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The Transformation of Italian Meatballs: Another Creative Indian Flick-of-the-Wrist

If you believe that Italian Meatballs are good only for a hearty meal of Spaghetti with Marinara Sauce, you are monstrously mistaken, gentle reader.  Because I am here to tell you that one can take these same readymade hearty Italian Meatballs and do with them something completely unexpected and extraordinary.

And what might that be, you ask?  Well, here’s what– and let me present this as if it were a recipe:   
  1. Take those meatballs and toss them into a skillet.  I always like to add some water to recondition them and let the liquid evaporate and/or be absorbed into the balls. 
  2. When they’re “done”, cut them up into four parts each so they’re nice bite-size pieces.
  3. Next, take a good dollop of that handy Garlic-Chilli Paste (that you must always have in your refrigerator), and add to your skillet with a tsp. of oil so as to fry it a little before you stir it up with your meatballs.
  4. Next open a bottle of a fine Salsa— I prefer one with chipotle peppers, black beans and corn.  Toss into your skillet and stir-fry on a high heat. 
  5. Now:  on the side, in the microwave, you ought to have baked a few Yukon Gold Potatoes in the microwave.  Cut these up into small chunks, and add to your meatball mixture
  6. Stir some more, and then cover lid and simmer for a bit
  7. Turn off heat, set the table, and serve with Rotis or Rice.
Mmmm!  I believe the Italians would say Buon Appetito! but around these parts we say Yeh Hui Na Baat!

Alukoftas

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A Bento Box & A Don: Elegant Japanese Fast Food

A traditional Japanese Vegetarian Bento Box and a Chicken Teriyaki Don hit the spot for a late afternoon lunch. Where else but the very chic Sushi Dabu?

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Shoe Shopping: Another Seasonal Adventure!

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This is the front of the shoebox.  Love the shoes I got, btw! 

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Jethro Tull: A Page From Last Fall

This morning, I caught the strains of Jethro Tull’s famous Thick As A Brick on the radio– it was only an intrumental interlude to a show that was fading out, and it reminded me of the concert that I had attended last fall.  Right here in town, I had the pleasure and privilege of watching Mr. Ian Anderson, aka, Jethro Tull render a mind-bending performance on his famous flute.  He unfortunately didn’t do Thick As A Brick, which is a rather long song, plus it happens to be very old material.  Still, it will remain a favorite Tull number for me.  Here’s a YouTube video of a live performance of the same.  Plus some memorabilia of the concert from last October 2010.  Enjoy!

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Super 8, 2011

“It was mint!” That’s the phrase that the 13-year old kids in the movie use to describe a good frame and a good take in their movie-making endeavors.  I wish I could say the same about the movie itself, but alas, all I can say is:  It was sweet!  It really was!

A sweet sci-fi story set in an age and time when Walkmans were cool, and suburban houses in the States were compact and cozy with too much stuff everywhere.  The story has that E.T. look and even feel to it– with kids riding their high-handle bar bicycles and wearing their hair in that shaggy style that is so Beiber, but actually so Seventies.  And while the suspense and build-up is fairly decent for the first forty minutes of the movie, you then begin to wonder if you’ll have any chance of experiencing the same level of excitement and awe that the legendary E.T. had.

You don’t.  But somehow, that’s alright.  Because there’s enough realism and nostalgia in the style and setting of the story, and despite the barrage of action with the special visual and sound effects, there’s another element of the movie which must have been the influence of Spielberg, the producer.  Not director, but still, Spielberg’s thumbprints appear to be on those emotional connections that take place in the story.  Despite their predictability, they are still made quite thoughtfully and skillfully:  father and son finally see eye to eye; father and daughter see each other in a new light; neighbors once thought of as foes are finally forgiven; and a young boy honors the remembrance of his dead mother enough to let her go so as to allow himself a new beginning.

Which is really what makes the story sweet.  The rest of the action and the weird happenings in the small steel town in Ohio makes for some mysterious and some mundane minutiae– none of it too boring that it can’t be tolerated.  Some scenes are highly reminiscent from Spielberg’s ‘Close Encounters of the Third Kind’ but the alien monster didn’t seem to have that terrifying quality that one might expect.  And yet, the young cast of the six kids was superb, and one wouldn’t be too far from the truth to call them the ‘Super Six’.

All in all, nice entertainment for the summer, and worth every penny of the $7.50 matinee show ticket price for the first show on the first day of release!  This review, btw, was also published today in the New York Times Movies section at:  http://movies.nytimes.com/2011/06/10/movies/j-j-abramss-super-8-zooms-in-on-a… (review # 17).

Super8posterawesome

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Semiya/Payasam/Sivaiyyan: Roasted Vermicelli In Sweet Seasoned Milk

A very common dessert in both the north and south of India, this is one sweet dish that is served at the most important holidays and functions as it is on any ordinary day.

The inspiration for the creation of this dish today came from a friend who lives in the large southern metropolis of India, Chennai.  We are engaged in an exercise of “sharing and learning” where one of us prepares a dish and provides a recipe for it, and the other replicates it even as she may alter it in terms of either ingredient or technique.  And yet, it is the same recipe.  My main variation of this dish is in the technique, while most of the ingredients are the same, although I have added one significant one:  sabudana, aka, Tapioca Seeds.  Also, I make mine on the thicker side.

So, my friend’s recipe for this dish is presented below, and my written recipe for it is available on the last two pictures in the set of pictures that follows.  Between these two, you might find inspiration to customize it for yourself, perhaps?  If so, good luck; if not, enjoy this grand visual offering prepared by yours truly earlier today.

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My friend KJ’s recipe follows.  My version upon which this dish is made may be found in the one picture that follows (I hastily scribbled my recipe on the back of an envelope while I was making it!):

Ingredients:
1 cup Vermicelli
3/4 cup Water
1 cup Sugar
A pinch Saffron
1 cup Milk
3-4 Cashew nuts
7-8 Raisins
2-3 Cardamom
Method:
  • Saute the vermicelli in ghee till it turns brown.
  • Boil the water in another vessel
  • Put the vermicelli in the boiling water and cover it for a bit, while stirring the mixture occasionally.
  • After the vermicelli becomes soft, add the sugar while making sure to stir the mixture continuously.
  • Fold in the milk and whisk the mixture till you find the vermicelli has taken the flavour in its fold.
  • Powder the cardamom and add it to the mixture. (this is optional, I didn’t do it because not many of us like cardamom here at home)
  • Flavor the desert with fried cashew nuts and almonds. (You can also try raisins)
  • Simmer the vermicelli for about two minutes. Your delicious payasam is ready to be served- serve cold or piping hot- works either way!
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The Traditional Triumvirate for Raita: Cucumbers, Tomatoes & Onions

Well, now that you’re familiar with the concept of a Raita, i.e., a Yogurt Chutney, allow me to inform that there are as many variations as there are themes.  Yesterday’s Boondi Raita is more commonplace in the North of India, while today’s raita is a more Southern Indian one.  

The three main ingredients to this raita are:  cucumbers, tomatoes and onions.  The cucumbers are grated, all water squeezed out; so also the tomatoes– not squeezed as much as the cucumbers, but just enough to squeeze out any excess liquid; the onions are chopped as finely as you can.  Keep these veggies ready ahead of time, stored in the refrigerator.  If you like the zing and zest of finely chopped green chillies, prepare these also.

When you’re ready to serve, add all the veggies to your prepared yogurt.  Prepared as in, beaten, thinned down with water, and salted.  Next, stir in the raita veggies, and serve with aplomb!  It is the perfect accompaniment to an Indian meal that is usually brimming with complex seasonings and spices.  Check out the pictures for what mine looked like– I served this with my Biryani over Memorial Day weekend.

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A most amazingly mellow-yellow lily.

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