tag:blogger.com,1999:blog-77461326791741550092024-03-21T23:43:38.097+05:30FURSAT KE RAAT DINMy blog is a composition of endless and wavering thoughts that preoccupies me.This is an attempt to weave the ethereal mind and bring out the lyrics and rhythm in it.Unknownnoreply@blogger.comBlogger288125tag:blogger.com,1999:blog-7746132679174155009.post-27939721908616489462022-09-02T08:55:00.005+05:302022-09-02T08:55:50.934+05:30Harf<p>"Hum dono jo ek harf thhey</p><p>Hum ek roz miley</p><p>aur lafz bana</p><p>aur hamne ek maayne paaye</p><p>fir jaane kya hum par guzri</p><p>aur ab yun hai</p><p>tum ek harf ho</p><p>ek khaane mein</p><p>main ek harf hun</p><p>ek khaane mein</p><p>beech mein</p><p>kitne lamhon ke khaane khali hain</p><p>fir se koi lafz bane</p><p>aur hum fir se koi maayne paaye</p><p>aisa ho sakta hai</p><p>lekin</p><p>sochna hoga</p><p>in khali khaanon mein hum ko bharna kya hai".......</p><p><br /></p><p>- Javed Akhtar</p><p><br /></p><p>(harf-alphabet,lafz-word,maayne-meaning,khaana-block)</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-28851146239352270182022-07-31T20:18:00.004+05:302022-08-01T13:20:58.505+05:30Ponchos <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vgp70DA40hrxRKBKdKaQPDGnEBHYnmHTKCvWN_5nmrI7X1RswrGhUoBrnfiIxQ59yeph692QWBJ-N2Ic3nXizk1_NTTWhNRb5jp0bf_wVTcIacD1kgh6pALNySPPwAPf7dqqMRyCxEcbwwpqEUXtERAVCZSaqfO-_UDRS1NsfU0nSe7EtMnVOHrDAQ/s1081/IMG_20220731_200323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="842" data-original-width="1081" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vgp70DA40hrxRKBKdKaQPDGnEBHYnmHTKCvWN_5nmrI7X1RswrGhUoBrnfiIxQ59yeph692QWBJ-N2Ic3nXizk1_NTTWhNRb5jp0bf_wVTcIacD1kgh6pALNySPPwAPf7dqqMRyCxEcbwwpqEUXtERAVCZSaqfO-_UDRS1NsfU0nSe7EtMnVOHrDAQ/s320/IMG_20220731_200323.jpg" 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width="291" /></a></div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-41706820184086202952022-02-18T13:41:00.000+05:302022-02-18T13:41:07.913+05:30These are a Few of My Favourite Things<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgybHwMNhI7O3dUgSOO2EaElevcS2I_m_VquKZ1mafKyjUQAPiKVKng3p8n0YtorpoKlbGk7yVdSCEihHPTBJnVdn6ti9ls3DZnnfW_EienxdwgGP2tr4v4vQN20SNiLETBa1WbToqpChcXHl2ccwmdxWkn0tbsTQFl5PEpzStdJ5j3IvmtBT-44BM53Q=s4096" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3106" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgybHwMNhI7O3dUgSOO2EaElevcS2I_m_VquKZ1mafKyjUQAPiKVKng3p8n0YtorpoKlbGk7yVdSCEihHPTBJnVdn6ti9ls3DZnnfW_EienxdwgGP2tr4v4vQN20SNiLETBa1WbToqpChcXHl2ccwmdxWkn0tbsTQFl5PEpzStdJ5j3IvmtBT-44BM53Q=s320" width="243" /></a></div><br /><div 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both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhEK7QHHUYzdQ2NnoZBwKofwGRY3ge992b_IIRTc-dtKp7TU3NgfPsrchFdoPCV1TEIw_LEh6MyUXRFD3HNKdibZE9nJBMGFl196Dco8zuAca_byaS_j2qhsrNbwyTz8LNNccYWVe2SGF/s1600/kohl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhEK7QHHUYzdQ2NnoZBwKofwGRY3ge992b_IIRTc-dtKp7TU3NgfPsrchFdoPCV1TEIw_LEh6MyUXRFD3HNKdibZE9nJBMGFl196Dco8zuAca_byaS_j2qhsrNbwyTz8LNNccYWVe2SGF/w200-h151/kohl.jpg" width="200" /></a></div><br /><div style="text-align: right;">यूँ ही, बस यूँ ही</div><div style="text-align: right;">थम गयीं थी साँसें</div><div style="text-align: right;">मूक हो गयीं थी फ़िज़ायें</div><div style="text-align: right;">जब उस दिन</div><div style="text-align: right;">पढ़ा था उसने मंत्रमुग्ध</div><div style="text-align: right;">एक नज़्म, काजल से वर्णित</div><div style="text-align: right;">उस मायवी चक्षु-सुधा में</div><div style="text-align: right;">और डूब गया, वास्तव से निर्लिप्त </div><div style="text-align: right;"><br /></div><div style="text-align: right;">उस दिन</div><div style="text-align: right;">अपनी सतरंगी दुनिया में क़ैद</div><div style="text-align: right;">उस वाकरुद्ध पल की गहनता</div><div style="text-align: right;">समझ न पाई थी हतभागी</div><div style="text-align: right;">उस निश्छल प्रेम की महानता</div><div style="text-align: right;"><br /></div><div style="text-align: right;">आज भी</div><div style="text-align: right;">सात रंगो के मोहपाश में लिपटी</div><div style="text-align: right;">कजरारे नैनो में सपने लिए</div><div style="text-align: right;">रोशनदान के सहारे</div><div style="text-align: right;">खोजती है एक हृदय अपने लिए</div><div style="text-align: right;"><br /></div><div style="text-align: right;">आज भी</div><div style="text-align: right;">वो डूबा हुआ है</div><div style="text-align: right;">उस अथाह स्वप्न-सिंधु में</div><div style="text-align: right;">एक अटूट मिलन की आशा में</div><div style="text-align: right;">विश्वास है उसे,</div><div style="text-align: right;">खोज लेगा </div><div style="text-align: right;">अपना मरुद्वीप, रेगिस्तान में</div><div style="text-align: right;"><br /></div><br /><br /><span style="background-color: #073763;"><span style="color: #3d85c6;">pic courtesy- google</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-20681833653451391692020-10-08T11:28:00.000+05:302020-10-08T11:28:31.596+05:30AAJ BHI SHAYAD ROOH CHEEKH RAHI HOGI...../ आज भी शायद रूह चीख रही होगी....<p> 2012 में लिखी पंक्तियां आज भी इतनी प्रासंगिक होंगी कौन जानता था। हाथरस, बलरामपुर, राजस्थान, और कई अन्य जगहों पर हो रहीं नृशंस घटनाएं मनुष्यजाति के माथे पे कलंक है। भारत की इन मासूम बेटियों को न्याय मिले यही प्रार्थना है। </p><p><br /></p><p> AAJ BHI SHAYAD ROOH CHEEKH RAHI HOGI...../ आज भी शायद रूह चीख रही होगी....</p><p><br /></p><p>कितनी बार काटेंगे,और जोड़ेंगे?</p><p>वहशियत के निशान कितनी बार मिटाएँगे?</p><p>जिस्म है, हो सकता है कल ठीक हो जाए</p><p>पर रूह का क्या ,उसे कैसे जोड़ेंगे?</p><p><br /></p><p>कुछ चीज़ें समेट के रखीं थीं</p><p>कौन लाएगा उसकी वह रंगीन टोकरी?</p><p>जिसमें सपनों को संजो के रखा था</p><p>जिसमे छोटी बड़ी मोतियों की माला थी</p><p>आशाओं के आशियाने की चाबी</p><p>एक सुनहरे रंग की डिबिया में बंद थी</p><p><br /></p><p>ढूँढती होगी चौराहे पे अपना सारा सामान</p><p>देखो आज भी शायद रूह चीख रही होगी</p><p>किसने चुराया ,क्यों चुराया</p><p>प्रश्नों के उत्तर ढूँढती होगी</p><p>देह की हालत से अंजान रूह</p><p>उससे मिलने के लिए तड़प रही होगी</p><p><br /></p><p>बिस्तर पे पड़ा निर्जीव सा, </p><p>खोखला और जर्जर बदन</p><p>हज़ारों उम्मीदें नम आंखों में,</p><p>साँसों को हिम्मत देता उसका अहँकार</p><p>आज भी कह गया उसके कानों में</p><p>“इंसान दरिन्दा बन गया तो क्या</p><p>विश्वास रखो सर उठाके जीने में”</p><p><br /></p><p><br /></p><p>Kitni baar katenge,aur jodenge?</p><p>Wahshiyat ke nishaan kitni baar mitayenge?</p><p>Jism hai, ho sakta hai kal theek ho jaye</p><p>Par rooh ka kya ,use kaise jodenge?</p><p><br /></p><p>Kuchh cheezein samet ke rakhi theeN</p><p>Kaun layega uski wah rangeen tokri?</p><p>Jisme sapno ko sanjo ke rakha tha</p><p>Jisme chhoti badi motiyon ki mala thi</p><p>AshaaoN ke ashiyane ki chaabi</p><p>Ek sunhare rang ki dibiya mein band thi</p><p><br /></p><p>Dhoondhti hogi chaurahe pe apna sara samaan</p><p>Dekho aaj bhi shayad rooh cheekh rahi hogi</p><p>Kisne churaya ,kyon churaya</p><p>PrashnoN ke uttar dhoondhti hogi</p><p>Deh ki haalat se anjaan rooh</p><p>Usse milne ke liye tadap rahi hogi</p><p><br /></p><p>Bistar pe pada nirjeev sa, </p><p>khokhla aur jarjar badan</p><p>Hazaron ummidein nam aankhoN mein,</p><p>Saanson ko himmat deta uska ahankaar</p><p>Aaj bhi kah gaya uske kaanoN mein</p><p>“Insaan darinda ban gaya toh kya</p><p>Vishwas rakho sar uthake jeene mein”</p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-15897190316704732492020-09-20T12:04:00.002+05:302020-09-20T12:06:07.299+05:30ALU MORICH ( POTATO IN BLACK PEPPER)<div class="separator" style="clear: both; text-align: center;">
<b><u>ALU MORICH</u></b></div>
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<img border="0" height="265" src="https://4.bp.blogspot.com/-kTN_c1KVhqA/WLrPWnSk8JI/AAAAAAAARNU/D8cJo60_OdMk6h6AMr1PM26QSYhZz8rugCPcB/w400-h265/IMG_20170225_103849.jpg" width="400" /></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7746132679174155009.post-23234622912938234492020-09-15T20:30:00.003+05:302020-09-15T20:33:04.589+05:30AURAT HOON, TAKATWAR BHI HOON/ औरत हूँ, ताकतवर भी हूँ<p> </p><p><span style="font-size: large;"><b>औरत हूँ, ताकतवर भी हूँ</b></span></p><p><br /></p><p>जाने कहाँ से आ जाती है</p><p>इतनी ताकत जब</p><p>जली कटी रोटियों और तरकारी में</p><p>जली कटी बातें मिलाकर खा जाती हूँ</p><p>प्याज़ और पीड़ा के आँसूं</p><p>आँचल के कोने से पोंछ डालती हूँ</p><p><br /></p><p>मेरे हिस्से का आसमान</p><p>मेरे हिस्से की चाँदनी</p><p>मेरी खीर की कटोरी</p><p>जब कोई और ले जाये</p><p>और मैं चुप …..क्योंकि</p><p><br /></p><p>औरत हूँ, ताकतवर भी हूँ</p><p><br /></p><p>जाने कहाँ से आ जाती है</p><p>इतनी ताकत जब</p><p>तुलसी तले दिया जलाते वक्त</p><p>बचपन वाली शाम याद आ जाये</p><p>और पत्तों के बीच से झांकता हुआ</p><p>पूर्णमासी का चाँद</p><p>कोई अपना सा लगने लगे</p><p>और आँखों से एक आँसूं ना छलके</p><p><br /></p><p>मेरे हिस्से की बारिश</p><p>मेरे हिस्से की सोंधी खुशबू</p><p>मेरे हिस्से का इंद्रधनुष</p><p>जब कोई और ले जाये</p><p>और मैं चुप…. क्योंकि</p><p><br /></p><p>औरत हूँ, ताकतवर भी हूँ</p><p><br /></p><p>जाने कहाँ से आ जाती है</p><p>इतनी ताकत जब</p><p>बीस हड्डियों के टूटने का दर्द</p><p>“माँ” सुनने के लिए सह जाती हूँ</p><p>भूख प्यास जलन अकेलापन </p><p>सब मीठी यादों में डुबो देती हूँ</p><p>'दहलीज़ें बदल गयी हैं</p><p>तू बेटी से औरत बन गयी है'</p><p>अंतर्मन को यही लोरी सुनाती हूँ</p><p><br /></p><p>औरत हूँ, ताकतवर भी हूँ...</p><p>Aparna Bose</p>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-7746132679174155009.post-50771983373630617342020-09-15T20:10:00.007+05:302020-09-15T20:11:20.909+05:30SPICY MASALA CRAB<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZwzgE9gEnpwWj2kSB1PIcWiI8p93X4HhWBOwYFU3DWrHJmDKLmE9NeHH9FaOgw1WoHN5erHJnVYIyVKxBAqDRP3_adUwScNUNJ1z11q94e3-RvWOt3ICo442T1RNJIOFRiJE6AMQw_4F/s2048/IMG_20200908_215054.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZwzgE9gEnpwWj2kSB1PIcWiI8p93X4HhWBOwYFU3DWrHJmDKLmE9NeHH9FaOgw1WoHN5erHJnVYIyVKxBAqDRP3_adUwScNUNJ1z11q94e3-RvWOt3ICo442T1RNJIOFRiJE6AMQw_4F/w400-h300/IMG_20200908_215054.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><u><span style="font-size: medium;"><b>SPICY MASALA CRAB</b></span></u></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikFv0yiT9927NNpsAWJykIUPiaTmZoPeVAQ25lymKntoQvXP2I2j33Dt_hlHilqc2df6bC-Hl0XvhdR4y2JRhZgfYaE6_MkuaakBgSkCOqawjGs96h9nUIhALkJsrxhDS4Icp6zxSEoXw/s2048/IMG_20200908_215242-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikFv0yiT9927NNpsAWJykIUPiaTmZoPeVAQ25lymKntoQvXP2I2j33Dt_hlHilqc2df6bC-Hl0XvhdR4y2JRhZgfYaE6_MkuaakBgSkCOqawjGs96h9nUIhALkJsrxhDS4Icp6zxSEoXw/w400-h300/IMG_20200908_215242-01.jpeg" width="400" /></a></div><br /><p><br /></p><p><b>SPICY MASALA CRAB</b></p><p><br /></p><p><b>RECIPE</b></p><p><br /></p><p><b>INGREDIENTS</b></p><p>Mud crab- 4 pieces</p><p>Ginger paste- 0ne tablespoon</p><p>Garlic paste - 10- 12 cloves</p><p>Green chilli paste- one tsp or more</p><p>Onion paste- 2 tablesp</p><p>Onion ( finely chopped)- one large</p><p>Yoghurt- one teaspoon</p><p>Tomatoes (finely chopped)-4to 5 tbsp</p><p>Whole cumin - ¼ th tsp</p><p>Coriander seeds- ¼ th tsp</p><p>Fennel seeds- ¼ th tsp</p><p>Black peppercorns- as per taste</p><p>Cardamom- 4</p><p>Cloves- 2</p><p>Cinnamon- one inch </p><p>Garam masala powder</p><p>Salt- as per taste</p><p>Turmeric powder- as required</p><p>Sugar- as required</p><p>Kashmiri mirch Powder- little bit (optional)</p><p>Mustard oil- 2 or 3 tablesp</p><p>Ghee- as required. </p><p><br /></p><p><b>METHOD</b></p><p>Wash and clean the crabs. Soak them in hot salted water for 30 seconds and drain the water immediately. Pour chilled water over the crabs and pat dry them on a kitchen towel. </p><p>Now marinate the crabs with salt, haldi, Kashmiri mirch, onion paste, ginger paste, garlic paste and green chilly paste. Add yoghurt, half teaspoon raw mustard oil and half of the chopped onions. Cover the bowl with a cling film and set aside. Marinated crabs can be cooked after an hour .</p><p>In a wok/pan heat sufficient mustard oil (that's my preferred cooking medium , you can add any oil ). </p><p>Add in the whole garam masala, chopped onions and stir. Add a little sugar to caramelize the onions and balance the taste. Once the onions are done, add the marinated crabs and stir over a high flame . After a minute or two, add the finely chopped tomatoes . Cover and cook on a low flame. Keep checking and stirring intermittently.</p><p>The claws will start changing into deep orange to reddish orange. Which indicates the doneness. </p><p>When the crabs look almost done and you see the oil on the sides, cover the kadhai. In a separate pan dry roast the cumin, coriander , black pepper, fennel seeds . Grind them into a fine powder and add into the simmering crabs.</p><p><br /></p><p>To finish the dish add a generous amount of ghee and a generous pinch of garam masala powder , give a nice mix on a high flame. Check the seasoning. Switch off the flame and give it a standing time of 5min minimum before serving.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-72103868805802735272017-11-12T15:04:00.000+05:302017-11-12T15:04:29.037+05:30MIRCHI MURGI KA SALAN<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">MURGI MIRCHI KA SALAN (my way)</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Mirchi ka salan (curry) is a traditional dish from the "City of Pearls" and divine Nizami cuisine. This peanuts and sesame based salan or curry is considered to be the most authentic accompaniment with biryani in Andhra cuisine and comes with many variations. Yes, you can make bhindi ka salan as well. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">I wanted to make a salan that could be served with phulkas or paranthas or as a side with plain steamed rice and that's how the germ developed to cook chicken and chilli curry , the Hyderabadi way.</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">I had to tweak this traditional preparation a little bit so as to suit the typical Bengali taste buds, like the addition of jaggery, which you can omit. Secondly, I have added fresh coconut, as I personally feel it enhances the taste , but traditionally the recipe requires dry coconut. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Also , since it is not possible to get the Bhavnagri chillies here , I had to make do with the longish organic chillies which I ordered online. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Once in a while when you are in good cheer to make something exotic for the family , this dish could be given a thought. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">And yes, nuts, sesame seeds, jaggery and lots of chillies make this recipe </span><span style="font-family: "droid sans"; font-size: 11pt;"> iron and vitamin C, </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">INGREDIENTS</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Chicken- 500gms</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Garam masala powder- 1tspn or less</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Coriander leaves - chopped (optional)</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Jaggery- 1tbsp (optional)</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Lemon juice to marinate</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">METHOD</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Step 1</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Marinate the chicken pieces ( boneless or with bone) with lemon juice, salt , haldi, black pepper powder and refrigerate for 2hrs. Take them out and shallow fry them , keeping the pan covered so that they are cooked properly . Almost done that is. Strain the oil and heat it again. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Step 2</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Wash and de- seed the green chillies, fry them (lightly) and put them aside. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Step 3</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Dry roast - peanuts+ posto +sesame+ methi+ coconut+ cumin+ dried chillies</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Cool and blend with the garlic cloves and ginger. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Step 4</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Add more oil if required and heat. Temper with mustard seeds and curry leaves. Brown the finely chopped onion and add the blended paste, alongwith haldi . Furthermore, add the tamarind pulp and jaggery. Let it simmer for a few minutes.</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Step 5</span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Finally, add the chicken pieces and a cup of water. Let it soak in the flavour, and check the gravy to balance the seasoning. Once the chicken pieces are done, throw in the fried chillies, garam masala powder and increase the flame. Cook till the oil starts oozing. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">The gravy should be thick and not runny or watery. </span></div>
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<span style="font-family: "droid sans"; font-size: 11pt; vertical-align: baseline;">Before turning off the flame sprinkle the coriander leaves and keep covered till served.</span></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7746132679174155009.post-31898087253484752122017-10-15T11:37:00.003+05:302020-09-25T21:04:45.227+05:30MAA CHINTA KARTI HAI.../ माँ चिंता करती है...Maa chinta karti hai..<br />
<br />
Brush kiya?<br />
tiffin liya?<br />
homework kiya?<br />
water bottle?<br />
ID ?<br />
<br />
Uff, ye maa bhi na.<br />
Bekar ki chinta karti hai..<br />
<br />
Neend achhi aayi thhi?<br />
Besan se muhn dhona,<br />
malai se bhi..<br />
kisi se jhagra hua kya?<br />
mood off hai bitiya?<br />
kha le kuchh<br />
tel malish kar doon?<br />
chhoti bandh doon?<br />
<br />
Uff ..<br />
Maa chinta karti hai..<br />
<br />
Ye pahan ke jayegi?<br />
kiske saath?<br />
kab loutogi bitiya?<br />
kuch kha lena haan<br />
paise daal diye hai<br />
bag ke bheetar<br />
phone karna haan bitiya<br />
kya khayegi bata dena<br />
<br />
Maa bohat chinta karti hai..<br />
<br />
Vida honey wali hai<br />
theek se kha le<br />
aram kar le<br />
ja shopping kar aa<br />
babuji se jitne chahiye lele<br />
<br />
Maa hai na, chinta karti hai..<br />
<br />
Tabiyat theek hai beta?<br />
bukhar hai kya?<br />
kuchh khaya hai subah se?<br />
bhejun kuchh?<br />
kuchh dino ke liye aa ja<br />
bata dena, kya khayegi<br />
kha lena haan<br />
pani bhi piya kar zyada<br />
phal sabzi theek se<br />
achcha rakhoon?<br />
bye beta..<br />
<br />
Sach<br />
Maa hi chinta karti hai…<br />
<br />
माँ चिंता करती है ...<br />
ब्रश किया?<br />
टिफ़िन लिया?<br />
होमवर्क किया?<br />
वॉटरबॉटल ?<br />
आई डी?<br />
<br />
उफ़्फ़, ये माँ भी न.<br />
बेकार की चिंता करती है..<br />
<br />
नींद अच्छी आई थी?<br />
बेसन से मुँह धोना,<br />
मलाई से भी..<br />
किसी से झगड़ा हुआ क्या?<br />
मूड ऑफ है बिटिया?<br />
खा ले कुछ<br />
तेल मालिश कर दूँ ?<br />
चोटी बाँध दूँ ?<br />
<br />
उफ़्फ़ ...<br />
माँ चिंता करती है...<br />
<br />
ये पहन के जायेगी?<br />
किसके साथ?<br />
कब लौटोगी बिटिया?<br />
कुछ खा लेना हाँ ?<br />
पैसे डाल दिए हैं..<br />
बैग के भीतर.<br />
फ़ोन करना हाँ बिटिया?<br />
क्या खायेगी बता देना?<br />
<br />
माँ बहुत चिंता करती है..<br />
<br />
विदा होने वाली है,<br />
जा ठीक से खा ले<br />
आराम कर ले<br />
जा शॉपिंग कर आ<br />
बाबूजी से जितने चाहिए ले ले...<br />
<br />
माँ है न, चिंता करती है<br />
<br />
तबीयत ठीक है बेटा?<br />
बुखार है क्या?<br />
कुछ खाया है सुबह से?<br />
भेजूँ कुछ?<br />
कुछ दिनों के लिए आ जा<br />
बता देना , क्या खायेगी<br />
खा लेना हाँ?<br />
पानी भी पिया कर ज़्यादा<br />
फल सब्ज़ी ठीक से<br />
अच्छा रखूँ?<br />
बाय बेटा ..<br />
<br />
सच<br />
माँ ही चिंता करती है ..<br />
<br />
#everydayisamothersdayUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-7746132679174155009.post-45739936133160710372017-10-15T11:13:00.000+05:302017-10-15T11:15:18.074+05:30DADI KE KISSON MEIN WOH LADKI DADI HI TOH THHI.../ दादी के किस्सों में वो लड़की दादी ही तो थी....<br />
Aaj itne saalon baad<br />
samajh mein baat aayi, ki<br />
dadi ke kisson mein<br />
woh ladki dadi hi toh thhi<br />
<br />
Sar kataa rakshas jab<br />
tang karta tha gaonwasi<br />
ek ladki doston sang<br />
usey maar bhagati<br />
<br />
Lal Kamal Neel Kamal<br />
aur woh mandir ka laddoo chor<br />
ek dusht souteli maa<br />
aur aansoon ponchhti dost<br />
<br />
Dhoop mein baith achaar banati<br />
anchal se nikalti tarey hazar<br />
‘load-shedding’ jab ho jaye toh<br />
chand se roshni laati udhaar<br />
<br />
Aaj itne saalon baad<br />
samajh mein baat aayi, ki<br />
dadi ke kisson mein<br />
woh ladki dadi hi toh thhi<br />
<br />
Pandrah baras mein dulhan<br />
khud ek gudiya si<br />
jeevan nayiya uthal puthal<br />
phir bhi jhansi-rani si<br />
<br />
Aaj jise ham kahte ‘feminist’<br />
hamne barson pahle dekhi thi<br />
narebaji bina, chupchap,<br />
hazar muddey suljhati thhi<br />
<br />
Pandrah mein byahi<br />
phir bhi thha aseem gyan<br />
do haath kaaj anek<br />
sansaar ki thhi jaan<br />
<br />
Aaj itne saalon baad<br />
achanak hua mahsoos<br />
dadi se kabhi poocha hi nahin<br />
kaisa tha bachpan, afsos<br />
<br />
Aaj itne saalon baad<br />
samajh mein baat aayi, ki<br />
dadi ke kisson mein<br />
woh ladki dadi hi toh thhi?....<br />
<br />
आज इतने सालों बाद<br />
समझ में बात आई, कि<br />
दादी के किस्सों में<br />
वो लड़की दादी ही तो थी<br />
<br />
सर कटा राक्षस जब<br />
तंग करता था गाँववासी<br />
एक लड़की दोस्तों संग<br />
उसे मार भगाती<br />
<br />
लाल कमल नील कमल<br />
और वो मंदिर का लड्डू चोर<br />
एक दुष्ट सौतेली माँ<br />
और आँसूं पोंछती दोस्त<br />
<br />
धूप में बैठ अचार बनाती<br />
आँचल से निकालती तारे हज़ार<br />
‘लोड-शेडिंग’ जब हो जाये तो<br />
चाँद से रोशनी लाती उधार<br />
<br />
आज इतने सालों बाद<br />
समझ में बात आई, कि<br />
दादी के किस्सों में<br />
वो लड़की दादी ही तो थी<br />
<br />
पन्द्रह बरस में दुल्हन<br />
ख़ुद एक गुड़िया सी<br />
जीवन नईया उथल पुथल<br />
फ़िर भी झाँसी-रानी सी<br />
<br />
आज जिसे हम कहते ‘फेमिनिस्ट’<br />
हमने बरसों पहले देखी थी<br />
नारेबाजी बिना, चुपचाप,<br />
हज़ार मुद्दे सुलझाती थी<br />
<br />
पन्द्रह में ब्याही<br />
फ़िर भी था असीम ज्ञान<br />
दो हाथ काज अनेक<br />
संसार की थी जान<br />
<br />
आज इतने सालों बाद<br />
अचानक हुआ महसूस<br />
दादी से कभी पुछा ही नहीं<br />
कैसा था बचपन, अफ़सोस<br />
<br />
आज इतने सालों बाद<br />
समझ में बात आई, कि<br />
दादी के किस्सों में<br />
वो लड़की दादी ही तो थी....<br />
<br />
#Grandmasbedtimestories #thakumarjhuli #girlhood #summervacations #grandma #memoriesUnknownnoreply@blogger.com3tag:blogger.com,1999:blog-7746132679174155009.post-89899493354932152832017-03-26T22:47:00.001+05:302017-03-26T23:39:06.520+05:30KHANDESHI KHICHDI TEL<div style="text-align: center;">
<b><u>KHANDESHI KHICHDI TEL</u></b><br />
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This is a Maharashrian dish, a khichdi made with rice and moong dal. If you want you can add potatoes otherwise the flavourful tadka of dry chillies, hing and other ingredients is sufficient to satiate your palate. One awesome recipe, definitely for keeps. </div>
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Step 1<br />
Take equal quantities of rice and moong dal . Add haldi ,salt, jeera and hing . 4 to 5 cups of water depending on the kind of consistency you prefer .<br />
Let this cook in pressure or a deep bottomed pan.<br />
<br />
Step 2.<br />
<br />
Heat around half to three-fourth cup of oil . Temper with mustard , jeera ,sliced garlic , lots of dry chillies , chilly powder, one finely chopped small onion, hing , haldi and salt. You can add finely chopped potatoes at this stage. No sugar please . Now cover with lid and let cook .<br />
<br />
Once cooked pour this over the khichdi and enjoy accompanied by a glass of chilled buttermilk.<br />
<br />
"Khandesh is a region in Maharashtra which has a very hot climate where the folks of that region love to eat spicy food, high on pungency .<br />
So basically this is a khichdi which is cooked without any spice but eaten with a super spicy oil .. "<br />
<br />
<span style="background-color: #666666; color: white;">Recipe Credit - Mahesh Khole</span><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7746132679174155009.post-47150878423455342482017-03-26T21:47:00.000+05:302017-03-26T23:40:23.963+05:30KANCHALONKA MURGEE/ CHICKEN WITH GREEN CHILLIES<div style="text-align: center;">
<b><u>KANCHALONKA MURGEE/</u></b></div>
<div style="text-align: center;">
<b><u>CHICKEN WITH GREEN CHILLIES</u></b></div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMbkPISvJ_AXiKvgNrAXMnf2enn9TaT_xcw3BmFSxvWorfkPyy7pNxru6TKtN_MQDPIiTKNmN8KlT2WL_vkR5Es8A3P3UKETShNlx5UCqzRB1c6f3c0T5QzffrIIuKT9bczcHIBzZhiGs/s1600/PicsArt_03-26-03.30.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMbkPISvJ_AXiKvgNrAXMnf2enn9TaT_xcw3BmFSxvWorfkPyy7pNxru6TKtN_MQDPIiTKNmN8KlT2WL_vkR5Es8A3P3UKETShNlx5UCqzRB1c6f3c0T5QzffrIIuKT9bczcHIBzZhiGs/s400/PicsArt_03-26-03.30.57.jpg" width="400" /></a><br />
<span style="text-align: left;"><br /></span>
<span style="text-align: left;">INGREDIENTS</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Chicken- 500 gms</div>
<div style="text-align: left;">
Green chilli paste- as per preference</div>
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Ginger paste- one and half tableVspoon</div>
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Salt- as required</div>
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Oil and ghee- as required</div>
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Celery/randhuni powder- half teaspoon</div>
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Few green chillies (slit)- to garnish</div>
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<br /></div>
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METHOD<br />
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<br /></div>
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<br />
STEP 1<br />
<br />
Heat oil and fry the sliced onions , add some green chilli paste, grated or minced ginger followed by the chicken pieces. Give it a good mix. Cook on a high flame for a few minutes. Season with salt. Cover and cook on a low flame .<br />
<br />
STEP 2<br />
<br />
Once the chicken is cooked, add a tablespoon of ghee/ clarified butter, sprinkle celery powder/ randhuni powder, few green chillies and cover the pan . Keep it covered till served.<br />
<br />
<blockquote class="tr_bq">
<span style="background-color: #666666; color: #eeeeee;">Recipe Credit- Rukma Banerjee</span></blockquote>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7746132679174155009.post-13899943849812304052017-03-13T20:21:00.001+05:302017-11-12T09:57:51.782+05:30LAHSUNI DHANIYA PALAK<div style="text-align: center;">
<b><u>LAHSUNI DHANIYA PALAK</u></b></div>
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<u><b>INGREDIENTS</b></u></div>
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<u><b><br /></b></u></div>
<div style="text-align: justify;">
Spinach- 1kg (chopped)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Coriander- 500 gms (chopped)</div>
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<br /></div>
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turmeric powder- 1/2 tsp</div>
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<br /></div>
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jeera powder- 1/4tsp</div>
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<br /></div>
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hing- a pinch or two</div>
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<br /></div>
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salt- as required</div>
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sugar- 1/4 tsp (optional)</div>
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curds- 4 to 5 tbspn</div>
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whole cumin- 1/4 tspn</div>
<div style="text-align: justify;">
<br /></div>
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dried red chillies- 1 or 2</div>
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green chillies- 1 or 2 (chopped)</div>
<div style="text-align: justify;">
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garlic - 12-15 cloves (crushed or finely chopped)</div>
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<br /></div>
<div style="text-align: justify;">
sesame seeds- 1/2 tspn (optional)</div>
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<br /></div>
<div style="text-align: justify;">
<b><u>METHOD</u></b></div>
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<br /></div>
<div style="text-align: justify;">
Heat mustard oil ( 2-3 tbspn ), temper it with dried red chillies, cumin seeds, hing and 9 to 10 crushed garlic cloves. AS they turn brown add the chopped greens.</div>
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<br /></div>
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ON a medium flame keep stirring and cooking till the oil leaves the side.</div>
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<br /></div>
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next step is to add the curds, which has been beaten nice and smooth.</div>
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AT this stage increase the flame and as the water starts drying up, add salt.</div>
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I also add little sugar as I always feel it balances the taste. But it can be avoided.</div>
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<br /></div>
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I like mine bit overcooked and tangy. You may add less dahi and not overcook.</div>
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To finish the dish , in another pan heat little oil, temper with rest of the garlic and</div>
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sesame seeds and drizzle over the dish.</div>
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<br /></div>
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I did not have sesame seeds while preparing this dish hence they are absent in the picture here. But do add them as they have great benefits and also add a nice crunch to the finished product.<br />
<br />
Happy cooking. </div>
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<b><i><u><span style="background-color: #666666; color: cyan;">MY RECIPE, MY STYLE</span></u></i></b>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7746132679174155009.post-2554706438585070042017-03-13T20:04:00.002+05:302017-03-13T20:04:19.628+05:30IDLI<div class="separator" style="clear: both; text-align: center;">
<b><u>IDLI</u></b></div>
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<b style="text-align: justify;"><u>INGREDIENTS AND METHOD</u></b></div>
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<div style="text-align: justify;">
<u>Step 1</u></div>
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<a href="https://3.bp.blogspot.com/-KIVWXWvLkdo/WMatKah0c-I/AAAAAAAARZ8/_YmSjViHLRMqWRes7FumU7usc8gs3sH_QCPcB/s1600/LogoLicious" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://3.bp.blogspot.com/-KIVWXWvLkdo/WMatKah0c-I/AAAAAAAARZ8/_YmSjViHLRMqWRes7FumU7usc8gs3sH_QCPcB/s320/LogoLicious" width="320" /></a></div>
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wash and soak</div>
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1. Rice- 3cups (5hrs)</div>
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2. urad dal- 1cup (2hours)</div>
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3. methi- half tsp (1hour)</div>
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<u>Step 2</u></div>
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After 5-6 hours, soak one cup of poha / chewda for 5 minutes.</div>
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drain the water .</div>
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Grind all the ingredients separately and then mix them nicely .</div>
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the batter should be thick at this stage so use less water while grinding.</div>
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<u>Step 3</u></div>
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<br /></div>
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Give the batter a nice mix , add a teaspoon of salt , mix gently and leave it covered for about 10 to 12 hours for fermentation.</div>
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<u>Step 4</u></div>
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<br /></div>
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After 12 hours or so, you will see that the batter has fermented and increased in</div>
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volume. beat it nicely , and add salt as per taste.</div>
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<br /></div>
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For idli the batter should not be runny. For dosa you may need to add water and give it a gentle mix.</div>
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<br /></div>
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First batch of idli and first dosa should be enough to guide you regarding the</div>
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consistency.</div>
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<div style="text-align: justify;">
<u>Step 5</u></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOZDW0C09jOTIAOwNOgu8sGaBniArvPawiLDRxILEt9ksI528c9xvvrxMyuUq3urfMGc02x9uoA67xpRVZQhVHaS0A9FydkrXtnB74hP5gOjnfy_yikCwr-TAF4Puuhd_YbFJQOfuevGc/s1600/IMG_20170311_200513416.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOZDW0C09jOTIAOwNOgu8sGaBniArvPawiLDRxILEt9ksI528c9xvvrxMyuUq3urfMGc02x9uoA67xpRVZQhVHaS0A9FydkrXtnB74hP5gOjnfy_yikCwr-TAF4Puuhd_YbFJQOfuevGc/s320/IMG_20170311_200513416.jpg" width="177" /></a>Oil the idli moulds/ plates and pour the batter.</div>
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<br /></div>
<div style="text-align: justify;">
Steam for 6- 7 minutes .</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Insert a thin bladed knife or a toothpick in the center , if it comes out clean then you can spoon out the idlis. Or else steam it for another 2 -3 minutes.</div>
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<br /></div>
<div style="text-align: justify;">
Done.</div>
<div style="text-align: justify;">
<br /></div>
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<b><span style="background-color: #666666; color: cyan;">MY RECIPE, MY STYLE</span></b><br />
<div>
<b><span style="background-color: #666666; color: cyan;"><br /></span></b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-62519039328289789052017-03-04T20:38:00.002+05:302020-09-20T11:57:32.773+05:30JHATPAT PASTA<div class="separator" style="clear: both; text-align: center;">
<b><u>PASTA</u></b></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-45037809845995852202017-02-22T23:51:00.001+05:302017-03-13T19:31:34.837+05:30PALAK FRITTERS/ SPINACH FRITTERS<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-v_fxR7DRf9k/WK0n5QljFhI/AAAAAAAAQ8w/i2CJHBOQyg4iqloed3G6DOgyWMnU4vPPACPcB/s1600/LogoLicious" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://1.bp.blogspot.com/-v_fxR7DRf9k/WK0n5QljFhI/AAAAAAAAQ8w/i2CJHBOQyg4iqloed3G6DOgyWMnU4vPPACPcB/s400/LogoLicious" width="400" /></a></div>
<br />
<div style="text-align: center;">
<b><u>PALAK FRITTERS</u></b></div>
<div style="text-align: center;">
<b><u><br /></u></b></div>
<div style="text-align: center;">
<b><u>INGREDIENTS</u></b><br />
<b><u><br /></u></b>
<br />
<div style="text-align: center;">
Fresh palak/ spinach leaves</div>
<div style="text-align: center;">
Besan/ chickpea</div>
<div style="text-align: center;">
Rice flour</div>
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Salt</div>
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Sugar</div>
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Red chilli powder(optional)</div>
<div style="text-align: center;">
Chat masala or black/rock salt</div>
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Oil for frying.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b><u>PROCEDURE</u></b></div>
<div style="text-align: center;">
<b><u><br /></u></b></div>
<div style="text-align: left;">
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.</div>
<div style="text-align: left;">
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 . </div>
<div style="text-align: left;">
Before serving, arrange the fritters on a platter and sprinkle some chat masala or black/ rock salt on them.</div>
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<br /></div>
<div style="text-align: left;">
<i>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 !!</i></div>
<div style="text-align: left;">
<i><span style="background-color: #999999; color: cyan;"><br /></span></i></div>
<div style="text-align: left;">
<b><u><span style="background-color: #999999; color: cyan;">MY RECIPE, MY STYLE</span></u></b></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-74540729792349385262017-02-22T14:37:00.001+05:302017-03-13T19:32:53.059+05:30KHICHUDI AND LABDA/LABRA WITH BEGUNI ( KHICHDI AND MIXED VEGETABLE WITH BRINJAL FRITTERS)<div style="text-align: center;">
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<br />
<br />
<div style="text-align: center;">
<b><u>KHICHUDI/ KHICHDI</u></b></div>
<div style="text-align: center;">
<b><u><br /></u></b></div>
<div style="text-align: center;">
<b><u>INGREDIENTS</u></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
one cup gobindobhog rice (gowindabhog)</div>
<div style="text-align: center;">
one cup +1/4th mug (moong) dal</div>
<div style="text-align: center;">
veggies like potatoes, cauliflower, broad beans , cowpea, green peas, carrots ( I like) etc.</div>
<div style="text-align: center;">
mustard oil</div>
<div style="text-align: center;">
ghee</div>
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salt</div>
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haldi powder</div>
<div style="text-align: center;">
sugar (optional, but most Bengalis add)</div>
<div style="text-align: center;">
tomato+ginger+green chilli paste<br />
bay leaves for tempering</div>
<div style="text-align: center;">
dried red chillies for tempering<br />
jeera / cumin for tempering</div>
<div style="text-align: center;">
jeera powder or paste</div>
<div style="text-align: center;">
<br /></div>
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.<br />
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.<br />
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.<br />
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, <i>"TO EACH HIS/ HER OWN". </i><br />
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<b><u>LABDA/ LABRA (MIXED VEGETABLE)</u></b></div>
<b><u><br /></u></b>
<br />
<div style="text-align: center;">
<b><u>INGREDIENTS</u></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mustard oil</div>
<div style="text-align: center;">
Panch phoran</div>
<div style="text-align: center;">
Dried red chillies (Shukno lonka)</div>
<div style="text-align: center;">
Ginger paste</div>
<div style="text-align: center;">
Green chilli paste</div>
<div style="text-align: center;">
Salt</div>
<div style="text-align: center;">
Turmeric</div>
<div style="text-align: center;">
Sugar</div>
<div style="text-align: center;">
Ghee</div>
<div style="text-align: center;">
Roasted and ground panch phoran (bhaja moshla)</div>
<div style="text-align: center;">
Veggies like potatoes, cabbage,banana stem, brinjal, parwal, beans, broad beans, pumpkin, raddish, carrots.. </div>
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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.<br />
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NOTE:-<br />
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.<br />
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<b><u>BEGUNI (BRINJAL FRITTERS)</u></b></div>
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<b><u>INGREDIENTS</u></b></div>
<br />
Brinjals , thinly sliced , length wise or round<br />
Besan ( chickpea), rice flour (one fourth of besan), salt, haldi, kalo jeere/ kalounji/ nigella seeds ( few)<br />
Chat masala or black salt (to sprinkle on the fritters while serving)<br />
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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 .<br />
The last step is to fry the eggplant slices nice and crispy.<br />
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.<br />
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<b><span style="background-color: yellow; color: cyan;"><i style="background-color: #666666;">MY RECIPE, MY STYLE</i></span></b><br />
<b><span style="background-color: yellow; color: lime;"><br /></span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-41600223828355938432017-02-20T17:06:00.004+05:302017-03-13T19:33:55.269+05:30NIGELLA (SEEDS) CHICKEN/ KALOJEERE MURGI..<div style="text-align: center;">
<b><u>KALOJEERE MURGI</u></b></div>
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<b><u>INGREDIENTS</u></b><br />
<br />
Boneless chicken- 250gms</div>
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Butter- 4tsp</div>
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nigella/ kalojeere/kalounji paste- 1/2 tsp</div>
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gg paste/aada-roshun bata-1 tspn</div>
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green chillies/knachalanka-2-3pc</div>
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criander paste/dhonepatabata-1tspn</div>
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curds/tokdoi- 4/5 tsp</div>
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APF/maida/moida- a pinch</div>
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red chilli powder/lanka gnuro-1 tspn</div>
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salt and sugar/ labon-chini- as per taste</div>
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lemon juice/lebur rosh-1/2 tspn</div>
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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.<br />
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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...<br />
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<i><b><span style="background-color: #666666; color: cyan;">RECIPE COURTESY- Nilanjana Das (TPA/FB)</span></b></i><br />
<i><b><span style="background-color: #666666; color: cyan;">PICTURE- MINE</span></b></i><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-75117610761507074222017-02-20T16:29:00.002+05:302017-03-13T19:35:25.944+05:30GHEE ROAST CHICKENGHEE ROAST CHICKEN<br />
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Chicken - 500gms<br />
Ghee- 100 -150 ml.<br />
Onions- 2 (medium)<br />
Ginger- 1 inch<br />
Garlic- 50gms<br />
Green chillies- acc to taste<br />
Yogurt- 2tbspn<br />
Salt- acc to taste<br />
Sugar - 1/4 tspn<br />
Turmeric- 1/2 tspn<br />
Cumin powder- 1tspn<br />
Coriander powder- 1/2 tspn<br />
Black pepper powder- 1/2 tspn<br />
Red chilli powder- acc to taste<br />
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Asfoetida, dried chillies, bay leaf and fennel seeds for tempering.<br />
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Marinate the chicken pieces with ogg paste, green chilli paste, salt, sugar, haldi ,cumin and coriander powder and yogurt.<br />
Refrigerate for 6 to 8 hours.<br />
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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.<br />
Add the marinated chicken and cook it covered on a low flame .<br />
You have to be vigilant . Please<br />
keep turning the chicken pieces every 3-4 minutes till cooked.<br />
Check the dish and adjust the seasoning before turning off the flame.<br />
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Serve with your choice of breads or just as a starter.<br />
<span style="background-color: #666666; color: cyan;"><br /></span>
<b><i style="background-color: blue;"><span style="background-color: #666666; color: cyan;">- MY RECIPE, MY STYLE</span></i></b><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-9521224969557968752017-02-17T18:06:00.001+05:302017-02-17T18:44:11.883+05:30HUES / प्रकृति के रंग..... Delicate hues with a strong message...<br />
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.<br />
I take each day as it comes, dealing with situations on case by case basis and trying to figure out the solutions.<br />
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.<br />
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.<br />
Our son was compliant enough but angry. But this time we did not care , for a change.<br />
But, children often prove you wrong , often surprise you with their behaviour and actions which are contrary to your apprehensions.<br />
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..<br />
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.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7746132679174155009.post-67581443943031569842017-02-16T21:46:00.001+05:302017-02-17T18:28:07.962+05:30BACHPAN/ बचपन Hai na<br />
Bilkul zinda<br />
Saans leta hua<br />
Mera bachpan<br />
Zahan mein, dil mein<br />
Har saans ke saath<br />
Dhadakta hua<br />
Sundar sa bachpan...<br />
<br />
Hai na<br />
Ek bachpan aur bhi<br />
Chai bechta hua<br />
Gari saaf karta hua<br />
Bartan maanjta hua<br />
Bheekh mangta hua<br />
Chori karta hua<br />
Bandook chalata hua<br />
Khud ko bechta hua....<br />
<br />
Par<br />
Saans leta hua<br />
Dhadakta hua<br />
Bilkul mere aur<br />
Tumhare bachpan ki tarah.....<br />
<br />
है न<br />
बिलकुल ज़िंदा<br />
सांस लेता हुआ<br />
मेरा बचपन<br />
ज़हन में, दिल में<br />
हर साँस के साथ<br />
धड़कता हुआ<br />
सुन्दर सा बचपन।<br />
<br />
है न<br />
एक बचपन और भी<br />
चाय बेचता हुआ<br />
गाड़ी साफ़ करता हुआ<br />
बर्तन माँजता हुआ<br />
भीख माँगता हुआ<br />
चोरी करता हुआ<br />
बन्दूक चलाता हुआ<br />
खुद को बेचता हुआ....<br />
<br />
पर<br />
साँस लेता हुआ<br />
धड़कता हुआ<br />
बिलकुल मेरे और<br />
तुम्हारे बचपन की तरह....<br />
<br />
#14thNovemberUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-7746132679174155009.post-5807293551303692342015-08-10T09:58:00.003+05:302015-08-23T14:40:06.217+05:30EK KALASH BHAR... / एक कलश भर...<br />
<br />
Haan bas isi pal ka,<br />
Yahi jo tham gaya hai na,<br />
Asamanjas mein hai thoda,<br />
Isi pal ka tha intezar.<br />
Us vednamaye hriday ko,<br />
Sookhe thartharate<br />
Pipasit hothon ko,<br />
Ki kab ek boond,<br />
Na na,<br />
kewal ek kalash bhar<br />
Megh ka prem,<br />
Raktim karega<br />
uske raktheen galon ko.<br />
Prem bahayega<br />
Uski dhamaniyon mein,<br />
Aur bin kuch kahe<br />
Bohat kuch kah jayegi<br />
Uski zubaan.<br />
Shayad ek poora upanyas !<br />
Hai na wo pal<br />
Abhi bhi thama sa??<br />
Bhool gaya kya barasna<br />
Uski ankhon mein doobke?<br />
Ek kalash bhar ,<br />
Bas..kafi hai...<br />
<br />
हाँ बस इसी पल का,<br />
यही जो थम गया है न,<br />
असमंजस में है थोड़ा,<br />
इसी पल का था इंतज़ार।<br />
उस वेदनामय ह्रदय को,<br />
सूखे थरथराते<br />
पिपासित होठों को,<br />
कि कब एक बूँद,<br />
न न ,<br />
केवल एक कलश भर<br />
मेघ का प्रेम,<br />
रक्तिम करेगा उसके<br />
रक्तहीन गालों को।<br />
प्रेम बहाएगा उसकी<br />
धमनियों में,<br />
और बिन कुछ कहे<br />
बहुत कुछ कह जायेगी<br />
उसकी ज़ुबान।<br />
शायद एक पूरा उपन्यास !<br />
है न वो पल<br />
अभी भी थमा सा??<br />
भूल गया क्या बरसना<br />
उसकी आँखों में डूबके ?<br />
एक कलश भर,<br />
बस....काफ़ी है.....<br />
<br />
<br />
(Asamanjas -indecision, dilemma<br />
Vedna- pain<br />
Thartharate- trembling<br />
Pipasit- thirsty<br />
Kalash- pitcher<br />
Raktim- bright red<br />
Dhamniyon- arteries<br />
Upanyas- novel<br />
Kafi- sufficient)<br />
<br />
Sometimes, a moment filled with love, just a little, a pitcher full !!<br />
Is enough to soothe the sad and aching heart.<br />
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.<br />
A pitcher full of love is all that a heart needs..<br />
It is almost like the cathartic effect that rains and rainbow have on parched and thirsty earth.. on us..Unknownnoreply@blogger.com3