Farewell to Orkutting

I had been thinking about this since a long time now. I joined Facebook almost a year ago, and since then my friends on Facebook has grown from a handful to over a hundred now. And almost all my friends had joined Facebook sooner or later.

Being on two social networking sites, meant double the effort of checking people’s status updates, photos, and comments. So I finally decided on quitting Orkut and being just on Facebook for the while.

The reason which triggered quitting Orkut, was not superior functionality from Facebook, but rather was the the most stupidest action of my life, that is, to integrate my Orkut and Gtalk friends list. It was just a click, and tens of people who I barely knew (but some how were still added as friends on Orkut) could ping me and chat with me on Gtalk while I was on line.

I have been forced to stay invisible on Gtalk for so many months now. So I decided, it was time to give myself some privacy.

Facebook is a bit sluggish than Orkut, and has less users than Orkut has (at least among the circle I live), but still scores for me.

And here I am. Just facebooking. Orkutting no more

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Greater Mekong’s species spectacle

What an eye catcher !!

green pitviper

For full story please visit this story on BBC.co.uk

 

Lemon Saffron Chicken (Curry)

Okays, so this post will be strictly a recipe:

Serves 2.

Ingredients:

Chicken breast fillets (boneless) 500 gm

2 large Onions

5 Green chillies

1 Tomato or 2 table spoon Tomato puree

2 table spoons Curd/Yogurt

1 Lemon

Ginger paste 1 teaspoon

Garlic paste 2 teaspoon

Cumin seeds, Mustard seeds, Fennel Seeds, Red Chili Powder, Turmeric Powder, and Salt; all as per taste (Note, no Coriander powder has been used)

Chicken Masala (any brand) as per taste

6 Saffron threads

4 Cardamoms

Cooking oil 4 tablespoons

Preparation:

Marinate the chicken pieces in paste of lemon juice, curd, turmeric powder, red chili powder, salt, chicken masala, saffron, cardamoms (powder it if possible, and use the outer covering as well) and set aside for 30 minutes.

Shred the onion, tomato and green chillies into small pieces.

In a pot, heat the oil and add the cumin, mustard and fennel seeds. Stir till light brown. Then add the green chillies and stir fry for 3 more minutes. Add the onions, and deep fry till the onions turn golden brown. Add the ginger garlic paste, and tomatoes, and fry for another 10 minutes. Keep frying the mixture, till the oil separates. Add marinated chicken, and fry for a good half hour or till the oil separates from the chicken as well. Add water to make a curry of suitable density. Check the taste for salt and chicken masala. Add more if necessary. Boil till the chicken becomes tender. A tip here, if you have fried the mixture well, the pieces of onion and tomato should not be individually identifiable in the gravy.

Voila, your chicken is ready to be served with chapati or rice.

Happy eating.

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