Month: June 2012
Cars running idle for a long period during hot summer
I think we should fine drivers who keep their cars running idle for a long period (A midday break to benefit everyone, June 19).
Very often we get to see expensive cars with their engines on, without a driver inside and probably locked from the outside using a spare key.
The sight is common in front of major offices and shopping areas. This is a waste of valuable energy and may present a danger during the hot summer.
People ignore advice on this issue, just to avoid a few minutes of sitting inside a hot car – something they could easily overcome by driving for a few minutes with open windows.
I think the authorities should ensure that Mawaqif inspectors fine drivers those who do this.
Ramesh Menon, Abu Dhabi
To read it in original, please visit THE NATIONAL online.
A midday break to benefit everyone
A midday break to benefit everyone
Enforcement of the law protecting workers who are out in the sun this summer period is commendable.
But perhaps the rule should be applied to others working outside. Mawaqif inspectors, for instance, are out all day. Why not give them a respite? While we’re at it, how about a summer free of Mawaqif parking fees? That would be a true win-win.
Ramesh Menon, Abu Dhabi
To read it in original, please visit THE NATIONAL online.
Brinjal (Eggplant) – Vazhuthananga Chammanthi
Brinjal (Eggplant) – Vazhuthananga Chammanthi
Items required:
Omani Eggplant – 1
Small red onion (Shallot) – 10 bulbs
Chili Pepper red – 5 – 10 nos
Fresh Ginger – 100 gms (cut into fine small pieces)
Garlic – a few bulbs to taste
Fresh Lemon – 2
Tumeric powder – a small pinch
Salt – add to taste
Coconut oil – add to taste
Method:
Wash and cut the eggplant to small pieces. This is important because, eggplants are prone to worm infection and hence, it should be cut into small pieces and carefully checked before cooking.
Cut Pepper, Ginger, and garlic and small red onion into small pieces.
To a vessel, add little water, and transfer the eggplant, chili pepper red, ginger, small red onion and garlic.
Add a little salt, a pinch of turmeric powder and close the container and boil it.
When you see that the mix is boiled to a medium level, take it out and allow it to cool.
Transfer the moderately well boiled mix to a mixer and then blend it well.
Add a little of coconut oil to a frying pan and allow it to heat.
Now transfer the blended mix to a frying pan and mix it with the oil and allow it to boil well.
Once you see it is well boiled, take it out and allow to cool.
Now add, the juice squeezed out from the fresh lemon and mix it well. Add additional salt if necessary.
Garnish it with curry leaves, just to add a bit of extra flavor.
The chammanthi mix is now ready to eat along with rice, porridge or any even bread.
This item will be very tasty when having rice or porridge curd or laban.
Special note:
Studies have shown eggplant is effective in the treatment of high blood cholesterol. It helps to block the formation of free radicals and is also a source of folic acid and potassium. Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01 mg/100g).
Ginger should be added while making eggplant preparations as some may find it difficult to digest.
Lemon juice is added to give sour taste. If you do not like sour taste, you can avoid it. Garlic and small red oninon can be avoided.
Presentation and Photography by: Ramesh Menon.
Prepare it, Taste it and revert to us with your comments.
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Cotton Clothing
A clear and enlarged version of the photo can be seen below.
Cotton clothing
The Fujairah Municipality’s instruction to employers to provide appropriate light cotton clothing to those who work outside during the summer period, is praiseworthy.
I hope this and more worker-friendly actions will be followed by the other emirates, too, to safeguard those who work outside.
In addition, mandatory safety checks should be made on the tyres used on the heavy-duty trucks and public buses.
Let the progressive actions by the authorities reduce the summer stress for these silent heroes.
To read it in original, please visit Khaleej Times online.
How to make traditional Paal Paayassam
Paal Payassam
Ingredients:
Fresh Cow Milk – 3 litre
Rice – brown/boiled type – 250 gms
Sugar – 1.5 kg
Method:
Wash the brown boiled rice well and keep it aside for some time for water to ooze out from it.
Take a thick based vessel, add about half a litter of water and boil it. In olden days, traditional cookware called as Uruli (made of bell metal) is used to prepare Payassam, which requires, continuous heating and stirring for a long time.
First and foremost precaution is to keep continuous constant flame, medium enough to cover the full base of the vessel.
When the water starts boiling, add, the neatly washed and by now clean and dry brown-boiled rice.
Continue boiling.
When the rice starts cooking to its half, add about 1 litre of milk and 250 gms of sugar.
Continue stirring from this point, gently covering the whole area of the content, to mix well, but not to break the rice or smash it.
This process will increase the boiling time of rice while giving milk and sugar to blend well with it.
As you see the water and milk content of the mix getting reduced, add 1 more litre of milk and 500 gms of sugar to it.
Continue stirring at intervals, keeping the flame constant.
When you see the milk getting mixed well with the sugar and rice mix in the vessel and the content quantity getting thicker, add the remaining quantity of milk and sugar and continue to stir and mix well.
After some time, you will get the natural flavor of milk, sugar, and rice mix coming out as you see the content sufficiently thick and cooked enough to be served. You will the natural aroma of Pal Paayassam in the air as you take a small spoon full of it in your hand and feel it well within your palm.
To add a divine touch to it, add five or six leaves of Krishna thulasi to the content. Keep it closed and let it mix with the content in the hot vapour coming out inside the vessel and spread the aroma of it all over the contents.
Special note:
Do not add any other ingredients like cashew nuts, grapes, cardamom or saffron to garnish it.
Quantity of sugar can be reduced or increased as per your taste. However, constant stirring and proportionate increase of milk is important to get the natural taste.
Avoid preparing Paal Paayassam in Pressure Cookers.
Continuous stirring and constant medium sized and regular flame (without getting thicker) is very important while preparing it. This is very important while making Paal Paayassam. The fire and flame level and continuous concentration on the process happening add or decrease the taste of the product.
Traditional Paal Payassam is called as the Maharajah of all Paayassam. There is an interesting story about it. Kunjan Nambiar was famous for wits and tastes. During his time, there was an elaborate feast where many distinguished guests were invited by the King. Relishing all the items served, Kunjan Nambiar was full and said “I am full and I do not have any more place within”. The King wanted to poke Nambiar and enjoy his wits, ordered the servants to bring Paal Paayassam. There it comes with its natural aura and beauty and Nambiar couldn’t resist. On one side, it was ordered for him by the King and on the other hand it was too tempting. Kunjan Nambiar had a go at it and all were surprised including the King. Smiling at Nambiar, the King asked, “a short while ago, you only said, you do not have any space in your stomach, and here you had a good quantity of Paal Paayassam”. Equally smiling, Kunjan Nambiar answered to the king, “Your Majesty, imagine a huge crowd at our temple without even an inch of space to spare. And there come the announcement of the arrival of the Maharajah for darshan! All crowd will move to the side to make way for the Maharajah. Similarly, when your deliciously prepared Paal Paayassam was served, all other items I had just before, gave way for it in my stomach to accommodate whatever quantity you served to me.
The King smiled and gave gifts and blessings to Kunjan Nambiar.
Presentation and Photography by: Ramesh Menon.
Close contest and keenly watched
നെയ്യാറ്റിന്കര വോട്ടു വിവരങ്ങള് സശ്രദ്ധം വീക്ഷിക്കുന്ന മിട്ടു എന്ന തത്തമ്മ
An interesting scene. A twenty 20 like feeling…My parrot Mittoo found it somehow interesting and have been in front of the TV since the telecast of Neyyaattinkara by-election poll vote counting started.
Travel to India – during this week-end or this summer – Just forget it if you are an ordinary salaried Indian
Travel to India – during this week-end or summer – Just forget it if you are an ordinary salaried Indian. Yes, the time to e-travel yourself for your home needs in India has come. It is simply not possible to get a seat on an emergency basis, at an affordable ticket fare, for ordinary middle income group NRI from UAE. For low salaried, not to think about it even.
No seats available during this extended weekend to any of the numerous sectors from Dubai and Abu Dhabi airports. All the airlines, irrespective of whether they fly from Dubai or Abu Dhabi has no availability. Even the ones with one or two available seat, tickets are priced at AED 3200/- + on return and /or even single in some sectors for one seat. Even that is not available.
You ask Mumbai, no seats, you ask Madras – no seats, you ask Bengaluru – no seats, you ask Kochi – no seats… Or, higher economy seats priced above AED 2500/+ range for one way.
With Airline pilots on strike, continuing and new flights getting cancelled every other day and with Kingfisher moving out, travel back home is a nightmare, especially if it is on an emergency.
Good wishes to Indian Aviation Minister, Indian Civil Aviation Authorities, Striking Staff of airlines, numerous NRI speakers, so called “we will do everything for you NRIs sayers”. For them, any available opportunity to visit, they have other International Airlines to fly them in on Business or First Class at whatever cost levied from the tax payers accounts.
Time has come for ordinary NRIs to upgrade themselves to e-PRESENCE mode for all their personal home visit requirements.
Born in the UAE on 14th June 2012
I noticed a group of little birds coming and sitting in my balcony some time ago and then when they started making regular visit to one of the trees at one corner of it, I knew they were searching for a suitable place to lay the eggs. I did not want to miss an opportunity and tried my best to create a perfect setting for it. Choose to dry that particular plant by not watering it. Kept suitable dried branches and even started feeding them once in a while.
Soon, I found two eggs and a bird sitting on top of it.
By then, those birds were aware of my presence and did not object or fly away even when I went closer to it’s nest.
For the last two weeks, every night and morning, I used to watch them taking turns. When I got up this morning, and saw the bird closely, I knew, there was life, real life and not one, but two under it.
After watching me closely, it flew away. What surprised me was the fact that there was not even a single piece of egg shell anywhere near.
Good wishes to the new members of this world.
Born in the UAE on 14th June 2012.
I will try and follow them till they become independent.
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