From the recipes of Kurma Dasa into my kitchen, I've just finished cooking, offering (to the Supreme Lord), and eating my first preparation of a Kurma Dasa recipe. It was called "North Indian curried cauliflower and potato" ("Aloo Gobi").
Needless to say, it was delicious. The sugar and lemon juice really made it more delicious. Thanks to Kurma.
Sunday, March 23, 2008
Saturday, March 22, 2008
Updates: Mumbai B.E.S.T. Smart Card
Starting from February 18th, there were some major changes in the fare structure for Mumbai's B.E.S.T. buses. One of the most major changes was to do away with the differences in the fares of limited and ordinary buses. Another impressive change was the fixed fare of Re. 1 (for any distance) for blind persons per journey. The information about the fare changes were pasted inside most buses.
A significant change in the passes available for the Smart Card fares were also brought in. A reduction in the Smart Card fares were announced. In addition, 3 types of bus passes were introduced:
Update (2008-July-20):
Information on how to use the "SmartCard" for suburban railway travel is in this post.
A significant change in the passes available for the Smart Card fares were also brought in. A reduction in the Smart Card fares were announced. In addition, 3 types of bus passes were introduced:
- An all-city bus pass (from Colaba/Nairman Point to Mahim/Sion) - monthly Rs. 350
- An all-suburban bus pass (from Mahim/Sion to Bhayander/Thane/Airoli/Belapur) - monthly Rs. 450
- An all-route bus pass (anywhere within city or suburbs) - monthly Rs. 550
Update (2008-July-20):
Information on how to use the "SmartCard" for suburban railway travel is in this post.
ping KJMT01
The expected has happened. For the past several occasions, both the ATVMs (Automatic Ticket Vending Machines) at the Kanjurmarg (KJMG) station are non-functional. Not only at KJMG, but also at several other stations. On most occasions, the display of the ATVMs do not display anything; at other times, the touch-screen refuses to respond. However, yesterday I was surprised to find a "terminal (X windows)" window opened on both the ATVMs at KJMG. Someone was running a "ping" to some class A IP addresses. Aha, they run some kind of Unix, most likely some distro of Linux. The prompt at the machines displayed "user@KJMT01", and "user@KJMT02" respectively. Guess the machines are cleverly named using station codes. (I think "KJMG" is station code for Kanjurmarg; I wonder what "KJMT" is...)
However, that does not absolve the railways to keep the ATVMs non-functional. Wonder if, and how long before, they are trashed, and like many other schemes, become history. I want my money back!
However, that does not absolve the railways to keep the ATVMs non-functional. Wonder if, and how long before, they are trashed, and like many other schemes, become history. I want my money back!
Monday, March 17, 2008
Sabudana Wada, and an attempt to return to cooking
This is two posts in one, but both somewhat related...
On Ekadashi, some people abstain from taking food (a total fast); while some others abstain from eating grains and pulses. Recently, I've started the second type of abstinence. Although I try not to consume grains / pulses, I can hardly get along without eating something. So, I consume some fruits and something made out of sabudana (sago). Some people do believe that sabudana is not a good thing to consume...but we shall let that be for the present.
Sabudana wada and sabudana khichadi are two preparations that are often prepared in some Maharashtrian homes during fasting. Outside, in restaurants, sabudana wada is hardly prepared well. I've yet to come across some restaurant that makes nice sabudana wadas (even the usual suspects (Panshikar, etc.) fail to impress here). But, there is one place I know which makes out-of-the-world sabudana wadas. The Hare Krishna temple at Juhu has a stall that sells samosas, and batata wadas. This stall also sells sabudana wadas (only on Ekadashi days). Those sabudana wadas are the tastiest I've ever had in my entire life. Sometimes, the wadas are all sold out before I reach the stall...in which case, I've to get along with the wadas dished out in regular Udipi restaurants.
To understand the complexity of getting the sabudana wadas / Khicadi right, take a look at this article (sabudana pilaf) by Kurma Dasa.
Recently, inspired in part by Govinda's tasty dishes (one wonders how they could make it taste so well without using onions and garlic), and part by Kurma Dasa, I am attempting to return to cooking. The last time I cooked was when I was away from home. That time, cooking meant frying onions in oil, adding garam masala, and then adding whatever was to be cooked. This time, however, I'm going to do things differently. Kurma Dasa's excellent collection of recipes do not include onion and garlic (and obviously no meat / eggs). I hope to get close to the taste offered by Govinda's. Of course, all cooking is to be done with devotion to the Supreme Lord, and offered to the Lord first before eating, since, in the Bhagavad Gita (Bg. 3.13), the Supreme Lord says:
On Ekadashi, some people abstain from taking food (a total fast); while some others abstain from eating grains and pulses. Recently, I've started the second type of abstinence. Although I try not to consume grains / pulses, I can hardly get along without eating something. So, I consume some fruits and something made out of sabudana (sago). Some people do believe that sabudana is not a good thing to consume...but we shall let that be for the present.
Sabudana wada and sabudana khichadi are two preparations that are often prepared in some Maharashtrian homes during fasting. Outside, in restaurants, sabudana wada is hardly prepared well. I've yet to come across some restaurant that makes nice sabudana wadas (even the usual suspects (Panshikar, etc.) fail to impress here). But, there is one place I know which makes out-of-the-world sabudana wadas. The Hare Krishna temple at Juhu has a stall that sells samosas, and batata wadas. This stall also sells sabudana wadas (only on Ekadashi days). Those sabudana wadas are the tastiest I've ever had in my entire life. Sometimes, the wadas are all sold out before I reach the stall...in which case, I've to get along with the wadas dished out in regular Udipi restaurants.
To understand the complexity of getting the sabudana wadas / Khicadi right, take a look at this article (sabudana pilaf) by Kurma Dasa.
Recently, inspired in part by Govinda's tasty dishes (one wonders how they could make it taste so well without using onions and garlic), and part by Kurma Dasa, I am attempting to return to cooking. The last time I cooked was when I was away from home. That time, cooking meant frying onions in oil, adding garam masala, and then adding whatever was to be cooked. This time, however, I'm going to do things differently. Kurma Dasa's excellent collection of recipes do not include onion and garlic (and obviously no meat / eggs). I hope to get close to the taste offered by Govinda's. Of course, all cooking is to be done with devotion to the Supreme Lord, and offered to the Lord first before eating, since, in the Bhagavad Gita (Bg. 3.13), the Supreme Lord says:
And, in Bg. 9.27, the Supreme Lord says:The devotees of the Lord are released from all kinds of sins because they eat food which is offered first for sacrifice. Others, who prepare food for personal sense enjoyment, verily eat only sin.
O son of Kunti, all that you do, all that you eat, all that you offer and give away, as well as all austerities that you may perform, should be done as an offering unto Me.
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