INGREDIENTS:

Maida
Butter
pinch of salt
water as required
oil for deep frying
sugar Syrup
   1 cup of water
   1/4 cup sugar / jaggery
   1/2 tbsp cardamom pwdr
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PROCESS:

To make the dough there are couple of options like hand mixing, by mixer and also by processor.

 Hand:
Stir the Yeast and sugar into the water in a large mixing bowl. Let it start until foamy, about 5 mins and then stir in the oil. Mix the flour salt and stir, 1 cup at a time, into the mixture beating well to get lumps out. Knead on a lightly floured surface until soft but firm, about 8 mts.
First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until not quite fully double, 45 mins to 1 hour.
Shaping and second rise: Divide the dough if you are making more than 1 pizza. Roll the ball and then flatten into a thick disk to 1/4 to 3/8 inch. Place the dough in an oiled Pizza pan that has been sprinkled with flour. Finish shaping the dough with fingers. Cover the dough with a towel and let rise for no longer than 30 mts. The dough should be puffy and softly risen.
Topping: Select your own toppings like what ever combinations of mushrooms, peppers, onions, Jalepenos, olives, tomatoes, cheeses and herbs.
Baking: Heat the oven to 400 degree F.  Bake large pizza for 25 to 30 mins and smaller ones for 15 to 25 mts. After the pizza rises in 15 mins or 25 mins apply oil, pizza tomato sauce, toppings, sprinkle cheese and keep it back in the oven until the crust is golden brown and crisp with little blisters and there is Pizza in your own oven.

•  Olive oil
• 8  cloves garlic
• 1 med. zucchini, round slices
• 1C. mushroom slices
• 1 (lg.) can crushed tomatoes
• 6 lg. basil leaves
• 1 lb. pasta (any kind)

• Brinjal – 8 (medium size)
• Tamarind – small lemon size
• 2 tsp  Red chilli powder
• ¼ tsp Turmeric powder
• ½ tsp Mustard seeds 
• Curry leaves
• Salt – to taste
• 5 tsp Olive oil
• FOR PASTE
  1. Onion – 1
  2. Ginger – 1 inch piece
  3. Garlic flakes – 3
  4. Cinnamon – 1 inch stick
  5. Cloves – 2
  6. Cumin seeds – 1 tsp
  7. Channa dal – 1 tbsp
  8. Red chillies – 4
  9. Coriander seeds – 3 tsp
  10. Dry coconut – small piece

PROCESS:

1. Preheat oven to 350 degree F. Grease and flour 13 x 9 “baking pan .
2. Mix water, eggs, oil and cake mix. Beat at low speed until mositened and then beat at high speed 2 minutes.
3. Pour chocolate cake mix with ingredients into the pan and bake for 40 to 45 minute.
4. Remove from oven when the wooden pick inserted near center come sout clean.
5. Store covered in refrigerator and serve with frosting and sprinkles.FROSTING:
I use Betty crocker choclate frosting.

• 2 ripe tomatos
• 1 tbsp rasam powder
• 4 cups of water
• 2 tsp olive oil
• 1 tsp tamarind paste
• chopped cilantro to garnish
•  For Tadka:
  few curry leaves
  1 tsp jeera powder
  1/2 tbsp wamu
  1/2 tsp mustard seeds
  1/2 tsp mustard seeds
  4 red chilly
  4 garlic pressed and chopped

PROCESS:

In a pan add chopped tomatoes and fry for sometime till they turn mushy.
Fry for a minute and add 4 cups of water( I make this medium thick and if you want thin, you can add a 1/2 cup more water too, according to your taste.)
Add salt, sambar powder, jeera powder and pinch of turmeric and let it boil until they all mix in the water.
Now add the tamarind juice to it and also add cilantro.

Heat oil in another pan and add the seasonings one by one. Add this to the rasam. Serve hot with rice.

INGREDIENTS:

1 pound fresh asparagus, cut into 1-inch pieces
2 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 package cream cheese ( substituted with non-fat yogurt)
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1 cup soft bread crumbs

PROCESS:

In a skillet, saute the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes.
Transfer to an ungreased 1-1/2-qt. baking dish. In a saucepan, melt 2 tablespoons butter.
Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted.
Pour over the vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. 
Bake, uncovered, at 350° for 35-40 minutes or until heated through. 

INGREDIENTS:

2-1/4 tbsp dry yeast
1/4 cup warm water
1 cups warm milk
3/4 tbsp of butter
1 egg
2 tbsp sugar
3/4 tbsp salt
3 to 3-1/2  cups all-purpose flour

PROCESS:

1. Prepare the Dinner Roll Yeast

Mix1 packet of dry yeast, that’s 2 1/4 tsp. And a 1/4 cup of warm, not hot, water.
Dissolve 1 cup of milk, and 3 tbsp of butter and throw it in the microwave for a minute to warm the milk.
In the yeast mixture throw 1 beaten egg, sugar, salt and first only one cup of flour.
Give that a mix and add slowly the second and third cup of flour until it forms sticky dough.
So after 3 to 3-1/2 cups of flour, it should look like this. 

2. Knead the Dinner Roll Dough

On a floured board, Knead dough until you have a smooth and elastic, but still soft and slightly sticky dough. Allow the Dough to Rise
In a mixing bowl, add a 1/2 tsp of vegetable oil, throw in the dough and make sure it’s coated with oil so it doesn’t dry out.
Cover with a towel and let it rise, in a warn spot, until double in size. Should take about an hour to an hour and a half.
After it doubles, throw it on a lightly floured cutting board, and pat it down with your hands. Form it into a square shape.
Now, we’re going to put them on the pan, kind of close, about 1 1/2″ apart.
Preheat oven to 350 degrees and bake 20-25 minutes or until golden brown. Enjoy.

In this boston trip we planned on visiting Harvard and MIT campuses in cambridge.  After taking  couple of pictures in and around campus, we visited great architecture buildings and local street festivals. Then I see the art stuff popping up every where, the work of local artists.I think  these local artists need to have a kind of permit to paint and exhibit their works on streets as I see them on private-owned properties like walls and doors, man-holes, electrical poles and trees.  This is when I was very much attracted to street graffiti more over the art is like the contemporary and vintage art, done layers over other layers, using spray paints and stencils. I think it is a great freedom of showing contemporary views in the form of art.

Here’s hoping it keeps going!