All posts by Jasbir Chatterjee

Poet, writer, blogger, corporate professional

Alu-Gobhi simplified

Alu-Gobhi (potatoes and cauliflower) sabji is a very popular dish in North India. It has to be made with great care as Gobhi (cauliflower) tends to soften faster than alu (potatoes) and you run the risk of ending up with mashed cauliflower with potatoes standing out, which doesn’t taste good.

In an ideal Alu-Gobhi Sabji sabji, alu and cauliflower pieces are soft without being mushy and have a spicy, crispy, fried taste.

A lot of chefs first deep fry the alu and cauliflower pieces separately and then cook them together in a karahi with the required spices, curd, tomatoes, and some more oil. This takes far too much time and oil.

On 28 July 2019, I discovered an easier, simpler, and far healthier method of cooking Alu-Gobhi without compromising on that typical restaurant-like taste.

Here are the step-by-step pics. Do try out this recipe and write back. I look forward to reading your comments.

1. Start off by steaming chopped potatoes and cauliflower in a pressure cooker. Be careful while you do this as there is a risk of overboiling. Usually, one whistle or just when the whistle is about to begin is sufficient cooking time. My mini pressure cooker is of Prestige and in one whistle, it parboils without making the items too soft. Once done, place the veggies on a sieve and let the excess water drain out into a container below. You can use it in making other dishes such as dals or soups, etc.

2. Grind ginger and make a rough paste.

3. Heat some oil in a thick-bottomed karahi. Once it is hot, lower the gas flame and add turmeric, chilli powder, whole Cummin seeds, and whole corriander seeds powder.

4. Then add the veggies, ginger paste, and one red chilli. Stir a few times and allow the veggies to fry properly. Mix well and add salt and amchur as per your taste. Your Alu-Gobhi bhaji is ready. Enjoy.

5. You can add grated paneer too in the end. I had some paneer-onion bhurji in the fridge, so I added this to the Sabji when it was done.


Read my other food recipes here. https://wordpress.com/page/jasbirchatterjeephotoblog.wordpress.com/8762

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Trees…Sometimes Worshipped, Sometimes Used

Trees are an intrinsic part of our lives. But because of rapid urbanization, a lot of them have been eliminated mercilessly without ensuring their immediate relocation or replacement.

Wherever they exist, especially those with thick trunks and huge canopies, their treatment is generally in two extremes, either worshipped with stings attached or manhandled. Rarely ever are they left alone in peace, free to grow and breathe in full freedom, the way all trees ought to be treated…

Given below are pics of three trees; a used one; a heavily worshipped one with a concrete fence around it; and a free, unfettered tree, a very lucky guy indeed, growing somewhere on the NH8 Delhi-Jaipur Highway…Look at them closely and feel the effect each one of them has on your senses…

Today, on 15 August 2019, as we celebrate our Independence Day, let us free all living things, not just humans, and let them live only for the bliss of living…

Being Laid Off

Every year brings with it new challenges. This year, in India, apart from floods and other natural calamities, there have been massive job cuts and layoffs, especially in the automobile industry. Industries are always interlinked, so repercussions are being felt in other industries too.

At a micro level, something that is not talked about much, a lot of people lost their jobs, not because they were redundant or not good enough. On the contrary, they were outstanding. They did multi-tasking and often did jobs of at least 2 people with the salary of only one. They added huge value to their organizations. But their immediate bosses always saw them as big threats to their own survival and used the cost cutting phase as an opportunity to have them removed.

Senior management, unfortunately, can only look at the overall picture and their only objective is to ensure that their organization survives somehow through the tough days. The first thing that they do is cut costs and salaries are always the first to be slashed. They have neither the time nor the inclination to look at the human aspects of downsizing. So they listen to their sycophants and managers below them and give approval for a selective weedout of employees as per their recommendations.

If you have been this kind of a hapless victim, just stay calm and keep your faith in God; take this as a bad dream and move on. No point in fighting corporate monsters. It is self-destructive. Take a break and seek your joy in all those things that you never gave yourself time for, like spending more time with your family, gardening, etc, etc. Because God takes care of everything else. He keeps an accurate account of the good deeds and the bad ones.

You will soon get a better opportunity where your achievements are celebrated while all those sycophants, ‘close friends’ of bosses, etc will get what they deserve…

The Great, Majestic Sun

When the Sun emerges,
Through the clouds
In all its splendor,
Everything else
Pales into insignificance…
Deeply humbled, awestruck,
I bow to you today,
The ubiquitous,
All-seeing, powerful,
Divine, beautiful,
God Almighty…

A revised version of this poem, A Homage To God Almighty, is now on Poemhunter.com.

URL:

https://www.poemhunter.com/poem/a-homage-to-god-almighty/

Leftover Dal Pakoras

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It was from my Mom that I learnt to never, ever discard leftover cooked dal (pulses). She taught me to make paranthas with it. But my own family is not very fond of paranthas, so I recently experimented with making cooked dal pakoras. They tasted very good and disappeared in a jiffy! Here are the step-by-step pics. Do try this out and let me know how you find it.

  1. First assemble all the ingredients (leftover dal, besan, soaked Poha, some curry leaves, one green chilly, one onion)

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2. Mix besan, leftover dal, soaked poha. Add chopped onion and green chilly, and salt as per your taste. Mix well to make a batter. Add spices (red chilly powder, cumin powder, whole coriander powder, and amchur) followed by rice powder and sooji. Mix well.

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4. Deep fry spoonfuls of this batter in a karahi. Do this in batches.

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5. Once they turn brown all over, bring them out and place them on tissue paper to drain out excess oil. Do this for all batches of batter.

6. Pakoras are ready. Enjoy.

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Read my other food recipes here. https://wordpress.com/page/jasbirchatterjeephotoblog.wordpress.com/8762

Naughty Child

A few days ago, I had posted about this Newborn karela (bitter gourd) plant of mine.

https://jasbirchatterjeephotoblog.wordpress.com/2019/07/14/a-newborn/?preview=true

While it was growing, I noticed that its creeping handles were not grabbing anything.

Not any more. See this pic here. Not only is it clinging, it’s also being very naughty and grabbing falling dead leaves too!

Soon, it will carry little karelas. I look forward to posting that pic soon.