Blog

  • Tomato Rice (Rhishi Style)

    Tomato Rice (Rhishi Style)

    Serves : 2

    Time to Cook: 30 mins

    Ingredients

    1. Oil: 2 – 3tbsp
    2. Onion: 1 big
    3. Tomato : 200 gms
    4. Ginger Garlic paste: 1 tbsp
    5. Garam Masala: 2 tsp
    6. Chilli powder: 1 tsp
    7. Green Chilli : 1
    8. Mint Leaves: Handful
    9. Turmeric: 0.5 tsp
    10. Rice: 2 cups
    11. Salt: To taste

    Procedure

    1. Heat oil in a pressure cooker and fry sliced onion and slit green chilli until it gets translucent
    2. Add the ginger garlic paste and fry for 2 mins in small flame
    3. Add Tomato and cook till it becomes mushy.
    4. Add the mint leaves and give it a stir.
    5. Then add chilli powder, turmeric, garam masala and salt and cook for a couple of minutes
    6. Add washed rice and water. Use double the number of cups of water as there is rice.
    7. Close the cooker and let it whistle twice. Leave it in low flame for 5 minutes and then switch the gas off.
  • Why Masters @ 37

    Why Masters @ 37

    Is 37 too old to study? Is it going to be useful for my career? What am I even thinking? These are some questions that I answer in this blog. Partly it is my attempt to justify my own decisions.

    My desire to pursue formal post graduation degree has been lingering ever since I graduated in 2010. I am currently looking forward to beginning this journey. It has been interesting so far. I would like to share it with the world so others can read it. I am hoping that this and the upcoming blogs about this journey will help someone else who is planning to study.

    Currently, I have an admit from FAU Erlangen. My Visa and Flight tickets are ready. I plan to write about how I reached this point and the key arguments behind my decisions. So lets start!

    Why study after so many years?

    If you have not read my intro page then I should tell you that I am 36 years old and I completed my bachelors in 2010. That’s 15 years since I last studies in a classroom or wrote an exam. Also I have stable job so I need a strong reason beyond just “I always had a desire to study”.

    I feel the only thing that I am marginally good at is studying. Still I am not good enough to even read a technical paper conveniently. Every time I try to read one I get caught up with so many fundamental doubts that I struggle to finish reading it. I would like to be at a level where I can understand the basics so well that I can read technical literature without any trouble. Also, I wish to continue in a technical career so having an arsenal of tools in the form of a strong foundation would help me in the career. So the desire to improve on the only possible skill I have drives me to study now.

    I am always torn between the need of getting a formal post graduation degree or utilizing my time (which I don’t do) to study the subjects on my own. Now, you should know that all the above things were written by the Good part of me. The mature me is patient and focused. But the other part of me never allowed me to focus in the last 16 years. So as a way to force myself into studying I have decided to take a break and enroll into a full time course. I also see that having a formal degree might also open some research roles for me. Still, a lot of this depends on me being able to tame myself to force myself to be disciplined. I should be studying to gather knowledge and not just for passing exams.

    Why Germany?

    Now that decision comes more easily. I don’t have to answer GATE! Now that’s a reason that springs to my head sometimes. I sometimes doubt whether I am good enough to get into a good IIT or IISc. Maybe I can.. Maybe I can’t… I can’t find that out anyways. I am not sure if I am happy or sad about it.

    But I convince myself with a different narrative. Germany is the cheapest place outside India where I can afford a quality education. The education here is FREE. Yes.. You read it right.. It is free in most public universities. Some universities have some fees. And very few universities have a lot of fees. So, I left out the last category. I kept the ‘some fees’ category as an option and I tried real hard to get into the free ones.

    Now that the main motivation for German university is out of the way, I can list a couple of other considerations that I considered. First, it gives me an international exposure. I get to see why German engineers are respected first hand. Second, I hope that having a degree from a developed country would open up some opportunities outside. So, this increases my job market. Finally, it gives me an opportunity to experience something different.

    With all these reasons I made up my mind to study. This turned out to be the easiest step of all. There were more challenges starting from choosing an institute. I will write about it in my next post…

  • Chole Curry

    Chole Curry

    Serves: 4

    Ingredients

    1. Oil: 2tbsp
    2. Bay leaf: 2
    3. Black cardamom: 1
    4. Pepper: 5
    5. Clove: 3
    6. Onion: 1 large
    7. Ginger garlic paste: 1 tbsp
    8. Turmeric powder: 1 tsp
    9. Tomato: 2
    10. Water: 3 cup
    11. Tea: 1 tsp
    12. Chilli powder: to taste
    13. Jeera powder: 1 tsp
    14. Chola masala: 1tbsp
    15. garam masala: 1 tsp
    16. Chole (soaked): 1 cup before soaking
    17. Salt
    18. Coriander powder: 1 tbsp

    Procedure

    1. Boil 3 cups of water with 1 tsp tea and keep seperate
    2. Heat oil and slightly fry:
      • Bay leaf: 2
      • Black cardamom: 1
      • Pepper: 5
      • Clove: 3
    3. Fry onion till it becomes brownish
    4. Add ginger garlic paste and turmeric powder and heat for till raw smell of ginger garlic goes
    5. Fry cut tomatos
    6. Mix the following and fry
      • Chilli powder: to taste
      • Jeera powder: 1 tbsp
      • garam masala: 1 tsp
    7. Add soaked Chola and mix well
    8. Add salt and dhaniya powder
    9. Add tea water (strain the tea powder)
    10. Cook in the cooker for 5 whistles
  • Chicken Biriyani (Cooker)

    Chicken Biriyani (Cooker)

    Serves: 5

    Cooking Time: 60 mins

    Ingredients

    1. Chicken: 0.5 kg
    2. Rice: 5 cups
    3. Tomato: 3 large
    4. Onion: 2 large
    5. Green chilli: 4
    6. Ginger: 2 in
    7. Garlic: 10 cloves
    8. Ginger Garlic Paste: 2 tbsp (instead of ginger and garlic)
    9. Cloves: 2
    10. Green Cardamom: 3
    11. Cinnamon: 2 in
    12. Black Cardamom : 1
    13. Star Anise: 1
    14. Bay leaves: 3
    15. Jaipatri: small piece
    16. Biriyani masala: 1 tsp
    17. Chilli powder: 0.5 tsp
    18. Coriander leaves
    19. Mint leaves
    20. Water: 1:2 ratio for normal rice & 1:1.5 for Basmati
    21. Salt: to taste
    22. Sugar: 1 tsp
    23. Oil: 2.5 tbsp per cup of rice
    24. Ghee: for garnishing

    Procedure

    1. Heat oil and fry
      • Cloves: 2
      • Green Cardamom: 3
      • Cinnamon: 2 in
      • Black Cardamom : 1
      • Star Anise: 1
      • Bay leaves: 3
      • Jaipatri: small piece
    2. Add long cut onions and fry till it becomes brownish
    3. Add the following and fry till the raw smell of ginger garlic paste goes away
      • green chilli
      • Coriander leaves
      • Mint leaves
      • Ginger garlic paste
    4. Add tomato and cook till it becomes soft
    5. Add chilli powder and biriyani masala and chicken
    6. Fry for 5 mins
    7. Add salt and sugar
    8. Boil water (see the ratio above)
    9. Add rice and mix well
    10. Cook for 2 whistles and then cook in low flame for 2 mins
    11. Open after the pressure releases and then then add two 2tbsp of ghee.

  • Ven Pongal

    Ven Pongal

    Serves: 1

    Time to Cook: 15 mins

    Ingredients

    1. Rice: 0.75 cup
    2. Moong dal: 0.25 cup
    3. Water: 3 cup
    4. Hing: .25 tsp
    5. Green chilli: 1 small
    6. Pepper: 0.5 tsp
    7. Jeera: 1tsp
    8. Ginger: 0.5 in grated
    9. Cashew: optional
    10. Curry leaves: 10 leaves
    11. Coriander leaves: few
    12. Salt: to taste
    13. Oil: 3 tbsp

    Procedure

    1. Ground jeera and pepper coarsely
    2. Heat oil in a cooker and shortly fry
      • Ground powder
      • Slit green chilly
      • Coriander and Curry leaves
      • Hing
    3. Ingredients to fry
    4. Add water and wait for it to boil
    5. Put in the washed rice and moong dal into the cooker
    6. Cook for 3 whistles

  • Mutton Curry (Cooker)

    Mutton Curry (Cooker)

    Serves: 5

    Cooking Time: 1hr

    Ingredients

    1. Mutton: 1kg
    2. Onion: 5
    3. Ginger garlic paste: 2 tbsp
    4. Tomato: 2 big
    5. Oil: 8tbsp
    6. Clove: 6 Nos
    7. Cinnamon: 2 in
    8. Bay leaf: 1
    9. Green Cardamom: 2
    10. Black cardamom: 1
    11. Turmeric: 3 tsp
    12. Chilli powder: 1tsp
    13. Cumin powder: 1tsp
    14. Coriander powder: 2tsp
    15. Kasuri methi: 2tsp
    16. Garam masala: 2tsp
    17. Mutton Masala: 1tbsp
    18. Salt: to taste

    Procedure

    1. Make tomato puree by griding the tomato in a mixer grinder.
    2. Heat oil in the cooker.
    3. Add all the whole spices (clove, cinnamon, cardamom, bay leaf) and fry little bit
    4. Add chopped onion and fry till dark brown
    5. Add ginger garlic paste and fry till the raw smell goes away
    6. Add turmeric, chilli powder, Cumin powder and coriander powder and cook for 30 seconds
    7. Add mutton and salt and fry for 10 minutes
    8. Add the already prepared puree and cook for 5 minutes
    9. Add 700 ml water and cook in a pressure cooker for 15 mins
    10. Open the pressure cooker add kasuri methi, garam masala, mutton masala and coriander leaves heat for 10 minutes.
  • Chicken Curry (Cooker)

    Chicken Curry (Cooker)

    Serves: 5

    Cooking time: 45 mins

    Ingredients

    1. Chicken: 1kg
    2. Onion: 4
    3. Ginger garlic paste: 2 tbsp
    4. Tomato: 1 big
    5. Oil: 8tbsp
    6. Clove: 6 Nos
    7. Cinnamon: 2 in
    8. Bay leaf: 1
    9. Green Cardamom: 2
    10. Black cardamom: 1
    11. Turmeric: 3 tsp
    12. Chilli powder: 1tsp
    13. Cumin powder: 1tsp
    14. Coriander powder: 2tsp
    15. Kasuri methi: 2tsp
    16. Garam masala: 2tsp
    17. Salt: to taste

    Procedure

    1. Heat oil in the cooker.
    2. Add all the whole spices (clove, cinnamon, cardamom, bay leaf) and fry little bit
    3. Add chopped onion and fry till dark brown
    4. Add ginger garlic paste and fry till the raw smell goes away
    5. Fry tomato till it becomes soft
    6. Add turmeric, chilli powder, Cumin powder and coriander powder and cook for 30 seconds
    7. Add chicken and salt and fry for 5 minutes
    8. Add half litre water and cook in a pressure cooker for 10 mins
    9. Open the pressure cooker add kasuri methi and garam masala and heat for 10 minutes