Recipes – Full cauliflower masala

Posted on by Preeta Ganguly

    Well, this is not a bengali dish. Maa learnt it from one of the aunties and we loved it at home, so she made it for dinner once in a while or when we had some guests over.

    Cauliflower – 1 small 

    Onion – 1 medium size & ginger – ¼ inch — make into a paste 

    Tomato – 1 large or 2 small – cut into small pieces 

    Haldi powder – ½ tsp 

    Jeera powder – 1 tsp 

    Dhania powder – 1 tsp 

    Sugar – 1 tsp 

    Salt to taste 

    Small elaichi – 3-4 

    Ghee – 2 tbsp 

    Oil – 3 tbsp 

    Procedure 

    Cut the bottom of the cauliflower (not too close to the flower as the stem has to remain). Put oil in a pan. Once it is hot, add the cauliflower – the flower should be facing the oil. The flower side has to turn brown slightly. Fry the stem side lightly. Remove from pan and keep aside. 

    Add a little more oil to the same pan if required and add the onion-ginger paste, haldi, tomato, jeera & Dhania powder and salt & sugar. Add a little water to the masala and fry well till the oil separates from the masala. Now, add the cauliflower to it, the flower side facing the masala. Add a little water, cover and cook on slow flame. The cauliflower will take some take some time to soften. Before removing from fire, add 1 tsp of ghee and the elaichi.  

    This dish goes well with roti and pulao. 

    1. Aloo posto with Chingri 

    Learnt this dish from my mom-in-law who is a great cook. Aloo posto, at our household, was always “nirameesh” — as in, it was pure vegetarian — with no garlic or onion. However, at my in-laws, prawns with onion and garlic was added — it tasted awesome.

    Aloo (potatoes) – 500 gms 

    Posto (poppy seeds) – 100 gms. Soak this in water for 30 minutes and then grind to a coarse paste. 

    Onion – 1 large – chopped 

    Prawns – 250 gms, cleaned. Marinate it with salt and haldi for 15 minutes, fry lightly in oil and keep aside 

    Sugar – 1 tsp 

    Red chilli powder – 1 tsp 

    Salt – to taste 

    Haldi – 1 tsp 

    Panch phoron – 1 tsp 

    Oil – 3 tbsp 

    Green chillies – 3, break each chilli in two pieces 

    Procedure 

    Put oil in a kadai. Once the oil heats up, add the panch phoron and chillies. When the chilli splutters, add the onion. Fry till the onion till it turns pink and add the potatoes. Fry the potatoes till they begin to change colour. Add the haldi, salt, sugar and red chilli powder. Fry for a few minutes and then add the posto. Stir well so that it does not stick to the bottom. Add very little water (1 tpsp) so that you can stir easily. Keep stirring till the posto begins to change colour. Add the prawns now. Stir once and then add ½ – ¾ cup water. Cover and cook till the potatoes soften. Remove from fire and serve immediately with hot plain rice.  Goes well with roti or paratha too.

    Recipes – Mutton Liver fry

    Posted on by Preeta Ganguly

      Now, this is a dish which my mother learnt from one of the cooks who used to cook at home and also cooked during the “bada – khana” that was held in the Regiment once in a while. This was usually served as a “snack” item along with drinks. 

      Mutton Liver – 250 gms (you can also use half liver and half kidney) 

      Onion – 2 large – chopped finely 

      Salt – to taste 

      Pepper powder – 1 tsp 

      Ginger – 1 ½ inch -chopped fine 

      Garlic – 6 pcs – chopped fine 

      Turmeric powder – ½ tsp 

      Lemon juice of 1 lemon 

      Green chillies – 2 – chopped fine 

      Potatoes – 2 large – chopped into large bite sized pieces 

      Oil 

      Masala powder 

      Whole jeera – 1 tsp 

      Dry red chilli – 1 large (or more if you like it spicy) 

      Tejpatta – 1 

      Small elaichi (cardamom) – 3 

      Roast the above in tawa and powder and keep aside 

      Procedure 

      Boil water in a pan with some salt. When it starts boiling, add the liver and for boil for 7-10 minutes (till the skin starts coming off). Cool, and remove the thin white skin from the liver (and kidney). Chop in bite size pieces. 

      Add 2 tbsp of oil in a kadai. Fry the liver pieces lightly and keep aside (don’t boil or fry too much as otherwise the liver will become hard). Add 1 tbsp oil in a kadai. Once it heats up, add the diced potatoes and fry lightly. Lower the flame, add some salt and fry till the potatoes soften. Remove from pan. 

      Add 1 tbsp oil in a pan and add the chopped onion, garlic, ginger and chilli. Fry till the onion turns pink and the chopped ingredients have become soft. Then add the liver and potatoes and fry well for 5 minutes. Turn the mixture once in a while so that it does not stick to the bottom of the pan. Add the masala powder, pepper powder and the lemon juice. Mix well and remove and serve immediately.  

      This goes well with Paratha and dal too. 

      Recipes – Aloo posto with chingri

      Posted on by Preeta Ganguly

      Learnt this dish from my mom-in-law who is a great cook. Aloo posto, at our household, was always “nirameesh” — as in, it was pure vegetarian — with no garlic or onion. However, at my in-laws, prawns with onion and garlic was added — it tasted awesome.

      Aloo (potatoes) – 500 gms 

      Posto (poppy seeds) – 100 gms. Soak this in water for 30 minutes and then grind to a coarse paste. 

      Onion – 1 large – chopped 

      Chingri (Prawns) – Medium sized, 250 gms, cleaned. Marinate it with salt and haldi for 15 minutes, fry lightly in oil and keep aside 

      Sugar – 1 tsp 

      Red chilli powder – 1 tsp 

      Salt – to taste 

      Haldi – 1 tsp 

      Panch phoron – 1 tsp 

      Oil – 3 tbsp 

      Green chillies – 3, break each chilli in two pieces 

      Procedure 

      Put oil in a kadai. Once the oil heats up, add the panch phoron and chillies. When the chilli splutters, add the onion. Fry till the onion till it turns pink and add the potatoes. Fry the potatoes till they begin to change colour. Add the haldi, salt, sugar and red chilli powder. Fry for a few minutes and then add the posto. Stir well so that it does not stick to the bottom. Add very little water (1 tpsp) so that you can stir easily. Keep stirring till the posto begins to change colour. Add the prawns now. Stir once and then add ½ – ¾ cup water. Cover and cook till the potatoes soften. Remove from fire and serve immediately with hot plain rice.  

      Recipes – Mutton Biryani and Onion Raita

      Posted on by Preeta Ganguly

      Mutton biryani 

        One of baba’s friends had come visiting us when we were Jabalpur. Maa had to cook up a lunch quickly and aunty had taught maa a “short-cut” mutton biryani. This is more like a mutton pulao, I think.  Maa had learnt this quite well and she used to make this quite often as my sister and I loved this and so did our friends who visited us – this was a common non-veg items at home for any birthday party. 

        Mutton – ½ kg- cleaned, and kept aside 

        Rice – ½ kg (2 cups), clean with water well, remove the water and spread in a large plate to dry.  

        Potatoes – 3 to 4 large, cut in half. Mix a little bit with salt. Fry in oil and fry in oil lightly (should not become brown. Remove from oil as the potatoes change colour and become lighter) 

        Onion – 2 large – sliced finely 

        Ginger – 1 inch, chopped finely 

        Garlic – 6-7 pieces 

        Peppercorns – 6-7 

        Green chillies – 4-5, sliced in half 

        Elaichi – 4 

        Laung – 1 

        Cinnamon – 1-inch pieces, broken in 2-4 pcs 

        Salt to taste 

        Vinegar – 1 tpsp 

        Ghee – 4 tpsp (can mix half ghee and oil, if you don’t want to use only ghee) 

        Mettha attar – 5-6 drops or kewra water – 1 tbsp 

        Procedure 

        Pressure cook the meat with water (4 cups) with salt and vinegar for 7-9 minutes. Separate the meat from the stock. Keep both.  

        Take ghee in a large deep and thick bottomed vessel. When it heats up add the pepper corn, elaichi, laung, cinnamon and green chillies. As it starts spluttering, add the onion, ginger and garlic. Fry till the onion turn pink (it should not burn as then it spoils the flavour). Add the boiled mutton (without water) and fry for a few minutes. Add the rice and fry again for a few minutes. Stir constantly so that it does not stick to the pan. Add the potatoes and stir again. Now add 3.5 cups of stock to the rice and add the mettha attar or kewra water. Cover with a thick lid, seal the side with atta or put some heavy weight on top of the lid. Cook this on low flame for 20 minutes 

        Note: If you fear that the bottom is not too thick and the rice can burn at the bottom, then, after 10 minutes of adding the water, put a tawa on the gas and once it heats up, put the vessel containing the biryani on top of this. Let it remain like this for 15 minutes. Remove from fire, uncover, add a tsp of ghee and serve immediately with onion raita. 

        Onion Raita 

        Maa always made the mutton biryani with this onion raita. And if the mood and weather was good, then there was devilled eggs (egg devil, we called them) too.

          Curd – one cup (use hung curd if possible). Beat till smooth 

          Salt to taste 

          Red chilli powder – ½ tea sp 

          Onion – 2 medium sized, thinly sliced.  

          One tsp – white oil 

          Mustard seeds – ½ tsp 

          Procedure 

          Mix the onion with the curd along with salt and red chilli powder. Heat the oil and season with mustard seeds. Once it starts spluttering, put this on the curd mixture and serve immediately. Goes well with any biryani 

          Recipes – Coriander rice

          Posted on by Preeta Ganguly

            1 ¼ cup coriander leaves, without any stem, washed 

            Garlic – 2-4 pcs 

            Rice – 1 cup, washed and kept aside 

            Green chillies -2 

            Salt to taste 

            Sugar – ½ tsp 

            Oil – 2 tb sp 

            Water – 2 cups 

            Prawns or paneer (150 gms) – optional — Fry the prawns and keep aside. If adding paneer, chop in small pcs, fry lightly and keep aside.  

            Procedure 

            Make a paste of the coriander leaves, garlic and green chillies. Add the sugar and salt to this paste. Mix the washed rice with this paste.  

            Put the oil in a thick flat bottomed pan. Put the rice (already mixed with the paste) and fry till the raw smell of the coriander goes and it begins to change colour and become dark green. Stir constantly so that the rice does not stick to the bottom of the pan when the rice is being fried. Add the prawn or paneer here if you want to add either of them (do not add both – use either prawn or paneer). Then add the water. Once the water starts boiling, flower the flame, cover and cook till soft. Serve immediately.                 

            Recipes – Kaccha Mutton kababs

            Posted on by Preeta Ganguly

              Mutton keema – ½ kg 

              Onion – ½ – to marinate 

              Onion – 2, chopped finely (for frying) 

              Onion 2 – chopped finely (to be added to the cooked keema) 

              Garlic – 8 pcs 

              Ginger – 1 inch 

              Garam Masala powder – 1 ½ tsp 

              Dhania powder – 2 tsp – dry roast on tawa and cool 

              Jeera powder – 2 tsp – dry roast on tawa and cool 

              Red chilli powder – 1 ½ tsp 

              Green chillies – 5, washed and chopped 

              Corriander leaves, 2 tbsp – washed and chopped 

              Pudina leaves – 10-12 leaves, washed and chopped 

              Dry papaya – 2-3 pcs of 1 inch each 

              Salt to taste 

              Besan – 2 tbsp, dry roast in a tawa and cool. 

              Procedure 

              Make a paste of dry papaya, ½ onion, ginger, garlic and salt. Mix this paste with the keema and marinate for 1 hour. 

              Put 2 tbsp of oil in kadai. Add the chopped onion and fry well. Add the keema in this and fry till it is dry. Remove from fire and cool. Now add the roasted besan, dhania and jeera powder, red chilli powder, garam masala, chopped onion, chopped green chilies, chopped coriander and mint leaves to the cooked keema and mix well.  

              Put little oil ( ½ tsp) in a non stick pan. Make small patties of the keema and fry in the pan. Serve hot with some mint chutney. 

              Recipes – Jhenge Paturi (Ridge gourd dish)

              Posted on by Preeta Ganguly

                Jhenge (ridge gourd) – ½ kg (make sure you do not use bitter ridge gourds). Cut into large chunks with leave a little skin on. 

                Mustard seeds – 1 tbsp heaped (in Bengal, you get a yellow coloured and a black coloured mustard seeds. I like to use both of them in a 50:50 ratio good flavour and slightly less pungency)  

                Coconut, fresh & grated – 2 ½ tbsp 

                Green chillies – 3 (you can use less or more depending on how hot you like it. I usually use 1 especially if the chillies are hot in the paste) 

                Oil – 2 ½ tb sp 

                Mustard oil – ½ tsp (optional) – add if you like the mustard oil flavour.  

                Kalajeera (kalonji) – ½ tsp, and 1 green chilli (broken into 2) as phoron (seasoning) 

                Haldi – ½ tsp 

                Salt to taste 

                Procedure 

                Soak the mustard for 10-15 minutes. Grind the mustard with the coconut and green chillies into a fine paste. Add a little bit of haldi to this and around 2 tbsp of water to this paste and keep aside.  

                Put oil in a kadai. When it heats up, add the seasoning. Add the jhenge. Add the haldi and the salt. When the jhenge become a little soft, it will also give out some water, add the mustard paste. Cook in medium heat till the water evaporates and oil starts leaving the sides.  

                You can add a ½ tsp on mustard oil on top, mix and then remove from fire. 

                Have this with plain white rice.  

                Recipes – Kerala Masala meat fry

                Posted on by Preeta Ganguly

                  Mutton – ½ kg – cut in ½ – ¾ inch pieces, cleaned and kept aside 

                  Turmeric powder – ½ tsp 

                  Green chilies – 2-3 

                  Ginger – ½ inch piece 

                  Curry leaves – 1 sprig 

                  Oil – 2-3 tbsp 

                  Coconut – ¼, cut into thin strips 

                  Salt to taste 

                  Water – 2-3 cups 

                  Seasoning  

                  Mustard seeds – ½ tsp 

                  Onion – ½, sliced thinly 

                  Spices to be roasted and then powdered 

                  Corriander seeds – 1 tbsp 

                  Red chillies – 3-4 

                  Peppercorn – 6-8 

                  Cummin Seeds – ¼ tsp 

                  Cinnamon – ¾ inch  

                  Cloves – 2-3 

                  Ajwain – ½ tsp 

                  Garlic – 4-6 cloves 

                  Onion – 1 small, chopped 

                  Procedure 

                  Rub the coconut strips with a little salt and turmeric and fry till golden brown in oil. Keep this oil aside.  

                  Mix the meat with the ground masala as well as the fried coconut pieces and keep aside for 30 mins. 

                  Add water, salt, curry leaves, sliced green chilies, turmeric and ginger to the meat. Mix well. Cover and cook on very slow fire till meat is tender and the gravy dry. Or, pressure cook the meat till soft and then dry.  

                  Heat oil in a Kadai. Add the seasoning of mustard seeds and sliced onion. Add the cooked meat and fry until oil comes from the side. Care should be taken not to burn the masala. This is a dry dish. 

                  Goes well with plain rice and sambhar. 

                  Recipes with memories

                  Posted on by Preeta Ganguly

                  BONG FOOD & RECIPES

                  This is my first recipe post…….

                  Born to an out-an-out Bengali extremely foodie family, I and my sister were brought up being aware of the differences of the “east Bengal” or “Bangal” type of cooking and the “west Bengal” or “Ghoti” type of cooking. My mother was Ghoti born in Kolkata while dad was a Bangal born in Chennai and brought up in Bangalore.  

                  They actually came from very different worlds. Mother, was a typical Bengali – beautiful, fair – studied in the Bengali-medium schools, had a lovely voice – learnt Hindustan classical and sang very well. She spoke only Bengali.  

                  Our baba, on the other hand, was born in Bangalore, studied in a convent, played cricket at the school level, spoke English fluently. Also spoke Kannada and Tamil fluently. He thought in English. He knew to speak Bengali, but didn’t know how to write. He had dark wheatish complexion and looked very much like a handsome South Indian. He got into IIT – joined it and then heard that he had also got into NDA. He left IIT to join the NDA and then the Army. He was westernised, enjoyed English movies and songs, with not much clue on Bengali songs. 

                  They had an arranged marriage, East met South, actually – and then we were born, I and my sister, over the next 6 years. We were, as I liked to call “Batis” – a mix of Bangals and Ghotis. 

                  My parents were very young when they got married – mother barely 18 and father, around 24 years. My mother didn’t know any cooking at all and learnt cooking from my “thakuma” my father’s mother. My thakuma was an absolutely superb cook. Brought up on good Bengali food (yes, my dad was born in the South, but as far as food was concerned, it was pure Bengali food that they had – east Bengali food. 

                  Now, each household has their own way of cooking, their own recipes of making posto and all the other traditional Bengali dishes. One of the main differences that I found growing up, between the food that my thakuma and my mother cooked and what my dida (my mother’s mother) cooked, was the addition of sugar. I see this in my mother-in-law’s (ghoti) cooking too – the ghoti’s add quite a bit of sugar to most of their food. Secondly, the bangal’s have a lot more of the “labras”, “ghanto” – basically mixed vegetables of different kinds, including leafy vegetables. Leafy vegetables does not only include things like spinach – it includes “lau shaak (leaves and steams of bottle gourd)”, kumro shaak (leaves and stems of the pumpkin plant) etc.  

                  Our father was quite fussy about food. He loved to eat and to feed people. Our mother turned out to a great cook, having imbibed the best in cooking from both her mothers – mother & mother-in-law. Maa picked up a lot of cooking from her friends, the wives of the army officers – across different religions, States – apart from Indian food, there was continental food and Chinese (I think Chinese is the second love – the first love being “Elish (hilsa) and rice” (mine was always dal, aloo bhaja & posto, though). Actually, you can test this out – if you go to any Chinese restaurant anywhere in India and if that city/town/village has some bongs, you will find 50%, if not more, of the crowd as bongs. 

                  Here I am sharing some recipes learnt from my mother.  Below is one and others are posted separately as different recipes.

                  Chingri diye mulo shaag (shrimps with radish leaves) 

                    Items 

                    2 bundles of radish leaves (assuming that each bundle has 4-5 radish leaves) 

                    Ginger paste – ½ tea spoon 

                    Grated coconut –  2 table spoon 

                    Grated coconut – chilli paste – 1 table spoon grated coconut with one 1 green chilli – make it into a coarse paste 

                    Salt to taste 

                    Sugar – ½ tea spoon 

                    Dry red chilli – 1 (for tempering)  

                    Mustard oil – 1 ½ table spoon; +1 ½ tea spoon 

                    Shrimps – 100 gms 

                    Haldi (turmeric powder) – ½ tea spoon 

                    Procedure 

                    Wash leaves, chop finely and keep aside. 

                    Devein the shrimps, wash well, add some salt and turmeric powder, mix well. Fry in 1 ½ tea spoon oil. 

                    Put kadai on the gas, add the 1 ½ table spoon oil. When hot, put the dry red chilli. Fry this till brown and keep aside. In the same oil, add the leaves. Then add the grated coconut chilli paste. Add salt to taste. Add the shrimps. Cover and cook in low heat. The leaves will release a lot of water. When it is half dry, add the grated coconut and sugar, mix well and cover and cook again till it is dry. Before removing from fire, crush lightly the fried red chilli and put it on the top. Remove from fire and serve hot with rice.  

                    City to a “Big” city – snippets

                    Posted on by Preeta Ganguly

                    From a small town to a big city

                    When I moved to Mumbai, many years ago, I was, I am sure, quite innocent and gullible. I received a lot of tips from relatives and friends.

                    “Don’t travel by local trains as there is the danger of bomb blasts”.

                    “Do not travel by bus, as Mumbai men can be quite rowdy. (I just ignored this as after Kolkata, were standing up and fighting with men trying to brush against them is a daily affair, managing men while traveling would be simple!)

                    “Don’t drink water outside home. Jaundice in rampant there.”

                    “Do not travel in taxis. Did you hear of a story where was white skinned foreigner was strangled in one two years back at midnight?” (I ignored this again as I look nothing like a foreigner. I like to call myself a BDAP (big, dark and almost pretty) woman. No taxi driver would like to mess with me!)

                    Ready with a bundle of medicines (to tackle any of the virus/bacteria this city is assumed to be laden with), I landed at Victoria Terminus, as it was called then. I hailed a cab once I stepped out of the station. I stood in a taxi queue for 30 minutes and got into one finally.  “Where to, bai?” asked the driver. “Marine drive”, I mentioned. “Why did you take this taxi” asked the driver. “What do you mean” I asked. “I have been standing to get a long-distance passenger for the past 3 hours and then you get in and ask to go to Marine drive, which is just 15 minutes from here?” the driver said and he stopped the taxi outside the station. “Why didn’t you say so that you will not travel short distance”, I asked him, tensely. It was 7.00 p.m. and I was in a new city, already getting into an argument with a taxi driver. This is the time when good girls return home in Kolkata! But I looked from the taxi window and realized that it was still daylight. The norm in Kolkata was that good girls were to be home before dusk, before street lights came on. This analysis to myself reduced my tension and turned back to the driver. I have time to fight. “How can you drop me midway after I have spent 30 minutes waiting in a queue? Come to the police station” I retorted. “Sorry, bai”, carburetor needs tuning and has stopped working”, he said. “It was working so far, how can it stop suddenly”, I asked. “These things happen sometimes in life. One has to just accept it and get on ahead with life. Please get down unless you want to spend two and a half hours in the taxi”, he said, unsmiling. I fumed and got down with my luggage and started walking towards the  bus stand nearby. I heard a buzz behind me and realized the taxi with the “untuned carburetor” was actually fine and the driver had duped me and left me stranded. I mentally made a note of the taxi number and walked to the bus stop.

                    “Jhcheeek, jhcheeek”, I heard behind me, while waiting for the bus. There was a young man standing behind me and making this funny sound. I glared at him and he said “give way, madam, me going ahead”. I moved aside and let him pass. The bus cam and I got in and got a seat to sit. “Jhcheeek, jhcheeek”, someone said behind me. I was not in a mood to be “jhcheeek-ed”.  I turned around and was ready to slap the person behind me, when I realized that it was the ticket collector. He glared at me and said “jhcheeek, jhcheeek”. I glared back and said “WHAT”. He said, “what do you think, I would ask you for? Do you want a ticket or not? I mumbled and told him “Marine drive” and gave him the required money and bought the ticket. The guy moved ahead and made the same sound. The lady in front, instead of slapping him or screaming at him, just gave him the money and the process continued. It suddenly dawned in me that in Mumbai, “jhcheeek, jhcheeek” was a way of addressing or drawing attention of a person of any sex! This did not make me feel any better, ofcourse. I got down at the bus stop and walked to the building were I was supposed to stay as a paying guest.

                    “Mrs. D’souza? Ah..I am Aanya from Kolkata. My father had spoken with you and booked a room for me?, I fumbled. Mrs. D’souza looked me up and down and said “Your father said you were 23 years”. He should have told me your right age. I have different rooms for 30+ women”. I went red in face (actually, with my complexion, I think I turned purple) and said indignantly “I am 23 and 2 months”. You want to see my school leaving certificate”? “Naah”, certificates can be forged now-a-days. Anyway, I will not make any changes now, unless you roomies complain” and opened the door wide to let me in.

                    Married to an audiophile

                    It was a lazy Sunday morning and it was drizzling outside. I opened my eyes and looked at the clock. It was just beginning to light up outside and it was 6.30 a.m. It was too early for me to get up, I decided, especially on a Sunday. I looked at Areen snoring next to me. “Maybe I can hug the snores away”, I thought and went close to him and put my hands over him. He snuggled upto me and said “aha” in a rather cute sort of way. It was a good day, I decided, and feeling quite wanted and ran my fingers over his cheeks. He opened his eyes slowly. I thought back on the many movies that I had watched, where the hero opens his eyes slowly (mainly in hospital beds), looks into the eyes of the heroine and…no words could describe the romantic moment.

                    “Arrhh” screamed Areen as he looked upon me and jumped up. “What happened”, I asked shocked. He didn’t reply but ran out to the drawing room. I followed to check if he was feeling unwell. “Feverish, maybe”, I thought. “He has got malaria”, I thought, worried. Saw him sitting with a piece of paper busily writing something. “It can’t be his will, I thought. Does he think he has some incurable disease and has suddenly decided to write his will?, thought”. “Oh, how much he loves me that he rushes out like this when he thinks life is coming to an end”. I woke up from my reverie. It looked like he was drawing something on the sheet. Wills don’t have drawings, I thought.

                    I was beginning to feel anger creep into me. “What are you writing”, I asked grimly. No reply. I put my hand on his shoulder. No reaction. I put my hand on the paper and whispered in his ears “What are you doing?”. Oh, he replied innocently. “Did you know that I can use the Linquitz model to build my speakers and Arun has mentioned that he will courier the parts I need from the US. I just thought of how I am going to put this together. See the lines here, this is the input and this wire here, is the output. I will have 10 amps build in, and did I show you the knobs I bought yesterday. Beautiful”.

                    Yes, I was seeing lines and spots of various colours. Shall I kick him on his butt or slap him on his face? What shall hurt the maximum, I thought. “Hey, are you feeling unwell”, he asked. “You are looking quite blue. Go and lie down sweetie”.