Bugatti Veyron Spare Parts Turbocharger

basmati rice ... and India by Dr. M.

was a very tall man, from the look calm, easy smile and eyes the color of the seas pristine Caribbean and the brightness of that mirror that is formed on the sand when the waves recede.

I could write pages and pages of its history, rich in details, colors and especially love for others, the story of a man of the match to India, alone and betrayed, with only one thought: to help.

Funded by a handful of British philanthropists like him, he managed to open a small clinic in the slums of Calcutta, to accommodate and treat those in need in exchange solamnente a smile.

lived a little, working all day, every day, never to accept payment.

I said he had learned to never give up when faced with death, because in India the end of life had a different meaning than here, no one was crying the dead and dying because it meant more to climb a step in the ladder of reincarnation and the hope for a better life after so much suffering.

has seen the most desperate cases, people leave with a smile, more and more, to heal and remain grateful for years. The children, a volat healed, came back often, smiling at life, hope and with gifts: a statuette of land, a little curry powder, a handful of rice, dahl, fragrant and hot, gifts from the great and deep meaning in that culture magical, colorful, Sgargi and suffering.

Jew by birth, but not too practitioner, was the most real example of that old proverb: "I am more holy hands that help, those who pray" for him there was no time in India, the clock did not exist, only the death race into account, to save, heal or sometimes, simply feed the needy.

-If you want a better world, start improving yourself, is the teaching perhaps the most valuable among the many I received from this person then disappeared from my life in a gust of wind.

Among the pearls of wisdom, of philosophy and Indian charity that does not ha volto, colore o religione, da lui ho ricevuto anche una finestra aperta a un mondo di sapori: il curry, che per me non era altro che una polvere gialla, si trasformò in pregiate varietà: Balti, Bombay, curry verde, curry rosso e il curry Madras, color oro scuro, forte e robusto, con dominante di cardamomo e coriandolo, che divenne il mio preferito.

Ingredienti per 4 persone

4 petti di pollo

1 cipolla

2 spicchi d'aglio

3 lime

4 rametti di menta

3 cardamom pods

1 long red chilli

natural yogurt 2

300 g basmati rice

1 tablespoon Madras Curry

1 teaspoon ground ginger

1 tsp cumin powder

1 tsp coriander grains

Cut chicken breasts into chunks and coarsely chop the onion. Break the cardamom pods and pick the seeds. Mix the spices, onion and chopped garlic with yogurt and salt lightly. In a bowl, put the pieces of chicken in yogurt sauce and let marinate in the refrigerator for a minimum of two hours. Preheat the oven to the grill position and put the chicken in a baking dish, add a little marinade on the bottom of the dish and the chicken. Bake for about 20 minutes, turning chicken pieces for even cooking regularly.

Separately, cook the rice in a pilaf and keep warm.

Serve the chicken on rice with mint, chili and lime pieces cut into quarters.