Wednesday, July 15, 2009

Cauvery Homes Pvt Ltd Anniversary function

Hi All,

Cauvery Homes Pvt Ltd is celebrating their first anniversary on 19th Jul 2009 4.00PM at the Ravindra Kalakshetra, J C Road, Bangalore -02.

Please join us in congratulating our community member Shri Raghunath Naik on this occasion.
On this occasion the following programs are also planned:
  • Felicitation for esteemed personalities of the Marati community.
  • Donation of a free 30 X 40 site to Karnataka Marati Sangha.
Also, a Kannada Mythological Play "ಶ್ರೀ ಕೃಷ್ಣ ಗಾರುಡಿ" (Shri Krishna Garudi) will be performed during this.

Below is the scanned Invitation for the the function.

Entry is FREE. All are invited!

Click on the image for a large size version.




Saturday, July 19, 2008

KMS TRIP

TRIP DETAILS

KMS has arranged a stressbuster tour to enjoy with Family and friends.
PLACE : DEVARAYANA DURGA AND NAAMA CHILUMEDATE
DATE : 13. 07. 2008
TIME : Morning 7am to Evening 6pm


TRIP SNAPS

Ananth :
http://www.orkut.co.in/Album.aspx?uid=3869885301011302880&aid=1216028588

Prashanth :
http://picasaweb.google.com/prashanthk/KMS_DevarayanaDurga

Sachidananda:
http://picasaweb.google.com/sachidananda.bs/KMSTrip08

Ramesh KG:
http://picasaweb.google.com/rumesh02/KMSTRIP

Thanks,
MODERATOR.

Thursday, December 6, 2007

Yakshagana performance at Town Hall

A Yakshagana performance was organized at the Town Hall on Tuesday as part of the Bengalooru Habba event going on across Bangalore.
The 'prasanga' enacted was the 'GadaaYuddha' from The Mahabharata.
It was a very engrossing one with pretty good acting from all of the characters. Here are some pics from the event. Very interesting events during the week long Habba. Worth a dekko if you are around in Bangalore.

http://www.bengalooruhabba.com/home.html





Thursday, May 24, 2007

Spicy Kerala Fish Fry

Ingredients
Fish - 1/2 Kg (pomfrets or any good fish)
Red Chilli Powder - 4 heaped tea spoons
Turmeric Powder -2 pinch
Ginger - 1 medium piece
Black Pepper - 8 to 10
Curry Leaves -4 (optional)
Salt, Oil

Method :
1. Clean the fish properly. If it is a full flat fish like pomfretthen make cuts acoss the fish at 1 inch distance deep enough to reachthe skeleton.
2. Make a fine paste of ginger, pepper and curry leaves, mix withthe powders and salt. Add few teaspoons of water to make a thick,smooth paste.
3. Marinate the fish properly with this paste such that it forms athin film covering the full fish or the slices.
4. After half an hour deep fry or shallow fry it as you please. Theoil would stop crackling when it is almost done.Serve it with Lime and Onion slices. Good with Rice.

Is There a Shark Lacking Somewhere in Your Life?

This thought provoking article has been sent by Ramesh
------------------------------------------------------------------------------------------------


The Japanese have always loved fresh fish. But the waters close to Japan have not held many fish for decades. So to feed the Japanese population, fishing boats got bigger and went further than ever. The further the fishermen went, the longer it took to bring in the fish. If the return trip took more than a few days, the fish were not fresh. The Japanese did not like the taste.

To solve this problem, fishing companies installed freezers on their boats. They would catch the fish and freeze them at sea. Freezers allowed the boats to go farther and stay longer. However, the Japanese could taste the difference between fresh and frozen and they did not like frozen fish. The frozen fish brought a lower price. So fishing companies installed fish tanks. They would catch the fish and stuff them in the tanks. After a little thrashing around, the fish stopped moving. They were tired and dull, but alive.

Unfortunately, the Japanese could still taste the difference. Because the fish did not move for days, they lost their fresh-fish taste. The Japanese preferred the lively taste of fresh fish, not sluggish fish.
So how did Japanese fishing companies solve this problem? How do they get fresh-tasting fish to Japan ? If you were consulting the fish industry, what would you recommend?
As soon as you reach your goals, such as finding a wonderful mate, starting a successful company, paying off your debts or whatever, you might lose your passion. You don't need to work so hard so you relax. You experience the same problem as lottery winners who waste their money, wealthy heirs who never grow up and bored homemakers who get addicted to prescription drugs.

Like the Japanese fish problem, the best solution is simple. It was observed by L. Ron Hubbard in the early 1950's . "Man thrives, oddly enough, only in the presence of a challenging environment. " - L. Ron Hubbard .

The Benefits of a Challenge: The more intelligent, persistent and competent you are, the more you enjoy a good problem. If your challenges are the correct size, and if you are steadily conquering those challenges, you are happy. You think of your challenges and get energized. You are excited to try new solutions. You have fun. You are alive!

How Japanese Fish Stay Fresh: To keep the fish tasting fresh, the Japanese fishing companies still put the fish in the tanks. But now they add a small shark to each tank. The shark eats a few fish, but most of the fish arrive in a very lively state. The fish are challenged.
Recommendations: Instead of avoiding challenges, jump into them. Beat the heck out of them. Enjoy the game. If your challenges are too large or too numerous, do not give up. Failing makes you tired. Instead, reorganize.

Find more determination, more knowledge, more help.
If you have met your goals, set some bigger goals. Once you meet your personal or family needs, move onto goals for your group, the society, even mankind. Don't create success and lie in it. You have resources, skills and abilities to make a difference."

So, put a shark in your tank and see how far you can really go!

Tender Coconut Cooler

Ingredients:
300 ml. tender coconut water
1/2 cup tender coconut cream
1 tsp. sugar
1/2 cup finely crushed ice
1 drop vanilla essence

Method:
1. Chill water and cream till drink is required.
Just before serving:
1. Put cream and sugar in a mixie, run for a few seconds.
2. Add all other ingredients.
3. Run the mixture is milky and frothy.
4. Pour into chilled glass immediately, and serve.

Making time: 10 minutes
Makes: 2 servings

Shelflife: Best fresh

Tender Coconut Payasam

Ingredients
1. tender coconut meat (6-7 months old nut, pared and sliced intosmall pieces) - 0 .5 kg
2. ghee- 50 gm
3. jaggery-700 gm
4. coconut milk(1st and 2nd milk )-3 cups
5. cashewnuts-50 gm
6. kismiss- 50 gm
7. coconut (sliced and roasted in ghee) - 1 tsp
8. cardomom- 10 nos
9. rice flour- 2 tsp

Method

Heat thick bottomed cookware and put 25 gm of ghee. To this put tendercoconut meat pieces and stir for 15 minutes in low heat. Add the thicksyrup of jaggery and stir for another ten minutes . When jaggery stickto the tender coconut meat well, add the second milk of coconut. Forthick consistency add rice flour mixed in little cold coconut milkthrough a sieve and stir well. Continue stirring and when about toboil add the first milk. Remove from fire and add roasted cashewnuts,kismiss, sliced coconuts and cardomom powder.