Keep the faith! In support of 17000ft’s incredible efforts in #education

Really great Initiative


My life is truly enriched by a few passionate friends. I’m not only driven by their energy and dedication as seen through Facebook updates and media coverage. I’ve been fortunate enough to be involved in their journey, be the listening ear to their struggles and sometimes, like now, a helping hand as well. Take the case of 17000ft Foundation, started by Sujata Sahu and Sandeep Sahu.

Sujata and Sandeep were my next door neighbours. In the the two years or so that we shared a floor, I was thrilled to be occasionally admitted into the fun and frolic in their menagerie of a house (5 kids, 2 dogs, and some more in the nooks and corners). Somewhere between the chatting and eating and drinking (oh yes!), we discovered a shared passion for the social sector and I saw in my friends a will to change the status quo that…

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Slow Lamb Roast Curry


1 Kg Mutton/Lamb

2 Large Onions

1 inch of Fresh Root Ginger (Grated)

3 pods of Garlic (Crushed)

1&1/2 Tbsp of #GaramMasala (Check Recipe in Garam Masala)

1/2 Cup Wine

1/2 Cup Stock

10 Baby Potatoes cut into halves


Slice the Onion and make a bed on a deep dish pot

Mix the Mutton pieces with Ginger n Garlic n Garam Masala n Wine n Stock and pour into the deep dish pot on the bed of Onions

Pre-heat oven to 140 Deg and put the Mutton in the oven n forget for 3 hours n forget about it till the aroma fills your house up.

Take it out of the oven and add the potatoes and put it back in the oven for 1 hr.

Enjoy the Curry with Basmati Rice

Karoo Lamb Curry

Shakkar Pare


1/4 Cup Oil

1/4 Cup Milk

1/4 Cup Sugar

Wheat Flour

3 Tablespoons of White Sesame seeds


Mix the Oil, Milk, Sugar

Make a dough with the wheat flour, Sesame Seeds and the Oil, Milk n Sugar

Divide the dough into small balls

Flatten it with a rolling pin and cut into diamond shapes

Deep fry in Oil

Shankar Pare

Egg Fritata with Chives n Colored Bell Peppers


1/2 Yellow Bell Pepper

1/2 Green Bell Pepper

1/2 Red Bell Pepper

15 sprigs of Chives

1/2 Onion

2 Green Chillies ( You can skip these if u don’t want it hot)

6 Eggs

Salt n Black pepper to taste

Cheese – Grate for topping

Process – 

Finely chop all vegetables

Beat the eggs with Salt n Pepper

Mix the egg with vegetables in a baking tray

Bake at 180 Deg for 15 mins

Take out n Top with Grated cheese and bake for another 5-7 mins till the cheese forms a crust n is brown.


Mustard Coriander Fish

Ingredients – 

Mustard Seeds – 30 gms

Mustard Oil – 2 tablespoons

Fresh Coriander Leaves – 8-10 sprigs

Green Chillies – 2 

Fish Hake – 500 gms

Process – 

Blend Mustard seeds N Green chillies with a little bit of water to make a coarse paste

Chop the coriander sprigs finely & mix in the paste

Marinate the fish in the paste topping it with Mustard oil for 1 hr

HakeIn Mustard1

Bake at 180 deg for 20 mins

Serve it on a bed of lettuce n cherry tomatoes 


Enjoy it with basmati rice – The bengali way

HakeIn Mustard


Banana Walnut Date Cake


2 Eggs

3 Bananas

1/2 Tsp Cinnamon Powder

3/4 Cup Flour ( Used Bran Flour to give it a healthy twist)
3/4 Cup Castor Sugar / Brown Sugar ( Replace with Honey to make it healthy)
60 ml Sunflower oil/ 50 Gms Butter
1/2 Cup Walnuts & 1/2 cup pitted dates
1 & 1/2 Tsp Baking Powder 
1 Cap Vanilla Essence
Mash Bananas
Chop Walnuts & Dates
Mix Flour + Cinnamon Powder + Baking Powder
Mix Walnuts & dates in the flour Mixture
Beat Egg & Sugar – Mix Well
Put Vanilla Essence
Mix Oil & Mashed Bananas
Mix FLour Mixture
Bake for 45 Mins at 180 Deg.