I love to dance. I still remember how I pestered my folks to enroll me in the Bharatanatyam class at school. You could opt for either P.E or dance. Many students did enroll only to escape the boring P.E. sessions but for me… I really loved this form of art. My first inspiration came from my cousin sisters who are really graceful classical dancers.  And I still remember watching Hema Malini as “Nupur” on DD.

I am not saying I am averse to filmi or western dance. I am awed by Shakira’s moves. But the fact of the matter is it all started with Bharatanatyam. Anyway, the passion was nipped in the bud coz once the class started I was forever dancing. Dancing while talking, eating, studying… It was all I could think of. This got my mum thinking and she was really worried about this whole thing affecting my studies. So she coaxed and convinced me that I could take this up once I was through with my schooling. And yup! I gave in to her naively!

My school had some of the best dancers….These girls were so graceful, everytime they came on stage I would get goosebumps. Anyway the story ended there for me and my dance was restricted to the allgirl parties me and my friends would have. And the dance was typically what we call in Bombay- Raste ka dance or tapori dance, which is the way people dance for Ganesh chathurthi, weddings and other processions. Reminds me of the dead body dance in Tamil Nadu if I may say so

Anyways, Datamatics functions were a great venue too. We went to the annual parties only for the dance. I still remember the womans day party…that was the day when each and every girl present danced…without inhibitions…just letting it all go. It was one rave night and a tad special coz I actually managed to dance in a sari that day.

Wondering why I am on and on about dance?? Well, I am participating in a function here in Denver and for the first time in my life I am going to be performing on stage. Needless to say, I am very excited!! The dance is choreographed by Divya and Bala, my diamond mates. Divya has already performed in Denver earlier and everyone else has been on stage during school or college except of course me. The dance mix includes one of my favourite songs- yakkai thiri. This is one song I cant stop myself dancing to. It gives me such a high….especially when Rahman goes ‘mapa mapa….’

I am nervous and excited and all pumped up at the same time!!! I had practiced for an earlier function as well. That was folk dance but we had to drop it at the last moment. This ones going to be cinematic dance. Hope things work out this time!!

P.S. Haven’t been able to do my graffiti here coz practising is taking up a good part of my time…Will keep you guys posted:-)

Being born in a South Indian household, the frequent snacks at my house used to be varieties of dosas and vadas. Ocassionaly, when I would  drop into a friends house, the aroma of north indian specialities like Chole or Pav bhaji would be a welcome change.

I love Punbaji food. Roti’s with dollops of butter, their parathas and Pindi Chanaa make me drool…One of the things lined up for me for my next visit to India is a visit to a dhaba. A lipsmacking meal finished off with a glass of Lassi. Talk about Gluttony!!!

While that materialises, I am trying to perfect the recipe for Chole myself. It’s a simple chickpea gravy with a tangy taste, that goes well with bombay pav or chappatis or even tempered rice. However, Chole and Batura are what make a perfect couple. I still have a long way to go as far as Bhatura is concerned so its just Chole for today

Ingredients:

Chickpeas 1 can (if you are using raw, then boil it with some salt in a pressure cooker and keep aside)

Heat Oil in a pan. Add jeera seeds. When they begin to splutter, add onions and fry until golden brown. Remove from flame and add all the masalas i.e. tumeric, chilli powder, coriander powder and garam masala .Mix it well. Return to flame and stir for another minute taking care the masalas do not burn. You can turn the flame to medium or low when you do this. Now add coarsely ground tomatoes and let it cook until mashed well and you see oil bubbles spurting out. Next, add in the chickpeas and salt. Add water. Cover and cook on medium flame for about 10 minutes until the gravy thickens a bit. Using a spatula mash some chickpeas just to thicken the gravy a bit. Check the sauce. Add lime juice if you need that extra tanginess. Garnish with chopped coriander leaves.

You can tranfer this to a dish, sprinkle some chopped onions and serve with bombay pav and a piece of lime. I had it with Roti and Bhuga chawar, which is midly spiced pilaf. And it was still all that!!!

Well, I can never forget this melodrama that happened the other day. Bhajji delivers a tight one to Sreesanth and the fellow, his eyes red and swollen ends up running around the field, being consoled like a 3 year old. Not that I haven’t heard of adrenaline rushing and blood boiling over cricket but this I would really think was taking it a bit too far. Whatever happened to cricket being the gentleman’s game. From what I read, and from Sreesanth ‘mommy he hit me’ act that followed, Bhajji’s gesture seemed nowhere close to gentle.

While there is no doubt that Bhajji’s reaction was uncalled for, although the Mumbai coach might disagree here (he was apparently impressed and clapped in approval), I am really surprised by the way Sreesanth handled the whole thing. Boy! This was one Malu man I was beginning to like courtesy his dance video with Shahrukh on you tube ( I know its ridiculous but I am going to be honest here. I really haven’t followed that much of his cricket) And he completely ruins it with this cry act of his which will put even an Ekta Kapoor serial protagonist to shame. I am not saying he should have slapped Bhajji back to his senses although that seems a very tempting option to me but he could have done away with the crying session at the very least. And if he really needed to cry wasn’t the dressing room good enough?  Or was this some kind of easy means for publicity?  With cricket and Bollywood mixing like never before you really can’t blame him for taking a cue from the film fraternity, can you?Whatever got into you Sreesanth? C’mon you were the guy who got to Andrew Symonds’ nerve. Try doing that to him again and I am sure he will do a fine mimicry. Guess what every batsman would  picture in mind the next time you come come down racing at 140 kmph?? Nah! I’d rather spare everyone and leave them with your Booty dance;-)

There you go Sreesanth! We dont mind this!

I have heard all my life about the goodness of fish. Not surprising as rice and fish curry used to be a daily affair at my home and I am sure it still is. I prefer fish fry to gravies but still can’t keep my hands off a few of them, including Shark Curry. It’s one one of my favourites. Very little bones and all meat, it is perfect for a gravy. Here is my recipe for, as we call it in Malayalam Srav meen curry.

To get the perfect meen curry you need to strike a balance with all the ingredients, suiting to your taste. The spices and tamarind are totally your call. I like to keep the spice quotient high;)

To begin with soak the tamarind in water. Grind coconut, a tablespoon of chopped onion, 3-4 shallots and tumeric to a smooth paste adding some water.

Heat some oil in pan. Any cooking oil should be fine. I don’t have an earthen pot but it you have one go ahead and use it as it definately ups the flavor by at least 10 times. Add the fenugreek seeds, shallots, onions and curry leaves and stir fry (reserve couple of shallots for tempering). Once the shallots brown add in the tomato paste and cook until the you see sporadic oil bubbles in the mixture. Turn the flame to low and add the coconut paste. Now add coriander power, chilli powder and salt. Finally add the tamarind water gradually to suit your taste. Add water to bring the gravy to bring to the desired consistency. Let it cook for about 15 to twenty minutes. Slide in the fish pieces and cook until done.  

Finish off the curry with a tempering of mustard seeds and shallots in coconut oil. This gives a lovely flavour!

You can try the same recipe with Mackerel and Kingfish. It’s best to let the gravy rest for a while and let all the flavours combine before you eat. And like all fish curries, it tastes even better the next day!

The Supreme Court says “India is not an association or confederation of states, it is a union of states and there is only one nationality that is Indian. Hence every Indian has right to go anywhere in India, to settle anywhere, and work and do business of his choice in any part of India peacefully,”

But Raj Thackerey has other motives to take care of. In an effort to realize his dream of becoming CM of Maharashtra, Raj Thackerey has resorted to the politics of hate, sowing seeds of hatred in the hearts of Maharashtrians against their North Indian counterparts. Well, you really cant expect someone who had a fallout with his brother and uncle the moment he realized they were not helping his cause to keep a state united, can you?? And then he has a bunch of cowards as followers who target north Indian hawkers and stall owners as per his whims and fancies. Ever taken a moment or two to think of their children starving back home. Nah!!! you need a conscience for that!