Wednesday, February 22, 2017




Fresh palak/ spinach leaves
Besan/ chickpea
Rice flour
Red chilli powder(optional)
Chat masala or black/rock salt
Oil for frying.


This is a very easy dish to prepare . Less time consuming , yet very tasty dish. These fritters can be enjoyed as a snack with tea or coffee or as a side dish with dal chawal or even khichdi on a rainy day.
It is very important to choose the leaves which are crunchy and fresh. Wash them nicely. Now in a bowl , make a very thick batter with besan/chickpea, rice flour (one fourth of besan), salt (according to taste) and sugar (very little). To make it spicy you can add red chilli powder too. Allow the batter to rest for 5-10 minutes and beat it again nice and smooth. Heat the oil to a deep frying temperature. Lower the flame. Nicely coat each leaf with the thick batter and deep fry them on a medium to low flame, two to three leaves at a time. Drain the excess oil on a kitchen towel . 
Before serving, arrange the fritters on a platter and sprinkle some chat masala or black/ rock salt on them.

Spinach greens are supposed to be highly nutritious with great health benefits. Deep frying them is not that healthy as this process will definitely lower the nutrition quotient of vitamin K and iron by several degrees. But, once in a while it is all right to give in to your food cravings and allow yourself an occasional indulgence. Happy snacking !!





one cup gobindobhog rice (gowindabhog)
one cup +1/4th mug (moong) dal
veggies like potatoes, cauliflower, broad beans , cowpea, green peas, carrots ( I like)  etc.
mustard oil
haldi powder
sugar (optional, but most Bengalis add)
tomato+ginger+green chilli paste
bay leaves for tempering
dried red chillies for tempering
jeera / cumin for tempering
jeera powder or paste

Wash and soak the rice for half an hour atleast. Roast and soak the daal as well. Bring water to boil in a deep bottomed pan or handi. Add the rice followed by the daal. Add salt and turmeric and let it boil.
IN another kadhai heat mustard oil , temper with tejpatta, whole cumin and dried red chillies. Add tomato +ginger+ chilli paste, cook for a while. At this stage you may add cumin paste/ jeere bata or jeera powder.  Then add salt, haldi, sugar, veggies and fry them nicely with the masala.
Now assemble the tempered and fried veggies and rice and dal and let it cook on a medium flame. After one good boil adjust the seasoning. Add ghee. Once done sprinkle jeera powder (freshly roasted and ground). Cover the pan. Allow atleast 15minutes of standing time.
Some like their khichdi runny/ watery,  some like it thick . Some with a generous amount of ghee or butter, some like it light. When it comes to serving and taste , I always say, "TO EACH HIS/ HER OWN". 



Mustard oil
Panch phoran
Dried red chillies (Shukno lonka)
Ginger paste
Green chilli paste
Roasted and ground panch phoran (bhaja moshla)
Veggies like potatoes, cabbage,banana stem, brinjal, parwal, beans, broad beans, pumpkin, raddish, carrots.. 

In nicely heated mustard oil add panchforan, dried red chillies, little bit of ginger and green chilli paste , all the veggies , salt, haldi, sugar, fry on a high flame for  few minutes then cover the kadhai with a heavy lid and cook on a low flame till done and the water has dried up. Once done add ghee and ground panch phoran and keep it covered till served.

You may cut the veggies as per your liking but traditionally, potatoes, pumpkins, raw banana, brinjals are cut into cubes. Whereas the others like carrots, raddish parwals are cut lengthwise. Banana stem is cut into smaller pieces compared to other vegetables.



Brinjals , thinly sliced , length wise or round
Besan ( chickpea), rice flour (one fourth of besan), salt, haldi, kalo jeere/ kalounji/ nigella seeds ( few)
Chat masala or black salt (to sprinkle on the fritters while serving)

Slice the brinjal and smear the slices with very little salt+haldi+sugar and keep aside. For the batter mix all the ingredients nicely with water. The batter should not be very thin, the consistency should be such that you are able to coat each slice nicely .
The last step is to fry the eggplant slices nice and crispy.
Always make sure that you have smoked the oil properly before frying. turn off the flame and reheat the oil, keep it on a medium flame while frying the fritters. It helps if a little hot oil ( about a tablespoon) is added to the batter and mixed well before dunking the slices. This trick works for almost all types of deep fried food.


Monday, February 20, 2017




Boneless chicken- 250gms
Butter- 4tsp
nigella/ kalojeere/kalounji paste- 1/2 tsp
gg paste/aada-roshun bata-1 tspn
green chillies/knachalanka-2-3pc
criander paste/dhonepatabata-1tspn
curds/tokdoi- 4/5 tsp
APF/maida/moida- a pinch
red chilli powder/lanka gnuro-1 tspn
salt and sugar/ labon-chini- as per taste
lemon juice/lebur rosh-1/2 tspn

Beat the curds with a pinch of maida nice and smooth. In a bowl smear the chicken properly with all the masalas, curds , lemon juice and refrigerate for 1-2 hours. In a deep bottomed pan/wok, heat the butter and add the chicken with all the marinade. Keep stirring and cooking on low to medium flame till done. For increasing the gravy you may add a little milk. Best had with rumali rotis or paranthas. A must try dish.

 Doi ta maida diye bhalo kore phentiye nitey hobe. Tarpor Chicken e bhalo kore shob moshla makhiye,1 theke du ghonta fridge e rekhe ditey hobey. Akta kodai ba pan e makhon ta gawrom kore mangsho ta koshiye nitey hobey..proyojon e ektu dudh ditey hobe..gravyr jonno. Gas off kore kichhukkhon rekhe diye,gorom gorom rumaali ruti ba pawrotar sathe poribeshon...




Chicken - 500gms
Ghee-  100 -150 ml.
Onions- 2 (medium)
Ginger- 1 inch
Garlic- 50gms
Green chillies- acc to taste
Yogurt- 2tbspn
Salt- acc to taste
Sugar - 1/4 tspn
Turmeric- 1/2 tspn
Cumin powder- 1tspn
Coriander powder- 1/2 tspn
Black pepper powder- 1/2 tspn
Red chilli powder- acc to taste

Asfoetida, dried chillies, bay leaf and fennel seeds for tempering.

Marinate the chicken pieces with ogg paste, green chilli paste, salt, sugar, haldi ,cumin and coriander powder and yogurt.
Refrigerate for 6 to 8 hours.

IN a wok or pan add ghee and let it heat properly. Now temper it with dried red chillies, bay leaves, asfoetida and fennel seeds.
Add the marinated chicken and cook it covered on a low flame .
You have to be vigilant . Please
keep turning the chicken pieces every 3-4 minutes till cooked.
Check the dish and adjust the seasoning before turning off the flame.

Serve with your choice of breads or just as a starter.


Friday, February 17, 2017

HUES / प्रकृति के रंग.....

Delicate hues with a strong message...
I do not know much about anger management nor do I know the art and science of analyzing or controlling child behaviour, especially a teenager's behaviour.
I take each day as it comes, dealing with situations on case by case basis and trying to figure out the solutions.
The counseling sessions are held periodically between father and son mostly as the prerequisites like calmness and patience are not my forte when a discussion involves an argumentative (logical most of the time) teenager.
A situation arose a few days ago when we had to impose a limit on our son's cell phone usage. This also meant limiting his interactions with his friends over whatsapp and hike etc.
Our son was compliant enough but angry. But this time we did not care , for a change.
But, children often prove you wrong , often surprise you with their behaviour and actions which are contrary to your apprehensions.
Our son, taught us a lesson in anger management and I say this with great pride. I also think that he belongs to some other planet..
Well , he channeled his anger towards something as positive as gardening and tending to his flowers and herbs. Our tiny balcony now looks beautiful and everytime I look at the hues of nature I feel proud that my child has grown up and is well equipped to handle his emotions. I also reckon that he knows that we love him unconditionally and will never be embarrassed of him or stop fighting for him... AND LET HIM BE.

Thursday, February 16, 2017


Hai na
Bilkul zinda
Saans leta hua
Mera bachpan
Zahan mein, dil mein
Har saans ke saath
Dhadakta hua
Sundar sa bachpan...

Hai na
Ek bachpan aur bhi
Chai bechta hua
Gari saaf karta hua
Bartan maanjta hua
Bheekh mangta hua
Chori karta hua
Bandook chalata hua
Khud ko bechta hua....

Saans leta hua
Dhadakta hua
Bilkul mere aur
Tumhare bachpan ki tarah.....

है न
बिलकुल ज़िंदा
सांस लेता हुआ
मेरा बचपन
ज़हन में, दिल में
हर साँस के साथ
धड़कता हुआ
सुन्दर सा बचपन।

है न
एक बचपन और भी
चाय बेचता हुआ
गाड़ी साफ़ करता हुआ
बर्तन माँजता हुआ
भीख माँगता हुआ
चोरी करता हुआ
बन्दूक चलाता हुआ
खुद को बेचता हुआ....

साँस लेता हुआ
धड़कता हुआ
बिलकुल मेरे और
तुम्हारे बचपन की तरह....


Sunday, August 09, 2015

EK KALASH BHAR... / एक कलश भर...

Haan bas isi pal ka,
Yahi jo tham gaya hai na,
Asamanjas mein hai thoda,
Isi pal ka tha intezar.
Us vednamaye hriday ko,
Sookhe thartharate
Pipasit hothon ko,
Ki kab ek boond,
Na na,
kewal ek kalash bhar
Megh ka prem,
Raktim karega
uske raktheen galon ko.
Prem bahayega
Uski dhamaniyon mein,
Aur bin kuch kahe
Bohat kuch kah jayegi
Uski zubaan.
Shayad ek poora upanyas !
Hai na wo pal
Abhi bhi thama sa??
Bhool gaya kya barasna
Uski ankhon mein doobke?
Ek kalash bhar ,
Bas..kafi hai...

हाँ बस इसी पल का,
यही जो थम गया है न,
असमंजस में है थोड़ा,
इसी पल का था इंतज़ार।
उस वेदनामय ह्रदय को,
सूखे थरथराते
पिपासित होठों को,
कि कब एक बूँद,
न न ,
केवल एक कलश भर
मेघ का प्रेम,
रक्तिम करेगा उसके
रक्तहीन गालों को।
प्रेम बहाएगा उसकी
धमनियों में,
और बिन कुछ कहे
बहुत कुछ कह जायेगी
उसकी ज़ुबान।
शायद एक पूरा उपन्यास !
है न वो पल
अभी भी थमा सा??
भूल गया क्या बरसना
उसकी आँखों में डूबके ?
एक कलश भर,
बस....काफ़ी है.....

(Asamanjas -indecision, dilemma
Vedna- pain
Thartharate- trembling
Pipasit- thirsty
Kalash- pitcher
Raktim- bright red
Dhamniyon- arteries
Upanyas- novel
Kafi- sufficient)

Sometimes, a moment filled with love, just a little, a pitcher full !!
Is enough to soothe the sad and aching heart.
This pure love can inundate this sad heart with so much inspiration and contentment that it can go ahead and write a beautiful novel ..not just a poem.
A pitcher full of love is all that a heart needs..
It is almost like the cathartic effect that rains  and rainbow have on parched and thirsty earth.. on us..

Sunday, March 29, 2015

INVC PUBLISHES MY COMPOSITIONS / अपर्णा बोस की कविताएँ

[ Also posting my poems in Roman script for those friends who find it difficult to read Hindi (Devanagri script) ]


garmiyon ki ik alsai si dopahari
achanak ek adbhut khayal aya
laga jaise main aladdin ban jaoon
aur uparwala bole , 'kya hukm hai mere aka?'
apni khwahishon ka chiraag ghiskar
jab chahe use bulaoon
wo bole kya hukm hai aur main maangti jaoon
bas yahin akar tham gaya mere khwahishon ka kafila
akhir maangne ki yahi fitrat hai badi jaan lewa
sapno ka kya hai khuli aakhon mein bhi sama jayen
aankhein to unka ghar hai,kabhi bhi aa jayein
darrte to hum hain unhe akaar dene se
isiliye to insaan hain,warna hum bhi bhagwaan hote........


Kuch log aise hote hain,
har cheez mein mausiki dhoond lete hain.
Hard dard unke zahan ko rulata hai,
toofani raat mein barish ka mazaa lete hain.
Pyar mein haar kar bhi hanste hain,
aansoon tapakte nahin jab wo sisakte hain.
Angaron pe bejhijhak chalte hain,
Kuch log muhabbat karna jante hain...


Nikli thi main apne dil ko bahlane
halki barish ki bauchhar mein
mitti ki saundhi khushboo liye
sapnon ki tashtari liye
Socha chalo tod laoon aaj
thodi si chaandni apne liye
tumhare liye thoda sa aasmaan
aur sajaa loon apna jahan
Taron se achchadit hai dhara
timtimate jaise angoor ke guchche
man kiya unhe bhi tod laoon
meethi neend mein so jaoon
Gaganchumbi imaraton ki mahfil
shor sharaba,kaisi bhaagdaud
(par ) bijli ke taron mein chaand gum
aur kale dhoonye mein hum tum....


EK wo chaand hai,jise dekhkar
bachcha chain ki neend so jata hai
anpadh maa bhi loriyaan gunguna leti hai
EK wo chaand hai,jiski tulna
premi apni premika se karta hai
premika use pane ka khwaab dekhti hai
EK wo chaand hai,jise dekh
shayar shayari mein doob jata hai
na jane kitni gazalein likh leta hai
EK wo chaand hai,jahaan insaan
pahuchne ka khwaab dekhta hai
apne kadmon ke nishaan banana chahta hai
EK wo chaand hai,jiski snigdh roshni
budhape ka sahara ban jati hai
uski madhur chhaya mein ma ki lori yaad ati hai
EK hi hai chaand,magar uski
prernayein anek hain
hamdard,hamrahi aur na jane kya kya naam hain!!


Thaki hui palkein
balish dhoondti hui
pohanch gayi jab bistar ke paas,
door se kuchh tootne ki awaz
raat ke sannate ko cheerti hui
aa gayi mere kamre mein.
Aur kuchh gupchup hui
uske saath meri ankhon ki,
isharon mein baat karne lage
shayad kisi sapne ke baare mein.
Ankhon ko laga ki
behtar hoga main so jaoon,
kyonki sapne to neend mein hi ate hain.
Vastavikta to kuchh aur hi hai!
Sapne sirf aankh nahin dil bhi dekhta hai.
Awaaz ko intezar tha
jo toota uski khabar pahunchane ki,
so main bhi lagi badalne
Karvatein jhoothmooth ki.
Palkein pareshan theeN,
ankhein hairan ,
kyonki aa gaya tha wo tanha
jiska unki batoN mein zikra tha.
Bujha bujha sa taakta raha
ek toota hua sapna tha mera.
Mere sirhane baith mangne laga
mujhse mere ummeedoN ki baisakhi.


Kitni baar katenge,aur jodenge?
Wahshiyat ke nishaan kitni baar mitayenge?
Jism hai, ho sakta hai kal theek ho jaye
Par rooh ka kya ,use kaise jodenge?
Kuchh cheezein samet ke rakhi theeN
Kaun layega uski wah rangeen tokri?
Jisme sapno ko sanjo ke rakha tha
Jisme chhoti badi motiyon ki mala thi
AshaaoN ke ashiyane ki chaabi
Ek sunhare rang ki dibiya mein band thi
Dhoondhti hogi chaurahe pe apna sara samaan
Dekho aaj bhi shayad rooh cheekh rahi hogi
Kisne churaya ,kyon churaya
PrashnoN ke uttar dhoondhti hogi
Deh ki haalat se anjaan rooh
Usse milne ke liye tadap rahi hogi
Bistar pe pada nirjeev sa, khokhla badan
Ummeed tair rahi hai aankhoN mein
Saanson ko himmat deta uska ahankaar
Aaj bhi kah gaya uske kaanoN mein
“Insaan darinda ban gaya toh kya
Vishwas rakho sar uthake jeene mein”

Wednesday, March 25, 2015


Why love matters?
For smile and mirth?
After a long day
it's like a dew drop...

Why one life
unlike dresses?
As *Sylvia wondered,
I too wonder...

Why one heart?
Which when breaks
just breaks, and
heals leaving cracks...

Why do we hurt
dearest, not so dearest?
When they cry
can I be unbothered?

Why not smile
overlook wiles?
When just one life
unlike dresses?

*Sylvia Plath (/plæθ/; October 27, 1932 – February 11, 1963) was an American poet, novelist, and short-story writer. Born in Boston, Massachusetts, she studied at Smith College and Newnham College at the University of Cambridge, before receiving acclaim as a poet and writer. She married fellow poet Ted Hughes in 1956; they lived together in the United States and then England, and had two children, Frieda and Nicholas. Plath suffered from depression for much of her adult life, and in 1963 she committed suicide. Controversy continues to surround the events of her life and death, as well as her writing and legacy.
Plath is credited with advancing the genre of confessional poetry and is best known for her two published collections, The Colossus and Other Poems and Ariel. In 1982, she won a posthumous Pulitzer Prize for The Collected Poems. She also wrote The Bell Jar, a semi-autobiographical novel published shortly before her death. (source- WIKIPEDIA)


Tuesday, February 03, 2015


My aloneness,
Reminiscing and unwinding,
When you drop by,
Suddenly, yellow and orange, bright.
Filling my melancholy with pleasant light.
Each corner of my heart, its core, inundated.
With love, thoughts, dancing dust particles, cajoling warmth.
Time I converse with my childhood, and my adulthood.
I drink with coffee, this moment, the sugar you know..

The horizon, the vastness of it, mesmerizing, the never ending .
And my heart, the numerous doors, open and closed.
Time and sunshine, when merge with my aloneness,
Can there be a moment more apt?
The light I need to untwine,
The umpteen knots and search,
My soul, the void,
The white lies,
My aloneness,

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