Totakay, Dadima ke

June 21, 2008

From here , found these rather useful:

More juice from a lemon
Putting a lemon in hot water before squeezing will give you more juice than usual.

Eggs will not crack
Pierce eggs with a sharp pin before boiling. This way you will prevent them from cracking.

Stop crying while cutting onions
After peeling onions cut in half and soak in water for about 5 minutes. Now, when you cut these onions your eyes will not water.

To cut hard boiled eggs smoothly
While cutting hard boiled eggs, the egg yolk often tends to break. To avoid this dip the knife in cold water for a few seconds and then cut smoothly.

Keep garlic skins from sticking to your hands while peeling
Soak the garlic flakes in a cup of water for five minutes before peeling.

Potato peel wafers
Potato peels can be made into tasty wafers. Immerse the peel in warm water to which a pinch of salt is added and then dry it. Deep fry till crisp and you have delicious potato wafers.

Peeling of Garlic No Problem! Mrs. Shahla Riyaz Bakali
For Garlic it is difficult to peel off. To do it fast, put some Cooking oil, and warm it in Oven or over stove, you will find it fast and easy to peel off.

Onions(Mutahir Yousuf Zai , Jeddah Saudi Arabia)
Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.

Too many peeled potatoesShaheen Rehmani
Cover them with cold water to which a few drops of vinegar have been added. Keep refrigerated and they will last for 3 or 4 days.

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This day last year II

June 19, 2008

ok ok, just a few more. promise

19th June, 2007

1st stop: Khar, man with leaking roof

2nd stop: khar again, school shuts down suddenly, allegedly because trustees want to build multi storey building in it’s place. Parents attack the principal

3rd stop: bandra, illegal eating joint gets shut down in the morning, resumes functioning by afternoon. hidden cam shot

4th stop: highlight of the day, photo session with the Indian cricket team before they left for the England tour

Chak de phatte

June 19, 2008

I’ve always wondered what it actually means, but never got around to asking anyone. Then, I came across a few explanations at Devraj’s blog :

Chak de phatte
… this first one from the Urban Dictionary :

Chak De Phatte -though loosely translated as pick up the floorboards is more of a war cry than a housekeeping call. The origins of the phrase lie in the times when the Khalsa i.e. the original warrior Sikhs were formed, they would cross canals and attack Mughal camps in a blitzkrieg attack and then just as they came would retreat leaving the enemy helpless. The sport of tent pegging also evolved from this camp raiding where the riders would remove the pegs of the tents trapping the occupants under, what then used to be a very heavy fabric. While escaping back to their base the Khalsa warriors would dismantle any temporary bridges constructed by them(made out of ‘Phatte’) to prevent the Mughals from chasing them and sometimes to prevent the enemy from escaping, hence the cry ‘Chak De Phatte’. The phrase then acquired the meaning: to complete the route. And is now used as in the figure of ‘Bring the house down!’.

Chak De Again
Think I’ll take Sidhu’s word for it (in this case, he may actually know what he’s talking about):

The intricate meaning of the word is Chak De Phatte, Nap De Killi. Killi is a small lever that you pull. And when you pull it, the water starts gushing into the fields through a motor. Now that Killi is always invariably hidden under a well. And that well is covered by wooden planks. So you lift the phatta, i.e. Chak De Phatta, and then you pull the killi. And then the water starts flowing, gushing into the fields. So it’s got everything to do with positivity,’ said Navjot Singh Sidhu, former Indian cricket player.
And a third, which attributes the origin to bhangra bands in the UK:

‘Phatte’ is also synonymous with wooden floor boards. So when desi bands in the UK needed a cool phrase to hook their music (bhangra) on, they used a literal translation of ‘beat up the floor boards’ or chak de phatte.

(these are excerpts, I suggest you head over to Dick & Garlick and check out the post, and a lot more)

this day last year

June 18, 2008

ok a desire to post, often leads to lazy acts of digging up the past.

Here is what I did on 18th June, 2007:

First stop, village in Bandra. Drunk driver rams into a house in a narrow bylane, seriously injuring a fisherwoman. the second picture was taken with a cellular phone in the ICU of a hospital, while hiding from medical staff and angry family members who were paid off by the drivers’ family so that they didn’t go to the press, therefore I was really not welcome

second stop, saki naka. profile of an ex-dabbawalla who had worked himself into a senior manager at a transport & logistics firm. (heh heh dead on with the job profile)

third stop, santa cruz east police station. raid to uncover fake packaging factory of printer goods.

Cool tees for you

June 18, 2008

on sale soon, from Down to Earth.

Posting a few recipes I’ve tried over the last month. Culled from various sources on the net. Needless to say, being the lazyBong (trademark applied for) the recipes are simple, ranging from ‘ridiculously’ to ‘fairly’

Bhuna Gosht ’simple’ rating – fairly

Ingredients:

– 500g boned lamb
– 2 medium onions, skinned, and chopped
– 2 tsp. freshly ground garlic
– 2 tsp. salt
– 1-2 level tsp. chili powder
– 11/2 tsp. ground coriander
– 1/2 level tsp. ground turmeric
– 1 cup water
– 2-3 tomatoes, chopped
– 1″ piece ginger, peeled and ground
– 1\2 cup oil

1. Cut meat into 1/12 inch pieces. Place meat, onions, garlic, salt, chili powder, ground coriander, turmeric and water in a heavy based pot. Cook for 15 to 20 minutes, or until the meat is half cooked.
2. Add tomatoes and ginger, cook for 5 minutes, stirring all the time to mash tomatoes.
3. Add oil and cook for 5 to 10 minutes, keep stirring all the time. You may have to add one or two table spoons of water to prevent gravy from sticking to the bottom of the pot.
4. When gravy begins to release oil, meat reaches the bhuna stage. Now it is almost tender and a little cooking is required to finish the dish.
Note:
Cooking time depends on the quality of meat.
bhuna is an excellent method for cooking “vegetables with meat” or “lentil with meat”.
When meat reaches bhuna stage, the vegetable or lentil can be added to meat mixture (bhuna gosht). Plain water is usually added to make gravy.
The cooking time depends on the vegetable or lentil. Some vegetables are soft ,like okra and zucchini, and cook quickly. These kind of vegetables can be added directly to meat mixture (bhuna Gosht) and cook them for 10 minutes.
Some vegetables and lentils take time to be cooked. In such case take out the meat pieces from the gravy. Add vegetable or lentil, when it is almost cooked add meat pieces, and cook for few minutes.

recipe thanks to contactpakistan.com