The Man who Incarcerated Salman !!

Justice Abhay Thipse. The guy who is suddenly more in limelight (and certainly more respected) than the sentenced star himself. It takes a lot of conviction to look through Salman's larger than life image and treat him like a commoner. And no, he is not driven by that base instinct to see a Goliath fall. He is a guy who is doing his job and doing it rather well. That much is certain as he let go of the star on bail when an appeal was made ( yes, that bail was a tad bit too fast but maybe he had other reasons for it ).

Like the majority of Indians, Justice Thipse could also be a fan of Salman Khan and might also watch his movies at the nearest multiplex. But that did not affect his objectivity while delivering the sentence. Salman was drunk and he did not possess a licence. Enough reason to stay away from the wheels. And that applies to anybody and everybody.

Agreed that the superstar has done a lot for charity in the last few years but cannot change what happened all those years back. Well, to put the record straight, Salman was never the proverbial good boy. His relationships with his ex-girlfriends was always in the limelight. He broke a bottle on someone's head and abused another. And he may actually have ruined a very promising actor's Bollywood career. I have put it as 'maybe' because nobody can predict who will actually succeed in Bollywood. Lady luck plays a greater role than lineage, looks and talent put together.

What goes around, comes around. And I prefer to call it Karma. Salman's largess in the recent times reminds me of some of my so called 'god-fearing' relatives. They may not treat their parents well, encroach upon a sibling's property, defend a criminal in court or even make some money under the table. But they keep arranging these elaborate 'havans' and doing charity. Makes me wonder if it is their guilt which propels these actions or is it just a smokescreen to keep people from seeing the reality.

I was never very interested in this case and just hoped that the law would take its own course. But what changed my mind was the confession by the trusted driver of Salman Khan. The poor guy, after so many long years, finally admitted that he was the one behind the wheels on that fateful night. How can someone believe that ? What kind of money was making him mouth such a damning lie ? It just reminded me of Akshay Kumar''s movie 'Khatta Meetha' in which a poor driver was offered money to take the blame on his own head and then bumped off. Somehow this celluloid meets reality episode made me very queasy. I am swearing off Salman's movies for the rest of my life.

And as for the ludicruous comment that 'footpaths are not meant for sleeping', I would like to counter in Big B's style. "Mumbai ki footpath kisi ke baap ki jagir nahi hain. If they are not meant for sleeping, they are also not meant for driving.Hain"

Badaa Piaji ( Twice Fried Onion Fritters from Odisha )

'Dahi Bara - Ghuguni - Alu dum' maybe the most iconic street food that defines Cuttack. But another yummy snack comes a close second on the list of must-try's whenever one visits the city which is also famous for the silver filigree artifacts. However it remains little known even within the state. The 'Badaa Piaji', a unique twice fried version of another popular snack 'piaji', is quite crispy and delectable.

Unlike the 'Piaji' which is made from a batter of soaked and ground Bengal gram, the 'badaa piaji' uses Bengal gram flour along with loads of chopped onions in the batter. Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 2/3 cup Bengal gram flour / Besan
• 2 large onions (finely chopped)
• 2-3 green chilis (finely chopped)
• 2 tbsp chopped coriander stems
• a few curry leaves
• 1/4 tsp chili powder
• a pinch of turmeric
• a pinch of baking soda
• salt to taste
• oil for deep frying

Preparation - Take all the ingredients (except oil) in a mixing bowl. Add water in small quantities to make a batter which is about the same consistency as 'Bara' or Vada batter .

Cooking - Heat sufficient oil in a wok. Drop small balls ( about a heaped tablespoon each) of the batter into the hot oil and fry to a light brown shade. Remove and keep aside for about a minute.

Flatten the balls with a heavy object (use a rolling pin) . Do not make then very thin else they may break.

Put them back into the hot oil and fry till brown and crisp.

Repeat the same process with the remaining batter.

Serve hot with 'Ghuguni' and some sliced onions. DO NOT forget to sprinkle a generous amount of black salt.

My first expert - My Mom !!

They hold your hand when you take those first few steps. They teach you how to mouth the right words. They keep trying to feed you even when you spit out those alien tasting solids. They motivate you on the first day of school. Even when you are crying out your eyes. They teach you to hold the pencil and write those first alphabets. They console you when you have had a fight with your best friend. They get up in the middle of the night to fix you a quick sandwich/drink when you are burning the midnight oil studying for those board exams. And they never forget to feed you a spoonful of curd (for good luck) when you step out of the house to write those exams. No wonder, a mother is every girl's/boy's best friend.

The list of things that mothers teach you or do for you is almost endless. However old we grow, or how much ever wise for that matter, we keep reaching out to them for advice on anything and everything related to relationships, home remedies or even what to cook for a particular meal.

And it was my mother who helped me learn cooking despite the distance ( in thousands of kilometers) between us.  Yes, I was a pampered little kid who never really learnt to cook anything beyond Maggie till the time I got a job and had to start living on my own in an alien city. It was very tough at first but my mother helped me out with advice on which utensils to buy, the ingredients to be bought, the right quantities and of course the finer details of the preparation. Looking back, I realize it would have been very difficult to survive in a new city on take-away's if I did not have her on call support 24 X 7. Not only she helped me master the art of cooking but also inspired me to start a food blog that is doing quite well. All thanks to my Mom.

Eating healthy and feeding us healthy food was always her first priority. And hence she always insisted on using the least amount of oil and spices. Needless to say, she always taught me ways to cook with less oil and gradually her guidelines became a part of my cooking process. Even today when I am a mom myself and I have difficulty feeding my son, I turn to her first instead of asking the pediatrician. Because no matter how old you grow, your mother will always remain your mother.



This post is written for Godrej Expert.

Maa Ki Daal ( Mother's day Special )

Happy Mother's Day to everyone!! Well, actually I would like to wish all the mothers every single day throughout the year since it is a 24 X 7 job with no pay and no leaves. But since the second Sunday of May is the designated day, hence a special post that is dedicated to all the mothers who follow by blog :) !!

Read on -

Preparation Time - 1 hour

Ingredients -

• 2/3 cup black lentils (urad dal)
• 1 medium sized onion
• 1 1/2 tsp GG paste
• 2-3 medium sized tomatoes
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/3 tsp turmeric
• 1/4 tsp Garam masala
• 1 tsp cumin seeds
• 1 tsp Kasuri Methi
• 3 tsp oil
• salt to taste
• cilantro for garnishing

Preparation - Wash and soak the black lentils overnight.

Chop the onion into small pieces. Grind the tomato into a puree.

Cooking - Heat the oil in a pressure cooker. Add the cumin seeds an allow to splutter.

Add the chopped onions and fry till translucent.

Follow with the GG paste and fry for 2-3 mins.

Add the powdered spices and fry for 30 seconds before adding the fresh tomato puree. Cook till the oil starts to separate from the tomatoes.

Wash and drain the soaked lentils. Add them to the pressure cooker along with salt, 21/2 cups water and the Kasuri methi. Cook for 7-8 whistles. Remove from flame and allow steam to escape naturally.

Return it to the burner, this time with the lid open. Allow it to simmer for 10-12 mins( take a dal masher and lightly mash the lentils while it is still on the burner).

Finally add the cilantro just before removing from the flame.

Serve hot with roti or white rice.

Note - One can also cook the dals separately and then add to the onion tomato gravy. This method is advisable when the lentils are old or the tomatoes are too acidic/sour, both of which will increase the cooking time.

Kolkata Chicken Biryani

After rummaging through the Southern cookbooks and devouring the best of the biriyanis (Hyderabadi/Ambur/Thalapakatti/Thalasseri), we now make a pit stop at Kolkata. Why Kolkata, the land synonymous with fish and sweets ? Well, that is because Kolkata is also home to a entirely new biryani variety that was inspired by the awadhi version.

This one is minus the aromatic mint and coriander leaves /paste that is a must with the Southern biryanis. And potato makes an appearance instead which also makes this version a tad bit sweeter.

Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

For the Biryani Masala (to be roasted and ground) -

• 2-3 green cardamom
• 1 black cardamom
• 2 inch cinnamon stick
• 4-5 cloves
• 1/2 tsp white peppercorn
• 1/2 tsp shahi jeera
• 1 mace (javitri)
• a tiny bit of nutmeg ( jaiphal)

For the marinade -

• 500 gm chicken pieces
• 2-3 tbsp thick curd
• 2 tsp GG paste
• 1 1/2 tsp chili powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp biryani masala powder ( as mentioned above )
• salt to taste

For the Biryani rice -

• 250 gm Basmati rice
• 1-2 green cardamom
• 1 inch cinnamon stick
• 4-5 peppercorns
• 3-4 cloves
• 1 bay leaf
• 1 mace
• 1/2 tsp ghee
• salt to taste

Others -

• 2 large onion ( chopped into small pieces )
• 2-3 tsp fried onions
• 1 large potato ( diced into 6 pieces and fried )
• 2 eggs ( boiled and cut into halves )
• a pinch of saffron (soaked in 3 tbsp warm milk)
• 1 tsp kewra water ( I used kewra leaf instead )
• 1 tsp sugar
• 4-5 tsp oil
• 2-3 tsp ghee

Preparation - Dry roast the spices mentioned for 'Biryani Masala' (do it separately if possible). Ground into a fine powder.

Marinate the chicken pieces with all the ingredients mentioned under 'For the marinade'. Keep aside for 4-5 hours in the fridge.

Cooking - Heat the oil in a wok. Add the sugar and allow it to caramelize a bit.

Add the onion pieces and fry to a translucent. Add the chicken pieces next and cook till almost done. Add the fried potato and cook for 2 mins more. Remove from the flame and keep aside.

Heat sufficient water in a saucepan. When it gets to a boil, add the salt, ghee and whole spices. Follow it with the washed rice. Cook on medium heat till almost 80 percent done. Drain the water.

Final layering - Take a thick bottomed pan. Grease the bottom with ghee. Put a layer of the chicken and follow it with another layer of rice. Repeat till all the rice and chicken is used up. The top layer should be that of rice. 

Place the eggs on top. Drizzle the saffron milk, kewra water and ghee. Sprinkle the fried onions. Close the pan with a heavy lid.

Place it on very low heat (use a tawa instead of keeping it on direct flame) for 20-25 mins.

Remove and keep aside for 10 mins before serving.

Note - If using Kewra leaves, boil it along with the rice and retain it for the dum process. I had mixed some fried onion with the chicken towards the end of the cooking process which gave a darker hue to the biryani. Else it will be significantly lighter in color (almost orange red ).

Sabitri Sajaa ( Savitri Vrat Series )

Today's post is a sneak peek at what should be there in the 'Sabitri Sajaa' or the thali/basket that forms a part of the offerings on Sabitri Brata. As one can easily make out, most of these are the essentials for most married women .

So,lets decode them one by one ( starting from the center and then going in a clockwise fashion )-

1. Sindoor/Vermilon -  It is the single most sign that a married woman sports on her forehead or in the middle parting of her hair . Hence, I have placed it in the center.

2. Alta - This is the red liquid that you see on the hands and feet of most Indian classical dancers. Married odia women apply it on their feet on every auspicious occasion.

3. Bangles - Glass bangles to be precise. It is compulsory for married women to sport a few of these on their wrists.

4. Mirror - A symbol of vanity, all women love looking into it (we all love to be presentable, don't we). This is also a must have in the thali.

5. Comb - Another vanity item that needs no introduction. Mostly a small comb is put as a symolic gesture rather than a full sized one. You can buy a full sized one if you are doing the Brata for the first time.

6. Kajal - To heighten the beauty of those mesmerizing dark Indian eyes !! Yes, no one wear this black stuff better than the Indians. What you see here is a small one that is mainly used for pooja purpose but you can also substitute if with a Kohl stick if you want.

7. Lali Sankha - These opaque red bangles are a must for all married Odia ladies. Usually , one needs to buy two sets ( or 4 pieces ) of these for the brata. Two have to be tied to the Tulsi plant (Chaunra) and the other two are supposed to be worn after performing the pooja.

8. Brata (or red thread) - Odia women tie it around the upper arm (right hand) after performing the pooja. (Not in picture )


Ofcourse one can also include bindis, liquid sindoor and any new jewelry pieces along with the above mentioned items in the thali. The new saree which is supposed to be worn after the pooja is also offered for worship.

[ To be continued ......]

Ek Nayi League ?? More than just Sports ...

Kapil Dev. Ex-cricketer. Right-arm pace bowler with a very potent outswinger. All-rounder. One of India's most iconic sportsperson. Captain of the 1983 Cricket World cup winning team. Inducted into the ICC Cricket Hall of Fame. Can it really get better for anyone??

Not really unless you count the monetary aspect. And the riches and fame that an IPL contract can bring in. Today's young cricketers are really minting those bucks unlike in the old days when cricket used to be known as the 'gentleman's game' and involved sweating it out on the pitch for days at an end. A cricketer used to be judged on his ability to play test matches in those days. So, when Kapil 'Paaji', as he is fondly referred to, talks about a new league that is not meant to be played only by the heart ( you are sure to lose if you do so he warns ) and also mentions the kind of money that Yuvraj Singh makes, one can smell something big coming up. He does drop a fair number of names that are already associated with the sporting world and one can only hope that his league might include some of the common folks like us. He also mentions Sania Mirza in one of the videos which could be an indicator that his league comprises of members/players from both genders.

Given the amount of respect the great man commands and his grass root connect, one can assume that it is going to a reality show kind of thing which has the contestants flexing their muscles and also putting the collective power of their grey cells into good use. It might be something that is connected to cricket ( in an entirely revamped avatar ofcourse ) because cricket is something that greatly appeals to the Indian audience and it is also closely associated with Kapil Dev's image . The frequent use of words like 'hit wicket' and 'googly' also hint that it might be something related to cricket or that the game show/reality show might just use these cricketing keywords in a different way. 

I am also hoping that it is something that travels the length and breadth of the country and involves participants from different cities. It could be a show in which the celebrity contestants have to battle it out with their lesser known counterparts. Or it maybe something that involves two opposing teams made up of entirely fresh faces with a celebrity sportsperson captaining each team. It could just be individual contestants pitted against each other with a big prize money being the biggest draw. Whatever it is, it is bound to be super entertaining and most of us are eagerly awaiting for the announcement on a popular social sharing platform by the great man himself. Please break the suspense Paaji and let us in onto your big secret !

This post is written for Kapil dev's EkNayiLeague .

Latest on Online Shopping Destinations (Sabitri Brata Series)

Compared to the mad rush that one comes across during the Karva Chauth festival, Savitri Brata can be deemed as a quite laid back festival. The women observe a fast for their husbands and deck themselves with new clothes and sankha-sindura (red bangles - vermilion ). But these days along with the essentials, quite a few Odia women have also started purchasing makeup items, skincare products, accessories and other items of clothing.

Keeping the changing trends in mind and also that fact that quite a large proportion of my readers are women, I am sharing a few of my favorite websites. Ofcourse, there are lots of them but I have narrowed down the choices based on my personal shopping experience while keeping it as relevant a possible -

1. Nykaa.com - The one stop shop for anything related to beauty and skincare. It has the widest range of products available online but the shipping time may be a bit too much if there is a sale going on. With Mother's day being tomorrow, check out some great deals HERE!!

But you may need to pay extra for shipping /COD orders.

2. Peachmode.com - I love the Sarees and the Anarkalis they stock. And at such awesome prices ( best price when i compare to other sites ). I personally pick a few pieces in March for a wedding in the family and I am still counting the compliments. But sadly, they have only few pieces of each item. So, if it catches your eye, buy it immediately.

3. Shopatplaces.com - Love ethnic stoles and kurtis. This is the right place for you. They stock some really awesome prints, especially the Bhagalpuri stoles and the Phulkari dupattas which are worth a kill .

Have a discount going on for purchase of two items and COD orders are free.

4. Amazon.in - They have some pretty good options if you are looking for appliances. One can purchase hair styles, straighteners, Scholl express pedi, various Derma rollers and other stuff from Amazon. (I feel that this is one department where they have better options and even better prices as compared to Flipkart ). Usually they do not charge extra for COD orders.

5. Limeroad.com - The ethnic collection is amazing and they keep announcing surprise sales / Happy hours every now and then. My bet would be to buy during discounts or when they offer free shipping on COD orders. Have to pay extra for COD orders.

Khadaa Tarkari / Amaranthus Stems Curry ( Yet another Rustic treat from Odisha )

'Khadaa Khia' in Odisha refers to the slang for an impoverished person who tries to pass off as belonging to a higher society. The term comes into use as 'khadaa' or the thickened stems of Amaranthus plant are mostly consumed by poor folks who do not have access to other vegetables. The plants require minimal care and grow wild in the mountainous areas where poor folks can forage some for their meals.

But since I have never embraced stereotypes, there is no question of reinforcing them. Hence I was delighted when I first glimpsed this vegetable in Bangalore (Bellandur market to be precise).  The stems can be made into a stir fry, added to curries and sometimes also to 'Kanji' while the leaves can go into a kharada or bhaja. Some folks also make a very delicious preparation with Khada, dried jackfruit seeds and badi.

Read on for my favorite preparation with 'Khadaa' -

Preparation Time - 20 mins ( plus 10-15 mins for cleaning and chopping )

Ingredients -

• 2 cups tender khadaa /amaranthus stems
• 1/2 cup pumpkin ( peeled and chopped into small pieces )
• 1/2 cup ridge gourd ( peeled and chopped into small pieces )
• 1/4 cup potato ( peeled and chopped into small pieces )
• 1 medium sized onion (roughly chopped)
• 1-2 garlic flakes (slightly crushed)
• 1-2 dry red chilis
• 1/5 tsp turmeric
• 1/5 tsp jeera powder
• 1/2 tsp pancha phutana
• 2-3 tsp oil
• salt to taste

Preparation -  The khadaa  needs to be soaked in water for 1/2 hour and then washed 2-3 times with fresh water to dislodge any sand/mud sticking to them. Chop into 2 inch pieces and peel them .

Cooking - Heat oil in a wok. Add the broken chili and pancha phutana. Once they start spluttering, add the chopped onion. Fry till they start turning red around the edges. Add the garlic and allow it to turn golden (but not brown).

Add the khadaa and other veggies at this point. Fry on medium flame for 3-5 mins.

Add about 1 1/2 cup water, salt, turmeric and jeera powder. Cover and cook till the all the vegetables are soft. If excess water remains, turn up heat for 2 mins.

Remove from the wok and serve hot with white rice.

Bio Oil Review

Yeah, It has been around for sometime. But since it is an oil, quite a few ladies whom I personally know have been skeptical about it. That is why I decided to go ahead and give it a try. And I haven't regretted it even one bit .

So, what is it ? Bio Oil uses the breakthrough ingredient PurCellin Oil which is highly effective in treating scars, stretch marks and any signs of aging . The product claims to fight -

• Scars
• Stretch Marks
• Uneven skin tone
• Aging skin
• Dehydrated skin

Pro's - 

1. A 60 mL bottle cost Rs 450/- but one can grab it on Nykaa at anything  between 375-400 during promotions.

2. It is easily absorbed.

3. No breakouts

4. Very light fragrance

5. Colorless and hence no stains on clothes/pillows.

Con's -

1. Not suitable for very oily skin.

2. May not work with very stubborn spots/pigmentation.

My experience with Bio Oil 

It has become a part of my routine. As my skin condition keeps changing ( both due to hormonal and climatic reasons ), I use it 2-3 times a week for massaging my skin at night. Just 2-3 drops are sufficient for the entire face and get completely absorbed in 5 mins.

It has lightened my pimple marks and some pigmentation marks on the forehead.

I also use it as a body moisturizer and my stretch marks seem to be fading(I wish I was more regular with it ). 

I also use it to remove my makeup /BB cream before washing my face with a good foaming face wash.

Rating - 4/5. Do try one ladies. 

Golden Fried Prawns

Among all the prawn dishes served at restaurants, the Golden fried prawns always deserves a special mention. However they vary so much in appearance, anything in the spectrum of a pale yellow ( beaten egg yolk shade ) to a robust orange red, that one could actually find fifty shades of golden fried prawns if one makes an earnest effort. Therefore one may actually be forgiven for thinking that the name is a misnomer.

Another interesting feature is the taste of the dish. The ones served at some Chinese eteries may seem like all crust and the inside flesh is just cooked but still very light pink and also a little on the bland side. However, try ordering some at a South Indian joint and you will be in for a surprise. The crust is minimal and the prawns are fried to right extent which turns them into that gorgeous orange shade without losing their juiciness. And most of it is served spicy just like the majority of Indians prefer it.

I usually take the middle path when it comes to this dish. A decent crust that has a good amount of crunch and a well seasoned flesh is what I prefer. So, try out my version and you won't regret it for sure -

Preparation Time - 15 mins

Ingredients -

FOr the marination -

• 7 nos Tiger prawns/Pink prawns
• a pinch of ground pepper 
• a few drops of soy sauce
• a few drops of vinegar
• a pinch of salt

For the crust -

• 1 tbsp all purpose flour
• 1 tsp corn flour
• 1 tbsp egg white
• 1 tsp oil
• 1/2 tsp water
• 1 garlic flake (grated)
• 1 green chili (grated)
• a pinch of baking powder
• a pinch of salt

Preparation - Wash the prawns. Remove the head and the shell while keeping the tail intact. Remove the black vein which runs along the outer side of the body. Make a light incision along the length and flatten out the flesh.

Add all the other ingredients mentioned under the marination process to the dressed prawns. Mix gently and keep aside for 15 mins.

Take all the ingredients mentioned for the crust into a mixing bowl. Whisk everything together to get a thick batter.

Cooking - Heat sufficient oil for deep frying in a wok.

Take each prawn. Dip it in the batter making sure to get an even coating. Place it the hot oil and cook for 2-3 mins on each side or till it is uniformly golden in color.

Remove from the wok and place on a paper towel to absorb excess oil.

Serve hot with tomato ketchup or even a mint chutney.