The World's Most Expensive Toilets

It seems that having a porcelain thrown is just sometimes not enough! All over the world, new (and costly we might add) toilets are being created that leave us common folk dreaming of what could be. Here is a rundown of the world's most expensive toilets. 

Russian Toilet System for NASA

This beast is specially designed to work in space. At a cost of $19 million, it includes straps to hold down astronauts and a fan to suck everything up into a septic tank. It may not be the best looking, but it is definitely the most advanced! 

Hong Kong’s golden toilet  

This little beauty is made of 24-carat solid gold and is currently on display in Hong Kong. Cost is just around $5 million. It's made of gold; not much else to say!

“Dagobert” Wooden Toilet Throne

Hand painted with a medieval design, this ash wood toilet has a price tag of $14,123, it comes complete with a pull chain flush.

Toto Neorest 600

Certainly the most 'normal' looking of the bunch, this toilet is still slightly out of reach for most, costing $5,800. If automatic hands-free lid opening and closing, heated seat, automatic and remote hands-free flush, automatic and self-cleansing system, water conserving dual-flush mode, warm air drier, and air purifier are things that you can't live without, then you might want to check into getting one for yourself.

As always, you can find us at www.klasinski.com!

Thai Red Vegetable Curry

Food Blogging made me to explore many international recipes across the world.  I have tried few recipes based on the food I tasted while going out with my hubby. I came across some international recipes through my fellow bloggers.



Few months ago when I was in abroad, my husband was telling me about Thai food especially the tom yum soup which he loved it most. I wanted to try it at home for him and searched for the recipe over web. But instead I landed here for the Thai red curry. While going through it, I found the preparation to be easy. I can't describe the feeling when you find some good recipes which can be prepared without the need to shop extensively. Yes, to prepare this recipe, I had all the ingredients except lemon grass and Galangal. So the next day, I bought these ingredients from the nearby shop and prepared it for lunch.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Serves: 3



Ingredients:



Oil - 1 tablespoon

Thai red curry paste - 1/4 cup (Click here to prepare Thai Red Curry paste)

Coconut milk - 2 cups

Soy sauce - 2 tablespoon

Salt - to taste

Sugar - 1 teaspoon

Asparagus - 3 nos, chopped

Eggplant - 1/4 cup, cubed

Mushroom - 5 nos, sliced

Tofu - 8 nos, 1 inch length cubes

Baby corn - 3 nos, chopped

Red / Green bell pepper - 1/4 cup, sliced length wise

Green peas - 2 tablespoons

Shallots / Small Onions - 1 nos, chopped

Basil Leaves - 5 nos

Method:



1) In a wide pan / kadai, heat oil.

2) Add the red curry paste when it is hot, saute till it releases oil in sides.

3) Add the coconut milk now. Mix well till the red curry paste blended with it.

4) Add the soy sauce, sugar and salt.

5) Add the vegetables and tofu given under ingredients to this gravy and cook till it becomes soft and at the same time retains its shape.

6) Add mushrooms now and mix gently.

7) Add 3 torn basil leaves and continue cooking for 5 minutes.

8) Taste and adjust the salt. When all the vegetables are cooked enough (also they should be firm), Turn the flame off and garnish with remaining basil leaves.

9) Serve hot. We enjoyed it with hot steamed rice.

Notes:



1) Use any vegetable which are available in your kitchen.

2) I used canned coconut milk. You can also prepare coconut milk out of coconut powder or by fine grinding fresh coconut.

Mor Nellikkai - Gooseberries Pickled In Curd

MOR NELLIKKAI 

AAMLA/GOOSEBERRIES IN CURD

Starting from Uttaana Dwaadashi my mother-in-law saw to it that Nellikkai / Amla was included in our daily menu as long as the gooseberry season lasted. She prepared Chutneys, Pickles, Pachchadies, Tokkus and Spicy Rice using the wonder berry which is filled with many essential nutrients beneficial to health. Of all the Nellikkai dishes prepared Mor Nellikkai was and is still my favourite. I love to start my meal with this delicious pickle mixed with at least one morsel of rice.

INGREDIENTS 

Gooseberries/ Nellikkai - 1/2 kg ( 25 numbers ) 

Curd - 3 cups 

Chilly powder - 2 tbsps 

Salt - 2 tbsps 

Turmeric powder - 1/4 tsp 

Asafoetida - 1 pinch 

Mustard seeds - 1/4 tsp 

Sesame oil - 3 tbsps 

TO BE POWDERED TOGETHER ( RAW )

Mustard seeds - 2tbsp 

Fenugreek seeds - 2 tbsp 

METHOD 

1. Wash and wipe the Nellikkais dry. 

2. Make small incisions between  the segments of the Nellikkai without cutting them into separate pieces. 

3. Heat sesame oil in a heavy bottomed pan and add the mustard seeds. 

4. When the mustard seeds splutter add asafoetida and the slit Nellikkai. 

5. Add half of the salt and stir well and lower the flame.

6. Cover it with a lid. The Nellikkai will release juice and cook in its own steam.  

7. Stir now and then to avoid burning. 

8.When the berries look slightly cooked  add chilly powder, turmeric powder and the remaining salt. 

9. Stir well for a couple of minutes until the raw smell is gone and switch off flame. 

10. Cool the pickle thoroughly and add whipped curd.

11. Add the raw mustard and fenugreek powder and mix well.

12. Store in a clean dry jar. 

Allow the berries to marinate in the spicy curd  for one day and then enjoy the Mor Nellikkai to your hearts content.