"To constantly usher latest technologies and provide better quality services in the field of Heating, Ventilation, Air-conditioning, Refrigeration, Cold Storages & Building Services Arena". It has strategic- alliances & joint-ventures in order to achieve objective of providing an environment which is healthy, safe, productive & comfortable from the best in this field from all over the world. It is our vision and determination that has propelled RCS's rapid growth from a small beginning to become a name to reckon with in the industry today. Since its inception, RCS has been in the business of manufacturing and executing works in HVAC field on a turnkey basis. With vast experience of the promoter directors, Anoop Saxena and Rajeev Saxena, who have been in this business since 1984, the company has moved ahead by leaps and bounds. RCS, today is a 250 member organisation which includes professionals with decades of wisdom and experience drawn from reputed companies such as, Mecon, Thermax, Blue Star, L&T, NTPC, TCE, ACCO etc.

The various companies have been formed with a 'specific' mandate & also to make sure that the focus on the areas as defined in its charter are successfully met with. RCS Group of Companies Roots Cooling Systems Pvt. Ltd. is the leading manufacturer of rigid-media type air washers and natural ventilation systems in the country. Cooling & Ventilation, ROOTS COOLING SYSTEMSsecond hand curtains remuera Enviro Roots Devices Pvt. Ltd. is providing services in the field of Central Air Conditioning and Refrigeration Segmentsblue curtain falls sarkı sözü Central Air Conditioning & Refrigeration System, ENVIRO ROOTS DEVICESstockholm voile ring top curtains

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I am sure most of the Indian food bloggers are going to put up quite a show. Is there time to put a good meal on the table? I read Nandita’s comment and how busy she has been and thought it was time for another post in the ‘under 30 min’ category. Something to help you along while you spring clean and still score with the MIL (or TH, or the wife?) 😀 . You’ll need to have access to one Maharashtrian spice though, the goda masala aka kala masala. There is no time to make it at home at the moment but you can find a recipe here (though not the way my MIL used to make). It is to Maharashtrian cuisine what the garam masala is to North Indian. Every family has their own variation and every shop (in Pune or Mumbai) seems to have its own recipe as well. This summer I had planned to re-stock in Mumbai but the shops failed me. None that I visited, carried the really black kind. Most were a deep brown and did not use any coconut. Now why would it be called kala (black) masala if it was supposed to be brown! S

o I am going to have to make my own. I now have all the ingredients but have been putting it off. I am down to the last few teaspoons full. S You cannot substitute the kala masala with any other because of this one spice, the pathar phool (translated: ‘stone flower’), a kind of lichen! It gives the goda masala its distinctive taste and aroma. So, talk to your friendly Maharashtrian neighbour (hopefully, they have the black kind) and ask for some. While you are visiting, don’t be bashful, and ask for a little amsul or kokum as well. This is a great dish with roti or dal-chaval. The big unpeeled chunks of pumpkin translate to one minute for vegetable preparation! Make the quick salad while it cooks and you have the sabzi and the salad in under 30 minutes! This will impress (visiting 🙂 ) MIL big-time! Baakar Bhaji (Pumpkin in a spicy curry with peanuts and coconut) 600gms ripe pumpkin, cut into 1″x1″ pieces 1/3 cup crushed roasted peanuts (do not grind very fine)

1/3 cup fine grated copra (dry coconut) 2 T khus khus (poppy seeds) 2 t goda masala 1/2 t red chilli powder (or more) 1/4 t (mild) heeng 1/2 t fenugreek (methi) seeds 1 t mustard or rai seeds 4-5 pieces kokum (use a little tamarind, if you must!) jaggery (or molasses) the size of a small Indian lemon Wash and cut the pumpkin. Dry roast the khus khus and grind. Dry roast the grated copra till golden, and crush with your fingers. Heat oil in a pressure cooker (if you want this done real quick 🙂 ) and add the methi and rai seeds and then the heeng. Drop in the pumpkin pieces and fry for 5 min., stirring occasionally. Add the rest of the ingredients. Add a 1/2-3/4th cup water and mix well. Pressure cook for 7 minutes. If cooking in a pan, cook till the pumpkin is tender (20-30 min), stirring occasionally. It should have just a little bit of gravy and not be watery. The curry is full of flavours: the tart, the sweet, and the salty, all balanced deliciously with added texture from crushed peanuts and the coconut. Yum