Thakurdeo Rampersaud - Traditional Indian Cuisine - Aloo Poha

Aloo poha is a West-Central Indian dish that originates from the Malwa Region. Aloo refers to potatoes and poha is a type of flattened, easy-to-cook rice that is common in South Asian cooking. This dish of rice and potatoes can be served at any meal, but it makes a particularly satisfying and quick breakfast. Dishes as quick and easy to make as aloo poha are ideal for busy professionals who love cooking, much like CPA (Certified Professional Accountant) Thakurdeo Rampersaud.

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Aloo Poha Ingredients:
1-1/2 cups of poha (flattened rice)
1/2 teaspoon of ground turmeric
1/4 teaspoon of asafoetida powder
2 teaspoons of sugar
1 teaspoon of grated ginger
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
2 tablespoons of vegetable oil
1 cup of chopped yellow onion
1 cup of chopped green chilies
3 to 4 cups of cooked and cubed potatoes (or 3 to 4 cups of leftover potato curry)
1/4 cup of water

Aloo Poha Preparation:

Rinse the poha in a strainer under cold water for one minute and then transfer it to a large bowl. Blend the turmeric, asafoetida, sugar, ginger, mustard seeds and cumin seeds with the rinsed rice in a bowl and set it aside. In a large skillet, sauté the onion and green chilies with the vegetable oil over medium heat until the onions have browned. Stir the potatoes into the mixture in the skillet for two minutes and then add the rice blend. Add the water, turn the heat to low and cover the skillet. After the aloo poha has simmered for five minutes, remove it from the heat and serve it immediately. Aloo poha is often served with garnishes of lemon, peanuts, coriander and pomegranate.

Dishes that busy home chefs can prepare with leftovers, spices and simple ingredients are often the favorites of business professionals like CPA (Certified Professional Accountant) Thakurdeo Rampersaud. These meals give the chef a taste of the world without them having to travel or dine out at a restaurant.
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Thakurdeo Rampersaud - Traditional Indian Cuisine - Pork Vindaloo

Pork vindaloo is a traditional West-Indian recipe from Goa. The dish is moderately spicy, but by customizing the number of chilies, home chefs can adjust this pork vindaloo's heat level to suit any palate. When people who enjoy cooking, like Thakurdeo Rampersaud, prepare pork vindaloo, they'll get to relax for a few hours after the initial preparation time. Simmering the dish for a few hours gives the pork time to tenderize and it fills the house with an irresistible aroma as the spices permeate the meat.

Thakurdeo Rampersaud

Pork Vindaloo Ingredients:

• 1 to 6 dried red chilies, crushed
• 2 teaspoons of ground cumin
• 1 teaspoon of ground cardamom
• 1 teaspoon of ground black pepper
• 1 tablespoon of ground cinnamon
• 1 tablespoon of ground ginger
• 2 teaspoons of salt
• 1 teaspoon of brown sugar
• 5 tablespoons of white wine vinegar
• 1 cup of vegetable oil
• 2 yellow onions, diced
• 2 pounds of cubed pork
• 1/3 cup of minced garlic
• 1 teaspoon of turmeric
• 1 tablespoon of ground coriander
• 1 cup of water
• Cooked Basmati rice

Pork Vindaloo Preparation:

Combine the crushed chilies, cumin, cardamom, black pepper, cinnamon, ginger, salt, brown sugar and white wine vinegar in a large bowl. Stir the spices thoroughly and set them aside. Next, use a large pot to sauté the diced onions in the vegetable oil over medium heat until they brown slightly. Remove the onions with a slotted spoon and place them in the bowl with the spices before browning the pork in the oil. Once the pork has browned, add the garlic, turmeric and coriander, allowing them to brown for a few minutes. Finally, mix the water and contents of the spice bowl with the browned pork and allow the vindaloo to simmer over low heat for at least two hours, stirring occasionally. When the pork is tender, serve the dish over cooked Basmati rice immediately.

Dishes like pork vindaloo can sound intimidating because of the long list of spices, but they require minimal prep time. Thakurdeo Rampersaud enjoys cooking simple dishes like pork vindaloo and trying other recipes from cultures around the world in his spare time. Cooking helps him relax from his work as an accountant.
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Thakurdeo Rampersaud - Why Reading Books is Good for You

With the arrival of the Internet, books have slowly begun losing popularity among generations both young and old. Physical books, in particular, are falling out of style. People who limit their reading to tweets and Facebook should know that they are missing out, though. Reading books offers proven health benefits. People like Thakurdeo Rampersaud, an accountant, keep the tradition of reading alive with their own love of books. The benefits below are just a few of the reasons to sit down with a book every day. 

Brain stimulation. Keeping the brain regularly engaged prevents it from slipping into degenerative disorders like Dementia or Alzheimer's disease. The timeworn adage of “use it or lose it” directly applies to brain training. Though people have easy access to brain training websites on the Internet, picking up a book is an easier option that offers a chance to get lost in other worlds.

Increased knowledge. Reading fills the brain with tidbits of information that can be useful in various situations. Even if people are reading sci-fi or fantasy books, they will still find real-world situations to apply knowledge they gained from books. Plus, books expose readers to new words that can enhance their vocabularies. Readers can reap the most benefit from this if they look up unfamiliar words in the dictionary when they come across them in a book. 

Thakurdeo Rampersaud

Reduced stress. Accounting and other busy jobs can create a lot of stress that often affects other areas of people's lives. When someone picks up a book and gets lost in an intriguing story, the stress tends to ease away instantly. Even a 20-minute reading session can have this relaxing effect. 

Improved analytical thinking. Mystery novels and other books that make readers think help increase their analytical skills. These skills can help people solve the mystery in a book before they reach the final chapter and they can also help solve real-life problems. Joining a book club can increase this benefit by allowing readers to discuss and develop their theories together.

Regular readers reap all of these benefits and more each time they pick up a book. Any genre of book offers similar benefits. For example, Thakurdeo Rampersaud enjoys the benefits of reading when he indulges in sci-fi novels and books about physics or science.

Thakurdeo Rampersaud - Eight Essential Indian Spices for Any Pantry

Indian cuisine makes use of a variety of spices in almost all Indian dishes. Indian recipes, as a result, can appear intimidating because of their long list of ingredients. Once home chefs invest in the staple Indian spices, though, the list of ingredients that they need becomes much shorter. This is what makes the style of cooking appealing to enthusiasts like Thakurdeo Rampersaud, a full-time accountant and successful businessman. While Indian cuisine uses dozens of different spices, buying just eight “workhorse” spices is enough to get most home chefs started.

Cumin, also known as jeera, is a common Indian spice that adds a smoky flavor to the dishes that it is used in. Whole cumin seeds fried in oil will have a deeper smoky flavor while ground cumin has a lighter effect. Many Indian recipes like curries and lentil dishes use cumin generously.

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Turmeric, also known as haldi, is a rhizome that is dehydrated and ground for use as a spice. It imparts an earthy, rich flavor to dishes and it adds the signature yellow color associated with many Indian recipes. Too much turmeric can make a dish taste bitter, so it is typically used sparingly.

Coriander, also known as dhania, is the fruit of the cilantro plant and it adds a unique flavor that is slightly spicy, nutty and also citrusy. It is used to give dishes mild spice and to make their flavor more complex. Various Indian recipes call for either whole or ground coriander.

Dried whole chilies, also known as mirichi, are small, spicy chilies that add spice to oils and other Indian dishes. They are usually toasted whole in oil to infuse it with their flavor or they are crushed to add spice to dishes like curry or dal. These chilies have a different, spicier flavor than the larger variety commonly used in Mexican cuisine.

Red chili powder, also known as lal mirichi, is made from dried whole chilies, but it can be easier to use. This powder packs a punch, so it is used sparingly in all but the spiciest of dishes. It also imparts a pleasing red color when sprinkled on top of foods like hummus.

Garam masala is a pre-mixed blend of spices commonly used in Indian dishes. It is made from spices like pepper, cloves, nutmeg, cinnamon, cardamom, bay leaves and cumin. Though it can be made from home, it is much easier for the home chef to purchase a garam masala blend.

Mustard seeds, also known as rai, range from yellow to black and they are commonly toasted in oil before being used in Indian dishes. Black mustard seeds are more common than yellow varieties are when preparing Indian dishes. The seeds add a savory taste and a complex aroma to recipes.

Fenugreek seeds, also known as methi dana, are used as a powerful spice in Indian dishes. These seeds impart a bittersweet flavor and they are used sparingly to avoid overpowering other spices. Some Indian dishes are also served with fried fenugreek seeds as a condiment.

Any of these spices can be purchased at a local Indian market and they are also available at many basic grocery stores. When home chefs like Thakurdeo Rampersaud keep their pantries stocked with these essential spices, Indian recipes become much more feasible. A well-stocked pantry is essential to pursuing Rampersaud's love of cooking on a tight schedule.