Sensex History
Labels: Sensex
Random Thoughts
Labels: Sensex
Labels: Derivatives
Labels: liquidity
Was sp impressed by Buffet's philosophy of investing, have started reading about Balance sheets and investing principles. Will post a few articles, summarising what I read everyday.
Labels: Balance sheet, liquidity
I used to think Baking soda and Baking Powder were one and the same -
Baking soda is an alkali. When mixed with an acid ( Buttermilk, Yogurt ,
lemon juice/ vinegar), it gives off carbon di oxide. Baking soda will
not work without an acidic ingredient.
Baking powder is a blend of acid and alkali. So it does not depend on
external acid for rising dough.
Double acting baking powder( the most commonly used version) releases
gas on contact with water and again on heating. ( That is why you should
sift baking soda with flour well before adding water). Good baking
powder should bubble as soon as water is added to it. If ti does not,
toss it out. ( Similarly good yeast should start bubbling in 5-10
minutes when added to some water - sugar mixture. Adding salt reduces
the growth of yeast)
As baking powder has an inbuilt acid,avoid adding more acid ( buttermilk
etc). More acid reduces the gas produced.
At high altitudes, gas expands more and so less baking powder is enough.
Whipped egg whites trap air in bubbles, which expand on heating, thus
mimicking the action of other leavening agents. Crushed ice serves the
same purpose.
For the past few days, I've spent most of my time in my campervan. I've slowly beginning to accept it as a living space, instead of a locomotive device. It has been an enjoyable experience.
Learnt another time saving technique yesterday. To make easy hard boiled
Cooked for over 7 guys yesterday. It is actually easy if a few simple
1. Get the base ready - Kneaded half a kg of maida and it is enough for
6-7 guys. This can be made into chappatis, parathas or stuffed parathas.
Once the kneaded dough is ready it takes just a couple of minutes to
cook up a flatbread.
2. Prepare onion-tomato base. Once this base is cooked and ready, it can
be used to cook up a wide variety of side dishes / gravies or snacks.
Sauitee chicken, mix with the gravy, add some readymade chicekn masala
and chicken is ready in under 10 minutes. Replace chicken with paneer/
cauliflower and you either have a gravy or dry curry ready in under 10
minutes.
3. Have some milk / curd.
To round off a meal, a variety of milkshakes / lassi / buttermilk can be
made fast - even without a mixie. Just pour the necessary stuff into a
tall glass and shake till they are blended.
Recipe: Make regular chappati dough but remember to add some baking powder as this will puff the bread up and make a pocket.
Roll it into thickish rounds and cook on a hot skillet. The bread with puff up after a while. Toasting it over naked flame will puff it up even bigger. Remove from fire, cool and cut into two semi circles. Slit them open and you have two pockets which can be filled with almost anything.
Ideas:
Coat the insides with ghee/ butter/ mayonnaisse/ cheese
Tahini/ Olive oil. Line with lettuce / cabbage . This prevents the filling from soaking
through the bread. Now fill the pocket with salad poriyals /cheese / hummus/ chicken or almost anything you can imagine.
Add ketchup on top, fold a tissue paper around the bread and serve.
Pita can be made in advance and refrigerated. While serving, pitas can be toasted in an oven / skillet / microwave.
Last week was parotta week, when I satisfactorily mastered the flaky parota making skill. This week would be Pita Week. One of these days this would appear in the Rotiwala menu.
You can cook in less time than you take to reach a restaurant. I've long
Ready, set go !
Heat a skillet, pour some oil. Chop onions tomatoes, crush garlic, cut
up ginger. Add cumin and nigella to kadai. Add onions, tomatoes.
Total time elapsed : 4 minutes.
Add some boiled dal, salt, chili powder, turmeric powder and garam
masala. Let simmer for a couple of minutes :
Total time elapsed : 10 minutes.
Kneading half a kg of atta takes 5 minutes and half a kg of maida takes
4 minutes.
Half a kg is enough to make six large parottas. You can live on half a
kg of flour for 2 days.
I estimate rolling out the parottas and cooking them might take 5
minutes. So there you go - in less than 20 minutes you can have steaming
hot flaky parottas and lovely kuruma cooked up !
I've not cooked desserts as I thought they were time consuming and messy. How wrong ! Had four packets of milk leftover and decided to cook rasgullas- with the taste of the soft spongy K.C.Das rasgulla that I had in Calcutta a decade ago still fresh in my mind..
Is God moral ?
Long long time ago, 1500 crore years back to be exact, there was a big
For the next 100 crore years, nothing much happened and suddenly
thousands of stars started popping up all over the place. It took
another 900 crore years before our sun could gather enough material and
spring into life.
There was no earth yet. Another 30 crore years went by before clumps of
dirt stuck together into bigger and bigger lumps and formed a ball which
would one day become the Earth. Before Earth could gather its wits, it
was body slammed by a planet half its size . A huge amount of matter was
thrown into space and Earth had a ring like Saturn does today. For
millions of years the matter in this ring slowly clumped together
patiently forming the moon.
Meantime the Earth was busy producing life. 200 crore years after Earth
formed, the first cells arose. They started becoming more and more
complex and moved out of the sea. 170 crore years after the first cells,
the first land animals were born. Within another 6 crore years Earth had
Dinosaurs, which would rule Earth for the next 15 crore years. There was
a long wait of another 6 crore years during which time a variety of
mammals evolved and a less-hairy upright mammal, which would one day
become human, evolved from Chimpanzees.
For the next 47 lakh years humans evolved, learnt to use tools and fire
and the Neanderthal man was here. For the next 3 lakh years humans
spread across the globe, braving the ice age which occurred towards the
end of this period.
8000 years after the last Ice age, large civilizations arise and the
first pyramids are built. 3000 years after the pyramids, the Moghuls
under Babur invade India, setting up the Moghul rule.
450 years later, after suffering under various kings and the British,
India wins Independence. 57 years later this author traces our journey
from the Big Bang.
This picture makes an attempt to show the sizes to scale.
Let us now understand how large the distances actually are...
Let us assume the distance from Earth to Sun is 1 cm.
( The actual distance is 15 crore Km)
At this units, our spacecrafts can travel one inch per year.
Earth to Moon distance is just .001 cm ( roughly the thickness of a
hair) ( Travel time = 2 days)
It costs a lot to transport material from Earth to Space. If you
want to courier a parcel to moon, it would cost you Rs. 6 lacs/ Kg.
Earth to Mars : Half an inch : 6 months travel time
Earth to Jupiter = 2 inches :: 2 years travel time
Earth to Nepture = 1 foot ( Voyager took 12 years to pass Neptune)
Our solar system is a foot in radius. It will take us 12 years to move
out of our solar system.
Our nearest star Proxima centauri is 2 miles away.
The nearest Earth like planet is 10 miles away. It will take us quite
sometime to get there !
Excerpts from an excellent article... (emphasis mine)
I'm amazed the kind of stuff boys do on a BMX bicycle - they leap,
I've learnt to comfortably cycle up to 20 Kms at a stretch, without
exerting myself. I'm fantasizing about the day when I have two bicycles
mounted on my caravan parked near a scenic spot (Ooty/ Rajasthan), from
where my friend and I would set out exploring, checking out the local
sights, eating at roadside joints, and generally blend in with wherever
we are. This is tough to do when you are carbound.
Let's see if a BMX would set me free....
Epicurus , Martin Seligman and many others emphasize once the basic needs of food , clothing and shelter are taken care of, money does not buy additional happiness. After my retirement, these are the areas I focussed on...
Cycle Jayaraman, (the man who introduced me to the pleasures of cycling,
Momos are nothing but Kozhukattai, made from maida instead of rice
flour. They are very popular in the North East , probably due to the
Chinese influence. China never discovered baking ( or probably did not
use it as it uses up too much fuel) but steamed breads instead . These
are called Dim Sums and are very popular. These are rice flour or wheat
flour based Kozhukattais, filled with a variety of meat/ vegetables.
Momo is just a Dimdum and easy to make. Knead maida into a dough, roll
it into a small, thin disc, place filling and envelop it with the dough.
Steam it in a idli cooker ( or a Dim Sum steamer) without the weight,
for around 10 minutes. Serve with a hot Chutney. Took me about 20
minutes to make and the four momos I made disappeared in a flash.
Travel & Living channel showed the way Udupi temple prepares lunch for
Cooking on such a scale is done in huge vats. This batch process seems
inefficient to me. And what if an insect fell into the vat ( very
possible since the kitchens, though divine, are certainly not hygienic)?
Do you make the devotees wait for hours before another batch is cooked up ?
An easier solution might be to move from a batch process to a continuous
process. Something like a pizza oven where the dough sheet covered with
cheese goes in at one end of the oven and comes out as a pizza from the
other end.
Volume foolds like Idli, rice, dal etc can all be cooked in a similar
fashion. You have a conveyer belt running through a steaming box. cups
of rice go in at one end and emerge as cooked rice at the other end. The
speed of the belt can be changed depending on whether you are cooking
idli, rice or dal.
This might be hygienic, efficient and space saving. All large hotel
chains would want one.
Rupa & Co are not too impressed by my one page cookbooks. but they were
I'd secretly thought any publisher would jump at the thought of
publishing these, but am prepared to sit through atleast a hundred such
rejections.
So one down and 99 more to go !
Rupa & Co are not too impressed by my one page cookbooks. but they were
I'd secretly thought any publisher would jump at the thought of
publishing these, but am oprepared to sit through atleast a hundred such
rejections.
So one down and 99 more to go !
I learnt to make yogurt the last month with the delicious 'valarmathi'
Fresh made buttermilk is a great refresher. Just add a few spoons of
curd to a tumbler with a lid, add salt and shake all together. Coming
back from a vigorous game of badminton, drenched with sweat and having a
tall cool glass of fresh buttermilk is as close you get to heaven !
A couple of days back, when the curd looked thick, I decided to thicken
it further - by filtering out all water. I took a thin towel, poured the
curd in and gently squeezed all the water out. What I got was sour cream
- with a texture exactly like fresh butter but with the unmistakable
taste of curd.
I served it with Rumali roti to Bai and Ravi - who were flabbergasted -
They've never tasted anything like it. Jayaraman pronunced it delicious
and Cycle Jayaraman, who boasted about the thick curd he'd eaten in the
himalayas did not have any comment - but appeared suitably impressed.
I gave it to ma with some eradymade MTR badam milkshake popwder mixed
it. It became Shrikand - a dish I've always wanted to eat !
I ate it the next day mixed with some powdered sugar - really does taste
delicious !
Next Post - learning to make Roomali Roti and Momo.
Learning to cook an old dish in a new , easy way is sure fun.
Kothu Parota is a often eaten dish in my studio, with Siva being an
ardent loyalist. Parotas were complicated dishes requiring great manual
dexeterity in spreading the dough, or so I thought. Today, when Giri
asked for a parota and the corner shop did not have anything ready I
decided to do it myself.
The french open was on and Federer was clashing with an unknown in the
last 8. During a commercial break I kneaded 3 handfuls of maida with a
handful of atta. I let it rest for a couple of commercial breaks.
For the kuruma, all I had was cabbage and onion. chopped them up, fried
some cumin in oil, added the vegetables and sauteed them. Added some
salt, chili powder and garam masala, a glass of water and half a handful
of readymade grated coconut. I let it cook for a couple fo commercial
breaks till siva commented about the lovely smell . Added some bajji
mavu mixed with water to thicken the kuruma ( I'd run out of gram flour).
Next I rolled out the dough into a thin sheet, smeared it liberally with
oil, cut it up with a pizza cutter into a dozen squares. I stacked the
squares one over another and rolled it again into a thick disc. Cooked
it with more oil. Once ready, I crumbled it by smashing it together with
the base of my palms, just like they do in the corner shop. Lovely flaky
parotas were ready. Giri, Siva and Ravi wolfed it down !
I used to think fish is fish, and once you've learnt to cook one, you've learnt to cook them all. Apparently I'm wrong.
Africans like their soups/ stews slimy. Sliminess comes from dried, powdered leaves of Boabob tree or from Okra powder.
Came across an excellent site with Sudanese recipes.
Labels: Sudanese Recipes
It is always a pleasure discovering a new author. I discovered Alain de Botton through his Architecture of happiness - an amazingly insightful book an why we build what we build. It changed the way I look at buildings forever.
The source of all wealth is the amount of energy it is able to control. So wealth can be thought of in terms of energy - the larger the energy you are able to invoke, the wealthier you are. In spite of its huge debts , the US is the wealthiest nation on earth because it is able to harness the greatest energy.
From an email to Ramesh after a long discussion of the amount of money people are willing to blow up to keep them 'happy'.
Science Mag talks about the biggst questions to keep us busy for the next few hundred years. I've tried commenting on some them below...
Just saw Russel Crowe being handcuffed and frog marched to a US prison for assaulting a hotel employee because he could not get a line through to his wife in Australia.
We try to live in a changed world with an old set of rules. This causes much stress and frustration.
Hi,
Finally managed to 'officially retire' at 36. Hope it lasts. Lots of free time now. Becomes boring if activities are not planned. Have taken to reading fiction lately ( Da vinci code - Borrowed in the afternoon, finished by night , just like the college days !). Just started on King Rat. Promises to be a riveting read.
Researchers in 1984 showed that on average, patients were interrupted 18 seconds into explaining their problems to a doctor.In 1999 they found docs took 23 sec to interrupt.
Green Pea Soup
Pot-in-Pot Cooling System.
mademyday
From Jeremy Allaire's article
The Economist speaks....
The Indian e-learning market is still in its infancy at just $4 million as per the 2002 estimates, with an expected 4-year CAGR of 20-25 per cent, the apex body pointed out
Adding manpower to a late software project makes it later.