Thanks to my project

Thanks to my project I got to meet so many people I had lost contacts with. Thanks to my project, my friends got in touch with so many of their contacts they had not been in touch with.

Thanks to my Speechless, I can tell the whole world that I have a lovely bunch of friends and relatives.
Babua (I got to meet one of his "Mankus"), Papu, Roshni-Babua, Bulta dada and ofcourse Tamaghna (met one of his best friends and his wife - Prashant and Kusumika).

I want you all and the world to know that I am real glad I got to know you, either by birth or by chance and am honoured you don't forget me when I time and again decide to go on hibernation-mode/absconding-mode.

Love you all...
Please do not change...

Ab mujjhe koi...

Ab mujhe koi intezaar kahaan
Ab mujhe koi intezaar kahaan
Wo jo behete they....abshaar kahaan

Aankh ke ek gaaon mein
Raat ko khwaab aate they
Chhuney se behete they
Bole toh kehete they
Udhte khwaabon ka aetbaar kahaan

Ab mujjhe koi intezaar kahaan...

Movie: Ishqiya
Music Director: Vishal Bhardwaj
Lyricist: Gulzar
Singer: Rekha Bharadwaj
Link to the song

Speech of the day...

My cousin Bro says :

One of the several reasons for the terrible performance of KKR -

"The love Sourav Ganguly has for Ajit Agarkar is a lot more, when compared to the combined love Ajit's friends, relatives and loved ones have for him..."

Chicken Homecoming...

Ingredients :

Mustard Oil
Onions - grated or chopped
Ginger-Garlic paste
1 Cup curd mixed well along with Turmeric powder, red chilly powder, dhania powder, salt and sugar.
Lemon juice

Whole spices:

Cloves (Lobongo),
Green cardamoms (Elach),
Black cumin (Kalo jeera),
Methi (Fenugreek seeds)
Mustard seeds (Shorshe)
A pinch of Hing (Asafoetida)
Dry whole red chillies


Heat mustard oil in a pan, add to it all the whole spices and fry till Methi turns golden brown.
Add to this the onions and fry till it starts changing colour, then add in the ginger-garlic paste. Fry for about 5 minutes.

The chicken goes into the pan next. Once the chicken starts giving out the juices and changes colour wait till the juices dry up. Now add the curd, well beaten along with the turmeric, red chilly, dhania powders and salt and sugar.

Cook for another 15 minutes and add water if you want (this dish would be better off without any gravy. The above picture shows a lot of it though, but that was because I was forced to stop cooking. The people around had suddenly gotten very hungry).

The secret to the taste lies in the addition of lemon juice saved for the end.
Garnish with fresh coriander.
Serve hot.

Try it, it is really yummy.