Hiii people....
I'm currently reading The Stone Monkey by Jeffery Deaver. Will post the review soon after finishing it.
Keep posting comments....
Sunday, 17 February 2008
Saturday, 16 February 2008
Prasad Nashta Centre
If you are near Bapat Baal school in Sangli and a pleasant aroma of Udupi cuisine hits you, don't start looking here and there....head straight to Prasad Nashta Centre.... undoubtedly the best eating joint I have ever come across....
Now, sitting miles away from Sangli, when I think of the same aroma, it takes me back to my school days, and to all the golden moments of my childhood attached to this Nashta Centre located in the busiest part of the Sangli city.
I don't need to mention the directions to this place... if you are in Gaonbhaag, anybody will be glad to tell you where it is.
It's a very small South Indian eatery, which is extremely crowded in the morning time, and you often need to adjust your plates as the crowd keeps increasing.
And this place has no air about itself.....no chair-table system here....no place for sitting down to eat.... you have to stand and eat... maybe that's why girls don't go there... I hope I'm making no bones about how the place looks like...
Still this place attracts hundreads of Sanglikars everyday.... only because of the unique taste it offers.... which you will hardly find in any other Udupi place...
Starting off with Pohe and Uppit.... they are served in small plates with shev on the top of them. The eatery owner, Swami, will be more than happy to add some sambaar on Pohe if asked. And people who don't like the dryness of pohe prefer to eat it like this. You can ask for some chutney to eat with uppit, and it depends upon Swami's mood whether there is an extra charge for it for you.
And now my most favourite..... Idli sambaar.... !
Prasad serves different sambaars for idli and batata vada.... and both are wonderful !
You can find every vegatable possible in the sambaar made for idli. It's a very mildly spiced thick preparation,flavoured with jaggery and tamarind, and can be called a speciality of this place. The appropriate method of eating idli sambar is taking two idlis in a plate, pouring the sambaar on them, mixing it with spoons, and eating them with chutney.
Previously they used to serve two types of chutneys, ghatta {thick} chutney, and the normal one. I used to love the ghatta chutney, which they have stopped making now. I hope Swami reads this blog and starts making it again !
Vada sambaar is something Prasad Nashta Centre is actually famous for.
Vada is batata vada, and the sambaar for this is extremely spicy, which doesn't have many vegetables in it, and is not half the thick as the sambaar made for idlis. This sambaar is covered with a thick layer of red coloured spicy kat {tadka} which is liked by spicy food lovers like me. The vada is crushed flat in a plate, then sambar and the kat are poured on it. Mixed with the spoons and eaten with chutney and pav, this breakfast is enjoyed more than any misal pav by the Sanglikars.
* I prefer to eat Idlis mixed with both the sambaars. The taste is heavenly which can never be expressed in words.
You get sheera and puri bhaji as well, but they are not that famous.
Despite of the consistent best quality and the taste,surprisingly, the rates at Prasad are cheaper than most of the other breakfast joints.
Shev Pohe - Rs.5/-
Shev Uppit- Rs.5/-
Sheera - Rs.6/-
Idli Sambar - Rs.8/-
Vada Sambar Pav {Single} - 7/-
{Double} - 14/-
Puri bhaaji -Rs. 10/-{not sure}
I've been eating at Prasad since last ten years now.... and the taste is still the same. Rates for Idli and Vada have increased by only Rs.1 . The other rates haven't changed.
I've eaten at numerous South Indian restaurants across Pune and Mumbai.... but not a single one offers the taste like Prasad.
I don't get to go to Sangli that frequently now, but whenever I go there, I don't miss the chance to eat at this great place.
Wanna ask me a question? Shoot a mail at : sameerkulkarni87@gmail.com
Happy eating.... !
Now, sitting miles away from Sangli, when I think of the same aroma, it takes me back to my school days, and to all the golden moments of my childhood attached to this Nashta Centre located in the busiest part of the Sangli city.
I don't need to mention the directions to this place... if you are in Gaonbhaag, anybody will be glad to tell you where it is.
It's a very small South Indian eatery, which is extremely crowded in the morning time, and you often need to adjust your plates as the crowd keeps increasing.
And this place has no air about itself.....no chair-table system here....no place for sitting down to eat.... you have to stand and eat... maybe that's why girls don't go there... I hope I'm making no bones about how the place looks like...
Still this place attracts hundreads of Sanglikars everyday.... only because of the unique taste it offers.... which you will hardly find in any other Udupi place...
Starting off with Pohe and Uppit.... they are served in small plates with shev on the top of them. The eatery owner, Swami, will be more than happy to add some sambaar on Pohe if asked. And people who don't like the dryness of pohe prefer to eat it like this. You can ask for some chutney to eat with uppit, and it depends upon Swami's mood whether there is an extra charge for it for you.
And now my most favourite..... Idli sambaar.... !
Prasad serves different sambaars for idli and batata vada.... and both are wonderful !
You can find every vegatable possible in the sambaar made for idli. It's a very mildly spiced thick preparation,flavoured with jaggery and tamarind, and can be called a speciality of this place. The appropriate method of eating idli sambar is taking two idlis in a plate, pouring the sambaar on them, mixing it with spoons, and eating them with chutney.
Previously they used to serve two types of chutneys, ghatta {thick} chutney, and the normal one. I used to love the ghatta chutney, which they have stopped making now. I hope Swami reads this blog and starts making it again !
Vada sambaar is something Prasad Nashta Centre is actually famous for.
Vada is batata vada, and the sambaar for this is extremely spicy, which doesn't have many vegetables in it, and is not half the thick as the sambaar made for idlis. This sambaar is covered with a thick layer of red coloured spicy kat {tadka} which is liked by spicy food lovers like me. The vada is crushed flat in a plate, then sambar and the kat are poured on it. Mixed with the spoons and eaten with chutney and pav, this breakfast is enjoyed more than any misal pav by the Sanglikars.
* I prefer to eat Idlis mixed with both the sambaars. The taste is heavenly which can never be expressed in words.
You get sheera and puri bhaji as well, but they are not that famous.
Despite of the consistent best quality and the taste,surprisingly, the rates at Prasad are cheaper than most of the other breakfast joints.
Shev Pohe - Rs.5/-
Shev Uppit- Rs.5/-
Sheera - Rs.6/-
Idli Sambar - Rs.8/-
Vada Sambar Pav {Single} - 7/-
{Double} - 14/-
Puri bhaaji -Rs. 10/-{not sure}
I've been eating at Prasad since last ten years now.... and the taste is still the same. Rates for Idli and Vada have increased by only Rs.1 . The other rates haven't changed.
I've eaten at numerous South Indian restaurants across Pune and Mumbai.... but not a single one offers the taste like Prasad.
I don't get to go to Sangli that frequently now, but whenever I go there, I don't miss the chance to eat at this great place.
Wanna ask me a question? Shoot a mail at : sameerkulkarni87@gmail.com
Happy eating.... !
Friday, 15 February 2008
About John Grisham....
John Grisham was born in Arkansas in 1955 and received his law degree from Ole Miss in 1981. He specialized in criminal defense in his law practice. John began writing in 1984 and published his first novel "A Time to Kill" in 1988. It was released as a major motion picture in the summer of 1996. All of Grisham's novels have been bestsellers and many will be made into motion pictures.
My favorite book is "The Firm".
His major novels are:
The Last Juror - 2004
Bleachers - 2003
The King of Torts - 2003
The Summons - 2002
Skipping Christmas - 2001
A Painted House - 2001
The Brethren - 2000
The Testament - 1999
The Street Lawyer - 1998
The Partner - 1997
The Runaway Jury - 1996
The Rainmaker - 1995
The Chamber - 1994
The Client - 1993
The Pelican Brief - 1992
The Firm - 1991
A Time to Kill - 1988
My favorite book is "The Firm".
His major novels are:
The Last Juror - 2004
Bleachers - 2003
The King of Torts - 2003
The Summons - 2002
Skipping Christmas - 2001
A Painted House - 2001
The Brethren - 2000
The Testament - 1999
The Street Lawyer - 1998
The Partner - 1997
The Runaway Jury - 1996
The Rainmaker - 1995
The Chamber - 1994
The Client - 1993
The Pelican Brief - 1992
The Firm - 1991
A Time to Kill - 1988
Wednesday, 16 January 2008
Goan Chicken with Herbs
Goan Chicken with Herbs
Griddled chicken pieces coated in a lime-infused mint and coriander paste that will brings you the true tastes of Goa
Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
1 x 1kg chicken
1 tsp Turmeric
2 large bunches Coriander, roughly chopped
2 large bunches Mint, roughly chopped
12 garlic cloves, roughly chopped
2.5 cm piece Ginger, roughly chopped
1 tbsp Black peppercorns
6 Cloves
1 tsp Sugar
3 limes, juice only
5 green chillies, seeds removed and roughly chopped
2 tbsp vegetable oil
Method
1. Cut the chicken into four pieces across the backbone and across its width. Using a sharp knife, make a 2-3 slits over each piece, sprinkle over a little salt and the turmeric and set aside.
2. Put all the remaining ingredients, except the vegetable oil, in a food processor and blitz to a fine paste. Spread this over the chicken pieces, rubbing it into the gashes, cover and leave in the fridge to marinade for at least 4 hours.
3. Heat the oil on a hot plate or griddle, over a high heat. Cook the chicken for 2 minutes on all sides to brown, then lower the heat and cook for another 15 minutes, until the chicken is cooked through.
Griddled chicken pieces coated in a lime-infused mint and coriander paste that will brings you the true tastes of Goa
Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
1 x 1kg chicken
1 tsp Turmeric
2 large bunches Coriander, roughly chopped
2 large bunches Mint, roughly chopped
12 garlic cloves, roughly chopped
2.5 cm piece Ginger, roughly chopped
1 tbsp Black peppercorns
6 Cloves
1 tsp Sugar
3 limes, juice only
5 green chillies, seeds removed and roughly chopped
2 tbsp vegetable oil
Method
1. Cut the chicken into four pieces across the backbone and across its width. Using a sharp knife, make a 2-3 slits over each piece, sprinkle over a little salt and the turmeric and set aside.
2. Put all the remaining ingredients, except the vegetable oil, in a food processor and blitz to a fine paste. Spread this over the chicken pieces, rubbing it into the gashes, cover and leave in the fridge to marinade for at least 4 hours.
3. Heat the oil on a hot plate or griddle, over a high heat. Cook the chicken for 2 minutes on all sides to brown, then lower the heat and cook for another 15 minutes, until the chicken is cooked through.
Saturday, 12 January 2008
KFC Recipe . . .
KENTUCKY FRIED CHICKEN RECIPE
USAPrep: 15 min; Cook: 30 min - Medium DifficultyServes 4
IF you are expert at frying, skip to the ingredients.
FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.
INGREDIENTS:
1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat. AND
1 tablespoon curry powder
1/2 teaspoon ground allspice ORfines herbes mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy) PLUS
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken
USAPrep: 15 min; Cook: 30 min - Medium DifficultyServes 4
IF you are expert at frying, skip to the ingredients.
FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.
INGREDIENTS:
1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat. AND
1 tablespoon curry powder
1/2 teaspoon ground allspice ORfines herbes mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy) PLUS
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken
Saturday, 5 January 2008
About my hometown.....
Situated on the bank of river krishana, Sangli is the biggest trade market place for turmeric powder in the entire country, also the Asia's biggest sugar plant is situated here. The city name Sangli is devised after it's six lanes (City of Six-Gallies). Sangli is a well known place for its Lok kala , Cultural activities, Educational facilities and its very own Co-operative principles. Sangli's climate is a moderately hot and dry, with cool weather in the hilly region. It is a market place for Chillies, Jaggery,Ground nuts, Sugar, Grapes,...Sangli is endowed by many leading personalities like Lata Mangeshkar, Padmabushan Vasant Dada Patil "Son of Sangli" who got elected as the Chief Minister of Maharashtra for four times.
My all time favourite English books....
1. If Tomorrow Comes by Sidney Sheldon
2. The Da Vinci Code by Dan Brown
3. The Bourne Identity by Robert Ludlum
4. The Rainmaker by John Grisham
5. Jack & Jill by James Patterson
6. The Godfather by Mario Puzo
7. Harry Potter and the Chamber of Secrets by J.K. Rowling
8. The Things Men Do by James Hadley Chase
9. The Graveyard Shift by Jack Higgins
10.One Night at the Call Center by Chetan Bhagat
2. The Da Vinci Code by Dan Brown
3. The Bourne Identity by Robert Ludlum
4. The Rainmaker by John Grisham
5. Jack & Jill by James Patterson
6. The Godfather by Mario Puzo
7. Harry Potter and the Chamber of Secrets by J.K. Rowling
8. The Things Men Do by James Hadley Chase
9. The Graveyard Shift by Jack Higgins
10.One Night at the Call Center by Chetan Bhagat
Subscribe to:
Posts (Atom)