Sunday, March 18, 2018
Friday, February 16, 2018
Saturday, February 03, 2018
Little bit of fresh ginger garlic paste (more garlic than ginger)
Olive Oil for cooking
Saute the carrots, onions and ginger garlic paste in the oil for a couple of minutes. Add a few cups of water and let it cook on low flame for about 20 minutes. After cooling, blend in a blender and sieve through a coarse sieve.
Wednesday, January 31, 2018
Sunday, January 28, 2018
Saturday, January 27, 2018
“I wish to paint in such a manner as if I were photographing dreams”
- Zdzisław Beksiński
I came across the work of this Polish artist today. The paintings are so haunting that I was compelled to explore more of his work. He can evoke the dystopian nightmare of our deepest depths.
You can explore this work too here: https://www.wikiart.org/en/zdislav-beksinski/
Wikipedia entry https://en.wikipedia.org/wiki/Zdzisław Beksiński
Monday, January 15, 2018
This is a short film I did some time back. It tries to capture a time when time almost stood still. A state of mind, really.
Music by Chota Father. Shot at the Acharekar residence in Warje middle of one suspended night... Shot on the Pansonic LX3.
Sunday, January 14, 2018
Wednesday, December 06, 2017
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.