Singapore Expats

NOTE: Please do not soot the person at the applikason kounter. He will give you the licen.

OMG!! Don't soot!

lol ! it was great Megha. Thanks for posting

My sister lives in Bihar...or lived...now its Jharkhand...she keeps telling me that even after staying there for 6 years, she still finds it difficult to believe how the locals there simply worship Laloo !!!!

Hey guys
Great to read all those jokes...good fun n really made me nostalgic of India .....I just got this great joke from a young cousin of mine in school, so am wondering whats happening to kids these days....I think we were really truly kids compared to what these guys are today

Enjoy, anyway!


In some remote village of India, one masterji is teaching the Mahabharat
Katha to class 6 students. He is at the krishnajanma' part of it.

Masterji: "Kansa heard the akashwani that his sister's 8th child is
going to kill him. He was furious. He ordered to put vasudev n devki
behind the bars.

First son is born, and kansa kills him by poisoning... Second one is
born n kansa throws him off the mountain peak. Third one is born."

Now Ramu, who is smartest of the lot, puts up his hand. Masterji, I have
a doubt(sounding nervous n confused)

Masterji: "Ramu bete, whole India does not have doubt in Mahabharata
Then how come u have one?"

Ramu : Masterji, if Kansa knew that Devaki's 8th child was going to kill
him,


WHY THE HELL DID HE PUT VASUDEV AND DEVAKI IN THE SAME CELL ?

Masterji
fainted.........................

Dear Sabrina,

Thnks for the recipe will try it soon.....I got to compile the recipes and start shoppping for the ingredients.....hahaha....got one idea.....will cook one meal for everyone once I learn how to cook a few indian dishes just to say thnks....that is if anyone dares to try them....

Regards,
Shirllin

Dear Ind Babe,

Hmm....well I wonder what it is like when I am old.....will the next generation be even more "knowledgeble" at an earlier age......scary...


Regards,
Shirllin

sabrina77 wrote:Ok Shirllin...here goes...recipe for Peas Pulav

Ingredients :

Basmati Rice (uncooked) - 1 cup - this needs to be soaked in water for atleast 30 min. The water has to then be drained out.
peas - 1/2 cup
onions - 1 chopped fine
clove - 4 pods
cardomom - 4 pods
cinnamon sticks - 1/2 " stick
green chillies - 4 slit length wise
Nutmeg powder - a pinch
Bay leaf - 2 leaves cut into 2
Jeera / Cumin - 1/2 tsp
Salt to taste
Oil/Butter - 1 tbsp
Mint leaves (optional - I added it) - a few leaves chopped fine

Method :

1. In a pan, heat 1 tbsp of oil/butter. To this add jeera/cumin and let it crackle.

2. To this add the spices (cinnamon, cloves, cardomom, nutmeg, bay leaf) and fry for 2 - 3 min

3. Then add the chopped onions and saute till it turns pink. At this time, the spices belnd with the onions and you get a nice aroma.

4. Once the onions are sauted, add the drained rice and fry it for 2 - 3 minutes. Add the mint leaves and peas and fry it again for a further 2 - 3 minutes.

5. This whole mixture can then be cooked in a pressure cooker or microwave or rice cooker as normal rice is cooked.

6. Can be garnished with coriander & fried cashews.

It's actually pretty simple.

Evng All, am new 2 this forum..

Hi Sabrina, thnx for the recipe.
Wht is the water mixture per cup of rice and peas. does it differs for pressure/microwave cook. cheers

Welcome Scorpian......

Dear all,

I have a few indian friends coming over to my place n I would like to show off my new recipes..... 8) ......are there anymore dishes I can cook to impress them ? Will compile a shopping list soon.....so far I have only two recipes....from sabrina and megha.....hope to get more recipes....thnks a million...

God Bless,
Shirllin

Promise to post that recipe tomorrow!

Scorpion wrote:[
Evng All, am new 2 this forum..

Hi Sabrina, thnx for the recipe.
Wht is the water mixture per cup of rice and peas. does it differs for pressure/microwave cook. cheers

Hi Scorpion...Welcome

rice : water = 1 : 2 for pressure cooker and 1 : 2 1/2 for microwave.

http://today.reuters.com/news/newsartic ... ING-DC.XML

Hmm...strange. Then what about the beaches in Goa where you see many a naked bodies? And the countless smooching couples I've seen. And, the near naked gyrating bodies in Hindi movies. And, overtly sexual advertisments. And, what about Osho's ashram/resort? My country is really strange, lol.

Oh and I forgot Khajuraho and Konark temples with all their erotica for everyone to see! Wonder what these religious fanatics have to say about that! Pisses me off!

Dear Sapphire,

Don't mean to rush you....need to go shopping for ingredients....if u could just give me the list of ingredients n instructions can come later....thnks a million...

Regards,
Shirllin

Check your pm Shirllin, have also explained why I haven't posted the recipe yet.

Ok so here's the recipe for Rajma, as promised.... let me warn beforehand that measurements are all approximations (I dont use exact measures)

2 cups Rajma/ red kidney beans (enough for two people)
2 medium sized onions
2 large tomatoes
Dry spices:
Red chilli powder - 1 tsp - 11/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chaat masala - 1 tsp
Amchur (dried mango powder) - 1 tsp

Cooking oil/ghee - 2 tbsp

Soak the kidney beans in plain water overnight or in warn water for 3-4 hours. Pressure cook the beans with half a tsp salt and a pinch of turmeric. You can easily add about 6 cups of water and pressure cook till very soft. (softness of beans is key to good rajma)
Chop the onions fine and grate tomatoes. One can also puree the tomatoes.
In a pan heat oil/ghee, add cumin seeds and let it crackle. Add chopped onions and let it grow pink. Keep adding water at intervals, making sure it does not stick to the bottom of the pan and let it cook till the onion pieces become soft and translucent. Now add tomatoes and let it cook for a minute. Add half a tsp salt.
To this add all the dry spices and let the mixture cook till the oil separates at the sides.
Now add the cooked kidney beans and add half a cup of water again (this can be increased or decreased depending on the consistency of the gravy).
Pressure cook it again for 2 minutes and garnish with cut green coriander leaves.

Thats it!!

Veterans who know this dish well, any variations?? Id be happy to learn those.
O btw, for Shirllin, Vidia n others new to Indian cooking, The gravy here is pretty standard for most north indian dishes, so one can add veggies or other beans (chick peas, white kidney beans etc) instead of the red kidney beans here and make those as well.

Hope this was useful,
Ciao!!

Here's veteran speak:
I don't use cumin seeds in rajma nor do I use cumin powder. But, I do add finely chopped ginger and green chillies. Oh and I also stopped using red chilli powder ages back. Also, since I learnt it from my Mom who makes every thing to do with cooking darn difficult, I add rajma after the masala is done and then pressure cook it on low flame for an hour! Does come out yummy though, like any cooking which has been simmered forever!