Friday, July 15, 2016

Aavkaro meetho aapje By Dula Bhaya Kag - Translation

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. 

હે જી તારા આંગણિયા પુછીને જે કોઈ આવે રે, આવકારો મીઠો…આપજે રે જી…

 હે જી તારે કાને સંકટ કોઈ સંભળાવે રે, બને તો થોડું… કાપજે રે જી………

માનવીની પાસે કોઈ….માનવી ન આવે…રે……(૨) 

તારા દિવસની પાસે દુ:ખિયાં આવે રે -આવકારો મીઠો…. આપજે રે….જી…. ૧.

કેમ તમે આવ્યા છો ?…એમ નવ કે’જે…રે……(૨) 

એને ધીરે એ ધીરે તું બોલવા દેજે રે -આવકારો મીઠો… આપજે રે….જી…. ૨.

વાતું એની સાંભળીને…આડું નવ જોજે….રે……(૨) 

એને માથૂં એ હલાવી હોંકારો દેજે રે -આવકારો મીઠો… આપજે રે….જી…. ૩.

‘કાગ’ એને પાણી પાજે…સાથે બેસી ખાજે..રે….(૨)
એને ઝાંપા એ સુધી તું મેલવા જાજે રે -આવકારો મીઠો…
આપજે રે….જી…. ૪.

If someone comes calling at your door, give them a warm welcome,

If someone shares grief with you, if possible try to cut it the way you can.

How sad it is that these days men don't seek help from men! 

If in your good times people come to share their sorrows, give them a warm welcome. 

Don't ask, "Why have you come to me?"

Let them speak at ease.

Don't look the other way after listening to them,

Nod your head and show them support, give them a warm welcome.

"Kag" offer them water to drink,

And sit them and share your food,

See them off by walking till the gate,

Give them a warm welcome.

Give them a warm welcome.

Translation (C) Gauri Gharpure 

Dula Bhaya Kag:

Jhaverchand Meghani:

Song courtesy: short 

Saturday, July 02, 2016

Halim recipe

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. 

Here goes:
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.