Showing posts with label Photography. Show all posts
Showing posts with label Photography. Show all posts

Thursday 9 July 2020

True friendship and humble beginnings

The humble besan cheela is as dear to me as the first best friend in childhood. When I didn't even know how to prepare a chapati properly, I knew how to get my cheela right.
It gave me the confidence to try and perfect my art.

Whenever I prepare the cheela, I reflect at the culinary journey so far. Those days I couldn't even in my wildest dreams think of preparing the stuff that I prepare in a breeze today.

No matter how great we become, never forget the first friend who appreciated u for your humble beginnings.

This is the way I like my cheela....enjoying the bear hug to brown bread slices.

To true friendship and humble beginnings.








Sunday 28 October 2018

Easy Eggless Bournvita Cake

Mr. Hubby has a habit of picking up stuff on impulse which, if he doesn't like is left to my mercy to be either thrown out or remixed. Few months ago, while shopping at D Mart, he picked up two packets of Amul Pro (Amul's counterpart of Bournvita. I will refer to it as Bournvita still as people are more familiar with that brand). As expected, the Bournvita fever lasted for few days and one day he said "I realise this has too much sugar and calories. I would rather have plain milk." While a part of me was happy for his health consciousness, the other part went in the thinking mode. Now what to do with a packet and half of Bournvita left with me? I am not fond of it in my milk either. 

The baker in me then put on her thinking cap and came to the leftover Bournvita's rescue and prepared a cake!

Ironically, Mr. Hubby called the next afternoon from office, telling me that the cake was a hit with his friends and you had to see his face in the evening when I told him about the Bournvita secret! 

So, presenting my version of easy, eggless and healthy Bournvita cake!


Ingredients
Whole Wheat flour/atta - 1 1/2 Cup
Bournvita/Amul Pro - 7 heaped tablespoons
Baking Soda - 1/2 tsp
Baking Powder - 1/4 tsp
Melted Butter (i used salted) - 1/2 Cup
Condensed Milk - 1/2 Cup
Jaggery Powder - 3/4 Cup or to taste
Bananas - 3 no. overripe, mashed
Cinnamon Powder - 1/4 tsp
Vanilla Essence - 1 tsp
Lukewarm milk - 1/4 cup or as required
Chopped Walnuts - 1/2 Cup

Method

1. Blend together the bananas, Bournvita and Jaggery Powder into a smooth puree.


2. In a mixing bowl, take the melted butter. Add the condensed milk, vanilla essence and mix well.






3. Add the banana-Bournvita-Jaggery Powder mix and mix well to form a uniform mixture. Wet mixture is ready.

4. Grease and dust the cake tin. Pre-heat the oven to 180 degrees Celcius.

5. Sieve together the wheat flour, baking soda and baking powder.

6. Add in the cinnamon powder and mix well. Dry mixture are ready.

7. Add the dry mixture (step 6) to the wet mixture (step 3) and gently fold in using cut and fold method till the mixture achieves a batter consistency. You may add in lukewarm milk only if the batter feels very stiff. I didn't require.

8. Add the chopped walnuts and fold into the batter.

9. Transfer the batter to the greased cake tin. Level the batter and tap the tin slightly to evenly spread the batter across and remove any air. Bake at 180 degree Celcius for about 45 minutes.


10. Cool on a wire rack.


11. Once cool, cut and enjoy!


The cake lasts for 5-6 days if stored in refrigerator. But it turns out so yummy that I assure you it won't last beyond two days!

Sunday 7 May 2017

Of Sambhar and memories...

For us Delhiites, the very definition of South Indian food begins and ends with Sambhar. Be it Dosa, Idli, Vada or Utappam, we like to pamper ourselves with Sambhar. I remember during college days, me and my bestie Surbhi would often hang out at Madras Hotel in Connaught Place for some awesome Masala Dosa and Sambhar. The USP of the outlet was its "to die for" Sambhar. The servers or Anna as we called them would serve us generous helpings of Sambhar till our tummies would feel like gas balloons. I remember once we were so full (in the tummy, not in the heart) and sleepy after the meal that it was a tough walk from Madras Hotel to the bus stop from where we had to catch the bus to home (Delhi metro was non existent those days)!

My fondest memories of Sambhar are from my childhood, when my papa would prepare lip smacking sambhar with dosa. I still remember we had this special big tawa/griddle exclusively for preparing dosa. Even though kitchen was mom's baby, Sambhar Dosa was entirely papa's department. 

How Papa, an otherwise non cook material learnt to prepare the perfect Sambhar Dosa is also a very interesting story. Apparently, once during a long wait for bus at the bus stop, papa started chatting with a roadside Dosa stall owner. While the bus came way late, it gave papa enough time to learn the art of preparing the perfect Sambhar Dosa. So perfect is he with his dish that often his boss would drop by our place for savouring Dosa Sambhar. While mom would happily don the hat of an assistant that day, papa would be so full of zeal on being the head chef! Since we were a family of 6, the batter would be prepared in a large vessel in huge quantity. After the day long fermentation, it was time to savour the Dosa and Idli.  There was also a giant pressure cooker bought just to prepare enormous quantity of Sambhar.

Despite a Sambhar expert available at home, I never bothered to pick up the skill, being the lazy chef that I am! Even after marriage, Dosa Sambhar to me meant a visit to the popular Dosa joint in the WEA market in Karol Bagh and pampering myself to Dosa and unlimited Sambhar.

But, as they say, necessity is the mother of invention...

After we moved to Mumbai, the spicy North Indian style Sambhar became a luxury. I still remember the first time I had Sambhar in my office cafeteria. I walked up to the server and asked him if they put the sugar by mistake in Sambhar! Pat came his reply to my horror, "M'am that's how Sambhar is to be, how else?" Oh My God! For the Delhiite used to spicy Sambhar, this was nothing short of a cultural shock! Not willing to give up that easily, I tried my luck with few more joints so called "popular for their South Indian food" however, the ordeal repeated each time. 

At the cross roads, the foodie in me had just two options - either to forego the joy of relishing sambar or learn to prepare Sambhar as per our North Indian preference.

I decided to take things in my stride and became a pro at preparing Sambhar, thanks to my mom in law.

Sharing the simple and easy Sambhar that saves my day each time I have the craving to eat South Indian food.

Sambhar

Ingredients (for 4 portions)
  • Tuur/Arhar Dal - 150g (soaked for an hour) (I have learnt a simple measurement rule from my mom in law - a fistful dal per person)
  • Water
  • Vegetables (Bottle Guard, Pumpkin, Onions, Tomatoes, Potatos, carrot, french beans) - Diced in mouthful size pieces (Sambhar is the best way to use the leftover grocery in the fridge!)

  • Salt - to taste
  • Turmeric - 1tsp
  • Tamarind - to taste (deseeded and soaked in water for half and hour)
  • Sambhar Powder - 2-3tsp
  • Oil - 1tbsp
  • Onion - 2 chopped
  • Red Chilli Powder - 1tsp
  • Rai/Black mustard seeds - 1tsp
  • Asafoetida/Hing - a pinch (aids digestion)
  • Jeera/Cumin seeds - 1tsp
  • Curry leaves - few

Method -
Wash the soaked Arhar  Dal and drain out the water

In a pressure cooker, take all the diced vegetables, add the Arhar Dal and water. The water should be half index finger level above the vegetables.

Add turmeric powder and salt. Close the lid and pressure cook. 

After the first whistle, keep on low flame for 2-3 minutes and turn off the stove. Remove the lid and mash the vegetables a bit with the back of a round spoon (this will give a rich, thick Sambhar. You may skip the mashing if you like your Sambhar to be watery)

In a separate kadhai, heat oil. Add the asafoetida, rai, cumin seeds and curry leaves.

When the rai and cumin seeds begin to splutter, add the chopped onions and sauté.

When the onions turn golden brown, add the sambhar powder and sauté.

Next, add the red chilli powder and sauté till the mixture leaves oil on sides. 

Add the mashed vegetables and water and mix well. Finally, mash the soaked tamarind into a homogeneous paste (you may also choose to blend in a blender) and add to the Sambhar.

Give the mixture one nice boil. 

Tadaaa! Piping hot Sambhar is ready!

For the Onion Utappam
Ingredients
  • Dosa batter - I am a lazy cook and allow myself some shortcuts in the form of readymade Dosa batter from the South Indian store nearby!
  • Spring Onions - 2-3 chopped
  • Green chilies - 2-3 chopped
  • Salt - to taste
  • Asafoetida - a pinch
  • Oil - 1tbsp

Method 
Add a pinch salt and asafoetida to the readymade dosa batter for a good flavour and easy digestion.

Mix together the chopped spring onions and green chillies and keep aside.

In case the batter is too thick you may add a bit water to dilute else skip the step. The batter should be flowy for crisp Utappams.

Heat a tawa/griddle. Spread some oil.

Once the oil is smoky hot, with the help of a round spoon, spread some batter on the tawa. The technique is to pour a spoonful batter on the tawa and make circular motions with the round spoon, reading the batter from centre to edges.

Spread some onion chilli mixture evenly on the utappam. 

Smear oil and once the other side looks brown, change sides.

Once both sides are cooked, the Utappam is ready to be served with Sambhar.

Friday 7 October 2016

Sometimes, it takes Blue to beat away the blues...

Sometimes, it takes Blue to beat away the blues!
Well, that's exactly how I like to describe today's Saree story...

All set to flaunt this Blue silk to work, as I left home,
The water filled pits outside my society gave me a welcome

They were in a mood for a splash
But I didn't want my plans to crash

Managing the bags, umbrella, pallu and holding the pleats a little above the land,
OMG! I felt like Goddess Durga, albeit with two hands!

I feared the Saree would crush
But the love for my saree asked me to hush

By the time I reached office, the rains decided to take a break
I had made it. Positivity and belief is all it takes

Basking in the downpour of compliments, I was elated to see many more in blue,
The blue did beat away the Blues, yes it's true!


Tuesday 5 May 2015

The cow that gorges on Cauliflower


On a trip to a Rajasthan village last year, I was surprised to see this cow happily munching Cauliflower! While we complain of veggie prices soaring high, this generosity by the farmer for his pet clearly shows how much things change between farms and retail shops.


And I always thought that fodder is a cow’s favourite meal!

Saturday 30 August 2014

Conversations with clouds

Beneath the lovely blue sky,
Its their space to rule and fly,

Wandering layers of white I see,
Making faces when they look at me

Are they friends up above,
On these white rafts enjoying their flight?
I jump but fall back despite all my might,

Childhood stories said they transport people up there,
Oh I too wanna experience their love n care!

I wonder what it would b like to meet them,
Would they b layers of satin, or velvet when I touch them!

Wanting to go a step above I try going to hills,
Maybe I can jump there, touch them and take my fill

Up above they do meet,
Before I can jump they embrace me and greet

Much beyond satin or silk they are my friends in the sky,
We meet after long n I feel droplets in their tears of joy!

No faces no shapes they take me to the land of fun
With clouds with me in the hills i know what is heaven!



Wednesday 28 May 2014

My yellow carpet welcome!

It’s raining Amaltas in my city! Look across any street and you will find beautiful yellow flowers enveloping almost every tree. On a sultry summer day, when most of us prefer to hide indoors with our juices and showers, the Amaltas flowers beautify the surroundings, inviting us to have a tête-à-tête with them.

My affair with the Amaltas started when I was in school. Next to the school bus pick up point, there was a lush tree covering a wall. I would pluck yellow bunches and carry them to school to gift my class teacher. Amaltas flowers were also the easiest target when we had to pluck flowers to play Ghar Ghar during summer vacations. Unlike other flowers, Amaltas seemed more attractive due to their bright yellow colour and the fact that they came in bunches.

If you are still wondering why am I getting so obsessed about some yellow flowers, I suggest you rush to Lutyens Delhi, Delhi ridge area, Chanakyapuri, or any park near your house. The flowers have a strong bond with Dilli and you will find many roads carpeted with yellow flowers in your welcome! Once you experience the yellow carpet welcome, you too will fall in love with them. 
And if you are lucky enough to spot a Gulmohar tree next to an Amaltas tree, the red and yellow combo will truly brighten your day.  

Fortunately, I don’t have to work hard to enjoy the company of these yellow delights. The park near my house has abundant supply of Laburnum trees. It’s bloom time and the entire park looks heavenly; the jogging track donning the yellow carpet look! No wonder it’s also called the Golden Shower tree! Gives the lazy me an excuse enough to go for a walk and bask in the beauty! While as a kid, I enjoyed plucking the flowers as I walked in the park, now I prefer to enjoy the scenic beauty of the yellow flowers blanketing the trees and prefer not to spoil the look by plucking the flowers. However, the guard has a hard time driving away kids who like the earlier me, can’t resist plucking the flowers.


Officially called Cassia fistula or the Indian Laburnum, Amaltas is found in abundance in India, Thailand, Myanmar and many other countries of South East Asia. Did you know it’s the national flower of Thailand (the yellow leaves symbolize Thai royalty) and the state flower of Kerala? In Kerala, the flower holds immense importance during the Vishu festival and women especially decorate their hair with the yellow flowers. Although I haven’t been there, I can imagine what a beautiful sight it would be when yellow blooms complement the joy of a new beginning!

The tree also has a special mention in the Ayurveda for its laxative properties though I was also surprised that excess consumption can be poisonous!

Whether Rain Gods oblige us with shower or not, the golden shower tree definitely makes summers a delight and I leave no opportunity to spend time exploring the blooms in my colony!

Me Wonderzzz...

The lovely Laburnum blooms
In several hearts making rooms

Showering their golden love
Amidst the cooing of koel and dove

The yellow carpet throughout the street
Makes my heart skip a beat!

The showers slowly reduce, exposing the leaves off hiding
Me watching the hide n seek, can’t stop smiling

Come monsoons and it’s time for the blooms to part
I wait for the next summer for a fresh yellow affair to start!






Tuesday 25 March 2014

Bajra Party!


I was on a short walk after lunch today when these lovely little someones caught my attention. In election time when most people are trying to cash in on common backgrounds, cities and a lot of things that really don't make sense, here were these cuties, who only knew the language of love.

Enjoying the spread without any frown at the presence of opposition, they would make for a shutterbug's treat. 

Ask them, who do they support, they would all sing in chorus...Bajra Party! 

Captions???

Sunday 2 February 2014

The joy of sharing

In a world where a man is another man's worst enemy and everyone is ready to pounce on one another's share, here are these innocent animals. I saw these pups yesterday, happy with their gunny bag shelter, and whatever little food that they get. They might not have the best comforts a dog can have, but they know the essence of brotherhood - to love is to share. How I wish we humans could learn a thing or two from them...