Showing posts with label indian. Show all posts
Showing posts with label indian. Show all posts

Saturday, 30 May 2009

Shame !!! Australia Shame !!! Racist Australia Shame, Oz shame, Aussie shame !!!



What a shame. Attacks on Indian students in Australia is not OK !!! There have been more than 20 attacks in the last month !!!Australians it is time to grow up. You live in a multicultural world as do us all and Indians are part of it. There are Australian Indians, British Indians, Indian Americans, African Indians and New Zealand Indians ....
I think it is shameful that you have not learnt the concept of living together with different communities of different colours.
What is really sad is the Australian authorities asking Indians to keep a low profile !!! What a shame. Instead of keeping their racist cohorts at bay you are asking the victims to change their legal ways!!!
Perhaps Indians should Boycott Australia. Indians visit Australia, about 100,000 Indians study in australia spending millions of Dollars. I think they should be denied all those Dollars.
I think Australians of Indian Origin should write to their MPs, and authorities to make sure ethnic Indians are protected.
I think right minded australians of whatever colour should also make their presence felt.
Such a state of affairs is NOT ACCEPTABLE. Indians will not be soft targets!
I am appauled at the Australian authorities and hope they take strict action to save whatever credibility they have left.

Saturday, 6 December 2008

Bangle sellers - Sarojini Naidu



The Bangle Sellers

Bangle sellers are we who bear
Our shining loads to the temple fair...
Who will buy these delicate, bright
Rainbow-tinted circles of light?
Lustrous tokens of radiant lives,
For happy daughters and happy wives.
Some are meet for a maiden's wrist,
Silver and blue as the mountain mist,
Some are flushed like the buds that dream
On the tranquil brow of a woodland stream,
Some are aglow wth the bloom that cleaves
To the limpid glory of new born leaves
Some are like fields of sunlit corn,
Meet for a bride on her bridal morn,
Some, like the flame of her marriage fire,
Or, rich with the hue of her heart's desire,
Tinkling, luminous, tender, and clear,
Like her bridal laughter and bridal tear.
Some are purple and gold flecked grey
For she who has journeyed through life midway,
Whose hands have cherished, whose love has blest,
And cradled fair sons on her faithful breast,
And serves her household in fruitful pride,
And worships the gods at her husband's side.
Sarojini Naidu

Friday, 4 July 2008

Hyderabadi Baghara Baingan - recipe

The Charminar
A very very good recipe from the southern Indian city of Hyderabad....

1kg brinjal( small Aubergines/egg plants)
Tamrind about 2 oz by weight
1/2 cup oil
2 tablespoons Til (Sesame) seeds
2 Tablespoons coconut
2 Tablespoons Raw Peanuts
1 teaspoon puree of ginger
1 teaspoon puree of garlic
1 onion
1/4 teaspoon turmeric
1 teaspoon Chili powder (Cayenne)
1/4 teaspoon onion seeds (kalaunji/nigella)
1/4 teaspoon methi (Fenugreek)
1 teaspoon ground dhaniya (coriander seeds)
1 teaspoon ground Jeera (cumin)
1/4 teasppon mustard seeds
1/2 teaspoon salt
2 stems of fresh Kadi patta (curry leaves)
3 green chilis
Green coriander one cup

Soak the tamarind in 3/4 cup warm water(Or use readly available tamarind paste juice appropriately) Roast the sesame seeds, coconut,peanuts and finely chopped onion, until brown but not too dark-stirring contantly to avoid burning.
Grind in a blender with some water and leave aside-(Masala Paste)
Slice the eggplants lengthwise and again side wise to for a cruciate cut about 2/3 rd the length of the eggplant.
Heat the oil in a pan, toss in the mustard seeds, fenugreek, nigella and cook for 2 minutes.
Add the egg plants to this and saute for a couple of minutes and save the oil.
Add the turmeric, chilli powder, curry leaves, ginger, garlic and salt to the previously ground masala paste. Slowly saute the masala in the oil over a medium heat until the uncooked smell goes away. Add the tamarind water,egg plant, sliced green chillies and a fistful of coriander leaves and simmer slowly. Coriander to garnish on the top.