A lot of trees are shedding leaves these days in Delhi (January 2020)
Winter is at its peak, but it will be on its way out by next month end. So trees are getting ready too…
See some more pics below.
They remind me of the lovely lyrics from Cliff Richard’s song ‘Evergreen Tree,’ “Oh Darling, I love you so, don’t you know that I’ll be true/ Till the leaves turn blue/On the evergreen tree…”
A few days ago, I had posted about this Newborn karela (bitter gourd) plant of mine.
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.
Last year, I planted a small piece of arbi (Colocassia) into a somewhat cracked flower pot that had been idle for several months. It was on an experimental basis and I didn’t expect anything to come out of it.
A few days later, however, to my utter surprise, my labor bore its fruit. A huge green leaf appeared. It was followed by a few more green leaves and my bare flower pot soon turned into a happy home occupied by a lovely family of arbi plants. I never thought planting arbi was so easy!
When the leaves began turning yellow, our gardener, who had been on long leave earlier, suggested that I keep plucking the leaves regularly and use them in my cooking. I have been following his advice quite seriously ever since then because for a city dweller like me, being able to produce a food item sounds very exciting and gives a heady feeling of having a farm house without owning one.
Here is a simple recipe of arbi leaves (pakoras). You may not find arbi leaves in the market, so it’s best to grow your own.
Arbi Leaves Pakora
Method: Wash the arbi leaves and chop them finely. Peel and cut two onions. Grate one potato. Mix these 3 items and add besan along with salt, ajwain, a pich of hing, and spices as per your taste. No need to add water. Let this mixture stand for 5-10 minutes and you will see it getting wet. Mix this well and deep fry small portions of the mixture in hot refined oil. Keep turning them around till each piece turns brown all over. Take them out of oil when they are done and place them on tisssue paper to drain out excess oil. The pakoras are ready. Enjoy!
Here are the step-by-step pics..
The final product. Serve it with a chutney or dip of your choice.
Inclusion of a young moon in a pic adds to its sassiness.
Moon and flower…
Moon and Tree…