AURAT HOON, TAKATWAR BHI HOON/ औरत हूँ, ताकतवर भी हूँ

 

औरत हूँ, ताकतवर भी हूँ

जाने कहाँ से आ जाती है

इतनी ताकत जब

जली कटी रोटियों और तरकारी में

जली कटी बातें मिलाकर खा जाती हूँ

प्याज़ और पीड़ा के आँसूं

आँचल के कोने से पोंछ डालती हूँ

मेरे हिस्से का आसमान

मेरे हिस्से की चाँदनी

मेरी खीर की कटोरी

जब कोई और ले जाये

और मैं चुप …..क्योंकि

औरत हूँ, ताकतवर भी हूँ

जाने कहाँ से आ जाती है

इतनी ताकत जब

तुलसी तले दिया जलाते वक्त

बचपन वाली शाम याद आ जाये

और पत्तों के बीच से झांकता हुआ

पूर्णमासी का चाँद

कोई अपना सा लगने लगे

और आँखों से एक आँसूं ना छलके

मेरे हिस्से की बारिश

मेरे हिस्से की सोंधी खुशबू

मेरे हिस्से का इंद्रधनुष

जब कोई और ले जाये

और मैं चुप…. क्योंकि

औरत हूँ, ताकतवर भी हूँ

जाने कहाँ से आ जाती है

इतनी ताकत जब

बीस हड्डियों के टूटने का दर्द

“माँ” सुनने के लिए सह जाती हूँ

भूख प्यास जलन अकेलापन 

सब मीठी यादों में डुबो देती हूँ

'दहलीज़ें बदल गयी हैं

तू बेटी से औरत बन गयी है'

अंतर्मन को यही लोरी सुनाती हूँ

औरत हूँ, ताकतवर भी हूँ...

Aparna Bose

SPICY MASALA CRAB

SPICY MASALA CRAB

SPICY MASALA CRAB

RECIPE

INGREDIENTS

Mud crab- 4 pieces

Ginger paste- 0ne tablespoon

Garlic paste - 10- 12 cloves

Green chilli paste- one tsp or more

Onion paste- 2 tablesp

Onion ( finely chopped)- one large

Yoghurt- one teaspoon

Tomatoes (finely chopped)-4to 5 tbsp

Whole cumin - ¼ th tsp

Coriander seeds- ¼ th tsp

Fennel seeds- ¼ th tsp

Black peppercorns- as per taste

Cardamom- 4

Cloves- 2

Cinnamon- one inch 

Garam masala powder

Salt- as per taste

Turmeric powder- as required

Sugar- as required

Kashmiri mirch Powder- little bit (optional)

Mustard oil- 2 or 3  tablesp

Ghee- as required. 

METHOD

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. 

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 .

In a wok/pan heat sufficient mustard oil (that's my preferred cooking medium , you can add any oil ). 

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.

The claws will start changing into deep orange to reddish orange. Which indicates the doneness. 

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.

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.

MIRCHI MURGI KA SALAN

MURGI MIRCHI KA SALAN (my way)

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.

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.

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.

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.

Once in a while when you are in good cheer to make something exotic for the family , this dish could be given a thought.

And yes, nuts, sesame seeds, jaggery and lots of chillies make this recipe  iron and vitamin C, 

INGREDIENTS

Chicken- 500gms

Green chillies- 10 atleast

Peanuts - 1 cup

Coconut (sliced)- 5/6 pieces

Sesame seeds- 1/2 cup

Khuskhus/posto- 1 tbspn

Fenugreek seeds- a few

Ginger- 1inch

Garlic cloves- 8

Onion - 1 or 2

Cumin- 1/2 tspn

dried red chillies- two (optional)

Curry leaves- handful

Mustard seeds for tempering

Tamarind pulp- 2 tbsp

Salt - as required

Haldi- 1tspn

Black pepper powder- 1/2tsp

Garam masala powder- 1tspn or less

Coriander leaves - chopped (optional)

Jaggery- 1tbsp (optional)

Lemon juice to marinate

METHOD

Step 1

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.

Step 2

Wash and de- seed the green chillies, fry them (lightly) and put them aside.

Step 3

Dry roast - peanuts+ posto +sesame+ methi+ coconut+ cumin+  dried chillies

Cool and blend with the garlic cloves and ginger.

Step 4

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.

Step 5

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.

The gravy should be thick and not runny or watery.

Before turning off the flame sprinkle the coriander leaves and keep covered till served.

MAA CHINTA KARTI HAI.../ माँ चिंता करती है...

Maa chinta karti hai..

Brush kiya?
tiffin liya?
homework kiya?
water bottle?
ID ?

Uff, ye maa bhi na.
Bekar ki chinta karti hai..

Neend achhi aayi thhi?
Besan se muhn dhona,
malai se bhi..
kisi se jhagra hua kya?
mood off hai bitiya?
kha le kuchh
tel malish kar doon?
chhoti bandh doon?

Uff ..
Maa chinta karti hai..

Ye pahan ke jayegi?
kiske saath?
kab loutogi bitiya?
kuch kha lena haan
paise daal diye hai
bag ke bheetar
phone karna haan bitiya
kya khayegi bata dena

Maa bohat chinta karti hai..

Vida honey wali hai
theek se kha le
aram kar le
ja shopping kar aa
babuji se jitne chahiye lele

Maa hai na, chinta karti hai..

Tabiyat theek hai beta?
bukhar hai kya?
kuchh khaya hai subah se?
bhejun kuchh?
kuchh dino ke liye aa ja
bata dena, kya khayegi
kha lena haan
pani bhi piya kar zyada
phal sabzi theek se
achcha rakhoon?
bye beta..

Sach
Maa hi chinta karti hai…

माँ चिंता करती है ...
ब्रश किया?
टिफ़िन लिया?
होमवर्क किया?
वॉटरबॉटल ?
आई डी?

उफ़्फ़, ये माँ भी न.
बेकार की चिंता करती है..

नींद अच्छी आई थी?
बेसन से मुँह धोना,
मलाई से भी..
किसी से झगड़ा हुआ क्या?
मूड ऑफ है बिटिया?
खा ले कुछ
तेल मालिश कर दूँ ?
चोटी बाँध दूँ ?

उफ़्फ़ ...
माँ चिंता करती है...

ये पहन के जायेगी?
किसके साथ?
कब लौटोगी बिटिया?
कुछ खा लेना हाँ ?
पैसे डाल दिए हैं..
बैग के भीतर.
फ़ोन करना हाँ बिटिया?
क्या खायेगी बता देना?

माँ बहुत चिंता करती है..

विदा होने वाली है,
जा ठीक से खा ले
आराम कर ले
जा शॉपिंग कर आ
बाबूजी से जितने चाहिए ले ले...

माँ है न, चिंता करती है

तबीयत ठीक है बेटा?
बुखार है क्या?
कुछ खाया है सुबह से?
भेजूँ कुछ?
कुछ दिनों के लिए आ जा
बता देना , क्या खायेगी
खा लेना हाँ?
पानी भी पिया कर ज़्यादा
फल सब्ज़ी ठीक से
अच्छा रखूँ?
बाय बेटा ..

सच
माँ ही चिंता करती है ..

#everydayisamothersday

DADI KE KISSON MEIN WOH LADKI DADI HI TOH THHI.../ दादी के किस्सों में वो लड़की दादी ही तो थी....

Aaj itne saalon baad
samajh mein baat aayi, ki
dadi ke kisson mein
woh ladki dadi hi toh thhi

Sar kataa rakshas jab
tang karta tha gaonwasi
ek ladki doston sang
usey maar bhagati

Lal Kamal Neel Kamal
aur woh mandir ka laddoo chor
ek dusht souteli maa
aur aansoon ponchhti dost

Dhoop mein baith achaar banati
anchal se nikalti tarey hazar
‘load-shedding’ jab ho jaye toh
chand se roshni laati udhaar

Aaj itne saalon baad
samajh mein baat aayi, ki
dadi ke kisson mein
woh ladki dadi hi toh thhi

Pandrah baras mein dulhan
khud ek gudiya si
jeevan nayiya uthal puthal
phir bhi jhansi-rani si

Aaj jise ham kahte ‘feminist’
hamne barson pahle dekhi thi
narebaji bina, chupchap,
hazar muddey suljhati thhi

Pandrah mein byahi
phir bhi thha aseem gyan
do haath kaaj anek
sansaar ki thhi jaan

Aaj itne saalon baad
achanak hua mahsoos
dadi se kabhi poocha hi nahin
kaisa tha bachpan, afsos

Aaj itne saalon baad
samajh mein baat aayi, ki
dadi ke kisson mein
woh ladki dadi hi toh thhi?....

आज इतने सालों बाद
समझ में बात आई, कि
दादी के किस्सों में
वो लड़की दादी ही तो थी

सर कटा राक्षस जब
तंग करता था गाँववासी
एक लड़की दोस्तों संग
उसे मार भगाती

लाल कमल नील कमल
और वो मंदिर का लड्डू चोर
एक दुष्ट सौतेली माँ
और आँसूं पोंछती दोस्त

धूप में बैठ अचार बनाती
आँचल से निकालती तारे हज़ार
‘लोड-शेडिंग’ जब हो जाये तो
चाँद से रोशनी लाती उधार

आज इतने सालों बाद
समझ में बात आई, कि
दादी के किस्सों में
वो लड़की दादी ही तो थी

पन्द्रह बरस में दुल्हन
ख़ुद एक गुड़िया सी
जीवन नईया उथल पुथल
फ़िर भी झाँसी-रानी सी

आज जिसे हम कहते ‘फेमिनिस्ट’
हमने बरसों पहले देखी थी
नारेबाजी बिना, चुपचाप,
हज़ार मुद्दे सुलझाती थी

पन्द्रह में ब्याही
फ़िर भी था असीम ज्ञान
दो हाथ काज अनेक
संसार की थी जान

आज इतने सालों बाद
अचानक हुआ महसूस
दादी से कभी पुछा ही नहीं
कैसा था बचपन, अफ़सोस

आज इतने सालों बाद
समझ में बात आई, कि
दादी के किस्सों में
वो लड़की दादी ही तो थी....

#Grandmasbedtimestories #thakumarjhuli #girlhood #summervacations #grandma #memories

KHANDESHI KHICHDI TEL

KHANDESHI KHICHDI TEL

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. 

Step 1
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 .
Let this cook in pressure or a deep bottomed pan.

Step 2.

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 .

Once cooked pour this over the khichdi and enjoy accompanied by a glass of chilled buttermilk.

"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 .
So basically this is a khichdi which is cooked without any spice but eaten with a super spicy oil  .. "

Recipe Credit - Mahesh Khole

KANCHALONKA MURGEE/ CHICKEN WITH GREEN CHILLIES

KANCHALONKA MURGEE/

CHICKEN WITH GREEN CHILLIES

INGREDIENTS

Chicken- 500 gms

Green chilli paste- as per preference

Ginger paste- one and half tableVspoon

Salt- as required

Oil and ghee- as required

Celery/randhuni powder- half teaspoon

Few green chillies (slit)- to garnish

METHOD

STEP 1

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 .

STEP 2

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.

Recipe Credit- Rukma Banerjee

LAHSUNI DHANIYA PALAK

LAHSUNI DHANIYA PALAK

INGREDIENTS

Spinach- 1kg (chopped)

Coriander- 500 gms (chopped)

turmeric powder- 1/2 tsp

jeera powder- 1/4tsp

hing- a pinch or two

salt- as required

sugar- 1/4 tsp (optional)

curds- 4 to 5 tbspn

whole cumin- 1/4 tspn

dried red chillies- 1 or 2

green chillies- 1 or 2 (chopped)

garlic - 12-15 cloves (crushed or finely chopped)

sesame seeds- 1/2 tspn (optional)

METHOD

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.

ON a medium flame keep stirring and cooking till the oil leaves the side.

next step is to add the curds, which has been beaten nice and smooth.

AT this stage increase the flame and as the water starts drying up, add salt.

I also add little sugar as I always feel it balances the taste. But it can be avoided.

I like mine bit overcooked and tangy. You may add less dahi and not overcook.

To finish the dish , in another pan heat little oil, temper with rest of the garlic and

sesame seeds and drizzle over the dish.

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.

Happy cooking. 

MY RECIPE, MY STYLE

IDLI

IDLI

INGREDIENTS AND METHOD

Step 1

wash and soak

1. Rice- 3cups (5hrs)

2. urad dal- 1cup (2hours)

3. methi- half tsp (1hour)

Step 2

After 5-6 hours, soak one cup of poha / chewda for 5 minutes.

drain the water .

Grind all the ingredients separately and then mix them nicely .

the batter should be thick at this stage so use less water while grinding.

Step 3

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.

Step 4

After 12 hours or so, you will see that the batter has fermented and increased in

volume. beat it nicely , and add salt as per taste.

For idli the batter should not be runny. For dosa you may need to add water and give it a gentle mix.

First batch of idli and first dosa should be enough to guide you regarding the

consistency.

Step 5

Oil the idli moulds/ plates and pour the batter.

Steam for 6- 7 minutes .

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.

Done.

MY RECIPE, MY STYLE

JHATPAT PASTA

PASTA