My name is

Khan

or Lights Action Music (and background dancers) ~ ~ ~  Sheeeela, Sheela Ki Jawaani ~ ~ ~

or you could flamboyantly state - The name is Bond, James Bond

"What's in a name? That which we call a rose. By any other name would smell as sweet."
Sweet or not, let us ignore these words when in the world of cinema and food - as it would be really nice to see the name behind the comment. When I see an anonymous comment, my brain switches to overwork mode and I go nuts trying to figure out who it is (early stages of blogging escapades I suppose). Don't get me wrong, I am truly happy that you read my post (a big feat in itself) and had the patience to leave a comment - thank you very much. I do appreciate it but

                                       if you leave your name
                                      I promise you a place in the wall of fame
                                      in the kingdom of thoughts, disjoint and lame.

Even Rui knows a trade-off is the best weapon in this time and world.

In case you haven't noticed I have added a poll. Here, OK not exactly here, at the very top in this direction.

Do take part and test your sensibilities. Also please let me know if there is any fancy widget that I can add (if possible with step by step instruction along with screenshots)  - I am no gizmo person and I don't even aspire to be one, all the more reason why your suggestions are ever so welcome.

Mixed bag in March

Last weekend we had guests/family visiting and I single handedly cooked for 7 people (ok it includes Rui also, nevertheless). I decided on this at around 5 in the evening on Saturday. Went straight to M K Retail on CMH Road - am always looking for reasons to go there - it is a great supermarket where you get everything under one roof without having to traverse long distances within the shop as it is not too big. And managed a meal of (let me count) 5 dishes apart from papad and rice on Sunday.

I will write down in a bit
the recipe for the chicken roast which was a hit
(or people were just kind or in holiday spirit)

And so while they were here at my place, Jayan uncle (who I hear is a very talented artist when he is not doing 007 feats in hmm - not a good idea to name this particular establishment in my blog - let us say it is not the bureau for dummies, but quite the opposite) taught Rui how to draw a squirrel, which she drew again yesterday and as someone who can't even sketch a decent 2 circles cat, let alone a squirrel, I was totally awed (omg-ed) by this. She draws convoluted geometric shapes, sometimes with numbers - Da Vinci code 2011?! and colours all the time, I don't know if all 3 year olds do this but I feel it is quite an achievement for someone who has an art-less mom.

I wanted to click a pic and put it up here, as soon as I keep the camera battery for charging which is not going to happen in a very long time - im scaling new heights in lethargy!

I know very few things in life gets as boring as moms(unless you become one and join the club) yapping about their kids, pardon me but I had to share this squirrel moment with the world.

And now about the chicken Roast, it is really quite basic. Get about 1 Kg of chicken - big pieces. Lightly marinate with - pinch of turmeric powder, heap of ground black pepper, salt and chilli powder along with some vinegar. Keep aside for 15 to 30 minutes.

Slice about 15 small onions, 5 to 6 cloves of garlic and an inch of ginger into small pieces. Heat the oil, add some whole spices of your choice such as cardomom, peppercorns, cloves and cinnamon. Once they start to splutter, put in the garlic and ginger - fry this a bit and then add the onions along with some turmeric powder. Keep adding curry leaves if you like the taste in small quantities at short intervals.

When the onion is fried well, add the chicken pieces, enough salt, about 2 tablespoons of chilli powder, 1 table spoon of coriander powder, 1 tablespoon of mutton masala and most important ingredient - a good dash of vinegar, it gives a unique flavour, typical of south Kerala non-veg cuisine. Close the lid and let the chicken cook for about 20 minutes.

In the meantime, dice a slice of coconut (I used dry coconut - Kopra) to squarish pieces and fry it in a little bit of oil along with some curry leaves.

Once the chicken is cooked, open the lid, increase the flame to the highest and roast it by constant stirring until completely dry. Mix in the fried coconut and serve hot.