When you make Indonesian Gado Gado for the second time, you reach close to perfection:
Peanut Sauce (Fried ginger, garlic, shallots, fresh red chilli, 1 hot padi-chilli, kafir lime leaves, torch-flower ginger, galangal, lemongrass, and 1 bowl fried peanuts - ALL HAND POUNDED) - Fry in peanut oil, add soy sauce, jaggery or palm sugar, salt, and water to make a slurry paste…
Vegetables: Broccolini, spinach, capsicum, bitter-gourd, shredded carrots and radish, long-beans, baby corn, cucumber, and kale - ALL BLANCHED IN SALTED WATER, THEN DIPPED IN ICE WATER…
Shallow Fried: Tempeh, Tofu, and boiled eggs
Mix and enjoy it like a salad!!…
Make the most out of your time at home…
Step 1: Pluck fresh radish with leaves intact, and pumpkin from home farm Step 2: Cook it with just two ingredients, mustard oil and dried red chilli, Step 3: Cut the fresh radish leaves and mix it with salt, mustard oil and ginger to make a salad, we call it ‘kuccha’
I think we should not get demoralized with this game, it’s just a game of cricket, shit happens… we should think about the spirit of cricket and the fact that we played… in fact I want to gift this t-shirt to Rohit, KL, DK, Bhuvi, Ashwin and Shami… well played guys!
Ritu is definitely a better cook, but then one finds Sarson leaves at Mustafa (first in 11 years) and she is in India… one is tempted to cook the paraphernalia of ‘Sarson-da-saag, Makke-di-roti’… two and a half hours of long and slow cooking in a stone pot… it came out well… try it, it’s easy… presentation is as usual #ranveerbrar#inspiredcooking#loveforfood#indianwinters@ranveer.brar@geetlko77
Great job Vivek Agnihotri for making #KashmirFiles splendid work in the series of #tashkentfiles and your next venture #delhifiles … Just so you don’t miss the chronology of events, please also make #godhrafiles and #malegaonfiles
The truth is best told when it’s complete, I absolutely love the idea of #freedomofspeech , that’s the way to go, everybody should get the platform to express and a chance to speak… and you are giving them all a chance!
#tuquoquefallacy
Shane, a carnival of cricket comes to an end, the show will continue somewhere else!
Separated by nationality, culture, distance… and united by human spirits, passion, dedication to one’s game, the keenness of the ability, the passion in anything to do with the game and the unflinching spirit to say it loud when it’s needed. Shane Warne’s passing away feels like personal loss and I tried to think, why!
We have known Shane Warne as a cricketer, as a person, as a commentator, as a no-words-spared guardian of the game’s spirit and, the never-shy-contributor to the knowledge, acumen and ability of the game’s patricians and followers. We all were enamoured by the ‘magic’ and I will state the very-very obvious if I just say he was a magician, conjuring up, impossible to decode tricks!
Our loss is not about the show, he was done with the tricks on the stage when he retired. But then there are performers who keep you engaged by reinventing genres, by challenging the norms, by being that rogue, the rebel and, at times just playful, mutation to the field, thereby sparking the much needed evolution.
He was a ‘leg-spinner’ to say the least, ‘legend’ or a ‘magician’ to lazily summarise his tricks, or may be, to think a little hard, a starry-eyed, quixotic ‘radical’ who continued his romance with the game, much beyond his prime.
Much bigger than the ball of the century, his famous on-field rivalry with Sachin and of field revelling in-tandem, and many more lifetime memory’s worth moments of his carrier. Shane Warne was a bacchanal, yes, ‘a wild and drunken celebration of everything cricket or may be everything sports’, a full carousel of cricket’s many sides, depths and designs.
We enjoyed the decade and half, when he was in action on field and we did continue to enjoy him behind the mike.
Au Revoir, like always we never expected this massive turn, and will keep figuring it out the long after you have left the field.
First attempt to make Gado Gado, an Indonesian salad with spicy, aromatic peanut sauce with a medley of vegetables, Tofu, Tempeh and Eggs - turned out good, a bit spicy though! What say… @febrinugraha@taufiksose
