Recipe: Aloo paratha

Ingredients:

  • 4-5 potatoes – boiled, peeled.
  • Atta (wheat flour) – 5 cups.
  • Salt to taste.

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Mashed potatoes.

Method:

  • Mash the potatoes, add some salt and fry them in 2-3 teaspoons of oil.
  • Mix the mashed potatoes with the atta, add some water and turn the atta into dough.
  • Roll the dough into balls and flatten the balls into pancakes.
  • Heat the “pancakes” on a pan till both sides turn brown.

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Dough rolled into balls.

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Aloo paratha.

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Mango Mela

The Mango and Jackfruit Mela (Fair) was held in Lalbagh Botanical Gardens, Bangalore, India, in the month of June, 2013. There were a number of vendors selling several varieties of mangoes.

These included Alphonso, Dashehari, Malgoa,  Amrapali, Mallika, Raspuri, Sendhura, Banganapally, Kesar, Thothapuri, Sugar Baby and Neelam.

Most of the stalls stated that the mangoes were organically grown and were carbide-free.

There was a stall selling a colorful collection of pickles and Gulkhand (गुलखंड, made from rose petals).

The Sugar Baby is a tiny mango that is very sweet but with lots of fiber.

There was also a stall selling jackfruit.

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Sugar Babies (left).

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Pickles.

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Colorful pickles.

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Rate chart.

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Malgoa, Sindoora, Raspuri, Sugar Baby, Banganapally, Alphonso, Thothapuri and Neelam varieties.

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Alphonso mangoes.

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Jackfruit.

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Cut jackfruit.

The Gulmohr – Abroad

I was under the impression that the Gulmohr was indigenous to India, but in fact is found to grow throughout the world. It is apparently native to Madagascar.

In the Caribbean, its seeds are used to make the musical instrument known as the Maracas.

Here are some pictures of Gulmohrs that I shot in different parts of the world, separated by several thousand miles (the camera is an old, but brilliant Olympus C-3030Z).

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Gulmohr, Islamorada, Florida Keys, USA, 2003.

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Small Gulmohr, Kailua-Kona, the Big Island, Hawaii, USA, 2003.

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Gulmohr, Mahe, Seychelles, Indian Ocean, 2006.

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Gulmohr, Cayman Islands, the Caribbean, 2008.

The Gulmohr

The Gulmohr is one of my favorite trees. I have seen it bloom in Bangalore since my school days. It usually blooms in late April, early May. Its brilliant red flowers are always a sight too see.

As kids, we would affix the inside of the flower buds to our finger nails to get a set of “claws”. The dagger-like pods were used as make-believe swords.

Here are some shots of the Gulmohr from Lalbagh Botanical Garden in Bangalore, India.

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Mainland China

We recently visited Mainland China restaurant in Jayanagar 5th Block, Bangalore. We were seated in a beautifully lit interior with neatly arranged tables and chairs and well-laid china.

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Mainland China in Jayanagar, Bangalore.

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The beautifully lit interior.

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The menu.

Most of the menu is authentic Chinese with a large selection of cocktails and (expensive) wines.

To start with, I had a mojito with lychees and kaffir lime. It was out of the world! The lychees were delicious and the mojito, pretty strong.

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Mojito with lychees and kaffir lime.

We then tried the Sweet Corn Soup and Eight Treasure Soup. Both were tasty and the Eight Treasure Soup was particularly thick, creamy and delicious. It had several different kinds of vegetables blended in.

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Eight Treasure Soup.

For the main course, we had Mixed Vegetable Fried Rice with Exotic Vegetables in Chili Basil Sauce in a Clay Pot. The fried rice was aromatic and smooth and the vegetables were delicious while the sauce was a bit spicy.

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Mixed vegetable Fried Rice with Exotic Vegetables in Chili Basil Sauce.

We topped it off with some Orange Crème Brulee that was subtle, yet yummy.

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Orange Crème Brulee.

The bill was about Rs. 1,500 including VAT and service tax (which were in themselves about Rs. 200).

All in all, a satisfying meal!

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Statue of Chinese warrior at entrance.

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Vases and bottles at entrance.

Recipe: Dal

Ingredients:

  • Masoor dal – 2 tablespoons.
  • Onion – 1, cut.
  • Tomatoes – 2-3, diced.
  • Green chili – 1, cut.
  • Garlic – 1, cut.
  • Cumin seeds – 1/2 teaspoon.
  • Turmeric – a pinch.
  • Salt to taste.

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Ingredients.

Method:

  • Pressure cook the masoor dal in about 2 cups of water.
  • In about 2 teaspoons of vegetable oil, fry the cumin seeds till they pop.
  • Fry the garlic and chili in the same oil.
  • Fry the onion in this oil till it turns translucent.
  • Add the tomatoes and turmeric and continue frying.
  • Finally add the cooked masoor dal and enough water to the onions and tomatoes and bring to a boil for a few minutes.
  • Add salt to taste.

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Dal.

Reva Electric Car

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Reva-i electric car.

I have seen quite a few of these tiny cars in Bangalore, India, in varying colors. They seat two adults and two children and are totally silent as they drive past.

This is the all electric Reva, now acquired by Indian auto giant Mahindra and Mahindra.

It has a range of about 80km per charge and a top speed of 80 km/h.

It is also being sold abroad in more than twenty countries including the U.K., France, Germany, Portugal and Spain.

A truly green alternative to your gasoline/petrol or diesel driven car!

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Reva.

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A Reva-i in Jayanagar, Bangalore.