Sunday, October 22, 2017

हात एक तो हळू थरथरला, पाठीवर मायेने फिरला.....



गेले काही दिवस ह्या कवितेच्या / गाण्याच्या ओळी डोक्यात घोळतायत. मनातल्या मनात गुणगुणते आहे. ते शब्द , तो स्वर, ते संगीत..

हात एक तो हळू थरथरला, पाठीवर मायेने फिरला
देवघरातील समयीमधुनी........

बऱ्याच दिवसांनी आज जरा 'आत' डोकावायला वेळ मिळाला. जरा शांत, निवांत. परत तीच गुणगुण. पण सचित्र अनुभूती ! तो थरथरता  हात त्या ओळींसोबत पाठीवरून फिरला.

आजीचा तो थरथरता हात ! तिला जाऊन आता २ महिने होऊन गेले. ती गेली तेव्हा काही जात नाही आले तिला शेवटचे पाहायला. तिच्या माझ्या शेवटच्या भेटीत, मी निघताना तिला नमस्कार केला. तेव्हा फिरलेला तो हात. तो स्पर्श. मला आवडतोय जपायला. ती आठवण मनाच्या कोपऱ्यात त्या ओळींसोबत जोडली गेलेय.

वय खूप झालं होतं तिचं. थकली होती.

तशी कडक स्वभावाची होती. पण शेवटी शेवटी खूप मऊ झाली होती. असा मऊपणा, माया तिच्या नजरेतून, स्पर्शातून तेव्हा जाणवली होती. डोळे पाणावून गेली होती.

म्हणूनच कि काय ते मनात जपून ठेवलंय. थरथरता हात, माया...मोरपीस !!

Sunday, December 21, 2014

Winter special Bajra Ladoos





Ingredients:-

3 cups bajra flour,
1.5 cup grated jaggery,
approx. 1 cup ghee,
1 tbsp cardamon powder,
2 tbsp dry ginger (soonth) powder,
1/4 cup milk (optional)

Method:-

In kadhai roast bajra flour in ghee for @ 15 min on medium flame. Add grated jaggery, cardamon and dry ginger powder. Mix well. let it cool down a bit. Its winter so don't let it be too cold. Check if you can roll into ladoos. If necessary add milk n roll ladoos. 

Perfect for winter breakfast! To kick start day on a healthy note. 

Found preparing ladoos is good exercise for hand, wrist, palm n fingers. So surely one can enjoy that without feeling guilty.  ;-)





Friday, December 12, 2014

Getting ready for winter

Winter special menu.
Bajrichya bhakri tyavar tup, bajrichya puri, bharli Vaangi,mirchicha kharda ! 

"Annadata annabhumi sukhee bhav !!! "


Thursday, November 20, 2014

एक दिवस

(आत्ता बसले होते जरा  सगळी कामं आटपून डायरी लिहायला. हातातून एकदम हे काहीतरी उतरून आलय. ताजे ताजे ! राहवत नाही share केल्याशिवाय म्हणून इथे टाकतेय. ;-) )


एक दिवस रणरणत्या उन्हाने जीवाची उलघाल,
एक दिवस शीतल वाऱ्याच्या झुळुका,

एक दिवस वाऱ्यापावसाने माझी नौका हेलकावते, भरकटते,
एक दिवस काय सुंदर लयीत माझी नौका प्रवास करते,

एक दिवस लेखणी, रंग, ब्रश खट्टूच होतात माझ्यावर,
एक दिवस वेळकाळाच भानच हरपून बसते त्यांच्या संगतीत,

एक दिवस ठरवलेल्या गोष्टी, कामं करून घेणारा,
एक दिवस भलतच काहीतरी उपटून काम वाढवणारा,

हिशोब एक-एक दिवसाचा.

आता हे समजायलाच हवं.

काळ्यानंतर पांढर, पांढऱ्यानंतर काळे,
रात्रीनंतर प्रकाश, प्रकाशानंतर रात्र,

हे चालणारच !

मलाही चालत राहायला हवं,
सगळे दिवस,
समान चालीने,

Tuesday, November 18, 2014

Brahmi Chutney

Here I am once again sharing my new experiment in kitchen. In my last blog entry I had written about Thankuni Pata (Bengali name) aka Brahmi or mandukparni ( Sanskrit, Marathi and Hindi name) aka Centella asiatica ( English name). Before coming to Dhaka, I had read, heard about Brahmi in my Basic Ayurveda studies. Here, for the first time, I am actually seeing and using this medical plant,...as vegetable ! Last evening, finally I tasted it in form of chutney. 

While writing this, I googled about Brahmi just out of curiosity. Ohh! it's so useful they say. Brahmi is good for stomach diseases, it is used for treating anxiety, it is good for glowing skin ...and the list goes on. I was just knowing that its good for brain functions, memory and that Brahmi oil is  good for hair growth. 


 So here is the recipe. 



Ingredients:- 

25-30 Brahmi leaves, 
6-7 Garlic cloves, 
2 Green chillies, 
1 tsp onion seeds, 
and salt as per taste. 

Method:-

Remove the stems of Brahmi leaves. Wash the leaves and strain the water. In a mixer jar put all the ingredients and make fine paste. Your healthy and hot chutney is ready. 

Bengali people do eat this chutney with rice. I tried it with vadas and with chapati.  My son had brahmi chutney in his sandwich. :-). 

This chutney was so hot (basically because of chilies and garlic), that it made my tongue numb and nose run. But I liked it that way! 

If you find these leaves please do try this chutney. I loved it. Hope you will also like it.


Wednesday, November 5, 2014

My lab for experiments and the studio for creativity

Namoshkar, Salaam from Dhaka. 

After a long break, happy to post this new entry in my blog. The very first in the new folder named, " Dhaka Diary". New episode has begun with new surroundings, new set of people around and of course with new routine.  Life is getting charged here. 

Sabse se pehle to papi pet ke sawal ka jawab dena hota hai ! So eventually food, eating comes first! And Kitchen becomes my lab for experiments and the studio for creativity. 

Here I am ordering my groceries online. Finding it comfortable and time saving. When for the first time I opened the website and clicked the veggies option I found quite a few unfamiliar or kinda exotic veggies.  I was surprised to find the strange pictures and names like thankoni pata and kolmi shak. I have started exploring them.  I googled to know their English, Sanskrit and Marathi names. That thankoni pata was none other than brahmi, very well known in Ayurvedic usage. The kolmi shak is water spinach in English, kalamba in Sanskrit and नाडी ची भाजी in Marathi. No doubt its an addition to my knowledge. I am yet to try both of these plants. 

Surprised to find Mehendi leaves in the veggies list. Yes, I used that! Hope you are not thinking that I made chutney ;-). I ground the fresh Mehendi leaves in yogurt and applied that on hair.  Here is the pic of Mehendi chutney, natural hair tonic.



Last time I ordered lemons and got this thing. Here is the pic. what do you think it might be?


At first, I thought it's guava. It was what we call - Idlimbu. The leaves had peculiar aroma. I Boiled those leaves in drinking water. That taste of water refreshed my sweet memories of our Bangkok visit and Thai food. Came to know that Idlimbu is from the family of Kaffir lime.  Made sharbat out of it. It's taste and aroma was closer to Kaffir lime. Loved that !

Today got  kaccha haldi aka raw turmeric and tried this healthy and yummy pickle. Its one my favorite pickles. Have added lemon juice, ground mustard seeds, methi dana, sauf, salt and til oil in it. Perfect !




Hope you enjoyed reading this. 
See you soon! Abbar dekha hobe!!!


Sunday, May 11, 2014

Warli Painting

इंदिरा संत यांची "बाहुली"  कविता मला फार आवडते. विशेषतः त्यातली punchline ! "किती किती नी कसल्या कसल्या माझ्या मी हरवुन बसल्या." 

काल जेव्हा हा वारली पेंटीगचा प्रयोग बऱ्याच काळा नंतर 'सापडला', तेव्हा अचानक या ओळीची आठवण झाली. ते पाहून मला वाटलं,  

 किती किती नी कसल्या कसल्या
 मी माझ्या सापडत बसल्या !




हात एक तो हळू थरथरला, पाठीवर मायेने फिरला.....

गेले काही दिवस ह्या कवितेच्या / गाण्याच्या ओळी डोक्यात घोळतायत. मनातल्या मनात गुणगुणते आहे. ते शब्द , तो स्वर, ते संगीत.. हात एक तो हळू...