National Air and Space Museum

We went to Smithsonian National Air and Space Museum(also known as Steven F. Udvar-Hazy Center) on 14th February located in Chantilly, Virginia near Dulles Airport(IAD).

Brief Summary
Place : Smithsonian National Air and Space Museum
Location : Chantilly, VA
Distance : 100 miles(approx.) from Richmond, VA
Group: 4 members.
Transport : Audi A4 2015(black)
Duration: 1 day

Journey
We took the Audi rental around 10:30 am on 14th. Started to the museum around 12 noon. It was warm climate when we started and being Audi journey was more comfort and exciting. Event though we have so many comforts in the car one thing was missing, the auxiliary port. So we could not hear the songs of our choice(Indian Music) in the awesome speakers of Audi. We played some English music and drive through I-95, the busiest inter state highway in US. There was not much traffic to our surprise and were able to accelerate at  decent speed. The drive was very smooth and had not felt any jerks or turbulence all throughout the drive. Had Croissants, Chips on the way which we brought with us during the start. Reached the museum around 2:00 pm. It was bit cold by the time we reached.
                     

     The museum was so big covering vast area of space near the Dulles airport. We finished roaming in the museum and started return journey around 5:30 pm. Temperature was much worse and below zero . Had some photo sessions with Audi and started our journey. The car looked amazing in its dazzling lights. Soon we hit I-95 again and there was little traffic this time. The climate outside worsen with chill winds and light snow rain in some areas. The car was being shaken due toe the heavy winds. The car has automatic vipers system, which made the drive smoother. Reached Richmond around 7:37 pm and by that time there was heavy cold wind storms and snow rain with loud noise of winds. Overall we had a wonderful experience.

Museum
The museum was very big with huge building having various aircraft ( real and prototypes) used in various fields(space, war, passenger carriers). The main attractions of the museum were the blackbird, discovery, Air France airliner, Simulators, Observation Towers, Imax theater and interesting artifacts of space. This real blackbird(one of the 32 planes built) is the fastest and covered L.A to DC in 65 minutes. Highest speed is 2250 mph. The discovery here is a model with half the dimensions of the original one but has some pieces of the original one. The Air France has a very smooth finishing and very huge and was gifted by France authorities to the museum. The Simulator rides were not so fascinating as the planes but good for kids.
                              The observation tower is built to watch the landing and take off of various planes at Dulles airport. But being located far off from airport the planes were not clearly visible and its bit disappointing. There were so many other planes in the hangar showing the history of evolution of technology in air industry. There are various types and models of satellites and other equipment used in space technology explaining the life in space world. They were very fascinating. They have huge  collection of planes including some rare and old models. There was a McDonald's withing the museum, where we had food after the tour of museum is complete. Overall the museum was very nice and gave a space experience. Had a wonderful and memorable day.

                      

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kanda poha (onion poha)

kanda poha (onion poha)

Ingredients
1) poha - 2 cups.
2) oninon (kanda) - 1 large.
3) potato (aloo) - 1.
4) green chillies - 4.
5) curry leaves - 3.
6) tomatoes - 1/4  of large one.
7) ginger - 5gms.
8) turmeric powder - 2 spoons.
9) mustard seeds - 4gms.
10) cummin seeds - 4gms.
11) chana dal - 8gms.
12) urad dal - 5gms.
13) groundnuts - 25gms.
14) oil - 2 spoons.
15) salt - as per taste.
16) lemon - 1.
17) coriander leaves - as per garnish.

Procedure
1. wash the dry poha and soak them in water for 5 mins , drain the water and keep it aside
2. Cut oninon, potato, tomato, green chillies, ginger and keep them ready.
3. Boil the potatoes(microwave for 8 mins) and keep it aside.
3. Take oil in a pan and heat it.
4. Add groundnuts to it and heat it. once the groundnuts are half fried add mustard seeds and once they splutter add cummin seeds.
5. Add chana dal, urad dal, green chillies, curry leaves and ginger and mix them well.
6. Once chillies are fried add onions and fry them until they are white.
7. Add turmeric powder, mix the ingredients well and then add boiled potato slices.
9. Add tomatoes to the mixture and mix them properly.
10. Add salt to the mixture and stir well.
11. Once the tomatoes become soft add poha to the mixture, mix until all hte poha is well covered with the mixture and heat it for 2 minutes.
12. Add lemon juice from (1/2 the lemon) and mix it well.
13. Finely chop the coriander leaves and spread it across the mixture for garnish.
14. kanda poha(onion poha) is ready and serve hot.

Note: Serve it with sev or tomato ketchup for better taste.

                     

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jeera rice

jeera rice

Ingredients
1) rice - 3 cups.
2) cummin(Jeera) seeds- 10gms
3) cloves - 3.
4) bay leaves - 1.
5) cinnamon stick - 1.
6) coriander seeds - 2gms.
7) fennel clove - 1
8) ghee - 2 spoons.
9) salt - as per taste.

Procedure
1. Take rice in a bowl, clean and rinse it with water and then soak it for 20 mins.
2. Drain the water and keep the rice aside.
3. Take ghee in a pan and heat it.
4. Then add cummin seeds to it and let them splutter.
5. Add cloves, bay leaves, cinnamon stick, coriander seeds, fennel clove to it and saute it for a min.
6. Add rice to it and saute it for a min.
6. Add salt to it and mix thoroughly and saute it until colour of rice changes slightly.
7. Add 5 and half cups of water(generally 6- but to get rice as separate grains little less), close the pan and boil it for 10 mins.
8. Open the lid and mix it once and close the lid and simmer it for another 3-4 mins.
9. jeera rice is ready and serve hot.

Note: This is known as jeelakarra annam in telugu. It goes well with Dal fry and any curry.
Bay leaves, cinnamon stick, coriander seeds, fennel clove - all together are available as Gharam Masala Whole in market.

                     

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ridgegourd(turai) sesame

ridgegourd(turai) sesame

Ingredients
1) ridgegourd(turai) - 250gms.
2) sesame powder - 11/2 spoons.
3) mustard seeds - 2gms.
4) chana dal - 3gms.
5) urad dal - 3gms.
6) cummin seeds - 2gms.
7) oil - 1 spoon.
8) salt - as per taste.

Procedure
1. Peel of the skin of the ridgegourd and finely chop into small pieces.
2. Boil the cabbage until they are soft. If using MicroWave for boil 8 mins is suffcient.
3. Onec boiled drain the water and keep the turai aside.
4. Take oil in a pan and heat it. Add mustard seeds to it.
5. Once the seeds splutter add cummin seeds, chana dal and urad dal to it and fry them until the urad dal turns slight brown.
6. Add the turai to it and fry the turai for 2 minutes.
7. Add salt to it and mix well.
8. Fry the cabbage until the water remnants in the turai are dried and becomes soft.
9. Add sesame powder(click here to see its preparation) to the turai and mix all the ingredients thoroughly and heat for 3 minutes.
10. ridgegourd sesame is ready and serve hot.

Note: It is known as beerakaya noolugunda koora in telugu.

                       

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mango dal

mango dal

Ingredients
1) Mango - 1 small one.
2) Moong dal - 2 cups.
3) green chillies - 4.
4) curry leaves - 3.
5) garlic - 2 clove.
6) ginger - 5gms.
7) turmeric powder - 1/4 spoon.
8) mustard seeds - 4gms.
9) cummin seeds - 4gms.
10) chana dal - 8gms.
11) urad dal - 5gms.
12) asafoetida(hing) - 1/2 tea spoon.
13) ghee - 2 spoons.
14) salt - as per taste.
15) red chilli - 3.

Procedure
1. Cut the mango into small pieces(remove the seed part of it), green chillies.
2. Take Dal in cooker(wash the dal in water before using it) and add chopped mango, green chillie, 3 curry leaves and turmeric powder.
3. Add 4 cups of water to it and boil them in cooker. After 5 whistles of cooker reduce the flame to low for 2 minutes.
4. Meanwhile cut garlic, ginger and keep the remaining ingredients ready.
5. Take ghee in a pan nad heat it.
6. Add mustard seeds to it and once they splutter add cummin seeds, red chilli, chana dal, urad dal, curry leaves and fry the mixture.
7. Add hing to it and fry them.
8. Meanwhile once the pressure in the cooker is out, remove the lid and add some water to the dal and heat it again without the lid.
9. Add salt to the dal and mix properly and can smash the dal while it is heated.
10. Pour the dal into the pan and mix all the ingredients thoroughly and boil it for 2 minutes.
11. mango dal is ready and serve hot.

Note: It is known as mamidikaya pappu in telugu

                   

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