Do Surprises Ever Cease?

Some people surprise you at every turn.

We came and stayed together and then went our different ways years ago. Nevertheless, kept in touch from time to time.

His career progression took him through (some of it when we were together): Implementing retail banking solutions beginning with mechanical ledger posting machines with some 150+ column printers followed by 8-bit microprocessor-based systems and later with 16-bit systems; supplying and supporting DTP systems with HP laser printers and software like PageMaker that made a publisher out of anyone; offering high-end CRM solutions for enterprises…

Alongside,

I often wondered what am I doing with myself whenever I saw him, from his snaps in FB, taking off to places nowhere on tourist maps…

Staying in the same concrete jungle not far from him, while all I get is an occasional pigeon who eyes me with feelings I have not been able to quite decipher or a crow that caws its heart out for some unknown reason, I see him tease all kinds of feathered friends to readily pose for him cutely on the window-ledges at his flat…

While at these and more I know not, he also goes and marries an accomplished globe-trotting carnatic dancer cum musician who, along the way, picked up a PhD in French, now regarded as a cultural ambassador.

Today in a casual conversation I learnt – had I known, I would have certainly gone with him on his binges – he is a highly rated reviewer of eating joints all over India with a substantial following on TripAdvisor.

And now this: In a competition announced by Lufthansa, he bungs in a recipe for his new gastronomic fling and walks away from the crowd with rare recognition from the airlines – it’s now likely to be featured in their in-flight meals!

This news comes in just after I wrote here:

“Not very hungry, we pulled our folding-tables down ready to receive our Asian-Veg meal (acronym’ed AVEG, could be taken for average!), planning to take not more than a bite. When we did get our trays, to our dismay, it was not very diff from what was served earlier in the Cairo – Bahrain sectorpeas-rice-dhalpaneer as the main course, a bowl of semi-cooked chana, a sweet dish and the ubiquitous bun. Led me to think: ‘Bring out a recipe book for AVEG meals, these chef’s, their wits strained, will grab them like hot gulab jamuns.’ ”

A generous guy that he is, readily gave away the recipe, reproduced here below:

Guava (Peru) Curry By R. Badrinathan

It is unusual to find Guava Curry in many restaurants or homes. Delicious as any other curry, it could add taste to your fresh roti’s making a full meal. Fiber-rich guavas come loaded with vitamin A. With tomatoes and capsicum thrown in, your taste buds are in some pampering and your eyes, for a visual treat! Here you go:

Peru_Tomato_Subzi_Progress-IMG_5815

Preparation Time: 10-15 minutes      Cooking Time: 10 minutes       Servings: 4 – 6 portions

Ingredients • Well-ripped peru’s (Guavas) – 4 nos (red peru’s add color to the dish) • capsicum red & green  – 1 cup (cut into small pieces) • Well-ripped tomatoes – 1 cup (cut into small pieces) • 2 teaspoons cooking oil • 1 teaspoon mustard seeds (Rai) • 1 teaspoon coriander powder (Dhania) • 1 teaspoon cumin powder (Jeera) • 1/4th teaspoon asafetida (Hing) • 1/2 teaspoon turmeric powder (Haldi) • 2 teaspoon chili powder • 1 teaspoon dried mango powder (Amchur) • Salt to taste  • 3 teaspoons sugar or good quality jaggery powder

For Garnishing • 2 teaspoons finely chopped coriander

Preparation: 1. Take well-ripped guava and cut them into pieces making them into small cubes.  2. Remove the middle portion of the fruit which may have lots of seeds. Blend the middle portion by adding a small portion of water in a mixer and make a smooth paste 3. Heat the cooking oil in a non-stick pan. 4. Add the mustard seeds and sauté on a medium flame for a few seconds 5. Add asafetida, turmeric power, guava cubes, capsicum and tomatoes and sauté on a medium flame for about 4-5 minutes, mix them well while stirring occasionally 6. Add the guava paste and mix it well 7. Add the following – coriander powder, cumin powder, chili powder, dried mango powder, jaggery powder and salt to taste 8. Add 1/2 cup of water and mix well (add less/more water to improve the consistency) 9. Cook on a medium flame for about 5 minutes, while stirring occasionally 10. Garnish with coriander and serve immediately with Roti’s.

Guava Curry can be easily served on flights along with roti’s/paratha’s and naan’s or with pulav along with chill mint raitha.

Do surprises ever cease? All bets are off with him!

 

End

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