Monday, June 3, 2013

I'm way too hot for the heat yo!

We come from a vibrant and lovely country where 'colors' and 'culture' are huge boasting points especially when abroad. I'm sure all Indians living abroad attractively mystify our land in higher decibels than is already developed in the minds of westerners.
"India is beautiful. So diverse you see."
It's our land to boast about and our land to defend when the words 'elephant' 'cow' 'road' 'city' are put together in a sentence.
"You have no idea how developed our country is. We have cars and malls and Starbucks you know"

Now, for students from India studying in the US, the above holds true when they are on foreign soil. They would spew these sentences when anybody so much so even entertains the thought that India is lesser. However, when they do set foot back on Indian soil be it for a break or otherwise, some generic post-west sensibilities can be sniffed out.

Here are a few things that these returning fellows say, do or simply emote:

"OMG. It's so hot! I'm *badword* melting!"
((Must remind this honorable western student that 32 degrees Celsius 2 years ago for the same said honorable student was a welcome temperature))

"OMG. I'm so scared to drive here."
((Oh really? So the past 10 years when you loved cruising the streets, running lights, bribing cops with a little drunk driving on the side... you were actually secretly scared of all the chaos?))

"OMG. WHAT?! You can't stream shit here. Are you serious?"
((Well, remember a year ago when you would wait for two minute videos on youtube to buffer for like 10 mins by opening up other windows and doing other things till the video streams. What you don't remember? Are YOU serious?))

"OMG. There are tons of people everywhere. Something needs to be done about the population."
((*Buys international one way ticket. Sends student back to his new motherland. Something has been done about the crowd. Yay!*))

Honorable returning student goes to the tap. Opens it. Puts his hand under the stream of water. Makes face.
"OMG. You know the tap water is heated back at my place."

"OMG. That's 100 rupees. Actually, it's cool, just 2 dollars so it's okay."
((*slaps again*))

This post has nothing to do with the fact that my honorable brother, who is currently doing his MBA in the US has surprised us with a month long on-going visit.

Well, to all you returning fellows out there, remember that old man with the round glasses and walking stick. Oh you don't, do you? Well GOOGLE him then. You'll find this.

'Be the change you want to see'
- Mohandas Karamchand Gandhi

Now if you don't remember this as well then let me refresh your memory - we feed our loved ones with sweets when they step back home. So, here are some Banana Chocolate cupcakes from the Hummingbird Bakery.
(That's a bakery in some part of the western world. Don't worry!)


For the Cupcakes
  • 120 g plain flour
  • 140 g caster sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • a pinch of salt
  • 80 g unsalted butter, at room temperature
  • 120 ml whole milk
  • 2 eggs
  • 120 g peeled banana, mashed
For the frosting:
  • 300 g icing sugar, sifted 
  • 100 g unsalted butter, at room temperature
    40 g cocoa powder, sifted  and 40 ml whole milk 

Preheat the oven to 170°C. Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed.
Add the eggs and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Stir in the mashed banana by hand until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
To make the chocolate frosting, beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. When the cupcakes are cold, spoon the chocolate frosting on top and finish with the chocolate shavings.
OMG right!

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