Jack-o'-lantern...

The Jack-o'-lantern that I carved out of a pumpkin for Halloween,'09. Thanks to Meenu! :)

Innovative dustbins!

@Kailashgiri, Vizag.

Borra Caves

Inside the Borra Caves, 90km north of Vizag, in the Ananthagiri hill ranges of the Eastern Ghats. 'Borra' meaning hole, these caves are believed to be 150milion years old. The caves, filled with fascinating stalagmite and stalactite formations was discovered by the British Geologist William King in 1807.

A lyrical legend is that the Shiva Lingam representing the Hindu God Lord Shiva, is found deep in the caves, above which is a stone formation of a cow. It is surmised that the udder of this cow is the source of the Gosthani (‘Gov’ - cow, ‘Sthani’ – udder) river which originates here.

Chocolate mousse...

AbSoLuTe InDuLgEnCe...AbSoLuTe SiN!!

Click by Vishu @Vizag. Prepared by urs truly! ;)

Butter chicken / creamed? :)

Stuff that you would need:

For the marinade:
Considering 1/4 kg chicken, I'd say-
Hung curd – about ¾ tea cup
Turmeric – a big pinch
Chilly flakes – 1 & ½ tsp
Ginger - garlic paste – ½ tsp
Juice of half a lemon
Salt
A pinch or two of color (red)
*** You could taste the marinade and change proportions of the above as required.
Marinate the chicken and let it rest for as long as possible. I leave it overnight in the freezer.

For the masala :
For ¼ kg chicken -
4 cloves
Cinnamon (clove sized barks 2 to 3)
Aniseed small - 2
Cardamom 2 to 3 pods
I added a little cumin seeds too (about ½ tsp)
*** Roast the above spice mix dry (should do till the cloves pop out). Keep tossing them frequently to make sure they don't burn. Run in the mixer till it is powdered coarsely/fine which ever consistency you choose. This could be pre-prepared and stored - though nothing beats a freshly prepared one! :)

For the gravy:
Oil – 2 tbsp
Red chillies - 2
Onion – 2 medium
Ginger - garlic paste – ½ tsp
Salt to taste
A splash of pepper powder
Tomato – 3 to 4
Bay leaves - 2
Tomato puree (commercially available)
Milk cream (Amul should do)
Coriander leaves
Butter (but ofcourse! ;))

What and how:
While the chicken is defrosting the next day, pressure cook 3-4 tomatoes and 2 onions with a little salt. I wait for 3 whistles. I guess 2 should be as good.

Grind the onions coarsely (1-2 whirls in the mixer should do) and keep aside. Do the same with the tomatoes (separate). I don’t really like the tomato skins sticking out.. and so I trash them away. You could leave them on if you choose to. Retain the water that the onions & tomatoes cooked in.

By now, your chicken should be defrosted. Remove excess water and stash away the chicken in the tandoor till done. Smear a little oil or butter on the aluminum foil before you place the chicken - else it will stick and also be a little dry. Turn over for even cooking. The 'peaks a little burnt' look makes for an appetizing gravy.

While your tandoor is busy, take a wok with 2tbsp oil .. or butter if you wish and break 2 red chillies into the heated oil. Toss to ensure it doesn't burn and add the pre-prepared masala. Toss again and immediately add onions, ensuring the masala doesn't burn. Add salt as required. Stir well and add ginger-garlic paste.
Wait till the paste changes color and add the pureed tomato. Add 2 bay-leaves, a splash of pepper powder and stir. Once you see the oil seeping through the mixture, add the remaining water from the pressure cooker (quantity- as much as you think is necessary). Bring to a boil. Add the store-bought tomato puree (this gives it a better color), stirring occasionally.

By now, your tandoor should be done. Once the gravy reduces to a thicker consistency, check for salt and drop the tandoori chicken into the boiling gravy and mix well. Add the chicken at the very end since simmering it further in the gravy would harden it. Garnish with coriander leaves.
You could finish off with cream and a dollop of butter. Close & rest till served.
I prefer to use more cream and chuck out the butter. Not that I wouldn’t want to add it, but my worse-half freaks out wit the amount of 'fattening elements' in my cooking. The cream would make the gravy a lesser red - but undoubtedly yummier! Njoyyy!!! :)

One of my favourite beaches!

Kamat Bay - an AMAZING private beach, not accessible to civilians.
Click: Vishu's cam. When he and 'the gang' visited us @Karwar.
Hope 2 see u guys soon! :)

Marshmallows... er.. technically Gelatillos! ;)

Made them after a dying desire to dive into a spongy-yummy bite!... Loved them! & ofcourse, I dared an attempt only after I got my electric beater!! ;)
As to why I called them Gelatillos~ Originally made from the sap of the marshmallow plant and used as a medication for sore throats, the sap is now replaced by gelatin for commercial production. So now, these do not soothe sore throats but do wonders to a cup of steaming coffee or when just popped in! :) .. n yeah.. they are fun on skewers at barbecues too!
Hated the store bought ones in India which have a synthetic feel. Well.. now, I'm not complaining!! ;)

You need:
50gm gelatin
5 cups sugar
1.5 cups water
powdered sugar - for dusting
butter/clarified butter(ghee) - for greasing plates

How to:
- Warm 3/4 cup of water & add the gelatin, making sure that it dissolves well.
- Add the sugar to the remaining 3/4 cup of water & heat to form a sugary syrup with a two-thread consistency(read here for two-thread know-how).
- Mix the gelatin solution & the sugar syrup in a deep plastic bowl & beat well till it comes together & forms a white soft mass. Keep whipping till it thickens & multiplies in volume. Pour into a well greased plate. Let it cool & then cut into desired shapes. Dust them in powdered sugar before you store to avoid clumping.

Pointers:
>>It wouldn't be such a great idea to try this out if you do not have an electric beater. Manually working the beater takes forever!
>>Replace the sugar in your coffee with these & slurp on DeLiCiOuSss GoOdNeSsss!! :)
Recipe Source: a paternal aunt... thanx a load! :)