Newsletter May 2018

I have had a ‘silly busy’ time over the last few months with Rotary work and my Family History efforts. A few years ago I joined the Lost Cousins site – . This site enables you to enter census details of your family and it can link others, unknown to you, who are looking at the same census and therefore researching the same family, with you. They are the lost cousins. I have only had one hit and that gave me a few days work but I finally managed to work out the connection between us. Now I just have to get all that in my tree.

I also had an Ancestry DNA test done and the first 5 names were cousins that I had in my tree already, in fact I had stayed with one in Ottawa before going on to the Montreal Convention, so this is proving exciting.

Talking of Convention, how many of you are coming to Toronto, please let me know.  FORG is lucky enough to have been given a booth in the House of Friendship but we have to staff it all the time the HOF is open, so again please let me know if you can do an hour or two so that Sue and I can have some time to attend some sessions or have a look around. Our booth number is 242.

We also will be having our Annual General Meeting on Tuesday 26th June at 14:30 – 16:00 in room 809. We will need to finish on time as I have another Fellowship AGM in the same room after us. Please do come along.

Finally, watch this space for news of our new website which is under construction, I intend it to be mainly a blog but with information pages, Q & A pages, tips re DNA, and something for fun – a Family recipe page which should only have recipes passed down a family from one generation to the next and to kick this off here is Madhumita’s mothers recipe. Note that Madu says that in India mutton = goat, not old lamb as it does in the Western countries

Bengali Mutton Curry
Preparation time : 45 mins
Cooking time : 1 hour
Serves : 4 people

1 kg Mutton
4 medium size potatoes washed and peeled
1 medium size onion paste
1 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric powder
2 tsp red chilli powder
½ cup yoghurt
½ tsp whole cinnamon stick, cardamom (2-3), cloves (2-3), bay leaf (1)
Salt as per taste
4-5 Tbsp mustard oil
2 cups water

Cut the potatoes into halves. Marinate the mutton with yoghurt, onion paste, ginger-garlic paste, turmeric powder and red chilli powder, salt for 1 hour and set aside.
In a pressure cooker heat mustard oil, add the whole garam masala, and add the marinated mutton. Stir very well until oil leaves surface. Add potatoes. Stir well. Add water. Close the pressure cooker on slow flame for 5-6 whistles.
Set aside. After 1 minute, open the pressure cooker lid and stir very well. When you find the mutton pieces are cooked and soft, potatoes are cooked, your mutton curry is ready to be enjoyed with steamed rice or Indian roasted bread.

It looks good!

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