হারানো বছর

Harano Bochhor 

Poem composed by Dr. Leena Sikidar, retired lecturer of Bengali at ArjyaVidyapit college, Guwahati

Jhaalmuri Photo Gallery

Fellow blogger +Subhamoy Chakraborti recounts his memories on learning the art of clicking in his personal blogspace http://itssubhamoy.blogspot.in/2013/11/how-did-i-learn-photography.html. 

You can join his page https://www.facebook.com/itssubhamoy to have a glimpse of his photography

His latest fav is a Nexus 4 which has a 8 MP cam. What makes photography even more interesting is the Google Photos application. I was totally awestruck by the awesommmmmme features.
It provides a Auto backup feature which automatically uploads the pics to a google storage. Google automatically enhances the pictures. Take any pic google simply modifies it for you and makes is enchanting. I am just in love with  "auto - awesome"  which creates animation, HDR ,along with a few other interesting features.

In Jhaalmuri too we start our own photo gallery 

http://from-the-jhalmuri-corner.blogspot.in/p/pics.html. 

We have wonderful photos taken by Chandan and Ajay. 

Request you all to share your photographs in your own space "Jhaalmuri"

Photography by Chandan Chakraborty

RoshoMalai

Ingredients


Egg white- 2 tsp
Amul milk powder - 1 small pcket (10 INR)
Milk - 2 cups
Bay Leaf
Cardamom - 2 pods
Sugar - 2 heaped tablespoon
Almonds for garnishing

Serves - 1

Method

Beat 2 tsp of egg white and mix it with Amul milk powder to form a dough. You can add a pinch of baking powder while making the dough. Make small balls from the dough. 

Meanwhile heat milk in a vessel and allow it to thicken for sometime. Add bay leaves and cardamon for that wonderful aroma. Now add sugar to it. In the boiling milk drop the small milk powder balls one by one. The balls will start increasing in size and will soften. Cook for 5 more minutes. Roshomalai is ready. Pour in a bowl and garnish with almonds and dressings of your choice. Serve cold.

   

Recipe by Suparna Chakraborti