Sunday, September 10, 2017
5 Bangda fish medium
8-10 garlic cloves
1 cup fresh grated coconut
6-8 Amsul (Kokum)
2 Tablespoon Oil
8-10 red chillies
2 teaspoons whole dhana
2-3 teaspoons of aagri masala
Soak red chillies and dhana in water for 30 mins
Grind the red chillies, dhana, 6 cloves of garlic with the fresh coconut.
Add grated 2 cloves of garlic and saute till well done but not brown
Add ground mixture and saute for a couple of minutes
Add aagri masala and saute till the oil starts to seperate
Add the fish, amsul. Add water to cover the fish and get desired consistency of the gravy.
Bring to boil and cook for a few minutes
Add salt to taste.
Thursday, September 07, 2017
2 cups Vaal (Field Beans) (soaked and peeled)
1/2 cup ole khobre (fresh grated coconut)
1/2 cup finely chopped onion
1 1/2 teaspoon lal tikhat (red chilli powder)
1/4 teaspoon halad (Turmeric)
4-8 amsul (Kolum)
1/2 teaspoon garam masala
2-3 teaspoon gul (Jaggery)
fodni (tempering) material: jeera, mohori, hing, kadipatta
1 table spoon oil
Add mohori and let it crackle
Add hing, jeera kadipatta and stir
Add finely chopped onion and stir till slightly translucent (do not let it get brown)
Add vaal, lal tikhat, halad and garam masala. saute for a couple of minutes
Add warm water to fully cover the vaal (and a bit more) and bring to boil
Add ole khobre, gul and kokam and cook till vaal are cooked
Add salt to taste.
Based on recipe by Viraj's mom. Thanks Aunty.
Thursday, August 24, 2017
Monday, August 14, 2017
You ask me why I dwell in the green mountain;
I smile and make no reply for my heart is free of care.
As the peach-blossom flows down stream and is gone into the unknown,
I have a world apart that is not among men.
- Li Bai
Though these Ladakh mountains in the painting are brown, the essence of the poem still stands. Li Bai touches a cord with his innocent words.
Read more about this ancient Chinese poet on Wikipedia
Friday, May 05, 2017
Monday, April 10, 2017
The return journey was long. The travellers were tired. The baby traveller had braved the hours of drive well but was now nearing the end of her patience. We stopped at a corner of the winding Pasarni Ghat. The traffic moved along twisting and turning on the side of the bare hills. The moon, shining in its full glory, gave us some food for thought.
Full moon over Wai.