There is a numbness that takes over your senses after a brief dose of the "comedies" that are coming out of Bollywood. These days I restrict myself to watching just the promos. But even that was not acceptable to Rahul Rawail and he unleased upon us the trailer of his film Buddha Mar
Om Puri... one of the most talented actors in the world today, graduated from NSD and FTII in the 70's and started his career with some of the most memorable films produced by the film Industry, Ghasi Ram Kotwal, Bhumika, Arvind Desai Ki Ajeeb Dastaan. And then came Aakrosh, Sparsh, Ardh Satya, Jane bhi do yaron, Paar, Party, Holi the list is endless. Check out IMDB entry of him, by the end of 2008 he would have acted in 173 films.
The 90's was a fallow period for
Now just consider the films that he has been lately associated with
Victoria No 203
Buddha Mar
Fool and Final
Baabul
A titsy bitsy role in Don and RDB.
Kisna
Kyun ho
Why? Is it that he has become a lesser actor? Or his choice of role has changed drastically? When Naseeruddin Shah was asked why he didn't cast
These days there is a buzz going around … new wave in cinema is on its way… just around the corner, well within our reach. So before the back slapping begins just one question Boys...Can the new Wave Justify an actor like
It was difficult finding a apt recipe for this post, so I am stealing one from an on going reserach work on 'Mathurs'. The recipe is about 200 years old and has been an integral part of Holi celebrations among the Mathurs of Delhi.
Here goes...
Ingredients:
1. Kalegi/gurde kapoore - I kg
2. 3 large onions (chopped finely & fried golden brown)
3. 3 large tomato (either grinded or pureed)
4. 3 -4 large spoons of cooking oil
5. 1 1/2 large garlic bulb [paste]
6. 1 piece of ginger [ paste]
7. ½ tsp turmeric powder
8. ¾ tsp red chilli powder
9. Salt to taste
10. 2 tsp Kasturi Methi
11. 1½ tsp coriander powder
12. 7 cloves
13. 1 cinnamon stick
14. 8-10 black pepper seeds
15. 3-4 illachi large and small
Method:
Wash Kalegi well and keep it aside in a deep pan for 1/2 hour after adding salt to it.
Put oil in a Pressure cooker add fried onion, garlic and ginger paste, tomato paste/ puree, coriander powder, salt, chilli powder, kasturi methi,turmeric powder and fry well on slow fire till oil gets separated
Meanwhile wash the Kalegi again and add it to the gravy. Add crushed cloves, blackpepper and Cardamom. Cook the preparation on a slow fire till all water in it evaporates and the Kaleji has been bhunoed.
Then add little water (little means little) and close the lid of the pressure cooker. Cook the kaleji till it is fully done. If one opening the cooker you discover some left over water please to dry it before you eat.
2 comments:
If you keep putting on the recipes, I will be starving by the time I come back.
Can you please explain to me why so many people in Los Angeles:
(a)saw Bride and Prejudice; and (b)think its funny
What is funny about the idea that all Indians spend their weeks spouting nationalist cliches or attending weddings?
Is this why a Canadian-born American GRADUATE student asked an Indian friend of mine (throw in the twang please): Oh you worship the cow in your country so do you all keep statues of cows in your room?' Also: Hey I did not know Indians use deodarant.'
Can someone save us PLEEEEEEASE
He he. He sounds funny this Canadian American graduate.
I fail to understand why some people like Bride and Prejudice? But then I am a bit biased. I hate the film. Gurinder Chaddha is singularly responsible for killing Mr. Dracy. Oh! what a wonderful character. What a dreadful end.
By the way you are suppose to cook these recipes and make people eat them. How else will the world know a great cook has arrived.
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