Thursday, October 22, 2009


Expedia provides insider advice on how to match the right holiday to your personality


Mumbai, 21 October 2009 – Have you ever returned from a holiday feeling slightly underwhelmed, or possibly needing a holiday to recover from your holiday?, operated by Expedia, Inc., the world’s leading online travel company, believes that a holiday a bit too tranquil, or a ‘city break’ a tad too vibrant could be the result of not having chosen the right holiday for your personality type. 


According to Arthur Hoffman, Managing Director, Expedia Asia Pacific, the key to selecting the right kind of holiday is knowing your own and your travel companion’s personality types, researching the likely holiday scenarios, and factoring those in with other practical elements like time available, travel distance to your destination, and of course, budget. 


“Choosing the right holiday is more than just picking a place or experience that sounds fun or interesting. Travellers should carefully reflect on what makes them and their travel companions tick, and then research travel destination options and consult independent traveller reviews, like those on Expedia. This will help ensure the right holiday for the right person and their personality,” he said., with the help of an expert in consumer behaviour, provides some valuable ‘insider’ advice on what the different personality types should look for when picking their next holiday.


Dr Marylouise Caldwell, a Senior Lecturer in Marketing at the University of Sydney, said there are distinct travel behaviours that correlate closely with the Big Five factors of personality, also known as the Five Factor Model. This model includes five broad domains of personality that have been found to include roughly all known personality traits. Dr Caldwell discusses predictive holiday behaviours associated with the relevant Big Five personality traits:

  • Extrovert / Introvert
  • Apprehensive / Relaxed
  • Open / Closed
  • Conservative / Eccentric
  • Conscientious / Non-conscientious


So which ones relate to you?


Personality Trait No.1: Extrovert v Introvert

Extroverts are characterised by sociability, assertiveness, activity, talkativeness and the need for excitement and stimulation. Conversely, introverts are typically more reserved, and prefer to be alone or in small groups. They like to lead life at a more even pace.

Holiday behaviour: Extroverts seek holiday experiences that provide high levels of stimulation, novelty, risk taking and social interaction. They tend to prefer big cities, restaurants and crowded bars rather than art galleries and temples or churches. They love action-packed holidays that never stop, and ones where they might ‘shop til you drop’. They don’t like to rise too early – they are likely to stay out to the wee hours because they are night owls. Introverts are the opposite: they like activities that promote introspection, deep thinking and experiences that have an intellectual or mystical bent (like art-house film festivals or meditating at Buddhist retreats).


Personality Trait  No.2:  Apprehensive v Relaxed

Apprehensive people tend to experience negative emotions such as anxiety, fear, disappointment, embarrassment, anger, guilt and disgust, while relaxed individuals tend to have an absence of these feelings. Relaxed people are not easily flustered, shocked or irritated and they tend to be even tempered.

Holiday behaviour: Apprehensive individuals tend to seek destinations, cultural activities and food types that remind them of home, or past travel experiences. When travelling overseas they often seek restaurants that serve food similar to their country of origin. Unusual experiences tend to unnerve them. Although they prefer not to travel alone, they can find resorts or holiday experiences with high levels of socialising and activities overwhelming. Relaxed people are just the opposite. They are okay with trips involving unknowns, and deal with new challenges one at a time and take them in their stride. 


Personality Trait No.3: Open v Closed

Open people are characterised by vivid fantasy, attraction to art and beauty, depth of feelings (love experimental theatre, avant-garde art), lots of different actions (go abseiling, doing tai chi or the tango), intellectual curiosity and flexible value systems (listening to political debates). Very open people seek heaps of different types of experiences that are emotional, sensual, aesthetic or social. Closed people prefer familiarity over novelty and are resistant to new or unfamiliar experiences – similar to apprehensive individuals. 

Holiday behaviour: Open people will rarely go back to the same destination unless they have fallen in love with the place and wish to explore it further. They seek urban hubs that offer lots of variety, such as Mumbai, Bangalore, Delhi, London, Paris, New York or Sydney – not smaller cities like Nagpur, Coimbatore or Indore. Closed people visit places they have fond memories of such as their hometowns. They will often go back to the same holiday destination time and time again.


Personality Trait No.4:  Conservative v Eccentric  

Conservative types are cooperative, altruistic and easily fit in with others. They gravitate towards what is traditional or the norm. Eccentrics like to be different to others, staying clear of what they consider to be fads. They are often uninterested in others, let alone others’ opinions.

Holiday behaviour: Conservative types will often do what is socially accepted and rewarded – taking holidays that others will be impressed by within their immediate social circles. Hence they love telling others where they have been and showing them their latest holiday photos. Eccentrics take holidays that might not win them much social approval, such as bird-watching in Siberia!


Personality Trait No.5: Conscientious v Non-conscientious

People with a conscientious personality trait enjoy control, planning and order. They are always prepared and pay attention to detail, doing their best to control what’s going on around them. Non-conscientious people tend to be less disciplined and are inclined to be a lot more self-indulgent and impulsive. They often appear disorganised.

Holiday behaviour: Conscientious people like to plan well in advance – way before a holiday even begins. They want to know the exact where, when and why of their holiday, and often have a long list of must-see’s and have-to-do’s. They tend to have strict time and money budgets and will spend a lot of time researching on the internet, reading travel books and questioning their travel agents. Conscientious individuals will often record their holidays as photos, videos and travel diaries, to reflect upon after a holiday has concluded. Non-conscientious people are spontaneous, acting on their desires without planning or notice and will go along with the flow with whatever might come along in their travels.

Wednesday, October 21, 2009

And God created Cosmos

He was born in a family of kumors – traditional craftsmen - potters of Bengal in the heart of Kolkata’s art land – Kumortuli. He spent his childhood huddled in a small hut with parents and five other siblings in a room that could not accommodate them all. From early childhood, his catharsis was his art. His canvas, the neighborhood walls.  Clay and paint, his medium of expression. His brush, the chosen tool in his fight against poverty.

Extreme poverty nips a million talents in its buds. Extreme poverty, and the pressures that it brings in its wake also transforms – and in the rarest of cases create diamonds whose value cannot be ascertained in worldly terms. Sanatan Dinda is one such rare gem.

Having explored all the avenues – sometimes out of curiosity, sometimes out of compulsions – from being an idol maker’s assistant to a political graffiti artist and having sailed through art collage in the interim, he started giving shape to his unique art form towards the middle of the 90’s. And then came the big bang.

Sanatan’s series – Sradha – took the art world literally by storm. His style unique in as much that his works were “painted in” on pre framed canvases, making the frames an integral part of the painting. Using layers of paint, Sanatan created a stone effect reincarnating the eternal sculptures of yore in his acrylic on canvases. Stones, replete with weather beaten, on-your-face realistic cracks. Cracks, that in the deft hands of the master appeared with recurring repetition, strategically on the tip of the nose signifying the destruction of the ego of the self, and on the tear ducts as a symbol of eternal suffering and pain. A cycle of perpetual damnation above which hovered the maha purushes of Sanatan – call Him Buddha, Christ, Krishna, Shiva or by any other name. The triumph over life’s cycles of attachment and pain, the attainment of Nirvana, was depicted by Sanatan in a manner that is almost as pure as the highest form of consciousness – a blue hue and an eternal smile that is both a symbol of timelessness and a tribute to time itself. Add the “dhaga” – the scared thread that is the common to all religions and according to Sanatan, the unique binder of man’s eternal quest to overcome all odds to emerge winners and the world had the first taste of a phenomenon called Sanatan Dinda.   

The rest, like they say, is history. As connoisseurs from around the world scampered to collect and acclaim this unique art form and galleries vied with each other to celebrate the emergence of this new prophet, artistic mastery merged with poetic symbolism to create an exuberant celebration of life itself.

But Sanatan did not stop at that. His quest for creation egged him on as he continued to experiment with various mediums and different forms to give shape to his inner voice. One move followed another as if being ordained by some higher spirit and Sanatan’s artistry and life view began finding manifestation in myriad ways. A phase, that saw his work travelling to all corners of the globe with critical acclaim showing no signs of abetting.

Sanatan is now in the process of stringing together his next line – Relationship Next. A series wherein he is playing with the theme of creation – of the eternal union of the male and the female forces paying obeisance to regeneration, celebrating the elixir of life by partaking the nectar of creativity, all the while freezing in canvas thoughts from the inner recesses of his soul.

 Watching him work is in itself a treat. Mixing his colours and painstakingly creating the stone backgrounds from which leaps out paragons of womanhood, Sanatan seems to be lost in some faraway time zone, humming a tune, his eyes in a dazed stupor, his brush caressing the canvas as if some supernatural force has haunted his being and through him, giving shape to its cosmic vision.

His women are trapped in stone. Ensnared. Even enslaved, by the rules imposed by the society as we know it. Women, who, imbibing the breath of man, finds salvation, attains feminity in its fullest - of motherhood - and in it celebrates life in a form that is no less than the attainment of nirvana. Viewed from this plane, a woman’s transcendence is no less than the smile that adorns the lips in his earlier works. For, it is only when the yin combines with the yang, that the highest form of spiritual realization is attained.

Typically, the canvasses are full of symbols – of the sacred thread that binds it all, the flute and peacock plume that hints at the presence of Krishna: the all pervading and omnipresent – the God of Love and male hands placed strategically pointing at the various stages of union and enlightenment. What is striking however, is the sheer energy, that is just under the surface. Energy, that is bursting to come out to manifest itself in the emerging figures. A positive energy that is capable of shedding all the shackles. Energy that is powered by hope itself.

Critical acclaim and commercial success seldom go hand in hand. In Sanatan Dinda’s case it is another aspect that is flowing with gay abandon. He is certainly one of the best things that has happened to the art scene in a long, long time and I for one will pray for his continued success. For, when God sends his chosen one, we should all pray that he continues to create for the entire mankind to savor and that his creative outpourings be as prolific as possible for lesser mortals to experience what is sheer ecstasy in its unadulterated best.

(From Core Sector Communique)  

Sunday, October 4, 2009

ami je jolsha ghore, belowari jhaar ...

agomonir shure dule dule, oi je ora bhoriye dei banglar math, mone ane anonder jowar, mone pore tader kotha? pujo shesh, oder kaaj shesh. khoborer kagoje oder chobi ra puja porikromar majhe, bhul bhal prize dewar majhe oder footage ete diyeche. bas. khel khatam. ebar oder shukiye jabar pala. puro ekta bochorer jonne. bangalir mone oder aar thai nei ... tai, rater ondhokare ora oshar kora jontrona niye opekkha kore ... amai niye jabi ke re, dino shesher shesh kheyai...

banijje lokkhir bash, tahar ordhek chash ...

kono ek ojana gayer pothe, lokkhi choleche cycle van chepe ... global warming ar climatechange er dapote mar khacche chash abad. matir tolar water level shore jacche niyoto. shilpor shopno ekhon nehat i golpo. tai ki mater kopale bhaj?  

Tuesday, September 29, 2009

Subho Bijoya

aapnader shokoler jibon hok mongolmoi.

Saturday, September 26, 2009

Friday, September 25, 2009

puddopukur sighi bari

kothao shorike shorike dondo. kothao ba thaba bosshiyeche kundelia artar posha mastaaner dol. kothao nehat orthonoitik monda. shekaler oitijjho dhore rakhte na parar dom bondho hotasha ... emon onek pujo ache, shabeki bengali barir pujo ja aaj dhukche. staranondo tader shiropa dei na.probashi bengali ra eriye jai, new yorki naak shitkiye.... kintu shei pujo gulo o beche ache durjonder mukhe chai diye... shei dalaneo ma ashe, bodhon hoi. boro boro kotha na bole, mittha atishojjer mayar pechone na chute amra shokole ki shei pujo guloke bachiye tulte pari na? hajar hok, amra to bengali, abeg probon jaat, amra ki pari na, ektu bhalobashar, ektu premer choya lagate shei shob prodipe jegulo aaj nibhu nibhu?

puddapukur joler thakur

Thursday, September 24, 2009

chakraberia trangular park

photographs by Snehasish Banerjee 9874174961. hecan be contacted directly for prints and other assignments.


ebar dhorai jabar jonno team e korte hash pash oboshtha ... kartik super loto te shorboshanto. paonadarder jalai otishto hoye mao badi oddhushito elakai ga dhaka diyeche. durjonera bolche je chotrodor mahato naki oke shelter diyeche. siddhi data gonesher banglar jonno quota sesh shei bigoto doshok thekei. bechara probashe chakri khujte gechilo, chuti pai ni. pujor kota din gurgao er call center ei katiye debe. lokkhi dance banglar audition e fail kore attoghati hote jacchilo, parar chele ra firiye eneche,metro rail er station theke. kintu bhishon bhabe depressed. saraswati chaichilo wipro ar infosis er haath dhore fire ashte ei banglai. kintu baad shedeche oi gaffar ar oder vegeterian malik .... jara kina goriber rokto chushte pare, kintu jader mangsho khele jaat jai.  bhebe dekh, make thakte diyeche vedik village e, tao naki pora opish ghorer pashe. mohishashur bechara moha be kaidai, shobbai oke tekka dicche.genji companir malik theke, chuno puti promoter. ta hole shob shamlabe ke? buddho babur biddojonera? she shibir to faka? shubhash bhoumiker team er moto shobar komore haath?

bolechilo ebar mayer agomon nano te. gomon green auto te. eke "na", tar pore "no", boli eto negative energy niye ki ar gari cholte pare? parao ni. ar kata tel er auto te shobuj rong lagiye dapiye beracche union er auto ... dhowai teka jai na. shohor chere je grame jabe, tar o upai nei mayer. kothao rashta kete diyeche.kothao ba meye bouder shield kore cholche oborodh. subho shokti, sombriddhi ke banglar gram gonje dhukte debe na ora. raat barlei ache bike chepe dheye asha harmad bahini. "didi, shamle" tader hunkar. "chele meye niye ekhane berate eshechen? ei partyr dushomoi? chole jaan, noi to tapashi malik baniye debo."

ogotta maar sesh thai rail er kamrai. duronto chepe ei kota din up aar down.      

didir por dinesh trivedi

aaj shoshti... barwari mondope eshechilen dinesh tribedi... bollen, ami to parar i lok ... rattire fireashbo, family niye. doya koremala poraben na. barite firle chele take mala porano hoi na... bhishon lojja kore!

Pujor ranna

if you want to add just the right dash of spice to your palate, you have to conjure up finger licking delicacies. and who can do it better than kolkata's celebrity cook-ster, rukma dakshi? we had approached this master who weilds the khunti with as much elan as her deft strokes on glass (she's also a much acclaimed painter and an exponent of rabindrasangeet apart from being a television personality and a writer) for her trade mark recipies. she was kind enough to take some time off her busy schedule to share with us her world beating team of eleven. 

Aam Chingri

Serves: 4


Shrimps: 400 gms

Turmeric (haldi) powder: ½ tsp

Salt to taste

Oil: ½ cup

Mustard (raee) seeds: 1 tsp

Curry leaves: 4

Onions, chopped: ½ cup

Green chilli, slit: 2

Ginger, chopped: 1 tbsp

Garlic, chopped: 1tbsp

Coriander powder: 1tbs

Red chilli powder: 2 tsp

Mangoes, raw, sliced: 1 cup

Coconut milk: 1 cup


1)      Marinate shrimps in turmeric powder and salt, keep aside.

2)      Heat oil in a kadhai (wok). Sauté shrimps. Remove and keep aside.

3)      Add mustard seeds and let it crackle.

4)      In the same oil, add curry leaves, onions, green chilli, ginger and garlic. Cook till onions are lightly browned. Add coriander powder, red chilli powder and stir.

5)      Mix the shrimps and mangoes into the curry, add the coconut milk, cook for 15 – 20 minutes till the curry thickens. Remove from heat.

6)      Serve hot, accompanied by steamed rice.

Exotic Lamb

 Serves: 6


Lamb, boneless cubes: 1kg

Oil: 200 gms / 1cup

Cinnamon (daalchini) sticks: 4

Green cardamoms (choti elaichi): 6

Cloves (laung): 8

Bay leaf (tej patta): 1

Ginger paste: 3tbsp

Garlic paste: 3tdsp

Sugar: 1 tsp

Green chilli paste: 3 tbsp

Yoghurt, whisked: 100ml / ½ cup

Cashew nut paste: 4tbsp

Salt to taste

Black pepper: 1tbsp

Saffron (kesar): 2gms


1)      Heat oil in a kadhai (wok). Add the cinnamon, cardamoms, cloves and bay leaf and sauté over medium heat for 30 seconds, until they begin to crackle. Add sugar.

2)      Stir in the ginger, garlic and green chilli pastes. Cook for 10 – 15 minutes.

3)      Add the yoghurt and lamb cubes and cook on a low fire for 45 minutes.

4)      When meat is tender, add the cashew nut paste, salt, pepper and saffron. Stir briefly and remove from heat.

5)      Serve hot with steamed rice.

Gosth Dumpukth

 Serves: 6


Lamb pieces: 1kg

Yoghurt: 1 cup

Salt to taste

Oil: 160 gms /2/3 cup

Bay leaves (tej patta): 2

Black cardamoms (Bari elaichi): 3

Green cardamoms (choti elaichi): 8

Onions, chopped: 1 cup

Ginger paste: 3tbsp

Garlic paste: 3 tbsp

Coriander powder: 5tsp

Turmeric (haldi) powder: ½ tsp

Kasmiri Red chilli powder: 2tsp

Tomatoes, chopped: ½ cup

Garlic, chopped: 4tsp

Ginger, shredded: 4tsp

Cumin (jeera powder): 2tsp

Red chillies, whole: 4


 1)      Whisk together the yoghurt and salt, marinated lamb in it for an hour.

2)      Heat oil in a handi (pot), add bay leaves, both the cardamoms and sauté till they crackle.

3)      Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4- 5 minutes. Stir in coriander, turmeric and red chilli powder.

4)      Add the lamb along with the excess marinade, bring to a boil, and reduce flame and simmer, adding water (3tsp) at regular intervals. Cook until the lamb becomes tender.

5)      Add the tomatoes; chopped garlic, ginger and stir. Then add the cumin and whole red chillies.Cook on low flame till the lamb pieces are tender and evenly coated with the marinade.

6)      Remove from heat and serve hot, accompanied by any Indian bread and Boondi Raita.

Imli Chicken

 Serves: 5 – 6


 Chicken: 1 Kg

Red Chilli powder: 1 tsp

Turmeric (haldi) powder: 1 tsp

Salt to taste

Garlic paste: 2tbsp

Ginger paste: 3 tbsp

Groundnut oil: 1/3 cup

Tamarind (imlee) : 5 tsp

Curry leaves: 12

Tomatoes, chopped: ½ cup

Onions, chopped: ¾ cup

Green cardamom (choti elaichi) powder: ½ tsp

Clove (laung) powder: ¼ tsp

Coriander powder: ½ tsp

Cinnamon (daalcini) powder: ¼ tsp

Black peppercorns, pounded: ½ tsp

Green coriander, chopped: 4tsp

Lemon juice: 1 tbsp


 1)      Clean the chicken, debone and cut into 1 ½ inch cubes.

2)      Mix red chillies, turmeric and salt with half of the ginger pastes. Rub this marinade into the chicken pieces. Keep aside for 30 minutes.

3)      Heat oil in a kadhai (wok), add the marinated chicken and sauté over medium heat until light brown from all sides.

4)      Remove chicken and reserves the oil.

5)      Soak tamarind in a cup of water. After 10 minutes, mash well, squeeze out the pulp and discard. Keep extract aside.

6)      Reheat the reserved oil, add curry leaves and stir over medium heat for 30 seconds. Add onions and sauté until light brown. Add the remaining ginger and garlic pastes, stir for a minute, add tomatoes and stir. Cook till the fat appears on the sides of the pan. Add cardamom, coriander, clove and cinnamon powders and stir for a minute. Add the tamarind and cook for 5 minutes.

7)      Add chicken pieces and simmer for 8 – 10 minutes. Add water (1 cup) and bring to boil. Reduce heat to medium and cook, stirring constantly until the moisture has evaporated and the chicken pieces are coated evenly.

8)      Sprinkle pepper and lemon juice.

Lavang Latika

Serves: 4


 For the dough:

 Flour sieved: 200 gms / 1 cup

Desi Ghee: 3tbs

Saffron: (soaked in 1tbs water) a few strands

Milk: 60ml/ 4tbs

 For the filling:

 Khoya, mashed: 1 cup

Almonds, chopped: 20 gms / 4tsp

Pistachios, chopped: 4 tsp

Clove, powdered: ½ tsp

Sugar, powdered: 2tbs

Cloves (laung): 12

Oil for frying

 For the sugar syrup:

 Sugar: 500gms/2 ½ cups

Water: 700 gms / 3 ½ cups


 1)      Make a well in the centre of the sieved flour.

2)      Put the saffron and oil into the well and incorporate into the flour.

3)      Add water gradually and knead to make a hard dough. Cover with a wet cloth and allow to rest for 15 minutes.

4)      For the stuffing, mix khoya, pistachios, almonds, powdered clove and powdered sugar. Divide into 12 equal portions.

5)      For the sugar syrup, boil sugar with water till the sugar is completely dissolved; simmer for 2-3 minutes.

Paneer Seekh Kabab

 Serves: 4- 5 


 Cottage cheese (*paneer), grated: 1 kg

Green chillies, chopped: 2tbs

Onion, chopped: 1 small

Ginger, coarsely ground: 1 tbs

Green coriander, chopped: 2tbs

Black pepper: 2 tsp

Cumin (jeera) powder: 1 tsp

Red chilli powder: 1 tsp

Salt to taste

Butter for basting

Cornflour: 4tsp


 1)      Mix all the ingredients, adding the corn flour in the end and knead well.

2)      Moisten hands and wrap the cottage cheese mixture around the skewers to form a kebab 4-5” long and 2” apart.

3)      Roast in a preheated (150o C /300o F ) oven / tandoor / charcoal grill for 5- 6 minutes, basting occasionally with melted butter.

4)      Serve hot, accompanied by salad and / or Mint Chutney.

Potato- lamb Chops

 Serves: 4 -5 


 Lamb chops: 12 nos

Water: 600 ml / 3 cups

Onion (medium) sliced: 1

Ginger, sliced: 1 tsp

Garlic cloves: 6

Peppercorns: 6-8

Cinnamon (daalchini) stick (1 inch): 1

Black cardamoms (Bari elaichi): 2

Cloves: 4

Salt to taste

 For the coating:

 Potatoes, boiled, peeled, mashed: ½ kg

Ginger, finely chopped: 2tsp

Green Chillies, finely chopped: 4nos

Green coriander, chopped: 4tbsp

Black pepper powder:2 tsp

Red chilli powder: 2tsp

Salt to taste

Bread crumbs, powdered



 1)      Put chops in a pan. Add water, sliced onions, ginger, garlic cloves, peppercorns, cinnamon, cardamom, cloves and salt. Cover the pan and let it simmer on low heat till the chops are tender. Remove chops from the stock and keep aside.

2)      For the coating, add ginger, green chillies and coriander, black pepper powder, red chillies and salt to the potatoes. Mix well.

3)      Divide potato mixture into 12 portions.

4)      Moisten palm and spread one portion of the potato mixture on it. Place chop in the middle and wrap mashed potato around the chop, shaping it well. Similarly, prepare the remaining chops and keep aside.

Sesame Prawns


Serves: 4




Prawns (large): 8

Lemon juice: 5ml/ 1tsp

Ginger paste: 10 gms / 2tsp

Garlic paste: 10gms / 2tsp

Salt to taste

Sesame (til) seeds: 15 gms / 1 tbs

Yoghurt: 20ml/ 4tsp

Cheddar cheese: 15 gms / 1 tbs

Cinnamom (daalchini) powder: 5gms / 1tsp

Clove (lauge) powder: 5gms / 1tsp

Fenugreek (kasoori methi): 5gms / 1tsp

Green chillies, chopped: 6

White pepper powder: 5gms / 1tsp

Chaat masala: 5gms / 1 tsp





1)      Marinate the prawns with lemon juice, ginger- garlic pastes and salt, keep aside for half an hour.

2)      Roast the sesame seeds slightly and crush them to a powder.

3)      Beat yoghurt in a bowl; add thev remaining ingredients (except for chaat masala and lemon juice).

4)      Rub this mixture into each prawn and keep in a cool place for 1 hour.

5)      Preheat the oven to 150o C (300o F).

6)      Skewer the prawns and roast in the oven till light golden in colour.

7)      Press the sesame seed powder over the prawns and roast again for 2 minutes.

8)      Sprinkle chaat masala and serve immediately, garnished with onion rings and accompanied by a green salad.

Tomato Fish




Serves: 4 – 6







Fish fillets, Bekti deboned and cubed: 12 pieces

Turmeric (haldi) powder: 1 tsp

Salt to taste

Oil: ¼ cup

Onions (medium), sliced: 2

Red chilli powder: 5gmsw / 1tsp

Sugar: 5gms / 1tsp

Garam masala: 2tsp

Coriander powder: 1 tbsp

Tomatoes, blanched, deseeded and chopped: ½ kg

Sour cream: 2 tbsp

Lemon juice 1 tbsp

Green chillies, slit in half, deseeded: 4nos






  1. Marinate the fish cubes with turmeric powder ( 1 ½ tsp) and salt to taste. Set aside.
  2. Heat oil in a deep pan, fry the fish cubes until they are evenly browned. Put aside on a plate.
  3. Add onions and sauté till transparent. Stir in red chilli powder, sugar, garam masala, coriander powder and the remaining turmeric powder. Cook for 2 minutes.
  4. Add tomatoes, sour cream, lemon juice, green chillies; bring to a boil, stirring continuously.
  5. Add fried fish cubes to the sauce and coat evenly. Simmer for 10 minutes or until fish is cooked. This goes fine with steamed rice or peas pulao.

Vegetable Pulao


Serves: 6





Basmati rice: 400 gms

Carrots (cut into small pcs): 100gms

Cauliflower flowerlets (cut into small pieces): 100 gms

Shelled peas (fresh / frozen): 100 gms

French beans (small pcs): 50 gms

Water: 650 ml

Cumin seeds: 1 tsp

Red chilli powder: 1.5 tsp

Garam masala powder: 1.5 tsp

Turmeric powder: ¼ tsp

Salt to taste

Oil / Ghee: 3 tbsp







1)      Wash and soak the rice in water for ½ an hour. Drain and keep aside.

2)      Heat oil in a 2 litre deep dish on 100% power for 1: 30 minutes. Add the cumin seeds and microwave on 100 % power for 30 seconds.

3)      Add the rice, red chilli powder, turmeric powder, salt and all the vegetables and water. Mix and microwave partially covered (with a cling film / lid) on 100% power for 12 – 14 minutes. Stir once during cooking.

4)      Allow to stand covered for 10: 00 minutes before serving.




To serve 10





Milkmaid: 1tin

Paneer: ½ Kg

Full cream milk powder: 2heaped tbsp

Powdered sugar: 2 tbsp

Maida: 1 heaped tbsp

Khoya Kheer- 1 cup







1)      Blend all the ingredients to get a smooth paste. (You could use a mixer).

2)      Heat the mixture in a thick bottomed pan.

3)      Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry enough.

4)      Pour onto a greased plate and cool.

5)      Cut into desired shapes.

6)      Garnish with raisins.