Showing posts from February, 2015

Kyungwoo Chun's Art & Performance

It was on 22nd.feb, a Sunday evening and a program called ‘Unknow Ordinary’ at Sunaparanta, Altinho, Goa, was exciting news. It was a performance by South Korean Artist / Photographer, Mr. Kyungwoo Chun. There were thirty of us and we did not know what to expect or how to perform, except that we would be participating in a performance. We had to sit in two rows of fifteen people in each row. We were not supposed to talk to each other or get acquainted or even to show any expressions. A long table (s) was arranged in the courtyard and various vegetarian Goan delicacies were kept in small dishes in front of each participant. 
Long table laid with food
When the music started, we were told to look at the food in front of us for one minute. At the end of one minute, start feeding the person in front ie. row ‘A’ will be fed by row ‘B’, for ten minutes. As the gong goes on we had to stop feeding. It depends on the person feeding, whether he / she wants to feed with spoon, fork, hand or feed fo…

Cannon ball flowers

Lovely Cannon ball flowers outside Meditation hall, Sivananada Ashram, near Trivandrum, Kerala, India.

Egg curry in Tamarind sauce

This egg curry is from Telangana region, and my mother used to make it often. I don’t claim my recipe is authentic telangana style; the taste is close to it. When I feel like eating something spicy and tangy, I think of this dish. Let me state in the beginning itself:  this recipe needs practicing. First few times, it will either be too sour, too spicy, too thick, too watery, or even too sweet! Keep adjusting the spices to suit your taste buds. The curry should be cooked thoroughly; nothing is more awful than raw tasting tamarind. it tastes best with rice.

Eggs – 3 or 4 nos. Tamarind –25 gms. Or size of a medium lime Onions – 3 nos. medium size Ginger and garlic paste – ½ tsp. Cloves – 2 nos. Shahjeera (black cumin seeds or Caraway seeds) – ¼ tsp. Red chilli powder – ½ tsp. Haldi (Turmeric powder) – ¼ tsp. Mint leaves – 2 tbs. full Jaggery – 1 tsp. full Coriander powder – 1 tsp. Oil – 3 tbs.
Salt – 1 tsp. (approxi.)
Method: Boil eggs and remove shell. Make thin vertical slits on four sides…

Patchwork pillow case and cushion cover

Following are a few patchwork cushion covers and a pillow case I had made. Two of the cushion covers are random patch work, done by hand stitching. I found a piece of embroidery from an old garment, and I appliqu├ęd it. There is a base lining material of cotton fabric on to which the patchwork is done.

Patchwork cushion covers
The pillow case and one of the cushion covers match the patchwork bedspread I made earlier. The pieces are cut to 7” wide and whatever length is available, but not exceeding 7”. After they are stitched together, the width came to 6”. All the pieces are attached into a long strip, making sure no two pieces of the same design and material are next to each other. The strips are next attached together to form the cushion cover / pillow case.
Patchwork pillow case
Patchwork cushion cover

Karela (Bitter Gourd) fry

Karela or Bitter gourd is supposed to have medicinal qualities. As the name suggests, it is bitter. There are any number of recipes which basically try to reduce the bitterness, and add some taste to it. We were made to eat it no matter whether we liked or not. ‘It is good for health, so you must eat’, we were told as kids. After a time, you will get used to it, and eventually try some recipes of your own. Following is one of mine. What I noticed was that if you cook Karela, the bitterness increases (if that is possible). If you fry it reduces.
Karela (Bitter gourd) fry

Ingredients: Karela (Bitter gourd) –250 gms. Red chilli powder – ½ tsp. Oil – 3 tbs. Salt – 1tsp. (approxi.) Method: Clean and cut karela into thin circles. Add salt and leave it aside for half an hr. In a frying pan pour the oil and when hot drop the karela pieces. Fry the vegetable until they turn brown. This time round I took them off the stove lightly browned. Take the pan off the stove, and sprinkle chilli powder on it an…