I feel in love with Enchiladas back in 2010 when I first had them at Sammy Sosa. Since then, I’ve tried them multiple times at home and I just can’t get enough. If you have tortilla wraps & baked beans at hand, it only takes about 45 mins from start to serve.
There is so much talk about how to go about quitting your job, but there is such little focus on what you should take with you after you’ve quit your job. I’m not asking you to violate policies or steal data; but just reminding you to carry stuff that belongs to you which is going to come handy in the future.
From the payroll system:
What to pack in your box?
Copies of last 6 salary slips If HR/Admin co-operates, get them stamped with the company seal. This helps if you’re still looking for a job. You should also look for any Loss-of-Pay (LOP) days in there (see below).
Form 16s for the years you’ve been with the company This has to be on your file! It is mandatory to process loans, and also required for visas and insurance at times. If not available in your online HRMS, Finance or HR will surely have a copy.
Copy of the Tax slip for the current year This highlights the heads under which you were paid and how much tax was deducted. This will be a life-saver when filing returns (if your old company delays/denies you a Form-16) in the following year, because your CA has to access salaries received from both companies.
From the leave & attendance system:
Snapshot of leave balance in each leave category This will allow you to reconcile the balance days you’ve been paid for in the F&F (full & final) statement.
Track of Loss-of-pay days Whatever your company calls it: leave-without-pay or loss-of-pay, keep track of these days by going over salary slips for the past months. If possible, regularize these days, get them approved and reconcile in your F&F.
From Finance/HR:
PF account number/office OR PF deposit slips Good news! In India, your PF account is now online on the EPFO website; all you need is your PF account number & office/zone to keep track of the balance. You can get this info from your HR/Finance department. They would also have a deposit slip for each year Continue reading Things to carry when you quit your job→
Foodies love buffets. I love buffets for 2 reasons: I get to try out a lot of dishes which I would otherwise never order; the other being I can hog as much as I like. Often times, amateurs at a buffet regret not having enjoyed their money’s worth.
After several tummy-full buffets, I have put together this list of tips for those interested.
1. Stay hungry & reach on time
Call this Buffet 101 if you wish to, but even if you don’t wish to hog, make sure you have enough hunger for a full meal. If you reach on time, you are likely to have the best lot, well-marinated, well-cooked and pampered by the chef. Refills are sometimes done in a hurry to meet the demand.
2. Browse the menu before starting
I’ve seen folks get excited by a Live pasta counter or Chicken Lollypops in the appetizer, only to find a their favorite main course or dessert for which they have no space left. Know the menu and plan your meal 🙂
Aditi & I have forever been crazy fans of mashed potatoes. I hadn’t cooked anything on the flame other than maggi before (don’t go by the order of posts here) and a (part-successful) attempt at roti prata (aka roti canai). Aditi was out for work on a weekend and I thought of trying this out as it needs very few ingredients. Most indian households will have all of this. Check: oven, baking dish and cream.
Ingredients:
The Final Product
4-5 Potatoes50 grams butter or fat spread
Processed or soft Cheese (optional)
1/4th cup milk
2 tbsp cream
2 tsp Salt
2 tsp Pepper
2 tsp Chat Masala (to Indianize it)
2 tsp Oregano (optional)
Procedure:
1. Boil potatoes as usual, peel the cover and mash them
2. Pre-heat the oven at 170c. I used the convection function on my microwave
3. Add butter. I used Nutrella fat spread as its cholesterol free, tastes just like Amul butter and provides better binding
4. To keep the recipe low fat, I went easy on the cream, and used more milk instead
5. Grated cheese – processed or mozarella to make it thicker
6. Salt, pepper, chat masala & oregano and mix well to form a consistent mixture
7. Grease (apply butter) to the surface of the baking dish and pour the mixture in it. If you do not plan to eat it right away, apply shrink-wrap to the dish and refrigerate.
8. Bake in the oven for about 40mins at 170c, or until the surface changes color.
9. If you’re making this for your wife or mother, make sure you return the platform spick-n-span 🙂
Mashing the boiled potatoes
Being generous with butter
Cream: as much as you can handle
Salt, Pepper, Oregano & Chat masala to Indianize it
Sandwiches are my favorite food. I’ve been a subway patron for years. If you need something to accompany mashed potatoes or baked beans, this recipe is a no brainer.
1. Butter both sides of the bread slices
2. Apply My no longer secret sandwich sauce on one side
3. Place all sliced vegetables: tomatoes, onions, capsicum on top. If you’re not feeling lazy or prefer the vegetables cooked, you can saute them in a pan with some cooking oil, 2 garlic cloves & tomato ketchup/puree.
4. Sprinkle salt, pepper, oregano & chili flakes as per taste.
5. Grate processed cheese or place an entire cheese slice over the toast. Avoid mozarella as it takes longer to melt, and your toasts will be burn.
6. Place them on pan over medium flame and let it toast.
7. Serve with tomato-chilli ketchup.
I always had a fascination of stocking up all the various sauces that they have at Subway. I try to gather as many as I can find. Some at local malls, and the more exotic ones at Crawford Market. And I’ve figured out a wonderful combination of a few of these sauces for myself. They go with almost everything. I’ve tried it with sandwiches, open-toast pizzas and salads.
Ingredients:
Mayonnaise, 1 tbsp
Honey Mustard Sauce, 1-2 tsp
Curry (Tangy) sauce, 1-2 tsp
Tomato Ketchup, 2 tbsp
Sambal/Schezwan sauce, 1-2 tsp
Oregano, 1/2 tsp
Milk, 3-4 tsp (for the diet conscious, optional)
Procedure:
Just mix all of these as per your taste. The milk increases quantity sans the fat that mayo adds. Adjust proportions of the honey mustard, tangy & spicy sauces as per your taste.
Its damn simple, and trust it will make your sandwiches fly!
Baked Beans is my favorite part of a continental breakfast. The canned version with haricot beans is easily available in hyper marts and is very close to the original. I had no clue of where to find haricot, so I went ahead with kidney beans. Here is the recipe.
1. Keep copies of travel docs
Nothing is worse than losing your passport or tickets and getting stranded in foreign land. Always keep a copy of your passport in every piece of baggage. An extra copy of air ticket & visa won’t hurt if you recycle them when you return.
2. Distribute your currency
Don’t put all your eggs in one basket; spread money across your bags and some in your wallet. Use a spare purse or a self-sealing bag to keep the currency of the port you’re leaving that you can move back in when you return.
3. Check local weather
Weather can be a real spoiler. Quite a few parts of Asia & Europe are infamous for random showers. Be prepared. A folding umbrella or a monkey cap – or at least, the right pair of shoes – can really save a day.
4. Know about your consulate
It is essential to know how your country is represented in places you are visiting. It could be an embassy, a consulate or served by the diplomatic mission of another country. Fortunately, I have never had to use this information. But this is the first place and your last resort if shit hits the roof.
5. Download offline maps on your device
Avoid messy paper maps by downloading local road & public transport information on your smartphone, tablet or pad. If Google doesn’t let you, use Maps (-) on Android to save maps offline. And then if you have a local SIM, Continue reading 10 international air travel tips→
Foodies love buffets. I love buffets for 2 reasons: I get to try out a lot of dishes which I would otherwise never order; the other being I can hog as much as I like. Often times, amateurs at a buffet regret not having enjoyed their money’s worth.
