” A Journey of thousand miles begins with a single step” – Chinese Proverb.
Our first trip to the United States was in April 2017 to see our daughter in New York and travel around. My first visit to the 9/11 site reminded me of the destruction and demolition happening around the world. Loss of valuable innocent victims, loss of a large number of fire servicemen in the neighbouring fire service station and the destruction of twin towers -the land mark of New York City, are signs of evil forcesin existence in the world. With a heavy heart, we went to a nearby cafe. I could see beautiful red tulips in full bloom at a distance, which I caught in my cell phone. Nature brings out her best in creating beautiful flowers and creatures. Plants, animals, and birds blend well with nature and are at home in their environment. Humans are disoriented and do not blend with nature, but are endowed with creative powers to create their own environment. It’s sad to note that this creative power is used ruthlessly to destroy the beauty of mother nature.
The Museums Discovery Centre is a collaboration between the Museum of Applied Arts and Sciences, Australian Museum and Sydney Living Museums. It’s a storage centre for the treasures of the state collection and is located at 172 Showground Road, Castlehill, New South Wales.
I visited the Museum Centre last weekend with my husband. As
it was Sunday, not many people were around, and the canteen was closed. The
Museum operated with a skeleton staff. Outside, the sun was hot and weather
humid, but inside it was cooling. Unlike other Museums which are in the heart
of major cities, this centre is located about 33km from Sydney CBD by road. The
surrounding looked green and welcoming. The exhibits are placed widely apart on
three different levels and subdivided into six stores.
Store 1: This store displays the masterful creation of the world’s best
designers. Chairs, vases, bowls, teapots, and silverware are some of the
exhibits on display. Many items date back to the 19th century.
Store 2: Many innovative technologies that changed the lives of humanity are
contained here. Telephones, clocks, radios, printing machines, engines, etc. to
name a few. Change that occurred from the Industrial age to the present day is
Store 3: Variety of transport engines are parked here. It includes Cobb & Co
-mail and passenger coach, wheat wagon, cars, bicycles, fire engine, an array
of aircraft, cable tram, and a Yacht. Bikes are mounted high on the wall. Planes
dangling from the ceiling look like huge toys.
Store 4: This store is a home for a
multitude of objects collected and used by Scientists both in the field and in
the lab. A Sabre tooth tiger model on display is scary and provides an eerie
atmosphere at the entrance to this store. It’s made from the skins of three
African lions and a goat. Many items on display in this store are scientific
specimens and instruments.
Store 5: Many domestic appliances and toys are exhibited here. Some of the cooking
implements on display appear to be rustic and ancient.
Store 6: The structural model of a few buildings is on display here. Many
architectural elements rescued from historic and beautiful buildings are housed
here. A carved timber window cornice from Drummoyne House is on display. This
massive cornice over 5 metres in length was part of a large stone mansion that
belonged to a wealthy merchant and trader William Wright. The cornice had taken
two years to complete, and the design based on the “foliage, flowers and fruit
surrounding Drummoyne House.”
The tour gave me a glimpse of the Australian past. I was impressed with the model display of a golden nugget,” Welcome Stranger,” that was found in Moliagul Victoria in 1869. Store 3 has many samples of doll dresses, hats, and a variety of shoes.
Museums showcase a Nation’s history, tradition, people,
lifestyle, and culture. In his travel classics “Down Under “the author Bill
Bryson reflects, “Personally, I think Australians ought to be extremely proud
that from the most awkwardly unpropitious beginnings, in a remote and
challenging place, they created a prosperous and dynamic society.
General admission opening hours are on Saturday and Sunday
from 10 a.m. to 4 p.m., and the admission is free.
The Museum centre is closed on Monday and Tuesday.
Group tours to the Collection galleries are available from
Wednesday to Friday. The admission fee is $ 10 per person, with a minimum of 8
people. Behind the scene, group tours are available from Wednesday to Friday for
$ 20 per person.
When we were
on holiday in Perth, my husband’s cousin, who lives in Perth, took us to a
Chocolate Factory and Winery.
is well known for its excellent wineries. We visited Sandalford Wines, which
was established in 1840 and is said to have advanced viticultural practices and
a splendid winemaking team. The Sandalford brand enjoys a reputation for
quality, and visitors are welcomed for wine tastings, for meals in the elegant restaurant
and a guided tour of the winery process.
the car in the allocated spaces and sat under the shade of grape trees whose
branches went above in a criss-cross fashion. As it was early morning, the
weather was cold and the breeze chilling, but the environment divine and
As we were talking
about the beauty of the place, I heard someone saying, “Your blouse looks very
around, and a lady with a twinkle in her eyes remarked, “Did you buy your blouse
“Yes” and realized that she was wearing the same orange floral blouse that I
was wearing. I was glad that nobody thought that it was the corporate uniform
for the winery.
roses at the entrance provide a spectacular view of the winery. We strolled
around the garden and marched into the fertile vineyard. At a distance, it
looked like armed soldiers neatly lined up in their green uniform ready for
their morning drill.
afterward, we joined the guided tour within the building. A video showed a
short history of the winery, process and the storage of wine in barrels and
bottles and finally wine tasting. As we had planned to visit a chocolate
factory, we didn’t dine at their restaurant, but the food looked like the
“Master Chef” dishes.
stopover at the Margaret River Chocolate Company was a mouth-watering
experience. It was full of many blends and a variety of chocolates in different
shapes and colours. All packed neatly and arranged in shelves to attract
customers. Its unique combination of smooth, European-style chocolate is made
from raw ingredient cacao beans. The chocolates that we tasted just melted in
our mouth had a rich aromatic flavour.
went to the nearby beach. The sky was bright and blue, and the water cool
enough to wet our feet. Standing on the shore with white sand and waves under
the feet was therapeutic. The vast ocean reminds us of how small we are when
compared to its mighty power. We saw a person holding a kite right in the
middle of the sea. Whatever he was standing on was wavering on the water, and
he was struggling with the kite which was moving in every direction with the
wind. It was an exciting sight to watch the battle between two forces, the waves
and the wind. But the kite-holder was the master of the situation, trying
everything in his power to control nature’s forces.
Shankar could hear his mother
calling his name loud and clear. It was about eight in the morning, and he
could see the beautiful reflection of sunlight on his glass window. He had to
catch the 8.30 train to be on time for school at 9.00 am.
As he jumped out of his bed in
a hurry, Lucky leaped with a shriek when Shankar stepped on his tail.
He patted the dog tenderly and
said,” Sorry, Lucky, I’d forgotten that you were sleeping under my bed last night.”
Shankar brushed his teeth,
showered and after eating his breakfast, left home by 8.15 to reach the railway
station. His mother had given him the exact train fare to school. On his way to
the station, he met two other friends, Gopal and Raju. Gopal stopped at a sweet
shop, and Shankar couldn’t take his eyes off the colourful bottles full of
multicoloured sweets. He took the train fare from his pocket and bought sweets
to his heart content.
Once they reached the station,
Shankar realised that he didn’t have enough money for the train fare, neither
did his two friends. All three decided that they were going to travel without
the train ticket. The train was going at high speed, and all you could hear were
passengers talking, people listening to music and a baby crying at the far end
of that carriage.
Suddenly there was an uproar
at the far end. You could hear people ruffling their pockets, looking in their
wallets and handbags for their tickets. Ticket checkers have boarded the train.
The three boys didn’t know what to do. In a flash, they hid under the seats at three
Shankar hid under the seats
completely. Suddenly Shankar felt a soft fur close to his body. To his
astonishment, Lucky was also travelling on the same train. Lucky was licking
Shankar’s face and wagging his tail.
Now the ticket checker Ram has
reached where Shankar was hiding. He was checking the tickets of every single
passenger. Ram was a dedicated, honest man. As he came near Shankar, he saw the
dog’s tail. Shankar was dragged out and as he didn’t have the ticket nor the
money he was escorted out from the train.
Shankar was handed over to the
Station Master by Ram. The Station Master was shocked to see Ram with the
little boy Shankar.
“You have been very harsh to
this little boy,” said the Station Master. “How can you treat your son like
“Duty comes first, Sir” Ram
replied. “As an employee of this Railways, I have to do what I am expected to
do. Even if it’s my own son if he has done something wrong, he needs to be
The Station Master paid the fine for Shankar and let him go. That night when Ram reached home, Shankar was fast asleep. His wife said that Shankar was weeping the whole time after he returned from school and had gone to sleep. Ram gently woke his son up and cradling him in his hands, took him to the dinner table. He taught his son the importance of honesty and that it’s a lifelong lesson that he should follow throughout his life. Ram said that he cared for his son very much and wanted his son to learn good habits at a young age.
This week I went to see my Dentist at the University of Sydney campus. It’s not any University in Sydney, but one of the oldest educational Institution established in Australia. Founded in 1850, it is Australia’s first university with sandstone buildings. When a person refers to Sydney University, he or she means the iconic University located in the heart of Sydney.
Prominent Prime Ministers like Gough Whitlam, John Howard, and Malcolm Turnbull, who studied at this prestigious University brought radical changes to the face of Australia and put Australia at the forefront of world map. People from all over have begun to show interest in Australia and are very keen to make Australia their home. Other famous alumni include heart transplant surgeon Victor Chang, author, and broadcaster Clive James, lawyer Michael Kirby, and Australian Aboriginal activist Charles Perkins.
Many have excelled in their chosen field in Science, Engineering and Information technology. Business School has established a name in the financial markets. Graduate employment is ranked highly for the University of Sydney students.
The quadrangle at the University of Sydney is a splendid sandstone building located within the University campus. A symbolic Jacaranda tree which stood magnificently at the southern end of the quadrangle, captured the hearts of the University Community for many years. The unique purple flowers that draped the tree in Spring provided a beautiful backdrop for the memorable graduation photographs.
The building, great hall, clock tower and the lawn in the middle are all hallmark of English architecture — the Sydney University design based upon those of Oxford and Cambridge in the United Kingdom. The whole University campus is lying in a large area, sandwiched between Parramatta Road and City Road and beyond. Newly erected modern buildings have added to grandeur and splendour to old buildings.
Tourists visit this campus and take selfies with
the buildings and lawn as back-drop.
I have captured a few photos of the buildings at
a recent visit to the University.
National Park is situated about 42 km North of Perth. Its main attractions are
the Crystal cave, Koala sanctuary, Kangaroo colonies, and bush walk trails.
stroll through a raised wooden walkway to get a glimpse of koalas in their
natural habitat. We witnessed sleepy koalas perched in very high trees. I
waited patiently to get a view of a koala that ate or moved. Nothing seemed to
move. As they are nocturnal animals, these cuddly creatures sleep during the
day. Their sheer innocence capture visitors and they try to monitor every
movement in their video or capture the photos of these animals.
are a common sight in the lawn. You can watch them nearby in their natural
habitat. They are everywhere in the manicured lawn, not at all intimidated by
the human presence in their precinct. I was able to capture a snoozing kangaroo closeby.
You can buy tickets for Crystal Cave tour from McNess House Visitor Centre within the National Park. It’s a good idea to purchase tickets for the Crystal Cave first and look around for Kangaroos and Koalas. The guided cave tour is at hourly intervals. Henry White first entered the Crystal Cave in 1903. The entrance to the cave remains the same since then. As you walk down the steps to the underground, you walk on the same footsteps to experience the cave. The tour takes about 45 minutes, and the tour guides provide valuable information about the geology of the cave. Some places are quite dark, and you encounter lots of stairs and a few narrow passages along the way. The waxy looking growths inside the cave are the results of slowly dripping water. Mildly acidic water mainly from rainfall percolates down dissolving calcium carbonate as it passes through limestone. Water leaves behind a small deposit which gradually builds up over a long period to unusual cave decorations of different shapes and forms. Stalactites (icicle-like deposit hanging from the roof of the cave) and stalagmites (icicle-like deposit rising from the floor of the cave) adorn the cave.
Yanchep tree adventure offers courses whereby you learn to climb and zip-line through trees. It’s the best way to enjoy bush-land it seems. Bookings are essential for this adventure.
During our walk, we encountered the unexpected. All of a sudden, a cloud of flies swarmed over us, buzzing and blinding us with their presence. We somehow managed to escape from the ordeal by jumping into our car and headed to the city.
Fish cooked with spices and made into a spicy curry makes all the difference; King Fish, Spanish Mackerel, and Snapper are to name a few.
taste best when they are deep fried in oil at high temperature at first and
gradually lowering the temperature. Salmon, king of all fish rich in Omega,
doesn’t taste good when it’s deep fried. However, when it’s is baked in the
oven, the taste and aroma that comes off are beautiful.
In the sub-continent and Sri Lanka, fried fish is something people relish daily with rice and curry. As for vegetarians, pappadam is a must with the daily intake of food, and for non-vegetarians, fried fish is a necessary accompaniment to go with the rice. In the past, I cooked spicy Salmon curry with evaporated milk, curry powder, and spices. Recently I decided to bake the Salmon fish. To my surprise, everyone who tasted the Salmon enjoyed it.
500 gm – Salmon Cutlets
1 Tsp – Ginger powder
1 Tsp – Garlic powder
1 Tsp – Onion powder
2 Tsp – Curry powder
½ Tsp – Turmeric powder
2 Sprig – Rosemary
Salt to taste
¼ – Red Capsicum
¼ – Green Capsicum
¼ – Yellow Capsicum
¼ – Onion
and pat dry in a paper towel. Rub with garlic powder, ginger powder, and onion
powder all over. Add turmeric powder, curry powder and salt and coat the fish. Cover
and marinate in the refrigerator for at least 15 minutes.
Cut ¼ of red capsicum, yellow capsicum and green capsicum into long strips. Slice ¼ of red onion; Cover roasting tin (or baking tray) with baking paper. Arrange the fish, capsicum, onion, and rosemary and place the tin in a preheated oven,180° C. Cover the top with another baking paper and bake for 35 minutes. At the end leave the fish for a few minutes in the oven and remove it.
Use baking paper instead of aluminium foil for crispy skin.
Capsicum and onion get cooked in the oil generated from the fish. You can add the capsicum and onion after 20 minutes for tender vegetables.
Adding garlic, ginger and onion powder first to the fish before turmeric and curry powder ensures that the fish is coated well with these spices.
I use King’s Curry powder, which is available in Sri Lankan spice shops. You can use any other mild to hot curry powder.
Step 1: Cook dhal and other ingredients in a pressure cooker.
Step 2: Cook vegetables separately in a pot and add the cooked dhal into the
1 Cup – Toor Dhal (soak for 2 hours)
1 Medium Onion
2 Long Green chillies (Mild)
2 Garlic Cloves
2 Sprig curry leaves
1 tsp -Cumin seeds
1/2 tsp – Turmeric
Salt – little
500 ML -Water
First, wash the dhal well. Add dhal to the pressure cooker together with the above ingredients and cook according to the pressure cooker instruction. If you use an Indian pressure cooker (I use Prestige pressure cooker) stop after 4 whistles. Dhal needs to be cooked until soft. Leave it aside to cool down.
Step 2 :
Cut the following vegetables to bite size pieces.
2- Small carrots
150 gm – Beans
¼ – Cabbage
2- Small potatoes
1 -Moringa (optional)
1½ tbsp – Cumin seeds
1½ tbsp – Mustard seeds
1 Red Onion (Medium)
2 tbsp – Sambar Powder
1 tbsp – Curry Powder
1/2 tsp – Turmeric
1 – Sprig curry leaf
2 tsp -Tamarind paste
1/4 tsp – Asafoetida powder
¼ cup -Coriander leaves
1tsp – Sesame oil
Salt to taste
Roast cumin seed and mustard seed in a pan until the mustard seed splutters. Add little water (2 tbsp) and with the formation of bubbles, add the Onion. Once the Onion is half cooked add the tomatoes and cook for a few minutes.
(Alternatively, heat 1 tbsp oil in a pan. Add mustard and cumin seeds. As they begin to splutter, add onions and cook until light brown. Add tomatoes and cook for a few minutes). I use water instead of oil in my cooking now.
Add sambar powder, curry powder, and turmeric and stir it over. Add the chopped vegetables and cook for ten minutes. If there is excess dhal liquid in the pressure cooker pour it over vegetable mix. If there isn’t enough dhal liquid add water to the vegetable mixture.
Once the vegetables are tender and soft, add the dhal from the pressure
cooker, and stir it well. After a few minutes add the tamarind paste and curry
leaf. Stir the pot and add asafoetida. Add the coriander leaves and switch off
the cooker. Finally, the sesame oil and mix it with a large spoon.
Serve hot with rice, bread or roti.
1.Tempering: Traditionally an aromatic tempering
is done to give flavour to Sambar. Heat oil (1 tbsp vegetable oil) in a
non-stick pan; add mustard seeds (1tsp) and fennel seeds (1 tsp) and once
mustard seeds start to splutter, add finely chopped onion (1/2 Onion), fresh
curry leaves and dried red chilli (1). Once the onion turns golden brown, drain
the mixture and pour it over the sambar and mix it.
My husband has some heart problem so I avoid tempering now.
2. A variety of vegetables give flavour to Sambar. You can use vegetables like
Okra (ladies’ finger), Pumpkin, Cauliflower and so on.
3. Once the Sambar is cool divide it into 2 or 3 portions and store in the fridge in air-tight glass bowls. Re-heat it when required.
4. Curry Powder – King’s Curry Powder is available in Sri Lankan or Indian
spice shops. You may want to use Keen’s Curry Powder or Clive of India Curry
Powder which is available in the Super Markets.
5. Sambar Powder -MTR Sambar Powder is available in Indian spice shops.