for those who have the passion to create it”, that’s been Cipla’s belief since 1935.A small Indian enterprise committed to the nation’s quest for self-sufficiency, Cipla rose to the challenge of meeting the alarming shortage of essential medicines. It was Cipla only which truly laid the foundation of the Pharmaceutical industry in India when it pioneered Bulk Drug manufacturing in the country in 1960’s decade. With 31 world class manufacturing facilities spread across the country. Cipla has dedicated plants for different segments like products for Oncology, harmones, inhalers, Carbapenems and cephlosporins etc. The best thing to acknowledge is the standard of the products which meets the stringent international standards, such as that of US FDA, MHRA–UK, TGA Australia, BFarm–Germany MCC–South Africa, WHO, TPD- Canada. Cipla produces one of the widest range of products and dosage forms in the world today, everything from metered-dose inhalers, pre-filled syringes, trans-dermal spray patches, lyophilized injections, nasal sprays, medical devices, and thermolabile foams. Whether it is constantly extending our product range or consistently introducing innovations, the mission is always to make the life of the patient better. Cipla products are bought by over 170 countries located in the following regions: Cipla is also the only Indian company opposing Gilead’s patent application for its blockbuster anti-HIV drug Viread in India. The company was founded in 1935 by Khwaja Abdul Hamied, and its chairman today is Yusuf Hamied. In financial terms, Exports for the financial year ended March 31, 2007 amounted to more than Rs. 17,800 million. Cipla exports raw materials, intermediates, prescription drugs, OTC products and veterinary products. Cipla also offers technology for products and processes. Technical know-how/fees received during the year 2006-07 amounted to Rs. 764.70 million. Today (2007), Cipla is the world’s largest manufacturer of antiretroviral drugs (ARVs) to fight HIV/AIDS, as measured by units produced and distributed (multinational brand-name drugs are much more expensive, so in money terms Cipla’s medicines are probably not in top spot). At least 40% of HIV/AIDS patients undergoing antiretroviral therapy worldwide take Cipla drugs.
