Friday, April 07, 2017
In the depth of my heart there was a lot of sorrow that flooded out today all at once with the passing of someone who was to me my mentor, my brother, my friend. His heart beat for everyone who was marginalised in anyway and he fought daily battles for them till his last breath. That he left doing exactly what he lived for - fighting for someone else's rights - is fitting. He left us too soon, though. Because of him I got a beautiful shelter on my head. He selflessly put me in touch with many kind souls like him. He urged me to write. The last time we met, on Tuesday, he put in my hands well-documented files of the court fights he fought for one of his favourite cause - disability rights. I feel like an orphan in Goa.
Friday, July 15, 2016
This is one of my favourite songs by Dula Bhaya Kag. Our teacher used to set tunes to the poems we studied and we would all sing together. Such memories. I mentioned this song in a recent column and I regret that I wrongly attributed it to Jhaverchand Meghani, another great Gujarati poet.
Saturday, July 02, 2016
Am back to the blog after long and it is somehow always food that works as a comeback post most of the times. Here is a halim recipe I tried this week. I referred to many online recipes, including Sanjeev Kapoor's chicken halim recipe, but changed a lot along the way to get the taste I like.
I prefer halim to be slightly bland, with flavours of the lentil and meat as the stars, and pulling up the dish with garnish. It is garnish of fresh coriander, green chilli, onion, lemon and ghee that brings that simple flavours to another level.
3/4 cup each - Broken wheat (dalia), mung dal and chana dal
1/2 cup - Arhar dal
1.5 inch ginger - Crushed and use the juice
8-9 green cardamom - Crush and just use the seeds ground with little water
Garlic - 2-3 pods, finely chopped
Red chilli powder - 2 spoons (adjust according to taste)
Jeera powder - 1 spoon
Haldi / turmeric - 1/2 spoon
Hing / Asafoetida - 1/2 spoon
Lemon - 2
Salt to taste
Mutton on bone - 300 gm
1) Marinate mutton overnight with red chilli, jeera, turmeric, hing, juice of half a lemon.
2) Wash broken wheat and the lentils well in two-three changes of water and soak overnight.
3) In a heavy bottomed vessel (I used a cooker), put marinated mutton and the lentils with two cups of water and start cooking on slow flame. Add cardamom extract. Cook for about two hours.
4) Once meat starts falling off the bone, remove the pieces out and de-bone. Grind in a mixer and add to the lentil mix. Add salt. Adjust spices if required. Add garlic. Cook for another half an hour. The mix should be creamy and smooth.
5) Garnish with coriander, finely chopped green chillies, and fresh onion. Add a dollop of ghee.
Most recipes use chat masala/Garam masala as well but I like the taste as is. Experiment along the way as per your taste.
Halim is a popular dish, especially in Hyderabad, cooked during the holy month of Ramzan.
Tuesday, February 23, 2016
Hope you have been good and dropping in once in a while to check for updates. Since June 2015, I started writing a weekly column for The Goan Everyday. Sharing links of some published pieces.
Back to square one
The goodness of a breakup
One love and nothing else
How old is still young?
Farewell to a soldier
Keep in touch!
Sunday, March 29, 2015
This is a simple one-pot Gujarati dish with the elements of chapatti, dal and veggies all in one.
2 small cups of whole wheat flour / atta
1 cup tuvar / arhat dal
100 gm Gavar beans
1 tomato (Optional)
3 tablespoons of oil
Pinch each of - Mustard, Cumin, Asafoetida, Turmeric for tadka
Salt, cumin powder, coriander powder, red chilli powder
1 medium-sized ball of tamarind soaked in a cup of water
1-2 tablespoons of jaggery
1) Wash dal properly in two-three changes of water, let it soak for 5-10 minutes
2) Chop the tomato and cook it along with the dal in the pressure cooker
3) Make tight wheat flour dough using very little water, a tablespoon of oil, salt, chilli powder and turmeric and asafoetida. Cover and let it rest while the dal cooks.
4) Chop Gavar in 1-inch pieces.
5) Heat oil well. Add mustard, let it splutter. Then add cumin. Add asafoetida, turmeric in that order and add chopped Gavar. Let it sauté for 3-4 minutes.
6) Add 4 cups of water, cover the lid and bring the water to boil.
7) Roll the dough into a slightly thick, big round chappati and cut it into pieces diagonally to make dhokli.
8) Carefully add these pieces in the boiling water. Lower flame and let it cook for 5-6 more minutes.
9) The Dhokli will change colour and come to top of water when cooked.
10) Next, add cooked dal, jaggery and tamarind paste. Add more water to adjust consistency of dal if required.
11) Add salt, chilli powder, cumin and coriander powder to taste.
12) Simmer for another five minutes and switch of the gas.
13) Garnish with chopped coriander, add a spoonful of ghee while eating.