Tomato Bhat

Ingredients

1. Tomatoes - 250 gms
2. Onion - 1
3. Green Chillies - 2
4. Red Chillies - 2
5. Ginger Garlic Paste - 1 spoon
6. Rice - 1 Cup
7. Groundnuts - 25 gms
8. Curry Leaves - 5
9. Turmeric powder - 1/4 spoon
10. Salt - 2 spoons(optimum)/to taste
11. Mustard seeds - 2 gms
12. Chana Dal - 5 gms
13. Udit Dal - 3 gms
14. Jeera Seeds - 3 gms

Procedure

1. Boil the rice in a pressure cooker(take twice the amount of water) and  keep it ready.
2. Take 4-5 spoons of oil in a pan and heat it.
3. Add mustard seeds, chana dal, udit dal, jeera seeds, red chillies(break  into pieces), curry leaves to it and heat them until the dal turns brown.
4. Slice onions into pieces, cut green chillies and add them to the pan.
5. Add Groundnuts and fry them until onion turns white.
6. Add Giner garlic paste, Tomato(finely cut into pieces) and mix all the  ingredients well.
7. Add water(until the ingredients are sufficiently immersed in water) and  stir well.
8. Close the pan with a lid and turn the flame to medium and wait for 5  mins.
9. Open the lid, add salt to the mixture, mix well and close the lid.
10. Wait until the mixture becomes thicker and get close.
11. Then add the boiled rice to the mixture and mix thoroughly such that  the mixture is well distributed across the rice.
12. Server the Tomato Bbat hot and enjoy!!!

                         

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Angry Potato

Ingredients
1) Potato - 3 large size
2) Onion - 1
3) Spring onion - 3
4) Corn flour - 3 spoon full
5) Red Chilli sauce - 2 spoons
6) Red Chillies - 5
7) Tomato Kechup - 1 spoon
8) Garlic  - 3
9) Ginger - 5 gms
10) Soya Sauce - 1 spoon
11) Black pepper - 1 spoon
12) Salt - 1 and half spoon

Procedure
1. Take a bowl and add soya sauce, 1 spoon red chilli sauce, one and half  spoon corn flour and potatoes(cut into medium sized pieces)  and mix them  well.
2. Cut the oinions, sprin onions into small pieces and soak them in water.
3. Take oil in a pan and heat it.
4. Once oil is heated, add potatoes to it and fry them until they turn into  golder brown.
5. Take the fried potatoes into a separate bowl.
6. Cut ginger, garlic, red chillies  into pieces and add them to the oil in  the pan.
7. Add the onions along with spring onions to the pan and mix well. Add  tomato kechup, remaining red chilli paste, black pepper and salt(1 spoon)  to it and mix well and heat until the onions turn white.
8. Take a small bowl with the remaining corn flour add water(quantity can  be to make a thick paste of corn flour).
9. Add the corn flour mixture in the pan and mix all the ingredients well.
10. Add water to make it little gravy and salt and mix well.
11. Add the fried potatoes and mix thouroughly such that potatoes are  covered with the mixture very well. Heat for 2 mins and then switch off the  flame.
12. Garnish with the green part of spring onions.
13. Angry Potato is Ready and serve hot.

Note: This dish is good for snacks. Can try with Rice and Roti as well.
                             

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Sambar

Ingredients
1) Toor Dal - 50 gms
2) Onion - 1
3) Green Chillies - 3
4) Drum Sticks - 1
5) Brinjol - 1
6) Ladies finger - 1
7) Tomato - 1
8) Tamarind - 10 gms
9) Sambar Powder - 1 spoon
10) Channa dal - 3 gms
11) Udit dal - 2 gms
12) Black Mustard seeds - 2 gms
13) curry leaves
14) Salt - 2 spoons
15) Red Chillie - 1
16) Jeera seeds - 2 gms
17) Garlic - 3 pieces
18) Red Chillie powder - 1/4 spoon
19) Red chillie - 1

Procedure
1. Boil the toor dal in pressure cooker(with water twice the quantity of Dal).
2. Take the tamarind in a bowl and soak it in water.
3. Cut the onion vertically, drumstick into 3 inch long pieces. Take them in a vessel, add water to it and boil.
4. Oncce the onions are turned white add the tamarind water to it. Boil for 5 mins
5. Chop the vegetables brinjol, ladies finger, tomato and add them to the boiling tamarind water.
6. Cut the green chillies, garlic and add them in the tamarind water.
7. Add curry leaves and salt to it. and boil for 5 mins.
8. Add the boiled dal(prepared in step 1) and heat until bubbles appear in the vessel.
9. Add red chilli powder and stir the ingredients well.
10. Add Sambar powder and stir well and heat it for 2 mins and put off the flame.
12. Take a pan with 1 spoon of oil and heat it.
13. Add musard seeds, Channa dal, udit dal, jeera and red chillie andheat it until the dal turns brown.
14. Mix the tadka(prepare in step 13) to the mixture(prepared in step 10) and mix it thouroughly.
15. Sambar is ready and serve it hot.
                              

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Trek to Harishchandragad via TolarKhind

I had done a trek to Harishchandragad on 1st-2nd Sep. Harishchandragad is the fort situated in Ahmednagar District. There is a temple on the top which is well built.
Trek Location
Name: Harishcandragad
Base Village : Khireshwar Base
Distance: 210kms from Mumbai(approx)
Route to reach base: From mumbai take eastern express way and get down at khubi fata. From khumbi fata take left nad reach the Khireshwar base village
Ascent time: 4.5hrs
Descent time: 4.5hrs
Height of the Naneghat fort: 4710ft
Trek Experience:I reached Kalyan by 10:40 pm. Trek Organizers stopped the ST bus for me. I got into the bus. Reached Savarne, where there is an abandoned Police chowki by 12:20 am. Waited for few more members to join. By 1:00 all the members have been joined. Had dinner.However due to some technical issues we dropped off the plan to take the Nalichi Vaat route. so planned to take the route via Tolarkhind. By 1:20 decision has been made to go to Khubi fata and then do the trek. I got a truck(filled with ACs) by 3:20 am. Reached Khubi fata by 4:30 am. Then got ready and started towards the base village Khireshwar by 4:55. Reached the base, had morning breakfast and started Ascent. The root is very slippery. Little drizzling was there. I reached the TolarKhind. The rockpatches were very slippery.Once I crossed the rockpatches, was surrounded by greenary and flowers. The trail was amazing. The view was fantastic with little drizzles and droplets on the flowers. I reached the top of Harishchandragad by 11:30 am. Went to the cave. Taken rest. ordered Rice, Roti , bhaaji for lunch from the villager who is preparing in the cave adjacent to ours. Had lunch by 3:00 pm and went to Temple for darshan and left for Kokan Kada(the best place to be during monsoon). However due to fog,clouds and rain not able to view the base of the hill from the top of Kokan khada. But there is continuous wind flow. It sarted raining heavily. However due to strong wind rain was carried away from the place where I was standing. It was fabulous to watch. Returned to the cave by 6:00 pm.
                                            Played some games in the cave. Started cooking Maggie and Soup. Organizers are very good at cooking as well. All the equipment was brought for cooking. Had dinner by 8:30 pm. Had gossiped upto 10:30 and then slept in the caves. Sunday Morning got up by 5:30 am and got ready and started descent towards the base village by 6:30 am. Now I have taken a route via Cartoon Network(there will be 7 hills which need to cross by traversing - While ascent taken a route via Balekilla) This route is covered with nice colourful flowers. The route was quite scary while descent due to wet rocks. By 11:30 am reached the base. Went to a small dam nearby. IT was very good. Had some photshoot and then started towards the Khubi fata. We got a jeep on the way. Boarded it and reached Khubi fata by 12:30. Got a ST bus to Kalyan station. Reached station by 3:00 pm. So reached home safely. All is well.
                                 

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Tomato Bhaaji

Ingredients
1) Tomato - 3
2) Green Chillies - 2
3) Malai - 100 ml
4) Methi - 10 gms
5) Jeera - 15 gms
6) Ground nuts - 30 gms
7) coriander powder  - 10 gms
8) Red Chilli powder - 5 gms
9) Asafoetida(hing) - 5 gms
10) Mustard seeds - 5 gms
11) Turmeric powder - 5 gms
12) Salt - 1 and half
13) Ginger - 5 gms

Procedure
1. Take a bowl of water and boil it.
2. Once the water is boiled add two tomatoes to it and boil them. close the bowl with a lid. Once boiled, take the tomatoes into a vessel and pour cold water on them.
3. Take one tomato(slice into pieces), ginger(chop finely), green chillies(cut into small pieces) in a mixer and grind them. Take the mix into a separate bowl.
4. Take Mustard Seeds, Jeera(10 gms) and Methi into a pan and fry them until they change to brown colour.
5. Take the above fried items along with groundnuts into a mixer and add little water and grind them. Take the paste into a separate vessel.
6. Take two spoons of oil in a pan and heat it. Add Jeera to it.
7. Add Coriander powder turmeric powder in the pan.
8. After two mins add the tomatoes paste(prepared in step 3), Asafoetida in the pan and heat until the oil gets separate.
9. Add Malai and add the paste(prepared in step 5) to the pan, mix the ingredients well.
10. Add Red Chilli powder and mix well until the oil gets separate.
11. Add water as per the required levels for the gravy thickness(in general 200 ml of water would be sufficent).
12. Add salt to it, mix all the ingredients thouroughly and boil them. Close the pan with the lid and put the falme in low.
13. Remove the skin of the tomatoes(boiled as per step 2) and cut into 4 pieces, one horizontal and one vertical but the base of tomato base should not be cut.
14. Add the sliced tomatoes to the gravy. ensure that entire tomato gets the gravy and heat it for 2 -3 mins with pan closed with the lid.
15. Serve the hot Tomato Bhaaji.
                               

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Veg Schezwan Fried Rice

Ingredients
1) Rice - 1cup
2) Cauli flower - 100 gms
3) Beans - 100 gms
4) Carrot - 40 gms
5) Garlic - 10 gms
6) Ginger - 5 gms
7) Schezwan sauce - 1 and 1/2 spoon
8) Onion - 1
9) Black pepper - 1/2 spoon
10) Salt - 1 and 1/2 spoon
11) Vinegar - 1 spoon
12) Red Chilli Sauce - 1 spoon

Procedure
1. Boil the rice in a pressure cooker.(take two cups of water for 1 cup)
2. Take oil(two spoons) in a pan and heat it.
3. Add ginger and garlic to oil and heat it until the garlic turns brown.
4. Add finely chopped cauli flower, beans, carrot and onion in the pan and  mix them properly and heat until the mixture turns brown.
5. Add Salt, schezwan sauce and black pepper and mix properly. Hear it for  2-3 mins.
6. Add 1/2 spoon Vinegar and then thougroughly mix all the ingredients.
7. Add the boiled rice to the mixture and thouroughly mix all the  ingredients along with the rice. Heat 4-5 mins.
8. Add 1/2 spoon vinegar, red chilli sauce and mix well and heat for 2  mins.
9. Server the hot Schezwan Fried Rice.
                             

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Aloo Cabbage Masala

Ingredients
1) Cabbage - 250 gms
2) Potato - 1
3) Onion - 1
4) Tomato - 1
5) Green Chillies - 2
6) Channa Dal - 5 gms
7) Urad Dal - 3 gms
8) Mustard Seeds - 2 gms
9) Garam Masala - 1 spoon
10) Salt - 1 spoon
11) Curry Leaves - 5

Procedure
1. Wash all the vegetables and then cut cabbage into small pieces. Peel the skin of potato and cut into small pieces. Finely chop the onion. Cut Chillies into small pieces and keep all of them ready.
2. Take oil(2 spoons) in a pan and heat it.
3. Add mustard seeds, channa dal, urad dal, green chillies, curry leaves to the oil and heat until the colour of the chilli change.
4. Add Onion, tomato to the contents in the pan and fry until the colour of the onions change.
5. Add Potato and then mix well.
6. Add cabbage, salt to it and mix well.
6. Add water(1/2 glass) and stir it until all the ingredients are properly mixed in water.
7. Close the pan with the lid and keep the flame low. Boil it unitl the potato and cabbage becomes soft.
8. Add Garam masala and thouroughly mix it.
9. Server the hot Aloo Cabbage Masala.

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Bhindi Masala Fry

Ingredients

1) Bhindi - 250 gms
2) Onion - 1
3) Green Chilli - 3
4) Chana flour - 1 spoon full
5) Garam masala - 1/2 spoon
6) Jeera powder - 1/4 spon
7) salt - 1 spoon
8) Mustard seeds - 3 gms

Procedure
1. Take the bhindi, wash and clean it properly.
2. Take oil in a pan(oil quantity such that the bhindi can be immersed) and  heat it.
3. Place the bhindi in the oil and fry it until it turns brown.
4. Take the fried bhindi in a separate bowl, keep 2 spoons of oil in the  pan and remaining can be drained or stored in bottle for future use.
5. Take mustard seeds and chopped green chillies in the pan and heat them  until the coulour of chillies changes.
6. Add finely chopped onion and heat it until the onion pieces turn white.
7. Add Chana flour and mix the contents well, heat for 3 minutes.
8. Add the fried bhindi, gharam masala, jeera powder, salt and mix  thouroughly.
9. Server the hot Bhindi Masala Fry.
                                 

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First Aid

I have attended a first-aid session on 29th July  at TATA Power Colony  Chembur. It was my first ever session. It was fabulous, very good knowledge  gaining session and I believe everyone should attend atleast few basic  sessions like this to be aware of basic precautions that need to be taken  to ensure that we do not do any harm to the fellow citizens even with  intention to be good.

First Aid : 

It is the immediate help to the victim before examined by  professional.

Principles of First Aid(Things to check before doing first aid)

• Have permission from victim
• Scene safety(Ensure that the surrounding near the victim is safe

Example: If suppose a fire in a building and person caught fire, do not rush  towards the victim, have the victim come towards you(safe area) then do  first aid.

• Our safety(Ensure that we are in safe zone before helping the victim)

Example: If a person drowning in water, even though we know swimming but do  not know how to help a drowning person, then do not try to rescue the  victim by diving into water. We may end up being the second.

• Victim safety(Now comes Victim Safety)

Knowledge points(about our body)
 - We have two pipes in our throat.
  * Food Pipe : It always remain closed except when we swallow.
  * Wind Pipe : It opens for the first time when a baby start crying after  born and will remain open until the end of life of a person. It  temporarily closes when we swallow, during which food pipe  opens.
   The pipes are one behind the other. First is the wind pipe and behind is  the food pipe.

Common incidents which victimize people(which often we come across in daily  life)
 - bleeding(due to cuts,piercing)
 - burns
 - seizures(convulsion/fits)
 - heart attack/stroke
Bleeding: If a person is bleeding, then apply pressure where there is  bleeding with a cloth for 5-7 mins. Do not remove the cloth until then.  After 5-7 mins, if the bleedin still continues take another cloth and put  on top of the previous cloth and apply pressure until bleeding stops. Do  not remove the first cloth.
       If bleeding happens through nose, then make the person sit down.  Have him bend forward. Pinch the nose at nostrils for 10-15 mins and then  have him spit the blood from mouth.
       If any sharp object is pierced into skin, Do not remove the object.  Apply pressure round the object and take to nearest medic professional.
Burns:  If a person has burns, place the burn area under tap water. Do not  apply any cream or lotions. Blisters will appear near the burn areas. It is  a good sign for cure, becuase if blisters appear it means that the brunt is  not deep into the skin. Do not burst the blisters.
        If a person is completely burn in any fire accident, do not run  towards the person(scene and our safety). Let the victim come to you, then  have him stop. drop to ground and roll over the ground and reach towards  you. Apply wet blanket on the victim skin. Do not apply dry blanket at any  time.
Seizures: When a person has seizures we see loss of muscle control, jerk  movements of arms, legs and other parts of the body. At that time please do  not try to do anything like offering the victim water, keeping heavy things  on the victim's and etc. Just wait for 5-10 mins and it will vanish. In  case you want to do anything, clear the surroundings around the victim so  that he doesnt get hurt by hitting them. If the seizure does not vanish  within 10 mins call the nearest medic.
Heart Attack/Stroke: We hear these terms very common from doctors. What is  the difference between two. Heart Attack means stoppage of blodd to heart.  Stroke means Stoppage of blood to brain.
                     How to identify a person has heart attack or stroke.  If a person has uncomfortable chest pressure,squeeze, breathing problem,  sweating, dizziness then there is chance he might have heart attack.Sudden  facial drop, numbness or weakness on oneside of the body, trouble speaking  are symptoms of Stroke.
                     In either case first call the EMS(Emergency Medical  Service), help victim lie down slowly and note the time of onset.

Apart from the above, if a person suddenly collapses to the ground, do not  give water. It blocks the wind pipe.

Even though our are intentions are good(trying to help the victim) please  do not cause additional harm to the victim by doing things(correct as per  what we see/hear from past experiences) which shouldnt be done.

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Trek To Naneghat

I had done a trek to Naneghat on 7th July. Naneghat is the mountain pass near Junnar in Pune district of Maharashtra which was extensively used as a trade route  between Kalyan and Junnar during the reign of the Satavahana (200 BCE–190 CE). Literally, the name nane means "coin" and ghat means "pass". The name is given because  this path was used as a tollbooth to collect toll from traders crossing the hills. The pinnacle at naneghat is Nancha Anghta.
Trek Location
Name: Naneghat
Base Village : Naneghat Base
Distance: 130kms from Mumbai(approx)
Route to reach base: From Kalyan travel towards Murbad and then to Tokavade and to Vaisakhare village. There a sign board of Naneghat will be present.
Ascent time: 3hrs
Descent time: 4hrs
Height of the Naneghat fort: 2750ft
Trek Experience: Started from Mumbai late in the night on friday from office. Reached Thane by 1:00 am. Picked up one more co trekker and started from Thane by 1:25  am. Reached the Bhivandi toll naka by 1:35 am. Went on the Kalyan road. Taken a right turn to Murbad around 1:50 am. REached the toll gate around 1:52 am. Within five  minutes we reached Kalyan fadi bridge. Taken left after the bridge and went straight laong the Jucntion circle. Then crossed a small bridge at 2:09 am and taken right  and then followed the road right till Naneghat base.(there is a sign board on the rightside of the road showing the path to Naneghat). Reached the base by 3:15 am. I  am at the base until 5:30 am waiting for other trekkers, then had done warming exercises and started for the trek. Initally the path was little steep. It was dark.  Used the torch on thte way. It was muddy road. Soon I reached the first water stream. The rocks in the stream are very slippery. Crossed the stream. Still there is no  sign of rain. Continued towards the top. Reached the second water stream. Reached the flat plateau. Once I corssed the plateau the path is full os small rocsk. The  slope increased. Slowbly light poured in. The path is clearly visible. Came across bolders and kept on climbing the rocks. Reached the base of the steps which led to  the top of the Naneghat. Climbed the steps. Reached the caves on the top by 8:30 am. Had breakfast. It was raining very heavily. Added by strong winds. Explored the  top of Naneghat. The cave was opened. Went inside the cave. It was very good. It was very cold outside the cave. Cave was a relief for the cold and strong winds  outside. Taken some rest in the caves while attending the sessions by one of the organizers. Started descent by 10:30 pm. During descnt the full path is flooded with  water due to heavy rain. Rocks are too slippery. Slowly climbed down the steps and then the rocks. Reached the flat plateau. Once agin corssed the two streams and then  reached the bsae from where we started. While coming down collected the garbage. By 2:30 pm reached the base. By 3:30 pm started from the base and then reached Shiv  sagar hotel and had lunch or snacks and then left for mumbai.All is well

                        

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Sev Upma

Ingredients
1) Vermicelli - 1 cup
2) Onion - 1
3) Tomato - 1
4) Groundnuts - 50 gms
5) Green Chillies - 2
6) Red Chilli - 1
7) Chana Dal - 5 gms
8) Udit Dal - 3 gms
9) Mustard seeds - 2 gms
10) Salt - 1 spoonfull
11) Curry leaves - 4
12) Jeera seeds - 5 gms
13) Refined Oil - 2 spoons
14) Water - 2 cups

Procedure
1. Take oil in pan and heat it. Add mustard seeds, chana dal, udit dal, red chilli(make it to 2 -3 pieces), green chillies, curry leaves to it.
2. Once the colour of the chillies changes, add onion(cut into pieces), tomato(cut into 5-6 pieeces) and groundnuts and fry them. Put the flame in medium.
3) Once the groundnuts are fried, add water and salt and stir well. Close the pan with lid.
4) Boil the water for 5 mins(until bubbles start) then add vermicilli. While adding vermicilli continuously stir, so that it gets thouroughly mixed.
5) Close the pan again with lid and put the falme in low. Continue heating until the water gets drained.
6) once the water is evaporated sev upma is ready.
7) Serve hot Sev Upma.

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Mumbai to Hyderabad

I went to Hyderabad on 21st July by bus.

Journey Details:
Travels: HKB, muli axle, volvo, semi sleeper
Time: 8:45 pm vashi old toll naka
Date: 20th July 2012, Friday

Journey experience:
I reached Vashi stop at 7:45 pm. Had  dinner and reached the boarding point by 8:30 pm. The bus arrived late as expected but just half an hour late. 9:15pm the bus  arrived at Vashi. Bought Water bottle, Chips packet and boarded the bus. I booked a window seat, fourth row from the front. Bus Started in another 5 mins. My next seat  was not occupied. Felt heppy. Occupied both seats. FM started in the bus. I was under the impression that they will start movie in some time. Suddenly the bus boy  started distributing water bottle, biscuit packet and chips packet. This was a suprise. When co passengers enquired about the movie the boy replied that TV is not  working. Maybe the bottle and eatables are given as a compensation.
                                            We crossed Kalamboli and still no one occupied my next seat. I was convinced that I was lucky.  Looking out of glass window and observing the speed of the bus by passing vehicles. Reached Khalapur Toll plaza around 10:20 pm. We are Travelling on Mumbai-Pune  Express way. Inida's best expressway. Crossed many tunnels on the way. It was great experience. Reached Talegaon Toll Plaza at 11:08 pm. By 11:20 pm reached central  park Dhaba. Food at the Bhaba was ok but as usual expensive. We started around 11:52 pm from the dhaba. Again journey started, enjoying the bus speed. Crossed Pune  university. It was huge campus. Very well built. Then crossed NABARD, Meridian hotel and bus finally came to a halt at Graficon Arcade, Pune by 12:27 am. Only one  person boarded the bus and he sat beside me. This was unexpected. My happiness hadnt last long. Bus started again. It went on went on. Not Sure when I was asleep. Woke  up when the bus stopped at Naseeb dhaba for morning break by 06:07 am.Entered Andhra Pradesh area. Reached Mehdipatnam last stop in hyderabad around 9:45 am. It was a  safe journey. All is well!
                           

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Trek to Prabalgad

I had done a trek to Prabalgad on 14th July. The fort on top of Prabalgad is destroyed by the British. It is one of the twin forts along with Kalavantin.

Trek Location
Name: Prabalgad
Base Village : Thakurwadi
Distance: 53km from Mumbai and 14 km from Panvel
Route to reach base: From mumbai take eastern express way, reach panvel. take a rick(or tum tum) and reach Thakurwadi.(On the way we cross Shedung Phata, Belavli and Vardoli)
Ascent time: 5hrs(include time for photo shoots,enjoy the view of the hills and breakfast)
Descent time: 3 and half hours(include lunch)
Height of the Lohagad fort: 2320ft

Trek Experience: Started early in the morning. Reached panvel station by 7:20 am. Had Samosa and waited for other members in the group to join for the trek. By 8:30 am everyone reached panvel station. Direct bus to Thakrwadi is at 7:45 am. I missed it. Next Bus is at 10:00 am. So took a tum tum direct to Thakurwadi. Reached the village at 9:25 am. Started Ascent at 9:30 am. It was drizzling while I started.The route upto base camp is little steep. There is a proper trail upto the base.I had halted at few points to have breakfast and to enjoy the view of the hills. At Base Camp I had delicious Poha. From the base camp the route to Kalavantin and Prabalgad will vary.Taken left from the Camp.There is a wooden gate, once I crossed that there is a narrow trail. Followed the trail.There is an electric pole, where I had taken right directly towards the face of the Prabalgad rock. The trail is steep and looks like a cattle route and very little exposure of sky. I reached the huge rock face of the Prabalgad. Followed the trail. I crossed the water stream.I now saw the rock patches. Here I see Arrow Marks pointing downwards(to track the route).I reached a flat terrain, with narrow trail covered with green grass on both sides. It was a little length walk on the terrain along the narrow trail.As I followed the trail, I came across two routes, taken left. Here I was going down. I saw a water tank to the left and to the right, I saw a machi in shape of horse shoe. I moved straigt along the trail. Reached the top of the Prabalgad. The view from the top is amazing. Kalavantin is clearly visible with all the steps. Also I was ableto see Chanderi, Karnala from the top. At 4:00 pm started descent. By 5:00 pm reached the base camp. Had Bakari-Pitla, Rice-Dal. At 6:00 pm started towards the base villaged. Reached Thakurwadi by 7:30 pm. The last bus from Thakurawadi to Panvel station is at 8:00 pm. The bus came around 8:25 pm. Boarded the bus and reached panvel station around 9:15 pm. Had Bhutta and then left for Mumbai.
                             

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Tomato Dal

Ingredients
1) Toor Dal - 1 cup
2) Tomato - 3
3) Green Chillies - 2
4) Red Chilllies - 2
5) Tamarind - 10 gms
6) Garlic - 2
7) Mustard seeds - 3 gms
8) Chana Dal - 5 gms
9) Udit Dal - 3 gms
10) Jeera seeds - 3 gms
11) Curry leaves - 5
12) Turmeric Powder - 1/5th spoon
13) Salt - 1 spoon full
14) Coriander Leaves - for garnish

Procedure
1. Boil the toor dal(for one cup of dal take two cups of water). While rice  is prepared, soak the tamarind in water(tamarind should be completely in  immersed in the water).
2. While dal gets ready, cut the tomatoes, green chillies into smaller  pieces.
3. Take a pan, add 3 spoons of oil and heat it.
4. Add mustard seeds, chana dal, udit dal, jeera seeds. Put the flame in  medium and fry them until the colour of dal changes to brown red.
5. Add green chillies, red chillies, garlic, curry leaves. Put the flame in  sim and fry them until the colour of chillies changes.
6. Add tomatoes to the chillies and mix all the ingredients well. Close the  pan with the lid.
7. Wait for 2 mins and open the lid. All the tomoatoes get fried and add  the tamarind water(squeeze the tamarind to get the water absorbed by  tamarind). Add Turmeric powder and salt and mix well.
8. Now add the bolied dal and mix the dal properly with the contents in the  pan. Leave the pan for 2 mins and then turn off the flame.
9. Garnish the Dal with Coriander leaves and serve the Hot Tomato Dal.

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Curd Rice

Ingredients
1) Rice - 1 cup
2) Milk - 1 cup
3) Curd - 1/2 cup
4) green chillies - 2
5) red chillies - 2
6) Mustard seed - 3 gm
7) Jeera seeds - 5 gm
8) curry leaves - 5
9) Salt - 2 spoonfull
10) Coriander leaves - optional

Procedure
1. Boil the rice(in pressure cooker) and keep it ready. Cool the boiled  rice.
2. Add milk and curd to the cold rice. Mix them well.
3. Cut the green chillies into small pieces and add them to the aboce mix.  Add curry leaves as well.
4. Take two spoon oil in pan, heat it.
5. Add mustard seeds, jeera seeds, red chillies to the oil and fry them  until the colour of chilli changes(or until small pop up sounds are heard)
6. Add the above heated oil, seeds and chilli to the rice. Add salt and mix  well.
7. Add coriander leaves for garnish.
8. Curd Rice is ready.

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Lohagad Trek

I had done a trek to Lohagad on 7th July. There is a fort on top of the  hill which is of 2000 year old. Lohagad fort is also known as Iron Fort. It  is on west of Visapur Fort(They are twin forts).
Trek Location
Name: Lohagad
Base Village : Lohagad Base
Distance: 130kms from Mumbai(approx)
Route to reach base: From mumbai take eastern express way take the next  exit from lonavala(Karla exit). Once the exit is taken, there is Kusgaon  Toll Plaza. Then travel towards Malvali station and from there direct route  towards Lohagad base
Ascent time: 2hrs
Descent time: 1hr 30 mins
Height of the Lohagad fort: 3400ft
Trek Experience: Started from Mumbai early in the morning. Reached Vashi.  Boarded the bus arranged by the trek organizers. Reached the base. Had a  good view of waterfalls at Baje(near the base) and nice view of top of  Visapur and Lohagad Forts covered with little fog.Started ascent. There was  little drizzle during ascent. The path is very slippery due to rain.  Reached the Lohagad Fort. Very Well constructed Fort. It was raining  heavily and the fort is covered with fog. Had Lunch. Explored the fort. The  view of Vinchu Kata is amazing. Initially it was not visible at all due to  fog. Once the fog was cleared the view was awesome. There was a huge 16- sided lake on the top. There was a spot where I experienced reverse  waterfall. It was a thrilling experience. Started Descent. The path became  more and more slippery due to heavy rainfall. Got Completely wet. The view  of Waterfalls of surrounding hills during descent is wonderful. Reached  base. Then started to Mumbai and reached home safely. Overall an awesome  experience and wonderful trek duing monsoon.
                                   

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Trek to Chanderi

I had done a trek to Chanderi on 1st July. It is actually a hill and the top is big rock(pinnacle) and technical climbing skills are required to reach the top. I went upto the base of the pinnacle. 
Trek Location
Name: Chanderi
Base Village : Tamsai
Distance: 53km from Mumbai and 14 km from Panvel
Route to reach base: From Mumbai take eastern express way, reach Panvel. take a rick(or tum tum) and reach tamsai.
Ascent time: 2hr 30 mins
Descent time: 2 hrs
Height of the Chanderi: 2330ft
Trek Experience: Started from Mumbai early in the morning. Reached Juinagar. Friends picked me in Scorpio and we reached Panvel. Then with help of trek organizers reached the base village Tamsai. Road is ok, mini buses can go by the route.Had Idli has breakfast. Then set off for the trek. No rain even at start of July. Scorching heat. I got wet by sweat but not by rain. The path to the top comprises steps, passes through forest and waterfalls. Lot of water streams are seen on the way. Steps are very steep. Reached the top(base of the huge rock) by noon. There is a cave on  the top and Shiv Mandir is present inside the cave. Had lunch at the cave. Then Explored the hill. Very good panoramic view of various other hills Mhaismal, Prabalgad, Matheran, Irshal, Shri Malangad, Navra-Navri. Started descent. The path is very slippery. There was little drizzling while descending. Reached base by evening. Had Snacks and then left for Mumbai and reached home. There is another route to Chanderi via vanghni(tougher than the one i took).

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Tamarind Rice

Ingredients
1) Rice - 1 cup full
2) Tamarind - 50 gms
3) Ground nut - 50 gms
4) Chana Dal - 5gms
5) Udit dal - 5 gms
6) Turmeric powder - 1 spoon
7) Green chilli - 3(large in size)
8) Red chilli
9) oil - 4 spoon
10) Curry Leaves - 5
11) Sesame seeds powder - 1 spoon
12) Salt - 2 spoon full

Procedure
1. Boil the rice(in pressure cooker) and keep it ready. While rice is prepared, soak the tamarind in water(tamarind should be completely in immersed in the water), cut the green chilli along the length.
2. Take oil in pan and heat it. Add ground nut to it.
3. Fry the groundnuts until the colour changes and then add chana dal, udit dal, green chilli, red chilli, curry leaaves. Mix them well. Put the flame in medium.
4. Once the colour of the chillies change, add the tamarind water(squeeze the tamarind to extract the water from it). Add turmeric powder. Mix them well.
5. The mixture gets thickened andgets closer.
6. Take the boiled rice, add salt, mixture and sesame powder(crush sesame seeds to make it powder) and mix thoroughly such the mixture is distributed evenly to entire rice
7. Serve the Tamarind Rice hot.

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French Fries

Ingredients
1)Potatoes- 3 large/long
2)Salt - 1/2 tea spoon

Procedure
1. Take the three potatoes, peel off the skin and wash properly.
2. Take the potatoes in a bowl, add water(until the potatoes are fully immersed) and put the bowl in pressure cooker and put the cooker on stove.
3. Keep the flame high and wait for 3 whistles. Turn off the cooker and take the bowl and cool it for 5 mins(they should be dry).
4. Cut the potatoes into thin vertical pieces.
5. Take oil in pan and heat it. Put the falme in sim. After 2 mins add the sliced potato pieces and fry them for 8-10 mins, until one side of the each piece turn brown.
6. Once fried, turn off the stove and take the pieces into the bowl and cool them for 3-4 mins.
7. Now again heat the oil in the pan, put the flame in high. Add the pieces to it.
8. The colour of the pieces turns to brown soon. Take paper filters or newspaper. Once the pieces are fried(brownish in colour) take them into the news paper to remove the oil on the slices. 
9. Take the oild drained slices into a bowl and sprinkle salt on them. Easy way to do is, take the pieces in a bowl which has lid, add salt, cover the lid and shake it well.
10. Remove the lid, serve in a plate and add tomato ketchup. French Fries are ready.

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Swami Vivekananda School Visit

I had visited Swami Vivekananda School(alias Aadivasi high school) on 23rd June 2012. I went to the school as a representative of a company which has adopted the school for the welfare of the children. My main purpose of visit is to hand over the weekly donation for the food supplies and to spend some time with the children.
About School : It is a small school in Valvanda(Thane district) which comprises of three blocks. First block comprises of principal's office, staff room, kitchen room for preparing lunch to the children. Second block contains class rooms(only 3 classes are being taught - 8th, 9th and 10th.) Third Block is the hostel rooms for the boys. Another block is under construction phase(which serves as common function all as well as girls hostel). School has a decent strength in each class(above 60 students per class).
Journey : I reached Thane ST depot around 6:30 am. To reach the School(Valvanda) I need to take a bus that goes to Jawhar(as there is no direct bus to Valvanda). The bus came at 7:08 am. I managed to get the seat and bus started by 7:12 am. As we are going to remote area the road is full of ups and downs. Also there are many long U curves on the way. As the ST buses are famous for their speed on such damaged, semi built roads, I was literally jumping in the bus in all four directions. It was a good exercise and experience travelling in those conditions. Two important junctions on the way or Wada and Vikramgad. Wada is again a big junction which has good connectivity to many other small villages. We see many buses frequently moving in and out here. Vikramgad is another important area because from here onwards there will not be any mobile signal(except for TATA - weak signal).
          I reached Valvanda by 9:30 am reached 30 mins earlier than expected. I went to the school and received a warm welcome from the Principal. It started raining heavily after I reached the school. I was lucky. Went to the office room, enquired about the school progress, future plans as the school started one week back from today. Then went to the class rooms, thought of my childhood days on seeing the children. Went to 9th class room and took the Mathematics book to teach the same, however it is in Marathi and I havent learnt it. Thats the sad part. So I was just observing students, their reactions to teacher's questions, explanations etc. Then met few students outside the class rooms. Interacted with them about their background, their ambitions etc. It was really wonderful experience to know about them. It was already 12:00 noon by that time. I was offered the lunch that was prepared in the school. It was very tasty. After completing the lunch, went to Office room, completed the activities that I was assigned and left the school for Mumbai.
          I reached the Valvanda bustop by 12:45 pm. I was waiting for the Thane bus. Unfortunately after 1 hour waiting I got a bus which was to Vasai. I got the last seat in the bus. Now my jumping has been increased, My head was almost touching the bus roof. So I decided to get down at Wada and from there take another bus to Thane. I reached Wada around 3:00 pm. I was lucky again. I got a Thane bus immediately at Wada and got a seat at the centre of the bus. Now I felt like there are more ups and downs and turnings on the road. May be due to the effect of previous bus. Anyways I reached Thane safely by 4:30 pm. Overall it was a very good trip and memorable day to me.

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Dukes Nose Trek

 I had done a trek to Dukes Nose on 16th June 2012. It is actually a pinnacle and hence the name Nose. This name was given by the British. Previously it was known as Nagphani.

Trek Location

Name: Duke's Nose

Base Village: Kurvanda

Distance: 150Km (approx) from Mumbai

Route Glimpse: Travel on Mumbai-Pune Express Way, take Khandal exit, Locate INS Shivaji Board and reach base.

Ascent time: 90 mins

Descent time: 45 mins

Height of the Dukes nose: 825ft

Trek Experience: Started from Mumbai early in the morning. I reached the base in around two hours. There are two routes to reach the top, one is normal traditional route (left side one) and other is Jungle route. For ascent I went through jungle route. As the name suggests the path is very narrow and it is through the middle of the jungle. AS it was raining heavily that day, the path was slippery. Reached a flat terrain (500 ft above the base) from where I can see the dukes nose top (325ft more). The path from the flat terrain to the top is very steep and has 4 rock patches (pile of rocks - where little climb is necessary). The scenery was too good. Climate was awesome - rain added value to it. I reached the top. There is a temple on top. While descent, I had taken the tradition route. The rain had increased. Fog was everywhere, visibility of the terrain has decreased, and this gave a spectacular view. While descent had done the tree plantation (placed the seeds on the soil near the bushes). Reached base and returned to Mumbai.

                             

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Trek Introduction

What: Trek is one of the greatest exercises that helps one to improve both mental and physical strength. That is why walking at home or walking on road up to bus stop/office/bank is not trekking(It is a normal walk that just helps to reduce some calories).

Trek means walking, climbing to achieve higher altitudes, it symbolizes the heights we reach in our strengths.

How: To do trek, we select a hill, reach to the base village of the hill and then start walking towards the top of the hill(ascent), reach the top and return to base(descent). Both ascent and descent together constitutes for a trek.

Why: Once the trek is complete, we get confidence, sense of achievement, become strong, stamina increased, refreshed, realize and learn to overcome our fears/worries.

Learning Curve: To complete a trek successfully, we need to plan very thoroughly like what to wear, what to carry, what route/path to follow, what to eat, study the climate conditions on that day, what safety kit one needs to carry, what adverse things can happen and how to overcome them(what backup to take). Planning and execution is very important as we need to ensure that we are safe and sound after the trek. So trekking will help us to learn how to plan, execute a certain activity in our every walk of life.

Value Add: Simply doing a trek for one's own purpose (satisfaction, strengthen, passion) does not make it any special/great. Along with self endowment also do something for environment, for people around us like conservation, cleanup drives etc on the hill, educate the villagers in the base, and create awareness. This is what makes a trek very worthy and very special.

Opinion: Keep Trekking, be safe and do your part to save environment and improve the lives of the villagers.

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Groundnut Chutney

Ingredients
1) Groundnuts - 250 gm
2) red chillies - 3
3) Mustard Seed - 2 gm
4) Salt - 1 spooon
5) oil - 1 spoon

Procedure
1. Take groundnuts in pan and fry them without any oil for 5 mins, the colour of groundnuts become dark and blackspot appears on them.
2. collect the fried grouondnuts in a vessel and now take oil, mustard seeds and red chillies in the pan and heat them 2 mins, until the mustard seeds get fried and chillie colour changes.
3. Now take the groundnuts into the mixie jar, add the chillies(which are fried as per step2, only chillies not the oil and seeds) and salt and grind them well.
4.Open the jar, again mix with spoon the grinded powder and then add water(50 ml) and grind again.
5.Take the mixture into a vessel and add the fried oil and mustard seeds and mix well.
6. Some mixture will be left in the jar, add 10 ml water in the jar and stir well and then pour water from the jar to the mixture.
7. Serve the Groundnut Chutney.

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Spicy Noodles

Ingredients
1) Plain Hakka Noodles() - 150 gm
2) Cabbage - 30gm - finely chopped into small pieces
3) Carrot - 30gm - finely chopped strips
4) Capsicum - 1/4th of 1 capsicum - cut into small pieces
5) Soya Sauce - 3 spoons
6) Chilli Vinegar - 2 spoons
7) Ajinomoto(tasting salt) - 1/4th spoon
8) Tomato Chilli Sauce
9) Red Chilli Powder - 1 spoon
10) Oil - for fry
11) Salt - as per taste
12) Onion - 1 - chop finely as springs.

Procedure
1. Take water(300-400ml) water in a vessel, add salt(1 pinch) and boil it.
2. Add Noodles to the boiling water. Boil the noodles until they get soft. During boiling stir slowly(to ensure the powder present on top of the noodles is distributed evenly).
3. Drain the hot water, then pour normal water in the vessel, stir slowly and drain the water.
4. Apply 1-2 spoons of oil to the noodles, ensure that oil is properly distributed to entire noodles.(Oil added to remove stickiness).
5. Take the noodles in a plate - spread them and dry them under fan - 5-10 mins, Until the noodles are dried and they are not sticky.
6. Heat 2 spoons of oil in pan, add cabbage, capsicum, carrot. mix them well.
7. Add dried noodles, salt(3-4 pinches), Ajinomoto, Vinegar, Red Chilli Powder, Soya Sauce and mix thouroughly.
8. Serve the hot Spicy Noodles, apply onions on top of it along with Tomato Chillie sauce.

Note: For Schezwan noodles, add Schezwan masala(10-15 gm) at 7th step.
Keep the stove in high flame all the time or else keep in between medium - high flame(if felt that oil is over heated).
                                

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Gobi Manchurian Dry

Ingredients

1) Cauliflower - take florets(10-12)
2) All purpose Flour/Maida - 3 spoons full
3) Corn Flour - 3 spoons full
4) Garlic - (3 flakes - cut into small pieces)
5) Ginger - (small piece - cut into small pieces(same quantity as of garlic))
6) Ginger Garlic paste - 1 spoon full
7) Capsicum - (1/4th of the capsicum)
8) Milk - 1/4 cup
9) Green Chillies - 3 , cut into small pieces
10) Hot Water - 1/2 Cup
11) Soya Sauce - 3 spoons
12) Tomato-Chilli sauce - 2 spoons
13) Ajinomoto(tasting salt) - 1/4th spoon
14) Salt - as per taste
15) Onion - 1 Finely chopped spring onion
16) Oil - for deep fry
17) Red Chilli powder - 1 Spoon

Procedure
1. Take Water(200-300ml) in a bowl. Boil it.
2. Add florets to the boiling water. Let the florets boil for sometime.
3. Take All purpose flour/maida in a bowl, add cornflour, soya sauce(1 spoon),Ginger Garlic paste,Red Chilli Powder,Salt(1-2 pinches). Add boiled florets. Mix them well. Ensure that each floret is completely covered by the mixture prepared.
4. Take oil in pan and heat it. Place the florets in the oil. Deep fry them until they turn light brown/golder yellow.
5. Drain the oil and take the florets into separate plate.
6. Heat 2 spoons of oil in the pan. To it add Garlic, Ginger, Capsicum, Green Chillies, Onions. Fry them. 
7. Add florets, Soya sauce(2 spoons), Ajinomoto, Salt(3-4 pinches), Tomato Chilli Sauce, mix thouroughly and fry them till the florets turn dark brown.
8. Add Milk, then add hot water(which is boiled in separate bowl) and mix well.
9. Take the Gobi Manchurian into plate and serve.

Note: To have exrta gravy - Add 1 spoon of corn flour to a cup of water and add during the 6th step.
Keep the stove in high flame all the time or else keep in between medium - high flame(if felt that oil is over heated).

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