The History of Plumbing

Believe it or not, plumbing has existed for over 4,000 years. In 1700 B.C., the Minoan Palace of Knossos (on the isle of Crete) featured 4 separate drainage systems that emptied into sewers constructed of stone. 

The first toilet had a wooden seat (splinters?!)

The Romans actually built "hot tubs" in 50 A.D. The Roman Emperor Caracalla had a "bath" that covered 28 acres. Imagine the hot tub parties at that dudes house!

There is a debate as to who invented the modern flush toilet. Some give credit to Thomas Crapper (wonder why?), an English sanitary engineer. 


The first hotel to install indoor plumbing was the Tremont Hotel in Boston in 1829. My guess is their rates were very high but very worth it.

We hope this partially satisfies those of you who were craving some plumbing history (you know who you are).

Fast Food not Fat Food Event - Round Up

My First thanks to my Blogger friends who linked their valuable entry to this event.



Though I am not active in blogosphere for the past few months, my blogger friends have proved me that they will support me to their level best.



My second thanks to Priya for giving me an opportunity to conduct this event.



Here you go for the Roundup of 30 recipes. Keep visit Priya's Space for who is hosting the next event.



Please collect the Award for the Participation.

Instant Mango Pickle

It is hot and the temperature reads 38C here.

I live by gallons of juices and water and only curd rice when it comes to solid food.

I always prefer lemon pickle as my first choice of condimanet for curd rice. It is hard to imagine curd rice without pickle. right?


But it is the season for fresh mangoes. So, I went for mango pickle which can be prepared very quickly. Now a days, I am preparing this instant mango pickle very often to make a pair with curd rice.

If the recipe is very simple and easy to prepare, who will feel lazy to prepare it? I definitely don't...

Basic Information:
Preparation Time: <10 minutes
Cooking Time: <10 minutes
Makes: 1 and 1/2 cups pickle

Ingredients:

Fresh Firm Raw Mango - 1 no, large size, 2 cups when chopped
Mustard Seeds - 1/4 teaspoon
Fenugreek Seeds - 1/4 teaspoon
Dry Red Chilli - 11 nos, increase/decrease as per your spicy level
Curry Leaves - 1 string
Oil - 1 and 1/2 tablespoons
Asafoetida -  a big pinch
Salt - to taste

Method:

1) Take a thick bottom Kadai/Pan and dry roast fenugreek seeds, dry red chillies and half of mustard seeds. When you feel the nice aroma of spices and see the spices are changing in colour, turn off the heat and allow it to cool.

2) Meanwhile, Wash and wipe the raw mango using kitchen towel and chop them into very small cubes.

3) By this time, the roasted ingredients must be cooled down. Put them in mixer/coffee grinder/food processor and grind it to a smooth powder as much as possible.
4) Wipe off the same kadai and heat oil in it. When the oil is hot, add the remaining mustard seeds and asafoetida.

5) When the mustard seeds starts to splutter, add curry leaves and immediately add chopped mango.
6) Add salt as per taste and ground spice powder (as said in step 3). Mix well.

7) Continue mixing till the chopped mango turns slightly soft.
8) Allow it to cool and store in a container for future use. It stay good for a week or two.
9) Serve it with curd rice.

Note:
1) If red chilli powder, roasted fenugreek powder and mustard powder is readily available, you can directly add them to chopped mango and skip the roasting part here. Make sure not to add more fenugreek and mustard seeds powder as they give bitter taste.
2) I always like the crunch of raw mango and hence I only fry till the raw smell of spice powder goes off.

3) Increase or decrese the oil quantity as per preference.