100 Happy Days: Day 60 Chinese Cuisine.

Happiness is cooking Chinese meal.

Chinese food tastes best when cooked instantly. Few days ago, I was attending a party and saw this kid stirring noodles in a big pan. This was most unappetizing dish I saw. Stirring makes noodles soggier, and with sauces and veggies, it loses its taste if not cooked well. I was tempted to instruct him the right way of cooking.

How?

First, it should be cooked in small quantities on high flame, secondly, it should be ready in just 3 minutes and it should be served immediately.

I would willing be ready to conduct Chinese food workshop to anyone who is willing to learn because that would make me happy…….of having shared my cooking tricks.

So here I am, with the project of ‘100 Happy Days’I am posting pictures each day here on my blog then sharing the link on my page on FB too. You can enjoy my work either here or on my page at FB at Pushee’s World

Warli Painting

The first time I saw a Warli painting it was on the walls of conference room at National College, I was fascinated, it told a remarkable story with just line, circles and triangles. I was attending a Vedanta lecture of Jaya Row but my mind kept drifting back to those lines and curves and my vision traced the movements transporting me to another world. I wanted to try that painting on my own, and did few on photo-shop but painting is altogether a different experience.

The pared down pictorial language is matched by a rudimentary techniques. The ritual Warli painting are usually done inside the huts by tribal women, especially during festivals. The walls are made of a mixture of branches, earth and cow dung, making red ochre background for the wall painting. The Warli use only white color for their painting. Their white pigment is the mixture of rice paste and water with gum as binding. They use bamboo stick chewed at the end to make it supple as a paintbrush.  The central ritual in these painting is what they see in their surroundings portraying hunting, fishing and farming, festivals and dances.

So, this Saturday, I decided to attend a workshop to learn the proper technique,

I was expecting just 2-3 people, but was surprised to see more than 20 people. After the initial introduction the workshop began.

We were given the kit that contained white and brown acrylic paints; few paint brushes, one small piece of cloth for painting,

We made few sketches using simple strokes of lines, circles, triangles and squares. Warli painting are mainly monosyllabic. The circle and the triangle come from their observation of nature: the circle representing the sun, and the moon, while the triangle derived from mountains and pointed trees. Only square seems to obey different logic and seems to be human invention, indicating the secret enclosure or piece of land.

After the basic stroke, I decided on wedding procession and sketched a scene.

Next was to give a wash of brown color on the cloth to give a background and trace my sketch on it.

It was interesting to see everybody with their own imagination, drawing human, animals and plants and different designs.

I completed half the painting in the class.

And the rest of the painting, I completed at home

Warli painting is an important part of the Warli tribe people’s culture.  The warlis carry on this tradition stretching back to 2500BC. Their mural painting are similar to those done between 500 and 10,000BCE in the Rock Shelters of Bhimbetka, in Madhya Pradesh. It is become so popular that it has now been appreciated all over the world, and the one that kept me busy today, will find a place on the wall of my house for sure……

I truly enjoyed doing this one…….such satisfaction of having created something, so beautiful….

then, printing them on a post card and sending it off to my friends........

There is a beautiful site on more Warli designs, and am fascinated by the various mediums where this art could be used.

Kalaghoda workshop 'Eat, Write, love'

“Eat, write, love” conducted by Rushina Ghildiya during Kalaghoda festival was interesting and promising workshop that I wouldn’t want to miss. Having a wedding in the family had kind of tied me up with shopping and visit to tailors, but somehow I excused myself from other important things, (postponing it to some other day) and I managed to attend two-day workshop on food-writing during the morning hours from 11am to 4pm.

And I was glad that I did.

During the two day workshop I learnt about the different literature/cookbooks that are available in the market and how I could make my contribution to new frontiers of food writing.

Food writing is basically an art of writing in such a way that it creates enough desire in the person to go out and taste the food. It could be by reporting, writing memoirs, history or review, but all food articles place importance on preparation, consumption, nutritional values and recipes.

Rushina spoke about her experience as a published food writer, giving us great tips on the type of articles that find their way into print, giving us pointers which could be expressed through food news, travel stories, trends, essays, product review, restaurant review or interviews. She suggested that we maintain a diary of taste which could list the flavor of particular food with defining words that could make our writings interesting.

What was fascinating about this workshop was that we actually got to eat some of the food stuff and the painful part of this workshop was the assignment after tasting the food. After a delicious meal, instead of stirring myself with food writing, I would rather sleep, er...well.... at least for some time... till all the juices have melted completely through my gullet into my tummy. no?

On the day one, she brought food stuff like kafir leaves, Kafier lime, heart of palm and yellow and pink dragon fruits.

I picked up the dark green, round fruit, probably a close cousin to our Indian lime but with rough body and distinct nipple at the stem end. As I dug my nails into the Kafier lime, there was high concentration of aromatic oil, whose fragrance seeped through my nostril reeling me to heady nostalgia about my Bangkok trip where almost all the traditional food have this flavor, in soups, in fish recipes and in red/green curry. Unlike our Indian lime, this kafier lime was dry and had no juice at all, but its rind could be used in most of the recipes.

There was another plate of ‘heart of palm’ an ivory round slab which she had cut into small pieces for us to taste. It was delicate in flavor, had a kind of sweet and nutty taste. The plate was kept close to where I was sitting and I picked up quite a few pieces, savoring it during next one hour of the session.

Dragon fruit which I would never buy from any market since I would never know what I would find inside was a pleasant surprise. It turned out to be a relative of our Kiwi fruit that I have enjoyed so many times, but while Kiwi is sourer, this one was sweeter and tastier. There was pink and yellow dragon fruit but I liked the pink one which was much sweeter than the yellow bland one.

Rushina made a salad from all these three ingredients adding salt, red chilly powder and lime juice. Our assignment was to write a small paragraph on these ingredients.

Some of those present did complete the assignment, writing about the food stuff and whatever it inspired them to write and they read it for every one’s benefit. Great talent there!

At the end of the session we got to try some pastries and macaroon which we had to write again, but like I said earlier, I digest everything……hahaha!

The day two of this workshop was on serious writing. Rushina gave us more information of different cuisine books available online and the kind of style and content on food writing that one could use and how one could benefit from this literature to augment our-day-to-day writing.

The interesting part again.. what else?? ..yeah eating

Godrej Nature Basket, my favorite super store where I normally do my weekly food shopping, has generously shared a variety of chilly (my favorite ingredient that I cannot do without) products from around the world for us to try.

And thus began our tasting session…

Nori Japanese seaweeds coated with chilly flavor were wafer thin dark greenish strips with a fishy smell. It had a crisp texture and a sweet, slightly salty and pungent taste, I have tasted these seaweed strips wounded over Shushi but having them as a snack was good too.

Next was the mayonnaise with Mexican jalapenos ‘La Costena Chipotle Peppers in Adobo Sauce’. This made the beautiful combination with mayonnaise with crunchy smoked, red peppers and the sour taste of vinegar and tomato sauce.

Harissa (Morrocan chili sauce)The sweet chilli paste with aniseeds and ginger tasted like the Indian version of sweet chutney which reminded me of the sauce that mom would make during my growing up years. It had Indian spices and could be enjoyed best with Indian rotis or puri. We could also use it for stir fries for rich flavors. (pssss! on my next visit, I might buy one)

Lemnos Sweet Chili Cream Cheese had a crunchy taste of capsicum and I was mentally making a notes of must-do-shopping-of-this-product-for-quick-food-snack-days

Lindt dark chocolate had a chilly flavor for a change. It has unique and sophisticated taste. At first it was just sweet but the chilly flavor creeps in as soon as the chocolate has melted in your mouth giving it warm and chilled finish to your palette.

It was a fiery afternoon with so many varieties of chillies from all over the world, most of them I had tried during my travels but had never heard of chilly chocolate…have you?

Sniff! Sniff!

I needed a tissue.

And then it was time to write an assignment…tough part but some of the writers in the group surprised us with their most descriptive memoirs that they were inspired to write after eating so many chillies.

Me, I collected lots of ideas by just listening to their ranting…thinking of becoming a food writer…maybe I should try……some day.

Conducted a workshop for teachers on “Creative Teaching for Special Children’

It's been such a long time since I last taught the classroom of kids, so when the principal of ‘Swami Brahmanand Pratishthan’ suggested that I hold a workshop for her teachers on ‘Creative Teaching for Special Children’, I was hesitant in taking up such a task, fearful that I would make a fool of moi…but refusing this request would also make me a fool, so I opted to go ahead and plunge into this challenge.


The research was necessary to brush up my knowledge and study the latest trends, times have changed and the methods of teaching that were used during my days (15 years ago) are now outdated. I prepared a lesson plan, made some print-outs of the latest trends in teaching and on the day of the workshop, I faced the group of 12 teachers, highly charged to share my wee bit of knowledge.

On the topic of ‘Day of Christmas’ I involved the teachers from first sentence itself, asking them what ideas came to their mind when they thought of Christmas, how they would exploit it and how they would put across their message to the kids who had limited understanding and may not be able to grasp the point, like every other normal child.

The mental age of the student and their capacity to function physically and mentally are very important while planning activities for such children. Every idea has to be explained clearly and in details, nothing should be taken for granted. The lesson plan always follow the procedure from known to unknown as KWL (K-what I know, W-what I want to know, L-What I learnt). Each idea has to be explained from different angles, to arrive at the same point. If possible, all the sense organs should be used to send across your message. Recap is important to understand the grasping power of the child. Your lesson plan is a success, if he answers your query, three times in a row, correctly. Planning the activities related to the lesson is also very important and it enhances your lesson plan.

Next, I divided twelve teachers into four groups and gave them two hours to prepare a lesson plan giving them one object each. Group one had a large ‘toy truck’; group two had a ‘telephone’; group three had an ‘apple’ and group four had a set of ‘pant and shirt’.

Two hours later, we met again, teachers armed with a new lesson plan.

I was pleasantly surprised with the ideas they came up with. We had lots of discussion and debates on their lesson plan, suggesting pros and cons of the methods used and everybody was willing to share their experience.

The group with ‘toy truck’ made a lesson plan on an action word called ‘Push’ using toy truck to push. In her activities, she would include children (asking them to push) to send across her message.

The group two decided to teach the children to dial the correct number. They made a teaching aid with the help of sponge and big- numbers on the cardboard and would teach the children to press the collect number.

Group three wanted to cut the apple and make the children eat and then give them the activities of coloring or matching the different fruits and how they differ from apple.

Group four would teach the children how to fold the clothes.

Although all of them came back with bright ideas, I was surprised that none of them had thought of using computer as a teaching medium. Computer is such an important teaching medium in these times and its capacity of sight, sound and action can be used to show so many things. The last session of the workshop was spent in showing them how computers can be used as the medium of instruction even for the children with mental handicap.

It was day well spend and my greatest reward was when one of the teachers came silently to me and shook my hand, thanking me and asked if I could conduct such workshops more often.