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Meat and Potatoes. The universal comfort food. A ritual in my kitchen in the midst of cruel winters especially on days when the chilly winds clatter against the window panes, its grey and cloudy outside and inside my kitchen, meat is slow cooked long enough till it almost falls off the bone, the potatoes absorb all the flavor and the aroma of the spices permeates the atmosphere of house. A dish which evokes nostalgia of my mom’s mutton stew and of our first few years in the States.
My first tasting of lamb came in one of the ornate buffets here in Las Vegas in a mellow stew- crimson colored, cooked with carrots, speckled with herbs & tasting strongly of red wine. Since we do not consume a lot of lamb in India (mutton is more popular), we had only been roasting lamb rack ocassionally, completely oblivious of the fact how this meat would behave with spices. The tasting presented an opportunity to try it in my mum’s mutton & new potato slow cooked stouu , one in which the meat is first seared and then cooked for long good hours, often pushing lunch to evening tea time.
There is little match to the slow cooking method, for the meat slowly gives in to heat, the gelatinous flavor of the bone melts in the sauce lending it an unmatched edge over the rushed one.The key is to start ahead, much before meal time so that the stew does not miss a chance to rest for a couple of hours before serving. This stew is comforting, deeply flavorful & delicious with a earthly taste of starchy potatoes. You should give this a try before the winters go away!
Slow cooked bone in lamb and potato stew with fresh pounded spices and yogurt.
Course: Main Course
For the Stew
1 lbstewing lamb
4tbspmustard oil, substitute with cooking oil that you like to use
1 bay leaf
2inch cinnamon stick
1 cuponionsthinly sliced
2tsp hot red chilli powderadjust to tolerance
1/2 tspkashmiri chilli powder
1/3 cupplain greek yogurtslightly beaten
1/2 tspfresh grated nutmeg
Salt to taste
Coarsely pound together
2 tspblack peppercorns
Add the coarsely pounded spices to a bowl. Add the hot and kashmiri red chilli powder. Pour 1/4 cup of warm water, mix the spices into a paste and set aside.
In your dutch oven or any heavy bottom pot with lid, add the oil and let warm up for a few minutes until slightly smoky.
Add the black cardamom, cinnamom stick and bayleaf to the oil and saute for 10-15 seconds taking care not to burn the spices.
Next, add the sliced onions, sprinkle a pinch of sugar and let the onions brown. Keep on cooking them with stirring in between for 7-8 minutes till the onions are dark brown. This is important for color of the stew.
Once the onions are browned, add the lamb to the pot. Cook the lamb on medium low heat with onions for 8-9 minutes stirring continously untill you see that the lamb is browned on all sides and the edges are starting to turn dark brown.
Add the spice paste next, sprinkle 1 tsp of salt and mix well till the lamb pieces are covered in spices. Let the spices cook with lamb and onions for good 5 minutes. Make sure that they are not sticking to bottom. If you feel so, add a tablespoon or two of water.
Slowly you will see that the lamb will release its water and the contents of the pot will be slightly watery. Add 1/4 cup of hot water at this stage and cover the dutch oven.
Let the lamb slow cook for a low stove 2-3 hours(time depends on how big or small your pieces are as well as the quality of your meat). You will need to check time to time to make sure that nothing is sticking to the bottom, if so, add a splash of water.
Once the lamb is 90 percent cooked, keeping heat low, add the beaten yogurt and mix well rigrously else the yogurt will curdle. Saute the lamb with yogurt for 5-10 minutes untill you see oil bubbles on the sides of the pot. Check and adjust the salt at this stage. At this stage, lamb will be 95 percent cooked.
Add the potatoes to the pot, mix and cover the lid again.Let potatoes cook for 5-8 minutes or untill fork tender.
Once the meat and potatoes are done, take off the stove. Add nutmeg and gently mix everything well.
I always feel that I end up cooking many dishes just to re-create a special memory, securely nestled in my heart from the yearsÂ gone by or from days of growing up. Sometimes the sight of the familiar ingredients at the store brings in with itself such a gush of thoughts that I won’t have anyother way except cheering myself up in the kitchen with them,cooking up a storm to recreate those flavors. Fresh peas during spring time, is one of such thing. For less than a second,the sight of exuberantly prized organic sweet peas at the grocer last weekÂ made little sense coupled with the effort required to prepare them. But then, I could not walk away without securing a pound in my cart to make some this lusciousÂ matarpaneer – fresh shelled peas and soft unaged cheese in a spicy sauce redolent of sweet-smelling cardamom and sharp hintsÂ of cinnamon and cloves in contrast to the sweetness of the vegetable.
I don’t remember a single time during childhood when we ate frozen peas.Fresh peas were a winter treat and the only way. My grandmother and other womenÂ of the family, after serving lunch, geared up for dinner,pulling chairs around the takhtÂ (a very old wide wooden bench still going strong in verandah of my badi mummy’s house), settling down with cups of cardamom chai and spent few good hours to shellÂ three or fourÂ kilos of grassy, plum pods, gossiping about the neighbors or the relatives, working with remarkable patience, a virtue that comes hard to me when I know there is a ready to useÂ pouch inside the freezer.
When I amÂ engrossed in such strong weavedÂ memories, at times, itÂ becomes difficult to tear away and lend to the present. The joy continues, the nostalgia gets compelling. When I spent about half hour over the weekend in the company of these fresh peas I got, I felt like a child again,Â badi mummy teasing me to lend help and just not nibble on the seeds.It was raining outside and I felt like a child again,some eighteen or twenty years back, me wearing hand knitted, red colored socks,running away with fistfuls ofÂ matar dana.Â All laughs, soÂ much fun.
Then suddenly, I feel the warmth ofÂ my daughter from behind, trying to lift her body on heels to reach for the bowl of seeds that I just shelled.Her smile breaks the array of thoughts. She is like mommy.
Matar paneer is a classic north indian dish. I have always liked it on the spicy side with the creaminess limited to that from the paneer (fresh indian cheese). Each home in india has its own version of it, there is nothing wrong or right become curry are so versatile that way.The curry is naturally gluten free since paneer is a gluten free cheese. You can very easily make this recipe vegan friendly using tofu, or any other vegan substitute. I am sharing my mom’s recipe with a little bit of extra spices added in.
Matar Paneer -Â Fresh Peas & Indian Fresh Cheese in a aromatic and spicy tomato – onion sauce
Ingredients (Serves 2-3)
1 cup fresh or frozen peas
2 medium tomatoes (yield about 3/4 cup fresh tomato puree)
1 fat garlic
6 ozÂ paneerÂ (about 200 grams, homemade or store-bought, cubed, use extra firm tofu for vegan)
1/4 cup mustard oil (or use olive/vegetable oil)
1/3 cup onions, finely chopped
2 green cardamom
1/4 inch piece ofÂ dalchiniÂ (cassia bark, substitute with 1/2 inch piece of regular cinnamon)
1/2 teaspoon cumin seeds
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to taste, substitute with 1/2 teaspoon cayenne)
1/2 teaspoonÂ kashmiriÂ chilli powder (this lends the color not the heat, substitute with paprika)
salt to taste
1 tablespoon fresh ginger, finely chopped
1/2 cup -1 cup water (depending on the desired consistency of sauce)
1 teaspoonÂ kasuri methi, crushed between palms
1/2 teaspoonÂ garam masalaÂ (adjust to taste)
2-3 tablespoon of heavy cream (optional, I did not use, skip for vegan )
Fresh cilantro & ginger juliennes to garnish and serve
If you are using fresh peas, shell the pods. If using frozen, thaw the peas.
Blend the tomatoes along with garlic to a fine puree. Set aside.
Soak theÂ paneerÂ cubes in warm water. Set aside. If using tofu, dry it using paper towels, cube it and let sit.
Heat up the mustard oil in a large pot, wait till you see little ripples on the surface, add the onions along with cardamom, clove,Â dalchiniÂ & cumin seeds.Saute for 5-6 minutes till the onion start to turn lightÂ brown.
Many times, it really takes a beating to make favorite foods from childhood healthier. I don’t know. I always feel that childhood could absorb all that gluttony of sweets, fat and carbohydrates. Not that now my metabolism won’t permit, but my mind seriously watches goes into my system. When I was changing this recipe of fried chivda(flattened rice), a favorite snack from my years of growing up and an immensely popular street food in the northern parts of india,usually served in soiled newspaper cones, I wanted the flattened rice to make the same crackling cripsy sound between my teeth as it should Â but did not want to sink it down in a pool of hot oil. I wanted that rich salty greaseÂ from it to drown my tastebuds and coat the roof of my palette but did not want to witness the flakes swimming and popping inside oil. Not really.
You know sometimes, you might feel that the close-to- perfect meals that you see on this blogÂ are easy and I work wonders like michelin chefs in my homeÂ kitchen,but truth be told, on few days, there are bundles of failures and wastage (eeeks)Â associated with experimenting while cooking .It happens al the time with me, I dream of something and the reality of the finished dish is not so awesome. Anyhow,while I turned to my try-new-things idea, out came the cookie sheet and on the lines of making granola, I set out. I tossed the flattened rice in tablespoons of oil and actually used all the patience I could muster at that ungodly hour of the night to lay it in a single layer. I might have gone Â a bit too far by actually trying to separate each and every rice flake from the other with help from chopsticks under the dim night kitchen lights. Hmm. Into a low oven for under half an hour and out came the baking sheet. My fears came to life when the rice didÂ not look or smell up to the mark, not like I dreamt it to be. I would not categorize it as inedible but the long story short, the granola procedure failed me.The count of Â beating wentÂ another notch up. Some otherÂ Â time,I told myself and retiredÂ to bed.
Then another day, in the bright of the noon, IÂ took out theÂ trusted cast iron skillet, heated oil to smoky and sizzled rice flakes in it and then with a lot more patience on my side, watchfully, slow roasted the chivda, stirring it continually with fork to a crispy goodness, sniffing it, observing how the toasted brown to a bowlful, one which crinkled in the mouth and coated the tastebuds with salty fat. I got it.
When we were kids, 5 pm foods were the best.No jokes. From piping hot samosas and jalebiÂ from the neighbourhood halwai (sweetsÂ vendor) or instant noodles from neon yellow pouches, curry puffs and puddings, fruit shakes to potato balls, it was real fun everyday to see mom, badi mummy(my grandma) and aunts cook up new things for us.This chivda (flattened rice) is one from those days. During the spring and early summer season, fresh peas were tossed in cumin and green chillies and served along side. The rustic, mish mash snack plate of sorts is a burst of textures – sweet, salty, smoky and hot. The chaat masalaand bits of ginger combine with the sweetness of those peas to make up a pleasing bite. I could never get the same taste with frozen peas, you need to make this before the fresh pea season lasts. Whats more? Its gluten free, vegan and tad healthy. Go make some. Now.
Both the components of this recipe can be done ahead.Â RoastÂ the chivda (flattened rice) and store it in air tight jar for up to a week. I usually make the peas 3-4 hours ahead (they have better flavor if they sit for a while) and warm up later but you can totally make them when ready to serve.
Ingredients (Serves 4-5)
For the Roasted Chivda (Flattened Rice)
4 tablespoons of oil
2.5 cups thick pohaÂ (flattened rice, available in any indian/pakistani stores)
1/2 tsp salt
1/2 teaspoon sugar
Optional Â – add any nuts or seeds of choice, peanuts, cashews, raisins, sunflower seeds etc
In a wide, cast iron skillet (I use my 10″) , heat up the oil to the point that it about to smoky. Put off the stove. Take a fork in one hand and start adding the flattened rice with the other, continuously stirring else it will burn. Add all of the rice, and stir so that all the flakes are coated in oil. Add the salt and stir to combine. Return the skillet to stove and on low heat, let the rice toast up. Keep on stirring it a lot of times, else it will burn and you will see that the flakes start to change color. You will smell a nutty aroma too. It takes about 8-10 minutes on low heat for the rice to completely roast and turn pale brown. This time will depend on the variety and thickness of flattened rice you are using. Adjust.
Once the flattened rice has roasted, let it cool down completely. Transfer to an air tight jar. Use a clean, dry spoon to serve it. Store up to a week.
Make Spiced Peas
In a wide pan,Â heat up the oil on medium heat.Â Once heated, temper the oil with cumin seeds and wait for them to crackle.Add the choppedÂ onions to the pan and let the onions cookÂ till transculent.Don’t brown them.Next, add the chopped ginger & green chili to the pan and cook for 2-3 minutes.
Add the blanched peas next along with garam masala and salt to taste. Stir to combine and let cook on medium heat for 3-4 minutes.
Add the chaat masala and chopped cilantro next and stir fry on high heat for 3-4 minutes, continuously stirring.Take care that the peas do not turn mushy.
Put off the heat, add fresh lemon juice.
To serve, plate up the roasted chivda and spicy peas. Add 1 teaspoon of granulated sugar on top along with a sprinkle of red chili flakes. Enjoy with a cup of chai.
Growing up, we ate ridiculous amounts of fish. Friday was precisely the day toÂ turn to our local fish monger, who proudly called a dimly lit, dilapidated tiny room as his shop but boasted of best quality fish in the neighborhood. The place smelled of salt and sweat and was choked with buyers most part of the day. There was the owner and two helpers who sat atÂ the back corner of the room, cleaning and cutting fish at a constant pace, hardly lifting their heads to see what was going on around them. They did not talk to each other or exchange glances, those expressionless faces often left me wondering as to what their motivation could be to come to this job everyday. Anyhow, the owner solely dealt with each customer and maintained level-headedÂ heated & humorous bargains. The regulars, obviously hadÂ a better chance compared to everyone else to snatch an unbeatable discount.
On each visit, I saw my dad, inquiringÂ the price of one variety more than a couple of times, smirking, looking at him and then quickly pointing to some other variety in few minutes,repeating the process with all the seafoodÂ infornt of him. After good fifteen minutes or so of this (almost) wordless conversation, just looking at Â each other, soft smiles and the owner came out with his Â best offer. In less than ten minutes, we were headed back home, walking hand in hand, thinking aboutÂ fish meals later in the day.
This is usually a way of life in India. Bargaining. Close association with store owners and vendors, knowing a little more than usual about them, discussing with them, arguing with them, saying the hardest, listening the heartiest, it is often enjoyable and seldom effortless. After living in States for all these years, everytime I go to India, I vouch to put forward my best foot when out strolling and shoppingÂ in theÂ bazaars, much to theÂ disappointment of mumÂ who thinks I have kind of lost my skills.
Eating fresh water fish is another agendaÂ when visiting. Mom’s fish curry with in season rohu(carp) or fried fish withÂ surmai. This spice rubbed pomfret is another favorite and so is this mustard laced light fish curry. You could get an idea from all these recipesthat I have already shared here about how serious my love is for all seafood.
I am really lazy when it comes to cooking just for myself. If it’s not buttered toast or scrambled eggs for lunch,this quick, pan fried fish is what you will find me pampering myself with for the past couple of months. It is pretty simple and fast to put together and differs completely from another pan fried fish I have posted earlier. This recipeÂ relies on warm flavorÂ of ginger, sharp garlic and the grassy heat of green chillies along with a tang from vinegar & chaat masalaÂ toÂ Â give the required acidity as well added notes of Â heat. I pan fry the fish in virgin mustard oil, you need to try fish cooked in it to know how awesome it tastes but olive oil will work fine too. Also, broccoli or zucchini is my preferred side with seafood, however you can serve some rice pilaf or lentils too.
1/2 tablespoon chaat masala (homemadeÂ or store bought)
1 teaspoonÂ garam masala
1.5 tablespoon distilled white vinegar
1/2 teaspoon red chilli flakes (adjust to taste)
1.5 or 2 tablespoon rice flour (or as needed)
salt to taste
Mustard Oil ( or grapeseed/canola oil)to cook
chopped cilantro, lime wedges to serve
If you do haveÂ chaat masala, add 3/4 tablespoon fresh lime juice and 1/4 teaspoonÂ smoked paprikaÂ to the marinade.
Pat the fish completely dry using paper towel or kitchen towels.Sprinkle with turmeric and set aside.
Meanwhile, using your mortar and pestle, smash the garlic, ginger and green chillies to a coarse paste.
In a medium bowl, add this paste along with all of the ingredients listedÂ exceptÂ the rice flour to form a marinade.Rub the fish with this marinade. Let sit refrigerated for atleast 30 minutes or not more than 1 hour.
When ready to cook, set the fish out of the refrigerator.
In a heavy bottomed, wide pan (I use my cast iron) , heat up 1-2 tablespoon of oil on medium. Mix the rice flour 1/2 tablespoon at a time with the fish. The liquid in the marinade and from the fish should be enough to moisten the rice flour. We are not looking for any batter or flour dredging here. The flour will scantly stick on the fish here and there. If you feel that you have added too much flour, use 1-2 tablespoon of water. If you feel that the marinade is still runny (this will depend on the variety and water content of the fish), add more rice flour.
Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 3 minutes per sides. (If your fish cut is thicker, it will be more time to cook and vice versa).
Sprinkle with someÂ chaat masalaÂ and red chili flakes as soon as the fish is cooked, if you would like (depending on how tangy or hot you like)
Sprinkle chopped cilantro on top. Serve immediately with lime wedges, steamed broccoli or choice of steamed vegetables, rice pilaf or lentils.
I did not know of the husband’s liking for south indian flavors until we got married. It made quite a sense for someone who spent good four or five years of his college life in theÂ southern city of Madras (now Chennai). The hostel canteenÂ served some mean regional delicacies,he fondly recollects. My mom made a few vegetarian south indian dishes at home Â but those were mostly the general south indian favorites popular all over India –uttapams (savory rice pancakes),upma(breakfast porridge) ,gun powder, coconut chutneys,dosasÂ (rice crepes) and idlis(steamed rice cakes)Â to name a few. If you follow me on Instagram, you would have seen me making south indianÂ dishes sometimes.
After our wedding, I saw the husband ordering south indian take outs more often than not. He would enjoyÂ those strongly spiced,super hot curries, smelling of coconut and mustard. So, over all these years I have developed a few recipes of south indian style curries, suited to our taste.Spicy, hot and with distinct flavors,these are the recipes I can bank upon when looking for something different on our dinner table.
I usually serve plain rice and a refreshing salad with such curries, however you could do some vegetables like this asparagus-peas stirfry with coconut or a simple dal(lentils)
I do not have stories to connect toÂ this recipe today. It is not the food of my childhood. It is not something I grew up with. I do not claim that this curry belongs to some particular region of southern india,we like it in our homes and call it “south indian chicken curry”. My husband sampled it and asked me to put it up here, because this is a journal of our day today favorite foods.
The curry is quite spicy, take my word for it.I use hot dried red chillies, seedsÂ and all and grind them with strong pungent, spices like fenugreek, mustard seeds and black peppercorns.You would need to visit indian grocer for things like curry leaves, which lend a distinct aroma and flavor to this curry. There is no substitute for them but you can skip them if you do not get. It is quite good even without them.
2-3 tablespoon tamarind pulp (use less if using store-bought, see notes)
10 fresh curry leaves, roughly chopped
3/4 cup to 1 cup thick coconut milk (depending on how creamy and pronounced coconut taste you want)
Salt to taste
Store bought tamarind pulp is quite concentrated, tart and very salty. Use discretion when adding it.
I would not recommend using “light” coconut milk, as it makes the gravy very watery. Go for the thick, creamy one.
Marinating the chickenÂ (This can be done up to a day in advance)
In a small sauce pan, add the 1 tablespoon oil and heat it up on low. Add all the ingredients except chicken and salt to the oil and lightly roast the spices till you smell a nice aroma. Do not let them turn brown. Let cool once roasted.
Grind the roasted spices coarsely. In a large bowl, add the chicken pieces, sprinkle salt and half the quantity of this spice rub, combine so that chicken is coated in spices, cover and let marinate refrigerated for at least 4 hours or overnight(preferably).
Reserve the remaining spice rub.
Making the Curry
Thirty minutes prior to cooking, take the marinated chicken out of the refrigerator and let sit on the counter.
In aÂ kadhai(indian wok) or a large pot with lid, heat up the 4 tablespoon oil on medium high.Once the oil is hot, add the onions, garlic and green chillies to it. Saute and cook the onions for 8-10 minutes until they are golden brown. Add the bay leaf,cardamom, cinnamon stick and sauce for 10-12 seconds till you smell an aroma.
Next, add the marinated chicken to the pot, add salt, turmeric and stir around so that chicken pieces start to coat in the onions and garlic. Once you see that the chicken pieces have started to brown on the edges,cover the pot and let the chicken cook in its own juices until about 80% cooked, about 15-18 minutes(note that this time will depend on the cut and size of chicken pieces).
Add the reserved spice rub, ginger, curry leaves and tamarind paste next and stir around to coat the chicken. Cover and let cook on medium low for another 8-10Â minutes until the chicken is almostÂ cooked.If at any point you feel that the chicken is sticking to bottom on the pot, add a splash of water
Uncover, reduce the heat to low, and add the coconut milk to theÂ kadhai.Â Do not stir immediately. Let the coconut milk combine on its own. Check and adjust the salt. Stir very gently and let simmer for 5 minutes or so.
Garnish with few curry leaves and serve with warm rice.
You know I have madeÂ these lentils quite a few times in last months.We cooked and we ate, my instagram feed has showcasedÂ it a couple of times. But, somehow it is only now in the last week or so of winter that I am getting around to post it. Well, they say better late then never. Right? So while the weather is still cold and snowy make it. Put that pressure cookerÂ to work (or the slow cooker if you want) because I have included both methods in the recipe.
Dal Makhani literally translates to “buttery lentils”. It is a hugely popular dish in the punjabi cuisine.Cooked with whole black urad lentils, red kidney beans, spices and butter,Â itÂ was not a everyday thing growing up. It was a dish reserved for special occasions. Mom would make it on only on birthdays, anniversary and days of family gatherings. And I can very well understand why.These creamy, melt in the mouth lentils, they need a bit of work. It’s not your usual dump in the pressure cooker and doze off kind of lentils. For that smoky, creamy taste, a rich baghaar (tempering) needs to be prepared. The elements of the tempering are slow roasted on open fire for that superlative yet subtle aroma of spices, sweet – acidic hints of tomato, smoky notes of roasted onions and satiating comfort of butter & dairy. It needs planning and patience. You learn from experience when the lentils have cooked just about right. It took me some time to get a hang of it. Now, after so many years of making it, I can just tell by the look of them if they are perfectly cooked or not.
In our house and indian culture in general, when people host dinners, hospitality is showcased by servingÂ something away fromÂ the usual home meals.It is one of mom’s signatureÂ recipe.It’s one of the recipes which sheÂ has cooked for dozens of guests in our family over the years and handed the method to many. When she visited me few months back here, I saw her making it, the eyeballing the ingredientsÂ come naturally to her, she didn’t pick a measuring spoon if I tell you the truth.
It is definitely not your everyday food. It is calorie laden and full of concentrated fats. But it so good. Oh boy! However, the way we prepare it in our homes isÂ different from the restaurant versions, less use of dairy, less sweet, more spicy. Here, you taste the lentils, their creaminess and the warmth of ginger &Â kasuri methiÂ (dried fenugreek leaves) in each bite. Many people mash or churn the lentils to a baby food consistency, you can do that if you want but I like to keep that extra bite. It works better with my texture -in- food kind of Â crazy family.
A lot of steps in this recipe can be done a day ahead. You can cook the lentils, refrigerate them and temper then when ready to serve. You can fire roastÂ the onions and tomatoes one day ahead too. If you plan slightly, it makes the process quick and easy. Serve the lentils with hot off the griddle rotis (flatbreads) or warm fluffy naan and a salad.
IngredientsÂ Â (Makes 3-4 servings)
Cooking the Lentils
1/2 cup whole blackÂ uradÂ dalÂ (lentils)
2 tbsp red kidney beans
2Â tbspÂ ghee
1 tbsp finely chopped ginger (from 1/4″ piece)
1 fat garlic clove, chopped
1Â tejpattaÂ (bay leaf)
1/2″ cinnamon stick
1 black cardamom (skip if not available)
1/4 tspÂ hingÂ (asafoetida powder)
3-4 cups water
1/2 tsp salt
For theÂ BaghaarÂ (Tempering)
Â 1 medium onion (~yield 1/2 cup when blended )
3/4 teaspoonÂ cumin seeds
2 largeÂ tomatoes (~yield a little more than 1/2 cup when blended)
1/2 teaspoon red chilli powder (or cayenne, adjust to taste)
2″ fresh ginger shoot, finely chopped
2Â teaspoonÂ kasuri methiÂ (dry fenugreek leaves, available at indian grocery stores )
1/4 teaspoonÂ garam masala
1/4 teaspoonÂ amchoorÂ (dry mango powder or squirtÂ fresh mime juice at the end of cooking)
1/8 teaspoon freshly ground nutmeg
2-3Â tablespoon butterÂ
2-3 tablespoons heavy cream (or more depending on how creamy you want, optional)
Cilantro to garnish
Cooking the lentilsÂ Â (This can be done a day ahead)
Stove Top MethodÂ
Soak the lentils and kidney beans in enough water for atleast 8-10 hours. Soaking the lentils reduces the cooking times and gets rid of inedible enzymes in them so it’s a important step. Drain the lentil and beans, add the kidney beans to a small pot of water and let boil for 20 minutes separately.Then add them along with lentils to a pressure cooker along with all the ingredients listed under ‘cooking the lentils’. Pressure cook the lentils on medium heat for 2-3Â whistles, then reduce to low and let cook for about 15-20 minutes. Put off the stove and then let the pressure release. OpenÂ the pressureÂ Â cooker lid and with the help of a spoon, pick and discard the bay leaf, cinnamonÂ and cardamom. Mash the hot lentils and beans. Decide how mushy or chewy you want them. If you feel that the lentils are slightly tough to mash, pressure cook for another 1-2 whistles on medium. You should easily be able to mash the lentils with a spoon. If not, let cook a little more.
Slow Cooker MethodÂ
Add the cooked beansÂ along with lentils to slowcooker along with all the ingredients listed under ‘cooking the lentils’. Set to cook for 8-10 hours.Once cooked, pick and discard the bay leaf, cinnamonÂ and cardamom.With the help of a spoon, mash the hot lentils and beans. Decide how mushy or chewy you want them.Let sit.
For the TemperingÂ
While the lentils are cooking, fire roast the onion and tomatoes. Roast them till the skins are charred. I use a smallÂ perforated panÂ but you can roast them on the stove directly. Once roasted,let cool and Â peel off the skin of onion and using the food processor, make a paste. Try not to add water while making the paste. Separately, make a paste of tomatoes too.Set aside. (These pastes can be made a day ahead).
In a pot orÂ kadhai(indian wok), heat up the oil on medium heat. Add the onion paste along with cumin seeds and let cook on medium heat till the paste is nicely golden brown. Next add the minced Â garlic. Saute for another 30 secondsÂ or so. Then, add the tomato paste along with red chili powder and chopped ginger. Cook the tomatoes for about 8-10 minutes on low heat till you see the fat starting to separate on sides and the color darkening to deep red. At this point, add the mashed lentils to the pot.Adjust the salt and also add some water if you feel that the lentils have thickened in due time. I add about 3/4Â cup water. Adjust depending on the desired consistency of the lentils.Reduce the heat to low and let simmer for about 20-25 minutes. The lentils will thicken up and the flavors will develop.
Once the lentils have simmered, add theÂ kasuri methi, garam masala,Â nutmeg, butter and heavy cream (if using)Â and let simmer(not boil) for another 10 minutes.
Let sit for atleast 2-3 hours before serving. They get better as they sit.
Garnish with chopped cilantro, green chillies or ginger and serve warm withÂ rotisÂ (flatbreads).
I love hot,straight from the griddleÂ flatbreads.With a dollop of butter and chai (tea) on side, the taste is better thanÂ the bestÂ foods around. Growing up, in my badi mummy’s (grandma)Â house, winters were a season for parathas of all sorts.On few days we would just feed onÂ stuffed parathas for dinner with home churned white butter and pickled vegetables.It was a simple meal, yet very satisfying. My grandmother used to make parathasÂ with dough kneaded just when it was time to roll the bread,sometimes stuffing the stretchy, gluten layers with shredded mooli (daikon)Â or spiced crumbled cauliflower, and, a lot of timesÂ with the winter greens mixed in to hide but form a robust & flavorful dough. All the greens and vegetablesÂ came from the house grown patch, of whichÂ I have talked about a lot in my previous posts.On daysÂ when theÂ power was out, she would igniteÂ angithis (small clay containers of fire) in the verandah,repeatedly waving old newspapers in front of the glowing coal pieces. If the potatoes were plenty from the yard, they were put as it is inside the gusto of the brazier. We sat around the heated fire,wrapped in sweaters and shawls,our faces lighted by the flickering candles,soaking warmth of the burning charcoal, chit chatting and tearing bites from the fresh made hotÂ parathas. A few potatoes were taken out, smashed with fork, a drizzle ofÂ ghee, salt & chill powder and a rustic side was ready.With each morsel,wafted a aromatic steam smelling of garlic, fenugreek and warm spices. Many winter evenings were spent like this, no invertors or generators, a pre convenience era you would say.
MakingÂ rotisÂ orÂ parathasÂ is such an everyday thing for me. I make flatbreads of some kind each single day, it never feels like a chore, it is such a happy routine. I fail to understand when people say its too much work.They say when you love something you embrace it as joy. Maybe because I am used to it that I secretly enjoy it or I cook because I care.If you have dough in the refrigerator,its a matter of minutes to get the bread together.
The approach of spring season is usually indicative of the end ofÂ methiÂ season.To me it leaves behindÂ a similar departed feeling of sorts when fresh tomatoes start vanishing at the knock of fall. I loveÂ methiÂ leaves, I am addicted to them, sometimes I specially go to the store just to pick them, they are part of our weekly menu- they are so flavorful, addictively bitter and so good for you. I am yet to spot freshÂ methiÂ leaves in non- indian grocersÂ here in the States so you will have to make a visit to indian grocery to get these.However, few of my friends compare its taste to fresh watercress sometimes.I haven’t tried the substitution but this recipe can very well be used for any kind of greens you like – think finely shredded rainbow chard, think tucson kale or think good ol’spinach (the cooking variety).
I rollÂ the flatbreads both as triangles as well as well in the usual circle shapes. The triangle one needs more oil to be brushed inside layers and definitely comes out much more soft & flaky.You can refer to a previous post on step by step for makingÂ triangleÂ paratha. The husband prefers those. But you could do any way. Circles or triangles – they taste awesome!
These methiÂ parathas are so easy to make.Throw everything together and knead the dough.They are soft, flaky and packed with taste and nutrients. Let the dough sit in the refrigerator for no more than aÂ day or two and make them to go along with meals or just enjoy rolled up like a cigar all on its own with a cup of chai. I would recommend making them before this winter season goes away.
Ingredients (Makes 8)
1.5Â cup packed fresh/frozenÂ methiÂ (fenugreek leaves, see notes on other greens that can be used)
1.25 cupÂ attaÂ (whole wheat flour)
1/3Â cupÂ besanÂ (fine chickpea flour)
a generous pinch ofÂ hingÂ (asafetida powder)
1/8 tspÂ ajwainÂ (skip or substitute with celery seeds)
heaping 1/4 tsp turmeric powder
3-4 tbsp neutral oil
1Â tbsp finely chopped onion
1 scallion(spring onion) stalk, green & white parts finely chopped
3Â fat garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
2 tbsp finely chopped fresh cilantro
2-3 green chillies, finely chopped (adjust to taste)
1/3 tsp salt
1/2 cup – 3/4 cup water (or as required, see recipe)
Canola Oil for griddle frying (about 2 tbsp perÂ paratha)
You can refer to a previousÂ postÂ on triangleÂ parathaÂ on how to shape the flatbreads.
If you want to rollÂ parathasÂ in circles, refer to previousÂ postÂ onÂ rotisÂ on how to do that.
If you do not get freshÂ methiÂ leaves in the area you live,look for the freezer aisle. They stock frozen methi there. You can use that in this recipe after thawing it and squeezing excess water out.
ImportantÂ :- Make small batches of this dough.Its gets sticky and soft as it sits and the vegetables start leaving water from the salt. I do not keep it for more than 2 days. The taste changes after a couple of days. You can half the recipe if you want.
This recipe can very well be used for any kind of greens you like – think chard, think tucson kale or think good ol’spinach (the cooking variety).
Pick theÂ methiÂ leaves from stems. Discard the stems and wash theÂ methiÂ leaves under running water so that all the dirt is washed away.Â Rinse the leaves well. Drain them completely.You don’t need to dry them out but ensure that the are not watery. Use a paper towel if needed. If you are using the frozen variety, squeeze water from the leaves and finely chop theÂ methiÂ leaves. Set aside.
In a wide dish orÂ paraat, mix together flours,Â ajwain,Â hingÂ and turmeric. Start adding oil a tablespoon at a time and working in the flours to incorporate. Add the choppedÂ methiÂ leaves next along with onions,scallions, garlic, cilantro, ginger and green chillies. Mix together.
Add little water at a time and knead to a smooth dough. As the flourÂ absorbs water,it will start clumping up into a ball.Continue to add water till all the dry flour becomes wet, your hands will be mighty messy but the flour willÂ come together.Remember not to add too much water at a time.Use your knuckles to flatten the doughÂ out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly forÂ 7-8Â minutes. At any point you feel that the flourÂ is tight or drying out, add a light splash water (but not too much)Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25Â minutes.Â Keep in mind not to make a very loose dough because as it sits, it will turn softer and sticky.Â Once kneaded, let rest for 15-20 minutes.
If you are not planning to makeÂ parathasÂ right away, place the dough into an air tight container with lid and refrigerate.
When ready to makeÂ parathas, uncover and divide into equal portions.Â Take each dough portion betweenÂ palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. GetÂ some looseÂ attaÂ on to the dish. Its time to makeÂ roll!
Roll and cover each ball in the looseÂ attaÂ and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.Dust the board as and when required when rolling. Initially, you will need to dust moreÂ but it will get easier as you continue.Using a rolling-pin, roll the ball into a circle 2.5â€³ in diameter. Brush a littleÂ ghee/oil on the rolled out circle.After brushing theÂ ghee, fold into a semi-circle.Brush theÂ gheeÂ on the semi-circle and fold again to form a triangle.Sprinkle the top with more flour and carefully with the help of rolling-pin, roll out until its 1/8â€³ thick.Â Note: While you are rolling out, you will need to flip over, dust flour etc and be gentle to keep the shape intact.You will not get a neatÂ triangle shape but thats how it is.
Spread someÂ oil on the heatedÂ tawa/griddle.Carefully lift the rolled out dough with your hands and place on theÂ tawa.Let cook for 2 minutes on medium heat and then flip over using a spatula.Using a spoon,spread 1 tablespoon oilÂ thoroughly on the first side while the second side is cooking.Flip again and repeat brushing oilÂ on the second side.Cook both sides till you see small brown specks and smell the aroma of cooked dough. In some cases theÂ parathaÂ will fluff up while cooking.Dont worry you did a good job if that happens. Be careful of the escaping steam though.
Once cooked & golden brown on both sides, remove from griddleÂ using a spatula & transfer to cooling rack to cool slightly so that they donâ€™t become soggy , later you store them in a box lined with dry cloth or paper towel.
Long railway journeys.Picnics.Lunch.Festivals.Breakfast.Street Side Eating.Snacks.Dinner. Name the occasion and ‘poori‘, this deep-fried,unleavened bread has been my companion. Thin, thick, staining fingers with oil, flavored with ajwain(carrom seeds),crispy yet soft – this little puffy bread has been a steady thing in our kitchen, bringing us comfort and gluttony(sigh!).I could trade saturday pancakes for these, for they will bring the same deliciousness to the table.
Poke your finger to puncture that crispy skin on top, bloated from the heat of deep-frying and chew on it. Combine it with a spicy potato curry or jhol and you have an overdose of carbs, but, trust me you could feel bad before eating these or after, but, never ever while eating jhol-poori 🙂.It is not a that healthy,’superfood’ thing, but most good things in life bring a fraction (or more) of guilt with them! Or so I think.
Chopped or pureed vegetables like spinach and methi (fenugreek) leaves are many times added to the dough as variations. You could add a lot of or less powdered spices as per your liking. You could even mix up flours – semolina, cornmeal or all-purpose flour to whole wheat flour and fry up. The tastes and texture changes but the dough takes all for there is hardly anything deep-fried which tastes less than lavish. You get what I mean,right?
A hot cup of chai,stale pooris slathered with chutney or pickles rolled cigar like is how enjoy it the most but traditionally pooris are served with a side – usually a spicy potato based dish(though in many parts they serve with meats and fruit purees too) and essentially achaar(pickle), mango or lime in my grandma’s house.In my family, the side curry is cooked without onion and garlic and I still make it the same .However there are no rules, if my grandma was short on time, she would sometimes slice a few sweet mangoes or so with them. Basically, you get the idea – its is delicious with just about anything.
Jhol Poori is a combination which makes an appearance atleast once a month in our house if not more. In my mums house, this is typical Sunday breakfast. While I knead the dough, the pressure cooker hisses and the potatoes boil inside. My mom always always cooked aloo John in ghee and I do the same, the taste is so amazing. If not, you can use normal cooking oil to make it. A quick tempering with simple aromatics-pungent hing(asafoetoda),smoky cumin & turmeric hit the hot ghee along with tomatoes, green chillies & ginger, awkwardly crumbled potatoes join the pot, simmer for under twenty minutes or so and done. While traditionally jhol is a term used for much thinner, almost water like consistency, we like ours on the thickish gravy side, just go stingy on the amount of water that you add, everything else remains the same.
Deep fried puffed flatbreads made with whole wheat atta. These are best served with a spicy aloo curry.
Course: Main Course, Side Dish
1.5cupatta (durum wheat flour)
2-3tbspoil for dough
room temperature water
Oil for deep frying
In a wide dish or large bowl, mix flour, salt, oil and ajwain. Mix well to combine.
Adding little water at a time, start kneading. I used a little over 1/2 cup of water. Add water slowly until there is no dry flour and then bring together and knead using your knuckles and fingers until smooth for about 8 minutes or so until the dough appears smooth and is firm to touch. The dough should not be soft.
Cover with damp flour and rest for 20 minutes.
Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).
Set about 2 inches of canola oil for deep frying to heat up in a kadhai or in a dutch pot.
Keep a a little oil nearby. Start with 1 ball at a time, dip the ball in bowl of oil, flatten it lightly on the rolling board and with the help of a rolling-pin, roll into a 3" or 4" circle, about 1/8 thick. When you are rolling, you could slather some oil if dough sticks. It takes practice to get the shape. Even if you do not get perfect rounds its okay, doesn't affect the taste. When you are rolling the dough you can lift it and move it around to get a round of uniform thickness.
To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color. If the dough rises slowly or remains at the bottom,wait for the oil to heat up more.
Once the oil is hot, fry rolled pooris one at a time, flipping once, lightly pressing with a slotted spoon (else it will not puff up), until puffed and golden brown, about 30 to 45 seconds. Drian fried pooris on paper towel. Serve.
A spicy potato curry usually served with pooris. These potatoes are cooked without onion or garlic and spiced with ginger, hing and cumin seeds in a tomato based sauce.
Course: Main Course
3tbspghee or cooking oil
1inch fresh ginger, minced
3green chili, slit
1/2tsphot red chili powder, adjust to taste
2largetomatoes, chopped fine
1/2tspamchoor (dry mango powder)
1.5cup water, or as needed
Peel the potatoes and using your hands light crush them into random pieces. Set aside.
In a cooking pot, warm up the ghee on low medium.
Once ghee is hot, add hing and then crackle the cumin seeds. Next add the ginger and green chillies together and saucer10-15 seconds.
Next, add the powdered spices – coriander, turmeric and red chili powder to the pot. Ad 2 tbsp water so that the spices don't burn. Saute the spices in ghee for 2 minutes or so till you smell a nice aroma.
Net add the tomatoes and sauce them for 4 minutes or so until you see ghee bubbles separating on the sides.
Add the potatoes now, sprinkle salt, mix well and sauce themfor 2-3 minutes with tomato and spices.
Add the water next and let come to a boil. Once boiling, reduce heat to low and let simmer for 20 minutes or so. Halfway, open the lid and mash a fe potatoes using back of the spoon, this helps in thickening the curry.
Switch off the stove and add the amchoor and garam masala. Mix and let rest for at least 20 minutes. Reheat, garnish with chopped cilantro before serving.
While I mostly wake up to pictures of snow-covered decks and coffee mugs nestled between mittens on my Instagram feed, surprisingly it has started feeling spring-like in here.Spring in January? eh! I know that sounds kind of way too early & weird but its been over a week with temperatures in late 60s and a full sleeve T-shirt is enough to roam around throughout the day.The sky is clear, the air smells crisp & pleasant and I saw many jogging in shorts today at the park.
However, early mornings and evenings are still colder. The winter loving person that I am, I am holding on to the season in my stubborn ways. Which,mostly means cooking warm, spicy foods. For dinner, hiding indoors in the warmth of the house, I am still rustling up slow cooked curries and comfort dishes to keep us nourished.A couple of weeks back, I made this chicken vindaloo, one of the husband’s favorite things besides dal. It was a late, cold evening some five years back when we headed to dinner at one of our favorite indian restaurant here, choked with guests, smelling of strong spices and boasting of an elaborate buffet over the long weekend, that his love for all things coconut & curry leaves formed a good part of the conversation. I have been making this red-hot, tangy curry for quite a few years now and it has always hit the right chord with his tastebuds.Vindaloo is something I did not grow eating up but with time I have come up with what we like (and hope you like it too).
Wiki tells me that ‘Vindaloo” is derived from the Portuguese dish “carne de vinha d’alhos,” a dish of meat, usually pork marinated in wine and garlic.The Portuguese dish brought it to India (Goan region) and slowly it was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red kashmiri chillies with additional spices to evolve into vindaloo and it became a curry native to indian cuisine. This recipe here is hot and that’s why I always use potatoes for those earthly,mellow bites in between. I like to de seed few of the red chillies because I do not want it searing hot, however you can use a mild chili variety.Vindaloo pairs best with steamed rice (as with most coastal cuisine). If you would want to try different meats like lamb or pork (if you want to go the traditional Portuguese route) work in this recipe too.
Ingredients (Serves 2-3)
2.5 tbsp distilled white vinegar (see notes)
10-12 whole dry red Kashmiri chilies, broken into small pieces (or use 2.5 teaspoon cayenne powder,adjust to taste)
1/4 of star anise (break the whole flower and use a quarter piece)
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
2″ cinnamon stick
scant 1/2 tbsp whole black peppercorns
2-3 tbsp warm water (or as required)
5 fat garlic cloves, roughly chopped
2″ ginger shoot, roughly chopped
1.5 tbsp fresh grated coconut
1tbsp tamarind pulp (easily available in indian/pakistani grocery stores)
5 fresh curry leaves (easily available in indian/pakistani grocery stores)
6 boneless, skinless chicken thighs, cubed (weighed about 1.35lb, you can use cut up whole chicken or bone-in pieces too, just use dark meat portions)
1/3 cup oil, divided
2 medium potatoes, peeled and cut into quarters
3/4 cup onions, finely chopped
6-8 fresh curry leaves,roughly torn
1/2 cup water
1/2 tsp powdered jaggery (or light brown sugar, adjust to taste)
In case you do not get tamarind pulp, bump up the vinegar quantity to 4 tbsp.
Fresh curry leaves are not substitutable. Even though the recipe dosent remain the same, you can skip if you do not get.
Deseed all or half quantity of the dried chilies if you want. In your blender jar, add vinegar, dry chillies, cloves, star anise, mustard & cumin seeds, cinnamon. Add 2-3 tbsp warm water. Let sit for 10 minutes. Once the chilli skins are slightly soft & the spices have soaked, add garlic, ginger, tamarind, coconut & 5 fresh curry leaves to the jar, cover the lid and blend to a smooth paste.You can add more water (1-2 tbsp) if needed but do not make a very runny paste.
In a bowl, add the chicken, add 1/2 tsp salt and add about half of this paste, coat the chicken in the paste and let sit for (not more than 15 minutes). Reserve the remaining spice paste.
While the chicken is marinating, heat up 3 tbsp oil in a heavy bottomed wide pot. Once the oil is hot,add the quartered potatoes to the pot, sprinkle a generous pinch of salt and saute them, stirring on medium heat for 5 minutes till you see that their edges start to brown lightly.Take out the potatoes from the pot on a plate. Set aside. Add the remaining oil to the pot and heat up. Once the oil is hot, add the onions and on medium-low heat, saute the onions till they are golden brown. About 3-5 minutes if the onions are finely chopped. Once the onions have browned, add the reserved spice paste & torn fresh curry leaves to the pot. Stir around and on low heat, saute continually to cook till you see that the spice paste darkens in color and the water evaporates. About 3-4 minutes on medium heat.
Layer the marinated chicken in the pot. Turn the heat to medium high and let the chicken brown.After about 2 minutes, flip the chicken pieces and let brown on the other side. If you see that the heat is getting quite high, reduce it.You will slowly see lot of liquid in the pot but that’s okay. Once the chicken has browned, reduce the heat to low, cover the pot and let cook for about 10 minutes on low heat(adjust this time depending on how large or small your chicken pieces are). Once the chicken is about 90 % cooked, add the browned potatoes to the pot, cover and let cook for another 10 minutes on low heat, till the chicken is completely cooked and the potatoes are fork tender (ensure that the potatoes do not turn mushy. Uncover, add the jaggery (or sugar) ,water (depending on how thick/thin you want the sauce), check & adjust the salt. Let simmer uncovered or another 5 minutes.
Let sit for 30 minutes before serving.Serve warm with steamed rice.
If there has to be a dish that I overindulged on during college days, it has to be Manchurian – chicken, cauliflower, vegetable, dry, gravy, sweet,spicy, salty, you name it and I would raise both my hands. With that extra cash at the end of the month, saved from pocket-money each week, I, along with few other girls could be found in all sorts of street side placesÂ in and around the college or hopping onto public transport to far away Dilli Haat.There would be plates of greasy noodles, lightly crispy vegetarian(or not) deep fried dumplings coated in spicy manchurian sauce, gossip, laughter, half-finished assignments and aÂ compulsory side of fruit beer for late lunches.
Having said that, indeedÂ my appreciation for this ever so popularÂ indo chinese dish stems from those days. Mum hardlyÂ made it, for cooking indo chinese at home is slightly redundant when you are living in India becauseÂ (almost) always you will end up comparing Â it with that fantastic taste from theÂ sloppy joints at street side. So while the hotspots around the cityÂ are to be held responsible for Â my insatiable Â appetite towards indo chinese, I never made it at home, it was only after I moved to States some five years back that I tried recreating it at home. Take chickenÂ in hot garlic sauce or fried rice, talk gobhi manchurian or spicy schezwan noodles,by the end of the first couple ofÂ Â months here, I started getting there, developing recipes withÂ the memories of how they should taste in my head and trying to replicate that inside the super hot wok. The fact that the husband shares my love for indo chinese fare and we kind of got tired of consuming overly sweet chili chickens & hakka noodles tossed with snap peas & broccoli (yikes!) and acceptingÂ the fact that theÂ restaurants here just do not get it(or we like to think so),it wasÂ exciting to see those similar tastes turning on our meal tables from our own kitchen.
When you make indo chinese, besides ingredients, bring along a lot of patience to the cutting board. Spend the late afternoon mincing garlic and choppingÂ ginger.Shred those carrots and cabbage finer than you think you would need, sniff and taste thatÂ mix of soy sauce with coriander & turmericÂ and shy away from de seeding those hot chillies, coz boy is this one spicy cuisine or what?This vegetable machurian recipe has stayed in my kitchen for few years now. I often make it on non-meat eatingÂ days or when I have a stash of miscellaneous vegetables that need to be used up right away. I would not say that deep-frying them is the best optionÂ but then you are not eating fried chicken so its kind of okay.You know what I mean, right?After all, its veggies!
Vegetable Manchurian is aÂ widely popular dish of the indo chinese genre. It is nothing by vegetable dumplingsÂ in aÂ Â â€˜Manchurianâ€™ sauce. Do not confuse the origins of Â â€˜Manchurianâ€™ sauce â€“ it definitely has nothing to do with that region in South East Asia. Creatively put together by chinese who lived in eastern parts of Â india for centuries, just imagine it to be an amber-colored, tangy and mildly sweet but hot sauce with hints of indian spices. Indo chinese is what it is due to typical indian condiments â€“ I make it a point to use the brands from indian store for the authentic taste. However, you can confidently do few a substitutions (see notes ) and use your pantry to try this recipe.
Ingredients (Serves 4)
For the Manchurian Sauce
1/2 tbspÂ dark soya sauce (I useÂ Chingâ€™sÂ brand)
1 tsp red chilli powder (or cayenne, adjust to tolerance)
3/4 cup to 1 cup stock (vegetable or chicken, don’t use water)
1 tbsp white vinegar (or to taste)
For Garnish â€“ chopped scallions(green parts), ginger, chopped green chillies
For the Deep fried Vegetable Balls
1Â cup finely chopped cabbage
1/2 cup very finely chopped cauliflower
1/2 cup grated carrot
2 tbsp finely chopped scallions
1/4 cup finely chopped green bell pepper
1/4 Â cup finely chopped green beans
1 smallÂ greenÂ chilli, minced
1 tsp fresh ginger, minced
scant 1/2Â tsp Salt
4Â tbspÂ all purposeÂ flour
2 tbsp cornstarch
Oil forÂ deep frying
Making the Manchurian Sauce
In a small bowl, whisk together soya sauce, tomato-chilli sauce & honey. Set aside. In another bowl, mix cornstarch & water and let stand.
In a wok/pan , heat up the oils to smoking hot. Add chopped garlic, green chillies & ginger and cook for 1 minute or till you smell the aroma. Next add the chopped scallions (white part) & red onion and cook for 2-3 minutes or till light brown in color. Add the coriander &Â black pepperÂ powder next, stir for 10 seconds and thenÂ add the soya sauce mix made earlier.Stir for a minute or so and then add the stock. Simmer for 2-3 minutes Â on medium-high heatÂ or till you see bubbles on the sides.Add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce starts to thicken.
Next, taste & adjust the salt in the sauce. Add theÂ vinegar to the wok and stir everything well.Remove from heat and add the fried vegetable ballsÂ to the pan. Dont stir too much with spoon at this point.
Garnish with chopped green scallions & serve immediately.
Making the Vegetable Balls
In a large bowl, mix together all the chopped vegetables. Add salt, mix(do not squeeze) and let sit for (not more than) 10 minutes. Add the all-purpose flour and corn starch next and gently mix together. If you feel that the mixture is on a dry side add a tablespoon or so of water (ideally you will not be needing it since the vegetables leave water from sitting in salt).
Heat up 2-3 inches of oil in a frying pan on medium high. Shape into small lime size balls and add toÂ the frying pan, Make sure that the oil is not too hot(else the balls will remain raw from inside) or too low (else they will scatter in oil). Fry, turning on all sides to golden dark brown
Drain the fried vegetable balls on a paper towel before adding to sauce (recipe above).
Serve immediately with noodles or fried rice.
Use any vegetables that you like (just do not use potato)coz trust me after frying they will anyhow taste good.
You might be tempted (like me) to use food processor to chop the vegetables but trust me it makes them watery. I recommend chopping them with knife.
Substitute dark soya sauce with tamari (for vegan)
Adding tomato â€“ chilli sauce adds extra heat. I get this sauce from indian stores. You can use just plain tomato ketchup or add mix of sriracha & tomato ketchup for a sweet, spicy tangy flavor to the sauce.
The sauce can be made 2-3 hours in advance. Just fry up the vegetable balls and serve when you want to.
If you forsee leftovers, store the sauce and vegetable balls separately. Toss them together just when you want to serve.

domain: food


Triboelectric stream dust counter ПИКП-Т is a fixed automatic device of continuous operation designed for dust concentration measuring in non-hazardous dust-gas atmospheres, including dust-gas cleaning systems and combustion gases of fuelburn processing stations of various industrial facilities.
Principle of operation – triboelectric.
ПИКП-Т is a single-unit device with a sensor-bar immersed in stream.
Principle of operation is based on measuring of electric charge appeared during interaction of dust particles moving in gas stream with a sensor-bar. Dust particles during motion relative to a sensor-bar create inductive charge in a sensor-bar, that by means of amplifier transformed into voltage proportional to dust concentration in gas stream. The voltage comes to microprocessor for analysis in compliance with a program, then indication of dust concentration is shown on digital display, switching on/off of light alarm when threshold devices actuated, data indication on current output and communication channel RS485 (protocol MODBUS RTU).
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- protection from access to dangerous parts, against solid objects and water ingress – IP65;
- permissible service life without readings adjustments – 1 year;
- warranty period – 18 months after the date of shipment to the customer.


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Hot Dip Galvanized Steel Pipe, Galvanized Scaffolding Pipe, Galvanized Water Pipe, Galvanized Structural Pipe, Galvanized Steel Fence Tube, Galvanized Furniture Tube Size Range Outside Diameter 26mm 660mm Wall Thickness 1.5mm 25mmHot Dip Galvanized Steel Pipes, ERW Hot galvanized Hot Galvanized Steel pipe is a pipe that has been dipped into a molten zinc bath. The layer of zinc provides a protective boundary, permitting steel to be used in moderately corrosive services and outdoors services. Standards ASTM A106, ASTM 53, API 5L, JIS P2311 glavanized steel pipe hot dip steel pipe SHAPE round, square and rectangular. OD 21.3mm-219mm.Hot Dip Galvanized Welded Steel Pipe Manufacturers, GI glavanized steel pipe hot dip steel pipeHot dipped galvanized technology is an effective way of preventing metal corrosion. Galvanized Steel are those steel that has been covered with a layer of zinc metal. During galvanizing steel is immersed in a molten zinc bath, ensuring a tough, uniform barrier coating.
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domain: chemistry


text:
Josh Duhamel, Bruce Willis, Rosario Dawson - 2012 - A firefighter is placed in the Witness Protection Program after he sees a deadly robbery, but the crime boss soon tracks him down & threatens him. (Action/Adventure) - Watched Dec 30, 2015 - 11pm-1am
A shadowy freedom fighter known only as "V" uses terrorist tactics to fight against his totalitarian society. Upon rescuing a girl from the secret police, he also finds his best chance at having an ally.
01 - "Life of Pi 3D" - Director Ang Lee Base on the famous novel by Yann Martel, is actually one of my favorite books. Tons of special effects used in this movie which worked flawlessly with the 3D. The story itself is brilliant thanks to the novel, but all else rests in the convincing visuals. A beautiful film to watch in the theater! Verdict: 4 out of 5, and to be watched in theater only

domain: artistic


text:
OUTER RETINAL TUBULATION IN ADVANCED AGE-RELATED MACULAR DEGENERATION: Optical Coherence Tomographic Findings Correspond to Histology
PURPOSE: To compare optical coherence tomography (OCT) and histology of outer retinal tubulation (ORT) secondary to advanced age-related macular degeneration in patients and in postmortem specimens, with particular attention to the basis of the hyperreflective border of ORT. METHOD: A private referral practice (imaging) and an academic research laboratory (histology) collaborated on two retrospective case series. High-resolution OCT raster scans of 43 eyes (34 patients) manifesting ORT secondary to advanced age-related macular degeneration were compared to high-resolution histologic sections through the fovea and superior perifovea of donor eyes (13 atrophic age-related macular degeneration and 40 neovascular age-related macular degeneration) preserved
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domain: medical


text:
Wesfarmers is in the final stages of negotiations to sell 10 former BBC Hardware properties to its partly owned Bunnings Warehouse Property Trust in a deal worth $150 million, The Age has learnt.
The 10 sites, which Wesfarmers picked up following its successful $2.7 billion takeover of Howard Smith in 2001, are mostly in NSW and are believed to have excellent earnings potential.
BWPT managing director Andrew Hopkins has confirmed that his company is extremely interested in buying the properties from Wesfarmers, and that negotiations have been going for some time.
The sites are expected to sell for between $10 million and $20 million each, with an average price of $15 million.
Mr Hopkins said BWPT was very interested in the 10 sites.
"We are in negotiations, but ultimately the choice is Wesfarmers - there is no specific time frame in place," he said.
"It is something we are keeping a watching brief on."
Wesfarmers' Bunnings hardware division hugely expanded in 2001 with the addition of Howard Smith's network of BBC and Hardwarehouse stores.
All the sites were eventually rebranded using the popular Bunnings design.
Wesfarmers still has 10 of the old BBC sites on its balance sheet, after selling four to BWPT and selling another four as vacant-possession sites.
One insider said that both parties were eager to strike a deal by June. The insider said Wesfarmers and BWPT were keen to drive up the trust's market capitalisation before the Reserve Bank's tightening of interest rates started to cause pain in the listed property trust sector.
BWPT, which has a market capitalisation of $466 million, owns 49 properties and has built its success on a fairly straightforward business strategy: buying Bunnings' retail outlets as Wesfarmers' Bunnings division builds them. Wesfarmers owns 22 per cent of BWPT and has one executive on its board.
Last week BWPT unveiled a 23 per cent jump in its interim net profit to $14.9 million, as income rose by 30 per cent to $21.1 million.
The trust surprised the market with a better-than-expected boost to its interim dividend, largely due to a string of positive rent reviews across its portfolio.
Despite some new development work, there is still a missing link in BWPT's portfolio chain. The trust is under-represented in the most populous state, NSW, where, according to its website, it has only seven operating sites compared with 19 in Victoria and 10 in Western Australia.
A spokesman for Wesfarmers was unavailable for comment.
Shares in Wesfarmers ended last week up 5¢ at $28.05. BWPT was up 1¢ to a seven-month high of $1.61.

domain: finance


text:
Post Office board resigns
Minister Siyabonga Cwele says his department will step in to stabilise the state entity.
JOHANNESBURG - Telecommunications and Postal Services Minister Siyabonga Cwele says the board of the South African Post Office (Sapo) has resigned voluntarily with a strike among workers now in its fourth month.
Cwele says his department will step in to stabilise the state entity.
He says the problems at the Post Office did not start with the board and have been brewing for several years.
Cwele has also urged the Post Office to fully enforce the "no work no pay" principle which he says hasn't been done across the board.
The Communication Workers Union (CWU) say it is happy that its calls for the board to be dissolved have finally been heard.
The CWU's Clyde Mervin says, "Obviously we hope that the minister will appoint an administrator up until a new body is appointed."
The union says the board's resignation is the first step in the process of ending the crippling Post Office strike, adding there is visible difference in the state entity's approach in the few hours since the changes were made.
The union says it has already received a request from Sapo to restart talks aimed at ending the strike.
Mervin says, "We have just confirmed a meeting for Monday."
The department has appointed Simo Lushaba to take the helm in the meantime.

domain: news


CHS Wraps Up Season
By Brandon Reed
The Commerce Tigers boys track team wrapped up their season last week, as five Commerce athletes took part in the state finals at Jefferson Thursday through Saturday.
Chase Keller did the best of the Tigers at state, as he placed seventh in the long jump with a jump of 20’, 11.750”, which is a new personal record for him. The event winner, Theseus Jackson of Wilkinson county, had a jump of 22’, 9.50”.
Javon Womack placed eighth in the 200-meter dash with a time of 22.98. Event winner Jonathan Lovett of Johnson, Augusta, ran a 22.25.
Other Tigers taking part in the state finals were Torrance Wilcher, Jon Cash and Jack Lowe, who, along with Womack, were in the 4x100 relay.
The performance came two weeks after the Tigers placed fourth in regional competition, with several athletes recording personal best performances.
“I saw the boys improve a lot during the year,” said coach Pam Canup. “They worked hard and gave 100 percent.”


Speedy 18 inch rims
Up for sale is a set of 4 speedy 18x7 rims that came off my magna. Offset is +46. 2 wheels come with kuhmo 235/40/18 tyres with 10,000km left on them. Also have some 265/35/18 tyres but they wont fit a 7 inch wide rim. Keen for a quick sale, open to offers
Wheels SSW 19 x 8.0 45 5/120 Crush BLK
These 4 wheels were purchaed in Feburary last year. Please feel free to contact me. Note: 4 tyres are included
Wheels & tyres
Wheels & tyres 4x. 2 tyres about 80% and other 2 60%.
We found 78 additional ads in surrounding suburbs.Click here to see all results
Mazda CX5 19-inch alloy rims
Set of 4, brand new CX5 19-inch alloy rims. These are standard on the GT and Akera models but are perfect to up-spec Maxx, Maxx Sport and Touring models.
Volvo 124 chrome wheel trim
One only wheel trim from Volvo 124 (as I recall). Must be rare by now!
Ford Falcon AU/BA hubcaps
Genuine Ford Falcon hubcaps to suit standard factory 16 inch rims from some AU and B series (BA, BF) Falcons. Hubcaps in good condition with some minor scratches as shown in the photos. The mounting spring wires and clips are in good condition with none broken.
31" Goodrich muddies on 15" Sunraysia rims
2 tyres have 70% tread and the other 2 have camber wear on the insides so they are no good. All rims are in great condition
7 hours ago
BMW 19 inch wheels
4x BMW 19x10 wheels. No tyres Good condition Stud pattern is 5x120 Will suit transporter vans, Holden and BMW
Vl walkinshaw wheels
Holden vl walkinshaw wheels good condition need tred 16x7
Holden Commodore VE VF SS SV6 tyres
4x original Holden Commodore VF rims Bridgestone potenza 245/45/18 Load rating 100 80% tread rims in good condition Please contact via gumtree message
4x Pirelli P7 Cinturaro 225/45/17 4xTyres
For sale $100 negotiate. 1x tyre travelled 5,000kms 3xtyre travelled 27,000 kms, original from car delivery. 4x225/45/17 Pirelli Cinturato Pickup only
Subaru XHP JETS 19"
For sale a set of 4 XHP JETS 19×8 running a 215/35r19 tyre. Came off a 97 subaru forester 5 stud pattern Two tyres are brand new and the other two are 5,000km old. One rim has been professionally repaired and are balanced recently
1 rim and tyre navara or pathfinder
BF goodridge tyres on 1 rim suits nissan navara or pathfinder No scratches Original rim 265/65/17


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domain: pet


We just learned from a well-known memory leak in Tibco’s internal message handling. In this... more »
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Discover best practices and the most useful tools for building the ideal integration architecture.


text:
Ben Rainey [DJ Chart]
Ben is a UK based producer and has featured on Kiss FM and Capital FM as well as many DJs across the worlds saturday night playlist. He is currently Resident DJ for a variety of events and clubs and has been booked to support the likes of Jaguar Skills, Artful Dodger, Tough Love, Tom Zanetti and Fatman Scoop as well as hosting many student events throughout the UK and holding down mainroom club residencies.
Ben Rainey DJ Chart
Exclusive content, click here to request access.
Check out Ben at Mission Leeds

domain: entertainment


text:
Mali’s Mansa Musa ruled from 1312 to 1337. His reign – and those of his son and brother – represents the peak of Malian supremacy in West Africa, as well as the height of the Empire’s reputation globally.
Musa would become famous for his 1324 pilgrimage to Mecca. But his Hajj was as much an exercise in PR as it was religious devotion. Wherever he went, Mansa Musa distributed great gifts of gold. His visit to the Egyptian capital of Cairo was particularly noteworthy. He and his compatriots spent so liberally that the price of gold would be depressed in the country for decades!
But who was Mansa Musa? What do we know about him? Well, listen to Episode 1.5 – Caravans of Gold to find out!

domain: history


text:
I figured it was only a matter of time before Steve-O did something special on the show to utilize his “unique” talents. Well, looks like Lacey and Steve-O are already trying to work their fans for votes by stapling “vote for steve-O & lacey” on Steve-O’s body (picture). That guy is so much more of a man than me. The only thing that would make it better was if this was a video where we could really watch Lacey do it. I wonder if Lacey’s going to choreograph a real kick to the midsection as part of Dancing with the Stars. I’m amazed that Steve-O was willing to do this proper looking picture:
Also, this one is a little old, but I hadn’t written about it so I figured I’d throw it in here that Gilles Marini reportedly had a minor injury as well (who hasn’t been injured this season?). Here’s the description from People:
Marini, 33, sought medical treatment and his rep says doctors determined the actor has tendonitis in his groin and shoulder.
Despite the setback, “We’re pretty confident he’ll be fine for premiere night,” his rep Jana Davidoff tells People.com. “He’s in great shape. He’ll be fine.”


text:
M. MAKRIS and J. J. VAN VEEN Reduced cardiovascular mortality in hemophilia despite normal atherosclerotic load Journal of Thrombosis and Haemostasis 10
Article first published online: 4 JAN 2012 | DOI: 10.1111/j.1538-7836.2011.04542.x
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domain: literature


text:
Gubbio Live Cam
Piazza Grande, one of the most evocative medieval urban realizations
An beautiful Italian region bordering Tuscany, Lazio and Le Marche
Travel with us to Umbria, home to lush river valleys, full-bodied wines, pristine medieval hill towns, flavorful black truffles, and the monasteries and churches of a host of home-grown saints.
Italy is filled with surprises; all you have to do is turn off any beaten path and, I promise you, you'll find adventure. For example, years ago, my German friend Ira and I spent the day exploring the wonderful Umbrian town of Orvieto, then sat at an outside table in the main piazza admiring the splendid cathedral for which Orvieto is famous, and raised a glass or two of their inimitable white wine with some locals. At sundown, we headed for Rome.
I was used to Ira's unbounded curiosity about all things Italian, so I didn't even comment when, after a few minutes, she looked to her left and said, "Hmmm... I wonder where that road goes?" I knew we were about to find out. She swung her Volkswagen bug onto a narrow country road and after some moments we passed a small sign that said, "Monastery." We turned into the entrance and found ourselves on a long, dark, mysterious-looking path, so thickly lined with trees that their limbs joined overhead, forming a natural vaulted ceiling.
After the car was brought to a halt, we got out and stood in the utter silence and darkness, staring with delight and wonder at the huge old villa silhouetted against the black sky.
"Buona sera," a low, musical voice said.
We almost jumped out of our skins. How in the world had he avoided making a sound on those crunchy pebbles?
Feeling like the trespassers we were, and females at that, we started to explain to the tall slim monk. But it was unnecessary. Before we had time to wonder if women were allowed, this warm, kind, generous Italian led us inside the monastery and gave us the grand tour. The walls were filled with splendid old paintings and maps and artifacts. Word must have spread, because an inordinate number of monks, clerics and seminary students suddenly found it necessary to speak with our guide as he led us from room to room. Each smiled shyly and shook hands with us.
Our guide then asked us to stay for dinner!
he dining room was row upon row of long wooden tables and benches. As we took our places amongst a sea of males, I leaned in to Ira and whispered grimly that it was too bad such a wonderful day was going to end with bread and water. She laughed and murmured, "We'll stop for a bite later, outside Rome."
Then, to our amazement, out came a veritable feast! Huge bowls of an absolutely delicious pasta, followed by salad and beans and chicken, and freshly baked peasant bread, veggies, fruit and wine, wine, wine. All these from the monastery gardens and ovens and vineyards.
Before we left, I begged them to explain why the pasta tasted so scrumptiously different, and was told that the tomato sauce was made exactly like an ordinary one except that Umbrians often replace basil and/or oregano with bay leaves and add to it, of all things, a couple of pinches of cinnamon! You see? Surprises, always surprises.
The Balcony of Umbria
Everyone has his or her favorite discovery: some little hill town or village that brings to mind memories of breathtaking panoramas, wonderful art, divine meals or all three. Mine is Montefalco. It is one of those hidden gems that give the discoverer a true sense of satisfaction. Only 30 kilometers from Perugia, the town has existed since Roman times, when it was called Coccorone. But I discovered it only recently.
Like so many ancient towns, Montefalco was built atop a hill so that the position itself could be an element of defense. Today, one must pass through the nondescript modern town at the base of the hill to reach the medieval hub at the summit. Stepping past the ancient walls is like walking through a time warp and ending up 600 years in the past. The street climbs fifty meters up the slope and opens into the center of town, the Piazza del Comune or della Repubblica, which literally crowns the hill. In the spaces between the church, the old town hall and other locally important but architecturally uninteresting buildings which line the circular piazza, one can glimpse a 360-degree view of the superb Umbrian landscape. Because of its fine vantage point above the Umbrian plain, Montefalco has been called La Ringhiera d'Umbria. Literally translated, this means "The Balcony of Umbria." Piazza del Comune offers travelers a front row seat.
Montefalco's star attraction is the Museo Civico di San Francesco (St. Francis Municipal Museum), housed in a former church. Erected for the Franciscans between 1335 and 1338, the church was decorated primarily by such local artists as Perugino, Giovanni di Corraduccio and Tiberio d'Assisi. But its masterpieces, the main apse and triumphal arch, were frescoed by the then unknown Tuscan artist Benozzo Gozzoli, in 1452. The vibrant colors, always Benozzo's trademark, are stunning. Twelve scenes from the life of St. Francis decorate the walls, figures of saints and saintly historical personages adorn the vault, and still more saints hover around the window arches. St. Francis and his twelve disciples appear in the ovals. Even the most blasé visitor cannot help but be moved by these scenes.
The church originally had a single nave with six side chapels, but the latter were destroyed in the 17th century, along with portions of the frescoes that had embellished them. The chapels have been replaced by a second nave. This area is now used for itinerant exhibitions, such as last year's wonderful retrospective of fashion designer Roberto Capucci's creations.
The church also hosts a small but expertly maintained picture gallery, entirely restored since 1990. The delightful collection features paintings by Umbrian artists; my favorite is Antoniazzo Romano's canvas depicting St. Vincent, St. Catherine of Alexandria and St. Anthony. The crypt below the church has been converted into a lapidary museum containing objects of archeological interest, including a charming little statue of Hercules dating from the 1st century AD.
Nearby (everything is nearby in Montefalco), the church of Sant'Agostino is worth a quick glance. It too dates from the middle ages (13th century) and is an interesting example of gothic architecture, which is not common in central and southern Italy.
Spectacular views and art are not the only points of interest that can uplift the spirit. On a more hedonistic level, one absolutely must taste the local wine, called Sagrantino. It grows only here. Legend has it that a Franciscan monk introduced this particular type of wine to the region in or around the year 1200. Sagrantino is a robust, full-bodied red. Together with the other local wine, Passito, it is the main reason that many connoisseurs visit the area.
Per finire in bellezza (To save the best for last), one should sample the local wine and cuisine in any of several delightful restaurants. My favorite is Coccorone, located just behind the main square. Try the menu degustazione, which is quite different from the menu turistico. Don't confuse the two. The last time I was there it cost 30,000 lire. per person and included several samples of local pasta dishes, a mixed grill, dessert and several local wines. All of it was memorable. If you have room in your suitcase, stop at the local co-op (located on the main square) and buy a bottle of wine to take home as a souvenir of your front row balcony seat.

domain: travel


text:
2nd International Nursing Conference
November 1-3, 2017 Barcelona, Spain
Emotional Intelligence: Crucial to Quality Nursing Care and Patient Safety
St. Josephʼs College, USA
Description: Emotional intelligence (EI) is one personal characteristic that is increasingly referred to as having an impact in nursing. It is suggested that EI is important for effective practice, particularly with respect to providing quality nursing care.
This systematic review explores what is meant by EI, discusses ways to develop emotional competencies, explores ways in which EI might be usefully applied in enhancing the quality of nursing care, and describes how an emotionally intelligent nurse can effectively improve the work environment which affects provision of quality care to patients.
It is crucial to nurses how they control and manage their emotions. From extensive research conducted by Goleman and his associates, and by The Hay Group of Boston, emotional competence has been found to matter twice as much as intelligence quotient and technical skill combined in producing superior job performance. Also, nursing literature shows widespread support for EI as central to nursing practice. Nurses should be able to regulate their own emotions for the sake of their patients. It is having supportive and positive work environment that help nurses to alleviate their stress in managing their own and othersʼ emotions at the same time. Nurses must know themselves well and will be able to react and respond appropriately in problem situations. Good relationships with others are shown by managing relationship and social awareness commonly called “social radar”.
Conclusion: It is very important to follow the EI framework consisting of the two components: the ability to understand and manage oneself and the ability to connect and react well to others. Having these qualities, nurses may create a healthy, safe, and productive environment which contributes to the delivery of a quality nursing care and safe patient outcome.
Maria Dolores B. Mangubat is a Registered Nurse, Clinical Nurse Specialist licensed and certified in New York State, nationally certified as CCRN and ACNS-BC. Currently, an Associate Professor at St. Josephʼs College, NY. She earned her Doctor of Education degree from Teachers College, Columbia University. She worked as Classroom and Clinical Educator in various schools, colleges, universities, and hospitals in the Philippines, Canada, and the United States. She held several administrative and managerial positions in different specialty units in NY hospitals. She was a former Clinical Preceptor of graduate nursing students in Nursing Informatics, Management and Education.


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The Medavie Scholarship honours Pierre-Yves Julien, the former CEO of Medavie, who believed that improving the lives of those impacted by chronic conditions doesn’t start at the doctor’s office, but in our homes and community centres, and on our playgrounds. For 2018, we’re pleased to award scholarships to three individuals who are determined to make a positive difference in the lives of others.
Keith MacIsaac was the inaugural recipient of the Medavie Scholarship honouring Pierre-Yves Julien, a first year student in the therapeutic recreation program at Dalhousie University in Halifax, and a member of Laing House, a peer support organization for youth living with mental illness. For Keith, receiving this scholarship meant he could continue his schooling without having to worry about his financial situation, giving him more time to focus on his studies and his mental health. Now, a year later, he is thriving academically and has the tools to manage his mental health.
Atlantic Wellness Community Center Receives Multi-year Funding from Medavie
Atlantic Wellness Community Center is receiving a $150,000 grant over three years in support of Open Doors, a counselling program offering free and timely access to integrated mental health care services to youth aged 12-21 in south-eastern New Brunswick.
Rebels with a cause – Jack.org receives multi-year funding from Medavie to improve youth mental health literacy
Jack.org is receiving a $75,000 grant over three years in support of initiatives that train and empower youth to implement mental health outreach and education activities in breaking down barriers and creating supportive environments in their communities.
Enhancing Mental Wellness through Creative Expression
The Boys and Girls Club of Moncton is receiving a $45,000 grant over three years in support of Reflexion, a program providing children and youth with a variety of creative, therapeutic outlets in helping them move toward positive mental health.
Raising Suicide Prevention Awareness Among Island Youth
The Canadian Mental Health Association – Prince Edward Island (CMHA–PEI) is receiving a $75,000 grant in support of Signals of Suicide (SOS), a school-based suicide prevention and awareness program targeting grade nine students.
2017 Medavie Scholarship Honouring Pierre-Yves Julien awarded to Keith MacIsaac
Keith MacIsaac is the 2017 recipient of the Medavie Scholarship honouring Pierre-Yves Julien. A student in the therapeutic recreation program at Dalhousie University in Halifax, Keith is a member of Laing House, a peer support organization for youth living with mental illness.
The name change reflects the diversifying range of clinical, logistical, and support professionals from across different health care fields employed and managed by the company. While Emergency Medical Services will continue to constitute a large part of the company’s operations, Medavie Health Services leverages its clinical, logistical and health care management skills to make a significant and innovative contribution to the health and wellbeing of Canadians.

domain: health


text:
My little guys have been very creative lately. Every morning Joshua wakes up and goes to the school room to paint or draw. He could spend all day drawing if I’d let him.
If it were just paper and crayons that would be great. But no, out come the scissors and tape and stapler, pretty soon I have rivers taped to the floor, pictures stapled to the wall and little tiny pieces of paper and string everywhere…
I finally ordered some shelves to organize our school room better and hopefully keep some of the messier things out of reach. But I’d love to know how to find a balance between letting them express their creativity and wrecking the whole house? Do you leave the craft items accessible or only allow use under supervision? The OCD clean freak in me can only handle so much creativity!

domain: hobby


text:
Chief champions new armor he helped to develop
By Barbara Giasone
The Orange County Register
FULLERTON, Calif. — When the Police Department started hiring more women, Chief Pat McKinley drew one conclusion: No way could female hips tolerate the regulation Sam Browne belt loaded with 27 pounds of crime-fighting equipment.
Officer Sheila Drew could vouch for that.
Full story: Chief champions new armor he helped to develop


Lens2Lens trys and replicate the look of a lens (the DoF and FoV) from one sensor (camera 1), to a different sized sensor (camera 2) by suggesting an equivalent lens and t-stop to use.
Lens2lens calculates an equivalent lens by using a comparison of the sensor sizes of the two cameras, plus the lens focal length and apature on camera 1.
The lens focal length, and apature that lens2lens suggests for camera 2 is the closest match to the the DoF (specifically hyper focal length), and FoV seen on camera 1.
To find an equivalent lens enter the focal length and current appature of the lens on camera 1, and select the Sensor sizes for cameras 1 and 2.
Lens2Lens has four presets with different sensor size settings (in mm):
35mm (22 x 12.375), RED 2K (11.06 x 6.22), RED 3K (16.59 x 9.33), and RED 4K (22.12 x 12.44)
You can change the Aspect ratio of the sensor on camera 1 and 2 by going to “More Settings”, and selecting the desired aspect for each camera.
Apect ratio only affects presets, not custom sensor sizes.
You can create your own custom sensor size for camera 1 and 2 by going to “More Settings”, turning on the “Custom Sensor Size” switch for the appropriate camera and entering the W x H (in mm).
Similarly if your lenses were designed for another sensor size than the camera you are using them on (i.e Nikon lenses on a RED) you can add a custom Lens Magnification Factor (LMF) in “More Settings” too.
A Nikon lens LMF on RED is around 1.52.


text:
During my studies at York St John University, I had the pleasure of being Publicity Officer for York Tigers Rugby League. When I wasn't on the pitch, I was on the sidelines photographing the games. I used these photographs to raise the public image of the team and for the players to have a memento of their time with the team. I still take photographs for the York Tigers and below are some examples from games I have attended this season.
Over the next year, I hope to photograph a variety of different sports, so keep checking back.