They Don't Call them Forecasts For Nothing

There was a great blog post by 37Signals (actually several through the years) on the fallacy of forecasts and I have been happy to add my own two-cents to that concept in previous posts. Just when we have convinced ourselves that our forecasts are based on the right assumptions and are the perfect blend of optimism and conservatism, then....reality happens and delivers numbers of her own.

If the business world put as much energy into early indication (actual data from real sources that would validate assumptions or establish trends) as we did into forecast exercises, I wonder if we'd immediately begin making better decisions? I suspect so.

Hiring and Human Nature

There is a common phrase that is said (and I have certainly used hundreds of times myself) that upon reflection is a lie: "Great minds think alike." And its corrolary: "Fools seldom differ."

The truth is that great minds are composed of all sorts of different natural styles, curiousities, backgrounds, talents, and thought processes. This, of course, leads to wonderful innovation in so many parts of our lives and industries. If we all thought (verb) alike, then our thoughts (noun) would be too similar to generate anything new or inspirational.

However, it is human nature to rate ones' own abilities above average and then to seek like-minded (both in the verb and noun) individuals to associate with. This is never more evident than in the hiring process, where so often hiring managers hire people exactly like themselves, rather than hiring those who complement their skills or abilities and will challenge them to think in new ways. Diversity of thought is just as important (and certainly harder to judge from afar) than diversity of race, religion, or lifestyle. These people who think differently than ourselves, can cause us to be better business people, better strategist, better implementers, better managers, and possibly, better people.

This is a challenge for us all. We have to forget idioms (no matter how common they might be) and a little bit of our own tendencies, in order to benefit from great minds.

The Trap of Being Competitive

It is a frequent request from sales teams: create products that are more competitively priced or competitively featured. It sounds good and this kind of request has send product marketing and engineering teams off to create me-too products for centuries. The trouble is that is hardly ever works out as well as one would hope.

See, when you set out to make a competitive product, you have actually given up the one thing that might just be the key to your success: the ability to set the criteria for which products are judged and buying decisions are made. You have let your competition decide what is important and make you play catch up.

If you have the creativity and capability, it is much more fun (and probably more successful) to do something your competition isn't doing. Create a new product category. Solve a new problem in a new way. Sell to new customers in a new way. Go after a Blue Ocean or a Purple Cow, as the authors's suggest. Do something to set the pace and decide the rules of the game and then get your competition chasing you (or better yet, dismissing you as an outlier and you can be successful without them even noticing).

The 3 Secrets of Life

Okay, I confess, I don't know the secret of life. I have a suspicion that it has something to do with not seeking the secret (doing) and becoming a better person.

Something to think about as we ponder new year's resolutions here in a few weeks.

Doing the Wrong Things Right

I read a great blog post by Dan Pink on this topic and thought it would make a great cartoon. This might be a good one to print out and put by your computer or where decisions are made or priorities are set. Watch against activity that feels good and right, but doesn't clearly lead to results or value that your customers perceive.

Maybe this doesn't happen to you

How Times Flies

I judged a capstone business plan presentation today at the Oregon Graduate Institute today and met someone who has read this blog (thanks!). Made me marvel how time has flown by since my last post.

There has been a new school year, new opportunities and projects on the professional front, and no shortage of fun things to work on (this blog, apparently not being one of them). Since August, I have gotten a promotion, traveled domestically and internationally, launched over a dozen new products that I am excited about, wrote no fewer than 6 new songs, and have been enjoying being a wife, mom, and friend. I am blessed. I hope the past few months have been positively eventful for you as well.

I have a few more doodles to post and some thoughts to document here, but before all of that, I wanted to wish you all a happy Fall and say I haven't forgotten about you and the fun times we have had together exploring ideas of innovation on this blog. Okay, the fun that I have had. :)

I have heard of people spending the whole month of November (Thanksgiving month) documenting the things they are grateful for and counting their blessings. I count this blog and the folks who read and comment on it among my blessings.

P.S. If you don't want to wait for blog posts, you can always follow me on Twitter or if we actually know each other (in the real world) on Facebook or LinkedIn.

Every Day is New

Inspiration in Another Form

I have been working on a new praise and worship song that includes these lines. I heard them first at a worship session lead by Kathryn Scott recently and thought they were very powerful and worthy of memorializing not only in song, but in a little cartoon. Hopefully the song turns out half as meaningful as these words have been to me. If not, then you can print out this drawing, keep it at your desk, on your fridge, or your bathroom mirror as a reminder.

The Power of Focus and Perspective

The Shock of Reality

A colleague of mine said this the other day (in the context of some technical issue he was dealing with) and I thought it good advice for other areas of life as well. Sometimes you have to pick your battles and some are just not worth fighting. Other ones, are worth overcoming the impossible for.

Complexity

Seems to me there are two kinds of businesses: one which relies on reducing complexity and costs and delivering a simple proposition to customers and the second while relies on charging a premium for delivering something unique, special, or otherwise differentiated. The role of the business leader is to pick one.

Courage

Long Live Potential

This quote, along with so many other great ones, can be found a Chris Guillebeau's blog.

Being Bolder

What's the worst thing that could happen? It probably isn't as bad as you think (or as likely).

Judiciously Judge

Adventure

Paint a Picture

I find the leadership is really about storytelling. First, having the skills to survey the landscape, recognize the patterns, and choose an appropriate path and second, and perhaps even more important, the ability to paint that picture for those that you may lead. To make them see themselves as part of the story. To paint a picture for others to see begins with framing a scene and then showing it.

Gung-Ho Attitude

Another phrase I have never really understood was "gung-ho attitude," but that didn't keep me from loving this line from one of my son's Star Wars, The Clone Wars books.

What does it mean to be "happy as a clam?"

Mission or Adventure

Pumpkin Almond Cup Cakes

Few days back I made 'Khatakhata' - a special mixed vegetable dish from konkani cuisine. It needs pumpkin and I looked for it through all grocery stores, super markets, indian stores but every one said its out of season. But Wholes food had canned pumpkin and I thought of giving it a try. But when I opened the can I found that it was mashed one and not cubed ones. So I couldnt use that in the khatkhata. (Yes recipe will come for it when I cook it next time as this time I forgot to take pics). Then I was looking for all pumpkin recipes that can use puree of Pumpkin and found that cupcakes use them. So finally after reading lot I came up with this my version. Once it started baking it spread so much of aroma that I just couldnt wait for them to get ready. What a nice way to eat Pumpkin :)


Ingredients
2 cup Pumpkin Puree
3 Cup Maida
1 Cup Butter
1.5 Cup Brown Sugar
1/2 Cup Castor Sugar
2 Spoon Baking Powder
1/2 Spoon Baking Soda
1/2 Cup Milk
1/2 Spoon Cinnamon Powder
1/2 Spoon Cloves Powder
1/2 Spoon Nutmeg Powder
1/4 Cup Almond Sliced
1/2 Spoon Pistachio Essence
2 Eggs

Method

• Sieve through Maida, baking powder, baking soda few times.
• Mix Nutmeg powder, cinnamon powder and cloves powder. Keep aside
• In a bowl, beat butter, brown sugar and castor sugar together untill mixture is fluffy and sugar is completely mixed
• Add in each egg at a time and beat them into the mixture.
• Now add the sieved maida-bakingpowder mixture little at a time till completely accomodated. Stir with a spatula and dont use blender here.
• Add milk and mix well. Mixture will thin down a little
• Add pumkin puree and pistacheo essence and mix gently using the spatula
• Mix in the almonds except few to decorate in the batter.
• Preheat the oven to 350F/180C
• Grease the cup cake trays and fill in the mixture upto 3/4th level in each cup
• Garnish with remaining almonds
• Bake in the oven on 350F/180C for 20 minutes. Knife inserted should come out clean.

Notes
If you are using fresh pumkin, just steam the pumkin and then mash it in mixie. I guess that should work too.
Made around 16 medium sized cup cakes

Very Berry Cake

Right now we get so many variety of berries out here that I thought it would be a good idea to try out this cake.


Ingredients
3 Cups Maida
4 Spoon Baking Powder
2 Eggs
1 Cup Butter
1 Cup Sugar
3/4 Cup Milk
2 Cup Rasberry
2 Cup Blue Berry
3/4 Cup Black Berry
6-8 Strawberries
Salt to taste

Method

• Mix the butter and sugar with the handheld mixer.
• Add Egg and mix again till thick and smooth paste
• Sieve the maida, baking powder and salt together.
• Preheat oven to 350F/180C
• Add the maida-baking powder mixture in to the egg-butter-sugar mixture with constant mixing using handheld mixer
• When the complete maida and baking powder mixture is mixed it would be quite thick. Add milk and mix well
• Add all the berries (used whole berries except for stawberries which i chopped in to four pieces as they were big ones) and mix with a spatula
• Grease the baking pan and pour in the mixture.
• Bake for 35 minutes at 350F/180C

Notes
I used powdered sugar so that it can dissolve in quickly.
Also I used the fresh fruits directly from fridge so that they dont over cook.
You can also use frozen berries available in the market. I might try freezing the fresh berries and using them unthawed next time.
Also I used salted butter and added salt to so it tasted little extra salt. So if you are using salted butter dont use salt or vice-a-versa.

Pineapple Muramba

Almost a month back I got the big pineapple from costco. I just remembered mom's pineapple muramba and thought of giving it a shot. Called up mom and asked for recipe.. And it turned out that it was quite easy to make it and hence prepared that night immediately :)


Ingredients
5 Cups Fresh cut Pineapple
3 Cup Water
1.5 Cup Sugar

Method

• Mix pineapple pieces with water such that it barely submerges pineapple
• Cook the mixture over medium flame keeping a lid till pineapple are cooked.
• Strain the mixture and separate out pineapple and water
• In same water mix the sugar and bring to boil
• With constant stirring keep heating water over medium flame till it becomes 1 string consistency syrup
• Now add pineapple pieces and boil once again
• Let it cool down and refrigerate in the fridge

Notes
The muramba needs to be stored in fridge and it would stay for few months.
Good side dish to eat with chappati/paratha
I dont like too much of sugar syrup and hence the above recipe gives very less sugar syrup mixed pineapple muramba.. If you like you can add another cup of water + 1/2 cup of sugar to get traditional version which has more liquid

Raskadam

Its been quite a few months since I had Raskadam one of my favourite sweet. So thought of giving this a shot. The recipe was adapted from 'Ruchira' a well known recipe book in Pune.


Ingredients
3.5 Cup Milk
1 Spoon Vinegar
1.5 Cup Sugar
1.5 Cup Powdered Sugar
4 Cup Khoya
A pinch of Saffron
1 Cup Grated Paneer

Method

• Warm couple spoon of milk and add the safron. Keep aside.
• Heat the remaining milk
• When the milk starts to boil add vinegar mixed with a spoon of water and stir continuously.
• When the milk cudles and water is separated out, throw out excess water and run it through the cold water
• Squeeze this mixture in a cotton cloth and drain out the water.
• Mix it thourghly and make the dough out of it.
• Prepare around 25 balls out it (small sized
• Mix the sugar with the 6 cup water in the cooker and boil it
• Add these small balls in it and let it boil for around 5 minutes
• Cover the cooker with lid and boil for another 5 minutes
• Remove the lid, add half cup of water and boil for another 5 min. Let the balls cool down. Take out these balls and spread them on the plate and keep aside
• In a nonstick pan on medium flame cook the grated paneer till golden in colour and keep aside to cool down
• Mix grated khoya, powdered sugar, safron-milk and make the dough out of it.
• By now the paneer would be cooled and crispy. Powder it in the mixie and spread it in a separate plate.
• Now is the time to assemble the raskadam. Cover the cooked ball with the khoya mixture by froming a cup shape around it and closing it after inserting a ball in it. Roll the ball in the powdered paneer

Notes
Be careful not to burn the paneer and stir it continuously while cooking, I did that so that it was easy to powder the paneer and the raw smell from it goes away.
The ball preparation for the raskadam is similar to the rasgulla except prepare small sized balls and quantity of sugar-water.
You can add orange or pink - red colour in the khoya mixture but i didnt have it and hence didnt use it.

Prawns Puff

When I was india I had done lot of R&d to prepare the Puff. I tried it couple of times but it didnt become fluffy. It was very messy too. So for a while I thought lets try to use the readily available Puff Pastry Sheets out here in the market. The outcome was amazing. But I would be happy the day I get this outcome when i can make those sheets too :)


Ingredients
2 Puff Pastry sheets
1 Cup Prawns
1 Tomato
2 Onions
4 Garlic Cloves
1 Spoon Corriander Powder
1 Spoon Red Chilli Powder
1/4 Spoon Garam Masala
1/4 Spoon Jeera Powder
1/2 Spoon Black Pepper Powder
A pinch of turmeric powder
1 Egg
Salt to taste
Oil

Method

• Take out the pastry sheets from the fridge and keep them aside to thaw.
• In the mean time, heat the oil and add finely chopped onion to it. Cook till onion is translucent
• Add finely chopped tomato in it and cook till tomato is almost done.
• Add prawns and garlic to it and cook for couple of minutes.
• Add turmeric powder, red chilli powder, garam masala, jeera powder, black pepper powder and salt to taste. Cook till oil seprates out.
• Add corriander powder to it and again cook for a minute or two. Keep aside
• Pre-heat the oven to 400F
• Grease the baking tray.
• Cut each baking sheet into 3 vertical and 2 horizonal pieces to give you 6*2 = 12 pieces. On each piece of the sheet add in the prawns mixure and fold it and keep it on the baking tray.
• Beat the egg, dip a tissue in it and spread the egg over the puffs
• Bake in oven at 400F/200C for 15 minutes and your puffs should be ready to serve.

Notes
I used medium sized prawns so that I dont need to cut them and neither are they too small to recognise and loose their taste in the masala.
Also I used the egg to get the golden brown effect of the puff as mentioned on the puff pastry sheet box.

Tofu Burger

I was very inclined to prepare the burger at home but didnt want to try any meat burger. So thought of preparing paneer one. But then the indian grocerry store was little far from my place so thought to try it on tofu. The burger turned out quite well and the mildness of tofu vanished in the spcies and other things that I added.


Ingredients
4 Burger Buns
100g Tofu
2 Onions
1 Tomato
1 Fresh Red Chilli
4 Cheese Slices
1/2 Cup Lettuce
Ranch Dressing
Salt and Pepper
Oil

Method

• Cut the Tofu into cubes
• Heat oil and keep the flame on low.
• Add tofu pieces and cook till light brown in colour.
• Add onion slices, red chilli into it and cook till onions are slight brown in colour
• Add salt and pepper and stir well. Divide the mixture into 4 portions
• On each bun keep the cheese slice and add the portion of the cooked tofu mixture.
• Spread the lettuce, tomato Slice, couple of drops of tomato ketchup and one circle of the ranch dressing.
• Close with the upper portion of the bun and serve.

Notes
I cooked tofu on very light heat which helped me keep it soft. The Spicy Chilli, ranch dressing helped in supressing the mildness of Tofu.

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