Monday, October 26, 2009
Code of Thieves
Friday, October 23, 2009
Bedside manners
"Well, neither did I. But he's rich, and he's really good with the children."
Wednesday, October 21, 2009
Nursing story
Several years ago when I was hospitalised for a minor surgery, I used to get annoyed by my nurse who insisted on waking me up for my pills.
Monday, October 19, 2009
Nomenclature
Saturday, October 17, 2009
Happy Diwali
Thursday, October 15, 2009
A proverbial Quiz
- Look before ___ leap
- Make hay while the ___ shines.
- Money is the root of ___ evil
- Nothing succeeds ___ success.
- The bigger they are, the ___ they fall.
- Opportunity seldom knocks ___.
- Rats desert a sinking ___.
- The early bird ___ the worm.
- Still waters run ___.
- The best things in life are ___.
Tuesday, October 13, 2009
Exercising Officially
Sunday, October 11, 2009
Comparing Yoga and drinking - what a joke !
Savasana
Position of total relaxation.
Balasana
Position that brings the sensation of peace and calm.
Setu Bandha Sarvangasana
This position calms the brain and heals tired legs.
Marjayasana
Position stimulates the midirift area and the spinal comumn.
Halasana
Excelent for back pain and imsomnia.
Dolphin
Excelent for the shoulder area, thorax, legs, and arms.
Salambhasana
Great excersice to stimulate the lumbar area, legs, and arms.
Ananda Balasana
This position is great for masaging the hip area.
Malasana
This position, for ankles and back muscles.
Pigeon
Tones the body, and builds flexibility and helps get rid of 'stress'.
Friday, October 9, 2009
The Parsi Sari
The original gara had silk floss embroidery in white and occasionally in pastel shades on sal gajji silk, which was generally purple, red and black in colour. The embroidery was delicate and colour nuanced; often as many as 20-30 shades of a single colour thread were used to express one flower! The stitches were satin stitch with variations of extended, bound, voided and embossed as well as French knots. The Gujarat mochi stitch and zardosi from the Deccan were also incorporated while ari is now being used. A gara can take up to a year to create with many embroiderers working on one frame. Each is a “specialist” in one motif, which could be floral, a butterfly, bird…
However the symbols and motifs of each gara tell a story. The fleeing Parsis brought Persian symbols like the cypress tree, chakla chakli or contradictory birds, represented with delicacy. The Zoroastrian culture’s reverence for nature represented by trees and flowers, plant and fish life, the divine fungus, the bird of paradise and 30 flowers representing as many angels are other significant motifs while the lotus and peacock brings the fragrance of the Indian soil in which Parsi culture blossomed. While the Raj flavour incorporated floral baskets, the Chinese pheria stitched in vignettes of Chinese court life, beautiful gardens and flowers such as peony, rose, chrysanthemum... Some or all these motifs fill up a typical gara or jhablawith an overriding feel of harmony, richness, grandeur and delicacy.
Wednesday, October 7, 2009
Being in someone's shoes
Sunday, October 4, 2009
Shopping at Mangaldas Market.
Thursday, October 1, 2009
How to Make Butter Chicken
To Make Butter Chicken
Butter Chicken Recipe. A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Taste our Butter Chicken recipe.
- Weights & Measures:
- Serves:
- 4
- Preparation Time:
- 20 minutes
- Cooking Time:
- 20 minutes
You will need…
- 2 chicken breasts, cut into chunks
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 onion, chopped
- ¼ tsp cinnamon
- 1 tsp garlic, crushed
- 1 tsp ginger, crushed
- ½ tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp ground almonds
- 220 g can of whole peeled tomatoes
- 1 tbsp tomato paste
- 1 tbsp natural yoghurt
- 2 tbsp fresh coriander or spinach, chopped
- salt
- pepper
- 1 large frying pan
- 1 spoon
- 1 tray
- Step 1:
Season the chicken.
- Begin by seasoning the chicken with a generous sprinkling of salt and pepper.
- Step 2:
Heat the oil and begin to fry the chicken.
- Using a large frying pan, heat the vegetable oil and add the chicken.
- Step 3:
Fry for 3-4 minutes.
- Fry the chicken for 3-4 minutes until it turns a golden-brown colour.
- Step 4:
Remove the chicken.
- Take the chicken out of the frying pan and put it aside.
- Step 5:
Melt the butter.
- Use the same frying pan to melt the butter.
- Step 6:
Fry the onion with the cinnamon.
- Now add the onion and cinnamon and fry together in the pan.
- Step 7:
Add the remaining ingredients.
- At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.
- Step 8:
Bring to the boil and cook.
- Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.
- Step 9:
Add the chicken.
- Put the chicken back into the pan and combine with the other ingredients.
- Step 10:
Add the fresh coriander.
- To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.
- Step 11:
Serve while streaming and eat up!
- Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.