Whatís On

Aug10

 
 

 

Navroze Mela

Sunday 8 August at 5pm

At Mandal Hall

 

Come and enjoy all our usual attractions:

∑           Outfits for ladies, children's clothes, sadras, towels, sheets and household items

∑           Wide variety of home-made food

∑           Candy floss, pop corn and face painting to interest your children.

 To book stalls contact Nergesh Daruwalla : Tel # 3279-1383 or Alla Rustomji : Tel #  3586-1746, by 25th July.

 

 

 

KZBM Stalls at PNYCC Mela

 

The communityís kind contribution to our gift stall and hamper help us generate good funds at the Mela. Kindly send your gift / food items to Mani Cowasjee (Tel #  3587 0410 or  3583 8149). Thank you.

 

 

Our Friend

 

YMZA

YMZAís Hilla & Noshir Jamasji Drawing & Painting Competition will be held on Sunday, August 22, 2010 at Beach Luxury Hotel at 11am.  The Competition is open for all Zarthosti children.  Categories: 3 & 4 years age group (A4 size paper); 5, 6 & 7 years age group (9Ēx11Ē size paper); 8, 9 & 10 years age group (11Ēx15Ē size paper); 11, 12 & 13 years age group (11Ēx15Ē size paper); 14, 15 & 16 years age group (full poster size paper); 17 & 18 years age group (full poster size paper). 

(a)    Topics shall be given on the competition day. 

(b)    Drawing papers will be provided by YMZA. 

(c)    ONLY pencil colors, crayons, oil pastels and water colors will be allowed, which the participants need to bring with them. 

(d)    Time limit will be 2 hours.

(e)    Judging will take place after competition is over and results will be announced and prizes given immediately, on the same day.

(f)    Parental guidance / prompting will not be allowed.

(g)    Parents will not sit in the same Hall while competition is on.

(h)    Names received latest by 15th August 2010 by either Behroze Khambatta, Kaizer Irani, Shahrazad Irani, Natasha Mobed or Natasha Mavalvala will be considered.

 

 

Z-Clips

Sethna Famiy Tree
Prof Louiza Rodrigues is working on a project at K R Cama Oriental Institute, Mumbai to update the family tree of the Seth and Sethna family who are the descendants of Rustom Manek (1635 to 1721), from 1930 to the present. We request Sethna families to respond to Prof Rodriques if they have any relevant information regarding their genealogy.

 

Prof Rodriques' contact email is sethnafamilyt@rediffmail.com  or louiza23@rediffmail.com

 

 

 

Join the Zoroastrian Global Directory

& Connect With Zoroastrians Worldwide!

 

Do you want to find your long lost uncle, aunt or classmate, but don't know where in the world they now live?

 

If you've tried Facebook, MySpace or other sites and are in a Twitter because you've had no luck, don't give up hope yet!

 

Now there's an easy way to find Zoroastrians all over the world.

 

Check out these websites and add your family to the global directories:

 

www.theparsidirectory.com <http://www.theparsidirectory.com/>

 

www.zoroastriandirectory.com <http://www.zoroastriandirectory.com/>

 

Now that you know what to do, pass this email to more of your family and friends, So they too can find those long lost family members and friends.

 

Kind regards,

AZA Committee

 

 

 

 

 

Milestones  Information up to 16 July 2010

 

MARAN

Cowas Phiroze Mulla on 17 June

Shirin Kawas Charna on 20 June

Freny Jimmy Dhatigara on 21 June

Freny Peroshaw Daruwalla on 23 June

Arnawaz Pheroze Chinoy on 25 June

Sam Dhunjibhoy on 2 July

Mani Bankwalla on 3 July

Farokh Julian Kaikobad on 6 July

Kaikushroo Boman Irani on 11 July

 

Postings

 

Nargis M Sethna

Parsi Colony

Mobile : 0300-2162694

Mango chutney, bhakhra and patrel on order.

 

 

 

Dilshad Irani

Tel # 35660171/35662959

Orchid Plant Food available

 

 

 

Adil Khajotia, 73/74 Jamshed Bagh, Phone: 32238858,   Mobile: 0321-215 8518

Adil, in association with Zafar Iqbal, MSc Honours Agriculture, Plant Pathologist and Entomologist. Specialist in Fumigation and Disinfection Services, can provide termite proofing, gel application (anti cockroach) treatment, lawn and garden treatment, soil insects control, rodent control, water tank treatment/cleaning.

 

They perform all services by using latest techniques and chemicals imported from UK, USA, France and Switzerland and are registered with EPA, WHO, BSI and United States Department of Agriculture These chemicals are least hazardous to humans, odourless and can be used in all areas even in hospitals without evacuating patients or persons working there.

 

 

 

Taste Buds

 

Rice is the usual main course for lunch in Parsi homes and our cuisine is similar to Pakistani but not the same as can been seen from the ingredients, method and garnish of these two rice dishes. Hope you will try them and let us have your comments on kzbm@cyber.net.pk

 

 

Parsi Pulao

(serves 4)

 

Grind together finely 10 Kashmiri chillies, 20 black peppercorns, 3 large pinch saffron, 1 tsp javantri or mace, 2 badian or star anise, 1 tsp shahjeera or carraway seeds, 4 cloves, 1" stick cinnamon, 1/4 nutmeg, 1 black large elchas  or 8 green alaichi or cardamoms.

 

Cut Ĺ kg mutton into large pieces or 8 chicken drumsticks. Wash and marinate in 2 tbs ginger-garlic paste, 1 cup curd and salt to taste, for 10 minutes.

 

Meanwhile, deep fry 2 medium sliced onions until light brown and then add the ground spices.
Stir for 2 minutes and add the mutton pieces. Cook for 5-7 minutes in the masala and then add 4-5 cups of water and cook in a pressure cooker until soft.


While meat is cooking, skin and cube 2 large potatoes, salt them and then deep fry till soft. Set aside. Boil 4 eggs, peel and cut vertically into 4 pieces and also set aside.

 

Divide 300 grms of  rice into two portions. Boil one half with a pinch of Jelabi colour and
2 bay leaves (tamal patta) in salted water. Drain the rice and set aside. Cook the other half in salted water with 2 bay leaves and when soft, drain and set aside.

 

Open pressure cooker and burn off excess liquid until 2 cups of gravy is left.

 

Layer the pulao with white rice, mutton, potatoes and a final layer of yellow rice. Garnish the top layer with fried onions and eggs. Cover tightly with foil, place the lid on the utensil and keep over a low flame for 15 minutes for all the flavours to blend in. Serve with masala ni daar.

 

 

 

Sindhi Biryani

(serves 4)

 

Slice 3 medium onions and fry till light brown. Remove 1/4 of it and keep aside.  Add 2 tsp garlic paste, 2 tsp ginger paste,  Ĺ kg chopped tomatoes, 10-15 prunes (Aaloo bukharay), 4 tsp salt, 1 tsp chili powder, 10 whole cloves, 8 green cardamom pods, 10 black pepper corns, 1 tsp cumin seeds and 1 cinnamon stick to the remaining fried onions. Fry this until the tomatoes are tender and the water is dry. You will notice the spices are taken whole and not ground.

 

Add half kg mutton pieces or 8 chicken drumsticks, 250 grms yogurt and water (if desired) and cook on medium flame until the meat is tender and the water has evaporated.

 

Meanwhile boil the potatoes until they are half cooked. Add 6 green chillies, 2 tbsp mint leaves, 2 tbsp coriander leaves, and the half boiled potatoes to the meat. Simmer for 2-3 minutes. Your meat curry is done.

 

Boil 300 grms rice with 2 tsp salt, 3 bay leaves, 3 cinnamon sticks and 2 black cardamom pods and drain the water off when the rice is half done.

 

Layer the curry with the rice in layers. Sprinkle food color, fried onions, and chopped mint leaves on top of the last layer. Close the lid tightly making sure no steam passes out of the pot and cook on low flame till the rice is done. Gently mix it before serving.

Serve with Raita.

 

 

Biz-Wiz

Are You Headed for Energy Crisis?

Energy is essential to move industrial wheels and a nationís economy but your personal energy level will ace your performance or jeopardise it. Check the statements below that are true for you and assess your energy level.

 

Body

___  I do not regularly get at least 7-8 hours of sleep and often wake up feeling tired.

___  I frequently skip breakfast

___  I donít exercise enough (at least three times a week is recommended)

___  I donít take regular breaks during the day to recharge myself, or eat proper lunch, if I eat it at all.

 

 

Emotions

__  I frequently find myself feeling irritable, impatient, or anxious at work, especially when work is demanding

___ I donít have enough time with my family and when I am with them I am not always really with them

___ I have too little time for activities that I deeply enjoy

___I donít stop frequent enough to express my appreciation to others, or savour my own accomplishments and blessings

 

 

Mind

___I have difficulty focusing on one thing at a time, and I am easily distracted during the day, especially by e-mail

__  I spend much of my day reacting to immediate crises and demands rather than focusing on activities with longer-term value or high leverage

__   donít take enough time for reflection or creative thinking

___ I work in the evenings or on weekends, and almost never off my blackberry / mobile

 

 

Spirit

__  I donít spend enough time at work doing what I do best and enjoy most

__ There are significant gaps between what I say is most important to me in my life and how I actually allocate my time and energy.

__ My decisions at work are more often influenced by external demands than by a strong, clear sense of my own purpose

__  I donít invest enough time and energy in making a positive difference to others

 

 

Guide to total score:

0-3 excellent energy management

4-6 reasonable energy management

7-10 significant energy management deficits

11-16 energy management crisis!

 

 

Guide to category scores:

0 excellent energy management

1 strong energy management

2 significant deficits

3 poor energy management

4 full-fledged crisis!

 

 

Beauty Plus

Style sense

 

Being stylish has nothing to do with your size. It is about making the most of your shape. You could have a bulging wardrobe and not able to find something suitable to wear. Well then it is time to update your look.

 

First of all streamline your wardrobe, keep only those clothes that you wear and give away those you have not worn for a year. Also store away clothes that are off-season and organise remaining items so you can easily see what you now have.

 

You will find that you have room for new clothes which you will build gradually. A few of tips maybe in order at this point: Fashion is not what you wear but how your wear it and it should suit you. The cut of your clothes should flatter your sillhouette and colours you choose ought to make you look healthy and vibrant. Also, avoid wearing clothes that are too large or too small for you.  A good pair of shoes will give your dressing a good finish.

 

Get to know your body shape and learn to dress for your body shape. Play down your flaws and make the most of your assets.  Figure out what suits you before you shop and plan in advance what to buy.

 

Once you have cleared your wardrobe, learnt what cuts and colours work best for you, then work to create a new wardrobe.

 

Enjoy selecting clothes from your wardrobe and when you are dressed add a touch of make-up, as this will give your face a good finish.

 

Have a hairstyle that suits your face and is easy to maintain. Finally have a good attitude. You can look picture perfect but if you donít treat people with respect how you look will not matter.

 

 

 

 

AndÖ

 

God and ideal husbands...

 

While creating Husbands, God promised Women that good and ideal Husbands would be found in all corners of the world.

 

And then he made the earth round.

 

 

 

 

          Annual subs: Hilla Bharucha (Parsi Colony) and Phiruza Birdie (Cyrus Colony)

          Change of Address: Nergesh Daruwalla (Tel # 32791383 or on  nergeshd1@hotmail.com)

n    Postings, Z-clips, Milestones: Sunnu Golwalla (Tel # 32780200 after 8pm or on kzbm@cyber.net.pk) latest by second Friday of the month. If received thereafter input will be taken in following issue.