I was tagged by Jaya for this Bookish Meme. I have never done this before. I love to read, though with my naughty kid who makes me run around, it takes me longer to finish a book, than it used to.
As per the rules:
Pick up the nearest book
Go to Page 123
Now Find the fifth sentence
post the next three sentences
Tag 5 People and acknowledge the person who tagged you
The book nearest to me is "The Last Mughal" as I am reading that now. The sixth, seventh and eighth sentences on page 123 are:
6th: Despite his lack of Indian experience, Canning was quite clear that now was the moment to take the dramatic and historic step of deposing the Mughal dynasty, which had ruled northern India for more than three hundred years: Babur, the first Mughal, took Delhi while Henry VIII was just beginning his rule in England.
7th: Britain's Indian Empire, wrote Cannings, had never been so strong, so secure or so happy: "The last few years have seen not only an extension, but a remarkable consolidation of British power in India; its supremacy has become more uniform and unbroken even within the earlier limits of the Empire."
8th: For this reason, 'the preservation of a titular King Paramount of Hindustan has thereby grown to be a greater anomaly than ever', and he therefore decided, in agreement with Fraser's views, that no Mughal prince would now be recognised as heir apparent.
Now, I would like to pass this on to:
Now for my recipe. This is a very typical Bengali fish dish made with curd. This can be made with either Rohu or Katla and is best eaten with rice. This is very yummy. My hubby who is not a Bengali, enjoys this preparation a lot. So when he got fresh katla the other day, I made him his favourite dish. It was not spicy, so my son also enjoyed it.
First, I marinated the fish with around 150 gms curd and a pinch of turmeric powder for about half an hour. In very hot oil, fry the fish till it is three fourth done. Keep aside. Now, in hot oil, ghee (clarified butter), add 2-3 cloves, 2-3 green cardamons, 1 cinnamon stick, 1 bay leaf, and around 5 peppercorns. Saute for a few seconds, then add chopped onion and ginger paste. Cook till the onion becomes brown. Add the remaining 150 gms curd, red chilli powder, salt and enough water to cover the ingredients. When it starts boiling, add the fish to the pan, and simmer for about 15 mins, or till the fish is cooked.