Sleeping, Suffering Humanity

Last month, while walking through the AIIMS Hospital Metro Station, I saw lots of people in a sleep mode. They looked so helpless and utterly exhausted. At one place, a dog had also joined them. Each one of them probably had a seriously sick relative or two admitted  in either AIIMS or the nearby Safdarjung Hospital and must have stayed awake all through the night. It was such a pathetic sight…

Once again, the Delhi Metro was found playing the role of a saviour by giving shelter to the downtrodden…

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The Art Of Minting

 

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It gives me great pleasure to announce that I have finally learnt the art of growing mint in a pot, starting from a mere branch sans any roots or leaves.I spend my mornings these days gazing happily at the young mint leaves sprouting from the greenish-brown shoots sticking out proudly from the soil…

I look forward to making mint chutney in future with my own home-grown mint…

Here are the step-by-step pics…

Step 1: Choose a thick stem and slice it diagnally as you can see here.

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Step 2: Plant it gently in the pot in a diagonal position.

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Step 3: Press the area around the stem on the soil to remove the air bubbles

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Step 4: Water the pot and press again like this.

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Step 5: Just be patient and take care that the pot is never dry. After a few days, you will be rewarded with new leaves like the ones you see in the pic. Not all branches will survive though. Some will wither and dry.

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Withered Petals

Withered Petals have a strange fascination, don’t they? Several years ago, I had written a poem with the same name, “The Withered Petals.”

Read it by clicking here…http://www.poemhunter.com/poem/the-withered-petals/

 

The Story of Pigeon & The Moon

Once upon a time, there was a pigeon. He was a poet and his name was Shelley. One day, while gazing at the sky from the rooftop he was perched on, he called out to the retreating moon, “Don’t go away yet, dearest! You are immortal, but I may not be around tomorrow.”

“Oh, come on, Shelley! Don’t be ridiculous, “Said the Moon.

Her packing was done and she was just about to disappear for the day. But her love for the poet refused to follow her. Torn between Duty and Love, she decided to listen to her heart. From her heavenly abode, she descended towards earth for just one moment and came close enough for Shelley to look into her eyes…It was a beautiful moment…

I consider myself really fortunate to be able to capture that wonderful picture!

Here are the photos…

 

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Gavar Paratha

 

Last Sunday, during my weekly stock-taking in my kitchen, I noticed that my fridge contained a 4-day-old cooked Gavar Phali (Cluster Beans) dish. We had already had it several times already and none of my family members wanted to eat it any more. Gavar is not a very popular vegetable anyway. But I hate to waste food items, so I had to find a way out and turn it to into something else that could be eaten with great relish.

Another item sitting idle was pudina (mint). I  had bought fresh pudina 3 days ago for making chutney. But the mixie conked out at the last minute, leaving me with a bowlful of pudina that couldn’t be stored in the fridge for too long. Its leaves turn black very soon. So I dried the leaves in the microwave oven. I used a little bit of this in a few dishes, but a lot of it was still remaining…

I decided to apply my Mom’s style of cooking that day and combined both of these items with atta, onions and spices. I kneaded the whole stuff into a dough and made parathas with it. They were delicious and all the items were over in a jiffy. Here are the pics…

  1. Mix atta (mixed grain preferable), cooked gavar vegetable (you can use boiled gavar also), chopped onions, dried pudina (you can use fresh pudina also), and spices (ajwain, salt, etc). I added only salt and ajwain, since my cooked gavar was already well-spiced.
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2. While kneading the dough, remove the gavar threads that you come across, since they might upset your stomach. This bowl that you see here contained the cooked gavar earlier, as you must have guessed from the oil and spices sticking to it. The idea of writing this post came to me only after the gavar and pudina had got mashed inside the dough…

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3. Take out rolls of dough.

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4. Roll each of these balls on a chakla like this.

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5. Shallow fry the paratha on a tawa and remove it after it turns brown on all sides.

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6. Serve the parathas with a chutney/dip of your choice.