Helensburgh Hindu temple

I am sure you get the vibe from my blog that I am not a very religious person but I do enjoy going to the temple occasionally. My husband always reminds me how religious my mum is and he finds it a bit surprising that I am not like my mum in the religion department. I always tell him, “If I have a clean heart and make sure that I am not hurting anyone in my day to day life, God will consider me as a good citizen and will be happy with me. There is no need to really visit a temple all the time or pray for hours :)”.

There are not that many Hindu temples in Sydney and most of them are not close to where I live so planning is required to visit one.

From time to time I feel like I should go to the temple and pay my respect so I drag my husband along for some prayer. Last weekend we managed to go to a temple in Helensburgh called Sri Venkateswara Temple. It is around 45 minutes’ drive from my apartment or an hour from Sydney city center (55km). The temple is built on top of a hilly area 400 feet above sea level. It has four ‘praharam’ (encircling corridors). Sri Venkateswara Temple was built in 1978 by the Indian people in Australia as a South Indian-style Hindu temple.

So far there is no Nepali temple in Sydney but they are planning to build a version of Nepal’s famous Pashupathi in Sydney.

At the temple devotees are supposed to leave their footwear outside and wash their hands and feet before they enter the temple. The temple area inside has small shrines for each of the Gods. There are priests performing rituals at each of the shrines at a pre-determined time.

There is a temple counter inside which provides visitors with more information about temple rituals and prayers.  They also sell puja for $15 which goes towards maintenance of the temple. You get a plate of puja which has Sindoor, flowers, dhup and fruits. Also, you can buy diyo (oil lamp) if you want to light just the diyo.

The temple has deities like Lord Venkateswara, Goddess Mahalakshmi ,Lord Chandramouleeswarar, Goddess Thripurasundari , Lord Ganesh, Lord Subrahmanya , Lord Navagraha, Goddess Durgambika , Lord Rama , Goddess Andal , Lord Krishna, Lord Brahma , Lord Hanuman, Lord Garuda  , Lord Sudharsana , Lord Viswakshena , Lord Dhakshinamurthy and Lord Chandikesa.

I have seen lots of South Indian weddings being performed inside the temple in my previous visits.

I know it doesn’t sound so right but I love to go to this temple because they serve a great Indian food in their canteen during weekends. I always have Masala Dosa (made by stuffing a lightly cooked filling of potatoes, fried onions and spices in a fermented crepe or pancake made from rice batter and black lentils) and Vada (a donut  shaped dish made from lentils and gram flour or potato) . They are so cheap but so yummy. They do sell other South Indian vegetarian dishes as well but those two are my favourite especially with masala tea (spiced Indian style milk tea).

The temple opens 8am – 7pm, week-ends and public holidays; 8.00am to 12.00pm and 4.00pm to 7.00pm on weekdays.

Chocolate cupcakes

Ingredients (make 12 cupcakes)

  • 80g unsalted butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ cups plain flour
  • ¾ cup cocoa powder
  • 2 tsps baking powder
  • ½ cup milk

Icing

  • 50g unsalted butter
  • 1 cup icing sugar
  • 1 cup cocoa powder
  • 2 tbsp milk
  • Sprinkles or lollies to decorate

Steps

  • Preheat oven with fan to 180°C or without fan for 200°C.
  • Place cupcake papers in two 12-hole cupcake trays.

  • In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time and cocoa beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined.

  • Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.

  • Divide batter evenly between 12 patty cases.

  • Bake for 15-20 minutes, Cupcakes are baked if they spring back when lightly touched in the centre. Allow cupcakes to cool in pan for 5 minutes before transferring.

Icing Steps

  • In an electric mixer, beat Cream butter until pale and smooth. Add the milk and half the sifted icing sugar and cocoa powder. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry, add some more milk, if too wet add more icing sugar.

  • When cakes are cold, spread generously with icing and dip into sprinkles or decorate with small lollies.

Rose cupcake icing

I also decided to do a rose swirl with the icing. As it was my first attempt, it was not very good but here are the steps.

  • Start from the middle and pipe a small amount of buttercream into the centre.

  •  Slowly work your way around going anti-clockwise until you reach the outer edge of your cupcake. Remember to apply even pressure to your pipping bag, this insures an even swirl all the way around.

Here is the YouTube video if you want to try.

I made them for Teej along with Vanilla cupcakes.

Aastha Pokharel representing Nepal on Asia’s Next Top Model

I am sure you all know the show called America’s Next Top Model. We have our own version here in Australia called Australia’s Next Top Model. They are doing a new Pan-Asian version of it called Asia’s Next Top Model and I am so glad to see Nepal being represented in this contest.  🙂

The new Pan-Asian television series gives young Asian women, with modelling aspirations, an opportunity to prove that they can make it in the high-stress, high-stakes world of international modelling. Coming from various backgrounds across Asia, the series follows the top model hopefuls as they live and compete against each other for the coveted prizes.

Hosted by Nadya Hutagalung, the show charts the transformation of aspiring models into successful top models. With fashion director Daniel Boey, fashion photographer Todd Anthony Tyler and model mentor Joey Mead King guiding and mentoring the top model hopefuls, these young women will see themselves competing in a highly-accelerated modelling boot camp to top model fame.

The winner of the first season will be offered a contract with one of the top modelling agencies in Asia and/or Europe.

Aastha Pokharel is representing Nepal and she should do a great job as she has lots of experiences as a model in Nepal.

Here are some details of Aastha Pokharel

  • From: Kathmandu, Nepal
  • Education: Bachelor in Nursing
  • DOB: 10/24/1991
  • Sex: Female
  • Height: 5’9″
  • Weight: 53 kgs
  • Waist:   25.5″

Asia’s Next Top Model will be broadcasted across Asia from late 2012. With 13 episodes of fresh new Asian modelling talent, you would be exposed to the calibre of work and passion that builds and sustains this industry.

Wishing Aastha all the best on her journey. Please support Aastha Pokharel and her journey on Asia’s Next Top Model.

You may also like :

*Aastha journey’s in Asia’s Next Top Model *Prabal Gurung : A Fashion designer from Nepal *Varsha Thapa: First international fashion model from Nepal

Guest Post : Forward

Thank you Nelle for sharing her life with this wonderful post. You can check her blog on nellewrites. She is truly talented and amazing writer and I am eagerly waiting for the day when her book will be published.

Also I will like to congratulate her for upcoming award for her volunteerism at Planned Parenthood. You are a good example of how commitment and hard work pay off.

My appreciation and gratitude to Nepaliaustralian for her invite to write a guest post for her fascinating blog.  She takes us on such wonderful journeys and mini-tours with each new post, through two places and more what seem so exotic.

Fiction writing flows easy from my soul.  My own blog exists as a relief valve replete with short stories.  On occasion, my writing ventures into the personal, shared glimpses at the last dozen years.  I cannot take you all on a tour of wondrous places, so the logical writing for this guest post flays open part of my life and exposes a path fraught with experiences I care not to repeat.

Sometime just short of fifty-eight years ago, a physician declared me male at birth.  Gender assumptions ruled, through childhood, adolescence, and decades of adulthood.  One big caveat occurred in 1960, year America elected John F Kennedy president.  My gender exploration as a six year old earned a declarative statement from my father.  “You’re sick.”

So I believed, through the 1960s, 1970s, 1980s, and three quarters of the 1990s. What ensued I’ll truncate and spare much detail.  Married, parent, businessowner, these descriptive terms of my life collided with jumbled works within beginning in the late 1990s.  Gender pressure ratcheted to an unholy level.  It worked over my ability to function, a steady slide into oblivion, to the detriment of all around me.

The worst of it fell within a thirty-month window, 2001 through 2003.  I crossed gender lines nine years ago, and in 2008, faced an expected indictment that led to a two-year sentence and twenty-one months served in a federal prison camp, from June 2009 to my release in March 2011.

The dysfunction would not define my life.  Eight years ago, I pulled myself together, driven by some inner will to overcome and rebuild.  It required fighting through severe depression.  It meant re-commitment to personal and work ethics.  Over the ensuing four and a half years as a state employee, I rebuilt integrity lost in those thirty months, manifested in my commitment to each claimant and in distinguished service to my employer.

People fall into horrid circumstance.  Sometimes we act in irrational ways or shut down when faced with unimaginable pressure.  If one stumbles as I did, don’t accept it.  Strive for better.

Don’t stay down.  Don’t accept failure.  Learn from the adversity.  Get back up and dust off.  Learn from weaknesses and overcome them.  Commit to the truth no matter if it carries adverse consequences.  Commit to make amends, to rebuild and move forward.  And after, consider precious rebuilt integrity.

I’m a student, again.  I’m a Planned Parenthood volunteer, less than two weeks from receiving an unexpected state award honouring my volunteerism.  I’m a writer, new, four years into the creative path after a lifetime of business writing.  My first novel, now in its eighth edit nears an end.  I anticipate at least two more edits before the agent process begins.

Regrets?  Many.  Guilt?  Much.  Stronger?  🙂

Please click here if you are interested to write a guest post for me.

Aloo Tama bodi (Potato with Bamboo Shoot and black eye beans)

This is one of the popular dishes in Nepali/ Newari cuisine. In Newari style Bhoj (feast) you will always find this dish.

Aloo Tama is a classic Nepali soup prepared with black eyed beans, potatoes, bamboo shoots and spices. Tama is a non-fermented bamboo shoot product. Aloo tama is well-loved comfort food cooked almost in every household throughout Nepal. The enduring popularity of this dish is that, it is extremely tasty and very appetizing mainly for its slightly sour and pungent taste. There are different way to cook this and today I am sharing my style using pressure cooker.

Ingredients

  • 1 cup bamboo shoots (preferably sour one)
  • 4 medium potatoes, peeled, and cut into ½ inch cubes
  • 1 cup black-eyed peas (soaked overnight)
  • 1 teaspoon dry cumin seeds (jira)
  • 1 medium onion, finely chopped
  • 3 red dry chilies
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • ½ teaspoon turmeric
  • 2 medium chopped tomatoes
  • 2 tablespoons oil
  • Salt to taste
  • Lemon juice to taste

Steps

  • First of all let the black eyed beans shock in water for overnight. If you forget to soak it overnight, you can soak in hot water for few hours and it will be fine.

  • Heat oil in a pan. I used pressure cooker.
  • Add turmeric, dry cumin seeds and red chilli and fry until it is dark.

  • Then add garlic and ginger.

  • Add chopped onion and cook few minutes on low heat.

  • Add potatoes to the onion and sauté for at least 5 minutes in medium heat.

  • Add little water so that it doesn’t stick on the pan.
  • Add soaked beans, tomatoes and fry for few minutes.

  • Add 2 cup of water, salt, chilli powder and cover the pressure cooker and press for 6-10 whistle or until potatoes is cooked.
  • Take off the pressure cooker and let it cool down.

  • Now add bamboo shoots and 1 cup water ,cover it and let it simmer for another 10 minute or until desired consistency is reached.

  •  Taste and add lemon juice as required to make it bit sour.
  • Sever with roti or rice.

You may also like :

*Aloo dum *Aloo ko achar *Aloo chop