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Great Tastes - Mutton Rogan Josh

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  Recipe from Ruby's Kitchen ( as prepared in Kashmir ) Ingredients Mutton----1/2kg Hing (Asafetida) – 1/4 teaspoon Cinnamon (darchini)- 2 pieces (1” each) Clove (labanga) - 5 pieces Black cardamom (boro elaich) - 3 pieces Whole black pepper  1/2 teaspoon Juice of one whole large onion coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Ratan Jote  - 1 teaspoon Kashmiri Mirch powder – 2/3 Tsp Hung Curd   250gm Fennel  powder - 1teaspoon Ginger powder - 2 teaspoon Vegetable oil – 1 tablespoon Boil 500 gm mutton in roughly 500ml water until soft and keep the stock and the mutton aside. Put a large pan on the gas and add oil. When the oil is hot (but not smoking), add the whole garam masala and black pepper. When the spices start popping, add the meat and slowly add the onion juice. Stir fry on low heat. When meat becomes almost dry and the onion juice has been completely absorbed, add hung curd, coriander powder, cumin powder, fennel powder, asaf...

Rembrandt & Anne of Amsterdam

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Holland 2 - Museums of two famous residents Rembrandt & Anne Frank The Jewish Market in Amsterdam buzzed in the morning. The food stalls, in particular, were tempting. I don’t exactly remember what I had, but some titbits definitely to satiate a desire normally triggered by delectable display of street foods. After hanging around in the market for a brief period, we took a Line 9 tram to Waterlooplein stop. We got down at the corner of the street leading to Rembrandt House. My knowledge on Rembrandt was very limited at that ti me. I only knew that he was a Dutch artist. My stupid brain seemed to have advised me against spending money and watching some paintings of a single artist. Instead I preferred to relax on a bench in the open overlooking a canal below with a cup of coffee and enjoy the sight of tourist laden motorboats streaming past. My wife, on the other hand, had studied a lot about Rembrandt before coming to Amsterdam. She briefed me and also convinced me in cha...