Niagara Falls- A LifeTime Experience
07 Sep 2011 7 Comments
in Most Popular, Travel Tags: cave of the wind, cloudy weather, goat island., Niagara, Niagara falls, niagara state park, terrapin point
Think Big !
This long weekend (2011,sept2-5) made a life long memory to cherish. We went to visit Niagara falls, Buffalo, New york . It was almost 901 miles from Rochester, Minnesota. We rented a car and started from home on friday evening. After a long drive and one night stay in Hammond,Indiana and another longer and eventful drive on next day we reached Niagara on saturday. The cloudy weather and scattered rain fall could not make the 7 musketeers feeling blue.
Me, my husband, our two kids, and three friends – no doubt we made a perfect group. And I must admit that my kids (3.5 years ) are excellent traveler. The main attraction points are all located side by side in the Niagara State Park. There is sufficient parking spaces (paid) for cars. State park offers their own trolly service. We took several rides to avoid lots of walking. The main attraction is’ Maid of the Mist’. This is a cruise tour that will take you near the falls. And you will get soaked all over.
Other attraction points are cave of the wind,goat island, 3 sisters island, terrapin point etc. Niagara (means thundering water ) is so huge and vast that I can not even describe my feelings in words. This is something you have to see if you want to get the true feeling of its beauty.Somehow I felt that even my senses are not able to behold its beauty and vastness. This amazing creation of nature will compel you to feel respect towards mother nature. Standing in front of Niagara I just could thought that how small we are before this universe.
Every night Niagara falls are illuminated with lights and there is a fireworks show in every month. For detail information you can visit here .
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Red Velvet Vegetable Curry
23 Aug 2011 1 Comment
in cooking, Most Popular Tags: beet root recipe., red velvet, vegetable curry
Ever wonder- what to cook with beet roots? I have recently bought lots of red beets from farmers’ market. Today I have used the half of it and made a red velvet vegetable curry. The name ‘Red Velvet Vegetable Curry’ is given by me . This dish is so gorgeous in looking. I have learned this recipe from my mom-in-law. You can make this dish with beet roots , some common vegetable and spices. I found it tasty, healthy and easy to cook. Red velvet vegetable curry may be a quick addition to your lunch or dinner.
Ingredients You Need:
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- (1) Beet roots cut into small cubes
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- (2) 1 large potato cut into small cubes
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- (3) 2 tomatoes sliced
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- (4) 1 large onion chopped
(5) 2 teaspoon butter, ( 6) 1/2 tablespoon oil, (7) ground black pepper, (8) 2 green chilli, ( 9) salt, ( 10) sugar
Start with adding butter and oil in pressure cooker. If you do not have pressure cooker use a pan with lid. Turn the heat high. Add onion and green chilli. Add potato and stir until it changes color slightly. It should take 2 minutes. Now add the tomatoes and fry for another 1 minute. Add the beet root cubes and fry. Add salt,sugar and pepper according to your taste. Now add 1/2 cup of water and cover the lid. It should take 5 to 6 whistles to fully cook the vegetables. If you are using a pan with a lid, just cover the lid, turn the heat in medium low and let it be cooked for another 10 minutes or until the beets and potatoes are tender.
My red velvet vegetable curry is ready to serve.
Red Velvet Vegetable Curry
A Place to Visit – Maple Grove HinduTemple
22 Aug 2011 4 Comments
in Most Popular, Travel Tags: a place to go, couch time, gods and goddesses, hindu temple, maple grove.hindu temple, minneapolis, mood maker., outh indian temples
Lazy couch time, friends, some good liqueur, good food– sounds a perfect weekend. The Saturday was well spent after busy weekdays. But we were hovering to drive and looking for a place to visit outside the town. We decided to visit the Hindu Temple in Maple Grove near Minneapolis on Sunday morning. It was near about 2 hours drive from our home.
The weather was partly cloudy ( I find it most romantic and a mood maker). Kids were up and we were ready to start. I obviously took my camera. I heard that the place is really beautiful. We reached there at about12.30. The temple is really huge and very beautiful. This hindu temple very much resembles the south-indian temples in architecture and style. I took some pictures which you can see here. But unfortunately photos and videos are not allowed inside. Therefore I could not take snapshots of the beautiful interior.
The Entrance
The area was very clean and tidy. The greenery outside gives a sense of peace. The feeling of tranquility was an extra gift. The main hall which consists the idols of Gods and Goddesses from each part of India can accommodate 865 people. We took lunch there. You can buy ‘thali’ [Plate full with different veg items with Rice and Puri(one type of bread)] . It costs $5 per ‘thali’. Kids are free.
It is really a good place to visit. Even if you are from other religion or among a non believer , you may visit this Temple in Maple Grove as a tourist spot. I am sure that you will find this place somehow attractive. For address and driving information look here . This temple has its own website where you can find more information.
Paneer Recipe
18 Aug 2011 Leave a Comment
in cooking Tags: cheese cloth, make paneer, milk., paneer recipe, vinegar
If you are outside of India and tired of frozen paneer which is available in store, you are in the right place. Before giving you this short, easy and quick paneer recipe I want to mention that I have learned to make paneer at home out of this desperation exactly like you. I love paneer dishes. And here in US, we only get frozen paneer in Indian grocery stores. This is not only expensive but also lack of that fresh taste. I heard this recipe from one of my friend and since then I never bought Paneer from stores. You can make paneer easily at home if you follow this recipe.
Ingredients You Need:
1) Milk
2) Vinegar
3) Cheese cloth
Method:
First take a heavy bottomed pan. Take two cups of milk .I prefer whole milk. But you can use 2%. Usually 2 cups of milk should serve 4 people. Turn the heat in high and stir constantly. When the milk comes to boil add 1 tablespoon vinegar with 1 table spoon water. Mix well . In a couple of seconds milk will be curdled up. If you feel , add 1 or 2 teaspoon more vinegar. Turn the heat off and set aside for 1 minute. Now take the cheese cloth and pour the curdled milk ( Chhana) . Tie or fold the cheese cloth like a sack so that the staff inside can not come out.Place it under cold water for another minute. Squeeze and run all the water out. Now keep the cheese cloth sack on a flat surface ( I usually use my cutter tray for that purpose. ). Fill a heavy and large flat bottomed pan with water and place it on the cheese cloth sack. ( the purpose is, you have to add a heavy weight on the top , so that the cheese can be firmed). Leave it for next 2 hours. After 2 hours remove the weight (In my case a water filled large pan) . Voila, you will find a block of fresh home-made paneer. Now cut it in small cubes and store in refrigerator.
Try this recipe and don’t forget to write me how it turns out. Unfortunately I didn’t save any photos . But I will definitely take some pictures next time and will upload it here. You can find some relevant information about how to make Chhana( just before pouring the curdle milk in cheese cloth) in Rasmalai recipe in my blog.
A Splash of Color
16 Aug 2011 3 Comments
in Most Popular Tags: flowers, splash of color
It is in our nature to feel good by making our surrounding beautiful. Adding a little splash of color to your room should not cost a fortune always. Go, get outside. Pick some colors from nature and display to cherish.
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- All time fresh!!!
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- Sunkissed
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- My arrangement
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- Lonely diva
What Would You Call This Mouth-Watering Snack– Deviled Egg Or Dimer Chop?
15 Aug 2011 Leave a Comment
in cooking Tags: deviled egg. dimer chop
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- Hard boiled eggs cut in halves
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- Boiled potato
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- Mashed potato after cooking
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- Stuffed Egg halves in potato
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- Breadcrumb for coating
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- Egg halves coated in potato
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- Ready to serve
What is in a name? Now, what is really, I am not sure. But the thing am definitely sure about is that, this snack tastes as good as heaven.
Ingredients I used for this recipe -
boiled eggs (cut in halves)
(mashed) boiled potato
onion, garlic, ginger( grated)
green chilli (2 chopped)
mango powder (1 tea spoon)
cumin seeds (1/2 teaspoon)
garam masala powder (1 tea spoon)
salt (according to taste)
bread crumb
french fried onion (optional)
egg ( 1 raw beaten)
oil to deep fry
If you want 10 deviled eggs or dimer chop, take 5 eggs and 2 large sized potato. Boil the eggs, cut in halves and set aside. Now Boil the potatoes, remove skin and mashed well. Take a skillet and add 1 tablespoon oil. Add whole cumin seeds and grated or chopped onion, ginger ,garlic and green chilli. Fry for 3-4 minutes. Now add the potato. Stir constantly,otherwise the bottom will burn. Add salt, mango powder and garam masala powder. Potato should be stirred until it forms like a dough and releases oil. If you find that it is taking too long, you can add 1 tablespoon all purpose flour to make it tight.
Take some oil in your hand. Take a small portion( about 2 teaspoon full) of the cooked potato and press it between your palm. It should look like a flat cookie dough. Now take 1 half of the egg , place it upside down ( the white part up) and coat the egg with that potato. You can place the egg what ever side you like … I find it easier to coat while the yellow part touching my palm. Now stuff all the eggs in between potato coating.
Take a tray and put 1 cup bread crumb and 1/2 cup french fried onion. Smash and mix well. You can completely avoid the french fried onion. In that case just add more bread crumb to adjust the quantity. Take the coated egg, dip in beaten egg and coat well with bread crumb. If you are planning to dip fry, take a frying pan and add some oil. Now fry until golden brown. If you don’t want to fry, then place it in a tray. Spray oil and bake at 400 degree.
Deviled egg or dimer chop is now ready to serve. Serve it hot with tomato ketchup or mustard sauce.
Niramish Lau Ghonto
12 Aug 2011 1 Comment
in cooking Tags: bottle gourd, coriander, cumin powder., cumin seeds, lau ghonto. niramish, tablespoon cilantro, teaspoon
Niramish lau ghonto
One of my senior Didi asked for the ‘lau ghonto’ recipe that I cooked in last weekend party. When I was trying to send her a message in facebook I found that my account is temporarily unavailable due to some technical reason. So I thought to make a quick post of that.
Bottle gourd (Bengali term lau) may be cooked in different way. I cooked it without onion and garlic ( Niramish).
Ingredients: 1 medium bottle gourd sliced like french fry,
1 bay leaf,whole garam masala (2 green cardamom, 3-4 cloves, cinnamon stick,)
whole cumin seeds 1/2 tea spoon,
ground roasted cumin seeds 1 teaspoon,
ginger paste 1 tea spoon,
turmeric powder1/2 tea spoon,
cumin powder 1 teaspoon,
coriander powder 1 tea spoon,
milk 1/2 cup,
green chilli 2-3,
salt and sugar according to taste,
oil 2 tablespoon,
cilantro chopped 1 table spoon,
bori fried 1/2 cup (bori is a traditional dry dumplings of lentils)
Start with adding some oil in a frying pan. Add the cumin seeds,green chilli,bay leaf and whole garam masala. When it starts to splutter, add the lau (bottle gourd) and fry in high heat fro 3 -4 minutes. Add turmeric powder and salt. fry for another 3-4 minutes. Now make a paste of ginger, cumin powder and coriander powder. Add it and fry. Here I want to mention that lau generally generates lots of water. While cooking your aim should be to dry up the water that it oozes. You can add a little bit of water if it is too dry . When the spices will smell good, add sugar and milk. If you are planning to add ‘bori’(don’t forget to fry bori ahead of time) this is the time to add it. Let it boil. Turn the heat off when lau ghonto comes to your desired consistency. Add roasted cumin powder and cilantro. Cover the lid. Leave it for 1o more minutes. Lau ghonto is ready to serve now. Enjoy with plain white rice.
Love, being in the seventh heaven
09 Aug 2011 1 Comment
in Most Popular Tags: and life time., euphoria, facebook, good job, love, new lover, sentimental fools, seventh heaven
Today I was chatting to one of my friend (read as ‘brother’) in Facebook and found him in seventh heaven. Before I asked him, he said that he is about to fall in love. Now a days kids are much smarter than we used to be. They are able to think the pros and cons of any situation they are going to face. Even if it is the big event like ‘falling in love’.
This young fellow is smart,intelligent ,recently joined a pretty good job. The common goals, that average educated people want to achieve , he is successfully performing in his life with a ‘who cares’ type attitude. The reason I am giving a little introduction about his personality is to keep my readers aware that love is not only for ‘sentimental fools’.
My young friend told me how did he met that girl, why he likes her so much and what makes her really beautiful in his eyes.
I was reading his words and thinking that even after decades someone will feel the same way as he is feeling now . At least once in a life time each of us experienced this ‘euphoria’ . May be we expressed differently,we reacted differently. But ‘to be in love’ is really one of the sweetest, silliest and oldest emotion we inherited from our ancestors.
Dear reader, please wish the very best to the new lover. Hope they will find each other truly complementary in their lives.
Long Live Love 
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Rasmalai- A traditional bengali dessert recipe for your sweet tooth
08 Aug 2011 2 Comments
in cooking Tags: cheese, delicate desert, dessert recipe, feed your sweet tooth, rasgullas., rosmalai.rosogolla, satisfy your sweet cravings, traditional bengali dessert
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- Boil the milk
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- Add vinegar
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- Milk has been curdled up (chhana or cheese)
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- Make small balls
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- Boil rosgullas in sugar syrup
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- rasgullas are ready
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- Rosmalai ready to serve
Last weekend we arranged a small party in our house. As because I get time to cook and I love to cook , I prepared everything from scratch. Here I want to mention that, although I don’t think myself as an expert chef, but undoubtedly desperate enough to give new recipes a try. I planned to make ‘Rasmalai’ for the first time in my life. I am really thankful to my Friends, who came to my party and enjoyed my experimental dish with such a praise and appreciation.
Rasmalai, which is actually small cheese balls ( known as RASOGOLLA in Bengal and RASGULLA in other parts of the world) dipped in a sweet creamy milk, is a traditional bengali delicacy for your sweet tooth. I made the rasgullas at home (think, how desperate I am). But you can buy rasgullas from any Indian grocery store.
Making Rasmalai is divided in two parts. First one is to make or buy the rasgullas and second one is to make the malai or cream for the rasgullas.
Ingredients I used:
Milk 5 cups, vinegar 2 tablespoon, water 2 cups, sugar 1.5 cups evaporated milk 1 can, condensed milk 1 can, cardamom powder 1/2 tea spoon, pistachio and almond slices for garnishing, rosewater (optional) 1 tea spoon.
Boil 3 cups milk (I prefer whole milk, but you can use 2%) and add the vinegar. The milk will curdled up. Take the chhana (Indian cheese) in a cheese cloth, place it under cold water and then sqeeze . Now keep it in a plain surface and knead well with your hands for at least 5 minutes. It should be formed like a smooth silky dough. Take equal parts and make balls. Now take pressure cooker or any other heavy bottomed pan with a lid. Boil the water and sugar and make a syrup. Place the cheese balls in the boiling syrup, close the lid and boil in medium heat for 7- 8 minutes. Now turn the heat low and boil for another5-6 minutes. Rasgullas should be ready. Don’t worry if it doesn’t turn out perfect. You can still make rasmalai with those imperfect rasgullas. Generally it takes a few trial and error sessions to make perfect rasgullas. But as I was desperate enough, I used that ‘error version’ for my dish. If you want to avoid all these hard work and scared of hard, broken or not-so-perfect results then just go to an Indian grocery store and buy the canned rasgullas.
Now take a heavy bottomed nonstick pan and add 2 cups of milk. Stir constantly, otherwise it will burn at the bottom. Add the evaporated milk and give it a good boil. When the milk will be reduced in 1 and 1/2 cup or to your desired consistency, add condensed milk. Add cardamom powder and the rasgullas. Boil for another 3-4 minutes. Rasgullas should be soft and absorb the sweetness and aroma of the milk. Turn the heat off. Add chopped almond and pistachio for garnishing and allow it to cool. When it comes to room temperature add the rose water. Cover it and refrigerate. It should be served chill.
Until you are ready to make your own I have saved some pictures for you. Now it’s time to enjoy!
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